Welcome To The World Of Neff - Sampford IXL

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Bread Chunky Vegetable Soup with Crispy Bacon Bits Simple to Make Ingredients Cooking time: 4 carrots, peeled and diced 30 minutes 1 litre (2pts) chicken stock 15ml (1tbsp) tomato purée salt and pepper 140g (5oz) potatoes, peeled and diced 140g (5oz) broccoli florets, frozen or fresh 110g (4oz) peas, frozen or fresh 110g (4oz) green beans, cut into pieces roughly 2.5cm (1”) long 6 rashers of streaky bacon, cut into small pieces for non-vegetarians or use croutons for vegetarians Method 1. Place the carrots, stock and purée into a large saucepan and season generously with salt and pepper. 2. Bring to the boil then reduce the heat. Cover and simmer for 10 minutes. Add the potatoes and simmer for a further 10 minutes. 3. Add the broccoli, peas and green beans and cook for a further 10 minutes, add an extra 500ml (1pt) of water. 4. If adding bacon, dry-fry until golden and crisp. Add to the soup 5 minutes before serving. 5. For vegetarians use 2 slices of toast cut into croutons. Sprinkle as you serve. Note: For a smooth textured soup, pour into a liquidiser and blend until the required consistency is reached. 92 Bread Pizza Simple to Make Ingredients Cooking time: 450g (1lb) white bread dough 15 minutes 45ml (3tbsps) tomato passata or pizza topping 55 - 85g (2 - 3oz) grated cheese cheddar, mozzarella or italian mix pinch of italian dried herbs <strong>To</strong>pping Variations 1. Ham and pineapple: 2 - 3 slices of ham shredded and 2 rings of pineapple, diced. 2. Salami and olive: 6 - 8 slices of salami and 6 black olives, pitted and halved. 3. Mozzarella and basil: Soft mozzarella balls drained and sliced with torn basil leaves scattered over. Drizzle with a little olive oil (pesto could be used instead of tomato passata). 4. Sundried tomato and dolcellata cheese: 4 sun-dried tomatoes drained and diced, 55g dolcellata cheese, diced and sprinkled over tomatoes. 5. Chorizo and fresh tomato: 6 - 8 slices of chorizo sausage on top of 2 - 3 sliced tomatoes. (Pesto could be used instead of tomato passata). Method 1. Roll the dough straight after kneading to a 23cm (9”) circle. Place on a greased roasting / grill pan. Cover with greased cling film and leave to rest for 15 minutes. 2. Preheat oven to 200°C. Assemble your choice of topping. 3. Remove the cling film, spread the tomato passata over the base, then place the topping accordingly. Finally, sprinkle over some grated cheddar. 4. Bake at 200° for 15 minutes. 93
Time on your Hands Cooking time: 20 minutes Method Bread Cheese and Ham Whirls Ingredients 450g (1lb) of white bread dough 30g (1oz) melted butter 30g (1oz) parmesan, grated 30g (1oz) cheddar, grated 55g (2oz) parma ham or cooked smoked ham pinch of mixed herbs 1. Use the dough after proving, roll out into an oblong shape 30x20cm (12x8“). 2. Brush with melted butter. Sprinkle the cheeses and the ham, which has been cut into strips. 3. Roll up the dough like a “Swiss roll”. Brush the end with some water to seal. 4. Slice into 2.5cm (1”) pieces and arrange into a greased 23cm (9”) round tin with all the edges touching. Sprinkle with mixed herbs. 5. Bake at 200°C for 20 minutes. Serve warm. 94 Time on your Hands Cooking time: 35 minutes Method Bread Brioche Ingredients 7g pack of quick acting dried yeast 350g (12oz) strong flour 5ml (1tsp) salt 4 eggs, beaten 45ml (3tbsps) caster sugar 110g (4oz) butter, softened 1. Sprinkle the yeast over the flour and salt in a large bowl. 2. Add the beaten eggs, sugar and 60ml (4tbsps) of hand hot water. 3. Mix to a sticky dough and knead for 10 minutes, flouring hands frequently. 4. Spread out the dough onto a floured board and dot with butter. Knead until the butter is absorbed. 5. Place the dough in a greased bowl, cover with greased cling-film and leave to double in size. (This will take approx. 1 hour). 6. Punch down the dough and shape into a tin. (A large brioche should be made by shaping ( 3/ 4”) of dough into ball and then place into a greased brioche tin. Shape the remainder into a ball and push down onto the larger ball of dough. This gives the traditional shape). 7. Cover loosely with greased cling film and leave for 1 hour. 8. Bake in pre-heated oven at 200°C for 30 - 35 minutes. Note: All the above proving (rising) times can be carried out using the Bread Proving setting, if your <strong>Neff</strong> oven has this function. Follow the user instructions, and reduce the times above by a third. Brioche takes longer to rise due to richness of mixture. 95
Page 2 and 3: Welcome to the World of Neff Cookin
Page 4 and 5: 4 Be sure to refer to the recipe fo
Page 6 and 7: 8 Metric Equivalent 30g 45g 55g 85g
Page 8 and 9: Quick and Easy Cooking time: 20 min
Page 10 and 11: Time on your hands Cooking time: 25
Page 12 and 13: 1. Feta Stuffed Chicken Breasts 2.
Page 16 and 17: Simple to Make Cooking time: 50 min
Page 18 and 19: Simple to Make Cooking time: 2 hour
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Page 28 and 29: Fish and Seafood Monkfish Parcels V
Page 30 and 31: Time on your Hands Cooking time: 1
Page 34 and 35: 1. Meringues 2. Eton Mess 3. Pineap
Page 40 and 41: 1. Victoria Sponge Cake 2. Coffee C
Page 50 and 51: Simple to Make Cooking time: 1 hour
Page 58 and 59: Method Roast Beef Lunch/Dinner Appl
Page 60 and 61: Method Menu for Entertaining Guinea
Page 62: ■ Gnocchi - Baked Gnocchi with Sp

Welcome To The World Of Neff - Sampford IXL

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