Dualit Mini chopper User Manual

MINI CHOPPER

COOK BOOK

DDAAIILLYY UUSSEESS FFOORR TTHHEE CCHHOOPPPPEERR....................

VVEEGGEETTAARRIIAANN DDIIPPSS AANNDD CCRREEAAMMSS................

TOFU DIP
HUMMUS STYLE DIP
HOT BEAN CREAM

BBRREEAADDCCRRUUMMBB CCOOAATTIINNGGSS....................................

CRUNCHY CRUMBS

FISH WITH A HERB CRUST

LAMB WITH A MUSTARD CRUST

SSAAUUCCEESS..............................................................................................

BASIL PESTO SAUCE

CREAMY SALAD DRESSING

33 && 44
55 && 66

66 ttoo 88

88 ttoo 99

CONTENTS

VVEEGGEETTAABBLLEESS..............................................................................

ROOT MASH

ONION, POTATO & PARSLEY SOUP

HHOOMMEEMMAADDEE CCUURRRRYY......................................................

FRESH THAI GREEN CURRY PASTE

THAI GREEN CURRY

SSAAVVOOUURRYY AANNDD SSWWEEEETT BBIISSCCUUIITTSS................

PARMESAN WAFERS

CRANBERRY & ALMOND BISCUITS

DDEESSSSEERRTTSS......................................................................................

MANGO & YOGURT SMOOTHIE

CHOCOLATE PARFAIT

99 ttoo 1111

1111 && 1122

1122 && 1133

1144

2

3

• Chop nuts

..

With knife and
board this is a slow process and
can result in nut pieces all over
the kitchen

The mini chopper makes this a
simple and tidy process. Use nuts
without their skins, and make sure
they are fresh as stale nuts taste
bitter

To intensify their flavour and
crunchiness, toast them in a
hot oven 180C/350F/M4 for
about 10 minutes, watching
carefully

Half fill the bowl and give short,
sharp whizzes to grind the nuts to
the desired fineness. If using for a
recipe that includes flour, put
some in with the nuts. This
prevents them from becoming
oily and chops them more evenly

Sprinkle over desserts and cakes,
add to stuffings and to savoury
toppings for vegetarian bakes

The Dualit mini chopper is a useful
cooking aid and effortlessly takes care
of many boring and messy chores.

You can produce those little extras in
moments that can make plain food
into something special.

• Chop onions and garlic finely

by putting chunks into the
chopper and whizzing - no smelly
fingers!

• Grate cheeses in moments,

ready for adding to sauces or
sprinkling over baked dishes

Nothing is easier than grating
hard Parmesan cheese finely in
the mini chopper

150g (5oz) Parmesan cheese
makes a useful quantity

Cut off any rind and grate a few
chunks of cheese at a time, then
store in a tightly sealed container
and use straight from the freezer

DAILY USES FOR YOUR DUALIT MINI CHOPPER

• Produce vegetable purées –

for both babies and sophisticated
grown ups

Simply whiz up cooked
ingredients

Puréed root vegetables make a
change from serving chunks –
add butter and/or milk, herbs,
spices, salt and pepper

• Make fresh breadcrumbs in

moments. White breadcrumbs
produce the fluffiest crumbs, but
use brown bread if you prefer

Cut the crusts from the bread
(slightly stale is best) and cut
into cubes

Half fill the mini chopper

Whiz to make the crumbs

Make in batches, tipping them
out into a plastic bag to store in
the freezer

DAILY USES FOR YOUR DUALIT MINI CHOPPER

• Impress with a fresh, red
fruit sauce for ice cream and

many desserts

Whiz up a punnet of fresh
(NOT frozen) raspberries or
strawberries with a tablespoon of
icing sugar and a squeeze of
lemon juice, until smooth

Taste, add more sugar or lemon
juice if necessary, and whiz
quickly again

If using raspberries, rub the sauce
through a sieve with the back of a
spoon to remove the tiny seeds

Serve within the day

••

Make quick, creamy soups

..
The mini chopper is enormously
helpful in making soups

First it chops the prepared
vegetables; later it is used to
make the soup smooth and
creamy – you don’t need cream
to make a cream soup if you have
a mini chopper!

