There are dozens of reason why people love to make delicious meals from food processors. For one thing, food processors make our life easier: instead of getting tired over mincing garlic, we could let a mini machine do the trick for us. I guess there won’t be any arguments on the fact that making fine and crushed ingredients takes up most of our precious time. Instead of cramming over the preparations of a few recipes, we could make our live easier with food processors.
Another thing, food processors ensure perfection in terms of the ingredient preparations. It’s time we keep our pride in the fridge and admit that we can’t do a better fine mincing than do a food processor. It will be more efficient to use food processors in the kitchen because it makes our life easier and our meals more perfect. Today, there are particular recipes that are intended for food processors. It won’t always be necessary that we need a machine to reach perfection in our meals – but it sure is helpful and we have to admit it. Moreover, if you either want to experiment with the food processor or if you are under a great pressure, there are recipes that are appropriate for the use of a food processor.
Special Coleslaw Recipe
If you particularly want something sweet and spicy that can complement your meal, then this is one that could go a long way. The fine shredded flavours will sweetly tickle your taste buds for an exciting food experience. It’s always the best thing to combine a sweet and spicy flavour for well-balanced a taste without the nagging thought of raising the blood sugar of your family or guests.
Ingredients:
Green cabbage – 2 pounds- Carrots – around 4 pieces
- Yellow onion – medium-sized
- Mayonnaise – ½ cup
- Mustard – ¼ cup
- Apple cider vinegar – 2 teaspoons
- Sugar – 1 cup
- Black pepper – 1 teaspoon
- Cayenne – ½ teaspoon
- Ground pepper
- Salt
How to Cook:
- First, you slice the cabbages in quarters (Remove the middle part. The food processor would not be able to crush this.)
- Peel the carrot skin and chop into small pieces. Peel the onion and chop into small pieces.
- Put the large-holed grater attachment into the food processor.
- Put the carrots, onions and cabbage in the food processor. Remember that they are all pushed decently, with the sizes cut according to the width of the feed tube.
- Grate the cabbage, carrots and onions.
- Put the vegetables together in a large mixing bowl and toss.
- Mix the mustard, vinegar, black pepper, cayenne, sugar and mayonnaise. Whisk them together well.
- Mix the dressing with the mixture of cabbage.
- Add a liberal amount of pepper and salt. Remember to check and balance the taste.
- Cover the mixture with a plastic wrap.
- Put the mixture in the fridge for two hours.
- Serve.
Classic Chocolate Cake Recipe
It may be labelled as “old-fashioned” but “classic” sounds a lot better. Everybody loves a good chocolate cake to fit any occasion. Even if one of your guests or family member isn’t a cake person, the icing is still a mouth-watering display that no just anyone can resist. The steps to make this are also simple and easy. It may sound like a long way to go, but don’t let that fool you – better try it first.
Ingredients:
For the Cake
- All purpose flour – 1 ½ cups
- Superfine sugar – 1 cup
- Baking powder – 1 teaspoon
- Baking soda – ½ teaspoon
- Cocoa – 1/3 cup
- Unsalted butter (soft and fine) – 1 ½ sticks
- Eggs (large) – 2 pieces
- Vanilla extract – 2 teaspoons
- Sour cream – 2/3 cups
- 2 Layer tins with removable bases – 8-inch diameter, buttered
For Frosting
- Semisweet chocolate – 6 ounces, chopped
- Unsalted butter – ¾ stick
- Confectioner’s sugar – 2 ½ cups
- Light corn syrup – 1 tablespoon
- Sour cream – ½ cup
- Vanilla extract – 1 teaspoon
- Rainbow sprinkles / assorted marshmallow / sugar flowers for decoration – optional
How to Cook:
1. Prepare ingredients at room temperature.
2. Pre-heat oven to 350 degrees F.
3. Prepare the cake by putting all ingredients in the food processor.
4. Give the cake ingredients a spin until the texture is becomes smooth and thick.
5. Put the thick batter into the buttered baking tins using a rubberized spatula.
6. Arrange the batter in the baking tin well. Make sure that the top is fine and smooth.
7. Put the baking tins into the oven and heat for 35 minutes.
8. Start double-checking the quality of the cake at 25 minutes.
10. Remove the cake from oven and place in a place to cool for 10 minutes.
11. Once cooled, remove the cake from the baking tins and put on a plate to rest.
12. To prepare the icing, heat the chocolate and butter together either in a microware or over boiling water until melted. Remember to keep the temperature at a low pedal to prevent the ingredients from evaporating or burning away.
13. In a separate bowl, sieve the confectioner’s sugar.
14. After the icing ingredients have been mixed, place it at a place to cool.
15. Once cooled, mix the corn syrup, sour cream and vanilla and whisk together.
16. Once the ingredients are finely combined (meaning there are no lumps), put this into the food processor with the confectioners’ sugar.
17. Add a teaspoon of hot water with the mix to make the icing thicker. Remember to check the thickness of the icing when you add the needed amount of water, which should not make the mixture too thin or too think.
18. Cut the cake into four square strips of baking parchment.
19. On a cake stand, place the slices with the topmost slightly side down.
20. Using a spatula, put 1/3 of the icing to the center of the cake and spread smoothly until the top is also covered.
21. Place the next slice on top in order to sandwich the chocolate icing in between.
22. Place another 1/3 of the icing on top on the cake.
23. Spread the rest of the icing at the sides and coat until the result is fine, thick and well-distributed.
24. Let the cake dry for a few minutes then pull away the paper strips.
25. You can add some personal touches such as rainbow sprinkles or assorted marshmallows.
