WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK?

Check:
that it is plugged in and switched on
at the mains socket
the connection and fuse.
that the accessories are correctly
fitted on to the drive.
that the lids and handles are
correctly fitted.

when using the bowl assembly (B),

that the Liquidiser drive cover (A1)
is locked.
when using the Liquidiser, ensure
that the tab on the lid is correctly
locked under the handle

Odacio 3 Food Processor

Instructions and Recipes

If your appliance still does not work or if you have any product problems or queries,
please contact our Customer Relations Team first for expert help and advice:
HELPLINE:
UK 0845 602 1454
Ireland (01) 4751947
or consult our website www.moulinex.co.uk

ACCESSORIES & REPLACEMENTS

The accessories contained with the model that you

have just bought are shown on the label that appears
on the top of the packaging.
You can buy the following accessories or replacements by mail order from our
approved Moulinex Service Centre (at the telephone number above). They are also
available on our website.
Accessories

Accessories

French fries disc (disc E)

Whisk

Grating disc for coconut &

parmesan (disc G)

Plastic kneader blade

Coarse grating disc (disc C)

Liquidiser jug

Thick slicing disc (disc H)

Metal blade

Fine grating disc (A)

Emulsifying disc

Thin slicing disc (D)

Juice extractor

Grinder

Spatula

Mini-chopper

Storage basket

Citrus press

Environment protection first!

Your appliance contains valuable materials which an be recovered or recycled.
Leave it at a local civic waste collection point.

Recipes by Glenis Noble, produced by M4 Design Company, Groupe SEB Moulinex 06/05

0 891 855

Models DFC1 DFC2 DFC3

Thank you for choosing a product from the Moulinex range. This product is
intended exclusively for preparing food.

DESCRIPTION
A
A1
A2
A3
A4
A5
B
B1
B2
B3
B3a
B3b
B3c
B4
B4a
C

C
B1

Motor unit
Liquidiser drive cover
Liquidiser drive
Bowl accessory drive
Release button for Liquidiser drive
cover (A1)
Speed selector: 0 = Stop,
1 or 2 = Continuous operation,
Pulse = Intermittent
Bowl assembly
Pusher with measuring section
Lid with feeder tube
Bowl
Bowl drive
Nut
Rubber seal
Detachable handle
Handle release button
Spindle

Accessories depending on model

D
D1
D2
E
E1
E2

Blades
Metal blade
Plastic kneader blade
Grating/Slicing discs
Disc holder
Discs:
. fine grating (A)
. thin slicing (D)
. coarse grating (C)
. thick slicing (H)
Balloon Whisk

F1 Whisk drive
F2 Whisk
G Emulsifying disc (Optional additional accessory)
H Citrus press
H1 Cone
H2 Filter basket
H3 Citrus press spindle
I
*Liquidiser
I1 Measuring cup
I2 Lid
I3 Jug
I4 Detachable handle
I4a Handle release button
J
*Juice extractor (Optional additional accessory)
J1 Pusher
J2 Lid
J3 Lid seal
J4 Filter band
J5 Filter holder
K *Mini-chopper (Optional additional accessory)
K1 Lid
K2 Bowl
L *Grinder
(Optional additional accessory)
L1 Lid
L2 Bowl
M Spatula
N Storage basket for accessories

A1
A2

B2

A5
C
A3

B3a
B4
B3

B4a

A4

B3c
B3b

D1

D2

I1
K1

D
I2

I3

K2

E1

I4
2

L1

E2

I4a
1

F1
L2

F
F2

Accessories supplied by model

DFC1

DFC2

DFC3

RETRACTABLE CORD

LIQUIDISER WITH LID (I)

*
3

3
3
3
3
ADCH

SPATULA (M)

3
3
3
3

SLICING/GRATING DISCS (E2 ADCH )

AD

AD

EMULSIFYING DISC (G)

METAL BLADE (D1)

BALLOON WHISK (F)

PLASTIC BLADE (D2)
CITRUS-PRESS (H)

*
3

Please Note:
Accessories marked are available as an optional additional purchase.
Please see back cover for details of where to purchase.

J1
J2

J3

J
H1

3
3
3

J4

H
H2

J5
H3

WHAT THE ACCESSORIES ARE USED FOR

Shown below are the main tasks that you would use the accessories for.
Please note that some of the accessories fit onto the spindle.
Metal Blade
Basic attachment for mixing,
chopping, kneading, making
breadcrumbs, crushing biscuits and
batters. You can also use it for
blending and pureing instead of the
liquidiser, but the texture for soups is
not usually as smooth. The blade is
fitted onto the spindle.

Emulsifying disc

Plastic Kneader Blade

For kneading and mixing. Ideal
for making bread, pastry, biscuits
and cakes. The blade is fitted onto
the spindle.

Citrus Press
Ideal for all sorts of citrus fruits
including lemons, oranges
and grapefruits.

Grating Disc
Use for grating cheese, vegetables
and fruit. The appropriate disc is fitted
to the holder and then placed onto the
spindle. (A) fine grating and (C) coarse
grating plus optional Parmesan grating
disc. With all grating a piece of
unprocessed food always remains
between the holder and lid, this
is normal.
Slicing Disc
For slicing vegetables and fruit. The
appropriate disc is fitted to the holder
and then placed onto the spindle.
2 discs - (D) fine slicing and (H)
coarse slicing. The fine disc gives
wafer thin slicing but the coarse
disc gives food sliced to about
2-3 mm thickness.
Balloon Whisk Attachment
For whisking egg whites, meringues
(2 to 7 egg whites) and whipped
cream (up to 0.5 litre). Making
mayonnaise and mousses. Note: for
whipping egg whites the total time
taken is about 11/2 - 2 minutes
instead of seconds.

(Available as an additional accessory)

For whisking egg whites, meringues

(2 to 7 egg whites) and whipped
cream (up to 0.5 litre). Making
mayonnaise and mousses. Note: for
whipping egg whites the total time
taken is about 11/2 - 2 minute
instead of seconds.

Liquidiser Jug
Ideal for blending and pureing
soups and sauces, making frothy
milkshakes and cocktails, pureeing
soft fruits or cooked vegetables and
fruit, making batters. Maximum
capacity of total ingredients 1.5 litre.
Centrifugal Juice Extractor
(Available as an additional accessory DFC4)

Suitable for extracting juice from fruit

and vegetables such as apples,
pineapples, grapes, carrots, and
celery. This accessory has its own
lid and food pusher.

Mini Chopper
Chops cloves of garlic, herbs, parsley,
ham, small amounts of bread or
French bread for breadcrumbs, nuts
(quantities up to 80g) and prepares
baby food. Note: It is not able to
grind coffee beans or hard spices.
Grinder
(Available as an additional accessory)

Grinds spices, pepper and dried

fruits in seconds.
French Fries disc

(Available as an additional accessory)

Easily cuts thin cut American style

fries from potatoes.

