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GUACAMOLE
»
2 ripe avocados, peeled, seeds removed
»
1 clove garlic
»
1 tablespoon lemon juice
»
dash Tabasco sauce
»
1 jalapeno chilli, sliced (optional)
»
¼ cup fresh coriander leaves
»
1 small red onion, quartered
»
1 tomato, quartered
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process the avocado, garlic, jui-
ce, Tabasco, chilli and coriander leaves for 10
seconds. Add onion and tomato and process
until just chopped. Transfer mixture to a bowl and
refrigerate for 1 hour before serving. Serve with
corn chips and salsa.
HUMMUS
»
420 g can chickpea, rinsed and drained
»
¼ cup tahini paste
»
¼ cup lemon juice
»
¼ cup water
»
¼ cup olive oil
»
1 clove garlic, crushed
»
½ teaspoon ground cumin
»
½ teaspoon salt
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process all ingredients until smooth.
Transfer mixture into a bowl and refrigerate for
1-2 hours before serving.
Serving suggestions:
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.
HERBED MUSHROOM PATE
»
300 g mushrooms
»
1 onion, quartered
»
50 g butter or margarine
»
200 g cream cheese, cubed
»
1 tablespoon freshly chopped chives
»
salt and freshly ground black pepper to taste
Using the processing bowl fitted with the variable
slicing blade, feed the mushrooms into the feed
tube a few at a time and using the food pusher
slice the mushrooms, remove.
Using the processing bowl fitted with the uni-
versal ›s‹ blade, process onions until just chop-
ped. Heat butter in a frying pan over a medi-
um heat. Cook onion and mushrooms until soft,
cool. Using the processing bowl fitted with the
universal ›s‹ blade, place mushroom mixture into
processor bowl with remaining ingredients and
process until smooth. Pour into serving bowl and
refrigerate for at least 2 hours before serving. Ser-
ve with Melba toasts.
SWEET POTATO CRISPS
These yummy treats are great for eating alone
at a barbecue or serving on top of grilled fish
with a creamy mayonnaise.
»
1 large sweet potato
»
oil for deep frying
»
sea salt and freshly ground black pepper
Peel the sweet potato and cut into large pieces
just small enough to fit into the feed shoot.
The smaller the sweet potato is cut, the shorter
the shavings with be. Using the processing bowl
fitted with the shaving disk, slice the sweet pota-
to using the food pusher. Place the sweet potato
shavings onto absorbent paper and gently press
out any excess liquid.
Heat oil in a deep fryer or wok and cook the
sweet potato in batches until crisp (this will not
take very long). Remove from oil quickly and
drain on absorbent paper. Season with salt and
pepper.
Summary of Contents for DESIGN FOOD PROCESSOR ADVANCED
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