Recipe Book - Hotpoint KM 040 UK Operating Instructions Manual

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RECIPE BOOK

FOCACCIA AND PIZZA
PIZZA
For 1 homemade pizza: 500g all-purpose flour, 12g yeast, 2 spoons oil, 1 teaspoon salt, 1 dh warm
water, 1 pinch sugar.
Warm the baker's yeast in 1 dl warm water; add 1 pinch sugar and leave to rest for 10 minutes.
Remember: never bring the salt into direct contact with the yeast as this delays the rising process,
whereas sugar facilitates it. Pour the flour into the mixer and dust with 1 teaspoon salt, the yeast and
2 spoons oil. Mix with the hook, adding approximately 1.5 dl water a little at a time, until obtaining
a soft, smooth, elastic dough. Gather into a ball in a floured bowl and make a cross on the surface.
Cover with a cloth and leave to rise in a warm place for approximately 90 minutes. It is ready when
the volume has doubled. After this first rising, take the dough and deflate it, always working it in the
bowl. Then roll it out and place it on a tray greased with a little oil. Spread out fully using your fingers
and leave to rise once again for another hour. After it has risen for the second time, you are ready
to make the pizza.
DESSERT
APPLE CRUMBLE
Time: 40 minutes + rest
Ingredients for 4 people: 6 apples, 180g flour, 100g cane sugar, 1 untreated lemon, dried cinnamon,
150g butter, salt.
Put all ingredients and tools to be used in the refrigerator for at least two hours. Place the sieved
flour with a pinch of salt into the mixer bowl and position the flat whisk. Place 100g cubed butter in
the centre. Add a teaspoon of grated zest of lemon and blend the mixture quickly until large "crumbs"
have formed. Transfer the "crumbs" onto a tray and return to the refrigerator to rest for 30 minutes.
Take the juice of the ½ lemon. Peel the apples and cut in half; remove the core and dice. Spread
them out in a buttered oven dish. Cover with the juice of the lemon, half the sugar, cinnamon to taste
and a few dabs of butter. Cover with the "crumbs", dust with the remaining sugar and cook in the
oven at 200° for 30 minutes, or until it is golden and crispy.
SWEET CREAMS
CHOCOLATE CHANTILLY CREAM
150g dark chocolate, 40g sugar, egg liqueur, 3dl very cold fresh cream.
For the chocolate Chantilly cream. Put all ingredients and tools to be used in the refrigerator for at
least two hours. Place the cream in the mixer bowl and use the wire whisk to start whisking it. When
it starts to solidify, add the sugar, 1 small glass of liqueur and the chocolate, roughly diced using a
knife. Continue to whisk until the cream is firm.
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