WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK?
Check:
• when using the bowl assembly (B),
that the Liquidiser drive cover (A1)
is locked.
• that it is plugged in and switched on
at the mains socket
Odacio 3 Food Processor
Instructions and Recipes
• the connection and fuse.
• when using the Liquidiser, ensure
that the tab on the lid is correctly
locked under the handle
• that the accessories are correctly
fitted on to the drive.
• that the lids and handles are
correctly fitted.
If your appliance still does not work or if you have any product problems or queries,
please contact our Customer Relations Team first for expert help and advice:
HELPLINE:
UK 0845 602 1454
Ireland (01) 4751947
or consult our website www.moulinex.co.uk
ACCESSORIES & REPLACEMENTS
The accessories contained with the model that you
have just bought are shown on the label that appears
on the top of the packaging.
You can buy the following accessories or replacements by mail order from our
approved Moulinex Service Centre (at the telephone number above). They are also
available on our website.
Accessories
Accessories
Whisk
French fries disc (disc E)
Plastic kneader blade
Citrus press
Liquidiser jug
Metal blade
Grating disc for coconut &
parmesan (disc G)
Coarse grating disc (disc C)
Thick slicing disc (disc H)
Fine grating disc (A)
Thin slicing disc (D)
Grinder
Emulsifying disc
Juice extractor
Spatula
Mini-chopper
Storage basket
Environment protection first!
Your appliance contains valuable materials which an be recovered or recycled.
Leave it at a local civic waste collection point.
Recipes by Glenis Noble, produced by M4 Design Company, ©Groupe SEB Moulinex 06/05
0 891 855
Models DFC1 DFC2 DFC3
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WHAT THE ACCESSORIES ARE USED FOR
SAFETY RECOMMENDATIONS
Shown below are the main tasks that you would use the accessories for.
Please note that some of the accessories fit onto the spindle.
• Always read the instructions for use
carefully before using your
appliance for the first time:
• Only remove the accessories
when the appliance has come to
a complete stop.
This product has been designed for
domestic use only. The manufacturer
accepts no responsibility, and the
guarantee will not apply, for any
commercial use, inappropriate use or
failure to comply with the instructions.
• Do not leave the appliance within reach
of children without supervision. Young
children or severely disabled persons
must always be supervised when using
this appliance.
• Check that the voltage rating of your
appliance corresponds to that of your
household electrical wiring system.
• This appliance is manufactured to
conform to the Low Voltage Electrical
Equipment (Safety) Regulations 1989
and is designed to comply with BS
3456. It complies with the requirements
of the EEC Directive (89/336/EEC). Any
connection error will render the
• Do not introduce any utensil (spoon,
spatula...) through the feeder tube.
• Do not place any utensil containing
metal in a microwave oven.
• Use the accessories one at a time.
• Handle the metal blade and
discs with great care: they are
extremely sharp.
• You must remove the blades (D) and
spindle (C) before emptying the bowl of
its content.
• Empty the chopping bowl or liquidiser
jug before detaching the handle.
• Never touch the parts when they
are moving.
• Do not run your appliance empty.
• Do not allow long hair, scarves, ties etc.
to dangle over accessories during
operation.
Never use or plug in your appliance if:
• Its power cord is faulty or damaged.
• The appliance has been dropped.
• It has visible damage or operating faults.
In such cases, to avoid any danger,
contact your Approved Service Centre
to have the appliance repaired, as
special tools are required.
Metal Blade
Emulsifying disc
Basic attachment for mixing,
chopping, kneading, making
breadcrumbs, crushing biscuits and
batters. You can also use it for
blending and puréeing instead of the
liquidiser, but the texture for soups is
not usually as smooth. The blade is
fitted onto the spindle.
(Available as an additional accessory)
For whisking egg whites, meringues
(2 to 7 egg whites) and whipped
cream (up to 0.5 litre). Making
mayonnaise and mousses. Note: for
whipping egg whites the total time
taken is about 11/2 - 2 minute
instead of seconds.
Plastic Kneader Blade
For kneading and mixing. Ideal
for making bread, pastry, biscuits
and cakes. The blade is fitted onto
the spindle.
Citrus Press
Ideal for all sorts of citrus fruits
including lemons, oranges
and grapefruits.
Liquidiser Jug
Grating Disc
Ideal for blending and puréeing
soups and sauces, making frothy
milkshakes and cocktails, pureeing
soft fruits or cooked vegetables and
fruit, making batters. Maximum
capacity of total ingredients 1.5 litre.
Use for grating cheese, vegetables
and fruit. The appropriate disc is fitted
to the holder and then placed onto the
spindle. (A) fine grating and (C) coarse
grating plus optional Parmesan grating
disc. With all grating a piece of
unprocessed food always remains
between the holder and lid, this
is normal.
guarantee void.
• Never leave your appliance to operate
unattended.
• Unplug your appliance as soon as you
have finished using it (also in the event
of a power cut) and when you are
cleaning it.
• Never use your appliance if it is not
working correctly or if it has been
damaged. If this happens, contact an
approved Moulinex Service Centre (see
list in service booklet).
• Do not place the appliance, the power
cable or the plug under running water or
in any other liquid.
• Do not allow the power cable to hang
down within reach of children.
• The power cable must never be close to
a heat source or resting on sharp edges.
• If the power cable or the plug are
damaged, do not use the appliance. To
avoid any risk, these must be replaced
by an approved Moulinex Service Centre
(see list in service booklet).
• Do not use the appliance for juicing if
the filter holder on the juice extractor
is damaged.
Centrifugal Juice Extractor
(Available as an additional accessory DFC4)
Suitable for extracting juice from fruit
and vegetables such as apples,
pineapples, grapes, carrots, and
celery. This accessory has its own
lid and food pusher.
Using your appliance
Slicing Disc
For slicing vegetables and fruit. The
appropriate disc is fitted to the holder
and then placed onto the spindle.
2 discs - (D) fine slicing and (H)
coarse slicing. The fine disc gives
wafer thin slicing but the coarse
disc gives food sliced to about
2-3 mm thickness.
• Before using for the first time, wash all
accessory parts in warm, soapy water.
Rinse and dry.
• Place the motor unit on a stable, flat,
clean and dry surface.
Mini Chopper
Chops cloves of garlic, herbs, parsley,
ham, small amounts of bread or
French bread for breadcrumbs, nuts
(quantities up to 80g) and prepares
baby food. Note: It is not able to
grind coffee beans or hard spices.
• Plug the appliance in.
• Speed selector (A5). Choose the setting
required (see table page 14, or recipe).
• Pulse (intermittent operation): turn knob
(A5) to the “pulse” position - using a
succession of pulses can give you better
control when preparing certain foods.
• Continuous operation: turn knob (A5) to
position “1” or “2”.
• Stop: turn knob (A5) to position “0”.
• Before using the liquidiser drive (A2):
ensure that there is no accessory fitted
on the bowl and accessory drive.
