Moulinex DFC1 manual Farmhouse Vegetable Soup, Cream of Asparagus Soup

Recipes and Useful Notes

Soups, Starters and Vegetable Accompaniments

16-18

Main Courses

19-21

Desserts

22-23

Mayonnaise and Dressings

24

Cakes, Scones & Biscuits

25-27

Pastry, Batters & Bread

28-29

Drinks

30

•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.

•All spoon measures are level, unless stated otherwise.

•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.

•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.

•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.

•If you have a DCF1 or DCF2 model, instead of the whisk accessory use the emulsifying disc.

Soups, Starters & Vegetable Accompaniments

FARMHOUSE VEGETABLE SOUP Serves 6

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

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.

CREAM OF ASPARAGUS SOUP Serves 6

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

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.

Cook’s note: These timings are for a 800W microwave oven. For different wattage ovens, adjust cooking time accordingly.

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