KitchenAid KSM12FPA, Инструкция по эксплуатации

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17
English
RECIPES TIPS FOR GREAT RESULTS
Place the adjustable slicing disc on the
KitchenAid
®
Food Processor attachment and
slide the external lever to the 5th notch. Place
the onion into the large feed tube and slice
into a large bowl. Remove the slicing disc.
Place the 4 mm shredding disc on the food
processor attachment and use the large food
pusher to shred the potatoes into a large bowl
and cover with water. Soak for 15 minutes
and dry throughly on a large kitchen towel.
Add the potatoes to the onions and toss. Add
the eggs, flour, salt, and pepper and mix well
with clean hands.
Heat the oil in a large sauté pan to 375°F
(191°C). For each latke, place ¼ cup of the
potato mixture into the pan and pat it down
lightly. Fry for 5-7 minutes on each side or
until the potatoes are very brown and crispy.
Place cooked latkes onto a large platter or
plate lined with paper towel to absorb the oil.
Serve latkes with sour cream or applesauce.
Cr_ispy Potato Latkes
Makes 12-16 latkes
TIP: If a thermometer is
unavailable, test the oil heat
by placing a piece of potato
mixture into the pan. Oil is
ready when it bubbles.
5 Russet potatoes, scrubbed
and peeled
¼ large white onion, peeled
2 large eggs, beaten
2 tablespoons all-purpose flour
¾ teaspoon salt
½ teaspoon pepper
¼ cup oil for frying
DISCS
USED:
Preheat oven to 375°F (191°C). Lightly brush
each baguette round with extra virgin olive
oil and bake for 8-10 minutes or until just
beginning to brown.
Position the adjustable slicing disc on the Food
Processor attachment with the slice setting for
thickest slices. Place the apple pieces vertically
into the feed tube and slice.
Spread 1 teaspoon Brie on each crostini, top
with one apple slice, and drizzle ¼ teaspoon
of honey over top. Sprinkle with walnuts
evenly then garnish with the chives.
Apple and Br_ie Cr_ostini with Honey and Toasted Walnuts
Makes 6 ¾-cup servings
TIP: Hash can be made one
day ahead, then reheated on a
baking sheet at 400°F (204°C)
for 10 minutes.
3 Russet potatoes, washed
and dried
½ red pepper, cored and seeded
¼ white onion, peeled
1 jalapeño pepper, cored
and seeded
1 tablespoon extra-virgin
olive oil
1 tablespoon unsalted butter
1 green onion, snipped
1 garlic clove, minced
¾ teaspoon kosher salt,
or to taste
1 teaspoon fresh ground
pepper
½ cup cooked bacon, crispy
and crumbled
DISCS
USED:
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