Viking VSM500, VSM700 manual Fondue

LYONNAISE POTATOES 2 pounds potatos peeled 1 cup onion julienne

3 oz butter TT salt

TTpepper About 32 ounces

•Julienne 1 cup of onions

•Steam potatoes until partially done

•Place the potato in the slicer and slice about 1/4 inch, disc shape pieces of potato

•Heat butter in a large sauté pan

•Sauté onions in half of the butter until tender remove and place in a bowl

•Add the rest of the butter into the pan that the onions came out of and reheat

•Add the potatoes into the pan and sauté until golden brown

•Add the onions back to the potatoes to combine the taste

•Season with salt and pepper and served hot

FONDUE

5 oz Gouda (or your favorite cheese)

2 T white wine Makes about 6 oz

•Place the cheese in the high-speed shredder, once shredded place the cheese in a fondue bowl

•Add wine to the cheese and heat

•Mix the wine and cheese until the wine is incorporated

•Then use your favorite bread to dip

BASIC PASTA DOUGH 4 eggs

2 T olive oil

1 T salt

3 3/4 cups of flour

•Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g

•Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs until incorporated

•Mix until the dough resembles bread crumbs then choose your desired shape and run it through the pasta maker

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