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Recipes and Useful Notes
• In the following recipes, the
conversions for Metric and
Imperial are approximate.
Please do not mix the two
systems and follow either
Metric or Imperial measures.
• All spoon measures are level,
unless stated otherwise.
• Eggs used in recipes are
medium size, unless stated
otherwise.
• Processing times are for the
quantities stated in the
recipes. For larger or smaller
quantities adjust the time
accordingly.
• The cooking times and
temperatures stated in the
recipes are only a guide.
If using a fan oven the times
and temperature may need
adjusting as advised in the
manufacturer’s instructions.
If you have adapted the
recipe in any way, you may
also need to adjust the
cooking time.
• The recipes in this book have
been devised specifically for
use in your Odacio 3. If the
recipes are prepared in a food
processor other than this, the
processing times and results
may vary considerably.
• If you have a DCF1 or
DCF2 model, instead of the
whisk accessory use the
emulsifying disc.
Soups, Starters and
Vegetable Accompaniments
16-18
Main Courses
19-21
Desserts
22-23
Mayonnaise and Dressings
24
Cakes, Scones & Biscuits
25-27
Pastry, Batters & Bread
28-29
Drinks
30
Soups, Starters &
Vegetable Accompaniments
FARMHOUSE VEGETABLE SOUP
Serves 6
2 small potatoes • 2 small carrots • 1 turnip • 1 leek (white part only) •
1 onion • a small stick of celery • a few sprigs fresh parsley • 1 litre chicken
or vegetable stock • salt and freshly ground black pepper
Peel and dice the vegetables. In a large saucepan add the parsley, salt and pepper
plus the stock. Simmer for 30 minutes. Once cooked, pour the cooked vegetables
and stock into the liquidiser. Process on speed 2 for 30 seconds. Serve the soup
immediately with chunks of crusty bread.
CREAM OF ASPARAGUS SOUP
Serves 6
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. 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. Process on speed 2 for 1 minute. Pour into a
microwaveable container and cover. Microwave for 12 min on medium power. Stir
halfway through cooking. When cooked, pour the soup back into the liquidiser and
blend again for 20 seconds at
speed 2. 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.
1615