Gastroback 98102 User Manual - Page 9

Recipes Teriyaki Vegetable Sauté for 4-6 persons 4 medium carrots, peeled and cut into thirds 1 medium red or green bell pepper, cut in fourth 1 medium onions, cut in fourth 1 teaspoon oil 1/4 teaspoon red pepper flakes 1 teaspoon sugar 1 teaspoon starch 1/4 teaspoon ginger 1/2 cup chicken or vegetable broth 1 tablespoon soy sauce Assemble the application, using the thick slicer and attach to mixer. Turn to speed 4 and slice carrots into large bowl placed under the outlet. Repeat with bell pepper and onion. Heat oil in large skillet over medium-high heat until oil sizzles. Add vegetables and red pepper flakes. Cook and stir 4-5 minutes, or until vegetables are crisp-tender. Combine all remaining ingredients in a small bowl. Add to mixture in skillet all at once. Cook and stir until mixture is thickened and vegetables are coated with sauce. Carrot-Coconut Cake for 12-16 persons 4 medium carrots, peeled and cut into thirds 11/4 cups flour 1 cup whole meal flour 11/2 cups sugar 2 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup oil 1 can pineapple (approx. 227 gr), crushed in juice, undrained 3 eggs 1 package vanilla sugar 3/4 cup flaked coconut Orange Cream Cheese Frosting