Ninja 3-in-1 Food Processor: Quick & Easy Recipes with Auto-iQ

Carrot Zinga Juice

Program: MANUAL | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 2 SERVINGS

Ingredients:

• 500g carrots, peeled and cut in half
• 2.5cm piece of fresh ginger
• 200g fresh pineapple chunks
• 500ml water

Directions:

1. Place all ingredients into the 2.1L jug in the order listed.
2. Press HIGH for 30-40 seconds or until smooth.
3. Strain carrot pulp through a sieve before serving.

[Image description: A glass of vibrant orange carrot juice with a few small carrots and ginger slices beside it.]

Homemade Lemonade

Program: MAX BLEND | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 4 SERVINGS

Ingredients:

• 1 unwaxed lemon
• 50-75g caster sugar to taste
• Ice
• 500ml water

Directions:

1. Cut the ends off the lemon and cut into quarters. Place into the 2.1L jug.
2. Press MAX BLEND.
3. Add sugar to taste, ice, and top up with 1L water. Press MAX BLEND.
4. Strain lemonade through a sieve before serving with more ice.

[Image description: Two glasses of cloudy lemonade with mint leaves and lemon wedges.]

Almond Milk

Program: MAX BLEND | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 700ml

Ingredients:

• 100g whole almonds, blanched or with skin
• 500ml water

Directions:

1. Place almonds in a bowl and soak in some water overnight or for at least 4 hours.
2. Rinse off almonds and place into the 2.1L jug. Add 500ml water.
3. Press MAX BLEND.
4. Strain almond milk through a sieve lined with a piece of muslin, using a spoon to accelerate draining. Gather muslin edges and squeeze to get the maximum amount out.

[Image description: A glass jug pouring almond milk into a glass, with whole almonds on a saucer.]

Detox Smoothie

Program: MAX BLEND | Prep: 5 MINUTES | Container: 700ml SINGLE-SERVE CUP | Makes: 1 SERVING

Ingredients:

• 1/4 ripe avocado pear
• 100g fresh pineapple chunks
• 1½ kiwi fruit, peeled and quartered
• 1/2 slice of unwaxed lemon with peel
• 50g spinach leaves
• 150ml water
• 50g ice

Directions:

1. Place all ingredients into the 700ml Single-Serve Cup in the order listed.
2. Press MAX BLEND.
3. Remove blades from cup after blending. Attach Spout Lid to enjoy on the go.

[Image description: Two glasses filled with a green smoothie, garnished with kiwi slices and spinach leaves.]

Chocolate Milkshake

Program: MAX BLEND | Prep: 5 MINUTES | Container: 700ml SINGLE-SERVE CUP | Makes: 1 SERVING

Ingredients:

• 200ml semi-skimmed milk
• 1 scoop vanilla or chocolate ice cream
• 1 teaspoon cocoa powder (if using vanilla ice cream)
• 1 tablespoon chocolate syrup

Directions:

1. Place the first 3 ingredients into the 700ml Single-Serve Cup in the order listed, then carefully drizzle chocolate syrup around the top of the cup.
2. Press MAX BLEND.
3. Remove blades from cup after blending. Attach Spout Lid to enjoy on the go.

[Image description: A tall glass filled with a chocolate milkshake, with colorful straws.]

Banana Milkshake

Program: BLEND | Prep: 5 MINUTES | Container: 700ml SINGLE-SERVE CUP | Makes: 1 SERVING

Ingredients:

• 2 small bananas, peeled, halved
• 200ml semi-skimmed milk
• 1 scoop vanilla ice cream

Directions:

1. Place all ingredients into the 700ml Single-Serve Cup in the order listed.
2. Press BLEND.
3. Remove blades from cup after blending. Attach Spout Lid to enjoy on the go.

[Image description: A tall glass filled with a banana milkshake, with colorful straws.]

