Kenwood FP260 Series manual Recipes shortcrust pastry, Lasagne, Victoria sandwich, Fruit cake

recipes shortcrust pastry

250g (9oz) plain flour

125g (5oz) 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 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.

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 o nions 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 20-25 minutes 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.

fruit cake

125g (5oz) block margarine (cut into cubes)

125g (5oz) caster sugar

2 eggs

80 - 100mls (5-6tbsp) milk

275g (11oz) mixed fruit

200g (8oz) self raising flour 5mls (1tsp) mixed spice

1Fit the knife blade and place the cubed margarine and sugar in the bowl.

2Mix until smooth, light and fluffy, scraping down as necessary.

3Add the eggs one at a time.

4Add the flour, spices and milk. Pulse until ingredients combined.

5Add the fruit using the pulse.

6Pour the mixture into a greased and lined 7”/18cm round cake tin. Bake in a preheated oven 150°C/300°F/Gas Mark 2 for approximately 2 hours or until cooked. Turn out of the tin when cool.

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