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CARAMEL PUFFS
1 teaspoon dry yeast
1
⁄2 teaspoon (2ml) superfine sugar
1
1
⁄2 cups all-purpose flour
1 cup (250ml) warm water oil for deep-frying
2 tablespoons (30ml) butter
1
⁄2 cup (125ml) golden syrup (maple syrup
may also be used)
2 tablespoons (30ml) water
1. Combine yeast and sugar in a small
bowl, with 2 tablespoons (30ml) of the
flour, stir in water. Cover and set aside to
stand in a warm place for 15 minutes or
until mixture is frothy.
2. Place water and remaining flour into
Blender pitcher, then add yeast mixture.
Using speed 2, blend until smooth.
Transfer mixture to a large bowl, cover
and stand in a warm place for about
1 hour, or until batter is doubled in size
and bubbles appear on the surface.
3. Heat oil in a large saucepan; cook the
equivalent of 2 teaspoons (10ml) of
mixture in hot oil until puffs are light
golden brown. Drain on paper towels,
then transfer to a serving dish.
4. Melt butter in a saucepan, stir in golden
syrup (or maple syrup) and cook over a
low heat for 3-4 minutes or until well
blended. Add water and heat gently,
stirring, until blended.
Pour over puffs and serve immediately.
LIME BATTER
BATTER
1
⁄2 cup (125ml) lime juice
1 cup (250ml) soda water
2 teaspoons (10ml) lime zest
1
1
⁄2 cups (175g) all-purpose flour
1. To make batter, place lime juice, soda
water, lime zest and flour into Blender
pitcher. Using speed 2, blend until
smooth. Use to coat seafood or poultry.
YORKSHIRE PUDDINGS
1
⁄4 cup (60ml) water
1
⁄3 cup (75ml) milk
1 egg, lightly beaten
3
⁄4 cup (90g) all-purpose flour
Freshly ground black pepper
1
1
⁄2 tablespoons (23ml) beef drippings
1. Preheat oven to hot 425˚F (220°C).
2. Place water, milk, egg, flour and pepper
into Blender pitcher. Using speed 1,
blend until smooth.
3. Place 1 teaspoon (5ml) beef drippings in
each of 6 muffin tins and heat in oven
until drippings are sizzling.
4.
Divide batter between muffin tins and
bake in a hot oven 425˚F (220°C) for
10-15 minutes, or until puffed and golden.
Serve as an accompaniment for roast beef.
27
APPLE PEAR AND
BANANA BLEND
1
⁄2 cup (100g) stewed apple
1
⁄2 cup (100g) stewed pear
1
⁄2 banana, peeled and mashed
1.
Place apple, pear and banana in Blender
pitcher. Using speed 1, blend until smooth.
Use immediately.
PUREED VEGETABLES
1
⁄2 cup (115g) chopped, steamed vegetables
4 tablespoons (60ml) boiled water
1.
Place vegetables and water into Blender
pitcher, using speed 3, blend until smooth.
More or less water may be required
depending on the thickness desired.
VEGETABLE AND LENTIL SOUP
1 cup (225g) chopped mixed vegetables
2 cups (500ml) water
1 tablespoon (15ml) red lentils
1. Place vegetables, water and lentils into a
medium saucepan. Bring to a boil, then
reduce heat and simmer until vegetables
and lentils are tender.
2. Set aside to cool.
3. Transfer mixture to Blender pitcher.
Using speed 2, blend until smooth.
Freeze or refrigerate any leftovers.
CHEESY SPINACH
3
⁄4 cup (175g) steamed spinach leaves
CHEESE SAUCE
1 tablespoon (15g) butter
2 teaspoons flour
1
⁄2 cup (125ml) milk
2 tablespoons (30ml) grated mild
cheddar cheese
1. To make sauce, melt butter in a small
saucepan. Stir in flour and cook for
1minute over a medium heat.
2. Remove from heat and gradually blend in
milk until smooth. Return to heat and
stir continuously until the sauce boils
and thickens. Reduce the heat and
simmer for 2 minutes. Blend in the
cheese. Set aside to cool slightly.
3. Place spinach and 3 tablespoons of
sauce into Blender pitcher. Using speed
1, blend until smooth.
BANANA SMOOTHIE
1 cup (250ml) milk or formula
2 tablespoons (30ml) plain yogurt
1 small ripe banana
1. Place milk, yogurt and banana into
Blender pitcher. Using speed 1, blend
until smooth.
Serve immediately.
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FIRST FOODS FOR BABY BETTER BATTERS
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 26
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