recipe booklet

Transcription

recipe booklet

KitchenExpress
INTERNATIONAL
RECIPE
BOOKLET
1
KitchenExpress
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
½ cup
120 ml
2.2 lb
1 kg
⅔ cup
160 ml
¾ cup
180 ml
1 cup
240 ml
4 cups
940 ml (1 quart)
4 ¼ cups
1 litre
Temperatures
Fahrenheit
Celsius
350
175
375
190
400
205
425
220
450
230
ii
FP32 CONFIGURATION
1
2
3
8
4
9
5
10
13
14
11
6
15
12
17
Pusher (A)
17. Dough Blade
2.
Pusher (B)
18. Whipping Blade
3.
Food Processor Lid
19. Spatula
4.
Extension Shaft
20. Tamper
5.
Food Processor Jug
21. Adjustable Blade Disc
6.
Food Processor Gear Box
22. Vegetable Stick/ Julienne Disc
7.
Main Body
23. Shredding Disc (reversible)
8.
Blender Cup
24. Grating Disc
9.
Blender Lid
25. Citrus Blade
10. Blender Jug
26. Citrus Filter
11. Blender Silicon Seal
27. Juicer Filter
12. Blender Base
28. Juicer Cup
13. Grinder Cup
29. Juicer Pusher
14. Grinder Silicon Seal
30. Juicer Lid
15. Grinder Base
31. Accessory Box
16. Knife Blade
7
16
1.
19
18
20
27
25
26
21
22
23
28
29
30
31
24
iii
BG33 CONFIGURATION
1.
Blender Cup
2.
Blender Lid
3.
Blender Jug
4.
Blender Silicone Seal
5.
Blender Base
6.
Tamper
7.
Grinder Cup
8.
Grinder Silicone Seal
9.
Grinder Base
10. Main Body
iv
FP35 CONFIGURATION
1
8
2
9
3
10
4
11
5
1.
Pusher (A)
2.
Pusher (B)
3.
Food Processor Lid
4.
Extension Shaft
5.
Food Processor Jug
6.
Food Processor Gear Box
7.
Main Body
8.
Knife Blade
9.
Dough Blade
10. Adjustable Blade Disc
11. Grating Disc
12. Spatula
12
6
7
v
TABLE OF CONTENT
8
11
Smoothies
Mango Orange Smoothie
13
Juices
2
Soups
Carrot Juice
9
Corn Potage
13
10
Vichyssoise
14
Strawberry Banana Smoothie
3
Apple Juice
Spinach, Avocado & Apple Smoothie
4
Orange Juice
11
White Dumplings and Soybean Soup
15
Mango Lassi
5
Grapefruit Juice
12
Boiled Codfish Mizore
16
Choco-Bean Smoothie with Tahini
6
Minced Fish Soup
17
Pineapple Kiwi Smoothie
7
Chagayu (Rice Porridge with Tea)
18
Blueberry, Banana and Peanut
Butter Smoothie
8
vi
TABLE OF CONTENT
23
24
Salads
30
Breads
Dressings & sauces
Carrot & Radish Salad
19
Bread
24
Onion Chutney
28
Red & White Radish Delight
20
Chapati
25
Tomato Chutney
29
Cucumber Onion Salad
21
Naan Bread
26
Thousand Island Dressing
30
Prawn Noodle Salad
22
Plain Dosa
27
Coconut Chutney
31
Carrot La Paix
23
Sesame Dipping Sauce
32
Bagna Càuda Sauce
33
vii
TABLE OF CONTENT
37
48
Sides & snacks
50
Main dishes
Pumpkin Mille-Feuille
34
Chilli Cuttlefish
42
Meatloaf with Tofu
48
French Fries
35
Minced Chicken Cutlet
43
Hamburgers
49
Fried Dumplings
36
Beef Rendang
44
Potato Lasagna
50
Salmon Burgers
37
Minced Meat Cutlet
45
Spicy Lemongrass Beef
51
Chicken Nuggets
38
Curry Laksa
46
Keema Curry & Naan
52
Grated Yam and Tuna
39
Stewed Tomato with Meatballs
47
Pizza
53
Spinach Gnocchi with Cheese Sauce
40
Fried Burdock
41
viii
TABLE OF CONTENT
62
56
Desserts
64
Grinding seeds & nuts
Meringue
54
Coffee Beans
64
Rice
66
Ice Kacang
55
Cardamom Seeds
64
Black Pepper
66
Strawberry Mousse
56
Fennel Seeds
64
White Pepper
66
Pine Yoghurt Salad
57
Caraway Seeds
65
Peanuts
67
Anpan
58
Coriander Seeds
65
Almonds
67
Whipped Cream
59
Green Bean Seeds
65
Cashews
67
Baked Cheesecake
60
Crushed Ice
61
Meringue Cookies
62
Chiffon Cake
63
ix
TABLE OF CONTENT
Belgium
French Fries
Germany
35
Hamburgers
49
Beef Rendang
India
Canada
Indonesia
30
China
44
Italy
Chapati
25
Bagna Càuda Sauce
33
Naan Bread
26
Spinach Gnocchi with Cheese Sauce
40
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
x
TABLE OF CONTENT
Japan
Malaysia
Thailand
Corn Potage
13
Chilli Cuttlefish
42
White Dumplings and Soybean Soup
15
Curry Laksa
46
Boiled Codfish Mizore
16
Ice Kacang
55
Chagayu (Rice Porridge with Tea)
18
Fried Dumplings
36
Salmon Burgers
37
Grated Yam and Tuna
39
Curry Laksa
Fried Burdock
41
Ice Kacang
Meatloaf with Tofu
48
Anpan
58
Singapore
Prawn Noodle Salad
22
USA
30
Chicken Nuggets
38
46
Minced Chicken Cutlet
43
55
Minced Meat Cutlet
45
Stewed Tomato with Meatballs
47
Baked Cheesecake
60
Chiffon Cake
63
Switzerland
Meringue
54
Meringue Cookies
62
Vietnam
Spicy Lemongrass Beef
51
xi
1
SMOOTHIES
Mango
Orange
Smoothie
Blender jug
Ingredients:
•
•
•
•
•
2 oranges, peeled
1 cup mango, peeled and diced
6 tablespoons plain yoghurt
2 cups milk
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:
2.Start the machine, changing speeds gradually
from 1–8
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:
from 1–8
3.Blend for 1 minute until smooth
4.Add water to reach the desired consistency
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:
2.Start the machine, changing speeds gradually from 1–8
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:
2.Start the machine, changing speeds gradually from 1–8
3.Blend for 30–40 seconds until smooth
6
SMOOTHIES
Pineapple
Kiwi
Smoothie
Blender jug
Ingredients:
•
•
•
•
2 kiwis, peeled
1 cup pineapple
1 tablespoon honey
½ cup ice
Method:
from 1–8
3.Blend for 1 minute until smooth
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
Japan
SOUPS
Corn
Potage
Serves 5–6
Blender jug
Method:
Ingredients:
• 400g boiled corn (net weight)
• ½ onion
• 600ml consomme soup (hot water + 1½
cubes consomme)
• 300–400ml milk
• Salt and pepper to taste
• Parsley as needed
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
corn in the jug. Mix for around 40–50 seconds
at speed 7–8
4.Filter the contents prepared in step 3 with
strainer and pour it back into the saucepan. Mix
with milk and start heating. Add salt and pepper
* Garnish with corn kernels, parsley or croutons of
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:
•
•
•
•
•
•
•
•
•
2.Thinly slice potato, onion and celery and fry it
with butter. Once the entire mixture turns soft,
boil with water and consommé. Once the potato
starts to break down and the quantity of the
water reduces to half, allow the heated contents
to cool down
500g potato, peeled
1 small onion
40g celery
20g butter
400ml water
1 cube consommé
300ml milk
Salt, pepper to taste
Raw cream and chives as needed
3.Put the contents prepared in step 2 with milk into
the blender, and mix at speed 6–8 till the mixture
becomes a uniform paste
4.Pour the contents out into a different container
and allow to cool in the refrigerator. Add salt and
pepper to taste. Pour the contents into a soup
cup. Garnish with raw cream and finely chopped
chives
14
Japan
SOUPS
White
