FOOD PROCESSOR Instructions for use FP 8010
FOOD PROCESSOR
CONTENTS 4 Catler recommends safety first 7 Know your Food Processor FP 8010 9 Assembling your Food Processor FP 8010 13 Basic food processing techniques – Chopping with the QUAD® blade – Pureeing with the QUAD® blade – Mixing and whipping with the QUAD® blade – Slicing, shredding and grating with the multi - function Discs 25 Food processing at a glance – Processing tips 30 Care, cleaning & storage 32 Troubleshooting R1 Recipes CONTENTS 2
Congratulations on the purchase of your new Food Processor FP 8010.
CATLER RECOMMENDS SAFETY FIRST At Catler we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions. IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE • • • • • • • • • • Carefully read all instructions before operating and save for future reference.
• • • • • • • • • • Some stiff mixtures, such as dough may cause the processing blade to rotate more slowly than normal. If this happens, do not process for longer than 1 minute. Do not process hot or boiling liquids – allow liquids to cool before placing into the processing bowl. Do not use the food processor on metal surfaces, for example, a sink drain board. To protect against electric shock do not immerse power cord, plug or motor base in water or any other liquid.
IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES • Unwind the power cord fully before use. • Do not let the power cord hang over the edge of a table, counter, touch hot surfaces or become knotted. • This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
KNOW YOUR FOOD PROCESSOR FP 8010 A B G C D H I E J F K L M N Q O Q S V P 7 KNOW YOUR FOOD PROCESSOR FP 8010 R T W U
A. Small food pusher for improved processing control of smaller ingredients. It also doubles as a measuring cup for adding/measuring ingredients. The food processor will run continually whether the small pusher is in or out. B. Large food pusher for pushing food down the feed chute. The food processor will not start unless the large pusher is in place correctly. C. Extra wide feed chute for larger ingredients. D. Processing lid locks onto the processing bowl. E.
ASSEMBLING YOUR FOOD PROCESSOR FP 8010 BEFORE FIRST USE Before using your Catler food processor, become familiar with all the parts. Remove all packaging materials and promotional labels, being careful when handling the processing blades and discs as they are very sharp. Wash the processing bowl, processing lid and other attachments in warm, soapy water. Rinse and dry thoroughly. (Refer to cleaning, care and storage section). 3. If using a disc, first assemble the disc spindle onto the bowl drive coupling.
5. Place the processing lid onto the processing bowl so the feed chute is slightly right of the bowl handle and the arrow graphics are aligned . Holding the feed chute and pressing down firmly at the same time, turn the lid clockwise (as indicated by the graphic) so the ‘Locking Tab’ on the lid slots into the ‘Interlocking Safety Catch’ on the handle. The lid should be securely locked into position. Fig.
10. At the end of processing, always wait until the blades or discs have stopped spinning before unlocking and removing the lid. To remove the processing lid, ensure the POWER/OFF button has been pressed, the power is switched off at the power outlet and the cord is unplugged from the power outlet. Holding the feed chute and pressing down firmly at the same time, turn the lid anti-clockwise so that the arrow graphics are no longer aligned.
OVERLOAD PROTECTION SYSTEM If the motor overloads, the food processor will go to ‘Standby’ mode and “OVERLOAD” icon in the LCD starts to flash. The food processor can still be switched off by pressing the POWER/OFF button. To operate the food processor again, allow the machine to cool for approx 30 minutes. Some stiff mixtures, such as dough, may cause the dough blade to rotate more slowly than normal. If this happens, do not process for longer than 1 minute.
BASIC FOOD PROCESSING TECHNIQUES The food processor can process food in a variety of ways depending on which blade or disc you choose. CHOPPING WITH THE QUAD® PROCESSING BLADE The quad blade chops raw and cooked food to the consistency required, from coarsely chopped to minced. For many large processing tasks, the four blades will cut the processing time needed to achieve the desired results. The result depends on the type of food and how long the food is processed.
