Operation Manual

66
1. Wash the vegetables and peel the carrots and onions.
2. Grate the carrots, courgettes and turnips in the midi bowl using the 4-mm
grater disc. Set aside.
3. Replace the grater disc with the 4-mm slicing disc. Slice the pepper and onions.
Set aside.
4. Break the eggs into the main bowl fitted with the metal blade. Add the snipped
chives, cream and nutmeg. Season with salt and pepper. Blend for 30 seconds.
5. Butter the tart tin (or cassolettes) and arrange the vegetables on the bottom.
Top with the egg mixture. Add the halved cherry tomatoes and scatter with
thyme.
6. Bake for the amount of time indicated in the table in an oven preheated to 180 °C
(gas mark 4).
Chef’s tip: this starter is delicious served with a garlic sauce.
Switch your processor on and drop two garlic cloves (peeled) into the mini bowl.
Open the machine, scrape the garlic off the bowl walls with the spatula and add
1 tsp smooth mustard. Switch the processor back on and trickle in 150 ml olive oil
via the feed tube. Season to taste and add the juice of ½ lemon. This veg bake
is best eaten warm, accompanied by the garlic sauce and a green salad with a
walnut-oil dressing.
1. Make the mayonnaise according to the recipe on p. 28, halving the amounts.
2. Wash the vegetables, peel the onions and carrots. Grate the carrots in the midi bowl
with the 2-mm grater disc. Set aside.
3. Replace the grater disc with the 4-m slicing disc. Slice the cabbage and onions.
4. Transfer the vegetables to a mixing bowl. Add the mayonnaise, vinegar, mustard,
salt, pepper and sugar.
5. Check the seasoning.
6. Stir well and keep in the fridge till ready to serve.
Chef’s tips: for a sweet-and-sour starter, add raisins. For extra crunch, scatter with
walnuts just before serving.
Spring vegetable clafoutis Coleslaw
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
20 min 20 min 30 min 30 min
BAKING
40 min 40 min 50 min 50 min
EQUIPMENT
Small cassolettes Tart tin Ø 26-30 cm
Eggs
1234
Crème fraîche
160ml 320ml 500ml 650ml
Courgettes
1
/2
3
/4 11½
Carrots
1
/2
3
/4 11½
Turnips
11½2 3
Red pepper
1
/4
1
/3 ½1
Onions
1
/2
1
/2 11½
Cherry tomatoes
35810
Chives
2346
Thyme sprigs
1122
Pinches ground nutmeg
1234
Salt & pepper
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 10 min 10 min 10 min 10 min
Head white cabbage
1
/6
1
/4
1
/2 1
Onions
1
/4
1
/2 11½
Carrots
2346
Strong mustard
½ tsp 1 tsp 1½ tsp 2 tsp
Mayonnaise
2 tbsp 4 tbsp 6 tbsp 8 tbsp
White wine vinegar
½ tbsp 1 tbsp 2 tbsp 3 tbsp
Salt, pepper & sugar
67
STARTERS STARTERS
R4
E4 R2
E2