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WHOLE EGG MAYONNAISE
»
2 eggs
»
2 tablespoons lemon juice
»
1 tablespoon Dijon mustard
»
pinch sea salt
»
2 cups vegetable or light olive oil
Using the processing bowl fitted with the univer-
sal ›s‹ blade, place eggs, juice, mustard and
salt in the processing bowl and process for 5
seconds or until combined. With the motor still
running remove the food pusher and start to pour
in the oil in a slow, thin stream until the mixture
is creamy and all the oil has been added. Store
in the refrigerator in an airtight container for 2
weeks.
Variations
• Add crushed garlic to mayonnaise to make
garlic mayonnaise.
• Add finely chopped gerkins, capers and pars-
ley to mayonnaise to make a tartar sauce.
ROAST PUMPKIN SOUP
Serves 4
»
1.5kg pumpkin
»
2 tablespoons olive oil
»
Sea salt & freshly ground black pepper
»
20g butter
»
1 onion, chopped
»
1 litre chicken stock
»
1
�³ cup cream or sour cream to serve (opti-
onal)
Preheat oven to 200 °C. Remove skin and seeds
from pumpkin and cut into even sized chunks.
Place pumpkin in an oven dish and drizzle with
half the oil. Season with a little salt and pepper.
Bake in oven for about 40 minutes or until coo-
ked. In a large saucepan heat remaining oil and
butter. Add onion and cook until tender. Add the
pumpkin and stock and bring to the boil. Reduce
heat, simmer, uncovered, for 10 minutes.
Cool before processing. Using the processing
bowl fitted with the universal ›s‹ blade, place half
the mixture into the bowl and puree until smooth.
Repeat with remaining soup.
Return pureed soup to saucepan. Reheat until
soup is hot. Serve with cream and extra ground
pepper if desired.
POTATO AND LEEK SOUP
Serves 4
»
3 medium leeks, whites only
»
1 tablespoon olive oil
»
2 small rasher bacon, chopped
»
1 kg potatoes, peeled and chopped rough-
ly
»
2 litres chicken or vegetable stock
»
Freshly ground black pepper
»
½ cup grated Parmesan
Using the processing bowl fitted with the varia-
ble slicing blade, position the leeks in the feed
tube. Using the food pusher, slice the leeks thinly.
Heat oil in a large saucepan, add bacon and
cook, stirring occasionally, until crisp. Remove
from pan. Add leeks to same pan and cook, stir-
ring for about 5 minutes or until leeks are tender.
Add potatoes and stock and bring to the boil;
reduce heat and simmer, uncovered, for about
40 minutes.
Remove from heat; cool. Using the processing
bowl fitted with the universal ›s‹ blade, place half
the mixture into the bowl and puree until smooth.
Return pureed soup to saucepan. Add cooked
bacon to soup and reheat until soup is hot.
Season to taste with freshly ground pepper. Ser-
ve soup topped with parmesan cheese.
MEXICAN STYLE TOMATO SOUP
Serves 6
»
2 onions, quartered
»
2 cloves garlic, peeled
»
1 tablespoon olive oil
»
2 teaspoons cumin powder
»
1 teaspoon chilli powder
»
3 x 400g can chopped tomatoes
»
500ml water
»
1 teaspoon brown sugar
»
1 tablespoon vinegar
»
2 x 400g cans red kidney beans, rinsed,
drained
»
Sour cream and flour tortilla to serve
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process onions and garlic until just
chopped. Heat oil in a large saucepan, add
onions and garlic and cook on a medium heat
until onions start to soften. Add the cumin and
chilli powder and cook, stirring until the spices
Summary of Contents for DESIGN FOOD PROCESSOR ADVANCED
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