NINJA BL682UK2 Food Processor Instruction Manual

FOOD PROCESSOR
QUICK & EASY RECIPES
WITH AUTO-IQ®

Please make sure to read the enclosed Ninja® Instructions prior to using your unit.

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AUTO-IQ® PROGRAMS

Intelligent pre-set programs combine unique blending and pausing patterns that do the work for you. Once an Auto-iQ® program is selected, it will start immediately and automatically stop when processing is complete. To stop processing before the end of a program, the same button again.

CHOP
Timed pulses and pauses give you consistent chopping results.
PUREE
Create anything from silky smooth sauces to the perfect houmous.
SLICE
Specifically designed to the work with the slicing/grating disc and speed up grating and slicing vegetables.
MIX
Mix together doughs and batters for pizza, bread, and cakes.

CHOPPING BLADE

VEGGIE BURGERS

CHOPPING BLADE ~~~~

PROGRAM: MANUAL
PREP: 15 MINUTES
CHILL: 30 MINUTES
BAKE: 5-6 MINUTES
MAKES: 4 BURGERS

INGREDIENTS
1 small onion, peeled and quartered
1 garlic clove, peeled
400g can chickpeas, drained and rinsed
250g cooked sweet potato, roughly cut into chunks
100g jar of roasted peppers, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Sunflower oil for frying or spraying
Flour or polenta for coating

DIRECTIONS

1. Install the chopping blade in the Food Processor Bowl. Add all ingredients, except for sunflower oil to the bowl and press HIGH for 15 seconds.
2. Scrape down sides with a spatula and press HIGH again for 15 seconds or until consistency is required.
3. Divide mixture into 4 balls and flatten to form a patty shape. Coat in flour or polenta and chill for 30 minutes to firm up.
4. Heat 1 tablespoon oil in a frying pan over low heat. Fry for 5-6 minutes on both sides.

FALAFELS WITH A TAHINI SAUCE

CHOPPING BLADE
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PROGRAM: CHOP/PUREE
PREP: 15 MINUTES
BAKE: 30 MINUTES
MAKES: 10-12 FALAFELS

INGREDIENTS
FALAFELS
2 tablespoons sunflower oil
1 small onion, peeled and quartered
1 garlic clove, peeled
400g can chickpeas, drained and rinsed
5g fresh parsley
1 small egg
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
40g plain flour
1/2 teaspoon salt
sunflower oil for spraying

SAUCE
4 tablespoons tahini paste
2 tablespoons lemon juice
1 garlic clove, peeled
1/2 teaspoon salt
100ml water

DIRECTIONS

1. Preheat oven to 200°C/gas mark 6.
2. Install the chopping blade in the Food Processor Bowl. Add all falafel ingredients to the bowl and press CHOP.
3. Scrape down sides with a spatula and press CHOP again.
4. Using an ice cream scoop, form the mixture into balls and place it on a baking tray, lined with baking parchment. Spray or brush with oil. Place in the oven for 30 minutes or until golden brown.
5. While the falafels are baking, clean the bowl, then reinstall the chopping blade in it. Add all sauce ingredients and press PUREE.
6. Once cooking is complete, serve with sauce.

MORROCAN   CARROT SALAD

CHOPPING BLADE

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SLICING/GRATING DISC

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PROGRAM: MANUAL/SLICE
PREP: 10 MINUTES
CONTAINER: 1.8L FOOD PROCESSOR BOWL
MAKES: 4 SERVINGS

INGREDIENTS
DRESSING
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 teaspoons honey
1/4 teaspoon orange blossom water
Zest and juice of half a lemon
Salt and freshly ground black pepper

SALAD
500g carrots, peeled, cut into 6.5cm lengths
15g mint leaves

DIRECTIONS

1. Install the chopping blade in the Food Processor Bowl. Add dressing ingredients to a bowl and press HIGH for approximately 10 seconds.
2. Remove chopping blade and set aside dressing.
3. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter.
4. Install feed chute lid, and place carrots, lengthways infeed chute. Press SLICE, then use the pusher to push carrots through the chute.
5. Repeat until finished. Remove grated carrots from the bowl, into a serving dish, toss with mint and dressing to serve.

