Votos - 4, Puntuación media: 3.8
(
)
)
|
Resumen del manual
4.Return soup to saucepan to heat through; serve with sour cream and warm flour tortillas. Recipes continued Roast Pumpkin Soup Serves 4 1.5 kg pumpkin 2 tablespoons olive oil Sea salt & freshly ground black pepper 20g butter 1 onion, chopped 1 litre chicken stock 1/3 cup cream or sour cream to serve (optional) 1.Preheat oven to 200°c. 2.Remove skin and seeds from pumpkin and cut into even sized chunks. 3.Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked. 4.In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and stock and bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool before blending. 5.Place quad-blades into glass jug as directed on page 4. Blend the soup in three batches for 5 seconds at a time until smooth. 6.Reheat until soup is hot. Serve with cream and extra ground pepper if desired. Hummus 420g can chickpeas, rinsed, and drained 2 tablespoons tahini . cup lemon juice . cup water . cup olive oil 1 clove garlic, crushed . teaspoon ground cumin . teaspoon salt 1.Place quad-blades into glass jug as directed on page 4. 2.Combine ingredients in glass jug. 3.Pulse for 5 seconds at a time until smooth. 4.Transfer mixture into a bowl and refrigerate for 1-2 hours before serving. Serving suggestion: Serve hummus with toasted pita crisps; simply cut pita bread into triangles, brush with olive oil and season with a little salt and cumin seeds. Bake in oven at 200°c for about 5 minutes or until crisp. Recipes continued Guacamole 2 ripe avocados, peeled, seeds removed 1 clove garlic 1 tablespoon lemon juice dash Tabasco sauce 1 jalepeno chilli, sliced . cup fresh coriander leaves 1 tomato, chopped 1.Place quad-blades into glass jug as directed on page 4. 2.Place all ingredients except tomato in the glass jug. Pulse all ingredients until roughly smooth. 3.Transfer mixture to a bowl and stir through tomato. 4.Refrigerate for 1 hour before serving. Serve with corn chips and salsa Pesto 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 . cup pine nuts, roasted 60g pecorino or parmesan, grated 1.Place quad-blades into glass jug as directed on page 4. 2.Place the basil, garlic, juice, salt, pepper and oil in the glass jug. Pulse 4-5 times. 3.Push down any ingredients that may have come up the sides of the jug and add the nuts and cheese. Pulse until 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 into 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. Tip: To keep pesto sauce for a few days in the refrigerator simply place pesto into a clean container and pour enough olive oil over top to cover, this will stop the pesto from discolouring. Cover with lid or plastic wrap. Whole Egg Mayonnaise Makes about 1 . cups 1 egg 1 tablespoon lemon juice 2 teaspoons Dijon mustard pinch sea salt 1 cup vegetable oil or olive oil 1.Place the whisk into the glass jug as directed on page 5. 2.Place the egg, juice, mustard and salt in the glass jug. Pulse until combined. 3.Add oil, a tablespoon at a time and press the power button for no more than 7 seconds at a time. Repeat with remaining oil until a thick creamy mayonnaise is achieved. 4.Keeps in the refrigerator for 1 week. Recipes continued Blue Cheese Dip Makes about 1 cup 150g creamy blue cheese 300g sour cream 2 green onions, roughly chopped 2 tablespoons milk freshly ground black pepper 1.Place quad-blades into glass jug as directed on page 4. 2.Place all ingredients into the glass jug. Pulse until smooth. 3.Chill for 1 hour before serving. Serve with crackers and carrot sticks. Herbed Mushroom Pate Makes about 1 . cups 50g butter or margarine 1 onion, roughly chopped 300g mushrooms, sliced 200g cream cheese, cubed 1 tablespoon freshly chopped chives salt and freshly ground black pepper to taste 1.Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft; cool. 2.Place quad-blades into glass jug as directed on page 4. Add mushroom mixture into glass jug with remaining ingredients. Pulse until smooth. 3.Pour into serving bowl and refrigerate for at least 2 hours before serving. 4.Serve with Melba toasts. Red Wine Vinaigrette 2 tablespoons red wine vinegar . cup extra virgin olive oil 2 teaspoons caster sugar 2 teaspoons Dijon mustard 1. teaspoons sea salt 1.Place the whisk into the glass jug as directed on page 5. 2.Place all ingredients into glass jug. Pulse ingredients until well combined. 3.Store in an airtight container in the refrigerator. Cooks Tip: This recipe is great with grilled vegetables or a salad. Recipes continued Quiche Lorraine Serves 6-8 1/3 cup packaged...
Otros modelos de este manual:Los procesadores de alimentos - FC8600 (671.99 kb)