ENGLISH
17
- 20g fresh yeast or 1.5 sachets dried yeast
- approx. 240ml water (35
c
C)
For the topping:
- 300ml sieved tomatoes (tinned)
- 1 tsp mixed Italian herbs (dried or fresh)
- 1 onion
- 2 cloves garlic
- 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.
B
Place the kneading accessory in the bowl. Put all
the ingredients in the bowl and select speed
2. Knead the dough for approx. 1 minute until a
smooth ball has formed. Hold the appliance down
with one hand to prevent it from moving around
on the worktop. Put the dough in a separate bowl,
cover it with a damp cloth and leave it to rise for
about 30 minutes.
B
Use the blade to chop the onion and the garlic.
Fry the chopped onion and garlic until transparent.
B
Add the sieved tomatoes and the herbs and
simmer the sauce for about 10 minutes.
B
Season to taste with salt, pepper and sugar. Allow
the sauce to cool down.
B
Heat the oven to 250
c
C.
B
Roll the dough out on a floured worktop and
make two round shapes. Place the dough shapes
on a greased baking tray. Spread the topping on
Mayonnaise
S
- 2 egg yolks or 1 large egg
- 1 tsp mustard
- 1 tsp vinegar
- 200ml oil
B
The ingredients must be at room temperature. Put
the emulsifying disc in the bowl. Put the egg yolks
or egg, mustard and vinegar in the bowl. Use
speed 1 or 2. Pour the oil gradually through the
feed tube onto the rotating disc. You can use the
hole in the pusher to add the oil.
B
Tip for tartare sauce: add parsley, gherkins and
hard-boiled eggs.
B
Tip for cocktail sauce: add 50ml creme fraiche, a
dash of whisky, 3 tsp tomato puree and a dash of
ginger syrup to 100ml mayonnaise.
Milkshake
D
- 175ml milk
- 10g sugar
- 1/2 banana or approx.
- 65g other fresh fruit
- 50g vanilla ice cream
B
Mix all the ingredients until the mixture is frothy.
Pizza
{
- 400g flour
- 40 ml oil
- 1/2 tsp salt
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