Dumplings
and Soybean
Soup
Serves 5–6
Food processor jug
Knife blade
Method:
Ingredients:
White Dumplings
• 300g lightly salted cod fish fillet (skin and
bone removed)
• 1½ teaspoons starch
Boiled soybean
• 400g boiled soybean (net weight)
• 400ml broth
• 1 teaspoon light soy sauce
• Salt to taste
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
seconds at speed 7–8
3.Make minced mixture into 15–18 equal-size
balls. Cook in boiling water
4.Use the blender jug with knife blade
5.Mix soybean and broth in blender jug thoroughly for 40–50 seconds at speed 7–8. Transfer
this into a different container and allow to cool
in the refrigerator. Check the salt taste of soybean and add light soy sauce and salt to taste
6.Place white dumplings and boiled soybean in a
bowl and spread soybean as topping
15
SOUPS
Japan
Boiled
Codfish
Mizore
Serves 5–6
Food processor jug
Grater disc
Ingredients:
Method:
•
•
•
•
•
•
•
1.Use the food processor jug with grater disc
2.Peel and cut the radish, then grate at speed
4–5. Drain excess water
3.Cut the sliced cod fish into bite-sized pieces,
and cover with starch. In a frying pan, pour
salad oil to a height of 5mm, heat and deep fry
the cod fish. Next, place it on kitchen paper to
drain excess fat
8 slices lightly salted cod
Starch as needed
Salad oil as needed
600g radish
300ml broth
1½ tablespoons light soy sauce
1½ tablespoons sweet cooking rice wine
(mirin)
• Spring onion as garnish
4.Combine broth, light soy sauce and mirin in a
saucepan and add half the grated radish prepared in step 2. Heat and add cod fish prepared
in step 3, and boil it to evaporate alcohol
5.Add the remaining grated radish and cook.
Garnish with a thinly sliced spring onion
16
SOUPS
Minced
Fish Soup
Serves 5–6
Food processor jug
Knife blade
Method:
Ingredients:
•
•
•
•
•
•
•
400g sardines, skin and bone removed
15g spring onion, sliced into 1cm lengths
10g ginger, thinly sliced
1 teaspoon miso
Salt to taste
1 tablespoon starch
80g burdock root
•
•
•
•
•
•
•
80g carrot
80g radish
5 cups broth
2 tablespoons soy sauce
2 tablespoons sake
Salt to taste
Green spring onion to garnish
2.Mix sardines, spring onion, ginger and miso for
50–60 seconds at speed 6–7 until smooth
3.Cut burdock root into long, thin strips. Remove
the scum. Cut carrot and radish into thin
rectangular pieces
4.Pour broth into the saucepan and fry the
vegetables prepared in step 3.
5.After 5 minutes take 2 spoons of minced fish
prepared in step 2 and make small balls.
6.Drop them into the saucepan and heat, then
add soy sauce, sake and salt to taste. Garnish
with thinly sliced spring onions
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:
•
•
•
•
1.Rinse the rice well and allow it to soak in 500ml
water for more than 30 minutes
3.Add soaked rice into the blender jug and run 10
times at PULSE
4.Pour the contents prepared in step 3 into a
saucepan. Add the remaining water to the jug
to collect the rice left in the blender jug, then
1½ cups rice
1500ml water
3 tablespoons green tea
Pickled plum, dried kelp as needed
pour into the saucepan. Keep stirring it until the
porridge is cooked. (Add more water as it evaporates to get your desired consistency)
5.Pour green tea into the grinder cup. Operate for
30–40 seconds at speed 5–6. Once the porridge
is cooked, remove from heat and serve. Season
with your favourite pickled plums or dried kelp
18
SALADS
Carrot &
Radish
Salad
Food processor jug
Shredding disc
Ingredients:
•
•
•
•
•
•
•
4 medium carrots
6 large radishes
¼ teaspoon grated lime zest
1 tablespoon fresh lime juice
1½ tablespoons olive oil
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
• 50g carrot
• 1½ teaspoons salt
1.Use the food processor jug with the slicing disc
and shredding disc (small) with the shredding
surface facing upwards
2.Cut radish and carrot to an approximate length
of 4cm. Place them into the insertion slot of the
jug cover and slice at speed 2–3. If there are
unsliced carrot pieces remaining in the jug, cut
these manually
Vinegar mix
• 100ml vinegar
• 3 tablespoons sugar
• Salt to taste
• Seaweed (optional, as desired)
3.Transfer the contents prepared in step 2 into
a bowl, dust with salt, and place aside till it
becomes wilted. Once the radish and carrot are
wilted, drain off the water content completely
and mix with vinegar mix. Blend thoroughly to
taste
20
SALADS
Cucumber
Onion
Salad
Food processor jug
Adjustable slicing disc
Ingredients:
Method:
•
•
•
•
•
•
1.Use the food processor jug with adjustable
slicing disc (adjust the thickness level to your
choice)
2.Put the cucumber and onion into the juicer lid
3.Slice the cucumber and onion at speed 1–3
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
4 cucumbers
1 sweet onion (large)
½ cup sugar (optional)
A pinch of salt
1½ cups white vinegar
2 cups water
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 cloves garlic, roughly chopped
• ½ tub Thai prawn paste
• 3 small ripe tomatoes, de-seeded and sliced
• 4 tablespoons palm sugar
Method:
1.Drop 125g of dried rice noodles into a pot of
boiling water. Remove from heat and leave to
soak for 30 seconds or until just tender
2.Drain and rinse under cold water. Toss with a
few drops of vegetable oil to stop the strands
from sticking together, then leave in a colander
to drain well
3.Grill 300g large fresh prawns in a pan or on the
barbeque
4.Thinly slice a medium onion. Tear a large
handful of fresh mint, coriander and chives
5.Roast 100g of peanuts and chop finely
6.Juice 2 limes and add 3 tablespoons of Thai
fish sauce. Put the noodles in bowls or on a
platter
7.Mix the above ingredients gently with the
noodles, and top with the prawns
8.Make the sauce by putting everything into a
blender and using the pulse button to create
a coarse, wet paste that is almost soupy in
texture
9.Pour the sauce over the salad and serve
immediately
22
SALADS
Carrot
La Paix
Serves 5–6
Food processor jug
Shredding disc
Method:
Ingredients:
•
•
•
•
•
•
•
•
400g carrot
1 teaspoon salt
50g raisins
3 tablespoons wine vinegar
Lemon juice from ½ lemon
White pepper to taste
2 teaspoons olive oil
Walnut, parsley as garnish
1.Use the food processor jug with the blade disc
and shredding disc (small) with the shredding
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
a bowl. Dust with salt (1 teaspoon) and place
