recipes
For the speeds of the attachments see page 3
shortcrust pastry
300g (12oz) plain flour
150g (6oz) mixture of lard and margarine cut into small pieces
2.5 mls (
1
⁄
2 tsp) salt
45mls (3tbsp) cold water
1 Fit the knife blade and add the flour, salt and fat. Process for
approximately 10 seconds or until the mixture looks like coarse
breadcrumbs.
2 Then add the water down the feed tube on low speed until the
mixture looks like it is about to stick together.
3 Turn out the mixture onto a worksurface and shape by hand.
Use as required.
●
For best results allow the pastry to rest before use. Place in a
plastic bag or wrap in clingfilm and chill in the fridge for 20
minutes.
meringues
4 egg whites
200g (8oz) caster sugar
1 Whisk the egg whites at high speed until stiff.
2 Add half the sugar and continue to whisk until the mixture is
glossy.
3 Remove the whisk and carefully fold in the remaining sugar with
a metal spoon.
4 Pipe the mixture onto trays lined with non-stick baking paper.
5 Bake in a pre-heated oven at 110°C/225°F/Gas mark
1
⁄
4 for
about 4 - 5hours until firm and crisp. If they start to brown, leave
the door slightly ajar.
winter warmer soup
carrots, potatoes, onions: twenty 2cm (
3
⁄4”) cubes of each.
bacon stock
150g (6oz) red lentils, washed.
375mls (
3
⁄4pint) vegetable stock
one and a half 400g (14oz) tins chopped tomatoes.
salt and pepper
300g (12oz) cooked bacon joint cut into 1cm (
1
⁄2”)cubes.
1 Put the carrots, potatoes and onions into the blender in that
order.
2 Add bacon stock up to 1
1
⁄
2 litre mark.
3 Blend for no more than 5 secs.
4 Pour into a saucepan. Then add the lentils, tomatoes,
vegetables, stock and seasoning.
5 Bring to the boil, stirring constantly. Then simmer for about 1
hour, stirring regularly, until the ingredients are cooked.
6 Add the bacon cubes and heat through for 5- 10minutes. Serve
immediately.
lasagne
300g (12oz) braising steak, cubed.
400g can of tomatoes
30mls (2tbsp) tomato puree
1 onion
5mls (1tsp) basil
100g (4oz) lasagne
200g (8oz) mozzarella cheese
15mls (1tbsp) oil
salt and pepper
1 Grate the cheese using the shredding disc.
2 Then separately chop the meat and onions with the knife blade.
3 Pre-heat the oil and fry the onions until softened, add the meat
and fry until brown.
4 Then add the tomatoes, tomato puree and seasonings.
5 Stir well, cover and simmer gently for about 40minutes.
6 Cook the lasagne in plenty of salted boiling water until tender.
Then drain well.
7 Place layers of meat, lasagne and cheese in a 1litre/2pint oven
proof dish. Finish with a layer of cheese.
8 Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golden
and bubbling.
victoria sandwich
150g (6oz) soft margarine
150g (6oz) caster sugar
150g (6oz) self raising flour
5mls (1tsp) baking powder
3 eggs
15mls (1tbsp) warm water
filling & decoration
3tbsp strawberry jam
150mls (
1
⁄4pt) double cream whipped (optional)
1tbsp icing sugar or caster sugar
1 Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two
18cm(7”) shallow cake tins.
2 Fit the knife blade. Place all the ingredients for the sponge in the
bowl and process for 5 seconds. Using a spatula, scrape the
mixture into the centre of the bowl and process for a further 5
seconds.
3 Pour the mixture into the prepared tins and bake for 20-
25minutes or until firm to a light touch and coming away from
the edges slightly. If you are unsure whether the cake is cooked
insert a thin skewer in the centre and it should come out clean.
Turn out onto a wire cooling rack.
4 When cool spread the jam and cream over one of the cakes,
top with the other cake and sprinkle with the sugar.
8
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