Silvercrest SKM 550 A1 Kurzanleitung

KOMPERNASS GMBH

BURGSTRASSE 21 · D-44867 BOCHUM

www.kompernass.com

ID-Nr.: SKM550A1-08/10-V2

KITCHEN TOOLS

Recipe Book SKM 550 A1

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CV_SKM5500A1_56433_LB4.qxd 13.10.2010 11:45 Uhr Seite 1

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RECIPE BOOK PAGE

Tasty recipes for your Food Processor 2

Potato soup with vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Danish Remoulade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Carrot soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Soufflé with Crabmeat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Salad plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Filled Chickenbreast with Curry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Tomato sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Tuna spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Red wine-Red cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Potato rosti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Traditional Pancake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Hazelnut biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Sponge pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Shortcrust pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Poppy seed cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Orange drink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Use only cookware suitable for microwaves when you want to cook food in the microwave oven. Pay heed

to the instructions in the operating manual for your microwave oven.

RH_SKM5500A1_54339_LB4 13.07.2010 10:01 Uhr Seite 1

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Tasty recipes for your Food

Processor

Potato soup with vegetables

Ingredients:

125 g Carrots

50 g Celeriac

250 g Potatoes

1000 ml Meat broth (Instant)

1 Onion

20 g Butter

1 Beaker Créme fraîche or Cream

1/2 tbsp scharp Mustard

Salt

Pepper

1 stick Leek

1 tbsp chopped Herbs (in season)

Preparation:

• Wash, peel and dice the carrots, celeriac and

potatoes.

• Clean and then cut the leek into thin strips with

the shredder disc in the food processor.

• Pour 1/3 of the meat broth into the mixer and

then start the mixer at the highest level with the

lid closed.

• Now add the shredded vegetables through the

lid opening in the mixer. Puree it until the desired

consistency is reached.

• Pour the remaining meat broth into a large pot

and then add the finely pureed vegetables.

• Let the whole cook for 10 minutes covered. (Al-

ternatively, you can also cook the closed vegeta-

ble broth for 5 - 7 minutes at 600 watts in the mi-

crowave.)

• Meanwhile, saute the onions in butter until they

are golden brown and then add them into the

soup.

• Now, flavour it to your taste with cream fraiche,

mustard, salt and pepper.

Blend in the chopped herbs before serving. Now fill

the soup into pre-warmed plates and sprinkle it with

the leek strips.

Stove:

Heating: Hotplate

Cooking time: 10 Minutes

Microwave:

Power level: 600 Watt

Cooking time: 5 - 7 minutes

Danish Remoulade

Ingredients:

4 tbsp Mayonnaise

1 tbsp Capers in brine

1 tsp Sweet Mustard

1 Shallot

2 tbsp Chives

1/2 sweet Gherkin

1/2 tsp Curry

1 pinch Ginger

1 tbsp Apricot jam

1 tbsp Yoghurt

1/2 Anchovy fillets

(or 3 cm Anchovy paste)

Lemon juice

Preparation:

• Place all ingredients in the mixer and stir them at

level 2 until they are well blended.

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Carrot soup

Ingredients:

500 g Carrots

250 ml Water

500 ml Meat stock (glass)

125 ml Cream

125 ml White wine

Salt

Pepper

50 g cold Butter

Fresh Chervil

Preparation:

• Wash and peel the carrots.

• Cut them small enough to fit into the mixer.

• Put the 250 ml of water into a saucepan and

cook the carrots in it for 20 minutes.

• Then puree all of it in a mixer until no large pieces

are left over. Afterwards, put the pureed carrots

back into the pot.

• Now add in the meat stock, cream and white

wine.

• Heat the soup up and flavour it to taste.

• Blend the butter into the soup in small pieces

and then serve it with the chervil.

Stove:

Heating: Hotplate

Cooking time: Carrots approx. 20 minutes

Microwave:

Power level: 600 Watt

Cooking time: Carrots approx. 10 minutes

Soufflé with Crabmeat

Ingredients:

40 g Butter

20 g Flour

250 ml Milk

1 pinch Sugar

150 g Gouda cheese

200 g Crabmeat

4 Egg yolks

4 Egg whites

Butter for the mould

Preparation:

• Heat the butter and flour and then add the milk

and sugar by stirring.