Veggie Burgers

Program: MANUAL | Prep: 15 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Chill: 30 MINUTES | Fry: 10-12 MINUTES | Makes: 4 BURGERS

Ingredients:

• 1 small onion, peeled and quartered
• 1 garlic clove, peeled
• 400g tin chickpeas, drained and rinsed
• 250g cooked sweet potato, roughly cut into chunks
• 1½ 300g jar of roasted peppers, drained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1½ teaspoon smoked paprika
• ½ teaspoon salt
• Sunflower oil for frying or spraying
• Flour or polenta for coating

Directions:

1. Install the chopping blade in the Food Processor Bowl. Add all ingredients, except sunflower oil. Install food chute lid and press HIGH for 15 seconds.
2. Scrape down sides with a spatula and press HIGH again for 15 seconds or until the desired consistency is reached.
3. Carefully remove blade and mixture from bowl. Divide into 4 balls and flatten to form patties. Coat in flour or polenta and chill for 30 minutes to firm up.
4. Heat 1 tablespoon oil in a frying pan over a low heat. Fry for 5-6 minutes on both sides.

[Image description: A close-up of a homemade veggie burger in a bun, with lettuce, tomato, and onion.]

Chapatis

Program: PULSE/MIX | Prep: 15 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Makes: 8 CHAPATIS

Ingredients:

• 100g wholewheat flour
• 100g plain flour
• 1 teaspoon salt
• 150ml-200ml water

Tip: For a richer taste and to help reduce sticking, brush each chapati with butter/ghee once cooked and added to the pile.

Serving Suggestion: Pair with a curry for a full meal option.

Directions:

1. Install the dough blade in the Food Processor Bowl. Add flours and salt, install food chute lid, and press PULSE a few times.
2. Press MIX, pour water through the feed tube until a ball forms around the blade and the bowl is wiped clean. Press MIX again to knead. Remove blade. Cover dough with a damp tea towel and let rest for 30 minutes.
3. Divide dough into 8 equal portions, roll into golf ball sized pieces, and cover again. Flour a work surface. Roll each ball into circles approximately 15cm wide, rolling in one direction and turning regularly for a round shape.
4. Heat a frying pan, tava, or griddle until hot. Remove excess flour. Cook over medium heat for 1-2 minutes until brown spots appear on the underside, then flip and cook the other side for about a minute.
5. Wrap in foil and keep warm while you make the rest.

[Image description: A stack of golden-brown chapatis on a silver platter, garnished with fresh cilantro.]

Onion Bhajis

Program: MANUAL/PULSE | Prep: 10 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Makes: 4 BHAJIS

Ingredients:

• 2 medium onions, peeled and quartered
• 125g gram flour
• 1½ teaspoon baking powder
• 1½ teaspoon chilli powder
• 1½ teaspoon turmeric
• 1½ teaspoon dried cumin
• 1 teaspoon salt
• Pepper
• 150ml water, approximately
• Vegetable oil for frying

Directions:

1. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, slicing side up, on the adapter. Install feed chute lid, and place onions in feed chute. Press LOW, then use the pusher to push onions through the chute.
2. Cover sliced onions with water and leave to soak for 10 minutes. Remove from bowl, drain through a sieve. Clean bowl.
3. Install the dough blade in the Food Processor Bowl. Place flour, baking powder, spices, salt, and pepper in the bowl. Press PULSE a few times to mix. Add water, press MIX until a thick paste forms. Add back onions, press PULSE 2-3 times to incorporate. Remove blade, divide mixture into quarters. Using hands or an ice cream scoop, form into 4 balls.
4. Deep fry in hot oil until golden brown. Drain on paper towel.

[Image description: A pile of crispy, golden-brown onion bhajis on a wooden board, garnished with spinach leaves.]

Salmon and Potato Fishcakes

Program: CHOP | Prep: 10 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Makes: 4 SERVINGS

Ingredients:

• 300g leftover cooked potato, roughly chopped if large
• 300g cooked salmon fillets, skin and bones removed
• 100g frozen peas
• 10 mint leaves
• Zest of 1 lemon
• Salt and freshly ground black pepper
• 1 heaped tablespoon plain flour
• 2 eggs, beaten
• 100g dried breadcrumbs
• 2 tablespoons sunflower oil

Directions:

1. Install the chopping blade in the Food Processor Bowl. Add potatoes, salmon, peas, mint, lemon zest, and season. Install food chute lid and press CHOP twice. Carefully remove lid and blade when complete.
2. Divide mixture into eight equal balls and shape into fish cakes. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Chill for 30 minutes to firm up.
3. Coat fish cakes in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs until coated. Transfer to a baking tray.
4. Place a large frying pan on medium heat and add oil.
5. Carefully place 4 fishcakes into the pan and cook for 3-4 minutes on each side, or until crisp and golden. Repeat with remaining fishcakes.

