Moulinex DFC1 manual Salmon and Vegetable Flan, Perfect Pizza

Main Courses

SALMON AND VEGETABLE FLAN Serves 6

For the pastry

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

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.

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.

19

BACON WRAPPED CHICKEN WITH HERBY STUFFING Serves 4

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.

PERFECT PIZZA Makes a 28cm (11inch) pizza

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

For the topping

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

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.

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.

20