Cuisinart MINI PREP PRO - Recipes

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7. RECIPES
Here are a few recipe ideas to help you get started with your Mini Prep Pro. For more recipe
ideas and inspiration, visit www.cuisinart.eu
CLASSIC MAYONNAISE
Serves 4
2 egg yolks
1 tbsp dijon mustard
100ml groundnut oil
25ml extra virgin olive oil
1 tbsp white wine vinegar
Juice of ½ a lemon
Salt & pepper
• Place the egg yolks and Dijon mustard into the processor bowl, season well with salt and pepper
and process continuously using the ‘Chop’ function until well combined.
• Mix the oils together in a separate container for pouring. Using the ‘Chop’ function, slowly pulse
whilst gradually adding the mixed oils a little at a time through one hole of the lid. Be careful not to
add the oil too quickly as this will cause the egg yolks to curdle. Process slowly, adding the oil until
the mayonnaise thickens.
• Once thickened pour the white wine vinegar and lemon juice through the hole of the lid, pulsing
to combine.
Variations - Try adding crushed garlic for Aioli, nely chopped herbs or anchovy essence.
HUMMUS
Serves 4
75g chickpeas
5g at leaf parsley
½ tsp lemon zest
1 garlic clove, peeled
Juice of 1 lemon
½ tsp ground cumin
1 tbsp olive oil
• Place the chickpeas, parsley, lemon zest, garlic, lemon juice and the ground cumin into the work
bowl and process using the ‘Grind’ switch until combined.
• Once combined, process the mixture using the ‘Chop’ switch, whilst adding the olive oil through the
opening in the lid until well mixed and thickened.
Serving Suggestion: Serve with pitta bread or as a dip for crudités.