rohaus RP910S Service manual

1
Food
Processor
RP910S
Instruction and recipe booklet
rohaus.com
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Contents Introduction
Congratulations on the purchase of your
Rohaus Food Processor.
Combining Dutch technology, European
engineering, 21st century design and
professional product specification, for us, an
outstanding appliance is not just a delight
to use, it should inspire pride in ownership.
Working in harmony with you, a natural
expression of your style and skills, tough and
powerful and yet with a balanced precision,
every appliance we put our name to amplifies
technique and enhances life.
We call this: Living Engineering.
The Rohaus Food Processor is designed
with durable stainless steel components
and includes pre-programmed controls that
together with set of functional accessories
provide ultimate performance result
Introduction 3
Rohaus Safety Precautions 4
Features of your Rohaus Food Processor 6
Attachments for your Food Processor 8
Using your Rohaus Food Processor 9
Fitting/using the tools on your Food Processor 10
Storing your Food Processor 12
Handy hints for processing 14
Care and cleaning 15
Recipes 16
Please read these instructions and retain for further reference.
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Rohaus Safety Precautions
•Always use extreme care when handling
blades and cutting discs. These are
extremely sharp and may cause injury if
handled incorrectly. Always store blades
and cutting discs in their respective
covers or processing containers.
•Unplug from power outlet when not
in use, before putting on or taking o
attachments, and before cleaning.
•Do not put hot liquids into the processing
bowl. Cool to room temperature before
placing in processing bowl.
•Avoid contacting moving parts at all times.
•Place the processing bowl onto the
base of the processor before fitting any
attachments.
•All blades and attachments should be
removed with care before cleaning.
•Do not over fill the processor.
• Do not process for longer than the time
periods recommended in the operating chart.
•Always remove the blade before emptying
the processing bowl of its contents.
•Do not operate for more than 30 seconds
at a time when processing heavy loads.
None of the recipes in this manual are
considered a ‘heavy load’.
•Take care when removing the bowl from
the base, emptying the bowl or during
fitting and removal of blade system, as
blades are extremely sharp.
•The maximum loading applied should
not be more than 500g of flour and 300g
of water. The operating time should be 2
minutes 30 seconds maximum.
Rohaus is very safety conscious when
designing and manufacturing consumer
products, but it is essential that the
product user also exercise care when
using an electrical appliance. Listed below
are precautions which are essential for the
safe use of an electrical appliance:
•Read carefully and save all the
instructions provided with an appliance.
•Always turn the power o at the power
outlet before you insert or remove a plug.
Remove
by grasping the plug - do not pull
on the cord.
•Turn the power o and remove the plug
when the appliance unattended, before
assembling, disassembling or cleaning.
•Do not use your appliance with an
extension cord unless this cord has
been checked and tested by a qualified
technician or service person.
•Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
•This appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning use
of the appliance by a person responsible
for their safety.
•Children should be supervised to ensure
that they do not play with the appliance.
• The temperature of accessible surfaces may
be high when the appliance is operating.
•Never leave an appliance unattended
while in use.
•Do not use an appliance for any purpose
other than its intended use.
•Do not place an appliance on or near a
hot gas flame, electric element or on a
heated oven.
• Do not place on top of any other appliance.
•Do not let the power cord of an
appliance hang over the edge of a table
or bench top or touch any hot surface.
•Do not operate any electrical appliance
with a damaged cord or after the appliance
has been damaged in any manner.
•For additional protection, Rohaus
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
•Do not immerse the appliance in water or
any other liquid unless recommended.
•Appliances are not intended to be
operated by means of an external timer
or separate remote control system.
•This appliance is intended to be used in
household and similar applications such
as: sta kitchen areas in shops, oces
and other working environments; farm
houses; by clients in hotels, motels and
other residential type environments; bed
and breakfast type environments.
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Features Of Your Rohaus
Food Processor
Processing cover
The processing cover or lid of bowl
provides a safety feature to the appliance.
The appliance will not operate unless the
bowl, cover and large feed pusher are
correctly positioned and locked into place.
1400 watt induction motor
The die-cast base houses a powerful 1400
watt motor. This motor is ideal for high
load applications during processing, and
provides a greater starting strength whilst
maintaining speed throughout. The Rohaus
Food Processor motor is reliable, quiet, will
provide a long life and is backed by a 10
year guarantee.
START/STOP button
For easy use the START/STOP button
starts and stops the operation of the
food processor.
