recipes
mackerel pâté
200g/8oz smoked mackerel cut into 2cm/3⁄4in cubes 100g/4oz cream cheese cut into 2cm/3⁄4in cubes
few drops of lemon juice }optional salt and pepper
Fit the knife blade in the bowl, add all the ingredients and blend until smooth.
shortcrust pastry
250g/9oz plain flour
125g/41⁄2oz mixture of lard and margarine, cut into 2cm/3⁄4in cubes, taken straight from the refrigerator
pinch salt 45ml/9tsp water
Fit the knife blade to the bowl, add the flour, fat and salt. Process until the mixture resembles fine breadcrumbs (approximately 6 seconds - don’t overprocess as it will continue mixing when the water is added.)
With the machine running add the water down the feed tube and process until one or two balls of pastry are formed. Remove the pastry from the bowl and gather together by hand to prevent overprocessing. Wrap in cling film and chill for 30 minutes before using.
beef cobbler
450g/1lb lean braising steak, cut into 2.5cm/1in cubes 1 onion, peeled
25g/1oz butter
400g tin chopped tomatoes 125g/41⁄2oz mushrooms, wiped 2.5ml/1⁄2tsp mixed herbs
salt and pepper
topping
200g/8oz self raising flour 75g/3oz suet
50g/2oz cheddar cheese 90ml/6tbsp water approximate
With the knife blade in position separately chop the onion, mushrooms and meat (chop the meat in two batches). Melt the butter add the onion and meat and fry for approximately 10 minutes. Add the tomatoes, mushrooms and seasoning and simmer gently for approximately 20 minutes. Transfer the mixture to an ovenproof dish.
Grate the cheese. Place the knife blade in position, add the cheese, flour and suet. Mix together then with the motor running add sufficient water down the feed tube to make a firm dough. Roll out on a lightly floured surface to approximately 1cm/1⁄2in thick and cut out circles using a 6cm/21⁄2in cutter. Arrange the scones on top of the meat overlapping slightly. Brush with milk then bake at 200°C, 400°F or gas mark 6 for 30 minutes.
layered salad
1/4 small white cabbage, stalk removed 1/2 small red cabbage, stalk removed 1/2 cucumber
2 eating apples, cored
2 carrots, peeled 100g/4oz cheddar cheese 50g/2oz walnuts
Separately slice the cabbage, cucumber and apples then place in layers in a salad bowl. Separately grate the carrot and cheese and add in layers to the bowl. Using the knife blade chop the walnuts and sprinkle on top of the salad. Serve with your favourite salad dressing.
victoria sandwich
150g/6oz ‘soft tub’ margarine, cut into 2cm/3⁄4in cubes, taken straight from the refrigerator
150g/6oz caster sugar 3 eggs
150g/6oz self raising flour jam
icing sugar
Using the knife blade, place the margarine, sugar, eggs and flour into the bowl. Process for a few seconds (approximately
Place the mixture into two greased 18cm/7in sandwich tins and bake in a pre- heated oven at 190°C/375°F/gas mark 5 for approximately 25 minutes until golden and springs back when lightly touched. Turn onto a wire rack and allow to cool, then sandwich together with jam and dredge with icing sugar.
mushroom soup
200g/8oz white button mushrooms 1 small onion
50g/2oz butter 250ml/1⁄2pt white stock 25g/1oz plain flour 250ml/1⁄2pt milk 40ml/2tbsp single cream salt and pepper
Peel or wipe the mushrooms, slice mushrooms and onions using the slicing plate. Melt the butter and fry the vegetables for about 5 minutes. Add the stock, bring to the boil, cover pan and allow to simmer for 15 minutes, cool slightly. With the knife blade in position pour the soup into the processor bowl, add the flour and process until smooth. Return to the pan add the milk, bring to the boil stirring all the time, finally add the cream and seasonings.
white bread
300g/10oz strong white plain flour 5ml/1tsp salt
6g/1⁄4oz lard
15g/1⁄2oz fresh yeast or 10ml/2tsp dried active yeast plus 5ml/1tsp sugar 175ml/6fl.oz warm water
dried active yeast
Sprinkle the dried yeast into the warm water, add the sugar and allow to stand for approximately 10 minutes or until the mixture is frothy.
fresh yeast
Crumble into the bowl with the flour.
other types of yeast
Follow the manufacturers instructions.
With the knife blade in the bowl, add the flour, salt, lard (fresh yeast if used) and process for a few seconds to evenly distribute the ingredients throughout the flour. With the machine operating, quickly pour the water or yeast liquid in a steady stream through the feed tube (this should take about 10 seconds). Continue processing until the mixture forms a dough and becomes smooth in appearance and elastic to the touch, this will take about 45 seconds. Remove the dough into either a greased polythene bag or a lightly floured bowl and cover. Leave this dough in a warm place until doubled in size. Return the risen dough to the processor bowl fitted with the knife blade and
