Moulinex Odacio 3 DFC1 User Manual

WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK?

Check:

• when using the bowl assembly (B),

that the Liquidiser drive cover (A1)

is locked.

• that it is plugged in and switched on

at the mains socket

Odacio 3 Food Processor

Instructions and Recipes

• the connection and fuse.

• when using the Liquidiser, ensure

that the tab on the lid is correctly

locked under the handle

• that the accessories are correctly

fitted on to the drive.

• that the lids and handles are

correctly fitted.

If your appliance still does not work or if you have any product problems or queries,

please contact our Customer Relations Team first for expert help and advice:

HELPLINE:

UK 0845 602 1454

Ireland (01) 4751947

or consult our website www.moulinex.co.uk

ACCESSORIES & REPLACEMENTS

The accessories contained with the model that you

have just bought are shown on the label that appears

on the top of the packaging.

You can buy the following accessories or replacements by mail order from our

approved Moulinex Service Centre (at the telephone number above). They are also

available on our website.

Accessories

Whisk

French fries disc (disc E)

Plastic kneader blade

Citrus press

Liquidiser jug

Metal blade

Grating disc for coconut &

parmesan (disc G)

Coarse grating disc (disc C)

Thick slicing disc (disc H)

Fine grating disc (A)

Thin slicing disc (D)

Grinder

Emulsifying disc

Juice extractor

Spatula

Mini-chopper

Storage basket

Environment protection first!

Your appliance contains valuable materials which an be recovered or recycled.

Leave it at a local civic waste collection point.

Recipes by Glenis Noble, produced by M4 Design Company, ©Groupe SEB Moulinex 06/05

0 891 855

Models DFC1 DFC2 DFC3

WHAT THE ACCESSORIES ARE USED FOR

SAFETY RECOMMENDATIONS

Shown below are the main tasks that you would use the accessories for.

Please note that some of the accessories fit onto the spindle.

• Always read the instructions for use

carefully before using your

appliance for the first time:

• Only remove the accessories

when the appliance has come to

a complete stop.

This product has been designed for

domestic use only. The manufacturer

accepts no responsibility, and the

guarantee will not apply, for any

commercial use, inappropriate use or

failure to comply with the instructions.

• Do not leave the appliance within reach

of children without supervision. Young

children or severely disabled persons

must always be supervised when using

this appliance.

• Check that the voltage rating of your

appliance corresponds to that of your

household electrical wiring system.

• This appliance is manufactured to

conform to the Low Voltage Electrical

Equipment (Safety) Regulations 1989

and is designed to comply with BS

3456. It complies with the requirements

of the EEC Directive (89/336/EEC). Any

connection error will render the

• Do not introduce any utensil (spoon,

spatula...) through the feeder tube.

• Do not place any utensil containing

metal in a microwave oven.

• Use the accessories one at a time.

• Handle the metal blade and

discs with great care: they are

extremely sharp.

• You must remove the blades (D) and

spindle (C) before emptying the bowl of

its content.

• Empty the chopping bowl or liquidiser

jug before detaching the handle.

• Never touch the parts when they

are moving.

• Do not run your appliance empty.

• Do not allow long hair, scarves, ties etc.

to dangle over accessories during

operation.

Never use or plug in your appliance if:

• Its power cord is faulty or damaged.

• The appliance has been dropped.

• It has visible damage or operating faults.

In such cases, to avoid any danger,

contact your Approved Service Centre

to have the appliance repaired, as

special tools are required.

Metal Blade

Emulsifying disc

Basic attachment for mixing,

chopping, kneading, making

breadcrumbs, crushing biscuits and

batters. You can also use it for

blending and puréeing instead of the

liquidiser, but the texture for soups is

not usually as smooth. The blade is

fitted onto the spindle.

(Available as an additional accessory)

For whisking egg whites, meringues

(2 to 7 egg whites) and whipped

cream (up to 0.5 litre). Making

mayonnaise and mousses. Note: for

whipping egg whites the total time

taken is about 1¹/2 - 2 minute

instead of seconds.

Plastic Kneader Blade

For kneading and mixing. Ideal

for making bread, pastry, biscuits

and cakes. The blade is fitted onto

the spindle.

Citrus Press

Ideal for all sorts of citrus fruits

including lemons, oranges

and grapefruits.

Liquidiser Jug

Grating Disc

Ideal for blending and puréeing

soups and sauces, making frothy

milkshakes and cocktails, pureeing

soft fruits or cooked vegetables and

fruit, making batters. Maximum

capacity of total ingredients 1.5 litre.

Use for grating cheese, vegetables

and fruit. The appropriate disc is fitted

to the holder and then placed onto the

spindle. (A) fine grating and (C) coarse

grating plus optional Parmesan grating

disc. With all grating a piece of

unprocessed food always remains

between the holder and lid, this

is normal.

guarantee void.

• Never leave your appliance to operate

unattended.

• Unplug your appliance as soon as you

have finished using it (also in the event

of a power cut) and when you are

cleaning it.

• Never use your appliance if it is not

working correctly or if it has been

damaged. If this happens, contact an

approved Moulinex Service Centre (see

list in service booklet).

• Do not place the appliance, the power

cable or the plug under running water or

in any other liquid.

• Do not allow the power cable to hang

down within reach of children.

• The power cable must never be close to

a heat source or resting on sharp edges.

• If the power cable or the plug are

damaged, do not use the appliance. To

avoid any risk, these must be replaced

by an approved Moulinex Service Centre

(see list in service booklet).

• Do not use the appliance for juicing if

the filter holder on the juice extractor

is damaged.

• For your own safety, use only Moulinex

accessories and spare parts which are

suitable for your appliance.

• Always use the pushers to push

food down the feeder tubes, never

use your fingers, a fork, a spoon,

a knife or other utensils.

Centrifugal Juice Extractor

(Available as an additional accessory DFC4)

Suitable for extracting juice from fruit

and vegetables such as apples,

pineapples, grapes, carrots, and

celery. This accessory has its own

lid and food pusher.

Using your appliance

Slicing Disc

For slicing vegetables and fruit. The

appropriate disc is fitted to the holder

and then placed onto the spindle.

