INSTRUCTION AND RECIPE BOOKLET Premier Series 11-Cup Food Processor DLC-2011BCNA For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits and Vegetables 11 cups processed food Chopped or Puréed Meat, Poultry, Fish or Seafood 800g meat, cut in 2.5cm or smaller cubes, chilled Bread Dough 5 cups all-purpose flour, yielding two 560g loaves 2-1/2 cups each all-purpose and whole wheat flour, yielding two 560g loaves 2-3/4 cups whole grain flours (no white flour added) for custom recipes Pizza Dough 4-1/2 cups all-purpose flour, yielding 1.
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier Series 11 Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, PowerPrep Metal Dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/instruction book. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1.
TABLE OF CONTENTS Recommended Capacities . . . . . . . . . . 1 Unpacking Instructions. . . . . . . . . . . . . 2 Important Safeguards . . . . . . . . . . . . . . 4 Introduction . . . . . . . . . . . . . . . . . . . . . . 5 Machine Includes. . . . . . . . . . . . . . . . . . 6 Assembly Instructions . . . . . . . . . . . . . 6 Machine Functions . . . . . . . . . . . . . . . . 7 Operating Instructions . . . . . . . . . . . . . 7 Chopping, Puréeing & Mixing with Metal Blade . . . . . . . . . . . . . . . . . .
Carefully read all instructions before using this appliance. IMPORTANT SAFEGUARDS Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Always unplug from outlet when not in use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5.
INTRODUCTION Congratulations on your purchase of a Cuisinart® Premier Series 11-Cup Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart® Premier Series 11-Cup Food Processor has all the elements of quality that Cuisinart is known for, including a powerful motor, the largest feed tube, and the longest warranty in the industry.
THE MACHINE INCLUDES: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel. 2. 11-cup work bowl. 3. Cover with extra large feed tube. 4. Pusher assembly that slides inside the feed tube. 5. Unique metal dough blade, designed specifically for our dough speed control. 6. Sharp metal chopping/mixing blade. 7. Serrated slicing disc. 8. Shredding disc. 9. Detachable stem for discs (not shown). 10. Plastic spatula (not shown).
4. With the stem facing down, place the assembly over the centre hub. It should fit snugly and rest on the bottom of the work bowl. 5. Place work bowl cover onto work bowl, with the handle area just to the left of centre. Turn counterclockwise to lock onto work bowl. 6. Align pusher with the feed tube opening on the work bowl cover and slide the activating rod down to the bottom. 7. Use the cord wrap on the housing base underside to add or remove cord. 8. You are now ready to operate the machine.
spinning. Once it does, turn the cover clockwise to unlock, and remove by lifting it off. Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock from the base, and lift straight up to remove. To prevent the blade from falling from the work bowl onto your hand when emptying the work bowl, use one of the following methods. Be sure your hands are dry.
herbs you chop at a time, the finer chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4-5 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag. To chop peel from citrus fruit or to chop sticky fruit like dates or raisins: For citrus, remove only the peel with a vegetable peeler, not the white pith which is bitter tasting.
using pasteurized liquid eggs, or the "cooked egg" recipe on page 52), salt, vinegar or lemon juice, dry mustard, and two tablespoons of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly add the remaining oil while the machine runs. Process until all the oil has been added and the mixture is totally emulsified.
thoroughly mixed with the sugar and eggs. Then add flavouring and liquid – vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl. Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.
and tomatoes, and for all cheeses. Use medium pressure for most food: apples, celery, citrus fruit, potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams. PRACTICING SLICING AND SHREDDING 1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube. 2. Slide the pusher into place, and apply pressure to the pusher while pressing down the PULSE button. Release the button as soon as the food is sliced or shredded. 3.
The slices should be assembled horizontally with the cut edges facing front and back. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With the optional Square Julienne Disc, you can make square julienne strips in one operation. SLICING MEAT AND POULTRY Cooked meat and poultry: The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube.
