WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK?
Check: that it is plugged in and switched on at the mains socket the connection and fuse. that the accessories are correctly fitted on to the drive. that the lids and handles are correctly fitted. when using the bowl assembly (B), that the Liquidiser drive cover (A1) is locked. when using the Liquidiser, ensure that the tab on the lid is correctly locked under the handle
Odacio 3 Food Processor Instructions and Recipes
If your appliance still does not work or if you have any product problems or queries, please contact our Customer Relations Team first for expert help and advice: HELPLINE: UK 1454 Ireland (01) 4751947 or consult our website www.moulinex.co.uk
ACCESSORIES & REPLACEMENTS
The accessories contained with the model that you have just bought are shown on the label that appears on the top of the packaging.
You can buy the following accessories or replacements by mail order from our approved Moulinex Service Centre (at the telephone number above). They are also available on our website.
Accessories French fries disc (disc E) Grating disc for coconut & parmesan (disc G) Coarse grating disc (disc C) Thick slicing disc (disc H) Fine grating disc (A) Thin slicing disc (D) Grinder Mini-chopper Accessories Whisk Plastic kneader blade Citrus press Liquidiser jug Metal blade Emulsifying disc Juice extractor Spatula Storage basket
Environment protection first! Your appliance contains valuable materials which an be recovered or recycled. Leave it at a local civic waste collection point.
Recipes by Glenis Noble, produced by M4 Design Company, Groupe SEB Moulinex 06/05

Models DFC1 DFC2 DFC3

Thank you for choosing a product from the Moulinex range. This product is intended exclusively for preparing food.

DESCRIPTION

A A1 A2 A3 A4 A5 B B1 B2 B3 B3a B3b B3c B4 B4a C Motor unit Liquidiser drive cover Liquidiser drive Bowl accessory drive Release button for Liquidiser drive cover (A1) Speed selector: 0 = Stop, 1 or 2 = Continuous operation, Pulse = Intermittent Bowl assembly Pusher with measuring section Lid with feeder tube Bowl Bowl drive Nut Rubber seal Detachable handle Handle release button Spindle F1 Whisk drive F2 Whisk G Emulsifying disc (Optional additional accessory) H Citrus press H1 Cone H2 Filter basket H3 Citrus press spindle I *Liquidiser I1 Measuring cup I2 Lid I3 Jug I4 Detachable handle I4a Handle release button J *Juice extractor (Optional additional accessory) J1 Pusher J2 Lid J3 Lid seal J4 Filter band J5 Filter holder K *Mini-chopper (Optional additional accessory) K1 Lid K2 Bowl L *Grinder (Optional additional accessory) L1 Lid L2 Bowl M Spatula N Storage basket for accessories

DFC1 DFC2 DFC3

A1 A2 A5

C A3 B3a B4 B3 A4 B4a

B3c B3b

I1 K1 I2 I3

Accessories depending on model D D1 D2 E E1 E2 Blades Metal blade Plastic kneader blade Grating/Slicing discs Disc holder Discs:. fine grating (A). thin slicing (D). coarse grating (C). thick slicing (H) Balloon Whisk

L1 I4a

F2 J1 J2 J3
Accessories supplied by model
RETRACTABLE CORD LIQUIDISER WITH LID (I) METAL BLADE (D1) SPATULA (M) SLICING/GRATING DISCS (E2 ADCH ) EMULSIFYING DISC (G) BALLOON WHISK (F) PLASTIC BLADE (D2) CITRUS-PRESS (H)

H2 J5 H3

Please Note: Accessories marked are available as an optional additional purchase. Please see back cover for details of where to purchase.
WHAT THE ACCESSORIES ARE USED FOR
Shown below are the main tasks that you would use the accessories for. Please note that some of the accessories fit onto the spindle.
Metal Blade Basic attachment for mixing, chopping, kneading, making breadcrumbs, crushing biscuits and batters. You can also use it for blending and pureing instead of the liquidiser, but the texture for soups is not usually as smooth. The blade is fitted onto the spindle. Plastic Kneader Blade For kneading and mixing. Ideal for making bread, pastry, biscuits and cakes. The blade is fitted onto the spindle. Grating Disc Use for grating cheese, vegetables and fruit. The appropriate disc is fitted to the holder and then placed onto the spindle. (A) fine grating and (C) coarse grating plus optional Parmesan grating disc. With all grating a piece of unprocessed food always remains between the holder and lid, this is normal. Slicing Disc For slicing vegetables and fruit. The appropriate disc is fitted to the holder and then placed onto the spindle. 2 discs - (D) fine slicing and (H) coarse slicing. The fine disc gives wafer thin slicing but the coarse disc gives food sliced to about 2-3 mm thickness. Balloon Whisk Attachment For whisking egg whites, meringues (2 to 7 egg whites) and whipped cream (up to 0.5 litre). Making mayonnaise and mousses. Note: for whipping egg whites the total time taken is about 11/2 - 2 minutes instead of seconds. Emulsifying disc
(Available as an additional accessory)

