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Clear and easy to read. All details as expected. Price acceptable , and quick delivery.
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Quick response and exactly what I was looking for and at a great fair price!
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5 star quality on these downloadable manuals. Easy to read and all the information is there. A must when doing a custom install or needing to service your precious old school electronics.
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So usefull to make my installation a breeze. 5 stars on quality.
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very helpful, the information in these manuels are very detailed
SOUPS
Spain 1. Peel the soft, ripe avocados, remove the stones, cut the flesh into pieces and purée. Save two thin slices to decorate each portion and sprinkle with lemon juice. 2. Put the meat stock, avocados and cream into a dish, season with salt and pepper and cook with the lid on. Stir occasionally. 11-13 min. 900 W 3. Stir the soup until it is creamy and decorate with the saved avocado slices. After cooking allow the soup to stand for approx. 5 minutes. 1. Place the vegetables into the bowl with the fat (2 tbsp), cover, and heat. 2-3 min. 900 W 2. Add the meat stock, the wine, crabmeat, and seasoning to the vegetables. Cover and cook. 7-9 min. 450 W 3. Take out the pepper corns and the bay leaf. Mix the flour with a little cold water and stir into the soup. Add the cream, stir well, and heat. 2-3 min. 900 W 4. Stir the soup and allow to stand for about 5 minutes. Add the butter (1 tbsp) just before serving.
AVOCADO CREAM SOUP
Total cooking time: approx. 11-13 minutes Utensil: dish with lid (2 l capacity) Ingredients 3 avocados (600 g of flesh) lemon juice 700 ml meat stock 70 ml cream salt & pepper
Sweden
CRAB SOUP
Total cooking time: approx. 11-15 minutes Utensil: bowl with lid (2 l capacity) Ingredients 1 onion (50 g), chopped finely 50 g sliced carrots 3 tbsp butter or margarine (30 g) 500 ml meat stock 100 ml white wine 100 ml madeira wine 200 g tinned crab meat 1/2 bay leaf 3 white peppercorns thyme 3 tbsp flour (30 g) 100 ml cream
Switzerland
BARLEY SOUP
Total cooking time approx. 27-34 minutes Utensil: bowl with lid (3 l capacity) Ingredients 2 tbsp butter or margarine (20 g) 1 1-2 15 g 1 3 200 g 50 g 50 g onion (50 g), finely chopped carrots (130 g) sliced celery, roughly chopped leek (130 g), cut into rings white cabbage leaves (100 g), in strips veal bones streaky bacon, cut into strips barley corn
1. Place the butter and chopped onion into the bowl, cover and braise. approx. 1-2 min. 900 W 2. Add the vegetables to the bowl. Add the bones, the streaky bacon and the barley, and fill the bowl with the meat stock. Season with pepper, cover and cook. 1. 9-11 min. 900 W 2. 17-21 min. 450 W 3. Chop the frankfurters into small pieces and heat with the rest of the soup for the last five minutes. 4. Allow to stand for about 5 minutes after it has cooked. Take the bones out just before you serve the soup.
700 ml meat stock pepper 4 frankfurters (300 g)
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