Nourishing, healthy soups can be
made from cooked parsnip and
apples, tomatoes, carrots and
onions, or soft squashes like
pumpkin, butternut and
courgettes

Use flavourings such a dash of
curry powder, fresh ginger,
cumin, or sprigs of thyme to ring
the changes

(See soup recipe, page 10)

• Chop fresh herbs – no mess.

Take a large fistful of soft herbs
and whiz for a second on high
speed, scrape down the sides of
the bowl and whiz again for a
second on slow speed

• Knock up a smoothie. A

smoothie is a terrific and healthy
pick-me-up at any time of the
day, and fruit which is just past
its best can be used

A smoothie is made in moments

with your mini chopper. Most
soft fruits are suitable, peeled and
roughly cut into chunks and
whizzed together

Stir into cereal for a nutritious
breakfast

To make a smoothiedrink, pour
mixture into a glass and add
milk, yogurt and/or fruit juice to
the required consistency. (For a
smoothie dessert see recipe,
page 14)

4

VEGETARIAN DIPS AND CREAMS

• Using a sieve, wash the chickpeas
in warm water, then pat dry with
kitchen paper. Place in the mini
chopper with the garlic and most
of the lemon juice and whiz,
using top speed

• Dribble in a little olive oil through
the holes in the lid. Adding a
tablespoon or two of hot water
will prevent the mixture from
separating. Add salt and pepper
to taste, and more lemon juice if
required

• Spoon into a pretty dish, dribble
on little olive oil and sprinkle with
paprika. Using scissors, snip the
parsley over the top

• Serve with pitta bread, cos lettuce
spears, tomato wedges and
cucumber sticks

• If using chives, snip them with
scissors and stir in. Add salt and
pepper to taste

• Pile into a little bowl and trickle
some olive oil over the top. Serve
with celery sticks or rice crackers

This nutritious dip is made in
minutes, from cupboard ingredients

aa ssmmaallll ttiinn oorr 112200gg ((44oozz))
ccooookkeedd cchhiicckk ppeeaass

22--33 cclloovveess ooff ggaarrlliicc

tthhee jjuuiiccee ooff aa lleemmoon

n

eexxttrraa vviirrggiinn oolliivvee ooiill

hhoott wwaatteerr ffrroomm tthhee kkeettttllee

11 ttbbsspp eexxttrraa vviirrggiinn oolliivvee ooiill

11 ttsspp ppaapprriikkaa && ssaallt

t

sspprriigg ooff ppaarrsslleeyy

HUMMUS STYLE DIP

...HUMMUS STYLE DIP

TOFU DIP

A quickly prepared – and healthy –
dip to serve with drinks or as a
summer starter.

225500gg ((99oozz)) ppllaaiinn,, ssooffttiisshh ttooffuu

11 ttsspp DDiijjoonn ssttyyllee mmuussttaarrdd

aa ssmmaallll hhaannddffuull ppaarrsslleeyy

11-- 22 ttbbsspp cchhooppppe

edd cchhiivveess oorr

ootthheerr ssoofftt ffrreesshh hheerrbbss ooff yyoouurr
cchhooiiccee

ssaalltt aanndd ffrreesshhllyy ggrroouunndd ppeeppppeerr

aa ffeeww ddrrooppss oolliivve

e ooiill

• Drain the tofu and cut into large
cubes. Place in the mini chopper
with the mustard, parsley and
any soft herbs (except chives)

• Whiz at top speed to blend to a
chunky cream, scrape down sides
of the bowl from time to time

5

VEGETARIAN DIPS AND CREAMS

Fish or chicken in golden crunchy
crumbs. A coating of breadcrumbs
keeps the flavour and juices in, and
makes a crispy crust to bite on.

pplleennttyy ooff ffrreesshh bbrreeaaddccrruummbbss ((sseeee
DDaaiillyy uusseess ffoorr yyoouurr DDuuaalliitt mmiinnii
cchhooppppeerr,, ppaaggee 1100))

