This is a basic recipe which will serve you well, as you can use it to make any flavour of ice cream you wish. I have given a few suggestions below.
Split the vanilla pod and scrape out the seeds.
Put both the seeds and the pod in a saucepan.
Add the milk and bring to the boil. Remove from the heat immediately, cover and leave to infuse for 30 minutes.
Whisk the egg yolks and sugar in the mixer bowl with the wire whisk on speed 6 until pale and thick. Bring the infused milk back to the boil, then pour onto the egg yolks and whisk on speed 4.
Rinse out the saucepan and pour the vanilla cream back into the pan. Stir on a gentle heat until the custard thickens and coats the back of a spoon. Strain into a bowl and cover the surface with clingfilm to prevent a skin from forming on the surface. Chill.
When the custard is completely cold, stir in the double cream and pour into the freeze bowl.
Churn with the dasher on speed 2 until almost firm. Spoon into a freezerproof container and freeze overnight. The next day, place in the refrigerator for 20 minutes before serving to soften.
This salad tastes great the next day when the flavours have had a chance to develop.Serve with cold meats or cheese.
Remove the outer leaves and central core of the red cabbage. Slice the cabbage into a colander with the slicing drum on the rotor vegetable slicer/shredder on speed 4. Rinse well under cold running water until the water runs clear. Drain thoroughly, then place the red cabbage in a bowl.
Peel the beetroot and red onion. Grate both into the bowl containing the red cabbage with the coarse shredding drum on the rotor vegetable slicer/shredder on speed 4. Toast and roughly chop the walnuts. Add to the cabbage salad with the cranberries.
Make the dressing. Place all the ingredients in the mixer bowl and blend with the wire whisk on speed 4 until smooth. Pour over the cabbage salad, toss lightly and chill overnight before serving.
Pumpkin soup is a winter staple, comfort food at its best. Serve with a crispy crumble for added texture and fried sage leaves for a subtle infusion of flavour.
First prepare the amaretti crumble. Coarsely crush the amaretti biscuits and mix with the almonds and cinnamon. Melt the butter in a small pan and sauté the amaretti mixture until golden brown. Leave to cool.
Preheat the oven to 200°C/gas mark 6. Peel the pumpkin and scoop out the seeds. Cut into slices. Drizzle over 1 tablespoon of olive oil and roast in the oven for 30 to 40 minutes, or until the pumpkin is cooked through.
Chop the onion and garlic with the coarse shredding drum on the rotor vegetable slicer/shredder on speed 4. Heat 2 tablespoons of olive oil in a large saucepan and sauté the onion and garlic until softened. Cut the pumpkin flesh into cubes and add to the pan with the cardamom pods.
Pour in the vegetable stock and gently simmer until the vegetables are tender.
Ladle the soup into the blender. Add the orange zest and mix on purée speed until the soup is completely smooth. Season to taste and keep warm. Heat the last tablespoon of olive oil in a small pan and fry the sage leaves until crispy. Drain on kitchen paper. Ladle the soup into bowls and sprinkle the amaretti crumble on top. Decorate with a few crispy sage leaves and serve at once.
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INGREDIENTS
100 g shallots
1 bunch of spring onions
2 garlic cloves
50 g butter
a handful of flat-leaf parsley
200 g chestnut mushrooms
200 g shiitake mushrooms
200 g oyster mushrooms
100 ml Noilly Prat
1 quantity Pasta dough, flavoured
with 10 g finely ground dried porcini
and rolled out to setting 8
When making ravioli, experiment with different fillings. These are made with dried porcini pasta and have three kinds of mushroom in the filling for a truly autumnal flavour.
Finely chop the shallots, spring onions and garlic with the coarse shredding drum on the rotor vegetable slicer/shredder on speed 4. Melt the butter in a large frying pan and sauté the vegetables for 5 minutes until softened. Chop the mushrooms with the coarse shredding drum.
