WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK?

Check:
• that it is plugged in and switched on • when using the bowl assembly (B),
at the mains socket
• the connection and fuse.
that the Liquidiser drive cover (A1)
is locked.
Odacio 3 Food Processor
• that the accessories are correctly
fitted on to the drive.
• when using the Liquidiser, ensure
that the tab on the lid is correctly Instructions and Recipes
locked under the handle
• that the lids and handles are
correctly fitted.
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 & Plastic kneader blade
parmesan (disc G) Citrus press
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

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 0 891 856
Models DFC7

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

DESCRIPTION

A Motor unit I3 Jug B1

A1 Liquidiser drive cover I4 Detachable handle
A2 Liquidiser drive I4a Handle release button
A3 Bowl accessory drive J Juice Extractor
B2
A4 Release button for Liquidiser drive J1 Pusher
cover (A1) J2 Lid
A5 Speed Selector: Symbols will select J3 Lid seal
the correct speed, for the required J4 Filter band
task, automatically
J5 Filter holder
A6 Booster
K Mini Chopper B3a
A7 O = Off B4
K1 Lid
A8 + or - (Manual speed control)
K2 Bowl B3 B4a
A9 P = Pulse (Intermittent operation)
L *Grinder
B Bowl assembly L1 Lid
B1 Pusher with measuring section L2 Bowl
B2 Lid with feeder tube M Spatula
B3 Bowl N Storage basket for accessories B3c
B3a Bowl drive B3b
B3b Nut
B3c Rubber seal Accessories supplied with model DFC7
B4 Detachable handle RETRACTABLE CORD 3
Handle release button LIQUIDISER WITH LID (I) 3
3
B4a
METAL BLADE (D1)
3
C Spindle
SPATULA (M)
Accessories depending on model SLICING/GRATING DISCS (E2 ADCH ) 3
EMULSIFYING DISC (G)
3
D Blades
BALLOON WHISK (F)
*
Metal blade
3
D1
PLASTIC BLADE (D2)
3
D2 Plastic kneader blade
CITRUS-PRESS (H)
3
E Grating/Slicing discs
MINI CHOPPER (K)
3
E1 Disc holder
JUICE EXTRACTOR (J)
E2 Discs:
GRINDER (L)
. fine grating (A) *
. thin slicing (D)
FRENCH FRIES DISC (E2 E ) 3
. coarse grating (C) * (Available as an optional additional purchase. Please see back cover
for details of where to purchase).
. thick slicing (H)
. french fries disc (E) CONTROLS
F Balloon Whisk In addition to the Speed Selector (A5):
F1 Whisk drive Boost Control (A6)
F2 Whisk – Use the booster button to give a boost of power at
maximum speed, then release the pressure on the
G Emulsifying disc - button and it automatically returns to the speed
(Optional additional accessory) initially selected. When using the grinder (L) use the
H Citrus press booster button.
H1 Cone O - Off button (A7)
Stops the appliance.
H2 Filter basket
+ or - buttons (A8)
H3 Citrus press spindle To manually increase or decrease the speed.
I Liquidiser
P - Pulse button (A9)
I1 Measuring cup Intermittent operation. Press the button to operate
I2 Lid and stops when pressure on the button is released.

1
2

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 WHAT THE ACCESSORIES ARE USED FOR SPEED SYMBOLS & MAXIMUM CAPACITIES
Shown below are the main tasks that you would use the accessories for. Maximum capacity refers to total weight of ingredients
Please note that some of the accessories fit onto the spindle.
Type of Speed Maximum
Function Accessory
Metal Blade Balloon Whisk Attachment Food Symbols Capacity
Basic attachment for mixing, chopping, For whisking egg whites, meringues
kneading, making breadcrumbs, (2 to 7 egg whites) and whipped cream Chopping Onions, other Metal blade 600g
crushing biscuits and batters. You can (up to 0.5 litre). Making mayonnaise and vegetables, fruit,
also use it for blending and puréeing mousses. Note: for whipping egg raw and cooked
instead of the liquidiser, but the texture whites the total time taken is about meat or fish
for soups is not usually as smooth. The 11/2 - 2 minutes instead of seconds.
blade is fitted onto the spindle. Mixing Batters Metal blade 1 litre
Citrus Press
Plastic Kneader Blade Ideal for all sorts of citrus fruits including
Light cake Plastic blade 1.5 kg
For kneading and mixing. Ideal lemons, oranges and grapefruits.
for making bread, pastry, biscuits mixture
and cakes. The blade is fitted onto Liquidiser Jug
the spindle. Ideal for blending and puréeing soups Kneading Pastry Plastic blade 1.2 kg
and sauces, making frothy milkshakes
Grating Disc and cocktails, pureeing soft fruits or Blending Soups, pâtés & Metal blade 1 litre
Use for grating cheese, vegetables and cooked vegetables and fruit, making (in food stewed fruits
fruit. The appropriate disc is fitted to the batters. Maximum capacity of total processor bowl)
holder and then placed onto the spindle. ingredients 1.5 litre.
(A) fine grating and (C) coarse grating
plus optional Parmesan grating disc. With Centrifugal Juice Extractor Grating Vegetables and Grating disc Until bowl
all grating a piece of unprocessed food Suitable for extracting juice from fruit fruit is full
always remains between the holder and and vegetables such as apples,
lid, this is normal. pineapples, grapes, carrots, and celery. Slicing Vegetables and Slicing disc Until bowl
This accessory has its own lid and fruit is full
Slicing Disc food pusher.
For slicing vegetables and fruit. The Whisking Egg whites Balloon whisk or Up to 7 egg
appropriate disc is fitted to the holder Mini Chopper
Chops cloves of garlic, herbs, parsley, emulsifying disc whites
and then placed onto the spindle.
2 discs - (D) fine slicing and (H) coarse ham, small amounts of bread or French
bread for breadcrumbs, nuts (quantities Whipped cream Balloon whisk or Up to
slicing. The fine disc gives wafer thin emulsifying disc 500ml
slicing but the coarse disc gives food up to 80g) and prepares baby food.
sliced to about 2-3 mm thickness. Note: It is not able to grind coffee beans
or hard spices. Citrus Press Citrus juices Citrus press Up to 1 litre
Emulsifying disc
(Available as an additional accessory) Grinder Liquidiser Extra smooth Liquidiser jug 1.5 litre
For whisking egg whites, meringues (Available as an additional accessory) soups, sauces,
(2 to 7 egg whites) and whipped cream Grinds spices, pepper and dried
milkshakes, cocktails
(up to 0.5 litre). Making mayonnaise and fruits in seconds.
mousses. Note: for whipping egg French Fries disc Batters Liquidiser jug Up to 1.5 litre
whites the total time taken is about Easily cuts thin cut ‘American style’
11/2 - 2 minute instead of seconds. fries from potatoes. Crush ice Liquidiser jug 1
/4 full