Balloon Whisk Attachment
For whisking egg whites, meringues
(2 to 7 egg whites) and whipped
cream (up to 0.5 litre). Making
mayonnaise and mousses. Note: for
whipping egg whites the total time
taken is about 11/2 - 2 minutes
instead of seconds.
Grinder
(Available as an additional accessory)
Grinds spices, pepper and dried
fruits in seconds.
French Fries disc
• For your own safety, use only Moulinex
accessories and spare parts which are
suitable for your appliance.
(Available as an additional accessory)
Easily cuts thin cut ‘American style’
fries from potatoes.
• Always use the pushers to push
food down the feeder tubes, never
use your fingers, a fork, a spoon,
a knife or other utensils.
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3
4
ASSEMBLING AND DISMANTLING THE BOWL
FUNCTIONS OF YOUR FOOD PROCESSOR
To unlock the blades (D) from the
spindle (C):
1
2
• Place the bowl assembly on a stable
flat worktop.
• Carefully lift the blade (D) off the
spindle (C).
2
Usage and practical tips
B3a
1
Blending
• Turn the speed selector (A5) to
position “2” to start the appliance.
B3c
You can blend up to 1 litre of soup or
stewed fruit in 20 sec.
Chopping
• Turn the speed selector (A5) to
position “2” to start the appliance or,
for better control over the chopping,
use the “pulse” position.
B3b
B4a
• In 15 to 30 sec., you can chop up to
600g of food:
• hard produce: cheese, dried fruits,
certain vegetables (carrots, celery...).
FITTING DETACHABLE PARTS
Fitting/Dismantling the bowl
MIXING/BLENDING/CHOPPING/
KNEADING - (DIAGRAM 2)
handle (B4) and the liquidiser jug
Assembling/Dismantling the bowl
(B3) - (diagram 1)
• soft produce: certain vegetables
(onions, spinach...).
handle (I4)
Accessories used (depending
on model)
For ease of cleaning and storage, the
bowl handle (B4) and liquidiser jug
handle (I4) are detachable.
The bowl can be used with the following
accessories (depending on model):
• raw or cooked meat (boned with
gristle removed and diced).
• Bowl assembly (B), spindle (C) and
blades (D):
Blades (D), grating/slicing discs (E),
whisk (F), emulsifying disc (G), citrus
press (H), juice extractor (J).
• raw or cooked fish...
• To fit the handle, position it against
the lugs of the bowl/jug.
• Metal blade (D1) for mixing or chopping.
• Plastic kneading blade (D2) for kneading
or blending, pastry and cake making
• Slide the handle upwards until
it clicks.
KNEADING/MIXING
• If not already in position, fit the rubber
seal (B3c) in the bottom of the bowl.
Ensure that the thin lip of the seal
faces upwards.
• Turn the speed selector (A5) to
position “2” to start the appliance.
Fitting the Bowl
• To detach the handle, press the
release button (B4a) or (I4a) and slide
the handle downwards.
Press the release button (A4) to open
the Liquidiser drive cover (A1).
• When kneading, stop the appliance
as soon as the pastry/dough starts to
form a ball.
• Fit the drive (B3a).
• Fit the bowl (B3) on the Bowl
accessory drive (A3).
• Fit the nut (B3b) and tighten it to lock
the assembly.
You can:
• Fit the spindle (C) on to the
bowl drive (B3a).
• Dismantle the assembly for cleaning
after each use.
• knead up to 1.2 kg of pastry/dough
(biscuit, shortcrust, and bread) in
approximately 60 sec.
• Slide the metal blade (D1) or the
plastic kneading blade (D2) onto the
spindle (C), pushing it down to the
bottom of the bowl.
• mix up to 1 litre of pancake, waffle
batter, etc. in 1min to 11/2 min.
• mix up to 1.5 kg of light cake
mixture (biscuit, sponge) in 11/2 min
to 31/2 min.
• Put the ingredients in the bowl.
• Fit the lid (B2) on the bowl.
(Note: Whether you are using the Liquidiser jug (l3) or the bowl (B3) you will
need to ensure that the respective handle and lid have been fitted correctly.)
• Close the Liquidiser drive cover (A1).
You should hear an audible click.
Note: If the lid and handle are not
correctly fitted on to the bowl, the
appliance will not start.
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5
6
4a
4b
3
2
1
2
1
1
5
4
2
3
GRATING/SLICING/FRENCH FRIES -
(Diagram 3)
Accessories used
• Bowl assembly (B), spindle (C) and
grating/slicing discs (E)
BEATING/WHISKING/EMULSIFYING -
(DIAGRAM 4A AND 4B)
To use the emulsifying disc (G):
Usage and practical tips
• fit the spindle (C) on to the bowl drive
(B3a).
• Cut the food into pieces
approximately 8cm high and a
maximum of 4cm width
Accessories used (depending
on model)
• slide the emulsifying disc on to
the spindle.
• Push the food through the feeder
tube using the pusher (B1).
• Bowl assembly (B) and balloon whisk
(F) or
Then: - Place the ingredients in
the bowl.
• Turn the speed selector (A5) to
position “1” for slicing or “2”
for grating.
Fitting the Grating/Slicing/
French Fries Discs
• Bowl assembly (B), emulsifying disc
(G) and spindle (C).
• Fit the lid (B2) on the bowl.
• Press the release button (A4) to open
the Liquidiser drive cover (A1).
• Close the Liquidiser drive cover (A1).
You should hear a click.
Fitting the balloon whisk and
emulsifying disc accessories
The slicing/grating discs (depending
on model):
• Fit the bowl (B3) on the Bowl
accessory drive(A3).
Usage and practical tips
• Press the release button (A4) to open
the Liquidiser drive cover (A1).
• slice thickly (use disc H), slice thinly
(use disc D): potatoes, onions,
cucumbers, beetroot, apples, carrots,
and cabbage...
• Fit the required disc (E2) on to the
disc holder (E1).
• Turn the speed selector (A5)
to position “1” or “2” to start
the appliance.
• Fit the bowl (B3) on the Bowl
accessory drive(A3).
• Fit the spindle (C) on the bowl drive
(B3a), then the disc holder (E1) on to
the spindle (C).
• Do not use the balloon whisk or the
emulsifying disc to knead dough or to
mix cake mixtures, instead use the
plastic kneading blade.
• coarsely grate (use disc C), finely
grate (use disc A): celery, potatoes,
carrots, cheeses...
To use the balloon whisk (F):
• Fit the lid (B2) on the bowl.
• fit it on to the bowl drive (B3a).
• Close the Liquidiser drive cover (A1).
You should hear a click.
• You can prepare: mayonnaise,
sauces, egg whites (up to 7 eggs
maximum), whipped cream
(up to 0.5 litre).
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7
8
5
6
2
1
BLENDING/MIXING FINELY IN
THE LIQUIDISER (DEPENDING ON
MODEL) (DIAGRAM 6)
SQUEEZING CITRUS FRUIT
(DEPENDING ON MODEL)
(DIAGRAM 5)
• You can add ingredients during
blending through the hole of the
measuring cup (I1).