SAFETY RECOMMENDATIONS

Always read the instructions for use carefully before using your appliance for the first time: This product has been designed for domestic use only. The manufacturer accepts no responsibility, and the guarantee will not apply, for any commercial use, inappropriate use or failure to comply with the instructions. Do not leave the appliance within reach of children without supervision. Young children or severely disabled persons must always be supervised when using this appliance. Check that the voltage rating of your appliance corresponds to that of your household electrical wiring system. This appliance is manufactured to conform to the Low Voltage Electrical Equipment (Safety) Regulations 1989 and is designed to comply with BS 3456. It complies with the requirements of the EEC Directive (89/336/EEC). Any connection error will render the guarantee void. Never leave your appliance to operate unattended. Unplug your appliance as soon as you have finished using it (also in the event of a power cut) and when you are cleaning it. Never use your appliance if it is not working correctly or if it has been damaged. If this happens, contact an approved Moulinex Service Centre (see list in service booklet). Do not place the appliance, the power cable or the plug under running water or in any other liquid. Do not allow the power cable to hang down within reach of children. The power cable must never be close to a heat source or resting on sharp edges. If the power cable or the plug are damaged, do not use the appliance. To avoid any risk, these must be replaced by an approved Moulinex Service Centre (see list in service booklet). Do not use the appliance for juicing if the filter holder on the juice extractor is damaged. For your own safety, use only Moulinex accessories and spare parts which are suitable for your appliance. Always use the pushers to push food down the feeder tubes, never use your fingers, a fork, a spoon, a knife or other utensils. Only remove the accessories when the appliance has come to a complete stop. Do not introduce any utensil (spoon, spatula.) through the feeder tube. Do not place any utensil containing metal in a microwave oven. Use the accessories one at a time. Handle the metal blade and discs with great care: they are extremely sharp. You must remove the blades (D) and spindle (C) before emptying the bowl of its content. Empty the chopping bowl or liquidiser jug before detaching the handle. Never touch the parts when they are moving. Do not run your appliance empty. Do not allow long hair, scarves, ties etc. to dangle over accessories during operation. Never use or plug in your appliance if: Its power cord is faulty or damaged. The appliance has been dropped. It has visible damage or operating faults. In such cases, to avoid any danger, contact your Approved Service Centre to have the appliance repaired, as special tools are required.

Usage and practical tips Cut the food into pieces approximately 8cm high and a maximum of 4cm width Push the food through the feeder tube using the pusher (B1). Turn the speed selector (A5) to position 1 for slicing or 2 for grating. The slicing/grating discs (depending on model): slice thickly (use disc H), slice thinly (use disc D): potatoes, onions, cucumbers, beetroot, apples, carrots, and cabbage. coarsely grate (use disc C), finely grate (use disc A): celery, potatoes, carrots, cheeses.
BEATING/WHISKING/EMULSIFYING (DIAGRAM 4A AND 4B) Accessories used (depending on model) Bowl assembly (B) and balloon whisk (F) or Bowl assembly (B), emulsifying disc (G) and spindle (C). Fitting the balloon whisk and emulsifying disc accessories Press the release button (A4) to open the Liquidiser drive cover (A1). Fit the bowl (B3) on the Bowl accessory drive(A3). To use the balloon whisk (F): fit it on to the bowl drive (B3a).
To use the emulsifying disc (G): fit the spindle (C) on to the bowl drive (B3a). slide the emulsifying disc on to the spindle. Then: - Place the ingredients in the bowl. Fit the lid (B2) on the bowl. Close the Liquidiser drive cover (A1). You should hear a click. Usage and practical tips Turn the speed selector (A5) to position 1 or 2 to start the appliance. Do not use the balloon whisk or the emulsifying disc to knead dough or to mix cake mixtures, instead use the plastic kneading blade. You can prepare: mayonnaise, sauces, egg whites (up to 7 eggs maximum), whipped cream (up to 0.5 litre).
SQUEEZING CITRUS FRUIT (DEPENDING ON MODEL) (DIAGRAM 5) Accessories used Bowl (B3) and citrus press (H) Fitting the accessories for the citrus press Press the release button (A4) to open the Liquidiser drive cover (A1). Fit the bowl (B3) on the Bowl accessory drive (A3). Fit the Citrus press spindle (H3) on the bowl accessory drive (B3a). Fit the filter basket (H2) onto the drive (H3). Fit the cone (H1) through the hole in the strainer. Close the Liquidiser drive cover (A1). You should hear a click.
Usage and practical tips Firmly hold one half of the citrus fruit on the cone (H1). Turn the speed selector (A5) to pulse or position 1 to start the appliance. You can squeeze up to a litre of juice without emptying the bowl.
BLENDING/MIXING FINELY IN THE LIQUIDISER (DEPENDING ON MODEL) (DIAGRAM 6) Accessory used Liquidiser jug (I) Fitting the Liquidiser Jug Press the release button (A4) to open the Liquidiser drive cover (A1). Place the ingredients in the liquidiser jug (I3) and lock the lid by putting the tab on the lid under the handle (I2) on the jug. Fit the liquidiser jug (I) on the Liquidiser drive (A2) (you will hear an audible click). If the lid and handle are not fitted correctly onto the jug, the appliance will not start. Usage and practical tips Turn the speed selector (A5) to position 1 or 2 to start the appliance or, for better control over the blending, use the pulse position.