aside till it becomes wilted. Once the carrot is
wilted, drain off the water content completely
and add raisins, wine vinegar, lemon juice and
pepper. Mix well and let marinate in the fridge
for 1 hour
4.Once the content prepared in step 3 is blended
thoroughly, mix in olive oil and garnish with
chopped walnut and parsley
23
BREADS
Bread
Food processor jug
Dough blade
Ingredients:
•
•
•
•
•
•
•
250g white flour (2 cups)
30g sugar (2 tablespoons)
4g dry yeast (1 teaspoon)
3g salt (½ teaspoon)
30g soft butter (2 tablespoons)
25g beaten egg (½ a large egg)
110 – 150ml warm water, as needed
Method:
1. Use the food processor jug with dough blade
2. Place the flour, yeast, sugar, salt and egg in
the food processor jug
3. Start the food processor on speed 1–3 for 30
seconds
4. Add the salt and soft butter, and run on speed
1–3 for 3 minutes
5. With the machine running, pour the water
through the feeding tube. Let it run until you
see the dough making a ball and pulling away
from the sides of the food processor bowl
6. The food processor will do all your kneading
for you, so when the dough comes out you
won’t have to do any kneading
7. Dust your hands with flour before handling the
dough
8. Have a bowl oiled to put the dough in for
the first rising. This may take about 45–60
minutes, depending on the temperature of
your kitchen
9. When it has risen to double its size, punch it
down and remove it from the bowl. This dough
can be shaped by hand and placed in an oiled
loaf pan to rise a second time. The second
rising should take 45–60 minutes. Have your
oven preheated to 375 degrees
10.When the bread rises to the top of the pan,
it is ready to bake. Don’t let it rise too far,
or you will have to punch it down and start
again. When it is ready to bake, put it in the
oven for about 45 minutes, until golden brown
24
India
BREADS
Chapati
Food processor jug
Dough blade
Ingredients:
Method:
•
•
•
•
1.Use the food processor jug with the dough
blade
2.Put the flour, salt and ghee or oil in the jug
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
then more slowly
5.Constantly mix until a soft and slightly sticky
dough forms
6.Knead the dough for 3 minutes
7.Roll each piece into a ball
8.Cover with a damp kitchen cloth or put in a
container for 10 minutes
250g atta flour
3g salt
10ml (1 teaspoon) ghee or oil
180–200ml water, or as needed
Next, heat a skillet over medium heat until hot.
On a lightly floured surface, use a floured rolling
pin to roll out the balls of dough until very thin.
When the pan starts smoking, put a chapatti on it.
Cook until the underside has brown spots (about
30 seconds) then flip and cook on the other side.
Continue with the remaining dough
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 baking powder
• 110–130ml milk as needed
• 2 tablespoons vegetable oil, plus extra for
greasing
For the topping:
• Nigella seeds, poppy seeds or sesame seeds,
or chopped garlic and fresh coriander
• 1 tablespoon butter, melted, to serve
Method:
1.Use the food processor jug with the dough
blade
2.For the dough, sift the flour, sugar, salt, baking
powder and oil in the food processor jug
4.With the machine running, gradually pour the
water into the juicer lid, faster in the beginning
and then more slowly
5.Knead the dough for 3 minutes, adding a little
flour if it gets too sticky
6.Place the dough into an oiled bowl, cover with
a damp tea towel and leave in a warm place for
10–15 minutes. Form the dough into five balls
7.Preheat the grill to medium and place a heavy
baking sheet on the upper shelf of the grill to
heat
8.Roll the dough balls out quite thinly, ideally
in a teardrop shape, but really this is just for
aesthetics. Sprinkle over your chosen topping
and press into the surface of the dough. Place
the naans onto the hot baking sheet and grill for
just 1–2 minutes, or until lightly browned. Brush
with butter and serve hot
26
India
BREADS
Plain
Dosa
Blender jug
Ingredients:
•
•
•
•
320g regular rice
160g urad dal (ulunthu)
370ml water, or as needed
Salt to taste
Method:
1. Use the blender unit
2. Soak the regular rice and the urad dal
separately for 6 hours
3. Drain the rice and urad dal. Put the rice
and urad dal in the blender jug. Add some
4.
5.
6.
7.
8.
water and grind. Keep adding water between
grinding
The rice and urad dal should be completely
ground. When you feel the batter with your
fingertips, it should not feel grainy. It should
be smooth and paste-like. Don’t add too much
water in the beginning. Remember: the batter
should not be too thick or thin
Pour the rice and urad dal batter in a deep pan
or bowl
Add salt and some water if necessary
This is the basic idli–dosa batter
Cover the pan or bowl with a lid and keep
the batter in a warm place. It should be left
undisturbed for 8–9 hours. Don’t use an
air-tight lid. If you stay in a place where the
temperature is cold, you may opt to keep the
batter in a warm place
9. Next, heat a flat iron griddle or a non-stick
pan. Apply 1–2 teaspoons of oil on the griddle,
unless you’re using a non-stick pan. Take a
big spoonful of the dosa batter. Pour it on the
griddle. As soon as you pour it, quickly spread
the batter in a circular manner to get a thin
and round dosa. Pour some oil on the top and
edges
10.Flip and cook the other side for 15–30
seconds. Remove from the griddle and serve
27
DRESSINGS & SAUCES
India
Onion
Chutney
Blender jug
Grinder cup
Ingredients:
•
•
•
•
•
•
•
•
1 onion
15 shallots
1 gooseberry-size tamarind
6 whole dried red chilies
1 tablespoon urad dal
½ teaspoon mustard seeds
Salt to taste
3 teaspoons sesame oil
Method:
1.Slice the onions and put aside. Soak the shallots in warm water for 10 minutes to remove the
skin easily. Chop them and keep aside
2.Heat a pan with 2 teaspoons of oil. Add urad
dal and sauté till golden in colour. Next, add
whole dried red chilies and sauté over low
flame till roasted. Add chopped onion, shallots
and tamarind and sauté till the onions become
deep pink and shrink well in size. Remove from
heat and let cool
3.Transfer this mixture to the grinder cup or
blender jug, then add salt and run the machine
at speed 7–8 for 60 seconds or until it becomes
a smooth paste. Add a little water, if needed
4.Once again heat the same pan with the remaining 1 teaspoon of oil. Add mustard seeds.
