WHIPPED CREAM
Makes 1 cup
1
cup whipping cream
1
tablespoon sugar
1
teaspoon vanilla extract
Place cream in SmartPower Duet food
processor work bowl fitted with the
chopping blade. Place cover on work
bowl and press “On” button. Process
on food processor speed until cream
begins to thicken, about 30 seconds.
Add sugar and vanilla. Continue
processing until cream is thickened,
about 30 seconds. Press “Off” button.
Nutritional information per tablespoon:
Calories 115 (86% from fat) • carbo. 3g
• prot. 1g • fat 11g • sat. fat 7g
• chol. 41mg • sod. 11mg
CHICKEN STIR-FRY
Makes 4 servings
1
450g boneless, skinless
chicken breasts
1
medium garlic clove, peeled
1
2.5cm piece fresh ginger,
peeled
2
small carrots, peeled, cut to fit
feed tube horizontally
1
120g mushrooms,
stems trimmed
6
medium spring onions,
trimmed, cut into 2.5cm pieces
1
small zucchini, cut to fit feed
tube vertically
1
medium red pepper, cored,
seeded, cut into rectangles to
fit feed tube
6
tablespoons vegetable oil,
divided
2
teaspoons cornstarch
2
teaspoons cold water
1/2 cup reduced sodium chicken
broth
2
tablespoons soy sauce
1-1/2 teaspoons sesame oil
Freshly ground black pepper,
to taste
Cut chicken breasts in half. Roll each
half into a cylinder and wrap in plastic
wrap. Freeze until chicken is hard to
the touch, but is still easily pierced with
a sharp knife.
Place garlic and ginger in the
SmartPower Duet Food Processor
work bowl fitted with the chopping
blade. Place cover on the work bowl
and press the “On” button. Process on
food processor speed
until minced,
about 10 seconds. Remove and
reserve. Insert the shredding disc.
Pack carrots in the feed tube and
shred. Remove and reserve. Insert the
slicing disc and slice mushrooms,
spring onions, zucchini and pepper,
reserving each separately. Slice semi-
frozen chicken. Press “Off” button.
Heat oil in a stir-fry pan or large skillet
over medium-high heat. Add
2 tablespoons vegetable oil and stir-fry
chicken until it is cooked through and
juices run clear. Cook chicken in
batches if necessary. Reserve and
keep warm.
Add 2 tablespoons oil to stir-fry pan
and cook garlic and ginger until
fragrant, about 15 seconds. Add
carrots and cook for 15 seconds. Add
remaining vegetables and cook until
just tender, about 1 minute. Remove
and reserve.
Combine cornstarch and water in a
small bowl. Add broth, soy sauce and
sesame oil. Add to stir-fry pan and
cook over medium-high heat until
thickened, about 2 minutes. Add
reserved chicken and vegetables; stir
to combine and cook until heated
through. Season to taste with pepper
and serve immediately.
Nutritional information per serving:
Calories 380 (57% from fat) • carbo. 12g
• prot. 29g • fat 24g • sat. fat 3g
• chol. 66mg • sod. 803mg
POTATOES AU GRATIN
Makes 6 servings
Cooking spray
1
small garlic clove, peeled
1
cup heavy cream
1/2 cup reduced sodium, lowfat
chicken broth
1
120g cheddar cheese
4
medium potatoes, peeled,
halved lengthwise, ends cut flat
Salt, to taste
Freshly ground black pepper,
to taste
Preheat oven to 160°C and spray a
23cm square baking dish with
vegetable oil cooking spray.
Place garlic in the SmartPower Duet
food processor work bowl fitted with
the chopping blade. Place cover on
work bowl and press “On” button.
Process on food processor speed
until minced, about 5 seconds.
Place cream, broth and garlic in a
small saucepan and bring to a simmer
over medium-low heat.
Insert the shredding disc into the food
processor work bowl and shred the
cheese. Reserve. Insert the slicing disc
and slice the potatoes. Press
“Off” button.
Layer half the potato slices in the
bottom of the prepared baking dish.
Sprinkle with salt, pepper and half the
cheese. Add remaining potatoes in a
layer over the cheese, and season.
Pour the hot cream mixture over the
top of the potatoes.
Bake until potatoes are tender, liquid is
absorbed and top is browned, about 1
hour. Sprinkle remaining cheese
on top, 5 minutes before the end
of cooking.
Nutritional information per serving:
Calories 361 (52% from fat) • carbo. 34g
• prot. 9g • fat 21g • sat. fat 13g
• chol. 74mg • sod. 302mg
SHREDDED CARROTS
AND ZUCCHINI
Makes 4 servings
2
small zucchini, trimmed, cut to
fit feed tube
3
medium carrots, peeled, cut to
fit feed tube
2
tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon dried basil
Freshly ground black pepper,
to taste
Insert the shredding disc in the
SmartPower Duet food processor work
bowl and place cover on work bowl.
Press “On” button. Place zucchini in
feed tube and shred, using food
processor speed. Remove and
reserve. Place carrots in feed tube
and shred. Press “Off” button.
Melt butter in a medium skillet over
medium heat. Add carrots and cook
until tender, about 2 minutes. Add
zucchini and seasonings. Cook, stirring
often, until just tender, about 1 minute.
Serve warm.
Nutritional information per serving:
Calories 86 (60% from fat) • carbo. 8g •
prot. 1g • fat 6g • sat. fat 4g
• chol. 16mg • sod. 141mg
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