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

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Models DFC7

Check:

• that it is plugged in and switched on

at the mains socket

• the connection and fuse.

• that the accessories are correctly

fitted on to the drive.

• that the lids and handles are

correctly fitted.

• when using the bowl assembly (B),

that the Liquidiser drive cover (A1)

is locked.

• when using the Liquidiser, ensure

that the tab on the lid is correctly

locked under the handle

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.

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

WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK?

ACCESSORIES & REPLACEMENTS

Accessories

French fries disc (disc E)

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

Mini-chopper

Accessories

Whisk

Plastic kneader blade

Citrus press

Liquidiser jug

Metal blade

Emulsifying disc

Juice extractor

Spatula

Storage basket

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

0 891 856

Odacio 3 Food Processor

Instructions and Recipes

Environment protection first!

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

Leave it at a local civic waste collection point.

B4a

B3c

B3b

B3a

Thank you for choosing a product from the Moulinex range. This product is

intended exclusively for preparing food.

I3 Jug

I4 Detachable handle

I4a Handle release button

J Juice Extractor

J1 Pusher

J2 Lid

J3 Lid seal

J4 Filter band

J5 Filter holder

K Mini Chopper

K1 Lid

K2 Bowl

L *Grinder

L1 Lid

L2 Bowl

M Spatula

N Storage basket for accessories

A Motor unit

A1 Liquidiser drive cover

A2 Liquidiser drive

A3 Bowl accessory drive

A4 Release button for Liquidiser drive

cover (A1)

A5 Speed Selector: Symbols will select

the correct speed, for the required

task, automatically

A6 Booster

A7 O = Off

A8 + or - (Manual speed control)

A9 P = Pulse (Intermittent operation)

B Bowl assembly

B1 Pusher with measuring section

B2 Lid with feeder tube

B3 Bowl

B3a Bowl drive

B3b Nut

B3c Rubber seal

B4 Detachable handle

B4a Handle release button

C Spindle

Accessories depending on model

D Blades

D1 Metal blade

D2 Plastic kneader blade

E Grating/Slicing discs

E1 Disc holder

E2 Discs:

fine grating (A)

thin slicing (D)

coarse grating (C)

thick slicing (H)

french fries disc (E)

F Balloon Whisk

F1 Whisk drive

F2 Whisk –

G Emulsifying disc -

(Optional additional accessory)

H Citrus press

H1 Cone

H2 Filter basket

H3 Citrus press spindle

I Liquidiser

I1 Measuring cup

I2 Lid

DESCRIPTION

RETRACTABLE CORD

LIQUIDISER WITH LID (I)

METAL BLADE (D1)

SPATULA (M)

SLICING/GRATING DISCS (E2

ADCH

)

EMULSIFYING DISC (G)

BALLOON WHISK (F)

PLASTIC BLADE (D2)

CITRUS-PRESS (H)

MINI CHOPPER (K)

JUICE EXTRACTOR (J)

GRINDER (L)

FRENCH FRIES DISC (E2

)

✓

Accessories supplied with model DFC7

(Available as an optional additional purchase. Please see back cover

for details of where to purchase).

CONTROLS

In addition to the Speed Selector (A5):

Boost Control (A6)

Use the booster button to give a boost of power at

maximum speed, then release the pressure on the

button and it automatically returns to the speed

initially selected. When using the grinder (L) use the

booster button.

O - Off button (A7)

Stops the appliance.

+ or - buttons (A8)

To manually increase or decrease the speed.

P - Pulse button (A9)

Intermittent operation. Press the button to operate

and stops when pressure on the button is released.

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

/2 - 2 minutes instead of seconds.

Citrus Press

Ideal for all sorts of citrus fruits including

lemons, oranges and grapefruits.

Liquidiser Jug

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.

Centrifugal Juice Extractor

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.

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.

Grinder

(Available as an additional accessory)

Grinds spices, pepper and dried

fruits in seconds.

French Fries disc

Easily cuts thin cut ‘American style’

fries from potatoes.

Metal Blade

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.

Plastic Kneader Blade

For kneading and mixing. Ideal

for making bread, pastry, biscuits

and cakes. The blade is fitted onto

the spindle.

Grating Disc

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.

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.

Emulsifying disc

(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

/2 - 2 minute instead of seconds.

