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B Add milk and vanilla to the ingredients and mix. B Put the fruit mixture in the baking tins and bake the cakes at 135° C for 90 minutes. B Do not process this recipe more than once without interruption. If you need to process more quantities, let the appliance cool down first and then continue the process. Mashed Potatoes P -750g cooked potatoes -approx. 250ml hot milk (90cC) -1 tbsp of butter -salt B First mash the potatoes, then add milk, salt and butter. Use speed 1 and process for approx. 30 seconds to prevent the puree from becoming sticky. ENGLISH 15 Mayonnaise S -2 egg yolks or 1 large egg -1 tsp mustard -1 tsp vinegar -200ml oil B The ingredients must be at room temperature. Put the emulsifying disc in the bowl. Put the egg yolks or egg, mustard and vinegar in the bowl. Use speed 1 or 2. Pour the oil gradually through the feed tube onto the rotating disc.You can use the hole in the pusher to add the oil. B Tip for tartare sauce: add parsley, gherkins and hard-boiled eggs. B Tip for cocktail sauce: add 50ml creme fraiche, a dash of whisky, 3 tsp tomato puree and a dash of ginger syrup to 100ml mayonnaise. Milkshake P -175ml milk -10g sugar -1/2 banana or approx. 65g other fresh fruit -50g vanilla ice cream B Mix all the ingredients until the mixture is frothy. 16 ENGLISH Pizza { -400g flour - 40ml oil -1/2 tsp salt -20g fresh yeast or 1.5 sachets dried yeast -approx. 240ml water (35cC) B For the topping: -300ml sieved tomatoes (tinned) -1 tsp. mixed Italian herbs (dried or fresh) -salt and pepper -sugar -Ingredients to be spread on the sauce: olives, salami, ar tichokes, mushrooms, anchovies, Mozzarella cheese, peppers, grated mature cheese and olive oil according to taste. B Place the kneading accessor y in the bowl. Put all the ingredients in the bowl and select speed 2. Knead the dough for approx. 1 minute until a smooth ball has formed. Hold the appliance down with one hand to prevent it from moving around on the worktop. Put the dough in a separate bowl, covered it with a damp cloth and leave it to rise for about 30 minutes. B Use the blade to chop the onion and garlic. Fr y the chopped onion and garlic until transparent. B Add the sieved tomatoes and the herbs and simmer the sauce for about 10 minutes. B Season to taste with salt, pepper and sugar. Allow the sauce to cool down. B Heat the oven to 250cC. B Roll the dough out on a floured worktop and make two round shapes. Place the dough on a grease baking tray. Spread the topping on the pizza, leaving the edges free. Spread with the desired ingredients, scatter some grated cheese over the pizza and drip some olive oil over it. B Bake the pizzas for 12 to 15 minutes. Potato-courgette gratin Pgk -375g potatoes -pinch salt -1 courgette (approx. 250g) -1 clove of garlic, crushed -approx. 40g butter + butter to grease the oven dish -2 tsp Italian or Provincial herbs -1 large egg -75ml whipping cream. -75ml milk -pepper -70g semi-matured cheese B Peel and wash the potatoes. B Put the slicing insert in the insert holder disc and place the insert holder in the bowl. Slice the potatoes and the courgette at speed 1. B Boil the potato slices in boiling water with a pinch of salt until they are almost done. B Put the slices in a colander and drain them properly. B Put 20g butter and crushed garlic in a fr ying pan, fr y half of the courgette slices for 3 minutes while turning them frequently. Sprinkle the slices with 1 tsp of Italian or Provincial herbs. Fr y the other half of the courgette slices in the same way. Sprinkle them with the rest of the herbs. B Drain the fried courgette slices on kitchen paper. B Grease a low-sided oven dish and put the courgette and potato slices in the dish, alternating them and arranging them in such way that they partly overlap like roof tiles. B Whisk the egg with the cream and the milk with the blade at speed 2. Add salt and pepper according to taste and pour the mixture over the potato and courgette slices in the dish. B Replace the slicing insert with the shredding insert, shred the cheese at speed 2 and sprinkle it over the dish. B Put the dish in the centre of a hot oven (200cC) and brown it in about 15 minutes Salmon mousse (serves 3-4 people) PS -1 tin of salmon (220g) -2 sheets of gelatine -a few stems of chives -pinch salt -pinch cayenne pepper -half tbsp lemon juice -125ml whipping cream -1 small onion -watercress for garnishing B Soak the gelatine in plenty of water. B Chop the chives and onions in the food processor using the pulse setting. ENGLISH 17 B Remove the bones and skin from the salmon. B Add salt, cayenne pepper, lemon juice, the salmon and the liquid from the tin to the chopped chives and onion and puree the ingredients at speed 2. B Put the puree in a bowl. B Boil a small quantity of water and dissolve the gelatine in it. B Stir the gelatine solution through the salmon puree. B Put the emulsifying disc in the bowl and whip the cream by pressing the pulse button for about 15 seconds. B Fold the wh...
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