Manual Sunbeam MX003 Mixmaster (page 28 of 40) (English)

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Fillings for the Choux Pastry Puffs:

Basic White Sauce

2 tablespoons butter or margarine

2 tablespoons flour

½ teaspoon salt

¼ teaspoon cayenne pepper

½ cup milk

1. Melt butter or margarine in a saucepan,

but do not boil.

2. Remove from heat, add flour, salt and

pepper, stir until smooth. Do not brown.

3. Add milk all at once. Stir until sauce boils

and thickens.

4. Use one of the suggested fillings or divide

into two or three.

Salmon Filling

1 x 125g tin salmon

2 teaspoons mayonnaise

lemon juice to taste

1. Drain salmon, and flake salmon into a

bowl. Add mayonnaise, white sauce and

mix well. Season with salt and pepper.

Add lemon juice to taste. Pipe mixture into

cooled puff’s and serve warm or cold.

Asparagus Filling

1 small tin asparagus cuts, drained well and

finely chopped

90g grated parmesan or romano cheese

1. Mix asparagus, white sauce and cheese

until well combined. Season to taste with

salt and pepper and pipe into pastry puffs.

Serve hot or cold.

Mushroom and Bacon Filling

1 x 250g tin mushrooms, well drained and

finely chopped

2 rashers cooked bacon, ham or proscuitto

finely chopped

1. Mix together the white sauce, mushrooms

and bacon in a small bowl until well

combined. Pipe into pastry puffs and serve

hot or cold.

Note: The white sauce is nice too, with

freshly chopped mixed herbs and brie.

Pre-Dinner Nibbles (continued)

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Sunbeam MX003 Mixmaster Manual

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