Now you can enjoy all the seasons.

Now you can enjoy
all the seasons.
From spring to winter, discover four-course
menus to match the seasons. Developed
exclusively for your MaxxiMUM Kitchen Machine.
2 | Contents
Special treats from
spring to winter:
Contents.
Spring
Starter
Salmon-Pikeperch Terrine with Wild Herbs and Red and Yellow Pepper Sauce,
Asparagus and Dandelion with Jumbo Shrimp and Crispy Rolled Wafers
pages 4 - 7
Entrée
Spaghetti with Broad Beans, Lobster and Creamy Garlic Sauce
pages 8 - 9
Main course
Lamb Chops with Pea and Mint Purée, Rhubarb Chutney and Crispy Rhubarb Strips
pages 10 - 11
Dessert
Molten Chocolate Cake with Strawberry Mousse and Strawberry Tartare
pages 12 - 13
Summer
Starter 1
Mini Focaccia with Colourful Summer Flower and Herb Salad
pages 14 - 15
Starter 2
Heirloom Tomato Essence with Snow Peas and Brioche Dumplings
pages 16 - 17
Entrée
Conchigliette with Sautéed Artichokes and Mediterranean Fish in Saffron Jus
pages 18 - 19
Main course
Fennel Bratwurst from Swabian-Hall Swine with Root
Vegetable Haystack and Homemade BBQ Sauce
pages 20 - 21
Dessert
Baci (Ice Cream Bonbons)
pages 22 - 23
Contents | 3
A note about quantities:
All recipes are intended to serve 4. When accompanied
by multiple courses, they can serve 6-8.
Autumn
Starter
Apple-Fennel Duck Rillettes
pages 24 - 25
Entrée
Beetroot-Ricotta Ravioli, Warm Lentil Vinaigrette and Sautéed Scallops
pages 26 - 27
Main course
Herb-Crusted Venison Fillet, Port Wine Jus and Porcini-Celery-Potato Timbales
pages 28 - 29
Dessert
Hazelnut Parfait with Cocoa Bean Brittle, Williams Pear Foam and Glazed Pear Wedges
pages 30 - 31
Winter
Starter
Creamy Chickpea-Chestnut Soup with Prawns Sautéed in
Purple Curry and Colourful Carrot Beetroot Chips
pages 32 - 33
Entrée
Cappeletti Made with Fancy Egg-Yolk Dough, Pecorino di Fossa Filling and White Bean Ragout
pages 34 - 35
Main course
Fried Salmon Fillet in an Espresso Ginger Marinade with Mango-Coconut Salsa and Potato Medallions
pages 36 - 37
Dessert 1
Blood Orange Soufflés with Caramelised Rum-Walnut Raisins
pages 38 - 39
Dessert 2
Coffee Spritz Biscuits
pages 40 - 41
Overview of Accessories
pages 42 - 43
4 | Spring – Starter
Salmon-Pikeperch Terrine with Wild Herbs
and Red and Yellow Pepper Sauce
Makes 16 slices = 8 large or 16 small servings
For one terrine:
– 250 g fresh pikeperch fillet (skinned and deboned)
– Salt
– 500 g fresh salmon fillet (skinned and deboned)
– 450 g cream
– 2 leeks
– 400 g Swiss chard leaves (with thin stems)
– 1 bunch mixed wild herbs
(e.g.: wild fennel, chickweed, salad burnet, wild garlic,
watercress – or mixed herbs for Frankfurt green sauce)
For the pepper sauces:
– 3 yellow peppers
– 3 red peppers
– 4 tablespoons olive oil
– Salt, pepper
Plus:
– U-shaped terrine mould
about 23 cm long, 7.5 cm wide and 7 cm deep
Accessories:
– Universal Mixer
Preparation
1. C
oarsely chop pikeperch fillet, salt generously, stir well and
place in the freezer for 30 minutes. Cut salmon fillet into 24 cm
strips with a square profile (3 x 3 cm, about 200 g). If fillet isn’t
long enough, 2 shorter strips will also work. Chop remaining salmon fillet – i.e. 300 g – like the pikeperch, season with salt and
refrigerate. Place cream in the freezer as well.
2. Slit leeks lengthwise down the centre and remove ends. Rinse
thoroughly, separate into individual leaves and cook in a large
pot of boiling salted water for 2 to 3 minutes until the leaves are
tender. Remove, plunge into ice water and drain. Rinse chard,
remove stems and cut away thick ribs from the leaves. Boil chard
leaves for 2 minutes, plunge into ice water and leave standing in
cold water. Oil a 23 x 40 cm sheet of aluminium foil and sprinkle
with salt. Lay the leek strips on top in the long direction to form
a 23 cm x 26 cm rectangle with the individual leaves overlapping
slightly. On a kitchen cloth, arrange chard leaves in a similar rectangle of the same size, carefully cutting away protruding ends
and setting them aside. Cover with a second cloth and flatten
carefully using a saucepan. Remove the top cloth and cover with
a sheet of clingfilm.
3. Prepare the pikeperch filling: Finely purée pikeperch fillet in the
MaxxiMUM Universal Mixer while gradually adding 225 g cream.
After adding about half the cream, place the Universal Mixer
Spring – Starter | 5
with filling in the freezer for another 10 minutes. Refrigerate the
finished filling for at least 10 minutes and then season to taste
– if you don’t want to taste the raw mixture, remove a small ball
of filling with a teaspoon, poach in salted water for 5 minutes
and then season this sample to taste (the filling solidifies a
little more in the refrigerator; if you boil a ball immediately, it
becomes too soft). Remove the pikeperch filling from the Universal Mixer. Using a damp angled spatula, carefully spread a 5
mm layer of filling onto the leeks. Lift the chard leaves with the
cloth and clingfilm and turn them over so that the cloth is on
top. Remove the cloth and place the chard leaves on top of the
pikeperch filling with the clingfilm on top. Carefully place the
leek-pikeperch-chard sandwich in the terrine mould and remove
the clingfilm.
4. P
lace a casserole dish large enough to hold the terrine mould
in the oven (second rack from the bottom). Set oven to 100°C
Convection and place a suitable thermometer in the dish. Pour
2 to 3 litres boiling water into the dish. Wait about 45 minutes
until the water temperature has levelled off at 90°C – approximately the time it will take to prepare the terrine.
5. For the salmon filling, rinse herbs, pluck off leaves and purée
finely in the MaxxiMUM Universal Mixer along with remaining
chard and salmon fillet while gradually adding 225 g cream.
After adding about half the cream, place the Universal Mixer
with filling in the freezer for another 10 minutes. Refrigerate the
finished filling for at least 10 minutes and then season to taste,
or season a sample ball to taste as described above. Distribute a
third of the filling in the terrine mould – the easiest way is to use
a pastry bag without a tip. Season the prepared salmon strips
with salt and pepper and place in the centre of the mould. Add
remaining salmon filling. Fold leek leaves over the filling from
both sides. Drop the mould several times onto the table to remove air bubbles. Cover the terrine.
6. Place the terrine inside the dish in the oven and lower the oven
temperature to 95°C Convection so that it will level off at 80°C
within no more than 15 minutes. Poach the terrine for about 60
minutes – the salmon will still be slightly pink and the filling cooked. Slight variations in water temperature can greatly affect the
cooking time – doneness is most easily determined using a thermometer with a core temperature sensor. The temperature at
the centre of the cooked terrine (i.e. in the salmon fillet) should
be exactly 60°C. Remove the finished Salmon-Pikeperch Terrine
from the oven and let cool.
7. F
or the pepper sauces, preheat oven to 220°C Convection.
Rinse peppers, cut along indentations into 3 to 4 pieces each,
and remove seeds and stems. Lightly oil a baking sheet, arrange
peppers on top with the skin sides up and bake on the centre
rack for 20 to 25 minutes until the skin has clearly begun to
blacken. Remove peppers from the oven, cover peppers on the
baking sheet with a damp cloth and let cool for 5 minutes. Peel
with your fingers or a small knife. Finely purée peppers, first the
yellow and then the red, in the MaxxiMUM Universal Mixer while
seasoning to taste with salt, pepper and olive oil. Refrigerate.
8.Loosen the Salmon-Pikeperch Terrine from the mould by running
a knife along the two longer sides and remove using the aluminium foil. Slice the terrine with a long, sharp knife and arrange on
plates with red and yellow pepper sauces. Excellent served with
a small salad – for example, of asparagus and dandelions.
6 | Spring – Starter
Asparagus and Dandelion with
Jumbo Shrimp and Crispy Rolled Wafers
Serves 4
For the rolled wafers:
– 100 g flour
– 2 tablespoons cornflour
– 60 g icing sugar
– 100 g melted butter and a little butter for sautéing
– 2 medium egg whites
– 3 tablespoons Sherry vinegar
– Salt, ground cumin
For the salad:
– 500 g green asparagus
– 200 g pioppini mushrooms (or other in-season mushrooms)
– 1 bunch yellow dandelion leaves
– 8 jumbo prawns
(total of about 300 g, cleaned, raw and peeled)
– Salt, pepper
– 1 shallot
– 2 tablespoons Sherry vinegar
– 1 teaspoon hot mustard
– 6 tablespoons olive oil
Accessories:
– Universal Mixer
Spring – Starter | 7
Preparation
1. S
tir ingredients for the dough in the MaxxiMUM Universal Mixer
until smooth, season with salt and cumin and refrigerate for 2
hours. Place 1 tablespoon of dough at a time in a lightly oiled
automatic ice cream cone maker or (with a little more oil) in a
cast-iron waffle cone iron until golden. Using a heat-resistant
plastic angled spatula, remove the waffles from the mould, shape immediately into rolls and place in small glasses to cool – if
necessary, wear thin cotton gloves. (To make standing rolls,
immediately cut 3 cm from each waffle and then roll perpendicular to this cut). Repeat until all the dough has been used – this
should give you about 16 rolls. Place rolls in an airtight container and keep for up to 2 days.
2. Clean asparagus by peeling the ends and cutting off tough parts.
Cut asparagus spears in half crosswise and boil in salted water
for about 8 minutes until al dente. Drain and plunge into ice
water. Clean pioppini mushrooms by removing stems and dirt
residue. In a large pan, sauté jumbo prawns in 1 tablespoon olive
oil for 2 minutes. Add pioppini mushrooms and sauté for another
2 minutes. Salt lightly. Remove mushrooms and prawns. Rinse
dandelion leaves, spin dry and tear or cut into bite-size pieces.
