Kenwood FGP20 Manuel D'instructions page 8

recipes
(the
used in recipes where the
Courgette Salad
Serves: 2 as a main/ 4 as a side
Time: 5 minutes
Ingredients:
Courgette
Yellow pepper (remove
stalk and seeds)
Red onion (peeled)
Celery
Method:
1 Spiralize the courgette using the Flat Blade.
2 Slice the pepper, onion and the celery into 3mm
thick slices.
3 Mix all the ingredients together in a bowl.
4 Cover with your dressing of choice.
Thai In-spiralized Salad
Serves: 2 as a main/ 4 as a side
Time: 10 minutes
Ingredients:
Mooli (Daikon) radish
(peeled)
Cucumber
Mango (peeled and
de-stoned)
Spring onion
To Finish:
Sesame seeds
Dried shrimp (optional)
Fresh coriander (chopped)
Method:
1 Spiralize the cucumber and mooli radish using
the Linguine Blade.
2 Cut the Mango into small cubes and chop the
spring onions.
3 Mix all the ingredients together in a large bowl.
4 Cover with your dressing of choice and sprinkle
over the sesame seeds, dried shrimp and fresh
coriander.
133141 Iss 1 FGP20 multilingual A5.indd 8
Spaghetti and
Linguine blade is recommended.)
2
1
½ (Medium – 150g)
1 stick
½ (30cm)
2
½
4
4 tsp
4 tbsp
4 tbsp
8
Tagliatelle blade can also be
Beetroot and Celeriac Linguine
with Prawn
Serves: 2 as a main/ 4 as a side
Time: 20 minutes
Ingredients:
Raw beetroot
Celeriac
Fennel
For the marinade:
Lemon
Extra virgin olive oil
Fennel seeds
Seasoning
To finish:
Tiger prawns
Spinach
Method:
1 Peel and trim off the top and bottom of the
beetroot and celeriac.
2 Spiralize the beetroot and celeriac using the
Linguine Blade.
3 Place the spiralized beetroot and celeriac into a
large bowl.
4 Remove the core and finely chop the fennel and
add to the bowl.
5 Add the lemon juice.
6 Fry the vegetables, fennel seeds and seasoning
in olive oil over a medium heat.
7 Cook for 5 minutes and then add the prawns
and cook until they have turned pink.
8 Add the spinach and mix thoroughly. Serve.
2
½ (400g)
½ bulb
½ juice of
5 tbsp
½ tsp
To taste
20
200g
05/06/2016 12:23