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combine the bacon, cheese and onion. Using the cleaned processing bowl fitted with the
universal ‚s‘ blade, combine the remaining ingredients in the processing bowl. Process until
mixture is combined and smooth. Place the bacon mixture into the prepared quiche dish and
pour the egg mixture over the top. Bake in oven for about 50 minutes or until cooked. Stand
for 10 minutes before cutting.
Zucchini tossed in Angel Hair Pasta
Serves 4
2 small green zucchini
2 small yellow zucchini
3 cloves garlic, crushed
½ cup extra virgin olive oil
1 large onion, chopped
500g angel hair pasta (thin spaghetti)
1½ tablespoons chopped fresh thyme
¼ cup freshly squeezed lemon juice
sea salt and freshly ground black pepper
shaved parmesan, to serve
Using the processing bowl fitted with variable slicing disk, slice the zucchini to about a 4mm
thickness. 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. Remove the variable slicing blade and insert
the processing blade, add onions and roughly chop. 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. 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.
Tip:
Use the shaving blade disk to make shaved parmesan to serve with this recipe.
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
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
Using the processing bowl fitted with the universal ‚s‘ blade, place the basil, garlic, juice,
salt, pepper and oil in the processing bowl. Pulse 3-4 times. Push down any ingredients that
may have come up the sides of the bowl and add the nuts and cheese. Process for a further
20 seconds or until a desired texture is achieved.
To serve:
Boil a large pot of boiling water with a little salt in it. Cook 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. Store remaining pesto in an airtight jar in the refrigerator with
a little extra oil on top to prevent browning. Discard after 5 days.
