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KitchenExpress FP32

INTERNATIONAL RECIPE BOOKLET

1 KitchenExpress FP32

INTERNATIONAL RECIPE BOOKLET

i COMMON KITCHEN CONVERSIONS

Abbreviations Volume Weights tsp teaspoon ⅛ tsp ½ ml 1 oz 28 g tbsp tablespoon ¼ tsp 1 ml 2 oz 57 g oz ounce ½ tsp 2 ml 4 oz (¼ lb) 114 g g gram 1 tsp 5 ml 6 oz 170 g lb pound 2 tsp 10 ml 8 oz (½ lb) 227 g cm centimetre 1 tbsp 15 ml 12 oz 340 g ml millilitre ¼ cup (4 tbsp) 60 ml 16 oz (1 lb) 454 g ⅓ cup 80 ml 32 oz (2 lb) 908 g Temperatures ½ cup 120 ml 2.2 lb 1 kg ⅔ cup 160 ml ¾ cup 180 ml Fahrenheit Celsius 1 cup 240 ml 350 175 4 cups 940 ml (1 quart) 375 190 4 ¼ cups 1 litre 400 205 425 220 450 230

ii FP32 CONFIGURATION

1

2 1. Pusher (A) 17. Blade 2. Pusher (B) 18. Whipping Blade

3 3. Food Processor Lid 19. Spatula 4. Extension Shaft 20. Tamper 5. Food Processor Jug 21. Adjustable Blade Disc 8 4 6. Food Processor Gear Box 22. Vegetable Stick/ Julienne Disc 9 7. Main Body 23. Shredding Disc (reversible) 8. Blender Cup 24. Grating Disc

5 9. Blender Lid 25. Citrus Blade 10 10. Blender Jug 26. Citrus Filter 13 11. Blender Silicon Seal 27. Juicer Filter

14 12. Blender Base 28. Juicer Cup 11 6 13. Grinder Cup 29. Juicer Pusher 15 12 14. Grinder Silicon Seal 30. Juicer Lid 15. Grinder Base 31. Accessory Box 16. Knife Blade 7

19 16 17 18 27 29 20 25

26 28 30 31 21 22 23 24

iii TABLE OF CONTENT

8 11 13

Smoothies Juices

Mango Orange Smoothie 2 Carrot Juice 9 Corn Potage 13 Strawberry Banana Smoothie 3 Apple Juice 10 Vichyssoise 14 Spinach, Avocado & Apple Smoothie 4 Orange Juice 11 White Dumplings and Soybean 15 5 Grapefruit Juice 12 Boiled Codfish Mizore 16 Choco-Bean Smoothie with Tahini 6 Minced Fish Soup 17 Pineapple Kiwi Smoothie 7 Chagayu (Rice with Tea) 18 Blueberry, Banana and Butter Smoothie 8

iv TABLE OF CONTENT

23 24 30

Salads Dressings & sauces

Carrot & Salad 19 24 28 Red & White Radish Delight 20 25 Tomato Chutney 29 Cucumber Onion Salad 21 Bread 26 Thousand Island Dressing 30 Prawn Noodle Salad 22 Plain 27 Coconut Chutney 31 Carrot La Paix 23 Dipping Sauce 32 Bagna Càuda Sauce 33

v TABLE OF CONTENT

37 48 50

Sides & Main dishes

Pumpkin Mille-Feuille 34 Chilli Cuttlefish 42 Meatloaf with 48 French Fries 35 Minced Chicken Cutlet 43 Hamburgers 49 Fried Dumplings 36 Beef 44 Potato Lasagna 50 Salmon Burgers 37 Minced Meat Cutlet 45 Spicy Lemongrass Beef 51 Chicken Nuggets 38 46 Keema Curry & Naan 52 Grated Yam and Tuna 39 Stewed Tomato with Meatballs 47 53 Spinach Gnocchi with Cheese Sauce 40 Fried Burdock 41

vi TABLE OF CONTENT

56 62 64

Desserts Grinding seeds & nuts

Meringue 54 Coffee Beans 64 Rice 66 Ice Kacang 55 Seeds 64 66 Strawberry Mousse 56 Fennel Seeds 64 White Pepper 66 Pine Yoghurt Salad 57 Seeds 65 67 Anpan 58 Seeds 65 Almonds 67 Whipped Cream 59 Green Bean Seeds 65 Cashews 67 Baked Cheesecake 60 Crushed Ice 61 Cookies 62 Chiffon 63

vii TABLE OF CONTENT

Belgium Germany Indonesia

French Fries 35 Hamburgers 49 Beef Rendang 44

Canada Italy

Thousand Island Dressing 30 Chapati 25 Bagna Càuda Sauce 33 Naan Bread 26 Spinach Gnocchi with Cheese Sauce 40 China Plain Dosa 27 Potato Lasagna 50 Onion Chutney 28 Pizza 53 Sesame Dipping Sauce 32 Tomato Chutney 29 Meringue 54 Fried Dumplings 36 Coconut Chutney 31 Meringue Cookies 62 Keema Curry & Naan 52 France

Vichyssoise 14 Pumpkin Mille-Feuille 34 Meringue 54 Strawberry Mousse 56 Meringue Cookies 62

viii TABLE OF CONTENT

Japan Malaysia Thailand

Corn Potage 13 Chilli Cuttlefish 42 Prawn Noodle Salad 22 White Dumplings and Soybean Soup 15 Curry Laksa 46 Boiled Codfish Mizore 16 Ice Kacang 55 USA Chagayu (Rice Porridge with Tea) 18 Thousand Island Dressing 30 Fried Dumplings 36 Singapore Chicken Nuggets 38 Salmon Burgers 37 Minced Chicken Cutlet 43 Grated Yam and Tuna 39 Curry Laksa 46 Minced Meat Cutlet 45 Fried Burdock 41 Ice Kacang 55 Stewed Tomato with Meatballs 47 Meatloaf with Tofu 48 Baked Cheesecake 60 Anpan 58 Switzerland Chiffon Cake 63 Meringue 54 Meringue Cookies 62 Vietnam

Spicy Lemongrass Beef 51

xi1 SMOOTHIES

Mango Orange Smoothie

Blender jug

Ingredients: • 2 oranges, peeled • 1 cup mango, peeled and diced • 6 tablespoons plain yoghurt • 2 cups • ice cubes as needed

Method: 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1–8 3. Blend for 1–2 minutes until smooth 4. Pour into a cup and enjoy

2 SMOOTHIES

Strawberry Banana Smoothie

Blender jug

Ingredients: • 2 cups strawberries • 1–2 bananas • 1 cup milk • 2 tablespoons plain yoghurt • ice cubes as needed

Method: 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1–8 3. Blend for 1–2 minutes until smooth 4. Pour into a cup and enjoy

3 SMOOTHIES

Spinach, Avocado & Apple Smoothie

Blender jug

Ingredients: • 1½ cups apple juice • 2 cups stemmed and chopped spinach • 1 apple (peeled, cored and chopped) • ½ avocado, chopped

Method: 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1–8 3. Blend for 1 minute until smooth 4. Add to reach the desired consistency 5. Pour into a cup and enjoy

4 SMOOTHIES

Mango Lassi

Blender jug

Ingredients: • 6 cups mango (de-seeded, chopped and peeled) • 1 cup plain yoghurt • ½ cup milk • 2 cups ice cubes, or as needed

Method: 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds grad- ually from 1–8 3. Blend for 1–2 minutes until smooth 4. Pour into a cup and enjoy

5 SMOOTHIES

Choco-Bean Smoothie with Tahini

Blender jug

Ingredients: • 1 tablespoon raw cocoa powder • 1 tablespoon tahini • 1–2 teaspoons honey • 2 small bananas (ripe and peeled) • 250ml almond milk • ice cubes as needed

Method: 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds grad- ually from 1–8 3. Blend for 30–40 seconds until smooth 4. Pour into a cup and enjoy

6 SMOOTHIES

Pineapple Kiwi Smoothie

Blender jug

Ingredients: • 2 kiwis, peeled • 1 cup pineapple • 1 tablespoon honey • ½ cup ice

Method: 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1–8 3. Blend for 1 minute until smooth 4. Pour into a cup and enjoy

7 SMOOTHIES

Blueberry, Banana and Peanut Butter Smoothie

Blender jug

Ingredients: • 1 tablespoon flax seed meal • 1 banana • ½ cup blueberries • 1 tablespoon peanut butter • 1 teaspoon honey • ½ cup plain yoghurt • 1 cup milk

Method: 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1–8 3. Blend for 1 minute until smooth 4. Pour into a cup and enjoy

8 JUICES

Carrot Juice

Blender jug

Ingredients: • • 3–4 carrots (cut into thin strips or small chunks) • • 1–1½ cups water or fruit juice of your choice

