Lagrange L 111-2, Manual

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RECIPES
MAYONNAISE
Ingredients: 1 egg yolk – 100ml sunflower oil – 1 tablespoon of
mustard – 1 dash of vinegar (optional) – salt – pepper.
Preparation: Place the egg yolk and the mustard in the supplied
bowl. Use the suction base to attach the bowl to the table. Dip the
appliance fitted with the whisk accessory into the mixture and turn
on the appliance. Add the oil slowly. At the end, add pepper and a
dash of vinegar. To achieve a firmer texture, you can use the mixer
attachment instead of the whisk.
PANCAKE BATTER
Ingredients (for about 12 fine crêpes): 250g flour – 2 eggs –
3 tablespoons caster sugar – 25g melted butter – ½ teaspoon
salt – 3 tablespoons oil – 1 tablespoon rum – ½ litre milk.
Preparation: Place the flour and eggs in a salad bowl. Add the sugar,
the melted butter, the milk and the rum. Dip the hand blender
into the ingredients and turn on the appliance. When the batter is
completely smooth, let it rest for at least half an hour.
SHORTCRUST PASTRY
Ingredients: 250g flour – 125g butter – 1 pinch of salt – 50ml water.
Preparation: Place the flour, salt and butter cut into pieces into the
bowl fitted with the kneading plastic blade. Turn on the blender,
then add the water through the feed tube. Continue mixing. Turn off
the appliance as soon as the dough forms a ball. Leave the dough
to rest for an hour in the refrigerator before spreading it.
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