When they splutter, transfer the ground chutney
to the pan and mix well. Cook over low flame
for 2–3 minutes or till the chutney becomes
thick and the raw smell disappears
5.Transfer to a serving bowl and serve with hot
idli, dosa or paniyaram
28
India
DRESSINGS & SAUCES
Tomato
Chutney
Blender jug
Grinder cup
Method:
Ingredients:
•
•
•
•
•
•
•
2 medium red tomatoes, finely chopped
¼ teaspoon cumin seeds
1–2 garlic cloves, finely chopped
½ green chilli, finely chopped
½ teaspoon grated ginger
1 teaspoon cooking oil
Salt to taste
1.Heat cooking oil 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
sticking
4.Turn off flame and allow mixture to cool at room
temperature
5.Transfer mixture to the grinder cup, then run the
machine at speed 7–8 for 60 seconds or until
it becomes a smooth paste. Tangy and spicy
Indian tomato chutney is ready to serve with a
sandwich and dosa. Store in refrigerator
29
DRESSINGS & SAUCES
Canada
USA
Thousand
Island
Dressing
Grinder cup
Ingredients:
•
•
•
•
•
100ml mayonnaise
50ml tomato ketchup
1 tablespoon milk
50g (about ¼) onion
40g pickles
Method:
1. Slice onion and soak in water. Then drain
water completely. Cut pickles to approximately 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:
Ingredients:
• 1 cup grated coconut
• 1 teaspoon grated ginger
• 2 green chillies, chopped
• 1 tablespoon roasted chana dal (daliya)
• 1 tablespoon curd
• 1 teaspoon lemon juice or tamarind paste
• ½ cup water
• Salt to taste
For tempering
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 4–5 curry leaves
• 1 dried red chilli
• 1 teaspoon cooking oil
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.
Grind to a smooth powder
3.Add coconut, curd, lemon juice, salt and ½ cup
water
4.Use grinder or blender at speed 6–7 to mix
for 40 seconds into a medium-coarse paste.
If required, add more water to get desired
consistency of chutney, and grind again.
Transfer to a bowl
5.Heat oil in a small tempering pan. Add mustard
seeds. When seeds begin to crackle, add
cumin seeds, dried red chilli and curry leaves.
Sauté for 10 seconds
6.Remove pan from flame and immediately pour
tempering over the prepared coconut paste.
Mix well. Coconut chutney for idli and dosa is
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:
1.Mix all ingredients in the grinder cup for 60–90
seconds at speed 7–8 till all ingredients are an
even and smooth paste.
(Note: pour into a clean container sterilised with hot
water and store in the refrigerator for 1–2 days)
This dense and rich sesame
dipping sauce can be prepared
by removing the husk of
sesame thoroughly. Enjoy
using it with cooked salad,
steamed vegetables, cold tofu,
steamed chicken, etc.
32
Italy
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!
DRESSINGS & SAUCES
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 anchovy 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
Ingredients:
•
•
•
•
•
•
•
450g pumpkin, sliced
Salt to taste
½ onion (thinly sliced)
50g bacon
1 clove garlic, minced
Salt, pepper to taste
Egg mixture
• 4 eggs, large
• 60ml milk
• ½ teaspoon granular consommé mixed with 1
tablespoon of hot water
• 2 tablespoons Parmesan cheese
• Sauce of your choice
Even hard pumpkin can be
sliced into uniform thickness
easily. Yields 1 frying pan of
22cm diameter
Method:
(large) and the shredding surface facing
upwards
2.Thinly slice the pumpkin at speed 3–4
3.Moisten the sliced pumpkin in water, spread
it out in a heat resistant vessel and dust salt
all over. Wrap gently and heat in microwave
for 3–4 minutes at 500W (until a slightly thick
paste)
4.Pour olive oil and minced garlic into a frying
pan of diameter 22cm, and cook. Once you
smell the aroma, fry the onion and bacon, then
add salt and pepper to taste. Add the pumpkin
prepared in step 3 and mix gently
5.Mix all egg mixture ingredients well, then pour
into frying pan and mix until half boiled. Next,
collect all contents together and cover with lid.
Simmer for around 8–10 minutes, then turn
over using a plate and lid and simmer again for
another 8–10 minutes
6.Cut into slices and serve with a sauce of your
choice
34
Belgium
SIDES & SNACKS
French
Fries
Food processor jug
Vegetable stick/julienne disc
Ingredients:
Method:
•
•
•
•
•
1.Use the food processor jug with the vegetable
stick/julienne disc
2.Using the juicer pusher, put the potato into the
juicer lid of the food processor
4.Place the sliced potatoes in a bowl
5.Dissolve the sugar in warm water. Soak
⅓ cup white sugar
2 cups warm water
2 large russet potatoes
Salt to taste
6 cups vegetable oil for frying
potatoes in water mixture for 15 minutes.
Remove from water and dry thoroughly on
paper towels
6.Heat oil in deep fryer to 190°C (375°F). Add
potatoes and cook until golden (5–6 minutes).
Drain on paper towels. Season with salt to taste
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 steaming
Chinese black vinegar or ponzu for dipping
For the filling:
• 300g pork (cut in 3cm strips)
• 100g Chinese cabbage (cut in 2cm pieces)
• 20g green onion (cut in 1cm pieces)
• 5g garlic
• 5g fresh ginger
• 2 teaspoons oyster sauce
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• 3 dashes white pepper
• Pinch of salt
Method:
1. Use the food processor jug with knife blade
2. Place the filling ingredients into the food
processor
3. Run the machine at speed 5–6 for 60–90
seconds until mixed well
4. Place the filling onto the centre of the
dumpling wrapper. Do not overfill
5. Wrap until the filling is used up
6. Heat some oil in a small pan over medium
heat. Arrange 8 dumplings on the pan
7. Pan fry the dumplings until the bottom turns
light brown, about 2–3 minutes
8. Add 50 ml water to the pan and turn the heat
to high. Cover the pan with a lid and let steam
9. Turn the heat back to medium as soon as the
water has completely evaporated
10.Add some oil to the pan again and continue
to pan-fry the dumplings until the bottoms turn
golden brown and become crispy
11. Repeat steps 6–10 for the remaining
dumplings
12.Serve the dumplings warm with a dipping
sauce of your choice
36
Japan
Ingredients:
Method:
•
•
•
•
•
•
•
•
2.Cut raw salmon into pieces, then wrap tofu in
kitchen paper for around 30 minutes to drain
excess water
3.Put all main ingredients into the jug, then run
machine for 30–40 seconds at speed 7–8 mix
until smooth
4.By hand, make 10–12 oval shapes. Fry in a
frying pan with sesame oil
5.Mix ponzu sauce and water in a small saucepan,
and bring to a boil. Add soluble starch to make
a thick paste in order to prepare sauce
6.Place the fried salmon burgers on a plate, apply
sauce and garnish with radish and spices of
your choice
500g raw salmon, skin and bone removed
100g soft tofu
60g spring onion, sliced into 1cm lengths
2 teaspoons ginger sauce
Salt and pepper to taste
2 teaspoons saikyo miso
1 egg
Sesame oil to fry
Sauce
• 200ml water
• 60ml ponzu sauce
• Soluble starch
• 200g grated radish
• Spices of your choice
SIDES & SNACKS
Salmon
Burgers
Yields 10–12
small burgers
Food processor jug
Knife blade
Experience salmon in a
Japanese-style hamburger form.