SALMON AND POTATO FISHCAKES

CHOPPING BLADE
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PROGRAM: CHOP
PREP: 10 MINUTES
MAKES: 4 SERVINGS

INGREDIENTS
300g leftover cooked potato, roughly chopped if large
300g cooked salmon fillets, skin and bones removed
100g frozen peas
10 mint leaves
Zest of 1 lemon
Salt and freshly ground black pepper
1 heaped tablespoon plain flour
2 eggs, beaten
100g dried breadcrumbs
2 tablespoons sunflower oil

DIRECTIONS

1. Install the chopping blade in the Food Processor Bowl. Add the potatoes, salmon, peas, mint, lemon zest, and season to taste. Press CHOP, twice. When the program is complete, remove the lid and blade.
2. Divide the mixture into eight equal-sized balls and shape them into fish cakes using your hands. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Leave in the fridge to chill for 30 minutes to firm up.
3. Coat the fish cakes in flour, shake off any excess and then dip in the beaten egg. Roll each fishcake in the breadcrumbs until coated on all sides then transfer to a baking tray.
4. Place a large frying pan on medium heat and add oil.
5. Carefully place 4 fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. Repeat with remaining fishcakes.

BABA GANOUSH

CHOPPING BLADE
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PROGRAM: PULSE/MANUAL
PREP: 5 MINUTES
MAKES: 2-3 SERVINGS

INGREDIENTS
2 large aubergines
2 tablespoons olive oil
2 garlic cloves, peeled
Juice of 1 lemon
1/2 teaspoon cumin
2 tablespoons extra virgin olive oil
Salt and white pepper

DIRECTIONS

1. Preheat oven to 180°C/gas mark 4.
2. Cut the aubergines in half lengthways and score the flesh side in a crisscross pattern, making sure you don’t cut through the skins. Then drizzle with 2 tablespoons olive oil. Arrange on a baking tray, flesh-side facing up, and cook for around 45 minutes, or until soft. Leave to cool, and then remove the skin.
3. Place chopping blade in food processor bowl. Put garlic in a bowl, turn the unit on, and press PULSE 5 or 6 times until the garlic is finely chopped. Add lemon juice, cumin, olive oil, seasoning, and aubergine into a bowl. Turn the unit on and press LOW for 5-10 seconds or until it reaches the desired consistency.
4. Transfer to a dish to serve.

SALSA

CHOPPING BLADE
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PROGRAM: PULSE
PREP: 5 MINUTES
MAKES: 4 SERVINGS

INGREDIENTS
1 garlic clove, peeled
1/2 small red onion, peeled and
quartered
1 small red chili, deseeded
1/4 red pepper, deseeded
250g tomatoes, deseeded and quartered
Juice of half a lime
10g fresh coriander
Pinch of salt & pepper
Pinch of sugar

DIRECTIONS

1. Place all the ingredients into the Food Processor Bowl. Press PULSE until desired consistency is reached.
2. Serve with tortilla chips.

PICKLED CUCUMBER

SLICING/GRATING DISC

PROGRAM: SLICE
PREP: 10 MINUTES
MAKES: 1 JAR

INGREDIENTS
1 cucumber, cut into 3
1 teaspoon sea salt
100ml cider vinegar
100ml water
40g caster sugar
1 teaspoon whole mustard seeds

DIRECTIONS

1. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, slicing side up, on the adapter. Install feed chute lid, and place cucumber infeed chute. Press SLICE, then use the pusher to push cucumber through the chute. Repeat with remaining cucumber. Carefully remove the reversible disc and adapter. Remove cucumbers from the bowl and sprinkle over sea salt. Leave for 45 minutes. Then rinse off.
2. Meanwhile, put vinegar, sugar, water, and mustard into a saucepan. Bring to boil and stir until sugar dissolves. Allow cooling.
3. Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

CHICKEN LIVER PATE

CHOPPING BLADE
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 **PROGRAM:** CHOP/PUREE  
 **PREP:** 15 MINUTES  
 **MAKES:** 6 SERVINGS