IMPORTANT: Never try to slice soft cheese like mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the food processor itself. You can successfully shred most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to shred mozzarella when well chilled, and Parmesan when at room temperature.
machine on and let it run for about 20 seconds. (Cheese, nuts and raisins may be added with the dry ingredients or during the final kneading. To leave them almost whole, add them 5 seconds before you stop kneading. For a finer texture, add them sooner.) Adding liquids: All liquid should be added through the small feed tube while the machine is running. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it.
Blade rises in work bowl: Blade may not have been pushed down as far as possible before processing started. Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immediately add 2 tablespoons (30 ml) flour through small feed tube while machine is running. Dough doesn’t clean inside of work bowl: • Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches.
• Don’t process too long after all ingredients are incorporated. Rich doughs will give you good results after only 30 seconds of kneading. Blade doesn’t incorporate ingredients: Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. Make sure butter or margarine is at room temperature. Metal dough blade rises in work bowl: Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded.
when the processor is about to be used. chopping blade or dough blade. FOR YOUR SAFETY Be careful to prevent the chopping blade from falling out of the work bowl when emptying the bowl. Remove blade before tilting bowl, or hold it in place with your finger, a spatula or a spoon. Like all powerful electrical appliances, a Premier Series 11 Cup Food Processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.
original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. If your Cuisinart® Premier Series 11-Cup Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it, without charge to you.
Recipe Table of Contents Appetisers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . 49 Sides . . .
Appetisers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups Preparation: 5 - 10 minutes, plus 1 hour resting time 1 small onion, peeled, cut into 2.5cm pieces (about 1 cup pieces) 1/3 cup fresh cilantro 1 medium jalapeño pepper, seeded, cut into 2.5cm pieces 3 medium vine-ripened tomatoes, cut into 2.
Hummus This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités. Preparation: 10 – 15 minutes (plus 1 hour roasting time for shallots or garlic if using), plus 30 minutes resting time Makes 2-3/4 cups / 44 tablespoons 1/3 cup fresh flat parsley leaves, washed and dried 1/4 cup tahini paste 3 tablespoons freshly squeezed lemon juice cup water 2 strips lemon zest, 2 x 1.
Jalapeño Jack Wafers These savoury wafers just melt in your mouth. Preparation: 15 – 20 minutes, plus 30 minutes resting time and 30 minutes baking and cooling Makes 48 wafers 1 240g Monterey Jack cheese 1 small fresh jalapeño, seeded 4 tablespoons unsalted butter 1 teaspoon dried cilantro 1/4 small onion (about the size of 2 walnuts) 1 cup all-purpose flour Insert the shredding disc. Place cheese in large feed tube and shred, using light pressure; reserve.
Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining. Makes 48 Oven temperature: 260°C Preparation: 15 - 20 minutes, plus 1 hour to thaw puff pastry and roast the sausage, and 30 minutes baking time 1/2 cup toasted walnuts 1 45g Asiago cheese, cut in 1.
Spinach, Feta & Artichoke Stuffed Mushrooms For a savoury side dish, use this stuffing in portobellos. Makes 28 4cm stuffed mushrooms Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling 28 4cm white button or cremini mushrooms 1 45g French bread, cut in 2.
Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat. This soup uses half & half* and rice to make it rich and creamy. Makes eight 220ml servings Preparation: 40 to 45 minutes 2 teaspoons curry powder 360g Cremini mushrooms, stems removed and reserved 2 tablespoons white rice 1-1/2 tablespoons extra virgin olive oil 3 cups low salt, nonfat chicken or vegetable stock 1 medium onion (about 180g), cut in 2.
Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day. Makes eight 220ml servings Preparation: 30 - 35 minutes, plus chilling time 2 cloves garlic, peeled 1-1/2 teaspoons thyme 2 medium onions (120g each), peeled, cut into 2.5cm pieces 4 3 tablespoons white rice 4-1/2 cups low salt, nonfat chicken or vegetable stock red bell peppers (approximately 675g total), seeded, trimmed and cut into 2.
