Philips HR7755 - Manual (Page 23)

ENGLISH 23
For the topping:
- 300ml sieved tomatoes (tinned)
- 1 tsp mixed Italian herbs (dried or fresh)
- 1 onion
- 2 cloves garlic
- salt and pepper
- sugar
Ingredients to be spread over the sauce:
- olives, salami, artichokes, mushrooms, anchovies,
Mozzarella cheese, peppers, grated mature
cheese and olive oil according to taste.
B Place the kneading accessory in the bowl. Put all
the ingredients in the bowl and set the speed
control to maximum speed (position 2). Knead the
dough for approx. 90 seconds until a smooth ball
has formed. Put the dough in a separate bowl,
cover it with a damp cloth and leave it to rise for
about 30 minutes.
B Chop the onions and garlic with the metal blade
in the food processing bowl and fry them in a pan
until they are transparent. Add the sieved
tomatoes and the herbs and simmer for about
10 minutes. Season to taste with salt, pepper and
sugar. Allow the sauce to cool down.
B Heat the oven to 250cC.
B Roll the dough out on a floured worktop and
make two round shapes. Place the dough shapes
on a greased baking tray. Spread the topping on
the pizza, leaving the edges free. Spread with the
desired ingredients, scatter some grated cheese
over the pizza and drip some olive oil over it.
B Bake the pizzas for 12 to 15 minutes.
Vegetable and potato fry
Ingredients:
- 1 egg
- 50ml milk
- 1 tbs flour
- 1 tsp coriander
- salt and pepper
- 2 large potatoes (about 300g)
- 100g carrots
- 150g celery
- 50g sunflower seeds or 2 tbs corn from the
cob
- oil to fry
B Using the metal blade, mix the egg, milk, flour,
coriander, salt and pepper.
B Shred the peeled potatoes, the scraped carrots
and the cleaned celery with the shredding insert
and add to the egg mixture. Stir the vegetables,
the egg mixture and the sunflower seeds or corn
from the cob together in a bowl.
B Heat the oil in a frying pan and fry 8 flat patties
on both sides until they are golden brown. Allow to
drain on kitchen paper.
B Cooking time: 3-4 minutes.
Bread (white)
Ingredients:
- 500g bread flour
- 15g soft butter or margarine
- 25g fresh yeast or 20g dried yeast
- 260ml water
- 10g salt
- 10g sugar