 **INGREDIENTS**  
1 small onion, peeled and quartered  
1 garlic clove, peeled  
100g butter, divided  
1/2 teaspoon dried thyme  
450g chicken livers, cleaned, sinews removed,  
patted dry  
1 tablespoon brandy or cognac  
100ml double cream  
Salt and freshly ground black pepper to taste

 **DIRECTIONS**

  1. Install the chopping blade in the Food Processor Bowl. Add onion and garlic to a bowl and press CHOP. Carefully remove blade and onion mixture from the bowl and clean out the bowl.
  2. Heat a frying pan over medium heat, melt butter, add onions, sprinkle over thyme. Fry for several minutes until the onion is soft. Stir in more butter and add chicken livers and cook for approximately 2-3 minutes on each side. Stir in brandy, cream, season to taste, and turn off the heat.
  3. Allow cooling slightly before adding back to Food Processor Bowl with the chopping blade. Press PUREE.
  4. Transfer to 6 ramekins. Allow to cool and chill for several hours before serving.

 **COLESLAW WITH HONEY & MUSTARD DRESSING**

 **SLICING/GRATING DISC**

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 **CHOPPING BLADE**  

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 **PROGRAM:** MANUAL/SLICE  
 **PREP:** 15 MINUTES  
 **MAKES:** 4 SERVINGS

 **INGREDIENTS**  
 **FOR THE DRESSING**  
6 tablespoons sunflower oil  
2 tablespoons cider vinegar  
1 tablespoon honey  
1 tablespoon wholegrain mustard  
Salt and freshly ground black pepper

 **FOR THE COLESLAW**  
2 large carrots, peeled and cut in 7cm lengths  
300g red cabbage, cut into pieces that will fit feed chute  
1 onion, peeled

 **DIRECTIONS**

  1. Install the chopping blade in the Food Processor Bowl. Add dressing ingredients to a bowl and press HIGH for approximately 10 seconds. Remove chopping blade and set aside dressing.
  2. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter. Install feed chute lid, and place carrots, lengthways infeed chute. Press SLICE, then use the pusher to push carrots through the chute. Repeat with the remaining carrot. Carefully remove the reversible disc and adapter. Remove grated carrots from the bowl into a serving dish.
  3. Install the disc adapter in the Food Processor Bowl. Place the reversible disc on the adapter with the slicing side facing up. Install feed chute lid, and place onion into the feed chute. Press SLICE, then use the pusher to push onion through the chute. Repeat with cabbage until all is sliced up. Remove vegetables from the bowl, add to a serving dish.
  4. Pour over the dressing and toss coleslaw together before serving.

 **VEGETABLE CRISPS**

 **SLICING/GRATING DISC**

 **PROGRAM:** SLICE  
PREP: 10 MINUTES  
MAKES: 400G  
INGREDIENTS  
1 small parsnip, peeled  
1 large carrot, peeled  
1 small sweet potato  
2 tablespoons sunflower oil  
1 teaspoon sea salt

DIRECTIONS

  1. Preheat oven to 160°C/gas mark 3.
  2. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, slicing side up, on the adapter. Install feed chute lid, and place vegetables infeed chute. Press SLICE, then use the pusher to push vegetables through the chute and repeat until all the vegetables are processed.
  3. Carefully remove from food processor bowl and place in a bowl with oil. Mix together.
  4. Arrange in a single layer on a baking sheet. Bake for 30-35 minutes, turning occasionally.
  5. Sprinkle with sea salt before serving.

 **ONION BHAJIS**

 **SLICING/GRATING DISC**

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 **DOUGH BLADE**  

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 **PROGRAM:** SLICE/PULSE  
 **PREP:** 10 MINUTES  
 **MAKES:** 4 BHAJIS

 **INGREDIENTS**  
2 medium onions, peeled and quartered  
125g gram flour  
1/2 teaspoon baking powder  
1/2 teaspoon chili powder  
1/2 teaspoon turmeric  
1/2 teaspoon dried cumin  
1 teaspoon salt  
Pepper  
150ml water, approximately  
Vegetable oil for frying

 **DIRECTIONS**

  1. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, slicing side up, on the adapter. Install feed chute lid, and place onions infeed chute. Press SLICE, then use the pusher to push onions through the chute.
  2. Cover sliced onions with water and leave to soak for 10 minutes. Remove from bowl, drain through a sieve. Clean bowl.
  3. Install the dough blade in the Food Processor Bowl. Place flour, baking powder, spices, and salt and pepper to taste. Press PULSE a few times to mix flour. Add water, press MIX until the mixture forms a thick paste..
  4. Add back onions, select PULSE 2-3 times to incorporate.
  5. Remove blade and divide mixture into quarters. Using your hands or an ice cream scoop form into 4 balls. 6 Deep fry in hot oil, until golden brown. Drain on a paper towel.

