14
£ ß g h Potato-courgette gratin
(serves 3 to 4 people)
• 750 g potatoes
• pinch salt
• 2 courgettes (approx. 500 g)
• 2 cloves garlic, crushed
• approx. 75 g butter + butter to grease the oven dish
• 2-3 tsp Italian or Provençal herbs
• 3 eggs
• 150 ml whipping cream
• 150 ml milk
• pepper
• 100 g semi-matured cheese
• Peel and wash the potatoes.
• Put the insert holder disc (slicing insert medium) in the
bowl and slice the potatoes and the courgettes at
speed 5.
• Boil the potato slices in boiling water with a pinch of salt
until they are almost done.
• Put the slices in a colander and drain them properly.
• Put half of the butter in a frying pan and fry half of the
courgette slices for 3 minutes, while turning them
frequently. Sprinkle the slices with half of the herbs. Fry
the other half of the courgette slices in the same way and
sprinkle them with the rest of the herbs.
• Allow the fried courgette slices to drain on kitchen paper.
• Grease a large, low-sided oven dish and put the courgette
and potato slices in the dish, alternating them and
arranging them in such a way that they partly overlap
like roof tiles.
• Whisk the eggs with the cream and the milk at speed 4.
Add salt and pepper according to taste and pour the
mixture over the potato and courgette slices in the dish.
• Replace the slicing insert with the shredding insert
medium, shred the cheese at speed 5 and sprinkle it over
the dish.
• Put the dish in the centre of a hot oven (200 °C) and
brown it in about 10 minutes.
£ Mayonnaise
• 1 large egg or 2 small eggs
• 2 tsp mustard
• 1 tsp salt
• pepper
• 3 tbsp lemon juice
• 250 ml oil (The quantity of oil depends on the thickness
required)
The ingredients must be at room temperature.
• Put the egg yolks or egg, mustard, salt, pepper and
lemon juice in the bowl.
• Mix with the blade at speed 4 or 5 until the salt is
dissolved and then pour the oil gradually through the
food chute onto the rotating blade.
Tips:
• For tartare sauce: add parsley, gherkins and hard-boiled
eggs.
• For cocktail sauce: add 50 ml creme fralche, a dash of
whisky, 3 tsp tomato paste and a dash of ginger syrup to
100 ml mayonnaise.
£ Fruit cake
• 250 g white flour
• 110 g butter
• 110 g sugar
• 7 g baking powder
• 60 g raisins
• 170 g candied fruit
• 2 eggs
• 25 cm cake tin
• Soak the candied fruits and raisins in fruit tea
(approx. 1 hour).
• Put the blade in the bowl.
• Dice the butter with a knife.
• Put flour, sugar, baking powder, diced butter and eggs in
the bowl. Add the raisins and the candied fruit. Mix the
ingredients at speed 5 for max. 15 seconds.
• Pour the mixture into a greased cake tin and bake in the
centre of the oven at a temperature of approx. 170 °C
until firm to the touch (approx. 75 minutes).