Gazpacho Always served well chilled, this summertime favourite has its origins in the Andalusian region of Spain. Makes six 220ml servings Preparation: 15 - 20 minutes, plus chilling time 1 garlic clove, peeled 3 cups tomato juice 1 medium jalapeño pepper, seeded, cut into 2.5cm pieces 1 medium cucumber, peeled, cut in half lengthwise, seeds removed 1/3 cup fresh cilantro 3 tablespoons fresh lime juice 6 small scallions, trimmed, cut into 2.
Quick Breads Cranberry - Orange Bread Apples make this bread very moist - for a breakfast treat, slice and toast. Makes 1 loaf (16 servings) Preparation: 10 - 15 minutes, plus 2 hours baking and cooling 1 medium apple (about 220g), peeled, cored, cut into 2.
Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack. Makes 1 loaf (14 servings) Preparation: 10 - 15 minutes, plus 2 hours baking and cooling Cooking spray 1 1-1/3 cups unbleached all-purpose flour 2/3 large egg white cup sugar 1/4 cup walnut halves, shells removed 1/3 cup plain nonfat yoghurt 3/4 teaspoon baking powder 3/4 teaspoon baking soda 2-1/2 tablespoons unsalted butter, in 2.
Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread. Makes 12 servings Preparation: 20 - 25 minutes, plus 2-1/2 hours baking and cooling Paste: 2 tablespoons plus 1 teaspoon water 3/4 cup blanched almonds 1/4 teaspoon almond extract 1/2 cup sugar 3/4 pound ripe pears, peeled, cored, cut into 2.5cm pieces 2 large eggs 3/4 cup almond paste, broken into 2.5cm pieces 1/3 cup unsalted butter, softened, cut into 2.
Yeast Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast.
Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups. Makes 15 servings (one 900g loaf) Preparation: 10 - 15 minutes, plus 2-1/4 hours rising, 40 minutes baking, and 1 hour or longer cooling 1 package active dry yeast 1 teaspoon sugar 1/2 cup warm water (45 - 55°C) 1-1/2 teaspoons salt 1 120g extra sharp cheddar cheese 1 4-1/2 cups unbleached all-purpose flour 3 tablespoons unsalted butter, in 2.
Classic White Bread Spoil your family with homemade bread. Makes 18 servings (2 loaves, 560g each) Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting, 35 minutes baking, and 1 hour or longer cooling 1 package active dry yeast 1 tablespoon sugar 1/3 5 4 tablespoons unsalted butter, in 2.5cm pieces cup warm water (45 - 55°C) 2 teaspoons salt cups unbleached all-purpose flour 1-1/3 cups cold water Cooking spray In a 2-cup liquid measure, dissolve yeast and sugar in warm water.
Pizza Dough Once you see how simple pizzas are to make, you will never order one to be delivered again.
Artisan Breads Basic Artisan Bread Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 Makes two 25cm round loaves (boules) Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling 1 450g unbleached bread flour (3-1/3 to 4 cups) 1-1/4 cups water (300ml) 2 teaspoons fine sea salt Flour for dusting 1 teaspoon instant yeast Cornmeal for the peel or baking sheet Insert the d
Basic Artisan Bread (variation) To make baguettes Makes three, about 35cm long. When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes. Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour. Flatten into 10 x 13cm rectangles. From the far side, fold a little over 2/3 of the way toward you; use the heel of your hand and press the folded edge to seal.
Olive and Rosemary Country Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives will produce a more mellow flavour. Olive lovers may add an additional quarter cup of olives.
Simple Wheat Starter Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 Makes about 5 cups Preparation: 20 minutes, plus 3 to 4 days for fermentation A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavour. For best results, make this starter in a large, clear glass or plastic container (2 litre) with graduated markings.
Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 A mountainous loaf full of the nutty taste of whole grains, the Multi Grain Sandwich loaf may also be shaped into a plump round loaf.
Farm House Bread “Long Cool Rise” Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 The two long rising periods – one at room temperature and a second in the refrigerator – give this bread a rich and subtle sour flavour in the tradition of the great breads made in European farmhouse kitchens in the past. This dough is very forgiving; you can mix it in the morning and bake at night or mix late in the day to bake early the next morning.
Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious stir-fry. Makes 6 servings Preparation: 40 - 45 minutes 4 150g (approximate weight) boneless, skinless chicken breast halves 1 2 360g dry pasta shapes such as fusilli, radiatore, penne, or double elbows broccoli stalks (about 360g total), florets cut to serving size pieces, stems reserved 2 1 45g Reggiano Parmesan cheese, cut in 1.
Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner. Makes 6 servings Preparation: 10 - 15 minutes, plus 18 minutes baking time 1 tablespoon extra virgin olive oil 1 6 new potatoes, 120g each, well scrubbed, opposite ends trimmed flat with a knife 900g skinless salmon fillet, cut into 6 equal portions 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper teaspoons Pesto – recipe follows 6 fresh basil leaves 6 Preheat the oven to 200°C.
Prawns & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining. Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce 1 560g prawns (16-20 count), peeled and deveined 2 tablespoons unsalted butter bunches tender, fresh chives 1-1/2 tablespoons low-sodium tamari or soy sauce 1/3 cup Italian parsley leaves 3/4 teaspoon freshly ground black pepper 6 green onions, trimmed to 13cm, then cut in 2.
Pizzas Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes two 30 x 35cm pizzas or four 20 x 23cm pizzas, to serve 6 Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time Pizza Dough, p. 35 1 60g Italian Fontina cheese 1 360g firm but ripe plum tomatoes 4 tablespoons Pesto, p. 43 1 15g Reggiano Parmesan, cut in 1.
Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco. Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time Makes three 27 - 30cm pizzas or six 15cm pizzas, to serve 6 1 recipe Pizza Dough, p.
Pizza Margherita Some of the best things in life are the simplest. Makes three 30 - 35cm pizzas Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time 1 recipe Pizza Dough, p. 35 1 270g fresh mozzarella, well chilled 27 fresh basil leaves, washed and dried 1 cup Simple Tomato Sauce, p. 49, reduced version for pizza 1-1/2 tablespoons extra virgin olive oil Prepare the Pizza Dough and let rise.
Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating party. Makes 4 large or 8 small calzones, 8 servings Preparation: 1 hour for the pizza dough (Recipe, page 35); 25 minutes plus about 30 minutes baking and resting time 2-1/2 1-1/2 1 2-1/2 1 3 red bell peppers, cut in half, cored and seeded yellow bell peppers, cut in half, cored and seeded teaspoon extra virgin olive oil teaspoons balsamic vinegar recipe Pizza Dough, p.
Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1-3/4 cups tomato sauce for pizza Preparation: 5-10 minutes plus 1 hour cooking and cooling time (add an additional 40-50 minutes to make the reduced pizza sauce) small onion (120g), cut in 2.
Cranberry Relish with Toasted Walnuts Fast and fresh, delicious with roast turkey, chicken, pork or ham Makes 3 cups Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts 3/4 cup walnut halves, shells removed 3/4 cup sugar 8 strips orange zest, bitter white pith removed 3 cups fresh or frozen cranberries (do not thaw if using frozen berries) 3/4 navel orange, peeled, cut into quarters Preheat oven to 175°C.
Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time 1 large clove garlic 1/2 teaspoon freshly ground black pepper 1/4 cup fresh Italian parsley leaves, washed and dried 2 teaspoons Dijon-style mustard 6 tablespoons balsamic vinegar 1 tablespoon dried basil 2/3 cup extra virgin olive oil 1 teaspoon dried oregano 1/2 teaspoon kosher or sea salt Insert the metal blade.
