Sunbeam 400 manual Olive Oil Mayonnaise, Laska Paste

Recipes.

Olive Oil Mayonnaise Makes approx. 1 cup

Prep time: 5 minutes

Cooking time nil

2 egg yolks

2 teaspoons white vinegar Freshly ground sea salt Coarsely ground black pepper 1/4 teaspoon mustard

75mls good quality extra virgin olive oil 175mls sunflower or vegetable oil

1.Place yolks, vinegar, mustard and seasoning s into the processing bowl. Commence processing while gradually pouring the oil through the hole in the processing cover. Process until mixture becomes very thick and creamy.

2.Add 1 teaspoon boiling water and process for a second or until well combined. Mixture should be very thick and creamy.

3.Taste and add extra salt and pepper if necessary.

4.Store mayonnaise in a jar. Keep’s well for up to 2 days, stored in the refrigerator.

Laska Paste Makes: 1 cup

Prep time: 5 minutes

Cooking time: nil

2 small white onions, peeled and quartered 4cm piece ginger, peeled and sliced

8 cloves garlic, peeled

6 bird eye chillies (seeds removed- optional)

2cm piece fresh turmeric, peeled and grated or use 1 Tablespoon powdered turmeric

1 lemongrass stalk crushed and roughly sliced or use 2 tablespoons of jar variety with vinegar, drained

1/2 cup peanut or vegetable oil

1.Process all ingredients in the processing bowl until the mixture is smooth.

2.Store the paste in a jar for 2-3 days.

Note: Ensure to cook the paste until fragrant before adding coconut milk when making a laksa.

Hazelnut, Choc and Coffee Biscuits Makes: 40

Prep time: 5 minutes

Cooking time: 20 minutes

125g toasted hazelnuts

2 tablespoons cocoa

1 tablespoon plain flour

1 tablespoon instant coffee

1 egg white

110g caster sugar Raw sugar, to sprinkle

Note: With this recipe use heaped tablespoon measure.

1.In the processing bowl, process the hazelnuts, cocoa, flour and coffee until a fine powder. Mixture should be dry and rich in aroma and colour.

2.Using Sunbeam electric beaters beat egg whites until soft peaks are formed. Gradually add sugar, beating well after each addition of sugar until sugar is dissolved and mixture is thick and glossy. Fold in hazelnut mixture with a rubber spatula until all is well combined. Mixture will be dry and stiff but should hold a firm ball. It will be sticky.

3.With wet hands, roll teaspoon size balls and place 2cm apart on a tray lined with baking paper. Flatten each ball slightly with a fork.

4.Sprinkle with raw sugar and bake at 150°C for 15-20 minutes. Cool on a wire rack.

Serving Tip: Best dipped into a freshly brewed coffee.

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