Sunbeam LC8900 manual Recipes continued, Sweet Potato Crisps, Whole Egg Mayonnaise, Variations

Recipes continued

3.Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft, cool.

4.Using the processing bowl fitted with the universal 's' blade, place mushroom mixture into processing bowl with remaining ingredients and process until smooth.

5.Pour into serving bowl and refrigerate for at least 2 hours before serving.

Serve with Melba toasts.

Sweet Potato Crisps

These yummy treats are great for eating alone at a barbecue or serving on top of grilled fish with a creamy mayonnaise.

1 large sweet potato oil for deep frying

sea salt and freshly ground black pepper

1.Peel the sweet potato and cut into large pieces just small enough to fit into the feed shoot. The smaller the sweet potato is cut, the shorter the shavings with be.

2.Using the processing bowl fitted with the shaving disk, slice the sweet potato using the food pusher.

3.Place the sweet potato shavings onto absorbent paper and gently press out any excess liquid.

4.Heat oil in a deep fryer or wok and cook the sweet potato in batches until crisp (this will not take very long).

5.Remove from oil quickly and drain on absorbent paper. Season with salt and pepper.

Whole Egg Mayonnaise

2 eggs

2 tablespoons lemon juice

1 tablespoon Dijon mustard pinch sea salt

2 cups vegetable or light olive oil

1.Using the processing bowl fitted with the universal 's' blade, place eggs, juice, mustard and salt in the processing bowl and process for 5 seconds or until combined.

2.With the motor still running remove the food pusher and start to pour in the oil in a slow, thin stream until the mixture is creamy and all the oil has been added.

3.Store in the refrigerator in an airtight container for 2 weeks.

Variations

•Add crushed garlic to mayonnaise to make garlic mayonnaise.

•Add finely chopped gherkins, capers and parsley to mayonnaise to make a tartare sauce.

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