The multi-talented

kitchen essential that

makes cooking fun.
Experience its full capabilities: these recipes for different times of the day have been specially created
for the MultiTalent premium food processor and its
accessories.

1250

45
3.9 l

Calling all amateur chefs!

Together with our experienced chefs and the engineers of the MultiTalent
premium food processor, we have created some wonderful recipes exclusively for you, so you can make a delicious variety of treats for different times of the day. The MultiTalent enables you to prepare each one
of these recipes quickly and easily.

Bosch The special Bosch Tip for every dish offers a surprise twist, giving you
Tip
new ideas and tasty alternatives to consider in your cooking and baking.
This means you can use a simple recipe to conjure up an extra special
culinary delight for your family, loved ones and friends.
Wishing you every success - bon apptit!

Bas

BR

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LUNC

ics

KFA

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SWEET TREATS

DINN

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RIN

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Basics
Sweet yeast dough
Cake mixture
Strudel dough
Pizza dough
Sponge mixture
Herb butter
Mayonnaise

Plaited yeast loaf

basic dough

Method:
Use the kneading tool to thoroughly mix together all the ingredients for
roughly 1-2 minutes on the minimum setting. Cover and leave the dough in a
warm place for 30 minutes. Then continue following your recipe as usual.

Ingredients:
500 g flour
1 egg
25 g fresh yeast or 1 packet dried yeast

Bosch
Tip

Knead additional ingredients such as raisins, almonds, candied orange or lemon

peel into the dough. If desired, finely chop them first using the Supercut univer-

220 ml warm milk

sal blade on the maximum setting. (Alternatively, for those who have the univer-

1 pinch salt

sal cutter: use this on the maximum setting to finely chop the ingredients.)

80 g sugar
60 g melted butter

5 minutes + 30 minutes resting time

1 teaspoon lemon zest

Maximum volume: 1 times the basic recipe

Basic dough
mixture for a cake

Method:
Use the kneading tool to mix together all the ingredients for 2 minutes on the
minimum setting until creamy. Then continue following your recipe as usual.

Ingredients:
500 g flour
250 g soft butter

Bosch
Tip

Stir additional ingredients such as chocolate, hazelnuts or almonds into the

mixture. If desired, finely chop them first using the Supercut universal blade

4 eggs (medium)

on the maximum setting. (Alternatively, for those who have the universal cut-

250 g sugar

ter: use this on the maximum setting to finely chop the ingredients.)

1 packet baking powder

1 packet vanilla sugar

6 minutes

150 ml warm milk

Maximum volume = basic recipe

Strudel dough for a strudel

Method:
Use the kneading tool to mix all the ingredients on the minimum setting.
Then mix for 2 minutes on a medium setting. Place the dough in a warm bowl,
cover with cling film and leave to rest for 1 hour. Then continue following your

Ingredients:

recipe as usual.

250 g flour
1 pinch salt

4 minutes + 1 hour resting time

3 tablespoons vegetable oil

Maximum volume: 2 times the basic recipe

1 tablespoon white wine vinegar

125 ml warm water

Pizza dough for a baking tray

Method:
Use the kneading tool to thoroughly knead all the ingredients for 2 minutes
on the minimum setting. Cover the dough and leave to rest for 30 minutes.
Then continue following your recipe as usual.

Ingredients:
250 g flour

5 minutes + 30 minutes resting time

12 g fresh yeast or packet dried yeast

Maximum volume: 3 times the basic recipe

1 teaspoon sugar
1 pinch salt
2 tablespoons olive oil
150 ml warm water

Sponge mixture for a cake

Ingredients:
3-4 eggs (medium)
3-4 tablespoons hot water
150 g sugar
1 packet vanilla sugar
150 g flour
50 g cornstarch
1 teaspoon baking powder

Method:
Beat the eggs, hot water, sugar and vanilla sugar with the stirrer for 5 minutes
on the maximum setting until fluffy. Mix the flour, cornstarch and baking powder in a bowl and add to the mixture through the opening in the lid. Stir for 1
minute on the minimum setting. Then continue following your recipe as usual.

Bosch
Tip

To make a chocolate sponge mixture, add 2 tablespoons of cocoa powder to

the flour mix.

10 minutes
Maximum volume = basic recipe

Mayonnaise for 4 6 people

Method:
Add all ingredients except the oil into the blender and mix on the mimimum setting for 10 seconds. Then turn up to the maximum setting and
slowly pour the oil through a funnel until the mayonnaise is creamy.