2 discs - (D) fine slicing and (H)

coarse slicing. The fine disc gives

wafer thin slicing but the coarse

disc gives food sliced to about

2-3 mm thickness.

• Before using for the first time, wash all

accessory parts in warm, soapy water.

Rinse and dry.

• Place the motor unit on a stable, flat,

clean and dry surface.

Mini Chopper

Chops cloves of garlic, herbs, parsley,

ham, small amounts of bread or

French bread for breadcrumbs, nuts

(quantities up to 80g) and prepares

baby food. Note: It is not able to

grind coffee beans or hard spices.

• Plug the appliance in.

• Speed selector (A5). Choose the setting

required (see table page 14, or recipe).

• Pulse (intermittent operation): turn knob

(A5) to the “pulse” position - using a

succession of pulses can give you better

control when preparing certain foods.

• Continuous operation: turn knob (A5) to

position “1” or “2”.

• Stop: turn knob (A5) to position “0”.

• Before using the liquidiser drive (A2):

ensure that there is no accessory fitted

on the bowl and accessory drive.

Balloon Whisk Attachment

For whisking egg whites, meringues

(2 to 7 egg whites) and whipped

cream (up to 0.5 litre). Making

mayonnaise and mousses. Note: for

whipping egg whites the total time

taken is about 1¹/2 - 2 minutes

instead of seconds.

Grinder

(Available as an additional accessory)

Grinds spices, pepper and dried

fruits in seconds.

French Fries disc

(Available as an additional accessory)

Easily cuts thin cut ‘American style’

fries from potatoes.

ASSEMBLING AND DISMANTLING THE BOWL

FUNCTIONS OF YOUR FOOD PROCESSOR

To unlock the blades (D) from the

spindle (C):

• Place the bowl assembly on a stable

flat worktop.

• Carefully lift the blade (D) off the

spindle (C).

Usage and practical tips

B3a

Blending

• Turn the speed selector (A5) to

position “2” to start the appliance.

B3c

You can blend up to 1 litre of soup or

stewed fruit in 20 sec.

Chopping

• Turn the speed selector (A5) to

position “2” to start the appliance or,

for better control over the chopping,

use the “pulse” position.

B3b

B4a

• In 15 to 30 sec., you can chop up to

600g of food:

• hard produce: cheese, dried fruits,

certain vegetables (carrots, celery...).

FITTING DETACHABLE PARTS

Fitting/Dismantling the bowl

MIXING/BLENDING/CHOPPING/

KNEADING - (DIAGRAM 2)

handle (B4) and the liquidiser jug

Assembling/Dismantling the bowl

(B3) - (diagram 1)

• soft produce: certain vegetables

(onions, spinach...).

handle (I4)

Accessories used (depending

on model)

For ease of cleaning and storage, the

bowl handle (B4) and liquidiser jug

handle (I4) are detachable.

The bowl can be used with the following

accessories (depending on model):

• raw or cooked meat (boned with

gristle removed and diced).

• Bowl assembly (B), spindle (C) and

blades (D):

Blades (D), grating/slicing discs (E),

whisk (F), emulsifying disc (G), citrus

press (H), juice extractor (J).

• raw or cooked fish...

• To fit the handle, position it against

the lugs of the bowl/jug.

• Metal blade (D1) for mixing or chopping.

• Plastic kneading blade (D2) for kneading

or blending, pastry and cake making

• Slide the handle upwards until

it clicks.

KNEADING/MIXING

• If not already in position, fit the rubber

seal (B3c) in the bottom of the bowl.

Ensure that the thin lip of the seal

faces upwards.

• Turn the speed selector (A5) to

position “2” to start the appliance.

Fitting the Bowl

• To detach the handle, press the

release button (B4a) or (I4a) and slide

the handle downwards.

Press the release button (A4) to open

the Liquidiser drive cover (A1).

• When kneading, stop the appliance

as soon as the pastry/dough starts to

form a ball.

• Fit the drive (B3a).

• Fit the bowl (B3) on the Bowl

accessory drive (A3).

• Fit the nut (B3b) and tighten it to lock

the assembly.

You can:

• Fit the spindle (C) on to the

bowl drive (B3a).

• Dismantle the assembly for cleaning

after each use.

• knead up to 1.2 kg of pastry/dough

(biscuit, shortcrust, and bread) in

approximately 60 sec.

• Slide the metal blade (D1) or the

plastic kneading blade (D2) onto the

spindle (C), pushing it down to the

bottom of the bowl.

• mix up to 1 litre of pancake, waffle

batter, etc. in 1min to 1¹/2 min.

• mix up to 1.5 kg of light cake

mixture (biscuit, sponge) in 1¹/2 min

to 3¹/2 min.

• Put the ingredients in the bowl.

• Fit the lid (B2) on the bowl.

(Note: Whether you are using the Liquidiser jug (l3) or the bowl (B3) you will

need to ensure that the respective handle and lid have been fitted correctly.)

• Close the Liquidiser drive cover (A1).

You should hear an audible click.

Note: If the lid and handle are not

correctly fitted on to the bowl, the

appliance will not start.

GRATING/SLICING/FRENCH FRIES -

(Diagram 3)

Accessories used

• Bowl assembly (B), spindle (C) and

grating/slicing discs (E)

BEATING/WHISKING/EMULSIFYING -

(DIAGRAM 4A AND 4B)

To use the emulsifying disc (G):

Usage and practical tips

• fit the spindle (C) on to the bowl drive

(B3a).

• Cut the food into pieces

approximately 8cm high and a

maximum of 4cm width

Accessories used (depending

on model)

• slide the emulsifying disc on to

the spindle.

• Push the food through the feeder

tube using the pusher (B1).

• Bowl assembly (B) and balloon whisk

(F) or

Then: - Place the ingredients in

the bowl.

• Turn the speed selector (A5) to

position “1” for slicing or “2”

for grating.

Fitting the Grating/Slicing/

French Fries Discs

• Bowl assembly (B), emulsifying disc

(G) and spindle (C).

• Fit the lid (B2) on the bowl.

• Press the release button (A4) to open

the Liquidiser drive cover (A1).

• Close the Liquidiser drive cover (A1).

You should hear a click.