NOTE: Heavy loads of meat may stall the motor. This is indicated by the blade turning slowly and the meat only moving slowly around the bowl and not processing. If this occurs remove the meat and process in two batches. Garlic, chilli and ginger For garlic, peel cloves and leave whole. For chilli, leave whole (remove seeds for milder chilli). For ginger, peel and cut into 2.5cm cubes. Process until chopped to desired consistency.
Soft breadcrumbs NOTE: If chopping fruit to add to cake batter, process the fruit before making the batter, adding a little flour from recipe quantity to prevent fruit sticking to quad blade. Break stale bread into chunks (fresh bread will stick to blades). Process no more than 4 cups at a time using the PULSE button at 1-2 second intervals until crumbed to desired consistency. NOTE: For best results when making bread crumbs, add one slice at a time.
NOTE: After processing vegetables, add stock through the feed chute, if necessary, to make a smoother puree. Creamed vegetable soups Whole biscuits Biscuit crumbs Use same process as for cooked vegetables above then with motor running, gradually add no more than 4 cups stock and cream or milk through the feed chute. Do not exceed MAX liquid level. Cake crumbs Cut cake into small pieces, measure quantity and place into processing bowl.
Peanut butter Process shelled peanuts, no more than 4 cups at a time, using the START/PAUSE button until pureed to desired consistency. Note: mixture will form into a ball. NOTE: 2 cups peanuts will yield approximately 1 cup peanut butter. The natural oil in the butter will separate on standing. Stir before use. Shelled peanuts Peanut butter Fresh Fruit Peel and cut fruit into 2.5cm cubes. Ensure any pips or stones are removed.
Dips and spreads Using quad blade place ingredients into the processing bowl and process using the START/PAUSE button until ingredients are mixed to desired consistency. If necessary, during processing remove the lid and scrape the mixture from the sides of the bowl. Quad blade Quick-mix cakes and batters Use this method for melt ‘n’ mix cakes, packet cakes and crepe batters. Place all ingredients (starting with the liquid ingredients) into the processing bowl ensuring not to exceed MAX liquid level.
NOTE: Emulsifying disc is not dishwasher safe. Please do not place in the dishwasher. Wash by hand. For Mayonnaise: use quad blade with the motor running, slowly add oil through feed chute until mixed to desired consistency. Do not exceed Max liquid level. For Hollandaise or Bearnaise: with the motor running, slowly add hot, melted butter through feed chute until mixed to desired consistency. Do not exceed Max liquid level.
Bread dough Melt ‘n’ mix biscuits Insert the dough blade into the bowl. Use instant active dry yeast and include with the dry ingredients in the processing bowl. Add 3 cups / 450g, add softened, cubed butter and process using the START/PAUSE button until the butter is absorbed into the flour. If using oil, with the motor running, add the oil through the small feed chute and process until the mixture forms a soft, elastic ball of dough. Do not over process.
Cheese Caution should always be taken when processing cheese in a food processor. For soft cheese such as Mozzarella and Bocconcini, partially freeze, until firm otherwise it will jam in the blades. For hard cheese such as Parmesan, check first that it is not too hard otherwise it will damage the blades - the cheese should slice easily with a sharp knife. For round cheese such as Mozzarella and Bocconcini, slice one end and pack into the feed chute so the flat end is facing the disc.
Round fruit and vegetables Long fruit and vegetables Prepare fruit or vegetables by washing or peeling, and coring or seeding (if necessary). For small fruit and vegetables (e.g. kiwi fruit, roma tomatoes), trim one end so the food sits flat in the feed chute. For large fruit and vegetables (e.g. apples), cut in half (if required) to fit in the feed chute. Pack into the feed chute with the adjustable slicing disc at the slot number required for the thickness.
Leafy vegetables Deli meats For cabbage, wash and shake off excess water. Cut into wedges to fit feed chute. For lettuce, separate leaves, wash and dry thoroughly, then roll up and pack vertically into feed chute. Slice or shred. Cut the meat to fit the length of the feed chute (no more than 14cm). Pack into the feed chute with cut side facing disc. NOTE: Slicing or shredding is not recommended for spinach.
