recipes
fruit crumble topping mix
70g whole blanched almonds
70g whole hazelnuts
crumble mix
100g (4oz) butter or block margarine
200g (8oz) plain flour
200g (8oz) caster sugar
900g (2lb) prepared fruit (sliced apples, rhubarb etc)
1Place the nuts in the multi-mill and process for 5 seconds usi ng pulse.
2Place the butter and flour into the main bowl and process until the mixture resembles coarse breadcrumbs. Add 50g sugar and the chopped nuts and pulse for a few seconds to stir in.
3Place half the fruit in a 2 litres (4 pints) pie dish and sprinkle over the remaining sugar and top with the rest of the fruit.
4Spoon the crumble mix over the fruit and press down lightly.
5Bake in the oven at 200°C (400°F) or Gas Mark 6 for approx .45minutes.
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 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 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 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.
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 1 litre/2 pint ov en proof dish. Finish with a layer of cheese.
8Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golde n 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.