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
• 1 egg
• 1 cup hard wheat flour
• 1 cup oil
• Ketchup or sauce
Method:
1. Use the food processor jug with knife blade
2. Place the chicken, salt and egg into the food
processor
3. Run the machine at speed 7–8 for 20–30
seconds. Process the raw chicken until ground
and mixed well
4. Remove the chicken from the food processor
jug and place in a bowl
5. Roll out small nuggets of chicken by hand
6. Flatten them, then dip them in the hard wheat
flour
7. In a skillet or pan, gently bring the oil to heat
8. Working in batches, fry the chicken nuggets on
both sides until browned and cooked through
(about 2–3 minutes per side)
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, wasabi, 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:
•
•
•
•
•
•
•
•
•
1.Boil the potato without peeling off the skin. Peel
off the skin while it is hot and mash it
2.Cut the boiled spinach into 2–3cm strips. Put
into the grinder cup and make a paste by operating for 60 seconds at speed 5–6
3.Mix the spinach paste and bread flour with the
mashed potato prepared in step 1 and knead.
Knead the dough till it does not stick to hands,
adjusting the amount of bread flour accordingly
4.Press the dough prepared in step 3 into a rod
shape. Cut into appropriate size and apply the
400g potato (Irish cobbler)
120g boiled spinach
250g bread flour
Flour (bread flour) as needed
2 tablespoons olive oil
2 cloves garlic, mashed
300ml raw cream
80g Parmigiano-Reggiano
Black pepper to taste
bread flour on the surface, then mash with the
back of a fork
5.Use the food processor jug with grating disc
6.Grate Parmigiano-Reggiano at speed 2–3
7.Put some olive oil into fry pan and heat. Add
mashed garlic and fry till an aroma is smelled.
Remove garlic from pan. Use boiling water
to heat the cream for 1 minute. Add mixture
from step 4. Sprinkle cheese on top and mix
thoroughly. Add black pepper to taste
40
Japan
SIDES & SNACKS
Fried
Burdock
Serves 5–6
Food processor jug
Adjustable blade disc and shredding disc
Method:
Ingredients:
•
•
•
•
•
•
•
•
•
•
500g burdock
70g carrot
2½ tablespoons salad oil
1 capsicum (de-seeded, thinly sliced)
2½ tablespoons soy sauce
2 tablespoons sugar
1½ tablespoons sake
1½ teaspoons mirin
1½ teaspoons sesame oil
White sesame as garnish
1.Use the food processor jug with slicing disc and
shredding disc (large) and fix the shredding
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
pressure is applied. Manually cut any unsliced
burdock remaining in the jug)
3.After the waste is removed, cut the burdock
and put it aside. Cook capsicum and salad oil
in a saucepan, then add burdock and carrot
chopped in step 2. Once the burdock becomes
transparent and soft, add sugar, soy sauce,
sake and continue frying
4.Once the water content of step 3 reduces and
becomes dry, add mirin and sesame oil. Mix
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
1 teaspoon salt
1 tablespoon tamarind pulp, mixed with 125 ml
water and strained
Chilli paste:
• 15 dried chillies, cut and seeded
• 5 red chillies, cut and seeded
• 12 shallots, peeled and sliced
• 2 cloves garlic, peeled and sliced
• 1 tablespoon dried shrimp paste (belacan)
granules
• 2 cm knob turmeric, peeled
Method:
1.Cut cuttlefish into bite-sized pieces and set
aside
2.Combine chilli paste ingredients and use blender to process until fine
3.Heat oil in a wok and cook onions until soft. Put
in chilli paste and stir-fry over low heat until oil
separates. Add water and bring to a boil
4.Put in tomatoes, sugar and salt. Stir in cuttlefish
and cook for 3 minutes
5.Pour in tamarind water and cook for 2–3
minutes more. Adjust seasoning to taste and
serve hot
42
USA
MAIN DISHES
Minced
Chicken
Cutlet
Food processor jug
Knife blade
Ingredients:
Method:
To marinate the minced chicken:
• 2 cups (300g) boneless chicken, chopped
• 2 tablespoons lemon juice
• ½ cup (110g) chopped onion
• 1 teaspoon chopped ginger
• 2 teaspoons chopped garlic
• chopped chili to taste
• ½ cup or 110g chopped cilantro
• 2 tablespoons chicken curry masala
• ½ teaspoon garam masala powder
• Salt to taste
1.
2.
3.
4.
For the batter:
• Egg white from 2 eggs
• 4 tablespoons corn flour
• ½ teaspoon black pepper powder
• Bread crumbs to coat the cutlets
• Vegetable or peanut oil for deep frying
Use the food processor with the knife blade
Put the onion into the jug of the food processor
Put the food processor lid on
In pulse mode, run the machine for 5–10
seconds
5. One by one, add the lemon juice, chopped
onion, grated ginger and garlic, chopped
chillies, chopped cilantro, chicken curry
masala, garam masala powder, boneless
chicken and salt to taste
6. Close the food processor lid
7. Run the machine at speed 3–4 for 10 seconds
8. Open the lid and move the food to the centre
9. Close the lid and run the machine at speed 8
for around 20 seconds
10.Put the food from the food processor into a
large bowl marinate the chicken for 1 hour
11.Meanwhile, in another bowl make a smooth
but thick batter with egg whites, corn flour,
pepper powder, salt and a little water. If you
find your batter is not thick enough, add a little
more corn flour, but make sure there are no
lumps in the batter
12.After 1 hour, take small amounts of the
marinated chicken and shape into cutlets. The
size and shape are totally up to you
13.Coat a cutlet with breadcrumbs, dip it into the
egg batter, coat with bread crumbs again, and
set aside
14.Make the rest of the cutlets with the same
process. Now put all the cutlets in a large
container with a lid, and keep inside the
refrigerator for at least 4 hours or until you
want to fry them
15.Heat enough oil in a deep frying pan. Add one
cutlet at a time to the hot oil and fry till golden
brown. Remove fried cutlets from the oil with a
slotted spatula, and place onto paper towel
16.Serve hot with ketchup and cucumber salad
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 galangal, 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
(optional)
• 6 kaffir lime leaves, rolled and sliced
• 1 kg topside or chuck steak, cut into small
chunks
• 250 ml (1 cup) coconut milk
• ⅓ cup Malaysian curry powder for meat
• 125 ml (½ cup) water
• 1–2 tablespoons thick caramel soy sauce
• Salt to taste
Method:
1.Place the chilli, onion, garlic, galangal, ginger
and lemongrass in a blender and blend to a
paste, adding some soaking water from the
chillies as needed
2.Heat a frying pan over low heat and toast the
coconut until golden. Grind in a blender and
set aside
3.Heat the oil in a heavy-based saucepan and
add the paste, turmeric and lime leaves. Fry
for 3–4 minutes until fragrant. Add the beef,
then stir in the coconut milk and curry powder.
Add the water and toasted coconut (which will
thicken the rendang) and bring to a simmer.
Cook for 1–1½ hours, until the meat is tender.