44 hheeaappeedd ttbbssp

p ppllaaiinn wwhhiittee fflloouurr,,

sseeaassoonneedd wwiitthh ssaalltt aanndd ppeeppppeerr

aann eegggg

aa ppiinncchh ooff ssaalltt

44 cchhiicckkeenn bbrreeaassttss oorr bboonneed

d aanndd

sskkiinnnneedd ffiilllleettss ooff wwhhiittee ffiisshh

ssuunnfflloowweerr oorr ggrroouunnddnnuutt ooiill ffoorr
ffrryyiinngg

• Spread out the breadcrumbs and
flour (separately) on two dinner
plates. Beat the egg with the salt
and pour onto another plate

• Stir in the beans. Put the mixture
in the mini chopper and whiz
until smooth

• You may need to make this in
two batches. Add plenty of salt
and pepper to taste

• Re-heat the mixture gently in the
pan and serve with traditional
roasts

CRUNCHY CRUMBS (serves four)HOT BEAN CREAM (serves four to six)

An unusual side dish for traditional
British roast lamb or pork.

aa ttiinn ooff ccaannnneelllliinnii oorr ffllaaggeeoolleett
bbeeaannss oorr 222200gg ((88oozz)) ccooookkeedd
bbeeaannss

22 ttbbsspp oolliivvee ooiill

aa mmeeddiiuumm oonni

ioonn

11 ttbbsspp cchhooppppeedd rroosseemmaarryy lleeaavveess
((ooppttiioonnaall))

ssaalltt aanndd ppeeppppeerr

• Rinse the beans in a sieve in
warm water and pat dry

• Chop the onion and rosemary
leaves in the mini chopper. Heat
olive oil in a pan and add the
mixture and soften by cooking
gently for 10 minutes

BREAD COATINGS

6

• One by one, roll the chicken
breasts or fish in the flour and
then pat off as much as you can,
leaving the finest layer

• Roll in the egg, and finally place
in the bed of crumbs, rolling
lightly, patting and pressing, so
the pieces are well and evenly
coated

• Heat the oil in frying pan, cook
and gently sizzle on both sides,
until they are cooked through,
then drain on crumpled paper
towel. The chicken breasts will
take 10-12 minutes

• Fish requires about 8 minutes,
and is ready when it flakes cleanly
if prodded with a fork.

This gorgeous crust prevents the fish
from drying out, and makes the meal
more substantial.

6600gg ((22½½oozz)) ffrreesshh bbrreeaaddccrruummbbss
((sseeee DDaaiillyy uusseess ffoorr yyoouurr DDuuaalliitt
mmiinnii cchhooppppeerr))

aa ttbbsspp ttaarrrraag

goonn oorr ppaarrsslleeyy lleeaavveess

4455gg ((22oozz)) cchhiilllleedd bbuutttteerr

44 xx 115500gg ((55oozz)) ttuurrbboott,, hhaalliibbuutt oorr
bbrriillll ffiilllleettss,, ssk

kiinnnneedd

fflloouurr ffoorr dduussttiinngg ((sseeee CCrruunncchhyy
CCrruummbbss rreecciippee ffoorr mmeetthhoodd))

ssaalltt aanndd ppeeppppeerr

• Place the crumbs, herbs and a
knob of butter in the mini
chopper and whiz until the
mixture goes green. Add salt and
pepper to taste

...CRUNCHY CRUMBS

FILLET OF FISH WITH A HERB CRUST (serves four)

BREADCRUMB COATINGS

• Pat the fish dry with kitchen
paper, dust with flour

• Fry the fish for 2-3 minutes each
side in the oil and remaining
butter. press herb topping over
fish, one side only

• Place at the top of a hot oven,
220C/425F/M7, or under a
preheated grill, until the crust
starts to colour

• Serve straight away

7

This is made with a whole egg, giving
a light, creamy sauce. Use as a basic
dressing for potato salad, pasta salad,
seafood salads etc.

