Gastroback 40965 Bedienungsanleitung Seite 73

guAcAmole
» 2 ripe avocados, peeled, seeds removed
» 1 clove garlic
» 1 tablespoon lemon juice
» dash Tabasco sauce
» 1 jalapeno chilli, sliced (optional)
» ¼ cup fresh coriander leaves
» 1 small red onion, quartered
» 1 tomato, quartered
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process the avocado, garlic, jui-
ce, Tabasco, chilli and coriander leaves for 10
seconds. Add onion and tomato and process until
just chopped. Transfer mixture to a bowl and refri-
gerate for 1 hour before serving. Serve with corn
chips and salsa.
hummus
» 420 g can chickpea, rinsed and drained
» ¼ cup tahini paste
» ¼ cup lemon juice
» ¼ cup water
» ¼ cup olive oil
» 1 clove garlic, crushed
» ½ teaspoon ground cumin
» ½ teaspoon salt
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process all ingredients until smooth.
Transfer mixture into a bowl and refrigerate for 1-2
hours before serving.
Serving suggestions:
Serve hummus with toasted pita crisps; simply cut
pita bread into triangles, brush with olive oil and
season with a little salt and cumin seeds. Bake in
oven at 200°C for about 5 minutes or until crisp.
herBeD mushroom pAte
» 300 g mushrooms
» 1 onion, quartered
» 50 g butter or margarine
» 200 g cream cheese, cubed
» 1 tablespoon freshly chopped chives
» salt and freshly ground black pepper to taste
Using the processing bowl fitted with the variable
slicing blade, feed the mushrooms into the feed
tube a few at a time and using the food pusher sli-
ce the mushrooms, remove.
Using the processing bowl fitted with the universal
›s‹ blade, process onions until just chopped. Heat
butter in a frying pan over a medium heat. Cook
onion and mushrooms until soft, cool. Using the
processing bowl fitted with the universal ›s‹ blade,
place mushroom mixture into processor bowl with
remaining ingredients and process until smooth.
Pour into serving bowl and refrigerate for at least 2
hours before serving. Serve with Melba toasts.
sweet potAto crisps
These yummy treats are great for eating alone at
a barbecue or serving on top of grilled fish with
a creamy mayonnaise.
» 1 large sweet potato
» oil for deep frying
» sea salt and freshly ground black pepper
Peel the sweet potato and cut into large pieces just
small enough to fit into the feed shoot.
The smaller the sweet potato is cut, the shorter the
shavings with be. Using the processing bowl fitted
with the shaving disk, slice the sweet potato using
the food pusher. Place the sweet potato shavings
onto absorbent paper and gently press out any
excess liquid.
Heat oil in a deep fryer or wok and cook the sweet
potato in batches until crisp (this will not take very
long). Remove from oil quickly and drain on absor-
bent paper. Season with salt and pepper.
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