Usage and practical tips
• Firmly hold one half of the citrus fruit
on the cone (H1).
• Do not fill the liquidiser jug with
boiling liquid. Only use liquids or
food at simmering temperature
or below.
• Turn the speed selector (A5) to pulse
or position “1” to start the appliance.
Accessory used
Accessories used
• Liquidiser jug (I)
• Bowl (B3) and citrus press (H)
You can squeeze up to a litre of juice
without emptying the bowl.
Fitting the Liquidiser Jug
Fitting the accessories for the
citrus press
• Never use the blender to grind dry
ingredients (hazel nuts, almonds,
peanuts, sugar and spices etc.).
• Press the release button (A4) to open
the Liquidiser drive cover (A1).
Press the release button (A4) to open
the Liquidiser drive cover (A1).
• Place the ingredients in the liquidiser
jug (I3) and lock the lid by putting the
tab on the lid under the handle (I2) on
the jug.
You can:
• Fit the bowl (B3) on the Bowl
accessory drive (A3).
• prepare up to 1.5 litre of extra smooth
soup, sauces, stewed fruits, milk
shakes and cocktails.
• Fit the Citrus press spindle (H3) on
the bowl accessory drive (B3a).
• Fit the liquidiser jug (I) on the
Liquidiser drive (A2) (you will hear an
audible click).
• blend all types of batter (pancake,
fritters, waffles, Yorkshire pudding).
• Fit the filter basket (H2) onto the
drive (H3).
If the lid and handle are not fitted
correctly onto the jug, the appliance
will not start.
• crush ice at speed “2” no more than
a 1/4 full
• Fit the cone (H1) through the hole in
the strainer.
• To remove the liquidiser jug from the
appliance, grasp it by the handle and
press the release button (A4).
• Close the Liquidiser drive cover (A1).
You should hear a click.
Usage and practical tips
• Turn the speed selector (A5) to
position “1” or “2” to start the
appliance or, for better control over
the blending, use the “pulse” position.
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9
10
7
8
2
1
EXTRACTING JUICE FROM FRUITS
AND VEGETABLES (DEPENDING ON
MODEL) (DIAGRAM 7)
FINELY CHOPPING SMALL
QUANTITIES (DEPENDING ON
MODEL) - (DIAGRAM 8)
Usage and practical tips
With the mini-chopper you can:
• Remove hard stones, thick peel (such
as kiwi) and hard cores from fruit
before processing.
• chop in seconds: garlic cloves, herbs,
parsley, dried fruits, bread, ham,...
• prepare baby foods.
Accessory used
Accessories used
• Bowl (B3), spindle (C) and juice
extractor (J)
• Turn the speed selector (A5) to
position “2” to start the appliance.
• Maximum quantity of dried foods
(hazelnuts, almonds...): 80 g.
• Mini-chopper (K), Grinder (L)
• Insert the ingredients through the
feeder tube and gently press with the
pusher (J1).
This mini-chopper is not designed to
take hard ingredients such as coffee
beans and hard spices.
Fitting the Mini-chopper or Grinder
Fitting the accessories for
Juice Extractor
• Press the release button (A4) to open
the Liquidiser drive cover (A1).
• Remove the pulp regularly from the
filter holder and clean the filter band.
Press the release button (A4) to open
the Liquidiser Drive cover (A1).
• Put the ingredients in the bowl (K2
or L), and lock the lid (K1 or L) on
the bowl.
Usage and practical tips for
the grinder
• Do not juice more than 250g of
ingredients at a time.
• Place the bowl (B3) on the Bowl and
accessory drive (A3).
With the grinder you can:
• Fit the accessory on the Liquidiser
drive (A2) (You will hear an
audible click).
• grind in seconds: coriander, pepper,
Cayenne pepper, dried apricots...
• Place the spindle (C) on to the bowl
drive (B3a).
• Quantity / Maximum time for dried
apricots: 140 g / 10 sec.
• Slide the filter holder assembly
(J3+J4+J5) on to the spindle (C).
If the lid is not fitted correctly, the
appliance will not start.
• The grinder is not suitable for
coffee beans.
• Fit the lid (J2) on the bowl.
Usage and practical tips for the
Mini-chopper
• Close the Liquidiser drive cover (A1).
You should hear an audible click.
To remove the accessory from the
appliance, press the release button (A4).
• Turn the speed selector (A5) to
position “2” to start the appliance
or, for better control over the
chopping, use the “pulse” position
in short bursts.
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11
12
CLEANING
SPEED SETTINGS & MAXIMUM CAPACITIES
• Unplug the appliance.
• Alternatively, to wash and dry the
accessories, pour some hot water
containing a few drops of washing
up liquid into the mixer bowl or
liquidiser jug. Close the lid. Operate
in short bursts by using the pulse
several times. Unplug the appliance.
Rinse the accessory, bowl or jug
under running water and leave to dry.
Type of
Food
Speed setting
Maximum
Capacity
Function
Accessory
• To make cleaning easier, rinse the
accessories straight after use.
(for 2 speed models)
• The bowl, liquidiser jug and their lids,
drives and handles are all dishwasher
safe. For ease of cleaning these are
detachable (see diagram 1).
Chopping
Onions, other
vegetables, fruit,
raw and cooked
meat or fish
2
Metal blade
600g
Do not put the rubber seal in a
Mixing
Batters
2
2
Metal blade
Plastic blade
1 litre
dishwasher. Clean it separately using
warm water and washing up liquid.
When refiitting the rubber seal, ensure
that the thin lip faces upwards.
• For ease of cleaning and storage, the
bowl handle (B4) and the liquidiser jug
handle (I4) are detachable (and dish
washer safe).
Light cake
mixture
1.5 kg
• The accessories are all dishwasher
safe, except for the balloon whisk (F).
All other accessories can be cleaned
in the dishwasher (upper shelf only).
For ease of cleaning, the accessories
can be placed in the storage basket
(N) and then put in the dishwasher.
Kneading
Pastry
2
2
Plastic blade
Metal blade
1.2 kg
1 litre
• Over time the strong coloured natural
juices from food such as carrots and
beetroot may stain the plastic parts –
this is normal. These parts may be
cleaned by soaking in mild bleach
(non abrasive) straight after use, or
alternatively you can gently rub these
parts (taking extra care with any
Blending
(in food
processor bowl)
Soups, pâtés &
stewed fruits
Grating
Vegetables and
fruit
Pulse or 2
Pulse or 1
Grating disc
Slicing disc
Until bowl
is full
• To clean the balloon whisk (F) carefully
detach the whisk drive (F1) from the
whisk (F2) by gently pulling them apart.
The whisk drive (F1) should NOT be
submerged in water and should be
cleaned carefully using warm water and
washing up liquid. The whisk (F2) can
be submerged in warm water containing
washing up liquid and can be cleaned
using a cloth or washing up brush.
Important: Do not allow water to run
into the drive section on the top of the
balloon whisk.
blades) with a cloth dipped in cooking
oil and then wash as normal.