Fitting the balloon whisk and

emulsifying disc accessories

The slicing/grating discs (depending

on model):

• Fit the bowl (B3) on the Bowl

accessory drive(A3).

Usage and practical tips

• Press the release button (A4) to open

the Liquidiser drive cover (A1).

• slice thickly (use disc H), slice thinly

(use disc D): potatoes, onions,

cucumbers, beetroot, apples, carrots,

and cabbage...

• Fit the required disc (E2) on to the

disc holder (E1).

• Turn the speed selector (A5)

to position “1” or “2” to start

the appliance.

• Fit the bowl (B3) on the Bowl

accessory drive(A3).

• Fit the spindle (C) on the bowl drive

(B3a), then the disc holder (E1) on to

the spindle (C).

• Do not use the balloon whisk or the

emulsifying disc to knead dough or to

mix cake mixtures, instead use the

plastic kneading blade.

• coarsely grate (use disc C), finely

grate (use disc A): celery, potatoes,

carrots, cheeses...

To use the balloon whisk (F):

• Fit the lid (B2) on the bowl.

• fit it on to the bowl drive (B3a).

• Close the Liquidiser drive cover (A1).

You should hear a click.

• You can prepare: mayonnaise,

sauces, egg whites (up to 7 eggs

maximum), whipped cream

(up to 0.5 litre).

BLENDING/MIXING FINELY IN

THE LIQUIDISER (DEPENDING ON

MODEL) (DIAGRAM 6)

SQUEEZING CITRUS FRUIT

(DEPENDING ON MODEL)

(DIAGRAM 5)

• You can add ingredients during

blending through the hole of the

measuring cup (I1).

Usage and practical tips

• Firmly hold one half of the citrus fruit

on the cone (H1).

• Do not fill the liquidiser jug with

boiling liquid. Only use liquids or

food at simmering temperature

or below.

• Turn the speed selector (A5) to pulse

or position “1” to start the appliance.

Accessory used

Accessories used

• Liquidiser jug (I)

• Bowl (B3) and citrus press (H)

You can squeeze up to a litre of juice

without emptying the bowl.

Fitting the Liquidiser Jug

Fitting the accessories for the

citrus press

• Never use the blender to grind dry

ingredients (hazel nuts, almonds,

peanuts, sugar and spices etc.).

• Press the release button (A4) to open

the Liquidiser drive cover (A1).

Press the release button (A4) to open

the Liquidiser drive cover (A1).

• Place the ingredients in the liquidiser

jug (I3) and lock the lid by putting the

tab on the lid under the handle (I2) on

the jug.

You can:

• Fit the bowl (B3) on the Bowl

accessory drive (A3).

• prepare up to 1.5 litre of extra smooth

soup, sauces, stewed fruits, milk

shakes and cocktails.

• Fit the Citrus press spindle (H3) on

the bowl accessory drive (B3a).

• Fit the liquidiser jug (I) on the

Liquidiser drive (A2) (you will hear an

audible click).

• blend all types of batter (pancake,

fritters, waffles, Yorkshire pudding).

• Fit the filter basket (H2) onto the

drive (H3).

If the lid and handle are not fitted

correctly onto the jug, the appliance

will not start.

• crush ice at speed “2” no more than

a ¹/4 full

• Fit the cone (H1) through the hole in

the strainer.

• To remove the liquidiser jug from the

appliance, grasp it by the handle and

press the release button (A4).

• Close the Liquidiser drive cover (A1).

You should hear a click.

Usage and practical tips

• Turn the speed selector (A5) to

position “1” or “2” to start the

appliance or, for better control over

the blending, use the “pulse” position.

EXTRACTING JUICE FROM FRUITS

AND VEGETABLES (DEPENDING ON

MODEL) (DIAGRAM 7)

FINELY CHOPPING SMALL

QUANTITIES (DEPENDING ON

MODEL) - (DIAGRAM 8)

Usage and practical tips

With the mini-chopper you can:

• Remove hard stones, thick peel (such

as kiwi) and hard cores from fruit

before processing.

• chop in seconds: garlic cloves, herbs,

parsley, dried fruits, bread, ham,...

• prepare baby foods.

Accessory used

Accessories used

• Bowl (B3), spindle (C) and juice

extractor (J)

• Turn the speed selector (A5) to

position “2” to start the appliance.

• Maximum quantity of dried foods

(hazelnuts, almonds...): 80 g.

• Mini-chopper (K), Grinder (L)

• Insert the ingredients through the

feeder tube and gently press with the

pusher (J1).

This mini-chopper is not designed to

take hard ingredients such as coffee

beans and hard spices.

Fitting the Mini-chopper or Grinder

Fitting the accessories for

Juice Extractor

• Press the release button (A4) to open

the Liquidiser drive cover (A1).

• Remove the pulp regularly from the

filter holder and clean the filter band.

Press the release button (A4) to open

the Liquidiser Drive cover (A1).

• Put the ingredients in the bowl (K2

or L), and lock the lid (K1 or L) on

the bowl.

Usage and practical tips for

the grinder

• Do not juice more than 250g of

ingredients at a time.

• Place the bowl (B3) on the Bowl and

accessory drive (A3).

With the grinder you can:

• Fit the accessory on the Liquidiser

drive (A2) (You will hear an

audible click).

• grind in seconds: coriander, pepper,

Cayenne pepper, dried apricots...

• Place the spindle (C) on to the bowl

drive (B3a).

• Quantity / Maximum time for dried

apricots: 140 g / 10 sec.

• Slide the filter holder assembly

(J3+J4+J5) on to the spindle (C).

If the lid is not fitted correctly, the

appliance will not start.

• The grinder is not suitable for

coffee beans.

• Fit the lid (J2) on the bowl.

Usage and practical tips for the

Mini-chopper

• Close the Liquidiser drive cover (A1).

You should hear an audible click.

To remove the accessory from the

appliance, press the release button (A4).

• Turn the speed selector (A5) to

position “2” to start the appliance

or, for better control over the

chopping, use the “pulse” position

in short bursts.

CLEANING

SPEED SETTINGS & MAXIMUM CAPACITIES

• Unplug the appliance.

