User Manual

1716
Tuscan Meatballs
Serves: approximately 25
2 slices white bread
2 cloves garlic
1 onion
½ cup fresh basil
2 tablespoons lemon rind
500g lean beef mince
¼ cup tomato paste
1 egg
Salt and pepper, to taste
Vegetable oil, for frying
1. Using the processing blade on speed 1
process bread, garlic, onion, basil and
lemon rind until a fine crumb
2. In a large bowl combine remaining
ingredients with breadcrumb mixture.
Season to taste with salt and pepper.
3. Form beef mixture into tablespoon sized
balls.
4. Heat oil in a large frypan over medium
heat. Cook meatballs for 5-6 minutes or
until golden brown and cooked. Serve hot.
Mexican Style Tomato Soup
Makes: 10 cups
1 tablespoon olive oil
2 onions
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground chilli
3 400g cans chopped tomatoes
2 cups vegetable stock
2 400g cans red kidney beans, drained,
rinsed
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
Salt and pepper, to taste
Sour cream and tortillas, to serve
1. Using the processing blade on speed 1
process oil, onion and garlic.
2. Place onion mixture in a large saucepan
over medium heat. Cook onion mixture
until tender. Add spices and cook until
fragrant. Add tomatoes and stock. Bring
to a simmer and cook, stirring for 20
minutes. Allow to cool.
3. Add kidney beans to cooled soup. Using
the processing blade process soup. Add
remaining ingredients. Season to taste
with salt and pepper.
4. Reheat. Serve with sour cream and
tortillas.
Creamy Pumpkin Soup
Serves: 6 cups
50g butter
2 onions
2 cloves garlic
1 kg butternut squash, peeled, cubed
4 cups vegetable stock
½ cup parmesan cheese
⅓ cup double cream
Salt and pepper, to taste
1. Using the processing blade process
onions and garlic on speed 2.
2. Melt butter in a medium pot over medium
heat. Add onions and garlic, cooking until
tender.
3. Add pumpkin and stock; bring to a
simmer and cook for 25-30 minutes or
until tender. Set aside and allow to cool
to room temperature.
4. Once cooled, place soup into blender jug
and in batches, blend on speed 2 until
smooth.
5. Return blended soup to the pot and bring
to a simmer.
6. Add remaining ingredients and serve.
Carrot Cake
Makes: 8-10
6 medium carrots, peeled
1 ¼ cups caster sugar
¾ cup plain yoghurt
¾ cup vegetable oil
¾ cup walnuts
¼ cup brown sugar
3 eggs
2 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
23cm spring form pan with baking paper.
2. Using the processing bowl fitted with the
grating blade shred carrots. Set aside.
3. Using the processing blade process
sugars, yoghurt, oil, walnuts and eggs on
speed 2 until combined.
4. Add remaining ingredients and pulse
until just combined.
5. Pour batter into prepared pan. Bake for 1
hour or until cooked when tested with a
skewer.
6. Allow to cool on wire rack. Serve.
Food Processor Soup Recipes Food Processor Dessert Recipes
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