You can add ingredients during blending through the hole of the measuring cup (I1). Do not fill the liquidiser jug with boiling liquid. Only use liquids or food at simmering temperature or below. Never use the blender to grind dry ingredients (hazel nuts, almonds, peanuts, sugar and spices etc.). You can: prepare up to 1.5 litre of extra smooth soup, sauces, stewed fruits, milk shakes and cocktails. blend all types of batter (pancake, fritters, waffles, Yorkshire pudding). crush ice at speed 2 no more than a 1/4 full To remove the liquidiser jug from the appliance, grasp it by the handle and press the release button (A4).
EXTRACTING JUICE FROM FRUITS AND VEGETABLES (DEPENDING ON MODEL) (DIAGRAM 7) Accessories used Bowl (B3), spindle (C) and juice extractor (J) Fitting the accessories for Juice Extractor Press the release button (A4) to open the Liquidiser Drive cover (A1). Place the bowl (B3) on the Bowl and accessory drive (A3). Place the spindle (C) on to the bowl drive (B3a). Slide the filter holder assembly (J3+J4+J5) on to the spindle (C). Fit the lid (J2) on the bowl. Close the Liquidiser drive cover (A1). You should hear an audible click.
Usage and practical tips Remove hard stones, thick peel (such as kiwi) and hard cores from fruit before processing. Turn the speed selector (A5) to position 2 to start the appliance. Insert the ingredients through the feeder tube and gently press with the pusher (J1). Remove the pulp regularly from the filter holder and clean the filter band. Do not juice more than 250g of ingredients at a time.
FINELY CHOPPING SMALL QUANTITIES (DEPENDING ON MODEL) - (DIAGRAM 8) Accessory used Mini-chopper (K), Grinder (L) Fitting the Mini-chopper or Grinder Press the release button (A4) to open the Liquidiser drive cover (A1). Put the ingredients in the bowl (K2 or L), and lock the lid (K1 or L) on the bowl. Fit the accessory on the Liquidiser drive (A2) (You will hear an audible click). If the lid is not fitted correctly, the appliance will not start. Usage and practical tips for the Mini-chopper Turn the speed selector (A5) to position 2 to start the appliance or, for better control over the chopping, use the pulse position in short bursts.
With the mini-chopper you can: chop in seconds: garlic cloves, herbs, parsley, dried fruits, bread, ham,. prepare baby foods. Maximum quantity of dried foods (hazelnuts, almonds.): 80 g. This mini-chopper is not designed to take hard ingredients such as coffee beans and hard spices. Usage and practical tips for the grinder With the grinder you can: grind in seconds: coriander, pepper, Cayenne pepper, dried apricots. Quantity / Maximum time for dried apricots: 140 g / 10 sec. The grinder is not suitable for coffee beans. To remove the accessory from the appliance, press the release button (A4).

