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EN
DOUGHS (Leave to stand for 1 hour in the refrigerator)
Short-crust pastry (For a 28 cm Ø mould)
• Into the bowl, fitted with the blade, put 200 g of flour, 100 g of butter and a pinch of salt.
Run the processor for 10 seconds then pour 50 ml of water in through the feed tube (b2)
while it is running.
• Allow the appliance to run until the pastry forms a ball.
Shortcake pastry (For a 28 cm Ø mould)
Into the bowl, fitted with the blade, put 250 g of flour, 125 g of sugar, 1 whole egg, a pinch
of salt, a teaspoon of powdered vanilla and 125 g of softened butter.
• Run the processor for 30 to 40 seconds until a ball of dough is formed.
Pizza dough (For one pizza)
Into the bowl, fitted with the blade, put 150 g of flour, 1/2 sachet of baker’s yeast and a
pinch of salt.
Run the processor for 10 seconds, then pour in 90 g of lukewarm water and two tablespoons of
olive oil until the dough forms a ball.
Leave to rise until the volume of the dough is doubled (1 hour). Roll out the dough into the
desired shape.
Pancake batter (16 thin pancakes)
Into the bowl, fitted with the knife, put 2 eggs, 1 tablespoon of oil, 15 g of sugar, 1/2 litre of
milk and 1 tablespoon of orange flower water or spirit of your choice.
Run the processor with the blender system for 10 seconds, then pour in the flour (200 g) and
let the machine run until you obtain a smooth batter.
• Leave to stand for 1 hour.
SAUCES
Mayonnaise
Into the bowl, fitted with the emulsifier, put 1 egg yolk, 1 tablespoon of mustard, 1 teaspoon
of vinegar, salt and pepper. Run the processor for 10 seconds.
Pour 250 ml of oil in a thin stream through the feed tube on the lid (b2) (with the processor
running) for 1 min 30.
Tartare sauce
Into the bowl, fitted with the blade, put the mayonnaise and chop in 100 g of gherkins, a
small onion, 1 bunch of herbs (chervil, chives, parsley and tarragon) and 2 tablespoons of
capers for 40 seconds.
Cocktail sauce
Into the bowl, fitted with the emulsifier, mix into the mayonnaise 1 tablespoon of tube tomato
purée, a few drops of hot red pimento sauce, a dash of Worcester sauce and run the processor
for 20 seconds.
SOUP
Cream of leek soup (serves 4)
Peel 150 g of leeks and cut then into chunks. Place the cut leeks in the bowl fitted with the
metal blade and chop for 20 seconds. Melt 20 g of butter in a saucepan and add the chopped
leeks. Stir, cover and braise for 15 minutes.
Peel 150 g of potatoes. Cut into large chunks and add to the leeks.Add salt, pepper, and
nutmeg, then add 1/2 litre of water and 100 ml of milk.
Leave to cook for 30 minutes. After cooking, pour into the bowl, fitted with the blade, then
liquidise for 40 seconds with the blender system.
RECIPES
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