Kenwood KMM700 Series, KMC500 Series Strawberry and apricot gâteau, Meringues, Shortcrust pastry

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KENWOOD CHEF AND MAJOR KMC500 – KMM700 series

recipes continued

strawberry and apricot gâteau

ingredients: sponge 3 eggs

75g (3oz) caster sugar

75g (3oz) plain flour

filling and decoration 150ml (14pt) double cream

Sugar to taste

225g (8oz) strawberries

225g (8oz) apricots

method 1 Halve the apricots and remove the stones. Cook gently in very little water, adding sugar to taste, until soft.

2Wash and halve the strawberries.

3To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick.

4Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon - do this carefully to keep the sponge light.

5Put the mixture into two 18cm (7”) greased and lined sandwich tins.

6Bake at 180˚C/350˚F/Gas Mark 4 for about 20 minutes until the cake springs back when lightly touched.

7Turn out onto a wire rack.

8Whisk the cream at maximum speed until stiff. Add sugar to taste.

9Roughly chop the apricots and a third of the strawberries. Fold them into half the cream.

10Spread this over one of the sponges, then put the other sponge on top.

11Spread the remaining cream on top and decorate with the remaining strawberries.

ingredients

method

meringues

4 egg whites

250g (9oz) icing sugar, sieved

Line your baking tray with non-stick baking parchment.

1Whisk the egg whites and sugar at maximum speed for about 10 minutes until it

2stands in peaks.

3Spoon the mixture onto the baking tray (or use a piping bag with a 2.5cm (1”) star nozzle).

4Bake at 110˚C/225˚F/Gas Mark 14 for about 4 - 5 hours until firm and crisp. If they start

to brown, leave the oven door slightly ajar.

Store meringues in an airtight tin.

shortcrust pastry

450g (1lb) flour, sieved with the salt ingredients 5ml (1tsp) salt

225g (8oz) fat (mix lard and margarine straight from the fridge)

About 80ml (4tbsp) water

Don’t overmix

hint 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour. method 2 Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.

3Add the water and mix at minimum speed. Stop as soon as the water is incorporated.

4Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.

ingredients

method

carrot and coriander soup

25g (1oz) butter

1 onion chopped

1 clove garlic crushed

480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet

600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet

cold chicken stock

10-15ml (2-3tsp) ground coriander

salt and pepper

1Melt the butter in a pan, add the onion and garlic and fry until soft.

2Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the maximum 1.2 level or 1.5 level marked on the goblet. Fit the lid and filler cap.

3Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result.

4Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked.

5Adjust the seasoning as necessary and add extra liquid if required.

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Contents Instructions Know your Kenwood kitchen machine Before using your Kenwood applianceBefore plugging Know your Kenwood kitchen machineMixing tools and some of their uses Egg whites Speed switchTo use your mixer Points for bread makingTroubleshooting ProblemTo fit and use your splashguard Attachments available Page Cleaning and service White bread stiff yeast dough RecipesMeringues Strawberry and apricot gâteauShortcrust pastry Carrot and coriander soupKenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK

KMM700 Series, KMC500 Series specifications

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