Home' Advocate Communications : Fiordland Advocate 3 July 2009 Contents Page 8 | 3 July, 2009
1 whole orange (unpeeled)
125g butter, chopped
1 tablespoon canola oil
3⁄4 cup sugar
1 1⁄2 cups flour
1 teaspoon baking powder
Anyone can be a kitchen wiz with the
aid of a food processor. Its time and
effort saving mincing-slicing-shredding-
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
in contact with the blades for that lovely
And there is nothing quite like a ‘wand’
to enhance the powers of a kitchen wiz.
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
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 and 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
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.
It’s not generally necessary
to make muffins in a
food processor but these
colourful treats are so
quick and easy and so good
with soups or salads.
1 3⁄4 cups standard flour
2 teaspoons baking
1⁄2 teaspoon baking soda
3⁄4 cup good tomato juice
1⁄3 cup canola oil
2 teaspoons sugar
1⁄4 teaspoon salt
125g tasty cheese, cubed
Preheat the oven to 200°C.
Line a 9-hole muffin pan with
paper liners or use silicone
Place the first 3 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 into 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.
1⁄2 cup each: white sugar, brown
sugar, lightly packed
100g butter, chopped
2 teaspoons vanilla essence
1 1⁄2 cups standard flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup walnut pieces
1 cup chocolate chips
Preheat the oven to 190°C. Line
a baking tray or trays with baking
Use a metal blade in the food
processor. Add the egg, sugars,
butter, vanilla and process about
30 seconds. Scrape down the
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
Preheat the oven to 180°C. Lightly grease
and line the base with baking paper, if
preferred – a 6-cup, non-stick ring cakepan.
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
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
ORANGE ICING: 1 orange, 2 cups sifted icing
sugar, 2 tablespoons melted butter
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
Preheat the oven to 180°C. 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 3 or 4 quick pulses, until the flour just
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 onto 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.
1 teaspoon baking soda
3⁄4 cup plain yoghurt
125 g butter, cubed
1 cup sugar
1 teaspoon vanilla
2 large ripe bananas
2 cups standard flour
1 teaspoon baking
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