Recipes
Savoury treats
White bread
Makes 2 loaves or 12 rolls
Preparation time 5 minutes
Cooking time 30 minutes
Standing time 60 minutes
Ingredients
500g plain flour
300g (+/- 10g) lukewarm water
1 teaspoon salt
20g dry yeast
Cooking instructions
Mix the yeast with 3 tablespoons of warm water until it dissolves. Using the plastic dough blade, mix together the flour, diluted yeast
and salt at speed 3 and press the 'pulse' button for six short bursts. Whilst keeping the processor at speed 3 pour in the remainder
of the water through the feeder tube and continue for a further 20 seconds.
Increase the speed to maximum and continue kneading for another
30 seconds or until dough has a smooth and supple texture. Interrupt this process at least twice to flatten the dough with your hand.
Remove the dough from the processor bowl and leave to stand on a surface dusted with flour for approximately 15 minutes.
Divide the dough into two loaves or twelve rolls as desired and shape as required. Place it on a flour dusted oven tray, cover with a cloth and store in a warm place (approximately 15°C) for
Remove the cloth and place the dough in a
Helpful tips
Using the slicing blade, slice the washed mushrooms at speed
Chop the parsley and shallot and add to mixture. Stir in the egg and season with salt, pepper and nutmeg.
Smooth out the mixture in a 1 litre terrine, sprinkle the thyme leaves and garnish with the bay leaf.
Place the terrine in a simmering
Leave the terrine to cool before serving
Leek and potato soup |
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Serves 4 | · | |
Preparation time 10 minutes | ||
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Cooking time 20 minutes | ||
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Ingredients
150g leeks
150g potatoes
200ml water
2 chicken stock cubes
salt and pepper to taste
Cooking instructions
Wash, peel and dice the potatoes. Wash the leeks and remove excess green.
Place the slicing disc in the processor and slice the leeks at speed
Pour the water into a large pan, add the chicken stock and bring to boil.
Add the sliced leeks, diced potatoes and salt, and cook for a further 20 minutes.
Allow the mixture to cool for 60 minutes.
Attach the blender to the processor body, pour in the mixture and blend at maximum until the mixture is smooth.
Pour the mixture back into the pan and bring to boil.
Û
•The dough should rise up to twice its original size
•Putting a glass of water in the oven can help the crust to form
•Do not allow the dry yeast to come into contact with the salt
Farmhouse Paté
Serves 6 | |
Preparation time 15 minutes |
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Cooking time 75 minutes | Ì |
Ingredients
250g boneless pork loin
200g bacon fat
200g shoulder of veal
150g mushrooms
4 sprigs of parsley
1 bay leaf
1 sprig of thyme
Potato Gratin
Serves 4
Preparation time 10 minutes Ú Cooking time 45 minutes
Ingredients
600g potatoes
150ml milk
1 clove garlic
2 egg yolks
100g fresh cream
1/2 teaspoon nutmeg
25g mild cheddar cheese
10g butter
salt and pepper to taste
Cooking instructions
Î Ï
1shallot
1egg
1teaspoon salt
nutmeg and pepper to taste
Cooking instructions
Place the metal chopping blade into the processor bowl. Dice all the meat into large chunks and add to the processor bowl. Chop the meat for 10 seconds at maximum speed. Press the ‘pulse’ button for 5 short bursts.
Transfer the meat into another container and mix in the brandy.
Shred the cheese using the shredding blade in the processor bowl at speed
Replace the shredding disc with the slicing disc. Feed the potatoes through the feeder tube and slice at speed
Chop the garlic into tiny cubes and spread in an oven dish along with the sliced potatoes.
Replace the slicing disk with the whisk attachments and pour in the cream, milk, egg yolks, salt, pepper and nutmeg. Whisk at speed 9 for 30 seconds.
Pour the mixture over the potatoes, sprinkle with cheese and small knobs of butter and cook for 45 minutes.
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