Auto Pulse
The Auto Pulse function is a clever and
versatile feature providing short bursts
of processing, for a set length of time.
Creating bread or biscuit crumbs couldn’t
be easier.
Pulse
The control panel includes a Pulse
function for optimum cutting precision
during processing.
Storage drawer
The unique drawer design enables
attachments to be stored conveniently,
and safely, within the appliance when not
in use.
Non-slip feet
Keeps the food processor secure on the
bench top during use.
Food Pushers
The food pushers assist in guiding the food
through the chute to ensure ingredients hit the
blade vertically for best processing results. Three
food pushers are included, depending on the size
of the chute being used and the size of foods. For
thinner foods, use the smaller internal pusher for
consistent even slicing. This pusher also doubles
as a measuring cup.
Wide Chute
At 14 cm’s wide, the extra wide chute eliminates
the need to cut most ingredients, to fit into the
chute. Guide ingredients through the chute into
the selected blades. Additional ingredients can be
added during other processing tasks.
Chute Safety Feature
The wide chute pusher provides a safety interlock
feature to the appliance. The motor will not operate
unless the bowl and lid are correctly locked in
position, and the large feed pusher is inserted.
Spindle
Drives all the food processing attachments.
The spindle must be in place to operate the
food processor.
Processing bowl with handle
Large 2 litre capacity processing bowl.
The handle of the processing bowl includes a
patent-pending robust stainless steel interlock that
prevents food catching and building up, ensuring
easy cleaning.
Second processing bowl
The smaller processing bowl is ideal for small
amounts of ingredients. At 400ml in volume, this
bowl is perfect for chopping nuts, creating pesto
or chopping herbs.
Cord storage facility
For added convenience the unused cord length
can easily be pushed into the base of the
processor for storage.
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1. Universal ‘s’ blade
Stainless steel smooth edged processing
blade is designed for cutting, kneading,
whisking and emulsifying. The second smaller
‘s’ blade is suitable for the smaller bowl.
2. Variable slicing blade
The variable stainless steel slicing blade
allows foods to be sliced to a variety of
thickness’s, up to 7mm. This blade can
not be used in the small processing bowl.
3. Julienne disc
The stainless steel julienne blade is perfect
for achieving consistent julienne cut food,
perfect for salad, stir fry or garnishing.
4. Reversible shredding disc
- fine and coarse
Ideal control, the reversible stainless steel
shredding blades allow for the choice of
fine or coarse results.
5. Reversible grating and shaving disc
Unique to processing is the shaving
blade. It does lovely thin flakes, great for
parmesan and sweet potato crisps. The
alternate side is ideal for hard cheeses
and chocolate.
Attachments For Your
Food Processor
•Before using your Food Processor,
familiarise yourself with all parts, remove
all promotional and packaging materials.
Use caution when handling blades, as
blades are sharp.
•Wash the processing bowl, processing
cover and all attachments in warm water
using a mild detergent. Dry each part
thoroughly before use.
•Before you assemble the food processor,
ensure that the power cord is unplugged.
1. Place the motor base facing you on a
dry, level surface.
2. Place the processing bowl onto the
motor base, the bowl will only sit correctly
on the base when the handle is positioned
to the right, see figure 1.
3. Rotate the handle clockwise to lock, as
indicated by the graphics on the left side of
the motorbase, see figure 2.
4. Position the lid onto the processing
bowl. You will notice a solid grey line to
the left of the holding lip on the lid, when
placing the lid onto the bowl this arrow
needs to align with the solid grey line on
the handle of the bowl. To lock, turn the lid
clockwise, as indicated by the graphics, on
the top of the handle, see figure 3.
IMPORTANT: If the processing bowl,
processing cover and large pusher are not
correctly assembled, the food processor
will not operate. This is a safety feature.
Using your Food Processor
1. Plug the power cord into a 220-240V AC
power outlet and turn the power ‘ON’.
2. Using the START/STOP button on the control
panel, press once to start processing.The Pulse
function remains on as long as the Pulse button
is pressed down.The Auto Pulse function will
run for a predetermined length of time. Further
ingredients can be added whilst the appliance
is running by pouring through the medium or
small feed tube once the food pusher/s have
been removed. Removing the large pusher will
stop the motor running.
3. After you have completed processing, press
the START/STOP button to stop processing.
NOTE: For maximum control, load the feed tube
before turning on your food processor.
