Operation Manual

12
1. 3,2L MULTIFUNCTION BOWL
(fig 6 & 7):
a) Kneading blade (E5):
Blinis (Russian and Scandinavian
speciality):
200g plain flour
3 eggs
250 ml of milk
65g of melted butter
35g of crème fraîche
Juice of1/2 lemon
10g of fresh yeast
Lukewarm water
Dissolve the yeast in a little lukewarm
water.
Put the flour, the dissolved yeast, a few
pinches of salt and the warm milk into the
multifunction bowl (E) with the kneading
blade (E5).
Mix together on TURBO speed until the
dough is smooth. If the dough does not
become smooth, add a little water.
Remove the dough from the bowl (E) (be
careful of the blade), sprinkle a little flour
over the top and leave to rest for 2 hours
in a cool place.
In the multifunction bowl (E) with the
emulsifying disc (E10), whisk the three
egg whites until firm on TURBO speed,
put to one side.
Once the dough has rested, put it back in
the multifunction bowl (E) with the
kneading blade (E5), then add the three
egg yolks, 50 g cooled melted butter and
the crème fraîche along with a few drops
of lemon juice, mix on TURBO speed.
Check the consistency of the mixture and
just before using it, fold in three egg
whites which have been whisked until
firm, at speed 1.
Oil a small frying pan and heat. Then pour
in some of the thick mixture.
Leave the blinis to cook for 2 minutes on
each side, brushing them with a little
melted butter. Serve hot with the following
accompaniment.
Recipes
ACCOMPANIMENT:
Crème fraîche with lemon, cured ham,
smoked or salted fish, salmon, or, like in
Russia, caviar sprinkled with lemon juice.
b) Chopping Knife:
Köfte (minced meat balls – Turkish
speciality):
For 20 Köfte
200g mutton or lamb
360g of veal
Cookes note: the meat should be quite
fatty.
1 large onion.
4 to 6 slices of stale bread.
Soak the bread, crusts removed, in water
and then drain well.
In the bowl fitted with the chopping blade
(E4) and at TURBO speed, chop the
meat for around 30 seconds.
Using the kneading blade (E5), mix the
breadcrumbs and the meat in the
multifunction bowl (E) on TURBO speed.
Remove the mixture from the bowl (E),
form little balls about the size of 2 or 3
walnuts and then flatten them with the
palm of the hand.
Place the Köfte in a non-stick frying pan
and leave them to cook until golden.
Serve with mashed potato or rice.
2. 2L MULTIFUNCTION BOWL (J):
(All these recipes can be made in the
3.2 L version multifunction bowl using the
chopping knife)
Pizza dough:
150 g of flour, 1/2 packet of baker's yeast,
salt, 9 ml lukewarm water, 2 tablespoons
of olive oil.
- In the bowl fitted with the knife, fold in
the flour, baker’s yeast and the salt.
- Turn the appliance at speed 6 for
10 seconds then pour in the lukewarm
water as well as the olive oil through
until a ball of dough begins to form.
- Leave to rest for one hour.