Évaluations - 5, GPA: 3.6
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Facilité d'utilisation
2 cup peanut oil or vegetable oil Freshly ground black pepper 1 tablespoon boiling water 1. Whisk together egg yolks, mustard, lemon juice and vinegar. 2. Pour mixture into blender jug and using speed 1, blend until light and fluffy. 3. With blender running, slowly pour combined oils in through inverted measure cup in lid. 4. Blend until mixture thickens. 5. Season to taste with pepper and stir in boiling water. 6. Transfer to a sterilised, screw top jar. 7. Cover and refrigerate until required. Variations: Garlic mayonnaise Add 3 cloves of minced garlic cloves to the egg yolk mixture and replace lemon juice with lime juice and Raspberry vinegar with tarragon vinegar. Herbed mayonnaise 2 Replace lemon juice and Raspberry vinegar with 1. cup chopped mixed fresh herbs (such as basil, chives, parsley and thyme) and 1 clove garlic, peeled and chopped. Blend into prepared mayonnaise. R8 R9 Better batters First foods for baby Apple pear and banana blend 1. 2 cup stewed apple 1. 2 cup stewed pear 1. 2 banana, peeled and mashed 1. Place apple, pear and banana in blender jug. 2. Using speed 1, blend until smooth. Use immediately. Pureed vegetables 1. 2 cup chopped, steamed vegetables 4 tablespoons boiled water, formula or breast milk 1. Place vegetables and water into blender jug, using speed 2, blend until smooth. 2. More or less water may be required depending on the thickness desired. Vegetable and lentil soup 1 cup chopped mixed vegetables 2 cups water 1 tablespoon red lentils 1. Place vegetables, water and lentils into a medium saucepan. 2. Bring to the boil, then reduce heat and simmer until vegetables and lentils are tender. Set aside to cool. 3. Transfer mixture to blender jug. Using speed 2, blend until smooth. 4. Freeze or refrigerate any leftovers. Cheesy spinach 3. 4 cup steamed spinach leaves Cheese sauce 15g butter 2 teaspoons plain flour 1. 2 cup milk 2 tablespoons grated mild tasty cheese 1. To make sauce, melt butter in a small saucepan. 2. Stir in flour and cook for 1 minute over a medium heat. 3. Remove from heat and gradually blend in milk until smooth. Return to heat and stir continuously until the sauce boils and thickens. 4. Reduce the heat and simmer for 2 minutes. Blend in the cheese. Set aside to cool slightly. 5. Place spinach and cheese sauce into blender jug. Using speed 1, blend until smooth. Banana smoothie 1 cup milk or formula 2 tablespoons unflavoured yoghurt 1 small ripe banana, cut into 2cm pieces 1. Place milk, yoghurt and banana into blender jug. 2. Using speed 1, blend until smooth. Serve immediately. Lime batter 1. 2 cup lime juice 1 cup soda water 2 teaspoons finely grated lime rind 11 . 2 cups plain flour 1. To make batter, place lime juice, soda water, lime rind and flour into blender jug. 2. Using speed 2, blend until smooth. Use to coat seafood or poultry. Yorkshire puddings 1. 4 cup water 1. 3 cup milk 1 egg, lightly beaten 3. 4 cup plain flour Freshly ground black pepper 11 . 2 tablespoon beef dripping 1. Place water, milk, egg, flour and pepper into blender jug. 2. Using speed 1, blend until smooth. 3. Place 1 teaspoon beef dripping in each of six muffin pans and heat in oven until dripping is sizzling. 4. Divide batter between muffin pans and cook at 220° C for 10- 15 minutes, or until puffed and golden. Serve as an accompaniment for roast beef. R10 R11 Delissio dessertsBetter batters continued Caramel puffs 1 teaspoon dry yeast 1. 2 teaspoon castor sugar 11 . 2 cups plain flour 1 cup warm water Oil for deep frying 2 tablespoons butter 1. 2 cup golden syrup 2 tablespoons water 1. Combine yeast and sugar in a small bowl, with 2 tablespoons of the flour, stir in water. 2. Cover and set aside to stand in a warm place for 15 minutes or until mixture is frothy. 3. Place water and remaining flour into blender jug, then add yeast mixture. Using speed 2, blend until smooth. 4. Transfer mixture to a large bowl, cover and stand in a warm place for about 1 hour, or until batter is doubled in size and bubbles appear on the surface. 5. Heat oil in a large saucepan, cook dessertspoons of mixture in hot oil until puffs and light golden brown. 6. Drain on absorbent paper, then transfer to a serving dish. 7. Melt butter in a saucepan, stir in golden syrup and cook over a low heat for 3-4 minutes or until well blended. 8. Add water and heat gently, stirring, until blended. 9. Pour over puffs and serve immediately. Crepes with raspberry sauce 11 . 4 cups milk 2 eggs 3 teaspoons butter, melted 1 cup plain flour RASPBERRY SAUCE 250g fresh or frozen raspberries (defrosted) 1. 4 cup icing sugar 2 tablespoons Grande Marnier or orange liqueur 2 tablespoons water 1. Place milk, eggs, butter and flour into blender jug. Using speed 2, blend until smooth. 2. Pour 1. 4 cup of batter into a non-stick frying pan and cook over a medium heat until golden brown. 3. Turn and cook for 30 seconds longer. Set aside and keep warm. 4. Repeat with remaining mixture. 5. To make sauce, place raspberries, icing ...