MINI-BOWL FUNCTION The mini processing bowl can be positioned inside the main processing bowl and is used for processing small food quantities. A mini processing blade is provided which fits inside the mini bowl and can be used for used for chopping, mixing and blending a variety of foods. Do not place the mini processing blade into the main processing bowl. Main bowl processing attachments will not operate in the mini processing bowl.
FOOD PROCESSING AT A GLANCE For more information about preparation of food and how to process, refer to basic processing techniques. For specific recipes, refer to the recipe section. NOTE: The food processor is very powerful and recommended using pulse function where possible as to avoid over chopping or whipping.
FOOD BLADE TYPE (DOUGH/ QUA D/MINI) ADJUSTABLE SLICING BLADE THICKNESS Mushrooms (cooked) Quad Use: Mushroom Soup 4-6 Use: Salad, vegetable soup, mushroom sauce, mushroom soup Onion Quad or mini Use: Soups, Sauces 0-5 Use: Salad Parsnip Quad or mini Use: Vegetable soup 2-5 Use: Vegetable lasagna Parsnip (cooked) Quad Use: Accompaniment Peas (cooked) Quad or mini Use: Accompaniment, baby food Potatoes 0.
FOOD BLADE TYPE (DOUGH/ QUAD/MINI) Citrus Peel Quad or mini Use: Fruit mince Dried Fruit Quad or mini Use: Fruit salad, dessert sauce Kiwi fruit Quad or mini Use: Fruit salad, dessert sauce Mango Quad or mini Use: Fruit salad, dessert sauce Melon (Honeydew/ rockmelon) Quad or mini Use: Fruit salad Pear Quad or mini Use: Fruit salad Pear (cooked) Quad or mini Use: Baby food Pineapple Quad or mini Use: Fruit salad Stone Fruit (Apricot, nectarine, peach, plum) Quad or mini Use: Fruit salad,
FOOD BLADE TYPE (DOUGH/ QUAD/MINI) ADJUSTABLE SLICING BLADE THICKNESS Cream use pulse function Whisk Use: recommended pulse function to avoid over whipping Milkshakes and smoothies Quad Use: recommend using pulse function Meat (raw) use pulse function Quad Use: Mince meatloaf, burgers Meat (cooked) use pulse function Quad Use: Sandwich fillings, pate, baby food Meat (deli) RECOMMENDED DISC TYPE (CHIP/SHRED/JULIENNE/ WHISK) 1-6 Use: Sandwiches, antipasto, pizza toppings FOOD PROCESSING AT A GLA
PROCESSING TIPS • • • • • • • 29 Do not fill the bowl above the liquid max level for wet ingredients. Always add drier or thicker ingredients to the processing bowl prior to adding fluids. Note that there is a MAX THICK LIQUID and MAX THIN LIQUID markings on the processing bowl. Thick liquid is soup and sauces (such as a tomato base puree). Thin liquid is water base stocks, milkshakes etc. To avoid over-processing when coarsely chopping food, frequently check consistency.
CARE, CLEANING & STORAGE CARE AND CLEANING When finished processing, switch the food processor off at the power outlet and unplug the power cord. Motor base Wipe the motor base with a clean, damp cloth after each use. Dry thoroughly with a soft, clean cloth. Food stains and odours Foods such as carrot may leave a stain on plastic parts whilst other foods such as garlic may leave a strong odour. To remove either, soak the parts for 5 minutes in 2 litres of water with 1/2 cup lemon juice added.
NOTE: The tools storage container can stand upright on its back to save cupboard space. Make sure it is fully snapped close. • • Store your food processor upright on the kitchen bench or in an easily accessible cupboard. Do not place or store anything on top of the food processor. WARNING: THE QUAD, MINI AND ADJUSTABLE PROCESSING BLADES AND DISCS ARE EXTREMELY SHARP, HANDLE WITH CARE AT ALL TIMES. NEVER IMMERSE THE MOTOR BASE, POWER CORD OR POWER PLUG IN WATER OR ANY OTHER LIQUID.
