Design Food Processor Advanced Manual

¹/³ cup coconut

1 cup unsalted peanuts

Preheat oven 190°C, grease and line base and two sides of a lamington pan.

Using the processing bowl fitted with the universal 's' blade, process flours and butter or

margarine until combined. Add sugar, egg and milk and process until combined.

Remove the processing blade. Spread mixture, pressing it into the prepared tin. Spread

the apricot jam evenly over the base. Using the processing bowl fitted with the universal 's'

blade, process the dried apricots until roughly chopped. Add the remaining ingredients and

process until combined and peanuts are roughly chopped. Remove the processing

blade. Spread mixture evenly over the base and place pan into the oven. Bake for

approximately 25-30 minutes or until topping is firm to touch. Allow to cool in tin before

cutting into squares.

Scones

3 cups self-raising flour

¼ teaspoon salt

60g butter cubed

1¾ cups buttermilk

Preheat oven to 220 °C and grease a 19cm cake tin.

Using the processing bowl fitted with the universal 's' blade, process flour, salt and butter

until combined. Remove the food pusher and pour buttermilk through the feed tube and

continue to process until just combined.

Note: Do not overprocess.

Remove processing blade and turn mixture out onto a floured surface. Knead lightly and

press out to approximately 2cm thickness. Cut with a floured scone cutter and place onto

the prepared oven tray. Glaze tops with milk and place tray into the oven. Bake for 10-12

minutes or until cooked.

Vanilla Bean Ice Cream

Makes about 1 litre

1 cup (250ml) milk

2 cups (500ml) thickened cream

1 vanilla bean, seeds scraped

5 egg yolks

110g caster sugar

Heat milk, cream, vanilla bean and seeds in a saucepan until almost boiling. In a large

bowl whisk yolks and sugar until well combined. Whisk hot milk mixture into yolk mixture

until well combined. Return mixture to cleaned saucepan and cook over a low heat without

boiling until the mixture has thickened and coats the back of a wooden spoon; remove

vanilla bean. Cool to room temperature. Place mixture into a lamington pan, cover and

freeze until almost set. Remove mixture from freezer and spoon into the processing

bowl fitted with the universal 's' blade. Process mixture until smooth. Pour mixture into a

loaf pan, cover and freeze until firm.

40965_designfoodprozessoradvanced_manual_english.qxp 29.01.2008 12:19 Seite 33