EASY PREP PRO

book of recipe ideas

 E A S Y P R E P P R O

At Cuisinart, we appreciate that throwing a dinner party,

cooking for a special occasion or even having friends over
for an impromptu get-together can be a daunting task.

But when you have the right tools at hand, it’s easy to rustle
up something delicious. Which is why we’ve developed a
range of high quality appliances that can take the strain in
the kitchen and give you the confidence to try new things.
We’re not looking for perfection on a plate – instead, we want
real, honest and mouth-watering treats without the fuss.

So here are a few recipes to help you get started with your
Easy Prep Pro. You’ll find lots more at cuisinart.co.uk or by
following us on Facebook and Instagram.

Enjoy!

2
 RECIPE IDEAS
CONTENTS

DIPS, DRESSINGS, SPREADS, AND SIDE DISHES

Green Pesto 4
Red Pesto 5
Italian Style Coleslaw 5
Chocolate & Hazlenut Spread 6
Wild Garlic Mayonnaise 6
Peanut Butter 7
Quick Vegetable Stock 7

BREADS
Pizza Dough 8
Basic White Bread 9

MAIN COURSES
Cherry Tomato Tart with Black Olive & Basil Pesto 10
Sesame Chicken Salad 12
Quinoa and Turmeric Fritters 13
Tempura Spring Vegetables 14
Prawn Laksa Curry 15
Beetroot, Courgette and Fennel Pizza 16

DESSERTS
Carrot Cake with Marscapone Icing 19
Rhubarb & Apple Crumble 20

3
 GREEN PESTO
INGREDIENTS METHOD

n 50g of well packed Basil Leaves 1. S

 et up the fine grating/shredding disc in the
large work bowl and grate the parmesan on
n 230ml of Extra Virgin Olive Oil
‘HIGH’.
n 30g Pine Nuts
2. R
 emove the parmesan and grating disc from
n 2 Cloves of Garlic the bowl.
n C
 rushed Sea Salt 3. S
 et up the small work bowl and small
(pinch) chopping/mixing blade.
n 60g Parmesan Cheese 4. Place all the ingredients except for the grated
parmesan into the small bowl and process on
‘HIGH’ until well combined.
5. A
 dd the parmesan and pulse a few times
until it is roughly mixed through. Leave a little
texture from the parmesan.
6. Store in a sealed container and place in the
fridge. Consume within 3 to 4 days.

4
 DIPS, DRESSINGS, SPREADS AND SIDE DISHES
RED PESTO
INGREDIENTS METHOD

n ½ Large Red Pepper 1. Preheat the oven to 140˚C/ 275˚F / Gas Mark 1.
n 200g Cherry Tomatoes 2. R
 emove the seeds from the red pepper and
lay on a baking tray with the whole cherry
n 2
 Cloves of Garlic
tomatoes.
(do not peel but wrap the bundle
of cloves in baking paper) 3. R
 oast the tomatoes and pepper slowly in
the oven for 90 mins to reduce the moisture
n 2
 0g Cashew Nuts
and concentrate their sweet flavour. Halfway
(soaked for 4-6 hours then
through, add the wrapped garlic to the
drained and rinsed)
roasting tray.
n 20g Parmesan Cheese
4. Set up the fine grating/shredding disc and
n 1 Handful of Fresh Basil grate the parmesan cheese on ‘HIGH’.
n ½ tbsp Balsamic Vinegar 5. R
 emove the disc and set up the small work
n ½ tbsp Extra Virgin Olive Oil bowl with the small chopping/mixing blade.

n 1 Pinch of Sea Salt 6. Squeeze the roasted garlic out of their

skins into the small work bowl, then add the
n 1 Pinch of Black Pepper roasted tomatoes and pepper, plus the rinsed
cashews, parmesan, balsamic vinegar, extra
virgin olive oil, sea salt and black pepper,
and nearly all of the basil (save some for
decorating).
7. Process using the ‘PULSE’ function until
you have made a chunky pesto. Taste for
seasoning.

