Catler FP 8010 - Manual (Page 58)

R23
PIKELETS
Makes 24-30 serves
INGREDIENTS
1 × 60g egg
1 /
2
cup milk
1 cup/150g self-raising fl our
Pinch of salt
1 tablespoon caster sugar
1 tablespoon melted butter
Extra butter, for cooking
METHOD
1. Assemble the food processor using the
quad blade.
2. Place egg, milk, fl our, salt, sugar and
melted butter into the processing bowl.
Process until smooth.
3. Heat a little butter in a large frypan. Drop
tablespoonsful of batter into the frypan
allowing room for the batter to spread.
Cook until bubbles appear. Turn and cook
other side.
4. Serve hot or cold with butter and jam or
golden syrup.
CHILLED LEMON CHEESECAKE WITH
RASPBERRY PUREE
Makes 6 serves
INGREDIENTS
250g pkt plain sweet biscuits
125g butter, melted
250g cream cheese, cubed and softened
400g can sweetened condensed milk
1 /
2
cup/125ml cream
1 tablespoon grated lemon zest
1 /
3
cup lemon juice
RASPBERRY PUREE:
INGREDIENTS
1 punnet raspberries, for serving
1 tablespoon icing sugar, optional
METHOD
1. Assemble the food processor using the
quad blade.
2. Break biscuits into quarters and place
into processing bowl. Process until fi nely
crushed. With the motor running, slowly
add the melted butter through the feed
chute. Process until combined.
3. Remove mixture from processing
bowl and press over the base and
threequarters up the side of a lightly
greased 20cm spring-form pan. Cover
and chill until fi rm.
4. Reassemble the food processor using
clean quad blade.
5. Place cream cheese, condensed milk,
cream, lemon zest and juice into clean
processing bowl. Process until smooth.
Do not over process.
6. Pour mixture into prepared biscuit crumb
base, cover and refrigerate for at least
24 hours before serving.
7. Reassemble the food processor using
clean quad blade. Place raspberries into
clean processing bowl. Process until
pureed. If desired sweeten raspberry
puree with icing sugar.
Serve Lemon Cheesecake with whipped cream
and drizzled with Raspberry Puree.
NOTE:
Allow cream cheese to soften at room
temperature.
RECIPES