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 DFC4 DFC5 DFC6

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 A6 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) Electronic speed selector: 1 - = Stop, 1 = Start, Varipulse = Intermittent operation Bowl assembly Pusher with measuring section Lid with feeder tube Bowl Bowl drive Nut Rubber seal Detachable handle Handle release button Spindle F F1 F2 G H H1 H2 H3 I I1 I2 I3 I4 I4a J J1 J2 J3 J4 J5 K K1 K2 L L1 L2 M N Balloon Whisk Whisk drive Whisk Emulsifying disc (Optional additional accessory) Citrus press Cone Filter basket Citrus press spindle Liquidiser Measuring cup Lid Jug Detachable handle Handle release button *Juice extractor (Optional additional accessory DFC4) Pusher Lid Lid seal Filter band Filter holder Mini-chopper Lid Bowl *Grinder (Optional additional accessory) Lid Bowl Spatula Storage basket for accessories

A6 A5 A3 B3a B4 B3 B4a

A4 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)

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) MINI CHOPPER (K) JUICE EXTRATOR (J)

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.

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 minute instead of seconds. Citrus Press Ideal for all sorts of citrus fruits including lemons, oranges and grapefruits. Liquidiser Jug Ideal for blending and pureing soups and sauces, making frothy milkshakes and cocktails, pureeing soft fruits or cooked vegetables and fruit, making batters. Maximum capacity of total ingredients 1.5 litre. Centrifugal Juice Extractor
(Available as an additional accessory DFC4)
Suitable for extracting juice from fruit and vegetables such as apples, pineapples, grapes, carrots, and celery. This accessory has its own lid and food pusher.

Using your appliance

Before using for the first time, wash all accessory parts in warm, soapy water. Rinse and dry. Place the motor unit on a stable, flat, clean and dry surface. Plug the appliance in. Speed selector (A5). Choose the setting required (see table page 14, or recipe), or change it as required during processing. Pulse (intermittent operation): turn knob (A6) to the Varipulse position - using a succession of pulses can give you better control when preparing certain foods. You can vary the pulse speed by adjusting the speed selector (A5). Continuous operation: turn knob (A6) to position I. Stop: turn knob (A6) to position 0. Before using the liquidiser drive (A2): ensure that there is no accessory fitted on the bowl and acccessory drive.
Mini Chopper Chops cloves of garlic, herbs, parsley, ham, small amounts of bread or French bread for breadcrumbs, nuts (quantities up to 80g) and prepares baby food. Note: It is not able to grind coffee beans or hard spices. Grinder
Grinds spices, pepper and dried fruits in seconds. French Fries disc
Easily cuts thin cut American style fries from potatoes.
ASSEMBLING AND DISMANTLING THE BOWL
FUNCTIONS OF YOUR FOOD PROCESSOR
Usage and practical tips Blending Turn the speed selector (A5) to position 3-5. To start the appliance turn switch (A6) to position I. You can blend up to 1 litre of soup or stewed fruit in 20 sec. Chopping Turn the speed selector (A5) to position 3-5. To start the appliance turn switch (A6) to position I or for better control over the chopping, use the Varipulse position. In 15 to 30 sec., you can chop up to 600g of food: hard produce: cheese, dried fruits, certain vegetables (carrots, celery.). soft produce: certain vegetables (onions, spinach.). raw or cooked meat (boned with gristle removed and diced). raw or cooked fish. Kneading/Mixing Select speed 5 (A5) and turn switch (A6) to position I to start the appliance. When kneading, stop the appliance as soon as the pastry/dough starts to form a ball. You can: knead up to 1.2 kg of pastry/dough (biscuit, shortcrust, and bread) in approximately 60 sec on speed 5. mix up to 1 litre of pancake, Yorkshire pudding, waffle batter, etc on speed 5 in 1min to 11/2 min. Cake Making Use the plastic kneader blade. Turn the speed selector (A5) to 3. To start the appliance turn switch (A6) to position I Sponge cakes are best made by the all in one method. Use the spatula to scrape down any unmixed ingredients into the centre of the bowl and process for 5 seconds. When making cakes, use soft tub margarine straight from the refrigerator and process for about 15-20 seconds. If using butter or block margarine, it should be left at room temperature to soften and cut into 2cm pieces and process for about 25-35 seconds. When adding ingredients such as dried fruit, nuts and cherries use the Varipulse button (A6) and set the speed selector (A5) to 1 to avoid the ingredients being chopped up into small pieces. You can: Mix up to 1.5kg of light cake mixture in about 20-35 seconds.