Juice Extractor Juice * Juice extractor Up to 1 litre

INTELLIGENT CONTROLS for simple operation Mini Chopper Nuts, herbs, Mini chopper 80 g nuts
To perform any of the tasks shown opposite, just press the speed symbol indicated parsley, garlic etc
and the speed will be set automatically. You will find that on some of the tasks the
motor will gradually increase in speed during the processing (for liquidiser, whisk and Grinder Coriander, pepper, Grinder 140 g
metal blade). Once it has reached maximum speed the speed can then be manually cayenne pepper, dried
adjusted if required by pressing the + or - buttons (A8). dried fruit, apricots
and hard spices
Other tasks start on maximum speed (plastic kneader blade, grater disc) and some
tasks start on minimum speed (slicer disc and citrus press). The speed can be French Fries Potatoes and ** French fries Until bowl
manually adjusted at any time by pressing the + or - buttons (A8). vegetables disc is full
* Use the “plastic blade” symbol on the speed selector (A5) as there is no centrifugal juice extractor setting.
3 ** Use the “grater” symbol on the speed selector (A5) as there is no french fries setting. 4

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 SAFETY RECOMMENDATIONS ASSEMBLING AND DISMANTLING THE BOWL
• Always read the instructions for use • Only remove the accessories
carefully before using your when the appliance has come to
appliance for the first time: a complete stop.
This product has been designed for • Do not introduce any utensil (spoon, 1
domestic use only. The manufacturer spatula...) through the feeder tube.
accepts no responsibility, and the • Do not place any utensil containing
guarantee will not apply, for any metal in a microwave oven.
commercial use, inappropriate use or • Use the accessories one at a time.
failure to comply with the instructions. • Handle the metal blade and
• Do not leave the appliance within reach discs with great care: they are B3a
of children without supervision. Young extremely sharp.
children or severely disabled persons • You must remove the blades (D) and
must always be supervised when using spindle (C) before emptying the bowl of B3c
this appliance. its content.
• Check that the voltage rating of your • Empty the chopping bowl or liquidiser
appliance corresponds to that of your jug before detaching the handle.
household electrical wiring system. • Never touch the parts when they
• This appliance is manufactured to are moving.
conform to the Low Voltage Electrical • Do not run your appliance empty.
Equipment (Safety) Regulations 1989 • Do not allow long hair, scarves, ties etc.
and is designed to comply with BS to dangle over accessories during B3b
3456. It complies with the requirements operation.
B4a
of the EEC Directive (89/336/EEC). Any Never use or plug in your appliance if:
connection error will render the • Its power cord is faulty or damaged.
guarantee void. • The appliance has been dropped.
• Never leave your appliance to operate • It has visible damage or operating faults. FITTING DETACHABLE PARTS Fitting/Dismantling the bowl
unattended. In such cases, to avoid any danger, Assembling/Dismantling the bowl handle (B4) and the liquidiser jug
• Unplug your appliance as soon as you contact your Approved Service Centre (B3) - (diagram 1) handle (I4)
have finished using it (also in the event to have the appliance repaired, as The bowl can be used with the following For ease of cleaning and storage, the
of a power cut) and when you are special tools are required. accessories (depending on model): bowl handle (B4) and liquidiser jug
cleaning it. handle (I4) are detachable.
Blades (D), grating/slicing discs (E),
• Never use your appliance if it is not whisk (F), emulsifying disc (G), citrus • To fit the handle, position it against
working correctly or if it has been Using your appliance press (H), juice extractor (J). the lugs of the bowl/jug.
damaged. If this happens, contact an for the fist time • If not already in position, fit the rubber • Slide the handle upwards until
approved Moulinex Service Centre (see it clicks.
list in service booklet). seal (B3c) in the bottom of the bowl.
• Before using for the first time, wash all • To detach the handle, press the
• Do not place the appliance, the power accessory parts in warm, soapy water. Ensure that the thin lip of the seal
faces upwards. release button (B4a) or (I4a) and slide
cable or the plug under running water or Rinse and dry. the handle downwards.
in any other liquid. • Place the motor unit on a stable, flat, • Fit the drive (B3a).
• Do not allow the power cable to hang clean and dry surface.
down within reach of children. • Fit the nut (B3b) and tighten it to lock
• Plug the appliance in. the assembly.
• The power cable must never be close to • Speed selector (A5). Choose the setting
a heat source or resting on sharp edges. required (see table page 4, or recipe). • Dismantle the assembly for cleaning
• If the power cable or the plug are • Pulse (intermittent operation): press the after each use.
damaged, do not use the appliance. To “pulse” button (A9) - using a succession
avoid any risk, these must be replaced of pulses can give you better control
by an approved Moulinex Service Centre when preparing certain foods.
(see list in service booklet). • Stop: press the “O” button (A7).
• Do not use the appliance for juicing if • Before using the liquidiser drive (A2):
the filter holder on the juice extractor ensure that there is no accessory fitted
is damaged. on the bowl and accessory drive. (Note: Whether you are using the Liquidiser jug (l3) or the bowl (B3) you will
• For your own safety, use only Moulinex need to ensure that the respective handle and lid have been fitted correctly.)
