Philips HR7758 - Manual (Page 28)

ENGLISH 28
B Shred the cheese with the coarse shredding disc.
Puree the broccoli with the boiled potatoes and
some of the cooking liquid of the broccoli. Put the
broccoli puree and the remaining liquid and stock
cubes into a measuring beaker and fill it up to
750ml.Transfer the soup to a pan and bring it to
the boil while stirring. Stir in the cheese and
season with curry, salt, pepper and nutmeg and
add the cream.
Pizza
Ingredients for the dough:
- 400g flour
- 1/2 tsp salt
- 20g fresh yeast or 1.5 sachets dried yeast
- 2 tbsp oil
- approx. 240ml water (35cC)
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 on 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 food
processing bowl. Put all the ingredients in the food
processing bowl and press the
¨ button to start
the kneading process. Let the appliance run for
approx. 1 minute 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 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 tbsp flour
- 1 tsp coriander
- salt and pepper
- 2 large potatoes (about 300 g)
- 100g winter carrots
- 150g celery
- 50g sunflower seeds or 2 tbsp corn from the
cob
- oil to fry