Method: 1. Place ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1–8 3. Blend until you get your desired consistency 4. Pour into a cup and enjoy

9 JUICES

Apple Juice

Food processor jug Juicer cup

Ingredient: • 3–4 pieces apple (peeled, cored and cut into wedges)

Method: 1. Use the food processor jug with juicer cup 2. Place the apple wedges into the juicer lid and push them in with the juicer pusher 3. Start the machine and change speed to 3–4 4. Hold the juicer lid and make final squeezing at speed 5–6 for a few seconds 5. Pour into a cup to serve

10 JUICES

Orange Juice

Food processor jug Citrus filter and citrus blade

Ingredient: • Several oranges, cut in half (juice amount will vary depending on size and type of orange)

Method: 1. Use the food processor jug with citrus filter and citrus blade 2. Run the machine at speed 2–3 and squeeze the orange 3. Pour into a cup to serve

11 JUICES

Grapefruit Juice

Food processor jug Citrus filter and citrus blade

Ingredient: • Several grapefruits, cut in half (juice amount will vary depending on size and type of grapefruit)

Method: 1. Use the food processor jug with the citrus filter and citrus blade 2. Run the machine at speed 2–3 and squeeze the grapefruit 3. Pour into a cup to serve

12 SOUPS

Corn Potage Serves 5–6

Blender jug

Method: 1. Use the blender jug 2. Slice the onion and mix along with consommé (300ml only) in a saucepan. Boil till soft 3. Put the heated contents prepared in step 2 and Ingredients: corn in the jug. Mix for around 40–50 seconds • 400g boiled corn (net weight) at speed 7–8 • ½ onion 4. Filter the contents prepared in step 3 with • 600ml consomme soup (hot water + 1½ strainer and pour it back into the saucepan. Mix cubes consomme) with milk and start heating. Add and pepper • 300–400ml milk • Salt and pepper to taste * Garnish with corn kernels, or of • Parsley as needed your choice

13 SOUPS France

Vichyssoise Serves 5–6

Blender jug

This cold soup can be easily prepared using common home ingredients. Enjoy the refreshing taste of icy chilled potato soup.

Ingredients: Method: • 500g potato, peeled 1. Use the blender jug 3. Put the contents prepared in step 2 with milk into • 1 small onion 2. Thinly slice potato, onion and and fry it the blender, and mix at speed 6–8 till the mixture • 40g celery with butter. Once the entire mixture turns soft, becomes a uniform paste • 20g butter boil with water and consommé. Once the potato 4. Pour the contents out into a different container • 400ml water starts to break down and the quantity of the and allow to cool in the refrigerator. Add salt and • 1 cube consommé water reduces to half, allow the heated contents pepper to taste. Pour the contents into a soup • 300ml milk to cool down cup. Garnish with raw cream and finely chopped • Salt, pepper to taste • Raw cream and chives as needed

14 Japan SOUPS

White Dumplings and Soybean Soup Serves 5–6

Food processor jug Knife blade

Method: 1. Use the food processor jug with knife blade 2. Mix starch and fillets cut to appropriate size and mince by running the food processor for 40–60 Ingredients: seconds at speed 7–8 White Dumplings 3. Make minced mixture into 15–18 equal-size • 300g lightly salted cod fish fillet (skin and balls. Cook in boiling water bone removed) 4. Use the blender jug with knife blade • 1½ teaspoons starch 5. Mix soybean and broth in blender jug thorough- ly for 40–50 seconds at speed 7–8. Transfer Boiled soybean this into a different container and allow to cool • 400g boiled soybean (net weight) in the refrigerator. Check the salt taste of soy- • 400ml broth bean and add light and salt to taste • 1 teaspoon light soy sauce 6. Place white dumplings and boiled soybean in a • Salt to taste bowl and spread soybean as topping

15 SOUPS Japan

Boiled Codfish Mizore Serves 5–6

Food processor jug Grater disc

Ingredients: Method: • 8 slices lightly salted cod 1. Use the food processor jug with grater disc 4. Combine broth, light soy sauce and in a • Starch as needed 2. and cut the radish, then grate at speed saucepan and add half the grated radish pre- • Salad oil as needed 4–5. Drain excess water pared in step 2. Heat and add cod fish prepared • 600g radish 3. Cut the sliced cod fish into bite-sized pieces, in step 3, and boil it to evaporate alcohol • 300ml broth and cover with starch. In a frying pan, pour 5. Add the remaining grated radish and cook. • 1½ tablespoons light soy sauce salad oil to a height of 5mm, heat and deep fry Garnish with a thinly sliced spring onion • 1½ tablespoons sweet cooking rice wine the cod fish. Next, place it on kitchen paper to (mirin) drain excess • Spring onion as garnish

16 SOUPS

Minced Fish Soup Serves 5–6

Food processor jug Knife blade

Method: 1. Use the food processor jug with knife blade 2. Mix sardines, spring onion, and for 50–60 seconds at speed 6–7 until smooth Ingredients: 3. Cut burdock root into long, thin strips. Remove • 400g sardines, skin and bone removed • 80g carrot the scum. Cut carrot and radish into thin • 15g spring onion, sliced into 1cm lengths • 80g radish rectangular pieces • 10g ginger, thinly sliced • 5 cups broth 4. Pour broth into the saucepan and fry the • 1 teaspoon miso • 2 tablespoons soy sauce vegetables prepared in step 3. • Salt to taste • 2 tablespoons 5. After 5 minutes take 2 spoons of minced fish • 1 tablespoon starch • Salt to taste prepared in step 2 and make small balls. • 80g burdock root • Green spring onion to garnish 6. Drop them into the saucepan and heat, then add soy sauce, sake and salt to taste. Garnish with thinly sliced spring

17 SOUPS Japan

Chagayu (Rice Porridge with Tea) Serves 5–6

Blender jug Grinder cup

If the rice is broken down and cooked, thin rice porridge can be prepared which is easily digestible and good for the stomach.

Ingredients: Method: • 1½ cups rice 1. Rinse the rice well and allow it to soak in 500ml pour into the saucepan. Keep stirring it until the • 1500ml water water for more than 30 minutes porridge is cooked. (Add more water as it evapo- • 3 tablespoons 2. Use the blender jug rates to get your desired consistency) • Pickled plum, dried kelp as needed 3. Add soaked rice into the blender jug and run 10 5. Pour green tea into the grinder cup. Operate for times at PULSE 30–40 seconds at speed 5–6. Once the porridge 4. Pour the contents prepared in step 3 into a is cooked, remove from heat and serve. Season saucepan. Add the remaining water to the jug with your favourite pickled plums or dried kelp to collect the rice left in the blender jug, then

18 SALADS

Carrot & Radish Salad

Food processor jug Shredding disc

Ingredients: • 4 medium carrots • 6 large • ¼ teaspoon grated lime zest • 1 tablespoon fresh lime juice • 1½ tablespoons • Pepper to taste • Salt to taste

Method: 1. Use the food processor jug with shredding disc 2. Put the vegetables into the juicer lid 3. Shred the carrot and radish at speed 1–3 4. Whisk together zest, juice, oil, salt and pepper. Toss with vegetables and serve

19 SALADS

Red & White Radish Delight Serves 5–6

Food processor jug Shredding disc

Ingredients: Method: • 500g radish 1. Use the food processor jug with the slicing disc 3. Transfer the contents prepared in step 2 into • 50g carrot and shredding disc (small) with the shredding a bowl, dust with salt, and place aside till it • 1½ teaspoons salt surface facing upwards becomes wilted. Once the radish and carrot are 2. Cut radish and carrot to an approximate length wilted, drain off the water content completely mix of 4cm. Place them into the insertion slot of the and mix with vinegar mix. Blend thoroughly to • 100ml vinegar jug cover and slice at speed 2–3. If there are taste • 3 tablespoons unsliced carrot pieces remaining in the jug, cut • Salt to taste these manually • Seaweed (optional, as desired)

20 SALADS

Cucumber Onion Salad

Food processor jug Adjustable slicing disc

Ingredients: Method: • 4 cucumbers 1. Use the food processor jug with adjustable • 1 sweet onion (large) slicing disc (adjust the thickness level to your • ½ cup sugar (optional) choice) • A pinch of salt 2. Put the cucumber and onion into the juicer lid • 1½ cups white vinegar 3. Slice the cucumber and onion at speed 1–3 • 2 cups water 4. Toss them in a bowl along with the sugar, salt, white vinegar and water 5. Cover and refrigerate until cold. The salad can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour

21 SALADS Thailand

Prawn Noodle Salad

Blender jug

Ingredients: • 3 drops vegetable oil • 125g rice noodles, dried • 300g prawns, fresh • 1 onion, thinly sliced • 1 handful of fresh herbs, mint, coriander and chives, torn