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.
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 FUNCTIONS OF YOUR FOOD PROCESSOR
3
Usage and practical tips
2 You can blend up to 1 litre of soup or
stewed fruit in 20 sec.
Chopping
• For better control over the chopping,
use the “pulse” position (A9).
• 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
• Depending on the blade used, press the
“metal blade” or “plastic blade” symbol on
MIXING/BLENDING/CHOPPING/ the speed selector (A5). GRATING/SLICING/FRENCH FRIES - Usage and practical tips
KNEADING - (DIAGRAM 2) • When kneading, stop the appliance as soon (DIAGRAM 3)
as the pastry/dough starts to form a ball. • Cut the food into pieces
Accessories used Accessories used approximately 8cm high and a
• Bowl assembly (B), spindle (C) and You can:
• Bowl assembly (B), spindle (C) and maximum of 4cm width
blades (D): • knead up to 1.2 kg of pastry/dough (biscuit,
shortcrust, and bread) in approximately 60 sec. grating/slicing discs (E) • Push the food through the feeder
• Metal blade (D1) for mixing or chopping. tube using the pusher (B1).
• Plastic kneading blade (D2) for kneading • mix up to 1 litre of pancake, waffle batter,
etc. in 1min to 11/2 min. Fitting the Grating/Slicing/ • Press the “grating disc” or
or blending, pastry and cake making
French Fries Discs “slicing disc” symbol on the speed
Fitting the Bowl Cake Making selector (A5).
• When making cakes with “soft tub” • Press the release button (A4) to open
Press the release button (A4) to open the Liquidiser drive cover (A1). • For the French Fries disc use the
the Liquidiser drive cover (A1). margarine use it straight from the
refrigerator. To avoid over processing the “grating disc” symbol on the speed
• Fit the bowl (B3) on the Bowl • Fit the bowl (B3) on the Bowl
ingredients use the “pulse button” (A9) as selector (A5)
accessory drive (A3). accessory drive(A3).
the mixing times are very short, only • To stop the appliance press “O” (A7).
• Fit the spindle (C) on to the about 20 seconds. • Fit the required disc (E2) on to the
bowl drive (B3a). • If using butter or block margarine, it should disc holder (E1).
• Slide the metal blade (D1) or the plastic be left at room temperature to soften and • Fit the spindle (C) on the bowl drive The slicing/grating discs (depending
kneading blade (D2) onto the spindle cut it into 2cm pieces. Use the “plastic (B3a), then the disc holder (E1) on to on model):
(C), pushing it down to the bottom of kneader” setting on speed selector (A5) the spindle (C). • slice thickly (use disc H), slice thinly
the bowl. when mixing for up to about 40 seconds.
• Fit the lid (B2) on the bowl. (use disc D): potatoes, onions,
• Put the ingredients in the bowl. • Sponge type cakes are best made by the cucumbers, beetroot, apples, carrots,
‘all in one method’. Using the spatula, • Close the Liquidiser drive cover (A1).
• Fit the lid (B2) on the bowl. and cabbage...
scrape down any unmixed ingredients into You should hear a click.
• Close the Liquidiser drive cover (A1). the centre of the bowl and process for 5 • coarsely grate (use disc C), finely
You should hear an audible click. seconds. grate (use disc A): celery, potatoes,
Note: If the lid and handle are not • When adding ingredients such as dried fruit, carrots, cheeses...
correctly fitted on to the bowl, the nuts and cherries use the “pulse button”
appliance will not start. (A9) to avoid the ingredients being chopped
To unlock the blades (D) from the up into small pieces.
spindle (C): You can:
• Place the bowl assembly on a stable • Mix up to 1.5 kg of light cake mixture in
flat worktop. about 20 - 40 seconds.
• Carefully lift the blade (D) off the
spindle (C).
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 4a 4b 5

2
1

BEATING/WHISKING/EMULSIFYING - • slide the emulsifying disc on to SQUEEZING CITRUS FRUIT Usage and practical tips
(DIAGRAM 4A AND 4B) the spindle. (DIAGRAM 5) • Firmly hold one half of the citrus fruit
Accessories used (depending Then: - Place the ingredients in on the cone (H1).
on model) the bowl. Accessories used
• Press the “citrus press” symbol on
• Bowl (B3) and citrus press (H)
• Bowl assembly (B) and balloon whisk • Fit the lid (B2) on the bowl. the speed selector (A5) to start
(F) or • Close the Liquidiser drive cover (A1). the appliance.
Fitting the accessories for the
• Bowl assembly (B), emulsifying disc You should hear a click. • To stop the appliance press “O” (A7).
citrus press
(G) and spindle (C). Press the release button (A4) to open You can squeeze up to a litre of juice
the Liquidiser drive cover (A1). without emptying the bowl.
Usage and practical tips
Fitting the balloon whisk and • Press the “Whisk” symbol on speed • Fit the bowl (B3) on the Bowl
emulsifying disc accessories selector (A5) when using the balloon accessory drive (A3).
• Press the release button (A4) to open whisk (F) or emulsifying disc (G). • Fit the Citrus press spindle (H3) on
the Liquidiser drive cover (A1). • When whipping cream, manually the bowl accessory drive (B3a).
reduce to minimum speed as soon as • Fit the filter basket (H2) onto the
• Fit the bowl (B3) on the Bowl possible to avoid over processing.
accessory drive(A3). drive (H3).
Use the minus button (A8) for this.
• Fit the cone (H1) through the hole in
• Do not use the balloon whisk or the the strainer.
To use the balloon whisk (F): emulsifying disc to knead dough or to
mix cake mixtures, instead use the • Close the Liquidiser drive cover (A1).
• fit it on to the bowl drive (B3a). You should hear a click.
plastic kneading blade.
To use the emulsifying disc (G):
• You can prepare: mayonnaise,
• fit the spindle (C) on to the bowl drive sauces, egg whites (up to 7 eggs
(B3a). maximum), whipped cream
(up to 0.5 litre).