ITALIAN STYLE COLESLAW

INGREDIENTS METHOD

n 250g Savoy Cabbage 1. S

 et up the medium slicing disc in the large
work bowl and process the cabbage on
n 50g Parmesan Cheese
‘HIGH’.
n 25g Sunflower Seeds
2. R
 emove the disc and place the cabbage into a
n 40g Sultanas large mixing bowl.
n 1 tsp Sea Salt 3. S
 et up the fine slicing disc in the large work
n 20g Chopped Anchovies (optional) bowl and process the parmesan on ‘HIGH’.

n 3 tbsp Extra Virgin Olive Oil 4. Place the parmesan into the bowl with the
cabbage.
n Juice of 1 Lemon
5. A
 dd the sunflower seeds, sultanas, sea salt
and anchovies (if desired) in the mixing bowl.
Mix thoroughly.
6. Drizzle over the olive oil and lemon juice, then
toss all the ingredients together.
5
 CHOCOLATE & HAZELNUT SPREAD
INGREDIENTS METHOD

n 375g Hazelnuts 1. P
 reheat the oven to 200˚C (fan 180˚C)/ 400˚F/
Gas Mark 6.
n 150ml Maple Syrup
2. B
 ake the hazelnuts for approximately
n 3 tbsp Cocoa Powder
10minutes, being careful not to burn them.
n 150ml Water Remove from the oven and allow to cool
slightly.
3. W
 rap the hazelnuts in a clean tea towel and
gently rub them together to remove the skins.
4. Set up the large work bowl with the large
chopping/mixing blade and place the skinned
HINTS & TIPS hazelnuts into the bowl.

Add liquid in a slow, steady stream, only as 5. P

 rocess on ‘HIGH’ for 8 to 10 minutes until
fast as dry ingredients absorb it. If liquid they become a fine grainy paste.
sloshes or splatters, stop adding it but do not 6. Add the maple syrup and cocoa then process
turn off the machine. Wait until ingredients in
again on ‘HIGH’ ensuring the ingredients are
bowl have mixed, then add remaining liquid
slowly.
thoroughly mixed.
7. Gradually add the water through the feed tube
The cocoa can be replaced with raw cocoa
powder to create a ‘healthier’ alternative. while continuing to process until the mixture
comes together as a smooth butter.

WILD GARLIC MAYONNAISE

INGREDIENTS METHOD

n 2 Egg Yolks 1. S
 et up the small work bowl with the small
chopping/mixing blade.
n 1 tsp Dijon Mustard
2. A
 dd the egg yolks, dijon mustard and lemon
n 1 Lemon (juiced)
juice. Blend briefly using the ‘PULSE’ function.
n 150ml Olive Oil
3. W
 ith the processor on ‘LOW’, gradually add
n 150ml Groundnut Oil the oils. Start off very slowly, allowing the
n 30g Wild Garlic Leaves (chopped) emulsion to begin forming.

n 2-3 tbsp Water 4. Add the wild garlic leaves and a little salt and
pepper and continue to process.
n Sea Salt and Black Pepper
5. S
 lowly add enough water to thin the
mayonnaise down to a good dipping
consistency.
HINTS & TIPS
6. Place in a sealable container and store in the
Wild garlic is easily found in the hedgerows fridge.
during spring, if this is unavailable replace
with 2 cloves of crushed garlic.

6
 DIPS, DRESSINGS, SPREADS AND SIDE DISHES
PEANUT BUTTER
INGREDIENTS METHOD

n 450g Roasted Unsalted Peanuts 1. S

 et up the large chopping/mixing blade in the
(shelled and peeled) large work bowl.
n ½ tbsp Ground Nut Oil 2. P
 lace half the nuts in the bowl and chop on
‘HIGH’ for about 15 seconds so they break up.
n Sea Salt (qty to taste)
3. A
 dd the remaining nuts and process on
n 1-3 tsp Honey (optional)
‘HIGH’, allowing the appliance to keep running
until a compact mass starts to form (the
peanuts will no longer resemble nuts). This
could take approx. 5 minutes. If necessary,
scrape the sides down with a spatula.
4. Add the ground nut oil and continue to
process on ‘HIGH’ until a paste forms. The
nuts will release their own oils. This can take

HINTS & TIPS between 10-15 minutes.

5. W
 hen you are happy with the consistency add
If you prefer your peanut butter crunchy, salt to taste or sweeten with honey.
hold back approx. 100g of nuts and roughly
chop them using the small work bowl. Add 6. Run the machine on ‘PULSE’ just enough to
them when you supplement with salt or mix through.
honey at the end of the process.
7. Spoon into a jar and store in the fridge for up
to a month.

