Hamilton Beach 70825 Manual Del Usario página 27

Chopping/Mixing Blade Recipes
Roasted Red Pepper Hummus
Ingredients:
2 cloves garlic
2 green onions, white portion
and half of green tops
2 cans (15 oz. [425 g] each)
garbanzo beans (chickpeas),
drained
1 jar (14 oz. [397 g]) roasted red
peppers, drained
1/ 4 cup (59 ml) tahini (sesame
paste) stirred
Directions:
1. Assemble food processor with chopping/mixing blade. With
processor running, drop garlic cloves and onion into food chute.
2. Add garbanzo beans, roasted red peppers, tahini, lemon juice,
olive oil, cumin, cayenne, salt and pepper. Continue to process
until smooth.
3. Place in serving work bowl and garnish with paprika. Serve with
pita chips and/or vegetables. Refrigerate to store.
Serves: 4 to 6
2 tablespoons (30 ml) lemon
juice
2 teaspoons (10 ml) olive oil
1/ 4 teaspoon (1.3 ml) ground
cumin
Dash cayenne pepper
Salt and pepper to taste
Dash paprika
Pita chips or cut vegetables
Flaky Pastry Dough
Ingredients:
3 cups (710 ml) all-purpose flour
1 teaspoon (5 ml) salt
1 cup (237 ml) unsalted butter, well chilled
or frozen, cut into 1-inch (2-5 cm) pieces
1/4 cup + 2 tablespoons (89 ml) ice water
Directions:
1. Assemble food processor with chopping/mixing blade. Combine
flour, salt and chilled butter pieces in work bowl.
2. Pulse the mixture several times JUST until the butter is processed
into pea-sized pieces. Do not overprocess.
3. Through small food chute, add 1/4 cup (59 ml) of ice water and
process just until dough begins to come together. Add additional
ice water if necessary. Small butter pieces should still be visible in
dough.
4. Remove dough from work bowl and divide in half. Form dough
into two discs about 1-inch (2.5-cm) thick. Wrap in plastic wrap and
refrigerate for at least 30 minutes before rolling.
5. Preheat oven to 425°F (218°C).
6. To bake the pastry blind for a single-crust pie or tart, roll out pastry
1/8-inch (3 mm) thick to fit pan; crimp edges. Prick bottom all over
with a fork. Line the pastry crust with nonstick aluminum foil or
buttered foil. Place the foil buttered or nonstick side down. Fill with
pie weights or dry beans to about 3/4-inch (1.9-cm) deep.
7. Bake 15 minutes. Remove foil and beans. Reduce oven temperature
to 375°F (191°C). Continue baking pastry until light golden brown, 12
to 15 minutes. Cool.
Makes: Pastry for one double crust or two single crust pies.
Test Kitchen Tip: The dough can be refrigerated or frozen for later use.
27