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 6 7

2
1

BLENDING/MIXING FINELY IN • You can add ingredients during EXTRACTING JUICE FROM FRUITS Usage and practical tips
THE LIQUIDISER (DIAGRAM 6) blending through the hole of the AND VEGETABLES (DIAGRAM 7) • Remove hard stones, thick peel (such
measuring cup (I1).
as kiwi) and hard cores from fruit
Accessory used • Do not fill the liquidiser jug with Accessories used before processing.
• Liquidiser jug (I) boiling liquid. Only use liquids or • Bowl (B3), spindle (C) and juice
• Insert the ingredients through the
food at simmering temperature extractor (J)
feeder tube and gently press with the
Fitting the Liquidiser Jug or below.
pusher (J1).
• Press the release button (A4) to open • Never use the blender to grind dry Fitting the accessories for
• Use the “metal blade” symbol on the
the Liquidiser drive cover (A1). ingredients (hazel nuts, almonds, Juice Extractor
speed selector (A5) when using the
• Place the ingredients in the liquidiser peanuts, sugar and spices etc.). Press the release button (A4) to open centrifugal juice extractor accessory.
jug (I3) and lock the lid by putting the • To remove the liquidiser jug from the the Liquidiser Drive cover (A1).
• To stop the appliance press “O” (A7).
tab on the lid under the handle (I2) on appliance, grasp it by the handle and • Place the bowl (B3) on the Bowl and
the jug. press the release button (A4). • Remove the pulp regularly from the
accessory drive (A3).
filter holder and clean the filter band.
• Before using the liquidiser drive • Place the spindle (C) on to the bowl
(A2) ensure that there is no You can: • Do not juice more than 250g of
drive (B3a).
accessory fitted on the bowl and ingredients at a time.
• prepare up to 1.5 litre of extra smooth • Slide the filter holder assembly
accessory drive. soup, sauces, stewed fruits, milk (J3+J4+J5) on to the spindle (C).
• Fit the liquidiser jug (I) on the shakes and cocktails.
• Fit the lid (J2) on the bowl.
Liquidiser drive (A2) (you will hear an • blend all types of batter (pancake,
audible click). fritters, waffles, Yorkshire pudding). • Close the Liquidiser drive cover (A1).
You should hear an audible click.
If the lid and handle are not fitted • crush ice. Fill no more than
correctly onto the jug, the appliance a 1/4 full and add 1 tablespoon of
will not start. cold water.
Usage and practical tips
• For better control over the blending,
use the “pulse” position (A9).
Alternatively use the “liquidiser”
symbol on the speed selector (A5).
To stop the appliance press “O” (A7).

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 CLEANING
8
• Unplug the appliance. • Alternatively, to wash and dry the
• To make cleaning easier, rinse the accessories, pour some hot water
accessories straight after use. containing a few drops of washing
up liquid into the mixer bowl or
• The bowl, liquidiser jug and their lids liquidiser jug. Close the lid. Operate in
and handles are all dishwasher safe. short bursts by using the pulse button
For ease of cleaning the handles several times. Unplug the appliance.
are detachable. Rinse the accessory, bowl or jug
Do not put the rubber seal in a under running water and leave to dry.
dishwasher. Clean it separately using • For ease of cleaning and storage, the
warm water and washing up liquid. bowl handle (B4) and the liquidiser jug
When refiitting the rubber seal, ensure handle (I4) are detachable (and dish
that the thin lip faces upwards. washer safe).
• The accessories are all dishwasher • Over time the strong coloured natural
safe, except for the balloon whisk (F). juices from food such as carrots and
All other accessories can be cleaned beetroot may stain the plastic parts –
in the dishwasher (upper shelf only). this is normal. These parts may be
For ease of cleaning, the accessories cleaned by soaking in mild bleach
can be placed in the storage basket (non abrasive) straight after use, or
(N) and then put in the dishwasher. alternatively you can gently rub these
FINELY CHOPPING SMALL With the mini-chopper you can: • To clean the balloon whisk (F) carefully parts (taking extra care with any
QUANTITIES (DIAGRAM 8) detach the whisk drive (F1) from the blades) with a cloth dipped in cooking
• chop in seconds: garlic cloves, herbs, whisk (F2) by gently pulling them apart.
parsley, dried fruits, bread, ham,... oil and then wash as normal.
Accessory used The whisk drive (F1) should NOT be • Do not submerge the motor unit (A)
• prepare baby foods. submerged in water and should be
(Depending on model) or the balloon whisk drive (F1) in
• Maximum quantity of dried foods cleaned carefully using warm water and water or place near running water.
• Mini-chopper (K), Grinder (L)
(hazelnuts, almonds...): 80 g. washing up liquid. The whisk (F2) can Wipe the motor unit with a damp
be submerged in warm water containing cloth, clean the balloon whisk as
This mini-chopper is not designed to
Fitting the Mini-chopper or Grinder washing up liquid and can be cleaned instructed opposite.
take hard ingredients such as coffee
• Press the release button (A4) to open using a cloth or washing up brush.
beans and hard spices. • The blades on the accessories
the Liquidiser drive cover (A1). Important: Do not allow water to run
into the drive section on the top of the are very sharp. Always handle
• Put the ingredients in the bowl (K2 Usage and practical tips for with care.
or L), and lock the lid (K1 or L) on balloon whisk.
the grinder
the bowl. With the grinder you can:
• Fit the accessory on the Liquidiser • grind in seconds: coriander, pepper, STORAGE
drive (A2) (You will hear an Cayenne pepper, dried apricots...
audible click). Your Odacio food processor has: • Cord storage is incorporated in the
• Quantity / Maximum time for dried
If the lid is not fitted correctly, the apricots: 140 g / 10 sec. • a storage basket (N) that fits inside motor unit: store the supply flex and
appliance will not start. the bowl assembly (B). You can store adjust it to the required length by
• The grinder is not suitable for pushing or pulling it out of the base.
coffee beans. the grating/slicing/french fries disc
Usage and practical tips for the (E2), the disc holder (E1), the metal
mini chopper • Press the “booster” button (A6) to blade (D1) as well as the spindle (C).
• Press the “mini chopper” symbol on process food. Releasing pressure on
the speed selector (A5). the button stops the appliance.
• “Auto pulse” means the food is To remove the accessory from the
automatically processed in short appliance, press the release button (A4).
bursts to ensure the best results.
• To stop the appliance press “O” (A7).

