Ambiano FPD1000 Manuale di istruzioni - Pagina 12
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Minestrone Soup
Ingredients
•
3 large carrots, roughly chopped
•
1 large onion, roughly chopped
•
4 celery sticks, roughly chopped
•
1 tablespoon olive oil
•
2 garlic cloves, crushed
•
2 large potatoes, cut into small dice
•
2 tablespoons tomato purée
Method
1.
With the chopping blade, add the carrots, onion and celery to the processor bowl
and chop into small pieces. Heat the oil in a pan, add the processed vegetables,
garlic and potatoes, then cook over a high heat for 5 mins until softened.
2.
Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the
heat and simmer, covered, for 10 mins.
3.
With the shredding disc attached, shred the cabbage.
4.
Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for
the final 2 mins. Season to taste and serve with crusty bread.
Curry Paste
Ingredients
•
125mL (½ cup) white vinegar
•
80mL (1/3 cup) vegetable oil
•
2 long fresh red chillies, deseeded,
roughly chopped
•
4 garlic cloves, peeled
•
1 thumb size piece of fresh ginger
•
¼ cup ground cumin
•
¼ cup ground coriander
Method
1.
Using the chopping blade, place all the ingredients into the bowl and process until a
paste is formed. Use the spatula to scrape down the sides of the bowl.
2.
Store in airtight container and refrigerate.
AFTER SALES SUPPORT
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AUS
•
2L vegetable stock
•
400g can chopped tomatoes
•
400g can butter or cannellini beans
•
140g spaghetti, snapped into short
lengths
•
½ head savoy cabbage
•
Crusty bread, to serve
•
1 tablespoon freshly ground black
pepper
•
1 tablespoon garam masala
•
1 tablespoon black mustard seeds
•
1 tablespoon ground turmeric
•
1 teaspoon ground cinnamon
MODEL: FPD1000 PRODUCT CODE: 9748 07/2019
.
Peanut Butter – Makes 1 ½ Cups
Ingredients
•
2 cups roasted peanuts
•
½ teaspoon salt
Method
1.
Using the chopping blade add peanuts to bowl. Pulse a few times until roughly
chopped. (For crunchy peanut butter remove ½ cup of the peanuts at this stage and
set aside).
2.
Run the processor for 1 minute. Remove the lid and using the spatula scrape down
the sides of the bowl. Repeat this 2 more times until the peanuts become a smooth
glossy butter.
3.
Add the salt and oil and any other sweeteners. Process for another 1-2 minutes
until completely smooth. (Add reserved nuts for chunky peanut butter at this stage if
desired).
4.
Scrape out peanut butter using spatula and use straight away or store in an air tight
container and refrigerate.
Strawberry and Rhubarb Granita
Ingredients
•
1 cup thinly sliced fresh or frozen
rhubarb
•
1 cup granulated sugar
•
¼ teaspoon salt
Method
1.
Combine all of the rhubarb, salt and sugar in a medium saucepan with 1 cup of
water, keep on medium-high heat, until rhubarb is soft.
2.
After 8-9 minutes, remove from heat and pour the mixture through a strainer into a
bowl, using a ladle to ensure rhubarb pulp being fully drained of liquid. Discard the
pulp.
3.
Using the chopping blade, process half of the strawberries with the lemon juice and
zest and 1 cup of water until no chunks remain. Pour mixture into medium sized
baking tray.
4.
Pour strained rhubarb mixture into food processor with the rest of the strawberries
and process until smooth, and mix into baking tray.
5.
Put cling film over tray, and freeze until solid. When serving, scrape with a spoon to
create icey flakes.
AFTER SALES SUPPORT
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AUS
•
1-2 tablespoons peanut oil or other oil
•
Optional for sweeter peanut butter: 1-2
tablespoons honey or other sweetener
•
8 cups fresh strawberries, hulled
•
2 tablespoons lemon or lime juice
•
2 teaspoons lemon or lime zest
MODEL: FPD1000 PRODUCT CODE: 9748 07/2019