TROUBLESHOOTING PROBLEM EASY SOLUTION • Food is unevenly processed • Ingredients should be cut evenly into 2.5cm (1 inch) pieces before processing. Ingredients should be processed in batches to avoid overloading. Slices are slanted or uneven. • Load food in feed chute. Place pusher onto food and apply pressure. Then press start. Food falls over in the feed chute • The large feed chute must be packed full for best results. If processing smaller quantities, use the small feed chute.
PROBLEM EASY SOLUTION • The food processor shuts off during operation • • The motor slowed down during operation. The food processor vibrates/moves during processing • • • 33 TROUBLESHOOTING Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded. This is normal as some heavier loads (e.g. slicing/shredding cheese) may require the motor to work harder.
INSTRUCTIONS AND INFORMATION REGARDING THE DISPOSAL OF USED PACKAGING MATERIALS Dispose of packaging material at a public waste disposal site. DISPOSAL OF USED ELECTRICAL AND ELECTRONIC APPLIANCES The meaning of the symbol on the product, its accessory or packaging indicates that this product shall not be treated as household waste. Please, dispose of this product at your applicable collection point for the recycling of electrical & electronic equipment waste.
Recipes R1
CONTENTS R3 Recipes CONTENTS R2
RECIPES HUMMUS 1 Makes approximately 1 /2 cups INGREDIENTS 425g can chick peas, well drained 2 cloves garlic, peeled 2 tablespoons toasted sesame seeds 2 tablespoons cream 2 tablespoons lemon juice 1 tablespoon peanut butter 1 teaspoon cumin METHOD 1. Assemble food processor using quad blade. 2. Place all ingredients into processing bowl. Process until smooth. 3. Spoon mixture into a serving dish. Cover and chill until ready to serve. Serve chilled with slices of Lebanese bread.
ANTIPASTO SWISS CHEESE GNOCCHI Makes 4-6 serves Makes 4 serves INGREDIENTS 2 bocconcini cheeses 125g Parmesan cheese 250g salami 2 firm Roma tomatoes 1 firm pear Olives Marinated artichokes Marinated char-grilled vegetables (capsicum, zucchini, eggplant) Basil leaves Olive oil Balsamic vinegar INGREDIENTS 500g potatoes, peeled and quartered 8 cups/2 litres chicken stock 11/2 cups/225g plain flour 1 /2 cup/75g plain flour, extra 1 /4 teaspoon cayenne pepper METHOD 1.
6. To make the Cheese Sauce: Assemble food processor using fine shredding disc and shred the Swiss cheese. Also using the fine shredding disc and grate the Parmesan cheese. Combine all sauce ingredients in a saucepan. Stir constantly over a medium heat until cheese has melted and sauce has thickened. 7. Pour Cheese Sauce over gnocchi and serve immediately. Serve Swiss Cheese Gnocchi as a entrée or light meal.
NOTE: When making soups always allow the hot ingredients to cool for approx. 30 minutes. NOTE: When processing soup do not exceed the MAX liquid level on the side of the processing bowl.
