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Kitchen WIZardry recipes making full use of food processors, blenders, etc.


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Author Topic: Kitchen WIZardry recipes making full use of food processors, blenders, etc.  (Read 481 times)
Kiwithrottlejockey
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« on: June 29, 2009, 12:40:03 am »


Kitchen WIZardry

By JAN BILTON - The Marlborough Express | Thursday, 18 June 2009

KITCHEN MAGIC: This tasty orange cake can be easily whisked up using a food processor.  JAN BILTON/The Marlborough Express.

KITCHEN MAGIC: This tasty orange cake can
be easily whisked up using a food processor.
JAN BILTON/The Marlborough Express.


Baking is a breeze when you have great kitchen help, preferably of the gadget variety.

Anyone can be a kitchen whiz with the aid of a food processor. Its time- and effort-saving mincing, slicing, shredding, chopping, grating, kneading and dicing capabilities help you to conjure up even the most complicated dishes as if by magic. An investment in the largest, most powerful blender you can afford is money well spent.

Another handy helper is the electric blender. Although not as versatile as a food processor, there is no doubt that you will need a good blender to make those really creamy, nourishing winter soups. Make sure you purchase one with blades close to the base. This ensures that all the contents will come into contact with the blades for that lovely smooth finish.

There is nothing quite like a wand to enhance the powers of a kitchen whiz. The wand, or hand-held electric blender, has a small blade at the base.

They vary in power and have attachments for whipping cream, chopping nuts and shaving ice versatility at a reasonable cost. Again, choose the most powerful one you can afford.

Whether you use a processor, blender or wand, some mixing may have to be done in batches. Cut solid ingredients into three-centimetre pieces before processing. Hard items such as nuts or ice are best placed in the processor while the steel blade is revolving.

When combining ingredients of different textures, start with the hardest. By the time the softest food is added, the harder ingredients will be mixed.

Mixers are marvellous for remedying disasters if a cooked sauce appears lumpy, blend or process it until the lumps disappear.

Although food processors come with a variety of blades, many cooks favour the metal cutting blade for most chopping functions. The plastic blade is recommended for doughs or sauces that do not require the same chopping action as crisp foods.



FOOD PROCESSOR ORANGE CAKE

Ingredients:

  • 1 whole orange (unpeeled)
  • 125g butter, chopped
  • 1 Tbsp canola oil
  • 3 eggs
  • cup sugar
  • 1 cups flour
  • 1 tsp baking powder

Method:

  • Preheat the oven to 180C.
  • Lightly grease a six-cup, nonstick ring cake pan line the base with baking paper, if preferred.
  • Quarter the orange. Place in a food processor fitted with a steel blade.
  • Add the butter, oil, eggs and sugar. Process until smooth.
  • Add the flour and baking powder and mix until just combined.
  • Pour into the pan and bake for about 35 minutes or until a skewer inserted in the centre comes out clean.
  • Cool on a wire rack.
  • Serve either dusted with icing sugar or with orange icing.

ORANGE ICING

Ingredients:

  • 1 orange
  • 2 cups sifted icing sugar
  • 2 Tbsp melted butter

Method:

  • Julienne the orange rind and squeeze the orange juice.
  • Place the icing sugar in a bowl.
  • Add the butter and enough juice to make a smooth icing.
  • Spread over the top of the cold cake.
  • Garnish with the orange rind.


TASTY CHEESE & TOMATO MUFFINS

It's not generally necessary to make muffins in a food processor, but these colourful treats are quick and easy, and good with soups or salads.


Ingredients:

  • 1 cups standard flour
  • 2 tsp baking powder
  • tsp baking soda
  • cup good tomato juice
  • 1 egg
  • cup canola oil
  • 2 tsp sugar
  • tsp salt
  • 125g tasty cheese, cubed

Method:

  • Preheat the oven to 200C.
  • Line a nine-hole muffin pan with paper liners, or use silicone muffin cups.
  • Place the first three ingredients in the food processor and blend until well mixed.
  • Tip into a large bowl.
  • Place the tomato juice, egg, oil, sugar, salt and cheese in the food processor and blend until the cheese is well chopped.
  • Pour into the dry ingredients and mix until just moistened.
  • Bake for 20-25 minutes.

Makes 9.


CHOCOLATE CHIPPIES

Ingredients:

  • 1 egg
  • cup each: white sugar, brown sugar, lightly packed
  • 100g butter, chopped
  • 2 tsp vanilla essence
  • 1 cups standard flour
  • tsp baking soda
  • tsp salt
  • cup walnut pieces
  • 1 cup chocolate chips

Method:

  • Preheat the oven to 190C.
  • Line a baking tray or trays with baking paper.
  • Use a metal blade in the food processor.
  • Add the egg, sugars, butter and vanilla, and process for about 30 seconds.
  • Scrape down the bowl.
  • Spoon the flour and baking soda evenly over the sugar mixture.
  • Add the walnuts and chocolate chips.
  • Pulse twice until the ingredients are just combined. Over-processing will chop the chocolate too finely.
  • Place heaped teaspoons of the mixture on the oven tray about 4cm apart.
  • Bake for about 15 minutes, until crisp and golden.
  • Cool on a wire rack.

Makes about 36.


BANANA YOGHURT CAKE

Ingredients:

  • 1 tsp baking soda
  • cup plain yoghurt
  • 125g butter, cubed
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 2 large ripe bananas
  • 2 cups standard flour
  • 1 tsp baking powder

Method:

  • Preheat the oven to 180C.
  • Lightly grease a 21-23cm cake pan. Dust with flour.
  • Combine the baking soda and the yoghurt.
  • Use a steel blade in the food processor. Add the butter, sugar, eggs and vanilla.
  • Process until well mixed, about 2 minutes.
  • With the motor running, add chunks of banana, mixing until well blended.
  • Add the yoghurt and baking soda mix. Mix well.
  • Turn the motor off and add the flour and baking powder.
  • Process with three or four quick pulses, until the flour just disappears.
  • Pour into the prepared pan. Bake for about 45 minutes or until a skewer inserted in the centre comes out clean.
  • Stand for 10 minutes before turning on to a cake rack to cool.

Great served warm with whipped cream and sliced bananas. Or serve cold, dusted with icing sugar.

This cake freezes well.

Serves 8-10.


http://www.stuff.co.nz/marlborough-express/lifestyle/2513455/Kitchen-WIZardry
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