Villaware FPVLFPSL01 Food Processor User Manual


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11
Cranberry Glaze
230gcranberrysauce
1 large shallot
1redjalapenopepper,stemmedand
partly seeded
14gfreshlemonjuice
60mlfruityredwine
9 g ginger preserves
21 g minced fresh rosemary
14 g olive oil
Hotpeppersaucetotaste
In your food processor , chop the shallot
with the chopping blade.
Using your food processor, puree all
ingredients in order mentioned. Pour into
amicrowave-safebowl.Microwaveon
high for 5 minutes. Glaze should be thick
and syrupy . If desire a thicker glaze, use
1 minute increments in the microwave. If
desire a thinner glaze, more wine can be
added. Serve warm.
Honey, Lime and Ginger Glaze
5 cm piece fresh ginger root
85 g honey
28gdrysherry
1lime,coarselygratedzestandjuice
Salt
Ground black pepper
Cut ginger in two. Using your food
processor , finely grate one piece. Collect
gratingsandsqueezeoutjuiceintoabowl.
Cut the other half of the ginger into small
stripsandmixintogingerjuicealongwithall
of the other ingredients.
Place mixture in small pan and simmer
for3minutesuntilhalfofthemixturehas
evaporated. Let cool until mixture becomes
thick and syrupy. Brush over meat about 10
minutes before meat finishes cooking.
Prince of Wales Ketchup
½ litre elderberries
Vinegar
5 salt anchovies
45 ml shallots
5 ml cloves
5 ml ground mace
5 ml ground ginger
5 ml grated nutmeg
Place elderberries in dish and cover with
vinegar. Cook at 150° C until berries burst,
about 1½ hours. Let stand overnight, then
strainthroughajellybag.
Using your food processor, thinly slice
the shallots. Mix with elderberry vinegar
and add the remaining ingredients. Bring
to a boil. Reduce heat and simmer until
anchoviesbreakapart,around20minutes.
Let cool, strain and bottle with a tight cork.
Refrigeratefor2weeksbeforeopening.
Spinach Sauce
230gspinach
28goliveoil
115 g plain yogurt
Crushed garlic
Driedbasil
1 handful of fresh parsley
1 lemon
28gfetacheese
Using the chopping blade of your food
processor , chop the spinach and the parsley.
Juice the lemon.
Whirl spinach, olive oil, yogurt, garlic, basil,
parsley and lemon until desired consistency.
Water can be added to thin sauce if desired.
Pour over pasta and mix well. Crumble feta
cheese over dish and mix again.
recipes (continued)
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