3. Peel shallot and mince. Combine Sherry vinegar, shallot and
mustard and season generously with salt and pepper. Stir in
remaining olive oil and season to taste. Marinate prepared ingredients in the vinaigrette and arrange around – or inside – the
crisp waffle rolls. If you have any waffle rolls left over, serve them
on the side for munching.
8 | Spring – Entrée
Spaghetti with Broad Beans,
Lobster and Creamy Garlic Sauce
Serves 4
For the pasta dough:
– 200 g fine Italian pasta semolina flour (may substitute
coarse-grained wheat flour) and a little semolina for
flouring the work surface
– Salt
– 2 eggs
– 1 tablespoon olive oil
For the sauce:
– 1 whole live lobster (about 800 g)
– 3 tablespoons dry Vermouth, e.g. Noilly Prat
– 125 ml white wine
– 0.1 g saffron threads
– 3-4 shallots
– 1 celery stick
– 1/4 fennel bulb
– 80 g butter
– 3 garlic cloves (from the whole bulb)
– 2 tomatoes
– 500 ml chicken stock
– Pepper
–1 teaspoon each of coriander seeds and allspice berries
– 4 dill sprigs
– 250 g double cream
Spring – Entrée | 9
Plus:
– 800 g unshelled broad beans
– 1 bulb young garlic
– 150 ml milk
– 2 tablespoons olive oil
– 4 stalks lemon verbena
Accessories:
– Mixing bowl
– Dough hook
– Profi pasta attachment for spaghetti
– Mixer attachment
Preparation
1. C
ombine semolina flour, salt, eggs and olive oil in the MaxxiMUM
Kitchen Machine’s mixing bowl and knead for 5 minutes using the
dough hook until you have a firm dough. The dough will be especially smooth if all the ingredients are at room temperature. Then
wrap pasta dough in clingfilm and let rest for at least 30 minutes.
2. B oil lobster in a large pot of salted water for 7 minutes. Remove
with a slotted spoon, plunge into ice water, drain in a colander
and let cool. Place lobster on a cutting board with the belly side
down and cut in half from head to tail using a large knife. (A
female lobster may have a shiny, dark-green “coral”. Remove it
from the tail end of the body with a small spoon and set aside.)
Remove tail meat from both sides of the shell and slice, removing
the vein. Twist the claws off the body. Twist apart the forelegs
and claws and break open the forelegs with poultry shears or a
heavy knife. Remove the meat from the shells. Twist the smaller
moveable parts of the lobster claws until they make a cracking
noise and then pull them away, extracting the piece of bony cartilage. Crack the claws with a heavy knife, break them open and
remove the claw meat in a single piece. Cut up lobster meat and
refrigerate. Set aside the lobster carcass.
3. B ring Noilly Prat, white wine and saffron to a boil and cook
gently. Peel and slice shallots. Rinse celery stick and fennel and
slice. Slightly crush 3 garlic cloves. In a large pot, heat butter
and braise the prepared vegetables and garlic for 5 minutes.
Using poultry shears, cut lobster carcass into smaller pieces,
add to the pot and crush lightly with a mixing spoon. Rinse to-
matoes, dice coarsely and add to the pot. Cover and braise for
10 minutes. Add wine and reduce for 5 minutes. Pour chicken
stock over the lobster shells until almost completely covered.
Add saffron, spices and dill sprigs, bring to a boil, then cover
and simmer for 20 minutes. Return stock to a boil, pour through a cloth or fine strainer and reduce by half. Add double
cream and reduce until thick and creamy.
4. S
hell broad beans, boil in salted water for 2 minutes, drain and
plunge into ice water. Snip the skins off the bright green beans.
peel garlic cloves (cut large cloves into thick slices) and boil
beans and garlic in milk for about 8 minutes until done. Drain,
plunge into ice water and pat dry with paper towels.
5. Using the Profi pasta attachment, roll out pasta dough to stage
4, sprinkling occasionally with a little semolina flour. Cut using
the Profi pasta attachment for spaghetti and sprinkle with a little
semolina flour.
6. In a small pan, sauté garlic cloves in olive oil until golden-brown
and season with salt and pepper. Bring lobster sauce to a boil
with the dill leaves. If desired, purée coral in the MaxxiMUM mixer attachment, add to the pot with the lobster pieces and broad
beans, and warm slightly. Shred lemon verbena leaves. Boil pasta for 3 to 4 minutes in a large amount of salted water (8 g salt
per litre). Drain but do not plunge into ice water, toss with sauce
and season to taste. Transfer to plates and sprinkle with garlic
cloves and lemon verbena leaves.
10 | Spring – Main course
Lamb Chops with Pea and Mint Purée
and Rhubarb Chutney
Serves 4
For the lamb chops:
– 800 g crown roast of lamb
(for 12 chops, sometimes also called “rack of lamb”)
– 2 garlic cloves
– 2 rosemary sprigs
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt, pepper
– 4 tablespoons rhubarb chutney (see next page)
– Rhubarb chips for garnish (see next page)
For the pea purée:
– 1 onion
– 180 g floury potatoes
– 2 tablespoons butter
– 400 g peas
(frozen or freshly shelled from about 1.5 kg unshelled peas)
– 200 ml vegetable stock
– 2 mint sprigs
– 2 tablespoons green pistachios
– Salt, pepper
Accessories:
– Continuous Shredder with the fine grating disc
– Mixer attachment
Preparation
1. P
at lamb dry with paper towels, trim thick fat layers (leave 2 to
3 mm), scrape the ends of the bones clean with the back of a
boning or other sturdy knife. Separate rack of lamb into chops.
Peel and slice garlic cloves and chop rosemary very coarsely.
Mix garlic and rosemary with lamb chops and olive oil, stir and
let rest for at least 30 minutes.
2. Peel onion and potato and slice using the MaxxiMUM Continuous
Shredder. In a saucepan, heat 1 tablespoon butter and 2 tablespoons water. Add vegetables and a large pinch of salt, cover
and braise over low heat for 5 minutes. Add peas and stock,
bring to a boil and simmer for 10 minutes over medium heat.
Rinse mint, shake dry and pluck off leaves. Toast pistachios in an
ungreased pan while stirring frequently until they become fragrant and season lightly with salt. Chop toasted pistachios very
coarsely.
3. Place peas, stock and mint in the MaxxiMUM mixer attachment,
purée finely with remaining butter and season to taste with salt
and pepper. Keep purée warm. Heat a heavy frying pan or grill
pan. Season lamb chops with salt and pepper and fry or grill on
both sides for a total of 5 to 6 minutes, turning once and adding
butter toward the very end. Arrange on plates with pea purée,
rhubarb chutney and rhubarb chips, sprinkle with pistachios and
serve.
Spring – Main course | 11
Rhubarb Chutney and
Crispy Rhubarb Strips
Makes about 1.25 l
e.g.: for five 250 ml screw-top jars
–
–
–
–
–
–
–
–
–
–
1 kg rhubarb
250 ml grenadine syrup
200 g (Thai) shallots
60 g ginger
125 ml pineapple juice
100 g dried cranberries
80 g raspberries
3-4 kaffir lime leaves
1 pinch chili flakes
1 teaspoon mustard seeds
Preparation
1. R
inse rhubarb, cut off dried ends and strip tough peel from
very thick stalks (often, this isn’t necessary). For the rhubarb
chips, first cut 200 g rhubarb stalks in half crosswise and then
lengthwise into strips 1 to 2 mm thick. Place in a small bowl.
Bring 125 ml water and grenadine syrup to a boil, pour over
rhubarb strips and let stand for 30 minutes. Remove rhubarb
strips from the syrup and drain well. Place the slightly wavy or
crinkled strips on baking parchment and dry in the oven or in
an automatic food dryer at 70°C for 7 to 8 hours until crispy,
carefully turning from time to time so that the strips don’t
stick. Let cool and store in an airtight container.
2. F
or the Chutney, peel shallots and remove roots. Place 800
g rhubarb and the shallots in the MaxxiMUM Continuous Shredder and slice thinly. Peel ginger and also slice thinly in the
MaxxiMUM Continuous Shredder. Purée raspberries and pineapple juice in the MaxxiMUM Universal Mixer and put through
a fine strainer. Tear lime leaves into large pieces.
3. In a saucepan, combine prepared ingredients with cranberries,
spices and sugar, cover and simmer over low heat for 5 minutes.
Add grenadine-rhubarb syrup and reduce for about 25 minutes
uncovered, stirring frequently. Rinse lime, grate off peel and
squeeze out juice. Add peel and juice to the chutney and season
to taste with salt and pepper. Immediately pour boiling hot mixture into screw-top jars and seal.
Tip:
Unopened and stored in a cool cellar, rhubarb chutney will keep
for 1 year. Refrigerate jars after opening and consume within a
few weeks.
–
–
–
–
–
1 teaspoon allspice berries
125 g (muscovado) sugar
1/2 organic lime
Salt
Pepper
Accessories:
– Continuous Shredder with the fine grating disc
– Universal Mixer
– Fruit pulping attachment
12 | Spring – Dessert
Molten Chocolate Cake with Strawberry
Mousse and Strawberry Tartare
Makes 6 cakes
For the chocolate cake:
– 6 eggs
– 225 g sugar
– 225 g dark chocolate couverture
– 180 g butter and a little butter for the moulds
– 100 g flour
– 3 tablespoons grated walnuts
For the mousse:
– 5 gelatine leaves
– 1 orange
– 2 tablespoons Campari (may substitute
2 more tablespoons orange juice)
– 125 g sugar
– 300 g strawberries
– 500 g cream
For the strawberry tartare:
– 400 g strawberries
– 3 to 4 sprigs lemon verbena or sweet woodruff
– 2 tablespoons agave syrup or icing sugar
Preparing the Molten Chocolate Cake
1. U
sing the wire whisk attachment, whisk eggs and sugar in the
MaxxiMUM stainless-steel mixing bowl for 10 minutes (!) until
stiff. In the meantime, chop couverture and melt in a metal
bowl over a bain-marie. Cut butter into bits and carefully heat
in a second bowl over the bain-marie. Stir butter constantly
with a mixing spoon until it starts to become creamy – the butter should remain translucent but should not turn completely
liquid and clear.
2. One after the other, add melted couverture, butter and flour to
the eggs and stir vigorously. Let chocolate mixture cool for at
least 3 hours, or overnight.