Slicing
Vegetables and
fruit
Until bowl
is full
• Do not submerge the motor unit (A)
or the balloon whisk drive (F1) in
water or place near running water.
Wipe the motor unit with a damp
cloth, clean the balloon whisk as
instructed opposite.
Whisking
Egg whites
1 or 2
1
Balloon whisk or
emulsifying disc egg whites
Up to 7
Whipped cream
Balloon whisk or
emulsifying disc
Up to
500ml
• The blades on the accessories
are very sharp. Always handle
with care.
Citrus Press
Liquidiser
Citrus juices
Pulse or 1
Citrus press
Liquidiser jug
Up to 1 litre
1.5 litre
Extra smooth
soups, sauces,
milkshakes, cocktails
Pulse or
1-2
STORAGE
Batters
1 or 2
2
Liquidiser jug
Liquidiser jug
Up to 1.5 litre
Your Odacio food processor has:
• Cord storage is incorporated in the
motor unit: store the supply flex and
adjust it to the required length by
pushing or pulling it out of the base.
1
Crush ice
/4
full
• a storage basket (N) that fits inside
the bowl assembly (B). You can store
the grating/slicing discs (E2), the disc
holder (E1), the metal blade (D1) as
well as the spindle (C).
Juice Extractor
Mini Chopper
Juice
2
Juice extractor
Mini chopper
Up to 1 litre
80 g nuts
Nuts, herbs,
parsley, garlic etc
Pulse or 2
Grinder
Coriander, pepper,
cayenne pepper and
dried fruit, coffee
and hard spices
Pulse or 2
Grinder
140 g
dried
apricots
French Fries
Potatoes and
vegetables
Pulse
French fries
disc
Until bowl
is full
Maximum capacity refers to total weight of ingredients
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13
14
Recipes and Useful Notes
• In the following recipes, the
conversions for Metric and
Imperial are approximate.
Please do not mix the two
systems and follow either
Metric or Imperial measures.
Soups, Starters and
Vegetable Accompaniments
16-18
• All spoon measures are level,
unless stated otherwise.
Main Courses
19-21
• Eggs used in recipes are
medium size, unless stated
otherwise.
• Processing times are for the
quantities stated in the
recipes. For larger or smaller
quantities adjust the time
accordingly.
Soups, Starters &
Vegetable Accompaniments
Desserts
22-23
• The cooking times and
temperatures stated in the
recipes are only a guide.
If using a fan oven the times
and temperature may need
adjusting as advised in the
manufacturer’s instructions.
If you have adapted the
recipe in any way, you may
also need to adjust the
cooking time.
Serves 6
FARMHOUSE VEGETABLE SOUP
Mayonnaise and Dressings
2 small potatoes • 2 small carrots • 1 turnip • 1 leek (white part only) •
1 onion • a small stick of celery • a few sprigs fresh parsley • 1 litre chicken
or vegetable stock • salt and freshly ground black pepper
24
Peel and dice the vegetables. In a large saucepan add the parsley, salt and pepper
plus the stock. Simmer for 30 minutes. Once cooked, pour the cooked vegetables
and stock into the liquidiser. Process on speed 2 for 30 seconds. Serve the soup
immediately with chunks of crusty bread.
Cakes, Scones & Biscuits
25-27
Serves 6
CREAM OF ASPARAGUS SOUP
• The recipes in this book have
been devised specifically for
use in your Odacio 3. If the
recipes are prepared in a food
processor other than this, the
processing times and results
may vary considerably.
2 x 411 g can asparagus spears or cut asparagus • 250 ml chicken stock 200
ml single cream • 2 egg yolks • salt and pepper • 1 tbsp chopped chives
Pastry, Batters & Bread
Drain the asparagus. If using whole spears, cut into 3 or 4 cm long pieces. Pour the
liquid from the asparagus into the liquidiser. Add the cut asparagus, the cream,
egg yolks, stock, salt and pepper. Process on speed 2 for 1 minute. Pour into a
microwaveable container and cover. Microwave for 12 min on medium power. Stir
halfway through cooking. When cooked, pour the soup back into the liquidiser and
blend again for 20 seconds at speed 2. Serve immediately and garnish with finely
chopped chives.
28-29
• If you have a DCF1 or
DCF2 model, instead of the
whisk accessory use the
emulsifying disc.
Drinks
30
Cook’s note: These timings are for a 800W microwave oven. For different wattage
ovens, adjust cooking time accordingly.
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15
16
Serves 8
Serves 6
SALMON TERRINE
DAUPHINOISE POTATOES
300 g (11 oz) salmon fillet • 350 g (12 oz) cod fillet • 1 onion • 25 g (1 oz)
butter 1 tbsp vegetable oil • 50 ml (2 fl oz) dry white wine • 3 whole eggs •
150 ml (1/4 pt) crème fraîche • 3 tbsp tomato purée • salt and pepper •
cayenne pepper
1 kg (21/4 lb) non-waxy old potatoes, small size • 100 g (4 oz) Gruyère cheese •
3 egg yolks • 284 ml carton single cream • 250 ml (9 fl oz) milk • pinch of
ground nutmeg • salt and pepper • 1 clove of garlic, peeled (optional) •
butter for greasing
Chop the onion in the bowl fitted with the metal blade on speed 2. Gently fry the
onion in the butter and oil until softened. Add the white wine and simmer rapidly until
the liquid is reduced and cooked away. Cut the fish into 3 cm (1 in) pieces, place in
the bowl with metal blade and chop up on speed 2 for 20 seconds. Add the eggs,
crème fraîche, tomato purée, onion, salt, pepper and a pinch of Cayenne pepper.
Process on speed 1 for a few seconds then increase to speed 2 for 50 seconds.
Grease a rectangular terrine mould (24 cm x 9 cm). Pour in the mixture. Stand in a
roasting tin and pour in boiling water to come halfway up the sides. Cover with
buttered foil and bake in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas
mark 4 for about 1 hour. Leave to cool before turning out. Serve cold in slices, with
a green salad accompanied by hot toast.
Use the fine grating disc (A) and grate the cheese on speed 2. Set aside. Peel
the potatoes and trim to fit the feed feed tube. Use the coarse slicing disc (H)
and slice the potatoes on speed 1. Do not leave in water and use straight away.
Grease a shallow ovenproof dish with butter and rub with a garlic clove. Fill the dish
with potatoes. For a neater finish overlap the top layer of potatoes in rows. Clean
the bowl and fit the whisk. Add the egg yolks, cream, milk, nutmeg, salt and
pepper. Process on speed 2 for 1 minute. Pour this mixture over the potatoes.
Bake in a preheated oven at 200°C/400°F (Fan oven 190°F), Gas mark 6 for 45 – 60
minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking,
sprinkle over the grated cheese. The exact cooking time will vary according to the
type of potatoes, so test the potatoes by piercing with a knife. Serve immediately.
Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to
450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac
in layers, making sure the potatoes are on the top and bottom.
