Kambrook KFP80 manual Chocolate Cake, Serve with chocolate ice cream and fresh berries

Using the processor blade, process the egg yolks, anchovies, mustard and vinegar for 30 seconds using speed 1.

While the motor is running slowly pour the half of the oil down the food chute to thicken the dressing.When the dressing becomes thick, pour in the white wine, then the remaining oil.

Add the cheese and process until combined.

Serving Suggestions

Store in an airtight jar and use with salads and coleslaw style dishes.

CHOCOLATE CAKE

1 tablespoon white vinegar

1 cup of milk

1 cup of plain flour

1 cup of self-raising flour

1 cup of castor sugar

3⁄4 cup of coca

1⁄2 teaspoon bi-carb soda

125g butter melted

3 x 70g eggs

Add vinegar to the milk and stand for 5 minutes.

Using the processing blade, process the flours, sugar, cocoa and bi-carb using speed 1 until combined.

Add the melted butter, eggs and milk, process until combined, do not over mix.

Pour the mixture into a greased 20-cm cake tin.

Bake in a moderate oven (180-200°) for 40 minutes or until cooked.

Serving Suggestion

Serve with chocolate ice cream and fresh berries

FARMHOUSE APPLE PIE

Sweet pastry

4 cups plain flour

1 teaspoon salt

3 tablespoons castor sugar

250g butter, diced

1⁄2 cup chilled water

600g can pie apples

2 tablespoons brown sugar

50g sultanas

Extra sugar to sprinkle on top for baking.

Note: process the pastry in two batches.

Using the processor blade, process half of the salt, sugar, flour and butter into the processing bowl using speed 1, mix until the mixture resembles breadcrumbs.

While the motor is running slowly pour half of the water down the food chute to combine the pastry.

Wrap the pastry in plastic and refrigerate for 20 minutes.

Repeat the process for the second pastry dough.

Preheat oven to 200°c

Roll one of the pastry balls on a lightly floured surface until approximately 4mm thick and 25cm in diameter. Use the pastry to line a 20cm flan tin and blind bake for 15 minutes.

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