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Note: You can use the bowl in the microwave oven providing you do not add fat and make sure the bowl’s metal
axis is covered by the ingredients.
Ingredients Maximum quantity Time
Chopped onions
Garlic
Shallots
Parsley
Mint
Dried apricots
Almonds/Walnuts
Cubes of raw meat
Pancake mixture
Stewed fruit
Cooked soup
Purées for baby (see recipe)
300 g
200 g
300 g
30 g
30 g
100g
150 g
150 to 200 g
0.6 litres
500 g
0.6 litres
200 g of cooked vegetables
5 pulses
5 pulses
10 pulses
5 to 10 pulses
5 to 10 pulses
5 seconds
30 seconds
15 to 20 seconds
30 seconds
15 seconds
30 seconds
20 seconds
Hints to obtain best results when chopping and mincing:
Operate in pulses using bursts of power. If food pieces remain stuck to the sides of the bowl (meat, onions, etc.), use a
spatula to release them and distribute them around the bowl before operating 2 or 3 additional pulses.
The measuring graduations on the bowl take into account the volume occupied with the blade fitted, and are
provided as a guide only.
A few recipes:
CACIK
1 cucumber, 2 cloves of garlic, fresh mint, 100 ml of olive oil, 1 plain yoghurt (individual pot), salt and pepper.
Peel the cucumber. Scrape the seeds and cut into cubes, place in the bowl. Chop using pulses. Salt the pieces and leave
to drain in a mixing bowl for 15 minutes. Chop the garlic and mint using pulses. Add the yoghurt and olive oil to the
bowl. Blend until you get a smooth consistency. Season with salt and pepper. Remove the knife and add the pieces of
cucumber to the mixture obtained. Place in the refrigerator and serve chilled.
YAPRAK DOLMA (stuffed vine leaves) for 8 persons
250 g white rice, 400 g vine leaves (fresh or preserved), 100 ml olive oil, 1 onion, ½ green pepper, 1 tomato, 1 clove of
garlic, salt and pepper, 100 ml fresh lemon juice, mint leaves.
Preparation of the vine leaves: Boil the vine leaves, stalks removed, for 5 minutes in a pan of water with a little lemon
juice added. Remove and drain them, separating the leaves.
Stuffing: chop the ingredients one after the other: the tomatoes, green sweet pepper, onion and garlic. Heat the oil in
a pan and brown the chopped vegetables. Season with salt and pepper. Add the mint leaves and lemon juice. Brown
this mixture and add the rice after carefully washing it. Stir briskly until evenly mixed. Add two glasses of boiling water
and leave the stuffing to cook for 15 minutes. Then leave it to cool.
Add one tablespoon of stuffing to the centre of each vine leaf. Fold the sides over the stuffing and roll the leaf into a
cylinder. Place the stuffed leaves in the pan. Fill the pan with water so that the Dolmas are entirely covered. Cook over
a moderate heat for 20 minutes. Serve the Dolmas cold preferably.
HUMMUS BI TAHINI (cream of chickpeas with sesame)
100 g dried chickpeas, 1 small teaspoon salt, 50 ml (3 tablespoons) tahini paste, 50 ml (3 tablespoons) fresh lemon
juice, 50 ml vegetable stock, 1 clove of garlic, 1 dash of olive oil, fresh parsley, paprika
Soak the chickpeas for 12 hours (as directed on the packet). Rinse them and place them in a casserole and cover with
water. Bring to the boil and cook over a low heat for an hour and a half. Drain them and keep a little of the cooking
liquor. Remove the skins from the chickpeas. Blend the chickpeas with the other ingredients until you get a smooth
paste. Chop the parsley and use to garnish.
