Manual Gastroback 40965 design advanced (page 76 of 84) (English, German)

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ZUCCHINI TOSSED IN ANGEL HAIR

PASTA

Serves 4

» 2 small green zucchini

» 2 small yellow zucchini

» 3 cloves garlic, crushed

» ½ cup extra virgin olive oil

» 1 large onion, chopped

» 500 g angel hair pasta (thin spaghetti)

» 1½ tablespoons chopped fresh thyme

» ¼ cup freshly squeezed lemon juice

» sea salt and freshly ground black pepper

» shaved parmesan, to serve

Using the processing bowl fitted with variable

slicing disk, slice the zucchini to about a 4mm

thickness. Place the zucchini slices into a bowl

with the crushed garlic and a little of the olive oil,

stir through and leave for 30 minutes. Remove the

variable slicing blade and insert the processing

blade, add onions and roughly chop. Meanwhi-

le have a large pot of salted boiling water ready

for the pasta. It is best to cook the pasta so that it

is ready when the zucchini is just cooked. Cook

the pasta until just tender. Heat remaining oil in

a large deep sided frying pan and cook onions

until they are translucent. Add the zucchini rounds

and thyme and cook, stirring, until the zucchini

just starts to soften. Add the hot drained pasta,

lemon juice and salt and pepper to taste. Stir

through to combine.

Tip:

Use the shaving blade disk to make shaved par-

mesan to serve with this recipe.

PESTO

Serves 4

» 125 g fresh basil leaves

» 3 cloves garlic

» 2 teaspoons lemon juice

» sea salt

» freshly ground black pepper

» 1 cup extra virgin olive oil

» ½ cup pine nuts, roasted

» 60 g pecorino or parmesan, grated

Using the processing bowl fitted with the univer-

sal ›s‹ blade, place the basil, garlic, juice, salt,

pepper and oil in the processing bowl. Pulse 3-4

times. Push down any ingredients that may have

come up the sides of the bowl and add the nuts

and cheese. Process for a further 20 seconds or

until a desired texture is achieved.

To serve:

Boil a large pot of boiling water with a little salt

in it. Cook 500 g pasta until just tender. Drain

pasta well but do not rinse. Place hot pasta back

into pot and stir through half of the pesto sauce.

Add more pesto to taste if desired. Serve with

extra cheese and a sprinkle of toasted pine nuts.

Store remaining pesto in an airtight jar in the

refrigerator with a little extra oil on top to prevent

browning. Discard after 5 days.

BASIC WHITE LOAF

» 15 g compressed yeast

» 1 tablespoon sugar

» ¼ cup warm water

» ½ cup warm milk

» 60 g butter or margarine, melted

» 1¾ cups plain flour

» 1 teaspoon salt

Cream yeast and sugar together in a small bowl.

Add water, milk and butter or margarine and

allow to stand in a warm place until mixture

begins to froth. Using the processing bowl fitted

with the universal ›s‹ blade, combine the flour

and salt. Add yeast mixture (prepared in step 1)

and process until dough is formed.

Note:

Be careful not to process for longer than 20

seconds. Turn dough out onto a lightly floured

surface and knead gently. Remove universal ›s‹

blade. Place dough into a greased bowl, cover

and allow to rise in a warm place until dou-

bled in size. This will take approximately 40-45

minutes. Turn dough out of bowl, punch down,

fold sides to centre of dough and shape into a

loaf. Place into a greased loaf pan. Cover and

allow to rise in a warm place until doubled in

size. Preheat oven to 200 °C. Bake for appro-

ximately 30 minutes. A baked loaf should sound

hollow when tapped with the knuckles.

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Gastroback 40965 design advanced Manual

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