Basic Mayonnaise The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. Proper refrigeration and storage are necessary.
Tzatziki Sauce Low in fat yet full of flavour, this sauce is great as a sandwich spread, or as a dipping sauce for crudités. Makes 3 cups / 48 tablespoons Preparation: 10 minutes (plus 12 hours or overnight to drain yoghurt), 30 minutes resting time 3 cups nonfat plain yoghurt, drained overnight to yield 1-1/2 cups* 1-1/4 teaspoons kosher salt 1/3 cup fresh flat parsley leaves 2 cucumbers, 18cm in length, peeled, halved, seeded and cut into 2.
Sides French Cut Green Beans with Shallots The time-consuming “french cut” takes just seconds with a Cuisinart® food processor. Makes 6 servings Preparation: 15 - 20 minutes 1 3 675g fresh green beans, trimmed, cut to fit feed tube horizontally 6 large shallots, peeled, cut into 2.5cm pieces 1/4 teaspoon white pepper 1/4 teaspoon salt 1-1/2 tablespoons olive oil tablespoons water 2-1/4 teaspoons balsamic vinegar * Insert the slicing disc.
Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes 1 cup dressing. Makes eight 1-cup servings of pasta salad.
Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London Broil. Makes 6 servings Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes, and 25 minutes to twice bake 8 3 scallions, trimmed, cut into 2.5cm pieces large baking potatoes (about 240g each), washed, dried, pierced with a knife 3/4 cup evaporated skim milk 3 tablespoons unsalted butter, cut into 2.5cm pieces 90g Parmesan cheese, cut into 2.
Savoury Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles.
Desserts Hazelnut Butter Cookies Melt in your mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in.
Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling 1 1 150g milk chocolate, chilled, broken into 2.5cm pieces 1/4 teaspoon salt 1 large egg 150g white chocolate, chilled, broken into 2.
Lemon Ginger Biscotti Delicious with coffee or tea Makes about 60 Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, at room temperature 2-1/2 cups all-purpose flour 2 large eggs 2 teaspoons baking powder 1 tablespoon brandy 1/4 teaspoon salt 1 tablespoon vanilla 1 1 90g white chocolate, Lindt or Callebaut, broken up, chilled 60g crystallized ginger Zest of 3 lemons, bitter white pith removed P
Basic Cheesecake Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation. Makes 12 servings Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time 4 lowfat honey graham cracker sheets, broken into 2.5cm pieces 1-1/2 tablespoons sugar 1 cup sugar 1-1/2 tablespoons vanilla 4 large eggs, at room temperature 1-1/2 tablespoons unsalted butter 1 900g lowfat cream cheese, at room temperature Preheat the oven to 160°C.
Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time.
Basic Flaky Pastry Dough This recipe makes ample crust for a 23 x 28cm regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. Preparation: 10 minutes, plus 30 minutes resting time For a one-crust pie: 8 tablespoons unsalted butter, cut in 1.5cm pieces, well chilled 2 tablespoons shortening, cut in 1.
Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping Makes 1 25cm pie, 12 servings. Preparation: 15 – 20 minutes, plus 40 minutes to prepare the pastry and 2 hours baking and cooling.
Deep-Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use all pears or all apples.
Dark Chocolate Truffles A chocolate lover’s dream come true. Makes 2 cups ganache / 32 truffles Preparation: 5 - 10 minutes, plus about 2 hours for chilling and 15 - 20 minutes to shape and dust the truffles 1/4 cup unsweetened Dutch-process cocoa 3/4 cup + 1 tablespoon heavy cream 2 tablespoons unsalted butter 1 450g good quality bittersweet or semi-sweet chocolate, broken into 2.5cm pieces, chilled 3 tablespoons brandy or other liqueur 1-1/2 tablespoons vanilla Insert the metal blade.
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