Kambrook KFP80 Essentials, Owner'S Manual

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10
_ bunch of oregano, chopped
150g tasty cheese
200g packet of fresh lasagne pasta or
precooked dried packet sheets
Using the slicing blade, slice the onion.
Place the diced chicken and garlic into
the processor bowl and process using
speed 2 until the chicken is minced.
Heat the oil in a frypan and cook the
onion until soft, then add the chicken
mince, stir until cooked. Add the tomato
pasta sauce and oregano and return to
the boil, reduce heat and simmer for 10
minutes.
Cut the broccoli into florets and cook
(boil or steam) for 1 minute. Drain and
run under cold water to refresh.
Using the grating blade, grate the cheese
and set aside.
Using an oven proof lasagne dish
assemble the lasagne with half of the
chicken and tomato mixture in the base
of the dish. Place 1 layer of pasta on top.
Then place the broccoli and half of the
cheese, then place another layer of pasta.
Add the remaining chicken mixture on
top, then another layer of pasta, sprinkle
top with remaining cheese.
Bake in a moderate oven (180°c) for 20
minutes
TIP:The lasagne can be pre-prepared and kept in
the fridge until you are ready to cook. If the
lasagne has been stored in the fridge place foil
over the lasagne and cook for 20 minutes before
removing the foil and cooking as instructed above.
Serving Suggestion
Serve with a tomato salad.
ZUCCHINI BAKE
Serves 4
3 medium zucchinis
1 tablespoon grain mustard
250 ml cream
3 slices of stale bread (crusts removed)
Salt and pepper to taste
Using the slicing blade, slice the zucchini;
layer the zucchini into an ovenproof dish.
Using the processing blade, process the
stale bread using speed 2 until the
mixture resembles fine crumbs.
Whisk the cream and mustard together
and pour over the zucchini. Sprinkle the
top with breadcrumbs, salt and pepper.
Bake at 200°c for 30 minutes until golden
Serving Suggestions
Serve as an accompaniment to grilled
chicken or fish.
CAESAR SALAD DRESSING
Makes 1 Lt
4 egg yokes
10 anchovy fillets
2 tablespoons grain mustard
2 tablespoons white vinegar
700 ml peanut oil
1 ⁄
3
cup white wine
100 g grated Parmesan cheese
Using the grating blade, grate the cheese
and set aside.