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R11
Batters
LIME BATTER
Makes approx.
cups
½ cup/125ml lime juice
1 cup/250ml soda water
2 teaspoons finely gra
ted lime rind
1½ cups/225g plain flour
Place lime juice, soda water, lime rind and
flour
into blender jug, select HIGH speed and blend until
smooth.
Use Lime Batter to coat seafood or poultry.
YORkSHIRE PUDDINGS
Serves 6
¼ cup/60ml water
¹⁄³ cup/80ml milk
1 x 60g egg, lightly beaten
¾ cup/112g plain flour
Freshly ground black pepper
1½ tablespoons oil or beef dripping
Place water, milk, egg,
flour
and pepper into blender
jug, select LOW speed and blend until smooth.
Place 1 teaspoon oil in each of six large
muffin
pans
and heat in oven until oil is sizzling.
Divide batter between
muffin
pans and cook at 220°C
for 10-15 minutes, or until puffed and golden.
Serve Yorkshire Puddings as an accompaniment for
roast beef.
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CRêPES wITH RASPBERRY SAUCE
Makes 10-1
1¼ cups milk
2 x 60g eggs
3 teaspoons butter, melted
1 cup/150g plain flour
Raspberry Sauce
250g fresh or frozen raspberries (defrosted)
¼ cup icing sugar
2 tablespoons Grande Marnier or orange liqueur
2 tablespoons water
Place milk, eggs, butter and
flour
into blender jug,
select LOW speed and blend until smooth batter
forms.
Pour ¼ cup of batter into a non-stick frying pan, swirl
mixture to spread evenly over pan and cook over a
medium heat until golden brown.
Turn crêpe over and cook for 30 seconds longer. Set
aside and keep warm.
Repeat with remaining batter mixture.
Place raspberries, icing sugar, Grande Marnier and
water into blender jug, select LOW speed and blend
until smooth.
Spoon Raspberry Sauce over crêpes and serve.
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