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 Recipes and Useful Notes
Soups, Starters and • In the following recipes, the
Vegetable Accompaniments conversions for Metric and
Imperial are approximate.
16-18 Please do not mix the two
systems and follow either
Metric or Imperial measures.
• All spoon measures are level,
Main Courses unless stated otherwise.
19-21 • Eggs used in recipes are
medium size, unless stated
otherwise.

Desserts
• Processing times are for the
quantities stated in the Soups, Starters &
recipes. For larger or smaller
22-23
quantities adjust the time
accordingly.
Vegetable Accompaniments
• The cooking times and
temperatures stated in the FARMHOUSE VEGETABLE SOUP Serves 6
Mayonnaise and Dressings recipes are only a guide.
If using a fan oven the times 2 small potatoes • 2 small carrots • 1 turnip • 1 leek (white part only) •
24 1 onion • a small stick of celery • a few sprigs fresh parsley • 1 litre chicken
and temperature may need
or vegetable stock • salt and freshly ground black pepper
adjusting as advised in the
manufacturer’s instructions. Peel and dice the vegetables. In a large saucepan add the parsley, salt and pepper
If you have adapted the plus the stock. Simmer for 30 minutes. Once cooked, pour the cooked vegetables
Cakes, Scones & Biscuits recipe in any way, you may and stock into the liquidiser. Process for 30 seconds. Serve the soup immediately
also need to adjust the with chunks of crusty bread.
25-27
cooking time.
• The recipes in this book have CREAM OF ASPARAGUS SOUP Serves 6
been devised specifically for 2 x 411 g can asparagus spears or cut asparagus • 250 ml chicken stock 200
use in your Odacio 3. If the ml single cream • 2 egg yolks • salt and pepper • 1 tbsp chopped chives
Pastry, Batters & Bread recipes are prepared in a food
processor other than this, the Drain the asparagus. If using whole spears, cut into 3 or 4 cm long pieces. Pour the
28-29
processing times and results liquid from the asparagus into the liquidiser. Add the cut asparagus, the cream,
may vary considerably. egg yolks, stock, salt and pepper. Process 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. Serve immediately and garnish with finely chopped chives.
Drinks
Cook’s note: These timings are for a 800W microwave oven. For different wattage
30 ovens, adjust cooking time accordingly.

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 SALMON TERRINE Serves 8 DAUPHINOISE POTATOES Serves 6

