S A V O U R Y M O M E N T S
• 200g plain flour
• 4eggs
• 11g baking powder
• 100ml milk
• 50ml olive oil
• 12sun-dried tomatoes
• 200g feta cheese
• 15pitted green olives
• A touch of curry powder
(optional)
• Salt and pepper
For 8verrines:
• 4tomatoes
• 2red peppers
• 14large basil leaves
• 4tablespoons olive oil
• 2tablespoons vinegar
• 200ml whole liquid cream*,
very cold
• Salt and pepper
For one pizza:
• 150g bread flour
• 90ml lukewarm water
• 2tablespoons olive oil
• 3g dried baker’s yeast*
• Salt
Preheat the oven to 180°C. Butter and flour a loaf tin. In the stainless steel bowl
fitted with the mixer and the lid, mix together the flour, eggs and baking powder,
starting on speed 1then increasing to speed 3. Add the olive oil and the milk and mix
for one and a half minutes. Reduce to speed 1and add the dried tomatoes (cut into
pieces), cubed feta, green olives (cut into pieces) and curry powder. Season. Pour the
mixture into the tin and put into the oven for 30to 40minutes, depending on the
oven. Pierce with a knife to check that the loaf is cooked.
Cut the tomatoes, red peppers and six large basil leaves into pieces. Put them
through the juice extractor. Add the vinegar and three tablespoons of olive
oil, and pour 150ml of water into the feed chute to «rinse» the juice extractor
basket and collect the rest of the juice. Stir the tomato juice, adding salt and
pepper to taste. Pour the liquid cream, a tablespoon of olive oil and the rest
of the chopped basil into the bowl. Season. Fit the multi-blade whisk and
lid. Whip the mixture for ten minutes, until it forms stiff peaks. Set aside in
the refrigerator for 30minutes. Pour the tomato juice into verrines or small
glasses. Place a tablespoonful of basil chantilly on top before serving.
*in UK use whipping cream
Put the flour and salt into the stainless steel bowl fitted with the kneader. Fit the lid.
Run for a few seconds on speed 2, add the yeast then increase to speed 4. Add the
lukewarm water, then the olive oil and allow to run until the dough forms a smooth
ball. Allow to rise until the pastry has doubled in volume. Roll out and use according
to the recipe.
*in UK use dried yeast labeled ‘Easy Bake’ or ‘Fast Action’
Mixer
Whisk
Bowl
Bowl
Kneading hook
x 6
Juice extractor
Bowl
Savoury loaf
Tomato juice with basil chantilly
Pizza dough
Tip: Replace the feta
with mozzarella and
add a few chopped basil
leaves.
Tip: Replace the basil
with chives.
14 / 15
EN
