Sunbeam 400 - Manual (Page 19)

19
Olive Oil Mayonnaise Makes approx. 1 cup
Prep time: 5 minutes
Cooking time nil
2 egg yolks
2 teaspoons white vinegar
Freshly ground sea salt
Coarsely ground black pepper
1 /
4
teaspoon mustard
75mls good quality extra virgin olive oil
175mls sunflower or vegetable oil
1. Place yolks, vinegar, mustard and seasoning s
into the processing bowl. Commence
processing while gradually pouring the oil
through the hole in the processing cover.
Process until mixture becomes very thick and
creamy.
2. Add 1 teaspoon boiling water and process for
a second or until well combined. Mixture
should be very thick and creamy.
3. Taste and add extra salt and pepper if
necessary.
4. Store mayonnaise in a jar. Keep’s well for up
to 2 days, stored in the refrigerator.
Laska Paste Makes: 1 cup
Prep time: 5 minutes
Cooking time: nil
2 small white onions, peeled and quartered
4cm piece ginger, peeled and sliced
8 cloves garlic, peeled
6 bird eye chillies (seeds removed- optional)
2cm piece fresh turmeric, peeled and grated or
use 1 Tablespoon powdered turmeric
1 lemongrass stalk crushed and roughly sliced or
use 2 tablespoons of jar variety with vinegar,
drained
1 /
2
cup peanut or vegetable oil
1. Process all ingredients in the processing bowl
until the mixture is smooth.
2. Store the paste in a jar for 2-3 days.
Note: Ensure to cook the paste until fragrant
before adding coconut milk when making a
laksa.
Hazelnut, Choc and Coffee Biscuits Makes: 40
Prep time: 5 minutes
Cooking time: 20 minutes
125g toasted hazelnuts
2 tablespoons cocoa
1 tablespoon plain flour
1 tablespoon instant coffee
1 egg white
110g caster sugar
Raw sugar, to sprinkle
Note: With this recipe use heaped tablespoon
measure.
1. In the processing bowl, process the hazelnuts,
cocoa, flour and coffee until a fine powder.
Mixture should be dry and rich in aroma and
colour.
2. Using Sunbeam electric beaters beat egg
whites until soft peaks are formed. Gradually
add sugar, beating well after each addition
of sugar until sugar is dissolved and mixture
is thick and glossy. Fold in hazelnut mixture
with a rubber spatula until all is well
combined. Mixture will be dry and stiff but
should hold a firm ball. It will be sticky.
3. With wet hands, roll teaspoon size balls and
place 2cm apart on a tray lined with baking
paper. Flatten each ball slightly with a fork.
4. Sprinkle with raw sugar and bake at 150°C
for 15-20 minutes. Cool on a wire rack.
Serving Tip: Best dipped into a freshly brewed
coffee.
Recipes.