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HERB BUTTER
Makes 1 ramemkin
Ingredients
Herbs, basil, thyme, rosemary, sage, parsley
Butter
Method:
1.
Put herbs into the bowl of the Lakeland MultiChef and chop: Time: 10 seconds, Speed: 5
2.
Add butter and mix: Time: 10 seconds, Speed: 5
3.
Transfer to a small ramekin, cover, refrigerate and use as required.
HERB INFUSED OIL
Makes 250ml
Ingredients
Chives
Light olive oil, or rapeseed or light vegetable
oil
Method:
1.
Put the herbs and oil into the bowl of the Lakeland MultiChef and heat: Time: 5 minutes,
Speed: 7, Temperature: 70ºC,
2.
Strain through fine muslin and pour into sterilised bottles with a few more sprigs of herb for
decoration. Keep in the fridge for 1-2 days.
Note: Coriander, rosemary, thyme, sage, garlic and basil may be used instead of chives.
STRAWBERRY JAM
Makes 2 small jars
Ingredients
Strawberries, small or larger types halved
Jam sugar
Juice of ½ lemon
Method:
1.
Put a saucer into the refrigerator to chill.
2.
Put strawberries, jam sugar and lemon juice into the bowl of the Lakeland MultiChef and
cook: Time: 12 minutes, Speed: 1, Temperature: 100ºC
3.
Test to see if the jam will set by putting half a teaspoonful on the chilled saucer. Lift off the
bowl while you check if the jam will set. After 1 minute the surface should wrinkle if the jam
is ready. If not, continue the cooking for a further 2 minutes and test again.
4.
Pour into sterilized jars and secure lids in place. Allow to cool
5.
Store for up to 3 months in cupboard.
58
Quantity
10 - 20g
100g
Quantity
10 - 30g
250ml
Quantity
250g
250g
LEMON CURD
Makes 2 x 200 ml jars
Ingredients
Butter
Zest of lemon
Juice of lemons
Eggs
Egg yolk
Caster sugar
Method:
1.
Put all the ingredients into the bowl of the Lakeland MultiChef and stir:
Speed: 5
2.
Insert the whisk into the bowl of the MultiChef and cook: Time: 8 minutes, Speed: 2,
Temperature: 80ºC
3.
Strain through a sieve into sterilised jars. Place on lids, allow to cool.
4.
Keep in the refrigerator for 1 month.
CHILLI JAM
Makes 4 x 200g jars
Ingredients:
Long red chilli peppers, deseeded and cut
into 4
Red peppers, cored, deseeded and cut into
chunks
Jam sugar
Cider vinegar
Method:
1.
Put all the ingredients into the bowl of the Lakeland MultiChef and chop: Time: 5 seconds,
Speed: 5
2.
Scrape the sides of the bowl and cook for: Time: 12 minutes, Speed: 1, Temperature: 80ºC
3.
Allow to cool slightly.
4.
Stir to distribute the chillies evenly: Time: 20 seconds, Speed: 2
5.
Pour into sterilized jars and place on lids and secure
Quantity
100g
1
2
2
1
150g
Time: 10 seconds,
150g
150g
750g
300ml
59
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