Recipes, Shortcrust pastry, Meringues, 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.

carrot and coriander soup

25g (1oz) butter

1 onion chopped

1 clove garlic crushed

700g (1lb 6oz) carrot cut into

11⁄2 cm cubes

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 1.5L 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.

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.

FP582 specifications

The Kenwood FP582 is a versatile food processor designed to simplify cooking and food preparation tasks in the home kitchen. With a powerful motor and a wide range of features, this appliance is a valuable addition for both novice cooks and seasoned chefs alike.

One of the standout features of the FP582 is its high-performance 1000-watt motor. This robust engine ensures consistent power and efficiency, allowing users to tackle a variety of tasks, from chopping and slicing to kneading dough. The processor's capability to handle tough ingredients makes it a reliable kitchen companion.

The FP582 comes equipped with a generous 3-liter bowl, providing ample space for preparing large quantities of food. This larger capacity is particularly beneficial for families or those who frequently entertain guests, as it minimizes the need for multiple batches during meal prep. Additionally, the bowl is designed with a wide feed tube that accommodates whole fruits and vegetables, reducing prep time and effort.

An array of attachments accompanies the Kenwood FP582, including a variety of blades for slicing, shredding, and grating. The stainless steel chopping blade ensures precision, while the reversible shredding and slicing discs offer versatility for different textures and presentations. For baking enthusiasts, the dough tool makes kneading bread dough easier and more efficient.

The FP582 also features an intuitive control panel with multiple speed settings and a pulse function, allowing users to achieve the perfect consistency for various tasks, whether it's finely chopping herbs or creating a smooth puree. This level of control enhances the overall cooking experience and provides the flexibility needed for various recipes.

One particularly notable technology is the "Easy Clean" design of the FP582, which allows for quick disassembly and dishwasher-safe components. This focus on ease of cleaning makes maintenance hassle-free, saving valuable time after cooking.

Moreover, the Kenwood FP582's compact design ensures it won’t take up too much counter space, and its stylish finish adds a modern touch to any kitchen décor. With its combination of power, versatility, and user-friendly features, the Kenwood FP582 is an exceptional food processor that meets the diverse needs of home cooks, making it an essential tool for effortlessly preparing delicious meals.