 **POTATO ROSTI**

 **SLICING/GRATING DISC**

 **PROGRAM:** SLICE  
 **PREP:** 10 MINUTES  
 **MAKES:** 4 ROSTI

 **INGREDIENTS**  
2 large floury potatoes, peeled and cut into size to  
fit feed chute widthwise  
1 small onion, peeled and cut in half  
1 teaspoon garlic powder  
1/2 teaspoon dried cumin  
Salt and freshly ground black pepper  
3 tablespoons sunflower oil

 **DIRECTIONS**

  1. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter. Install feed chute lid, and place potatoes lengthwise infeed chute. Press SLICE, then use the pusher to push potatoes through the chute. Repeat until all the potatoes are used up and then grate onions.
  2. Pour potato mixture out onto a clean tea towel and squeeze out as much liquid as possible.
  3. Place in a bowl mix together and season to taste. Using your hands, form into 4 patties.
  4. Heat a frying pan with the oil over moderate heat. Fry the rosti on one side for 10 minutes, then flip over and fry on the other side, adding more oil if necessary.

 **SWEET POTATO & BROCCOLI CURRY**

 **CHOPPING BLADE  
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PROGRAM: PUREE
PREP: 15 MINUTES
MAKES: 4 SERVING

INGREDIENTS
5cm piece fresh root ginger, peeled
2 garlic cloves, peeled
2 large onions, peeled and quartered
1 or 2 fresh red chilies to taste
Small bunch of coriander leaves and stems
2 tablespoons sunflower oil
400g sweet potato, peeled and cubed
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon salt
400g can chopped tomatoes
200ml water
400g can chickpeas, drained and rinsed
150g broccoli florets

DIRECTIONS

1. Install the chopping blade in the Food Processor Bowl. Add ginger, garlic, onions, chili, and coriander, press PUREE.
2. Place oil in a large pan heat and heat over medium-high heat. Add the curry paste and cook for 1 to 2 minutes.
3. Add the sweet potato and cook for 5 minutes.
4. Sprinkle over turmeric, coriander, cumin, salt, add tomatoes, chickpeas, water, cover, and reduce heat. Simmer for 15 minutes. Add broccoli and simmer for another 15-20 minutes or until the sweet potato is cooked.
5. Serve with basmati rice.

CHAPATIS

DOUGH BLADE

PROGRAM: PULSE/MIX
PREP: 15 MINUTES
MAKES: 8 CHAPATIS

INGREDIENTS
100g wholewheat flour
100g plain flour
1 teaspoon salt
150ml-200ml water

DIRECTIONS

1. Install the dough blade in the Food Processor Bowl. Add flours and salt to the bowl and press PULSE a few times.
2. Press MIX, pour water through the feed tube until mixture starts to form a ball around the blade, and the bowl is wiped clean. Press MIX again to knead the dough. Remove blade from the bowl. Cover the dough with a damp tea towel and leave to rest for 30 minutes.
3. Divide the dough into 8 equal portions and roll into golf ball-sized pieces, cover again.
4. Flour a work surface. Using a rolling pin, roll each ball into circles approximately 15cm wide by rolling in one direction and regularly turning the dough a quarter to get a round shape.
5. Heat a frying pan, Tava, or griddle until hot. Remove excess flour and over a medium heat cook for 1-2 minutes until brown spots appear on the underside, then flip over and cook the other side for around a minute.
6. Wrap in foil and keep warm while you make the rest.

TIP For a richer taste and to help reduce sticking, brush each chapati with butter/ghee once cooked and added to the pile

SERVING SUGGESTION
Pair with curry for a full meal option.