QUICK VEGETABLE STOCK

INGREDIENTS METHOD

n 2 Medium Carrots 1. Wash and peel the vegetables.

n 1 Large Onion 2. S
 et up the medium grating/shredding disc
in the large work bowl and grate the carrots,
n 2 Celery Stalks
onion, celery and garlic on ‘HIGH’.
n 1 Clove of Garlic (peeled)
3. H
 eat the olive oil in a pan on a medium heat.
n 1 Bay Leaf
4. Add the grated vegetables, peppercorns, and
n Sprig of Thyme or Parsley Stalks herbs to the pan.
n A few Black Peppercorns 5. S
 auté, stirring occasionally for approx. 5
n 1 tbsp Olive Oil minutes until the vegetables have softened
slightly.
n 1 litre of Water
6. Add 1 litre of water, bring to the boil then
simmer uncovered for approx. 10 minutes.
7. Strain the stock and use immediately or allow
to cool and refrigerate.

7
 PIZZA DOUGH
INGREDIENTS METHOD

MAKES APPROX. 2 SMALL PIZZA BASES 1. S

 et up the large chopping/mixing blade in the
large work bowl.
n 1
 25g Strong White Flour, plus some extra
for dusting the work surface 2. A
 dd the flours, yeast, salt and sugar then
process using the ‘PULSE’ function for a few
n 100g Spelt Flour
seconds to combine.
n 1 tsp Fast Action Yeast
3. R
 emove the pusher accessory and using the
n 1 tsp Salt ‘PULSE’ button, slowly pour the olive oil and
n ½ tsp Caster Sugar then the water through the feed tube.

n 1 tbsp Olive Oil 4. Once the dough starts to clean the inside of
the work bowl press the ‘LOW’ button and
n 140ml Warm Water continue to process for 10-20 seconds.
5. S
 top the processor and test the dough to
ensure it is properly kneaded. If it feels hard,
lumpy or uneven, continue processing until
it feels uniformly soft and pliable. Be careful
not to overwork the dough. Do not worry if it
is slightly sticky.
6. Lightly dust your work surface with a little
flour.
7. Turn the dough out onto your floured work
surface and work the dough into a ball, lightly
with hands, until smooth and pliable.
8. P
 lace into a large polythene bag or
covered bowl and leave in a warm place
for approximately 1½ hours or until it has
doubled in size.
9. Dust hands with flour before knocking the
dough back. Shape into 2 balls and roll out to
the size of your pizza pan using a rolling pin.
Do not be afraid to add a dusting of flour to
ensure that the dough does not stick to the
work surface or the rolling pin.
10. Lift onto the pan and press out the edges.
11. Top your pizza bases with your favourite
toppings and bake in a preheated oven at
220˚C/425˚F/Gas Mark 7 (approx. 10-15 min).

8
 BREADS
BASIC WHITE BREAD
INGREDIENTS METHOD

n 700g Strong White Flour, plus some extra for 1. S

 et up the large work bowl with the large
dusting the work surface chopping/mixing blade. Add the flour, yeast,
salt and sugar, then process using the ‘PULSE’
n 1 tsp Easy Blend Dried Yeast
button for a few seconds to combine.
n 1 ½ tsp Salt
2. R
 emove the pusher accessory and using the
n 1 tsp Sugar ‘PULSE’ button, slowly pour the oil and water
n 425ml Lukewarm Water through the feed tube. Once the dough starts
to clean the inside of the work bowl, press the
n 1 ½ tbsp Olive Oil ‘LOW’ button and continue to process for 5-10
seconds.
3. S
 top the appliance and test the dough to
ensure it is properly kneaded. If it feels hard,
lumpy or uneven, continue processing until
HINTS & TIPS it feels uniformly soft and pliable. Be careful
not to overwork the dough. Do not worry if it is
Add liquid in a slow, steady stream, only as slightly sticky.
fast as dry ingredients absorb it. If liquid
sloshes or splatters, stop adding it but do not 4. Lightly dust the work surface with some flour
turn off the machine. Wait until ingredients in and turn the dough out. Work into a ball,
bowl have mixed, then add remaining liquid lightly
slowly. Pour liquid onto dough as it passes with hands, until smooth and pliable.
under feed tube opening. Do not pour liquid
directly onto bottom of bowl. 5. P
 lace into a large polythene bag and leave in
a warm place for approximately 1 1/2 hours or
For textured dough, you may add ingredients until doubled in size.
such as cheese, nuts and raisins, immediately
after adding the water in step 2. 6. Remove from the bag, knock back and place
in a 450g well greased loaf tin. Stand in a
warm place until well risen, approximately 50
minutes.
7. Place in a preheated oven, 220°C/425°F, Gas
T R O U B L E S H O OT I N G Mark 7 and bake for approximately 30-40
minutes, or until golden brown. The loaf
Dough is too dry should sound hollow when removed from the
While machine is running, add water, 1 tin and tapped on the bottom.
tablespoon at a time until dough cleans the
8. R
 emove from oven and turn onto a wire rack
inside of the bowl.
to cool.
Dough is too wet
While machine is running, add flour, 1
tablespoon at a time until dough cleans the
inside of the bowl.