Add to the pan and cook on a high heat until the mushrooms have coloured and their juices have evaporated. Deglaze with the Noilly Prat, cook down and leave to cool. Finely chop the parsley and mix into the mushroom mixture. Season to taste.
Lay the pasta sheets on a floured surface. Stamp out rounds with a 5 cm plain or fluted cutter. Fill a piping bag fitted with a large plain nozzle with the mushroom mixture and pipe teaspoonfuls of filling on half of the pasta rounds. Or use a teaspoon to place the filling on the pasta rounds.
Moisten the edges of the remaining pasta rounds and place on top to encase the filling. Pinch the edges of the pasta firmly together but make sure that no air is trapped within the ravioli, otherwise they will burst open during cooking. Sprinkle the ravioli with flour and leave to rest for 30 minutes.
Cook the ravioli in plenty of salted simmering water for 3 to 4 minutes or until al dente. Meanwhile, melt the butter over a medium heat. Pick the leaves from the sage. Add to the butter and cook until crispy. Drain the ravioli well and carefully coat in the sage butter. Serve at once with freshly grated Parmesan cheese.
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INGREDIENTS
100 g smoked salmon
150 g gravlax (Swedish dill-cured salmon)
200 g cream cheese
¼ tsp cayenne pepper
grated zest of 1 lemon
2 tbsp finely chopped dill
1 egg
1 quantity Pasta dough, flavoured
with 1 tbsp wholegrain mustard and rolled out to setting 7 thickness
With tortellini, just like ravioli, the choice of ingredients is up to you. Just make sure that you choose a really flavoursome.
Grind the smoked salmon and gravlax into the mixer bowl with the fine grinding plate on the food grinder on speed 4. Change to the flat beater and mix in the cream cheese, cayenne pepper, lemon zest, half the dill and the egg on speed 2. Season to taste.
Lay the pasta sheets on a floured surface and cut out 6-7 cm squares.
Put the salmon filling in a piping bag fitted with a large plain nozzle and pipe teaspoonfuls of filling in the centre of the pasta squares. Or use a teaspoon to place the filling on the pasta squares. Moisten the edges of the pasta with a little water and fold over to encase the filling and create triangles. Then curve the edges around the filling and pinch them together to form a little mitres (hats). Dust the tortellini with flour and leave to dry for 30 minutes.
Meanwhile, slice the leeks with the slicing drum on the rotor vegetable slicer/shredder on speed 4. Melt the butter in a saucepan and sauté the leeks for 5 minutes until softened. Add the Noilly Prat and reduce by half.
Add the crème fraîche and reduce until thickened. Remove from the heat, stir in the mustard and remaining dill. Season to taste and keep warm.
Cook the tortellini in plenty of salted simmering water for 3 to 4 minutes until al dente. Drain the tortellini, then return them to the pan. Gently fold in the leek cream and serve at once. Garnish with a sprinkling of cayenne pepper.
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INGREDIENTS
1 quantity Pasta dough, rolled out to setting 5 thickness
Bottarga is cured, dried and pressed fish roe, usually of grey mullet or tuna. It is very flavourful and salty, so this dish needs little more than a squeeze of lemon and some fiery chilli to liven.
Attach the spaghetti cutter to the mixer and feed the sheets of pasta through on speed 2, catching the strands of pasta in one hand as they come through.
Lay the strands in a single layer on a clean tea towel or hang them over a pasta drying rack. Leave to dry for 30 minutes, then use. Or coat lightly in flour and store in an airtight tin.
Grate the bottarga with the fine shredding drum on the rotor vegetable slicer/shredder on speed 4 and set aside. Heat the olive oil in a heavy-based pan and gently cook the chilli flakes for 1 minute. Remove from the heat and stir in the parsley.
Cook the linguine in plenty of lightly salted boiling water until al dente. Drain, then add to the pan with the flavoured oil. Add the bottarga, and toss until each strand of pasta is coated with oil and bottarga. Stir in the lemon juice and serve immediately.
