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10
MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes about
2
/
3
cup
2 large egg yolks
1 tablespoon water
1 teaspoon fresh lemon juice
½ teaspoon flaked salt
½ teaspoon Dijon mustard
2
/
3
cup vegetable oil
1. Put the egg yolks, water, lemon juice, salt, and mus-
tard in the work bowl and press Chop to process until
smooth, about 15 seconds. While running on Chop
continuously, add the oil slowly through one of the
drizzle holes on the cover until all oil is incorporated
and the mayonnaise is emulsified and homogenous.
2. Taste and adjust seasoning accordingly.
Note: For fresh herb mayonnaise: Process
1
/
3
cup firmly
packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.),
stems removed, with the yolks before adding the oil.
For a bolder-flavoured mayonnaise, increase the salt by
¼ teaspoon, the Dijon by ½ teaspoon and lemon juice
to 1 tablespoon.
APPLE CRISP
This is your no-frills autumn dessert that can be prepared
and baked in under an hour. Any type of apple will do,
but we like to use a mix of tart and sweet varieties.
Makes about 6 to 8 servings
Topping:
1 cup rolled oats (not quick cooking)
1
/
3
cup unbleached, all-purpose flour
2
/
3
cup packed light brown sugar
¼ teaspoon flaked salt
¼ teaspoon ground cinnamon
Pinch ground ginger
6 tablespoons unsalted butter, cold and cubed
Filling:
5 to 6 medium apples (about 1kg), peeled, cored and
cut into 2cm pieces
1 tablespoon fresh lemon juice
1
/
3
cup white sugar
1 teaspoon ground cinnamon
½ teaspoon pure vanilla extract
Pinch flaked salt
1. Preheat oven with rack in the middle position to 190ºC.
2. Put all of the topping ingredients, except for the butter,
in the work bowl. Pulse on Chop to combine, about
4 to 6 pulses. Add the butter and pulse on Chop until
butter is in small pieces, about 5 to 6 pulses. Reserve.
3. Put the apples in a 23x23cm square baking pan.
Sprinkle the lemon juice evenly over the apples and
then add the remaining ingredients. Gently toss to
evenly coat the apples.
4. Cover the apple mixture with the prepared topping.
Transfer pan to the preheated oven and cook until filling
is bubbling and the top is browned and crispy, about
40 to 45 minutes.
5. Allow to cool for 5 minutes prior to serving.
APPLESAUCE
Homemade applesauce is a quick (and healthy!) comfort food
for the entire family. Our version does not call for any sugar, but
some varieties of apples may call for a teaspoon or two.
Makes about 1
1
/
3
cups
3 medium to large apples (about 450g), peeled
or not peeled, cored and cut into 2cm pieces
(if you leave the peel on, the applesauce will
have a beautiful, rosy hue)
½ teaspoon ground cinnamon
Pinch ground nutmeg
Pinch flaked salt
½ cup water
½ teaspoon fresh lemon juice
1. Put all of the ingredients, except the lemon juice, into
a medium saucepan. Cover and set over medium-high
heat to bring to a boil. Once boiling, partially cover and
reduce heat to maintain a simmer. Allow to cook until
apples are very tender, about 20 to 25 minutes (keep an
eye on the water, you may need to add a tablespoon or
so during cooking – you do not want it to dry out).
2. Transfer apple mixture to the work bowl. Add the lemon
juice and then alternate pulsing between Chop and
Grind, until desired consistency is achieved.
3. Taste and adjust seasoning as desired. Serve warm or
chilled.
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