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HASH BROWNS
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2 potatoes
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1 onion, grated
Process the potatoes with the B blade. Cut the strands into 2-3 cm pieces. Mix together the potato, onion
and olive oil seasoning well. Use a cloth to squeeze out as much liquid from the mix as possible. Shape the
mixture into golf ball sized balls, flatten slightly and refrigerate for about 20 minutes. To cook, heat a little
oil and fry each side of the hash brown until golden brown.
COURGETTE SPAGHETTI WITH AVOCADO, PINE NUTS, MOZZARELLA AND BASIL
(Serves approx. 2)
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2 large courgettes
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2 avocados
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½ onion
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20ml olive oil
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8 cherry tomatoes, halved
Process the courgette with the B blade. Process the onion with the C blade. Peel the avocados and put
them into a food processor. Add the basil leaves (save a few for garnish), lemon and season lightly. Process
until smooth. Heat the olive oil in a pan then add the onion and fry for 2-3 minutes without browning. Add
the pine nuts followed by the courgette spaghetti and fry for 3-4 minutes without browning. Add the
tomatoes and cook for a further 2-3 minutes. Serve sprinkled with the crispy bacon, some of the avocado
mix and garnish with torn pieces of the buffalo mozzarella and basil leaves.
SAUTÉED POTATOES WITH BACON AND CHEESE
(Serves approx. 4-5)
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6 potatoes
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3g Cajun spice powder
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1g chilli powder
Process the potatoes with the B blade. Cut the strands into 3-4 cm pieces. Deep fry the processed potato
at 160ºC until crispy, remove and drain on kitchen paper. Mix the Cajun spice and chilli powder together
and sprinkle over the potatoes. Put the potatoes on a heatproof dish and sprinkle with the diced onion,
bacon and cheese. Put under a hot grill for 1-2 minutes until the cheese has melted.
BUTTERNUT SQUASH NOODLES WITH CHICKEN AND SAGE
(Serves approx. 4)
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1 butternut squash
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30ml olive oil
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1 red onion, finely diced
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2 garlic cloves, finely chopped
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1 bunch of fresh sage
Process the butternut squash with the A blade. Heat the oil in a pan then add the chicken and fry for 5-6
minutes. Stir to ensure the chicken is evenly browned. Add the onion and garlic and cook for a further 3-4
minutes. Add the butter and half of the chopped sage. When the butter is starting to foam add the
butternut squash, season and fry for 5-6 minutes. Serve sprinkled with the rest of the sage and the
crumbled stilton.
SIMPLE CUCUMBER AND HERB SALAD
(Serves approx. 5-6)
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2 cucumbers,
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15g mixed chopped herbs (parsley, chives, mint,
dill, etc.)
Process the cucumber with the C blade. Cut the cucumber ribbons into 4-5 cm pieces. Combine with the
remaining ingredients and serve.
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Olive oil
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Salt
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4 rashers streaky bacon, cooked until crispy
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40g pine nuts, toasted
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2 bunches basil
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½ lemon, juice
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1 Buffalo mozzarella ball
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8 rashers bacon, cooked until crispy, chopped
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1 red onion, finely diced
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200g cheddar cheese, grated
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400g boneless chicken, cut into 1-2 cm pieces
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50g butter
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100g stilton cheese
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Salt and pepper to taste
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½ lemon, juice and zest
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Salt and cracked black pepper to taste
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