MAXXMEE CF1602FP Manual page 43

All-Rounder 20 in 1
RECIPE IDEAS
SOUPS, STARTERS AND SIDE DISHES
Portions: approx. 4
Preparation time: approx. 20 minutes
Accessory:
Ingredients
500 g carrots
2 tbsp. oil
½ tsp. sugar
1 tsp. curry powder
500 ml vegetable stock
100 ml orange juice
100 ml coconut milk
50 g pumpkin seeds
Salt, pepper, cayenne pepper, ginger
powder (to taste)
Portions:
Preparation time:
Accessory:
Ingredients
250 g leeks, washed and cut into rings
500 g mince, mixed
500 ml water
Vegetable stock (amount as per the
instruction on the pack)
20 ml oil
400 g cream cheese
200 g sour cream
A little pepper, herb salt if required
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Carrot and Orange Cream Soup
Mince, Cheese and Leek Soup
approx. 6
approx. 30 minutes
Preparation
1. Peel the carrots, cut them into chunks
and place them in the mixing bowl.
2. Chop them up for approx. 1 minute
on level 1 and then for approx. 1
minute on level 4.
3. Use the spatula to push the chopped
carrots to the bottom.
4. Pour the oil, sugar and curry powder
into the mixing bowl and steam the
carrots for 5 minutes at 120°C on level
1.
5. Pour the vegetable stock into the
mixing bowl and cook it for 8 minutes
at 120°C on level 1.
6. Then purée for 6 minutes on level 3.
7. Place the orange juice, coconut milk,
salt, cayenne pepper and ginger
powder into the mixing bowl and mix
them in for 10 seconds on level 3.
8. Roast the pumpkin seeds in a pan
without any fat and pour into the soup.
Preparation
1. Pour the leeks and oil into the mixing
bowl and steam for 6 minutes at 90°C
on level 1.
2. In the meantime, fry off the mince in a
frying pan.
3. When the leeks are ready, add the
fried mince and steam for 4 minutes
at 90°C on level 1.
4. Add the water, vegetable stock, sour
cream and boil for 8 to 10 minutes at
100°C on level 1.
5. Add the cream cheese, season with
pepper and boil for another 2 minutes
at 100°C on level 1.
6. Add herb salt to taste if necessary.
EN
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