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Strawberry Cream
2 punnets strawberries, washed and hulled
3
/
4
cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatine dissolved in 2 tablespoons
boiling water
300mls thickened cream
Extra strawberries for decoration
1. Place strawberries, sugar and lemon juice into
a saucepan and bring to the boil.
2. Reduce heat and allow to simmer until sugar
has dissolved. Add dissoved gelatine to
strawberry mixture and allow to cool.
3. Using the StickMaster, process strawberry
mixture until smooth.
4. In a separate bowl, using the StickMaster,
process cream until thick.
5. Fold the cooled strawberry mixture through
the cream using a large spoon. Pour into
individual serving dishes and chill for several
hours.
6. Serve decorated with extra fresh strawberries
and whipped cream.
Basic Butter Cake
125g butter or margarine, softened and cut into
pieces
2
/
3
cup caster sugar
1 teaspoon vanilla
2 eggs
2 cups S.R. flour
1
/
2
cup milk
1. Pre-heat oven to 190°C. Grease and base line
a 20cm round cake tin.
2. Place butter or margarine, sugar, vanilla and 1
egg into a small bowl.
3. Using the StickMaster, process cream mixture
until light and fluffy, by using a gentle up
and down action (tilt bowl slightly with
processing if necessary).
4. Add remaining egg and beat to combine.
5. Using the StickMaster, gradually add flour
and milk alternatively and mix using a gentle
up and down action. DO NOT OVER PROCESS.
6. Spread mixture into prepared tin and bake
for approximately 30-35 minutes, until
golden. Cool and use as desired.
16
Recipes.