Kuhn Rikon PULL CHOP Bedienungsanleitung Seite 3

RECIPES
CHERRY TOMATO BRUSCHETTA
200 g or 1 pint cherry tomatoes, remove stems and cut into halves, 1 garlic clove, 10 basil leaves,
¼ cup / 50 g grated Pecorino cheese, 2 tbsp olive oil, 1 tsp salt, pinch of chili powder, salt and
pepper, to taste
Place the ingredients in the Pull Chop bowl and chop until coarsely diced, about 5 to 6 pulls. Serve
with grilled slices of country style French bread or use as a topping for pizza.
TOMATO SALSA
1 jalapeño, seeded and quartered, 1 garlic clove, 4 tomatoes, seeded and quartered, 1 small red
onion, cut into pieces, 10 cilantro leaves, salt and pepper, to taste
Place the jalapeños and garlic into the Pull Chop bowl and coarsely chop by pulling 4 to 6 times. Add
the remaining ingredients and continue to chop until well combined, about 12 to 14 pulls depending
on desired texture. Salt to taste. Serve with tortilla chips or with scrambled eggs or warm fresh
tortillas.
GUACAMOLE
2 avocadoes, peeled, halved, pits removed, 2 tbsp lime juice, 1 small red onion, cut into pieces,
10 cilantro leaves, ½ tsp chili powder, pinch of ground cumin, salt and pepper, to taste
Place the ingredients in the Pull Chop bowl and chop to combine the ingredients until almost smooth,
about 12 to 14 pulls. Season to taste with salt and pepper. Serve with tortilla chips, on sandwiches, or
with grilled tortillas filled with cheese (quesadilla).
EGG SALAD
6 eggs, hard-boiled, 1 celery stalk, cut into ½ inch slices, ½ cup / 115 g mayo, 1 tbsp coarse grain
Dijon mustard, salt and ground black pepper, to taste
Peel and halve the eggs. Place the eggs along with the remaining ingredients into the Pull Chop bowl
and pull the cord 14 to 16 times. Finished egg salad should be thick and slightly chunky. Salt and
pepper to taste.