Always use the food pusher for more
evenly processed foods and never push
with your fingers.
IMPORTANT: The food processor is fitted
with a safety thermal cut-out device and
will shut o in the event of overload. If this
occurs, switch the appliance o and it will
automatically reset when cool.
Using Your Rohaus
Food Processor
figure 1 figure 2 figure 3
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NOTE: all attachments must be firmly attached
to the spindle. Always adjust the attachments
until you are sure that they are correctly fitted.
Placing the spindle
Fit the spindle onto the drive shaft,
see figure 4.
Universal ‘s’ Blade
1. Fit the processing bowl and spindle as
detailed previously in figures 1, 2 & 4.
2. Fit the universal ‘s’ blade over the
spindle and press firmly into place,
see figure 5.
WARNING: use caution, as blades are
sharp. Always handle the processing blade
by its central plastic section.
3. Place food into the processing bowl.
4. Fit the processing cover to the
processing bowl, see figure 3 and place
the food pusher in the feed chute.
5. Plug the power cord into a 220-240V AC
power outlet and turn the power ‘ON’.
6. Start processing using the START/STOP
or Pulse buttons.
7. When processing is complete, remove
the spindle and blade from the processing
bowl before removing the processed food.
Reversible grating/shaving, shredding
and julienne discs
1. Fit the processing bowl and spindle as
detailed previously, in figures 1, 2 and 4.
2. Select the ‘Reversible’ disc of your
choice – Shredding (fine or coarse),
Grating/Shaving or the dedicated
Julienne disc.
3. Fit the disc over the spindle and press
firmly into place, see figure 6.
WARNING: use caution as the blades
are sharp.
4. Fit the processing cover to the
processing bowl as previously shown in
figure 3 and place the food pusher in the
feed chute.
5. Plug the power cord into a 220-240V AC
power outlet and turn the power ‘ON’.
6. Start processing using the
START/STOP button.
7. When processing is complete, remove
the disc and spindle from the processing
bowl before removing the processed food.
Variable slicing blade
1. Fit the processing bowl and spindle as
detailed previously in figures 1, 2 and 4.
2. Fit the slicing disc over the spindle and
press firmly into place, see figure 7.
WARNING: the variable slicing blade can
be used in the large processing bowl only.
Do not use the variable slicing blade in the
small bowl.
3. Fit the processing cover to the
processing bowl as previously shown in
figure 3 and place the food pusher in the
feed chute.
4. Plug the power cord into a 220-240V AC
power outlet and turn the power ‘ON’.
5. Start processing using the
START/STOP button.
6. When processing is complete, remove
the disc and spindle from the processing
bowl before removing the processed food.
WARNING: use caution as the
blades are sharp.
Fitting/Using The Tools
On Your Food Processor
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6. Close storage drawer, see figure 13.
Processing bowl storage, see figure 14.
1. Place the processing bowl onto the base
of the food processor.
2. Fit the spindle over the drive shaft.
3. Fit the large universal ‘s’ blade over
spindle.
4. Place the small bowl inside the large bowl.
5. Place the ‘Variable Slicing’ blade over
the spindle and then fit the processing
cover to the processing bowl.
Cord storage
The power cord can be stored by pushing
it into the back of the motor base,
see figure 15.
The Rohaus Food Processor was designed
so that all attachments can be stored within
the unit itself, see figure 8.
Storage drawer
The ‘Julienne Blade’, ‘Reversible Shredding’
disc, ‘Reversible Grating and Shaving’ disc
are all stored in the storage drawer.
1. Slide out the storage drawer at the base
of the food processor.
2. Place the small universal ‘s’ blade at the
rear of the drawer as indicated in figure 9.
3. Place one of the ‘Reversible discs’ in
storage drawer as indicated in figure 10.
4. Place the ‘Julienne Disc’ in the storage
drawer as indicated in figure 11.
5. Place the remaining ‘Reversible Disc’
in on top of the first ‘Julienne Disc’ as
indicated in figure 12.
Storing Your Food Processor
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Chopping
For the best, most consistent results, you
should try to process pieces of food that
are approximately equal in size. When
you break, cut or tear food into uniform
pieces before you begin processing, the
finished results will be more uniform. More
consistent processing results are achieved
if the container is not overloaded.
Mincing
Pre-cut meat into cubes approximately
2cm square.
Vegetables
When processing vegetables such as
onions, peel and quarter or cut large
vegetables into eighths.