300 g (11 oz) salmon fillet • 350 g (12 oz) cod fillet • 1 onion • 25 g (1 oz) 1 kg (21/4 lb) old non-waxy potatoes, small size • 100 g (4 oz) Gruyère cheese •
butter 1 tbsp vegetable oil • 50 ml (2 fl oz) dry white wine • 3 whole eggs • 3 egg yolks • 284 ml carton single cream • 250 ml (9 fl oz) milk • pinch of
150 ml (1/4 pt) crème fraîche • 3 tbsp tomato purée • salt and pepper • ground nutmeg • salt and pepper • 1 clove of garlic, peeled (optional) •
cayenne pepper butter for greasing
Chop the onion in the bowl fitted with the metal blade. Gently fry the onion in the Use the fine grating disc (A) and grate the cheese. Set aside. Peel the potatoes
butter and oil until softened. Add the white wine and simmer rapidly until the liquid is and trim to fit the feed feed tube. Use the coarse slicing disc (H) and slice the
reduced and cooked away. Cut the fish into 3 cm (1 in) pieces, place in the bowl potatoes. Do not leave in water and use straight away. Grease a shallow ovenproof
with metal blade and chop up for 20 seconds. Add the eggs, crème fraîche, dish with butter and rub with a garlic clove. Fill the dish with potatoes. For a neater
tomato purée, onion, salt, pepper and a pinch of Cayenne pepper. Process for 50 finish overlap the top layer of potatoes in rows. Clean the bowl and fit the whisk.
seconds. Grease a rectangular terrine mould (24 cm x 9 cm). Pour in the mixture. Add the egg yolks, cream, milk, nutmeg, salt and pepper. Process for 1 minute.
Stand in a roasting tin and pour in boiling water to come halfway up the sides. Cover Pour this mixture over the potatoes.
with buttered foil and bake in a preheated oven at 180°C/350°F (Fan oven 170°C),
Bake in a preheated oven at 200°C/400°F (Fan oven 190°F), Gas mark 6 for 45 – 60
Gas mark 4 for about 1 hour. Leave to cool before turning out. Serve cold in slices,
minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking,
with a green salad accompanied by hot toast.
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.
COUNTRY PÂTÉ Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to
1 small garlic clove, peeled (optional) • 1 small onion, peeled and quartered 450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac
• 25 g (1 oz) butter or margarine • 100 g (4 oz) unsmoked streaky bacon in layers, making sure the potatoes are on the top and bottom.
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
COURGETTE AND CHEESE BAKE Serves 4-6
ground black pepper • 1 beaten egg Serves 4 for lunch or 6 as a main course accompaniment.
Use the metal blade. Process the garlic and onion for about 10 seconds until finely 1 kg (21/4 lb) courgettes • 100 g (4oz) Gruyère cheese • 250 ml (9 fl oz)
chopped. Melt the butter in a saucepan, add the onions and cook, without double cream or crème fraiche • 3 eggs • salt and pepper • grated nutmeg
colouring, until softened. Add the alcohol and increase the heat, allowing the liquor • butter for greasing
to reduce until almost dry. Leave to cool.
Wash the courgettes but do not peel. Use the coarse slicing disc (H) and cut the
Trim and dice the liver. Cut the bacon and pork into 2.5 cm (1 in) pieces. Process courgettes. Blanch in boiling, salted water for 5 min. Drain well and place in
the bacon, liver and pork for 15 – 20 seconds until chopped to your preferred buttered ovenproof dish. Use the fine grating disc (A) and grate the cheese. Set
consistency. Remove the metal blade. Add the onions, parsley, cream, mixed herbs, aside. Fit the wire whisk in the bowl and mix the eggs, cream or crème fraiche,
all spice, salt, pepper and, lastly, the beaten egg. Mix with a wooden spoon. salt, pepper and a pinch of nutmeg. Process for 30 seconds. Remove the whisk
Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture and stir the grated cheese into the egg mixture. Pour the mixture over the
down and cover with buttered foil. Stand in a roasting tin and pour in boiling water courgettes and make sure they are all covered. Bake in a preheated oven at
to come halfway up the sides. Bake in a preheated oven at 180°C/350°F (Fan oven 230°C/450°F (Fan oven 220°C), Gas mark 8 for about 15 minutes. If the top
170°C), Gas mark 4 for 11/2 - 13/4 hours. Top up with more boiling water, if browns too quickly cover with foil. Ideal served on its own for a light lunch or to
necessary. Leave to cool in the tin for 30 minutes. Cover with a piece of foil, then accompany a main course.
place a weight on top of the cooked pâté and chill overnight in the refrigerator. Turn
out and serve cut in slices with crusty bread and a mixed salad.

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 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, drop the bread through feed tube and
process. Set aside. Chop the mushrooms using the metal blade. 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. Fry until lightly cooked
and set aside. In the Odacio bowl mix the mushrooms, bacon, breadcrumbs, grated
cheese, mixed herbs and egg yolk 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 190°C/375°F (Fan oven
180°C), Gas mark 5 for 50 minutes or until the chicken is cooked through. Serve
garnished with watercress.

Main Courses PERFECT PIZZA 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
SALMON AND VEGETABLE FLAN Serves 6 water, 2 parts cold water) • 15 ml (1 tbsp) olive oil

For the pastry For the topping

250 g (9 oz) plain flour • 125 g (41/2 oz) block margarine, straight from the 200 g (8 oz) fresh flavoursome tomatoes • dried oregano • 100 g (4 oz) sliced
fridge • 4 tbsp cold water • 1 pinch of salt 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
For the filling black pepper
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) Fit the fine grating disc (A) and grate the cheese. Set aside. Place the flour, yeast,
milk • 200 ml (7 fl oz) crème fraiche • pinch of paprika • salt and pepper salt and sugar in the bowl with the plastic kneader. Mix for a few seconds. With
the machine running, pour the warm water and olive oil through the feed feed tube
Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the plastic and process for about 30 seconds until the dough forms a ball. On a lightly floured
kneader. Process for about 10-15 seconds until the mixture resembles fine surface knead lightly into a smooth ball, then roll out to a 28 cm (11 in) circle. Place
breadcrumbs. With the machine running add the water through the feed tube and on a lightly greased baking sheet. Cover.
process 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 Blanch the tomatoes in boiling water for 2 minutes, drain and peel. Deseed and
fridge. Roll out the pastry on a lightly floured surface and line a shallow 30 cm (12 in) roughly chop the flesh. Heat the olive oil in a pan and gently fry the mushrooms and
loose based flan tin. Prick the base, line with greaseproof paper and baking beans. garlic until slightly brown. Season with ground black pepper. Cover the pizza base
Bake blind in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for with the tomatoes and sprinkle over the oregano. Top with the salami and grated
20 minutes. Remove the paper and beans. cheese, followed by the mushrooms and finally the olives. Drizzle with a little olive oil.
Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for about
Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the 15 – 20 minutes or until crisp. Serve immediately with a green salad.
coarse grating disc (C). 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, crème fraiche, paprika,
salt and pepper in the bowl fitted with the whisk. Process for 30 seconds. Pour the
mixture over the vegetables. Return to the oven and bake for about a further
30 – 35 minutes. Serve hot.
Try this: If preferred you can use half block margarine and half lard for pastry with a
short texture.
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 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 purée • 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.
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
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 for 15-20 seconds. Melt the butter in a large pan. Cook
Desserts
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 purée, basil leaves and
TIRAMISU Serves 5-6
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 30 200 ml (7 fl oz) hot water • 3 tbsp instant coffee • 5 tbsp Marsala or rum •
minutes. Purée the tomatoes in the liquidiser until smooth. Reheat and adjust the 36 sponge fingers (1 x 200 g packet) • 3 eggs, separated • 250 g (9 oz)
thickness, if necessary. Makes about 600ml Mascarpone cheese • 30 g (1 oz) caster sugar • cocoa powder
(1 pint) of sauce.
Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool.
Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato Soak the sponge fingers in the coffee and alcohol mixture and use one third of them
sauce to cover them. Top with the diced goats cheese and bake in a preheated in the bottom of a 17cm (61/2 inch) soufflé dish. Beat the egg yolks, caster sugar and
oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 30 minutes until Mascarpone in the bowl fitted with the whisk. Process for 1 minute. Pour the
piping hot. Serve with bread and salad. Makes about 20 meatballs. mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg whites for
11/2 minutes with the whisk until stiff. Gently fold the egg whites into the egg mix
Try this: Served the cooked meatballs on a bed of spaghetti with the
until well mixed. Pour one-third of it over the sponge fingers. Add a second layer of
hot tomato sauce.
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.
Cook’s 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 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.