Add extra water during cooking if the rendang
begins to dry out
4.To finish, add the soy sauce and season with
salt
44
USA
MAIN DISHES
Minced
Meat
Cutlet
Food processor jug
Knife blade
Ingredients:
•
•
•
•
•
•
•
•
400g beef (cut in 3cm strips)
1 teaspoon salt
¼ teaspoon pepper
1 egg
1 teaspoon garlic, chopped
1 onion, chopped
½ teaspoon chili powder
¼ teaspoon turmeric powder
Method:
A
• 1 cup semolina
• 120g cabbage (cut roughly
into big pieces)
• Oil for frying
• Sauce of your choice
2.Put the A ingredients into the food processor
3.Run the machine at speed 7–8, mixing until
smooth (about 60 seconds or as needed)
4.Form into balls
5.Roll in semolina and form into cutlets
6.Heat oil in the pan, then fry cutlets on both
sides until light brown
7.Serve together with the cabbage and sauce
45
MAIN DISHES
Curry
Laksa
Malaysia
Singapore
Ingredients:
Method:
•
•
•
•
1.To make laksa paste, place chillies and
shrimp in two separate bowls and cover both
with boiling water. Leave for 20 minutes or
until softened. Drain well, then process with
remaining ingredients in the food processor to a
smooth paste
2.Heat oil in a large saucepan over medium
heat. Add laksa paste and cook, stirring, for 2
minutes or until fragrant. Add stock and sugar.
Stir to combine, then bring to a simmer. Add
chicken, return to a simmer and cook for 4
minutes. Add prawns and cook for 1 minute or
until chicken is cooked through and prawns are
almost cooked
3.Add coconut milk, fish balls, tofu puffs and
beansprouts. Stir gently to combine, then bring
almost to a simmer. Reduce heat to low and
cook for 2 minutes or until prawns are just
cooked, beansprouts are wilted and fish balls
and tofu are heated through
4.Meanwhile, place noodles in a large bowl. Pour
enough boiling water to cover, then let stand for
2 minutes or until heated through. Drain well.
Divide noodles into bowls, then apply laksa
mixture. Scatter over fried shallots and mint
leaves. Spoon over chilli sambal if desired, and
serve immediately with lime wedges
•
Blender jug
•
•
•
•
•
•
60 ml (¼ cup) vegetable oil
1½ litres chicken stock
2½ teaspoons grated palm sugar
450g chicken thighs with bone and skin, or
chicken thigh fillets, thickly sliced
12 large raw king prawns, shelled, intestinal
tract removed, tails left intact
500 ml (2 cups) coconut milk
12 fish balls
150g tofu puffs, thickly sliced
200g (2½ cups) beansprouts
500g fresh thin rice noodles
Fried Asian shallots, Vietnamese mint leaves,
chilli sambal (optional) and lime wedges, to
serve
Laksa paste:
• 8 small dried red chillies
• 2 tablespoons dried shrimp
• 5 red Asian shallots, chopped
• 1 tablespoon finely chopped galangal
• 3 cloves garlic, chopped
• 2 large stalks lemongrass, trimmed, chopped
• 6 candlenuts, chopped
• 1 tablespoon belachan (dried shrimp paste)
• 2 teaspoons ground coriander
• 1 teaspoon sweet paprika
• 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:
Ingredients:
•
•
•
•
•
•
•
350g ground meat
½ onion (quartered)
⅓ teaspoon salt
Pepper, nutmeg to taste
20g dried bread crumbs
2 tablespoons milk
2 tablespoons olive oil
Tomato sauce
• 1 can tomatoes, canned and diced (400g)
• ½ onion (quartered)
• 30g celery
• 30g bacon (2cm width)
• 2 cloves garlic
• 2 tablespoons white wine
• 1 bay leaf
• ½ cube consomme
• 1 teaspoon sugar
• Parsley to taste
2.Mix ground meat, onion, salt, pepper, nutmeg,
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
prepared in step 2. Fry in fry pan with olive oil
4.Use the blender jug with knife blade
5.Mix onion, celery, bacon and garlic in the blender
for approximately 30 seconds at speed 4–5
6.Wipe off excess oil in the fry pan used in step 3
and add tomato sauce prepared in step 5. Keep
adding small amounts of water into the blender
and add the entire sauce into the fry pan
7.Add white wine, bay leaf, consomme, sugar
and keep stirring till the soup thickens. Garnish
with minced parsley
47
MAIN DISHES
Japan
Meatloaf
with Tofu
This classic dish is easily prepared
and perfect for parties.
Yields one
21cm meatloaf
Food processor jug
Knife blade
Ingredients:
•
•
•
•
•
•
•
•
•
•
200g sliced beef
100g thinly sliced pork
200g hard tofu
1 egg
½ teaspoon salt
Pepper and nutmeg to taste
100g mixed vegetables of your choice
100g bacon (approx. 6 strips)
Wheat flour (for dusting)
Gravy
• 3 tablespoons tomato ketchup
• 1 tablespoon Worcester sauce
• 1 tablespoon meatloaf juice
• Watercress as garnish (optional)
Method:
1.Use the food processor jug with the knife blade
2.Add the beef and pork, sliced to a length of 3cm,
and grind for 40–60 seconds at a speed of 7–8,
until the entire mix turns smooth
3.Add tofu, onion, egg, salt, pepper and nutmeg
Mix further until the entire mix becomes smooth
4.Remove the food processor jug and blade, then
add mixed vegetables dusted with light wheat
flour. Mix well with a spatula
5.Dust wheat flour on one side of the bacon and
lay it flour-side down in a baking tray. Pour the
base prepared in step 4 on top. Smoothen the
surface and cover the top with the protruding
bacon
6.Bake in a preheated oven at 170°C for 45
minutes
7.To prepare the gravy, in a small saucepan mix
the meatloaf juice from oven with ketchup and
Worcester sauce; cook lightly
8.Cut meatloaf and serve with gravy and
watercress
48
Germany
MAIN DISHES
Hamburgers
Food processor jug
Knife blade
Ingredients:
Method:
•
•
•
•
•
•
•
•
2.Place the onion into the food processor and run
the machine in pulse mode for 5–10 seconds
3.Open the lid and move the sticky onions to the
centre
4.Place the bread soaked with milk, meat, eggs,
garlic, salt and pepper into the food processor
5.Run the machine at speed 3–4 for around 10
seconds
6.Open the lid and mix the food to the centre of
the jug
500g beef (cut in 3 cm strips)
2 eggs
1 onion (cut in 3–4 cm pieces)
1 slice of bread (cut in 3–4 cm pieces)
60 ml milk
1 teaspoon salt
Garlic and pepper to taste
Vegetable oil for frying
* Soak the bread with milk
7.Close the lid and run the machine at speed 8
for around 20–30 seconds or until smooth, and
form into 6 patties
8.Heat oil in a skillet and bake over medium heat.
Brown the hamburgers on each side and bake
for 5–6 minutes on low heat covered with a lid
(until hamburgers are well done)
9.Serve the hamburger with sauce, ketchup and
vegetables of your choice
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:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
2.Mix onion, mushrooms, carrot, celery and garlic
for approximately 20–30 seconds at speed 5–6.
