Gastroback 40965 Bedienungsanleitung Seite 76

zucchini tosseD in Angel hAir pAstA
Serves 4
» 2 small green zucchini
» 2 small yellow zucchini
» 3 cloves garlic, crushed
» ½ cup extra virgin olive oil
» 1 large onion, chopped
» 500 g angel hair pasta (thin spaghetti)
» 1½ tablespoons chopped fresh thyme
» ¼ cup freshly squeezed lemon juice
» sea salt and freshly ground black pepper
» shaved parmesan, to serve
Using the processing bowl fitted with variable sli-
cing disk, slice the zucchini to about a 4mm thick-
ness. Place the zucchini slices into a bowl with
the crushed garlic and a little of the olive oil, stir
through and leave for 30 minutes. Remove the vari-
able slicing blade and insert the processing blade,
add onions and roughly chop. Meanwhile have
a large pot of salted boiling water ready for the
pasta. It is best to cook the pasta so that it is ready
when the zucchini is just cooked. Cook the pasta
until just tender. Heat remaining oil in a large deep
sided frying pan and cook onions until they are
translucent. Add the zucchini rounds and thyme and
cook, stirring, until the zucchini just starts to soften.
Add the hot drained pasta, lemon juice and salt
and pepper to taste. Stir through to combine.
Tip:
Use the shaving blade disk to make shaved parme-
san to serve with this recipe.
pesto
Serves 4
» 125 g fresh basil leaves
» 3 cloves garlic
» 2 teaspoons lemon juice
» sea salt
» freshly ground black pepper
» 1 cup extra virgin olive oil
» ½ cup pine nuts, roasted
» 60 g pecorino or parmesan, grated
Using the processing bowl fitted with the universal
›s‹ blade, place the basil, garlic, juice, salt, pep-
per and oil in the processing bowl. Pulse 3-4 times.
Push down any ingredients that may have come up
the sides of the bowl and add the nuts and cheese.
Process for a further 20 seconds or until a desired
texture is achieved.
76
To serve:
Boil a large pot of boiling water with a little salt in
it. Cook 500 g pasta until just tender. Drain pasta
well but do not rinse. Place hot pasta back into pot
and stir through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra cheese
and a sprinkle of toasted pine nuts. Store remaining
pesto in an airtight jar in the refrigerator with a little
extra oil on top to prevent browning. Discard after
5 days.
BAsic white loAF
» 15 g compressed yeast
» 1 tablespoon sugar
» ¼ cup warm water
» ½ cup warm milk
» 60 g butter or margarine, melted
» 1¾ cups plain flour
» 1 teaspoon salt
Cream yeast and sugar together in a small bowl.
Add water, milk and butter or margarine and allow
to stand in a warm place until mixture begins to
froth. Using the processing bowl fitted with the uni-
versal ›s‹ blade, combine the flour and salt. Add
yeast mixture (prepared in step 1) and process until
dough is formed.
Note:
Be careful not to process for longer than 20
seconds. Turn dough out onto a lightly floured sur-
face and knead gently. Remove universal ›s‹ blade.
Place dough into a greased bowl, cover and allow
to rise in a warm place until doubled in size. This
will take approximately 40-45 minutes. Turn dough
out of bowl, punch down, fold sides to centre of
dough and shape into a loaf. Place into a grea-
sed loaf pan. Cover and allow to rise in a warm
place until doubled in size. Preheat oven to 200
°C. Bake for approximately 30 minutes. A baked
loaf should sound hollow when tapped with the
knuckles.