21
PARMESAN AND
HARD CHEESES
FISHCAKE AND
FISH TERRINES
COOKED FRUIT
COMPOTES AND
RAW FRUIT
COULIS
PANCAKE,
WAFFLE, DOUGH-
NUT AND
CLAFOUTIS MIXES.
SPREADS AND
SALAD DRESSINGS
BASED ON
COTTAGE CHEESE
OR YOGHURT
MILK-SHAKES WITH
FRUIT
(raspberry, banana,
mango, etc.)
Cut the cheese into large cubes and run until you
obtain the desired fineness.
You can start work using the “Vari-Pulse” function.
Put all the ingredients into the jug starting with the
liquids. If the mix is thick, use the “Vari-Pulse” function
to ease work at the start of the preparation. Do not
hesitate to stop the appliance during preparation to
push down the ingredients onto the blade
Put all the ingredients into the jug.
To avoid splashing, put enough ingredients in to cover
the blades
Put all the ingredients into the jug through the filling
hole in the lid, adding the flour last either in one go or
gradually during mixing. Do not exceed 1.5l of
preparation.
Start by roughly chopping the hard ingredients and
herbs, using the function, then add the cheese or
yoghurt and run until you obtain a smooth preparation.
Do not hesitate to stop the appliance during prepara-
tion to push down the ingredients onto the blade if
necessary.
Put all the ingredients into the blender jug and run until
you obtain a smooth preparation. Best results are
obtained with 1/2l of cold milk.
As the preparation will increase in volume during
mixing, use at most 1 litre of milk.
SETTING PREPARATIONS COMMENTS
