Kenwood FGP20 Manuel D'instructions page 9

recipes
Greek Spiral Salad
Serves: 2 as a main/ 4 as a side
Time: 10 minutes
Ingredients:
Cucumber
Green bell pepper
(deseed)
Red onion (peeled)
Cherry tomatoes
Black pitted olives
Feta cheese
For the dressing:
Rapeseed oil
White wine vinegar
Oregano
Capers
Seasoning
Method:
1 Spiralize the cucumber using the Flat Blade
and place in a bowl.
2 Slice the pepper and onion into 3mm thick
slices.
3 Halve the tomatoes and cut the feta cheese into
1cm cubes.
4 Place the ingredients into a bowl.
For the dressing
1 Whisk the oil and vinegar lightly together with a
fork.
2 Finely chop the herbs and add the herbs, capers
and seasoning to the oil.
3 Add the dressing to the bowl and leave to
marinate at room temperature for 30 minutes
before serving.
133141 Iss 1 FGP20 multilingual A5.indd 9
Mooli Noodle and Shiitake
Ramen
Serves: 4
Time: 20 minutes
2 Ingredients:
1
Mooli (Daikon) radish
(peeled)
½
Olive oil
8
Tofu
50g
Hoisin sauce
50g
Pak Choi
Shiitake mushrooms
4 tbsp
Garlic (peeled)
3 tbsp
Ginger (peeled)
1 tbsp
Miso paste
1 tbsp
Soy sauce
To taste
Vegetable stock
To Finish
Spring onion
Hard boiled eggs
Method:
1 Spiralize the mooli radish using the Linguine
Blade and place in a large bowl.
2 Cut the tofu into 2cm cubes and fry in olive oil
over a medium heat.
3 Once the tofu has browned add the hoisin
sauce and cook until fully coated. Reserve.
4 Coarsely chop the Pak Choi and finely chop the
garlic and ginger.
5 Finely slice the mushrooms.
6 Fry the garlic and ginger in olive oil over a
medium heat for a couple of minutes.
7 Add the stock and bring to a simmer.
8 Add the mushrooms, soy and miso paste and
cook for 10 minutes.
9 Add the spiralized mooli radish and cook for
another 3-5 mniutes.
9
½ (500g)
4 tbsp
250g
1 tbsp
1 – 2 heads
150g
2 cloves
2 cm piece
1 tbsp
2 tbsp
1 litre
4
2
05/06/2016 12:23