Moulinex Odacio 3 DFC1 - Manual (Page 15)

ALMOND SHORTBREAD BISCUITS Makes about 16
50g (2 oz) caster sugar • 120g (4 1 / 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 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 ( 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 200°C/400°F (Fan oven 190°C), 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.
Pastry, batters and bread
PANCAKE BATTER Makes about 20 large pancakes
4 eggs • 750 ml (1 1 / 4 pt) milk • 100 ml (7 tbsp) sunflower oil • 40 g (1 1 / 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 1
1 / 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.
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