User manual MOULINEX DFC1

[. . . ] WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK? Check: · that it is plugged in and switched on at the mains socket · the connection and fuse. · when using the bowl assembly (B), that the Liquidiser drive cover (A1) is locked. · when using the Liquidiser, ensure that the tab on the lid is correctly locked under the handle Odacio 3 Food Processor Instructions and Recipes If your appliance still does not work or if you have any product problems or queries, please contact our Customer Relations Team first for expert help and advice: HELPLINE: UK 0845 602 1454 Ireland (01) 4751947 or consult our website www. moulinex. co. uk ACCESSORIES & REPLACEMENTS You can buy the following accessories or replacements by mail order from our approved Moulinex Service Centre (at the telephone number above). They are also available on our website. Accessories French fries disc (disc E) Grating disc for coconut & parmesan (disc G) Coarse grating disc (disc C) Thick slicing disc (disc H) Fine grating disc (A) Thin slicing disc (D) Grinder Mini-chopper Accessories Whisk Plastic kneader blade Citrus press Liquidiser jug Metal blade Emulsifying disc Juice extractor Spatula Storage basket Recipes by Glenis Noble, produced by M4 Design Company, © Groupe SEB Moulinex 0 891 852 Models DFC1 DFC2 DFC3 Thank you for choosing a product from the Moulinex range. [. . . ] Once cooked, pour the cooked vegetables and stock into the liquidiser. Serve the soup immediately with chunks of crusty bread. Mayonnaise and Dressings 24 Cakes, Scones & Biscuits 25-27 CREAM OF ASPARAGUS SOUP Serves 6 Pastry, Batters & Bread 28-29 2 x 411 g can asparagus spears or cut asparagus · 250 ml chicken stock 200 ml single cream · 2 egg yolks · salt and pepper · 1 tbsp chopped chives Drain the asparagus. When cooked, pour the soup back into the liquidiser and blend again for 20 seconds at speed 2. 16 Drinks 30 15 SALMON TERRINE Serves 8 DAUPHINOISE POTATOES Serves 6 300 g (11 oz) salmon fillet · 350 g (12 oz) cod fillet · 1 onion · 25 g (1 oz) butter 1 tbsp vegetable oil · 50 ml (2 fl oz) dry white wine · 3 whole eggs · 150 ml (1/4 pt) crème fraîche · 3 tbsp tomato purée · salt and pepper · cayenne pepper Chop the onion in the bowl fitted with the metal blade on speed 2. Add the white wine and simmer rapidly until the liquid is reduced and cooked away. Cut the fish into 3 cm (1 in) pieces, place in the bowl with metal blade and chop up on speed 2 for 20 seconds. Add the eggs, crème fraîche, tomato purée, onion, salt, pepper and a pinch of Cayenne pepper. Process on speed 1 for a few seconds then increase to speed 2 for 50 seconds. Stand in a roasting tin and pour in boiling water to come halfway up the sides. Cover with buttered foil and bake in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for about 1 hour. Serve cold in slices, with a green salad accompanied by hot toast. 1 kg (21/4 lb) old potatoes, small size · 100 g (4 oz) Gruyère cheese · 3 egg yolks · 284 ml carton single cream · 250 ml (9 fl oz) milk · pinch of ground nutmeg · salt and pepper · 1 clove of garlic, peeled (optional) · butter for greasing Use the fine grating disc (A) and grate the cheese on speed 2. Grease a shallow ovenproof dish with butter and rub with a garlic clove. Bake in a preheated oven at 200°C/400°F (Fan oven 190°F), Gas mark 6 for 45 ­ 60 minutes. The exact cooking time will vary according to the type of potatoes, so test the potatoes by piercing with a knife. Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to 450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac in layers, making sure the potatoes are on the top and bottom. COUNTRY PÂTÉ 1 small garlic clove, peeled (optional) · 1 small onion, peeled and quartered · 25 g (1 oz) butter or margarine · 100 g (4 oz) unsmoked streaky bacon 225 g (8 oz) lambs liver · 225 g (8 oz) lean pork · 1 tbsp finely chopped fresh parsley · 2 tbsp double cream · 3 tbsp brandy or port (or half and half) · 1 /2 tsp dried mixed herbs · a pinch of ground allspice · salt and freshly ground black pepper · 1 beaten egg Use the metal blade. Process the garlic and onion using speed 2 for about 10 seconds until finely chopped. Melt the butter in a saucepan, add the onions and cook, without colouring, until softened. Add the alcohol and increase the heat, allowing the liquor to reduce until almost dry. Process the bacon, liver and pork for 15 ­ 20 seconds on speed 2 until chopped to your preferred consistency. Add the onions, parsley, cream, mixed herbs, all spice, salt, pepper and, lastly, the beaten egg. Stand in a roasting tin and pour in boiling water to come halfway up the sides. [. . . ] With the machine still running, spoon the flour through the hole in the lid and process for 11/2 minutes. Leave the batter to stand for at least an hour before cooking the pancakes. Try this: For Yorkshire pudding batter or a smaller quantity of pancake batter, place 1 egg and 300ml (1/2 pt) milk in the liquidiser. With the machine still running, spoon 100g (4 oz) plain flour through the hole in the lid and process on speed 2 until well mixed. [. . . ]