Lump of dough forms on top of blade and

does not become uniformly kneaded
Stop machine, carefully remove dough,
divide it into 3 pieces and redistribute them
evenly in the work bowl.

9
 CHERRY TOMATO TART WITH
BLACK OLIVE AND BASIL PESTO
INGREDIENTS METHOD

SAVOURY PASTRY SAVOURY PASTRY

n 2
 50g Plain Flour, plus some extra for 1. S
 et up the large work bowl with the large
dusting the work surface chopping/mixing blade.
n 125g Salted Butter (diced) 2. A
 dd the flour, diced butter, sugar and salt to
the bowl, then process on ‘HIGH’ until all the
n 10g Caster Sugar
ingredients combine to form a fine powder
n 2g Salt without lumps (approx. 3min depending on
n 1 Egg Yolk the temperature of the butter).

n 35ml of Water 3. M
 ix the water and egg yolk together in a jug.
4. As the dry mix is processing on ‘LOW’, slowly
pour the liquid mixture through the feed tube.
TOMATO MIX Keep processing until all the ingredients come
n 250g Tomato Passata together (approx. 1min).

n 2 Eggs 5. R
 emove, wrap in cling film and refrigerate for
1 hour.
n 80g Parmesan Cheese
6. Lightly dust your work surface with a little flour
and roll out the pastry to 3 mm thick.
CARAMELISED ONIONS
7. Line a 4cm x 20cm tart tin with the pastry.
n 2 Red Onions, cut into halves Secure the pastry from falling by pressing
it against the top edge of the tin with your
n 50g Salted Butter
fingers.
8. R
 efrigerate for 20 min.
GARNISH
9. Preheat the oven to 180°C/ 350°F/ Gas Mark
n 100g Barrel Aged Feta 4. Place a sheet of parchment paper on top
n 500g Mixed Cherry Tomatoes of the pastry and fill the tin with dry beans
(you can also use dry rice, dry lentils or pie
n 80g Tapenade weights). Pre bake for approx. 20 min in the
oven until the pastry is a light, golden brown
colour (ensure you do not overcook the pastry
PRESENTATION
as the case will be going back into the oven).
n 50g Barrel Aged Feta Remove the beans/rice/lentils or weights from
the pastry tray.
n 20g Tapenade
n 20g Green Pesto
n 20g Red Pesto
n ½ Punnet of Basil Cress

10
 MAIN COURSES
METHOD (CONTINUED)

TOMATO MIX 3. Peel the tomatoes and lay them on a baking

tray lined with parchment paper.
1. Set up the fine grating/shredding disc in the
large work bowl and process the cheese on 4. Cook in a 100˚C heated oven for 1 hour 30min
‘HIGH’. (or when they reduce by half their size).
2. Remove the disc and set up the small work 5. In the meantime, spread the tapenade on the
bowl with the small chopping/mixing blade. bottom of the pastry case.
3. Place the passata, eggs and cheese into the 6. Place the caremalised onions on the top,
small bowl and process on ‘LOW’ for approx. 1 crumble the feta and pour the tomato mix over
minute. until you reach a depth of 2/3 of the tart case.
7. Bake in a 160˚C/ Gas Mark 3 heated oven for
30 min until the mix is completely set.
CARAMELISED ONIONS
8. Place the cherry tomatoes on the top and
1. Set up the fine slicing disc in the large work
shine with a little olive oil and a brush.
bowl and process the onions on ‘HIGH’.
2. Melt the butter in a pan, add the onions and
stir over medium heat until they start colouring PLATING
to golden brown.
1. Pipe small amounts of the tapenade, green
and red pesto on the top.
GARNISH 2. Crumble some more feta.
1. Stab each cherry tomato with the tip of a knife. 3. Scatter basil cress on the top.
2. Blanch in boiling water for 10 seconds then in
ice cold water until cold.

