Recipe Book

10
NUGGETS OF VEAL WITH ARTICHOKES
Ingredients: FH1163 FH1363
Lean veal 400 g 600 g
Artichokes 100 g 200 g
Stock 150 g 200 g
Shallot 1 1
Salt to taste to taste
Pepper to taste to taste
Olive oil Level 2 Level 2
Serves 4 6
Preparation times 10 min. 10 min.
Cooking times 30 min. 35 min.
1. Insert the paddle into the bowl.
2. Chop the shallots and spread evenly inside the bowl, add
the oil.
3. Aside from preparing the rest of the ingredients, cut the
lean veal into small pieces and the artichokes into slices.
4. Close the lid, set the thermostat dial to position 4, press the
lower heating element power button and press the on/o
button.
Cook the sauce for 3 min., then add the meat and cook for
another 4-5 min.
5. Now add the sliced artichokes, the stock, salt and pepper
and continue cooking for another 23-27 min. We recom-
mend mixing by hand at least once to obtain a perfect
result.
SALMON IN PASTRY WITH SPINACH
Ingredients: FH1163/FH1363
Fillet of salmon 350 g
Pre-cooked spinach 200g
Pine nuts 20 g
Rolled pastry 2
Butter 20 g
Garlic 1 clove
Salt to taste
Pepper to taste
Eggs 1
Serves 6
Preparation time 20 min.
Cooking time 45 min.
1. Remove the paddle from the bowl.
2. Place the previously salted and peppered llet of salmon
inside the bowl (placed with the skin down).
3. Close the lid, set the thermostat dial to position 3, press the
lower heating element power button and press the on/o
button.
Cook for 15 min.; when cooked, remove from the bowl and
leave to cool.
4. Insert the paddle into the bowl and add the butter, a clove
of garlic, the pre-boiled spinach, the pine nuts, salt and
pepper and press the lower heating element power but-
ton and press the on/o button. Set the thermostat dial to
position 4. Cook for 5 min.
5. Roll out the dough (with the greaseproof paper under-
neath) on a work surface; place the salmon at the centre
of the pastry (removing the skin when cooled), cover with
the spinach and pine nuts.
6. Brush all 4 sides with the beaten egg and cover with the
other sheet of pastry to form a strudel; join the sides well
and cut away the excess pastry.
7. Make small cuts in the dough to allow the steam to escape
during cooking and brush with the egg.
8. Place the 'strudel' with the greaseproof paper underneath
inside the bowl (without the paddle), close the lid, set the
thermostat dial to position 3, press the lower heating ele-
ment power button and press the on/o button.
9. Bake for 20-25 min. depending on the desired degree of
browning. Wait until it cools down a little before cutting
into slices.
STUFFED CUTTLEFISH
Ingredients: FH1163/FH1363
Small cuttlesh 8
Breadcrumbs 50g
Parsley to taste
Egg 1
Salt to taste
Serves 4
Preparation time 10 min.
Cooking time 20 min.
1. Clean the cuttlesh, cut and separate the tentacles; in a
blender, place the breadcrumbs, the parsley without the
stalks, the egg, salt, a drizzle of olive oil and the cuttlesh
tentacles.
2. Blend until the mixture is generally dense; ll the cuttle-
sh with the prepared lling.
3. Remove the paddle from the bowl.
4. Place the cuttle sh inside, close the lid, set the thermostat
dial to position 3, press the lower heating element power
button and press the on/o button.
5. Cook for 20 min. When cooked add a drizzle of olive oil to
the cuttlesh and serve.