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
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
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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