COUNTRY PÂTÉ
1 small garlic clove, peeled (optional) • 1 small onion, peeled and quartered
• 25 g (1 oz) butter or margarine • 100 g (4 oz) unsmoked streaky bacon
225 g (8 oz) lambs liver • 225 g (8 oz) lean pork • 1 tbsp finely chopped fresh
Serves 4-6
COURGETTE AND CHEESE BAKE
parsley • 2 tbsp double cream • 3 tbsp brandy or port (or half and half) •
1
/
2
tsp dried mixed herbs • a pinch of ground allspice • salt and freshly
Serves 4 for lunch or 6 as a main course accompaniment.
ground black pepper • 1 beaten egg
1 kg (21/4 lb) courgettes • 100 g (4oz) Gruyère cheese • 250 ml (9 fl oz)
double cream or crème fraiche • 3 eggs • salt and pepper • grated nutmeg
• butter for greasing
Use the metal blade. Process the garlic and onion using speed 2 for about 10
seconds until finely chopped. Melt the butter in a saucepan, add the onions and
cook, without colouring, until softened. Add the alcohol and increase the heat,
allowing the liquor to reduce until almost dry. Leave to cool.
Wash the courgettes but do not peel. Use the coarse slicing disc (H) and cut the
courgettes on speed 1. Blanch in boiling, salted water for 5 min. Drain well and
place in buttered ovenproof dish. Use the fine grating disc (A) and grate the
cheese on speed 2. Set aside. Fit the wire whisk in the bowl and mix the eggs,
cream or crème fraiche, salt, pepper and a pinch of nutmeg. Process on speed 2
for 30 seconds. Remove the whisk and stir the grated cheese into the egg mixture.
Pour the mixture over the courgettes and make sure they are all covered. Bake in a
preheated oven at 230°C/450°F (Fan oven 220°C), Gas mark 8 for about 15
minutes. If the top browns too quickly cover with foil. Ideal served on its own for a
light lunch or to accompany a main course.
Trim and dice the liver. Cut the bacon and pork into 2.5 cm (1 in) pieces. Process the
bacon, liver and pork for 15 – 20 seconds on speed 2 until chopped to your
preferred consistency. Remove the metal blade. Add the onions, parsley, cream,
mixed herbs, all spice, salt, pepper and, lastly, the beaten egg. Mix with a
wooden spoon.
Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture
down and cover with buttered foil. Stand in a roasting tin and pour in boiling water
to come halfway up the sides. Bake in a preheated oven at 180°C/350°F (Fan oven
170°C), Gas mark 4 for 11/2 - 13/4 hours. Top up with more boiling water, if
necessary. Leave to cool in the tin for 30 minutes. Cover with a piece of foil, then
place a weight on top of the cooked pâté and chill overnight in the refrigerator. Turn
out and serve cut in slices with crusty bread and a mixed salad.
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Serves 4
BACON WRAPPED CHICKEN WITH HERBY STUFFING
4 skinless chicken breasts • 50 g (2 oz) dry bread, crusts removed • 50 g (2 oz)
cup mushrooms • 25 g (1 oz) butter • 7 rashers streaky bacon • 50 g (2 oz)
mature Cheddar cheese, grated • 1 tsp dried mixed herbs • 1 egg yolk
Place the chicken breasts between two sheets of cling film and gently bash
with a rolling pin to flatten them. Cut the bread into 2.5 cm (1 in) cubes. Fit the
metal blade and with the machine running on speed 2, drop the bread through
feed tube and process. Set aside. Chop the mushrooms using the metal blade on
speed 2. Lightly fry the mushrooms in the butter. Set aside. Remove the rind from
the bacon. Cut 3 rashers into 2.5 cm (1 in) pieces and chop using the metal blade
on speed 2. Fry until lightly cooked and set aside. In the Odacio bowl mix the
mushrooms, bacon, breadcrumbs, grated cheese, mixed herbs and egg yolk on
speed 1 for 15 seconds. Spread over the chicken breasts and roll up. Run the back
of a knife over the remaining bacon to stretch it. Wrap a rasher around each chicken
breast. Secure with wooden cocktail sticks. Place in a greased ovenproof dish. Bake
in a preheated oven at 190°C/375°F (Fan oven 180°C), Gas mark 5 for 50 minutes
or until the chicken is cooked through. Serve garnished with watercress.
Makes a 28cm (11inch) pizza
PERFECT PIZZA
Main Courses
150 g (5 oz) strong white bread flour • 1/2 tsp Easy bake or fast action dried
yeast tsp salt • 1/2 tsp granulated sugar • 90 ml warm water (1 part boiling
water, 2 parts cold water) • 15 ml (1 tbsp) olive oil
Serves 6
SALMON AND VEGETABLE FLAN
For the topping
For the pastry
200 g (8 oz) fresh flavoursome tomatoes • dried oregano • 100 g (4 oz) sliced
mushrooms • 1 garlic clove, crushed (optional) • 2 tbsp olive oil • 6 slices of
salami • 100 g (4 oz) Gruyere cheese • 6 pitted black olives • salt and ground
black pepper
250 g (9 oz) plain flour • 125 g (41/2 oz) block margarine, straight from the
fridge • 4 tbsp cold water • 1 pinch of salt
For the filling
350 g (12 oz) courgettes • 350 g (12 oz) carrots, peeled • 15 g (1/2 oz) butter
1 tbsp vegetable oil • 350 g (12 oz) fresh salmon • 3 eggs • 100 ml (31/2 fl oz)
milk • 200 ml (7 fl oz) crème fraiche • pinch of paprika • salt and pepper
Fit the fine grating disc (A) and grate the cheese on speed 2. Set aside. Place the
flour, yeast, salt and sugar in the bowl with the plastic kneader. Mix for a few
seconds on speed 1 and then increase to speed 2. With the machine running, pour
the warm water and olive oil through the feed feed tube and process for about 30
seconds until the dough forms a ball. On a lightly floured surface knead lightly into a
smooth ball, then roll out to a 28 cm (11 in) circle. Place on a lightly greased baking
sheet. Cover.
Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the plastic
kneader. Process on speed 2 for about 10-15 seconds until the mixture resembles
fine breadcrumbs. With the machine running add the water through the feed tube
and process on speed 2 until it just begins to bind together. Remove and knead
lightly to form a smooth ball, then wrap in cling film and leave to chill for at least 30
minutes in the fridge. Roll out the pastry on a lightly floured surface and line a
shallow 30 cm (12 in) loose based flan tin. Prick the base, line with greaseproof
paper and baking beans. Bake blind in a preheated oven at 180°C/350°F (Fan oven
170°C), Gas mark 4 for 20 minutes. Remove the paper and beans.
Blanch the tomatoes in boiling water for 2 minutes, drain and peel. Deseed and
roughly chop the flesh. Heat the olive oil in a pan and gently fry the mushrooms and
garlic until slightly brown. Season with ground black pepper. Cover the pizza base
with the tomatoes and sprinkle over the oregano. Top with the salami and grated
cheese, followed by the mushrooms and finally the olives. Drizzle with a little olive oil.
Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for about
15 – 20 minutes or until crisp. Serve immediately with a green salad.
Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the
coarse grating disc (C). On speed 2. Heat the butter and oil in a large frying pan and
cook on a low heat for approximately 15 minutes. Cut the fish into thin strips. Place the
raw fish and vegetables into the precooked pastry case. Place the eggs, milk, crème
fraiche, paprika, salt and pepper in the bowl fitted with the whisk. Process on speed 2
for 30 seconds Pour the mixture over the vegetables. Return to the oven and bake for
about a further 30 – 35 minutes. Serve hot.
Try this: If preferred you can use half block margarine and half lard for pastry with a
short texture.
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20
MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE
25g (1oz) dry white bread, crusts removed • 30 ml (2 tbsp) milk • 1/2 onion,
chopped • 350g (12oz) pork or lamb, cut into chunks • 15 ml (1 tbsp)
chopped fresh marjoram • 30ml (2 tbsp) chopped fresh parsley • 10 ml
(2 tsp) dark soy sauce • a pinch of sugar, optional • salt and pepper •
15 ml (1 tbsp) vegetable oil • 100 g (4 oz) goats cheese, diced
For the fresh tomato sauce
450g (1 lb) fresh flavoursome tomatoes • 1/2 onion • 1 clove garlic (optional) •
25g (1 oz) butter • 225ml (71/2 fl oz) chicken stock • 7.5 ml spoon (11/2 tsp)
sugar • 15ml (1 tbsp) tomato purée • 8 fresh basil leaves, roughly chopped •
salt and pepper • 20g (scant 1 oz) cornflour (optional)
Fit the metal blade in the bowl. Cut the bread into cubes. Process into crumbs on
speed 2 for about 20 seconds. Place in a bowl, cover with the milk and leave to
soak for 10 mins. Chop the onion using pulse. Add the meat, herbs, bread, soy
sauce, sugar and seasoning. Process on speed 2 for about 20 seconds until finely
chopped, but take care not to over process. Shape into walnut-sized balls and
chill in the refrigerator for about 1 hour. Heat the oil and fry on a medium heat for
10 – 15 mins.
Desserts
Meanwhile make the tomato sauce. Skin the tomatoes by placing in boiling water for
a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the metal blade.
Chop the onion and garlic on speed 2 for 15-20 seconds. Melt the butter in a large
pan. Cook the onion and garlic on a gentle heat for about 5 minutes until soft.
Remove from the heat. Add the tomatoes, chicken stock, sugar, tomato purée, basil
leaves and seasoning. Mix the cornflour with a little water and stir into the pan.
Gently bring to the boil, stirring continuously until the sauce thickens. Cover and
simmer for 30 minutes. Purée the tomatoes in the liquidiser on speed 2 until
smooth. Reheat and adjust the thickness, if necessary. Makes about 600ml
(1 pint) of sauce.
Serves 5-6
TIRAMISU
200 ml (7 fl oz) hot water • 3 tbsp instant coffee • 5 tbsp Marsala or rum •
36 sponge fingers (1 x 200 g packet) • 3 eggs, separated • 250 g (9 oz)
Mascarpone cheese • 30 g (1 oz) caster sugar • cocoa powder
Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool.
Soak the sponge fingers in the coffee and alcohol mixture and use one third of them
in the bottom of a 17cm (6 /2 inch) soufflé dish. Beat the egg yolks, caster sugar and
1
Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato
sauce to cover them. Top with the diced goats cheese and bake in a preheated
oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 30 minutes until
piping hot. Serve with bread and salad. Makes about 20 meatballs.
Mascarpone in the bowl fitted with the whisk. Process on speed 2 for 1 minute.
Pour the mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg
1
whites on speed 2 for 1 /2 minutes with the whisk until stiff. Gently fold the egg
whites into the egg mix until well mixed. Pour one-third of it over the sponge fingers.
Add a second layer of soaked sponge fingers. Cover with one-third of the mixture.
Top with the remaining soaked sponge fingers and remaining mixture. Leave to set
in the refrigerator for at least 12 hours. Dust with sieved cocoa powder.
Try this: Served the cooked meatballs on a bed of spaghetti with the
hot tomato sauce.
Cook’s note on Whipping Egg Whites: Best results are obtained when whipping
2 – 7 egg whites. Make sure the bowl and whisk are absolutely clean. Remove the
pusher and process on speed 2 for about 11/2 minutes to 2 minutes, depending on
the number of egg whites, until they are stiff. In common with other food
processors, the volume is less aerated than using an electric mixer or hand whisk.
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Makes 8
MINI PAVLOVAS WITH SUMMER FRUITS
5 egg whites • 250 g (9 oz) icing sugar • pinch of salt
For the filling
284 ml carton whipping cream, whipped • 450 g (1 lb) strawberries or
raspberries or other summer berry fruits
Place the egg whites, icing sugar and salt in the bowl fitted with the whisk, but leave
the pusher out to allow more air in. Make sure the bowl and whisk are scrupulously
clean otherwise the eggs will not whisk. Process on speed 2 for 8 minutes until stiff.
Place 8 spoonfuls of mixture onto two baking sheets, lined with non-stick baking
parchment, and shape into 4 cm (10 in) circles. Bake in a preheated oven at
1
1
110°C/225°F (Fan oven 100°C), Gas mark /4 for about 1 /2-2 hours until firm and
crisp. Leave to cool. Top with whipped cream and cover with the fruit.
Cook’s note: This mixture can be made into meringue shells by shaping with a
spoon, but is not firm enough to pipe. Alternatively, use it as a topping for Lemon
Meringue Pie or Baked Alaska.
Serves 5 - 6
PROFITEROLES WITH WARM TOFFEE SAUCE
Mayonnaise and dressings
For the choux pastry:
75 g (3 oz) butter • 225 ml (7 /2 fl oz) water • 110 g (4 oz) plain flour • 3 eggs,
medium size
1
1
Makes about 300 ml ( /2 pint)
MAYONNAISE
For the filling:
284 ml (10 fl oz) tub whipping cream, whipped
1 egg yolk • 1 tsp Dijon mustard • 2 tsp white wine vinegar • 250 ml (8 fl oz)
olive or sunflower (or half olive oil & half sunflower oil) • salt and pepper
For the toffee sauce:
115 g (4 oz) cream toffees • 75 ml (5 tbsp) double cream • 50 g (2 oz)
toasted flaked almonds, for decoration
All the ingredients should be at room temperature and not too cold. Fit the whisk.
Add the egg yolk, mustard, vinegar, salt and pepper. Use speed 1 and mix until well
blended then, without stopping the machine, very slowly pour the oil through the
feeder tube. Increase to speed 2 and process until the mayonnaise is thick enough,
after about 30 seconds. Adjust the seasoning.
Melt the butter and water in a saucepan. When the mixture is boiling, remove from
the heat and add the flour in one go. Beat with a wooden spoon until smooth and
comes away from the sides of the pan. Leave to cool slightly. Place the paste in the
bowl fitted with the plastic kneader. With the machine running on speed 1 add the
eggs one at a time through the feed tube. Increase to speed 2 and process for
another 1 minute.
