Preparation: 20 min.
Cooking: 45 min.
Equipment: ovenproof
dish, large bowl
Aubergine Caviar
Pre-heat the oven to 150°C / 300°F (gas mark 2).
Cut the aubergines in half lengthways and make a
cross-shaped incision in the flesh. Lay them in an ovenproof
dish and bake in the oven for 45 minutes.
After this time, remove the aubergines and scoop out the
flesh with a spoon.
Chop the peeled garlic in the bowl, using the pulse button.
Add the aubergine flesh and blend for one minute, adding
the olive oil via the feed tube. Check the seasoning and add
salt and pepper.
Transfer to a bowl and place in a cold place. Serve well-
chilled with toasted farmhouse bread.
Ingredients
(serves 4)
• 3 small aubergines
• 1 garlic clove
• 3 tbsp olive oil
• Salt and pepper
• 425ml water
Preparation: 10 min.
Cooking: none
Equipment: large plate
Fennel Boats with
Fresh Goat’s Cheese
Finely chop the hazelnuts in the mini bowl and set aside.
Slice the fennel in half, from top to bottom. Remove the
centres and place in the main bowl with a little lemon
juice and blend. Add the goat’s cheese, the herbs, a little
oil and pepper. Mix, using the pulse button a few times.
Check the seasoning.
Place this filling in the fennel «boats» (the halved fennel
bulbs with centre removed) and scatter the ground hazel-
nuts and the coriander on top.
Serve chilled with toast.
Ingredients
(serves 4)
• 2 bulbs fennel
• 200g (7 oz) fresh goat’s
cheese
• 1/2 lemon
• Fresh chives
• Fresh chervil, mint,
coriander
• Oil for drizzling
• 50g (2 oz) hazelnuts
• Salt and pepper
APPETISERS AND STARTERS
Preparation: 20 min.
Cooking: 45 min.
Equipment: 26 cm
cake tin (10 inch)
Cake with ham and olives
Preheat the oven to 180°C / 355°F (gaz mark 4)
In the main bowl, grate the cheese using the grating disc.
Set aside.
In the mini bowl fitted with the mini blade, chop the olives
using the pulse function. Add the ham and chop again. Set
aside.
Add the flour and eggs and switch the machine on for 40
seconds.
Add the warm milk and oil via the feed tube. You may wish
to scrape* down the bowl using the spatula to ensure all
is evenly mixed.
Add the yeast, olives, cheese, ham, salt and pepper. Pulse
twice.
Pour the dough into a 26 cm cake tin.
Cook for 45 min. To test whether the cake is cooked insert
a skewer or a sharp knife into the centre of the cake and
gently remove. If it comes out clean your cake is ready for
cooling.
Ingredients
(serves 4)
• 3 eggs
• 150g (6 oz) flour
• 7.5g (1/2 oz) dried
yeast
• 125ml (4 fl oz) milk
• 100ml ( 3 fl oz) olive oil
• 100g ( 3 oz) grated
cheese
• 200g (7 oz) ham
• 75g (3 oz) green olive
• Salt, pepper
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