recipes ideas/suggestions
carrot and coriander soup
use the blender
25g (1oz) butter
50g (2oz) onion chopped
1 clove garlic crushed
640g (1lb 8oz) carrot cut into 1 cm cubes cold chicken stock
1Melt the butter in a pan, add the onion and garlic and fr y until soft.
2Place the carrot into the blender, add the onion and garlic. Add sufficient stock to reach the 1.6L level marked on the goblet. Fit the lid and filler cap.
3Blend on maximum speed for 15 seconds for a coarse soup or longer for a finer result.
4Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked.
5Adjust the seasoning as necessary and add extra liquid if required.
shortcrust pastry
use the knife blade
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 2 0 minutes.
meringues
use the dual whisk
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
lasagne
use the shredding disc & knife blade
300g (12oz) braising steak, cubed.
400g can of tomatoes 30mls (2tbsp) tomato puree 1 onion
5mls (1tsp) basil
100g (4oz) lasagne sheets
500g béchamel sauce
(50g (2oz) butter, 50g (2oz) plain flour, 500mls (1pt) milk) 200g (8oz) mozzarella cheese
15mls (1tbsp) oil salt and pepper
1Make the béchamel sauce - melt the butter and add the flour and cook for 2minutes. Then slowly add the milk, bring to the boil, stirring continously. Simmer until mix starts to thicken.
2Grate the cheese using the shredding disc.
3Then separately chop the meat and onions with the knife blade.
4
5Then add the tomatoes, tomato puree and seasonings.
6Stir well, cover and simmer gently for about 40minutes.
7Cook the lasagne in plenty of salted boiling water until tender. Then drain well.
8Place layers of meat, lasagne, béchamel sauce and cheese in a 1litre/2pint oven proof dish. Finish with a layer of cheese.
9Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golden and bubbling.
victoria sandwich
use the knife blade
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.
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