Sauce: • 1 red chilli, thinly sliced • 2 , roughly chopped 2. Drain and rinse under cold water. Toss with a . Put the noodles in bowls or on a • ½ tub Thai prawn paste few drops of vegetable oil to stop the strands platter • 3 small ripe tomatoes, de-seeded and sliced from sticking together, then leave in a colander 7. Mix the above ingredients gently with the • 4 tablespoons to drain well noodles, and top with the prawns 3. Grill 300g large fresh prawns in a pan or on the 8. Make the sauce by putting everything into a barbeque blender and using the pulse button to create Method: 4. Thinly slice a medium onion. Tear a large a coarse, wet paste that is almost soupy in 1. Drop 125g of dried rice noodles into a pot of handful of fresh mint, coriander and chives texture boiling water. Remove from heat and leave to 5. Roast 100g of peanuts and chop finely 9. Pour the sauce over the salad and serve soak for 30 seconds or until just tender 6. Juice 2 limes and add 3 tablespoons of Thai immediately

22 SALADS

Carrot La Paix Serves 5–6

Food processor jug Shredding disc

Method: 1. Use the food processor jug with the blade disc and shredding disc (small) with the shredding surface facing upwards 2. Cut the carrot into lengths of approximately 4cm. Put these into the insertion slot of the jug and slice at speed 2–3. If there are unsliced carrot pieces remaining in the jug, cut these manually 3. Transfer the contents prepared in step 2 into Ingredients: a bowl. Dust with salt (1 teaspoon) and place • 400g carrot aside till it becomes wilted. Once the carrot is • 1 teaspoon salt wilted, drain off the water content completely • 50g raisins and add raisins, wine vinegar, lemon juice and • 3 tablespoons wine vinegar pepper. Mix well and let marinate in the fridge • Lemon juice from ½ lemon for 1 hour • White pepper to taste 4. Once the content prepared in step 3 is blended • 2 teaspoons olive oil thoroughly, mix in olive oil and garnish with • Walnut, parsley as garnish chopped walnut and parsley

23 BREADS

Bread

Food processor jug Dough blade

Ingredients: • 250g white (2 cups) • 30g sugar (2 tablespoons) • 4g dry (1 teaspoon) 4. Add the salt and soft butter, and run on speed minutes, depending on the temperature of • 3g salt (½ teaspoon) 1–3 for 3 minutes your kitchen • 30g soft butter (2 tablespoons) 5. With the machine running, pour the water 9. When it has risen to double its size, punch it • 25g beaten egg (½ a large egg) through the feeding tube. Let it run until you down and remove it from the bowl. This dough • 110 – 150ml warm water, as needed see the dough making a ball and pulling away can be shaped by hand and placed in an oiled from the sides of the food processor bowl loaf pan to rise a second time. The second 6. The food processor will do all your rising should take 45–60 minutes. Have your Method: for you, so when the dough comes out you preheated to 375 degrees 1. Use the food processor jug with dough blade won’t have to do any kneading 10. When the bread rises to the top of the pan, 2. Place the flour, yeast, sugar, salt and egg in 7. Dust your hands with flour before handling the it is ready to bake. Don’t let it rise too far, the food processor jug dough or you will have to punch it down and start 3. Start the food processor on speed 1–3 for 30 8. Have a bowl oiled to put the dough in for again. When it is ready to bake, put it in the seconds the first rising. This may take about 45–60 oven for about 45 minutes, until golden brown

24 India BREADS

Chapati

Food processor jug Dough blade

Ingredients: Method: • 250g 1. Use the food processor jug with the dough • 3g salt blade • 10ml (1 teaspoon) or oil 2. Put the flour, salt and ghee or oil in the jug • 180–200ml water, or as needed 3. Run the machine at speed 1–3 4. With the machine running, gradually pour the water through the juicer lid, faster at first and Next, heat a skillet over medium heat until hot. then more slowly On a lightly floured surface, use a floured rolling 5. Constantly mix until a soft and slightly sticky pin to roll out the balls of dough until very thin. dough forms When the pan starts smoking, put a chapatti on it. 6. Knead the dough for 3 minutes Cook until the underside has brown spots (about 7. Roll each piece into a ball 30 seconds) then flip and cook on the other side. 8. Cover with a damp kitchen cloth or put in a Continue with the remaining dough container for 10 minutes

25 BREADS India

Naan Bread

Food processor jug Dough blade

Ingredients: For the dough: • 250g plain flour • 2 teaspoon sugar • ½ teaspoon salt • ½ teaspoon powder • 110–130ml milk as needed • 2 tablespoons vegetable oil, plus extra for greasing

For the topping: powder and oil in the food processor jug 7. Preheat the grill to medium and place a heavy • Nigella seeds, poppy seeds or sesame seeds, 3. Run the machine at speed 1–3 baking sheet on the upper shelf of the grill to or chopped garlic and fresh coriander 4. With the machine running, gradually pour the heat • 1 tablespoon butter, melted, to serve water into the juicer lid, faster in the beginning 8. Roll the dough balls out quite thinly, ideally and then more slowly in a teardrop shape, but really this is just for 5. Knead the dough for 3 minutes, adding a little aesthetics. Sprinkle over your chosen topping Method: flour if it gets too sticky and press into the surface of the dough. Place 1. Use the food processor jug with the dough 6. Place the dough into an oiled bowl, cover with the onto the hot baking sheet and grill for blade a damp tea towel and leave in a warm place for just 1–2 minutes, or until lightly browned. Brush 2. For the dough, sift the flour, sugar, salt, baking 10–15 minutes. Form the dough into five balls with butter and serve hot

26 India BREADS

Plain Dosa

Blender jug

Ingredients: water and grind. Keep adding water between undisturbed for 8–9 hours. Don’t use an grinding air-tight lid. If you stay in a place where the • 320g regular rice 4. The rice and urad should be completely temperature is cold, you may opt to keep the • 160g urad dal (ulunthu) ground. When you feel the batter with your batter in a warm place • 370ml water, or as needed fingertips, it should not feel grainy. It should 9. Next, heat a flat iron griddle or a non-stick • Salt to taste be smooth and paste-like. Don’t add too much pan. Apply 1–2 teaspoons of oil on the griddle, water in the beginning. Remember: the batter unless you’re using a non-stick pan. Take a should not be too thick or thin big spoonful of the dosa batter. Pour it on the Method: 5. Pour the rice and urad dal batter in a deep pan griddle. As soon as you pour it, quickly spread 1. Use the blender unit or bowl the batter in a circular manner to get a thin 2. Soak the regular rice and the urad dal 6. Add salt and some water if necessary and round dosa. Pour some oil on the top and separately for 6 hours 7. This is the basic –dosa batter edges 3. Drain the rice and urad dal. Put the rice 8. Cover the pan or bowl with a lid and keep 10. Flip and cook the other side for 15–30 and urad dal in the blender jug. Add some the batter in a warm place. It should be left seconds. Remove from the griddle and serve

27 DRESSINGS & SAUCES India

Onion Chutney

Blender jug Grinder cup

Ingredients: whole dried red chilies and sauté over low • 1 onion flame till roasted. Add chopped onion, • 15 shallots and and sauté till the onions become • 1 gooseberry-size tamarind deep pink and shrink well in size. Remove from • 6 whole dried red chilies heat and let cool • 1 tablespoon urad dal 3. Transfer this mixture to the grinder cup or • ½ teaspoon seeds blender jug, then add salt and run the machine • Salt to taste at speed 7–8 for 60 seconds or until it becomes • 3 teaspoons a smooth paste. Add a little water, if needed 4. Once again heat the same pan with the re- maining 1 teaspoon of oil. Add mustard seeds. Method: When they splutter, transfer the ground chutney 1. Slice the onions and put aside. Soak the shal- to the pan and mix well. Cook over low flame lots in warm water for 10 minutes to remove the for 2–3 minutes or till the chutney becomes skin easily. Chop them and keep aside thick and the raw smell disappears 2. Heat a pan with 2 teaspoons of oil. Add urad 5. Transfer to a serving bowl and serve with hot dal and sauté till golden in colour. Next, add idli, dosa or paniyaram

28 India DRESSINGS & SAUCES

Tomato Chutney

Blender jug Grinder cup

Method: 1. Heat in a non-stick pan over medium flame. When oil is medium-hot, add cumin seeds, chopped garlic, chopped green chilli and grated ginger. Sauté for 1 minute 2. Add chopped tomatoes and salt to taste 3. Cook over low flame until tomatoes turn tender and mixture turns thick, or for approx. 6–7 minutes. Stir in between occasionally to prevent Ingredients: sticking • 2 medium red tomatoes, finely chopped 4. Turn off flame and allow mixture to cool at room • ¼ teaspoon cumin seeds temperature • 1–2 garlic cloves, finely chopped 5. Transfer mixture to the grinder cup, then run the • ½ green chilli, finely chopped machine at speed 7–8 for 60 seconds or until • ½ teaspoon grated ginger it becomes a smooth paste. Tangy and spicy • 1 teaspoon cooking oil Indian tomato chutney is ready to serve with a • Salt to taste and dosa. Store in refrigerator

