Bedienungsanleitung Moulinex masters-chef 700 (Seite 10 von 30) (Deutsch, Englisch, Französisch, Italienisch, Portugiesisch, Spanisch, Finnisch)

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- Run the processor with the Spiral 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 dessert spoon 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 with the processor running for 1 min 30.

Tartare sauce

- Into the bowl, fitted with the stainless steel

blade, put the mayonnaise and chop in 100 g

of gherkins, a small onion and 1 bunch of herbs

(chervil, chives, parsley and tarragon) and

2 dessert spoons of capers, running the

processor for 40 seconds.

Cocktail Sauce

- In the bowl, fitted with the emulsifier, mix into

the mayonnaise 1 dessert spoon 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

stainless steel 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 1/2 h. After cooking, pour into

the bowl, fitted with the stainless steel blade,

then liquidise for 40 seconds with the Spiral

system.

VEGETABLES

Gratin dauphinois (serves 4)

- In the processor, fitted with the vegetable slicer

and the blade (C), grate 70 g of Gruyère

cheese. Put to one side. Peel 700 g of potatoes

and slice them into the processor bowl, fitted

with the vegetable cutter and the blade (H).

- Arrange the slices of potato in a gratin dish,

which has been buttered and rubbed with a

clove of garlic.

- Into the bowl, fitted with the knife, put 2 egg

yolks, 200 ml of milk, 150 ml of single cream,

salt, pepper and grated nutmeg. Liquidise for

1 minute.

- Pour this mixture over the potatoes. Sprinkle

with the grated cheese and a few knobs of but-

ter.

- Put into the oven at 220°C (425°F/ gas mark 7)

for 1 h.

COCKTAIL

Raspberry milk shake (serves 2)

- 1/2 litre of full cream milk, 150 g of raspberries,

1/2 yoghurt, 30 g of granulated sugar.

- Place all the ingredients in the bowl fitted with

the blender knife, put the Spiral System in place

and lock the cover.

- Mix for 20 seconds.

DESSERTS

Yoghurt gâteau (serves 6 to 8)

- 1 pot of natural yoghurt (use as measure),

2 pots of granulated sugar, 3 pots of flour,

1/2 pot of oil, 3 eggs, 1 sachet of yeast.

- Put all the ingredients into the bowl fitted with

the knife.

- Run the processor for 2 minutes. The mixture

should be nice and smooth.

- Pour the mixture into a sandwich tin and put in

the oven at 200°C (400°F/gas mark 6) for

50 minutes.

Pound cake (serves 4 to 6)

- Into the bowl, fitted with the stainless steel

blade, put 150 g of flour, 1/2 sachet of yeast,

150 g of sugar, 150 g of butter and 3 eggs.

- Run the processor for 2 minutes. Pour into a

buttered and floured cake tin.

- Cook in the oven at 200°C (400°F/gas mark 6)

for 55 minutes.

Crème chantilly (serves 6 to 8)

- 250 ml of well chilled whipping cream, 50 g of

icing sugar.

- Fit the bowl with the emulsifier, put in the cream

and the icing sugar. Run the processor for

1 minute.

Whipped egg whites

- Into the bowl, fitted with the emulsifier, put 2 to

4 egg whites and a pinch of salt. Lock the cover.

- Run the processor until the whites stand in

peaks. Remember to leave the pusher out of

the feed tube so that the egg whites can be

aerated.

Robot 1,5L Deauville.PM6.5 8/04/04, 16:0410

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