Hotpoint Ariston AG360 Mode D'emploi page 33

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RecIPe bOOK
FP 1005 AX0
RUssIAN sAlAd
Ingredients for 4 servings: 250 g of tuna in oil, 8 anchovies in oil, 2 potatoes, 2 carrots, 300 g of peas, 2 eggs,
mustard, 1 lemon, peanut oil, salt.
Install beater disc and place in the food processor bowl 2 eggs, a bit of mustard and 1 pinch of salt. Beat while
adding, little by little, approx. 2 dl of oil. When the mixture is light and smooth, add 4 tablespoons of filtered
lemon juice. Drain the tuna and chop it. Do the same with 8 anchovy fillets. Peel the potatoes, chop them
coarsely using the chopper blade and immediately place them in water and lemon juice to stop them from dar-
kening. Wash the 2 carrots and slice them using the slicer blade. Bring to the boil a pot full of water and blanch
the potatoes for 5 minutes. Drain and soak them in icy water, then finally drain them after 5 minutes. Do the
same with the carrots, blanching them for 3 minutes. Do the same with the peas, blanching them for 1 minute.
Place in a bowl the potatoes, carrots, peas, tuna and anchovies, add the mayonnaise and mix thoroughly, add
salt to taste and some oil. Leave in the fridge to stand for 2 hours.
RAbbIT lIVeR TeRRINe
Ingredients for 6 servings: 400 g of rabbit liver, 100 g of unsmoked bacon, 2 onions, 6 slices of home-made
bread, 2 bay leaves, 2 juniper berries, dry Marsala wine, cream, butter, salt and pepper.
Install the chopper blade in the food processor. Peel the onions and finely chop them. Transfer the chopped
onions into a saucepan and fry them slightly with a knob of butter. Cook for approx. 10 minutes, stirring every
once in a while with a wooden spoon. Meanwhile, chop the liver and the bacon using the food processor with
the chopper blade installed. Place them in a saucepan and brown them with 40 g of butter. After 5 minutes,
add the onions, bay leaves, squashed juniper berries and cook for another 10 minutes. Pour 1 glass of wine
and steam over a high heat. Remove the bay leaves and juniper berries then process the mixture again using
the chopper blade and adding 100 g of butter at room temperature. Allow to cool down and add 2 glasses of
cream, whipped with the beater disc. Add salt and pepper to taste. Pour the mixture in a plum cake mould lined
with non-stick paper and place it in the fridge for at least 6 hours. Turn out the pâté and serve with the toasted
bred slices cut in 3 parts.
ONION sOUP
Ingredients for 4 servings: 1 kg of white onions, 40 g of flour, 4 slices of bread, 100 g gruyère cheese, vegetable
stock, dry white wine, butter, salt and pepper.
Finely slice the onions using the slicer blade and sweat them over low heat, with the butter and a ladle of
vegetable stock for 20 minutes. Sprinkle with the sifted flour and cook for another 2 minutes. Steam with 1
glass of white wine and add stock to cover all onions. Bring to the boil and cook over a low heat for 40 minutes,
occasionally stirring and adding some hot stock if the mixture gets too dry. Add salt and pepper to taste. Grate
the cheese using the chopper blade. serve the soup in 4 bowls, with a slice of toasted bread cut in 3 parts.
sprinkle with cheese and grill for a few minutes.
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