B3b B4a

FITTING DETACHABLE PARTS Assembling/Dismantling the bowl (B3) - (diagram 1) The bowl can be used with the following accessories (depending on model): Blades (D), grating/slicing discs (E), whisk (F), emulsifying disc (G), citrus press (H), juice extractor (J). If not already in position, fit the rubber seal (B3c) in the bottom of the bowl. Ensure that the thin lip of the seal faces upwards. Fit the drive (B3a). Fit the nut (B3b) and tighten it to lock the assembly. Dismantle the assembly for cleaning after each use.
Fitting/Dismantling the bowl handle (B4) and the liquidiser jug handle (I4) For ease of cleaning and storage, the bowl handle (B4) and liquidiser jug handle (I4) are detachable. To fit the handle, position it against the lugs of the bowl/jug. Slide the handle upwards until it clicks. To detach the handle, press the release button (B4a) or (I4a) and slide the handle downwards.
(Note: Whether you are using the Liquidiser jug (l3) or the bowl (B3) you will need to ensure that the respective handle and lid have been fitted correctly.)
MIXING/BLENDING/CHOPPING/ KNEADING - (DIAGRAM 2) Accessories used Bowl assembly (B), spindle (C) and blades (D): Metal blade (D1) for mixing or chopping. Plastic kneading blade (D2) for kneading or blending, pastry and cake making Fitting the Bowl Press the release button (A4) to open the Liquidiser drive cover (A1). Fit the bowl (B3) on the Bowl accessory drive (A3). Fit the spindle (C) on to the bowl drive (B3a). Slide the metal blade (D1) or the plastic kneading blade (D2) onto the spindle (C), pushing it down to the bottom of the bowl. Put the ingredients in the bowl. Fit the lid (B2) on the bowl. Close the Liquidiser drive cover (A1). You should hear an audible click. Note: If the lid and handle are not correctly fitted on to the bowl, the appliance will not start. To unlock the blades (D) from the spindle (C): Place the bowl assembly on a stable flat worktop. Carefully lift the blade (D) off the spindle (C).
GRATING/SLICING/FRENCH FRIES (Diagram 3) Accessories used Bowl assembly (B), spindle (C) and grating/slicing discs (E) Fitting the Grating/Slicing/ French Fries Discs Press the release button (A4) to open the Liquidiser drive cover (A1). Fit the bowl (B3) on the Bowl accessory drive(A3). Fit the required disc (E2) on to the disc holder (E1). Fit the spindle (C) on the bowl drive (B3a), then the disc holder (E1) on to the spindle (C). Fit the lid (B2) on the bowl. Close the Liquidiser drive cover (A1). You should hear a click.

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 speed 2 for slicing or 4-5 for grating. For French Fries use speed 4-5. Turn switch (A6) to position I or Varipulse. To stop the appliance, turn switch (A6) to position O. 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 Select a speed between 1-5 depending on the food prepared (see table page 14) and turn switch (A6) to position I. 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 (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 speed 1 and turn switch (A6) to Varipulse or position 1 to start the appliance. To stop the appliance turn switch (A6) to position O. You can squeeze up to a litre of juice without emptying the bowl.
BLENDING/MIXING FINELY IN THE LIQUIDISER (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 1-5 depending on food prepared (see table page 14). To start the appliance turn switch (A6) to position I or, for better control over the blending, use the Varipulse position. To stop the appliance turn switch (A6) to position O.

Main Courses 19-21

Desserts 22-23
Soups, Starters & Vegetable Accompaniments

FARMHOUSE VEGETABLE SOUP

Serves small potatoes 2 small carrots 1 turnip 1 leek (white part only) 1 onion a small stick of celery a few sprigs fresh parsley 1 litre chicken or vegetable stock salt and freshly ground black pepper Peel and dice the vegetables. In a large saucepan add the parsley, salt and pepper plus the stock. Simmer for 30 minutes. Once cooked, pour the cooked vegetables and stock into the liquidiser. Process on speed 5 for 30 seconds. Serve the soup immediately with chunks of crusty bread.
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 5 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 5. 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 4. 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 5 for 20 seconds. Add the eggs, crme frache, tomato pure, onion, salt, pepper and a pinch of Cayenne pepper. Process on speed 4 for a few seconds then increase to speed 5 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 4. 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 2. 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 4 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 5 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 5 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 2. 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 4. 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 4 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 5, drop the bread through feed tube and process. Set aside. Chop the mushrooms using the metal blade on speed 5. 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 5. 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 2-3 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 5 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 5 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 4. 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 4 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.

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 3 and mix until well blended then, without stopping the machine, very slowly pour the oil through the feeder tube. Increase to speed 4 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

Makes about 300 ml (1/2 pint)
150 ml (1/4 pt) olive oil 150 ml (1/4 pt) sunflower or groundnut oil 75 ml (5 tbsp) wine vinegar 5 ml (1 tsp) caster sugar 5 ml (1 tsp) French mustard 1 garlic clove, finely chopped 2.5 ml (1/2 tsp) salt freshly ground black pepper Fit the metal blade. Add all the ingredients and process on speed 5 for 10 -15 seconds. Add some chopped fresh herbs for a fuller flavour. Store in a glass jar in the refrigerator for up to two weeks. Shake well just before use.

