(For fish, asparagus,
artichokes,
etc
... )
Makes
approximately
400
ml.
Ingredients:
4
egg
yolks,
3
tablespoons
of
lemon
juice,
3
tablespoon
of
water.
300 g
of
butter,
salt
and
pepper.
Method:
- Cut the butter into pieces and gently melt
in
a small pan,
-
Place
the egg yolks, lemon juice and water in a small pan and stir constantly
over a very gentle heat until the mixture thickens slighty. Season with salt
and pepper.
- When the mixture
is
smooth and creamy, pour it into the processor bowl fitted
with the whisking disk,
- Blend on speed « 1
»,
adding the melted butter little by little by means
of
the
feeder tube or the perforated pusher,
- When the mixture
is
smooth, increase the speed
to«
4 »and blend for a
further
10
seconds,
- Adjust seasoning according
to
taste. Serve while hot.
PASTRY
Ingredients
(serves
6):
200
g
of
flour,
1
small
glass
of
water,
1
teaspoon
of
salt.
160
g
of
butter.
Method:
- Fit the metal blade and then place the flour and salt into the bowl with
20
g
of
the butter.
- Switch the speed to « 1
»,
add the water and process for about
20
seconds
gradually increasing the speed
to«
4
»,
until the pastry forms itself into a ball.
- Allows the pastry
to
stand in a cool place for
20
minutes.
- Roll the pastry out into a square 1 cm thick.
- Process the butter until
it
is
the
same
consistency
as
the pastry and place
it
into
the middle
of
the pastry square.
Now
take
two
opposite sides
of
the square
and
drawn them up
to
meet
each
other, then draw up the other
two
sides
so
that the
butter
is
neatly enclosed within the pastry.
- Roll
out
the pastry into a rectangle
to
a thickness
of
2
to
3 ems and fold it into
three.
- Turn the pastry round and roll
it
out
again into a rectangle. Again, fold it three
times:
- Let the pastry stand for about
20
minutes.
- Repeat rolling
out
procedure twice more.
-
Leave
to
cool again and then repeat the rolling
out
procedure one final time.
- Cut the pastry
as
required and place
on
an
ungreased baking tray. Prick with a
fork.
- Brush with beaten egg and cook for
15
minutes on
gas
mark 7 (220° Cl, then for
about another
10
minutes
on
gas
mark 7 (220° Cl. then for about another
10
minutes on gas mark 5 (190°C).
11
Your
food
processor
is
able
to
whisk
egg
whites
(a
maximum
of
4)
beautifully
for
use
in
a
variety
of
dishes.
Simply
whisk
the
egg
whites
until
stiff
using
the
whisk
attachment
and
super
mixer/blender
crown
for
perfect
results
time
after
time,
for
example.
- Omelettes: Beaten egg whites make
an
omelette lighter and
less
dry.
- Pastry :
Use
egg whites in pancake mixtures or doughnut mixtures.
- Sauces : Use
an
egg white
to
give mayonnaise or hollandaise sauce a lighter,
creamier texture.
DESSERTS
Ingredients
(makes
3/4
litre}
:
1/2
litre
of
milk,
5
egg
yolks,
80
g
of
sugar,
1
teaspoon
of
vanilla
essence.
Method:
- Warm the milk in a pan.
- Fit the metal blade and place the egg yolks, sugar and vanilla essence into the
bowl and mix on speed « 4 » until the mixture becomes white.
- Fit the super mixer/blender crown.
- Add the warm milk a little at a time and process for about a minute on
speed
((
1
»,
- Pour the mixture into a pan
-
Place
over a low heat and stir constantly until the mixture begins
to
thicken but
do not allow
to
boil. The Creme Anglaise
is
ready when the surface froth
has
evaporated.
- Remove from heat and continue stirring for a few moments.
- Serve cold
with
fruit or a crumble.
DRINKS
Ingredients
(serves
4)
:
800
ml
cold
milk,
3
tablespoons
instant
coffee,
1
teaspoon
cinnamon,
1
tablespoon
of
sugar,
4
ice
cubes.
Method:
- Put
all
the ingredients into the bowl fitted with the metal blade and the super
mixer/blender crown.
- Switch the speed
to
« 1 » and increase gradually
to
speed
« 3 » Continue
processing until evenly blended (
10
to
15
seconds)
-
Place
the ice cubes
in
the glasses and pour the coffee over them.
12
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