• Alternatively, to wash and dry the

accessories, pour some hot water

containing a few drops of washing

up liquid into the mixer bowl or

liquidiser jug. Close the lid. Operate

in short bursts by using the pulse

several times. Unplug the appliance.

Rinse the accessory, bowl or jug

under running water and leave to dry.

Type of

Food

Speed setting

Maximum

Capacity

Function

Accessory

• To make cleaning easier, rinse the

accessories straight after use.

(for 2 speed models)

• The bowl, liquidiser jug and their lids,

drives and handles are all dishwasher

safe. For ease of cleaning these are

detachable (see diagram 1).

Chopping

Onions, other

vegetables, fruit,

raw and cooked

meat or fish

Metal blade

600g

Do not put the rubber seal in a

Mixing

Batters

Metal blade

Plastic blade

1 litre

dishwasher. Clean it separately using

warm water and washing up liquid.

When refiitting the rubber seal, ensure

that the thin lip faces upwards.

• For ease of cleaning and storage, the

bowl handle (B4) and the liquidiser jug

handle (I4) are detachable (and dish

washer safe).

Light cake

mixture

1.5 kg

• The accessories are all dishwasher

safe, except for the balloon whisk (F).

All other accessories can be cleaned

in the dishwasher (upper shelf only).

For ease of cleaning, the accessories

can be placed in the storage basket

(N) and then put in the dishwasher.

Kneading

Pastry

Plastic blade

Metal blade

1.2 kg

1 litre

• Over time the strong coloured natural

juices from food such as carrots and

beetroot may stain the plastic parts –

this is normal. These parts may be

cleaned by soaking in mild bleach

(non abrasive) straight after use, or

alternatively you can gently rub these

parts (taking extra care with any

Blending

(in food

processor bowl)

Soups, pâtés &

stewed fruits

Grating

Vegetables and

fruit

Pulse or 2

Pulse or 1

Grating disc

Slicing disc

Until bowl

is full

• To clean the balloon whisk (F) carefully

detach the whisk drive (F1) from the

whisk (F2) by gently pulling them apart.

The whisk drive (F1) should NOT be

submerged in water and should be

cleaned carefully using warm water and

washing up liquid. The whisk (F2) can

be submerged in warm water containing

washing up liquid and can be cleaned

using a cloth or washing up brush.

Important: Do not allow water to run

into the drive section on the top of the

balloon whisk.

blades) with a cloth dipped in cooking

oil and then wash as normal.

Slicing

Vegetables and

fruit

Until bowl

is full

• Do not submerge the motor unit (A)

or the balloon whisk drive (F1) in

water or place near running water.

Wipe the motor unit with a damp

cloth, clean the balloon whisk as

instructed opposite.

Whisking

Egg whites

1 or 2

Balloon whisk or

emulsifying disc egg whites

Up to 7

Whipped cream

Balloon whisk or

emulsifying disc

Up to

500ml

• The blades on the accessories

are very sharp. Always handle

with care.

Citrus Press

Liquidiser

Citrus juices

Pulse or 1

Citrus press

Liquidiser jug

Up to 1 litre

1.5 litre

Extra smooth

soups, sauces,

milkshakes, cocktails

Pulse or

1-2

STORAGE

Batters

1 or 2

Liquidiser jug

Up to 1.5 litre

Your Odacio food processor has:

• Cord storage is incorporated in the

motor unit: store the supply flex and

adjust it to the required length by

pushing or pulling it out of the base.

Crush ice

full

• a storage basket (N) that fits inside

the bowl assembly (B). You can store

the grating/slicing discs (E2), the disc

holder (E1), the metal blade (D1) as

well as the spindle (C).

Juice Extractor

Mini Chopper

Juice

Juice extractor

Mini chopper

Up to 1 litre

80 g nuts

Nuts, herbs,

parsley, garlic etc

Pulse or 2

Grinder

Coriander, pepper,

cayenne pepper and

dried fruit, coffee

and hard spices

Pulse or 2

Grinder

140 g

dried

apricots

French Fries

Potatoes and

vegetables

Pulse

French fries

disc

Until bowl

is full

Maximum capacity refers to total weight of ingredients

Recipes and Useful Notes

• 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.

Soups, Starters and

Vegetable Accompaniments

16-18

• All spoon measures are level,

unless stated otherwise.

Main Courses

19-21

• 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.

Soups, Starters &

Vegetable Accompaniments

Desserts

22-23

• 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.

Serves 6

FARMHOUSE VEGETABLE SOUP

Mayonnaise and Dressings

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.

Cakes, Scones & Biscuits

25-27

Serves 6

CREAM OF ASPARAGUS SOUP

• 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.

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

Pastry, Batters & Bread

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.

28-29

• If you have a DCF1 or

DCF2 model, instead of the

whisk accessory use the

emulsifying disc.

Drinks

Cook’s note: These timings are for a 800W microwave oven. For different wattage

ovens, adjust cooking time accordingly.

Serves 8

Serves 6

SALMON TERRINE

DAUPHINOISE POTATOES

300 g (11 oz) salmon fillet • 350 g (12 oz) cod fillet • 1 onion • 25 g (1 oz)

butter 1 tbsp vegetable oil • 50 ml (2 fl oz) dry white wine • 3 whole eggs •

150 ml (¹/4 pt) crème fraîche • 3 tbsp tomato purée • salt and pepper •

cayenne pepper

1 kg (2¹/4 lb) non-waxy old potatoes, small size • 100 g (4 oz) Gruyère cheese •

3 egg yolks • 284 ml carton single cream • 250 ml (9 fl oz) milk • pinch of

ground nutmeg • salt and pepper • 1 clove of garlic, peeled (optional) •

butter for greasing

Chop the onion in the bowl fitted with the metal blade on speed 2. Gently fry the

onion in the butter and oil until softened. Add the white wine and simmer rapidly until

the liquid is reduced and cooked away. Cut the fish into 3 cm (1 in) pieces, place in

the bowl with metal blade and chop up on speed 2 for 20 seconds. Add the eggs,

crème fraîche, tomato purée, onion, salt, pepper and a pinch of Cayenne pepper.

Process on speed 1 for a few seconds then increase to speed 2 for 50 seconds.