APPLE SPICE CAKE

Makes a 20 cm (8 inch) cake
225 g (8 oz) soft tub margarine or softened butter, cut into pieces 225 g (8 oz) caster sugar 4 eggs 200 g (7 oz) self raising flour 1/2 tsp ground cinnamon 1/2 tsp ground mixed spice 50 g (2 oz) ground almonds 1 tsp vanilla extract 2 dessert apples, such as Braeburn For the topping: 2 tbsp demerara sugar 1/2 tsp ground cinnamon 1/2 tsp ground mixed spice For the filling: 142 ml pot whipped double cream or 200 ml crme fraiche jar of smooth apple sauce or pured apple Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core the apples. Thinly slice half an apple for the topping and set aside. Fit the metal blade and roughly chop the remaining apple using speed 4. Set aside and clean the bowl. Use the plastic kneader and place the fat, sugar, eggs, flour, spices, ground almonds and vanilla extract in the bowl. Process on speed 3 for 15 seconds or until well blended. Add the chopped apple and process using varipulse in short bursts until mixed. Divide the mixture between the tins and smooth the tops. Toss the apple slices in the demerara sugar and spices then arrange on top of one cake. Bake in a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for min or until firm to the touch. Turn out and leave to cool. Sandwich the cake together with a layer of apple and the whipped cream or crme fraiche. Best eaten on the day of making. For a Victoria Sandwich Cake, use 225 g (8 oz) soft margarine or softened butter, 225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon vanilla extract. Use the plastic kneader and process on speed 3 for about 20 seconds. Divide between 2 x 20 cm (8 in) sandwich tins and bake as instructed above. Fill with jam and vanilla buttercream icing. For a Chocolate Cake, use the Victoria Sandwich recipe and substitute 225 g (8 oz) self raising flour with 210 g (71/2 oz) self raising flour and 15 g (1/2 oz) sieved cocoa powder. Fill with chocolate or vanilla buttercream icing.

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 3 for 20 seconds or until well blended. Use varipulse 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 3 for 15 seconds or until well blended. Add the dried fruit and process briefly for 5 seconds using varipulse 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. 26

ALMOND SHORTBREAD BISCUITS

Makes about 16

50g (2 oz) caster sugar 120g (41/2 oz) plain flour 85g (3oz) ground almonds 85g (3oz) softened butter, straight from the fridge 1 egg yolk Fit the plastic kneader. Add the sugar, flour and almonds. Cut the butter into pieces and add to the bowl. Process on speed 5 for 10 seconds until the mixture is like fine breadcrumbs. Add the egg yolk and process for on speed 5 for about 15-20 seconds until mixed. Turn the mixture onto a floured surface and press together with your fingertips to form a smooth ball. Roll out to about 3 mm (1/8 inch) thickness. Cut out rounds using a 7 cm (3 inch) cutter. Place on non-stick baking trays and bake in a preheated oven at 180C/350F (Fan oven 170C), Gas mark 4 for 12-15 minutes until a light golden brown. Cool slightly before transferring to a wire rack.
DEVON SCONES WITH WHIPPED CREAM

Makes about 6 - 8

225 g (8 oz) self raising flour 2.5 ml (1/2 tsp) cream of tartar 2.5 ml (1/2 tsp) baking powder pinch of salt 15 g (1/2 oz) caster sugar 50g (2 oz) butter, straight from the fridge cut into cubes 1 medium size egg about 75 ml (3 fl oz) milk For the whipped cream 284 ml carton whipped cream 1 tsp caster sugar jam and butter, to serve Place the flour, cream of tartar, baking powder, salt and sugar in the bowl with the plastic kneader. Process briefly to mix. Add the butter and process on speed 4 for 10-15 seconds, until the mixture resembles breadcrumbs. Beat the egg and milk together in jug. With the machine still running, add the egg mixture through the feed tube, and process on speed 3 for a few seconds until it binds together. Take care not to over process. Tip out onto a lightly floured surface and lightly knead into a smooth ball. Roll out to about 2 cm (3/4 inch) thickness. Cut into rounds using a 5 cm (2 inch) cutter. Place on a greased baking tray and brush the tops with milk. Bake in a preheated oven at 200C/400F (Fan oven 190C), Gas mark 6 for about 10 -15 minutes until risen and golden brown. Leave to cool. To whip the cream, fit the whisk in the bowl. Add the cream and sugar. Process on speed 1 for about 1 minute. Stop frequently to check on the consistency to avoid over whipping. Serve the scones split and buttered with whipped cream and jam. Try this: Add 25 g (1 oz) glace cherries and 1 teaspoon ground ginger to the dry ingredients to make Cherry and Ginger Scones. For Cheese Scones omit the sugar and add 50 (2 oz) mature cheddar cheese grated using the fine grating disc (H) plus a pinch of dry mustard powder.

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 5 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 5 for 20 seconds. With the machine still running, spoon 100g (4 oz) plain flour through the hole in the lid and process on speed 5 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 5 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.