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 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 for 8 minutes until stiff. Place 8
spoonfuls of mixture onto two baking sheets, lined with non-stick baking parchment,
and shape into 10 cm (4 in) circles. Bake in a preheated oven at 110°C/225°F (Fan
oven 100°C), 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.
Cook’s 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

For the choux pastry:
Serves 5 - 6
Mayonnaise and dressings
75 g (3 oz) butter • 225 ml (71/2 fl oz) water • 110 g (4 oz) plain flour • 3 eggs,
medium size
MAYONNAISE Makes about 300 ml (1/2 pint)
For the filling:
284 ml (10 fl oz) tub whipping cream, whipped 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
For the toffee sauce:
115 g (4 oz) cream toffees • 75 ml (5 tbsp) double cream • 50 g (2 oz) All the ingredients should be at room temperature and not too cold. Fit the whisk.
toasted flaked almonds, for decoration Add the egg yolk, mustard, vinegar, salt and pepper. Process until well blended
then, without stopping the machine, very slowly pour the oil through the feeder tube.
Melt the butter and water in a saucepan. When the mixture is boiling, remove from
Process until the mayonnaise is thick enough, after about 30 seconds. Adjust the
the heat and add the flour in one go. Beat with a wooden spoon until smooth and
seasoning.
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, add the eggs one Try this: For Garlic Mayonnaise add 2 crushed cloves of garlic, or more if you
at a time through the feed tube, then process for another 1 minute. prefer, with the egg yolks.
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 VINAIGRETTE DRESSING Makes about 300 ml (1/2 pint)
batches in a preheated oven at 220°C/425°F, 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 150 ml (1/4 pt) olive oil • 150 ml (1/4 pt) sunflower or groundnut oil • 75 ml (5
hole in the base to release any steam. Leave to cool. 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
Fill the cooled choux puffs with the whipped cream. black pepper
Prepare the toffee sauce at the last minute so it can be served warm. In a Fit the metal blade. Add all the ingredients and process for 10 -15 seconds. Add
saucepan melt the toffees on a low heat, stirring all the time. When half melted, some chopped fresh herbs for a fuller flavour. Store in a glass jar in the refrigerator
add the double cream and keep mixing until all the toffees have melted. Pile the for up to two weeks. Shake well just before use.
profiteroles in individual dishes, pour over the warm sauce and sprinkle over the
toasted flaked almonds.

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 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 crème fraiche • jar of smooth
apple sauce or puréed 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. Set aside and clean the bowl.
Use the plastic kneader and place the fat, sugar, eggs, flour, spices, ground
almonds and vanilla extract in the bowl. Process for about 15-20 seconds (for soft
tub margarine process using the “pulse” button). Add the chopped apple and
process using Pulse in short bursts until mixed. Divide the mixture between the tins
Cakes, scones & biscuits 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 180°C/350°F (Fan oven
170°C), 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
CHOCOLATE HEAVEN CUPCAKES Makes 12 crème fraiche. Best eaten on the day of making.

125g (4 oz) soft tub margarine or softened unsalted butter • 125 g (4 oz) For a Victoria Sandwich Cake, use 225 g (8 oz) soft margarine or softened butter,
caster sugar • 2 large eggs • 125 g (4 oz) self raising flour • 1 level tsp 225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon
baking powder • 1/2 teaspoon vanilla extract • about 2 tbsp milk vanilla extract. Use the plastic kneader and process for about 15-20 seconds (for
soft tub margarine process using the “pulse” button). Divide between 2 x 20 cm
For the chocolate topping (8 in) sandwich tins and bake as instructed above. Fill with jam and vanilla
175 g (6 oz) Belgian milk chocolate • 75 g (3 oz) coarsely grated white buttercream icing.
chocolate or milk chocolate curls
For a Chocolate Cake, use the Victoria Sandwich recipe and substitute 225 g
Line a 12 hole muffin tin with muffin cases. Use the plastic kneader and add the (8 oz) self raising flour with 210 g (71/2 oz) self raising flour and 15 g (1/2 oz) sieved
margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla cocoa powder. Fill with chocolate or vanilla buttercream icing.
extract. Process for 15-20 seconds until well blended (for soft tub margarine
process using the “pulse” button). Add sufficient milk down the feed tube to make a
soft, dropping consistency. Using a tablespoon, divide the mixture evenly between FARMHOUSE FRUIT CAKE Makes a 20 cm (8 inch) cake
the 12 muffin cases. Bake in a preheated oven at 180°C/350°F (Fan oven 170°C),
Gas mark 4 for 15 – 20 min or until firm to the touch. Leave to cool on a wire rack. 150 g (5 oz) 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
Break up the chocolate and melt in a microwave or in a bowl over a pan of grated rind of 1 orange • 2 tbsp juice from orange • 2 tbsp milk • 250 g
simmering water. Coat the top of each cupcake with the melted chocolate and (9 oz) mixed dried fruit
sprinkle over the white grated chocolate or chocolate curls. Leave to set
before serving. 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,
Try this: Instead of chocolate, top with glacé icing or use packet instant royal icing, in the bowl with the plastic kneader. Process for 15-20 seconds (for soft tub
then decorate with glacé cherries, small sweets or cake decorations. margarine process using the “pulse” button). 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 150°C/300°F (Fan oven
140°C), 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.
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 ALMOND SHORTBREAD BISCUITS Makes about 16

