Idiomas disponibles
Idiomas disponibles
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Chocolate horns with almonds
(using the whisk).
For 20 horns:
75 g of almond powder,
75 g of soft butter cut into chunks,
75 g of caster sugar, 150 g of flour,
2 pinches of powdered cinnamon,
1 pinch of salt, 1 egg white,
3 drops of bitter almond essence.
For the icing:
80g of dark chocolate, 10 g of butter.
1/ Preheat the oven to 165°C.
2/ In the bowl fitted with the knife (E5)
at speed 8, mix the butter and sugar
together until the mixture is nice and
smooth. Add the flour, the cinnamon
and the salt
3/ Using the whisk at TURBO speed,
whip the egg whites until stiff and
fold them into the above mixture,
along
with the powdered almonds
and the bitter almond essence, blend
at speed8 until you have a ball of
dough.
4/ Roll the balls of dough into crescent
shapes.
5/ Place them on a buttered oven tray.
Put them in the oven for 10 minutes.
6/ Prepare the icing. Melt the chocolate,
which has been broken into pieces, in
a bain-marie that is kept off the heat.
Add the butter. Blend until the mixture
is smooth. Leave the horns to cool
down. Plunge them into the lukewarm
icing then leave them to cool down on
a piece of greaseproof paper.
b) Chopping Knife
Köfte – Meatballs (Turkish recipe)
For 20 Köfte:
200g of mutton, 360g of veal.
The meat should be quite fatty.
1 Onion (larger than average)
4 to 6 slices of stale bread.
Soak the bread, crusts removed, in
water and then drain well.
In the bowl fitted with the knife (E4) and
at TURBO speed, chop the meat for
around 30 seconds.
Remove the meat from the bowl
and then add the bread and knead
the mixture by hand.
Form little balls about the size of 2 or
3 walnuts and then flatten them with the
palm of the hand.
Place the Köfte in a non-stick frying pan
and leave them to cook.
Best accompanied by pureed potatoes
or rice.
Gratin dauphinois (serves 4)
In the bowl fitted with the vegetable
cutter and blade A, grate 70 g of cheese
at speed 8. Put to one side.
Peel 700 g of potatoes, and slice them
at Turbo speed in the bowl fitted with the
vegetable cutter and blade H
Line the potato slices up in a buttered
oven dish that has been rubbed with a
clove of garlic.
In the bowl fitted with the knife (E5),
place 2 egg yolks, 20 cl of milk, 15 cl
of single cream, salt, pepper and gra-
ted nutmeg. Mix for one minute at Turbo
speed.
Pour this mixture over the potatoes.
Sprinkle with grated cheese and a few
knobs of butter. Put in the oven at gas
mark 7 for 1 hour.
2/ BLENDER SHAFT:
Raspberry milkshake (serves 2)
½ l of full cream milk, 150 g raspberries
1/2 yoghurt, 30 g of caster sugar.
In the 1.5 l jug, place all of the
ingredients and then mix for 20 seconds
at Turbo speed.
Vary the fruits (strawberries, cherries,
red berries, apricots, etc.)
Leek soup (serves four)
Peel 150 g of leeks and cut them into
slices. Place the cut leeks into the 1.5 l
jug, blend for 20 seconds at speed 14.
Melt 20 g of butter in a saucepan and
add the chopped leeks, stir, cover and
steam for 15 minutes.
Peel 150 g of potatoes. Cut them into
large chunks and add them to the leeks.
Add salt and pepper and nutmeg, and
then pour in ½ litre of water and 10 cl
of milk.
Leave to cook for half an hour. After it is
cooked, blend for 40 seconds with the
blender shaft.
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