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
28
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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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