GARLIC DOUGH BALLS

DOUGH BLADE

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CHOPPING BLADE ~~ ~~

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PROGRAM: MIX/CHOP
PREP: 5 MINUTES
BAKE: 20-25 MINUTES
MAKES: 18-20

INGREDIENTS
FOR THE DOUGH
400g strong white flour
7g sachet easy blend yeast
2 teaspoons salt
2 tablespoons olive oil
250ml tepid water

FOR THE GARLIC BUTTER
2 garlic cloves, peeled
7g flat-leaf parsley
50g butter

DIRECTIONS

1. Preheat oven to 200°C/gas mark 6.
2. Grease a baking tray.
3. Install the dough blade in the Food Processor Bowl. Add the flour, yeast, salt, and oil. Install the lid, then press MIX. Pour water through the feed tube until the dough starts to fall a ball around the blade. Press MIX again to knead the dough.
4. Remove dough and cut in half and divide into 20 golf ball size pieces. Roll each into a ball and place spaced apart on the baking tray. Leave to rise for 30 minutes or until doubled in size.
5. Bake for 15- 20 minutes in a hot oven.
6. Meanwhile, install the chopping blade in the Food Processor Bowl, place garlic and parsley in the bowl. Press CHOP. Carefully remove the blade. Melt butter and stir in garlic and parsley.
7. Brush balls with garlic butter as soon as they are out of the oven. Serve hot.

CHEESE SCONES

SLICING/GRATING DISC

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CHOPPING BLADE ~~ ~~

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PROGRAM: SLICE/PULSE/MANUAL
PREP: 10 MINUTES
MAKES: 8-10 SCONES

INGREDIENTS
125g cheddar cheese, cut in half
225g self-raising flour
1 teaspoon baking powder
1 teaspoon mustard powder
1/4 teaspoon salt
50g cold butter, cut into cubes
7 tablespoons milk, plus a little extra for brushing

DIRECTIONS

1. Preheat oven to 220°C/gas mark 7.
2. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter. Install feed chute lid, and place cheese infeed chute. Press SLICE, then use the pusher to push cheese through the chute. Remove grated cheese from the bowl and set aside. Clean bowl.
3. Install the chopping blade in the Food Processor Bowl. Add flour, baking powder, mustard powder, salt to the bowl and press PULSE twice to mix.
4. Add butter and press CHOP. Add two-thirds of grated cheese to the bowl and press PULSE a few times to mix.
5. Press LOW, and gradually add milk through the feed tube until the mixture starts to form a softball around the blade, and the bowl is clean.
6. Turn scone mixture out onto a floured board and knead lightly. Roll out to a thickness of 2cm and cut into rounds with a 5cm cutter. Place on a greased baking sheet, brush with milk, and sprinkle over cheese. Bake for 12-15 minutes until risen and golden brown.
7. Serve warm.

SHORTCRUST PASTRY

CHOPPING BLADE
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 **PROGRAM:** CHOP/MANUAL  
 **PREP:** 15 MINUTES  
 **MAKES:** 350G

 **INGREDIENTS**  
100g cold butter, cut into cubes  
200g plain flour  
3-4 tablespoons water

 **DIRECTIONS**

  1. Install the chopping blade in the Food Processor Bowl. Add butter and flour to a bowl and press CHOP, twice or until the mixture resembles fine breadcrumbs.
  2. Place water into the feed tube pusher, press LOW, and pour water slowly through the feed tube until the mixture starts to form a ball around the blade, and the bowl is clean.
  3. Carefully remove dough from the blade and turn it out onto a floured board and knead slightly. Wrap in greaseproof paper and chill for 30 minutes before using.

 **BANANA CAKE**

 **DOUGH BLADE**

 **PROGRAM:** PULSE/MIX  
 **PREP:** 10 MINUTES  
 **BAKE:** 50-60 MINUTES  
 **MAKES:** 6-8 SERVINGS

 **INGREDIENTS**  
200g self-raising flour  
1 teaspoon mixed spice  
1/2 teaspoon salt  
1 teaspoon baking powder  
2 ripe bananas, approx. 320g with skins on  
200g golden caster sugar  
100g sunflower oil  
2 large eggs

 **DIRECTIONS**

  1. Preheat oven to 180°C/gas mark 4.
  2. Grease and line a 500g loaf tin.
  3. Install the dough blade in the Food Processor Bowl. Add the flour, spice, salt, and baking powder. Press PULSE twice to mix.
  4. Peel bananas and add to bowl with sugar, oil, eggs. Install the lid, then press MIX.
  5. Pour batter into the prepared tin and bake for 50-60 minutes or until a wooden toothpick comes out clean.
  6. Allow cooling on a wire rack.

