13
• 300 ml sieved tomatoes (tinned)
• 1 tsp mixed Italian herbs (dried or fresh)
• salt and pepper
• sugar
• ingredients to be spread on the sauce: olives, salami,
artichokes, mushrooms, anchovies, Mozzarella cheese,
peppers, grated mature cheese and olive oil according to
taste.
• Mount the kneading hook in the bowl.
• Put water, yeast and sugar in the bowl and mix the
ingredients at speed 3 for approx. 15 seconds.
• Add flour, oil and salt and mix the dough at speed 5 for
approx. 3 minutes.
• Knead the dough into a ball and put it in a bowl. Cover
the bowl with a damp cloth and leave the dough to rise
in a warm place for about 45 minutes.
• Use the metal blade to chop the onion and the garlic and
fry them until transparent.
• Add the sieved tomatoes and the herbs and simmer the
sauce for about 10 minutes.
• Season to taste with salt, pepper and sugar.
• Allow the sauce to cool.
• Heat the oven to 250 °C.
• Roll the dough out on a floured worktop and make two
round shapes.
• Place the dough on a greased baking tray.
• Spread the topping on the pizzas, leaving the edges free.
• Spread with the desired ingredients, scatter some grated
cheese over the pizzas and drip some olive oil over them.
• Bake for 12 to 15 minutes
£ Brioche
Important: Use exclusively the metal blade for
making dough for brioche. The kneading hook is not
suitable for this purpose.
• 250 g flour
• 30 g granulated sugar
• 20 g fresh baker’s yeast or 1 sachet dried yeast
• 100 g butter
• 50 ml milk (40 °C)
• 1 tsp salt
• 4 eggs
• brioche mould (or deep round cake tin)
• Mount the metal blade.
• Put the yeast, water and sugar into the bowl.
Mix at speed 4 for 15 sec.
• Put flour, salt and eggs into the bowl and mix at speed 5
for approx. 4 minutes.
• Cover the bowl with a damp cloth and allow the dough to
rise in a warm place for one hour.
• Melt the butter. Put the lid with the motor unit back on.
Switch the appliance on and add the melted butter. Mix
until homogeneous.
• Grease the brioche mould with butter. Put the dough into
the mould and let it rise for another 45 minutes.
• Place the mould into the oven on a low position and bake
at 220 °C for 30 minutes.
h Tzatziki
(cucumber salad; serves 2 to 3 people)
• 1 cucumber
• 200 ml yoghurt
• 1 tbsp olive oil
• 2 cloves garlic
• pinch salt
• 1 tsp finely chopped dill
• a few mint leaves
• Peel the cucumber and shred it at speed 4 or 5.
• Put the shredded cucumber in a colander and let it drain
properly.
• Mix the other ingredients, except for the mint leaves,
through the cucumber.
• Chill the salad by putting it in a covered bowl in the
refrigerator for one hour.
• Sprinkle mint leaves on top before serving.
£ g Coleslaw
• 2 cloves garlic
• 2 apples
• 2 pickled gherkins
• 1 banana
• 3 tbsp mayonnaise
• 3 tbsp yoghurt
•
1
⁄
2 tbsp cream
• 2 tsp curry powder
• salt and pepper
• 1 small white cabbage
• Put the blade in the bowl and chop the garlic.
• Peel the apples, cut into quarts and remove the core.
• Add the apples and gherkins and chop them fine.
• Add pieces of banana, mayonnaise, yoghurt, curry
powder, cream, salt and pepper and mix the ingredients
at pulse setting (button M). Replace the blade with the
insert holder disc (slicing insert medium). You may leave
the dressing in the bowl. Cut the cabbage and slice it at
speed 3. Turn the ingredients into a dish and mix them
with a spoon. Cover the dish with a lid or a piece of
plastic foil and allow the dressing to soak in.
