Vegetarian Menu
Lentil Soup
Tip the lentils directly into a cooking pot with the bay leaf and
the onion, peeled and cut into quarters. Add the cold stock.
Bring to the boil and cook for 30 minutes.
Drain the lentils and reserve the cooking liquid. Next, tip the
lentils into the main bowl, fitted with the main blade and the
Blender
m
ix attachment, then blend, gradually adding the
stock via the feed tube in order to thin the soup.
Return the soup to the saucepan and re-heat over a low heat.
Place the croûtons (cubes of bread fried until golden) in the
bowl and cover with the creme fraiche, then pour in the soup.
Stir.
Scatter with the chopped chervil and serve immediately.
Ingredients
(serves 4)
• 150g (5 oz) Puy lentils
• 500ml (18 fl oz) stock
• 1 small onion
• 1 bay leaf
• 1 tsp crème fraîche
• 10 small croûtons
• ½ bunch chervil
• Salt and pepper
Slice the potatoes using the slicer disc and grate the Cheddar
cheese using the grating disc. Cook them for 15 minutes in
the milk, seasoned with salt and pepper.
Leave to cool.
Pre-heat the oven to 240°C / 465°F (gas mark 8).
In the main bowl, fitted with the main blade, mix the creme
fraiche, nutmeg, a pinch of salt and the 3 eggs, adding them
one by one.
Butter the tin and line with 500g puff pastry.
Add one layer of cheese, one layer of potatoes and finally a
second layer of cheese.
Starter
Cheese & Potato Pie
Preparation: 20 min.
Cooking: 60 min.
Equipment: cake tin
Preparation: 15 min.
Cooking: 35 min.
Equipment: saucepan,
bowl
Main
Course
65
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