Mayonnaise and Dressings 24
Cakes, Scones & Biscuits 25-27

CREAM OF ASPARAGUS SOUP

Serves 6
Pastry, Batters & Bread 28-29
2 x 411 g can asparagus spears or cut asparagus 250 ml chicken stock 200 ml single cream 2 egg yolks salt and pepper 1 tbsp chopped chives Drain the asparagus. If using whole spears, cut into 3 or 4 cm long pieces. Pour the liquid from the asparagus into the liquidiser. Add the cut asparagus, the cream, egg yolks, stock, salt and pepper. Process on speed 2 for 1 minute. Pour into a microwaveable container and cover. Microwave for 12 min on medium power. Stir halfway through cooking. When cooked, pour the soup back into the liquidiser and blend again for 20 seconds at speed 2. Serve immediately and garnish with finely chopped chives. Cooks note: These timings are for a 800W microwave oven. For different wattage ovens, adjust cooking time accordingly. 16

Drinks 30

SALMON TERRINE

Serves 8

DAUPHINOISE POTATOES
300 g (11 oz) salmon fillet 350 g (12 oz) cod fillet 1 onion 25 g (1 oz) butter 1 tbsp vegetable oil 50 ml (2 fl oz) dry white wine 3 whole eggs 150 ml (1/4 pt) crme frache 3 tbsp tomato pure salt and pepper cayenne pepper Chop the onion in the bowl fitted with the metal blade on speed 2. Gently fry the onion in the butter and oil until softened. Add the white wine and simmer rapidly until the liquid is reduced and cooked away. Cut the fish into 3 cm (1 in) pieces, place in the bowl with metal blade and chop up on speed 2 for 20 seconds. Add the eggs, crme frache, tomato pure, onion, salt, pepper and a pinch of Cayenne pepper. Process on speed 1 for a few seconds then increase to speed 2 for 50 seconds. Grease a rectangular terrine mould (24 cm x 9 cm). Pour in the mixture. Stand in a roasting tin and pour in boiling water to come halfway up the sides. Cover with buttered foil and bake in a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for about 1 hour. Leave to cool before turning out. Serve cold in slices, with a green salad accompanied by hot toast.
1 kg (21/4 lb) non-waxy old potatoes, small size 100 g (4 oz) Gruyre cheese 3 egg yolks 284 ml carton single cream 250 ml (9 fl oz) milk pinch of ground nutmeg salt and pepper 1 clove of garlic, peeled (optional) butter for greasing Use the fine grating disc (A) and grate the cheese on speed 2. Set aside. Peel the potatoes and trim to fit the feed feed tube. Use the coarse slicing disc (H) and slice the potatoes on speed 1. Do not leave in water and use straight away. Grease a shallow ovenproof dish with butter and rub with a garlic clove. Fill the dish with potatoes. For a neater finish overlap the top layer of potatoes in rows. Clean the bowl and fit the whisk. Add the egg yolks, cream, milk, nutmeg, salt and pepper. Process on speed 2 for 1 minute. Pour this mixture over the potatoes. Bake in a preheated oven at 200C/400F (Fan oven 190F), Gas mark 6 for minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking, sprinkle over the grated cheese. The exact cooking time will vary according to the type of potatoes, so test the potatoes by piercing with a knife. Serve immediately. Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to 450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac in layers, making sure the potatoes are on the top and bottom.

COUNTRY PT

1 small garlic clove, peeled (optional) 1 small onion, peeled and quartered 25 g (1 oz) butter or margarine 100 g (4 oz) unsmoked streaky bacon 225 g (8 oz) lambs liver 225 g (8 oz) lean pork 1 tbsp finely chopped fresh parsley 2 tbsp double cream 3 tbsp brandy or port (or half and half) 1 /2 tsp dried mixed herbs a pinch of ground allspice salt and freshly ground black pepper 1 beaten egg Use the metal blade. Process the garlic and onion using speed 2 for about 10 seconds until finely chopped. Melt the butter in a saucepan, add the onions and cook, without colouring, until softened. Add the alcohol and increase the heat, allowing the liquor to reduce until almost dry. Leave to cool. Trim and dice the liver. Cut the bacon and pork into 2.5 cm (1 in) pieces. Process the bacon, liver and pork for seconds on speed 2 until chopped to your preferred consistency. Remove the metal blade. Add the onions, parsley, cream, mixed herbs, all spice, salt, pepper and, lastly, the beaten egg. Mix with a wooden spoon. Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture down and cover with buttered foil. Stand in a roasting tin and pour in boiling water to come halfway up the sides. Bake in a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for 11/2 - 13/4 hours. Top up with more boiling water, if necessary. Leave to cool in the tin for 30 minutes. Cover with a piece of foil, then place a weight on top of the cooked pt and chill overnight in the refrigerator. Turn out and serve cut in slices with crusty bread and a mixed salad.
COURGETTE AND CHEESE BAKE
Serves 4 for lunch or 6 as a main course accompaniment.