Ingredients:
2 eggs (medium)
2 teaspoons medium-strength mustard

Bosch Chopped garlic, herbs, olives or sun-dried tomatoes can also be added to
Tip
the recipe. These can be chopped with the Supercut universal blade on the

2 tablespoons white wine vinegar

maximum setting. Alternatively, for those who have the universal cutter:

1 teaspoon salt

use this on the pulse setting to chop the ingredie

1 teaspoon sugar
360 ml vegetable oil

5 minutes
Maximum volume = basic recipe

Herb butter for 3 4 people

Method:
Insert the Supercut universal blade into the bowl. Gradually feed in the garlic
clove and herbs and finely chop on the pulse setting. Remove the Supercut
universal blade. Finely grate the lemon rind and squeeze the juice over the

Ingredients:

herbs using the citrus press on the minimum setting. Insert the universal

1 clove garlic

blade again (ensuring the blade locks into place with the holder at the bot-

75 g mixed herbs (parsley, tarragon, dill, basil,

tom). Add the butter, salt and pepper to the bowl and mix well for 1 minute

marjoram or oregano)

on the maximum setting.

unwaxed lemon
250 g soft butter

5 minutes

teaspoon salt

Maximum volume: 3 times the basic recipe

Ground black pepper

Breakfast
Pear and carrot
cream cheese
Bircher muesli
Walnut pancakes
with blueberry yoghurt

Pear and carrot cream cheese

Ingredients:
50 g pears

2-3 tablespoons milk

100 g carrots

100 g cream cheese

4 tablespoons hazelnuts

4 pinches curry powder

1 unwaxed orange

2 pinches cumin

unwaxed lemon

Salt, sugar

1 tablespoon schmand

Pears

(sour cream with a high fat content)

Apples

Method:
Peel the carrots and grate together with the cored pears using the fine side of
the reversible shredding disc on the minimum setting. Transfer the carrot and
pear mixture to a separate bowl. Insert the Supercut universal blade into the
bowl. Add the hazelnuts and coarsely chop on the maximum setting. Remove
the Supercut universal blade. Wash the orange and lemon and finely grate
the peel. Squeeze the juice over the hazelnuts using the citrus press on the
minimum setting. Insert the kneading tool, add the schmand, milk and cream
cheese to the bowl and mix for roughly 1 minute on the minimum setting. Season with curry powder, cumin, salt and sugar. Add the pears and apples and
stir together with the cream cheese mixture.

Bosch
Tip

Fresh herbs such as chives can also be sprinkled onto the spread. Serve on
freshly baked rye bread.

10 minutes
Serves 4 people

Bircher muesli
Ingredients:
4 tablespoons hazelnuts

400 g vanilla yoghurt

2 Granny Smith apples

4 tablespoons honey

1 firm banana

20 tablespoons porridge oats

2 tablespoons flaked almonds

teaspoon ground cinnamon

400 g natural yoghurt

Method:
Toast the nuts in a pan until they are a golden-yellow colour and leave to cool.
Place half of them in the bowl and coarsely chop using the Supercut universal
blade on the maximum setting. Add the other half and chop on the same setting until half are finely ground and the other half are coarsely chopped. Grate
the apples and firm banana into the bowl using the fine side of the reversible
shredding disc on the minimum setting. Attach the stirrer, add the remaining
ingredients to the bowl and mix for 1 minute on the medium setting.

Bosch
Tip

Serve with roasted nuts and fresh berries. Or, depending on the season, fruits
such as peaches, apricots or mangos.

15 minutes
Serves 4 people

Walnut pancakes
with blueberry yoghurt
Ingredients for the batter:

Ingredients for the yoghurt:

3 eggs (large)

400 g yoghurt (10% fat)

120 g flour

100 g blueberries (fresh or frozen)

1 heaped teaspoon baking powder

100 ml maple syrup

140 ml milk
1 pinch salt
40 g sugar
50 g walnut halves
50 g butter
Method:
Roughly chop the walnuts using the blender on the maximum setting. To make the
batter, separate the eggs and use the stirrer on the maximum setting to beat the
egg whites with a pinch of salt and sugar for roughly 1 minute until stiff peaks are
formed. Transfer the egg white to a separate bowl. Insert the kneading tool into
the bowl. Mix the egg yolk, flour, baking powder and milk at a medium speed for
1-2 minutes until smooth. Remove the kneading tool and attach the stirrer. Carefully fold the egg white mixture and nuts into the batter using the stirrer on the
minimum setting. Heat some butter in a large non-stick pan and fry small pancakes
in batches.
Puree the yoghurt, blueberries and 20 ml maple syrup with the blender on the
pulse setting. Serve the pancakes with the yoghurt and the rest of the maple syrup.

Bosch
Tip

You can also slice peeled pears, apple quarters or bananas using the coarse side of
the reversible slicing disc on the minimum setting.

15 minutes
Serves 4 people

Lunch
Penne
with pumpkin espuma
Gnocchi
with parsley and walnut pesto
Rocket risotto
Potato and fennel bake
Baked chicken breast
with lemon aioli and
carrot salad

Penne with pumpkin espuma

Method:
Peel the pumpkin and remove the seeds, cut into large pieces by hand (roughly 2-3 cm thick) and place in an oven dish. Spread the basil, sage, salt, pepper, honey and butter over the squash, cover with foil and cook in the oven
for around 30-40 minutes at roughly 200 C. Meanwhile, beat the cream with

Ingredients:
200 g pumpkin (nutmeg pumpkin

2 tablespoons butter

the stirrer on the minimum setting for 1-2 minutes until it is stiff. Add the

or butternut squash)

150 ml cream

cooked pumpkin (without the herbs) and the stock to the blender, blend on

3 sprigs basil

150 ml vegetable stock

the pulse setting for roughly 30 seconds to form a smooth soup and use the

5 sage leaves

2 teaspoons raspberry vinegar

raspberry vinegar to refine the flavour. Add the whipped cream to the blender.

