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Satay sauce
2 cloves garlic
1 small onion
2 teaspoons peanut oil
1
⁄
2
cup roasted peanuts
1 small chilli, halved and seeded
3
⁄
4
cup water
2 tablespoons lemon juice
1 tablespoon dark soy sauce
2 tablespoons coconut milk
1 teaspoon brown sugar
1. Assemble Wizz using chopping/mixing blade
2. Place garlic and onion into processing bowl and
chop in quick bursts using the CHOP function.
3. Heat oil in a saucepan and cook garlic and onion
mixture until lightly browned.
4. Place remaining ingredients in processing
bowl and process until smooth.
4. Pour combined mixture over garlic and onion
mixture and stir over a gentle heat to
warm through.
5. Serve immediately or cover and store in
the refrigerator.
Satay sauce may thicken on standing, if this
happens stir in a little more warm water.
Note
Hot chocolate sauce
3
⁄
4
cup cream
1
1
⁄
2
tablespoons brown sugar
1
⁄
4
teaspoon vanilla essence
75g dark block chocolate, broken into small pieces
1. Combine cream, sugar and vanilla essence in
small saucepan and heat until almost boiling.
Cool slightly.
2. Assemble Wizz using the whisk attachment.
3. Place chocolate into processing bowl and process
for 10-15 seconds using the WHISK function.
4. With the motor running, add the warm cream
mixture slowly through the feed holes on top of
the processing lid and process for 10-15 seconds.
4. Scrape mixture from sides of bowl with a spatula.
5. Process mixture in short bursts until smooth.
6. Cover and store in the refrigerator.
Warm before serving.
Serve warm over ice cream or waffles.
Fresh strawberry sauce
1 punnet strawberries, washed and hulled
3
⁄
4
cup caster sugar
1 tablespoon port (optional)
1 tablespoon lemon juice
1. Assemble Wizz using chopping/mixing blade
2. Place all ingredients into processing bowl and
process until smooth using the CHOP function.
3. If required, place strawberry mixture through a
sieve to remove fine seeds.
4. Cover and store in the refrigerator.
Serve with cheesecakes, pancakes, waffles
and ice-cream.
1
1
⁄
2
11