3. Preheat oven to 180°C (no Convection). Brush ramekins with a
little softened butter and sprinkle with grated walnuts. Pour in
chocolate mixture. Bake in the oven for 28 to 30 minutes until
small cracks form on the surface of the cakes. Remove cakes
from the oven, slide out of the moulds and serve immediately
Tip:
You can also bake the cakes in stainless-steel rings (6 cm diameter). In this case, the cakes bake in half the time and are exactly
cylindrical. Line each ring with a strip of baking parchment 7 cm
wide. Place on a piece of baking parchment and roll the edges
of the underlying paper inward. Fill rings with the chocolate mixture using a pastry bag, place on the baking sheet and bake for
12 to 14 minutes.
Spring – Dessert | 13
Garnish tip
Plus:
– 6 ramekins, 8 cm diameter
Accessories:
– Mixing bowl
– Wire whisk
– Citrus press
– Mixer attachment
For the chocolate curls (see photo), chop 200 g dark chocolate
couverture. In a bowl, combine chocolate, 65 g glucose and 1
tablespoon water, melt over a bain-marie and stir well. Cover and
let cool. Before using, knead thoroughly so the mixture becomes
smooth. Roll out into a thin sheet with a little cocoa powder. Cut
into strips or other shapes using, for example, a pizza or biscuit
cutter. Shape the strips and let dry for about an hour. Store the
remaining mixture in an airtight container and always knead until
smooth before using.
Preparing the Strawberry Mousse and Strawberry Tartare:
1. S
oak gelatine leaves in cold water. Finely grate 2 teaspoons
orange peel and squeeze juice from orange using the MaxxiMUM
citrus press. Combine 100 ml orange juice, Campari and sugar,
bring to a boil and remove from heat. Dissolve gelatine in the
juice mixture. Rinse and stem strawberries and purée in the
MaxxiMUM mixer attachment. Mix 250 g strawberry purée with
orange mixture and grated orange peel. Refrigerate for several
hours, just until the mixture begins to gel, stirring occasionally.
2. A s soon as the mousse starts to gel, beat cream in the MaxxiMUM mixing bowl until stiff using the wire whisk attachment.
Fold whipped cream into the mousse. Transfer to a bowl and
refrigerate for at least 4 hours.
3. In the meantime, rinse and stem strawberries for the tartare.
Shred lemon verbena leaves. Let sweet woodruff leaves wilt
for one day – this makes them more aromatic – and then shred,
saving a few whole leaves for garnish. Purée herb leaves with
about a third of the strawberries and the agave syrup in the
MaxxiMUM mixer attachment. Finely dice remaining strawberries and stir into strawberry purée.
4. T
ransfer strawberry tartare to plates. Briefly dip a tablespoon
into hot water and place small blobs of mousse on the strawberries. Garnish with lemon verbena or sweet woodruff leaves.
14 | Summer – Starter 1
Mini Focaccia with Colourful
Summer Flower and Herb Salad
Serves 4
For the Mini Focaccia:
– 300 g flour and a little extra for flouring the work surface
– Salt
– 60 ml olive oil
– 200 g fine cooked ham
– 200 g carrots
– 200 g green asparagus (or celery sticks)
– 6 thyme sprigs
– 4 tablespoons Ricotta
– Pepper
– 1 egg yolk
– Coarse sea salt
Preparing the Mini Focaccia
1. P
lace flour in the MaxxiMUM stainless-steel mixing bowl with
1 level teaspoon salt and the olive oil and crumble using the
dough hook. Slowly knead in 150 ml lukewarm water until you
have a smooth, elastic dough. Shape into a ball, cover and let
rest for at least one hour.
2. Place a baking sheet or, even better, a baking stone in the oven
(bottom rack) and preheat to 250°C Convection.
3. Cut ham into pieces of about 5 cm. Peel carrots and the bottom
third of the asparagus spears. Slice both using the MaxxiMUM
Continuous Shredder. Braise 2 to 3 minutes in 1 tablespoon olive
oil and season lightly. Pluck thyme leaves off of stems and stir
into vegetable mixture. Remove from heat and let cool. Stir in
Ricotta.
4. P
lace focaccia dough on a floured work surface, cut into eight
pieces and shape into small balls (for a multi-course meal,
make 12 balls). One by one, shape dough balls into thin discs
by rolling them out or flattening them with your fingers, dusting
them with a little flour. Place filling on top of half the discs. Mix
together egg yolk and 1 tablespoon water and brush onto the
edges of the discs. Cover focaccias with the remaining dough
discs and press the edges together with the tines of a fork.
Brush with egg yolk-water mixture and using a sheet of baking
parchment, place the focaccia in the oven on the hot baking
sheet or stone. Bake for about 8 minutes until golden-brown.
Bake remaining focaccias. Sprinkle with coarse sea salt and serve warm. Excellent with a fresh Summer Flower and Herb Salad
(see below).
For the Summer Flower and Herb Salad:
– 250 g colourful chard
– 2 tablespoons olive oil
– 1 handful baby leaf lettuce
– 1 bunch mixed summer herbs (e.g.: parsley, oregano,
tarragon, chickweed, garden cress, chervil, etc.)
– 1 handful edible summer flowers (e.g. cornflowers, marigolds,
dahlias, roses, herb flowers, courgette flowers, etc.)
– 1 small garden cucumber
Summer – Starter 1 | 15
For the vinaigrette:
– 3 tablespoons lemon juice
– 1 tablespoon lemon marmalade
– 2 teaspoons Dijon mustard
– Salt, pepper
– 2 tablespoons grated Parmesan
– 75 ml olive oil
Accessories:
– Mixing bowl
– Dough hook
– Continuous Shredder with course/fine grating disc
– Universal Mixer
Preparing the Summer Flower and Herb Salad
1. R
inse chard and drain. Remove stems and cut diagonally into 2
cm pieces. Cut leaves into strips 2 cm wide. In two small saucepans, braise leaves and stems separately with 1 tablespoon olive
oil, 1 tablespoon water and a pinch of salt. The stems will take
about 4 minutes, and the leaves only 2 to 3 minutes. Remove
from heat, transfer to a bowl and let cool.
2. Rinse and clean lettuce and herbs and pluck off leaves. Rinse
flowers carefully and only if absolutely necessary so that they
remain intact. Peel cucumbers, cut lengthwise into quarters and
slice finely with the MaxxiMUM Continuous Shredder.
3. Combine lemon juice, lemon marmalade, 5 tablespoons water
(or stock) and mustard in the MaxxiMUM Universal Mixer and
season with salt and pepper. Add Parmesan and olive oil and
purée finely until the dressing becomes creamy. Season to taste.
4. Marinate chard in a little dressing. Season herbs, lettuce and
cucumbers with a little salt and pepper and marinate. Arrange on
plates, sprinkle with lots of flowers and serve immediately.
Tip:
Goes well with Italian bread or fresh focaccia.
16 | Summer – Starter 2
Heirloom Tomato Essence with
Snow Peas and Brioche Dumplings
Serves 4
For the tomato essence:
– 1 young garlic clove
– 2 bunches basil
– 125 ml olive oil
– Salt, pepper
– 1.2 kg very ripe tomatoes (as aromatic as possible,
all types, including a few colourful tomatoes)
– 125 ml orange juice
– 1 chili pepper
– 1 teaspoon fennel seeds
– 1 teaspoon coriander seeds
– 200 g snow peas
Preparing the Heirloom Tomato Essence with Snow Peas
1. P
eel garlic and pluck basil leaves from stems. Combine half the
basil leaves, olive oil and 1 large pinch salt in the MaxxiMUM mixer attachment or MaxxiMUM Universal Mixer and purée finely.
Transfer to a jar and seal.
2. Rinse two or three colourful tomatoes, cut into quarters, remove
cores and cut flesh into crescents. Coarsely dice remaining tomatoes and combine with tomato seeds, remaining basil, garlic,
orange juice, chili pepper, fennel seeds and coriander seeds in the
MaxxiMUM mixer attachment or MaxxiMUM Universal Mixer. Season with salt and pepper and mix.
3. W
et a cloth, wring out excess moisture and place it in a large colander over a bowl. Transfer tomato purée to the colander and
let drain in a cool place or in the refrigerator for several hours –
or, even better, overnight.. The yield is greatest if the corners of
the cloth are tied together and hang above the bowl.
4. R
inse and drain snow peas and cut into fine strips using the
MaxxiMUM Continuous Shredder. Boil in salted water for 2 minutes, drain and plunge into ice water. Combine tomato essence and snow peas and just barely bring to the point of boiling.
Season to taste and transfer to jars or plates. Drizzle with a
little basil oil (refrigerate or freeze remaining oil for seasoning
soups and salad dressings). This soup is also excellent with fine
brioche dumplings (see next page).
For the Brioche Dumplings (makes about 80 dumplings):
– 330 g flour
– Salt, cumin
– 1 teaspoon sugar
– 1/4 cube yeast
– 75 ml milk
– 100 g room-temperature butter
– 2 medium eggs
Summer – Starter 2 | 17
Accessories:
– Mixer attachment or Universal Mixer
– Continuous Shredder with fine grating disc
– Mixing bowl
– Dough hook
Preparing the brioche dumplings
1. C
ombine flour, a pinch of salt and a pinch of cumin in the MaxxiMUM mixing bowl. Make a small well in the centre, crumble in
yeast and add sugar. Heat milk until lukewarm. Pour into the
well and stir together milk, yeast, sugar and a little of the flour.
Dust this pre-dough with flour, cover with a cloth let rise in a
warm place for 10 minutes. Add butter and eggs and using the
dough hook, knead all ingredients slowly for 2 minutes and
then quickly for 3 minutes until the dough is no longer sticky.
Cover and let rise in a warm place for about 60 minutes until
the dough doubles in volume. Remove dough from the bowl and
knead briefly. Shape into a ball, return to the bowl and let rest
for another 30 minutes.
2. Place brioche dough on a work surface and divide into 4 pieces.
Roll out each piece into a cylinder the thickness of a finger and
cut into 2 cm-long pieces using a sharp knife. Let rise for another 10 minutes until the dumplings have visibly risen, then cook
gently for about 5 minutes in a large pot of boiling salted water.
(Or you can freeze them and, whenever you’re ready, place the
desired number of frozen dumplings directly into boiling salted
water, cooking for about 8 minutes.)
3. When done, remove dumplings from the boiling water and serve
in a soup – for example, Tomato Essence Soup (see above).