Mixing
The quantities that can be processed within
the Processing bowl will vary with the
density of the mixture.
For best results with cheese
Softer cheeses such as Cheddar or Swiss
should be well chilled before processing.
For best results with harder cheeses such
as Parmesan or Romano, use the shaving
disc, with the cheese at room temperature.
NOTE: when grating parmesan cheese do not
apply a lot of pressure to the food pusher.
Soups
When preparing soups, always allow
ingredients to cool to room temperature,
before processing.
Adding Ingredients
When various recipes require dry ingredients
such as flour, add them directly into the
processing bowl before processing. There
is no need to sift ingredients when using
your food processor. Liquid ingredients may
be added while the processor is operating
by pouring through the feed tube in the
processor cover.
NOTE: when processing sauces or semi-liquid
ingredients, stop the food processor and scrape
down the container sides with the spatula
provided.
Using the Feed Tube
The most important factor for successful
slicing and shredding is the way in which
the food is packed into the feed tube.
When slicing, shredding, shaving or grating
Cut all ingredients to a size that fits
comfortably into the feed tube. Pack the
feed tube and, while holding food steady
and upright with the food pusher, press
down evenly until all ingredients are sliced
or shredded. The more firmly you push,
the thicker the slices or shreds. Do not use
excessive force or you may damage the
food processor.
NOTE: never use fingers to push food down the
feed tube. Always use the food pusher.
For best results when slicing
The feed tube should always be packed
firmly to allow each piece of food to
support the others. There will always be
a small portion of food left unprocessed
between the food pusher and the blade.
Preparing longer slices
Pack food items horizontally in the feed
tube, see figure 16.
Preparing shorter slices
Pack the food items vertically in the feed
tube, see figure 17.
Food Pusher
Use the food pushers to help guide food
through the chute for even, consistent
processing. Use the smaller food pushers
for smaller, thinner foods for best results.
NOTE: Always wait for the universal ‘s’ blade
or any attachments to stop moving completely
before removing the processing cover.
WARNING: Use extreme caution, as blades
are sharp. Always handle the universal ‘s’
blade by its central plastic section.
WARNING: The variable slicing blade can
be used in the large processing bowl only.
Do not use the variable slicing blade in
the small bowl.
CARE AND CLEANING
When you have finished processing, unplug
the Food Processor from the power outlet.
All accessories and processor tools can be
washed in hot soapy water except for the
processor body. Clean the processor body
by wiping with a damp cloth.
WARNING: care must be taken when
handling the metal blades as these items
are extremely sharp.
NOTE: always unplug the Food Processor
before cleaning.
Dishwasher Use
All plastic components deteriorate through the
prolonged use of a dishwasher for cleaning.
We do not recommend to place any parts
of the food processor in the dishwasher.
If using the dishwasher, place parts only
on the top rack of your dishwasher. Do not
place any parts in the bottom racks. This
may cause plastic parts to distort due to
the heating element in the dishwasher.
Handy Hints For Processing
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PASTRY & DOUGH
Basic White Loaf
Makes: 1 loaf
½ cup warm milk
¼ cup warm water
1 tablespoon caster sugar
1 teaspoon yeast
1 ¾ cups plain flour
60g butter (melted)
1 teaspoon salt
1. In a small bowl combine milk, water,
sugar and yeast. Allow to stand in a warm
place until mixture begins to foam.
2. Using the large bowl fitted with the large
universal ‘s’ blade, add flour, butter, salt
and yeast mixture. Process until dough
forms a ball.
3. Turn dough out onto a lightly floured
surface and knead gently.
4. Place dough into a greased bowl,
cover and allow to rise in a warm place
until doubled in size. This will take
approximately 30-40 minutes.
5. Preheat oven to 180°C. Lightly grease a
loaf pan.
6. Punch down the dough and place in loaf
pan.
7. Bake for 30 minutes and until loaf
sounds hollow when the base is tapped.
Pizza Dough
¹⁄³ cup lukewarm milk
2 teaspoons yeast
1 teaspoon caster sugar
2 cups plain flour
2 teaspoons salt
1 egg,
60g butter (melted)
1. In a small bowl combine milk, yeast and
sugar. Allow to stand in a warm place until
mixture begins to foam.
2. Using the large processing bowl fitted
with universal ‘s’ blade process flour, salt,
egg and butter.
