Kenwood FP615, FP620 manual Recipes, Shortcrust pastry, Meringues, Winter warmer soup, Lasagne

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

1Fit the knife blade and add the flour, salt and fat. Process for approximately 10 seconds or until the mixture looks like coarse breadcrumbs.

2Then add the water down the feed tube on low speed until the mixture looks like it is about to stick together.

3Turn 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

1Whisk the egg whites at high speed until stiff.

2Add half the sugar and continue to whisk until the mixture is glossy.

3Remove the whisk and carefully fold in the remaining sugar with a metal spoon.

4Pipe the mixture onto trays lined with non-stick baking paper.

5Bake 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.

1Put the carrots, potatoes and onions into the blender in that order.

2Add bacon stock up to 11⁄2 litre mark.

3Blend for no more than 5 secs.

4Pour into a saucepan. Then add the lentils, tomatoes, vegetables, stock and seasoning.

5Bring to the boil, stirring constantly. Then simmer for about 1 hour, stirring regularly, until the ingredients are cooked.

6Add 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

1Grate the cheese using the shredding disc.

2Then separately chop the meat and onions with the knife blade.

3Pre-heat the oil and fry the onions until softened, add the meat and fry until brown.

4Then add the tomatoes, tomato puree and seasonings.

5Stir well, cover and simmer gently for about 40minutes.

6Cook the lasagne in plenty of salted boiling water until tender. Then drain well.

7Place layers of meat, lasagne and cheese in a 1litre/2pint oven proof dish. Finish with a layer of cheese.

8Bake 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

1Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two 18cm(7”) shallow cake tins.

2Fit 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.

3Pour 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.

4When cool spread the jam and cream over one of the cakes, top with the other cake and sprinkle with the sugar.

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