aa llaarrggee ffrreesshh eegggg

ddaasshh ooff lleemmoonn jjuuiiccee oorr vviinneeggaarr

11 ttbbsspp FFrreenncchh mmuussttaarrdd

11-- 22 cclloovveess ggaarrlliicc ((ttoo ssoofft

teenn

ffllaavvoouurr,, ppooaacchh iinn mmiillkk ffoorr 3300
mmiinnuutteess))

330000mmll ((½½ ppiinntt)) ssuunnfflloowweerr ooiill,, oorr
ssuunnfflloowweerr aanndd oolliivve

e ooiill mmiixxeedd

ssaalltt aanndd mmiilllleedd wwhhiittee ppeeppppeerr

• All the ingredients should be
warm. Fill the bowl of the mini
chopper with hot water and stand
the container of mixed oils and
the egg (still in its shell) in warm
water

• When everything is warm, drain
and dry the chopper bowl, and
break the egg into it

• Add a little lemon juice or
vinegar, mustard and garlic and
whizz

• With the blade spinning, trickle in
the oil slowly through the lid
using the drizzle holes. Add more
lemon juice or vinegar, also
through the drizzle holes, as
needed

• Add salt and pepper to taste

• Store in the fridge until required

CREAMY SALAD DRESSING (makes about 270ml (½ pint))

Mashed swede or parsnip, Elevate the
humble root vegetable to something
special to serve with roast meat or
poultry.

445500gg ((11 llbb)) sswweeddee oorr ppaarrssnniipp

aa kknnoobb ooff bbuutttteerr

11--22 ttbbsspp ssiinnggllee oorr wwhhiippppiinngg
ccrreeaamm ((ooppttiioonnaall))

ssaalltt a

anndd ffrreesshhllyy mmiilllleedd ppeeppppeerr

½½ ttsspp ppoowwddeerreedd cciinnnnaammoonn ((iiff yyoouu
lliikkee iitt)) ffoorr tthhee sswweeddee

mmiillkk

• Peel the vegetable and cut into
biggish cubes, then cover with
cold water in a saucepan, add a
little salt, bring to simmering
point, and cook gently for 15-20
minutes, or until tender

ROOT MASH (serves two)

SAUCES VEGETABLES

9

• They are ready when you can
crush the vegetables easily with
the back of a spoon. Tip into a
colander to drain thoroughly,
reserving a little of the water

• Place in the mini chopper, using
the slower speed, and whiz until
they become a chunky cream,
adding salt and pepper to taste,
and the butter and/or cream

• Add cinnamon to the swede. If
the mash becomes too thick add
a little of the cooking water

• Return to the saucepan, stir well
with a wooden spoon to reheat

• Alternatively make in advance,
pour a thin layer of milk over the
top, cover and reheat in a
microwave

These simple and inexpensive
ingredients make a great soup.
Serve in colourful mugs or bowls.

aa ggoooodd hhaannddffuull ooff ppaarrsslleeyy

aa llaarrggee oonniioonn

aa llaarrggee ppoottaattoo

3300gg ((11oozz)) bbuutttteerr

443300mmll ((¾¾ ppiinntt))

lliigghhtt ssttoocckk,, mmaaddee

ffrroomm aa ccuubbee oorr ppoowwddeerr

aa bbaayy lleeaaff

aa ppiinncchh ooff mmaaccee ((ooppttiioonnaall))

114400mmll ((¼¼ ppiinntt)) mmiillkk (

(ooppttiioonnaall))

ssaalltt aanndd ggrroouunndd wwhhiittee ppeeppppeerr

ONION, POTATO AND PARSLEY SOUP (serves two)

...ROOT MASH

VEGETABLES

• Chop the parsley in the mini
chopper. Scrape out and set aside
– no need to clean the chopper
bowl. Cut the onion into chunks,
and whiz in the chopper

• Cut the potato into cubes with a
knife. Melt the butter in a heavy
based saucepan, add the potato
and onion, cover with the lid and
cook to soften very gently for
7-10 minutes, stirring from time
to time to prevent browning

• Then add the stock, bay leaf and
mace, bring to the boil and
simmer for 20 minutes, with the
lid slightly ajar. It is cooked when
you can crush the vegetables
easily with the back of a spoon

• Remove bay leaf and allow to
cool slightly

10

A curry paste made with fresh
ingredients is a different taste
experience from a ready made
version.