SAFETY RECOMMENDATIONS
Always read the instructions for use
carefully before using your
appliance for the first time:
This product has been designed for
domestic use only. The manufacturer
accepts no responsibility, and the
guarantee will not apply, for any
commercial use, inappropriate use or
failure to comply with the instructions.
Do not leave the appliance within reach
of children without supervision. Young
children or severely disabled persons
must always be supervised when using
this appliance.
Check that the voltage rating of your
appliance corresponds to that of your
household electrical wiring system.
This appliance is manufactured to
conform to the Low Voltage Electrical
Equipment (Safety) Regulations 1989
and is designed to comply with BS
3456. It complies with the requirements
of the EEC Directive (89/336/EEC). Any
connection error will render the
guarantee void.
Never leave your appliance to operate
unattended.
Unplug your appliance as soon as you
have finished using it (also in the event
of a power cut) and when you are
cleaning it.
Never use your appliance if it is not
working correctly or if it has been
damaged. If this happens, contact an
approved Moulinex Service Centre (see
list in service booklet).
Do not place the appliance, the power
cable or the plug under running water or
in any other liquid.
Do not allow the power cable to hang
down within reach of children.
The power cable must never be close to
a heat source or resting on sharp edges.
If the power cable or the plug are
damaged, do not use the appliance. To
avoid any risk, these must be replaced
by an approved Moulinex Service Centre
(see list in service booklet).
Do not use the appliance for juicing if
the filter holder on the juice extractor
is damaged.
For your own safety, use only Moulinex
accessories and spare parts which are
suitable for your appliance.
Always use the pushers to push
food down the feeder tubes, never
use your fingers, a fork, a spoon,
a knife or other utensils.

Only remove the accessories

when the appliance has come to
a complete stop.
Do not introduce any utensil (spoon,
spatula...) through the feeder tube.
Do not place any utensil containing
metal in a microwave oven.
Use the accessories one at a time.
Handle the metal blade and
discs with great care: they are
extremely sharp.
You must remove the blades (D) and
spindle (C) before emptying the bowl of
its content.
Empty the chopping bowl or liquidiser
jug before detaching the handle.
Never touch the parts when they
are moving.
Do not run your appliance empty.
Do not allow long hair, scarves, ties etc.
to dangle over accessories during
operation.
Never use or plug in your appliance if:
Its power cord is faulty or damaged.
The appliance has been dropped.
It has visible damage or operating faults.
In such cases, to avoid any danger,
contact your Approved Service Centre
to have the appliance repaired, as
special tools are required.

Using your appliance

Before using for the first time, wash all
accessory parts in warm, soapy water.
Rinse and dry.
Place the motor unit on a stable, flat,
clean and dry surface.
Plug the appliance in.
Speed selector (A5). Choose the setting
required (see table page 14, or recipe).
Pulse (intermittent operation): turn knob
(A5) to the pulse position - using a
succession of pulses can give you better
control when preparing certain foods.
Continuous operation: turn knob (A5) to
position 1 or 2.
Stop: turn knob (A5) to position 0.
Before using the liquidiser drive (A2):
ensure that there is no accessory fitted
on the bowl and accessory drive.

ASSEMBLING AND DISMANTLING THE BOWL

FUNCTIONS OF YOUR FOOD PROCESSOR

B3a

B3c

B3b
B4a

FITTING DETACHABLE PARTS

Assembling/Dismantling the bowl
(B3) - (diagram 1)
The bowl can be used with the following
accessories (depending on model):
Blades (D), grating/slicing discs (E),
whisk (F), emulsifying disc (G), citrus
press (H), juice extractor (J).
If not already in position, fit the rubber
seal (B3c) in the bottom of the bowl.
Ensure that the thin lip of the seal
faces upwards.
Fit the drive (B3a).
Fit the nut (B3b) and tighten it to lock
the assembly.
Dismantle the assembly for cleaning
after each use.

Fitting/Dismantling the bowl

handle (B4) and the liquidiser jug
handle (I4)
For ease of cleaning and storage, the
bowl handle (B4) and liquidiser jug
handle (I4) are detachable.
To fit the handle, position it against
the lugs of the bowl/jug.
Slide the handle upwards until
it clicks.
To detach the handle, press the
release button (B4a) or (I4a) and slide
the handle downwards.

(Note: Whether you are using the Liquidiser jug (l3) or the bowl (B3) you will
need to ensure that the respective handle and lid have been fitted correctly.)

MIXING/BLENDING/CHOPPING/
KNEADING - (DIAGRAM 2)
Accessories used (depending
on model)
Bowl assembly (B), spindle (C) and
blades (D):
Metal blade (D1) for mixing or chopping.
Plastic kneading blade (D2) for kneading
or blending, pastry and cake making
Fitting the Bowl
Press the release button (A4) to open
the Liquidiser drive cover (A1).
Fit the bowl (B3) on the Bowl
accessory drive (A3).
Fit the spindle (C) on to the
bowl drive (B3a).
Slide the metal blade (D1) or the
plastic kneading blade (D2) onto the
spindle (C), pushing it down to the
bottom of the bowl.
Put the ingredients in the bowl.
Fit the lid (B2) on the bowl.
Close the Liquidiser drive cover (A1).
You should hear an audible click.
Note: If the lid and handle are not
correctly fitted on to the bowl, the
appliance will not start.

To unlock the blades (D) from the

spindle (C):
Place the bowl assembly on a stable
flat worktop.
Carefully lift the blade (D) off the
spindle (C).
Usage and practical tips
Blending
Turn the speed selector (A5) to
position 2 to start the appliance.
You can blend up to 1 litre of soup or
stewed fruit in 20 sec.
Chopping
Turn the speed selector (A5) to
position 2 to start the appliance or,
for better control over the chopping,
use the pulse position.
In 15 to 30 sec., you can chop up to
600g of food:
hard produce: cheese, dried fruits,
certain vegetables (carrots, celery...).
soft produce: certain vegetables
(onions, spinach...).
raw or cooked meat (boned with
gristle removed and diced).
raw or cooked fish...
KNEADING/MIXING
Turn the speed selector (A5) to
position 2 to start the appliance.
When kneading, stop the appliance
as soon as the pastry/dough starts to
form a ball.
You can:
knead up to 1.2 kg of pastry/dough
(biscuit, shortcrust, and bread) in
approximately 60 sec.
mix up to 1 litre of pancake, waffle
batter, etc. in 1min to 11/2 min.
mix up to 1.5 kg of light cake
mixture (biscuit, sponge) in 11/2 min
to 31/2 min.

4a

4b

2
1

5
2

GRATING/SLICING/FRENCH FRIES (Diagram 3)

Accessories used
Bowl assembly (B), spindle (C) and
grating/slicing discs (E)
Fitting the Grating/Slicing/
French Fries Discs
Press the release button (A4) to open
the Liquidiser drive cover (A1).
Fit the bowl (B3) on the Bowl
accessory drive(A3).
Fit the required disc (E2) on to the
disc holder (E1).
Fit the spindle (C) on the bowl drive
(B3a), then the disc holder (E1) on to
the spindle (C).
Fit the lid (B2) on the bowl.
Close the Liquidiser drive cover (A1).
You should hear a click.

Usage and practical tips

Cut the food into pieces
approximately 8cm high and a
maximum of 4cm width
Push the food through the feeder
tube using the pusher (B1).
Turn the speed selector (A5) to
position 1 for slicing or 2
for grating.

