13
Köfte - minced meat balls (for 20
köftes):
170 g of mutton, 330 g of veal (the meat
shouldbequitefatty),1onion(largerthan
theaverage),4to6slicesof stalebread.
-Soakthewhiteofthebreadinwaterand
thendrainwell.
-In the bowl fitted with the knife and at
TURBO speed, chop the meat for
around30seconds.
-Remove the meat from the bowl and
then add the white of the bread and
kneadthemixture byhand.
-Formlittleballsaboutthesizeof2 or 3
walnuts and then flatten them with the
palmofthe hand.
-Placetheköftesinanon-stickfryingpan
andleavethem tocook.
3. BLENDERSHAFT (fig. 3):
Raspberrymilkshake(serves 2)
½ litre full cream milk, 150 g fresh
raspberries
1/2 pot raspberry yoghurt, 30 g ofcaster
sugar.
In the 1.5 litre jug, place all of the
ingredients and then mix for20 seconds
onTURBO speed.
You can vary the fruits (strawberries,
cherries, red berries, apricots, etc.) to
yourtaste.
Leeksoup(serves four)
Peel 150 g of leeks and cut them into
slices.Placethecutleeksintothe1.5litre
jug, blend for 20 seconds at speed 14.
Melt 20 g butter in a saucepan and add
the chopped leeks, stir, cover and gently
seamer15minutes.
Peel150gofpotatoes,cutthemintolarge
chunks and add them to the leeks. Add
salt and pepper and nutmeg, and then
pourin½litreofwaterand100mlofmilk.
Leave to cook for half an hour.After it is
cooked, blend for 40 seconds with the
blendershaft.
Mayonnaise&1000 IslandSauce
In the 1.5 litre jug, add one whole egg,
1 level teaspoon of Dijon mustard, 1
teaspoon wine vinegar, salt and pepper
and 250 ml oil. (olive oil, sunflower oilor
amixtureofboth)
Blend all this together using the blender
shaft until you get a nice thick
mayonnaise.
For a 1000 Island sauce, add a
tablespoonoftomato sauce,a fewdrops
of red chilli sauce and a few dashes of
Worcestershiresaucetothemayonnaise.
4. WHISK
(fig.4–according tomodel):
Pancakebatter(serves 4)
200 g of flour, a pinch of salt, ½ litre of
milk,40gof meltedbutter,3 eggs.
Placealloftheingredientsinthe1.5ljug
then use speed 16 with the whisk
accessory.
5. EMULSIFYINGDISK
(fig.4–according tomodel):
Chocolatemousse(serves 6)
200gofcookingchocolate, 6egg whites,
6eggyolks.
Melt the chocolate slowly over a bain
marie toensureyoudon’t burn it. Foldin
theeggyolks andmix.
In the multifunction bowl (E) with the
emulsifying disc (E10), whisk the 6 egg
whites until firm at speed 16. Once the
eggwhiteshavebeenwhisked,openthe
bowl and fold in the chocolate/egg yolk
mixture and blend at speed 1 order to
maintainthetexture oftheegg whites.
Chill in the refrigerator for 2 to 3 hours
beforeserving.
Mayonnaise
1 egg yolk, mustard, salt, pepper, oil,
vinegar.
In the multifunction bowl (E) with the
emulsifying disc (E10), place 1 egg yolk,
1tablespoonofmustard,saltandpepper.
Blend on speed 1 until the mixture is
smooth.
Add the oil very gradually through the
feeding tube, keeping the speed at 1 all