Try this: For Garlic Mayonnaise add 2 crushed cloves of garlic, or more if you
prefer, with the egg yolks.
1
Makes about 300 ml ( /2 pint)
Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
Allow a little space between each spoonful as they will swell during cooking. Bake in
batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes
or until crisp, well puffed and golden brown. Lift onto a wire rack and make a small
hole in the base to release any steam. Leave to cool.
VINAIGRETTE DRESSING
1
1
150 ml ( /4 pt) olive oil • 150 ml ( /4 pt) sunflower or groundnut oil • 75 ml (5
tbsp) wine vinegar • 5 ml (1 tsp) caster sugar • 5 ml (1 tsp) French mustard •
1 garlic clove, finely chopped • 2.5 ml ( /2 tsp) salt • freshly ground
1
black pepper
Fill the cooled choux puffs with the whipped cream.
Fit the metal blade. Add all the ingredients and process on speed 2 for 10 -15
seconds. Add some chopped fresh herbs for a fuller flavour. Store in a glass jar in
the refrigerator for up to two weeks. Shake well just before use.
Prepare the toffee sauce at the last minute so it can be served warm. In a
saucepan melt the toffees on a low heat, stirring all the time. When half melted,
add the double cream and keep mixing until all the toffees have melted. Pile the
profiteroles in individual dishes, pour over the warm sauce and sprinkle over the
toasted flaked almonds.
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Makes a 20 cm (8 inch) cake
APPLE SPICE CAKE
225 g (8 oz) soft tub margarine or softened butter, cut into pieces • 225 g (8
1
oz) caster sugar • 4 eggs • 200 g (7 oz) self raising flour • /2 tsp ground
1
cinnamon • /2 tsp ground mixed spice • 50 g (2 oz) ground almonds • 1 tsp
vanilla extract • 2 dessert apples, such as Braeburn
For the topping:
1
1
2 tbsp demerara sugar • /2 tsp ground cinnamon • /2 tsp ground mixed spice
For the filling:
142 ml pot whipped double cream or 200 ml crème fraiche • jar of smooth
apple sauce or puréed apple
Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core
the apples. Thinly slice half an apple for the topping and set aside. Fit the metal
blade and roughly chop the remaining apple using speed 2. Set aside and clean
the bowl.
Use the plastic kneader and place the fat, sugar, eggs, flour, spices, ground almonds
and vanilla extract in the bowl. Process on speed 2 for 15 seconds or until well
blended. Add the chopped apple and process using Pulse in short bursts until mixed.
Divide the mixture between the tins and smooth the tops. Toss the apple slices in the
demerara sugar and spices then arrange on top of one cake. Bake in a preheated
oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 25 – 30 min or until firm to the
touch. Turn out and leave to cool. Sandwich the cake together with a layer of apple
and the whipped cream or crème fraiche. Best eaten on the day of making.
Cakes, scones & biscuits
Makes 12
CHOCOLATE HEAVEN CUPCAKES
For a Victoria Sandwich Cake, use 225 g (8 oz) soft margarine or softened butter,
225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon
vanilla extract. Use the plastic kneader and process on speed 2 for about 20
seconds. Divide between 2 x 20 cm (8 in) sandwich tins and bake as instructed
above. Fill with jam and vanilla buttercream icing.
125g (4 oz) soft tub margarine or softened unsalted butter • 125 g (4 oz)
caster sugar • 2 large eggs • 125 g (4 oz) self raising flour • 1 level tsp
baking powder • /2 teaspoon vanilla extract • about 2 tbsp milk
1
For the chocolate topping
175 g (6 oz) Belgian milk chocolate • 75 g (3 oz) coarsely grated white
chocolate or milk chocolate curls
For a Chocolate Cake, use the Victoria Sandwich recipe and substitute 225 g
1
1
(8 oz) self raising flour with 210 g (7 /2 oz) self raising flour and 15 g ( /2 oz) sieved
Line a 12 hole muffin tin with muffin cases. Use the plastic kneader and add the
margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla
extract. Process on speed 2 for 20 seconds or until well blended. Use pulse while
adding sufficient milk down the feed tube to make a soft, dropping consistency.
Using a tablespoon, divide the mixture evenly between the 12 muffin cases. Bake in
a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 15 – 20 min or
until firm to the touch. Leave to cool on a wire rack.
cocoa powder. Fill with chocolate or vanilla buttercream icing.
Makes a 20 cm (8 inch) cake
FARMHOUSE FRUIT CAKE
150 g (5 oz) softened butter or soft tub margarine • 150 g (5 oz) caster sugar •
2 medium size eggs • 225 g (8 oz) self raising flour • 1 tsp ground mixed spice
• finely grated rind of 1 orange • 2 tbsp juice from orange •
2 tbsp milk • 250 g (9 oz) mixed dried fruit
Break up the chocolate and melt in a microwave or in a bowl over a pan of
simmering water. Coat the top of each cupcake with the melted chocolate and
sprinkle over the white grated chocolate or chocolate curls. Leave to set
before serving.
Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30
minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit,
in the bowl with the plastic kneader. Process on speed 2 for 15 seconds or until
well blended. Add the dried fruit and process using Pulse in short bursts until mixed.
Place the mixture in a lined 20 cm (8 in) round cake tin and smooth the top. Bake in
Try this: Instead of chocolate, top with glacé icing or use packet instant royal icing,
then decorate with glacé cherries, small sweets or cake decorations.
1
a preheated oven at 150°C/300°F (Fan oven 140°C), Gas mark 2 for about 1 /2 - 2
hours, or until a skewer inserted in the cake comes out with no uncooked mixture
attached. Leave to cool slightly in the tin before turning out.
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Makes about 16
ALMOND SHORTBREAD BISCUITS
1
50g (2 oz) caster sugar • 120g (4 /2 oz) plain flour • 85g (3oz) ground
almonds • 85g (3oz) softened butter, straight from the fridge • 1 egg yolk
Fit the plastic kneader. Add the sugar, flour and almonds. Cut the butter into pieces
and add to the bowl. Process on speed 2 for 10 seconds until the mixture is like fine
breadcrumbs. Add the egg yolk and process for on speed 2 for about 15-20
seconds until mixed. Turn the mixture onto a floured surface and press together with
your fingertips to form a smooth ball. Roll out to about 3 mm (1/8 inch) thickness.
Cut out rounds using a 7 cm (3 inch) cutter. Place on non-stick baking trays and bake
in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 12-15
minutes until a light golden brown. Cool slightly before transferring to a wire rack.