22 ssttaallkkss ooff lleemmoonn ggrraassss:: uussee oonnllyy
tthhee iinnnneerr,, ssoofftt ppaarrtt ((aabboouutt ttwwoo
iinncchheess ffrroomm tthhee rroooott eenndd))

33 mme

eddiiuumm hhoott ggrreeeenn cchhiilllliieess,,

sseeeeddeedd aanndd qquuaarrtteerreedd

aa llaarrggee cclloovvee ooff ggaarrlliicc

aa lliittttllee ffiinnggeerr ooff ggiinnggeerr,, ppe

eeelleedd

aa sshhaalllloott,, ppeeeelleedd aanndd qquuaarrtteerreedd

aa hhaannddffuull ooff ccoorriiaannddeerr lleeaavveess

jjuuiiccee aanndd ggrraatteedd zzeesstt ooff ½½ lliimmee

33

ttbbsspp TThhaaii ffiisshh ssaauuccee ((nnaamm ppllaa))

¼¼ ttsspp ffrreesshhllyy ggrroouunndd bbllaacckk
ppeeppppeerr

...SOUP

• Place the ingredients in the mini
chopper and whiz until slushy

• Store in the fridge, ready for
making Thai Green Curry

44 ttbbsspp ggrreeeenn ccuurrrryy ppaassttee

ssuunnfflloowweerr ooiill

440000mmll ((1144ffll oozz)) vveeggeettaabbllee ssttoocckk

440000mmll ttiinn ((1144ffll oozz)) ccoocco

onnuutt mmiillkk

44 cchhiicckkeenn bbrreeaassttss,, ccuutt iinnttoo sslliivveerrss
oorr cchhuunnkkss

oorr 440000gg ((1144oozz)) pprraawwnnss,, oorr rraaww
ffiisshh ccuutt iin

nttoo cchhuunnkkss

225500gg ((99oozz)) ccooookkeedd,, ddrraaiinneedd
ssppiinnaacchh lleeaavveess

aa ssmmaallll bbuunncchh ffrreesshh ccoorriiaannddeerr

VEGETABLES

• Spoon into the mini chopper, and
whiz to a thick smooth cream

• Pour the soup back into the
cleaned out saucepan

• Bring the milk to the boil (if
using) and add, whisking well, to
achieve the thickness you prefer

• Alternatively, hot water may be
used to thin the soup.

• Add salt and pepper to taste, stir
in the parsley and serve piping
hot

• Serve with fresh warm bread and
crouton

FRESH THAI GREEN CURRY PASTE

HOMEMADE CURRY

THAI GREEN CURRY (serves four)

11

Light as a feather, these little crisps
could not be easier to make. They
are delicious with drinks before a
meal, or served with a Caesar salad

110000gg ((44oozz)) PPaarrmmeessaann cchheeeessee

2255gg ((11oozz)) mmaattuurree CChheeddddaarr
cchheeeessee

YYoouu wwiillll nneeeedd ttwwoo 55ccmm ((22iinn))
ccooookkiiee ccu

utttteerrss aanndd aa llaarrggee bbaakkiinngg

ttrraayy lliinneedd wwiitthh bbaakkiinngg ppaarrcchhmmeenntt

• Preheat oven to 180C/350F/M4

• Mix the two cheeses together,
whizzing them in the mini
chopper. (See Daily uses for
your Dualit mini chopper, pages
3 &4)

• In a large frying pan, sizzle the
curry paste in a little oil, then add
stock and coconut milk

• Add chicken, fish or prawns and
simmer until cooked. The chicken
breasts take much longer to cook
than fish or prawns

• Add spinach leaves, stirring gently
so they do not stick. Taste to see
if you need more green curry
paste

• The moment the spinach is hot,
scatter coriander leaves over the
surface

• Serve straight away with steaming
bowls of basmati rice

SAVOURY AND SWEET BISCUITS

PARMESAN WAFERS (makes twelve)

