Product specifications

Divide the dough into 2 balls, and stretch/roll each one to fit a lightly oiled baking tray.
Top with the pizza sauce. Use the grater to grate the mozzarella cheese. Spread the cheese over
the pizzas and add other toppings if desired. Bake in a pre-heated oven at 190°C/gas mark 5 for
15-20 minutes.
leek & potato soup serves 4
150g leeks, trimmed
150g potatoes, peeled
2 vegetable or chicken Stock Cubes
800ml water
salt and pepper to taste
Use the chopper to finely chop the leeks and potatoes. Put the leek, potato, water, and stock
cubes in a saucepan. Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes.
Allow the mixture to cool for about 30 minutes and then transfer to the blender. Blend at
maximum speed till the mixture is smooth, then transfer the mixture back into the saucepan
and heat through.
chocolate mousse serves 4
4 eggs, separated
40g caster sugar
1 tbsp double cream
200g plain chocolate
30g butter or margarine
Attach the creamer, then process the egg whites for about 2 minutes on a high speed till stiff.
Gradually pour half of the sugar through the feeding tube and mix at high speed till mixed in.
Remove the egg white from the bowl and set aside. Put the egg yolks, the remainder of the
sugar and the cream in the bowl, and paocess at high speed for 30 seconds. Break the chocolate
into pieces and place in a large bowl. Melt the chocolate either in the microwave or over a pan
of hot water. Stir the butter into the melted chocolate. Run the processor at high speed, and
gradually pour the melted chocolate mixture into the egg yolk mixture. Mix for 20 seconds.
Transfer the chocolate/egg yolk mixture back into the large bowl. Fold the whipped egg whites,
one tablespoon at a time into the chocolate mix. Transfer to individual dishes and then chill for
at least one hour before serving.
more recipes are available on our website:
http://www.russellhobbs.com/ifu/551078
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