35
SOME BASIC RECIPES
W
hite bread dough
3
75g of flour – 225ml of lukewarm water
– 1 packet of baker’s yeast – 5g of salt
In the bowl of the food processor fitted
with the chopping knife (d) or kneading
hook (e), place the flour, salt and yeast.
Run at speed "2", and after the first few
seconds, pour the warm water down
the feeder tube. Once the dough forms
a ball (around 30s), stop the food pro-
cessor. Leave the dough in a warm
place to rise until it has doubled in size.
Then rework the dough to shape it, then
place it on your baking sheet, buttered
and floured. Leave it to rise again. Pre-
heat your oven to gas mark 8 (240°).
Once the bread has doubled in size, put
it in the oven along with a glass filled
with water, for a more crusty loaf. Leave
to bake for 30 min.
Pizza dough
150g of flour – 90ml of lukewarm water –
2 tablespoons of olive oil – 1/2 sachet of
baker's yeast – salt
In the bowl of the food processor fitted
with the chopping knife (d) or kneading
hook (e), place the flour, salt and yeast.
Run at speed "2", and after the first few
seconds, pour the warm water and
olive oil down the feeder tube. Once
the dough forms a ball (15 to 20s), stop
the food processor. Leave the dough in
a warm place to rise until it has doubled
in size. Preheat your oven to gas mark 8
(240°). Meanwhile, spread the dough
out and add your selected toppings: to-
mato puree and onions, mushrooms,
ham, mozzarella, etc. Garnish your pizza
with a few anchovies and black olives,
sprinkle a little oregano and grated
Gruyere, and dash with a few drops of
olive oil. Place the garnished pizza on
your baking sheet, buttered and flou-
red. Place in the oven for 15 to 20 mi-
nutes, monitoring the progression.
S
hortcrust pastry
2
80g of flour – 140g of soft diced butter
– 70ml of water – a pinch of salt
In the bowl of the food processor, fitted
with the chopping knife (d) or kneading
hook (e), place the flour, the salt and
the butter.
Run at speed "2" for a few seconds, then
pour the water down the feeder tube.
Continue mixing until the dough forms a
ball (25 to 30s). Leave to stand in the
cool for at least 1 hour before rolling it
out and cooking with the filling of your
choice.
Pancake mixture (in the bowl (b) with
the chopping knife (d) or kneading
hook (e), or in the blender (i))
160g of flour – 1/3l of milk – 2 eggs – ½
teaspoon of table salt – 2 tablespoons
of oil – 15 g of sugar (optional) – Rum or
orange blossom or vanilla according to
taste
In the bowl of the food processor, fitted
with the chopping knife (d), place all
the ingredients. Run at speed "1" for 20s,
then go to speed "2" for 25s.
Put all the ingredients except the flour in
the blender (i3). Run at speed "2", and
after a few seconds, add the flour gra-
dually, through the hole in the middle of
the blender lid, then mix for 45s.
Pound cake
180g of flour – 180g of soft butter – 180g
of sugar – 3 whole eggs – ½ sachet of
baking powder – 1 pinch of salt
In the bowl of the food processor, fitted
with the chopping knife (d) or kneading
blade (e), place all the ingredients. Run
at speed "2" for 1 min 30s. Preheat the
oven to gas mark 6 (180°). Pour the mix-
ture into a cake dish and cook for 40 to
50 minutes.
Gingerbread
150g flour – 70g of soft butter – 70g of
sugar – 3 eggs – 50ml of milk –
