User manual MOULINEX ODACIO DFC1-2-3

[. . . ] · 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 The accessories contained with the model that you have just bought are shown on the label that appears on the top of the packaging. 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 Environment protection first!Your appliance contains valuable materials which an be recovered or recycled. Leave it at a local civic waste collection point. Recipes by Glenis Noble, produced by M4 Design Company, © Groupe SEB Moulinex 06/05 0 891 857 Models DFC4 DFC5 DFC6 Thank you for choosing a product from the Moulinex range. [. . . ] If using whole spears, cut into 3 or 4 cm long pieces. Pour the liquid from the asparagus into the liquidiser. Add the cut asparagus, the cream, egg yolks, stock, salt and pepper. Pour into a microwaveable container and cover. When cooked, pour the soup back into the liquidiser and blend again for 20 seconds at speed 5. Serve immediately and garnish with finely chopped chives. Cook's note: These timings are for a 800W microwave oven. For different wattage ovens, adjust cooking time accordingly. 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 4. Gently fry the onion in the butter and oil until softened. Add the white wine and simmer rapidly until the liquid is reduced and cooked away. Cut the bacon and pork into 2. 5 cm (1 in) pieces. Process the bacon, liver and pork for 15 ­ 20 seconds on speed 5 until chopped to your preferred consistency. Add the onions, parsley, cream, mixed herbs, all spice, salt, pepper and, lastly, the beaten egg. Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture down and cover with buttered foil. Stand in a roasting tin and pour in boiling water to come halfway up the sides. Bake in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 11/2 - 13/4 hours. Top up with more boiling water, if necessary. Leave to cool in the tin for 30 minutes. Cover with a piece of foil, then place a weight on top of the cooked pâté and chill overnight in the refrigerator. Turn out and serve cut in slices with crusty bread and a mixed salad. COURGETTE AND CHEESE BAKE Serves 4 for lunch or 6 as a main course accompaniment. Serves 4-6 1 kg (21/4 lb) courgettes · 100 g (4oz) Gruyère cheese · 250 ml (9 fl oz) double cream or crème fraiche · 3 eggs · salt and pepper · grated nutmeg · butter for greasing Wash the courgettes but do not peel. [. . . ] Select speed 5 and mix together for a few seconds then, with the machine running, add the warm water through the feed tube. Process for about a further 40 seconds until the dough forms a ball. On a lightly floured surface, knead by hand until smooth. If making a loaf, shape into a ball and place on a greased baking tray or use a 900 g (2 lb) loaf tin. [. . . ]