MANDOLIN FOOD PROCESSOR RECIPES

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BORSCHT RECIPE - EPICURIOUS



Borscht Recipe - Epicurious image

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

Provided by EPICURIOUS.COM

Cook Time 45 minutes

Yield Makes 2 quarts

Number Of Ingredients 17

2 quarts beef, chicken, or vegetable broth
1 tablespoon vegetable oil
2 onions, diced
2 garlic cloves, minced
1 teaspoon dried marjoram
2 celery stalks, trimmed, thinly sliced
2 parsnips, peeled, thinly sliced
1 carrot, peeled, thinly sliced
1 leek, white and light green parts, thinly sliced
1/2 head savoy cabbage, shredded
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 beets, peeled, grated
1/4 cup dill, minced
2-3 tablespoons red wine vinegar, or as needed
1/2 cup sour cream

Steps:

  • Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
  • Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
  • Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.

LAMB KOFTA KEBABS RECIPE - BBC FOOD



Lamb kofta kebabs recipe - BBC Food image

Rick Stein's lamb kofta kebabs are delicious, healthy and quick to make – one of our favourite barbecue dishes!

Provided by Rick Stein

Prep Time 1 hours

Cook Time 10 minutes

Yield Serves 6-8

Number Of Ingredients 16

900g/2lb lamb mince
2 onions, finely grated
6 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
2 vine-ripened tomatoes, thinly sliced
salt
freshly ground black pepper
200g/7oz Greek natural yoghurt
2 tbsp chopped mint
2 large carrots, peeled and halved
2 kohlrabi, peeled
2 tbsp sunflower oil
4 tsp cumin seeds
4 tsp lemon juice

Steps:

  • Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak.
  • Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
  • For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.
  • For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well.
  • Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
  • Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.
  • Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.

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LAMB KOFTA KEBABS RECIPE - BBC FOOD
Rick Stein's lamb kofta kebabs are delicious, healthy and quick to make – one of our favourite barbecue dishes!
From bbc.co.uk
Reviews 4.5
Cuisine Turkish and Middle Eastern
  • Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.
See details


BEST WINTER VEG COLESLAW - JAMIE OLIVER
Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier.
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Cuisine https://schema.org/VegetarianDiet
Calories 103 calories per serving
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    2. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
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BORSCHT RECIPE - EPICURIOUS
Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.
From epicurious.com
Reviews 3.4
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