TANGY TOMATO SOUP 1 Makes approximately 1 /2 litres Makes approximately 21/2 litres INGREDIENTS 1kg Roma tomatoes, halved 2 Spanish onions, peeled and quartered 2 cloves garlic, peeled 1 /2 cup basil leaves 2 small red chillies, trimmed, seeds removed 2 tablespoons olive oil 2 cups/500ml chicken stock 2 tablespoons Balsamic vinegar 1 /2 cup sour cream Salt and pepper, optional Basil leaves, for garnish INGREDIENTS 1 Spanish onion, peeled and quartered 4 sticks celery, trimmed and sliced 4 carrots, trimm
SMOKED FISH TERRINE THAI FISH CAKES Makes 4-6 serves Makes 24 serves INGREDIENTS 500g smoked fish 2 bay leaves 2 teaspoons peppercorns 3 slices lemon 1 Spanish onion, peeled and quartered 1 piece lemon peel, roughly chopped 1 small red chilli, seeded 1 /2 cup parsley sprigs 2 tablespoons toasted pinenuts 4 × 60g eggs 4 tablespoons/80g butter, melted 1 teaspoon curry paste 1 teaspoon ground cumin 1 cup sour cream 3 cups cooked long-grain rice INGREDIENTS 8 green beans 1 small onion, peeled and quartered
PEANUT SATAY MEATBALLS CRISPY BATTER FOR FISH Makes 30 serves Makes sufficient batter to coat 1kg fish fillets INGREDIENTS 3 slices stale bread, crust removed 500g chicken or pork fillet, cubed 1 onion, peeled and quartered 1 /2 cup shelled peanuts 2 cloves garlic, peeled 1 bunch coriander, roughly chopped 1 × 60g egg Corn flour, for coating Peanut oil, for shallow frying Peanut Satay Sauce (see page 54) INGREDIENTS 1 × 60g egg ¾ cup/190ml water ¾ cup/190ml milk 2 tablespoons vinegar 11/2 cups/225g pla
SAUSAGE ROLLS CHILLI CON CARNE Makes 48 serves Makes 4 serves INGREDIENTS 1 carrots, peeled 1 small granny smith apples, peeled 1 onion, peeled 6 slices bread 1 tablespoon mixed fresh herbs – thyme, parsley, 1 1/2 tablespoons relish or tomato/bbq sauce 500g sausage mince 4 slices puff pastry, thawed 1 egg, lightly whisked INGREDIENTS 150g rindless bacon, roughly chopped 1 large Spanish onion, peeled and quartered 2 cloves garlic, peeled 2 red chilles, trimmed and deseeded 1 tablespoon oil 750g topside
BEEF BURGERS HERBED BREA D STUFFING Makes 4 serves Makes 16 serves INGREDIENTS 750g topside steak, cubed 1 onion, peeled and quartered 1 clove garlic, peeled 4 sprigs parsley 4 slices bread, crust removed 2 tablespoons seeded mustard 1 /4 cup tomato sauce 2 × 60g eggs 1 /3 teaspoon dried oregano 1 teaspoon black pepper 1 /4 teaspoon salt Oil, for shallow frying INGREDIENTS 125g button mushrooms 1 Spanish onion, peeled and quartered 2 sticks celery, roughly chopped 100g pistachio nuts, shelled 4 sprigs
SKORDALIA POTATO GRATIN Makes 4 serves Makes 4-6 serves INGREDIENTS 3 large potatoes, peeled and quartered 4 cloves garlic, peeled and crushed 1 tablespoon/20g butter 1 tablespoon milk Salt and pepper, optional INGREDIENTS 100g Cheddar cheese, grated 2 cloves garlic, peeled 700g baby new potatoes 1 small Spanish onion, peeled 3 tablespoons/60g butter, diced 300ml cream 1 cup/250ml milk 1 cup dried breadcrumbs METHOD 1. Cook potatoes until soft. Drain well. 2.
CREAMED SPINACH PASSIONFRUIT CURD Makes 4 serves Makes 4 cups INGREDIENTS 1 bunch spinach leaves, torn into pieces 1 /4 cup light sour cream 1 /4 teaspoon ground nutmeg Salt and pepper, optional METHOD 1. Steam spinach leaves until just softened. Drain well. 2. Assemble food processor using the quad blade. 3. Place spinach, sour cream and nutmeg into the processing bowl. Process until smooth. Season to taste. Serve as an accompaniment.
APPLE, WALNUT AND GOATS CURD SALAD WALDORF SALAD Makes 4-6 serves Makes 4-6 serves INGREDIENTS 3 Granny Smith apples, cored 1 /2 bunch celery sticks, washed, trimmed 2 tablespoons lemon juice 100g walnuts, pan roasted 100g goat’s curd DRESSING: INGREDIENTS 3 egg yolks 2 teaspoons seeded mustard 1 /4 cup olive oil 2 tablespoons garlic chives Salt and pepper, optional METHOD 1. Assemble the food processor using the adjustable slicing disc. 2.