18 | Summer – Entrée
Conchigliette with Sautéed Artichokes
and Mediterranean Fish in Saffron Jus
Serves 4
For the pasta dough:
– 400 g fine Italian pasta semolina flour (may substitute
coarse-grained wheat flour) and a little semolina for flouring
the work surface
– Salt
– 1 tablespoon olive oil
For the Saffron Jus:
– 2 small Mediterranean red mullets, 150-200 g each
(filleted by the fishmonger; keep the bones)
– 1 sole about 400 g
(filleted by the fishmonger; keep the bones)
– 500 g Vongole Verace (large clams)
– 2 onions
–
–
–
–
–
–
–
–
–
–
–
–
–
2 garlic cloves
1/2 leek
6 thyme sprigs
4 tablespoons olive oil
Salt, pepper
2 cl Pernod
125 ml dry vermouth, e.g. Noilly Prat
0.2 g saffron threads
1 tablespoon dried mushrooms
2 tomatoes
1 bunch fennel greens or dill
2 tablespoons cold butter
Pepper
Summer – Entrée | 19
Plus:
– 1/2 lemon
– 4 medium artichokes
– 2 tablespoons olive oil
– 125 g grape tomatoes
Accessories:
– Mixing bowl
– Dough hook
– Pasta press for conchigliette
– Continuous Shredder with fine
grating disc
Preparation
1. In the MaxxiMUM Kitchen Machine’s mixing bowl, combine
semolina flour, a pinch of salt, olive oil and 150 ml water and
knead for 5 minutes using the dough hook until you have a firm,
almost crumbly dough. Knead pasta dough into a ball, cover
and let rest for at least 30 minutes.
2. Place fish bones in a large bowl of cold water. Place clams in
a second bowl of water. Discard clams with broken shells and
those that don’t close when you nudge them. Cut fish fillets into
strips the width of a finger and refrigerate.w
3. In a large pot, heat 2 tablespoons olive oil over high heat and
add clams. Pour in Pernod and Vermouth, cover and boil for 5
minutes until the clams have opened (discard any clams that remain closed). Drain clams, saving the broth. Pour broth through
a fine strainer. Using half a clam shell, remove clam meat from
most of the shells, keeping a couple clams still in the shells for
garnish.
4. P
eel onions and garlic and dice coarsely. Cut leeks in half lengthwise, rinse and slice. Lightly sauté vegetables and fish bones in
1 tablespoon olive oil for 2 to 3 minutes, season lightly with salt
and pepper and add clam broth. Then add 500 ml cold water and
slowly bring to a boil, removing the rising foam with a slotted
spoon. Pluck leaves from fennel greens, chop and set aside. Add
fennel stems, thyme and mushrooms to the stock. Season with
salt and pepper. As soon as the liquid reaches a high boil, reduce
heat and let simmer rather than boil for 25 minutes. Strain fish
stock through a fine strainer or damp cloth into a second pot.
Add saffron threads and reduce to about 250 ml.
5. For the pasta, shape pasta dough using the MaxxiMUM pasta
press for conchigliette, i.e. press the dough into the mincer, cut
off 2 cm-long pieces of pasta with a sharp knife and dust with a
little semolina flour. The easiest way is to have an assistant who
feeds the dough into the machine.
6. Squeeze juice from half a lemon and place in a bowl with 4 tablespoons water. Remove tough outer leaves from the artichokes by
breaking them off or using a small knife. Cut off the top halves of
the artichokes and shorten the stems to 8 cm. Score the base of
each, remove a large number of leaves and place in the lemon water. Cut artichoke hearts in half and scrape out the fuzzy centres
with a melon baller or teaspoon. Using the MaxxiMUM Continuous
Shredder, thinly slice artichoke hearts and stems. Sauté in 2 tablespoons olive oil for 3 to 4 minutes. Rinse grape tomatoes, cut
in half and add to artichokes. Braise for 2 minutes, pour in a little
saffron stock and cook for 2 minutes until done.
7. B
oil conchigliette in a large pot of salted water. Bring saffron
stock to a boil, add fish fillet and clams and stir in cold butter
cut into bits. Remove from heat and let stand for 2 to 3 minutes.
Drain conchigliette, toss with saffron stock, artichokes and fennel greens and return to a boil. Transfer to plates.
20 | Summer – Main course
Fennel Bratwurst from Swabian-Hall
Swine with Root Vegetable Haystack
and Homemade BBQ Sauce
Serves 4
For the root vegetable haystack:
– 200 g potatoes
– 150 g parsley root
– 200 g beetroots
– 1 bunch sage
– 6 young garlic cloves
– Neutral oil for frying
– Fleur de sel
For the bratwurst:
– About 10 m natural sheep casing, salted
(18-20 mm diameter; sausage casing is available
in special shops near slaughterhouses)
–
–
–
–
–
–
–
–
–
–
–
100 g fennel bulb
4 young garlic cloves
1 dried chili pepper
2 tablespoons olive oil
2 tablespoons fennel seeds
2 teaspoons allspice berries
14 g salt (1 tablespoon)
4 tablespoons Vin Santo
600 g pork from the shoulder of a Swabian-Hall Swine
75 g bacon (raw)
75 g smoked bacon
Preparing the bratwurst and Swabian-Hall swine
1. S
oak casing in lukewarm water for 30 minutes so it becomes
pliable. Dice fennel bulb very finely. Peel garlic and chop garlic
and chili pepper. Braise all these ingredients in olive oil for 3
minutes. Add fennel seeds, allspice and salt. Pour in Vin Santo
and reduce fully. Remove from heat and let cool completely –
preferably in the freezer for several minutes.
2. Cut pork and bacon into strips about 1 cm thick, combine with the
fennel mixture and put through the MaxxiMUM mincer attachment.
Place in the freezer for at least 30 minutes. In the MaxxiMUM Kitchen Machine’s mixing bowl, knead mince thoroughly for 10 minutes using the dough hook.
3. Attach the sausage stuffer for bratwurst (smallest diameter) to the
MaxxiMUM Kitchen Machine. Slide about 2 m of sausage casing
onto the filling tube. Place the sausage mixture in the machine and
stuff into the sausage casing. It’s best if a second person holds
onto the sausage casing so it doesn’t slide off the filling tube too
quickly. Pinch the finished sausages between your thumb and
index finger at intervals of about 12 cm. Twist the first sausage 5
rotations to the right and do the same to the third, fifth, and so on,
to gradually produce a string of sausages. Refrigerate bratwursts
until ready to use. The surface may dry out slightly (in any case,
bratwursts must be used on the same day, or else frozen).
4. P
eel potatoes, parsley roots and beetroots and cut into thin
strips using the Continuous Shredder and Asian vegetable disc.
Pluck off sage leaves. Peel garlic cloves and slice thinly. Fill a
deep fryer, wok or high-sided pot with neutral oil – fill the deep
fryer according to directions, fill the wok or pot to a depth of
about 5 cm. Heat to 175°C – the temperature at which a sage
leaf dropped into the oil starts to sizzle. Fry garlic to a light
golden colour, remove with a slotted spoon and drain on paper
towels. Then fry sage leaves until crispy and drain on paper
towels. Finally, fry vegetable strips until crispy. Don’t add too
many strips to the oil at one time so that the temperature remains stable and the finished strips are nice and crisp.
5. Fry bratwursts over medium heat for 5 minutes on each side.
Season herb-vegetable haystacks with salt and serve with bratwurst and BBQ sauce (see next page).
Tip:
With homemade sausages, you not only know what’s inside but
their taste is also far superior to that of sausages you could
buy in a shop. You can of course vary the seasoning however
you wish – try rosemary or other herbs, dried fruits such as
apricot or mango, spices ranging from cardamom to curry. What
matters is the ratio of meat to bacon, the salt content and the
very cold processing. You can prepare larger quantities of bratwursts, freeze the raw sausages and slowly thaw them in the
refrigerator when ready for use.
Summer – Main course | 21
For the BBQ sauce:
–4
-8 red chili peppers (supermarket chili peppers are
often milder than peppers from produce vendors)
– 250 g shallots
– 10 young garlic cloves
– 75 g celeriac
– 2-3 tablespoons sunflower oil
– 4 tablespoons muscovado sugar
– 8 cl dark rum (from molasses, strong Cuban-style)
– 250 ml blood orange juice
– 100 ml Worcestershire sauce
– 250 g strained tomatoes
– 100 ml soy sauce
– 1/2 mango
– 100 g dried plums
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–
–
–
–
–
1 tablespoon allspice berries
8 whole cloves
1 teaspoon celery seed
1/2 bunch thyme
10 g organic hickory-smoked salt (see Tip)
2 limes
Accessories:
– Mincer attachment
– Mixing bowl
– Dough hook
– Sausage stuffing set (smallest diameter)
– Continuous Shredder with Asian vegetable disc
– Mixer attachment (for the BBQ sauce)
Preparing the BBQ sauce
1. C
ut chili peppers in half, scrape out seeds, remove stems and cut
flesh into strips. Peel shallots and garlic cloves and chop coarsely. Peel celeriac and dice finely. Braise vegetables in sunflower
oil for 5 minutes, then add sugar and let it dissolve. Pour in rum
and reduce fully.
2. Add blood orange juice, Worcestershire sauce, strained tomatoes and soy sauce. Peel mango, cut flesh away from the stone,
dice coarsely and add about 250 g to the sauce. Add plums and
celery seed. Coarsely crush allspice and whole cloves in a mortar, place in a spice or tea ball and add to the pot. Reduce for 30
minutes, stirring occasionally.
3. Rinse thyme, shake dry and strip leaves from stems. Remove
spice ball from the sauce. Finely purée BBQ sauce in the MaxxiMUM mixer attachment. Rinse limes under hot water, grate off a
fine layer of peel and squeeze out juice. Add lime peel, lime juice,
smoked salt and thyme to the sauce. Bring to a boil, transfer immediately to sterilised screw-top jars and seal. (To sterilise, heat
jars in the oven at around 120°C for about 10 minutes. You can
also leave them in the oven longer – it’s best not to remove them
from the oven until the sauce is ready. Boil the lids in a saucepan
with a little water for 5 minutes, remove with clean tongs and
drain on a wire rack.) Unopened and stored in a cool cellar, the
sauce will keep for 1 year. Refrigerate jars after opening and
consume within a few weeks.
Tip:
In the case of high-quality smoked salt, the salt is smoked for
several days. It is often fancy sea salt with open pores that can
easily absorb the smoky aroma. In the case of the standard quality smoked salt that is often used in commercial BBQ sauces,
the smoke flavour is more or less artificially added.
