Kenwood FPP210 series manual Recipes, Carrot and coriander soup, Shortcrust pastry, Lasagne

recipes

For the speeds of the attachments see page 4.

carrot and coriander soup

25g (1oz) butter

1 onion chopped

1 clove garlic crushed

590g carrot cut into 1 cm cubes cold chicken stock

10-15mls (2-3tsp) ground coriander salt and pepper

1Melt the butter in a pan, add the onion and garlic and fry until soft.

2Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the 1.2L level marked on the goblet. Fit the lid and filler cap.

3Blend on maximum speed for 5 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

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.

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- 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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