Serves 4-6

1 kg (21/4 lb) courgettes 100 g (4oz) Gruyre cheese 250 ml (9 fl oz) double cream or crme fraiche 3 eggs salt and pepper grated nutmeg butter for greasing Wash the courgettes but do not peel. Use the coarse slicing disc (H) and cut the courgettes on speed 1. Blanch in boiling, salted water for 5 min. Drain well and place in buttered ovenproof dish. Use the fine grating disc (A) and grate the cheese on speed 2. Set aside. Fit the wire whisk in the bowl and mix the eggs, cream or crme fraiche, salt, pepper and a pinch of nutmeg. Process on speed 2 for 30 seconds. Remove the whisk and stir the grated cheese into the egg mixture. Pour the mixture over the courgettes and make sure they are all covered. Bake in a preheated oven at 230C/450F (Fan oven 220C), Gas mark 8 for about 15 minutes. If the top browns too quickly cover with foil. Ideal served on its own for a light lunch or to accompany a main course.

BACON WRAPPED CHICKEN WITH HERBY STUFFING

Serves 4

4 skinless chicken breasts 50 g (2 oz) dry bread, crusts removed 50 g (2 oz) cup mushrooms 25 g (1 oz) butter 7 rashers streaky bacon 50 g (2 oz) mature Cheddar cheese, grated 1 tsp dried mixed herbs 1 egg yolk Place the chicken breasts between two sheets of cling film and gently bash with a rolling pin to flatten them. Cut the bread into 2.5 cm (1 in) cubes. Fit the metal blade and with the machine running on speed 2, drop the bread through feed tube and process. Set aside. Chop the mushrooms using the metal blade on speed 2. Lightly fry the mushrooms in the butter. Set aside. Remove the rind from the bacon. Cut 3 rashers into 2.5 cm (1 in) pieces and chop using the metal blade on speed 2. Fry until lightly cooked and set aside. In the Odacio bowl mix the mushrooms, bacon, breadcrumbs, grated cheese, mixed herbs and egg yolk on speed 1 for 15 seconds. Spread over the chicken breasts and roll up. Run the back of a knife over the remaining bacon to stretch it. Wrap a rasher around each chicken breast. Secure with wooden cocktail sticks. Place in a greased ovenproof dish. Bake in a preheated oven at 190C/375F (Fan oven 180C), Gas mark 5 for 50 minutes or until the chicken is cooked through. Serve garnished with watercress.

Main Courses

SALMON AND VEGETABLE FLAN
Serves 6 For the pastry 250 g (9 oz) plain flour 125 g (41/2 oz) block margarine, straight from the fridge 4 tbsp cold water 1 pinch of salt For the filling 350 g (12 oz) courgettes 350 g (12 oz) carrots, peeled 15 g (1/2 oz) butter 1 tbsp vegetable oil 350 g (12 oz) fresh salmon 3 eggs 100 ml (31/2 fl oz) milk 200 ml (7 fl oz) crme fraiche pinch of paprika salt and pepper Cut the fat into pieces, Place the flour, fat and salt in the bowl fitted with the plastic kneader. Process on speed 2 for about 10-15 seconds until the mixture resembles fine breadcrumbs. With the machine running add the water through the feed tube and process on speed 2 until it just begins to bind together. Remove and knead lightly to form a smooth ball, then wrap in cling film and leave to chill for at least 30 minutes in the fridge. Roll out the pastry on a lightly floured surface and line a shallow 30 cm (12 in) loose based flan tin. Prick the base, line with greaseproof paper and baking beans. Bake blind in a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for 20 minutes. Remove the paper and beans. Meanwhile, make the filling. Grate the courgettes and carrots in the bowl fitted with the coarse grating disc (C). On speed 2. Heat the butter and oil in a large frying pan and cook on a low heat for approximately 15 minutes. Cut the fish into thin strips. Place the raw fish and vegetables into the precooked pastry case. Place the eggs, milk, crme fraiche, paprika, salt and pepper in the bowl fitted with the whisk. Process on speed 2 for 30 seconds Pour the mixture over the vegetables. Return to the oven and bake for about a further minutes. Serve hot. Try this: If preferred you can use half block margarine and half lard for pastry with a short texture.