29 DRESSINGS & SAUCES Canada USA

Thousand Island Dressing

Grinder cup

Ingredients: • 100ml • 50ml tomato • 1 tablespoon milk • 50g (about ¼) onion • 40g pickles

Method: 1. Slice onion and soak in water. Then drain water completely. Cut pickles to approxi- mately 1cm thickness 2. Put all other ingredients with those prepared in step 1 into the grinder cup. Mix on PULSE around 6–7 times

30 India DRESSINGS & SAUCES

Coconut Chutney

Blender jug Grinder cup

Method: 1. Put green chillies, roasted chana dal and ginger in the grinder cup (for 3 servings or less) or blender jug (for larger amounts) 2. Run the machine at speed 7–8 for 30 seconds. Ingredients: Grind to a smooth powder • 1 cup grated coconut 3. Add coconut, curd, lemon juice, salt and ½ cup • 1 teaspoon grated ginger water • 2 green chillies, chopped 4. Use grinder or blender at speed 6–7 to mix • 1 tablespoon roasted chana dal (daliya) for 40 seconds into a medium-coarse paste. • 1 tablespoon curd If required, add more water to get desired • 1 teaspoon lemon juice or tamarind paste consistency of chutney, and grind again. • ½ cup water Transfer to a bowl • Salt to taste 5. Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add For tempering cumin seeds, dried red chilli and curry leaves. • ½ teaspoon cumin seeds Sauté for 10 seconds • ¼ teaspoon mustard seeds 6. Remove pan from flame and immediately pour • 4–5 curry leaves tempering over the prepared coconut paste. • 1 dried red chilli Mix well. Coconut chutney for idli and dosa is • 1 teaspoon cooking oil ready; enjoy it with your favourite type of dosa

31 DRESSINGS & SAUCES China

Sesame Dipping Sauce

Grinder cup

Ingredients: • 30g white sesame • 20g spring onion (chopped to 1cm thickness) • 20g ginger (thinly sliced) • 10g garlic (thinly sliced) • 60ml salad oil • 60ml sake • 60ml soy sauce • 30g sugar

Method: This dense and rich sesame 1. Mix all ingredients in the grinder cup for 60–90 dipping sauce can be prepared seconds at speed 7–8 till all ingredients are an by removing the husk of even and smooth paste. sesame thoroughly. Enjoy using it with cooked salad, steamed vegetables, cold tofu, (Note: pour into a clean container sterilised with hot steamed chicken, etc. water and store in the refrigerator for 1–2 days)

32 Italy DRESSINGS & SAUCES

Now you can enjoy restaurant-quality bagna cauda in your home. One can’t resist the taste of smoothly textured garlic. It’s perfect for parties too! Bagna Càuda Sauce

Grinder cup

Ingredients: • 100g garlic • 80ml milk • 80ml water • 20g anchovy fillet • 120ml olive oil

Method: 1. Peel off the skin of garlic, cut it into half lengthwise, and remove any sprouts. Mix milk and water in a small saucepan and boil the pre-treated garlic till it becomes soft 2. Wash the garlic which was softened in step 1. Dry completely and put it, along with ancho- vy and olive oil, into the grinder cup. Mix for around 20 seconds at speed 7–8 until a smooth paste is formed

33 SIDES & SNACKS France

Pumpkin Mille-Feuille Serves 5–6

Food processor jug Grater disc

Even hard pumpkin can be Ingredients: sliced into uniform thickness easily. Yields 1 frying pan of • 450g pumpkin, sliced 22cm diameter • Salt to taste • ½ onion (thinly sliced) • 50g bacon Method: • 1 garlic, minced 1. Use the food processor jug with grater disc smell the aroma, fry the onion and bacon, then • 1½ tablespoons olive oil (large) and the shredding surface facing add salt and pepper to taste. Add the pumpkin • Salt, pepper to taste upwards prepared in step 3 and mix gently 2. Thinly slice the pumpkin at speed 3–4 5. Mix all egg mixture ingredients well, then pour Egg mixture 3. Moisten the sliced pumpkin in water, spread into frying pan and mix until half boiled. Next, • 4 eggs, large it out in a heat resistant vessel and dust salt collect all contents together and cover with lid. • 60ml milk all over. Wrap gently and heat in microwave Simmer for around 8–10 minutes, then turn • ½ teaspoon granular consommé mixed with 1 for 3–4 minutes at 500W (until a slightly thick over using a plate and lid and simmer again for tablespoon of hot water paste) another 8–10 minutes • 2 tablespoons Parmesan cheese 4. Pour olive oil and minced garlic into a frying 6. Cut into slices and serve with a sauce of your • Sauce of your choice pan of diameter 22cm, and cook. Once you choice

34 Belgium SIDES & SNACKS

French Fries

Food processor jug Vegetable stick/julienne disc

Ingredients: Method: • ⅓ cup white sugar 1. Use the food processor jug with the vegetable potatoes in water mixture for 15 minutes. • 2 cups warm water stick/julienne disc Remove from water and dry thoroughly on • 2 large russet potatoes 2. Using the juicer pusher, put the potato into the paper towels • Salt to taste juicer lid of the food processor 6. Heat oil in deep fryer to 190°C (375°F). Add • 6 cups vegetable oil for frying 3. Run the machine at speed 1–3 potatoes and cook until golden (5–6 minutes). 4. Place the sliced potatoes in a bowl Drain on paper towels. Season with salt to taste 5. Dissolve the sugar in warm water. Soak and serve

35 SIDES & SNACKS China Japan

Fried Dumplings

Food processor jug Knife blade

Ingredients: • 1 pack dumpling wrappers • Oil for pan frying • 150 ml water for • Chinese black vinegar or for dipping Method: 1. Use the food processor jug with knife blade 8. Add 50 ml water to the pan and turn the heat For the filling: 2. Place the filling ingredients into the food to high. Cover the pan with a lid and let steam • 300g pork (cut in 3cm strips) processor 9. Turn the heat back to medium as soon as the • 100g Chinese cabbage (cut in 2cm pieces) 3. Run the machine at speed 5–6 for 60–90 water has completely evaporated • 20g green onion (cut in 1cm pieces) seconds until mixed well 10. Add some oil to the pan again and continue • 5g garlic 4. Place the filling onto the centre of the to pan-fry the dumplings until the bottoms turn • 5g fresh ginger dumpling wrapper. Do not overfill golden brown and become crispy • 2 teaspoons 5. Wrap until the filling is used up 11. Repeat steps 6–10 for the remaining • 2 teaspoons sesame oil 6. Heat some oil in a small pan over medium dumplings • 1 teaspoon soy sauce heat. Arrange 8 dumplings on the pan 12. Serve the dumplings warm with a dipping • 3 dashes white pepper 7. Pan fry the dumplings until the bottom turns sauce of your choice • Pinch of salt light brown, about 2–3 minutes

36 Japan SIDES & SNACKS Ingredients: Method: • 500g raw salmon, skin and bone removed 1. Use the food processor jug with knife blade • 100g soft tofu 2. Cut raw salmon into pieces, then wrap tofu in • 60g spring onion, sliced into 1cm lengths kitchen paper for around 30 minutes to drain Salmon • 2 teaspoons ginger sauce excess water • Salt and pepper to taste 3. Put all main ingredients into the jug, then run Burgers • 2 teaspoons saikyo miso machine for 30–40 seconds at speed 7–8 mix Yields 10–12 small burgers • 1 egg until smooth • Sesame oil to fry 4. By hand, make 10–12 oval shapes. Fry in a frying pan with sesame oil Sauce 5. Mix ponzu sauce and water in a small saucepan, Food processor jug Knife blade • 200ml water and bring to a boil. Add soluble starch to make • 60ml ponzu sauce a thick paste in order to prepare sauce

• Soluble starch 6. Place the fried salmon burgers on a plate, apply Experience salmon in a • 200g grated radish sauce and garnish with radish and spices of Japanese-style hamburger form. • Spices of your choice your choice

37 SIDES & SNACKS USA

Chicken Nuggets

Food processor jug Knife blade

Ingredients: • 250g chicken breast (skinless, cut in 3cm strips) • 250g chicken thigh (skinless and boneless, cut in 3cm strips) • 1½ teaspoons herb salt seconds. Process the raw chicken until ground • 1 egg and mixed well • 1 cup hard 4. Remove the chicken from the food processor • 1 cup oil jug and place in a bowl • Ketchup or sauce 5. Roll out small nuggets of chicken by hand 6. Flatten them, then dip them in the hard wheat flour Method: 7. In a skillet or pan, gently bring the oil to heat 1. Use the food processor jug with knife blade 8. Working in batches, fry the chicken nuggets on 2. Place the chicken, salt and egg into the food both sides until browned and cooked through processor (about 2–3 minutes per side) 3. Run the machine at speed 7–8 for 20–30 9. Serve with ketchup or a sauce of your choice

