Kambrook KFP60 Instruction Booklet page 17

Three Cheese Potato Bake
Serves 8
2 medium brown onions, halved
1500g potatoes, peeled, cut to fit
1 tablespoon olive oil
40g butter
3 sprigs lemon thyme, shredded
1 cup pure cream
½ cup milk
½ cup low fat ricotta cheese
50g packet French onion soup mix
½ cup parmesan cheese, grated
½ cup vintage cheddar cheese, grated
1.
Preheat a fan forced oven to 180°C.
2.
Using the slicing drum on the food
processor, lock the food chamber into
place and push the onions down the
feed chute with the pusher, until all of
the onion has been thinly sliced,
wash thoroughly.
3.
Using the slicing drum on the food
processor again, place the potatoes
down the feed chute until all potatoes
have been thinly sliced.
4.
Using a frypan, over a medium heat,
heat the oil and butter and then sauté
the leek until golden brown, about
6 minutes.
5.
Layer a ⁄ of the potato slices on the
1
3
base of a 3 litre crockery dish and
then add ⁄ of the leek, repeat until
1
3
three layers have formed.
6.
In a 1 litre jug, whisk together the
thyme, cream, milk, ricotta and soup
mix. Pour over the potato and leek.
7.
Top with parmesan and cheddar
cheeses and bake for 45 minutes.
8.
Serve over baby spinach or as an
accompaniment to another meal.
16
Zucchini and Haloumi Fritters
Makes 24
300g zucchini, washed, tops removed
1 medium brown onion, peeled, halved
200g haloumi cheese
2 teaspoons lime rind
2 x 59g free range eggs
1 teaspoon dill, finely chopped
1 tablespoon mint, finely chopped
¼ cup plain flour
½ cup olive oil, for frying
1.
Using the shredding drum on the food
processor, lock the food chamber into
place and push the zucchini, onion
and haloumi down the feed chute,
with the pusher until all ingredients
have been shredded.
2.
Add the lime, eggs, herbs and flour
and fold to combine. Roll into 1
tablespoon sized balls and place onto
a tray with a layer of cling wrap and
refrigerate for 30 minutes.
3.
Heat the oil over a low heat in a
frypan and cook the fritters in 2
batches. Approximately 2 minutes on
each side, but this will depend on your
frypan and your stove top. Drain on
paper towel.
4.
Serve with avocado salsa and
fresh mint.