View allAll Photos Tagged FoodProcessor
I found two boxes of fresh basil at Trader Joe's on Monday, and so pesto was the plan for our winter solstice dinner. This is the pesto after I processed the ingredients in the food processor.
Finding a new old-stock bowl assembly and post-recall blade made restoring this last-century food processor almost as expensive as a new one, but to my mind, it was worth the effort and cost. I believe the old ones were much better built than the ones in stores today, which were designed by accountants. This one is 30 to 35 years old, and the motor is still powerful enough to shred bowling balls or chop up old automobiles. The most important accessory for one of these things is an electric dishwasher ... washing all those removable parts by hand can be quite a chore ... one that ultimately discourages you from using the appliance very often. All the other extras ... slicing and grating discs, etc ... are on auction sites for not much money.
I make salsa. I LOVE salsa. The hotter the better, than the kids can't eat it. (ha ha) But really, my son who is thirteen, is craving it these days!
Grainy picture, but it shows part of the drama. I found the bird in the food processor after the cat knocked down his cage. 5 more minutes, and the cat would have had chips out!
♥ You can find the illustrated, step-by-step recipe and the article on my webzine EpicureanPiranha ~ enjoying life in tasty bites! ♥
Making them at home is easy, if a little time-consuming! But the advantage is you can fill them to your taste (I use about a teaspoonful of meat mixture per dumpling), use the best quality ingredients, and freeze what you don’t need. I used fresh pork loin that I minced in my food processor along with the other ingredients that go into the filling.
Wonton "skins" are very thin ~ you can see the filling through them (look at the little triangle above), which is what makes them so nice to eat!
Here's a good little recipe for you..keeps in a jar for about 6 weeks, if you don't shovel it down 'yer trap too soon because of it's yumminess! Great grilled on toast with cheese, smeared on a Pizza base, stirred into pasta, added to omelettes, soups and stews, smeared on grilled meats or drizzled on a salad with a bit more olive oil. It can also be frozen in ice cube trays and bagged to last all year round.. Give it a go..have a little forage in your local woods..You'll smell the garlic, pick the leaves..responsibly, half a small carrier bag will make enough to give away to friends without it hurting too much! It's so easy to make..takes ten minutes tops! I used: 200g freshly picked Wild Garlic leaves 100g spring onions 100g pine nuts 300ml olive oil 100g finely grated hard mature cheese (Grand Pedano is cheaper than parmesan) A small pinch of sea salt Whop the leaves, onions and pine nuts in a food processor and whizz it about slowly adding the olive oil. Gently stir in the cheese and salt. Spoon into uber clean jars, pack down to remove air pockets and top with the last of the olive oil to seal, screw on lid, pat yourself on the back, breathe in the garlicky air, smile..Job's a good'un! Makes about 5x200g jars Experiment..try different cheeses, hazelnuts or walnuts, add parsley, leeks or shallots, sunflower or rapeseed oil. Add a few cloves of garlic for added punch ..it's all good! :-)
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
The hereios of the We're Here! group have paid a visit to the
Enter the machine group today at the suggestion of schauml
Stuck for an idea for your daily 365 photo? Join the Hereios
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers.
Alessi left a good influency on the Philips design style for the following appliances, as in this one. This is an interesting food processor from 90's, the "Walita Compact Mega" / "Philips Compacto Plus".
It was made by Philips plant in Hungary and was available in this color combination, ivory/orange/rusty orange, in ivory with light blue details. According its number of processor discs, its codes were HR2831 or HR2833.
Vintage GE Food Processor instruction book n receipes
Booklet for the above
+ has great recipes
+ cpl extra papers
GE FOOD PROCESSOR MANUAL/RECIPE BOOK MODEL FP-1/4200
If you've ever wanted to make your own peanut butter but had no idea of how to go about it, try the simplest recipe ever.
2 cups roasted, unsalted peanuts + 1-2 tbsp. of canola/peanut oil + salt to taste
Throw those ingredients into a food processor and whirl, whirl, whirl until they reach the consistency you wish. Voilà, you have homemade peanut butter :)
differenthomeschoolgirl.blogspot.com/2012/02/happy-pancak...
Adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these crisp morsels of rich, butter-and-cheese goodness get a fresh pop from lemon thyme and sumac!
Makes about 70 crackers
1 cup Nutri-Blend (or white whole wheat) flour
¼ tsp baking powder
¼ tsp black pepper
¼ tsp ground sumac (optional)
1 tbsp fresh thyme leaves
¼ cup salted butter, cold and in small pieces
¼ cup non-hydrogenated shortening, cold and in small pieces
egg replacer for 1 egg, prepared
8 oz grated cheese (I used a Cheddar-Monterey Jack blend)
In the bowl of a food processor, combine the flour, baking powder, pepper, sumac and thyme. Pulse until well mixed.
Add the butter and shortening to flour mixture and process until it resembles coarse crumbs.
Add egg replacer and cheese and process until mixture forms a dough, 1 to 2 minutes.
Divide dough into four equal parts and transfer each part to a sheet of plastic wrap.
Shape each into a log about 10” x 2”, wrap well in the plastic and refrigerate dough for at least 2 hours*.
Preheat oven to 350F and line baking sheets with parchment or silicone.
Slice dough into ¼” thick slices and place on the prepared baking sheets, spacing 1” apart.
Bake 12-15 minutes, until browned.
Cool completely on baking sheets and store in an airtight container
*This dough freezes beautifully as well - wrap in plastic wrap, then heavy duty foil before placing on a baking sheet and freezing. To keep the round shape, put each log in a paper-towel tube halved lengthwise before freezing.
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food.
Adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these crisp morsels of rich, butter-and-cheese goodness get a fresh pop from lemon thyme and sumac!
Makes about 70 crackers
1 cup Nutri-Blend (or white whole wheat) flour
¼ tsp baking powder
¼ tsp black pepper
¼ tsp ground sumac (optional)
1 tbsp fresh thyme leaves
¼ cup salted butter, cold and in small pieces
¼ cup non-hydrogenated shortening, cold and in small pieces
egg replacer for 1 egg, prepared
8 oz grated cheese (I used a Cheddar-Monterey Jack blend)
In the bowl of a food processor, combine the flour, baking powder, pepper, sumac and thyme. Pulse until well mixed.
Add the butter and shortening to flour mixture and process until it resembles coarse crumbs.
Add egg replacer and cheese and process until mixture forms a dough, 1 to 2 minutes.
Divide dough into four equal parts and transfer each part to a sheet of plastic wrap.
Shape each into a log about 10” x 2”, wrap well in the plastic and refrigerate dough for at least 2 hours*.
Preheat oven to 350F and line baking sheets with parchment or silicone.
Slice dough into ¼” thick slices and place on the prepared baking sheets, spacing 1” apart.
Bake 12-15 minutes, until browned.
Cool completely on baking sheets and store in an airtight container
*This dough freezes beautifully as well - wrap in plastic wrap, then heavy duty foil before placing on a baking sheet and freezing. To keep the round shape, put each log in a paper-towel tube halved lengthwise before freezing.
The top version of the "Walita Master" food processors.
Beyond the accessories available for the Master and Master Plus, it has a mixing whisk and a peeler disc, to use attached in the kneading accessory.
Without doubt the hardest loaf of bread that I've ever baked. I should really have looked up the properties of rye flour before embarking on a 100% rye loaf. Heavy, tough to slice, but exceptionally tasty!
The dough tried to kill my breadmaker and foodprocessor, and I came close to getting a workbench and saw out to slice it :D