[Image description: Two breaded fishcakes, showing the flaky salmon and potato interior, seasoned with herbs and pepper.]

Vegetable Crisps

Program: MANUAL | Prep: 105 MINUTES | Container: 1.8L Food Processor Bowl | Makes: 400G

Ingredients:

• 1 small parsnip, peeled
• 1 large carrot, peeled
• 1 small sweet potato
• 2 tablespoons sunflower oil
• 1 teaspoon sea salt

Directions:

1. Preheat oven to 160°C/gas mark 3.
2. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, slicing side up, on the adapter. Install feed chute lid, and place vegetables in feed chute. Press LOW, then use the pusher to push vegetables through the chute. Repeat until all vegetables are processed.
3. Carefully remove from food processor bowl and place in a bowl with oil. Mix together.
4. Arrange in a single layer on a baking sheet. Bake for 30-35 minutes, turning occasionally.
5. Sprinkle with sea salt before serving.

[Image description: A bowl filled with a colorful assortment of baked vegetable crisps, including sweet potato, carrot, and beetroot.]

Sweet Potato and Broccoli Curry

Program: PUREE | Prep: 15 MINUTES EACH | Container: 1.8L FOOD PROCESSOR BOWL | Cook: 45 MINUTES | Makes: 4 SERVINGS

Ingredients:

• 5cm piece fresh root ginger, peeled
• 2 garlic cloves, peeled
• 2 large onions, peeled and quartered
• 1 or 2 fresh red chillies to taste
• Small bunch of coriander leaves and stems
• 2 tablespoons sunflower oil
• 400g sweet potato, peeled and cubed
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 x 400g can chopped tomatoes
• 200ml water
• 1 x 400g can chickpeas, drained and rinsed
• 150g broccoli florets

Directions:

1. Install the chopping blade in the Food Processor Bowl. Add ginger, garlic, onions, chilli, and coriander. Install food chute lid and press PUREE.
2. Place oil in a large pan and heat over medium-high heat. Add curry paste and cook for 1 to 2 minutes.
3. Add sweet potato and cook for 5 minutes.
4. Sprinkle over turmeric, coriander, cumin, salt. Add tomatoes, chickpeas, water. Cover and reduce heat. Simmer for 15 minutes.
5. Add broccoli and simmer for another 15-20 minutes or until sweet potato is cooked.
6. Serve with rice.

[Image description: A bowl of curry with rice, featuring sweet potato, broccoli, and garnished with cilantro and a lime wedge.]

Red Onion and Spinach Frittata

Program: MANUAL | Prep: 5 MINUTES | Container: 2.1L JUG | Program: LOW | Makes: 2 SERVINGS

Ingredients:

• 1 small red onion, peeled and quartered
• 2 tablespoons sunflower oil
• 50g spinach leaves
• 6 eggs
• 100ml single cream
• Salt and freshly ground black pepper

Directions:

1. Put the onion into the 2.1L jug.
2. Press LOW for 5 seconds.
3. Heat oil in a frying pan over a moderate heat. When hot, carefully remove blade from jug and remove chopped onions into the pan.
4. Fry for 3-4 minutes until soft. Stir in spinach leaves, cook for a few minutes until wilted.
5. Meanwhile, rinse jug, add eggs, cream, and seasoning. Press LOW for 7 seconds.
6. Pour egg mixture over onions, stir from outside to centre. Cook until almost set, then place under a hot grill for 4-5 minutes to brown.

[Image description: A frying pan with a frittata being cooked, showing eggs and spinach.]

