Ooh I love mine. The one thing I don't do with it is blend soup, funnily enough, as I have a stick blender.
I use the slicing disc to slice potatoes and onions to make dauphinoise or boulangere potatoes.
I use the grating discs to grate cheese - the larger holes for things like cheddar, the smaller dimply holes for parmesan. I also grate cucumbers up and mix with greek yoghurt, salt, coriander and ground cumin and have with a spicy curry.
I use the smallest bowl with the little blade to make spice pastes for curry, marinades for meat, salad dressings (esp ones with some anchovies like caesar dressing or large bunches of herbs like green goddess dressing).
The biggest bowl I use the big metal blade to make cookie dough, pizza dough, shortcrust pastry (both sweet and savoury), big batches of hummus, aioli, rouille, home-made mayo. I think you can use the white plastic blade to do some of this but I just use the metal one.
I've used the larger white paddle attachment to whip cream but be careful - it's very easy to leave it a little too long and end up with butter. I also intentionally made butter once when I had too much cream that was about to go off and no room in the freezer - it was seriously good!