Cuisinart FP-13 Series Instruction And Recipe Booklet page 11

Ratatouille
Make this summer stew when vegetables are
abundant in the garden.
Makes about 6 cups
2 zucchini, about 1 pound
1 eggplant, about 1 pound
1 medium onion, trimmed and halved
2 tablespoons olive oil
1 garlic clove, smashed and peeled
1½ pounds plum tomatoes
2 tablespoons tomato paste
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1 sprig fresh thyme
10 fresh basil leaves, thinly sliced
1. Insert the dicing grid and disc. Dice zucchini,
eggplant and onion.* Reserve
in bowl.
2. Put the olive oil and garlic clove in a large
saucepan set over medium-high heat.
Once the oil is hot, add the reserved diced
vegetables. Stir to coat and allow to cook
until slightly browned and tender, about 5 to
6 minutes.
3. While the zucchini, eggplant and onion are
cooking, dice plum tomatoes. Reserve in
bowl.
4. Add tomato paste to the pan with the
cooking vegetables; stir and cook 1 to 2
minutes.
5. Add plum tomatoes, salt, pepper, oregano
and thyme sprig; stir. Cover and reduce heat
to medium and cook until tender, about 10
minutes. Remove lid and cook until liquid
is reduced and slightly thickened, about 5
minutes. Remove from heat and stir in fresh
basil. Taste and adjust seasoning as desired.
Serve hot.
*It may be necessary to clean the dicing grid after
dicing the onion. Simply use the cleaning tool as
directed on page 4.
Nutritional information per serving (1 cup)
Calories 176 (41% from fat) • carb. 14g • pro. 3g • fat 5g •
sat. fat 1g • chol. 0mg • sod. 473mg • calc. 36mg • fiber 6g
Tropical Fruit Salad
Eat this fruit salad on its own or over waffles or ice
cream. It's also a great base for adult beverages
mixed with club soda and rum.
Makes 5 cups
3 kiwis, peeled
2 bananas, halved
1 small papaya, peeled and seeded
1 pineapple, peeled, quartered and cored
Toasted coconut flakes, optional
1. Insert the dicing grid and disc. On Low, dice the
kiwis. Then, on High, dice the bananas, papaya and
pineapple. Stir together and serve, sprinkled with the
toasted coconut flakes, if desired.
Nutritional information per serving (½ cup):
Calories 78 (4% from fat) • carb. 20g • pro. 1g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 3mg • calc. 19mg • fiber 2g
Apple Tart
This classic French dessert is a sure way to
Makes one, 9-inch tart
½ recipe Flaky Pastry Dough (page 12)
5 apples (about 2 pounds) of your choice,
peeled, halved and cored, divided
2 tablespoons unsalted butter, plus 1
tablespoon melted
¼ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Unbleached, all-purpose flour, for rolling
dough
¼ cup apricot jam, warmed
. Insert dicing grid and disc. Dice 3 apples. Put
1
apples into a medium saucepan with the 2
tablespoons butter, sugar and lemon juice.
Gently simmer over low heat until very tender
and liquid, about 30 to 40 minutes. When
apples are done cooking, remove from heat,
stir in vanilla extract and cool.
2. While apples are cooking, blind bake the
pastry dough: Preheat oven to 350°F. On
a lightly dusted surface, roll out the pastry
dough into a circle about
11
impress guests.
∕ inch thick.
1
8