Toad in the Hole

Program: BLEND | Prep: 10 MINUTES | Container: 700ml SINGLE-SERVE CUP | Program: BLEND | Makes: 4 SERVINGS

Ingredients:

• 2 large eggs
• 200ml milk
• 125g plain flour
• ½ teaspoon salt
• White pepper
• 1 tablespoon fresh thyme or rosemary leaves
• 6 sausages
• 2 tablespoons vegetable oil

Directions:

1. Preheat oven to 220°C.
2. Place ingredients into the 700ml single-serve cup in the order listed.
3. Press BLEND.
4. Remove blades from cup. Let it stand for at least 30 minutes.
5. Place sausages and oil into a shallow baking dish. Cook for 15 minutes until sausages start to brown and the oil is smoking hot.
6. Carefully pour over batter and return to oven. Cook for 25-30 minutes until batter is well risen and golden brown.
7. Cooking is complete when golden brown. Serve immediately.

[Image description: A close-up of sausages baked into a golden batter, sprinkled with chopped herbs.]

Falafels with a Tahini Sauce

Program: CHOP/PUREE | Prep: 15 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Bake: 30 MINUTES | Makes: 10-12 FALFELS

Ingredients:

FALAFELS:

• 2 tablespoons sunflower oil
• 1 small onion, peeled and quartered
• 1 garlic clove, peeled
• 400g tin chickpeas, drained and rinsed
• 5g fresh parsley
• 1 small egg
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 40g plain flour
• 1½ teaspoon salt
• Sunflower oil for spraying

SAUCE:

• 4 tablespoons tahini paste
• 2 tablespoons lemon juice
• 1 garlic clove, peeled
• ½ teaspoon salt
• 100ml water

Directions:

1. Preheat oven to 200°C/gas mark 6.
2. Install the chopping blade in the Food Processor Bowl. Add all falafel ingredients, install food chute lid and press CHOP.
3. Scrape down sides with a spatula and press CHOP again.
4. Using an ice cream scoop, form mixture into balls and place on a baking tray lined with baking parchment. Spray or brush with oil. Place in the oven for 30 minutes or until golden brown.
5. While falafels are baking, clean the bowl, then reinstall the chopping blade. Add all sauce ingredients and press PUREE.
6. Serve with sauce once cooking is complete.

[Image description: A bowl of golden-brown falafels served with a creamy tahini sauce and a wedge of lemon.]

Morrocan Carrot Salad

Program: MANUAL | Prep: 10 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Makes: 4 SERVINGS

Ingredients:

DRESSING:

• 3 tablespoons olive oil
• ½ teaspoon ground cumin
• 2 teaspoons honey
• 1½ teaspoon orange blossom water
• Zest and juice of half a lemon
• Salt and freshly ground black pepper

SALAD:

• 500g carrots, peeled, cut into 6.5cm lengths
• 15g mint leaves

Directions:

1. Install the chopping blade in the Food Processor Bowl. Add dressing ingredients, install food chute lid and press HIGH for approximately 10 seconds.
2. Remove chopping blade and set aside dressing.
3. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter.
4. Install feed chute lid, and place carrots, lengthways, in feed chute. Press LOW, then use the pusher to push carrots through the chute.
5. Repeat until finished. Remove grated carrots from the bowl, toss with mint and dressing to serve.

[Image description: A bowl of shredded carrots mixed with herbs and dressing.]

Potato Rosti

Program: MANUAL | Prep: 10 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Fry: 20 MINUTES | Makes: 4 ROSTI

Ingredients:

• 2 large floury potatoes, peeled and cut to fit feed chute widthwise
• 1 small onion, peeled and cut in half
• 1 teaspoon garlic powder
• 1½ teaspoon dried cumin
• Salt and freshly ground black pepper
• 3 tablespoons sunflower oil

Directions:

1. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter. Install feed chute lid and place potatoes lengthwise in feed chute. Press LOW, then use the pusher to push potatoes through the chute.
2. Repeat until all potatoes are used up, then grate onions.
3. Pour potato mixture onto a clean tea towel and squeeze out as much liquid as possible.
4. Place in a bowl, mix together, and season to taste. Using your hands, form into 4 patties.
5. Heat a frying pan with oil over a moderate heat. Fry the rosti on one side for 10 minutes, then flip over and fry the other side, adding more oil if necessary.

