Morphy Richards Compact Food Processor manual Dough blade

Banana fritters

Serves 4

Preparation time 15 minutes

Cooking time 15 minutes

4bananas 10g dry yeast 100g flour 150ml light lager

4tablespoons of oil

Dilute the yeast with 3 tablespoons of water. Put the flour in the processor bowl and add diluted yeast. Mix using the chopping blade at minimum speed for 20 seconds.

Whilst the processor is still working, gradually pour in the lager through the feeder tube and increase the speed to maximum. Mix for 30 seconds or until mixture is smooth.

Leave the mixture to stand for 30 minutes. Slice the banana. Heat a tablespoon of oil in a

frying pan, dip the bananas into the mixture and cook (both sides) for 30 seconds.

Serve with an ice cream of your choice.

Mayonnaise

2 egg yolks

5ml (1tsp) mustard powder 300ml (½ pint) oil

Salt and pepper

15ml (1tbsp) white wine vinegar

Place the metal blade in the food processor bowl. Add eggs, mustard and 1 tbsp oil, process for 5 seconds. Add the remaining oil through the feed tube, so that it is gradually incorporated.

Note: It is important that all ingredients must be at room temperature. Should the mixture curdle, switch off the machine and transfer the mixture to a separate jug. Place another yolk in the processor bowl and slowly add the curdled mixture, followed by the remaining oil.

Put the flour in the processor bowl, add a pinch of salt and the butter cubes. Using the dough blade, mix at maximum speed for apporximately 10 seconds.

Whilst keeping the processor on, add the water through the feeder tube and knead for further 15 seconds on maximum speed or until the mixture forms into a pastry ball. Remove the pastry and stand for 30 minutes in a cool place.

Roll out the pastry in a 25cm greased flan dish and place in a pre-heated oven at 210°C/Gas mark 7 for 15 minutes.

Chop the bacon and dry fry in a pan until lightly browned. Dry any excess fat with a kitchen towel.

Beat the eggs using the plastic dough blade for 20 seconds at maximum speed.

Add milk, cream, salt, pepper and ground nutmeg. Whisk for a further 15 seconds.

Evenly sprinkle the bacon across the pre-cooked pastry base and pour the mixture on top. Replace the dish in the oven and cook for a further 30 minutes.

Victoria Sandwich

Preparation time 5 mins baking time 25 mins

150g (6oz) margarine

150g (6oz) caster sugar

3 eggs

150g (6oz) self raising flour

Place the dough blade in the processor bowl. Add the cubed margarine, sugar, eggs and flour and process for a few seconds until the mixture is smooth. Grease and line two 7”/18cm sandwich tins and place mixture into prepared tins. Bake until well risen, golden brown and firm to the touch.

Fan oven: 150-160°C

Conventional oven: 170-180°C Gas Mark 4

Variations: coffee – 1 tbsp instant coffee, mixed with water; Chocolate – 2 tbsp cocoa powder, mixed with water; orange/lemon – add grated rind of 1 fruit and 1 tbsp juice.

Dough blade

Quiche Lorraine

Serves 4

Preparation time 15 minutes

Cooking time 45 minutes

Filling

120g bacon

2 eggs, 100ml milk

130g fresh cream

Ground nutmeg Salt and pepper to taste

Pastry

70g butter

130g flour 40ml water salt

Shortcrust pastry

350g (12oz) plain flour

175g (6oz) butter or hard margarine Pinch of salt

45ml (3tbsp) cold water (approx)

Place the dough blade in the processor bowl. Put flour and salt in processor bowl and process for 2 seconds to sift. Add fat, cut into small pieces, and process for 5-10 seconds. Add water gradually and process until the pastry forms a ball. Leave pastry in a cool place for 30 minutes before using. Makes 350g (12oz) pastry.

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