BEETROOT CARPACCIO WITH ORANGE AND AVOCADO COLESLAW INGREDIENTS INGREDIENTS 300g white cabbage, cut in wedges 300g purple cabbage, cut in wedges 2 carrots, peeled 1 Spanish onion, peeled and quartered 1 red capsicum, quartered 1 green capsicum, quartered 2 sticks celery 2 Granny Smith apples, quartered Serves 2-4 people 4-5 beetroots, peeled 1 /4 cup red wine vinegar 1 /4 cup olive oil 1 orange, peeled, segmented 1 avocado, peeled, sliced 1 /2 cup Chervil, washed 1 tablespoon thyme 1 pomegranate, seeds
MAYONNAISE AIOLI Makes approximately 2 cups Makes approximately 2 cups INGREDIENTS 3 egg yolks 2 teaspoons Dijon mustard 1 teaspoon seeded mustard 2 cloves garlic, peeled, optional 1 tablespoon white vinegar 11/2 cups/375ml olive oil INGREDIENTS 1 whole bunch garlic 4 egg yolks Juice of 1 lemon 2 teaspoons white vinegar 2 cups/500ml vegetable or olive oil 1 tablespoon thyme Salt and pepper, to taste METHOD 1. Assemble the food processor using the quad blade. 2.
QUICK BEARNAISE SAUCE PESTO Makes approximately 4 cups Makes approximately 2 cups INGREDIENTS 4 × 60g eggs 1 /4 cup tarragon or herbed vinegar 250g butter INGREDIENTS 125g Parmesan cheese 4 cups firmly packed basil leaves (approx. 2 bunches) 1 cup/125g pinenuts 4 cloves garlic, peeled 1 /2 cup olive oil 1 tablespoon lemon juice METHOD 1. Assemble the food processor using the quad blade. 2. Place eggs into the processing bowl. 3. Heat vinegar in a small saucepan until boiling.
PEANUT BUTTER CRUST Y BREA D ROLLS Makes approximately 1 cup Makes 6 bread rolls INGREDIENTS 2 cups/250g shelled peanuts INGREDIENTS 3cups/450g bread or baker’s flour 2 teaspoons sugar 2 teaspoons instant active dry yeast 11/2 teaspoons salt 1 tablespoon oil 260ml warm water METHOD 1. Assemble the food processor using the quad blade. 2. Place peanuts into the processing bowl and process for approximately 1-2 minutes until mixture becomes smooth and forms into a ball. 3.
PIZZA DOUGH Makes 2 pizzas INGREDIENTS 450g ‘00’ Strong Flour 3 teaspoons yeast 3 teaspoons sugar 3 teaspoons salt 1 tablespoon olive 260ml lukewarm water METHOD 1. Assemble food processor using the dough blade. 2. To make the dough, put the flour, yeast, sugar, salt and olive oil into the processing bowl, place the feed pusher in place and turn the food processor on to start processing. Remove the small feed chute and add water. Process for 1 minute or until dough comes together and forms a dough ball.
HAM AND MUSHROOM – PER PIZZA INGREDIENTS 1 qty pizza dough (see page 55) 1 /3 cup pizza sauce 1 /4 cup mozzarella cheese, shredded 1 /4 cup Fontina cheese, shredded 100g, ham, sliced 80g mushrooms, sautéed 2 cloves garlic, sliced 1 teaspoon parsley, chopped Salt & pepper light sprinkle METHOD 1. Spread pizza evenly with pizza sauce, mozzarella, fontina, ham, mushrooms, garlic and parsley. Season to taste. 2. Bake in pre-heated 220°C oven 200°C fan forced for 15 minutes or until golden brown and crisp. 3.
