ENGLISH15
BGrease two 20cm-long baking tins and preheatMayonnaise
the oven to 135!C.S
BPut the halved dates and plums in the food- 2 egg yolks or 1 large egg
processor bowl and chop at maximum speed for- 1 tsp mustard
30 seconds.Then empty the bowl.- 1 tsp vinegar
BPut the pecan nuts in the food processor bowl and- 200ml oil
roughly chop the nuts,using the pulse function.
Then empty the bowl.BThe ingredients must be at room temperature.Put
BPut the glazed pineapple in the food processorthe emulsifying disc in the bowl.Put the egg yolks
bowl and chop into pieces,using the pulseor egg,mustard and vinegar in the bowl.Use
function.Then empty the bowl.speed 1 or 2.Pour the oil gradually through the
BMix the dates,plums,pecan nuts,pineapple andfeed tube onto the rotating disc.You can use the
shredded coconut in a large mixing bowl and mixhole in the pusher to add the oil.
them.BTip for tartare sauce:add parsley,gherkins and
BAdd milk and vanilla to the ingredients and mix.hard-boiled eggs.
BPut the fruit mixture in the baking tins and bakeBTip for cocktail sauce:add 50ml creme fraiche,a
the cakes at 135!C for 90 minutes.dash of whisky,3 tsp tomato puree and a dash of
BDo not process this recipe more than onceginger syrup to 100ml mayonnaise.
without interruption.If you need to process more
quantities,let the appliance cool down first andMilkshake
then continue the process.P
- 175ml milk
Mashed Potatoes- 10g sugar
P- 1/2 banana or approx. 65g other fresh fruit
- 750g cooked potatoes- 50g vanilla ice cream
- approx. 250ml hot milk (90cC)
- 1 tbsp of butterBMix all the ingredients until the mixture is frothy.
- salt
BFirst mash the potatoes,then add milk,salt and
butter.Use speed 1 and process for approx.
30 seconds to prevent the puree from becoming
sticky. |
ACEC
