Gastroback 40965, Operating Instructions Manual

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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.
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40965_designfoodprozessoradvanced_manual_english.qxp 29.01.2008 12:19 Seite 33