Salt, freshly ground pepper

400 g penne

Now froth up the squash puree using the blender on the maximum setting for

1 tablespoon honey

1-2 minutes and serve together with the penne.

Bosch
Tip

To achieve an even better froth at the end, add a small amount of soya lecithin or whipped cream to the soup and mix again. Garnish with pumpkin and
spring onions.

45 minutes
Serves 4 people

Gnocchi
with parsley and walnut pesto

Method:
Insert the Supercut universal blade into the bowl and finely chop the parmesan
on the maximum setting. Remove the blade and squeeze lemon juice over the
parmesan using the citrus press on the minimum setting. Insert the Supercut
universal blade again (ensuring the blade locks into place with the holder at the
bottom), add the remaining ingredients to the bowl and blend into a smooth

Ingredients:

pesto. Season with salt and pepper.

50 g fresh parmesan

Cook the gnocchi at the same time. Serve the parsley and walnut pesto with the

lemon

gnocchi.

4 tablespoons walnut kernels

100 g parsley leaves (washed and dried)
4 sprigs lovage or chervil

Bosch
Tip

The parsley and walnut pesto can also be served with spaghetti or linguini.

1 clove garlic, peeled

15 minutes

1 tablespoon capers

Serves 4 people

200 ml sunflower or grape seed oil

Salt, freshly ground pepper
400 g gnocchi

Rocket risotto

Method:
Peel the onion and garlic cloves and chop finely using the Supercut universal
blade on the pulse setting. Heat 3 tablespoons of olive oil in a large saucepan
and braise the onion and garlic. Add the risotto rice and gently cook for 2 min-

Ingredients for the risotto:

3 tablespoons toasted pine nuts

utes. Pour in the white wine and simmer until the wine has evaporated. Add a

1 large onion

100 g freshly grated parmesan

quarter of the stock and cook until the rice has absorbed the stock. Continue

2 cloves garlic

Salt, freshly ground pepper

in the same way with the rest of the stock until it has all been absorbed. It

3 tablespoons olive oil

1 drop balsamic vinegar

takes 25 minutes on average to cook the risotto on a low heat.

250 g risotto rice

Oregano, coriander

To make the pesto, wash the rocket and parsley and pat dry. Insert the Supercut universal blade, gradually add 100 g rocket and the parsley and chop on

150 ml dry white wine

approx. 750 ml hot chicken

Additional ingredients:

the maximum setting. Blend the rocket and parsley mixture with the vegetable

or vegetable stock

50 g cold butter, cubed

oil, pine nuts and 2 tablespoons of parmesan on the maximum setting for 1

4 slices goats cheese

minute. Season with the salt, pepper, balsamic vinegar, oregano and corian-

Ingredients for the rocket pesto:

200 g cherry tomatoes

der. Stir of the pesto into the risotto together with the butter. Fold in the

200 g rocket

1 tablespoon honey

rest of the rocket, sprinkle with parmesan and serve with the remaining pesto.

100 g parsley

Rosemary

100 ml vegetable oil

Bosch
Tip

Fry 4 slices of goats cheese in a non-stick pan and caramelise 200 g cherry
tomatoes with 1 tablespoon of honey and 1 teaspoon of chopped rosemary in
a pan for 2-3 minutes and serve with the risotto.

40 minutes
Serves 4 people

Potato and fennel bake

Method:
Cut up the parmesan using the Supercut universal blade on the maximum setting and place in a separate bowl. (Alternatively, for those who have the universal cutter: cut up the parmesan using the universal cutter on the maximum
setting.) Cut the potatoes and fennel into thick slices using the reversible slic-

Ingredients for the bake:

ing disc on the minimum setting. Cook in boiling salted water for 2-3 minutes

400 g waxy potatoes (peeled)

before placing in cold water. To make the bchamel sauce, melt 60 g butter

400 g fennel (washed, with stalk and stem removed)

Fennel seeds

and add the flour, cooking until lightly browned. Pour in the hot milk and sim-

Ingredients for the bchamel sauce:

nutmeg and leave to cool slightly. Stir the eggs, 60 g parmesan and bchamel

mer over a low heat for 10 minutes (stirring constantly). Season with salt and
sauce thoroughly for 1 minute using the kneading tool on the minimum set-

100 g butter

ting. Brown the vegetables with the remaining butter and the fennel seeds for

2-3 tablespoons flour

3-4 minutes. Place in a greased oven dish and pour the bchamel sauce over

1 litre hot milk

the top. Sprinkle on the remaining parmesan and bake in a preheated oven for

Salt, grated nutmeg

Additional ingredients:
4 eggs (medium)
100 g grated parmesan

50-60 minutes at 180 C.

Bosch
Tip

Finely slice 400 g salmon fillet and add to the mixture before baking. Finely
grind 120 g toasted bread using the Supercut universal blade on the maximum
setting and sprinkle over the bake. (Alternatively, for those who have the universal cutter: use it on the maximum setting to finely grind the toasted bread.)
Cover with a few pieces of butter and bake in the oven.