11
 SESAME CHICKEN SALAD
INGREDIENTS METHOD

SESAME DRESSING 1. S
 et up the small work bowl and small
chopping/mixing blade.
n 5 tbsp Extra Virgin Olive Oil
2. U
 sing the ‘PULSE’ button, roughly chop the
n 2 tbsp Toasted Sesame Oil
cashew nuts. Once processed remove the
n 1 Lime (juiced) nuts and set aside.
n 1 tbsp Runny Honey 3. F
 or the dressing, add all the dressing
n 1 tsp Tamari ingredients into the small work bowl and
process on ‘HIGH’. Reserve for later.
4. Drizzle a teaspoon or two of the dressing over
SALAD the chicken breasts and cook on a hot griddle
n 2 Chicken Breasts (uncooked) pan for 5 minutes either side or until cooked
through and the juices are running clear.
n ½ Small Cucumber (100g)
5. S
 et up the medium slicing disc in the large
n 1 Little Gem Lettuce (cut in half lengthways)
work bowl and process the cucumber, lettuce,
n 1 Pak Choy (cut in half lengthways) pak choy and spring onions on ‘LOW’.
n 3 Spring Onions 6. Place the sliced salad ingredients into a bowl
and combine with the cashew nuts, sunflower
n 50g Cashew Nuts
seeds and coriander.
n 2 tbsp Sunflower Seeds
7. Slice the chicken and toss through the salad.
n Handful of Chopped Coriander
8. D
 rizzle with the sesame dressing to finish.
375g Hazelnuts

12
 MAIN COURSES
QUINOA AND TURMERIC FRITTERS
INGREDIENTS METHOD

n 1 Large Sweet Potato (340g) 1. P

 eel the sweet potato, then chop it into small
pieces and either steam or boil them until they
n 260g Quinoa
are soft (approx. 20 minutes).
n 2 Lemons
2. R
 inse the quinoa with cold water until the
n 2 tbsp Tahini water runs totally clear.
n 3 tbsp Tomato Puree 3. P
 lace the quinoa in a saucepan with the juice
n 7 tbsp Brown or White Rice Flour from one of the lemons and add 600ml of
boiling water.
n 2 tbsp Ground Turmeric
4. Bring to the boil and after several minutes turn
n 2 tbsp Ground Cumin down to simmer for 10-15 minutes, (covered),
n 1 tbsp Fresh Coriander (chopped) until all the water has been evaporated and
the quinoa is fluffy.
n Olive Oil
5. D
 rain the sweet potato pieces once they are
n Salt and Pepper
soft.
6. Set up the large chopping/mixing blade in the
large work bowl and add the sweet potato to
HINTS & TIPS the large work bowl.

To help create a good fritter shape you can 7. Process the potato on ‘LOW’ with the juice of
use a cookie cutter with an 8cm diameter. Fill the other lemon plus the tahini, tomato puree,
this in the centre with some of the mixture, rice flour, turmeric, cumin, salt and pepper.
smooth off the top and then gently pull off Blend until totally smooth.
the cutter to leave a circular shape ready to
8. P
 reheat the oven to 200°C (fan 180°C)/ 400°F/
bake.
Gas Mark 6.
9. Place the sweet potato mix into a large mixing
bowl. Ensure the quinoa is well drained
and then stir into the sweet potato, add the
chopped coriander and mix thoroughly until
they are sticky. Grease a large baking sheet
with olive oil and scoop 2 tablespoons worth
of the mixture onto it and shape into a circle.
Make up the rest of the fritters until you have
twelve. Bake for 20 minutes until the fritters are
perfectly stuck together.

1133
 TEMPURA SPRING VEGETABLES
INGREDIENTS METHOD

n 2
 50g Raw Vegetables (such as courgette, 1. S
 et up the large chopping/mixing blade in
asparagus, tender stalk broccoli, fennel, and the large work bowl.
spring onions)
2. A
 dd the flour and a good pinch of salt.
n 150g Plain Flour
3. W
 hilst processing on ‘LOW’, slowly add the
n Salt lager through the feed tube, ensuring there
are no lumps of flour remaining. You will have
n 330ml Lager
a smooth thin paste.
n 2 Egg Whites
4. Remove from the large work bowl and leave
n Groundnut Oil or Sunflower Oil for frying to rest for approx. 30 minutes.
5. W
 hilst the batter is resting, prepare your
vegetables by slicing them thinly lengthways.

