Operation Manual
3534
1. Preheat your oven to 180 °C (gas mark 4).
2. Fit the 2-mm grater disc in the midi bowl and grate the cheese. Set aside.
3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham.
4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds.
5. Press STOP and scrape. Via the opening, add the hot milk and olive oil while the
processor is still running. Scrape the flour off the bowl walls using the spatula provided.
Stir in the baking powder, olives, cheese, ham, salt and pepper. Pulse 2-3 times to
combine thoroughly.
6. Transfer the mixture to a buttered cake tin.
7. Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a
skewer. If it comes out clean, the cake is ready.
8. Allow the cake to cool in the oven with the door ajar. Turn out and serve.
Chef’s tip: you can use any flavours you like – the only limit is your imagination!
Ham and olive cake
Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin
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SAUCES & APPETIZERS
Cake mixture
150g plain flour
100g gruyère cheese
125ml hot milk
100ml olive oil
3 eggs
1 tbsp baking powder
1 cake
Flavouring
200g cooked ham
75g pitted green olives
Salt & pepper
R2
1. Cut the ham into large pieces and put in the mini bowl. Pulse 4-5 times or until it is
finely chopped.
2. Add the cream and mustard.
3. Pulse 4 times, and hey presto!
Chef’s tip: especially good with carrot or courgette sticks and cauliflower florets.
1. Peel and quarter the onion and place in the mini bowl. Pulse 3 times.
2. Halve the avocados, discard the stones, scoop out the flesh and cut into large pieces.
Switch your food processor on and add the avocado to the onion via the feedtube,
together with the lime juice, cream, a few drops of Tabasco
®
and a dash of olive oil.
3. Blend for about 1 minute to achieve a smooth purée. Season according to taste.
Chef’s tip: as a finishing touch, add some finely diced tomato.
Dijon dip
Guacamole
Preparation: 5 min
Preparation: 5 min
2 ripe avocados
1 tbsp thick crème fraîche
1 small onion (or spring onion)
Juice of 1 lime
Tabasco
®
Olive oil
Salt & pepper
2 slices cooked ham
2 tbsp thick crème frâiche
1 tsp whole-grain mustard
1 bowl1 bowl