SPEED SYMBOLS & MAXIMUM CAPACITIES

Function

Type of Speed

Accessory

Maximum

Food Symbols Capacity

Chopping Onions, other Metal blade 600g

vegetables, fruit,

raw and cooked

meat or fish

Mixing Batters Metal blade 1 litre

Light cake Plastic blade 1.5 kg

mixture

Kneading Pastry Plastic blade 1.2 kg

Blending Soups, pâtés & Metal blade 1 litre

(in food stewed fruits

processor bowl)

Grating Vegetables and Grating disc Until bowl

fruit is full

Slicing Vegetables and Slicing disc Until bowl

fruit is full

Whisking Egg whites Balloon whisk or Up to 7 egg

emulsifying disc whites

Whipped cream Balloon whisk or Up to

emulsifying disc 500ml

Citrus Press Citrus juices Citrus press

Up to 1 litre

Liquidiser Extra smooth Liquidiser jug 1.5 litre

soups, sauces,

milkshakes, cocktails

Batters Liquidiser jug

Up to 1.5 litre

Crush ice Liquidiser jug

/4 full

Juice Extractor Juice Juice extractor

Up to 1 litre

Mini Chopper Nuts, herbs, Mini chopper 80 g nuts

parsley, garlic etc

Grinder Coriander, pepper, Grinder 140 g

cayenne pepper, dried

dried fruit, apricots

and hard spices

French Fries Potatoes and French fries Until bowl

vegetables disc is full

Maximum capacity refers to total weight of ingredients

WHAT THE ACCESSORIES ARE USED FOR

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

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

To perform any of the tasks shown opposite, just press the speed symbol indicated

and the speed will be set automatically. You will find that on some of the tasks the

motor will gradually increase in speed during the processing (for liquidiser, whisk and

metal blade). Once it has reached maximum speed the speed can then be manually

adjusted if required by pressing the + or - buttons (A8).

Other tasks start on maximum speed (plastic kneader blade, grater disc) and some

tasks start on minimum speed (slicer disc and citrus press). The speed can be

manually adjusted at any time by pressing the + or - buttons (A8).

INTELLIGENT CONTROLS for simple operation

Use the “plastic blade” symbol on the speed selector (A5) as there is no centrifugal juice extractor setting.

Use the “grater” symbol on the speed selector (A5) as there is no french fries setting.

Fitting/Dismantling the bowl

handle (B4) and the liquidiser jug

handle (I4)

For ease of cleaning and storage, the

bowl handle (B4) and liquidiser jug

handle (I4) are detachable.

• To fit the handle, position it against

the lugs of the bowl/jug.

• Slide the handle upwards until

it clicks.

• To detach the handle, press the

release button (B4a) or (

I4a) and slide

the handle downwards.

FITTING DETACHABLE PARTS

Assembling/Dismantling the bowl

(B3) - (diagram 1)

The bowl can be used with the following

accessories (depending on model):

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

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

press (H), juice extractor (J).

• 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.

• Fit the drive (B3a).

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

the assembly.

• Dismantle the assembly for cleaning

after each use.

(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.)

ASSEMBLING AND DISMANTLING THE BOWL

• Always read the instructions for use

carefully before using your

appliance for the first time:

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

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.

SAFETY RECOMMENDATIONS

• Only remove the accessories

when the appliance has come to

a complete stop.

• 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.

Using your appliance

for the fist time

• 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.

• Plug the appliance in.

• Speed selector (A5). Choose the setting

required (see table page 4, or recipe).

• Pulse (intermittent operation): press the

“pulse” button (A9) - using a succession

of pulses can give you better control

when preparing certain foods.

• Stop: press the “O” button (A7).

• Before using the liquidiser drive (A2):

ensure that there is no accessory fitted

on the bowl and accessory drive.

B3b

B3a

B4a

B3c

Usage and practical tips

• Cut the food into pieces

approximately 8cm high and a

maximum of 4cm width

• Push the food through the feeder

tube using the pusher (B1).

• Press the “grating disc” or

“slicing disc” symbol on the speed

selector (A5).

• For the French Fries disc use the

“grating disc” symbol on the speed

selector (A5)

• To stop the appliance press “O” (A7).

