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
5Bake in a
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.
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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
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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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