[Image description: A stack of three golden-brown potato rosti, garnished with chopped chives.]

Salsa

Program: PULSE | Prep: 5 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Makes: 4 SERVINGS

Ingredients:

• 1 garlic clove, peeled
• 1½ small red onion, peeled and quartered
• 1 small red chili, deseeded
• 1½ red pepper, deseeded
• 250g tomatoes, deseeded and quartered
• Juice of half a lime
• 10g fresh coriander
• Pinch of salt & pepper
• Pinch of sugar

Directions:

1. Place all ingredients into the Food Processor Bowl, install food chute lid. Press PULSE 5-12 times until desired consistency is reached.
2. Serve with tortilla chips.

[Image description: A bowl of chunky tomato salsa, with a tortilla chip dipped into it, surrounded by tomatoes and chili peppers.]

Coleslaw with Honey & Mustard Dressing

Program: MANUAL | Prep: 5 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Makes: 4 SERVINGS

Ingredients:

FOR THE DRESSING:

• 6 tablespoons sunflower oil
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1 tablespoon wholegrain mustard
• Salt and freshly ground black pepper

FOR THE COLESLAW:

• 2 large carrots, peeled and cut in 7cm lengths
• 300g red cabbage, cut into pieces that will fit feed chute
• 1 onion, peeled

Directions:

1. Install the chopping blade in the Food Processor Bowl. Add dressing ingredients, install food chute lid and press HIGH for approximately 10 seconds. Carefully remove chopping blade and set aside dressing.
2. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter. Install feed chute lid and place carrots lengthways in feed chute. Press LOW, then use the pusher to push carrots through the chute.
3. Repeat with remaining carrot. Carefully remove the reversible disc and adapter. Remove grated carrots from bowl into a serving dish.
4. Install the disc adapter in the Food Processor Bowl. Place the reversible disc on the adapter with the slicing side uppermost. Install feed chute lid and place onion into feed chute. Press LOW, then use the pusher to push onion through the chute. Repeat with cabbage until all sliced up. Remove vegetables from bowl, add to serving dish.
5. Pour over dressing and toss coleslaw together before serving.

[Image description: A bowl of coleslaw made with red cabbage and carrots, dressed and sprinkled with sesame seeds.]

Baba Ganoush

Program: PULSE/MANUAL | Prep: 5 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Makes: 2-3 SERVINGS

Ingredients:

• 2 large aubergines
• 2 tablespoons olive oil
• 2 garlic cloves, peeled
• Juice of 1 lemon
• ½ teaspoon cumin
• 2 tablespoons extra virgin olive oil
• Salt and white pepper

Directions:

1. Preheat oven to 180°C/gas mark 4.
2. Cut aubergines in half lengthways and score the flesh side in a crisscross pattern, ensuring not to cut through the skins. Drizzle with 2 tablespoons olive oil. Arrange on a baking tray, flesh-side up, and cook for around 45 minutes, or until soft. Leave to cool, then remove skin.
3. Place metal chopping blade in food processor bowl. Put garlic in bowl, install food chute lid and press PULSE 5 or 6 times until finely chopped.
4. Add lemon juice, cumin, olive oil, seasoning, and aubergine into bowl. Press LOW for 5-10 seconds or until desired consistency is reached.
5. Transfer to a dish to serve.

[Image description: Two bowls of creamy baba ganoush, garnished with lemon zest and herbs.]

Veggie Tomato Sauce

Program: MANUAL | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 4 SERVINGS

Ingredients:

• 1 clove garlic, peeled
• 1 large onion, peeled and cut into 8
• 2 sticks of celery, cut into 3
• 2 carrots, cut in half
• 1 red pepper, deseeded and cut in quarters
• 400g plum tomatoes
• 1 teaspoon sugar
• 1 tablespoon tomato puree
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 bayleaf

Directions:

1. Place all ingredients into the 2.1L jug in the order listed, except for the bayleaf.
2. Press HIGH and blend for 30-40 seconds or until desired smoothness is reached.
3. Pour into a saucepan, add bay leaf, and simmer with a lid on for 25 minutes or until thick.