BEATING/WHISKING/EMULSIFYING (DIAGRAM 4A AND 4B)

The slicing/grating discs (depending

on model):
slice thickly (use disc H), slice thinly
(use disc D): potatoes, onions,
cucumbers, beetroot, apples, carrots,
and cabbage...
coarsely grate (use disc C), finely
grate (use disc A): celery, potatoes,
carrots, cheeses...

Fitting the balloon whisk and

emulsifying disc accessories
Press the release button (A4) to open
the Liquidiser drive cover (A1).
Fit the bowl (B3) on the Bowl
accessory drive(A3).

Accessories used (depending

on model)
Bowl assembly (B) and balloon whisk
(F) or
Bowl assembly (B), emulsifying disc
(G) and spindle (C).

To use the balloon whisk (F):

fit it on to the bowl drive (B3a).

To use the emulsifying disc (G):

fit the spindle (C) on to the bowl drive
(B3a).
slide the emulsifying disc on to
the spindle.
Then: - Place the ingredients in
the bowl.
Fit the lid (B2) on the bowl.
Close the Liquidiser drive cover (A1).
You should hear a click.
Usage and practical tips
Turn the speed selector (A5)
to position 1 or 2 to start
the appliance.
Do not use the balloon whisk or the
emulsifying disc to knead dough or to
mix cake mixtures, instead use the
plastic kneading blade.
You can prepare: mayonnaise,
sauces, egg whites (up to 7 eggs
maximum), whipped cream
(up to 0.5 litre).

5
2

SQUEEZING CITRUS FRUIT

(DEPENDING ON MODEL)
(DIAGRAM 5)
Accessories used
Bowl (B3) and citrus press (H)
Fitting the accessories for the
citrus press
Press the release button (A4) to open
the Liquidiser drive cover (A1).
Fit the bowl (B3) on the Bowl
accessory drive (A3).
Fit the Citrus press spindle (H3) on
the bowl accessory drive (B3a).
Fit the filter basket (H2) onto the
drive (H3).
Fit the cone (H1) through the hole in
the strainer.
Close the Liquidiser drive cover (A1).
You should hear a click.

Usage and practical tips

Firmly hold one half of the citrus fruit
on the cone (H1).
Turn the speed selector (A5) to pulse
or position 1 to start the appliance.
You can squeeze up to a litre of juice
without emptying the bowl.

BLENDING/MIXING FINELY IN
THE LIQUIDISER (DEPENDING ON
MODEL) (DIAGRAM 6)
Accessory used
Liquidiser jug (I)
Fitting the Liquidiser Jug
Press the release button (A4) to open
the Liquidiser drive cover (A1).
Place the ingredients in the liquidiser
jug (I3) and lock the lid by putting the
tab on the lid under the handle (I2) on
the jug.
Fit the liquidiser jug (I) on the
Liquidiser drive (A2) (you will hear an
audible click).
If the lid and handle are not fitted
correctly onto the jug, the appliance
will not start.
Usage and practical tips
Turn the speed selector (A5) to
position 1 or 2 to start the
appliance or, for better control over
the blending, use the pulse position.

You can add ingredients during

blending through the hole of the
measuring cup (I1).
Do not fill the liquidiser jug with
boiling liquid. Only use liquids or
food at simmering temperature
or below.
Never use the blender to grind dry
ingredients (hazel nuts, almonds,
peanuts, sugar and spices etc.).
You can:
prepare up to 1.5 litre of extra smooth
soup, sauces, stewed fruits, milk
shakes and cocktails.
blend all types of batter (pancake,
fritters, waffles, Yorkshire pudding).
crush ice at speed 2 no more than
a 1/4 full
To remove the liquidiser jug from the
appliance, grasp it by the handle and
press the release button (A4).

10

2
1

EXTRACTING JUICE FROM FRUITS

AND VEGETABLES (DEPENDING ON
MODEL) (DIAGRAM 7)
Accessories used
Bowl (B3), spindle (C) and juice
extractor (J)
Fitting the accessories for
Juice Extractor
Press the release button (A4) to open
the Liquidiser Drive cover (A1).
Place the bowl (B3) on the Bowl and
accessory drive (A3).
Place the spindle (C) on to the bowl
drive (B3a).
Slide the filter holder assembly
(J3+J4+J5) on to the spindle (C).
Fit the lid (J2) on the bowl.
Close the Liquidiser drive cover (A1).
You should hear an audible click.

11

Usage and practical tips

Remove hard stones, thick peel (such
as kiwi) and hard cores from fruit
before processing.
Turn the speed selector (A5) to
position 2 to start the appliance.
Insert the ingredients through the
feeder tube and gently press with the
pusher (J1).
Remove the pulp regularly from the
filter holder and clean the filter band.
Do not juice more than 250g of
ingredients at a time.

FINELY CHOPPING SMALL

QUANTITIES (DEPENDING ON
MODEL) - (DIAGRAM 8)
Accessory used
Mini-chopper (K), Grinder (L)
Fitting the Mini-chopper or Grinder
Press the release button (A4) to open
the Liquidiser drive cover (A1).
Put the ingredients in the bowl (K2
or L), and lock the lid (K1 or L) on
the bowl.
Fit the accessory on the Liquidiser
drive (A2) (You will hear an
audible click).
If the lid is not fitted correctly, the
appliance will not start.
Usage and practical tips for the
Mini-chopper
Turn the speed selector (A5) to
position 2 to start the appliance
or, for better control over the
chopping, use the pulse position
in short bursts.

With the mini-chopper you can:

chop in seconds: garlic cloves, herbs,
parsley, dried fruits, bread, ham,...
prepare baby foods.
Maximum quantity of dried foods
(hazelnuts, almonds...): 80 g.
This mini-chopper is not designed to
take hard ingredients such as coffee
beans and hard spices.
Usage and practical tips for
the grinder
With the grinder you can:
grind in seconds: coriander, pepper,
Cayenne pepper, dried apricots...
Quantity / Maximum time for dried
apricots: 140 g / 10 sec.
The grinder is not suitable for
coffee beans.
To remove the accessory from the
appliance, press the release button (A4).

12

CLEANING
Unplug the appliance.
To make cleaning easier, rinse the
accessories straight after use.
The bowl, liquidiser jug and their lids,
drives and handles are all dishwasher
safe. For ease of cleaning these are
detachable (see diagram 1).
Do not put the rubber seal in a
dishwasher. Clean it separately using
warm water and washing up liquid.
When refiitting the rubber seal, ensure
that the thin lip faces upwards.
The accessories are all dishwasher
safe, except for the balloon whisk (F).
All other accessories can be cleaned
in the dishwasher (upper shelf only).
For ease of cleaning, the accessories
can be placed in the storage basket
(N) and then put in the dishwasher.
To clean the balloon whisk (F) carefully
detach the whisk drive (F1) from the
whisk (F2) by gently pulling them apart.
The whisk drive (F1) should NOT be
submerged in water and should be
cleaned carefully using warm water and
washing up liquid. The whisk (F2) can
be submerged in warm water containing
washing up liquid and can be cleaned
using a cloth or washing up brush.
Important: Do not allow water to run
into the drive section on the top of the
balloon whisk.