38 Japan SIDES & SNACKS

Grated Yam and Tuna Serves 5–6

Food processor jug Adjustable slicing disc Shredding disc

Ingredients: • 500g red tuna • 400g Chinese yam • Garnish: shredded laver, , soy sauce

Method: 1. Use the food processor jug with slicing disc (large) and the shredding surface facing upwards 2. Put the peeled Chinese yam, cut to an approximate length of 4cm sideways, into the insertion slot of the jug to shred it 3. Cut tuna into bite-size pieces. On top place shredded Chinese yam. Garnish with shredded laver, wasabi and soy sauce

39 SIDES & SNACKS Italy

Spinach Gnocchi with Cheese Sauce Serves 5–6

Grinder cup Grating disc

Ingredients: Method: • 400g potato (Irish cobbler) 1. Boil the potato without peeling off the skin. Peel bread flour on the surface, then mash with the • 120g boiled spinach off the skin while it is hot and mash it back of a fork • 250g bread flour 2. Cut the boiled spinach into 2–3cm strips. Put 5. Use the food processor jug with grating disc • Flour (bread flour) as needed into the grinder cup and make a paste by oper- 6. Grate Parmigiano-Reggiano at speed 2–3 • 2 tablespoons olive oil ating for 60 seconds at speed 5–6 7. Put some olive oil into fry pan and heat. Add • 2 cloves garlic, mashed 3. Mix the spinach paste and bread flour with the mashed garlic and fry till an aroma is smelled. • 300ml raw cream mashed potato prepared in step 1 and knead. Remove garlic from pan. Use boiling water • 80g Parmigiano-Reggiano Knead the dough till it does not stick to hands, to heat the cream for 1 minute. Add mixture • Black pepper to taste adjusting the amount of bread flour accordingly from step 4. Sprinkle cheese on top and mix 4. Press the dough prepared in step 3 into a rod thoroughly. Add black pepper to taste shape. Cut into appropriate size and apply the

40 Japan SIDES & SNACKS

Fried Burdock Serves 5–6

Food processor jug Adjustable blade disc and shredding disc

Method: 1. Use the food processor jug with slicing disc and shredding disc (large) and fix the shredding surface facing upwards 2. Cut the burdock and carrot into 3cm strips. Place these into the insertion slot of the jug and slice at speed 2–3. Remove any waste by washing in water. (Note: hard vegetables such as burdock can be cut easily only if enough Ingredients: pressure is applied. Manually cut any unsliced • 500g burdock burdock remaining in the jug) • 70g carrot 3. After the waste is removed, cut the burdock • 2½ tablespoons salad oil and put it aside. Cook capsicum and salad oil • 1 capsicum (de-seeded, thinly sliced) in a saucepan, then add burdock and carrot • 2½ tablespoons soy sauce chopped in step 2. Once the burdock becomes • 2 tablespoons sugar transparent and soft, add sugar, soy sauce, • 1½ tablespoons sake sake and continue frying • 1½ teaspoons mirin 4. Once the water content of step 3 reduces and • 1½ teaspoons sesame oil becomes dry, add mirin and sesame oil. Mix • White sesame as garnish well and garnish with white sesame

41 MAIN DISHES Malaysia

Chilli Cuttlefish

Blender jug

Ingredients: • 600g cuttlefish, pre-soaked • 75 ml cooking oil • 2 onions, peeled and sliced • 80 ml water • 2 tomatoes, each cut into 8 wedges • 2 teaspoons sugar Method: • 1 teaspoon salt 1. Cut cuttlefish into bite-sized pieces and set • 1 tablespoon tamarind pulp, mixed with 125 ml aside water and strained 2. Combine chilli paste ingredients and use blend- er to process until fine Chilli paste: 3. Heat oil in a wok and cook onions until soft. Put • 15 dried chillies, cut and seeded in chilli paste and stir-fry over low heat until oil • 5 red chillies, cut and seeded separates. Add water and bring to a boil • 12 shallots, peeled and sliced 4. Put in tomatoes, sugar and salt. Stir in cuttlefish • 2 cloves garlic, peeled and sliced and cook for 3 minutes • 1 tablespoon dried (belacan) 5. Pour in tamarind water and cook for 2–3 granules minutes more. Adjust seasoning to taste and • 2 cm knob , peeled serve hot

42 USA MAIN DISHES

Minced Chicken Cutlet Food processor jug Knife blade Ingredients: Method: To marinate the minced chicken: 1. Use the food processor with the knife blade find your batter is not thick enough, add a little • 2 cups (300g) boneless chicken, chopped 2. Put the onion into the jug of the food processor more corn flour, but make sure there are no • 2 tablespoons lemon juice 3. Put the food processor lid on lumps in the batter • ½ cup (110g) chopped onion 4. In pulse mode, run the machine for 5–10 12. After 1 hour, take small amounts of the • 1 teaspoon chopped ginger seconds marinated chicken and shape into cutlets. The • 2 teaspoons chopped garlic 5. One by one, add the lemon juice, chopped size and shape are totally up to you • chopped chili to taste onion, grated ginger and garlic, chopped 13. Coat a cutlet with breadcrumbs, dip it into the • ½ cup or 110g chopped cilantro chillies, chopped cilantro, egg batter, coat with again, and • 2 tablespoons chicken curry masala masala, garam masala powder, boneless set aside • ½ teaspoon garam masala powder chicken and salt to taste 14. Make the rest of the cutlets with the same • Salt to taste 6. Close the food processor lid process. Now put all the cutlets in a large 7. Run the machine at speed 3–4 for 10 seconds container with a lid, and keep inside the For the batter: 8. Open the lid and move the food to the centre refrigerator for at least 4 hours or until you • Egg white from 2 eggs 9. Close the lid and run the machine at speed 8 want to fry them • 4 tablespoons corn flour for around 20 seconds 15. Heat enough oil in a deep frying pan. Add one • ½ teaspoon black pepper powder 10. Put the food from the food processor into a cutlet at a time to the hot oil and fry till golden • ½ teaspoon salt large bowl marinate the chicken for 1 hour brown. Remove fried cutlets from the oil with a • Bread crumbs to coat the cutlets 11. Meanwhile, in another bowl make a smooth slotted spatula, and place onto paper towel • Vegetable or peanut oil for deep frying but thick batter with egg whites, corn flour, 16. Serve hot with ketchup and cucumber salad pepper powder, salt and a little water. If you

43 MAIN DISHES Indonesia

Beef Rendang

Blender jug

Ingredients: • 6 dried long chillies, torn in half (seeded if you want less heat), soaked in hot water until soft • 150g red onions, chopped • 5 cloves garlic, chopped • 3cm piece of , chopped • 3cm piece of young ginger, chopped • 1 stalk lemongrass, finely chopped • 1 cup (90g) desiccated coconut • 60 ml (¼ cup) vegetable oil • ¾ turmeric leaf, rolled and finely chopped Method: (optional) 1. Place the chilli, onion, garlic, galangal, ginger for 3–4 minutes until fragrant. Add the beef, • 6 leaves, rolled and sliced and lemongrass in a blender and blend to a then stir in the and curry powder. • 1 kg topside or chuck steak, cut into small paste, adding some soaking water from the Add the water and toasted coconut (which will chunks chillies as needed thicken the rendang) and bring to a simmer. • 250 ml (1 cup) coconut milk 2. Heat a frying pan over low heat and the Cook for 1–1½ hours, until the meat is tender. • ⅓ cup Malaysian curry powder for meat coconut until golden. Grind in a blender and Add extra water during cooking if the rendang • 125 ml (½ cup) water set aside begins to dry out • 1–2 tablespoons thick caramel soy sauce 3. Heat the oil in a heavy-based saucepan and 4. To finish, add the soy sauce and season with • Salt to taste add the paste, turmeric and lime leaves. Fry salt

44 USA MAIN DISHES

Minced Meat Cutlet

Food processor jug Knife blade

Ingredients: Method: • 400g beef (cut in 3cm strips) • 1 cup semolina 1. Use the food processor jug with knife blade • 1 teaspoon salt • 120g cabbage (cut roughly 2. Put the A ingredients into the food processor • ¼ teaspoon pepper into big pieces) 3. Run the machine at speed 7–8, mixing until • 1 egg • Oil for frying smooth (about 60 seconds or as needed) A • 1 teaspoon garlic, chopped • Sauce of your choice 4. Form into balls • 1 onion, chopped 5. Roll in semolina and form into cutlets • ½ teaspoon chili powder 6. Heat oil in the pan, then fry cutlets on both • ¼ teaspoon turmeric powder sides until light brown 7. Serve together with the cabbage and sauce

