Hotpoint FP 100 Operating Instruction page 18

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the eggs, add a tablespoon of olive oil and a pinch of salt and start kneading. As soon as the dough is
smooth, supple yet firm, with a few bubbles on the surface, remove it from the basket, form a ball, cover
with plastic wrap and let it rest in a cool place for 30 minutes. Divide the dough into 8 pieces and stretch
them with a rolling pin. Roll each dough and cut into strips less than 1 cm with a sharp knife. Bring a
saucepan of water to a boil, add salt and cook the pasta. Drain "al dente", and pan-fry with the sauce
over high heat for 1 minute, adding a cup of cooking broth. Pour the pasta into a serving dish, sprinkle
with chopped parsley and serve. If desired, insert the grate into the drum of the robot and grate 50 g
Parmesan cheese and sprinkle over noodles.
ONION SOUP
Ingredients for 4 servings: 1 kg of white onions, 40 g of flour, 4 slices of bread, 100 g gruyère cheese,
vegetable stock, dry white wine, butter, salt and pepper.
Finely slice the onions using the slicer blade and sweat them over low heat, with the butter and a ladle
of vegetable stock for 20 minutes. Sprinkle with the sifted flour and cook for another 2 minutes. Steam
with 1 glass of white wine and add stock to cover all onions. Bring to the boil and cook over a low heat
for 40 minutes, occasionally stirring and adding some hot stock if the mixture gets too dry. Add salt and
pepper to taste. Grate the cheese using the chopper blade. Serve the soup in 4 bowls, with a slice of
toasted bread cut in 3 parts. Sprinkle with cheese and grill for a few minutes.
HOMEMADE BISCUITS WITH FENNEL SEEDS
Ingredients for 24 biscuits: 600 g of type 00 flour (finely ground), 200 g of sugar, 15 g of aniseeds, 1
sachet of baking powder, butter
Install the mixing blade in the food processor and mix the sifted flour with sugar, 125 g of softened
butter and 1 pinch of salt. Add the aniseeds and some cold water to obtain a firm, yet soft, mixture.
Mix for 10 minutes, add the baking powder, quickly mix and form a long loaf. Using a bread knife cut
24 discs. Set them onto an oven plate lined with non-stick paper and cook in the oven at 200° C for 20
minutes, then allow to cool. Cut into 1.5 cm thick slices and grill in the oven at 200° C for 5 minutes.
CRÊPES WITH CHERRY SAUCE
Ingredients for 12 crêpes: 125 g flour, 3 eggs, 1 lemon, 400 g stoned cherries, brown sugar, milk,
butter, salt.
Sift the flour in the bowl of your food processor and install the beater disc. Add 1 pinch of salt, the eggs
and mix until obtaining a batter with no lumps. Then add 2.5 dl of milk little by little, carrying on mixing,
until obtaining a smooth and fluid mixture. Add 30 g of melted butter. Cover the bowl and leave to stand
at room temperature for 1 hour. Meanwhile, prepare the jam by coarsely chopping the cherries using
the chopper blade. Weigh the chopped cherries and place them in a saucepan with half of their weight
of sugar and the filtered juice of half a lemon. Cook for 20 minutes. Use a non-stick frying pan with a
diameter of approx. 18 cm to melt a small quantity of butter and pour a ladle of batter. Tilt the pan to
spread the mixture all over and cook the crêpe over medium-high heat. As soon as the bottom side is
solid, use a spatula to detach it from the bottom of the pan and turn it over, then cook for another minu-
te. Once ready, place the crêpes one on top of the other on a dish to keep them soft, and cover them
with a clean cloth. Take the cooked cherries with a strainer and spread them over the crêpes. Fold the
crêpes in four and place them on a large dish. With a ladle, take the cherry sauce left in the saucepan
and spread it onto the crêpes. Serve warm.
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