Kenwood TYPE FGP20 Instructions And Recipe Ideas page 11

recipes
Greek Spiral Salad
Serves: 2 as a main/ 4 as a side
Time: 10 minutes
Ingredients:
Cucumber
Green bell pepper
(deseed)
Red onion (peeled)
Cherry tomatoes
Black pitted olives
Feta cheese
For the dressing:
Rapeseed oil
White wine vinegar
Oregano
Capers
Seasoning
Method:
1 Spiralize the cucumber using the Flat Blade
and place in a bowl.
2 Slice the pepper and onion into 3mm thick
slices.
3 Halve the tomatoes and cut the feta cheese into
1cm cubes.
4 Place the ingredients into a bowl.
For the dressing
1 Whisk the oil and vinegar lightly together with a
fork.
2 Finely chop the herbs and add the herbs, capers
and seasoning to the oil.
3 Add the dressing to the bowl and leave to
marinate at room temperature for 30 minutes
before serving.
2
1
½
8
50g
50g
4 tbsp
3 tbsp
1 tbsp
1 tbsp
To taste
9
Mooli Noodle and Shiitake
Ramen
Serves: 4
Time: 20 minutes
Ingredients:
Mooli (Daikon) radish
(peeled)
Olive oil
Tofu
Hoisin sauce
Pak Choi
Shiitake mushrooms
Garlic (peeled)
Ginger (peeled)
Miso paste
Soy sauce
Vegetable stock
To Finish
Spring onion
Hard boiled eggs
Method:
1 Spiralize the mooli radish using the Linguine
Blade and place in a large bowl.
2 Cut the tofu into 2cm cubes and fry in olive oil
over a medium heat.
3 Once the tofu has browned add the hoisin
sauce and cook until fully coated. Reserve.
4 Coarsely chop the Pak Choi and finely chop the
garlic and ginger.
5 Finely slice the mushrooms.
6 Fry the garlic and ginger in olive oil over a
medium heat for a couple of minutes.
7 Add the stock and bring to a simmer.
8 Add the mushrooms, soy and miso paste and
cook for 10 minutes.
9 Add the spiralized mooli radish and cook for
another 3-5 mniutes.
½ (500g)
4 tbsp
250g
1 tbsp
1 – 2 heads
150g
2 cloves
2 cm piece
1 tbsp
2 tbsp
1 litre
4
2