4
a few r
eci
pes to g
et y
ou s
tar
ted
cor
ian
der p
esto
4 han
dfu
ls f
res
h cor
ian
der l
eaf
4 clov
es f
res
h gar
lic
120
g pin
e nuts
250
ml o
live o
il
120
g fre
shl
y gra
ted P
arm
esa
n
Put t
he c
ori
and
er, g
arli
c and p
ine nu
ts i
n the ju
g, a
dd a sp
oo
n of o
il, a
nd p
roc
ess
. Rep
eat t
ill t
he
oil’
s don
e, t
ran
sfe
r to a b
ig b
ow
l, a
nd m
ix i
n the P
arm
esa
n. S
eas
on w
ith b
lack p
ep
per
. Ser
ve as a
top
pin
g for s
oup
, toss
ed t
hro
ug
h war
m pas
ta, o
r as a dip
.
black
oliv
e an
d an
chov
y s
au
ce
250
g pit
ted b
lack o
live
s
60g a
nch
ovy fi
llet
s, d
rai
ned
3 tb
sp cap
ers
, dra
ine
d
150
ml o
live o
il
2 tb
sp bra
nd
y (op
tio
nal
)
fre
sh g
rou
nd b
lack p
ep
per
Put e
ver
yth
ing b
ut t
he o
il i
nto t
he b
ow
l. A
dd a sp
oo
n oil a
nd p
roc
ess f
or 5 s
eco
nds
. Rep
eat t
ill
the c
ons
ist
en
cy i
s rig
ht. T
oss t
hro
ug
h war
m pas
ta o
r spre
ad o
n toas
t.
ho
rse
rad
ish a
nd a
pp
le s
auce
250
ml d
oub
le c
rea
m
2 sha
rp fl
avo
ure
d ap
ple
, pee
led a
nd g
rat
ed
6 tb
sp hor
ser
ad
ish r
elis
h
2 tsp p
ap
rik
a
Pro
cess t
he c
rea
m till s
oft p
eak
s for
m, t
hen t
ran
sfe
r to a b
ow
l and f
old i
n the o
the
r ing
red
ien
ts.
Seas
on w
ith b
lack p
ep
per
. Ser
ve w
ith b
eef o
r saus
ag
e.
sw
eet a
nd s
ou
r sau
ce
4 sha
llot
s, p
eel
ed
small p
iec
e fre
sh g
ing
er, p
eel
ed
2 clov
e gar
lic
2 tb
sp soy s
auc
e
das
h whi
te w
ine v
ine
gar
2 tsp m
usta
rd
2 tsp t
om
ato p
uré
e
Put e
ver
yth
ing i
n the ju
g and p
roc
ess t
ill sm
oot
h. S
erv
e wit
h chick
en o
r fish
, or as a d
ip
.
sp
icy p
umpkin
so
up
900
g pum
pki
n
2 lee
ks, t
rim
med a
nd s
lice
d
900
ml (
1½ p
int
s) ch
ick
en o
r veg
eta
ble s
tock
2 tb
sp veg
eta
ble o
il
2 clov
es g
arli
c, c
rus
hed
1 tsp g
rou
nd g
ing
er
1 tsp g
rou
nd c
ori
and
er
bun
ch of f
res
h cor
ian
der l
eav
es
2 tb
sp sin
gle c
rea
m or c
rèm
e fra
ich
e s
alt & p
ep
per
Pee
l the p
um
pki
n, r
em
ove t
he s
eeds
, and c
ut t
he fl
esh i
nto chu
nks
, rou
ghl
y chop t
he c
ori
and
er.
Hea
t the o
il i
n a pan
, ad
d the l
eek
s, g
arli
c and sp
ice
s, t
hen s
tir t
ill t
he l
eek
s sof
ten s
lig
htl
y.
Ad
d the p
um
pki
n and s
tock t
o the p
an, b
rin
g to t
he b
oil, t
hen s
im
mer g
ent
ly t
ill t
he p
um
pki
n is
ten
der (
20-
30 m
inu
tes
). R
em
ove f
rom t
he h
eat
, and s
tir i
n the c
ori
and
er a
nd c
rea
m. L
et t
he
mix
tur
e coo
l for a
bo
ut 3
0 minu
tes
, the
n ble
nd a
t hig
h spee
d, t
ill i
t’s r
eall
y smo
oth
. Ret
urn t
he
mix
tur
e to t
he p
an a
nd h
eat t
o ser
vin
g tem
per
atu
re (
don
’t l
et i
t bo
il). T
aste
, ad
just t
he
sea
sonin
g, a
nd s
erv
e wi
th c
rust
y br
ead.
29
Tur
n the m
ill b
ase a
nd b
ow
l up
sid
e dow
n.
30
Tap t
he b
ow
l a cou
ple o
f tim
es t
o mov
e all t
he g
rou
nds i
nto t
he b
ow
l.
31
Ho
ld t
he b
ow
l, t
urn t
he m
ill b
ase cl
ock
wis
e, a
nd li
ft i
t off.
C
C
ARE AN
D M
AIN
TEN
ANC
E
32
Sw
itch o
ff (0) a
nd u
np
lug b
efo
re cl
ean
ing
.
33
Wip
e the o
uts
id
e of t
he m
oto
r uni
t and t
he m
ill b
ase w
ith a d
am
p clot
h.
34
Was
h the ju
g, li
d, c
ap, a
nd b
ow
l in
war
m soa
py w
ate
r, o
r in a d
ish
was
her
`
.
35
Use a b
rus
h to cl
ean t
he b
lad
es.
36
Th
e har
sh e
nvi
ron
men
t ins
id
e the d
ish
was
her w
ill a
ffec
t the s
urf
ace fi
nis
hes
. Dam
ag
e sho
uld
be c
osm
eti
c onl
y, a
nd s
hou
ld n
ot a
ffec
t the o
per
ati
on o
f the a
pp
lian
ce.