HOMEMADE CURRY

...THAI GREEN CURRY

• Place the cookie cutters far apart
on the baking tray. This allows for
the mix to spread

• Scoop up a tablespoon of grated
cheese, level it off and sprinkle
into a cookie cutter, using a knife
to tickle the cheese out evenly

• Repeat, moving the cutters as
you go along, until the cheese
mixture is used up

• Place in the oven and bake for 8
minutes. Cool on the tray

• Store in an airtight container,
interleaved with paper towel

12

Makes approximately 30 small
biscuits for serving with creamy or
fruit desserts, or with after dinner
coffee.

4400gg ((11½½oozz)) bbuutttteerr

112200mmll ((44ffll oozz)) ddoouubbllee ccrreeaamm

111100gg ((44oozz)) ssuuggaarr

111100gg ((44oozz)) bbllaanncchheedd aallmmoonnddss

111100gg (

(44oozz)) ddrriieedd ccrraannbbeerrrriieess

5500gg ((22oozz)) ppllaaiinn fflloouurr

• Preheat oven to 180C/350F/M4

• In a small pan melt butter, cream
and sugar together and bring to
boil

• Remove from heat

SAVOURY AND SWEET BISCUITS

CRANBERRY AND ALMOND BISCUITS (makes 30)

• Place almonds in mini chopper
with a couple of teaspoons of the
flour and chop to a rough texture
– not fine. Stir into cream mix

• Chop cranberries briefly in
chopper to reduce their size

• Stir into cream mixture and then
stir in remaining flour,
thoroughly.

• Drop teaspoons of the mixture
onto the prepared baking tray,
leaving space between for them
to spread. You may need to do a
couple of batches

• Bake for 5 minutes in centre of
oven

• Remove from oven and, with a
knife, push the edges of the
biscuits back into shape – they
will have spread out unevenly

• Return to oven for a further 5-7
minutes, until well browned

• When cooked, leave for 10
minutes to firm up before
removing from the tray

• Cool, and store in an airtight
container

13

A healthy, sugar free dessert which
can be whipped up in minutes.

aa llaarrggee,, vveerryy rriippee mmaannggoo,, ppeeeelleedd
aanndd ssttoonneedd

44 ttaabblleessppoooonnss ooff GGrreeeekk sseett
yyoogghhuurrtt

CCuubbeedd ppaappaayyaa,, oorr

sslliicceess ooff kkiiwwii

ffrruuiitt ((ooppttiioonnaall))

• Place both ingredients in the mini
chopper and whiz until you have
a smooth cream

• Serve in pretty little bowls,
topped with the fruit

DESSERTS

MANGO & YOGHURT DESSERT

For an indulgent treat, this creamy,
intensely chocolatey pudding is hard
to beat. It can be frozen and served
as a parfait, or chilled in the fridge for
a softer texture.

118800gg ((66oozz)) ppllaaiinn,, bbeesstt qquuaalliittyy
ddaarrkk cchhooccoollaattee

227755mmll ((½½ ppiinntt)) ddoouubbllee ccrreeaamm

33 ffrreesshh eegggg yyoollkkss

111100g

g ((44oozz)) ccaasstteerr ssuuggaarr

116600mmll ((55½½ffll oozz)) wwaatteerr

RReedd ssoofftt ffrruuiittss ((ooppttiioonnaall))

• Break up the chocolate, place in
the mini chopper and chop into
small pieces

• Lightly whip the cream in a bowl
from which it is easy to pour

• Put the sugar and water into a
small pan to make a syrup. Bring
to the boil and stir just enough to
dissolve the sugar. Simmer for 2-3
minutes

• Remove from the heat and pour
the syrup directly on to the
chocolate, secure the lid and whiz
until the chocolate is melted

• Add the egg yolks and whiz again
until smooth. Pour this onto the
cream, stir in well and pour into
individual glasses or dishes before
the mix sets

• Chill. If serving as a frozen dessert,
remove from freezer in time to
allow it to soften a little

• Serve with red fruits on top

Chocolate parfait (serves six to eight)

14

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