Catler FP 8010 - Manual (Page 48)

R13
CREAMED SPINACH
Makes 4 serves
INGREDIENTS
1 bunch spinach leaves, torn into pieces
1 /
4
cup light sour cream
1 /
4
teaspoon ground nutmeg
Salt and pepper, optional
METHOD
1. Steam spinach leaves until just softened.
Drain well.
2. Assemble food processor using the quad
blade.
3. Place spinach, sour cream and nutmeg
into the processing bowl. Process until
smooth. Season to taste.
Serve as an accompaniment.
GREEK SALAD
Makes 4 serves
INGREDIENTS
3 Lebanese cucumbers
1 Spanish onion, peeled and quartered
8 Roma tomatoes, quartered
125g Fetta cheese, drained and cubed
125g Kalamata olives
1 clove garlic, peeled and sliced
200g mixed lettuce leaves
1 /
2
cup/125ml French salad dressing
Freshly ground black pepper
METHOD
1. Assemble the food processor using the
adjustable slicing disc.
2. Slice cucumbers and onions, then
transfer to a large serving bowl and toss
with remaining ingredients.
Serve chilled with crusty bread.
PASSIONFRUIT CURD
Makes 4 cups
Keeps for up to 1 month, unopened
refrigerated.
INGREDIENTS
10 eggs
1 egg yolk
2 cups sugar
2 × 170g can passionfruit pulp
80g butter, melted
METHOD
1. Assemble food processor using the
emulsifying disc.
2. Add eggs and process for 10 seconds.
3. Add sugar and process for a further
10 seconds, pour in passionfruit pulp and
butter and process for a further
10 seconds or until well combined.
4. Transfer mixture to a medium sized
nonstick saucepan and heat slowly,
stirring regularly until mixture is
thickened.
5. Place a glass bowl into the sink and fi ll
sink with cold water until it reaches 1 /
2
way up the sides of the bowl.
6. Remove mixture from heat and pour into
the glass bowl. Allow to chill for 5-10
minutes. Pour mixture into sterilised jars.
NOTE:
Do not boil the mixture as the eggs
will curdle. If curdling occurs simply
whisk in another egg yolk and re-heat.
RECIPES