22 | Summer – Dessert
Baci (Ice Cream Bonbons)
Makes about 40 bonbons
For the Ice Cream Bonbons:
– 200 g dark chocolate
– 125 ml milk
– 300 g cream
– 4 egg yolks
– 80 g icing sugar
– 2 cl coffee liqueur
– 200 g hazelnut pralines (commercial product)
Accessories:
– Mixing bowl
– Whisk attachment
Summer – Dessert | 23
Preparation
elicate chocolate ice cream bonbons are excellent with a hot or
D
iced summer coffee – sometimes they even replace dessert: To
make about 40 bonbons, break 200 g dark chocolate into pieces
and melt in a metal bowl over a saucepan containing a little boiling
water. Add 125 ml milk and stir until smooth. In the MaxxiMUM mixing bowl, beat 300 g cream until stiff using the whisk attachment.
Transfer whipped cream to another bowl. In the MaxxiMUM mixing
bowl, beat 4 egg yolks, 80 g icing sugar and 2 cl coffee liqueur until
thick and foamy using the whisk attachment.
Carefully but thoroughly mix 100 g hazelnut pralines and the melted chocolate into the egg yolk foam. Carefully and gradually fold
in the whipped cream and chocolate mixture. Transfer mixture to a
1 litre freezer container and keep in the freezer for about 10 hours.
Using a teaspoon, shape ice cream into balls with about a 3 cm diameter. Roll ice cream balls in 100 g hazelnut pralines and return to
the freezer for 1 hour.
24 | Autumn – Starter
Apple-Fennel Duck Rillettes
Makes about 1 litre rillettes and 500 ml fat
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–
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–
–
–
–
–
4 duck legs and thighs (about 300 g each)
50 g sea salt
1 tablespoon sugar
650 g duck or goose fat
2 garlic cloves
1 teaspoon peppercorns
1 teaspoon allspice berries
8 juniper berries
2 whole cloves
–
–
–
–
200 g fennel
1 tart apple (e.g. Cox Orange)
1/2 bunch thyme
Salt, pepper
Plus:
– Rye bread (see right)
– 3 spring onions
– Pepper
Preparing the Apple-Fennel Duck Rillettes
1. S
tretch out the duck legs and thighs, feel for the joints, and cut
them apart at the joint. Rub meat with sea salt and sugar. Layer
pieces tightly in a bowl, cover with clingfilm and refrigerate for
24 hours, turning once after 12 hours.
2. Remove duck from the brine and pat dry with paper towels.
Heat duck fat in a pan with just enough room to hold the duck.
Add meat to the fat and bring to a boil. Simmer duck pieces over
low (!) heat for about 3 hours.
3. In the meantime, peel and slice garlic cloves. Clean fennel and
cut lengthwise into quarters. Peel apple (optional), cut into
quarters and remove seeds. Using the MaxxiMUM Continuous
Shredder, coarsely grate garlic, apple and fennel and add to
the pan when the duck is halfway done. Crush dried spices in a
mortar and add to the rillettes. When done cooking, the vegetables must be tender, the duck meat practically falling off the
bones and the fat completely transparent.
4. R
inse thyme, shake dry, strip the leaves from the stems and
chop. Remove duck from the fat and let cool. Pour fat through
a strainer and set aside. Bone the duck. With or without the
skin (as you prefer), chop coarsely and mix with thyme, drained
vegetables and about 500 ml duck fat. Season to taste with a
little salt and pepper. Place duck rillettes in a container, cover
and refrigerate for several hours until the mixture solidifies.
Pour remaining fat into a screw-top jar and store in the refrigerator.
5. Slice rye bread and spread duck rillettes on top. Clean spring
onions, remove roots and wilted leaves and chop into fine rings.
Sprinkle with freshly ground pepper.
Autumn – Starter | 25
Makes 2 loaves
–3
0 g starter
(the first time, purchase it from a good baker)
– 350 g coarse rye flour (home-ground)
– 150 g sunflower seeds
– 1 teaspoon cumin seeds
– 1100 g whole rye flour (and rye flour for processing,
preferably home-ground using the fine setting)
– 36 g salt
– 50 g oatmeal
Plus:
– 2 large loaf tins
– 1-2 baking stones
– Baking parchment
Accessories:
– Continuous Shredder with coarse grating disc
– Mixing bowl
– Dough hook
– Grain mill
Preparing the Whole Meal Rye Bread with Three-Stage Sourdough
1. P
repare the starter: Get sourdough starter from baker or from
the refrigerator (see Step 5). In a 400 ml jar, stir together starter,
one heaping tablespoon rye flour and 2 tablespoons lukewarm
water and let rest in a warm place for 6 to 10 hours. As soon
as the mixture begins to foam, add more rye flour and water; if
the jar is full, first remove part of the mixture. (If the starter has
been in the refrigerator for a long time, i.e. several weeks, it will
take closer to 10 hours.)
2. Prepare the soaker: In a bowl, combine 350 g coarsely-ground
rye flour, 150 g sunflower seeds, 1 teaspoon cumin seeds and
500 ml water and cover.
3. Prepare the basic sour: In the MaxxiMUM Kitchen Machine’s
mixing bowl, mix 80 g starter, 200 ml lukewarm water and 200 g
whole rye flour using the dough hook (transfer remaining starter
to a screw-top jar and refrigerate). A water temperature of
approx. 35°C is best so that the finished pre-dough temperature
will be around 30°C. Cover the basic sour with a lid or cling film.
Let rise in the oven with the oven light on for 8 to 10 hours.
4. P
repare the full sour: In the MaxxiMUM Kitchen Machine’s mixing
bowl, briefly knead 500 ml lukewarm water, 500 g whole rye
flour and the basic sour using the dough hook. Let rise in the
oven for about 4 hours until the dough doubles in size.
5. Knead dough: Remove 1 heaping tablespoon full sour, mix with 1
tablespoon rye flour and 2 tablespoons water in a clean screwtop jar and refrigerate – that will be your starter next time. In the
MaxxiMUM Kitchen Machine’s mixing bowl knead together full
sour, soaker, 250 ml lukewarm water, 36 g salt, 400 g whole rye
flour and the remaining “old” starter for 10 minutes at a low setting using the dough hook. Let dough rest at room temperature
(heated or summer temperature, or in a warm place at about
30°C) for 30 minutes. Line two loaf tins with baking parchment
and transfer dough to the tins. The dough is very moist and
sticky – it must be to produce super-moist bread. Sprinkle with
oatmeal and cover with a cloth, Loosely cover with a plastic bag
and let rise at room temperature until it reaches 1½ times its former size; this should take around 90 minutes.
6. B ake bread: In the meantime, preheat oven to 280°C Convection. Place a deep baking sheet directly on the oven floor and a
baking stone on the bottom rack. Place a second baking stone
or baking sheet on the top rack. Place bread tins on the baking
stone, reduce temperature to 250°C (without Convection) and
pour about 200 ml water into the lower baking sheet. Bake for
15 minutes, then open the oven door briefly to allow moisture to
escape. Bake loaves for 40 minutes. Use the baking parchment
to remove the loaves from the tins. Return loaves to the baking
stone without baking parchment and bake for another 20 minutes until done. Let cool on a wire rack.
.
26 | Autumn – Entrée
Beetroot-Ricotta Ravioli, Warm Lentil
Vinaigrette and Sautéed Scallops
Serves 4
For the pasta dough:
– 200 g fine Italian pasta semolina flour (may substitute
coarse-grained wheat flour) and a little semolina for
flouring the work surface
– Salt
– 2 eggs
– 1 tablespoon olive oil
For the filling:
– 1 garlic clove
– 100 g floury potatoes
– 200 g beetroots
– 2 tablespoons butter
– 4 sprigs oregano
– 150 g Ricotta
– 75 g grated Parmesan
– Salt, pepper, nutmeg
Preparation
1. C
ombine semolina flour, salt, eggs and olive oil in the MaxxiMUM
Kitchen Machine’s mixing bowl and knead for 5 minutes using
the dough hook until you have a firm, smooth dough. Wrap pasta
dough in clingfilm and let rest for at least 30 minutes. Soak lentils in warm water.
2. Peel and slice garlic, potatoes and beetroots. In a saucepan,
combine butter, 125 ml water and a pinch of salt, cover and braise over low heat for 25 minutes until tender. Purée in the MaxxiMUM mixer attachment. Pluck oregano leaves from stems and
chop. Add Ricotta and herbs to the puréed mixture and purée
finely. Season to taste with salt, pepper and nutmeg.
3. In the meantime, prepare the vinaigrette: Drain lentils and boil in
fresh water as per package directions until nearly tender, drain
again and plunge into ice water. Clean root vegetables, cut into
5 mm cubes and braise with 1 tablespoon butter, 1 tablespoon
stock and a pinch of salt over low heat for 10 minutes. Rinse
spring onions. Rinse tomatoes, dice and remove seeds and cores. (If desired, first blanch in boiling water, plunge into ice water and remove peels.) Finely chop spring onions. Combine these
vegetables with lentils. Pour on 3 to 4 tablespoons champagne,
stir in half the remaining stock and reduce briefly.
Autumn – Entrée | 27
For the vinaigrette and scallops:
– 100 g lentils
– 250 g root vegetables
– 3-4 tablespoons butter
– 250 ml chicken stock (or fish stock)
– 3 tomatoes
– 2 spring onions or 1 bunch chives
– 125 ml champagne
– Salt, pepper
– 12 scallops, cleaned and shelled (about 400 g)
4. U
sing the MaxxiMUM Profi pasta attachment for lasagne, roll
out pasta dough into a thin sheet. At the finish, process twice
at the second-thinnest setting. Cover finished pasta sheets with
clingfilm. For square ravioli, arrange teaspoonfuls of filling on the
pasta sheets in two rows and brush a very thin coating of water
onto the dough. Carefully cover with a second pasta sheet, press
firmly on the edges of the ravioli with your fingers and cut into
squares using a pastry wheel or knife. Place ravioli on a kitchen
cloth sprinkled with semolina flour, cover with a second cloth and
refrigerate.
5. Bring a large pot of salted water to a boil. In the meantime, briefly rinse scallops, drain and pat dry with paper towels. Cut the
red roe from the white scallop flesh. Cut white flesh in half crosswise. In a non-stick pan, sauté scallops in 2 tablespoons butter
over medium heat for 2 minutes. Pour on remaining champagne
and stock. Remove scallops and add lentils, tomatoes and chives
to the pan. Boil for 2 minutes, stir in remaining butter and season
to taste. At the same time, place ravioli in boiling water, reduce
heat and simmer for about 4 minutes until done. Remove ravioli
from the water using a slotted spoon and arrange ravioli, lentils
and scallops on plates.
Tip:
You can also make a larger batch of ravioli, freeze and simply boil
them in water as needed. In this case the cooking time is about 8
minutes.
