Sunbeam MX7900 manual Recipes, Choc-Hazelnut Pancakes Makes, Honey, Cranberry and Pistachio Nougat

Recipes

Choc-Hazelnut Pancakes

Makes: 8-10

4 cups plain flour

3 ¾ cups buttermilk

¾cup caster sugar 3 eggs

Butter, for frying

Hazelnut spread and roasted hazelnuts, to serve

1.Place the flour, buttermilk, sugar and eggs in the Stainless Steel Mixing Bowl. Using the whisk mix on low speed (1-4) until combined. Increase to medium speed (5-7) and mix until smooth.

2.Melt butter in a large frypan over medium heat. Spoon ¹/4 cup of batter into the pan and cook until bubbles begin to appear on the surface. Flip pancake and cook for a minute. Repeat with remaining batter.

3.Serve pancakes with hazelnut spread and roasted hazelnuts.

Honey, Cranberry and Pistachio Nougat

Makes: approximately 24 pieces 2 sheets edible rice paper

2 ½ cups caster sugar

½cup honey

¹⁄³ cup water

500g liquid glucose

2 egg whites

1 ½ cups pistachios, toasted

½cup dried cranberries

1.Lightly grease a 20cm square cake pan. Line base of the pan with 1 sheet of rice paper, trimming to fit.

2.Combine sugar, honey, water and glucose in a medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil, do not stir after this point. Using a candy thermometer cook until mixture reaches 140°C. Immediately remove from heat.

3.Place egg whites in the Stainless Steel Mixing Bowl. Using the whisk whip egg whites on very high speed (11-12) until stiff peaks form. Reduce to medium speed (5-7) and slowly add the sugar syrup in

a thin, steady stream. Once all the sugar syrup has been added continue beating for a further minute. Add the pistachios and cranberries.

4.Quickly spoon into prepared pan. Top with the remaining sheet of rice paper and gently press to flatten.

5.Set aside to cool at room temperature for

6 hours or until set. Remove from pan and cut into small squares to serve.

TIP: A spoon dipped in hot water will help spread the nougat.

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