1 hours
Serves 4 people

Baked chicken breast

with lemon aioli and carrot salad

Method:
Wash the chicken breasts and pat dry. Season with salt and pepper. Finely grind
the toasted bread using the Supercut universal blade on the maximum setting.
(Alternatively, for those who have the universal cutter: use it on the maximum setting to finely grind the toasted bread.) Beat the 2 eggs with the lemon zest. Coat
the chicken breasts with flour, egg and breadcrumbs, one after the other.

Ingredients for the chicken breast:

Ingredients for the carrot salad:

To make the aioli, place all ingredients except the oil in the blender and mix on

4 chicken breast fillets, 140 g each

2 tablespoons chopped chives

the minimum setting for 10 seconds. Then turn up to the maximum setting and

Salt, pepper

400 g carrots

slowly pour 160 ml oil through a funnel until the sauce is creamy. Season with

1 apple

salt and pepper.

Ingredients for the coating:

50 g walnut kernels

Peel the carrots and apple and use the Asian vegetable disc on the minimum set-

200 g toasted bread

2 tablespoons corn oil

ting to cut them into thin strips. (Alternatively, for those who dont have the Asian

3 eggs (large)

Salt, sugar

vegetable disc: cut up the carrots and apple using the fine side of the reversible

100 g flour
Ingredients for the aioli:

shredding disc on the minimum setting and transfer to a separate bowl). Coarsely
Additional ingredients:

chop the walnuts using the Supercut universal blade on the maximum setting.

200 ml vegetable oil

(Alternatively, for those who have the universal cutter: use it on the maximum set-

1 egg yolk

ting to coarsely chop the walnuts.) Add the walnuts to the chopped carrots and

1 teaspoon lemon zest

apple, mix everything together in a bowl using a spoon and briefly mix with the

1 teaspoon medium-strength mustard

salt and sugar. Marinate in 2 tablespoons of corn oil. Fry the chicken breast fillets

2 tablespoons lemon juice

in 200 ml vegetable oil for 5-6 minutes on each side. Allow to drain on kitchen

Salt, sugar

paper and sprinkle with chives before serving.

1 clove garlic, peeled

160 ml vegetable oil

Bosch
Tip

Finely grind 80 g of dried parsley leaves in with the toasted bread when making
the coating.

35 minutes
Serves 4 people

SWEET TREATS
Apple and pear tart
with cinnamon crumble
Plaited yeast loaf
with cranberries and walnuts
Lemon souffl
Granny Smith apple salad
with mint and pine nuts
Carrot cake
Apple strudel

Apple and pear tart

with cinnamon crumble
Method:
Grease the spring form cake tin and line the base of the tin with baking paper. Preheat the oven to 180 C. Pour the sponge mixture into the tin and bake for 35-40
minutes. Leave the base in the tin to cool slightly, loosen from the sides with a knife
and remove the spring form. Turn out onto a cooling rack and remove the baking
paper. Place the base on a cake stand and put a cake ring around it. To make the
crumble, use the kneading tool to thoroughly mix all the ingredients for roughly
1-2 minutes on the minimum setting. Crumble the mixture onto a baking sheet lined
with baking paper and bake in the oven for 15-20 minutes at 180 C until golden
brown. Leave the crumble to cool.
Peel and core the apples and pears, and cut into quarters. Grate using the coarse
side of the reversible shredding disc on the minimum setting. Heat the butter in a
saucepan and stew the fruit for 5-6 minutes. Add 250 ml of apple juice and sugar
and bring to the boil. Stir the vanilla pudding mix with the remaining juice and add it
1 sponge mixture (basic recipe)

60 g sugar

Soft butter for the cake tin

300 ml apple juice

to the apple compote. Simmer for 1-2 minutes, stirring continuously, until the filling
is creamy. Leave to cool slightly, spread over the sponge base and refrigerate.
Beat the cream and cream stiffener with the stirrer on the minimum setting for

1 packet vanilla pudding mix (40 g)

roughly 2 minutes until it is stiff and then transfer to another bowl. Add the curd

Ingredients for the crumble:

80 g soft butter

Ingredients for the cream:

80 g sugar

500 g low-fat curd cheese

1 teaspoon powdered cinnamon

120 g sugar

100 g flour

2 packets vanilla sugar

60 g ground almonds

400 ml cream
2 packets cream stiffener

Ingredients for the filling:

3 apples and 3 pears (small)
40 g soft butter

Icing sugar for decoration

cheese, sugar and vanilla sugar to the mixing bowl and mix well using the stirrer
on the minimum setting. Add the whipped cream and carefully fold into the curd
cheese mixture on the same setting. Spread the cream over the cake and refrigerate
for 1-2 hours. Remove the cake ring from the flan and serve with the crumble and
icing sugar sprinkled over the top.

Bosch
Tip

For a more autumnal flavour, caramelise 150 g chestnuts in 50 g sugar and spread
over the cake.

1 hours
Serves 4 people

Plaited yeast loaf

with cranberries and walnuts

Ingredients for the plaited yeast loaf:

Method:

200 g walnuts

Coarsely chop the walnuts using the Supercut universal blade at a medium

500 g flour

speed. Remove the Supercut universal blade and insert the kneading tool.

