Soup; Potato And Leek Soup; Vegetables; Gratin Dauphinois - Moulinex DELICIO Instructions Manual

SOUP

Potato and leek soup (serves 4)
- Trim 150 g of leeks and cut then into chunks.
Place the cut leeks in the bowl fitted with the
stainless steel blade and chop for 20 seconds.
Melt 20 g of butter in a saucepan and add the
chopped leeks. Stir, cover and gently simmer
for 15 minutes.
- Peel 150 g of potatoes. Cut into large chunks
and add to the leeks. Add salt, pepper and
nutmeg, then add 1/2 litre of water and 100 ml
of milk.
- Leave to cook for 30 min. After cooking, pour
into the bowl, fitted with the stainless steel blade
and Spiral system, then liquidise for 40 seconds.

VEGETABLES

Gratin dauphinois (serves 4)
- In the processor, fitted with the blade carrier
disc (D2) and the blade (C), grate 70 g of
Gruyère cheese. Put to one side. Peel 700 g of
potatoes and slice them into the processor
bowl, fitted with the blade carrier disc (D2) and
the blade (H).
- Arrange the slices of potato in an ovenproof
dish, which has been buttered and rubbed with
a clove of garlic.
- Into the bowl, fitted with the stainless steel
blade, put 2 egg yolks, 200 ml of milk, 150 ml
of single cream, salt, pepper and grated
nutmeg. Process for 1 minute.
- Pour this mixture over the potatoes. Sprinkle
with the grated cheese and a few knobs of but-
ter.
- Put in the oven at 220°C (425°F/UK gas
mark 7) for about 1 hour.
DRINKS
Raspberry Yoghurt Smoothie (serves 2)
1
- / litre of full cream milk, 150 g fresh
2
1
raspberries, / pot raspberry yoghurt, 30 g
2
caster sugar.
- Place all the ingredients in the bowl fitted with
the stainless steel blade, put the Spiral System
in place and lock the lid.
- Mix for 20 seconds.
DESSERTS AND CAKES
Yoghurt cake (serves 6 to 8)
- 1 small pot of natural yoghurt (use as measure),
2 pots of caster sugar, 3 pots plain flour,
1
/ pot sunflower oil, 3 eggs, 3 tsp baking
2
powder.
- Put all the ingredients into the bowl fitted with
the stainless steel blade.
- Run the processor for 20-25 seconds. The
mixture should be a fully mixed, smooth batter.
- Pour the mixture into a 18 cm non-stick deep
round cake tin and put in a preheated oven at
180°C (350°F/UK gas mark 4) for about
50 minutes or until a skewer inserted in the cake
comes out with no uncooked mixture attached.
Traditionally this cake has a domed, cracked
top.
Pound cake (serves 4 to 6)
- Into the bowl, fitted with the stainless steel
blade, put 150 g plain flour, 1
powder, 150 g caster sugar, 150 g softened
butter and 3 eggs.
- Run the processor for 20-25 seconds. Pour into
a buttered and floured 20 cm non-stick deep
round cake tin.
- Cook in the preheated oven at 180°C (350°F/
UK gas mark 4) for 30 minutes or until a skewer
inserted in the cake comes out with no
uncooked mixture attached. Traditionally this
cake has a domed top.
Chantilly cream (serves 6 to 8)
- 250 ml of well chilled whipping cream, 50 g of
icing sugar.
- Fit the bowl with the emulsifier, put in the cream
and the icing sugar. Run the processor for
30 seconds to 1 minute.
Whipped egg whites
- Into the clean bowl, fitted with the emulsifier,
put 2 to 4 egg whites and a pinch of salt. Lock
the lid.
- Run the processor until the whites stand in
peaks (after about 1-2 minutes). Remember to
leave the pusher out of the feed tube so that
the egg whites can be aerated.
11
1
/ tsp baking
2