HINTS & TIPS 6. Once your batter has rested, whisk the egg
whites in a separate bowl until they stiffen
Compliment with the ‘Wild Garlic and gently fold them into the batter.
Mayonnaise’ recipe (page 6).
7. Heat the oil in a large, heavy-based frying pan
over a moderate heat (the oil only needs to
be about a cm in depth).
8. T
 est the oil temperature by dropping a little
batter into the hot oil; the batter should sizzle
immediately in the pan and turn golden
brown in approx. 1 minute.
9. Gently dip the sliced vegetables into the
batter one at a time.
10. Remove, allowing any excess batter to drip
off, then place them into the hot oil.
11. Cook for 3 to 4 minutes until both sides are
golden brown.
12. Allow time between cooking the vegetables.
It is best to cook them in batches.
13. A
 s your tempura vegetables are ready,
remove them from the oil, and place on some
kitchen paper so any excess oil can drain
away.
14. S
 eason with salt immediately.
15. O
 nce you have all your tempura vegetables
ready you can quickly pop them into a very
hot oven for a minute (unless you have
already eaten them!).

14
 MAIN COURSES
PRAWN LAKSA CURRY
INGREDIENTS METHOD

FOR THE LAKSA PASTE 1. S

 et up the small work bowl and small
chopping/mixing blade.
n ½ tsp Cumin Seeds
2. A
 dd the cumin seeds, coriander seeds and
n ½ tsp Coriander Seeds
macadamia nuts into the bowl. Process on
n 4 Macadamia Nuts ‘HIGH’ until the spices are ground together.
n ½ tsp Paprika 3. A
 dd the remaining paste ingredients and
n ½ tsp Turmeric Powder process on ‘HIGH’ to become a paste.

n 3 Shallots (finely chopped) 4. In a wok or large pan add the coconut oil and
laksa paste.
n ½ tbsp Ginger (grated)
5. S
 auté on a medium heat for 5 minutes, stirring
n ½ tbsp Galangal (grated) and being careful not to burn the paste.
n 1 clove of Garlic (crushed) 6. Add the chicken stock, coconut milk and palm
n 1
 stalk Lemon Grass sugar. Bring to a gentle simmer for about 20
(white part only, finely sliced) minutes, stirring occasionally.

n 1
 Green Chilli 7. Add the prawns and pak choy. Cook for about
(finely chopped and seeds removed) 3 minutes (the prawns are cooked when they
turn pink).
n ½ tbsp Shrimp Paste
8. C
 ook the egg noodles according to the pack
n 6
 Asian Basil Leaves
instructions and distribute between 4 bowls.
(normal basil will suffice)
9. Add the prawn curry laksa and sprinkle
with some freshly chopped coriander and a
FOR THE CURRY LAKSA squeeze of lime.
n 1 tbsp Coconut Oil
n 400ml Chicken Stock
n 1 tbsp Palm Sugar (can be substituted with
granulated brown sugar)
n 150g Raw Prawns
n 400ml Coconut Milk
n 3 Pak Choy (chopped)
n 300g Fresh Egg Noodles
n 2 tbsp Coriander (chopped)
n 1 Lime

15
 BEETROOT, COURGETTE
AND FENNEL PIZZA
INGREDIENTS METHOD

MAKES APPROX. 2 SMALL PIZZAS 1.  Preheat the oven to 220˚C/ 425˚F/ Gas Mark 7.
n 2 Pizza Bases 2. M
 ake your pizza bases using the pizza base
recipe (see page 8).
n 2 tbsp Tomato Paste
3. P
 lace the pizzas onto pizza trays.
n 1 Small Courgette (100g)
4. Spread a tbsp of tomato paste on each of the
n ½ Small Fennel (100g)
pizzas.
n 1 Medium Beetroot (100g)
5. S
 et up the medium slicing disc and large work
n 100g Feta Cheese bowl and process the courgette & fennel on
n 1 tbsp Fresh Oregano ‘HIGH’.

n 2 Handfuls of Rocket 6. Remove the courgette and fennel from the

bowl and arrange on the pizzas.
n 2 tbsp Olive Oil
7. Change the disc to medium grating/
shredding and grate the beetroot.
8. R
 emove the beetroot from the bowl and
arrange on the pizzas.
9. Set up the small work bowl with the small
chopping/mixing blade and process the feta
using the ‘PULSE’ button until it is slightly
crumbled, then spread over each pizza.
10. Spread the fresh oregano over the pizzas.
11. Drizzle half the olive oil over the pizzas and
bake for 10 to 15 minutes.
12. Remove from the oven and cover the
pizzas with the rocket and drizzle over the
remaining olive oil.while continuing to
process until the mixture comes together as
a smooth butter.