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INGREDIENTS
1 kg pork belly, rind and bones removed
4 tsp pimentón (Spanish smoked paprika)
1 tsp chilli flakes
1 tbsp fennel seeds
120 cm natural or synthetic
sausage casing
4 tbsp olive oil
salt and freshly ground black pepper
LENTILS
150 g pancetta or smoked bacon
2 red onions
2 garlic cloves
250 g mushrooms
200 g Puy or brown lentils
½ quantity Tomato sauce,flavoured with a generous pinch of saffron
threads
These smoky sausages are great with a Puy lentil, pancetta and mushroom stew flavoured with tomato and saffron. Or serve them with Saffron mash and a roasted red pepper coulis.
Cut the pork into 5 cm cubes and chill thoroughly. Mince the pork into the mixer bowl with the coarse grinding plate on the food grinder on speed 4, then mince again with the fine grinding plate. Add the spices and mix with the flat beater on speed 4, then season to taste.
Soak the natural casing in cold water for 30 minutes, then rinse thoroughly. Grease the large sausage stuffer tube and slide the casing on tightly. Tie off the end. Feed the pork mixture through on speed 4,
twisting and shaping the sausages into small links as you go. Chill
Chop the pancetta and sauté in a large saucepan until the pancetta is golden brown and has released its fat. Chop the onions and garlic with the medium shredding drum on the rotor vegetable slicer/shredder on speed 4. Add to the pancetta and sauté for 5 minutes until softened.
Chop the mushrooms with the coarse shredding drum. Add to the pan and sauté for another 5 minutes. Add the rinsed lentils, barely cover with boiling water and simmer on a medium heat for 20 minutes until the lentils are tender to the bite. Stir in the tomato sauce and parsley, then heat through and season to taste. Heat the olive oil in a frying pan and fry the sausages until golden brown and cooked through. Serve with the lentils.
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INGREDIENTS
2 tbsp olive oil
4 skinless chicken legs
1 large onion
2 garlic cloves
½ tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
a large pinch of saffron threads
150 g dried apricots
50 g sultanas
600 ml chicken stock
200 g tinned chopped tomatoes
400 g tinned chickpeas
1 bunch of coriander
50 g toasted flaked almonds
salt and freshly ground black pepper
CARROT SALAD
5 tbsp olive oil
juice of ½ - 1 lemon
1 tbsp orange flower water
1 tbsp orange flower honey
500 g carrots
1 tbsp finely chopped coriander
argan oil, to taste
Tagine refers to the Moroccan stew which is cooked in a striking conical-shaped dish, as well as to the dish itself. The long slow cooking process means that the chicken will become meltingly soft.
Heat 1 tablespoon of olive oil in a heavy-based pan and brown the chicken on all sides. Remove from the pan. Chop the onion and garlic with the medium shredding drum on the rotor vegetable slicer/shredder on speed 4. Sauté in 1 tablespoon of olive oil for 5 minutes until softened. Add the cinnamon, coriander and cumin and cook for another minute.
Return the chicken to the pan and add the saffron, half the apricots, the sultanas, stock and tomatoes. Bring to the boil, then reduce the heat and cover the pan. Simmer for 40 minutes until the chicken is cooked.
Meanwhile, make the carrot salad. Place the first 4 ingredients in the mixer bowl and mix with the wire whisk on speed 4 until well-blended.
Grate the carrots into the mixer bowl with the coarse shredding drum on the rotor vegetable slicer/shredder on speed 4. Mix with the dressing and add the coriander. Season to taste with a few drops of argan oil.
When the chicken is cooked, stir the drained chickpeas and remaining apricots into the tagine and simmer for another 10 minutes until the apricots have softened. Finely chop the coriander and stir into the tagine.
Remove from the heat. Spoon onto plates and sprinkle over the almonds. Serve with the carrot salad.
