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3. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft, cool.
4. Using the processing bowl fitted with the
universal 's' blade, place mushroom mixture
into processing bowl with remaining
ingredients and process until smooth.
5. Pour into serving bowl and refrigerate for at
least 2 hours before serving.
Serve with Melba toasts.
Sweet Potato Crisps
These yummy treats are great for eating alone
at a barbecue or serving on top of grilled fish
with a creamy mayonnaise.
1 large sweet potato
oil for deep frying
sea salt and freshly ground black pepper
1. Peel the sweet potato and cut into large
pieces just small enough to fit into the
feed shoot. The smaller the sweet potato is
cut, the shorter the shavings with be.
2. Using the processing bowl fitted with the
shaving disk, slice the sweet potato using
the food pusher.
3. Place the sweet potato shavings onto
absorbent paper and gently press out any
excess liquid.
4. Heat oil in a deep fryer or wok and cook
the sweet potato in batches until crisp (this
will not take very long).
5. Remove from oil quickly and drain on
absorbent paper. Season with salt and
pepper.
Whole Egg Mayonnaise
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard
pinch sea salt
2 cups vegetable or light olive oil
1. Using the processing bowl fitted with
the universal 's' blade, place eggs, juice,
mustard and salt in the processing
bowl and process for 5 seconds or until
combined.
2. With the motor still running remove the
food pusher and start to pour in the oil
in a slow, thin stream until the mixture is
creamy and all the oil has been added.
3. Store in the refrigerator in an airtight
container for 2 weeks.
Variations
• Add crushed garlic to mayonnaise to make
garlic mayonnaise.
• Add finely chopped gherkins, capers and
parsley to mayonnaise to make a tartare
sauce.
Recipes continued
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