• Bring the whole to the boil.

• Shred the cheese in the food processor with the

grating disc and then stir it into the sauce.

• Now fold in the crab meat.

• Whisk the egg yolks and fold them in.

• Beat the egg whites until stiff and fold them in.

• Grease a baking mould or several small serving

moulds and fill them with the mixture.

• Bake the soufflés immediately and serve them

straight away.

Oven:

Shelf height: 2

Heating: E: Top and bottom heat at 200°

( preheated)

G: Mark 3

Baking time: 25 - 30 minutes

Microwave:

Power level: 360 Watt

Baking time: 10 - 15 minutes

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Salad plate

Ingredients:

1 fresh Cucumber

1/4 head White cabbage

2 Paprikas

1 Onion

For the marinade:

3 - 4 tsp Wine vinegar

2 tbsp Cooking oil

Salt

Sugar

Freshly ground pepper

1 tbsp chopped herbs

Preparation:

• Peel the cucumber and divide the cabbage into

pieces such that they fit into the filler tube of the

food processor.

• Now slice the cucumber, cabbage, prepared

peppers and onions with the food processor at

the highest level using the cutting disk.

• Stir the ingredients for the marinade in a mixer.

• Combine the vegetables with the marinade and

flavour to taste.

Preparation time: 15 minutes

Filled Chickenbreast with Curry Sauce

Ingredients:

4 chicken breasts, each approx. 150 g

Salt

Freshly ground pepper

For the filling:

150 g minced pork (raw)

1 Onion, diced

China Spices

1 pinch of Ginger powder

for the Sauce:

250 ml White wine

2 - 4 tbsp Cream

Sal, 1 tbsp Curry powder

Possibly some gravy thickener

Preparation:

• Salt and pepper the chicken breasts and then cut

them up using a sharp kitchen knife.

• Process all of the ingredients for the filling into a

paste, using the dough hook in the mixing bowl,

and flavour to taste.

• Now fill the chicken breasts with the filling and

sew them to. (Alternatively, you can also use wo-

oden pins.)

• Heat the fat and fry all the chicken breasts in it.

• Pour in the wine and then let the chicken breasts

braise for 10-15 minutes.

• Remove the chicken breasts from the pan and

place them where they can stay warm.

• Flavour the sauce with cream, salt and curry

powder and thicken the sauce as desired with

gravy thickener.

Now serve the chicken breasts with the sauce on,

for example, rice.

Stove:

Heating: Hotplate

Total cooking time: 25 - 30 minutes

RH_SKM5500A1_54339_LB4 13.07.2010 10:01 Uhr Seite 4

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Tomato sauce

Ingredients:

5 tbsp Cooking oil

1 large Onion

1 large tin (800 g ) peeled tomatoes

Salt, Pepper, 1 pinch Sugar Pr, 1 pinch Thyme,

1 Pinch Chili powder

1/2 bunch Parsley, chopped

1 bunch Basil, finely chopped

40 g cold Butter or 100 ml sweet Cream

Preparation:

• Peel the onions and roughly dice them.

• Heat the oil and fry the onions in it or use the mi-

crowave for 2-3 minutes at 600 watts.

• Add the tomatoes with the juice and stir in all of

the spices.

• Let the sauce simmer covered for 20 minutes or

gently cook it all in the microwave.

• Allow the tomato sauce to cool (to lukewarm)

and then puree it in a mixer.

• Then pour the sauce back into a pot and cook it

until it has reduced a little.

• Now stir in the butter or cream.

• Sprinkle on the herbs and flavour it to taste.

As a side dish with noodles and all kinds of grated

cheese.

Stove:

Heating: Hotplate

Cooking time: 25 - 30 minutes

Microwave:

Power level: 600 Watt for 5 minutes

180 Watt for 5 minutes

Cooking time: approx. 10 minutes

Tuna spread

Ingredients:

1 can of Tuna in sauce with vegetables

3 tbsp Yoghurt

1 tsp Lemon juice, freshly pressed

1 Pinch Salt

Freshly ground pepper

2 hard-boiled Eggs, diced

To serve:

Whole wheat bread in slices

Butter for smearing

1 hard boiled Egg, diced

Chives, sliced

Preparation:

• Blend all ingredients in the mixer at the highest

level until the desired consistency is reached (ap-

prox. 15 seconds) and then flavour to taste.