(If the ingredients move towards the walls of the
jug, stop and stir with a spatula)
3.Heat olive oil in a fry pan and fry all the
chopped vegetables from step 2. Once soft and
tender, add ground beef and keep frying till the
colour changes. Add the remaining ingredients
and keep stirring. Boil down till the juices dry,
then add salt and pepper to taste
4.Use the slicing disc (large) in the food processor jug, with the shredding surface facing
upwards
4 mushrooms
50g carrot, sliced in 8cm lengths
30g celery
1 clove garlic
400g tomato, canned
2 tablespoons red wine
1 cube consomme
1 bay leaf
Salt and pepper to taste
500g potato
1 can white sauce (290g)
150ml milk
Pizza cheese as needed
5.Peel the outer skin of the potato and insert it
into the food processor jug to slice thinly at
speed 3–4
6.Spread salt (extra) lightly over the sliced potato
and place on a microwave-safe plate. Heat in
microwave for approx. 3–4 minutes
7.Spread white sauce with milk evenly on the
grating plate and spread half the amount of 3
potatoes. Place the meat sauce mentioned in
step 3 and on top of this place the remaining
potatoes and pizza cheese. Fry it in the preheated oven at 210–230ºC until soft and brown
50
Vietnam
MAIN DISHES
Spicy
Lemongrass
Beef
Blender jug
Ingredients:
Method:
• 1½ litres water
• 1 kg beef chuck or stewing beef, cut into bitesize chunks
• 12–16 cloves garlic
• 4 stalks lemongrass, tender inner part of
bottom third only, finely minced
• 1–2 teaspoons ground red chilli pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon ground clove
• 6 tablespoons tamarind concentrate
• 3 tablespoons oil
• 2–3 medium tomatoes, cut into small chunks
• 2 teaspoons salt
• 10 kaffir lime leaves or 1 teaspoon lime zest
1.Bring the water to a vigorous boil in a medium
sized pot over high heat. Add the beef and cook
for 5 minutes. Drain the beef and set aside
2.Using the blender, grind the garlic, lemongrass,
chili pepper, cinnamon, clove, and tamarind
until a smooth paste is formed
3.Heat the oil in a wok over high heat. Sauté the
paste for 1–2 minutes until fragrant and lightly
browned. Place the beef, tomato chunks, salt,
sugar and lime leaves into the wok. Stir until
thoroughly mixed, bringing to a boil. Reduce
to medium heat and simmer for 4–5 minutes,
stirring occasionally
4.Serve hot with rice
51
MAIN DISHES
India
Keema Curry
& Naan
Serves 5–6
Food processor jug
Dough blade
Ingredients:
Method:
Naan
• 125g bread flour
• 125g cake flour
• ⅔ teaspoon salt
• 1 tablespoon sugar
• 1½ teaspoons dry yeast
• ½ teaspoon baking powder
• 140ml lukewarm water (40°C)
1.Use the food processor jug with kneading blade
2.Mix all naan ingredients. Knead at speed 2–3.
Once it clumps together, knead for around 2
minutes more
3.(Note: knead the dough till it clumps together.
A rough indication of this is when the kneading
blade becomes difficult to rotate. If the dough
clings on to the blade and the blade is spinning
freely, this means there’s too much water. If this
happens, add a little more cake flour. Adjust the
amount of water depending on the temperature,
heat, humidity of the ingredients, etc.
4.Collect the dough prepared in step 2 and place
in a bowl. Cover and allow to set for around 40
minutes
6.Mix all “A” ingredients and chop by operating
for 50–60 seconds at speed 5–6
7.Move the contents of step 5 to a heat resistant
bowl and mix salt, pepper, olive oil and cover
loosely. Heat in microwave at 600W for around
5 minutes. Add all “B” ingredients except
ground beef. Stir gently and heat in microwave
for around 10 minutes
8.Break the dough prepared in step 2 into 6 equal
pieces. Roll out as a thin layer and fry in a
heated fry pan for 2–3 minutes at low heat on
both sides. Serve with keema curry
Keema Curry
• ½ onion
• 40g carrot
• 15g celery
• ½ small apple
• 1 small potato
• 15g ginger (thinly sliced)
• 10g garlic (thinly sliced)
• 40g shimeji
• Pepper to taste
• 1 tablespoon olive oil
• 200g ground beef
• 300ml tomato-based vegetable soup
• 150ml water
• 1 cube consomme
• 1 tablespoon tomato ketchup
• 2 tablespoons honey
• 2 tablespoons curry powder
• 1 bay leaf
• 2 red pepper (de-seeded)
A
B
52
Italy
MAIN DISHES
Pizza
Food processor jug
Dough blade
Method:
* If you apply olive oil on the
base and dust it with rock salt
and rosemary before baking,
you can make focaccia
Ingredients:
•
•
•
•
•
•
•
•
Pizza base
250g bread flour
4g dry yeast
1½ teaspoons sugar
1 teaspoon salt
150ml milk
Olive oil as needed
Tomato sauce, ingredients of your choice,
pizza cheese as needed
1.Mix all bread base ingredients into the jug
(water amount to be slightly less; butter should
be at room temperature) and knead for around
3 minutes at speed 3–4. If the base seems
too thick, add water little by little through the
insertion slot of the jug and knead thoroughly
(adjust the quantity of water depending on the
air, humidity and temperature of the ingredients)
2.Place the base prepared in step 2 on a board
dusted with flour. Pat into a single round shape
and place in the bowl. Fill a large round bowl
with hot water at 40–45°C. Place the bowl
with bread base on top of the water to float.
Use plastic wrap to cover the large bowl. Allow
primary fermentation to take place for 45–50
minutes
3.Once the base prepared in step 3 has expanded
to 2–2½ times its original size, apply bread flour
on a finger and perform the finger test. If the
base does not return, primary fermentation is
complete. Place the base prepared in step 3
on a flour-dusted plate and remove the air by
pressing on the top
4.Cut the base into 2 equal halves. Make round
balls and roll out the dough using a rolling pin.
Make holes all over the base by pricking with
a fork, and fill with tomato sauce. Top it with
cheese and ingredients of your choice, then
bake in a preheated oven at 210°C for 15
minutes
53
DESSERTS
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
• Condensed milk as needed
• 150g fruits of your choice
• 50g red beans, cooked until soft
• 50g sweet corn, cooked
• 50g lengkong jelly cubes
• 50g cendol
Method:
2.Put the ice into the juicer lid
3.To make shaved ice, 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
Strawberry
Mousse
Yields 8 servings
Blender jug
Ingredients:
•
•
•
•
•
•
•
200g strawberries
200ml raw cream
100g plain yoghurt
40g granulated sugar
2 teaspoons lemon juice
8g powdered gelatine
3 tablespoons water
Strawberry Sauce
• 100g strawberries
• 15g granulated sugar
• 1 tablespoon lemon juice
Note: adjust the quantity of granular sugar
depending on the sugar content of strawberries
Colourful strawberry sweets like those displayed in a
Patisserie showcase can be prepared at your home!
Enjoy their fluffy, smooth and mild sweet-sour taste.
Method:
2.Mix half the amount of raw cream and
granulated sugar (20g) in the blender jug. Mix
thoroughly for 40–60 seconds at speed 6–7.
