INSTRUCTIONS & RECIPES

Transcription

1 EASY CUT INSTRUCTIONS & RECIPES

2 CONTENTS INHALTSVERZEICHNIS TABLE DE MATIÈRES ÍNDICE INDICE English...00 Deutsch...14 Français Español Italiano Feed Tube Feed Tube Divider Plunger Insert Container with non-slip base ENGLISH IMPORTANT SAFEGUARDS 1. Read all instructions. 2. Avoid contact with moving parts. 3. WARNING: Sharp blades. Keep away from children and use caution when handling blades. 4. Always store discs inside the container with the lid on. 5. Be certain lid is securely in place before operating pull function. 6. Keep hands and utensils away from the cutting blade while slicing or grating food to reduce the risk of injury to persons or damage to the Easy Cut. 7. Always pull the cord straight out, not in an upward direction as this puts strain on the cord and gears in the lid. Lid with Pull Mechanism CARE Remove blue Feed Tube. Use brush to clean underside of lid and wipe lid clean with a damp cloth. All other parts including Feed Tube are dishwasher safe. Hand wash with mild soap and non-abrasive sponge or brush and air dry recommended. WARNING: Do not submerge lid with pull mechanism in water. Microwave Use: You can briefly microwave foods in the container. Do not microwave for more than 2 minutes and do not cook at higher than 800 watts. Never put blades or lid with the pull mechanism in microwave. 2 Reversible Grating Disc Wash before first use. See care instructions to the left. Cleaning brush included. Reversible Slicing Disc 3

3 HOW TO: Insert the Blade CAREFULLY remove the disc from the container where it has been stored. Slide the disc into the bottom of the lid with the blade size you wish facing the lid until the center holes are aligned. Be careful not to touch the blades. They are very sharp! Place food in the Feed Tube. Use one hand to push food down the feed tube while pulling the cord with the other. When hand used to push food reaches the feed tube, use plunger insert to push food completely through blade. Make sure your first pull is sharp and forceful. Aligned center holes. Insert the screw through the holes and turn clockwise until the blade is secure. Don t overtighten. GRATING AND SLICING Small foods To keep foods such as carrots standing upright insert the feed tube divider by sliding it into the grooves on the inside of the tube. Use the plunger to press the food all the way through the Feed Tube. Remove the Blade Turn the screw counter clockwise until it is removed. Place thumbs on both sides of the blade and gently push the blade out. After washing, place the blade into the Easy Cut bowl for storage. Large Foods Do not insert Feed Tube Divider. Use the plunger to press the food down all the way through the Feed Tube. Use Your Easy Cut Place Easy Cut on a firm, dry surface and attach assembled lid. Be sure the notch on the lid fits in either slot on the container. Do not force. Tall foods Begin grating or slicing long pieces of food such as carrots without using the plunger. Once most of the food is processed you can use the plunger to complete the task. 4 5

4 RECIPES MOROCCAN BEET SALAD MAKES 5 SERVINGS 2 carrots, peeled and cut in half 2 beets, peeled and cut in half ½ tsp paprika ¼ tsp cumin ¼ tsp cinnamon, ground 2 Tbsp lemon juice 2 tsp honey 4 Tbsp olive oil Salt and pepper to taste ¼ cup raisins, golden 12 mint leaves, chiffonade Shred the carrots and beets using the fine grating blade on the Easy Cut. In a separate bowl whisk together paprika, cumin, cinnamon, lemon juice, honey, oil and salt and pepper to taste. Combine dressing with shredded carrots and beets and garnish with raisins and mint leaves. HONEYCRISP APPLE PIE MAKES 6 SERVINGS 2 honeycrisp apples, large, cored and quartered 2 Tbsp flour, all purpose ¼ cup water 1½ Tbsp cinnamon, ground 1 Tbsp granulated sugar ½ tsp nutmeg, ground 2 pie crusts, refrigerated Preheat oven to 450 F. Slice the apples using the thick slicing blade on the Easy Cut. Melt butter in a frying pan over medium heat. Add flour and whisk until it begins to thicken. Add the sliced apples and water and mix to combine. Next, add the ground cinnamon, sugar and nutmeg. Cook until thick and has the consistency of syrup. Remove pan from heat and cool. Line the bottom of a 9-inch pie pan with one of the pie crusts. Pour cooled mixture into the pie crust, spreading evenly throughout the base of the pie. Lightly brush rim of pie shell with water. Unroll the second pie crust and place it over the top of the apples and press edges to seal. Trim overhang to ½ inch. Fold overhang under itself to form a thick rim. Flute the edge as desired. Cut 5 to 6 slits in the top of pie. Place the pie on a rimmed baking sheet. Bake at 450 F for 12 minutes, then reduce the temperature to 350 F and bake for an additional 8-10 minutes, or until the crust is golden brown. Cool before serving. 6 75

