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Фрагмент инструкции
Serving Suggestion Toss the sauce through any pasta including gnocchi or serve with grilled chicken. MINESTRONE SOUP Makes 2 Lt 1 brown onion 1 small Leek 1 stick of celery 1 carrot 4 ripe tomatoes 50 g Butter 2 bacon rashers sliced 2 tablespoons tomato paste 1 litre chicken stock 1.4 cup Parmesan cheese 1.4 bunch parsley chopped 1.4 Clove garlic finely sliced Clean and wash the vegetables. Using the slicing blade, slice the onion, leek and celery. Remove from processing bowl. Using the grating blade, grate the carrot. Remove from processing bowl. Using the processing blade, puree the tomatoes until liquefied, using speed 2. Melt the butter in a saucepan, add half the sliced bacon, and cook for a few minutes. Add the sliced vegetables to the saucepan and saute them gently.Add the tomato paste, pureed tomatoes and stock, bring to the boil. Reduce heat and simmer for 30 minutes.Then add the remaining bacon and salt and pepper to taste. Simmer for 10 minutes. 8 Using the processing blade, finely chop the parsley, add the garlic and process for a few more seconds.Add this to the soup mixture. Using the grating blade in the food processor, grate the cheese to serve with the soup. Serving Suggestion Serve with crusty bread QUICK AND EASY RICE PAPER ROLLS Makes 20 1 medium carrot 1 medium green zucchini 100 g bean shoots 2 tablespoons soy sauce 50 g dried vermicelli 100 g unsalted peanuts 1.2 bunch coriander leaves and stems 1.2 bunch mint 20 rice paper wrappers (round or square)* Sweet chilli sauce Clean and wash the vegetables. Using the grating blade, grate the zucchini and carrot and place into a mixing bowl; add the bean shoots and the soy sauce. Pour hot water into a bowl and add the vermicelli, soften it for 5 minutes, drain the water and cut the noodles into small lengths; add them to the vegetable mixture. Using the processing blade, coarsely crush the peanuts for a few seconds using speed 2 and add to the vegetable mixture. Using the processing blade process the coriander and mint, until finely chopped, add to the vegetable mixture. Wrapping Step 1: Using a bowl of warm water place a wrapper in for 10-15 seconds or until slightly softened. Remove and place it onto a damp tea towel. Step 2: Place a 5cm x 2cm rectangle of mixture in the middle of the wrapper Step 3: Fold the sides of the wrapper across the mixture. Step 4: Fold the end (end closest to you) of the wrapper over the mixture, tighten and roll until tightly wrapped. Repeat the process for all the wrappers. Serving Suggestion Serve with sweet chilli sauce *Rice paper wrappers are available from most supermarkets in the Asian food section. CHICKEN AND BROCCOLI LASAGNE Serves 4 1 brown onion 500g chicken, diced 2 cloves of garlic 1 tablespoon oil 500ml tomato pasta sauce 1 head of broccoli 9 _ bunch of oregano, chopped 150g tasty cheese 200g packet of fresh lasagne pasta or precooked dried packet sheets Using the slicing blade, slice the onion. Place the diced chicken and garlic into the processor bowl and process using speed 2 until the chicken is minced. Heat the oil in a frypan and cook the onion until soft, then add the chicken mince, stir until cooked. Add the tomato pasta sauce and oregano and return to the boil, reduce heat and simmer for 10 minutes. Cut the broccoli into florets and cook (boil or steam) for 1 minute. Drain and run under cold water to refresh. Using the grating blade, grate the cheese and set aside. Using an oven proof lasagne dish assemble the lasagne with half of the chicken and tomato mixture in the base of the dish. Place 1 layer of pasta on top. Then place the broccoli and half of the cheese, then place another layer of pasta. Add the remaining chicken mixture on top, then another layer of pasta, sprinkle top with remaining cheese. Bake in a moderate oven (180°c) for 20 minutes TIP:The lasagne can be pre-prepared and kept in the fridge until you are ready to cook. If the lasagne has been stored in the fridge place foil over the lasagne and cook for 20 minutes before removing the foil and cooking as instructed above. Serving Suggestion Serve with a tomato salad. ZUCCHINI BAKE Serves 4 3 medium zucchinis 1 tablespoon grain mustard 250 ml cream 3 slices of stale bread (crusts removed) Salt and pepper to taste Using the slicing blade, slice the zucchini; layer the zucchini into an ovenproof dish. Using the processing blade, process the stale bread using speed 2 until the mixture resembles fine crumbs. Whisk the cream and mustard together and pour over the zucchini. Sprinkle the top with breadcrumbs, salt and pepper. Bake at 200°c for 30 minutes until golden Serving Suggestions Serve as an accompaniment to grilled chicken or fish. CAESAR SALAD DRESSING Makes 1 Lt 4 egg yokes 10 anchovy fillets 2 tablespoons grain mustard 2 tablespoons white vinegar 700 ml peanut oil 1.3 cup white wine 100 g grated Parmesan cheese Using the grating blade, grate the cheese and set aside. 10 Using the processor blade, process the egg yolks, an...