Basic Recipes
In addition to the special recipe combinations, there are many recipes using a wide range of other combinations. Please apply them to your own original dishes.
Carrot dressing
Ingredients
- Carrot: 1/2
- white vinegar: 15 ml (A)
- Mayonnaise: 80 g (A)
- Salt and pepper: dash (A)
Method
- Insert carrot into the food processor (Grating Blade), and start.
- Place the carrot into a bowl, then insert "A", and mix.
Tomato Sauce
Ingredients
- Onion: 1
- Garlic: 4 cloves
- Tomato puree: 400 g (A)
- Tomato paste: 1 tbsp (A)
- Baharat spice powder: 1/2 tsp (A)
- Cumin powder: 1/2 tsp (A)
- Chicken stock: 400 ml (A)
- Salt and pepper: to taste (A)
Method
- Separate the onion and garlic, and use the food processor (Knife Blade) to finely chop each of them.
- In a casserole, add the oil and garlic and microwave high for 2 minutes uncovered. Add onions and cook on high for 4 minutes more.
- Add "A" to the ingredients from step (2), and cook covered for 12 minutes on micro high.
Custard Cream
Ingredients
For Paris-brest
- Egg yolk: 3 (A)
- Sugar: 60 g (A)
- Flour: 30 g
- Milk: 300 ml (B)
- Vanilla pod: 1/2 pod (B)
- Fresh cream: 200 ml (C)
- Sugar: 40 g (C)
- Kirsch: dash
For Fruit tart
- Egg yolk: 2 (A)
- Sugar: 35 g (A)
- Flour: 20 g
- Milk: 1 cup (B)
- Vanilla pod: 1/3 pods (B)
- Fresh cream: 50 ml (C)
- Sugar: 10 g (C)
- Kirsch: 1/2 tbsp
Method
- Put "A" into a bowl, then whisk with an eggbeater until it turns whitish. Add the flour, and continue mixing.
- Put "B" into a pan, and warm over medium heat until just before boiling. Then, add a little bit at a time to the ingredients from step (1), and mix.
- Strain the ingredients from step (2) back into the pan, and bring to a boil while mixing. Once the mixture has started thickening, warm it over a low heat for 2-3 minutes. After cooling slightly, chill in the refrigerator.
- Put "C" into the food processor (Whipping Blade), and start.
- Add kirsch liqueur to the ingredients from step (3), and mix.
- Mix ingredients from steps (4) and (5) .
- (For Paris-brest, mix 1/3 of the whip cream. Use)
Herb bread crumbs
Ingredients
- Garlic: 1 clove
- Parsley: 1 stalk
- Panko bread crumbs(or simply, bread crumbs): 20 g
Method
- Place the garlic into the food processor (Knife Blade), and start. When the garlic is finely chopped, add the parsley, then the bread crumbs, and start.
Butter Cream
Ingredients
- Unsalted butter: 130 g
- Powdered sugar: 400 g
- Milk: 70 ml
Method
- Bring the butter to room temperature.
- Insert the butter into the food processor (Kneading Blade), then start.
- Divide the remaining ingredients into three parts and insert one part at a time into the butter, starting each time to mix.
Tart Pastry (20cm)
Ingredients
- Butter: 90 g (A)
- Sugar: 40 g (A)
- Egg yolk: 1 (B)
- Vanilla extract: a few drops (B)
- Flour: 150 g
Method
- Put "A" into the food processor (Kneading Blade), and start. When it becomes smooth, add "B", then start again.
- Add flour to the ingredients from step (1), then start. (Be careful not to over-mix.)
- Gently knead the ingredients until they form a ball, then wrap the ball with shrink film and place it in the refrigerator for 1 hour.
- Dust the pastry from step (3) with flour, then roll it out so it is a round shape and 3 mm thick.
- Cover the baking mold with the pastry, and attached firmly to the mold.
- Cut off the left-over pastry, then use a fork to poke air holes into several places in the pastry, and place it in the refrigerator for about 30 minutes.
- Place a cooking sheet over the tart pastry, place pie weights onto the sheet, then bake it in an oven preheated to 200ºC for 20 minutes. Remove the pie weights and bake for 10 minutes more.
