User manual MORPHY RICHARDS IB4890X

[. . . ] 8780 Food processor ib. QX4 28/4/04 4:53 pm Page 1 Food processor Please read and keep these instructions getting the best from your new food processor. . . Safety locking lid · The processor will not work unless the lid is correctly fitted · The lid will not close fully when all the tools are stored in the bowl for safety Safety first · The metal blade and disc attachments are very sharp. Always take care when handling, especially when removing from the bowl and cleaning. www. morphyrichards. co. uk 8780 Food processor ib. QX4 28/4/04 4:53 pm Page 2 Important safety instructions The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of injury or death and secondly the danger of damage to the appliance. These are indicated in the text by the following two conventions: WARNING: Danger to the person! [. . . ] · For grating, place food horizontally into the feed tube; for slicing, place the food vertically. · Use the spatula provided to remove processed food from the lid and processor bowl. · Cleaning 1 Switch the processor off and unplug from the electrical socket. 2 The lid, pusher, bowl and processor tools can be washed in hot, soapy water or in a dishwasher. WARNING: Extreme care must be taken when washing the metal chopping blade, as it is extremely sharp. 3 With the appliance unplugged from an electrical socket, wipe the processor body over with a clean, damp cloth. IMPORTANT: Never immerse the processor body in water or any other liquid. 7 8780 Food processor ib. QX4 28/4/04 4:53 pm Page 8 Recipes Spicy Carrot & Cabbage Salad Serves 6-8 142ml carton soured cream 6 tbsp mayonnaise Zest and juice of 1 lime 1 tbsp Cajun seasoning 20g pack chives, chopped 3 large carrots 1 small white cabbage (approx. 500g) Salt and black pepper Mix together all the ingredients except carrots and cabbage. Shred the cabbage using the thin slicing attachment and mix with the carrots. Raspberry, Mascarpone & Rum Ice Cream Serves 6 500g mascarpone 1 tbsp lemon juice 100g icing sugar 170g raspberries 3 medium eggs, separated 3 tbsp rum 1 tsp vanilla essence Place all the ingredients except the egg whites in the bowl with the chopping blade attachment and blend together. Place in a freezerproof container and freeze for 2 hours, stirring occasionally. Using the whisk attachment, whisk the egg whites until stiff peaks form then fold into the ice cream mixture. Potato Rösti with Creamed Spinach & Poached Eggs Serves 4 4 baking potatoes 1 onion 4 tbsp oil Salt and black pepper 225g baby spinach 4 tbsp crème fraîche Large pinch nutmeg 4 medium eggs Peel the potatoes and boil whole for 15 minutes. Slice the onion using the thin slicing blade and fry in 1 tbsp oil for 3-4 minutes until browned. Grate the potatoes using the coarse grater attachment and transfer to a bowl. Shallow fry in remaining oil for 6-7 minutes on each side until golden and crisp. Chop the spinach using the chopping blade and place in a small saucepan. Place each rösti on a plate top with a little spinach and then an egg. Pork in Cider Serves 4 750g pork fillet, diced 2 tbsp oil 1 large onion 3 tbsp plain flour 2 chicken stock cubes 440ml can cider Salt and black pepper 2 potatoes 1 apple, peeled and quartered Preheat oven to 200ºC, Gas 6. Using the fine slicing attachment, slice the onion and fry in the pan until softened. Using the whisk attachment, whisk the eggs, milk and seasoning and pour over the vegetables. Hot Smoked Salmon Paté Serves 4-6 1 ciabatta loaf Olive oil 300g hot smoked salmon Handful parsley 1 tsp horseradish sauce 1 tsp wholegrain mustard 1 tsp honey 3 tbsp mayonnaise Preheat the oven to 200ºC, Gas 6. [. . . ] Spread the tomato sauce over half of each circle, top with the pepperoni and mozzarella and fold the plain side over to form a semi-circle. Transfer to a large greased baking sheet and bake for 20-30 minutes until golden. Classic Caesar Salad Serves 2 1 large egg 1 clove garlic 6 anchovy fillets 2 tsp mustard powder Juice of 1/2 lemon 1/ tsp Worcestershire sauce 2 150ml olive oil 1/ tsp cracked black pepper 2 1 ciabatta roll, cubed Oil for shallow frying 1 large romaine lettuce Parmesan shavings Place the egg, garlic, 3 anchovy fillets, mustard, lemon juice and Worcestershire sauce in the bowl and mix together using the chopping blade. With the motor running, gradually add a slow stream of oil until used up and the dressing is the consistency of single cream. [. . . ]