View allAll Photos Tagged foodprocessor
Etter mye press og tilløp til bestikkelser, har det i sentralkomitéen for kulinariske framskritt blitt besluttet å tilgjengeliggjøre den sagnomsuste pizzaoppskriften, dog på eget ansvar.
Med vennlig hilsen Mr Jorgen (cand. pizz.)
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PIZZABUNN (12-18 stk)
Bunn lager du i en stor bakebolle:
Hell oppi en snau kilo hvetemel og noen gode never fin sammalt hvete (et par desiliter muligens?). Ha noen teskjeer salt oppi, kanskje 2-3 ts, og bland godt. Lag en grop i det tørre og pøs på med et par-tre-fire spiseskjeer olivenolje.
Mål opp ca. en liter vann (gjerne lunka til ca. 37 grader Celsius) og løs opp en pose tørrgjær i litt av vannet. Hell gjær og litt vann i bollen med mel, salt og olivenolje. Kna og spe på gradvis med mer og mer vann mens du knar det inn med fingerne (eller foodprocessor med eltekrok hvis du er av den sorten, din snobb! ;)
Deigen skal bli passe løs/fast, men ikke fullt så løs som en bolledeig. (Hvis den blir for løs, så får du trøbbel med å kjevle bunnene tynne nok.) La deigen heve så lenge du gidder (omtrent så lenge som Dagsrevyen varer pleier å være passe hvis du bruker lunka vann i deigen). Rydd en kvadratmeter plass på kjøkkenbenken eller kjøkkenbord. Sett ovnen på full guff (hvis den går til 350 grader, sett den på 350 grader).
Dryss mel på benken og hell/skrap ut deigen av hevebollen. Elt og kna deigen litt ekstra og dryss gjerne på litt mer mel i denne prosessen hvis den er veldig løs. Del deigen i to eller fire, og lag pølser, som du så deler i deigemner på rundstykkestørrelse (en liten knyttneve).
Mens du kjevler ut deigemnene, snu dem ofte og dryss stadig litt mer mel på hver side så de ikke henger fast i verken kjevle eller bordplate.
Pizzabunnen er ferdig kjevlet når den er 1-2 millimeter tykk, omtrent rund og ca. passe stor. (Det eneste en Grandiosa faktisk kan brukes til, er som størrelsesmal for pizzabunnen du nå kjevler ut.)
Ha den tynne tynne pizzabunnen over på et stekebrett, eller på en pizzastein hvis du er av den sorten, din snobb! ;b Du trenger ikke bakepapir eller å smøre brettet - hvis du har brukt passe mye mel i utkjevlingen skal det være mulig å la pizzabunnen "skli" rundt på bakebrettet hvis du rister det fra side til side. Stek pizzabunnen i MAX 2–3 MINUTTER på full varme midt i ovnen. Bruk tidsur – her svir det seg fort! Mens pizzaen fortsatt er lys skal den delvis blåse seg opp som "bobler", men den bør ikke få bli helt sprø eller brun/svidd, for da vil den bare smuldre opp i frysen eller når du steker den for andre gang med fyllet på.
Avkjøl hver pizzabunn på rist samtidig som du har en ny i ovnen og kjevler ut neste bunn.
Når tidsuret ringer for andre gang, flytter du pizzaen som ligger til kjøling over på en flat ting, f.eks. ei fjøl. Her skal du stable i høyden. Når du begynner å få teken skal det være fullt mulig å steke nærmere ti pizzabunner på en drøy halvtime, eller 15-20 på en time. Når du så sitter med en stabel pizzabunner som har kjølt seg ned til romtemperatur, kan du stable dem med et lag matpapir mellom hver bunn, og så putte dem inni en vanlig, ren handlepose fra nærmeste matbutikk. Legg dem på et sted i fryseboksen der du garantert ikke kommer til å plassere noe tungt oppå, for eksempel et elg-kadaver.
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PIZZASAUS (holder til 4-5 pizzaer)
Ha følgende ingredienser i en foodprosessor eller en plastbolle:
- En boks hermetiske tomater
- Chilifrukter, ferske eller tørket/knust, etter smak
- Salt etter smak
- Tre-fire teskjeer sukker (eller etter smak)
- Hvitløk etter smak
- Basilikum og/eller oregano
- Evt. "hemmelige" ingredienser som litt Worcestershiresaus, timian, bladpersille, ansjosfileter eller annet mystisk som du har sansen for
Kjør foodprosessor eller stavmikser på blandingen til den er helt "smooth".
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PIZZA-KOMPOSISJON (I REKKEFØLGE, NEDENFRA OG OPP)
Pizzabunn
Tynt lag med saus
Ost: Gjerne Cheddar eller Mozzarella i stedet for tradisjonelle norske pizzaoster som Jarlsberg eller Sveitser, men min store favoritt er for tiden Synnøve Findens «FindenOst», den som kommer i svarte pakninger. (OBS: Norvegia er en tulleost som du ikke ka bruke som dørstopper en gang.) Du kan gjerne skjære tynne osteskiver i stedet for å rive osten, og du trenger ikke dekke hele pizzaen.)
Litt topping etter smak og behag, men vær edruelig – dette skal bli en flat pizza, ikke Babels pizzatårn. (Glem alt du har hørt om Deep Pan Pizza – det er for folk du ikke ønsker å sammenligne deg med.)
Hvis du liker denslags, kan du ha på litt blåmuggost, feta eller Port Salut sammen med fyllet.
Kvern litt salt og pepper over pizzaen, og gjerne litt basilikum (frisk eller tørket – har du frisk kan du forresten vente til etter at pizzaen er stekt med å ha den på), og sprinkle gjerne bittelitt olivenolje over til slutt.
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Stek pizzaen på den varmeste varmen du klarer å oppdrive i stekeovnen, i ca. 8 minutter til all osten bobler fint og skorpekanten begynner å bli litt mørkere brun. (Hvis du bruker mozzarella, stek til den begynner å bli lysebrun på "toppene".)
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En av følgende drikkevarer anbefales til pizzaen:
- rødvin (velg gjerne vin etter hva slags topping du bruker)
- øl (pils eller fatøl, og da helst fra Aass)
- vann (med eller uten kullsyre, men ikke nødvendigvis San Pellegrino, din snobb ;)
Følgende drikkevarer anbefales ikke:
- sukkerholdig brus (hører du, Gro Harlem Bruntland?)
- melk (som er for kalver)
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 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!
Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen. The original recipe had no salt or spice whatsoever, so I added a pinch of sea salt and a dash of nutmeg in with the dry mixture. I refuse to use the delicious maple syrup we have here for anything other than topping, so I used amber agave and added some sweet diced dates for variety!
yummysmells.blogspot.ca/2013/02/banana-walnut-muffins-wit...
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.
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.
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.
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...
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
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
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...
The Spicy Cheese Crackers I adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano pair beautifully with the tangy-sweet Watermelon Curd I made.
yummysmells.blogspot.ca/2013/07/toast-topper-22-watermelo...
Food processors still sells as hot cake in Brazil, and in the 80's it used to be one of the most wanted. The "Master Super" is the version with a bigger set of accessories, the "Master Plus" and "Walita Master" used to be available for who didn't need too much gadgets.
It was made since 1987 to 1995, when a new range of processors were released.
Freshly ground peanut butter, used in my healthier peanut butter cookies! Recipe here:
www.healthyindulgences.net/2012/08/healthier-peanut-butte...
The Spicy Cheese Crackers I adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano pair beautifully with the tangy-sweet Watermelon Curd I made.
yummysmells.blogspot.ca/2013/07/toast-topper-22-watermelo...
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.
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.
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.