25 g fresh yeast or 1 packet dried yeast

Pour the flour into the bowl. Mix the yeast with 3 tablespoons warm milk and

220 ml + 3 tablespoons warm milk

add to the flour. Add the remaining ingredients and use the kneading tool to

1 egg

mix thoroughly for roughly 1-2 minutes on the minimum setting. Cover and

1 pinch salt

leave the dough in a warm place for 30 minutes. Prepare a surface with plenty

80 g sugar

of flour, split the dough into three pieces and weave into a plait.

60 g melted butter

Place on a baking sheet covered with baking paper. Stir the egg yolk and milk

1 teaspoon lemon zest

together and brush over the loaf. Allow the loaf to rest for 20 minutes, then

200 g dried cranberries

place in a preheated oven and bake for 35-40 minutes at 180 C. Mix 150 g
icing sugar with 3-4 tablespoons cherry or cranberry juice and brush over the

1 egg yolk and 1 tablespoon milk for glazing

Ingredients for the icing:
150 g icing sugar

loaf while still warm.

Bosch
Tip

Mix 150 g blue cheese, 100 g schmand and 1 tablespoon honey thoroughly for 1
minute using the kneading tool on the minimum setting and serve with the loaf.

3-4 tablespoons cherry or cranberry juice

1 hours (including 30 minutes resting time)

Serves 4 people

Lemon souffl
Ingredients:
4 souffl dishes - 10-12 cm diameter
2 unwaxed oranges
2 unwaxed limes
1 lemon
130 g sugar
Soft butter and sugar for the dishes
5 fresh eggs (medium)
Icing sugar for dusting

Method:
Wash the citrus fruits and wipe dry; grate teaspoon of zest from each fruit.
Juice all the fruits using the citrus press on the minimum setting. Heat the
juice together with 50 g sugar until it forms a syrup and leave to cool. Grease
the souffl dishes well, cover with sugar and refrigerate.
Preheat the oven to 180 C. Separate the eggs. Firstly, beat the egg yolk and
50 g sugar using the stirrer on the maximum setting for roughly 5 minutes until
the mixture is a creamy white colour. Add the mixture to the syrup and mix by
hand. Carefully wash the bowl and stirrer in cold water, dry and then re-attach
the stirrer. Beat the egg whites, 30 g sugar and a pinch of salt using the stirrer
on the maximum setting for 4-5 minutes until it is stiff. Carefully fold into the
syrup and egg cream and fill the dishes until full. Bake in the oven for 12-16
minutes at 180 C. Remove and serve with a dusting of icing sugar.

Bosch
Tip

Mix together 50 g nougat, 100 g plain chocolate and 200 ml hot cream using
the stirrer. Flavour with a little rum and chilli and serve with the souffls.

35-40 minutes
Serves 4 people

Granny Smith apple salad

with mint and pine nuts
Ingredients:
6 tablespoons pine nuts
2-3 Granny Smith apples
1 lemon
2 tablespoons honey
bunch mint

Method:
Roast the pine nuts in a pan until they are a golden yellow colour. Insert the
Supercut universal blade into the bowl and coarsely chop the roasted pine
nuts on the maximum setting. Remove the Supercut universal blade and cut
the apple using the reversible shredding disc. Squeeze the lemon juice over
the apples using the citrus press on the minimum setting. Cut the mint into
strips and add to the mixture. Add honey to taste.

Bosch
Tip

Coarsely chop 100 g oatmeal cookies using the Supercut universal blade on
the maximum setting and transfer to a bowl. (Alternatively, for those who have
the universal cutter: coarsely chop the biscuits using this on the pulse setting.) Scoop some vanilla ice cream into balls and roll in the biscuit crumbs.
Serve with the salad.

8-10 minutes
Serves 4 people

Carrot cake
Ingredients:
7 egg yolks

1 lemon, unwaxed, with the zest

200 g sugar

400 g carrots

1 packet vanilla sugar

100 g flour

1 pinch salt

1 teaspoon baking powder

400 g hazelnuts

7 egg whites

Method:
Separate the eggs, beat the egg whites using the stirrer on the maximum setting for roughly 1 minute until it forms stiff peaks and transfer to another bowl.
Place the egg yolks, sugar, vanilla sugar and salt in the bowl and beat on the
maximum setting for roughly 5 minutes until fluffy. Remove the stirrer and attach the reversible shredding disc with the fine side facing upwards. Grate the
carrots on the minimum setting into the egg yolk mixture. Re-attach the stirrer.
Gently stir the mixture on the minimum setting for roughly 20 seconds. Chop
200 g hazelnuts in the blender 5 times on the pulse setting. Add the hazelnuts
to the carrot mixture. Chop another 200 g hazelnuts and add to the carrot mixture. Then add the zest of the unwaxed lemon, flour and baking powder and mix
together on the minimum setting for roughly 3 minutes.
Line the flat base of a spring form cake tin (26 cm) with baking paper and
fix into the edge. Grease the sides with margarine and sprinkle with breadcrumbs. Place the mixture in the spring form tin and bake in a preheated oven
for roughly 60 minutes at 175 C (fan oven 150 C). Dust with icing sugar before serving.

Bosch
Tip

Dab some jam or honey on the underside of marzipan carrots and use to decorate the cake.

