Manual Moulinex Odacio 3 (page 9 of 16) (English)

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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.

• All spoon measures are level,

unless stated otherwise.

• 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.

• 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.

• 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.

Soups, Starters and

Vegetable Accompaniments

16-18

Main Courses

19-21

Desserts

22-23

Mayonnaise and Dressings

Cakes, Scones & Biscuits

25-27

Pastry, Batters & Bread

28-29

Drinks

Soups, Starters &

Vegetable Accompaniments

FARMHOUSE VEGETABLE SOUP

Serves 6

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 for 30 seconds. Serve the soup immediately

with chunks of crusty bread.

CREAM OF ASPARAGUS SOUP

Serves 6

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

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 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. Serve immediately and garnish with finely chopped chives.

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

ovens, adjust cooking time accordingly.

1615

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Moulinex Odacio 3 Manual

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