Breville the Scraper Mixer Pro BEM800XL/B Livret D'instructions page 27

RECIPES
tURKISh GozLEME
Makes 6
Dough
3 ½ cups (475g) bread flour, sifted
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons natural yogurt
1 ½ cups (355ml) lukewarm water
Extra bread flour, for kneading
Swiss Chard and Cheese filling
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
Salt and pepper
5oz (150g) feta cheese, crumbled
3 ½ cups (100g) Parmesan cheese, grated
3 cups 1 small bunch Swiss chard, shredded
Meat filling
1 tablespoon olive oil
1 lb (450g) minced lamb
2 teaspoons cumin powder
1 teaspoon sweet paprika
¾ cup (185ml) tomato puree
olive oil cooking spray
lemon wedges, to serve
MEthoD
1. Spinach filling. Heat oil in a large frying
pan over medium heat. Add the onions
and garlic and cook until softened; set
aside to cool. Once cool combine with
cheeses and salt and pepper. Rinse and
dry spinach well and set aside.
2. Meat filling: Heat oil in a medium
frying pan. Cook lamb in batches until
browned. Return all lamb to pan and add
spices and tomato puree. Cook for 10–15
minutes or until mixture is thick. Allow
to cool.
3. To make dough: Assemble mixer
using the dough hook Add flour
and salt in mixer bowl. Turn mixer to
FOLD/KNEAD setting and add oil,
yogurt and water. Mix for 6 minutes.
52
tIP
Mixture is quite sticky so don't be
tempted to add more flour.
4. Turn mixture out onto a well floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto
a tray lined with a parchment paper and
dusted with a little flour; cover and rest
for 20 minutes.
5. Preheat a large non-stick frying pan or
flat plate on a BBQ on a medium heat.
On a large piece of baking paper; roll
one piece of dough to a ⁄ inch (3mm)
1
8
thick rectangle.
6. For vegetable gozleme: place 1 cup
shredded Swiss chard onto one half of
the dough. Top with one sixth of the
cheese mixture.
7. For meat and vegetable gozleme; use ½
cup meat filling, ½ cup Swiss chard and
one sixth of the cheese mixture.
8. Lift dough over filling to enclose and
pinch to seal the edges. Repeat with
remaining dough and filling and place
onto separate sheets of baking paper.
9. Cooking one at a time. Spray the top
with cooking spray oil and flip upside
down onto another sheet of baking
paper. Place gozleme and parchment
paper onto cooking surface and cook
for 3-4 minutes or until golden. Spray
top with oil and carefully flip over to
cook other side.
10. Cut into wedges and serve with
lemon wedges.
RECIPES
BASIC PIzzA DoUGh
Makes enough for four 12 inch (30cm) thin
crust pizzas or two 12 inch (30cm) thicker
crust pizza
InGREDIEntS
1 tablespoon instant dried yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 cup lukewarm water
3 cups (410g) '00' flour
MEthoD
1. Add yeast, sugar, olive oil and water to a
large bowl; stir until combined.
2. Assemble mixer using the dough hook.
Add flour to mixer bowl. Turn mixer
to FOLD/KNEAD setting; add yeast
mixture and knead for 4–5 minutes until
smooth and elastic.
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm place for
30 minutes or until dough has doubled
in size. Turn dough out on a floured
surface and punch down the dough to
remove excess air, lightly knead.
4. For thin crust, divide dough into 4
dough balls and set aside until required.
5. For thicker crust, divide dough into
2 even dough balls and set aside
until required.
PAStA DoUGh
Serves 4–6
InGREDIEntS
1 ¾ cup (250g )'oo' Flour
Pinch salt
2 eggs
3 egg yolks
1 tablespoon olive oil
MEthoD
1. Assemble mixer using the dough hook.
Place flour and salt into mixer bowl.
Make a well and add eggs, yolks and
olive oil.
2. Turn mixer to FOLD/KNEAD setting
and mix for about 4–5 minutes or
until dough combines. If dough has
not combined add 1–2 teaspoons water
if needed.
3. Remove dough from bowl and cover
with plastic wrap and allow to rest for
1–2 hours.
4. Use a pasta machine to make pasta.
53