24
Creamy Mashed Potato
Serves 4–6
1 kg medium size brushed potato such as Sebago
80g butter
200ml warm milk
Salt, to taste
1.
Peel potatoes and cut into 2.5cm pieces. Place
potatoes into a large saucepan and cover with
cold water. Cover and bring to the boil over a
high heat. Once boiling remove lid and cook
for about 20–25 minutes or until potatoes are
tender and a skewer can be inserted easily.
Drain potatoes well.
2.
Place potatoes back into the dry saucepan and
gently shake the potatoes in the saucepan over
a low heat for 1–2 minutes to remove excess
moisture. Remove from heat and allow to cool for
5 minutes. Transfer potatoes to a straight sided
bowl or mash in saucepan. Add the butter and
warm milk.
3.
Assemble the motor body with the potato masher
attachment set to the desired masher setting;
using speed 15 mash potatoes until smooth.
Do not over process as this will cause the
potatoes to go gluey.
Season to taste with salt and serve.
Lemon Tarts
Makes 4
Sweet Shortcrust Pastry
110g plain flour
2 tablespoons icing sugar mixture
65g butter
1 tablespoon iced water
Lemon Filling
2 lemons
2 eggs
1 egg yolk
110g caster sugar
100ml cream
1.
Assemble the processing bowl using the
S-blade. Add flour, icing sugar and butter. Place
lid on bowl. Select speed 15. Process until well
combined; add water, ½ tablespoon at a time and
process until mixture just forms a ball.
2.
Remove pastry from bowl onto a clean surface
and shape into a flat disc. Cover pastry and
refrigerate for 30 minutes.
3.
Grease a 24cm round loose-based flan tin. Roll
pastry, between two sheets of baking paper,
large enough to line tin. Carefully lift pastry into
tin and press into sides; trim edges. Cover and
refrigerate for 30 minutes.
4.
Preheat oven to gas mark 6 (200°C). Place tin
on oven tray; line pastry with baking paper then
fill with baking beans. Bake for 10 minutes then
remove beans and paper and cook in oven for
a further 10 minutes or until pastry is lightly
browned; remove from oven and reduce heat to
gas mark 2
½
(160°C).
5.
Remove rind from lemons; reserve. Juice lemons.
Combine rind, juice and remaining filling
ingredients and whisk until well combined.
6.
Carefully pour into pastry case and bake for
about 35 minutes or until set. Cool completely
before serving.
Summary of Contents for the Control Grip All In One
Page 1: ...the Control Grip All In One Instruction Book BSB530UK...
Page 27: ......