35-40 minutes
Serves 4 people

Apple strudel
1 strudel dough (basic recipe)
Filling:
5 apples (approx. 750 g)

50 g grated hazelnuts

Sugar and cinnamon mix

200 g whipping cream

(according to taste)

A little melted butter for glazing

Method:
To make the strudel mixture, use the kneading tool to mix all the ingredients on
the minimum setting. Then knead for 2 minutes on the medium setting. Place the
dough in a warm bowl, cover with cling film and leave to rest for 60 minutes.
Beat the whipping cream with the stirrer for roughly 1-2 minutes on the minimum
setting until it is stiff and transfer to another bowl. Wash the apples and cut into
quarters, removing the cores. Cut using the reversible slicing disc on the minimum setting. (Alternatively, for those who have the CubeCutter: use it on the
minimum setting to cut the apples into cubes.) After the dough has been allowed
to rest, roll out thinly on a well-floured surface, regularly turning and flouring.
The slightly thicker edges can be stretched a little thinner. Place the apple pieces
on the dough, sprinkling half of the sugar and cinnamon mixture and the ground
hazelnuts over the top, being careful to keep the edges of the dough free. Finally
add blobs of whipped cream to the filling. Brush the pastry edges with melted
butter and roll the pastry forwards and backwards. Press the two edges together
firmly at the end. Lift the strudel onto a baking sheet covered with baking paper
and lie on the sheet in a u-shape. Brush with melted butter and sprinkle with the
remaining sugar and cinnamon mixture. Place in a preheated oven and bake for
45-50 minutes at 190 C.

Bosch
Tip

Mix 1 egg yolk with 3 tablespoons milk. Brush the mixture over the strudel and
sprinkle with 50 g almond flakes before baking. Beat 250 ml cream with the contents of a vanilla pod and 50 g sugar until stiff and serve with the strudel.

20-30 minutes + 1 hour resting time

Serves 4 people

DINNER
Venison ragout
Colourful tomato pizza
with pesto and Parma ham
Pancakes
with smoked salmon
and dill schmand
Gazpacho (cold tomato soup)
Courgette fritter

Venison ragout
Ingredients:
1 kg venison haunch, with the bones

1 litre chicken or game stock

removed

cinnamon stick

70 g celeriac, 70 g carrots

1 star anise

70 g parsley root

6 juniper berries, 2 bay leaves

200 g onions

20 g dried porcini mushrooms

100 g potatoes

Salt, freshly ground pepper

2 tablespoons tomato puree

Served with: gnocchi, spaetzle or

litre dry red wine

potatoes

Method:
Prepare the haunch of venison and cut into 2-3 cm cubes. Peel the onions,
potatoes, carrots, parsley root and celeriac and cut up with the CubeCutter on
a medium setting. (Alternatively, for those who do not have the CubeCutter:
use a knife to cut into small cubes). Sear the meat in a pan. Add the diced
vegetables and fry briefly. Add the tomato puree and cook briefly. Pour in the
red wine, allowing the alcohol to evaporate before adding the stock. Place
the herbs in a tea filter and close securely using a kitchen tie, add to the pan
together with the porcini mushrooms and, depending on the size of the pieces
of meat, cook for roughly 50-60 minutes until everything is soft. After cooking remove the herb bag. Season with salt and pepper. Serve with spaetzle or
potatoes and Brussels sprouts.

Bosch
Tip

A good accompaniment is a cream made of cranberry jam, schmand and juniper powder, or a combination of schmand and pomegranate syrup.

1 hours
Serves 4 people

Colourful tomato pizza

with pesto and Parma ham
Ingredients for the pizza dough:

Method:

250 g flour

To make the pizza dough, use the kneading tool on the minimum setting to

12 g fresh yeast or packet dried yeast

thoroughly knead all the ingredients for roughly 2 minutes. Cover the dough

1 teaspoon sugar

and leave for 30 minutes.

1 pinch salt, ground black pepper

To make the pesto, insert the Supercut universal blade into the bowl. Add the

2 tablespoons olive oil

pine nuts, basil, garlic, parmesan and 200 ml olive oil to the bowl and chop for

150 ml warm water

1 minute on the maximum setting. Season with salt and pepper.

Roll the pizza dough out thinly on a floured surface and place on a baking

Ingredients for the pesto:

sheet covered with baking paper. Wash the tomatoes and cut in half. Heat the

40 g toasted pine nuts

oven to 230 C. Spread the pizza base with the pesto and place the tomatoes

90 g basil leaves

on top. Tear the mozzarella into small pieces and spread over the pizza.

1 clove garlic, peeled

Season with salt and pepper. Bake the pizza in the oven for 15-20 minutes.

200 ml olive oil

Arrange small strips of Parma ham on top of the pizza before serving.

60 g freshly grated parmesan

Ingredients for the topping:

Bosch
Tip

The pizza also tastes great with slices of bacon and peeled prawns or fennel
salami and scamorza cheese (smoked mozzarella).