The slicing/grating discs (depending

on model):

• slice thickly (use disc H), slice thinly

(use disc D): potatoes, onions,

cucumbers, beetroot, apples, carrots,

and cabbage...

• coarsely grate (use disc C), finely

grate (use disc A): celery, potatoes,

carrots, cheeses...

GRATING/SLICING/FRENCH FRIES -

(DIAGRAM 3)

Accessories used

• Bowl assembly (B), spindle (C) and

grating/slicing discs (E)

Fitting the Grating/Slicing/

French Fries Discs

• Press the release button (A4) to open

the Liquidiser drive cover (A1).

• Fit the bowl (B3) on the Bowl

accessory drive(A3).

• Fit the required disc (E2) on to the

disc holder (E1).

• Fit the spindle (C) on the bowl drive

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

the spindle (C).

• Fit the lid (B2) on the bowl.

• Close the Liquidiser drive cover (A1).

You should hear a click.

Usage and practical tips

You can blend up to 1 litre of soup or

stewed fruit in 20 sec.

Chopping

• For better control over the chopping,

use the “pulse” position (A9).

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

600g of food:

• hard produce: cheese, dried fruits, certain

vegetables (carrots, celery...).

• soft produce: certain vegetables (onions,

spinach...).

• raw or cooked meat (boned with gristle

removed and diced).

• raw or cooked fish...

Kneading/Mixing

• Depending on the blade used, press the

“metal blade” or “plastic blade” symbol on

the speed selector (A5).

• When kneading, stop the appliance as soon

as the pastry/dough starts to form a ball.

You can:

• knead up to 1.2 kg of pastry/dough (biscuit,

shortcrust, and bread) in approximately 60 sec.

• mix up to 1 litre of pancake, waffle batter,

etc. in 1min to 1

/2 min.

Cake Making

• When making cakes with “soft tub”

margarine use it straight from the

refrigerator. To avoid over processing the

ingredients use the “pulse button” (A9) as

the mixing times are very short, only

about 20 seconds.

• If using butter or block margarine, it should

be left at room temperature to soften and

cut it into 2cm pieces. Use the “plastic

kneader” setting on speed selector (A5)

when mixing for up to about 40 seconds.

• Sponge type cakes are best made by the

‘all in one method’. Using the spatula,

scrape down any unmixed ingredients into

the centre of the bowl and process for 5

seconds.

• When adding ingredients such as dried fruit,

nuts and cherries use the “pulse button”

(A9) to avoid the ingredients being chopped

up into small pieces.

You can:

• Mix up to 1.5 kg of light cake mixture in

about 20 - 40 seconds.

MIXING/BLENDING/CHOPPING/

KNEADING - (DIAGRAM 2)

Accessories used

• Bowl assembly (B), spindle (C) and

blades (D):

• Metal blade (D1) for mixing or chopping.

• Plastic kneading blade (D2) for kneading

or blending, pastry and cake making

Fitting the Bowl

Press the release button (A4) to open

the Liquidiser drive cover (A1).

• Fit the bowl (B3) on the Bowl

accessory drive (A3).

• Fit the spindle (C) on to the

bowl drive (B3a).

• Slide the metal blade (D1) or the plastic

kneading blade (D2) onto the spindle

(C), pushing it down to the bottom of

the bowl.

• Put the ingredients in the bowl.

• Fit the lid (B2) on the bowl.

• 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.

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).

FUNCTIONS OF YOUR FOOD PROCESSOR

Usage and practical tips

• Firmly hold one half of the citrus fruit

on the cone (H1).

• Press the “citrus press” symbol on

the speed selector (A5) to start

the appliance.

• To stop the appliance press “O” (A7).

You can squeeze up to a litre of juice

without emptying the bowl.

SQUEEZING CITRUS FRUIT

(DIAGRAM 5)

Accessories used

• Bowl (B3) and citrus press (H)

Fitting the accessories for the

citrus press

Press the release button (A4) to open

the Liquidiser drive cover (A1).

• Fit the bowl (B3) on the Bowl

accessory drive (A3).

• Fit the Citrus press spindle (H3) on

the bowl accessory drive (B3a).

• Fit the filter basket (H2) onto the

drive (H3).

• Fit the cone (H1) through the hole in

the strainer.

• Close the Liquidiser drive cover (A1).

You should hear a click.