Café au lait with croissants is the quintessential Parisian breakfast. But these crescent-shaped pastries are also delicious with a sweet or savoury filling, for example mascarpone and fig compote or Brie and tomato chutney.
Sieve the flour and salt into the mixer bowl. Mix in the sugar and yeast with the dough hook on speed 1 for 15 seconds. Make a well in the flour and pour in the milk. Knead into the flour on speed 1, increase to speed 2 and knead for 2 more minutes until the dough is smooth and elastic.
Cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in volume.
Knock back the dough and knead on a lightly floured surface until smooth. Wrap in a tea towel and chill for 10 minutes. Put the butter between two sheets of clingfilm and roll out into a rectangle. Fold the butter in half and roll out again. Repeat until the butter is pliable but still cold. Flatten to form a 15 cm x 10 cm rectangle.
Turn out the dough onto a floured surface and roll out into a 30 cm x 15 cm rectangle. With a short side facing you, place the butter in the centre of the dough. Fold the bottom third of the dough up over the butter and the top third down over the dough. Press the open sides together to seal. Half turn the dough clockwise.
Repeat the rolling out into a rectangle, folding and turning process twice more. Wrap and chill for 30 minutes. Repeat the rolling out, folding and turning three times, then chill again for 30 minutes.
Dampen two baking sheets with water. Roll out the chilled dough into a 45 cm x 30 cm rectangle. Cut into 6 x 15 cm squares, then slice each square in half diagonally. Starting at the base of each triangle, loosely roll up the dough and fasten the point with a little beaten egg. Arrange the pastries point-side down on the baking sheets, curving the ends to form the characteristic crescent shapes. Lightly brush with beaten egg, cover with oiled clingfilm and leave to rise in a warm place for 1 hour, or until doubled in volume.
Preheat the oven to 220°C/gas mark 7. Brush the croissants again with beaten egg and bake for 3 minutes. Lower the oven temperature to 190°C/gas mark 5 and bake for 10 to 12 minutes until the croissants are golden and crispy. Leave for a few minutes before placing on a wire rack to cool. Serve warm or cold.
The chilli adds a kick of heat which provides a wonderful contrast with the sweetness of the mango and the coldness of the sorbet.
The day before, place the freeze bowl in the freezer. The next day, peel and stone the mangoes, then cut the flesh into chunks. Purée the mango flesh into the mixer bowl with the fruit and vegetable strainer on speed 4. Juice the lemons into the mixer bowl with the citrus juicer on speed 6. Add the icing sugar, then mix with the wire whisk on speed 4 for 2 minutes until the sugar has dissolved and the mixture is smooth. Chill for 1 hour.
Place the mango mixture in the freeze bowl. Attach the dasher and churn on speed 2 until the sorbet is almost firm. Spoon into a freezerproof container and place in the freezer overnight to firm up.
Make the chilli syrup. Bring the sugar and water slowly to the boil, stirring until the sugar has dissolved. Boil for 1 minute. Deseed the chillies and slice the flesh into very thin strips. Add to the syrup and simmer for 25 minutes. Remove from the heat when the chilli strips are translucent and leave to soak overnight.
The next day, scoop the mango sorbet into bowls and drizzle over the chilli syrup
These little chocolate pots are extremely quick and easy to make. The possibilities are endless, so you can experiment with them again and again.
Place the cream and mint in a saucepan and bring to the boil. Immediately remove from the heat, cover and infuse for 20 minutes. Strain the cream back into the saucepan, discarding the mint.
Grate the chocolate into the mixer bowl with the coarse shredding drum on the rotor vegetable slicer/shredder on speed 4. Bring the infused cream back to the boil and pour over the chocolate. Stir until smooth, then mix in the egg yolks and Crème de menthe with the wire whisk. Leave to cool slightly, then mix in the butter as well. Pour into small pots or glasses and chill. Bring back to room temperature and decorate with crystallized mint leaves before serving with the biscuits.
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