SPEED SETTINGS & MAXIMUM CAPACITIES

Alternatively, to wash and dry the
accessories, pour some hot water
containing a few drops of washing
up liquid into the mixer bowl or
liquidiser jug. Close the lid. Operate
in short bursts by using the pulse
several times. Unplug the appliance.
Rinse the accessory, bowl or jug
under running water and leave to dry.
For ease of cleaning and storage, the
bowl handle (B4) and the liquidiser jug
handle (I4) are detachable (and dish
washer safe).
Over time the strong coloured natural
juices from food such as carrots and
beetroot may stain the plastic parts
this is normal. These parts may be
cleaned by soaking in mild bleach
(non abrasive) straight after use, or
alternatively you can gently rub these
parts (taking extra care with any
blades) with a cloth dipped in cooking
oil and then wash as normal.
Do not submerge the motor unit (A)
or the balloon whisk drive (F1) in
water or place near running water.
Wipe the motor unit with a damp
cloth, clean the balloon whisk as
instructed opposite.
The blades on the accessories
are very sharp. Always handle
with care.

Function

Cord storage is incorporated in the

motor unit: store the supply flex and
adjust it to the required length by
pushing or pulling it out of the base.

Speed setting
(for 2 speed models)

Accessory

Maximum
Capacity

Chopping

Onions, other
vegetables, fruit,
raw and cooked
meat or fish

Metal blade

600g

Mixing

Batters

Metal blade

1 litre

Light cake
mixture

Plastic blade

1.5 kg

Kneading

Pastry

Plastic blade

1.2 kg

Blending
(in food
processor bowl)

Soups, pts &

stewed fruits

Metal blade

1 litre

Grating

Vegetables and
fruit

Pulse or 2

Grating disc

Until bowl
is full

Slicing

Vegetables and
fruit

Pulse or 1

Slicing disc

Until bowl
is full

Whisking

Egg whites

1 or 2

Balloon whisk or
emulsifying disc

Up to 7
egg whites

Whipped cream

Balloon whisk or
emulsifying disc

Up to
500ml

Citrus Press

Citrus juices

Pulse or 1

Citrus press

Up to 1 litre

Liquidiser

Extra smooth
soups, sauces,
milkshakes, cocktails

Pulse or
1-2

Liquidiser jug

1.5 litre

Batters

1 or 2

Liquidiser jug

Up to 1.5 litre

Crush ice

Liquidiser jug

Juice Extractor

Juice

Juice extractor

Up to 1 litre

Mini Chopper

Nuts, herbs,
parsley, garlic etc

Pulse or 2

Mini chopper

80 g nuts

Grinder

Coriander, pepper,
cayenne pepper and
dried fruit, coffee
and hard spices

Pulse or 2

Grinder

140 g
dried
apricots

French Fries

Potatoes and
vegetables

Pulse

French fries
disc

Until bowl
is full

STORAGE
Your Odacio food processor has:
a storage basket (N) that fits inside
the bowl assembly (B). You can store
the grating/slicing discs (E2), the disc
holder (E1), the metal blade (D1) as
well as the spindle (C).

Type of
Food

/4 full

Maximum capacity refers to total weight of ingredients

13

14

Recipes and Useful Notes

16-18

In the following recipes, the

conversions for Metric and
Imperial are approximate.
Please do not mix the two
systems and follow either
Metric or Imperial measures.

Main Courses

All spoon measures are level,

unless stated otherwise.

Soups, Starters and

Vegetable Accompaniments

19-21

Desserts
22-23

Mayonnaise and Dressings

24

Cakes, Scones & Biscuits

25-27

Pastry, Batters & Bread

28-29

Drinks
30

15

Eggs used in recipes are

medium size, unless stated
otherwise.
Processing times are for the
quantities stated in the
recipes. For larger or smaller
quantities adjust the time
accordingly.
The cooking times and
temperatures stated in the
recipes are only a guide.
If using a fan oven the times
and temperature may need
adjusting as advised in the
manufacturers instructions.
If you have adapted the
recipe in any way, you may
also need to adjust the
cooking time.
The recipes in this book have
been devised specifically for
use in your Odacio 3. If the
recipes are prepared in a food
processor other than this, the
processing times and results
may vary considerably.
If you have a DCF1 or
DCF2 model, instead of the
whisk accessory use the
emulsifying disc.

Soups, Starters &

Vegetable Accompaniments
FARMHOUSE VEGETABLE SOUP

Serves 6

2 small potatoes 2 small carrots 1 turnip 1 leek (white part only)

1 onion a small stick of celery a few sprigs fresh parsley 1 litre chicken
or vegetable stock salt and freshly ground black pepper
Peel and dice the vegetables. In a large saucepan add the parsley, salt and pepper
plus the stock. Simmer for 30 minutes. Once cooked, pour the cooked vegetables
and stock into the liquidiser. Process on speed 2 for 30 seconds. Serve the soup
immediately with chunks of crusty bread.

CREAM OF ASPARAGUS SOUP

Serves 6

2 x 411 g can asparagus spears or cut asparagus 250 ml chicken stock 200
ml single cream 2 egg yolks salt and pepper 1 tbsp chopped chives
Drain the asparagus. If using whole spears, cut into 3 or 4 cm long pieces. Pour the
liquid from the asparagus into the liquidiser. Add the cut asparagus, the cream,
egg yolks, stock, salt and pepper. Process on speed 2 for 1 minute. Pour into a
microwaveable container and cover. Microwave for 12 min on medium power. Stir
halfway through cooking. When cooked, pour the soup back into the liquidiser and
blend again for 20 seconds at speed 2. Serve immediately and garnish with finely
chopped chives.
Cooks note: These timings are for a 800W microwave oven. For different wattage
ovens, adjust cooking time accordingly.
16

SALMON TERRINE

Serves 8

Serves 6

300 g (11 oz) salmon fillet 350 g (12 oz) cod fillet 1 onion 25 g (1 oz)
butter 1 tbsp vegetable oil 50 ml (2 fl oz) dry white wine 3 whole eggs
150 ml (1/4 pt) crme frache 3 tbsp tomato pure salt and pepper
cayenne pepper

1 kg (21/4 lb) non-waxy old potatoes, small size 100 g (4 oz) Gruyre cheese
3 egg yolks 284 ml carton single cream 250 ml (9 fl oz) milk pinch of
ground nutmeg salt and pepper 1 clove of garlic, peeled (optional)
butter for greasing

Chop the onion in the bowl fitted with the metal blade on speed 2. Gently fry the
onion in the butter and oil until softened. Add the white wine and simmer rapidly until
the liquid is reduced and cooked away. Cut the fish into 3 cm (1 in) pieces, place in
the bowl with metal blade and chop up on speed 2 for 20 seconds. Add the eggs,
crme frache, tomato pure, onion, salt, pepper and a pinch of Cayenne pepper.
Process on speed 1 for a few seconds then increase to speed 2 for 50 seconds.
Grease a rectangular terrine mould (24 cm x 9 cm). Pour in the mixture. Stand in a
roasting tin and pour in boiling water to come halfway up the sides. Cover with
buttered foil and bake in a preheated oven at 180C/350F (Fan oven 170C), Gas
mark 4 for about 1 hour. Leave to cool before turning out. Serve cold in slices, with
a green salad accompanied by hot toast.