109

• slide the emulsifying disc on to

the spindle.

Then: - Place the ingredients in

the bowl.

• Fit the lid (B2) on the bowl.

• Close the Liquidiser drive cover (A1).

You should hear a click.

Usage and practical tips

• Press the “Whisk” symbol on speed

selector (A5) when using the balloon

whisk (F) or emulsifying disc (G).

• When whipping cream, manually

reduce to minimum speed as soon as

possible to avoid over processing.

Use the minus button (A8) for this.

• Do not use the balloon whisk or the

emulsifying disc to knead dough or to

mix cake mixtures, instead use the

plastic kneading blade.

• You can prepare: mayonnaise,

sauces, egg whites (up to 7 eggs

maximum), whipped cream

(up to 0.5 litre).

BEATING/WHISKING/EMULSIFYING -

(DIAGRAM 4A AND 4B)

Accessories used (depending

on model)

• Bowl assembly (B) and balloon whisk

(F) or

• Bowl assembly (B), emulsifying disc

(G) and spindle (C).

Fitting the balloon whisk and

emulsifying disc accessories

• Press the release button (A4) to open

the Liquidiser drive cover (A1).

• Fit the bowl (B3) on the Bowl

accessory drive(A3).

To use the balloon whisk (F):

• fit it on to the bowl drive (B3a).

To use the emulsifying disc (G):

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

(B3a).

EXTRACTING JUICE FROM FRUITS

AND VEGETABLES (DIAGRAM 7)

Accessories used

• Bowl (B3), spindle (C) and juice

extractor (J)

Fitting the accessories for

Juice Extractor

Press the release button (A4) to open

the Liquidiser Drive cover (A1).

• Place the bowl (B3) on the Bowl and

accessory drive (A3).

• Place the spindle (C) on to the bowl

drive (B3a).

• Slide the filter holder assembly

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

• Fit the lid (J2) on the bowl.

• Close the Liquidiser drive cover (A1).

You should hear an audible click.

Usage and practical tips

• Remove hard stones, thick peel (such

as kiwi) and hard cores from fruit

before processing.

• Insert the ingredients through the

feeder tube and gently press with the

pusher (J1).

• Use the “metal blade” symbol on the

speed selector (A5) when using the

centrifugal juice extractor accessory.

• To stop the appliance press “O” (A7).

• Remove the pulp regularly from the

filter holder and clean the filter band.

• Do not juice more than 250g of

ingredients at a time.

1211

BLENDING/MIXING FINELY IN

THE LIQUIDISER (DIAGRAM 6)

Accessory used

• Liquidiser jug (I)

Fitting the Liquidiser Jug

• 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.

• Before using the liquidiser drive

(A2) ensure that there is no

accessory fitted on the bowl and

accessory drive.

• Fit the liquidiser jug (

I) on the

Liquidiser drive (A2) (you will hear an

audible click).

If the lid and handle are not fitted

correctly onto the jug, the appliance

will not start.

Usage and practical tips

• For better control over the blending,

use the “pulse” position (A9).

Alternatively use the “liquidiser”

symbol on the speed selector (A5).

To stop the appliance press “O” (A7).

• You can add ingredients during

blending through the hole of the

measuring cup (

I1).

• Do not fill the liquidiser jug with

boiling liquid. Only use liquids or

food at simmering temperature

or below.

• Never use the blender to grind dry

ingredients (hazel nuts, almonds,

peanuts, sugar and spices etc.).

• To remove the liquidiser jug from the

appliance, grasp it by the handle and

press the release button (A4).

You can:

• prepare up to 1.5 litre of extra smooth

soup, sauces, stewed fruits, milk

shakes and cocktails.

• blend all types of batter (pancake,

fritters, waffles, Yorkshire pudding).

• crush ice. Fill no more than

/4 full and add 1 tablespoon of

cold water.

CLEANING

Your Odacio food processor has:

• a storage basket (N) that fits inside

the bowl assembly (B). You can store

the grating/slicing/french fries disc

(E2), the disc holder (E1), the metal

blade (D1) as well as the spindle (C).

• 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.

STORAGE

• 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 button

several times. Unplug the appliance.

Rinse the accessory, bowl or jug

under running water and leave to dry.