45 MAIN DISHES Malaysia Singapore

Ingredients: Method: Curry • 60 ml (¼ cup) vegetable oil 1. To make laksa paste, place chillies and • 1½ litres chicken stock shrimp in two separate bowls and cover both Laksa • 2½ teaspoons grated palm sugar with boiling water. Leave for 20 minutes or • 450g chicken thighs with bone and skin, or until softened. Drain well, then process with chicken thigh fillets, thickly sliced remaining ingredients in the food processor to a • 12 large raw king prawns, shelled, intestinal smooth paste Blender jug tract removed, tails left intact 2. Heat oil in a large saucepan over medium • 500 ml (2 cups) coconut milk heat. Add laksa paste and cook, stirring, for 2 • 12 fish balls minutes or until fragrant. Add stock and sugar. • 150g tofu puffs, thickly sliced Stir to combine, then bring to a simmer. Add • 200g (2½ cups) beansprouts chicken, return to a simmer and cook for 4 • 500g fresh thin rice noodles minutes. Add prawns and cook for 1 minute or • Fried Asian shallots, Vietnamese mint leaves, until chicken is cooked through and prawns are chilli (optional) and lime wedges, to almost cooked serve 3. Add coconut milk, fish balls, tofu puffs and beansprouts. Stir gently to combine, then bring Laksa paste: almost to a simmer. Reduce heat to low and • 8 small dried red chillies cook for 2 minutes or until prawns are just • 2 tablespoons cooked, beansprouts are wilted and fish balls • 5 red Asian shallots, chopped and tofu are heated through • 1 tablespoon finely chopped galangal 4. Meanwhile, place noodles in a large bowl. Pour • 3 cloves garlic, chopped enough boiling water to cover, then let stand for • 2 large stalks lemongrass, trimmed, chopped 2 minutes or until heated through. Drain well. • 6 candlenuts, chopped Divide noodles into bowls, then apply laksa • 1 tablespoon belachan (dried shrimp paste) mixture. Scatter over fried shallots and mint • 2 teaspoons ground coriander leaves. Spoon over chilli sambal if desired, and • 1 teaspoon sweet paprika serve immediately with lime wedges • 1 teaspoon ground cumin • 1 teaspoon ground turmeric

46 USA MAIN DISHES

Stewed Tomato with Meatballs Serves 5–6

Food processor jug Knife blade

Method: 1. Use the food processor jug with knife blade 2. Mix , onion, salt, pepper, , bread crumbs and milk (soak bread crumbs in milk) thoroughly for approximately 60–90 seconds at speed 5–6 3. Make 25–30 equal-size balls from the mix Ingredients: Tomato sauce prepared in step 2. Fry in fry pan with olive oil • 1 can tomatoes, canned and diced (400g) 4. Use the blender jug with knife blade • 350g ground meat • ½ onion (quartered) 5. Mix onion, celery, bacon and garlic in the blender • ½ onion (quartered) • 30g celery for approximately 30 seconds at speed 4–5 • ⅓ teaspoon salt • 30g bacon (2cm width) 6. Wipe off excess oil in the fry pan used in step 3 • Pepper, nutmeg to taste • 2 cloves garlic and add tomato sauce prepared in step 5. Keep • 20g dried bread crumbs • 2 tablespoons white wine adding small amounts of water into the blender • 2 tablespoons milk • 1 and add the entire sauce into the fry pan • 2 tablespoons olive oil • ½ cube consomme 7. Add white wine, bay leaf, consomme, sugar • 1 teaspoon sugar and keep stirring till the soup thickens. Garnish • Parsley to taste with minced parsley

47 MAIN DISHES Japan

This classic dish is easily prepared and perfect for parties. Meatloaf with Tofu Yields one 21cm meatloaf

Food processor jug Knife blade

Ingredients: • 200g sliced beef • 100g thinly sliced pork • 200g hard tofu • ½ onion (quartered) • 1 egg Method: • ½ teaspoon salt 1. Use the food processor jug with the knife blade base prepared in step 4 on top. Smoothen the • Pepper and nutmeg to taste 2. Add the beef and pork, sliced to a length of 3cm, surface and cover the top with the protruding • 100g mixed vegetables of your choice and grind for 40–60 seconds at a speed of 7–8, bacon • 100g bacon (approx. 6 strips) until the entire mix turns smooth 6. Bake in a preheated oven at 170°C for 45 • Wheat flour (for dusting) 3. Add tofu, onion, egg, salt, pepper and nutmeg minutes Mix further until the entire mix becomes smooth 7. To prepare the gravy, in a small saucepan mix Gravy 4. Remove the food processor jug and blade, then the meatloaf juice from oven with ketchup and • 3 tablespoons tomato ketchup add mixed vegetables dusted with light wheat Worcester sauce; cook lightly • 1 tablespoon Worcester sauce flour. Mix well with a spatula 8. Cut meatloaf and serve with gravy and • 1 tablespoon meatloaf juice 5. Dust wheat flour on one side of the bacon and watercress • Watercress as garnish (optional) lay it flour-side down in a baking tray. Pour the

48 Germany MAIN DISHES

Hamburgers

Food processor jug Knife blade

Ingredients: Method: • 500g beef (cut in 3 cm strips) 1. Use the food processor jug with knife blade 7. Close the lid and run the machine at speed 8 • 2 eggs 2. Place the onion into the food processor and run for around 20–30 seconds or until smooth, and • 1 onion (cut in 3–4 cm pieces) the machine in pulse mode for 5–10 seconds form into 6 patties • 1 slice of bread (cut in 3–4 cm pieces) 3. Open the lid and move the sticky onions to the 8. Heat oil in a skillet and bake over medium heat. • 60 ml milk centre Brown the hamburgers on each side and bake • 1 teaspoon salt 4. Place the bread soaked with milk, meat, eggs, for 5–6 minutes on low heat covered with a lid • Garlic and pepper to taste garlic, salt and pepper into the food processor (until hamburgers are well done) • Vegetable oil for frying 5. Run the machine at speed 3–4 for around 10 9. Serve the hamburger with sauce, ketchup and seconds vegetables of your choice * Soak the bread with milk 6. Open the lid and mix the food to the centre of the jug

49 MAIN DISHES Italy

Potato Lasagna Serves 5–6 Food processor jug, Knife blade; adjustable blade disc; shredding disc

Enjoy this healthy, oven-roasted dish by piling up layers of meat sauce with plenty of vegetables and sliced potato instead of lasagna.

Ingredients: Method: • ½ onion (quartered) 1. Use the food processor jug with knife blade 5. Peel the outer skin of the potato and insert it • 4 mushrooms 2. Mix onion, mushrooms, carrot, celery and garlic into the food processor jug to slice thinly at • 50g carrot, sliced in 8cm lengths for approximately 20–30 seconds at speed 5–6. speed 3–4 • 30g celery (If the ingredients move towards the walls of the 6. Spread salt (extra) lightly over the sliced potato • 1 clove garlic jug, stop and stir with a spatula) and place on a microwave-safe plate. Heat in • 1½ tablespoons olive oil 3. Heat olive oil in a fry pan and fry all the microwave for approx. 3–4 minutes • 400g tomato, canned chopped vegetables from step 2. Once soft and 7. Spread white sauce with milk evenly on the • 2 tablespoons red wine tender, add ground beef and keep frying till the grating plate and spread half the amount of 3 • 1 cube consomme colour changes. Add the remaining ingredients potatoes. Place the meat sauce mentioned in • 1 bay leaf and keep stirring. Boil down till the juices dry, step 3 and on top of this place the remaining • Salt and pepper to taste then add salt and pepper to taste potatoes and pizza cheese. Fry it in the pre- • 500g potato 4. Use the slicing disc (large) in the food pro- heated oven at 210–230ºC until soft and brown • 1 can white sauce (290g) cessor jug, with the shredding surface facing • 150ml milk upwards • Pizza cheese as needed