Use the fine grating disc (A) and grate the cheese on speed 2. Set aside. Peel
the potatoes and trim to fit the feed feed tube. Use the coarse slicing disc (H)
and slice the potatoes on speed 1. Do not leave in water and use straight away.
Grease a shallow ovenproof dish with butter and rub with a garlic clove. Fill the dish
with potatoes. For a neater finish overlap the top layer of potatoes in rows. Clean
the bowl and fit the whisk. Add the egg yolks, cream, milk, nutmeg, salt and
pepper. Process on speed 2 for 1 minute. Pour this mixture over the potatoes.

COUNTRY PT
1 small garlic clove, peeled (optional) 1 small onion, peeled and quartered
25 g (1 oz) butter or margarine 100 g (4 oz) unsmoked streaky bacon
225 g (8 oz) lambs liver 225 g (8 oz) lean pork 1 tbsp finely chopped fresh
parsley 2 tbsp double cream 3 tbsp brandy or port (or half and half)
1
/2 tsp dried mixed herbs a pinch of ground allspice salt and freshly
ground black pepper 1 beaten egg
Use the metal blade. Process the garlic and onion using speed 2 for about 10
seconds until finely chopped. Melt the butter in a saucepan, add the onions and
cook, without colouring, until softened. Add the alcohol and increase the heat,
allowing the liquor to reduce until almost dry. Leave to cool.
Trim and dice the liver. Cut the bacon and pork into 2.5 cm (1 in) pieces. Process the
bacon, liver and pork for 15 20 seconds on speed 2 until chopped to your
preferred consistency. Remove the metal blade. Add the onions, parsley, cream,
mixed herbs, all spice, salt, pepper and, lastly, the beaten egg. Mix with a
wooden spoon.
Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture
down and cover with buttered foil. Stand in a roasting tin and pour in boiling water
to come halfway up the sides. Bake in a preheated oven at 180C/350F (Fan oven
170C), Gas mark 4 for 11/2 - 13/4 hours. Top up with more boiling water, if
necessary. Leave to cool in the tin for 30 minutes. Cover with a piece of foil, then
place a weight on top of the cooked pt and chill overnight in the refrigerator. Turn
out and serve cut in slices with crusty bread and a mixed salad.

17

DAUPHINOISE POTATOES

Bake in a preheated oven at 200C/400F (Fan oven 190F), Gas mark 6 for 45 60
minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking,
sprinkle over the grated cheese. The exact cooking time will vary according to the
type of potatoes, so test the potatoes by piercing with a knife. Serve immediately.
Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to
450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac
in layers, making sure the potatoes are on the top and bottom.

COURGETTE AND CHEESE BAKE

Serves 4-6

Serves 4 for lunch or 6 as a main course accompaniment.

1 kg (21/4 lb) courgettes 100 g (4oz) Gruyre cheese 250 ml (9 fl oz)
double cream or crme fraiche 3 eggs salt and pepper grated nutmeg
butter for greasing
Wash the courgettes but do not peel. Use the coarse slicing disc (H) and cut the
courgettes on speed 1. Blanch in boiling, salted water for 5 min. Drain well and
place in buttered ovenproof dish. Use the fine grating disc (A) and grate the
cheese on speed 2. Set aside. Fit the wire whisk in the bowl and mix the eggs,
cream or crme fraiche, salt, pepper and a pinch of nutmeg. Process on speed 2
for 30 seconds. Remove the whisk and stir the grated cheese into the egg mixture.
Pour the mixture over the courgettes and make sure they are all covered. Bake in a
preheated oven at 230C/450F (Fan oven 220C), Gas mark 8 for about 15
minutes. If the top browns too quickly cover with foil. Ideal served on its own for a
light lunch or to accompany a main course.

18

BACON WRAPPED CHICKEN WITH HERBY STUFFING

Serves 4

4 skinless chicken breasts 50 g (2 oz) dry bread, crusts removed 50 g (2 oz)

cup mushrooms 25 g (1 oz) butter 7 rashers streaky bacon 50 g (2 oz)
mature Cheddar cheese, grated 1 tsp dried mixed herbs 1 egg yolk
Place the chicken breasts between two sheets of cling film and gently bash
with a rolling pin to flatten them. Cut the bread into 2.5 cm (1 in) cubes. Fit the
metal blade and with the machine running on speed 2, drop the bread through
feed tube and process. Set aside. Chop the mushrooms using the metal blade on
speed 2. Lightly fry the mushrooms in the butter. Set aside. Remove the rind from
the bacon. Cut 3 rashers into 2.5 cm (1 in) pieces and chop using the metal blade
on speed 2. Fry until lightly cooked and set aside. In the Odacio bowl mix the
mushrooms, bacon, breadcrumbs, grated cheese, mixed herbs and egg yolk on
speed 1 for 15 seconds. Spread over the chicken breasts and roll up. Run the back
of a knife over the remaining bacon to stretch it. Wrap a rasher around each chicken
breast. Secure with wooden cocktail sticks. Place in a greased ovenproof dish. Bake
in a preheated oven at 190C/375F (Fan oven 180C), Gas mark 5 for 50 minutes
or until the chicken is cooked through. Serve garnished with watercress.

Main Courses
SALMON AND VEGETABLE FLAN

PERFECT PIZZA

Serves 6

For the pastry

250 g (9 oz) plain flour 125 g (41/2 oz) block margarine, straight from the
fridge 4 tbsp cold water 1 pinch of salt
For the filling
350 g (12 oz) courgettes 350 g (12 oz) carrots, peeled 15 g (1/2 oz) butter
1 tbsp vegetable oil 350 g (12 oz) fresh salmon 3 eggs 100 ml (31/2 fl oz)
milk 200 ml (7 fl oz) crme fraiche pinch of paprika salt and pepper
Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the plastic
kneader. Process on speed 2 for about 10-15 seconds until the mixture resembles
fine breadcrumbs. With the machine running add the water through the feed tube
and process on speed 2 until it just begins to bind together. Remove and knead
lightly to form a smooth ball, then wrap in cling film and leave to chill for at least 30
minutes in the fridge. Roll out the pastry on a lightly floured surface and line a
shallow 30 cm (12 in) loose based flan tin. Prick the base, line with greaseproof
paper and baking beans. Bake blind in a preheated oven at 180C/350F (Fan oven
170C), Gas mark 4 for 20 minutes. Remove the paper and beans.
Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the
coarse grating disc (C). On speed 2. Heat the butter and oil in a large frying pan and
cook on a low heat for approximately 15 minutes. Cut the fish into thin strips. Place the
raw fish and vegetables into the precooked pastry case. Place the eggs, milk, crme
fraiche, paprika, salt and pepper in the bowl fitted with the whisk. Process on speed 2
for 30 seconds Pour the mixture over the vegetables. Return to the oven and bake for
about a further 30 35 minutes. Serve hot.

19

Try this: If preferred you can use half block margarine and half lard for pastry with a
short texture.