• Spread the bread with butter and tuna cream

and sprinkle the whole with chopped egg and

chives.

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Red wine-Red cabbage

Ingredients:

1 Red cabbage, approx. 1 kg

60 g pork or goose fat

1 large Onion

3 Apples

2 tbsp Sherry vinegar

2 tbsp. Lemon juice

250 ml Red wine

2 tbsp Red currant jelly

Salt

1 tbsp. Sugar

2 Bay leaves

1 Clove

1 Tbsp Flour

2 Tbsp Water

Preparation:

• Peel the onions, cut them into quarters and then

chop them using the cutting disc in the food pro-

cessor.

• Remove the outer leaves and quarter the red

cabbage.

• Chop the red cabbage in the food processor

with the fine shredder disc.

• Peel, core and dice the apples.

• Put the fat into a pot and let it melt.

• Saute the chopped onion in it until it is glassy

and then add the red cabbage, apples and all

other ingredients except the flour and water.

• Stir it and bring it to the boil.

• Then let the red cabbage simmer covered for 60

minutes.

• Should there still be too much fluid in the cabbage

afterwards, mix the flour with the water and then

add it to the red cabbage to bind the liquid.

• Flavour to taste with salt, sugar and vinegar.

Suitable as an accompaniment to meat, poultry and

game.

Stove:

Heating: Hotplate

Cooking time: 50 - 60 minutes

Tip: You can also prepare the cabbage a day befo-

re cooking and marinate it in wine and vinegar.

Potato rosti

Ingredients:

4 potatoes, large, floury cooking

Salt

Pepper

Nutmeg, ground

80 g Butter or Margarine

Preparation:

• Wash and peel the potatoes and cut them into

strips with the shredder disc.

• Wrap the potato mass in a cloth and squeeze

the liquid out.

• Sprinkle the spices on the potato mass and mix

everything together.

• Using a small ladle, put some of the potato mass

into the hot fat and press it flat with a spatula.

Now fry the rostis on both sides until they are cri-

spy.

Suitable as an accompaniment to meat and game

dishes.

Stove:

Heating: Hotplate

Total roasting time: 15 - 20 minutes

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Traditional Pancake

Ingredients:

2 - 3 Eggs

375 ml Milk

1 Pinch Salt

250 g Flour

Fat for frying

Preparation:

• Mix the eggs, milk and salt with the beaters.

• Sift the flour through and then add it to the mixtu-

re. Mix everything together with a whisk until

you have a smooth batter.

• Allow the batter to swell for 20 minutes.

• Heat the fat and, with a small ladle, place some

batter in the pan. (Only as much as is needed to

thinly cover the pan bottom.)

• Fry the pancakes until golden brown on both

sides and serve hot.

Hazelnut biscuits

Ingredients:

300 g Hazelnuts

90 g Cane sugar

2 Egg whites

2 2 tsp Honey

Approx. 75 g of Plum or Rose hip jam

50 g each of Semisweet and Milk chocolate

Couverture

Preparation:

• Grind the nuts medium fine with the grating disk

in the food processor and set four tablespoons

of it aside.

• Process the remaining nuts, sugar, egg white and

honey with a whisk to a firm pastry.

• Sprinkle the remaining nuts onto a work surface

and roll the pastry out to about a quarter inch

thick.

• Now cut out the biscuits and place them on a

baking tray lined with baking paper.

Oven:

Shelf height: 2

Heating: E: Circulation 200°

(preheated for 5 minutes)

G: Mark 1-2

Baking time: 6-8 minutes

• Join the cooled biscuits together in pairs with the

rose hip or plum jam and then coat them with

some milk chocolate and semisweet chocolate.

• Melt for both types separately.

Dip the biscuits up to half way in and let them

dry on a kitchen grid.

RH_SKM5500A1_54339_LB4 13.07.2010 10:01 Uhr Seite 7

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Sponge pastry

Ingredients:

3 Eggs

3 - 4 tbsp Water, hot

150 g Sugar

1 pkt of Vanilla sugar

100 g Flour of type 405

100 g Corn starch

2-3 levelled tsp of Baking powder

Preparation:

• Line the bottom of a springform pan (diameter:

28 cm) with baking paper.

• Do not grease the edge, as the surface will then

not be evenly smooth and browned..

