Magiccos FP406, Инструкция по эксплуатации

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chopped. (For crunchy peanut butter remove ½ cup of the peanuts at this stage
and set aside).
2. Run the processor for 1 minute. Remove the lid and usage the spatula scrape
down the sides of the bowl. Repeat this 2 more times until the peanuts become a
smooth glossy butter.
3. Add the salt and oil and any other sweeteners. Process for another 1-2 minutes
until completely smooth. (Add reserved nuts for chunky peanut butter at this
stage if desired).
4. Scrape out peanut butter using spatula and use straight away or store in an air
tight container and refrigerate.
Strawberry and Rhubarb Granita
Method
1.
Combine all of the rhubarb, salt and sugar in a medium saucepan with 1 cup of
water, keep on medium-high heat, until rhubarb is soft.
2. After 8-9 minutes, remove from heat and pour the mixture through a strainer
into a bowl, using a ladle to ensure rhubarb pulp being fully drained of liquid.
Discard the pulp.
3. Using the chopper blade , process half of the strawberries with the lemon juice
and zest and 1 cup of water until no chunks remain. Pour mixture into medium
sized baking tray.
4. Pour strained rhubarb mixture into food processor with the rest of the
strawberries and process until smooth, and mix into baking tray.
5. Put cling film over tray, and freeze until solid. When serving, scrape with a spoon
to create icy flakes.
Ingredients
•
1 cup thinly sliced fresh or frozen
rhubarb
•
1 cup granulated sugar
•
2 tablespoons lemon or lime juice
•
8 cups fresh strawberries, hulled
rhubarb
•
2 teaspoons lemon or lime zest
•
¼ teaspoon salt