User manual PRIMA PFP500D

[. . . ] FOOD PROCESSOR MODEL: PFP500D USER GUIDE WITH RECIPES Visit our web site at: www. prima-international. com IMPORTANT SAFEGUARDS CAUTION: PLEASE TAKE CARE WHEN UNPACKING. SOME OF THE ATTACHMENTS ARE VERY SHARP. 1. Do not immerse the base of your food processor in water or any other liquid. Simply wipe with soft cloth moistened with a mild detergent solution. [. . . ] Add chicken broth, and cook, stirring constantly until thickened and smooth. Stir in the tuna, Chinese vegetables, and shredded cheese. Simmer over a low heat until cheese melts and mixture is thoroughly heated through - about 10 minutes. Sprinkle with browned bread crumbs and serve immediately, garnish with parsley sprigs. EGGS IN A NEST ­ Serves 4-6 90g walnuts 125g cheddar cheese, chilled and cut to fit Food Chute 4 medium size potatoes, peeled and cooked. Add to frypan, and gently until onions are transparent, but not browned. Process apples, and add to onions in frypan. Reduce heat, and simmer with lid on and vent closed until apples are cooked, and onions slightly browned. Before serving, pour honey, and heat through. Serve with grilled bacon and parsley garnish if desired. 0 CHICKEN LIVER PATE ­ Makes 2 cups 500g Chicken livers ¼ cup butter 1 small garlic, peeled 1 small onion, peeled and halved 1 apple, peeled, quartered and cored ½ cup of reduced cream 1 tablespoon salt Pinch allspice, cloves, nutmeg and pepper Clean and dry livers on paper towel. Cut into small pieces, and fry in butter until they lose their pink colour. Add apple mixture to livers, and cook a further 5 minutes. Remove from pan and place in Blender jar. Add cream, lemon juice, salt and spices to pan, and stir to combine with pan juices. Pour over livers in Jar, cover and process for about 1 minute. Stop and push down with rubber spatula once or twice during blending. Transfer into serving dish, cover with plastic wrap and refrigerate. Serve with dry biscuits or toast. EGGPLANT PATE ­ Serves 6 2 eggplants baked for about 1 hour, unpeeled 1 clove garlic peeled ½ cup olive oil Juice of 1 lemon 1 teaspoon salt Freshly ground black pepper When eggplants are cooled, scoop out flesh and place in blender, cover and blend until smooth, about 10 seconds. With blender still running, pour in oil through top. Taste for seasoning, and add more lemon juice if desired. Chill for at least one hour before serving. Garnish with finely chopped chives or parsley, and serve with toast. KIPPER PATE ­ Serves 6 185g kippers 185g butter 3 tablespoons of white wine Freshly ground black pepper Melt half the butter in a frypan and cook kippers. Pour wine into blender, add melted remainder of butter, kipper flesh and pepper covered and blend until smooth, about 20 seconds. [. . . ] Transfer to a double boiler and over a lower heat simmer gently, stirring constantly, and being careful not to let mixture curdle through overheating. Simmer until mixture coats the back of a wooden spoon. Gently fold in whipped cream, and transfer to either plastic ice-cream container, or ice-cream trays. Divide into three and return each portion to Bowl and process until smooth. [. . . ]