Makes a 28cm (11inch) pizza

150 g (5 oz) strong white bread flour 1/2 tsp Easy bake or fast action dried
yeast tsp salt 1/2 tsp granulated sugar 90 ml warm water (1 part boiling
water, 2 parts cold water) 15 ml (1 tbsp) olive oil
For the topping
200 g (8 oz) fresh flavoursome tomatoes dried oregano 100 g (4 oz) sliced
mushrooms 1 garlic clove, crushed (optional) 2 tbsp olive oil 6 slices of
salami 100 g (4 oz) Gruyere cheese 6 pitted black olives salt and ground
black pepper
Fit the fine grating disc (A) and grate the cheese on speed 2. Set aside. Place the
flour, yeast, salt and sugar in the bowl with the plastic kneader. Mix for a few
seconds on speed 1 and then increase to speed 2. With the machine running, pour
the warm water and olive oil through the feed feed tube and process for about 30
seconds until the dough forms a ball. On a lightly floured surface knead lightly into a
smooth ball, then roll out to a 28 cm (11 in) circle. Place on a lightly greased baking
sheet. Cover.
Blanch the tomatoes in boiling water for 2 minutes, drain and peel. Deseed and
roughly chop the flesh. Heat the olive oil in a pan and gently fry the mushrooms and
garlic until slightly brown. Season with ground black pepper. Cover the pizza base
with the tomatoes and sprinkle over the oregano. Top with the salami and grated
cheese, followed by the mushrooms and finally the olives. Drizzle with a little olive oil.
Bake in a preheated oven at 220C/425F (Fan oven 210C), Gas mark 7 for about
15 20 minutes or until crisp. Serve immediately with a green salad.

20

MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE

25g (1oz) dry white bread, crusts removed 30 ml (2 tbsp) milk 1/2 onion,
chopped 350g (12oz) pork or lamb, cut into chunks 15 ml (1 tbsp)
chopped fresh marjoram 30ml (2 tbsp) chopped fresh parsley 10 ml
(2 tsp) dark soy sauce a pinch of sugar, optional salt and pepper
15 ml (1 tbsp) vegetable oil 100 g (4 oz) goats cheese, diced
For the fresh tomato sauce
450g (1 lb) fresh flavoursome tomatoes 1/2 onion 1 clove garlic (optional)
25g (1 oz) butter 225ml (71/2 fl oz) chicken stock 7.5 ml spoon (11/2 tsp)
sugar 15ml (1 tbsp) tomato pure 8 fresh basil leaves, roughly chopped
salt and pepper 20g (scant 1 oz) cornflour (optional)
Fit the metal blade in the bowl. Cut the bread into cubes. Process into crumbs on
speed 2 for about 20 seconds. Place in a bowl, cover with the milk and leave to
soak for 10 mins. Chop the onion using pulse. Add the meat, herbs, bread, soy
sauce, sugar and seasoning. Process on speed 2 for about 20 seconds until finely
chopped, but take care not to over process. Shape into walnut-sized balls and
chill in the refrigerator for about 1 hour. Heat the oil and fry on a medium heat for
10 15 mins.
Meanwhile make the tomato sauce. Skin the tomatoes by placing in boiling water for
a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the metal blade.
Chop the onion and garlic on speed 2 for 15-20 seconds. Melt the butter in a large
pan. Cook the onion and garlic on a gentle heat for about 5 minutes until soft.
Remove from the heat. Add the tomatoes, chicken stock, sugar, tomato pure, basil
leaves and seasoning. Mix the cornflour with a little water and stir into the pan.
Gently bring to the boil, stirring continuously until the sauce thickens. Cover and
simmer for 30 minutes. Pure the tomatoes in the liquidiser on speed 2 until
smooth. Reheat and adjust the thickness, if necessary. Makes about 600ml
(1 pint) of sauce.
Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato
sauce to cover them. Top with the diced goats cheese and bake in a preheated
oven at 200C/400F (Fan oven 190C), Gas mark 6 for about 30 minutes until
piping hot. Serve with bread and salad. Makes about 20 meatballs.
Try this: Served the cooked meatballs on a bed of spaghetti with the
hot tomato sauce.

Desserts
TIRAMISU

Serves 5-6

200 ml (7 fl oz) hot water 3 tbsp instant coffee 5 tbsp Marsala or rum
36 sponge fingers (1 x 200 g packet) 3 eggs, separated 250 g (9 oz)
Mascarpone cheese 30 g (1 oz) caster sugar cocoa powder
Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool.
Soak the sponge fingers in the coffee and alcohol mixture and use one third of them
in the bottom of a 17cm (61/2 inch) souffl dish. Beat the egg yolks, caster sugar and
Mascarpone in the bowl fitted with the whisk. Process on speed 2 for 1 minute.
Pour the mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg
whites on speed 2 for 11/2 minutes with the whisk until stiff. Gently fold the egg
whites into the egg mix until well mixed. Pour one-third of it over the sponge fingers.
Add a second layer of soaked sponge fingers. Cover with one-third of the mixture.
Top with the remaining soaked sponge fingers and remaining mixture. Leave to set
in the refrigerator for at least 12 hours. Dust with sieved cocoa powder.
Cooks note on Whipping Egg Whites: Best results are obtained when whipping
2 7 egg whites. Make sure the bowl and whisk are absolutely clean. Remove the
pusher and process on speed 2 for about 11/2 minutes to 2 minutes, depending on
the number of egg whites, until they are stiff. In common with other food
processors, the volume is less aerated than using an electric mixer or hand whisk.

21

22

MINI PAVLOVAS WITH SUMMER FRUITS

Makes 8

5 egg whites 250 g (9 oz) icing sugar pinch of salt

For the filling
284 ml carton whipping cream, whipped 450 g (1 lb) strawberries or
raspberries or other summer berry fruits
Place the egg whites, icing sugar and salt in the bowl fitted with the whisk, but leave
the pusher out to allow more air in. Make sure the bowl and whisk are scrupulously
clean otherwise the eggs will not whisk. Process on speed 2 for 8 minutes until stiff.
Place 8 spoonfuls of mixture onto two baking sheets, lined with non-stick baking
parchment, and shape into 4 cm (10 in) circles. Bake in a preheated oven at
110C/225F (Fan oven 100C), Gas mark 1/4 for about 11/2 -2 hours until firm and
crisp. Leave to cool. Top with whipped cream and cover with the fruit.
Cooks note: This mixture can be made into meringue shells by shaping with a
spoon, but is not firm enough to pipe. Alternatively, use it as a topping for Lemon
Meringue Pie or Baked Alaska.

PROFITEROLES WITH WARM TOFFEE SAUCE

Serves 5 - 6

For the choux pastry:

75 g (3 oz) butter 225 ml (71/2 fl oz) water 110 g (4 oz) plain flour 3 eggs,
medium size
For the filling:
284 ml (10 fl oz) tub whipping cream, whipped
For the toffee sauce:
115 g (4 oz) cream toffees 75 ml (5 tbsp) double cream 50 g (2 oz)
toasted flaked almonds, for decoration
Melt the butter and water in a saucepan. When the mixture is boiling, remove from
the heat and add the flour in one go. Beat with a wooden spoon until smooth and
comes away from the sides of the pan. Leave to cool slightly. Place the paste in the
bowl fitted with the plastic kneader. With the machine running on speed 1 add the
eggs one at a time through the feed tube. Increase to speed 2 and process for
another 1 minute.
Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
Allow a little space between each spoonful as they will swell during cooking. Bake in
batches in a preheated oven at 220C/425F, gas mark 7 for about 20-25 minutes
or until crisp, well puffed and golden brown. Lift onto a wire rack and make a small
hole in the base to release any steam. Leave to cool.
Fill the cooled choux puffs with the whipped cream.
Prepare the toffee sauce at the last minute so it can be served warm. In a
saucepan melt the toffees on a low heat, stirring all the time. When half melted,
add the double cream and keep mixing until all the toffees have melted. Pile the
profiteroles in individual dishes, pour over the warm sauce and sprinkle over the
toasted flaked almonds.

