15
Recipes for Stove Top
Toffee Cups
Makes 12
1 cup caster sugar
½ cup water
1 tablespoon vinegar
2 tablespoons 100’s & 1000’s (optional)
1.
Place sugar, water and vinegar into a
20cm saucepan and stir on dial setting
3 for 2 minutes until sugar has dissolved.
2.
Turn the dial to setting MAX and boil for
8 minutes.
3.
Switch the settings dial to the
off position.
4.
Pour the toffee into 12 mini patty
pans and allow to stand until
completely cooled.
5.
Top with 100’s & 1000’s.
Lemon and Lime Butter
Makes 1 jar
45gm butter
½ cup caster sugar
¾ cup lime juice
4 egg yolks, whisked
1 tablespoon lemon zest
1.
Place butter into a small saucepan and
stir on dial setting 3 until butter is melted.
2.
Add the sugar, juice, egg and zest and
stir constantly for 15 minutes.
3.
Switch the settings dial to the
off position.
4.
Pour into a sterilised jar and keep
refrigerated for up to 1 month, or frozen
for 3 months.
5.
Serve with fresh scones.
Homemade Baked Beans
Makes 4 serves
1½ tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1½ tablespoons brown sugar
2 teaspoons balsamic vinegar
3 roma tomatoes, diced
2 cups canned kidney beans, rinsed
2 bay leaves
1 cup stock
Parmesan cheese, to serve
Parsley, chopped, to serve
Crusty bread, to serve
1.
Place the olive oil, onion and garlic into
a 30cm frypan and saute for 3 minutes
on dial setting 4, stirring occasionally.
2.
Add the brown sugar and balsamic,
cook for 2 minutes.
3.
Turn the dial up to setting MAX and
add the tomatoes, stirring frequently
over 4 minutes.
4.
Turn the dial down to setting 3 and add
the beans, bay leaves and stock.
5.
Put the lid on and simmer for
10 minutes, stirring regularly.
6.
Serve with parmesan cheese, parsley
and crusty bread.
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