Grease a rectangular terrine mould (24 cm x 9 cm). Pour in the mixture. Stand in a

roasting tin and pour in boiling water to come halfway up the sides. Cover with

buttered foil and bake in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas

mark 4 for about 1 hour. Leave to cool before turning out. Serve cold in slices, with

a green salad accompanied by hot toast.

Use the fine grating disc (A) and grate the cheese on speed 2. Set aside. Peel

the potatoes and trim to fit the feed feed tube. Use the coarse slicing disc (H)

and slice the potatoes on speed 1. Do not leave in water and use straight away.

Grease a shallow ovenproof dish with butter and rub with a garlic clove. Fill the dish

with potatoes. For a neater finish overlap the top layer of potatoes in rows. Clean

the bowl and fit the whisk. Add the egg yolks, cream, milk, nutmeg, salt and

pepper. Process on speed 2 for 1 minute. Pour this mixture over the potatoes.

Bake in a preheated oven at 200°C/400°F (Fan oven 190°F), Gas mark 6 for 45 – 60

minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking,

sprinkle over the grated cheese. The exact cooking time will vary according to the

type of potatoes, so test the potatoes by piercing with a knife. Serve immediately.

Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to

450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac

in layers, making sure the potatoes are on the top and bottom.

COUNTRY PÂTÉ

1 small garlic clove, peeled (optional) • 1 small onion, peeled and quartered

• 25 g (1 oz) butter or margarine • 100 g (4 oz) unsmoked streaky bacon

225 g (8 oz) lambs liver • 225 g (8 oz) lean pork • 1 tbsp finely chopped fresh

Serves 4-6

COURGETTE AND CHEESE BAKE

parsley • 2 tbsp double cream • 3 tbsp brandy or port (or half and half) •

tsp dried mixed herbs • a pinch of ground allspice • salt and freshly

Serves 4 for lunch or 6 as a main course accompaniment.

ground black pepper • 1 beaten egg

1 kg (2¹/4 lb) courgettes • 100 g (4oz) Gruyère cheese • 250 ml (9 fl oz)

double cream or crème fraiche • 3 eggs • salt and pepper • grated nutmeg

• butter for greasing

Use the metal blade. Process the garlic and onion using speed 2 for about 10

seconds until finely chopped. Melt the butter in a saucepan, add the onions and

cook, without colouring, until softened. Add the alcohol and increase the heat,

allowing the liquor to reduce until almost dry. Leave to cool.

Wash the courgettes but do not peel. Use the coarse slicing disc (H) and cut the

courgettes on speed 1. Blanch in boiling, salted water for 5 min. Drain well and

place in buttered ovenproof dish. Use the fine grating disc (A) and grate the

cheese on speed 2. Set aside. Fit the wire whisk in the bowl and mix the eggs,

cream or crème fraiche, salt, pepper and a pinch of nutmeg. Process on speed 2

for 30 seconds. Remove the whisk and stir the grated cheese into the egg mixture.

Pour the mixture over the courgettes and make sure they are all covered. Bake in a

preheated oven at 230°C/450°F (Fan oven 220°C), Gas mark 8 for about 15

minutes. If the top browns too quickly cover with foil. Ideal served on its own for a

light lunch or to accompany a main course.

Trim and dice the liver. Cut the bacon and pork into 2.5 cm (1 in) pieces. Process the

bacon, liver and pork for 15 – 20 seconds on speed 2 until chopped to your

preferred consistency. Remove the metal blade. Add the onions, parsley, cream,

mixed herbs, all spice, salt, pepper and, lastly, the beaten egg. Mix with a

wooden spoon.

Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture

down and cover with buttered foil. Stand in a roasting tin and pour in boiling water

to come halfway up the sides. Bake in a preheated oven at 180°C/350°F (Fan oven

170°C), Gas mark 4 for 1¹/2 - 1³/4 hours. Top up with more boiling water, if

necessary. Leave to cool in the tin for 30 minutes. Cover with a piece of foil, then

place a weight on top of the cooked pâté and chill overnight in the refrigerator. Turn

out and serve cut in slices with crusty bread and a mixed salad.

Serves 4

BACON WRAPPED CHICKEN WITH HERBY STUFFING

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.

Makes a 28cm (11inch) pizza

PERFECT PIZZA

Main Courses

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

Serves 6

SALMON AND VEGETABLE FLAN

For the topping

For the pastry

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

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

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.

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.

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.

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.

MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE

25g (1oz) dry white bread, crusts removed • 30 ml (2 tbsp) milk • ¹/2 onion,

chopped • 350g (12oz) pork or lamb, cut into chunks • 15 ml (1 tbsp)

chopped fresh marjoram • 30ml (2 tbsp) chopped fresh parsley • 10 ml

(2 tsp) dark soy sauce • a pinch of sugar, optional • salt and pepper •

15 ml (1 tbsp) vegetable oil • 100 g (4 oz) goats cheese, diced

For the fresh tomato sauce

450g (1 lb) fresh flavoursome tomatoes • ¹/2 onion • 1 clove garlic (optional) •

25g (1 oz) butter • 225ml (7¹/2 fl oz) chicken stock • 7.5 ml spoon (1¹/2 tsp)

sugar • 15ml (1 tbsp) tomato purée • 8 fresh basil leaves, roughly chopped •

salt and pepper • 20g (scant 1 oz) cornflour (optional)

Fit the metal blade in the bowl. Cut the bread into cubes. Process into crumbs on

speed 2 for about 20 seconds. Place in a bowl, cover with the milk and leave to

soak for 10 mins. Chop the onion using pulse. Add the meat, herbs, bread, soy

sauce, sugar and seasoning. Process on speed 2 for about 20 seconds until finely

chopped, but take care not to over process. Shape into walnut-sized balls and

chill in the refrigerator for about 1 hour. Heat the oil and fry on a medium heat for

10 – 15 mins.

Desserts

Meanwhile make the tomato sauce. Skin the tomatoes by placing in boiling water for

a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the metal blade.

Chop the onion and garlic on speed 2 for 15-20 seconds. Melt the butter in a large

pan. Cook the onion and garlic on a gentle heat for about 5 minutes until soft.

Remove from the heat. Add the tomatoes, chicken stock, sugar, tomato purée, basil

leaves and seasoning. Mix the cornflour with a little water and stir into the pan.

