SOUPS
Ingredients (serves
6)
: 300 g potatoes,
250
g carrots, 2 leeks, 1 turnip,
2
tomatoes,
1 stick
of
celery, 2 cloves
of
garlic, 1,5 litres
water.
Method:
-
Peel
and wash the vegetables and cut them into large chunks,
- Fry them gently in a little butter or oil and then add the water,
- Season and allow to
simmeo·
for
30
minutes,
--
Fit the metal blade and the blender crown and then pour one third
of
the
vegetable mixture into the processor bowl. Switch the control button
to
« 1 »
and process the mixture
for
about 30-40 seconds gradually increasing the speed
to«
4
»,
- Pour contents into a warmed soup tureen or bowls. Following the same
procedure, process the remaining
two
thirds
of
the vegetables.
- Serve
Ingredients (serves
61
: 1 bunch
of
watercress, 3 potatoes (cut into quarters)
1 glass
of
milk, 1 litre
of
boiling
water,
30
g
of
butter, 3 tablespoons
of
fresh cream, salt and pepper.
Method:
- Carefully wash the watercress and drain well,
- Fry gently in the butter together with the potato pieces,
- Add the boiling water and season. Allow
to
simmer
for
25
minutes,
- Add the milk and cream,
- Fit the metal blade and the blender crown
in
the processor bowl and then pour
in half the vegetable mixture,
- Set the control button
to«
1 »and gradually increase the speed
to«
3
»,
- Pour the soup into a warm tureen or bowls and repeat the
same
process for
the remaining soup mixture,
- Serve immediately.
Ingredients
(serv~s
61
: 375 g onions,
50
g butter, salt and pepper, 1 table-
spoon
of
flour, 1,5 litres
of
beef stock.
Method:
-
Peel
the onions and chop them into quarters,
- Place them in the processor bowl fitted
with
the metal blade and chop them
roughly (NB. For best results process the onions
in
two
separate batches)
- Lightly fry the onions in the butter until golden,
- Add the flour,
- Stir well and pour in the beef stock. Bring
to
the boil,
- Season
to
taste and allow
to
simmer for about
10
minutes,
- Two. tablespoons
of
fresh cream may
be
added before serving
if
desired
- Serve
with
croutons and grated cheese.
7
LIGHT MEALS
You
will
need:
a flan
or
quiche dish
28
cm
diameter
Ingredients (serves
6):
500
g onions,
60
g butter
~
-u---
For the
pastry:
200
g flour,
100
g butter, 50 ml
water,
a pinch
of
salt.
For the filling: 4 eggs, 200 ml fresh cream, 25 g flour. salt and pepper,
nutmeg.
Method:
To
make the pastry :
- Put the flour, butter and salt into the bowl fitted
with
the metal blade,
- Switch the control button
to
« 1 » and gradually increase the speed adding the
water
as
you do so until the mixture forms into a ball (approximately
15
seconds)
Allow
the pastry to stand
for
two
hours.
- Turn on the oven
to
Gas
mark« 7 » (220°C).
-
Peel
the onions and slice them using the slicer attachment (set speed
to«
4
»),
- Gently
fry
the onions in butter but do not allow them
to
brown,
-
Roll
out
the pastry and line the flan dish. Prick the base,
To
prepare the filling :
- After fitting the metal blade,
put
all
the ingredients into the processor bowl
(do
not
add the onions),
- Set the switch
to
« 1 » and blend the ingredients increasing the speed
to
« 3
».
Continue blending until the ingredients
are
evenly mixed.
- Spread the cooked onions over the pastry base,
- Pour the filling into the dish and cook
in
the oven
for
35
minutes.
You
will
need:
One buttered souffle dish 22
cm
in diameter.
Ingredients:
100
g flour,
100
g butter,
125
g gruyere cheese, 5 eggs,
1/2
litre
of
milk, salt and pepper, nutmeg.
Method:
- Set the oven
to
Gas
mark« 6 » (200°),
- Melt the butter in a frying pan,
- Add the flour all at once and mix vigorously,
- Allow
to
thicken over a
low
heat stirring all the time,
- Season and add a little grated nutmeg. Remove pan from heat,
- Separate the egg whites from the yolks,
- Chop the cheese finely in the processor bowl using the metal blade attachment,
- Add the warm butter and flour mixture
to
the bowl and also the
egg
yolks
Mix well and set aside,
- Wash the processor bowl. Then, using the whisk attachment and crown, switch
the speed
to«
4 »and beat the egg whites until stiff,
- Remove the crown and pour the cheese mixture over the egg whites. Mix well
on
speed « 1
»,
- Pour the souffle mixture into the buttered souffle dish. Cook for
50
minutes,
- Serve hot from the oven.
8
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