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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
4 flat anchovy filets, drained (about 1 ounce, 28g)
1/2 tablespoon lemon juice
1/4 teaspoon Dijon mustard
2 tablespoons 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
3 tablespoons 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.
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
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
2 ounces (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.
1 large garlic clove (about 1/2 ounce, 15g)
1/4 teaspoon crushed dried red pepper, OR
1 1 1/2-inch (4cm) whole dried chile pepper
1/2 teaspoon salt
1/2 teaspoon vegetable oil
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