Filter
Top Products
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
150g/6oz self raising flour
j
am
icing sugar
Using the knife blade, place the margarine, sugar, eggs and flour into the bowl.
Process 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
golden 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.
white bread
3
00g/10oz strong white plain flour
5ml/1tsp salt
6
g/
1
⁄4o
z lard
1
5g/
1
⁄2o
z 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.
f
resh 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.
winter warmer soup
carrots, potatoes and onions:
fifteen 2 cm cubes of each
bacon stock
75g red lentils, washed
190ml vegetable stock
one 300g tin chopped tomatoes
salt and pepper
150g cooked bacon joint cut into 1 cm cubes
Put the carrot, potato and onions into the liquidiser in that order. Add bacon
stock up to the 0.75L mark. Blend for no more than 5 seconds. Pour into a
saucepan. Then add the lentils, tomatoes, vegetable stock and seasoning.
Bring to the boil, stirring constantly. Then simmer for about 1 hour, stirring
regularly, until the ingredients are cooked. Add the bacon cubes and heat
through for 5 minutes. Serve immediately.
carrot and coriander soup
25g (1oz) butter
1
onion chopped
1
clove garlic crushed
500g (1lb 2oz) carrot cut into
1
1
⁄2 cm cubes
c
old chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
1 Melt the butter in a pan, add the onion and garlic and fry until soft.
2
Place the carrot into the liquidiser, add the onion and garlic. Add sufficient
stock to reach the 1L level marked on the goblet. Fit the lid and filler cap.
3 Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer
r
esult.
4
Transfer the mixture to a saucepan, add the coriander and seasoning and
simmer the soup for 30 to 35 minutes or until cooked.
5
Adjust the seasoning as necessary and add extra liquid if required.
5