9
EN
DOUGHS (Leave to stand for 1 hour in the refrigerator)
Short-crust pastry (For a 28 cm Ø mould)
• Into the bowl, fitted with the blade, put 200 g of flour, 100 g of butter and a pinch of salt.
• Run the processor for 10 seconds then pour 50 ml of water in through the feed tube (b2)
while it is running.
• Allow the appliance to run until the pastry forms a ball.
Shortcake pastry (For a 28 cm Ø mould)
• Into the bowl, fitted with the blade, put 250 g of flour, 125 g of sugar, 1 whole egg, a pinch
of salt, a teaspoon of powdered vanilla and 125 g of softened butter.
• Run the processor for 30 to 40 seconds until a ball of dough is formed.
Pizza dough (For one pizza)
• Into the bowl, fitted with the blade, put 150 g of flour, 1/2 sachet of baker’s yeast and a
pinch of salt.
• Run the processor for 10 seconds, then pour in 90 g of lukewarm water and two tablespoons of
olive oil until the dough forms a ball.
• Leave to rise until the volume of the dough is doubled (1 hour). Roll out the dough into the
desired shape.
Pancake batter (16 thin pancakes)
• Into the bowl, fitted with the knife, put 2 eggs, 1 tablespoon of oil, 15 g of sugar, 1/2 litre of
milk and 1 tablespoon of orange flower water or spirit of your choice.
• Run the processor with the blender system for 10 seconds, then pour in the flour (200 g) and
let the machine run until you obtain a smooth batter.
• Leave to stand for 1 hour.
SAUCES
Mayonnaise
• Into the bowl, fitted with the emulsifier, put 1 egg yolk, 1 tablespoon of mustard, 1 teaspoon
of vinegar, salt and pepper. Run the processor for 10 seconds.
• Pour 250 ml of oil in a thin stream through the feed tube on the lid (b2) (with the processor
running) for 1 min 30.
Tartare sauce
• Into the bowl, fitted with the blade, put the mayonnaise and chop in 100 g of gherkins, a
small onion, 1 bunch of herbs (chervil, chives, parsley and tarragon) and 2 tablespoons of
capers for 40 seconds.
Cocktail sauce
• Into the bowl, fitted with the emulsifier, mix into the mayonnaise 1 tablespoon of tube tomato
purée, a few drops of hot red pimento sauce, a dash of Worcester sauce and run the processor
for 20 seconds.
SOUP
Cream of leek soup (serves 4)
• Peel 150 g of leeks and cut then into chunks. Place the cut leeks in the bowl fitted with the
metal blade and chop for 20 seconds. Melt 20 g of butter in a saucepan and add the chopped
leeks. Stir, cover and braise for 15 minutes.
• Peel 150 g of potatoes. Cut into large chunks and add to the leeks.Add salt, pepper, and
nutmeg, then add 1/2 litre of water and 100 ml of milk.
• Leave to cook for 30 minutes. After cooking, pour into the bowl, fitted with the blade, then
liquidise for 40 seconds with the blender system.
RECIPES