50 Vietnam MAIN DISHES

Spicy Lemongrass Beef

Blender jug

Ingredients: Method: • 1½ litres water 1. Bring the water to a vigorous boil in a medium • 1 kg beef chuck or stewing beef, cut into bite- sized pot over high heat. Add the beef and cook size chunks for 5 minutes. Drain the beef and set aside • 12–16 cloves garlic 2. Using the blender, grind the garlic, lemongrass, • 4 stalks lemongrass, tender inner part of , , clove, and tamarind bottom third only, finely minced until a smooth paste is formed • 1–2 teaspoons ground red chilli pepper 3. Heat the oil in a wok over high heat. Sauté the • ½ teaspoon ground cinnamon paste for 1–2 minutes until fragrant and lightly • ½ teaspoon ground clove browned. Place the beef, tomato chunks, salt, • 6 tablespoons tamarind concentrate sugar and lime leaves into the wok. Stir until • 3 tablespoons oil thoroughly mixed, bringing to a boil. Reduce • 2–3 medium tomatoes, cut into small chunks to medium heat and simmer for 4–5 minutes, • 2 teaspoons salt stirring occasionally • 2 tablespoons sugar 4. Serve hot with rice • 10 kaffir lime leaves or 1 teaspoon lime zest

51 MAIN DISHES India

Ingredients: Method: Naan 1. Use the food processor jug with kneading blade Keema Curry • 125g bread flour 2. Mix all naan ingredients. Knead at speed 2–3. • 125g cake flour Once it clumps together, knead for around 2 & Naan • ⅔ teaspoon salt minutes more Serves 5–6 • 1 tablespoon sugar 3. (Note: knead the dough till it clumps together. • 1½ teaspoons dry yeast A rough indication of this is when the kneading Food processor jug • ½ teaspoon baking powder blade becomes difficult to rotate. If the dough Dough blade • 140ml lukewarm water (40°C) clings on to the blade and the blade is spinning freely, this means there’s too much water. If this Keema Curry happens, add a little more cake flour. Adjust the • ½ onion amount of water depending on the temperature, • 40g carrot heat, humidity of the ingredients, etc. • 15g celery 4. Collect the dough prepared in step 2 and place • ½ small apple in a bowl. Cover and allow to set for around 40 A • 1 small potato minutes • 15g ginger (thinly sliced) 5. Use the food processor jug with knife blade • 10g garlic (thinly sliced) 6. Mix all “A” ingredients and chop by operating • 40g shimeji for 50–60 seconds at speed 5–6 • ½ teaspoon salt 7. Move the contents of step 5 to a heat resistant • Pepper to taste bowl and mix salt, pepper, olive oil and cover • 1 tablespoon olive oil loosely. Heat in microwave at 600W for around • 200g ground beef 5 minutes. Add all “B” ingredients except • 300ml tomato-based vegetable soup ground beef. Stir gently and heat in microwave • 150ml water for around 10 minutes • 1 cube consomme 8. Break the dough prepared in step 2 into 6 equal • 1 tablespoon tomato ketchup B pieces. Roll out as a thin layer and fry in a • 2 tablespoons honey heated fry pan for 2–3 minutes at low heat on • 2 tablespoons curry powder both sides. Serve with keema curry • 1 bay leaf • 2 red pepper (de-seeded)

52 Italy MAIN DISHES

Pizza

Food processor jug Dough blade

Method: 1. Mix all bread base ingredients into the jug 3. Once the base prepared in step 3 has expanded * If you apply olive oil on the (water amount to be slightly less; butter should to 2–2½ times its original size, apply bread flour base and dust it with rock salt and rosemary before baking, be at room temperature) and knead for around on a finger and perform the finger test. If the you can make 3 minutes at speed 3–4. If the base seems base does not return, primary fermentation is too thick, add water little by little through the complete. Place the base prepared in step 3 insertion slot of the jug and knead thoroughly on a flour-dusted plate and remove the air by Ingredients: (adjust the quantity of water depending on the pressing on the top • Pizza base air, humidity and temperature of the ingredients) 4. Cut the base into 2 equal halves. Make round • 250g bread flour 2. Place the base prepared in step 2 on a board balls and roll out the dough using a rolling pin. • 4g dry yeast dusted with flour. Pat into a single round shape Make holes all over the base by pricking with • 1½ teaspoons sugar and place in the bowl. Fill a large round bowl a fork, and fill with tomato sauce. Top it with • 1 teaspoon salt with hot water at 40–45°C. Place the bowl cheese and ingredients of your choice, then • 150ml milk with bread base on top of the water to float. bake in a preheated oven at 210°C for 15 • Olive oil as needed Use plastic wrap to cover the large bowl. Allow minutes • Tomato sauce, ingredients of your choice, primary fermentation to take place for 45–50 pizza cheese as needed minutes

53 France Italy Switzerland

Meringue

Food processor jug Whipping blade

Ingredients: • 170g egg white (approx. 5 eggs) • 70g sugar

Method: 1. Use the food processor jug with whipping blade 2. Put the egg white into the food processor jug 3. Run the machine for 60 seconds, changing speeds gradually from 1–4 4. Lower the speed to 1 and add sugar gradually through several cycles 5. Run the machine at speed 5 for 90 seconds

54 Malaysia Singapore DESSERTS

Ice Kacang

Food processor jug Grater disc

Ingredients: • 450g ice • Coloured sugar syrup of your choice, boiled with a knotted pandan leaf • as needed • 150g fruits of your choice • 50g red beans, cooked until soft • 50g sweet corn, cooked • 50g lengkong jelly cubes • 50g

Method: 1. Use the food processor jug with grater disc 2. Put the ice into the juicer lid 3. To make , run the machine at speed 4–5 4. Place the shaved ice in a bowl and top with condensed milk, syrup, fruits and other ingredients

55 DESSERTS France

Colourful strawberry sweets like those displayed in a Strawberry Patisserie showcase can be prepared at your home! Enjoy their fluffy, smooth and mild sweet-sour taste. Mousse Yields 8 servings Method: 1. Use the blender jug 2. Mix half the amount of raw cream and granulated sugar (20g) in the blender jug. Mix Blender jug thoroughly for 40–60 seconds at speed 6–7. Continue mixing till the raw cream becomes foamy and sticky 3. Add strawberries, yoghurt, remaining Ingredients: granulated sugar (20g) and lemon juice. Keep • 200g strawberries mixing for 20–30 seconds at speed 7–8 till the • 200ml raw cream mixture is smooth and uniform • 100g plain yoghurt 4. Soften the gelatine by soaking it in just enough • 40g granulated sugar water to melt it. Add to the step 3 mixture. • 2 teaspoons lemon juice Blend at speed 2–3 • 8g powdered gelatine 5. Pour the contents prepared in step 4 into a cup • 3 tablespoons water or glass and chill by placing it in the refrigerator 6. To prepare strawberry sauce, put all the Strawberry Sauce ingredients into the blender jug. Operate • 100g strawberries for 15–20 seconds at speed 7–8. Move the • 15g granulated sugar contents into a small saucepan and cook • 1 tablespoon lemon juice for around 3 minutes, then let cool in the refrigerator Note: adjust the quantity of granular sugar 7. Put some sauce prepared in step 6 onto the depending on the sugar content of strawberries strawberry mousse prepared in step 5

56 DESSERTS

Pine Yoghurt Salad Serves 5–6

Food processor jug Knife blade

Ingredients: • 400g cut pine nuts, refrigerated • 150g plain yoghurt • 40–60g honey

Method: 1. Use the food processor jug with knife blade 2. Mix all ingredients for 90–120 seconds at speed 3–4 to make a smooth paste

Note: If the mixture clings to the sides of the jug, mix well with a spatula. Depending on the sweet- ness of the pine nuts, adjust the amount of honey according to your taste

57 DESSERTS Japan

Anpan Yields 10 pieces

Food processor jug Dough blade

Ingredients: speed 3–4. If the base seems too thick, add water • Bread base * If you bake only the • 250g bread flour little by little through the insertion slot of the jug base without red bean • 4g dry yeast and knead thoroughly (adjust the quantity of water paste, you’ll make delightful table rolls • 30g sugar depending on the air, humidity and temperature of • 35g egg the ingredients) • 3g salt 3. Place the base prepared in step 2 on a board • 60ml milk dusted with flour. Pat into a single round shape damp cloth and leave for 15 minutes • 50–60ml water and place in a bowl. Fill a large round bowl with hot 6. Divide into 10 equal portions and • 30g butter (unsalted) water at 40–45°C. Place the bowl with bread base make round balls. Roll out the base prepared in • 450g red bean paste on top of the water to float. Use plastic wrap to step 5 using a rolling pin, and wrap around red bean • Flour (bread flour) as needed cover the large bowl. Allow primary fermentation to paste. Form into the necessary shape and place on • 1 tablespoon egg (for coating) take place for 45–50 minutes the cookie sheet. Perform secondary fermentation • Black sesame to taste 4. Once the base prepared in step 3 has expanded to at 35–40°C for 15–20 minutes (either use ferment 2–2½ times its original size, apply bread flour on a mode in the oven or wrap with damp cloth so it will finger and perform the finger test. If the base does not dry out) Method: not return, primary fermentation is complete. Place 7. Once secondary fermentation is complete, press 1. Use the food processor jug with kneading blade the base prepared in step 3 on a flour-dusted plate at the centre and pierce to make a hole. Brush it 2. Mix all bread base ingredients in the jug (water and remove the air by pressing on the top with the egg for coating and after spreading black amount to be slightly less; butter should be at room 5. Cut the base into 10 equal portions (approximately sesame, bake in a preheated oven at 180°C for 15 temperature) and knead for around 3 minutes at 45g) and line them up into round balls. Wrap with a minutes

58 DESSERTS

Whipped Cream

Food processor jug Whipping blade

Ingredients: • 1 cup heavy whipping cream, chilled from the fridge • 2 tablespoons sugar

Method: 1. Use the food processor jug with whipping blade 2. Place the whipping cream and sugar into the jug 3. Run the machine at level 1 for 30 seconds, then change levels gradually to 2–3 for 60 seconds or until creamy. Do not overwhip. Best served chilled.