400 g red and yellow cherry tomatoes

125 g mozzarella

45-50 minutes, including proving time for the dough

100 g Parma ham

Serves 4 people

Pancakes
with smoked salmon
and dill schmand
Ingredients for the batter:

Ingredients for the dill schmand:

200 g flour

400 g schmand (a type of soured

3 tablespoons melted butter

cream with high fat content)

450 ml milk

1 bunch dill

2 pinches salt

1 lemon

1 teaspoon sugar

Salt, freshly ground pepper

6 eggs (medium)
2 egg yolks (medium)

200 g salmon and 50 g trout caviar

to decorate

2-3 tablespoons vegetable oil for

frying, alternatively use butter
Method:
Insert the Supercut universal blade into the bowl. Chop the dill finely on the
maximum setting. Remove the Supercut universal blade. Cut the lemon in half
and squeeze the juice over the dill using the citrus press on the minimum setting. Reinsert the Supercut universal blade, add the schmand and blend into
a smooth mixture on the maximum setting. Season with salt and pepper and
transfer the dill schmand to a separate bowl and refrigerate.
To make the pancake batter, attach the stirrer in the bowl and stir all the ingredients using the stirrer for 2-3 minutes on a medium setting until smooth.
Cover the dough and leave for 30 minutes. Then stir thoroughly once again
and make small pancakes in batches by frying in vegetable oil or butter. Serve
the pancakes with schmand, caviar and salmon.

Bosch
Tip

Peel 200 g onions, cut into thin rings and season with a little paprika. Cover
with flour and fry in vegetable oil until golden brown. Leave to drain on kitchen paper and serve on top.

40 minutes
Serves 4 people

Gazpacho (cold tomato soup)

Ingredients:
5 large tomatoes
1 clove garlic
3 tablespoons olive oil
1 tablespoon vinegar (wine vinegar)
Salt and pepper
1 small cucumber
1 red pepper
4 slices toast

Method:
Cut four tomatoes in half and add to the blender along with the other
ingredients. Mix for roughly 30 seconds on the minimum setting. Chop the
small cucumber, red pepper and tomato into small cubes. Marinade with
salt, pepper and 1 tablespoon olive oil. Toast four slices of sliced bread
and cut off the crusts. Spoon the diced vegetables onto small pieces of the
toast, garnish with cress and place on top of the glasses to serve.

Bosch
Tip

Before serving, cut the toasted bread into cubes and sprinkle into the soup.

5 minutes
Serves 2 people

Courgette fritters
Ingredients:

Method:

400 g green courgette

Wash the courgette and grate using the coarse side of the reversible shred-

1 clove garlic, peeled

ding disc. Transfer the grated courgette into a separate bowl, add salt, leave

1 bunch dill

for 10 minutes and squeeze out well by hand. Meanwhile chop the garlic

3 eggs (medium)

cloves and dill using the Supercut universal blade on the maximum setting.

60 g flour

Remove the Supercut universal blade and insert the kneading tool. Mix all

Salt, freshly ground pepper

ingredients except the vegetable oil or butter with the kneading tool at a me-

2-3 tablespoons vegetable oil, or alternatively butter

dium speed for 1-2 minutes. Season with salt and pepper. Fry small fritters in
hot fat, leave to drain on kitchen paper and serve.

Bosch
Tip

Tomato salsa: blanch 2 beef tomatoes in boiling water for 30 seconds, then
place in cold water and peel. Peel 1 red onion and cut into quarters together
with the tomatoes. Insert the Supercut universal blade into the bowl and add
the tomato and onion quarters. Add 1 chilli, 2 tablespoons red wine vinegar,
2 teaspoons icing sugar, teaspoon cumin, 2 tablespoons olive oil, salt, pepper, the juice of half a lime and 2 tablespoons chopped parsley and chop finely
on the maximum setting for 1 minute.

20 minutes
Serves 4 people

drinks
Mango shake
with chilli and coconut
Orange-mix cocktail

Mango shake
with chilli and coconut
Ingredients:
1 lime
1 large ripe mango
pineapple
1 banana
400 ml coconut milk
red chilli
2-3 tablespoons cane sugar

Method:
Cut the lime in half and juice using the citrus press on the minimum setting.
Peel the mango, pineapple and banana. Cut the fruit into large pieces and add
to the blender attachment. Add the remaining ingredients and mix well for 1-2
minutes on the maximum setting.

Bosch
Tip

Finely grind 4 tablespoons sugar and 10-12 mint leaves using the Supercut universal blade on the maximum setting. (Alternatively, for those who have the universal
cutter: use it on the maximum setting to cut up the sugar and mint leaves.) Transfer the sugar and mint mixture to a plate. Brush a little honey on the rims of the
glasses, press into the sugar and mint mixture and pour in the shake.

6 minutes
Serves 4 people

Orange-mix cocktail
Ingredients:
6-8 juicing oranges (makes 0.5 litres)
1 lemon
300 g apricots (tinned)
10 ice cubes
2 tablespoons maple syrup

Method:
Cut the fruit in half and juice using the citrus press on the minimum setting.
Mix the juice together with the ice cubes, apricots and maple syrup in the
blender on the pulse setting for 1 minute. Serve ice cold.

Bosch
Tip

Put fresh berries in an ice cube tray, freeze and serve in the cocktail.