Accessories:
– Mixing bowl
– Dough hook
– Mixer attachment
– Profi pasta attachment for lasagne
28 | Autumn – Main course
Herb-Crusted Venison Fillet,
Port Wine Jus and
Porcini-Celery-Potato Timbales
Serves 4
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–
–
–
–
–
00 g venison loin fillet
7
2 garlic cloves
2 tablespoons pumpkin seed oil
Salt, pepper
2 tablespoons butter
3 tablespoons breadcrumbs
(homemade with the MaxxiMUM or from a bakery)
– 50 g Swiss cheese
– 1/2 bunch parsley
– 1 teaspoon juniper berries
– 2 tablespoons pumpkin seeds
– 3 tablespoons milk
– 2 tablespoons top-quality rapeseed oil
For the Port wine jus:
– 4 shallots
– 2 tablespoons cold butter
– 1 teaspoon muscovado sugar
– 1 tablespoon balsamic vinegar
– 250 ml Port wine
– 200 ml veal glace or game stock
Preparing the venison fillet
1. C
ut venison fillet into 8 small steaks. Crush garlic cloves slightly.
Combine garlic, venison, and 1 tablespoon pumpkin seed oil in a
bowl and toss. Let stand for 30 minutes at room temperature.
2. Prepare the sauce: Peel shallots, cut in half and then slice thinly.
In a small covered saucepan, braise shallots, 1 teaspoon butter and
a pinch of salt over low heat for 5 minutes. Add sugar and dissolve
over medium heat while stirring constantly. Pour in balsamic vinegar
and Port wine and reduce to one third, leaving 80 to 90 ml or about
5 tablespoons. Add veal glace to Port wine reduction, bring to a
boil and set aside (you can also use veal stock from a jar, but in this
case bind the sauce slightly with 1 teaspoon cornflour).
3. Place breadcrumbs in the MaxxiMUM mixer attachment. Dice
cheese coarsely. Rinse parsley, shake dry, pluck off leaves and chop
coarsely. Add cheese, herbs, juniper berries and pumpkin seeds
to the breadcrumbs and mix at the medium-fine setting. Remove
breadcrumbs from the machine, moisten with rapeseed oil and
milk, and crumble. Carefully season mixture to taste with salt and
pepper.
4. Preheat oven to 240°C Hot Air Grilling. Season venison fillets
with salt and pepper and brown in an ovenproof pan over high heat
for 1 minute on each side. Remove fillets from pan and cover with
breadcrumb crust. Return to the pan, place in the oven on the centre rack and grill for 4 minutes until golden-brown – watch constantly because once the crust starts to change colour, it turns dark very
rapidly.
5. Remove venison fillets from the pan. Add prepared sauce to pan
residues. Stir in cold butter cut into bits and season to taste. Serve
venison with Porcini-Celery-Potato Timbales (see right).
Autumn – Main course | 29
For the Porcini-Celery-Potato Timbales:
– 500 g floury potatoes
– 250 g celeriac
– 2 onions
– 200 g tomatoes
– 4 tablespoons top quality rapeseed oil
– Salt
– 2 sticks celery
– 500 g porcini mushrooms (or other in-season mushrooms)
– 2-3 tablespoons butter and a little butter for the moulds
– 4 stalks oregano
– 100 g Ricotta
– 3 medium eggs
– Pepper
Plus:
– 8 approx. 100-ml timbale or soufflé moulds
Accessories:
– Universal Mixer or mixer attachment
Preparing the Porcini-Celery-Potato Timbales
1. P
reheat oven to 220°C (Convection 200°C). Peel potatoes, celeriac and onions and dice coarsely. Rinse tomatoes, cut into quarters and remove cores. Distribute prepared vegetables in a casserole dish, drizzle with 4 tablespoons oil and season with salt.
Bake vegetables on the centre rack for 1 hour until tender and
thoroughly browned, stirring occasionally and pushing together.
Remove vegetables from the oven and let cool. Reduce heat to
180°C (Convection 160°C).
2. Clean porcini mushrooms and brush off dirt. If absolutely
necessary, rinse briefly and quickly dry with paper towels. Cut
mushrooms into as many nice, large slices as possible (about 3
mm thick). Dice remaining mushrooms or chop coarsely. Rinse
celeriac sticks, cut lengthwise into thirds and crosswise into thin
slices. In a large non-stick pan, lightly brown porcini with a little
butter in several batches, season lightly and let cool on a plate.
In a covered saucepan, braise diced celery in 1 tablespoon butter for 3 to 4 minutes. Add porcini, season, braise for an additional 3 minutes and remove from heat.
3. Pluck off oregano leaves, setting aside several leaves for garnish.
In the MaxxiMUM mixer attachment, finely purée oven vegetables, Ricotta, eggs and oregano. Fold in porcini and season mixture to taste with salt, pepper and nutmeg. Butter the moulds
and line loosely with a few porcini slices. Bring 2 litres water to a
boil. Fill moulds with the potato mixture. Place smaller moulds in
a larger ovenproof mould and pour in hot water so that the water
is halfway up the sides of the smaller moulds. Bake on the centre
rack for 35 minutes.
4. R
emove potato timbales from the oven, loosen around the edges
with a narrow-bladed knife and carefully reverse onto plates.
Serve as a side dish – for example, with venison fillet.
Tip:
Served with a fine sauce such as Béarnaise, a creamy chive
sauce or a fresh herb vinaigrette, this becomes a vegetarian
main dish (with multiple courses serve one timbale per person;
as a single course serve two per person). You can also prepare
timbales in advance – just warm them up for 5 minutes with
the oven set to 180°C. Or serve them cold. They’re delicious on
picnics and outings.
30 | Autumn – Dessert
Hazelnut Parfait with Cocoa Bean
Brittle, Williams Pear Foam and Glazed
Pear Wedges
Makes about 20 servings
For the Parfait:
– 200 g sugar
– 200 g toasted hazelnuts
– 5 egg yolks
– 1 egg
– 8 cl Williams Pear Brandy
– Grated peel from an untreated lime
– 1 litre cream
For the brittle:
– 2 tablespoons cocoa beans
(shelled, or alternatively: 2 teaspoons espresso beans)
– 100 g toasted hazelnuts
– 1/2 teaspoon butter
– 1 pinch salt flakes (e.g.: Maldon sea salt, Danish Jozo
salt or substitute fleur de sel)
Preparing the Hazelnut Parfait with Cocoa Bean Brittle
1. C
aramelise 100 g sugar with 4 tablespoons water until light
brown. Add hazelnuts, stir and distribute on a sheet of baking
parchment. Let cool, then chop nuts very coarsely in the MaxxiMUM mixer attachment. Place a loaf tin or 20 smaller individual
moulds with a total volume of about 1.5 litres in the freezer.
2. F ill a large bowl with cold water. Fill a pot with water a hand’s
width deep and bring to a boil. Combine egg yolks, egg, 100
g sugar, Williams Pear Brandy and lime peel in a suitable bowl
and beat over a boiling bain-marie until thick and foamy. Remove from heat and continue beating briefly with the bowl in
cold water until the mixture has cooled a few degrees. In the
MaxxiMUM Kitchen Machine’s mixing bowl, beat cream until
stiff using the wire whisk attachment. Fold whipped cream and
chopped, caramelised hazelnuts into the egg mixture and transfer to the ice-cold tin or moulds. Place in the freezer for at least
4 hours.
3. For the brittle: In the MaxxiMUM mixer attachment, chop hazelnuts and cocoa beans very coarsely for several seconds. In a
small non-stick pan, heat 100 g sugar and 4 tablespoons water
until the sugar caramelises and turns golden in colour. Add
hazelnuts, cocoa beans and butter, mix thoroughly and immediately spread flat on a large plate and sprinkle with salt flakes.
Let cool and break or chop into pieces.
4. B
riefly rinse the outside of the parfait mould(s) with hot water
so that the ice cream will be easy to remove. If parfait was in
a loaf tin, cut into slices. If in individual parfait moulds, twist
parfaits out of the moulds with a fork. Arrange parfaits and cocoa bean brittle on plates, garnish with Williams Pear foam and
pear wedges (see right) and serve.
Autumn – Dessert | 31
For the Williams Pear Foam and Glazed Pear Wedges:
– 2 untreated limes and 2 untreated oranges
– 175 g sugar
– 700 ml Gewürztraminer (or Riesling Auslese)
– 1 vanilla bean (Tahitian)
– 1 teaspoon juniper berries
– 2 Williams pears
– 100 ml Williams Pear Brandy
– 3.5 g soy lecithin (corresponds to 4 teaspoons
Emulzoon, or alternatively: Lecite)
– 2 tablespoons butter
Accessories:
– Mixing bowl
– Wire whisk
– Mixer attachment
– Universal Mixer
Preparing the Williams Pear Foam and Glazed Pear Wedges
1. R
inse limes and oranges under hot water and dry. Cut a paper-thin
layer of peel from 1 lime and 1 orange. Squeeze juice from all fruit.
In a medium saucepan, combine 125 g sugar and 5 tablespoons
water and boil without stirring until the sugar caramelizes and
turns golden brown. Pour in Gewürztraminer and add citrus juice.
Cut vanilla bean in half lengthwise and scrape out pulp. Add vanilla, juniper berries and citrus peels to the liquid, bring to a boil,
switch off heat and let stand for about 10 minutes.
2. Peel pears, cut in half and remove cores and stems using a melon
baller. Place pear halves in the liquid and return to a boil (if pears
are not completely ripe, boil for several minutes). Remove from
heat and let pears cool in the liquid.
3. Remove pears from liquid, drain, dry thoroughly with paper towels
and cut into wedges. Add Williams Pear Brandy to liquid, reduce
to 150 ml and pour through a strainer into the MaxxiMUM Universal Mixer. Add lecithin. In a large pan, briefly brown pear wedges
in butter over high heat, sprinkle with remaining sugar and glaze.
Process liquid in the Universal Mixer until foamy. Arrange pear
wedges and Williams Pear Foam on plates, stirring occasionally so
that new foam forms. Excellent with creamy ice creams, such as
our Hazelnut Parfait.
Tip:
The liquid is also sufficient for 10 servings. In this case, remove
the cooled pears and boil 2 additional pears in the liquid. This will
make it even more aromatic.
