Sunbeam Oskar Mini LC3200 Instruction Booklet page 20

Recipes continued
Whole Egg Mayonnaise
Makes: about 3 cups
Preparation: 2 mins
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard
pinch sea salt
2 cups vegetable or light olive oil
1. U sing the processing bowl fitted with
the processing blade, place eggs, juice,
mustard and salt in the food processor.
Process until combined.
2. W ith the motor still running remove the
food pusher and start to pour in the oil
in a slow, thin stream until the mixture is
creamy and all the oil has been added.
3. S tore in the refrigerator in an airtight
container for 2 weeks.
20
Zucchini tossed in Angel Hair Pasta
Serves: 4
Preparation: 20 mins (+ marinating)
Cooking: 10 mins
2 small green zucchini
2 small yellow zucchini
3 cloves garlic, crushed
½ cup (125ml) extra virgin olive oil
500g angel hair pasta
1 large onion, chopped
1 ½ tablespoons chopped fresh thyme
¼ cup (60ml) freshly squeezed lemon juice
sea salt and freshly ground black pepper
shaved parmesan, to serve
1. U sing the processing bowl fitted with
slicing blade; slice the zucchini, in
batches, to about a 4mm thickness.
2. P lace the zucchini slices into a bowl with
the crushed garlic and a little of the olive
oil; stir through and leave for 30 minutes.
3. R emove the slicing blade and insert the
processing blade; add onions and roughly
chop.
4. M eanwhile 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.
5. H eat 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.