PERFECT PIZZA

Makes a 28cm (11inch) pizza
150 g (5 oz) strong white bread flour 1/2 tsp Easy bake or fast action dried yeast tsp salt 1/2 tsp granulated sugar 90 ml warm water (1 part boiling water, 2 parts cold water) 15 ml (1 tbsp) olive oil For the topping 200 g (8 oz) fresh flavoursome tomatoes dried oregano 100 g (4 oz) sliced mushrooms 1 garlic clove, crushed (optional) 2 tbsp olive oil 6 slices of salami 100 g (4 oz) Gruyere cheese 6 pitted black olives salt and ground black pepper Fit the fine grating disc (A) and grate the cheese on speed 2. Set aside. Place the flour, yeast, salt and sugar in the bowl with the plastic kneader. Mix for a few seconds on speed 1 and then increase to speed 2. With the machine running, pour the warm water and olive oil through the feed feed tube and process for about 30 seconds until the dough forms a ball. On a lightly floured surface knead lightly into a smooth ball, then roll out to a 28 cm (11 in) circle. Place on a lightly greased baking sheet. Cover. Blanch the tomatoes in boiling water for 2 minutes, drain and peel. Deseed and roughly chop the flesh. Heat the olive oil in a pan and gently fry the mushrooms and garlic until slightly brown. Season with ground black pepper. Cover the pizza base with the tomatoes and sprinkle over the oregano. Top with the salami and grated cheese, followed by the mushrooms and finally the olives. Drizzle with a little olive oil. Bake in a preheated oven at 220C/425F (Fan oven 210C), Gas mark 7 for about minutes or until crisp. Serve immediately with a green salad.
MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE
25g (1oz) dry white bread, crusts removed 30 ml (2 tbsp) milk 1/2 onion, chopped 350g (12oz) pork or lamb, cut into chunks 15 ml (1 tbsp) chopped fresh marjoram 30ml (2 tbsp) chopped fresh parsley 10 ml (2 tsp) dark soy sauce a pinch of sugar, optional salt and pepper 15 ml (1 tbsp) vegetable oil 100 g (4 oz) goats cheese, diced For the fresh tomato sauce 450g (1 lb) fresh flavoursome tomatoes 1/2 onion 1 clove garlic (optional) 25g (1 oz) butter 225ml (71/2 fl oz) chicken stock 7.5 ml spoon (11/2 tsp) sugar 15ml (1 tbsp) tomato pure 8 fresh basil leaves, roughly chopped salt and pepper 20g (scant 1 oz) cornflour (optional) Fit the metal blade in the bowl. Cut the bread into cubes. Process into crumbs on speed 2 for about 20 seconds. Place in a bowl, cover with the milk and leave to soak for 10 mins. Chop the onion using pulse. Add the meat, herbs, bread, soy sauce, sugar and seasoning. Process on speed 2 for about 20 seconds until finely chopped, but take care not to over process. Shape into walnut-sized balls and chill in the refrigerator for about 1 hour. Heat the oil and fry on a medium heat for mins. Meanwhile make the tomato sauce. Skin the tomatoes by placing in boiling water for a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the metal blade. Chop the onion and garlic on speed 2 for 15-20 seconds. Melt the butter in a large pan. Cook the onion and garlic on a gentle heat for about 5 minutes until soft. Remove from the heat. Add the tomatoes, chicken stock, sugar, tomato pure, basil leaves and seasoning. Mix the cornflour with a little water and stir into the pan. Gently bring to the boil, stirring continuously until the sauce thickens. Cover and simmer for 30 minutes. Pure the tomatoes in the liquidiser on speed 2 until smooth. Reheat and adjust the thickness, if necessary. Makes about 600ml (1 pint) of sauce. Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato sauce to cover them. Top with the diced goats cheese and bake in a preheated oven at 200C/400F (Fan oven 190C), Gas mark 6 for about 30 minutes until piping hot. Serve with bread and salad. Makes about 20 meatballs. Try this: Served the cooked meatballs on a bed of spaghetti with the hot tomato sauce.

Desserts

TIRAMISU
Serves 5-ml (7 fl oz) hot water 3 tbsp instant coffee 5 tbsp Marsala or rum 36 sponge fingers (1 x 200 g packet) 3 eggs, separated 250 g (9 oz) Mascarpone cheese 30 g (1 oz) caster sugar cocoa powder Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool. Soak the sponge fingers in the coffee and alcohol mixture and use one third of them in the bottom of a 17cm (61/2 inch) souffl dish. Beat the egg yolks, caster sugar and Mascarpone in the bowl fitted with the whisk. Process on speed 2 for 1 minute. Pour the mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg whites on speed 2 for 11/2 minutes with the whisk until stiff. Gently fold the egg whites into the egg mix until well mixed. Pour one-third of it over the sponge fingers. Add a second layer of soaked sponge fingers. Cover with one-third of the mixture. Top with the remaining soaked sponge fingers and remaining mixture. Leave to set in the refrigerator for at least 12 hours. Dust with sieved cocoa powder. Cooks note on Whipping Egg Whites: Best results are obtained when whipping egg whites. Make sure the bowl and whisk are absolutely clean. Remove the pusher and process on speed 2 for about 11/2 minutes to 2 minutes, depending on the number of egg whites, until they are stiff. In common with other food processors, the volume is less aerated than using an electric mixer or hand whisk.
MINI PAVLOVAS WITH SUMMER FRUITS
5 egg whites 250 g (9 oz) icing sugar pinch of salt