Gently bring to the boil, stirring continuously until the sauce thickens. Cover and

simmer for 30 minutes. Purée the tomatoes in the liquidiser on speed 2 until

smooth. Reheat and adjust the thickness, if necessary. Makes about 600ml

(1 pint) of sauce.

Serves 5-6

TIRAMISU

200 ml (7 fl oz) hot water • 3 tbsp instant coffee • 5 tbsp Marsala or rum •

36 sponge fingers (1 x 200 g packet) • 3 eggs, separated • 250 g (9 oz)

Mascarpone cheese • 30 g (1 oz) caster sugar • cocoa powder

Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool.

Soak the sponge fingers in the coffee and alcohol mixture and use one third of them

in the bottom of a 17cm (6 /2 inch) soufflé dish. Beat the egg yolks, caster sugar and

Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato

sauce to cover them. Top with the diced goats cheese and bake in a preheated

oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 30 minutes until

piping hot. Serve with bread and salad. Makes about 20 meatballs.

Mascarpone in the bowl fitted with the whisk. Process on speed 2 for 1 minute.

Pour the mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg

whites on speed 2 for 1 /2 minutes with the whisk until stiff. Gently fold the egg

whites into the egg mix until well mixed. Pour one-third of it over the sponge fingers.

Add a second layer of soaked sponge fingers. Cover with one-third of the mixture.

Top with the remaining soaked sponge fingers and remaining mixture. Leave to set

in the refrigerator for at least 12 hours. Dust with sieved cocoa powder.

Try this: Served the cooked meatballs on a bed of spaghetti with the

hot tomato sauce.

Cook’s note on Whipping Egg Whites: Best results are obtained when whipping

2 – 7 egg whites. Make sure the bowl and whisk are absolutely clean. Remove the

pusher and process on speed 2 for about 1¹/2 minutes to 2 minutes, depending on

the number of egg whites, until they are stiff. In common with other food

processors, the volume is less aerated than using an electric mixer or hand whisk.

Makes 8

MINI PAVLOVAS WITH SUMMER FRUITS

5 egg whites • 250 g (9 oz) icing sugar • pinch of salt

For the filling

284 ml carton whipping cream, whipped • 450 g (1 lb) strawberries or

raspberries or other summer berry fruits

Place the egg whites, icing sugar and salt in the bowl fitted with the whisk, but leave

the pusher out to allow more air in. Make sure the bowl and whisk are scrupulously

clean otherwise the eggs will not whisk. Process on speed 2 for 8 minutes until stiff.

Place 8 spoonfuls of mixture onto two baking sheets, lined with non-stick baking

parchment, and shape into 4 cm (10 in) circles. Bake in a preheated oven at

110°C/225°F (Fan oven 100°C), Gas mark /4 for about 1 /2-2 hours until firm and

crisp. Leave to cool. Top with whipped cream and cover with the fruit.

Cook’s note: This mixture can be made into meringue shells by shaping with a

spoon, but is not firm enough to pipe. Alternatively, use it as a topping for Lemon

Meringue Pie or Baked Alaska.

Serves 5 - 6

PROFITEROLES WITH WARM TOFFEE SAUCE

Mayonnaise and dressings

For the choux pastry:

75 g (3 oz) butter • 225 ml (7 /2 fl oz) water • 110 g (4 oz) plain flour • 3 eggs,

medium size

Makes about 300 ml ( /₂pint)

MAYONNAISE

For the filling:

284 ml (10 fl oz) tub whipping cream, whipped

1 egg yolk • 1 tsp Dijon mustard • 2 tsp white wine vinegar • 250 ml (8 fl oz)

olive or sunflower (or half olive oil & half sunflower oil) • salt and pepper

For the toffee sauce:

115 g (4 oz) cream toffees • 75 ml (5 tbsp) double cream • 50 g (2 oz)

toasted flaked almonds, for decoration

All the ingredients should be at room temperature and not too cold. Fit the whisk.

Add the egg yolk, mustard, vinegar, salt and pepper. Use speed 1 and mix until well

blended then, without stopping the machine, very slowly pour the oil through the

feeder tube. Increase to speed 2 and process until the mayonnaise is thick enough,

after about 30 seconds. Adjust the seasoning.

Melt the butter and water in a saucepan. When the mixture is boiling, remove from

the heat and add the flour in one go. Beat with a wooden spoon until smooth and

comes away from the sides of the pan. Leave to cool slightly. Place the paste in the

bowl fitted with the plastic kneader. With the machine running on speed 1 add the

eggs one at a time through the feed tube. Increase to speed 2 and process for

another 1 minute.

Try this: For Garlic Mayonnaise add 2 crushed cloves of garlic, or more if you

prefer, with the egg yolks.

Makes about 300 ml ( /₂pint)

Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.

Allow a little space between each spoonful as they will swell during cooking. Bake in

batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes

or until crisp, well puffed and golden brown. Lift onto a wire rack and make a small

hole in the base to release any steam. Leave to cool.

VINAIGRETTE DRESSING

150 ml ( /4 pt) olive oil • 150 ml ( /4 pt) sunflower or groundnut oil • 75 ml (5

tbsp) wine vinegar • 5 ml (1 tsp) caster sugar • 5 ml (1 tsp) French mustard •

1 garlic clove, finely chopped • 2.5 ml ( /2 tsp) salt • freshly ground

black pepper

Fill the cooled choux puffs with the whipped cream.

Fit the metal blade. Add all the ingredients and process on speed 2 for 10 -15

seconds. Add some chopped fresh herbs for a fuller flavour. Store in a glass jar in

the refrigerator for up to two weeks. Shake well just before use.

Prepare the toffee sauce at the last minute so it can be served warm. In a

saucepan melt the toffees on a low heat, stirring all the time. When half melted,

add the double cream and keep mixing until all the toffees have melted. Pile the

profiteroles in individual dishes, pour over the warm sauce and sprinkle over the

toasted flaked almonds.

