1 egg yolk 1 tsp white mustard
1 tsp wine vinegar, salt and pepper
1 cup oil
Put egg yolk, mustard, pepper and salt in the food
processor bowl fitted with emuulsifing disc. Switch on at
minimum speed. When mixture is homogeneous slowly add oil
in a continuous stream. Add vinegar at the end and run for
a few seconds at maximum speed.
1/4 lb. blanched almonds
grated rind of 1/2 lemon
2 eggs
1/2 cup butter
1/2 cup sugar
3 cups flour
1 tsp. dried yeast
Place ingredients in bowl fitted with knife; switch on and work until you obtain a homogeneous mixture. Pour into buttered 8 inch pan. Bake at 350F. for 1 hour.
Serve as is or with apricot or raspberry preserves
1 1/2 cups flour
1/2 cup sugar
1/2 cup butter
2 small eggs
pinch salt
Place all ingredients, except eggs, in bowl fitted with knife.
Set on maximum speed. Switch off, and add eggs.
Run untill dough forms a ball(20 seconds).Roll out to thickness of 1/4 inch.
To cook pastry, place in a hot oven set at 400 F.
2 cups flour
1/3 cup water
1 teaspoon salt
2 teaspoon yeast
1 tablespoon olive oil
Dilute yeast in lukewarm water [85 F.} Place flour and salt in your food processors bowl fitted with the knife. Switch on at maximum speed;add olive oil through the lid.
Work until the dough forms a ball. Pace dough in a dish; cover with a clean towel to let it rise. When dough has doubled in size, knead it by hand and let it rise again.
Roll it out by hand, garnish with pizza ingredients, and bake in a hot oven.
To serve 4
3/4 lbs of carrots
1 onion
2 teaspoons butter
1/2 cup fresh cream
1 tablespoon parsley
Utensils
1 large saucepan
1 food processor
Preparation Time
40 minutes
Peel and dice the carrots and onion. Chop them coarsely in the Food Processor fitted with the knife.
Melt butter in a large saucepan. Fry the onions slowly for 2 minutes, and then add carrots for 2 minutes more.
Then add 4 cups boiling water, salt and pepper. Cook for 30 minutes
Liquefy everything in the Food Processor, and pour back into the saucepan.
Add cream and bring to a boil. stirring continuously.
Sprinkle with parsley and serve.
NOTE: To get a really smooth cream, force the soup through a sieve before adding the cream