Makes 8

For the filling 284 ml carton whipping cream, whipped 450 g (1 lb) strawberries or raspberries or other summer berry fruits Place the egg whites, icing sugar and salt in the bowl fitted with the whisk, but leave the pusher out to allow more air in. Make sure the bowl and whisk are scrupulously clean otherwise the eggs will not whisk. Process on speed 2 for 8 minutes until stiff. Place 8 spoonfuls of mixture onto two baking sheets, lined with non-stick baking parchment, and shape into 4 cm (10 in) circles. Bake in a preheated oven at 110C/225F (Fan oven 100C), Gas mark 1/4 for about 11/2 -2 hours until firm and crisp. Leave to cool. Top with whipped cream and cover with the fruit. Cooks note: This mixture can be made into meringue shells by shaping with a spoon, but is not firm enough to pipe. Alternatively, use it as a topping for Lemon Meringue Pie or Baked Alaska.

PROFITEROLES WITH WARM TOFFEE SAUCE

Serves 5 - 6

For the choux pastry: 75 g (3 oz) butter 225 ml (71/2 fl oz) water 110 g (4 oz) plain flour 3 eggs, medium size For the filling: 284 ml (10 fl oz) tub whipping cream, whipped For the toffee sauce: 115 g (4 oz) cream toffees 75 ml (5 tbsp) double cream 50 g (2 oz) toasted flaked almonds, for decoration Melt the butter and water in a saucepan. When the mixture is boiling, remove from the heat and add the flour in one go. Beat with a wooden spoon until smooth and comes away from the sides of the pan. Leave to cool slightly. Place the paste in the bowl fitted with the plastic kneader. With the machine running on speed 1 add the eggs one at a time through the feed tube. Increase to speed 2 and process for another 1 minute. Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray. Allow a little space between each spoonful as they will swell during cooking. Bake in batches in a preheated oven at 220C/425F, gas mark 7 for about 20-25 minutes or until crisp, well puffed and golden brown. Lift onto a wire rack and make a small hole in the base to release any steam. Leave to cool. Fill the cooled choux puffs with the whipped cream. Prepare the toffee sauce at the last minute so it can be served warm. In a saucepan melt the toffees on a low heat, stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted. Pile the profiteroles in individual dishes, pour over the warm sauce and sprinkle over the toasted flaked almonds.

Mayonnaise and dressings

MAYONNAISE
Makes about 300 ml (1/2 pint) 1 egg yolk 1 tsp Dijon mustard 2 tsp white wine vinegar 250 ml (8 fl oz) olive or sunflower (or half olive oil & half sunflower oil) salt and pepper All the ingredients should be at room temperature and not too cold. Fit the whisk. Add the egg yolk, mustard, vinegar, salt and pepper. Use speed 1 and mix until well blended then, without stopping the machine, very slowly pour the oil through the feeder tube. Increase to speed 2 and process until the mayonnaise is thick enough, after about 30 seconds. Adjust the seasoning. Try this: For Garlic Mayonnaise add 2 crushed cloves of garlic, or more if you prefer, with the egg yolks.

VINAIGRETTE DRESSING

Cakes, scones & biscuits
CHOCOLATE HEAVEN CUPCAKES
Makes 12 125g (4 oz) soft tub margarine or softened unsalted butter 125 g (4 oz) caster sugar 2 large eggs 125 g (4 oz) self raising flour 1 level tsp baking powder 1/2 teaspoon vanilla extract about 2 tbsp milk For the chocolate topping 175 g (6 oz) Belgian milk chocolate 75 g (3 oz) coarsely grated white chocolate or milk chocolate curls Line a 12 hole muffin tin with muffin cases. Use the plastic kneader and add the margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla extract. Process on speed 2 for 20 seconds or until well blended. Use pulse while adding sufficient milk down the feed tube to make a soft, dropping consistency. Using a tablespoon, divide the mixture evenly between the 12 muffin cases. Bake in a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for min or until firm to the touch. Leave to cool on a wire rack. Break up the chocolate and melt in a microwave or in a bowl over a pan of simmering water. Coat the top of each cupcake with the melted chocolate and sprinkle over the white grated chocolate or chocolate curls. Leave to set before serving. Try this: Instead of chocolate, top with glac icing or use packet instant royal icing, then decorate with glac cherries, small sweets or cake decorations.

