Hamilton Beach 72850 manual Desserts, Couscous Pilaf, Makes 6 servings, Makes 4-6servings

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Couscous Pilaf

1 10-ounce box couscous (284 g), prepared according to package directions 2 tablespoons (30 ml) olive oil

1 small onion, cut into 11⁄2 to 2-inch pieces

1 red pepper, seeded and cut into 11⁄2 to 2-inch pieces

1⁄2 cup (125 ml) raisins, currants or other chopped dried fruit

1⁄2 cup (125 ml) parsley leaves or other herb 1⁄2 cup (125 ml) whole almonds, toasted

Salt and freshly ground pepper

Heat oven to 350ºF. Spread almonds on baking sheet and toast in heated oven in 3 minute increments, stirring occasionally, until nicely browned. Set aside to cool.

Using GladWare® bowl, place onion pieces in chopper and process until chopped. Set aside.

In new GladWare® bowl, repeat above steps with red pepper until chopped, parsley until finely chopped and cooled almonds until coarsely chopped.

In sauté pan, heat olive oil over medium-high heat. Add onions and sauté until softened, about 4 minutes, stirring occasionally. Add red pepper and sauté until softened. Season with salt and pepper. Add to couscous along with chopped almonds, raisins and parsley. Stir until combined. Serve immediately.

Makes 6 servings.

Desserts

Poundcake with Strawberry Relish and Sweet Mascarpone Cream

11⁄2 cups (375 ml) fresh, ripe strawberries, cut into 1⁄2-inch pieces 2-3 tablespoons (30-45 ml) raspberry jam

1 cup (250 ml) mascarpone cheese

2 tablespoons (30 ml) confectioner’s sugar, sifted

1 store-bought vanilla poundcake Fresh mint leaves for garnish

Using GladWare® bowl, place strawberries and raspberry jam in chopper and pulse until chopped (do not puree). Fit GladWare® bowl with lid and set aside in refrigerator.

Rinse blade assembly. Using a new GladWare bowl add mascarpone cheese and confectioner’s sugar and pulse as above until mixture is very smooth and sugar is incorporated. Scrape down sides occasionally. Set aside in refrigerator.

When ready to serve, slice poundcake and top first with sweet mascarpone cheese then strawberry relish. Garnish with fresh mint and serve.

Makes 4-6 servings.

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