Continue mixing till the raw cream becomes
foamy and sticky
3.Add strawberries, yoghurt, remaining
granulated sugar (20g) and lemon juice. Keep
mixing for 20–30 seconds at speed 7–8 till the
mixture is smooth and uniform
4.Soften the gelatine by soaking it in just enough
water to melt it. Add to the step 3 mixture.
Blend at speed 2–3
5.Pour the contents prepared in step 4 into a cup
or glass and chill by placing it in the refrigerator
6.To prepare strawberry sauce, put all the
ingredients into the blender jug. Operate
for 15–20 seconds at speed 7–8. Move the
contents into a small saucepan and cook
for around 3 minutes, then let cool in the
refrigerator
7.Put some sauce prepared in step 6 onto the
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:
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 sweetness 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:
•
•
•
•
•
•
•
•
•
•
•
•
•
Bread base
250g bread flour
4g dry yeast
30g sugar
35g egg
3g salt
60ml milk
50–60ml water
30g butter (unsalted)
450g red bean paste
Flour (bread flour) as needed
1 tablespoon egg (for coating)
Black sesame to taste
Method:
speed 3–4. If the base seems too thick, add water
little by little through the insertion slot of the jug
and knead thoroughly (adjust the quantity of water
depending on the air, humidity and temperature of
* If you bake only the
base without red bean
paste, you’ll make
delightful table rolls
the ingredients)
3.Place the base prepared in step 2 on a board
dusted with flour. Pat into a single round shape
and place in a bowl. Fill a large round bowl with hot
damp cloth and leave for 15 minutes
6.Divide red bean paste into 10 equal portions and
water at 40–45°C. Place the bowl with bread base
make round balls. Roll out the base prepared in
on top of the water to float. Use plastic wrap to
step 5 using a rolling pin, and wrap around red bean
cover the large bowl. Allow primary fermentation to
paste. Form into the necessary shape and place on
take place for 45–50 minutes
the cookie sheet. Perform secondary fermentation
4.Once the base prepared in step 3 has expanded to
2–2½ times its original size, apply bread flour on a
finger and perform the finger test. If the base does
at 35–40°C for 15–20 minutes (either use ferment
mode in the oven or wrap with damp cloth so it will
not dry out)
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
temperature) and knead for around 3 minutes at
5.Cut the base into 10 equal portions (approximately
45g) and line them up into round balls. Wrap with a
sesame, bake in a preheated oven at 180°C for 15
minutes
58
DESSERTS
Whipped
Cream
Food processor jug
Whipping blade
Ingredients:
• 1 cup heavy whipping cream,
chilled from the fridge
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
• 80g graham biscuit (cracker)
• 35g butter (non-salted)
2.Break graham biscuit into appropriate size
to crush by running for 30 seconds at speed
5–6. Add melted butter and mix for further 10
seconds
3.Move the contents prepared in step 2 to a
cake pan laid with parchment paper. Apply firm
pressure with a spoon and allow it to harden in
the refrigerator
Cheesecake Dough
• 200g cream cheese (room temperature)
• 150g raw cream
• 2 eggs
• 60g sugar
• 1 tablespoon lemon juice
• 30g cake flour
5.Put all the cheesecake dough ingredients
except cake flour into the blender jug. Mix for
40–50 seconds at speed 5–6. Turn off the machine to add extra wheat flour. Run the mixer
5–6 times intermittently at PULSE and pour the
contents into the cake pan mentioned in step 3
6.Bake in preheated oven at 180°C for around
40 minutes. Prick with a bamboo skewer and
check whether the base comes out clean,
which indicates that the cake is fully baked
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:
•
•
•
•
•
1. Preheat oven to 200°F (95°C)
180g egg white (approx. 6 eggs)
½ teaspoon cream of tartar
160g fine sugar or caster sugar
½ teaspoon pure vanilla extract
¼ cup shaved almonds (optional for garnish)
2. Use the food processor jug with whipping blade
3. Beat the egg whites on speed 4–5 for 60 seconds
until foamy
4. Add the cream of tartar and continue to beat the
whites until they hold soft peaks on speed 4–5 for
Note:
• Preheat oven to 200°F (95°C) and place the
rack in the centre of the oven. Line a baking
sheet with parchment paper
• You can form the cookies with a pastry bag
fitted with a ½-inch (1.25 cm) plain tip, or
just use two spoons to make the cookies
20 seconds
5. Add vanilla extract and beat on speed 4–5 for 10
seconds
6. Add the sugar, a little at a time, through the jug
inlet and continue to beat on speed 4–5 for 120
seconds
7. The meringue is done when it holds stiff peaks
until it feels smooth between your fingers
8. Transfer the meringue to a pastry bag fitted with a
½ inch (1.25 cm) tip. Pipe 2½-inch (6 cm) rounds
of meringue in rows on the prepared baking
sheet. Sprinkle the tops of the cookies with a few
shaved almonds, if desired
9. Bake for approximately 1½ – 1¾ hours, rotating
the baking sheet from front to back (about halfway
through) to ensure even baking. The meringue
cookies are done when they are pale in colour
and fairly crisp; they should release easily from
the parchment paper
10.Turn off the oven, open the door a crack, and
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:
If a large amount of egg white is to be whipped,
leave it to the KitchenExpress! Its jug is transparent
so you can easily monitor the whipping thickness.
Ingredients:
•
•
•
•
•
•
•
•
5 egg yolks (medium-size eggs)
130g soft brown sugar
70ml salad oil
100ml water
Vanilla essence to taste
150g light wheat flour
7 egg white (medium-size eggs)
Raw cream, fruits as desired
1.Mix the egg yolk and half the soft brown sugar.
Shake well with the hand mixer till the contents
become mild and fluffy. Stop mixing when the
content reaches a mayonnaise-like thickness
state. Add salad oil little by little while mixing.
Then add vanilla essence and water little by
little while mixing the content
2.Use the food processor jug with mixing blade
3.Put egg white in the jug and whip for approximately 120 seconds at speed 4–5 till the
ingredients become uniform and even. Once
the egg is fully whipped, add all the remaining
quantity of soft brown sugar and further mix for
approximately 30 seconds to prepare meringue
4.Add the light wheat flour to the bowl containing
contents from step 1. Mix well with a rubber
spatula. Once the ashiness is completely
removed, add ⅓rd of meringue prepared in step
3 and mix thoroughly till all the meringue disappears. Divide the remaining meringue into 2
halves and mix till all the bunches of meringue
completely disappear without crushing the foam
5.Throw the base prepared in step 4 from a high
position into the cake mold in order to remove
rough air bubbles from the dough
6.Bake in a preheated oven at 170°C for 50
minutes. Once baked, immediately turn upside
down and allow to cool. Once completely cool,
run a knife between the mold and cake to
remove it
Note: you may add whipped raw cream and
seasonal fruits of your choice. It is best to use
more than 4 egg yolks. If less egg is used and
the speed increases, it will become more difficult
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
2.Run the machine at speed 8 for 30–40 seconds
1.Put the cardamom seeds in the grinder cup
1.Put the fennel seeds in the grinder cup
Note: Avoid grinding turmeric because its strong pigment may permanently discolour your Ferrano product.
64
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
65
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
66
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
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.
68
69

recipe booklet

Transcription

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