Makes a 20 cm (8 inch) cake

APPLE SPICE CAKE

225 g (8 oz) soft tub margarine or softened butter, cut into pieces • 225 g (8

oz) caster sugar • 4 eggs • 200 g (7 oz) self raising flour • /2 tsp ground

cinnamon • /2 tsp ground mixed spice • 50 g (2 oz) ground almonds • 1 tsp

vanilla extract • 2 dessert apples, such as Braeburn

For the topping:

2 tbsp demerara sugar • /2 tsp ground cinnamon • /2 tsp ground mixed spice

For the filling:

142 ml pot whipped double cream or 200 ml crème fraiche • jar of smooth

apple sauce or puréed apple

Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core

the apples. Thinly slice half an apple for the topping and set aside. Fit the metal

blade and roughly chop the remaining apple using speed 2. Set aside and clean

the bowl.

Use the plastic kneader and place the fat, sugar, eggs, flour, spices, ground almonds

and vanilla extract in the bowl. Process on speed 2 for 15 seconds or until well

blended. Add the chopped apple and process using Pulse in short bursts until mixed.

Divide the mixture between the tins and smooth the tops. Toss the apple slices in the

demerara sugar and spices then arrange on top of one cake. Bake in a preheated

oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 25 – 30 min or until firm to the

touch. Turn out and leave to cool. Sandwich the cake together with a layer of apple

and the whipped cream or crème fraiche. Best eaten on the day of making.

Cakes, scones & biscuits

Makes 12

CHOCOLATE HEAVEN CUPCAKES

For a Victoria Sandwich Cake, use 225 g (8 oz) soft margarine or softened butter,

225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon

vanilla extract. Use the plastic kneader and process on speed 2 for about 20

seconds. Divide between 2 x 20 cm (8 in) sandwich tins and bake as instructed

above. Fill with jam and vanilla buttercream icing.

125g (4 oz) soft tub margarine or softened unsalted butter • 125 g (4 oz)

caster sugar • 2 large eggs • 125 g (4 oz) self raising flour • 1 level tsp

baking powder • /2 teaspoon vanilla extract • about 2 tbsp milk

For the chocolate topping

175 g (6 oz) Belgian milk chocolate • 75 g (3 oz) coarsely grated white

chocolate or milk chocolate curls

For a Chocolate Cake, use the Victoria Sandwich recipe and substitute 225 g

(8 oz) self raising flour with 210 g (7 /2 oz) self raising flour and 15 g ( /2 oz) sieved

Line a 12 hole muffin tin with muffin cases. Use the plastic kneader and add the

margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla

extract. Process on speed 2 for 20 seconds or until well blended. Use pulse while

adding sufficient milk down the feed tube to make a soft, dropping consistency.

Using a tablespoon, divide the mixture evenly between the 12 muffin cases. Bake in

a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 15 – 20 min or

until firm to the touch. Leave to cool on a wire rack.

cocoa powder. Fill with chocolate or vanilla buttercream icing.

Makes a 20 cm (8 inch) cake

FARMHOUSE FRUIT CAKE

150 g (5 oz) softened butter or soft tub margarine • 150 g (5 oz) caster sugar •

2 medium size eggs • 225 g (8 oz) self raising flour • 1 tsp ground mixed spice

• finely grated rind of 1 orange • 2 tbsp juice from orange •

2 tbsp milk • 250 g (9 oz) mixed dried fruit

Break up the chocolate and melt in a microwave or in a bowl over a pan of

simmering water. Coat the top of each cupcake with the melted chocolate and

sprinkle over the white grated chocolate or chocolate curls. Leave to set

before serving.

Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30

minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit,

in the bowl with the plastic kneader. Process on speed 2 for 15 seconds or until

well blended. Add the dried fruit and process using Pulse in short bursts until mixed.

Place the mixture in a lined 20 cm (8 in) round cake tin and smooth the top. Bake in

Try this: Instead of chocolate, top with glacé icing or use packet instant royal icing,

then decorate with glacé cherries, small sweets or cake decorations.

a preheated oven at 150°C/300°F (Fan oven 140°C), Gas mark 2 for about 1 /2 - 2

hours, or until a skewer inserted in the cake comes out with no uncooked mixture

attached. Leave to cool slightly in the tin before turning out.

Makes about 16

ALMOND SHORTBREAD BISCUITS

50g (2 oz) caster sugar • 120g (4 /2 oz) plain flour • 85g (3oz) ground

almonds • 85g (3oz) softened butter, straight from the fridge • 1 egg yolk

Fit the plastic kneader. Add the sugar, flour and almonds. Cut the butter into pieces

and add to the bowl. Process on speed 2 for 10 seconds until the mixture is like fine

breadcrumbs. Add the egg yolk and process for on speed 2 for about 15-20

seconds until mixed. Turn the mixture onto a floured surface and press together with

your fingertips to form a smooth ball. Roll out to about 3 mm (1/8 inch) thickness.

Cut out rounds using a 7 cm (3 inch) cutter. Place on non-stick baking trays and bake

in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 12-15

minutes until a light golden brown. Cool slightly before transferring to a wire rack.

Makes about 6 - 8

DEVON SCONES WITH WHIPPED CREAM

225 g (8 oz) self raising flour • 2.5 ml ( /2 tsp) cream of tartar • 2.5 ml ( /2 tsp)

baking powder • pinch of salt • 15 g ( /2 oz) caster sugar • 50g (2 oz) butter,

straight from the fridge cut into cubes • 1 medium size egg • about 75 ml

(3 fl oz) milk

Pastry, batters and bread

For the whipped cream

284 ml carton whipped cream • 1 tsp caster sugar • jam and butter, to serve

Place the flour, cream of tartar, baking powder, salt and sugar in the bowl with the

plastic kneader. Process briefly to mix. Add the butter and process on speed 2 for

10-15 seconds, until the mixture resembles breadcrumbs. Beat the egg and milk

together in jug. With the machine still running, add the egg mixture through the feed

tube, and process for a few seconds until it binds together. Take care not to over

process. Tip out onto a lightly floured surface and lightly knead into a smooth ball.