• For ease of cleaning and storage, the

bowl handle (B4) and the liquidiser jug

handle (

I4) are detachable (and dish

washer safe).

• 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

blades) with a cloth dipped in cooking

oil and then wash as normal.

• 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.

•

The blades on the accessories

are very sharp. Always handle

with care.

• Unplug the appliance.

• To make cleaning easier, rinse the

accessories straight after use.

• The bowl, liquidiser jug and their lids

and handles are all dishwasher safe.

For ease of cleaning the handles

are detachable.

Do not put the rubber seal in a

dishwasher. Clean it separately using

warm water and washing up liquid.

When refiitting the rubber seal, ensure

that the thin lip faces upwards.

• 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.

• 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.

1413

FINELY CHOPPING SMALL

QUANTITIES (DIAGRAM 8)

Accessory used

(Depending on model)

• Mini-chopper (K), Grinder (L)

Fitting the Mini-chopper or Grinder

• 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.

• Fit the accessory on the Liquidiser

drive (A2) (You will hear an

audible click).

If the lid is not fitted correctly, the

appliance will not start.

Usage and practical tips for the

mini chopper

• Press the “mini chopper” symbol on

the speed selector (A5).

• “Auto pulse” means the food is

automatically processed in short

bursts to ensure the best results.

• To stop the appliance press “O” (A7).

With the mini-chopper you can:

• chop in seconds: garlic cloves, herbs,

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

• prepare baby foods.

• Maximum quantity of dried foods

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

This mini-chopper is not designed to

take hard ingredients such as coffee

beans and hard spices.

Usage and practical tips for

the grinder

With the grinder you can:

• grind in seconds: coriander, pepper,

Cayenne pepper, dried apricots...

• Quantity / Maximum time for dried

apricots: 140 g / 10 sec.

• The grinder is not suitable for

coffee beans.

• Press the “booster” button (A6) to

process food. Releasing pressure on

the button stops the appliance.

To remove the accessory from the

appliance, press the release button (A4).

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

SALMON TERRINE

Serves 8

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 (

/4 pt) crème fraîche • 3 tbsp tomato purée • salt and pepper •

cayenne pepper

Chop the onion in the bowl fitted with the metal blade. 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 for 20 seconds. Add the eggs, crème fraîche,

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

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

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

/2 tsp dried mixed herbs • a pinch of ground allspice • salt and freshly

ground black pepper • 1 beaten egg

Use the metal blade. Process the garlic and onion 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.

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 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 1

/2 - 1

/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.

DAUPHINOISE POTATOES

Serves 6

1 kg (2

/4 lb) old non-waxy 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

Use the fine grating disc (A) and grate the cheese. Set aside. Peel the potatoes

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

potatoes. 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 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.

COURGETTE AND CHEESE BAKE

Serves 4-6

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

1 kg (2

/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

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

courgettes. 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. 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 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.

1817

Main Courses

SALMON AND VEGETABLE FLAN

Serves 6

For the pastry

250 g (9 oz) plain flour • 125 g (4

/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 (

/2 oz) butter

1 tbsp vegetable oil • 350 g (12 oz) fresh salmon • 3 eggs • 100 ml (3

/2 fl oz)

milk • 200 ml (7 fl oz) crème fraiche • pinch of paprika • salt and pepper

Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the plastic

kneader. Process for about 10-15 seconds until the mixture resembles fine

breadcrumbs. With the machine running add the water through the feed tube and

process 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.

Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the

coarse grating disc (C). 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 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.

BACON WRAPPED CHICKEN WITH HERBY STUFFING

Serves 4

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, drop the bread through feed tube and

process. Set aside. Chop the mushrooms using the metal blade. 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. Fry until lightly cooked

and set aside. In the Odacio bowl mix the mushrooms, bacon, breadcrumbs, grated

cheese, mixed herbs and egg yolk 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.

PERFECT PIZZA

Makes a 28cm (11inch) pizza

150 g (5 oz) strong white bread flour •

/2 tsp Easy bake or fast action dried

yeast tsp salt •

/2 tsp granulated sugar • 90 ml warm water (1 part boiling

water, 2 parts cold water) • 15 ml (1 tbsp) olive oil

For the topping

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

Fit the fine grating disc (A) and grate the cheese. Set aside. Place the flour, yeast,

salt and sugar in the bowl with the plastic kneader. Mix for a few seconds. 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.