23

Mayonnaise and dressings

MAYONNAISE

Makes about 300 ml (1/2 pint)

1 egg yolk 1 tsp Dijon mustard 2 tsp white wine vinegar 250 ml (8 fl oz)
olive or sunflower (or half olive oil & half sunflower oil) salt and pepper
All the ingredients should be at room temperature and not too cold. Fit the whisk.
Add the egg yolk, mustard, vinegar, salt and pepper. Use speed 1 and mix until well
blended then, without stopping the machine, very slowly pour the oil through the
feeder tube. Increase to speed 2 and process until the mayonnaise is thick enough,
after about 30 seconds. Adjust the seasoning.
Try this: For Garlic Mayonnaise add 2 crushed cloves of garlic, or more if you
prefer, with the egg yolks.

VINAIGRETTE DRESSING

Makes about 300 ml (1/2 pint)

150 ml (1/4 pt) olive oil 150 ml (1/4 pt) sunflower or groundnut oil 75 ml (5
tbsp) wine vinegar 5 ml (1 tsp) caster sugar 5 ml (1 tsp) French mustard
1 garlic clove, finely chopped 2.5 ml (1/2 tsp) salt freshly ground
black pepper
Fit the metal blade. Add all the ingredients and process on speed 2 for 10 -15
seconds. Add some chopped fresh herbs for a fuller flavour. Store in a glass jar in
the refrigerator for up to two weeks. Shake well just before use.

24

APPLE SPICE CAKE

Makes a 20 cm (8 inch) cake

225 g (8 oz) soft tub margarine or softened butter, cut into pieces 225 g (8
oz) caster sugar 4 eggs 200 g (7 oz) self raising flour 1/2 tsp ground
cinnamon 1/2 tsp ground mixed spice 50 g (2 oz) ground almonds 1 tsp
vanilla extract 2 dessert apples, such as Braeburn
For the topping:
2 tbsp demerara sugar 1/2 tsp ground cinnamon 1/2 tsp ground mixed spice
For the filling:
142 ml pot whipped double cream or 200 ml crme fraiche jar of smooth
apple sauce or pured apple
Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core
the apples. Thinly slice half an apple for the topping and set aside. Fit the metal
blade and roughly chop the remaining apple using speed 2. Set aside and clean
the bowl.

Cakes, scones & biscuits

CHOCOLATE HEAVEN CUPCAKES

Makes 12

125g (4 oz) soft tub margarine or softened unsalted butter 125 g (4 oz)
caster sugar 2 large eggs 125 g (4 oz) self raising flour 1 level tsp
baking powder 1/2 teaspoon vanilla extract about 2 tbsp milk
For the chocolate topping
175 g (6 oz) Belgian milk chocolate 75 g (3 oz) coarsely grated white
chocolate or milk chocolate curls
Line a 12 hole muffin tin with muffin cases. Use the plastic kneader and add the
margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla
extract. Process on speed 2 for 20 seconds or until well blended. Use pulse while
adding sufficient milk down the feed tube to make a soft, dropping consistency.
Using a tablespoon, divide the mixture evenly between the 12 muffin cases. Bake in
a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for 15 20 min or
until firm to the touch. Leave to cool on a wire rack.
Break up the chocolate and melt in a microwave or in a bowl over a pan of
simmering water. Coat the top of each cupcake with the melted chocolate and
sprinkle over the white grated chocolate or chocolate curls. Leave to set
before serving.
Try this: Instead of chocolate, top with glac icing or use packet instant royal icing,
then decorate with glac cherries, small sweets or cake decorations.

25

Use the plastic kneader and place the fat, sugar, eggs, flour, spices, ground almonds
and vanilla extract in the bowl. Process on speed 2 for 15 seconds or until well
blended. Add the chopped apple and process using Pulse in short bursts until mixed.
Divide the mixture between the tins and smooth the tops. Toss the apple slices in the
demerara sugar and spices then arrange on top of one cake. Bake in a preheated
oven at 180C/350F (Fan oven 170C), Gas mark 4 for 25 30 min or until firm to the
touch. Turn out and leave to cool. Sandwich the cake together with a layer of apple
and the whipped cream or crme fraiche. Best eaten on the day of making.
For a Victoria Sandwich Cake, use 225 g (8 oz) soft margarine or softened butter,
225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon
vanilla extract. Use the plastic kneader and process on speed 2 for about 20
seconds. Divide between 2 x 20 cm (8 in) sandwich tins and bake as instructed
above. Fill with jam and vanilla buttercream icing.
For a Chocolate Cake, use the Victoria Sandwich recipe and substitute 225 g
(8 oz) self raising flour with 210 g (71/2 oz) self raising flour and 15 g (1/2 oz) sieved
cocoa powder. Fill with chocolate or vanilla buttercream icing.

FARMHOUSE FRUIT CAKE

Makes a 20 cm (8 inch) cake

150 g (5 oz) softened butter or soft tub margarine 150 g (5 oz) caster sugar
2 medium size eggs 225 g (8 oz) self raising flour 1 tsp ground mixed spice
finely grated rind of 1 orange 2 tbsp juice from orange
2 tbsp milk 250 g (9 oz) mixed dried fruit
Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30
minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit,
in the bowl with the plastic kneader. Process on speed 2 for 15 seconds or until
well blended. Add the dried fruit and process using Pulse in short bursts until mixed.
Place the mixture in a lined 20 cm (8 in) round cake tin and smooth the top. Bake in
a preheated oven at 150C/300F (Fan oven 140C), Gas mark 2 for about 11/2 - 2
hours, or until a skewer inserted in the cake comes out with no uncooked mixture
attached. Leave to cool slightly in the tin before turning out.

26

ALMOND SHORTBREAD BISCUITS

Makes about 16

50g (2 oz) caster sugar 120g (41/2 oz) plain flour 85g (3oz) ground
almonds 85g (3oz) softened butter, straight from the fridge 1 egg yolk
Fit the plastic kneader. Add the sugar, flour and almonds. Cut the butter into pieces
and add to the bowl. Process on speed 2 for 10 seconds until the mixture is like fine
breadcrumbs. Add the egg yolk and process for on speed 2 for about 15-20
seconds until mixed. Turn the mixture onto a floured surface and press together with
your fingertips to form a smooth ball. Roll out to about 3 mm (1/8 inch) thickness.
Cut out rounds using a 7 cm (3 inch) cutter. Place on non-stick baking trays and bake
in a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for 12-15
minutes until a light golden brown. Cool slightly before transferring to a wire rack.

