Recipes
Here are some recipes for you to try in your new processor/blender
LAMB OR MUTTON BROTH
– Serves 4-6
500g neck of lamb, or mutton, or 2 lamb shanks
5 cups water
2 tablespoons barley.
1 onion, peeled and cut to fit Food Chute.
1 carrot, peeled and cut to fit Food Chute.
1 white turnip, peeled and cut to fit Food Chute.
1 tablespoon parsley.
Salt and freshly grate black pepper to taste.
Place meat and bones in large saucepan, and simmer gently for 1
1
/
2
hours. Top up with water if necessary. Cool,
remove fat and bones, leaving any meat pieces in soup. Insert Shredder blade, shred vegetables, and add to
stock, with barley and seasonings. Position Knife Blade, chop parsley and add. Simmer gently for 1
1
/
2
hours and
add a little more water is necessary.
FISH SOUP-
Serves 4-6
500g white fish fillets, skinned and cut into pieces.
6 potatoes, peeled and cut to fit Food Chute.
1 onion, peeled and cut to fit Food Chute.
Salt and pepper to taste.
4 cups water.
2 cups milk.
Insert Slicer Blade Slice potatoes and onion. Place fish, potatoes and onion, seasonings and water into saucepan,
and simmer until potatoes are tender about 20-25 minutes. Mash fish and potatoes into soup. Add milk and
reheat. Test for seasoning.
¼
cup cream may be added to soup before serving, and chopped chives may be used
for garnish.
FRENCH ONION SOUP-
Serves 4-6
3 large brown onions peeled and cut to fit Food Chute.
60g butter.
1 tablespoon flour.
4 cups water or beef stock
Salt and pepper to taste.
4-6 slices French bread, toasted.
2-3 tablespoons Swiss cheese grated.
Insert Slicer Blade. Slice onions, and fry gently in butted until soft and golden. Reduce heat. Toss in flour, and
stir thoroughly into onions. Add stock and seasonings and simmer gently for 30 minutes. Grate cheese. Place a
slice of toasted bread in each bowl – ladle soup over bread, and top with cheese.