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.

2019

MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE

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

/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 •

/2 onion • 1 clove garlic (optional) •

25g (1 oz) butter • 225ml (7

/2 fl oz) chicken stock • 7.5 ml spoon (1

/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.

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

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.

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 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 until smooth. Reheat and adjust the

thickness, if necessary. Makes about 600ml

(1 pint) of sauce.

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.

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

hot tomato sauce.

Desserts

TIRAMISU

Serves 5-6

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

Mascarpone in the bowl fitted with the whisk. Process for 1 minute. Pour the

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

/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.

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 for about 1

/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.

2221

MINI PAVLOVAS WITH SUMMER FRUITS

Makes 8

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 for 8 minutes until stiff. Place 8

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

and shape into 10 cm (4 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.

PROFITEROLES WITH WARM TOFFEE SAUCE

Serves 5 - 6

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

For the filling:

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

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

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, add the eggs one

at a time through the feed tube, then process for another 1 minute.

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.

Fill the cooled choux puffs with the whipped cream.

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.

Mayonnaise and dressings

MAYONNAISE

Makes about 300 ml (

pint)

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

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

Add the egg yolk, mustard, vinegar, salt and pepper. Process until well blended

then, without stopping the machine, very slowly pour the oil through the feeder tube.

Process until the mayonnaise is thick enough, after about 30 seconds. Adjust the

seasoning.

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

prefer, with the egg yolks.

VINAIGRETTE DRESSING

Makes about 300 ml (

pint)

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

Fit the metal blade. Add all the ingredients and process 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.

2423

Cakes, scones & biscuits

CHOCOLATE HEAVEN CUPCAKES

Makes 12

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

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 for 15-20 seconds until well blended (for soft tub margarine

process using the “pulse” button). Add 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.

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.

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.

APPLE SPICE CAKE

Makes a 20 cm (8 inch) 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. 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 for about 15-20 seconds (for soft

tub margarine process using the “pulse” button). 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.

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 for about 15-20 seconds (for

soft tub margarine process using the “pulse” button). Divide between 2 x 20 cm

(8 in) sandwich tins and bake as instructed above. Fill with jam and vanilla

buttercream icing.

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

cocoa powder. Fill with chocolate or vanilla buttercream icing.

FARMHOUSE FRUIT CAKE

Makes a 20 cm (8 inch) cake

150 g (5 oz) 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

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 for 15-20 seconds (for soft tub

margarine process using the “pulse” button). 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 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.

2625

ALMOND SHORTBREAD BISCUITS

Makes about 16

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 for 10 seconds until the mixture is like fine

breadcrumbs. Add the egg yolk and process 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.

DEVON SCONES WITH WHIPPED CREAM

Makes about 6 - 8

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

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 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. Roll out to

about 2 cm (

/4 inch) thickness. Cut into rounds using a 5 cm (2 inch) 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 but

manually reduce the speed to minimum as soon as possible to prevent over

processing. Process for about 1 minute but frequently check on the consistency to

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

and jam.

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.

Pastry, batters and bread

PANCAKE BATTER

Makes about 20 large pancakes

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

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

the lid. Blend for a few seconds. With the machine still running, spoon the flour

through the hole in the lid and process for 1

/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.

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

1 egg and 300ml (

/2 pt) milk in the liquidiser. Process for 20 seconds. With the

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

process until well mixed. Leave the batter to stand for 1 hour. After standing the

consistency may thicken and need adjusting with more liquid.

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

batter but only use 150 ml (

/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.

2827

RUSTIC WHITE BREAD

This recipe makes one loaf or 8 -10 rolls

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. 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.

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.

SHORTCRUST PASTRY

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

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

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

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

margarine and lard.

Drinks

STRAWBERRY SMOOTHIE

Serves 4

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 for 1 minute. Serve

immediately in tall glasses, decorate with one or two whole fresh strawberries

threaded onto a cocktail stick.

Try this: For a Banana Smoothie use 3 ripe bananas, 750 ml (1

/4 pt) chilled milk,

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

ripeness of the bananas. Process for 1 minute.

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

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

SUMMER COCKTAIL

Serves 4-6

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 for 30

seconds. Add the sparkling water and process for 1 minute.

Serve immediately.

3029

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