FARMHOUSE FRUIT CAKE

150 g (5 oz) softened butter or soft tub margarine 150 g (5 oz) caster sugar 2 medium size eggs 225 g (8 oz) self raising flour 1 tsp ground mixed spice finely grated rind of 1 orange 2 tbsp juice from orange 2 tbsp milk 250 g (9 oz) mixed dried fruit Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30 minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit, in the bowl with the plastic kneader. Process on speed 2 for 15 seconds or until well blended. Add the dried fruit and process using Pulse in short bursts until mixed. Place the mixture in a lined 20 cm (8 in) round cake tin and smooth the top. Bake in a preheated oven at 150C/300F (Fan oven 140C), Gas mark 2 for about 11/2 - 2 hours, or until a skewer inserted in the cake comes out with no uncooked mixture attached. Leave to cool slightly in the tin before turning out.

Pastry, batters and bread

PANCAKE BATTER

Makes about 20 large pancakes 4 eggs 750 ml (11/4 pt) milk 100 ml (7 tbsp) sunflower oil 40 g (11/2 oz) caster sugar pinch of salt 375 g (13 oz) plain flour Place the eggs, milk, oil, sugar, and salt in the liquidiser. Remove the stopper from the lid. Blend on speed 2 for a few seconds. With the machine still running, spoon the flour through the hole in the lid and process for 11/2 minutes. Stop and scrape down the sides with a spatula if necessary. Leave the batter to stand for at least an hour before cooking the pancakes. Try this: For Yorkshire pudding batter or a smaller quantity of pancake batter, place 1 egg and 300ml (1/2 pt) milk in the liquidiser. Process on speed 2 for 20 seconds. With the machine still running, spoon 100g (4 oz) plain flour through the hole in the lid and process on speed 2 until well mixed. Leave the batter to stand for 1 hour. After standing the consistency may thicken and need adjusting with more liquid. For a Coating or Fritter batter prepare in the same way as the Yorkshire pudding batter but only use 150 ml (1/4 pt) milk instead of 300 ml. When making fritters a lighter texture batter can be obtained by using beer, lager or cider instead of milk.

RUSTIC WHITE BREAD

This recipe makes one loaf or 8 -10 rolls
For 800 g (13/4 lb) of white bread dough: 500 g (1lb 2oz) strong white bread flour 10ml (2 tsp) Easybake or Fast Action dried yeast 5 ml (1 tsp) salt 2.5 ml (1/2 tsp) sugar 10 ml (2 tsp) vegetable oil 300 ml (1/2 pt) warm water (1 part boiling water to 2 parts cold) milk, to glaze poppy seeds, sesame seeds or coarse oatmeal (optional) Grease and warm sufficient baking sheets. Fit the plastic kneader. Place the flour, yeast, salt, sugar and oil in the bowl. Select speed 2 and mix together for a few seconds then, with the machine running, add the warm water through the feed tube. Process for about a further 40 seconds until the dough forms a ball. On a lightly floured surface, knead by hand until smooth. If making a loaf, shape into a ball and place on a greased baking tray or use a 900 g (2 lb) loaf tin. If making rolls, cut the dough into 8 - 10 pieces, knead each piece and shape into balls. Place on the greased baking sheets, leaving space between the rolls for them to expand. Loosely cover the shaped dough with oiled polythene. Leave to rise in a warm place, such as an airing cupboard, for about 1 hour or until doubled in size. Slash the top of the loaf with a sharp knife. For a crisp crust, brush with a little milk and scatter with seeds. Bake in a preheated oven at 220C/425F (Fan oven 210C), Gas mark 7 for 15 - 20 minutes for rolls. For the loaf, bake for 20 minutes and then reduce to 180C/350F (Fan oven 170C), Gas mark 4 and bake for a further 15 minutes. To test, tap the base of the bread and it should sound hollow. Remove from the trays and cool on a wire rack. Try this: For Wholemeal Bread use strong wholemeal bread flour, or half strong wholemeal bread flour and half strong white bread flour, plus increase the warm water to 325 ml (11 fl oz). For Brown Bread use the same quantities in the recipe above, but substitute strong brown bread flour for strong white bread flour.