Valued at $399.99, this wonderful car features an external adjustable stainless steel slicing disc, dual shredding disc, a large 13-cup leak-proof piece of job bowl, along alongside a chef's bowl as well as mini bowl, an ultra-wide oral cavity feed subway scheme that adjusts to 3 dissimilar sizes to accommodate foods of varying sizes, including whole potatoes as well as cucumbers, 17 precise nutrient processing options for speed-controlled slice, shred, chop as well as puree functions, addition 3 maximized slice, shred as well as puree/chop blades, as well as bonus dough, egg whip as well as julienne blades as well as 4-speed functions.
Convenient, sleek, as well as perfectly suited for all of your cooking preparations. This is my ain Christmas wish, though I don't qualify for the giveaway that ane of my lucky readers does.
I ever bask making hummus as well as a trusty nutrient processor industrial plant much ameliorate than a blender. You mightiness want to stimulate this tasty dip:
Hummus alongside Sun-dried Tomatoes, Goat Cheese as well as OlivesYou mightiness besides desire to stimulate this Holiday Slaw recipe from KitchenAid:
1 loving cup of dried chickpeas
v - six sun-dried tomatoes
1/2 loving cup of pitted dark olives, chopped
a few generous scoops of caprine animal cheese
ii cloves of garlic, peeled as well as finely chopped
1 1/2 teaspoons of ocean salt
juice from ii fresh limes
ii - 3 tablespoons of tahini
1 teaspoon of dry reason cumin
1/2 teaspoon of cayenne
1 teaspoon of sugar
1 tablespoon of olive oil
ii tablespoons of parsley or cilantro, chopped, for garnishing
Soak the chickpeas overnight inward plenty H2O to cover. Drain, transfer to a medium saucepan, comprehend alongside water, convey to a boil, trim down to a simmer as well as comprehend as well as laid until the beans are soft - around 1 hour. Drain as well as laid aside.
Soak the sun-dried tomatoes inward hot H2O for twenty minutes. Drain, reserving the soaking liquid.
In a nutrient processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, caprine animal cheese, cumin, cayenne, sugar, olive oil, 1/4 loving cup of the reserved liquid from the sun-dried tomatoes as well as a flake of parsley or cilantro. Puree until yous guide a thick paste.
Garnish alongside the remaining parsley or cilantro.
Serves 4-6.
½ large light-green cabbage, coredSumber http://foodandspice.blogspot.com/
1 small-scale fennel bulb, trimmed
8 large ruby-red radishes, trimmed
six light-green onions, trimmed
1 light-green pepper, cored
1 loving cup (250 mL) dried cranberries
½ loving cup (125 mL) white vino vinegar
loving cup (75 mL) each fossil oil as well as maple syrup
ii tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
¾ tsp (4 mL) salt
Cut the cabbage into v or six wedges. Position the adjustable slicing disc inward the piece of job bowl and, using the sparse setting on high speed, force the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel as well as radishes through the feeding tube; add together to the large bowl.
Cut the light-green onion as well as light-green pepper into chunks. Use the multi-purpose metallic blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard as well as tabular array salt inward a small-scale saucepan laid over medium heat; convey to a boil. Pour over the cabbage mixture as well as toss to coat. Chill for at to the lowest degree 1 hr or upwardly to four days. Makes most 12 cups (3 L).