Gastroback 40964 Design Food Processor Pro - Manual (Page 22)

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Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalapeno chilli, sliced (optional)
¼ cup fresh coriander leaves
1 small red onion, quartered
1 tomato, quartered
Using the processing bowl fitted with the universal ‚s‘ blade, process the avocado, garlic,
juice, Tabasco, chilli and coriander leaves for 10 seconds. Add onion and tomato and pro-
cess until just chopped. Transfer mixture to a bowl and refrigerate for 1 hour before serving.
Serve with corn chips and salsa.
Hummus
420g can chickpea, rinsed and drained
¼ cup tahini paste
¼ cup lemon juice
¼ cup water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
Using the processing bowl fitted with the universal ‚s‘ blade, process all ingredients until
smooth. Transfer mixture into a bowl and refrigerate for 1-2 hours before serving. Serving
suggestions: Serve hummus with toasted pita crisps; simply cut pita bread into triangles,
brush with olive oil and season with a little salt and cumin seeds. Bake in oven at 200 °C for
about 5 minutes or until crisp.
Herbed Mushroom Pate
300g mushrooms
1 onion, quartered
50g butter or margarine
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
Using the processing bowl fitted with the variable slicing blade, feed the mushrooms into the
feed chute a few at a time and using the food pusher slice the mushrooms, remove. Using
the processing bowl fitted with the universal ‚s‘ blade, process onions until just chopped.
Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft, cool.
Using the processing bowl fitted with the universal ‚s‘ blade, place mushroom mixture into
processor bowl with remaining ingredients and process until smooth. Pour into serving bowl
and refrigerate for at least 2 hours before serving. Serve with Melba toasts.