Kambrook KFP60, Инструкция пользователя

Страница: 15 / 20

14
Carrot Cupcakes
Makes 18
300g carrots, peeled, tops removed
1 cup self-raising flour
½ cup plain flour
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
½ cup brown sugar
¾ cup vegetable oil
½ cup golden syrup
3 x 59g free range eggs, lightly whisked
1 teaspoon vanilla bean paste
Icing
200g cream cheese, cubed and softened
2 cups pure icing sugar
2 tablespoons manuka honey
2 teaspoons boiling water
1.
Preheat a fan forced oven to 160ºC.
Line 3 x 6 hole cupcake tins with
patty pans.
2.
Using the grating drum on the food
processor, lock the food chamber into
place and push the carrots down the
feed chute, with the pusher until all
carrots have been thinly sliced.
3.
Combine all cake ingredients in
a bowl until they have all come
together consistently and evenly.
4.
Distribute into patty pans and bake for
16 minutes or until a skewer is inserted
and comes out clean. Allow to cool.
5.
To make the icing, combine all
of the icing ingredients using an
electric mixer, until light and fluffy,
approximately 3 minutes.
6.
Pour into a piping bag with a tip
of your choice. Pipe in a circular
motion and refrigerate if not
eating immediately.
Recipes
Bolognaise Pies
Makes 6
2 medium brown onions, peeled, halved
2 tablespoons olive oil
2 cloves garlic, peeled, minced
700g lean beef mince
300g carrots, peeled, tops removed
500ml tomato passata
2 sprigs thyme
1.
Preheat a fan forced oven to 180ºC.
Line 6 x 15cm ramekins with oil spray
and plain flour.
2.
Using the slicing drum on the food
processor, lock the food chamber into
place and push the onions down the
feed chute, with the pusher until all
onions have been thinly sliced.
3.
Using a 30cm frypan, heat the oil
over a low heat and sauté the onions
and garlic until golden brown. Add
the mince and cook until browned.
Separate using a wooden spoon.
4.
Using the large grating drum on
the food processor, lock the food
chamber into place and push the
carrots down the feed chute, with
the pusher until all carrots have been
thinly sliced.
5.
Fold the carrot, passata and thyme
through the meat mixture and simmer
for 5 minutes.
6.
Line the ramekins with puff pastry and
evenly distribute the meat mixture.
Top with a puff pastry lid (cut by using
the base of a ramekin). Brush with egg
and place into the oven for 30 minutes
or until golden brown.