Dear ones! I accidentally found books with recipes for BOSCH combines. For MSM and MUM. Very often beginners ask the question - What can be done in the combine? Hope you find some answers here. And yet - I want to appeal to our luminaries - let's begin to lay out our recipes (what we do with a combine) in this thread! We will make such a good collection! And it’s still hard to find something on more than 90 (already! And there will be more!) Pages!
So, book 1, Recipes for MSM Combines (Including MCM 68885):
Challah from yeast dough
Main dough
Ingredients:
500 g flour
1 egg
25 g young yeast or 1 sachet dry yeast
220 ml warm milk
1 pinch of salt
80 g sugar
60 g melted butter
1 tsp grated lemon zest
Preparation:
Mix all ingredients for 2 minutes using a kneading nozzle on a
nor min (minimum) until creamy. Then keep working with
dough as usual.
Add additional ingredients such as chocolate, hazelnuts or
almond. If desired, you can first finely chop them with a utility knife.
Supercut at the max level. (Another option is if you have a universal
chopper: use it to chop the ingredients in the max.)
6 minutes
The maximum amount - according to the main recipe
Butter dough (for one pie)
Ingredients:
500 g flour
250 g softened butter
4 eggs (medium)
250 g sugar
1 pack. baking powder
1 pack. vanilla sugar
150 ml warm milk
Preparation:
Mix all the ingredients with a kneading nozzle on the min (mini-
nimum). Then knead for 2 minutes on the middle step. Put the dough in
heated mixing bowl and, covered with cling film, leave to
proofing for 1 hour. Then continue working with the test as usual.
4 minutes + 1 hour for proofing
Max Amount: 2x the basic recipe
Strudel dough
(for one strudel)
Ingredients:
250 g flour
1 pinch of salt
3 tbsp. tablespoons of vegetable oil 1 tbsp. a spoonful of wine vinegar
125 ml warm water
Preparation:
Mix all ingredients well with a kneading nozzle for 2 minutes.
chickpeas at the min level (minimum). Cover the dough and leave for 30 minutes. for
lifting. Then continue working with the test as usual.
5 min. + 30 min. for proofing
Max Amount: 3x the basic recipe
Pizza dough
(for one baking sheet)
Ingredients:
250 g flour
12 g of young yeast or 1/2 pack. dry yeast
1 teaspoon sugar
1 pinch of salt
2 tbsp. tablespoons of olive oil
150 ml warm water
Preparation:
Eggs, hot water, sugar and vanilla sugar beat the veins for 5 minutes.
stirring bar at the max (maximum) level until foam forms.
Mix flour, starch and baking powder in mixing bowl and through hole
add to the above mixture to supplement. Stir for 1
minutes on the min step (minimum).
Then continue working with the test as usual.
When preparing a chocolate sponge cake, add 2 tbsp. spoons
cocoa powder.
1 0 minutes
The maximum amount - according to the main recipe
Biscuit dough
(for one cake)
Ingredients:
3-4 eggs (medium)
3-4 tbsp. spoons of hot water
150 g sugar
1 pack. vanilla sugar
150 g flour
50 g food starch
1 teaspoon baking powder
Preparation:
Eggs, hot water, sugar and vanilla sugar beat the veins for 5 minutes.
stirring bar at the max (maximum) level until foam forms.
Mix flour, starch and baking powder in mixing bowl and through hole
add to the above mixture to supplement. Stir for 1
minutes on the min step (minimum).
Then continue working with the test as usual.
When preparing a chocolate sponge cake, add 2 tbsp. spoons
cocoa powder.
1 0 minutes
The maximum amount - according to the main recipe
Mayonnaise
for 4-6 people
Ingredients:
2 eggs (medium)
2 teaspoons of medium mustard
2 tbsp. wine vinegar
1 tsp salt
1 tsp sugar
360 ml vegetable oil
Preparation:
Place all ingredients except oil in a blender and stir 10
seconds on the min step (minimum). Then switch the blender to the level
max (maximum) and slowly pour the oil through the funnel until
the sauce will not reach a creamy consistency.
The sauce can be varied by adding chopped garlic, herbs,
olives or dried tomatoes. They can be crushed using a universal
greasy Supercut knife at the max level. (Another option is when
availability of a universal grinder: with its help grind the ingredient
dients at step M.)
5 minutes
The maximum amount - according to the main recipe
Spicy butter
herbs
for 3-4 persons
Ingredients:
1 clove of garlic
75 g of a mixture of herbs (parsley, tarragon, dill, basil,
marjoram or oregano)
Half unpeeled lemon
250 g softened butter
1/2 teaspoon salt
Ground black pepper
Preparation:
Place the Supercut utility knife in the mixing bowl. Gradually
serve garlic cloves and herbs and chop finely on the M level.
utility knife Supercut. Grate the lemon peel on a fine grater and remove
press the juice on the greens using the citrus juicer on the steps
min (minimum). Reinstall the utility knife (attention: the knife must
click into the holder at the bottom). Add to mixing
a bowl of oil, salt and pepper and mix the ingredients thoroughly for
approx. 1 minute per step max (maximum).
