Cuisinart HM-90S Manual De Usuario

9

Cuisinart

®

 Hand Mixer. Be sure cubed 

butter has been at room temperature for 
30 minutes. Add the butter to the flour 
and begin mixing on speed 1, gradually 
increasing speed to 4. Continue to mix 
until butter is fully incorporated in the 
flour. Once incorporated, slowly pour ice 
water into bowl with mixer on speed 1. 
Mix just until water is absorbed by the 
flour and a dough just forms. Form dough 
into 2 flat discs; wrap in plastic and 
refrigerate for at least 30 minutes until 
ready to use. 

2.  Preheat oven to 350°F.

3.  

Roll out one dough disc* to 1/8-inch thick 
to fit a 9-inch tart pan with a removable 
bottom. Fit into tart pan. Chill it in refrig-
erator for about 20 minutes. Using a fork, 
prick the dough evenly all over but make 
sure not to go entirely through the dough. 
Line the shell with parchment and weigh 
it down with dried beans or rice. Bake 
in preheated oven for 20 to 25 minutes, 
or until the dough under the parchment 
is no longer wet. Remove the beans/rice 
and parchment and continue baking until 
the shell is golden brown. Remove and 
reserve.

4.  

While shell is baking, put olive oil in a 
large skillet over medium heat. When skil-
let becomes warm, add garlic and leek. 
Lightly sauté until soft. Reserve.

5.  

Put the milk, cream, eggs, yolk, salt and 
pepper in a large mixing bowl. Using the 
hand mixer fitted with the flat beaters, 
mix the ingredients together on speed 2 
until thoroughly combined. 

6.  Reduce oven to 325˚F.

7.  

To assemble the quiche: scatter the gar-
lic, leek, red peppers and basil evenly 
along the bottom of the baked tart shell. 
Pour the egg mixture over the vegetables 
and scatter the manchego on the top.

8.  

Bake for about 30 minutes until quiche is 
just set.

9.  

Remove from oven and let sit for about 5 
to 10 minutes. Serve.

 

 *The second dough disc may either be 
used within 3 days if refrigerated or it 
may be wrapped well and stored in the 
freezer until needed.

We use our own pizza dough recipe, 

but if you want to save time, store-bought 

dough works just as well.

Makes 4 large calzones

1.  

Preheat oven to 500°F. If you have a 
pizza stone, place the stone on the oven 

rack and preheat. Once the oven comes 
to temperature, let stone heat for an addi-
tional 30 minutes. This will add an extra 
crispiness to your calzones.

2.  

In a large bowl, combine the ricotta, 
garlic, egg, Parmesan, salt and pep-
per. Insert the mixing beaters into the 
Cuisinart

®

 Hand Mixer. Mix on speeds 2 

to 4 to fully combine. Add the mozzarella 
and mix on speed 2 until just combined. 
Reserve. 

3.  

Lightly dust work surface with flour. 
Divide the dough into four equal pieces. 
Lightly cover with plastic wrap until 
using. Roll one piece into a circle about 8 
inches in diameter. Spread a generous ¾ 
cup of filling onto the bottom half of the 
dough, leaving a 1-inch border. Fold top 
half over the filling and press the edges 
of the dough together. Pinch the edges 
of the dough over to fully seal. Using a 
sharp knife, cut 4 slits into the top of the 
calzone to allow steam to escape while 
baking. Reserve on a cornmeal-dusted 
baking sheet and repeat with remaining 
rounds. 

4.  

Using a pizza peel, transfer prepared 
calzones to the preheated pizza stones 
(if you are not using pizza stones, just 
keep the calzones on the cornmeal-
dusted baking sheet). Bake in preheated 
oven for about 20 to 25 minutes, or until 
fully browned. 

5.  

Let cool slightly before serving.