• Whisk the whole eggs in the mixing bowl and

add the hot water.

• Then beat the mixture at the highest level with

the whisk for about 1 minute until fluffy.

• Stir in the sugar and vanilla sugar and beat the

mixture for a further two minutes at the highest le-

vel.

• Mix the flour, cornstarch and baking powder

together and sift half of it onto the creamed eggs,

then briefly stir everything at Level 1.

• Then stir in the remaining flour in the same way

and fill the pastry into the prepared springform.

• Bake it at once.

Oven:

Shelf height: 2

Heating: E: Upper and lower heat

175 - 200°

G: Mark 2 - 3

(preheat for 5 minutes)

Baking time: 20 - 30 minutes

Shortcrust pastry

Ingredients:

250 g Wheat flour

1/2 levelled tsp of Baking powder

100 - 125 g Sugar

1 Packet of Vanilla sugar

1 pinch Salt

1 Egg

125 g Butter

Preparation:

• Mix the flour and baking powder in the mixing

bowl and then add all of the other ingredients.

• Knead everything with the kneading hook first

for about 1 minute at level 1, then for about

3 minutes at level 2 - 3.

• Do not knead the pastry for too long, the pastry

could otherwise be too soft.

• Let the pastry rest in the refrigerator for half an

hour and then process it into a pie crust or small

pastries.

• For a pie shell, roll out 2/3 of the pastry and

place it in a greased springform.

• Roll the remaining pastry into a roll.

• Place this roll as a boundary on the pastry and

press it with two fingers on the edge so that an

about 3 cm edge is created.

• Pierce the pie crust several times with a fork and

then place it in the oven.

Oven:

Shelf height: 3

Heating: E: Upper and lower heat

200 - 225°

(preheat for 5 minutes)

G: Mark 3 - 4

Baking time: 15 - 20 minutes

RH_SKM5500A1_54339_LB4 13.07.2010 10:01 Uhr Seite 8

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Batter

Ingredients:

250 g soft Butter or Margarine

250 g Sugar

1 pkt of Vanilla sugar

1 Pinch Salt

4 Eggs

500 g Wheat flour

1 pkt Baking powder

Approx. 125 ml Milk

Preparation:

• Put all ingredients into the mixing bowl and stir

everything with a whisk for 1/2 a minute at level

1, then for 30 seconds at level 2 and then for

about 5 minutes at level 4.

• Grease a baking mould or line it with baking pa-

per.

• Fill the baking mould and bake the pastry.

• Before you take the cake from the oven, you

should make a readiness test: Insert a pointed

wooden stick into the middle of the cake. If no

pastry is sticking to it, the cake is baked.

• Then tip the cake onto a wire rack and allow it

to cool.

Oven:

Shelf height: 2

Heating: E: Upper and lower heat

175 - 200°

G: Mark 2 - 3

Baking time: 50 - 60 minutes

Marble cake

Ingredients:

125 g soft Butter or Margarine

125 g Sugar

3 eggs

1/2 Packet of Vanilla sugar

1 pinch Salt

250 g Wheat flour

1/2 pkt Baking powder

75 ml Milk

20 g Baking cocoa

50 g Plain chocolate couverture

Butter for the mould

Preparation:

• Put all ingredients except the chocolate and baking

cocoa into the mixing bowl and mix everything

with the whisk for 1/2 a minute at level 1, then

for 30 seconds at level 2 and then for about

5 minutes on level 4.

• Break the chocolate into chunks and grind it with

the coarse grating disc in food processor.

• Grease a Bundt cake-shape (diameter: 20 -

22cm) or a loaf pan (30cm long).

• Fill half of the pastry into the mould and then

stir the cocoa and grated chocolate into the re-

maining pastry.

• Now place the dark pastry on the light pastry

and fold the pastry in with a fork in a spiral form.

Oven

Shelf height: 1

Heating: E: Circulation

155 - 175°

G: Mark 2

Baking time: 55 - 65 minutes

Tip: If you wish, you can also cover the cake with

100 g of semi-sweet chocolate and then decorate it

with cream dabs and chocolate biscuits.

RH_SKM5500A1_54339_LB4 13.07.2010 10:01 Uhr Seite 9

Andere Handbücher für SKM 550 A1

Inhaltsverzeichnis

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