6 minutes
Serves 4 people

snacks & dips

Goats cheese lollies
with a crunchy pumpernickel coating
Gorgonzola cream
with lavender
Beetroot and wasabi dip

Goats cheese lollies

with a crunchy pumpernickel coating
Ingredients for the crunchy pumpernickel coating:

Method:

150 g pumpernickel

Insert the Supercut universal blade into the bowl. Add the pumpernickel, finely

2 tablespoons icing sugar

grind on the maximum setting and toast in a pan. Sieve the icing sugar over the
top, caramelise and leave to cool spread thinly on a baking sheet.

Ingredients for the goats cheese lollies:

1 sprig rosemary

Fry the rosemary in a little oil and then pick off the leaves. Insert the Supercut

bunch chives

universal blade into the bowl and chop the chives and rosemary on the pulse

100 g fresh goats cheese

setting. Add the fresh goats cheese, cream cheese, soft butter, honey, bread-

50 g cream cheese

crumbs, salt and pepper and mix on the maximum setting. Refrigerate the goats

50 g soft butter

cheese mixture for 30 minutes. Now roll the mixture into a long sausage (roughly

2 tablespoons honey

3-4 cm thick), cut into 3-4 cm pieces and shape into balls. Roll the balls in the

4 tablespoons

caramelised pumpernickel and attach onto small cocktail sticks.

breadcrumbs
Salt and pepper

Bosch Adding fruit to the cocktail stick gives this snack a special contrast in terms of
Tip
both colour and flavour: cape gooseberries, blueberries, strawberries, peppers,
cherry tomatoes, herb leaves, grapes, etc.

45 minutes including 30 minutes refrigeration

Serves 4 people

Gorgonzola cream with lavender

Ingredients:

Method:

200 g gorgonzola

Chop the lavender flowers. Cut up the gorgonzola using the Supercut universal

100 g soft butter

blade on the maximum setting until a smooth consistency is achieved. Con-

100 g cream cheese

tinue to mix, adding the butter, cream cheese and lavender. Remove the Su-

1 teaspoon fresh lavender flowers

percut universal blade. Wash the lemon and finely grate the peel. Squeeze the

lemon, unwaxed

juice over the cheese mixture using the citrus press on the minimum setting.

Salt, black pepper, sugar

Insert the Supercut universal blade into the bowl again. Season the cheese
with lemon zest, salt, sugar and pepper and mix on the maximum setting.

Bosch
Tip

The gorgonzola cream goes well with smoked salmon, pasta or even spread on
bread.

5 minutes
Serves 4 people

Beetroot and wasabi dip

Ingredients:

Method:

1 onion, peeled

Insert the Supercut universal blade into the bowl. Finely chop the capers,

bunch dill

peeled onion and dill on the pulse setting. Add roughly sliced beetroot and

4 tablespoons capers

chop on the maximum setting. Add the remaining ingredients and mix well on

250 g beetroot (cooked)

the maximum setting. Season with salt, sugar and pepper.

100 g feta cheese

50 g mascarpone
50 g crme frache

Bosch
Tip

The wasabi dip goes well with crackers, boiled potatoes or a herring fillet on
rye bread.

50 ml cream
4 tablespoons pomegranate syrup

10-15 minutes

1-2 teaspoons wasabi paste

Serves 4 people

2 tablespoons white wine vinegar

Salt, sugar, pepper

For absolutely everything.

But above all, for you.
Whether youre making healthy breakfast shakes or crunchy salads, delicious
cakes or creamy vegetable dips the innovative MultiTalent food processor
from Bosch is an easy-to-use, safe all-rounder with over 45 functions, which will
support your creativity in the kitchen at any time of the day.
The top-quality Supercut universal blade and the MultiTalent cutting accessories are exceptionally sharp, and are guaranteed to stay that way. Please follow
the safety and care guidelines in the instructions. Wishing you much culinary
fun, and bon apptit!

MultiTalent accessories.
3.9-litre bowl

Kneading tool

The MultiTalent has an

Eliminates the effort of kneading

unbelievably large bowl with a

for all sorts of dough used in

capacity of 3.9 litres.

cooking and baking.

Blender (plastic, 1.5 litres)

Stirrer (stainless steel)

For quickly liquidising fruit,

Beats cream and egg whites

vegetables, sauces, soups and

or light cake mixtures this

shakes, without any mess.

versatile, high-tech tool wont let

you down.

Universal cutter

Supercut universal blade

The four blades of the

The innovative Supercut universal

QuattroBlade easily cut through

blade with a serrated edge and

any food.

large cutting surface glides

through any food with practically
no resistance.

CubeCutter

Cutting accessories (stainless steel)

For cutting fruit, vegetables, soft

A variety of cutting applications:

cheese or meat (boneless or

- reversible slicing disc

cooked) into uniform pieces.

- reversible shredding disc

- chipper disc
- Asian vegetable disc
- coarse grating disc

Citrus press

Accessories bag

For easily juicing citrus fruits to

Cleverly designed accessories bag

use in healthy juices or shakes.

for storing attachments. Practical,

robust and machine-washable.

Juice extractor
For use with various types of fruit
and vegetable, easy to clean.

Learn more about the new MultiTalent

premium food processor at
www.bosch-home.com
Copyright by Robert Bosch Hausgerte GmbH, Munich.
Reproduction, even in part, only permissible with the publishers consent. Subject to change.