3. Add yeast mixture to the bowl and press
auto pulse. Place dough onto a floured
surface and knead gently until smooth.
4. Place in a greased bowl, cover and allow
to rise in a warm place until doubled in size
about 30-40 minutes.
5. Turn dough out of bowl and halve. Roll
into two 26cm circles.
Short Crust Pastry
2 cups plain flour
125g butter (room temperature)
1 egg yolk
1 tablespoon iced water
1. Using the large processing bowl fitted
with the large universal ‘s’ blade process
flour, butter, egg yolk and water until
mixture forms a ball.
2. Knead pastry until smooth shaping into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes before use.
Sweet Short Crust Pastry
2 cups plain flour
½ cup icing sugar
125g butter (room temperature)
2 egg yolks
1 tablespoon iced water
1. Using the large processing bowl fitted
with the large universal ‘s’ blade process
flour, icing sugar, butter, egg yolks and
water until mixture forms a ball.
2. Knead pastry until smooth then shape
into a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes before use.
Olive and Rosemary Focaccia Bread
Makes: 1 loaf
½ cup lukewarm water
1 teaspoon yeast
1 teaspoon caster sugar
2 cups plain flour
1 teaspoon salt
½ cup olive oil
Recipes
1/3 cup kalamata olives (pitted)
1 tablespoon freshly rosemary leaves
Salt and freshly ground black pepper,
to taste
1. In a small bowl combine water, yeast and
sugar. Allow to stand in a warm place until
mixture begins to foam.
2. Using the large processing bowl fitted
with the large universal ‘s’ blade, process
flour and salt. Add yeast mixture with half
of the oil. Select Auto Pulse.
3. Shape dough into a ball and place in a
greased bowl, cover. Allow to stand in a
warm place until dough has doubled in
size approx. 30-40 minutes
4. Lightly grease a rectangular baking tray.
Preheat oven to moderately hot 180°C.
5. Roll each portion of dough on a lightly
floured surface to about 1cm thick. Place
on prepared baking trays.
6. Cover and allow to rise for about 30
minutes. Using your knuckles, press
small indents into the dough. Brush with
remaining oil and sprinkle with olives,
rosemary and salt. Bake for 30 minutes or
until golden.
DIPS & SAUCES
Chimmichurri
This is a great sauce for steaks or any
grilled meat. Makes: 2 ½ cups
1 bunch fresh flat leaf parsley
2 cloves garlic
½ red onion
½ cup olive oil
¼ cup red wine
vinegar 2 teaspoons
lemon juice 1 teaspoon
fresh oregano
Salt and freshly ground black pepper,
to taste
1. Using the small processing bowl fitted
with the small universal ‘s’ blade process
parsley, garlic and onion until roughly
chopped.
2. Add remaining ingredients through
the small chute and process until all
ingredients are finely chopped. Season to
taste with salt and pepper.
3.Store in a clean, covered container in the
refrigerator for up to one week.
TIP: This sauce is also great for marinading.
Marinade meat in half of the chimmichurri then
serve with the remaining sauce.
Roasted Beetroot Dip
Makes: 3 cups
3 large beetroot
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon ground coriander
½ teaspoon ground cumin
Salt and freshly ground black pepper,
to taste
1. Preheat oven to 180°C.
2. Place whole beetroot in the middle of a
square of tinfoil with garlic and half of the
olive oil. Bring edges of tinfoil together to
form a parcel. Place in oven and bake for
30-40 minutes or until beetroot are tender.
3. Once beetroot have cooled, rub the skin
o and cut in half.
4. Place all ingredients into the large
processing bowl fitted with the large
universal ‘s’ blade. Process until smooth.
Season to taste with salt and pepper.
5. Store in a clean, covered container in the
refrigerator for up to one week.
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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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20 21
salt and pepper.
Chorizo and Basil Pizza
Makes: 2 pizzas
1 basic pizza dough, rolled into 2 26cm
circles
1 cup tomato sauce
200g mozzarella
2 chorizo sausages
1 bunch fresh basil
¼ cup pine nuts
roasted 1 clove garlic
¼ cup olive oil
Salt and freshly ground black
pepper, to taste
Fresh basil leaves, for garnish
1. Preheat oven to 200°C. Line two baking
trays with baking paper. Place pizza bases
on prepared trays.
2. Using the large processing bowl fitted
with the variable slicing blade set to 2mm
slice mozzarella and chorizo.
