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manual abstract
If using the dishwasher place parts only on the top rack of your dishwasher. 1 Recipes Artichoke, green onion & ricotta dip Makes: 2 cups Preparation: 10 mins 340g marinated artichokes, drained, chopped 250g fresh ricotta 3 green onions, trimmed, chopped 1 tablespoon freshly squeezed lemon juice 1 tablespoon warm water 1 large garlic clove, crushed Bagel chips, to serve 1.Using the processing bowl fitted with the processing blade, place all ingredients into the food processor. Process mixture, scrapping down the side of bowl occasionally, until smooth. 2.Transfer to a serving bowl. Taste and season with salt. Serve with bagel chips. Garlic feta dip Makes: 1 cup Preparation: 10 mins 200g reduced-fat creamy feta, crumbled 200g low-fat fresh ricotta 2 tablespoons olive oil 2 large garlic cloves, crushed 1.Using the processing bowl fitted with the processing blade, place all ingredients into the food processor. Process mixture, scrapping down the side of bowl occasionally, until smooth. 2.Transfer to a bowl. Taste and season with salt. Serve as part of an antipasto platter. White bean dip Makes: 1. cups Preparation: 10 mins 2 x 400g cans white beans, rinsed, drained 1 teaspoon finely grated lemon rind 2 tablespoons freshly squeezed lemon juice 2 tablespoons olive oil 2 garlic cloves, crushed Grilled asparagus, to serve 1.Using the processing bowl fitted with the processing blade, place all ingredients into the food processor. Process mixture, scrapping down the side of bowl occasionally, until smooth. 2.Transfer to a serving bowl. Taste and season with salt. Serve with grilled asparagus, if desired. 1 Recipes continued Pesto Makes: 2 cups Preparation: 10 mins Serves: 4 125g fresh basil leaves 3 cloves garlic 2 teaspoons lemon juice sea salt freshly ground black pepper 1 cup extra virgin olive oil . pine nuts, roasted 60g pecorino or parmesan, grated 1.Using the processing bowl fitted with the processing blade, place the basil, garlic, juice, salt, pepper and oil into the food processor. Pulse mixture until just combined. 2.Push down any ingredients that may have come up the sides of the bowl and add the nuts and cheese. Pulse mixture again until a desired texture is achieved. To serve: Boil a large pot of boiling water with a little oil in it. Boil 500g pasta until just tender. Drain pasta well but do not rinse. Place hot pasta back in to pot and stir through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra cheese and a sprinkle of toasted pine nuts. Store remaining pesto in an airtight jar in the refrigerator with a little extra oil on top to prevent browning. Discard after 5 days. Salsa Verde Serves: 4 Preparation: 5 mins 1 cup flat leaf parsley . cup dill . cup mint leaves 2 cloves garlic 1 tablespoon small capers 1 tablespoon grated lemon rind Sea salt and freshly ground black pepper . cup extra virgin olive oil 1.Using the processing bowl fitted with the processing blade, place all ingredients into the food processor. Process mixture, scrapping down the side of bowl occasionally, until a chunky texture is achieved. Serving suggestion: Serve with grilled or barbecued fish fillets or chicken breast fillets. 1 Recipes continued Whole Egg Mayonnaise Makes: about 3 cups Preparation: 2 mins 2 eggs 2 tablespoons lemon juice 1 tablespoon Dijon mustard pinch sea salt 2 cups vegetable or light olive oil 1.Using the processing bowl fitted with the processing blade, place eggs, juice, mustard and salt in the food processor. Process until combined. 2.With the motor still running remove the food pusher and start to pour in the oil in a slow, thin stream until the mixture is creamy and all the oil has been added. 3.Store in the refrigerator in an airtight container for 2 weeks. Zucchini tossed in Angel Hair Pasta Serves: 4 Preparation: 20 mins (+ marinating) Cooking: 10 mins 2 small green zucchini 2 small yellow zucchini 3 cloves garlic, crushed . cup (125ml) extra virgin olive oil 500g angel hair pasta 1 large onion, chopped 1 . tablespoons chopped fresh thyme . cup (60ml) freshly squeezed lemon juice sea salt and freshly ground black pepper shaved parmesan, to serve 1.Using the processing bowl fitted with slicing blade; slice the zucchini, in batches, to about a 4mm thickness. 2.Place the zucchini slices into a bowl with the crushed garlic and a little of the olive oil; stir through and leave for 30 minutes. 3.Remove the slicing blade and insert the processing blade; add onions and roughly chop. 4.Meanwhile have a large pot of salted boiling water ready for the pasta. It is best to cook the pasta so that it is ready when the zucchini is just cooked. Cook the pasta until just tender. 5.Heat remaining oil in a large deep sided frying pan and cook onions until they are translucent. Add the zucchini rounds and thyme and cook, stirring, until the zucchini just starts to soften. Add the hot drained pasta, lemon juice and salt and pepper to taste. Stir through to combine. Recipes continued Feta an...
Other models in this manual:Food Processors - OSKAR LC3200 (945.82 kb)