[Image description: A pot of thick, red tomato sauce with a wooden spoon.]

Roasted Garlic Sauce

Program: MANUAL | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 4 SERVINGS

Ingredients:

• 1 whole head of garlic
• 1 tablespoon parsley sprigs
• 300ml Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and white pepper to taste

Directions:

1. Preheat oven to 200°C/gas mark 6.
2. Slice top off garlic bulb, wrap in foil, and bake for 1 hour or until soft. Allow to cool before squeezing garlic out into the 2.1L jug.
3. Add the remaining ingredients. Press LOW and blend for 10-15 seconds or until desired consistency is reached.

[Image description: A white ceramic bowl filled with creamy roasted garlic sauce, garnished with parsley.]

Mayonnaise

Program: MANUAL | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 150ml

Ingredients:

• 2 egg yolks
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 100-150ml sunflower or vegetable oil
• Salt and freshly ground black pepper

Directions:

1. Place the egg yolks, mustard, and vinegar into the 2.1L jug.
2. Press LOW, lift the spout flap on the jug lid, and start to drizzle oil in a steady stream through the spout into the jug until smooth and thick. This may take a few minutes.
3. Season with salt and pepper before serving.

[Image description: A white ceramic bowl filled with homemade mayonnaise.]

Tzatziki Sauce

Program: MANUAL | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 6-8 SERVINGS

Ingredients:

• 2 tablespoons fresh dill
• 2 tablespoons fresh mint
• 1 clove garlic, peeled
• 1 small onion, peeled and quartered
• ¼ teaspoon salt
• ½ cucumber, peeled, deseeded and quartered
• 350ml Greek yogurt
• 1 tablespoon lemon juice

Directions:

1. Place all ingredients into the 2.1L jug in the order listed.
2. Press LOW and blend for 10-15 seconds or until desired consistency is reached.
3. Serve with pitta bread.

[Image description: A bowl of tzatziki sauce, with cucumber slices and dill on a wooden board with bread.]

Sesame Seed Pesto

Program: PULSE/MANUAL | Prep: 5 MINUTES | Container: 2.1L JUG | Makes: 150G

Ingredients:

• 50g parmesan cheese, cut into cubes
• 1 bunch of basil leaves, approximately 25g
• 1 garlic clove, peeled
• 25g toasted sesame seeds
• 100ml olive oil
• Salt and freshly ground black pepper

Directions:

1. Place the parmesan into the 2.1L jug and press PULSE 3 times until roughly chopped.
2. Add basil, garlic, sesame seeds, and oil into the 2.1L jug.
3. Press LOW, allow to blend until the basil leaves are chopped and everything is blended together.
4. Serve with pasta.

[Image description: A bowl of green pesto served with pasta.]

Fresh Mint Sauce

Program: PULSE | Prep: 5 MINUTES | Container: 700ml SINGLE-SERVE CUP | Makes: 100ml

Ingredients:

• 1 bunch of mint leaves, stripped off stem
• 2 tablespoons white wine vinegar
• 1 tablespoon caster sugar
• 3-4 tablespoons boiling water

Directions:

1. Place the mint into the 700ml cup.
2. Press PULSE 2-3 times until roughly chopped.
3. Add vinegar, sugar, and water. Press PULSE 2-3 times until mixed.
4. Remove blades from cup after blending.

[Image description: A small white bowl filled with a vibrant green mint sauce.]

Houmous

Program: BLEND | Prep: 5 MINUTES | Container: 700ml SINGLE-SERVE CUP | Makes: SERVES 4

Ingredients:

CLASSIC HOUMOUS:

• 1 x 400g tin chickpeas, drained and rinsed
• 50ml chickpea liquid
• 60ml lemon juice
• 60ml olive oil
• 1 garlic clove, peeled
• 1 teaspoon ground cumin
• 1½ teaspoon paprika
• 1 tablespoon tahini paste
• 1 tsp sea salt
• Olive oil and paprika to garnish

RED PEPPER HOUMOUS: Add 100g roasted red peppers to ingredients.

CORIANDER HOUMOUS: Add ½ teaspoon ground coriander and 10g fresh coriander leaves and stalks to ingredients.

