KitchenAid 4KFP750 Guide D'utilisation page 26

Dilled Sour Cream Cucumbers and Onions
2 medium cucumbers
1 teaspoon (5 ml) salt
1 ⁄ small onion
2
3 ⁄ cup (175 ml) sour
4
cream
1 ⁄ cup (60 ml)
4
mayonnaise
1 ⁄ cup (60 ml) loosely
4
packed fresh dill
1 tablespoon (15 ml)
white wine vinegar
2 teaspoons (10 ml)
sugar
1 ⁄ - 1 ⁄ teaspoon (1-2 ml)
4 2
black pepper
White Balsamic Vinaigrette
1 tablespoon (15 ml)
fresh basil leaves
1 tablespoon (15 ml)
fresh oregano leaves
1 clove garlic
3 tablespoons (45 ml)
white balsamic
vinegar*
3 tablespoons (45 ml)
white wine vinegar*
1 ⁄ teaspoon (2 ml) salt
2
⁄ teaspoon (1 ml) dry
1
4
mustard
1 ⁄ teaspoon (0.5 ml)
8
ground red pepper
⁄ cup (175 ml) extra
3
4
virgin olive oil
Position 2 mm slicing disc in work bowl. Add
cucumbers in batches. Process to slice. Remove to
medium mixing bowl. Sprinkle with salt; toss to
coat. Let stand 1 ⁄
2
towels. Set aside.
Position 2 mm slicing disc in work bowl. Add onion.
Process to slice. Remove to medium mixing bowl.
Exchange slicing disc for multipurpose blade in
work bowl. Add remaining ingredients. Process until
well blended, 5 to 10 seconds.
Add sour cream mixture and cucumbers to onions.
Toss to coat. Cover and refrigerate at least 1 hour.
Serve within 24 hours.
Yield: 6 servings (
Per Serving: About 150 cal, 1 g pro, 6 g carb,
13 g total fat, 4.5 g sat fat, 20 mg chol,
450 mg sod.
Position mini bowl and mini blade in work bowl.
With processor running, add basil, oregano, and
garlic through the feed tube. Process until chopped,
5 to 8 seconds. Scrape sides of bowl. With
processor running, add balsamic vinegar, wine
vinegar, salt, mustard, and red pepper. Process until
mixed, about 5 seconds. With processor running,
slowly drizzle oil through the feed tube. Process
until smooth and thick. Serve with green salads.
Yield: 8 servings (2 tablespoons [30 ml] per serving).
*Three tablespoons
vinegar and red wine vinegar may be substituted.
Per Serving: About 190 cal, 0 g pro, 1 g carb,
21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.
24
hour. Drain and spread on paper
1 ⁄ cup [120 ml] per serving).
2
each of dark balsamic
(45 ml)