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10
Carrot soup with cumin:
Ingredients:
– 280 g carrots, cut into cube of 15 mm x 15 mm
– 420 ml of water
– 1 teaspoon cumin
– Salt and pepper
• Put the carrot pieces in the glass jar and add the water. Mix in max speed for 2 minutes
maximum. Turn off the appliance. Pour the mixture into a saucepan, add the cumin and cook
for about 30 min. You can add water during cooking for a thinner soup. Salt and pepper
according your taste.
VEGETABLES
Gratin dauphinois (serves 4)
• In the processor, fitted with the drive (c) and the disc A, grate 70 g of gruyere cheese. Set aside. Peel
700 g of potatoes and slice them into the processor bowl, fitted with the drive (c) and the disc D.
• Arrange the slices of potato in a gratin dish, which has been buttered and rubbed with a clove
of garlic.
• Into the bowl, fitted with the blade, put 2 egg yolks, 200 ml of milk, 150 ml of single cream,
salt, pepper and grated nutmeg. Liquidise for 1 minute.
• Pour this mixture over the potatoes.
• Sprinkle with grated gruyere and a few knobs of butter.
• Put in the oven at 210°C (425°F/ gas mark 7) for 1 hour.
COCKTAIL
Raspberry milk shake (serves 2)
• 1/2 litre of full cream milk, 150 g of raspberries, 1/2 yoghurt, 30 g of granulated sugar.
• Place all the ingredients in the bowl fitted with the blade, put the blender system in place
and lock the lid.
• Mix for 20 seconds.
DESSERTS
Yoghurt gateau (serves 6 to 8)
• 1 pot of plain yoghurt (use as measure), 2 pots of granulated sugar, 3 pots of flour, 1/2 pot of
oil, 3 eggs, 1 sachet of yeast.
• Put all the ingredients into the bowl fitted with the blade.
• Run the processor for 2 minutes.The mixture should be nice and smooth.
• Pour the mixture into a sandwich tin and put in the oven at 180°C (400°F/gas mark 6) for
50 minutes.
Pound cake (serves 4 to 6)
• Into the bowl, fitted with the blade, put 150 g of flour, 1/2 sachet of yeast, 150 g of butter
and 3 eggs.
• Run the processor for 2 minutes. Pour into a buttered and floured cake tin.
• Cook in the oven at 180°C (400°F/gas mark 6) for 55 minutes.
Crème chantilly (serves 6 to 8)
• 250 ml of well chilled whipping cream, 50 g of icing sugar.
• Into the bowl fitted with the emulsifier, put the cream and the icing sugar. Lock the lid. Run
the processor for 1 minute.
Whipped egg whites
• Into the bowl, fitted with the emulsifier, put 2 to 4 egg whites and a pinch of salt. Lock the cover.
• Run the processor until the whites stand in peaks. Remember to leave the pusher out of the
feed tube so that the egg whites can be aerated.
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