Breakfast
Waffles, apple puree
Makes 18 pieces
125 g butter
125 g sugar
1 pinch of salt
300 g flour
1 tablespoon baking powder
½ tablespoon corn starch
3 eggs
Apple puree
500 g apple
Lemon juice
Cinnamon stick
2 dessert spoons sugar
Vanilla sugar
Allow
the butter to become soft, add the sugar, salt, flour, baking powder and corn
starch and stir using the multi- purpose blade. Bake in a waffle iron and
sprinkle with icing sugar and cinnamon. Peel
the apples, dice them and boil them in sugar water with the cinnamon stick
until the apples are soft. Remove
the cinnamon stick and then finely puree the mixture using the multi-purpose
blade.
Birchermüesli
For 4 persons
1 apple
1 orange
½ carrot
1 handful of nuts
1 banana
Berries of your choice
3 dl slightly frozen skimmed milk
1 dessert spoon sugar
Possibly also oat flakes
Place the prepared apple, carrot, the peeled
orange and the hazelnuts in the SliceSy® and chop using the chopping knife.
Slice the banana using the SliceSy®. Beat the skimmed milk until stiff. Make
sure that the milk is ice-cold and contains no more than 0.1 % fat. Mix all the
ingredients together with the sugar and serve immediately.
Rösti, fried egg
For 4 persons
1 small onion
Clarified butter
800 g raw potatoes
Salt
Grate
the peeled potatoes in the SliceSy® using grate setting no. 5. Fry the onion and
then add the potatoes. Fry the onion and potatoes well for 30 minutes, turning
the fried cake over frequently and add salt. Fry the egg as you
wish.
For vegetable rösti:
Grate
or chop 2 carrots, ½ celeriac and 1 leek in the SliceSy® and fry together with
the potatoes.
Breakfast Bread
For 4 persons
1oz (25g) fresh yeast
1/2 cup white sugar
2 cups (450g) all purpose flour
1 cup milk, lukewarm
1 cup water, lukewarm
5 egg yolks
2 sticks (200g) butter, melted and cooled to lukewarm, plus butter to brush
Salt
In a Polycarbonate Jug, pour Luke warm milk, water, yeast, sugar and 100g of flour. Blend well with the MULTIPURPOSE blade Set aside until the mixture starts to rise about 45 minutes.
With the MULTIPURPOSE blade, blend the egg yolks, the butter and 2/3 of the flour into the mixture. Add the remaining flour by hand. Set aside until it has doubled in size, about 1 hour.
Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking, keep some flour handy for dusting. Divide dough into 12 equal portions and roll into a long strip, brush with butter. Form into a coil, insert the inner end making sure it’s tucked in, same with the other end of the roll. Brush butter on the top. Place on greased baking sheets. Use 2 baking sheets placing 6-8 rolls on each sheet. Cover and let rolls rise until they have doubled in size.
Bake at 375°F/ 190°C for about 20 minutes. Cool on cooling rack and dust with confectioner´s sugar.
With the MULTIPURPOSE blade, blend the egg yolks, the butter and 2/3 of the flour into the mixture. Add the remaining flour by hand. Set aside until it has doubled in size, about 1 hour.
Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking, keep some flour handy for dusting. Divide dough into 12 equal portions and roll into a long strip, brush with butter. Form into a coil, insert the inner end making sure it’s tucked in, same with the other end of the roll. Brush butter on the top. Place on greased baking sheets. Use 2 baking sheets placing 6-8 rolls on each sheet. Cover and let rolls rise until they have doubled in size.
Bake at 375°F/ 190°C for about 20 minutes. Cool on cooling rack and dust with confectioner´s sugar.
