Béarnaise Sauce; Fresh Pea And Ricotta On Tartines - Sunbeam StickMaster Platinum User Manual

Recipes continued
Béarnaise Sauce
Makes: 1 cup
1 shallot, roughly chopped
2 tablespoons tarragon vinegar
1 tablespoon white wine
1 tablespoon water
6 peppercorns
1 bay leaf
2 egg yolks
250g butter, heated until bubbling
1. Place shallot, vinegar, water, peppercorns
and bay leaf into a small saucepan and
simmer until liquid reduces to one third.
Strain.
2. Combine liquid and egg yolks into the
beaker. Using the StickMaster
10 seconds on TURBO until combined.
3. On speed 5, gradually add hot butter
while processing using a brisk up and
down action until all butter has been
incorporated. DO NOT OVER PROCESS.

Fresh Pea and Ricotta on Tartines

This is a great healthy summer time lunch
idea!
Serves: 4
½ cup frozen peas, cooked
½ cup ricotta cheese
1 tablespoon lemon juice
1 tablespoon olive oil
4 2cm slices sourdough bread, toasted
1 bunch asparagus, cooked, cut into 3cm
Salt and freshly ground black pepper, to taste
Fresh mint, to serve
1. Using the StickMaster
® , process for
2. Spread bread with ricotta mixture. Top with
pieces
process ½ of the peas, ricotta, lemon juice
and olive oil on Speed 7 for 10 seconds.
Season to taste with salt and pepper.
remaining peas and asparagus. Garnish
with fresh mint. Serve.
® in the beaker
13