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

2.5mls (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 unt il 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 wit h 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: thirty 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 20-25 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.

whisked sponge

3 eggs

75g/3oz caster sugar

75g/3oz plain flour (sieved twice)

1Fit the twin beater geared whisk and add the sugar and eggs into the bowl.

2Whisk until the mixture is thick and leaves a trail.

3Fold the flour in carefully by hand using a metal spoon.

4Pour the mixture into a deep lined and greased 7”/18cm cake tin. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for approximately 25minutes or until the cake springs back when touched.

5Remove from the tin and cool on a wire rack.

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Kenwood FP580, FP480 Recipes, Shortcrust pastry, Meringues, Winter warmer soup, Lasagne, Victoria sandwich, Fruit cake
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FP580, FP480 specifications

The Kenwood FP480 and FP580 are part of Kenwood's esteemed line of food processors, designed to meet a variety of culinary needs with efficiency and style. These models cater to both amateur cooks and seasoned chefs, offering a plethora of features that make food preparation a hassle-free experience.

One of the standout features of both the FP480 and FP580 is their powerful motor. With robust wattage, these processors can handle a range of tasks, from chopping vegetables to kneading dough, ensuring that even the most demanding recipes can be completed with ease. The reliability of the motor contributes to consistent performance, allowing for thorough mixing and processing without overheating.

Both models come equipped with a generous bowl capacity, accommodating large quantities of ingredients. This makes them ideal for batch cooking or preparing meals for families. The bowl design promotes efficient mixing, ensuring that ingredients are evenly combined. The intuitive design of the bowls also facilitates easy pouring and serving.

The FP480 and FP580 feature multiple attachments and accessories that significantly enhance their versatility. Users can expect to find a variety of blades and discs, including slicing, grating, and chopping tools, allowing for precise preparation tailored to individual recipes. The included dough blade is particularly useful for bakers, simplifying the process of creating various doughs.

One of the advanced technologies featured in these models is the variable speed control. This ensures optimal processing for different types of foods, providing greater flexibility and control over texture and consistency. The pulse function further allows for precise control, enabling users to achieve the desired chop or mix without over-processing.

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