Breville BFP650 manual Herbs, Nuts, Dried fruit, Citrus peel, Hard boiled eggs

Basic Food Processing Techniques continued

Herbs

Wash and dry herbs thoroughly. Remove any coarse stems. Process no more than 2 bunches (approx. 4 cups) at a time using the PULSE button at 1-2 second intervals until chopped to desired size or consistency.

second intervals until chopped to desired size or consistency.

If chopping fruit to add to cake batter, process the fruit before making batter, adding a little flour from recipe quantity to prevent fruit sticking to processing blade.

Basil leaves Chopped basil

Nuts

Process no more than 2 cups (250g) shelled nuts at a time using the PULSE button at 1-2 second intervals until chopped to desired size.

Shelled peanuts Chopped peanuts

Dried fruit

As dried fruit can be sticky, place in freezer for about 10 minutes (this prevents the fruit sticking to the blades). Process no more than 2 cups at a time using the PULSE button at 1-2

Whole dried fruit Chopped dried fruit

Citrus peel

Remove the peel from the fruit using a vegetable peeler and cut into 2.5cm pieces. Process no more than 2 cups at a time together with ½ cup granulated sugar and using the PULSE button at 1-2 second intervals until chopped to desired size.

The white pith between the skin and citrus flesh is bitter, so carefully remove the citrus peel ensuring the pith remains on the fruit.

Hard boiled eggs

After cooking eggs to hard boiled stage, allow to cool then remove shells and cut eggs in half. Process no more than 12 eggs at a time using the PULSE button at 1-2 second intervals until chopped to desired size or consistency.

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