 **APPLE AND BLACKBERRY CRUMBLE**

 **CHOPPING BLADE** ~~~~ ~~~~

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 **SLICING/GRATING DISC**  

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 **PROGRAM:** CHOP/SLICE  
 **PREP:** 15 MINUTES  
 **BAKE:** 30 MINUTES  
 **MAKES:** 4 SERVINGS

 **INGREDIENTS**  
 **CRUMBLE**  
75g butter, cut into cubes  
150g plain flour  
75g demerara sugar

 **FILLING**  
800g cooking apples, peeled and cored  
200g blackberries  
2 tablespoons water  
75g granulated sugar

 **TOPPING**  
2 tablespoons demerara sugar  
10g flaked almonds

 **DIRECTIONS**

  1. Preheat oven to 190°C/gas mark 5.
  2. Install the chopping blade in the Food Processor Bowl. Add butter and flour to the bowl and press CHOP.
  3. Add sugar and press CHOP again.
  4. Remove the chopping blade from the bowl and set aside the crumble mixture.
  5. Install the disc adapter in the bowl. Place the reversible disc, slicing side up, on the adapter.
  6. Install feed chute lid and place apple quarters infeed chute. Press SLICE, then use the pusher to push apples through the chute.
  7. When all the apples are sliced, stop program and layer apple slices into a shallow ovenproof baking dish, with blackberries, water, and granulated sugar.
  8. Sprinkle over crumble mix and top with demerara sugar.
  9. Bake in the oven for 30 minutes until golden brown.

 **CARROT CAKE**

 **SLICING/GRATING DISC**

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 **CHOPPING BLADE**

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 **DOUGH BLADE**  

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 **PROGRAM:** SLICE/CHOP/MIX/PULSE  
 **PREP:** 20 MINUTES  
 **BAKE:** 50-60 MINUTES  
 **MAKES:** 4-6 SERVINGS

 **INGREDIENTS**  
 **CAKE**  
140g carrots, peeled  
50g walnuts  
3 large eggs  
175g soft brown sugar  
180ml sunflower oil  
175g self-raising flour  
1 teaspoon bicarbonate of soda  
1 teaspoon ground cinnamon  
100g raisins

 **TOPPING**  
200g cream cheese  
50g softened butter  
90g icing sugar  
Walnut halves to decorate

 **DIRECTIONS**

  1. Preheat oven to 180°C/gas mark 4.
  2. Grease and line a 20cm round cake tin.
  3. Install the disc adapter in the Food Processor Bowl. Place the reversible disc, grating side up, on the adapter. Install feed chute lid and place carrots infeed chute.
  4. Press SLICE, then use the pusher to push carrots through the chute. Remove grated carrots from the bowl and set them aside.
  5. Install the chopping blade in the bowl. Add the walnuts, press CHOP. When the program is complete, remove the lid and blade.
  6. Install the dough blade. Add the eggs, sugar, oil bicarbonate of soda, salt, and cinnamon. Install the lid, then press MIX.
  7. When the program is complete, remove the lid and add raisins and carrots. Replace lid and press PULSE four times until mixed.
  8. Pour batter into the prepared tin and bake for 50 to 60 minutes or until a wooden toothpick comes out clean. Allow cooling on a wire rack.
  9. Install the dough blade in the bowl. Add the cream cheese, butter, and icing sugar. Install the lid, then press MIX.
  10. When the program is complete, remove the lid and top cooled cake with frosting and decorate with walnut halves.

 **FOOD PROCESSOR**  
 **WITH AUTO-IQ®**

 **BN650UK_30_20Recipe_MP_210420_MV1**  
AUTO-IQ and NINJA are registered trademarks of SharkNinja Operating LLC.  
© 2020 SharkNinja Operating LLC

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