5 minutes
Max Amount: 3x the Basic Recipe
Young cheese with pears
and carrots
Ingredients:
50 g pears
100 g carrots
4 tbsp. tablespoons of hazelnuts
1 unpeeled orange
Half unpeeled lemon
1 tbsp. spoonful of cream
2-3 st. spoons of milk
100 g processed cheese
4 pinches curry powder
2 pinches of cumin
Salt, sugar
Pears
Apples
Preparation:
Peel the carrots and chop them together with the pear from which they were removed.
seeds, on the side for fine shredding of a double-sided shredding disc on
steps min (minimum). Place the carrot-pear mixture in a separate
mixing bowl. Place the utility knife in the mixing bowl
Supercut. Put nuts in it and coarsely chop them on the max steps (max-
mum). Remove the Supercut utility knife. Wash the orange and lemon and thin
remove the crust from them with a layer. Using a citrus juicer on the sta-
min (minimum) squeeze the juice onto the nuts. Now use the mesil-
nozzle, pour milk, cream into a mixing bowl, put young
cheese and mix the ingredients for about 1 minute on the min level. When-
edit with curry powder, cumin, salt and sugar to taste. Add pears and
apples and mix with cheese mass.
The resulting mass can be sprinkled with fresh herbs, such as chives, and
serve on freshly baked black bread.
1 0 minutes
For 4 persons
Muesli Bircher
Ingredients:
4 tbsp. tablespoons of hazelnuts
2 Granny Smith apples
1 hard banana
2 tbsp. chopped almonds
400 g natural yoghurt
400 g vanilla yogurt
4 tbsp. spoons of honey
20 Art. spoons of oatmeal
1/2 teaspoon ground cinnamon
Preparation:
Fry the nuts in a pan until golden brown and let them cool.
Place half of the nuts in a mixing bowl and chop coarsely.
with a greasy Supercut knife at the max level. Then add to the bowl
the remaining half of the nuts and chop at the max (maximum) steps until
until one half of the nuts is finely ground and the other half coarsely
chopped up. Chop the apple and the hard banana into a mixing bowl on
side for fine shredding of double-sided shredding disc at min step
(minimum). Place the whisk for mixing, add to the mixing
bowl the rest of the ingredients and mix everything on the middle stage for
1 minute.
Garnish with toasted nuts and fresh berries. Also depending on
season, the dish can be decorated with fruits: peaches, apricots or mangoes.
1 5 minutes
For 4 persons
Pancakes with walnuts
with blueberry yogurt
Idgredients for the test:
3 eggs (large)
120 g flour
1 tbsp. a spoon with a slide of baking powder
140 ml milk
1 pinch of salt
40 g sugar
50 g halves of walnuts
50 g butter
Ingredients for yogurt:
400 g yogurt (10% fat)
100 g blueberries (fresh or frozen)
Noah)
100 ml maple syrup
Preparation:
Coarsely chop the walnuts using the blender attachment on the steps
max (maximum). For the test, separate the egg whites from the yolks and add a pinch of salt
and sugar, using whisk for stirring at the max level (maximum)
beat the whites for about 1 minute until a thick consistency is obtained. Protein put
into a separate mixing bowl. Place the kneading attachment in the bowl. Egg
Stir the yolks, baking powder and milk on a medium level for
1-2 minutes until a homogeneous consistency is obtained. Remove the kneading attachment and set
change the whisk for mixing. Using a whisk to stir
step min (minimum), carefully introduce proteins and nuts into the dough. In a large skovo-
melt a little butter and fry small pancakes in portions.
Yogurt, blueberries and 20 ml maple syrup using the blender attachment on the
nor Pulse until puree. Serve the pancakes
with yogurt and leftover maple syrup.
You can also cut the peeled pears into slices, cut the apples into quarters
chunks or bananas into pieces using a double-sided cutting disc for large
slicing at min steps (minimum).
m inut
For 4 persons
Penne with whipped pumpkin
puree
Ingredients:
200 g pumpkin (nutmeg or butter)
noah pumpkin)
3 sprigs of basil
5 sage leaves
Salt, freshly ground pepper
1 tbsp. spoon of honey
2 tbsp. tablespoons of butter
150 ml cream
150 ml vegetable broth
2 teaspoons of raspberry vinegar
400 g penne (short pasta
products)
Preparation:
Peel the pumpkin, remove the seeds from it, manually cut into large pieces
(approx. 2-3 cm thick) and place in an open dish. Basil, sage,
spread salt, pepper, honey and oil over the pumpkin and, covering with aluminum
foil, simmer in the oven at 200 ° C for about 30-40 minutes. In it
time to whip the cream with a stirring whisk on the min level
(minimum) for 1–2 minutes until a thick consistency is achieved. Stew
vegetable pulp (without greens) and broth place in a blender bowl, mix
on the Pulse stage (pulse mode) for 30 seconds to obtain one-
native soup and add a delicious taste to the dish by adding raspberry vinegar.
Add whipped cream to a blender. Now bring the pumpkin puree to a
foaming with the blender attachment at the max setting in
for 1-2 minutes and serve the resulting foam with a penne.