16
 MAIN COURSES

17
18
 DESSERTS
CARROT CAKE WITH MASCARPONE ICING
INGREDIENTS METHOD

CAKE 1.  Pre-heat the oven to 180˚C/ 350˚F/ Gas Mark 4.

n 75g Walnut Pieces 2. L
 ightly grease a 20cm (8 inch) deep round cake
tin and line with non-stick baking parchment.
n 100g Carrots
3. S
 et up the small work bowl with the small
n 225g Self-raising Flour
chopping/mixing blade. Chop the walnut
n 2 tsp Baking Powder pieces using the ‘PULSE’ function. Remove the
n 125g Light Muscovado Sugar small bowl and reserve 50g of the chopped
walnuts for the cake and 25g for the icing.
n 2 Ripe Bananas
4. Set up the large work bowl with the fine
n 2 Eggs shredding/grating disc and grate the carrots.
n 150ml Sunflower Oil 5. R
 emove the disc and fit the large chopping/
mixing blade to the work bowl. Add all the
cake ingredients including 50g of the chopped
ICING
walnuts to the grated carrots in the large work
n 250g Tub Mascarpone Cheese bowl.
n 200g Cream Cheese 6. Use the ‘PULSE’ button until the mixture starts
to come together and then process on ‘LOW’
n 150g Icing Sugar, sifted
until you have a smooth mixture. Do not over
n Zest of 1 Orange mix. Turn the mixture into the prepared cake
tin and gently level the surface.
7. B
 ake in the pre-heated oven for about 50
minutes or until the cake is well risen, golden
and beginning to shrink away from the sides of
the tin. A fine skewer inserted into the centre of
the cake should come out clean.
8. A
 llow the cake to cool in the tin for a few
minutes before carefully turning out onto a
wire rack.
9. For the mascarpone icing, set up the small
work bowl with the small chopping/mixing
blade.
10. A
 dd the mascarpone cheese, cream cheese
and icing sugar to the small work bowl.
Combine the ingredients using the ‘PULSE’
button. Add the orange zest and again
combine using the ‘PULSE’ button. Do not over
process or the icing will become a little runny.
11. To prepare the cake, slice it lengthways
through the centre giving you 2 round halves.
Sandwich these two halves together with
a third of the icing (spread evenly). Use the
remaining icing to cover the top (and sides if
desired).
12. Top with the remaining chopped walnuts.
13. Serve immediately.
19
 RHUBARB AND APPLE CRUMBLE
INGREDIENTS METHOD

n 400g Rhubarb (peeled) 1. Preheat the oven to 200˚C/ 400˚F/ Gas mark 6.
n 2 Eating Apples (peeled & cored) 2. S
 et up the medium slicing disc in the large
work bowl and process the rhubarb stems
n 1 Orange (juiced)
and apple on ‘LOW’.
n 75g Brown Sugar
3. P
 our into a separate bowl and combine with
the orange juice and sugar.
CRUMBLE TOPPING 4. Place in an oven proof dish.
n 100g Soft Butter 5. S
 et up the small work bowl with the small
n 100g Brown Sugar chopping/mixing blade.

n 150g Wholemeal Spelt Flour 6. Add the butter, sugar, flour and oats.

n 100g Oats 7. Process using the ‘PULSE’ button until the

butter has combined with the dry ingredients.
n 25g Sunflower Seeds You should have a good crumbly texture, not
too fine.
8. A
 dd the sunflower seeds and pulse once to
combine.
9. Spread over the top of the rhubarb and apple
mixture.
10. Bake in the pre-heated oven for 45 minutes
or until the top is golden and the fruit mix is
bubbly.
11. Serve with custard, fresh cream or ice cream.

20
NOTES

21
 NOTES

22
NOTES
 CUISINART.CO.UK

IB-15/454A /cuisinartUK