If you have a dishwasher, you can wash all parts except the motor housing on the top rack. Insert work bowl upside down. Put blade and spatula in cutlery basket. Unload dishwasher care- fully to avoid contact with sharp blades.
Wipe off bottom of motor housing with damp sponge or paper towel after each use. Wipe away from stainless steel motor shaft. If food lodges under shaft, remove it with spatula.
Grinding hard food like coffee and spices will cloud the work bowl. This is normal.
The motor housing is also made of a tough plastic with high impact resistance. Its smooth surface will wipe clean easily and look new for years.
RECIPES |
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Baby Food | .pg 11 |
Chile Paste | .pg 11 |
Tapenade | .pg 12 |
Classic Vinaigrette | .pg 12 |
Tartar Sauce | .pg 13 |
Savory Pilaf | .pg 13 |
Stuffed Tomatoes | .pg 14 |
BABY FOOD
2ounces (55g) of vegetables - steamed or boiled until very soft, OR fruit, ripe and raw, or cooked until soft, or canned, OR meat, poultry or fish well cooked
Insert blade, BLUNT side down, and add food. Process on HI speed until puréed. To achieve a smooth purée of meat, poultry or fish, you may need to add a little liquid.
CHILE PASTE
Use wherever chile paste is called for. If you like your food really hot, double the amount of peppers.
1large garlic clove (about 1/2 ounce, 15g) 1/4 teaspoon crushed dried red pepper, OR
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1/2 teaspoon vegetable oil
Insert blade SHARP edge down. Mince garlic and pepper with 2 or 3 pulses on LO speed. Scrape work bowl, add salt and blend on LO speed until thoroughly mixed. Scrape work bowl, add oil and blend on LO speed until you have a smooth paste.
Makes about 1 generous tablespoon.
TAPENADE
Much favored in the South of France, this paste can be spread on toasted French bread rounds. Or mix it with some mayon- naise and use it as a dip for raw vegetables.
1/2 cup pitted black olives, preferably a Mediterranean variety (about 24 olives, 11/2 ounces, 42g)
1 tablespoon capers, drained
4flat anchovy filets, drained (about 1 ounce, 28g) 1/2 tablespoon lemon juice
1/4 teaspoon Dijon mustard
2tablespoons olive oil
Insert blade SHARP edge down. Chop olives with 2 or 3 pulses on LO speed. Add capers and chop with 2 or 3 pulses on LO speed. Scrape work bowl and add remaining ingredients. Process on LO speed until puréed. Add more olive oil if you want a smoother paste.
Makes about 3 ounces (85g).
CLASSIC VINAIGRETTE
You can vary this by using different vinegars or oils, or by adding 1/2 teaspoon of chopped fresh herbs.
1 tablespoon wine vinegar or lemon juice
3tablespoons olive oil or good vegetable oil 1/8 teaspoon salt
Pinch freshly ground black pepper 1/4 teaspoon Dijon mustard (optional)
Insert blade BLUNT edge down. Add all ingredients and blend on HI speed until mixed.
Makes about 1/4 cup.
11 | 12 |