Makes about 20 large pancakes

PANCAKE BATTER

4 eggs • 750 ml (1 /4 pt) milk • 100 ml (7 tbsp) sunflower oil • 40 g (1 /2 oz)

caster sugar • pinch of salt • 375 g (13 oz) plain flour

Roll out to about 2 cm ( /4 inch) thickness. Cut into rounds using a 5 cm (2 inch)

Place the eggs, milk, oil, sugar, and salt in the liquidiser. Remove the stopper from

the lid. Blend on speed 2 for a few seconds. With the machine still running, spoon

the flour through the hole in the lid and process for 1¹/2 minutes. Stop and scrape

down the sides with a spatula if necessary. Leave the batter to stand for at least an

hour before cooking the pancakes.

cutter. Place on a greased baking tray and brush the tops with milk. Bake in a

preheated oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 10 -15

minutes until risen and golden brown. Leave to cool.

To whip the cream, fit the whisk in the bowl. Add the cream and sugar. Process on

speed 1 for about 1 minute. Stop frequently to check on the consistency to avoid

over whipping. Serve the scones split and buttered with whipped cream and jam.

Try this: For Yorkshire pudding batter or a smaller quantity of pancake batter, place

1 egg and 300ml (¹/2 pt) milk in the liquidiser. Process on speed 2 for 20 seconds.

With the machine still running, spoon 100g (4 oz) plain flour through the hole in the

lid and process on speed 2 until well mixed. Leave the batter to stand for 1 hour.

After standing the consistency may thicken and need adjusting with more liquid.

Try this: Add 25 g (1 oz) glace cherries and 1 teaspoon ground ginger to the dry

ingredients to make Cherry and Ginger Scones.

For Cheese Scones omit the sugar and add 50 (2 oz) mature cheddar cheese

grated using the fine grating disc (H) plus a pinch of dry mustard powder.

For a Coating or Fritter batter prepare in the same way as the Yorkshire pudding

batter but only use 150 ml (¹/4 pt) milk instead of 300 ml. When making fritters a

lighter texture batter can be obtained by using beer, lager or cider instead of milk.

This recipe makes one loaf or 8 -10 rolls

RUSTIC WHITE BREAD

For 800 g (1 /4 lb) of white bread dough: 500 g (1lb 2oz) strong white bread

flour • 10ml (2 tsp) Easybake or Fast Action dried yeast • 5 ml (1 tsp) salt •

2.5 ml ( /2 tsp) sugar • 10 ml (2 tsp) vegetable oil • 300 ml ( /2 pt) warm water

(1 part boiling water to 2 parts cold) • milk, to glaze • poppy seeds, sesame

seeds or coarse oatmeal (optional)

Grease and warm sufficient baking sheets. Fit the plastic kneader. Place the flour,

yeast, salt, sugar and oil in the bowl. Select speed 2 and mix together for a few

seconds then, with the machine running, add the warm water through the feed tube.

Process for about a further 40 seconds until the dough forms a ball. On a lightly

floured surface, knead by hand until smooth.

If making a loaf, shape into a ball and place on a greased baking tray or use a 900 g

(2 lb) loaf tin. If making rolls, cut the dough into 8 - 10 pieces, knead each piece and

shape into balls. Place on the greased baking sheets, leaving space between the

rolls for them to expand. Loosely cover the shaped dough with oiled polythene.

Leave to rise in a warm place, such as an airing cupboard, for about 1 hour or until

doubled in size. Slash the top of the loaf with a sharp knife. For a crisp crust, brush

with a little milk and scatter with seeds.

Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for 15 - 20

minutes for rolls. For the loaf, bake for 20 minutes and then reduce to 180°C/350°F

(Fan oven 170°C), Gas mark 4 and bake for a further 15 minutes. To test, tap the

base of the bread and it should sound hollow. Remove from the trays and cool on a

wire rack.

Drinks

Serves 4

STRAWBERRY SMOOTHIE

Try this: For Wholemeal Bread use strong wholemeal bread flour, or half strong

wholemeal bread flour and half strong white bread flour, plus increase the warm

water to 325 ml (11 fl oz). For Brown Bread use the same quantities in the recipe

above, but substitute strong brown bread flour for strong white bread flour.

300 g (11 oz) fresh strawberries, hulled • 600 ml (1 pt) chilled milk • 20 ml

(4 teaspoon) icing sugar - add more if the strawberries lack sweetness •

4 scoops vanilla ice-cream

Place all the ingredients in the liquidiser and process on speed 1 for a few seconds

and then increase to speed 2 for 1 minute. Serve immediately in tall glasses, decorate

with one or two whole fresh strawberries threaded onto a cocktail stick.

SHORTCRUST PASTRY

Try this: For a Banana Smoothie use 3 ripe bananas, 750 ml (1¹/4 pt) chilled milk,

3 scoops vanilla ice cream and 2-3 tablespoons icing sugar, depending on the

ripeness of the bananas. Process on speed 2 for 1 minute.

For 350 g of pastry

200g (8 oz) plain flour • 50 g (2 oz) block margarine, straight from the fridge

• 50 g (2 oz) lard, straight from the fridge • 5 ml (1 tsp) salt • about 50 ml

(3 tbsp) cold water

For a Chocolate Milkshake use 500 ml (18 fl oz) chilled milk, 2 tablespoons

drinking chocolate and 2 scoops vanilla ice-cream. Process on speed 2 for 1 minute.

Fit the plastic kneader. Put the flour and salt in the bowl. Process for a few

seconds on speed 2 to mix. Cut the fat into pieces and add to the bowl. Process

on speed 2 for about 15 seconds until the mixture resembles fine breadcrumbs.

Pour the water through the feeder tube while the processor is running and process

for about 10 seconds until the dough just forms a ball. Remove and knead lightly

until smooth. Wrap the pastry in cling film or foil, and chill for at least 30 minutes

before using. Use to make pies, flans, fruit tarts and jam tarts.

Serves 4-6

SUMMER COCKTAIL

1 banana • 2 slices fresh pineapple • 10 strawberries or 10 raspberries •

2 ice cubes • 1 tbsp caster sugar • 300 ml ( /2 pt) orange juice • 2 glasses of

chilled sparkling water

Place all the ingredients in the liquidiser, except the sparkling water. Blend on

speed 2 for 30 seconds. Add the sparkling water and process for 1 minute.

Serve immediately.

Try this: If preferred you can use 100 g (4 oz) block margarine instead of

margarine and lard.

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