Moulinex DFC1 manual Mini Pavlovas with Summer Fruits, Mayonnaise, Vinaigrette Dressing

MINI PAVLOVAS WITH SUMMER FRUITS Makes 8

5 egg whites • 250 g (9 oz) icing sugar • pinch of salt

For the filling

284 ml carton whipping cream, whipped • 450 g (1 lb) strawberries or raspberries or other summer berry fruits

Place the egg whites, icing sugar and salt in the bowl fitted with the whisk, but leave the pusher out to allow more air in. Make sure the bowl and whisk are scrupulously clean otherwise the eggs will not whisk. Process on speed 2 for 8 minutes until stiff. Place 8 spoonfuls of mixture onto two baking sheets, lined with non-stick baking parchment, and shape into 4 cm (10 in) circles. Bake in a preheated oven at 110°C/225°F (Fan oven 100°C), Gas mark 1/4 for about 11/2 -2 hours until firm and crisp. Leave to cool. Top with whipped cream and cover with the fruit.

Cook’s note: This mixture can be made into meringue shells by shaping with a spoon, but is not firm enough to pipe. Alternatively, use it as a topping for Lemon Meringue Pie or Baked Alaska.

PROFITEROLES WITH WARM TOFFEE SAUCE Serves 5 - 6

For the choux pastry:

75 g (3 oz) butter • 225 ml (71/2 fl oz) water • 110 g (4 oz) plain flour • 3 eggs, medium size

For the filling:

284 ml (10 fl oz) tub whipping cream, whipped

For the toffee sauce:

115 g (4 oz) cream toffees • 75 ml (5 tbsp) double cream • 50 g (2 oz) toasted flaked almonds, for decoration

Melt the butter and water in a saucepan. When the mixture is boiling, remove from the heat and add the flour in one go. Beat with a wooden spoon until smooth and comes away from the sides of the pan. Leave to cool slightly. Place the paste in the bowl fitted with the plastic kneader. With the machine running on speed 1 add the eggs one at a time through the feed tube. Increase to speed 2 and process for another 1 minute.

Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray. Allow a little space between each spoonful as they will swell during cooking. Bake in batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes or until crisp, well puffed and golden brown. Lift onto a wire rack and make a small hole in the base to release any steam. Leave to cool.

Fill the cooled choux puffs with the whipped cream.

Prepare the toffee sauce at the last minute so it can be served warm. In a saucepan melt the toffees on a low heat, stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted. Pile the profiteroles in individual dishes, pour over the warm sauce and sprinkle over the toasted flaked almonds.

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Mayonnaise and dressings

MAYONNAISE Makes about 300 ml (1/2 pint)

1 egg yolk • 1 tsp Dijon mustard • 2 tsp white wine vinegar • 250 ml (8 fl oz) olive or sunflower (or half olive oil & half sunflower oil) • salt and pepper

All the ingredients should be at room temperature and not too cold. Fit the whisk. Add the egg yolk, mustard, vinegar, salt and pepper. Use speed 1 and mix until well blended then, without stopping the machine, very slowly pour the oil through the feeder tube. Increase to speed 2 and process until the mayonnaise is thick enough, after about 30 seconds. Adjust the seasoning.

Try this: For Garlic Mayonnaise add 2 crushed cloves of garlic, or more if you prefer, with the egg yolks.

VINAIGRETTE DRESSING Makes about 300 ml (1/2 pint)

150 ml (1/4 pt) olive oil • 150 ml (1/4 pt) sunflower or groundnut oil • 75 ml (5 tbsp) wine vinegar • 5 ml (1 tsp) caster sugar • 5 ml (1 tsp) French mustard • 1 garlic clove, finely chopped • 2.5 ml (1/2 tsp) salt • freshly ground

black pepper

Fit the metal blade. Add all the ingredients and process on speed 2 for 10 -15 seconds. Add some chopped fresh herbs for a fuller flavour. Store in a glass jar in the refrigerator for up to two weeks. Shake well just before use.

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