Silvercrest SKM 550 A1 Quick guide

KOMPERNASS GMBH
BURGSTRASSE 21 · D-44867 BOCHUM
www.kompernass.com
ID-Nr.: SKM550A1-08/10-V2
KITCHEN TOOLS
Recipe Book SKM 550 A1
4
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CV_SKM5500A1_56433_LB4.qxd 13.10.2010 11:45 Uhr Seite 1

- 1 -
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

- 2 -
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
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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.
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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
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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.
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