5 CREAM OF BROCCOLI SOUP MAKES 8 SERVINGS 8 cups broccoli florets 4 cups vegetable broth 1 yellow onion, peeled and quartered 3 garlic cloves, peeled 2 bay leaves 1 Tbsp basil, dried 1 Tbsp thyme, dried 6 Tbsp butter 7 Tbsp flour, all purpose 3 cups whole milk ½ cup heavy cream Grate the broccoli using the coarse grating blade of the Easy Cut. In a large saucepan, combine the vegetable broth and broccoli and bring to a boil, reduce and simmer for approximately minutes while you prepare the onion and garlic. Grate the onion and garlic using the fine grating blade of the Easy Cut. Melt 2T of the butter in a skillet over medium heat and then add the shredded onion and cook until tender, about 5-6 minutes. To the simmering broth and broccoli, add the onions and garlic followed by the bay leaves, basil and thyme. Melt the remaining 6T of butter in a small skillet over medium heat, and whisk in the flour until a smooth paste forms. Gradually add the 3 cups of whole milk, being careful that the mixture does not come to a rolling boil while stirring the mixture together. Simmer the sauce to help it thicken and add it to the broth and broccoli mixture followed by the heavy cream. Bring to a simmer once more but do not boil. Season with salt and pepper to taste. Note: If a smoother consistency is desired, you can puree the soup using an immersion blender MACARONI AND CHEESE MAKES 8 SERVINGS 8 ounces fusilli pasta 8 ounces gruyere cheese, cut into small squares 4 ounces Parmesan cheese, cut into small squares 2 Tbsp flour, all purpose ¼ cup heavy cream 1 tsp nutmeg, ground 1 tsp paprika Bring a medium sized pot of salted water to boil and then add pasta. While the pasta is boiling, shred the cheese using the fine grating blade of the Easy Cut. In medium sized sauté pan melt the butter. Add the flour and whisk until thickened. Add the shredded cheese, cream, nutmeg and paprika stirring to combine well and melt the cheeses evenly. When the pasta is fully cooked, about minutes, strain it and immediately add the cheese mixture, stirring to mix well. BREAKFAST POTATOES MAKES 4 SERVINGS 1 russet potato, skin on and quartered Shred the potato using the coarse grating blade on the Easy Cut. Melt butter in a frying pan over medium heat and add the potato. Cook for 5-6 minutes until the potatoes are sticking together then flip. Cook for 5-6 minutes more and season with salt and pepper to taste

6 ZUCCHINI GRATIN MAKES 6 SERVINGS 1 yellow onion, peeled and quartered 3 zucchini, large, ends trimmed and cut in half length wise ½ lb gruyere cheese, cut into small squares 1 tsp salt, fresh ground 1 tsp pepper, fresh ground ½ tsp nutmeg 1 tsp paprika 2 Tbsp flour, all purpose ½ cup heavy cream ½ cup bread crumbs Preheat the oven to 400 F. Using the thin slicing blade of the Easy Cut, slice the onion. Melt the butter in a large skillet over medium heat and add the onions. Cook for 8-10 minutes. Using the thick slicing blade of the Easy Cut, slice the zucchini. Add the zucchini and butter to the onions and cook an additional 10 minutes stirring every few minutes to prevent burning. Grate the cheese using the fine grating blade of the Easy Cut. Set aside. To the zucchini and onion mixture, add salt, pepper, nutmeg and paprika and mix well. Add butter and once it has melted mix in flour. Combine well before adding heavy cream and reduce the heat to medium low. Continue cooking until a thick sauce begins to form. Pour contents into an 8 x 8 inch baking dish. Sprinkle the cheese and bread crumbs over the zucchini and onion mixture. Bake for 20 minutes. Cook until the top is brown and the sauce is bubbling. BAKED EGGPLANT MAKES 4 SERVINGS 1 large eggplant, peeled, trimmed and quartered 2 large eggs 2½ cups bread crumbs 2 Tbsp thyme, dried 1 tsp garlic salt 1 cup Parmesan cheese, shredded Preheat oven to 375 F. Line 2 baking sheets with tin foil and lightly grease with oil. Cut the eggplant using the thick slice blade of the Easy Cut and reserve. Whisk eggs together in a bowl and set aside. In a separate bowl, combine the bread crumbs, thyme, garlic salt and Parmesan cheese and transfer mixture to a large plate for dredging. Dip each eggplant slice first in the egg and then in the bread crumb mixture, making sure both sides are covered well. Lightly drizzle olive oil over each breaded eggplant slice and place on greased foil lined baking sheets. Bake for 30 minutes, turning slices over at 15 minutes. The slices should be golden brown before removing from the oven and allowing to cool. Serve with marinara sauce for dipping, or delicious in a sandwich or as a topping for pizza or calzones

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