This mini processor was designed for cooks, by cooks. We took all the
features we loved from all the processors we’ve used over the years and
put them together to make this one. We love it, and we hope you will too.
A mini processor is invaluable to any cook. It makes easy work of many
kitchen tasks. We use ours for fresh herbs, chopping garlic, nuts, dips,
salsas, pestos and salad dressings to crumb toppings.
This mini processor is your kitchen workhorse. It’ll chop vegetables
for soup, shred carrots for slaw, and purée chickpeas into hummus. You
can even use it for creamy sauces like mayonnaise or ranch dressing.
Some tips for mini processor perfection:
•
Save leftover bread and buzz it with the S-blade for instant homemade breadcrumbs.
Add fresh or dried herbs for a quick hit of flavor.
•
When making a salad dressing, first chop up herbs, garlic, shallots or whatever flavor
you want in the base. Add your vinegar and then the oil. Be sure to add the oil slowly,
through the liquid reservoir to get a creamy dressing.
•
Add softened butter and flavorings (herbs, cheese, shallots or fresh or dried herbs)
to the bowl and process them together for a quick compound butter that perfectly
complements steaks or chops.
•
Pitted olives, garlic and lemon juice make for a flavorful tapenade or quick bruschetta
topping. Or shred cheddar cheese and add pimentos and mayonnaise for a super-
quick pimento cheese spread.
•
Use your mini processor for instant summer classics from gazpacho to guacamole,
or use it for glazes, frostings (from cream cheese to buttercream) or crumb toppings
for crumbles, pies or strudels.
The recipes on the next few pages will put you well on the way
to mini processor success.
For ideas and inspiration, watch Food Network and visit us at FoodNetwork.com.
