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12
Mayonnaise £
2 eggs
2 tsp mustard
1 tsp salt
pepper to taste
3 tsp lemon juice
500 ml oil
The ingredients must be at room temperature!
Put the eggs, mustard, salt, pepper and lemon juice in the bowl.
Mix with the blade until the salt is dissolved and then pour the oil gradu-
ally through the chute onto the rotating blade.
Tips:
For tartare sauce: add parsley, gherkins and hard-boiled eggs.
For cocktail sauce: add 30 ml crème fraîche, a dash of whisky, 2 tsp of
tomato paste and a dash of ginger syrup to 100 ml mayonnaise.
Chocolate/vanilla cake £
(for a cake tin of approx. 30 cm)
250 g soft butter
250 g sugar
250 g self-raising flour
5 eggs
1 pinch of salt
2 sachets of vanilla sugar or a few drops of
vanilla essence
25 g cocoa
15 g sugar
75 ml water
Put the butter, sugar and vanilla sugar in the bowl and mix the ingre-
dients at maximum speed until the mixture is white and creamy.
Mix in the eggs one by one. Only add the next egg when the previous
one has been completely absorbed into the mixture.
Sift the flour and salt into the mixture and run the appliance at medium
speed.
Mix the cocoa, the sugar and the water until a smooth paste is obtained.
Put half of the cake mixture into another bowl.
Add the cocoa paste to the mixture in the food processor bowl and mix it
at medium speed.
Fill the cake tin with alternate layers of chocolate and plain mixture.
Level the surface.
Bake the cake in the centre of a preheated oven (150 °C) for 60 to 75
minutes.
Tip:
To make a marbled cake, transfer one half of the cake mixture to anot-
her bowl and stir 2 level tbsp of sieved cocoa powder through it. Put the
chocolate mixture in the tin and spoon the plain mixture onto it. Use a
fork or spoon to swirl through the mixture to create a marbled effect.
Recipes
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