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.
3
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
1
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.
fruit cake
125g (5oz) block margarine (cut into cubes)
125g (5oz) caster sugar
2 eggs
80 - 100mls
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.
7