59 DESSERTS USA

Baked Cheesecake Yields one 15cm diameter cake

Blender jug Knife blade

Yes, basic baked cheese cake can also be prepared using the KitchenExpress. Even beginners can prepare authentic homemade sweets!

Ingredients: Method: Base 1. Use the food processor jug with knife blade 5. Put all the cheesecake dough ingredients • 80g graham biscuit () 2. Break graham biscuit into appropriate size except cake flour into the blender jug. Mix for • 35g butter (non-salted) to crush by running for 30 seconds at speed 40–50 seconds at speed 5–6. Turn off the ma- 5–6. Add melted butter and mix for further 10 chine to add extra wheat flour. Run the mixer Cheesecake Dough seconds 5–6 times intermittently at PULSE and pour the • 200g cream cheese (room temperature) 3. Move the contents prepared in step 2 to a contents into the cake pan mentioned in step 3 • 150g raw cream cake pan laid with parchment paper. Apply firm 6. Bake in preheated oven at 180°C for around • 2 eggs pressure with a spoon and allow it to harden in 40 minutes. Prick with a bamboo skewer and • 60g sugar the refrigerator check whether the base comes out clean, • 1 tablespoon lemon juice 4. Use the blender jug which indicates that the cake is fully baked • 30g cake flour

60 DESSERTS

Crushed Ice

Blender jug

Ingredient: • 25 ice cubes

Method: 1. Put ice cubes into blender jug 2. Start the machine on PULSE for 2–3 seconds 3. Change to speed 2–4 for 5–10 seconds

61 DESSERTS France Italy Switzerland

Meringue Cookies

Food processor jug Whipping blade

Ingredients: Method: • 180g egg white (approx. 6 eggs) 1. Preheat oven to 200°F (95°C) until it feels smooth between your fingers • ½ teaspoon cream of tartar 2. Use the food processor jug with whipping blade 8. Transfer the meringue to a bag fitted with a • 160g fine sugar or caster sugar 3. Beat the egg whites on speed 4–5 for 60 seconds ½ inch (1.25 cm) tip. Pipe 2½-inch (6 cm) rounds • ½ teaspoon pure vanilla extract until foamy of meringue in rows on the prepared baking • ¼ cup shaved almonds (optional for garnish) 4. Add the cream of tartar and continue to beat the sheet. Sprinkle the tops of the cookies with a few whites until they hold soft peaks on speed 4–5 for shaved almonds, if desired 20 seconds 9. Bake for approximately 1½ – 1¾ hours, rotating Note: 5. Add vanilla extract and beat on speed 4–5 for 10 the baking sheet from front to back (about halfway • Preheat oven to 200°F (95°C) and place the seconds through) to ensure even baking. The meringue rack in the centre of the oven. Line a baking 6. Add the sugar, a little at a time, through the jug cookies are done when they are pale in colour sheet with parchment paper inlet and continue to beat on speed 4–5 for 120 and fairly crisp; they should release easily from • You can form the cookies with a pastry bag seconds the parchment paper fitted with a ½-inch (1.25 cm) plain tip, or 7. The meringue is done when it holds stiff peaks 10. Turn off the oven, open the door a crack, and just use two spoons to make the cookies and when you rub a little between your thumb and leave the cookies in the oven to finish drying for index finger it does not feel gritty. If it feels gritty, several hours or overnight. They can be covered the sugar has not fully dissolved so keep beating and stored at room temperature for several days

62 USA DESSERTS

Chiffon Cake Yields one chiffon cake of 20cm diameter

Food processor jug Whipping blade

Method: 1. Mix the egg yolk and half the soft brown sugar. 3 and mix thoroughly till all the meringue dis- Shake well with the hand mixer till the contents appears. Divide the remaining meringue into 2 become mild and fluffy. Stop mixing when the halves and mix till all the bunches of meringue content reaches a mayonnaise-like thickness completely disappear without crushing the foam If a large amount of egg white is to be whipped, state. Add salad oil little by little while mixing. 5. Throw the base prepared in step 4 from a high leave it to the KitchenExpress! Its jug is transparent so you can easily monitor the whipping thickness. Then add vanilla essence and water little by position into the cake mold in order to remove little while mixing the content rough air bubbles from the dough 2. Use the food processor jug with mixing blade 6. Bake in a preheated oven at 170°C for 50 3. Put egg white in the jug and whip for approx- minutes. Once baked, immediately turn upside Ingredients: imately 120 seconds at speed 4–5 till the down and allow to cool. Once completely cool, • 5 egg yolks (medium-size eggs) ingredients become uniform and even. Once run a knife between the mold and cake to • 130g soft brown sugar the egg is fully whipped, add all the remaining remove it • 70ml salad oil quantity of soft brown sugar and further mix for • 100ml water approximately 30 seconds to prepare meringue Note: you may add whipped raw cream and • Vanilla essence to taste 4. Add the light wheat flour to the bowl containing seasonal fruits of your choice. It is best to use • 150g light wheat flour contents from step 1. Mix well with a rubber more than 4 egg yolks. If less egg is used and • 7 egg white (medium-size eggs) spatula. Once the ashiness is completely the speed increases, it will become more difficult • Raw cream, fruits as desired removed, add ⅓rd of meringue prepared in step to whip.

63 GRINDING SEEDS & NUTS

Coffee Beans Cardamom Seeds Fennel Seeds

Pixabay Pixabay Pixabay

Ingredient: Ingredient: Ingredient: • 50g coffee beans • 50g cardamom seeds • 50g fennel seeds

Method: Method: Method: 1. Put the coffee beans in the grinder cup 1. Put the cardamom seeds in the grinder cup 1. Put the fennel seeds in the grinder cup 2. Run the machine at speed 8 for 30–40 seconds 2. Run the machine at speed 8 for 30–40 seconds 2. Run the machine at speed 8 for 30–40 seconds

Note: Avoid grinding turmeric because its strong pigment may permanently discolour your Ferrano product.

64 GRINDING SEEDS & NUTS

Caraway Seeds Coriander Seeds Green Bean Seeds

Slick / Wikimedia Commons Pixabay Pixabay

Ingredient: Ingredient: Ingredient: • 50g caraway seeds • 50g coriander seeds • 50g green bean seeds

Method: Method: Method: 1. Put the caraway seeds in the grinder cup 1. Put the coriander seeds in the grinder cup 1. Put the green bean seeds in the grinder cup 2. Run the machine at speed 8 for 30–40 seconds 2. Run the machine at speed 8 for 30–40 seconds 2. Run the machine at speed 8 for 30–40 seconds

65 GRINDING SEEDS & NUTS

Rice Black Pepper White Pepper

Pixabay Pixabay

Ingredient: Ingredient: Ingredient: • 50g rice • 50g black peppercorns • 50g white peppercorns

Method: Method: Method: 1. Put the rice in the grinder cup 1. Put the black peppercorns in the grinder cup 1. Put the white peppercorns in the grinder cup 2. Run the machine at speed 8 for 30–40 seconds 2. Run the machine at speed 8 for 20–30 seconds 2. Run the machine at speed 8 for 20–30 seconds

66 GRINDING SEEDS & NUTS

Peanuts Almonds Cashews

Photl Luigi Chiesa / Wikimedia Commons SXC

Ingredient: Ingredient: Ingredient: • 50g peanuts • 50g almonds • 50g cashews

Method: Method: Method: 1. Put the peanuts in the grinder cup 1. Put the almonds in the grinder cup 1. Put the cashews in the grinder cup 2. Run the machine at speed 8 for 15–20 seconds 2. Run the machine at speed 8 for 10–15 seconds 2. Run the machine at speed 8 for 10–15 seconds

67 Ferrano embraces a spirit of innovation from product conception and design to development and manufacture. Our products are practical for everyday use and made with care to last for years to come. We reject the throwaway mentality behind the cheap, poorly designed consumer goods common during our time. Ferrano heralds a new spirit of fine craftsmanship, paired with modern design values and the latest technology.

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