5
3.
Wipe the outside of the motor unit with a clean damp cloth.
STORING
Store as follows:
1.
Stack the three blades inside the container then put the container under the opening of the motor unit.
2.
Turn the feed tube upside down and insert it into the motor unit opening
3.
Put the pusher into the feed tube.
RECYCLING
W
To avoid environmental and health problems due to hazardous substances,
appliances and rechargeable and non-rechargeable batteries marked with one of
these symbols must not be disposed of with unsorted municipal waste. Always
dispose of electrical and electronic products and, where applicable, rechargeable and
non-rechargeable batteries, at an appropriate official recycling/collection point.
RECIPES
SWEET POTATO SPAGHETTI WITH CHORIZO, RED PEPPER AND BASIL
(Serves approx. 4)
•
2 sweet potatoes
•
100g chorizo, diced
•
30ml olive oil
•
10 red peppers, seeds removed
•
2 red onions, peeled and sliced
•
½ red chilli, finely diced
•
Juice of ½ a lemon
•
1 bunch fresh basil
•
Salt and pepper to taste
Process the sweet potatoes with the
A
blade. Cut the strands into 6-7cm pieces. Cut two of the peppers
into 1cm dice and set aside. For the sauce, roughly chop five of the red peppers and juice the remaining
three. Heat the oil in a pan then add one of the onions and the chilli. Fry until soft (without browning).
Next, add the roughly chopped peppers and again fry until soft (without browning). Add the juiced
peppers and simmer for approx. 20 minutes until the liquid has cooked into the peppers, season to taste,
add the lemon juice and blend until smooth.
In a separate pan, fry the chorizo until lightly browned then add the diced peppers and remaining onion
and fry for 4 – 5 minutes, stirring frequently. Then, add the sweet potato and fry for 5-6 minutes stirring
frequently. Add enough of the red pepper sauce to coat the sweet potato spaghetti and cook for a further
3-4 minutes. Serve sprinkled with torn basil leaves.
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