Moulinex DELICO FP20114E - Manual (Page 10)

PASTRIES AND DOUGHS
(LEAVE TO REST
FOR 1 HOUR IN THE REFRIGERATOR)
Shortcrust pastry (For a 28 cm tart tin) u
- In the bowl fitted with the blade, pour 200 g flour,
100 g butter and a pinch of salt.
- Process for 10 seconds then pour 50ml water
through the feeder tube while mixing.
- Let the appliance operate until the pastry forms
a smooth ball.
Rich shortcrust pastry (For a 28 cm tart tin)
- In the bowl fitted with the blade, pour 200 g cas-
tor sugar, 2 egg yolks and 100 g softened butter.
- Process for 30 seconds, then pour 200 g flour,
one tsp vanilla essence and a pinch of salt, then
process until the pastry forms a smooth ball.
Pizza dough (For one pizza)
- In the bowl fitted with the blade, pour 150 g flour,
1/2 sachet dried yeast, and a pinch of salt.
- Process for 10 seconds then pour 90 g tepid
water and 2 tbsp olive oil until the dough forms a
smooth ball.
- Leave to rise until the dough doubles in volume
(1 hour). Roll out the dough into the desired form.
Pancake batter (16 thin pancakes)
- Pour 2 eggs, 1 tbsp oil, 15 g sugar, 1/2 litre milk
and 1 tbsp orange flower water or alcohol into
the bowl fitted with the blade.
- Process with the Spiral System for 10 seconds,
then add the flour (200 g) and process until you
obtain a smooth batter.
- Leave to rest for 1 hour.
SAUCES
Mayonnaise
- In the bowl fitted with the emulsifier, pour 1 egg
yolk, 1 tbsp mustard, 1 tsp vinegar, salt and pepper.
- Mix for 10 seconds. Trickle 250 ml oil through the
feeder tube while mixing for 1 min 30.
Tartare sauce
- In the bowl fitted with the blade, add to the
mayonnaise, 100 g chopped gherkins and 1
small onion, chopped, snip 1 bunch of herbs
(chervil, chives, parsley, tarragon) and 2 tbsp
capers, and mix for 40 seconds.
Recipes
Your appliance contains many valuable
materials which can be recovered or recycled.
Leave it at a civic collection point for
processing.
Environment protection first!
7
Sauce Cocktail
- In the bowl fitted with the emulsifier, mix into the
mayonnaise 1 tbsp tomato concentrate, a few
drops of red chilli sauce or Tabasco and a few
drops Worcestershire sauce, for 20 seconds.
SOUP
Cream of leek soup (serves 4)
- Peel 150 g of leeks and cut into slices. Put the
sliced leeks into the bowl fitted with the metal
blade, chop for 20 seconds. Melt 20 g butter in a
saucepan and add the chopped leeks, stir, cover
and leave to sweat for 15 minutes.
- Peel 150 g of potatoes. Chop them into large
cubes and add them to the leeks. Season with
salt and pepper, add nutmeg, then pour in 1/2
litre water and 100 ml milk.
- Cook for 1/2 hour. At the end of the cooking
time, pour the mixture into the bowl fitted with the
blade, then blend for 40 seconds with the Spiral
System.
VEGETABLES
Gratin dauphinois (serves 4)
- Fit the processor with the spindle (b4) and disc
C, grate 70 g hard cheese (cheddar or gruyere).
Put to one side. Peel 700 g of potatoes, and slice
them in the bowl of the processor fitted with the
spindle (b4) and disc H.
- Grease an ovenproof gratin dish and rub with a
clove of garlic. Place the potato slices in the dish.
- In the bowl of the processor fitted with the blade,
put 2 egg yolks, 200 ml milk, 150 ml single
cream, salt, pepper, and grated nutmeg. Blend
for 1 minute.
- Pour the mixture over the potatoes. Sprinkle with
grated cheese and a few knobs of butter.
- Cook in the oven Th. 7 for 1h.
COCKTAIL
Raspberry milkshake (serves 2)
- 1/2 litre full cream milk, 150 g raspberries,
1/2 yoghurt, 30 g caster sugar.
- Put all the ingredients into the bowl fitted with
the blade, fit the Spiral System in place, then
lock the lid. lend for 20 seconds.
DESSERTS
Yoghurt cake (serves 6/8)
- 1 pot of plain yoghurt (used as measurement),
2 pots caster sugar, 3 pots flour, 1/2 pot oil,
3 eggs, 1 sachet baking powder.
- Pour all the ingredients into the bowl fitted with
the blade.
- Process for 2 minutes. The dough should be smooth.
- Pour the dough into a cake tin and cook it at
Th. 6 for 50 minutes.
Pound cake (serves 4/6)
- Put 150 g flour, 1/2 sachet baking powder, 150 g
sugar, 150 g butter and 3 eggs into the bowl
fitted with the blade.