FRUIT MINCE PIES Makes 36 serves 8. Bake in a preheated oven at 200°C for 1520 minutes or until cooked and golden. Serve hot or cold.
RICH SWEET SHORTCRUST PASTRY ANZAC BISCUITS Makes 1 serve Makes 50 serves INGREDIENTS 21/2 cups/375g plain flour 180g chilled butter, diced 1 /2 cup caster sugar 2 tablespoons lemon juice INGREDIENTS 125g butter 1 tablespoon golden syrup 2 tablespoons boiling water 2 teaspoons bicarbonate of soda 1 cup rolled oats 3 /4 cup desiccated coconut 1 cup/150g plain flour 1 cup caster sugar 1 /4 teaspoon salt METHOD 1. Assemble the food processor using the quad blade 2.
PIKELETS Makes 24-30 serves INGREDIENTS 1 × 60g egg 1 /2 cup milk 1 cup/150g self-raising flour Pinch of salt 1 tablespoon caster sugar 1 tablespoon melted butter Extra butter, for cooking METHOD 1. Assemble the food processor using the quad blade. 2. Place egg, milk, flour, salt, sugar and melted butter into the processing bowl. Process until smooth. 3. Heat a little butter in a large frypan. Drop tablespoonsful of batter into the frypan allowing room for the batter to spread. Cook until bubbles appear.
SHORTBREAD BROWNIES Makes 24 serves Makes 24 serves INGREDIENTS 21/4 cups/337g plain flour 1 /4 cup corn flour 1 /2 teaspoon baking powder 1 /2 cup caster sugar 250g butter, softened and cubed 1 /4 cup crystal sugar INGREDIENTS 90g butter 125g dark cooking chocolate, chopped 2 × 60g eggs, lightly beaten 3 /4 cup caster sugar 1 teaspoon vanilla essence 3 /4 cup/112g plain flour 1 /4 teaspoon baking powder 100g walnut pieces METHOD 1. Assemble the food processor using the quad blade. 2.
STRAWBERRY CRÊPES BUTTERCAKE Makes 8 serves Makes 8-12 serves INGREDIENTS 2 × 60g eggs 1 cup/250ml milk 1 tablespoon butter, melted 1 cup/150g plain flour 2 teaspoons caster sugar 1 /4 cup caster sugar, extra 1 /4 cup water 1 punnet strawberries, washed and hulled 2 tablespoons brandy, optional INGREDIENTS 125g butter, softened 1 /4 cup caster sugar 1 teaspoon vanilla essence 2 × 60g eggs 1 /2 cup/125ml cup milk 2 cups/300g self-raising flour METHOD 1. Assemble the food processor using the quad blade.
SCONES Makes 12-16 serves INGREDIENTS 2 cups/300g self-raising flour, sifted Pinch of salt 2 tablespoons butter 3 /4-1 cup milk 1 /2 cup/75g self-raising flour, extra Extra milk, for brushing Variation - Pumpkin Scones: In Step 3 substitute 1/2 cup milk with 1 /2 cup mashed pumpkin. NOTE: The quantity of milk may vary due to different types of flour. METHOD 1. Assemble food processor using the dough blade or you can use the quad blade. 2. Place flour, salt and butter into the processing bowl.
HOT CROSS BUNS Makes 12 INGREDIENTS 3 cups/450g plain or bread flour 1 /4 cup brown sugar 2 teaspoons instant active dried yeast 1 teaspoon ground cinnamon 3 /4 teaspoon salt 3 tablespoons/60g butter, softened 11/4 cups/315ml water 3 /4 cup sultanas 2 tablespoons mixed peel, optional CROSS BATTER: INGREDIENTS 1 /4 cup plain flour 1 tablespoon water GLAZE: INGREDIENTS 1 /4 cup sugar 1 /4 cup/60ml water 1 /4 teaspoon cream of tartar 1 /4 teaspoon gelatine 2 teaspoons water METHOD 1.
FOOD PROCESSOR Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. W W W . C A T L E R . E U CUSTOMER SERVICE I N F O @ C A T L E R .
