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Using the processor blade, process the
egg yolks, anchovies, mustard and vinegar
for 30 seconds using speed 1.
While the motor is running slowly pour
the half of the oil down the food chute
to thicken the dressing.When the
dressing becomes thick, pour in the white
wine, then the remaining oil.
Add the cheese and process until
combined.
Serving Suggestions
Store in an airtight jar and use with salads
and coleslaw style dishes.
CHOCOLATE CAKE
1 tablespoon white vinegar
1 cup of milk
1 cup of plain flour
1 cup of self-raising flour
1 cup of castor sugar
3
⁄4 cup of coca
1
⁄2 teaspoon bi-carb soda
125g butter melted
3 x 70g eggs
Add vinegar to the milk and stand for 5
minutes.
Using the processing blade, process the
flours, sugar, cocoa and bi-carb using
speed 1 until combined.
Add the melted butter, eggs and milk,
process until combined, do not over mix.
Pour the mixture into a greased 20-cm
cake tin.
Bake in a moderate oven (180-200°) for
40 minutes or until cooked.
Serving Suggestion
Serve with chocolate ice cream and fresh
berries
FARMHOUSE APPLE PIE
Sweet pastry
4 cups plain flour
1 teaspoon salt
3 tablespoons castor sugar
250g butter, diced
1
⁄2 cup chilled water
600g can pie apples
2 tablespoons brown sugar
50g sultanas
Extra sugar to sprinkle on top for baking.
Note: process the pastry in two batches.
Using the processor blade, process half of
the salt, sugar, flour and butter into the
processing bowl using speed 1, mix until
the mixture resembles breadcrumbs.
While the motor is running slowly pour
half of the water down the food chute to
combine the pastry.
Wrap the pastry in plastic and refrigerate
for 20 minutes.
Repeat the process for the second pastry
dough.
Preheat oven to 200°c
Roll one of the pastry balls on a lightly
flour
ed surface until a
pproximately 4mm
thick and 25cm in diameter
.
Use the
pastr
y to line a 20cm flan tin and blind
bak
e f
or 15 min
utes.