Directions:

1. Place all ingredients into the 700ml cup in the order listed.
2. Press BLEND.
3. Remove blades from cup after blending.
4. Serve with drizzled olive oil and sprinkle over paprika.

[Image description: A bowl of classic houmous, garnished with olive oil and paprika, served with pita bread.]

Guacamole

Program: PULSE | Prep: 5 MINUTES | Container: 700ml SINGLE-SERVE CUP | Makes: 4 SERVINGS

Ingredients:

• ½ small onion, peeled and quartered
• 1 small red chili, deseeded
• 1 garlic clove, peeled
• 1 large tomato, deseeded and quartered
• 10g fresh coriander, stalks and leaves
• Juice of half a lime
• 2 ripe avocado pears
• Pinch of salt & pepper

Directions:

1. Place the first five ingredients into the 700ml cup.
2. Press PULSE 2-3 times until roughly chopped.
3. Add lime juice, avocado, and seasoning. Press PULSE 2-4 times until the desired consistency is reached.
4. Remove blades from cup after blending.

[Image description: A bowl of chunky guacamole, garnished with cilantro and lime.]

Apple and Blackberry Crumble

Program: CHOP/MANUAL | Prep: 15 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Bake: 30 MINUTES | Makes: 4 SERVINGS

Ingredients:

CRUMBLE:

• 75g butter, cut into cubes
• 150g plain flour
• 75g demerara sugar

FILLING:

• 800g cooking apples, peeled and cored
• 200g blackberries
• 2 tablespoons water
• 75g granulated sugar

TOPPING:

• 2 tablespoons demerara sugar
• 10g flaked almonds

Directions:

1. Preheat oven to 190°C/gas mark 5.
2. Install the chopping blade in the Food Processor Bowl. Add butter and flour in bowl and press CHOP.
3. Add sugar and press CHOP again.
4. Carefully remove the chopping blade from the bowl and set aside crumble mixture.
5. Install the disc adapter in the bowl. Place the reversible disc, slicing side up, on the adapter.
6. Install feed chute lid and place apple quarters in feed chute. Press LOW, then use the pusher to push apples through the chute.
7. When all apples are sliced, stop program and layer apple slices into a shallow ovenproof baking dish with blackberries, water, and granulated sugar.
8. Sprinkle over crumble mix and top with demerara sugar.
9. Bake in oven for 30 minutes until golden brown.

[Image description: A baked apple and blackberry crumble in a dish, with a golden topping.]

Carrot Cake

Program: MANUAL/CHOP/MIX/PULSE | Prep: 20 MINUTES | Container: 1.8L FOOD PROCESSOR BOWL | Bake: 50-60 MINUTES | Makes: 4-6 SERVINGS

Ingredients:

CAKE:

• 140g carrots, peeled
• 50g walnuts
• 3 large eggs
• 175g soft brown sugar
• 180ml sunflower oil
• 175g self-raising flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 100g raisins

TOPPING:

• 200g cream cheese
• 50g softened butter
• 90g icing sugar
• Walnut halves to decorate

Directions:

1. Preheat oven to 180°C/gas mark 4.
2. Grease and line a 20cm round cake tin.
3. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter. Install feed chute lid and place carrots in feed chute.
4. Press LOW, then use the pusher to push carrots through the chute. Remove grated carrots from the bowl and set aside.
5. Install the chopping blade in the bowl. Add walnuts, install food chute lid and press CHOP. Remove lid and blade when complete.
6. Install the dough blade in the bowl. Add eggs, sugar, oil, bicarbonate of soda, salt, and cinnamon. Install lid, then press MIX.
7. When program is complete, remove lid, add raisins and carrots. Replace lid and press PULSE four times until mixed.
8. Pour batter into prepared tin and bake for 50 to 60 minutes or until a wooden toothpick comes out clean. Allow to cool on a wire rack.
9. Install the dough blade in the bowl. Add cream cheese, butter, and icing sugar. Install lid, then press MIX.
10. When program is complete, remove lid and top cooled cake with frosting and decorate with walnut halves.

[Image description: A frosted carrot cake topped with walnuts.]