3. Spread tomato sauce over pizza bases.
Top with chorizo and mozzarella. Place in
oven and bake for 15-20 minutes or until
the bases are cooked and the cheese has
melted.
4. Meanwhile in the small bowl fitted
with the small universal ‘s’ blade add the
remaining ingredients and pulse until a
chunky paste. Season to taste with salt and
pepper.
5. Dollop pesto over the cooked pizzas and
top with fresh basil leaves.
SWEETS AND DESSERTS
White Chocolate and Raspberry
Cheesecake
Serves: 8-10
200g digestive biscuits
80g butter (melted)
500g cream cheese (room temperature)
180g white chocolate (melted)
1 cup thickened cream
²⁄³ cup icing sugar
¼ cup boiling water
2 teaspoons powdered gelatin
½ cup frozen raspberries
100g white chocolate
2 cups frozen raspberries (thawed)
1. Line a 23cm spring form pan with baking
paper.
2. Using the large processing bowl fitted
with the large universal ‘s’ blade process
biscuits and butter until a fine. Press into
the base of the prepared pan.
3. Using the large processing bowl fitted
with the large universal‘s’ blade, process
cream cheese, chocolate, cream and icing
sugar until well combined.
4. Add gelatine to hot water, stir to
combine. Add to the cream cheese mixture
and process.
5. Pour into the prepared pan and dot the
top with the frozen raspberries, pushing
some down into the mixture. Refrigerate
for 3 hours or until set.
6. Using large processing bowl fitted with
the shaving blade process chocolate to
form long shards.
7. Remove cheesecake from pan once
chilled. Top with raspberries and white
chocolate shards.
Buttermilk Pancakes
Serves: 3-4
1 cup buttermilk
1 cup self raising flour
2 tablespoons caster sugar
½ teaspoon bicarbonate of soda
1 egg (lightly beaten)
60g butter (melted)
butter (for cooking)
1. Using the large processing bowl with
the universal ‘s’ blade add all ingredients
and process or 1 minute or until a smooth
batter.
2. Heat butter in a large non-stick pan over
medium heat. Add ¼ cup of batter to the
pan and cook for 2-3 minutes on each side
or until golden brown and cooked. Repeat.
Serve hot with lemon curd.
Basic Butter Cake
Serves: 8-10
185g butter, room temperature
1 cup caster sugar
½ teaspoon vanilla essence
3 eggs
2 cups self-raising flour
¼ cup milk
1. Preheat oven to 180°C. Grease and line a
23cm cake pan.
2. Using the large processing bowl
fitted with the large universal ‘s’ blade,
process butter, sugar and vanilla until well
combined. Scraping down the sides of the
bowl if necessary.
3. Add eggs to the mixture and process
until combined. Add the flour and milk and
continue to process until just combined.
4. Pour mixture into a prepared cake pan.
Bake for 40-50 minutes or until cooked.
5. Allow to cool in the pan before turning
onto a wire rack.
Super Moist Chocolate Cake
Serves: 8-10
200g dark chocolate
175g butter (room temperature)
²⁄³ cup brown sugar
100g blanched almonds
½ cup cocoa powder
4 eggs
1 cup self-raising flour
100g milk chocolate chips
1. Preheat oven to 160°C. Grease and line a
22cm cake pan with baking paper.
2. Using the large processing bowl fitted
with the large universal ‘s’ blade process
dark chocolate, butter, sugar, almonds and
cocoa until smooth.
3. Add eggs one at a time, making sure
to mix well after each addition. Add
remaining ingredients and process until
smooth.
4. Pour mixture into the prepared pan and
bake for 45-45 minutes or until cooked.
Allow to cool in pan for 10 minutes before
turning out onto a wire rack.
Chocolate Chip Cookies
Makes: 24
125g butter (room temperature)
½ cup brown sugar
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
1 cup milk chocolate chips
½ cup white chocolate chips
¼ teaspoon salt
1. Preheat oven to 180°C and grease
oven trays.
2. Using the large processing bowl fitted
with the large universal ‘s’ blade process
butter, sugars and vanilla until well
combined. Scraping down sides of the
bowl if necessary.
3. Add egg to the mixture and continue to
process until mixed. Add flour, chocolate
chips and salt processing until just
combined.
4. With a tablespoon, form mixture into
small balls and place onto tray, allowing
room for spreading.
5. Bake for 15 minutes or until cooked.
Allow to cool on trays.
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