Cuisinart SBC-1000 SBC-1000 Manual - Page 23

Starters

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Starters Roasted Vegetable Spread 5IFSJDIBOETXFFUGMBWPSTPGUIFSPBTUFEWFHFUBCMFT BMPOHXJUI UIFUBOHJOFTTPGUIFDBQFSTBOEWJOFHBS NBLFUIJTSFDJQFBNBUDI GPSNBOZJUFNT8FMPWFJUPOUPBTUFECSFBEPSDSBDLFST PSFWFO BTBTBVDFPWFSDPVTDPVTPSQBTUB .BLFTBCPVU˜DVQT 2 tablespoons extra virgin olive oil, divided ½ medium red onion, cut into ½-inch pieces 6 garlic cloves, smashed 1 tablespoon water ½ medium eggplant, cut into ½-inch pieces 1 tablespoon balsamic vinegar 2 roasted red peppers (jarred or fresh), drained and cut into ½-inch pieces ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 8 large fresh basil leaves ½ tablespoon capers, drained 1. Put 1 tablespoon of the oil in the blender jar. Set timer for 30 NJOVUFTBOEUFNQFSBUVSFPO)JHI8IFOUIFPJMJTIFBUFE  add the onion and garlic. Cover the blender jar and stir 2 to 3 UJNFTUPCSFBLVQ4BVUÊGPSNJOVUFT TUJSSJOHPOPDDBTJPO  8IFONJOVUFTSFNBJO BEEUIFXBUFSBOEFHHQMBOUBOE TUJSUPUJNFTUPNJY$POUJOVFTBVUÊJOHBOETUJSSJOHPO occasion until the eggplant is soft and completely JODPSQPSBUFEXJUIUIFPOJPOBOEHBSMJD TDSBQJOHEPXOUIF sides if needed.  8IFONBDIJOFUVSOTPGG BEEUIFSFNBJOJOHJOHSFEJFOUTBOE blend on speeds 1 to 2 until desired consistency is reached - this spread is delicious slightly chunky or smooth depending on personal preference.  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE  $BOCFTFSWFEXBSN SPPNUFNQFSBUVSFPSDPME Nutritional information per serving (2 tablespoons): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Zucchini Custards -JHIUBOEGMVGGZBOEDIPDLGVMMPGGSFTI[VDDIJOJ  UIFTFMJUUMFDVTUBSETBSFQFSGFDUTUBSUUPBNFBM  PSFWFOBTQBSUPGBMJHIUMVODI .BLFTTJYTFSWJOHT ½ tablespoon unsalted butter 1 small onion, cut into ½-inch pieces 2 small zucchini, shredded and drained in a colander or paper towel to remove any excess moisture 2 to 3 ounces feta, crumbled 11∕3 cups heavy cream 4 large eggs ¼ teaspoon sea salt, plus more to taste pinch freshly ground black pepper 1. Preheat oven to 400°F. 2. Put the butter into the blender jar. Set timer for 5 minutes and UFNQFSBUVSFPO.FEJVN0ODFCVUUFSIBTNFMUFEBEEUIF POJPO$PWFSUIFCMFOEFSKBSBOETUJS VTJOHRVJDLCVSTUTUP CSFBLVQ-FUTBVUÊ TUJSSJOHPDDBTJPOBMMZ8IFOUJNFFYQJSFT  allow mixture to cool for about 5 minutes.  8IJMFDPPMJOH EJWJEFUIFTISFEEFE[VDDIJOJBNPOH SBNFLJOT5PQXJUIUIFGFUB BHBJO FWFOMZEJWJEFECFUXFFO each one.  0ODFUIFPOJPOIBTDPPMFE BEEUIFDSFBN FHHT TBMUBOE pepper. Blend on speed 2 for 20 seconds. Pour evenly over [VDDIJOJBOEGFUBJOSBNFLJOT1VUSBNFLJOTPOBSJNNFE CBLJOHTIFFUCBLFJOQSFIFBUFEPWFOGPSBCPVUNJOVUFT  or until a knife when inserted into custard comes out clean. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH 10

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10
Starters
Roasted Vegetable Spread
2
tablespoons extra virgin olive oil, divided
½
medium red onion, cut into ½-inch pieces
6
garlic cloves, smashed
1
tablespoon water
½
medium eggplant, cut into ½-inch pieces
1
tablespoon balsamic vinegar
2
roasted red peppers (jarred or fresh), drained
and cut into ½-inch pieces
¼
teaspoon sea salt
¼
teaspoon freshly ground black pepper
8
large fresh basil leaves
½
tablespoon capers, drained
1. Put 1 tablespoon of the oil in the blender jar. Set timer for 30
add the onion and garlic. Cover the blender jar and stir 2 to 3
occasion until the eggplant is soft and completely
sides if needed.
blend on speeds 1 to 2 until desired consistency is reached –
this spread is delicious slightly chunky or smooth depending
on personal preference.
Nutritional information per serving (2 tablespoons):
Zucchini Custards
½
tablespoon unsalted butter
1
small onion, cut into ½-inch pieces
2
small zucchini, shredded and drained in a colander
or paper towel to remove any excess moisture
2 to 3 ounces feta, crumbled
1
1
∕
3
cups heavy cream
4
large eggs
¼
teaspoon sea salt, plus more to taste
pinch freshly ground black pepper
1. Preheat oven to 400°F.
2. Put the butter into the blender jar. Set timer for 5 minutes and
allow mixture to cool for about 5 minutes.
each one.
pepper. Blend on speed 2 for 20 seconds. Pour evenly over
or until a knife when inserted into custard comes out clean.
Nutritional information per serving: