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Mayonnaise
Makes: 2 cups
4 egg yolks
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 ¼ cups vegetable oil
Salt and freshly ground black pepper, to
taste
1. Using the small processing bowl fitted
with the small universal ‘s’ blade process
egg yolks, vinegar and mustard until
combined.
2. With the motor running slowing add the
oil in a slow stream. Season to taste with
salt and pepper.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Variations:
Garlic Mayonnaise - Preheat oven to 180C.
Wrap a head of garlic in tinfoil. Place in
oven and bake for 30-40 minutes or until
garlic is tender. Squeeze out the garlic
cloves from the skin and add to finished
mayonnaise. Press Auto Pulse. Season to
taste with salt and pepper.
Cheats Tartar Sauce - To the completed
mayonnaise add 4 medium gherkins, ½
small red onion, ¼ cup capers, ¼ cup fresh
flat-leaf parsley and 2 tablespoons lemon
juice. Using the auto pulse button allow to
run one cycle. Season to taste with salt and
pepper.
Herbed Mayonnaise add - To the
completed mayonnaise add 1 tablespoon
lemon juice, 2 teaspoons fresh chives, 2
teaspoons fresh dill and 2 teaspoons fresh
flat leaf parsley. Press Auto Pulse. Season to
taste with salt and pepper.
SALADS
Smoked Salmon Salad
This salad is great for an afternoon snack!
Serves: 2
1 English cucumber
1 bunch radishes
1 red onion
¼ cup olive oil
2 tablespoons freshly chopped dill
2 tablespoons lemon juice
1 teaspoon honey
250g smoked salmon
Salt and freshly ground black
pepper, to taste
1. Using the large processing bowl fitted
with the variable slicing blade to 3mm,
process the cucumber lengthways to form
thin long slices. Repeat with radishes and
red onion. In a large bowl toss cucumber,
radish and red onion.
2. In a small bowl combine oil, dill, lemon
juice and honey. Season to taste with salt
and pepper.
3. Add salmon, pour over dressing and
toss to combine. Serve.
MAINS/SIDES/SOUPS
Vegetarian Lasagne
Serves: 8-10
Olive oil spray
2 eggplants
2 large zucchinis
2 medium sweet potatoes (peeled)
1 large red onion
1 red capsicum
de-seeded ½ cup semi dried tomatoes
¼ cup fresh basil (chopped)
800g can crushed tomatoes
50g butter
¼ cup plain flour
3 cups milk
200g mozzarella cheese grated
50g parmesan cheese grated
4 fresh lasagne sheets
Salt and freshly ground black
pepper, to taste
1. Preheat oven to 200°C. Grease 2 baking
trays with oil spray.
2. Using the variable slicing blade to 4mm,
process eggplant lengthways in the large
chute to form thin long slices. Repeat this
process with zucchini, sweet potato and
red onion.
3. Spread sliced vegetables over baking
trays and bake for 20-25 minutes or until
golden and tender.
4. Using the large processing bowl
fitted with the universal ‘s’ blade process
capsicum, semi dried tomatoes, basil and
crushed tomatoes until a smooth paste.
Season to taste with salt and pepper.
5. In a medium saucepan melt butter.
Whisking add flour to form a paste.
Slowly add milk, stirring constantly to
prevent lumps forming. Cook until sauce
has thickened. Remove from heat and stir
through mozzarella.
6. In a greased baking dish layer roasted
vegetables, tomato sauce, white sauce and
lasagne sheets. Repeat. Top with a layer of
white sauce and parmesan cheese.
7. Place in oven and bake for 20-30
minutes or until cheese is melted and
lasagne sheets are cooked.
TIP: this lasagne can be frozen and reheated.
Herb Crusted Chicken
Serves: 4-6
10 slices white bread
1 clove garlic
1 tablespoon fresh chives
1 tablespoon fresh flat leaf parsley
2cm piece lemon rind
8 chicken thigh fillets
2 cups plain flour
4 eggs (lightly beaten)
¼ cup vegetable oil
Salt and freshly ground black
pepper, to taste
1. Using the large bowl fitted with the
universal ‘s’ blade process bread, garlic,
chives, parsley and lemon until all
ingredients are finely chopped. Season to
taste with salt and pepper.
2. Dip chicken fillets in flour, egg and
breadcrumb mixture. Repeat. Refrigerate
for 10 minutes.
3. Heat oil in a large frying pan over
medium heat. Add chicken in batches
and cook for 4-5 minutes on each side or
until golden brown and cooked. Serve
immediately.
TIP: This chicken is great in sandwiches.
Roasted Pumpkin and Sweet Potato Soup
Makes: 8 cups
2 onions
500g carrot (peeled)
500g sweet potato (peeled)
2 tablespoons vegetable oil
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
5 cups chicken stock
400g can chickpeas (drained, rinsed)
1 tablespoon lemon juice
Salt and freshly ground black
pepper, to taste
1. Using the large bowl fitted with the
variable slicing blade set to 3mm slice
onion, carrot and potato.
2. Heat oil in a medium pot over medium
heat. Add onion, carrot, potato and
garlic cooking for 10-15 minutes or until
softened.
3. Add spices and cook for 1-2 minutes or
until fragrant. Add stock and chickpeas and
simmer for 30 minutes or until vegetables
are tender. Set aside to cool.
4. Using the large bowl fitted with large
universal ‘s’ blade process cooled soup in
batches until smooth. Add lemon. Reheat
soup before serving. Season to taste with
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