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R R e e c c i i p p e e s s
S S a a v v o o u u r r y y t t r r e e a a t t s s
White bread
Makes 2 loaves or 12 rolls
Preparation time 5 minutes
Cooking time 30 minutes
Standing time 60 minutes
Ingredients
500g plain flour
300g (+/- 10g) lukewarm water
1 teaspoon salt
20g dry yeast
Cooking instructions
Mix the yeast with 3 tablespoons of warm water until it dissolves.
Using the plastic dough blade, mix together the flour, diluted yeast
and salt at speed 3 and press the 'pulse' button for six short bursts.
Whilst keeping the processor at speed 3 pour in the remainder
of the water through the feeder tube and continue for a further 20
seconds.
Increase the speed to maximum and continue kneading for another
30 seconds or until dough has a smooth and supple texture. Interrupt
this process at least twice to flatten the dough with your hand.
Remove the dough from the processor bowl and leave to stand
on a surface dusted with flour for approximately 15 minutes.
Divide the dough into two loaves or twelve rolls as desired and
shape as required. Place it on a flour dusted oven tray, cover with
a cloth and store in a warm place (approximately 15°C) for 40-50
minutes to allow it to rise.
Remove the cloth and place the dough in a pre-heated oven at
240°C/Gas mark 8 and bake for approximately 30 minutes.
Helpful tips
• The dough should rise up to twice its original size
• Putting a glass of water in the oven can help the crust to form
• Do not allow the dry yeast to come into contact with the salt
Farmhouse Paté
Serves 6
Preparation time 15 minutes
Cooking time 75 minutes
Ingredients
250g boneless pork loin
200g bacon fat
200g shoulder of veal
150g mushrooms
4 sprigs of parsley
1 bay leaf
1 sprig of thyme
1 shallot
1 egg
1 teaspoon salt
nutmeg and pepper to taste
Cooking instructions
Place the metal chopping blade into the processor bowl. Dice
all the meat into large chunks and add to the processor bowl.
Chop the meat for 10 seconds at maximum speed. Press the
'pulse' button for 5 short bursts.
Transfer the meat into another container and mix in the brandy.
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Using the slicing blade, slice the washed mushrooms at speed
5-6 for a few seconds and add to the meat.
Chop the parsley and shallot and add to mixture. Stir in the egg
and season with salt, pepper and nutmeg.
Smooth out the mixture in a 1 litre terrine, sprinkle the thyme
leaves and garnish with the bay leaf.
Place the terrine in a simmering bain-marie and cook in a pre-
heated oven at 180°C/Gas mark 6 for 75 minutes.
Leave the terrine to cool before serving
Leek and potato soup
Serves 4
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
150g leeks
150g potatoes
200ml water
2 chicken stock cubes
salt and pepper to taste
Cooking instructions
Wash, peel and dice the potatoes. Wash the leeks and remove
excess green.
Place the slicing disc in the processor and slice the leeks at
speed 5-6.
Pour the water into a large pan, add the chicken stock and
bring to boil.
Add the sliced leeks, diced potatoes and salt, and cook for a
further 20 minutes.
Allow the mixture to cool for 60 minutes.
Attach the blender to the processor body, pour in the mixture
and blend at maximum until the mixture is smooth.
Pour the mixture back into the pan and bring to boil.
Potato Gratin
Serves 4
Preparation time 10 minutes
Cooking time 45 minutes
Ingredients
600g potatoes
150ml milk
1 clove garlic
2 egg yolks
100g fresh cream
1 / 2
teaspoon nutmeg
25g mild cheddar cheese
10g butter
salt and pepper to taste
Cooking instructions
Shred the cheese using the shredding blade in the processor
bowl at speed 5-6 and place to one side.
Replace the shredding disc with the slicing disc. Feed the
potatoes through the feeder tube and slice at speed 5-6.
Chop the garlic into tiny cubes and spread in an oven dish
along with the sliced potatoes.
Replace the slicing disk with the whisk attachments and pour in
the cream, milk, egg yolks, salt, pepper and nutmeg. Whisk at
speed 9 for 30 seconds.
Pour the mixture over the potatoes, sprinkle with cheese and
small knobs of butter and cook for 45 minutes.
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