9
M Salmon spread (starter for 4-6 persons)
150 g smoked salmon, 75 g softened butter,
1
1
⁄2 tablespoons tomato ketchup, salt and cayennepepper.
Purée the smoked salmon, tomato ketchup and the
butter. Season with salt and cayennepepper. The
mixture can be served as an appetizer with toasted
bread.
M Sandwich spread
2 small carrots in pieces, 2-3
gherkins in pieces, 75 g
cauliflower in pieces, 75 g
celeriac in pieces, green herbs
(parsley, dill, tarragon, celery
stalks in pieces), 100 g
mayonnaise, 100 g curd, salt
and pepper.
Chop the carrots, gherkins, cauliflower, green herbs
and celeriac fine. Mix in the mayonnaise and curd
carefully and season the taste with pepper and salt.
M Broccoli soup (for 4 persons)
50 g ripe Gouda cheese, 300 g cooked broccoli (stems and
heads), water in which broccoli was cooked,
2 boiled potatoes in pieces, 2
stock cubes, 2 tablespoons
unwhipped cream, curry,
salt, pepper, nutmeg.
Shred the cheese. Purée the broccoli with the boiled
potatoes and some water in which the broccoli was
cooked. Put the broccoli purée and the remaining
liquid and stock cubes into a measuring beaker and
make it up to 750 cc. Transfer it to a pan and while
stirring bring it to the boil. Stir in the cheese and
season with curry, salt, pepper and nutmeg and add
the cream.
M Gazpacho (for 2 persons)
250 g tomatoes, 1 clove garlic, 1 tablespoon red wine,
1
1
⁄2 tablespoon olive oil, 1 tablespoon tomato purée,
1 green paprika in pieces, 1 onion in pieces, 1 tablespoon
mayonnaise,
1
⁄2 small cucumber in pieces, 250 cc
chicken stock.
Garnish: paprika, tomato and a raw onion in pieces.
Put all the ingredients in the bowl and mix them until
a smooth purée is obtained. Chill the soup in the
refrigerator. Chop the paprika, tomato and onions
for garnishing.
Recipes
M Fruit cake
250 g white flour, 110 g butter, 110 g sugar, 7 g baking
powder, 60 g raisins, 170 g candied fruit, 2 eggs.
Soak the candied fruits and raisins in fruit tea (approx.
1 hour). Place the metal blade into the bowl. Cut the
butter into cubes. Place the flour, sugar, baking
powder, butter and eggs into the bowl. Add the raisins
and the dried fruit. Use position I.
Maximum mixing time: 15 seconds.
M Pizza dough (for 2 round pizza’s)
For the pizza bases: 12
1
⁄2 g
fresh yeast or 1 package dry
yeast, 1 tsp sugar, approx.
125 cc water (35 °C),
250 g plain flour, 5 g salt,
25 cc olive oil.
For the sauce: 1 onion,
2 cloves of garlic, 1
1
⁄2
tbsp olive oil, 2
1
⁄2
dl sieved tomatoes
(tinned), 1 tsp dried or fresh Italian herbs, salt and pepper,
1 tsp sugar.
Spread on the pizza’s: olives, salami, artichokes,
mushrooms, anchovies, Mozzarella cheese, peppers, etc.
Place the metal blade into the bowl. Put the water,
the yeast and the sugar into the bowl.
Select M position and mix the ingredients for approx.
15 seconds. Add the flour, oil and the salt.
Mix the dough for approx. 25-30 seconds.
Keep the appliance by hand to avoid it moving around
on the working surface. Make the dough into a ball,
and leave it in a separate bowl, covered with a damp
cloth, to rise for about 30 minutes.
To make the sauce: Chop the onions and the garlic.
Fry these until they are transparent.
Add the sieved tomatoes and the herbs and simmer
the sauce for about 10 minutes.
Season with salt, pepper and sugar. Allow the sauce
to cool down.
Heat the oven to 250 °C. Roll the dough out on a
floured surface to make two round pizza bases.
Place the pizza bases on a greased baking tray.
Spread the sauce and the desired ingredients on the
pizza bases. Place the baking tray centrally in the oven
and bake for 15-20 minutes.