50g (2 oz) caster sugar • 120g (4 / oz) plain flour • 85g (3oz) ground
1 2

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 for 10 seconds until the mixture is like fine
breadcrumbs. Add the egg yolk and process 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 180°C/350°F (Fan oven 170°C), 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 ( / tsp) cream of tartar • 2.5 ml (1/2 tsp)
1 2

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
Pastry, batters and bread
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 for 10-15 PANCAKE BATTER Makes about 20 large pancakes
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, 4 eggs • 750 ml (11/4 pt) milk • 100 ml (7 tbsp) sunflower oil • 40 g (11/2 oz)
and process for a few seconds until it binds together. Take care not to over process. caster sugar • pinch of salt • 375 g (13 oz) plain flour
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 Place the eggs, milk, oil, sugar, and salt in the liquidiser. Remove the stopper from
on a greased baking tray and brush the tops with milk. Bake in a preheated oven at the lid. Blend for a few seconds. With the machine still running, spoon the flour
200°C/400°F (Fan oven 190°C), Gas mark 6 for about 10-15 minutes until risen and through the hole in the lid and process for 11/2 minutes. Stop and scrape down the
golden brown. Leave to cool. sides with a spatula if necessary. Leave the batter to stand for at least an hour
To whip the cream, fit the whisk in the bowl. Add the cream and sugar. Process but before cooking the pancakes.
manually reduce the speed to minimum as soon as possible to prevent over
processing. Process for about 1 minute but frequently check on the consistency to Try this: For Yorkshire pudding batter or a smaller quantity of pancake batter, place
avoid over whipping. Serve the scones split and buttered with whipped cream 1 egg and 300ml (1/2 pt) milk in the liquidiser. Process for 20 seconds. With the
and jam. machine still running, spoon 100g (4 oz) plain flour through the hole in the lid and
process until well mixed. Leave the batter to stand for 1 hour. After standing the
Try this: Add 25 g (1 oz) glace cherries and 1 teaspoon ground ginger to the dry consistency may thicken and need adjusting with more liquid.
ingredients to make Cherry and Ginger Scones.
For a Coating or Fritter batter prepare in the same way as the Yorkshire pudding
For Cheese Scones omit the sugar and add 50 (2 oz) mature cheddar cheese
batter but only use 150 ml (1/4 pt) milk instead of 300 ml. When making fritters a
grated using the fine grating disc (H) plus a pinch of dry mustard powder.
lighter texture batter can be obtained by using beer, lager or cider instead of milk.

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 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. 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 220°C/425°F (Fan oven 210°C), Gas mark 7 for 15 - 20
minutes for rolls. For the loaf, bake for 20 minutes and then reduce to 180°C/350°F
Drinks
(Fan oven 170°C), 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. STRAWBERRY SMOOTHIE Serves 4
Try this: For Wholemeal Bread use strong wholemeal bread flour, or half strong 300 g (11 oz) fresh strawberries, hulled • 600 ml (1 pt) chilled milk • 20 ml
wholemeal bread flour and half strong white bread flour, plus increase the warm (4 teaspoon) icing sugar - add more if the strawberries lack sweetness •
water to 325 ml (11 fl oz). For Brown Bread use the same quantities in the recipe 4 scoops vanilla ice-cream
above, but substitute strong brown bread flour for strong white bread flour.
Place all the ingredients in the liquidiser and process for 1 minute. Serve
immediately in tall glasses, decorate with one or two whole fresh strawberries
SHORTCRUST PASTRY threaded onto a cocktail stick.
For 350 g of pastry 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
200g (8 oz) plain flour • 50 g (2 oz) block margarine, straight from the fridge ripeness of the bananas. Process for 1 minute.
• 50 g (2 oz) lard, straight from the fridge • 5 ml (1 tsp) salt • about 50 ml
(3 tbsp) cold water For a Chocolate Milkshake use 500 ml (18 fl oz) chilled milk, 2 tablespoons
drinking chocolate and 2 scoops vanilla ice-cream. Process for 1 minute.
Fit the plastic kneader. Put the flour and salt in the bowl. Process for a few
seconds to mix. Cut the fat into pieces and add to the bowl. Process for about 15
seconds until the mixture resembles fine breadcrumbs. Pour the water through the SUMMER COCKTAIL Serves 4-6
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 1 banana • 2 slices fresh pineapple • 10 strawberries or 10 raspberries •
in cling film or foil, and chill for at least 30 minutes before using. Use to make pies, 2 ice cubes • 1 tbsp caster sugar • 300 ml (1/2 pt) orange juice • 2 glasses of
flans, fruit tarts and jam tarts. chilled sparkling water
Try this: If preferred you can use 100 g (4 oz) block margarine instead of Place all the ingredients in the liquidiser, except the sparkling water. Blend for 30
margarine and lard. seconds. Add the sparkling water and process for 1 minute.
Serve immediately.

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