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
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
½cup peanut butter
½cup 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
8.Place hot rolls onto a cooling rack. Serve warm.
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