Publicité
Les langues disponibles
Les langues disponibles
Recipes
Chunky pesto
Ingredients
• Bunch of fresh basil
• 3 cloves of garlic
• 3 tbsp. parmesan cheese
Method
1. Place garlic cloves, basil and 2 tbsp. of olive oil into the mini chopper
bowl. Pulse until the garlic is fine.
2. Add grated parmesan cheese and the rest of the olive oil. Pulse until ingredients
are combined.
3. Add the sunflower seeds. Pulse once last time. Don't pulse too much here as you
want the sunflower seeds to remain chunky.
Serving tip
Stir through cooked gnocchi and sprinkle with extra parmesan for an Italian treat.
Tomato bread
Ingredients
• 250g strong white bread flour
• 1 tsp salt
• 7g yeast
Method
1. Add salt, flour and yeast to the 1.5l bowl. Using kneading tool, mix on minimum
for 30 seconds.
2. Add water, sundried tomatoes and oil. If the sundried tomatoes are large, chop
into 3 pieces.
3. Mix for 1-2 minutes until dough is formed.
4. Remove dough and place in a bowl covered with cling film. Stand the bowl in a
warm place for approximately 60 minutes, until the dough has doubled in size.
5. Knead the dough by hand for 2 minutes. Shape and place in a tin, cover and
stand in a warm place until the dough has doubled in size.
6. Preheat the oven to 180°C/Gas mark 4.
7. Place the dough in the oven for 35 minutes.
Tip
To check the bread is cooked, tap the base of the bread with your fingers, if hollow
sounding it is ready.
All manuals and user guides at all-guides.com
• 75g sunflower seeds
• 6 tbsp. olive oil
• 55g sundried tomatoes, jarred
• 1 tbsp. oil from sundried tomatoes
• 110ml warm water
11
Attachment: Chopper
Attachment: Kneading tool
Publicité