Makes about 6 - 8
DEVON SCONES WITH WHIPPED CREAM
1
1
225 g (8 oz) self raising flour • 2.5 ml ( /2 tsp) cream of tartar • 2.5 ml ( /2 tsp)
1
baking powder • pinch of salt • 15 g ( /2 oz) caster sugar • 50g (2 oz) butter,
straight from the fridge cut into cubes • 1 medium size egg • about 75 ml
(3 fl oz) milk
Pastry, batters and bread
For the whipped cream
284 ml carton whipped cream • 1 tsp caster sugar • jam and butter, to serve
Place the flour, cream of tartar, baking powder, salt and sugar in the bowl with the
plastic kneader. Process briefly to mix. Add the butter and process on speed 2 for
10-15 seconds, until the mixture resembles breadcrumbs. Beat the egg and milk
together in jug. With the machine still running, add the egg mixture through the feed
tube, and process for a few seconds until it binds together. Take care not to over
process. Tip out onto a lightly floured surface and lightly knead into a smooth ball.
Makes about 20 large pancakes
PANCAKE BATTER
1
1
4 eggs • 750 ml (1 /4 pt) milk • 100 ml (7 tbsp) sunflower oil • 40 g (1 /2 oz)
caster sugar • pinch of salt • 375 g (13 oz) plain flour
3
Roll out to about 2 cm ( /4 inch) thickness. Cut into rounds using a 5 cm (2 inch)
Place the eggs, milk, oil, sugar, and salt in the liquidiser. Remove the stopper from
the lid. Blend on speed 2 for a few seconds. With the machine still running, spoon
the flour through the hole in the lid and process for 11/2 minutes. Stop and scrape
down the sides with a spatula if necessary. Leave the batter to stand for at least an
hour before cooking the pancakes.
cutter. Place on a greased baking tray and brush the tops with milk. Bake in a
preheated oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 10 -15
minutes until risen and golden brown. Leave to cool.
To whip the cream, fit the whisk in the bowl. Add the cream and sugar. Process on
speed 1 for about 1 minute. Stop frequently to check on the consistency to avoid
over whipping. Serve the scones split and buttered with whipped cream and jam.
Try this: For Yorkshire pudding batter or a smaller quantity of pancake batter, place
1 egg and 300ml (1/2 pt) milk in the liquidiser. Process on speed 2 for 20 seconds.
With the machine still running, spoon 100g (4 oz) plain flour through the hole in the
lid and process on speed 2 until well mixed. Leave the batter to stand for 1 hour.
After standing the consistency may thicken and need adjusting with more liquid.
Try this: Add 25 g (1 oz) glace cherries and 1 teaspoon ground ginger to the dry
ingredients to make Cherry and Ginger Scones.
For Cheese Scones omit the sugar and add 50 (2 oz) mature cheddar cheese
grated using the fine grating disc (H) plus a pinch of dry mustard powder.
For a Coating or Fritter batter prepare in the same way as the Yorkshire pudding
batter but only use 150 ml (1/4 pt) milk instead of 300 ml. When making fritters a
lighter texture batter can be obtained by using beer, lager or cider instead of milk.
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This recipe makes one loaf or 8 -10 rolls
RUSTIC WHITE BREAD
3
For 800 g (1 /4 lb) of white bread dough: 500 g (1lb 2oz) strong white bread
flour • 10ml (2 tsp) Easybake or Fast Action dried yeast • 5 ml (1 tsp) salt •
1
1
2.5 ml ( /2 tsp) sugar • 10 ml (2 tsp) vegetable oil • 300 ml ( /2 pt) warm water
(1 part boiling water to 2 parts cold) • milk, to glaze • poppy seeds, sesame
seeds or coarse oatmeal (optional)
Grease and warm sufficient baking sheets. Fit the plastic kneader. Place the flour,
yeast, salt, sugar and oil in the bowl. Select speed 2 and mix together for a few
seconds then, with the machine running, add the warm water through the feed tube.
Process for about a further 40 seconds until the dough forms a ball. On a lightly
floured surface, knead by hand until smooth.
If making a loaf, shape into a ball and place on a greased baking tray or use a 900 g
(2 lb) loaf tin. If making rolls, cut the dough into 8 - 10 pieces, knead each piece and
shape into balls. Place on the greased baking sheets, leaving space between the
rolls for them to expand. Loosely cover the shaped dough with oiled polythene.
Leave to rise in a warm place, such as an airing cupboard, for about 1 hour or until
doubled in size. Slash the top of the loaf with a sharp knife. For a crisp crust, brush
with a little milk and scatter with seeds.
Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for 15 - 20
minutes for rolls. For the loaf, bake for 20 minutes and then reduce to 180°C/350°F
(Fan oven 170°C), Gas mark 4 and bake for a further 15 minutes. To test, tap the
base of the bread and it should sound hollow. Remove from the trays and cool on a
wire rack.
Drinks
Serves 4
STRAWBERRY SMOOTHIE
Try this: For Wholemeal Bread use strong wholemeal bread flour, or half strong
wholemeal bread flour and half strong white bread flour, plus increase the warm
water to 325 ml (11 fl oz). For Brown Bread use the same quantities in the recipe
above, but substitute strong brown bread flour for strong white bread flour.
300 g (11 oz) fresh strawberries, hulled • 600 ml (1 pt) chilled milk • 20 ml
(4 teaspoon) icing sugar - add more if the strawberries lack sweetness •
4 scoops vanilla ice-cream
Place all the ingredients in the liquidiser and process on speed 1 for a few seconds
and then increase to speed 2 for 1 minute. Serve immediately in tall glasses, decorate
with one or two whole fresh strawberries threaded onto a cocktail stick.
SHORTCRUST PASTRY
Try this: For a Banana Smoothie use 3 ripe bananas, 750 ml (11/4 pt) chilled milk,
3 scoops vanilla ice cream and 2-3 tablespoons icing sugar, depending on the
ripeness of the bananas. Process on speed 2 for 1 minute.
For 350 g of pastry
200g (8 oz) plain flour • 50 g (2 oz) block margarine, straight from the fridge
• 50 g (2 oz) lard, straight from the fridge • 5 ml (1 tsp) salt • about 50 ml
(3 tbsp) cold water
For a Chocolate Milkshake use 500 ml (18 fl oz) chilled milk, 2 tablespoons
drinking chocolate and 2 scoops vanilla ice-cream. Process on speed 2 for 1 minute.
Fit the plastic kneader. Put the flour and salt in the bowl. Process for a few
seconds on speed 2 to mix. Cut the fat into pieces and add to the bowl. Process
on speed 2 for about 15 seconds until the mixture resembles fine breadcrumbs.
Pour the water through the feeder tube while the processor is running and process
for about 10 seconds until the dough just forms a ball. Remove and knead lightly
until smooth. Wrap the pastry in cling film or foil, and chill for at least 30 minutes
before using. Use to make pies, flans, fruit tarts and jam tarts.
Serves 4-6
SUMMER COCKTAIL
1 banana • 2 slices fresh pineapple • 10 strawberries or 10 raspberries •
1
2 ice cubes • 1 tbsp caster sugar • 300 ml ( /2 pt) orange juice • 2 glasses of
chilled sparkling water
Place all the ingredients in the liquidiser, except the sparkling water. Blend on
speed 2 for 30 seconds. Add the sparkling water and process for 1 minute.
Serve immediately.
Try this: If preferred you can use 100 g (4 oz) block margarine instead of
margarine and lard.
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