STARTERS, SALADS & SPREADS
SMOOTH PEANUT BUTTER
Ingredients
400g roasted salted peanuts
80ml peanut or sunflower oil
Preparation
1) Place nuts into the bowl and process for
Time: 20 seconds Speed: 7
2) Add oil and continue mixing until nuts are pulverised and a smooth paste is achieved, scraping down the
sides of the bowl and pulverising as required.
3) Place peanut butter into a container and store in the refrigerator.
Notes
For a crunchy peanut butter, process for a shorter period of time.
PLUM JAM
Ingredients
1000g ripe plums, washed and stones removed
750g caster sugar
juice of 1 lemon
1 vanilla bean
Preparation
1) Place plums into the bowl and mix for
Time: 12 seconds Speed: 9
2) Add sugar, lemon juice and seeds scrapped from vanilla bean and blend for
Time: 12 seconds Speed: 9
3) Heat for
Time: 50 min. Temperature: 100°C Speed: 2.
If jam starts to boil quickly reduce temperature to 90°C.
4) To test jam has reached setting point, drop a teaspoon of jam onto a plate and cool rapidly, such as over
ice. Tilt the plate. If the surface of the jam wrinkles, the jam is cooked and ready.
If not, continue to heat for a further
Time: 5 minutes Temperature: 90°C Speed: 2
Remove measuring cup and replace with paper towel over the lid opening.
5) Pour hot jam into sterilized jars and cover immediately with waxed paper discs.
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