In Chile, voltage is 220 V versus 120 V in the States. You can get adapters and converters to help with this, but if your electronics have a motor, over time they may eventually burn out. I opted to give away or lend out many of my beloved kitchen friends: VitaMix, Juicer, KitchenAid, Food Processor...
I'll eventually rebuild my kitchen with some essentials, but since we've moved I've been cooking without these guys. I miss them...but I've also relied more on other items in my kitchen.
For example, the Kuhn Rikon Swiss Chop Chop which is a fun mini processor we've used to chop nuts, make apple crisp topping and other small projects. I originally bought this for kid's cooking classes as safer options for little fingers, and it has come in quite handy these last few weeks.
Olive Oil Granola
(Inspired many years ago by a Cook's Illustrated Recipe)
2 cups mixed nuts, chopped
3 cups non-instant oats
1/2 cup shredded unsweetened coconut
*1/2 cup honey
1/3 cup olive oil
1 cup dried fruit
1 teaspoon extract (optional)
pinch of salt (optional)
*for the honey, cut back to 1/3 cup for a looser less sweet granola. In the States I did an equal mixture of honey, molasses and maple syrup.
- Adjust oven rack to center position and heat oven to 325 degrees. Mix all ingredients except dried fruit together in large bowl.
- Pour mixture onto a cookie sheet pan lined with parchment, spreading mixture in a thin layer.
- Bake, stirring and re-spreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Stir dried fruit, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
Note: One batch should fit on an 11 X 7-inch cookie sheet pan. If you have too much for one layer, cook in two batches.