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beef cobbler
4
50g/1lb lean braising steak, cut into 2.5cm/1in cubes
1 onion, peeled
2
5g/1oz butter
4
00g tin chopped tomatoes
125g/4
1
⁄2oz mushrooms, wiped
2
.5ml/
1
⁄2t
sp mixed herbs
s
alt and pepper
topping
200g/8oz self raising flour
7
5g/3oz suet
50g/2oz cheddar cheese
90ml/6tbsp water approximate
With the knife blade in position separately chop the onion,
m
ushrooms 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 refrigerator
150g/6oz caster sugar
3 eggs
150g/6oz self raising flour
jam
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.
Place 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 to 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
1
75ml/6fl.oz warm water
dried active yeast
S
prinkle 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
F
ollow 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.
carrot and coriander soup
25g (1oz) butter
1 onion chopped
1 clove garlic crushed
400g (14oz) carrot cut into
1
1
⁄2 cm cubes
cold 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 result.
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.
7