ENGLISH 15
B
Grease two 20cm-long baking tins and preheat
the oven to 135° C.
B
Put the halved dates and plums in the food
processor bowl and chop at maximum speed for
30 seconds.Then empty the bowl.
B
Put the pecan nuts in the food processor bowl and
roughly chop the nuts, using the pulse function.
Then empty the bowl.
B
Put the glazed pineapple in the food processor
bowl and chop into pieces, using the pulse
function.Then empty the bowl.
B
Mix the dates, plums, pecan nuts, pineapple and
shredded coconut in a large mixing bowl and mix
them.
B
Add milk and vanilla to the ingredients and mix.
B
Put the fruit mixture in the baking tins and bake
the cakes at 135° C for 90 minutes.
B
Do not process this recipe more than once
without interruption. If you need to process more
quantities, let the appliance cool down first and
then continue the process.
Mashed Potatoes
P
- 750g cooked potatoes
- approx. 250ml hot milk (90cC)
- 1 tbsp of butter
- salt
B
First 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.
Mayonnaise
S
- 2 egg yolks or 1 large egg
- 1 tsp mustard
- 1 tsp vinegar
- 200ml oil
B
The ingredients must be at room temperature. Put
the emulsifying disc in the bowl. Put the egg yolks
or egg, mustard and vinegar in the bowl. Use
speed 1 or 2. Pour the oil gradually through the
feed tube onto the rotating disc.You can use the
hole in the pusher to add the oil.
B
Tip for tartare sauce: add parsley, gherkins and
hard-boiled eggs.
B
Tip for cocktail sauce: add 50ml creme fraiche, a
dash of whisky, 3 tsp tomato puree and a dash of
ginger syrup to 100ml mayonnaise.
Milkshake
P
- 175ml milk
- 10g sugar
- 1/2 banana or approx. 65g other fresh fruit
- 50g vanilla ice cream
B
Mix all the ingredients until the mixture is frothy.
