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18. Basic recipes
White bread dough
500g white flour– 300ml warm water – 2 packets baker’s yeast – 10g or 1 tsp salt
Put the flour, salt and baker’s yeast in the bowl of the food processor fitted with the metal blade.
Run at speed 2, and a few seconds later start pouring in the warm water through the feed tube in the lid. When the
dough forms a ball (approximately 40 seconds), stop the food processor. Leave the dough to rise in a warm place
until it doubles in volume. Then, work the dough to shape it into a ball and place it on your greased, floured baking
sheet. Leave it to rise again. Preheat your oven at Th.8/240°C Once the dough has doubled in volume, put it in the
oven and lower the temperature to Th.6/180°. Bake for about 30 min. Put a bowl of water in the over while baking
to help the crust to form.
Pizza dough
150g white flour– 90ml warm water – 2 tablespoons olive oil – 1/2 packet baker’s yeast – salt
Put the flour, salt and baker’s yeast in the bowl of the food processor fitted with the metal blade.
Run at speed 2, and a few seconds later start pouring in the warm water and olive oil through the feed tube in the
lid. When the dough forms a ball (15 to 20 seconds), stop the food processor. Leave the dough to rise in a warm
place until it doubles in volume. Preheat your oven at Th.8/240°C (UK gas mark 9). Roll out the dough to a 28cm
circle and add the toppings of your choice: tomato pizza sauce and onions, mushrooms, ham, mozzarella, etc. Add a
few anchovies and black olives to your pizza, sprinkle on a bit of oregano and grated gruyere cheese, then drizzle a
few drops of olive oil all around. Place the prepared pizza on your greased, floured baking sheet. Bake for 15 to 20
min, keeping an eye on it as it bakes.
Shortcrust pastry
200g flour or plain flour – 100g softened butter – 50ml cold water– a pinch of salt
Put the flour, salt and butter in the bowl of the food processor fitted with the metal blade.
Run at speed 2 for a few seconds, then pour the water in through the feed tube in the lid. Let it run until the dough
forms a ball (after about 20 seconds). Leave the dough to chill in a cool place for at least 1 hour before rolling it out..
Use to make pies, flans, fruit tarts and jam tarts.
Crepe or Pancake batter (in the bowl with the metal blade or in the blender)
250g flour or plain flour – 625ml milk – 3 eggs – 30g caster sugar – 100 ml sunflower oil – 1 tablespoon orange blos-
som water or other flavouring (optional)
With the bowl: Put all the ingredients: flour, milk, eggs, sugar and flavouring, in the bowl of the food processor fitted
with the metal blade. Run at speed 1 for 20 seconds, then switch to speed 2 for 1 min.
With the blender: Place all the ingredients except the flour in the blender. Run at speed 2 and, after a few seconds,
remove the cap and gradually spoon the flour through the central opening in the lid of the blender. Mix for
1.30 min.
Pound cake
200g flour or plain flour – 200g softened butter – 200g caster sugar –– 4 whole eggs – 1 packet or 3 teaspoons
baking powder
Put all the ingredients: flour, baking powder, sugar, eggs and butter, in the bowl of the food processor fitted with the
metal blade. Run at speed 2 for 2 1/2 min. Preheat the over at Th.6/180°C (UK gas mark 4). Pour the mixture into a
greased and lined 20 cm cake tin and bake for about 45 min to 1 hour or until firm to the touch.
Chantilly Cream
250ml very cold fresh double cream, 40g icing sugar
The processor bowl must be very cold, put it in the refrigerator for a few minutes.
Put the fresh cream and icing sugar in the bowl fitted with the emulsifying disc. Set at speed 2 and run for about
1 min. Be careful not to keep it running for too long, otherwise the cream could curdle.
Mayonnaise
200ml olive or sunflower oil ( or a mixture of both) – 1 egg yolk – 1 heaped teaspoon Dijon mustard – 1 teaspoon
white wine vinegar – salt – pepper
All the ingredients must be at room temperature.
Put the egg yolk, mustard, vinegar, salt and pepper in the bowl fitted with the emulsifying unit.
Run at speed 2, after a few seconds (2 to 3 seconds), slowly pour the oil in a very slow steam through the feed tube
in the lid. When the mayonnaise starts to thicken ,you can add the rest of the oil a little faster. You can flavour your
mayonnaise with finely chopped herbs, ketchup or curry. For lighter mayonnaise, you can fold in one or two beaten
egg whites.