32 | Winter – Starter
Creamy Chickpea-Chestnut Soup
with Prawns Sautéed in Purple Curry
and Colourful Carrot Beetroot Chips
Serves 4
For the chips:
– 2-3 (multi-coloured) carrots
– 1 small beetroot
– 1 parsley root
For the soup:
– 2 onions
– 2 tablespoons butter
– 300 g peeled chestnuts (frozen)
– 100 ml dessert wine (Beerenauslese, Vin Santo, or the like)
– 1 litre chicken stock
– 2-3 sprigs thyme
– Pepper, salt
– 200 ml cream
For the jumbo prawns:
– 300 g jumbo prawns
(select smaller prawns, cleaned, raw and peeled)
– 125 g cooked chickpeas (jar)
– Salt
– Purple curry
(order online or use another fine curry blend)
– 2 tablespoons argan oil
– 1 tablespoon butter
– 1/2 bunch arugula
Accessories:
– Continuous Shredder with fine grating disc
– Mixer attachment
– Mixing bowl
– Wire whisk
Winter – Starter | 33
Preparation
1. P
repare the vegetable chips: preheat oven to 180°C (Convection
160°C). Rinse carrots thoroughly enough that the peels can be
eaten. Peel beetroot and parsley root. Cut vegetables into thin
slices using the MaxxiMUM Continuous Shredder. Line a baking
sheet with baking parchment, distribute vegetable slices on top
and bake in the oven for 8 minutes. Remove from oven and dry in
an automatic food dryer at 70°C for about 4 hours until crisp. You
can also do this in the oven: Let cool in the oven with the door open
and then heat to 70°C Convection, opening the door occasionally to
allow moisture to escape. Let finished chips cool, then transfer to
an airtight container.
2. For the soup, peel and dice onions. In a saucepan, heat butter until
it foams. Braise chestnuts and diced onion in butter for 5 minutes.
Pour in dessert wine, then chicken stock, and simmer over medium
heat for 30 minutes. Rinse thyme, shake dry and pluck off leaves.
Pour soup into the MaxxiMUM mixer attachment, purée finely and
season to taste with pepper and salt.
3. Cut jumbo prawns in half lengthwise almost to the tips of the tails
and remove dark veins with the tip of a knife. Drain chickpeas, rinse
under cold water and drain again. Season prawns with purple curry
and salt and gently braise in argan oil and butter over medium heat
for 3 to 4 minutes. After 2 minutes add the chickpeas.
4. B
eat cream in the MaxxiMUM mixing bowl until semi-stiff using the
wire whisk attachment. Just before serving, return soup to a boil
and briefly mix with cream in the MaxxiMUM mixer attachment.
5. Rinse arugula and remove thick stems. Lightly salt vegetable chips.
Arrange chestnut soup, jumbo prawns and chickpeas on plates.
Garnish with vegetable chips and arugula leaves and serve immediately.
34 | Winter – Entrée
Cappeletti made with Fancy
Egg Yolk Dough, Pecorino di Fossa
Filling and White Bean Ragout
Serves 4
For the fine pasta dough:
– 200 g fine Italian pasta semolina flour (may substitute
coarse-grained wheat flour) and a little semolina for
flouring the work surface
– Salt
– 5 egg yolks and 1 medium egg
– 1 tablespoon olive oil
For the Filling:
– 2 tablespoons pine nuts
– 125 g Pecorino di fossa (or another ripe fine hard cheese)
– 4-5 dried tomatoes in olive oil
– 100 g Ricotta
– 2 tablespoons soft butter
– Pepper, allspice
For the White Bean Ragout:
– 200 g small white beans (jar)
– 3 spring onions
– 2 tomatoes
– 80 g sliced Pancetta
– 2 tablespoons olive oil
– 125 ml white wine
– 200 ml chicken stock
Accessories:
– Mixing bowl
– Dough hook
– Continuous Shredder with fine grating disc
– Profi pasta attachment for lasagne
Winter – Entrée | 35
Preparation
1. C
ombine pasta semolina flour, salt, eggs and olive oil in the
MaxxiMUM Kitchen Machine’s mixing bowl and knead for 5 minutes using the dough hook until you have a smooth, firm dough.
The dough will be especially smooth if all the ingredients are at
room temperature. Then wrap pasta dough in clingfilm and let
rest for at least 30 minutes.
2. For the filling, toast pine nuts in an ungreased pan until light
brown and let cool on a plate. Grate cheese using the MaxxiMUM’s fine grating disc. Remove tomatoes from oil. Cut into
strips and then into small cubes or chop. Chop pine nuts very
coarsely. Mix pine nuts with Pecorino, tomatoes, Ricotta and
butter and season to taste with salt, pepper and a pinch of allspice.
3. For the white bean ragout, drain beans, rinse briefly and drain
again. Clean spring onions by removing roots and wilted leaves
and chop into rings, keeping the white and green parts separate. Rinse tomatoes, remove cores, cut an X into the surface
and place in boiling water for about 20 seconds. Then plunge
into ice water and peel. Remove seeds and chop flesh. In a nonstick pan, fry pancetta in olive oil over medium heat until crispy,
remove from the pan and drain on paper towels. Briefly brown
tomatoes and white portions of spring onions in pancetta grease
and pour in white wine. Add chicken stock and beans, simmer for
5 minutes and remove from heat.
4. U
sing the MaxxiMUM Profi pasta attachment for lasagne, roll out
pasta dough into a thin sheet. At the finish, process twice on the
second-thinnest setting. Cover finished pasta sheets with clingfilm. Arrange teaspoonfuls of filling on the pasta sheets in two
rows and brush a very thin coating of egg white onto dough. Cut
into squares using a pastry wheel. Fold squares in half diagonally and gently press edges together. Bring the two end corners
together and press together while folding back the third corner.
Place finished cappelletti on a kitchen cloth sprinkled with semolina flour, cover with a second cloth and refrigerate.
5. In a wide pot, bring water to a boil with a large pinch of salt. Add
cappelletti to boiling water, reduce heat and simmer for about 4
minutes until done. Return white bean ragout to a boil and stir in
green portions of the spring onions. Remove cappelletti from the
water using a slotted spoon. Arrange on plates with white bean
ragout and garnish with crispy pancetta.
36 | Winter – Main course
Fried Salmon Fillet in an Espresso
Ginger Marinade with Mango-Coconut
Salsa and Potato Medallions
Serves 4
For the salmon:
– 30 g ginger (or young ginger)
– 2 garlic cloves
– 1 bunch coriander, preferably with roots (from an Asian market)
– 1 teaspoon muscovado sugar
– 2 tablespoons fish sauce
– 3 tablespoons cold espresso
– 4 tablespoons neutral oil
– 700 g salmon fillet (scaled, with the skin)
For the salsa:
– 50 g red chili peppers
– 50 g young ginger
– 100 g Thai shallots
– 100 g fresh coconut
– 4 tablespoons coconut milk
– Salt
– 200 ml vegetable stock
– 1 stalk lemongrass
– 1 organic juice orange
– 1 Thai mango
– 1/2 box shiso cress
– Mace
– 1-2 tablespoons fish sauce
Preparing the salmon fillet
1. P
eel ginger and slice across the grain. Peel garlic. Rinse coriander
and cut several times. Combine these ingredients with sugar, fish
sauce, espresso and 2 tablespoons oil in the MaxxiMUM mixer
attachment and purée finely. Cut salmon fillet into 4 servings (or
6 servings for multi-course meal) and place in a freezer bag with
the marinade. Seal the bag and marinate in the refrigerator for 2
to 3 hours.
2. For the salsa, rinse chili peppers, remove stems, and scrape out
any seeds within easy reach. Rinse ginger. Peel Thai shallots. Cut
chili peppers, ginger, shallots and coconut into thin strips using
the Continuous Shredder (Asian vegetable disc). In a sauté pan,
boil coconut milk until it begins to sizzle (best is the thick layer
that settles at the top of the coconut milk tin). Add chili peppers,
ginger, shallots and coconut, sauté for 2 minutes while stirring
and season lightly with salt. Squeeze juice from the orange and
add juice and vegetable stock to the sauté pan. Cut lemongrass
lengthwise into quarters and remove dry leaves. Cut stalks crosswise into fine strips and add leaves and stalks to salsa. Boil for 15
minutes until most of the stock has boiled away. Peel mango, cut
flesh away from the stone and dice finely. Add mango to salsa and
boil for another minute. Season to taste with mace and a shot of
fish sauce.
3. Remove salmon fillets from marinade and season with salt. In a
heavy pan, fry in 2 tablespoons oil for 4 minutes with the skin
side down. Turn and fry 2 more minutes until done. Arrange
salmon fillets, mango-coconut salsa and potato medallions (see
right) on plates and garnish with shiso cress.
Winter – Main course | 37
For the potato medallions with parsnips:
– 400 g potatoes (extra fine: purple Vitelotte potatoes)
– 200 g parsnips
– Salt, nutmeg
– 4 tablespoons butter
– 30 g Parmesan
– 1 tablespoon sugar
– 2 teaspoons espresso beans
– Fleur de sel
Plus:
– 4 or 8 crème brulée moulds
Accessories:
– Mixer attachment
–C
ontinuous Shredder with Asian vegetable disc
and fine grating disc
Preparing the potato medallions
1. R
inse potatoes thoroughly enough that the peels can be eaten.
Peel parsnips. Slice both vegetables thinly using the MaxxiMUM
Continuous Shredder (disc for thin slicing). (If desired, you
can also cut potato and parsnip slices into uniform discs with a
biscuit cutter). Place parsnip slices in a small saucepan with 1
tablespoon butter and 1 to 2 tablespoons water, cover, braise for
4 minutes and transfer to a bowl. Then place potato slices in the
saucepan with 1 tablespoon butter and 1 tablespoon water, cover, braise for 4 minutes and transfer to a second bowl. Season
slices with salt and nutmeg. Grate cheese finely and toss with
potatoes and parsnips.
2. Preheat oven to 220°C (Convection 200°C). Butter crème brulée
moulds and line with parsnip slices, then distribute potato slices
on top. Brown in the oven on the centre rack for about 20 minutes. Melt remaining butter and occasionally brush onto potato-parsnip medallions.
3. In the meantime, crush espresso beans with the flat side of a large knife blade. In a small saucepan, combine 1 tablespoon sugar
and 1 tablespoon water and boil until the sugar caramelises and
turns light brown. Add coffee beans and 1/2 teaspoon butter,
stir and let cool on a sheet of baking parchment. While the bean
mixture is still hot, season lightly with salt and nutmeg. Chop
bean mixture.
4. R
emove potato medallions from the oven, loosen from the mould
using a flexible knife, slide onto plates and garnish with crunchy
espresso beans.
