54
RECIPES
PEANUT BUTTER
Makes approximately 1 cup
INGREdIENTS
2 cups/250g shelled peanuts
METHOd
1. Assemble the food processor using the
quad blade.
2. Place peanuts into the processing bowl
and process for approximately 1–2
minutes until mixture becomes smooth
and forms into a ball.
3. Spoon peanut butter into a dry,
sterilized jar and refrigerate. Store in the
refrigerator for up to 2 weeks.
PEANUT SATAy SAUCE
Makes approximately 1½ cups
INGREdIENTS
½ cup peanut butter
½ cup coconut milk
L cup lemon juice
2 teaspoons light soy sauce
2 teaspoons brown sugar
METHOd
1. Assemble the food processor using the
quad blade.
2. Place all ingredients into the processing
bowl and process until combined.
3. Transfer mixture to a small saucepan
and heat gently. If desired, thin the sauce
with a little water.
Serve Peanut Satay Sauce with chicken or
pork kebabs.
CRUSTy BREAd ROLLS
Makes 6 bread rolls
INGREdIENTS
3cups/450g bread or baker’s flour
2 teaspoons sugar
2 teaspoons instant active dry yeast
1½ teaspoons salt
1 tablespoon oil
260ml warm water
METHOd
1. Assemble food processor using the
dough blade.
2. Place flour, sugar, yeast, salt and oil into
the processing bowl. Process until oil is
absorbed into flour.
3. With the motor running, slowly add the
water through the feed chute. Process
until dough forms into a ball. Do not
over process.
4. Remove dough and knead on a lightly
flour dusted surface. Transfer dough to
a large, lightly greased bowl, cover and
stand in a warm area until doubled in
size, approximately 40 minutes.
5. Remove dough and knead on a lightly
floured surface until smooth and elastic.
Cut dough into 6 equal pieces then
knead each piece well and shape into
a ball.
6. Place dough balls into a lightly greased
28cm x 18cm lamington pan. Cover and
stand in a warm area until doubled in
size, approximately 20 minutes.
7. Bake rolls in a preheated oven at 220°C
for 15–20 minutes or until cooked and
golden brown.
8. Place hot rolls onto a cooling rack.
Serve warm.