RECIPES

with caster sugar. Cut a cross in the top of each pie top with tip of a sharp knife.

8.Bake in a preheated oven at 200°C for 1520 minutes or until cooked

and golden.

Serve hot or cold.

NOTE

If suet is not available substitute with chilled butter.

Peach sorbet

Makes 6 serves

INGREDIENTS

1 cup white crystal sugar

2 cups/500ml water

250g fresh peaches, peeled, destined and quartered

6 egg whites

Mint leaves, for decoration

METHOD

1.Heat sugar and water in a small saucepan, stirring until dissolved. Set aside and cool.

2.Assemble the food processor using the quad blade.

3.Place peaches and cooled syrup into the processing bowl. Process until smooth. Transfer peach mixture to a shallow plastic dish, cover and freeze until just setting. Return partly frozen mixture to processing bowl and process. Repeat this 12 more times to beak down the large ice crystals. Cover and return mixture to the freezer.

4.Reassemble the food processor using a clean quad blade. Place egg whites into the clean processing bowl and process until foamy. Add the partly frozen mixture and mix into the foamed egg whites using the PULSE button until folded through. Return to shallow plastic dish, cover and freeze until just setting.

Serve scooped into dessert dishes and decorate with mint leaves.

Rich sweet shortcrust pastry

Makes 1 serve

INGREDIENTS

2½ cups/375g plain flour 180g chilled butter, diced ½ cup caster sugar

2 tablespoons lemon juice

METHOD

1.Assemble the food processor using the quad blade

2.Place flour and butter into the processing bowl. Process ingredients using the PULSE function

until combined.

3.With the motor running, slowly add sugar then the lemon juice through the feed chute until a dough ball forms. Do not over process. If mixture is too dry add a little water while processing.

4.Remove dough and knead briefly on a lightly flour dusted surface. Transfer dough to a freezer bag, seal and refrigerate until required.

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Breville BFP800 manual Peach sorbet, Rich sweet shortcrust pastry