To make the whipped pumpkin sauce even tastier, you can finally add
Add a little soy lecithin or whipped cream and stir again.
Decorate with pumpkin slices and green onions.
4 5 minutes
For 4 persons
Gnocchi with parsley sauce
ki and walnuts
Ingredients:
50 g fresh parmesan
Ѕ lemon
4 tbsp. spoons of walnut kernels
100 g parsley (washed and dried)
4 sprigs of lovage or chervil
1 clove of garlic, peeled
1 tbsp. spoon of capers
200 ml sunflower oil or grape seed oil
Salt, freshly ground pepper
400 g gnocchi (Italian dumplings)
Preparation:
Place the Supercut utility knife in the mixing bowl and finely
cut the parmesan at the max level. Remove the knife and pour the Parmesan
lemon juice squeezed using a citrus juicer with
setting it to the min (minimum) level. Install universal again
knife (attention: the knife must click into place in the holder at the bottom),
Place the remaining ingredients in a mixing bowl and mix until
to produce a uniform pesto sauce. Season with salt and pepper.
Simultaneously prepare the gnocchi. Serve the gnocchi with parsley sauce and
walnuts (pesto).
Parsley and walnut pesto sauce can also be served with spaghetti
or linguini.
1 5 minutes
For 4 persons
Risotto with arugula
Ingredients for risotto:
1 onion
2 cloves of garlic
3 tbsp. tablespoons of olive oil
250 g rice for risotto
150 ml dry white wine
About 750 ml of hot broth from
poultry or vegetable broth
Ingredients for pesto sauce
with arugula:
200 g arugula
100 g parsley
100 ml vegetable oil
3 tbsp. spoons of toasted pine grains
100 g freshly grated parmesan
Salt, freshly ground pepper
1 drop of balsamic vinegar
Marjoram, coriander
Other Ingredients:
50 g cold butter
cube shape
4 slices of goat cheese
200 g cherry tomatoes
1 tbsp. spoon of honey
Rosemary
Preparation:
Peel and finely chop onion and garlic cloves with a utility knife
Supercut at step M. 3 tbsp. tablespoons of olive oil, heat in a large
saucepan and simmer the garlic and onion mixture in it. Dip in the same pan-
Liu rice for risotto and simmer for 2 minutes. Pour white wine and
simmer the mixture until the wine evaporates. Pour in a quarter of the broth and simmer
until the rice has absorbed the broth. Repeat the same steps with the remaining-
broth until used up. Average cooking time for risotto
at moderate temperatures is 25 minutes.
For the pesto sauce, wash the arugula and parsley and pat dry with a towel. Established
twist the Supercut utility knife and gradually add 100 g of arugula
and parsley, chop them in the max (maximum) steps. A mixture of arugula and
mix parsley with vegetable oil, pine grains and two tbsp.
spoons of Parmesan for 1 minute on the max level. Add to
salt, pepper, balsamic vinegar, marjoram and coriander to taste. ⅔ sauce
Pesto with butter, mix with risotto. Carefully add the remaining arugula and
Serve, sprinkle with Parmesan cheese and add the remaining pesto sauce.
Fry 4 slices of goat cheese in a coated skillet and for 2-3
minutes until caramelization in a frying pan 200 g cherry tomatoes with 1 tbsp. lie-
honey and 1 teaspoon of chopped rosemary and serve with risotto.
4 0 minutes
For 4 persons
Potato casserole
and fennel
Ingredients for the casserole:
400 g non-boiled potatoes (peeled)
400 g fennel (peeled, no root and stem)
Fennel seeds
Ingredients for béchamel sauce:
100 g butter
2-3 st. tablespoons of flour
1 liter of hot milk
Salt, grated nutmeg
Other Ingredients:
4 eggs (medium)
100 g grated parmesan cheese
Preparation:
Grind the Parmesan with the Supercut Utility Knife on the steps
max (maximum) and pour into a separate mixing bowl. (Another variation
ant - if you have a universal grinder: grind the Parmesan at
using the universal chopper at the max. level) Potatoes and fennel
cut into large slices using a double-sided cutting disc into
steps min (minimum). Cook in boiling water for 2-3 minutes and cool until
free state. For the béchamel sauce, melt 60 g butter and sauté
there is flour in it. Pour over hot milk and cook on low for 10 minutes
fire (with constant stirring). Season with salt and nutmeg to taste and
cool slightly. Eggs, 60 g parmesan and béchamel sauce, mix well
with a kneading nozzle at the min (minimum) level for 1 minute. Fry
vegetables and fennel seeds in the remaining oil for 3-4 minutes. Place
into a greased casserole dish and pour over the béchamel sauce. Send-
drizzle with the leftover parmesan and bake in a preheated oven
50-60 minutes at 180 ° C.
Finely chop 400 g salmon fillet and carefully add to the
casserole. 120g toasted bread, finely grind with
Utility knife Supercut at the max level and sprinkle over
pecan. (Another option - if you have a universal shredder: with its
use to grind the toast in the max.) Place several tones on top -
some pieces of butter and bake in the oven.
1.5 hours
For 4 persons
Further - tomorrow.
