Zucchini Bake, Caesar Salad Dressing

_ bunch of oregano, chopped

150g tasty cheese

200g packet of fresh lasagne pasta or precooked dried packet sheets

Using the slicing blade, slice the onion.

Place the diced chicken and garlic into the processor bowl and process using speed 2 until the chicken is minced.

Heat the oil in a frypan and cook the onion until soft, then add the chicken mince, stir until cooked. Add the tomato pasta sauce and oregano and return to the boil, reduce heat and simmer for 10 minutes.

Cut the broccoli into florets and cook (boil or steam) for 1 minute. Drain and run under cold water to refresh.

Using the grating blade, grate the cheese and set aside.

Using an oven proof lasagne dish assemble the lasagne with half of the chicken and tomato mixture in the base of the dish. Place 1 layer of pasta on top. Then place the broccoli and half of the cheese, then place another layer of pasta. Add the remaining chicken mixture on top, then another layer of pasta, sprinkle top with remaining cheese.

Bake in a moderate oven (180°c) for 20 minutes

TIP:The lasagne can be pre-prepared and kept in the fridge until you are ready to cook. If the lasagne has been stored in the fridge place foil over the lasagne and cook for 20 minutes before removing the foil and cooking as instructed above.

Serving Suggestion

Serve with a tomato salad.

ZUCCHINI BAKE

Serves 4

3 medium zucchinis

1 tablespoon grain mustard

250 ml cream

3 slices of stale bread (crusts removed)

Salt and pepper to taste

Using the slicing blade, slice the zucchini; layer the zucchini into an ovenproof dish.

Using the processing blade, process the stale bread using speed 2 until the mixture resembles fine crumbs.

Whisk the cream and mustard together and pour over the zucchini. Sprinkle the top with breadcrumbs, salt and pepper.

Bake at 200°c for 30 minutes until golden

Serving Suggestions

Serve as an accompaniment to grilled chicken or fish.

CAESAR SALAD DRESSING

Makes 1 Lt

4 egg yokes

10 anchovy fillets

2 tablespoons grain mustard

2 tablespoons white vinegar

700 ml peanut oil

1⁄3 cup white wine

100 g grated Parmesan cheese

Using the grating blade, grate the cheese and set aside.

KFP80 specifications

The Kambrook KFP80 is a powerful and versatile food processor designed to simplify kitchen tasks while enhancing culinary creativity. This appliance is a must-have for any home cook looking to streamline food preparation with ease and efficiency.

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The KFP80 is equipped with an extra-wide feed chute, making it easy to process whole fruits and vegetables without pre-cutting. This feature not only saves time but also reduces the risk of losing nutrients during food prep. The large capacity 2.5-liter bowl is perfect for accommodating large quantities of ingredients, making it ideal for family meals or meal prepping.

When it comes to versatility, the Kambrook KFP80 does not disappoint. It includes multiple attachments, such as slicing and shredding discs, a kneading blade, and a chopping blade. This allows users to effortlessly switch from one function to another, whether you need to finely chop herbs, grate cheese, or create perfectly uniform slices of vegetables.

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