Anniversary Dinner

Carottes râpées

Attachments

• Fine-Shredding Blade
• Dry Mill

Ingredients

• Carrot: 2 (A)
• Salt: 1/2 tsp (A)
• Vinegar: 1 1/2 tbsp (A)
• Olive oil: 2 tbsp (A)
• Orange: 1
• Lettuce: 1/4
• Black pepper: dash
  

Method

1. Insert the carrot into the food processor (Fine Shredding Blade), and start.
2. Place the shredded carrot into a bowl, add "A" and orange pulp, and mix.
3. Put the black pepper into the Dry Mill, then attach the Dry Mill to the food processor, and start.
4. Arrange the ingredients from step (2) onto a plate or a bowl, and sprinkle the black pepper onto it.

Zucchini tortilla

Attachments

• Thick-Slicing Blade

Ingredients

• Zucchini: 1/2
• Olive oil: 1/2 tbsp
• Egg: 4 (A)
• Parmesan cheese: 8 g (A)
• Salt and pepper: dash (A)
• Tomato: 1/2
• Olive oil: 1 tbsp
• Butter: 10 g

Method

1. Insert the zucchini into the food processor (Thick-Slicing Blade), and start.
2. Heat olive oil in a frying pan, then saute the zucchini.
3. Put "A" into a bowl, and stir. Then add the roughly chopped tomato and zucchini, and mix.
4. Place olive oil and butter into a frying pan and heat, then add the ingredients from step (3). When the egg is half-done, cover it with a lid and cook at low heat for 3 minutes.
5. When the ingredients from step (4) are cooked, turn them over, then cover them with a lid and cook for 2 minutes.

Chicken saute diable

Attachments

• Knife  Blade

Ingredients

• Chicken thigh: 4 pieces
• Salt and pepper: dash
• Salad oil: 2 tsp
• Garlic: 1 clove
• Whole grain mustard: 60 g
• Herb bread crumbs: to taste
• White vinegar: 2 tbsp (A)
• Coarsely ground black pepper: dash (A)
• Thyme leaf: 1 stalk (A)
• Fond de veau (brown stock): 150 ml
• Mustard: 1 tbsp

Method

1. Salt and pepper the chicken.
2. Heat salad oil in a frying pan, add garlic, and place the chicken thighs skin-side down. When the chicken thighs are browned, turn them over and cook the other side.
3. Arrange the chicken thighs onto an oven baking sheet, and spread mustard onto the skin side. Then sprinkle the herb bread crumbs on top, place the baking sheet into the oven preheated to 220ºC, and bake for 10-15 minutes.
4. Discard the oil from step (2), then heat "A", boiling it down to 1/2 of its original amount. Next, add Fond de veau, and boil it down again to about 2/3 amount. Strain this into a separate pan, bring it to a boil, then turn off the heat, add mustard, and mix.
5. Arrange the chicken onto a plate, and garnish with sauce.

Potatoes dauphinoise

Attachments

• Thick-Slicing Blade

Ingredients

• Potato: 5
• Fresh cream: 100 ml (A)
• Milk: 100 ml (A)
• Salt and pepper: dash (A)
• Nutmeg: dash (A)
• Butter: 5 g
• Garlic: dash

Method

1. Insert the potatoes into the food processor (Thick-Slicing Blade), and start.
2. Place the potatoes and "A" into a bowl, and mix.
3. Coat a gratin container with butter and garlic, insert the ingredients from step (2), then bake it in an oven preheated to 220ºC for 35-40 minutes.

Fruit tart

Attachments

• Kneading Blade
• Whipping Blade

Ingredients

• Baked tart pastry: 1 (20 cm)
• Custard cream
• Strawberry: 5
• Kiwifruit: 1
• Orange: ½
• Melon: 1/8
• Raspberry: 30 g
• Blueberry: 20 g
• Nappage neutral (an apricot glaze): 60 g

Method

1. Cut the fruit into bite-sized pieces.
2. Spread the custard cream into an unfilled, baked tart pastry so the surface is flat, then arrange the fruit on top, and apply nappage.