Help me use my food processor more

[CormoranStrike]

Please give me your top tips and recipes for a food processor which has LOTS of blades etc, but is woefully under used.

I’m happy to experiment but need inspiration.

Thank you.

I use mine to death! Tinned tomatoes blitzed for sauces. Base for risotto. Breadcrumbs. Meatballs. Pesto. Hummus.

I make pico de gallo, curry pastes, pastry, juices, whisking egg whites to make meringues, chopping onions.. I'm always using mine, best kitchen gadget I own!

Oh wow! I clearly need to go back to basics and think of lots more things then!

All of the above plus pizza dough (if you have bread hook), smoothies, all in one cake recipes, houmous, nut butters, thinly slicing potatoes for dauphinoise etc. Treated myself to a magimix in first lockdown and am still in love with it.

Ooh and coleslaw and soup veg! On the slicer. Abd cheese if I need a lot grating. Same with carrots!

Op I have this. Woefully underused 😔 following for tips!

I use mine for mixing cakes, biscuits etc
Also breadcrumbs, making hummus or falafels

I make Delia Smith's ginger nuts in mine. Does it in no time.

I use mine (1990s Kenwood) for loads of stuff. Grating and slicing veg/cheese and blitzing for sauces. It makes the best pastry, which can be done with butter straight from the fridge. Crumble topping, cake/biscuit mix,breadcrumbs, soups. It’s great for breaking up digestive/ginger biscuits for cheesecake base (saves you having to bash the biscuits with a rolling pin). Making hummous/dips and mayonnaise. It’s so handy!

Funnily enough I whipped mine out for the first time in years tonight to make herb breadcrumbs to go on a pasta bake

Will be watching this thread for more inspiration!

Making bolognese for children who don't like mushrooms, don't like onions etc, I just blitz up veg like mushrooms, onion, courgette, carrot, celery to make a base for the sauce and they don't notice the veg.

One of my favourite pasta sauces is to get a bag of spinach, rocket and watercress salad leaves and chop it up finely in the food processor and use it as a sort of pesto, I add garlic, olive oil, walnuts, salt and pepper, some parmesan or nutritional yeast flakes.

Cakes, soups, coleslaw & magimix chips!

Homous & other dips! Too

Blitzing minced beef (cooked) for bolognese and chillis makes it more like American style ground beef and makes it spread further.

@NannyR

Making bolognese for children who don't like mushrooms, don't like onions etc, I just blitz up veg like mushrooms, onion, courgette, carrot, celery to make a base for the sauce and they don't notice the veg.

One of my favourite pasta sauces is to get a bag of spinach, rocket and watercress salad leaves and chop it up finely in the food processor and use it as a sort of pesto, I add garlic, olive oil, walnuts, salt and pepper, some parmesan or nutritional yeast flakes.

I’m going to try your green pasta sauce. It sounds good

It’s washing it up that always puts me off!

When I tried to grate cheese it all just got stuck in the rim bit at the top. Not sure where I'm going wrong with it.

I bought a KitchenAid 3.2l a few weeks ago, it knocks the socks off the crappy Kenwood I had before !

I put white sauce in the food processor once it's cooked . Once I had a really lumpy , stuck to the pan white sauce , CBA whisking it .
Blitzed , it was light and fluffy , complete revelation!
So I blitz sauce each time (even if it isn't lumpy)

Shamelessly hijacking this thread as I’m considering swapping my Kitchenaid mixer for a magimix processor.

Kitchenaid is huge & impractical so I mostly use a small hand-held electric mixer, but I do like the dough hook. If anyone wishes to share their experiences of dough in a processor I’d be very interested.

@14Al1langdownthecleghole I've been really happy with the dough hook in the Magimix. I make pizza dough regularly, and made brioche last weekend which came out very well. Only thing you need to consider is the bowl size, I've got the 3200 xl which is fine for us (family of 3) but wouldn't be big enough for a large family loaf or pizza for loads of people.

Love mine. My bread machine broke so I make my bread in my magimix - there is a knack though.

I make coleslaw but I keep the veg in the fridge without adding the salad cream / Mayo and only add it when I'm serving it cause it goes soggy overnight. That way I have three or four days of coleslaw.

Dishwasher who ever hates cleaning it. Top rack.

Love the sofrito idea - I've gone fodmap so no onion - will use mine to make my own sofrito with carrot celery courgette and pepper and pop it in the freezer. Thanks!

Thanks for the bread tips, it’s what I was hoping to hear. I’m very tempted to convert....

I sometimes make this coleslaw with a redcurrant jelly instead of Mayo. www.bbcgoodfood.com/recipes/sausages-fruity-coleslaw