DEVON SCONES WITH WHIPPED CREAM

Makes about 6 - 8

225 g (8 oz) self raising flour 2.5 ml (1/2 tsp) cream of tartar 2.5 ml (1/2 tsp)
baking powder pinch of salt 15 g (1/2 oz) caster sugar 50g (2 oz) butter,
straight from the fridge cut into cubes 1 medium size egg about 75 ml
(3 fl oz) milk
For the whipped cream
284 ml carton whipped cream 1 tsp caster sugar jam and butter, to serve
Place the flour, cream of tartar, baking powder, salt and sugar in the bowl with the
plastic kneader. Process briefly to mix. Add the butter and process on speed 2 for
10-15 seconds, until the mixture resembles breadcrumbs. Beat the egg and milk
together in jug. With the machine still running, add the egg mixture through the feed
tube, and process for a few seconds until it binds together. Take care not to over
process. Tip out onto a lightly floured surface and lightly knead into a smooth ball.
Roll out to about 2 cm (3/4 inch) thickness. Cut into rounds using a 5 cm (2 inch)
cutter. Place on a greased baking tray and brush the tops with milk. Bake in a
preheated oven at 200C/400F (Fan oven 190C), Gas mark 6 for about 10 -15
minutes until risen and golden brown. Leave to cool.
To whip the cream, fit the whisk in the bowl. Add the cream and sugar. Process on
speed 1 for about 1 minute. Stop frequently to check on the consistency to avoid
over whipping. Serve the scones split and buttered with whipped cream and jam.
Try this: Add 25 g (1 oz) glace cherries and 1 teaspoon ground ginger to the dry
ingredients to make Cherry and Ginger Scones.
For Cheese Scones omit the sugar and add 50 (2 oz) mature cheddar cheese
grated using the fine grating disc (H) plus a pinch of dry mustard powder.

27

Pastry, batters and bread

PANCAKE BATTER

Makes about 20 large pancakes

4 eggs 750 ml (11/4 pt) milk 100 ml (7 tbsp) sunflower oil 40 g (11/2 oz)
caster sugar pinch of salt 375 g (13 oz) plain flour
Place the eggs, milk, oil, sugar, and salt in the liquidiser. Remove the stopper from
the lid. Blend on speed 2 for a few seconds. With the machine still running, spoon
the flour through the hole in the lid and process for 11/2 minutes. Stop and scrape
down the sides with a spatula if necessary. Leave the batter to stand for at least an
hour before cooking the pancakes.
Try this: For Yorkshire pudding batter or a smaller quantity of pancake batter, place
1 egg and 300ml (1/2 pt) milk in the liquidiser. Process on speed 2 for 20 seconds.
With the machine still running, spoon 100g (4 oz) plain flour through the hole in the
lid and process on speed 2 until well mixed. Leave the batter to stand for 1 hour.
After standing the consistency may thicken and need adjusting with more liquid.
For a Coating or Fritter batter prepare in the same way as the Yorkshire pudding
batter but only use 150 ml (1/4 pt) milk instead of 300 ml. When making fritters a
lighter texture batter can be obtained by using beer, lager or cider instead of milk.

28

RUSTIC WHITE BREAD

This recipe makes one loaf or 8 -10 rolls

For 800 g (13/4 lb) of white bread dough: 500 g (1lb 2oz) strong white bread
flour 10ml (2 tsp) Easybake or Fast Action dried yeast 5 ml (1 tsp) salt
2.5 ml (1/2 tsp) sugar 10 ml (2 tsp) vegetable oil 300 ml (1/2 pt) warm water
(1 part boiling water to 2 parts cold) milk, to glaze poppy seeds, sesame
seeds or coarse oatmeal (optional)
Grease and warm sufficient baking sheets. Fit the plastic kneader. Place the flour,
yeast, salt, sugar and oil in the bowl. Select speed 2 and mix together for a few
seconds then, with the machine running, add the warm water through the feed tube.
Process for about a further 40 seconds until the dough forms a ball. On a lightly
floured surface, knead by hand until smooth.
If making a loaf, shape into a ball and place on a greased baking tray or use a 900 g
(2 lb) loaf tin. If making rolls, cut the dough into 8 - 10 pieces, knead each piece and
shape into balls. Place on the greased baking sheets, leaving space between the
rolls for them to expand. Loosely cover the shaped dough with oiled polythene.
Leave to rise in a warm place, such as an airing cupboard, for about 1 hour or until
doubled in size. Slash the top of the loaf with a sharp knife. For a crisp crust, brush
with a little milk and scatter with seeds.
Bake in a preheated oven at 220C/425F (Fan oven 210C), Gas mark 7 for 15 - 20
minutes for rolls. For the loaf, bake for 20 minutes and then reduce to 180C/350F
(Fan oven 170C), Gas mark 4 and bake for a further 15 minutes. To test, tap the
base of the bread and it should sound hollow. Remove from the trays and cool on a
wire rack.
Try this: For Wholemeal Bread use strong wholemeal bread flour, or half strong
wholemeal bread flour and half strong white bread flour, plus increase the warm
water to 325 ml (11 fl oz). For Brown Bread use the same quantities in the recipe
above, but substitute strong brown bread flour for strong white bread flour.

SHORTCRUST PASTRY
For 350 g of pastry
200g (8 oz) plain flour 50 g (2 oz) block margarine, straight from the fridge
50 g (2 oz) lard, straight from the fridge 5 ml (1 tsp) salt about 50 ml
(3 tbsp) cold water
Fit the plastic kneader. Put the flour and salt in the bowl. Process for a few
seconds on speed 2 to mix. Cut the fat into pieces and add to the bowl. Process
on speed 2 for about 15 seconds until the mixture resembles fine breadcrumbs.
Pour the water through the feeder tube while the processor is running and process
for about 10 seconds until the dough just forms a ball. Remove and knead lightly
until smooth. Wrap the pastry in cling film or foil, and chill for at least 30 minutes
before using. Use to make pies, flans, fruit tarts and jam tarts.
Try this: If preferred you can use 100 g (4 oz) block margarine instead of
margarine and lard.

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Drinks
STRAWBERRY SMOOTHIE

Serves 4

300 g (11 oz) fresh strawberries, hulled 600 ml (1 pt) chilled milk 20 ml
(4 teaspoon) icing sugar - add more if the strawberries lack sweetness
4 scoops vanilla ice-cream
Place all the ingredients in the liquidiser and process on speed 1 for a few seconds
and then increase to speed 2 for 1 minute. Serve immediately in tall glasses, decorate
with one or two whole fresh strawberries threaded onto a cocktail stick.
Try this: For a Banana Smoothie use 3 ripe bananas, 750 ml (11/4 pt) chilled milk,
3 scoops vanilla ice cream and 2-3 tablespoons icing sugar, depending on the
ripeness of the bananas. Process on speed 2 for 1 minute.
For a Chocolate Milkshake use 500 ml (18 fl oz) chilled milk, 2 tablespoons
drinking chocolate and 2 scoops vanilla ice-cream. Process on speed 2 for 1 minute.

SUMMER COCKTAIL

Serves 4-6

1 banana 2 slices fresh pineapple 10 strawberries or 10 raspberries

2 ice cubes 1 tbsp caster sugar 300 ml (1/2 pt) orange juice 2 glasses of
chilled sparkling water
Place all the ingredients in the liquidiser, except the sparkling water. Blend on
speed 2 for 30 seconds. Add the sparkling water and process for 1 minute.
Serve immediately.

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