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mackerel pâté
200g/8oz smoked mackerel cut into 2cm/
3
⁄4in cubes
1
00g/4oz cream cheese cut into 2cm/
3
⁄4i
n cubes
f
ew drops of lemon juice
}
optional
salt and pepper
Fit the knife blade in the bowl, add all the ingredients and blend until smooth.
shortcrust pastry
2
50g/9oz plain flour
1
25g/4
1
⁄2o
z mixture of lard and margarine, cut into 2cm/
3
⁄4i
n cubes, taken
straight from the refrigerator
p
inch salt
4
5ml/9tsp water
F
it the knife blade to the bowl, add the flour, fat and salt. Process until the
mixture resembles fine breadcrumbs (approximately 6 seconds - don’t
overprocess as it will continue mixing when the water is added.)
W
ith the machine running add the water down the feed tube and process until
one or two balls of pastry are formed. Remove the pastry from the bowl and
gather together by hand to prevent overprocessing. Wrap in cling film and chill
f
or 30 minutes before using.
beef cobbler
450g/1lb lean braising steak, cut into 2.5cm/1in cubes
1 onion, peeled
25g/1oz butter
400g tin chopped tomatoes
125g/4
1
⁄2oz mushrooms, wiped
2.5ml/
1
⁄2tsp mixed herbs
salt and pepper
topping
200g/8oz self raising flour
75g/3oz suet
50g/2oz cheddar cheese
90ml/6tbsp water approximate
With the knife blade in position separately chop the onion, mushrooms and
meat (chop the meat in two batches). Melt the butter add the onion and meat
and fry for approximately 10 minutes. Add the tomatoes, mushrooms and
seasoning and simmer gently for approximately 20 minutes. Transfer the
mixture to an ovenproof dish.
Grate the cheese. Place the knife blade in position, add the cheese, flour and
suet. Mix together then with the motor running add sufficient water down the
feed tube to make a firm dough. Roll out on a lightly floured surface to
approximately 1cm/
1
⁄2in thick and cut out circles using a 6cm/2
1
⁄2in cutter.
Arrange the scones on top of the meat overlapping slightly. Brush with milk
then bake at 200°C, 400°F or gas mark 6 for 30 minutes.
layered salad
1/4 small white cabbage, stalk removed
1/2 small red cabbage, stalk removed
1/2 cucumber
2 eating apples, cored
2 carrots, peeled
100g/4oz cheddar cheese
50g/2oz walnuts
Separately slice the cabbage, cucumber and apples then place in layers in a
salad bowl. Separately grate the carrot and cheese and add in layers to the
bowl. Using the knife blade chop the walnuts and sprinkle on top of the salad.
Serve with your favourite salad dressing.
victoria sandwich
150g/6oz ‘soft tub’ margarine, cut into 2cm/
3
⁄4in cubes, taken straight from the
r
efrigerator
1
50g/6oz caster sugar
3 eggs
1
50g/6oz self raising flour
j
am
icing sugar
Using the knife blade, place the margarine, sugar, eggs and flour into the bowl.
P
rocess for a few seconds (approximately 5-8 seconds) until smooth.
P
lace the mixture into two greased 18cm/7in sandwich tins and bake in a pre-
heated oven at 190°C/375°F/gas mark 5 for approximately 25 minutes until
g
olden and springs back when lightly touched. Turn onto a wire rack and allow
t
o cool, then sandwich together with jam and dredge with icing sugar.
mushroom soup
200g/8oz white button mushrooms
1 small onion
5
0g/2oz butter
250ml/
1
⁄2pt white stock
25g/1oz plain flour
2
50ml/
1
⁄2p
t milk
40ml/2tbsp single cream
s
alt and pepper
P
eel or wipe the mushrooms, slice mushrooms and onions using the slicing
plate. Melt the butter and fry the vegetables for about 5 minutes. Add the
stock, bring to the boil, cover pan and allow to simmer for 15 minutes, cool
slightly. With the knife blade in position pour the soup into the processor bowl,
add the flour and process until smooth. Return to the pan add the milk, bring
to the boil stirring all the time, finally add the cream and seasonings.
white bread
300g/10oz strong white plain flour
5ml/1tsp salt
6g/
1
⁄4oz lard
15g/
1
⁄2oz fresh yeast or 10ml/2tsp dried active yeast plus 5ml/1tsp sugar
175ml/6fl.oz warm water
dried active yeast
Sprinkle the dried yeast into the warm water, add the sugar and allow to stand
for approximately 10 minutes or until the mixture is frothy.
fresh yeast
Crumble into the bowl with the flour.
other types of yeast
Follow the manufacturers instructions.
With the knife blade in the bowl, add the flour, salt, lard (fresh yeast if used) and
process for a few seconds to evenly distribute the ingredients throughout the
flour. With the machine operating, quickly pour the water or yeast liquid in a
steady stream through the feed tube (this should take about 10 seconds).
Continue processing until the mixture forms a dough and becomes smooth in
appearance and elastic to the touch, this will take about 45 seconds. Remove
the dough into either a greased polythene bag or a lightly floured bowl and
cover. Leave this dough in a warm place until doubled in size. Return the risen
dough to the processor bowl fitted with the knife blade and re-knead for about
10 seconds. Shape the dough into a loaf or about 15 rolls and place on
greased baking trays and leave until double in size. Bake at 230°C/450°F/gas
mark 8 for 20-25 minutes for a loaf or 10-15 minutes for bread rolls. When the
loaf or rolls are cooked they should sound hollow when tapped on the base.