38 | Winter – Dessert 1
Blood Orange Soufflés with
Caramelised Rum-Walnut Raisins
Makes 12 soufflés
For the soufflés:
– 800 g blood oranges or juice oranges
– 125 g cream
– 35 g butter and a little butter for the moulds
– 80 g durum wheat semolina
– 5 medium eggs
– 75 g sugar and sugar for the moulds
Plus:
– 12 timbale or metal soufflé moulds
(100 to 125 ml each)
For the rum-walnut raisins:
– 3 tablespoons raisins
– 4 cl Rum
– 2 tablespoons walnuts
– 100 g red grapes
– 1 blood orange or juice orange
– 2 tablespoons sugar
Preparing the Blood Orange Soufflés
1. R
inse one orange under hot water and grate off a fine layer of
peel. Peel all oranges with a sharp knife so that the white outer
membrane is also removed and cut segments from between the
inner membranes, saving the juice. In a saucepan, reduce orange
segments and juice to 200 ml. Transfer to a very small saucepan,
add orange peel and cream and bring to a boil (pan should have
about a 1 litre capacity; if it’s too large, too much liquid will evaporate). Remove hot liquid from heat and stir in semolina. Then simmer over very low heat for 4 minutes while stirring constantly until
the mixture thickens. Remove from heat and let cool.
2. Soak raisins in rum. Cut walnuts into quarters. Rinse grapes and
cut in half – if necessary, remove seeds using tweezers or a small
knife. Cut orange into segments as described above. In a small
saucepan, boil sugar in 2 tablespoons water without stirring until
it caramelizes and turns golden brown. Add walnuts, blood orange, juice, grapes, raisins and rum and simmer over low heat until
the caramel has dissolved. Remove from heat.
3. Preheat oven to 140°C (Convection 130°C). Place a deep baking
sheet in the oven on the centre rack and pour in 1.5 litres boiling
water. Separate eggs. Add egg yolks to the orange mixture one at
a time. Whisk egg whites and sugar in the MaxxiMUM mixing bowl
until stiff using the wire whisk attachment. Stir one-third of the
egg whites into the orange mixture and then fold in the rest.
4. B
utter soufflé moulds and fill with orange mixture. Carefully place
moulds in the hot bain-marie inside the oven and let set for 20 to
25 minutes. Remove blood orange soufflés from the oven, reverse
out of the moulds and serve immediately.
Tip:
Although our blood orange soufflés are wonderfully light and airy,
they still don’t collapse immediately and can even be reversed
onto plates.
Winter – Dessert 1 | 39
For the vanilla sauce:
– 1 (Tahitian) vanilla bean
– 250 ml milk
– 250 g cream
– 5 egg yolks
– 80 g sugar
For the lavender mousse:
– 4-5 gelatine leaves (5 in summer, 4 in winter)
– 1 organic orange
– 1/2 organic lemon
– 1 teaspoon lavender flowers and several lavender
flowers for garnish
– 100 g lavender honey
– 100 g crème fraîche
– 250 ml vanilla sauce
– 4 cl Limoncello (for children, just omit)
– 400 g cream
Accessories:
– Mixing bowl
– Wire whisk
– Citrus press
Preparing the Lavender-Honey Mousse
1. F
irst prepare the vanilla sauce: Cut vanilla bean in half lengthwise
and scrape out pulp with the back of a knife. In a small saucepan,
combine pulp, bean, 250 ml milk and 250 ml cream and bring to a
boil. In a metal bowl, beat 5 egg yolks and 80 g sugar until creamy
using a wire whisk. Add boiling milk to the egg yolks while stirring
constantly, then place on top of a suitable saucepan containing
a little boiling water. Gently heat while stirring constantly until
the mixture starts to thicken, then transfer immediately to a cold
bowl.
2. For the lavender mousse, soak gelatine leaves in cold water. Rinse
citrus fruits under hot water and dry. Grate off a fine layer of peel
from the orange and lemon to obtain 2 teaspoons of each. Using
the MaxxiMUM Citrus Press, squeeze juice from lemon and orange
to obtain 2 tablespoons lemon juice and 100 ml orange juice – if
the yield is much more or much less, adapt the amounts accordingly. In a saucepan, combine lemon and orange juice, lavender
honey and lavender flowers and bring to a boil. Remove from heat,
add gelatine and dissolve. Let cool for about 10 minutes. Stir in
crème fraîche, 250 ml vanilla sauce, Limoncello and grated citrus
peel. Refrigerate, stirring occasionally.
3. A s soon as the mousse begins to gel, beat cream in the MaxxiMUM mixing bowl until stiff using the wire whisk attachment and
fold into the mousse. Transfer mousse to a bowl and refrigerate
for several hours.
4. S
prinkle with lavender flowers and arrange on plates with vanilla
sauce. Also goes with rum-walnut raisins from the orange soufflés
or fresh fruits such as mangos, strawberries or apricots.
40 | Winter – Dessert 2
Coffee Spritz Biscuits
Makes about 70 single or 35 double-decker biscuits
For the Spritz Biscuits:
– 220 g butter (room temperature)
– 150 g icing sugar
– 1 medium egg
– 270 g flour
– 30 g cocoa powder
– Salt
For the filling:
– 250 g dark chocolate couverture
– 30 g butter
– 40 g cream
– 70 ml strong espresso
– 2 tablespoons crushed cocoa beans (optional)
Accessories:
– Mixing bowl
– Wire whisk
Winter – Dessert 2 | 41
Preparation
1. B
eat butter and icing sugar in the MaxxiMUM mixing bowl for 8
minutes until light and creamy using the wire whisk attachment.
Stir egg into the butter-sugar mixture. Combine flour, cocoa powder and a pinch of salt, sift onto the butter-sugar mixture and stir
briefly – if you stir the batter too long, the biscuits will be less
soft.
2. Preheat oven to 180°C (Convection 160°C). Using the MaxxiMUM’s fancy biscuit attachment, shape into small rosettes and
distribute on two baking sheets lined with baking parchment.
One at a time, place baking sheets in the oven on the centre rack
and bake for 8 to 10 minutes.
3. For the filling, grate or finely chop 250 g dark chocolate couverture and place in a metal bowl. In a saucepan, combine butter,
cream, and espresso, bring to a boil and pour over the couverture. Let stand for 4 minutes, then stir until the mixture appears
smooth and creamy. Stir in crushed cocoa beans and refrigerate
for at least 30 minutes.
4. U
sing a teaspoon or pastry bag, place a rosette of filling on the
bottom of every other biscuit, top each with a second biscuit and
gently press together.
42 | Overview of accessories
The right accessory
for every taste.
Whether lasagne, delicious vegetable dishes or fine desserts – with the versatile
special accessories for the MaxxiMUM, everyone can enjoy their favourite dishes.
Optional accessories
For use with the meat mincer
MUZ 8FW1
Meat mincer
+ adapter MUZ 8AD1
For chopping up raw and cooked meat e.g. for steak tartare or
meat loaf, poultry, fish, vegetables and cheese
MUZ 8LS5
Perforated disc set — fine
(3mm), rough (6mm, 8mm)
Fine for pastries and spreads,
coarse for sausages and bacon
MUZ 8NS1
Pasta presses (metal)
Different metal pasta presses incl. brass press for
tortellini etc.
MUZ 8WS2
Sausage stuffing set
For filling all kinds of sausages, for shaping croquettes
MUZ 8FV1
Fruit press attachment
For pressing and juicing fruit and vegetables, e.g. berries
(except raspberries), and pureeing tomatoes and rose hips.
Also automatically removes stalk and seeds from other
berries, e.g. redcurrants
MUZ 8SV1
Pastry attachment
Four different pastry shapes, with metal template
MUZ 8RV1
Rasping attachment
For rasping nuts, chocolate, etc.
MUZ 8AD1
Universal adapter
For use with the MUZ 8FW1 meat mincer and the Profi
pasta accessories
MUZ 8NV1
Profi pasta accessory —
lasagne
For shaping lasagne sheets
MUZ 8NV2
Profi pasta accessory —
tagliatelle
For cutting wide pasta (tagliatelle)
MUZ 8NV3
Profi pasta accessory —
spaghetti
For cutting fine pasta (spaghetti, vermicelli)
For use with the universal adapter
Overview of accessories | 43
For use with the continuous shredder
MUZ XLVL1
Continuous shredder
including five discs
Reverse cutting disc for slicing cucumber, cabbage,
kohlrabi and radishes; reverse shredding disc for grating
carrots, apples, celery, red cabbage, cheese and nuts;
medium-fine grating disc for grating hard cheese, chocolate
and nuts; Asian vegetable disc and potato fritter disc
MUZ 8AG1
Asian vegetable disc
Cuts fruit and vegetables into fine strips for Asian vegetable
dishes
MUZ 8KS1
Smooth grating disc
For grating parmesan and other hard cheeses
MUZ 8RS1
Rough grating disc
Grates raw potatoes, e.g. for pancakes or dumplings
MUZ 8PS1
Chip-cutting disc
For slicing raw potatoes for chips
MUZ 8KP1
Potato fritter disc
For grating raw potatoes for hash browns and potato
fritters, for cutting fruit and vegetables into chunky slices
MUZ 8ER2
Stainless steel mixing
bowl (5.4 l)
Up to 3.5 kg of sponge mixture can be processed in
the bowl
MUZ 8MX2
ThermoSafe glass blender
(1.75 l)
For mixing drinks, pureeing fruit and vegetables, preparing
mayonnaise, chopping fruit and nuts, crushing ice cubes
and pureeing hot soups
MUZ 8MM1
Universal mixer
For chopping herbs, vegetables, apples and meat, for
grating carrots, radish, cheese, nuts and chilled chocolate
MUZ 8ZP1
Citrus press
For pressing oranges, lemons and grapefruits
MUZ 8GM1
Grinding mill with steel
cone grinder
For all types of cereals (except maize), also for oil seeds,
dried mushrooms and herbs
For use individually
Robert Bosch Hausgeräte GmbH
Postfach 83 01 01
D-81701 München
Deutschland
www.bosch-home.com
09/13 – Technische Änderungen vorbehalten. Printed in Germany. Evtl. Farbdifferenzen sind drucktechnisch bedingt. Papier aus 100% chlorfrei gebleichtem Zellstoff umweltschonend
hergestellt. © Copyright by Robert Bosch Hausgeräte GmbH, München. Nachdruck, auch auszugsweise, nur mit Genehmigung des Herausgebers. Änderungen und Liefermöglichkeiten
vorbehalten. (Reprodukt)