Around the time I got married (almost 9 years ago), I purchased myself a stab blender. I wanted to be able to easily blend soups. Perhaps the manufacturers of saucepans would advise against this - but, when making soup, I use my stab blender in the same saucepan (or slow cooker pot) in which I have been cooking my soup ingredients.
As much as I loved and used my stab blender, I was always a little bit bemused by this additional contraption which came with my blender:
For at least 5 years, my food processor sat lonely in my cupboard, while the stab blender was used again and again. I even considered throwing it away. I am so glad I never went through with it.
I first discovered the joys of my food processor when I was making pureed food for my eldest baby. It wasn't long after this, that I discovered the multiple uses of the food processor. There are many days when I use my food processor frequently. These days I use my food processor to:
- Grate/ finely chop vegetables (e.g. zucchini, carrot, onion). This sure cuts down preparation time for a zucchini slice.
- Grate cheese (when cut in small segments). Have I mentioned how much I hate hand-grating?
- Cream butter and sugar for cakes etc
- Make doughs/pastry (for sweets and savoury pies)
I am seriously considering upgrading to a large, whiz-bang food processor like this one. Of course, I would rather buy a red Kitchen Aid standing mixer first!
But, here is one of my favourite (and my husband's favourite) food processor recipes:
Rich Herb Quiche
Ingredients:
(Pastry)
1.5 cups plain flour
125 g butter, cubed
1/4 tsp salt
1 egg yolk
1/4 cup water
(Filling)
1 tbs olive oil
200g bacon, diced
1 onion, finely chopped
1/2 cup cream and 1/2 cup milk OR 1 cup evaporated milk
3 eggs
1 cup grated cheese
2 tsp mixed dried herbs (or 2 tbsp fresh herbs)
Method:
Preheat oven to 200c
Lightly spray a quiche dish with oil
Combine the plain flour, butter and salt in food processor. Process until mixture appears as fine breadcrumbs
Add egg yolk and water. Process until a soft dough forms
Transfer dough to a floured surface and knead until smooth
Rest dough in refrigerator, covered in plastic wrap, for 20 minutes
Prepare the filling - Cook bacon and onion over medium heat for 2 minutes
Remove pan from heat
Add the cream, eggs, grated cheese and herbs to the pan and stir to combine
Roll out the pastry and place into quiche dish to line the base
Bake the pastry for 15 minutes, or until golden
Pour in the filling and turn oven to 180c
Bake quiche for 30 minutes or until filling sets
Ingredients:
(Pastry)
1.5 cups plain flour
125 g butter, cubed
1/4 tsp salt
1 egg yolk
1/4 cup water
(Filling)
1 tbs olive oil
200g bacon, diced
1 onion, finely chopped
1/2 cup cream and 1/2 cup milk OR 1 cup evaporated milk
3 eggs
1 cup grated cheese
2 tsp mixed dried herbs (or 2 tbsp fresh herbs)
Method:
Preheat oven to 200c
Lightly spray a quiche dish with oil
Combine the plain flour, butter and salt in food processor. Process until mixture appears as fine breadcrumbs
Add egg yolk and water. Process until a soft dough forms
Transfer dough to a floured surface and knead until smooth
Rest dough in refrigerator, covered in plastic wrap, for 20 minutes
Prepare the filling - Cook bacon and onion over medium heat for 2 minutes
Remove pan from heat
Add the cream, eggs, grated cheese and herbs to the pan and stir to combine
Roll out the pastry and place into quiche dish to line the base
Bake the pastry for 15 minutes, or until golden
Pour in the filling and turn oven to 180c
Bake quiche for 30 minutes or until filling sets
