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victoria sandwich
1
50g (6oz) Soft margarine
150g (6oz) caster sugar
1
50g (6oz) self raising flour
5
mls (1tsp) baking powder
3 eggs
1
5mls (1tbsp) warm water
f
illing & decoration
3tbsp strawberry jam
150mls (
1
⁄4pt) double cream whipped (optional)
1
tbsp icing sugar or caster sugar
1
Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two
18cm(7”) shallow cake tins.
2 Fit the knife blade. Place all the ingredients for the sponge in the
b
owl and process for 5 seconds. Using a spatula, scrape the
mixture into the centre of the bowl and process for a further 5
seconds.
3 Pour the mixture into the prepared tins and bake for 20-25
minutes 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.
4 When cool spread the jam and cream over one of the cakes,
top with the other cake and sprinkle with the sugar.
fruit cake
125g (5oz) block margarine (cut into cubes)
125g (5oz) caster sugar
2 eggs
80 - 100mls (5-6tbsp) milk
275g (11oz) mixed fruit
200g (8oz) self raising flour
5mls (1tsp) mixed spice
1 Fit the knife blade and place the cubed margarine and sugar in
the bowl.
2 Mix until smooth, light and fluffy, scraping down as necessary.
3 Add the eggs one at a time.
4 Add the flour, spices and milk. Pulse until ingredients combined.
5 Add the fruit using the pulse.
6 Pour the mixture into a greased and lined 7”/18cm round cake
tin. Bake in a preheated oven 150°C/300°F/Gas Mark 2 for
approximately 2 hours or until cooked. Turn out of the tin when
cool.
white bread
3
00g(10oz) strong white bread flour
5mls (1tsp) salt
6
g(
1
⁄4o
z) lard
1
5g (
1
⁄2o
z) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp)
caster sugar.
1
75mls (6 fl oz) warm water
1 Dried yeast (the type that needs reconstituting): Add
t
he yeast and sugar to the warm water. Leave to stand for 5 - 10
minutes until frothy.
Fresh yeast: crumble into the flour
O
ther types of yeast: follow the manufacturer’s instructions.
2 Fit the dough tool or knife blade and add the flour (with fresh
yeast if used), salt and lard. Process for a few seconds to evenly
d
istribute the ingredients.
3 Then with the motor running quickly pour the liquid in a steady
stream down the feed tube until the mixture forms an elastic soft
dough. This will take about 60 - 90 seconds.
4 Remove the dough, place in a bowl, cover with an oiled piece of
clingfilm or a plastic bag, and leave in a warm place for 45 - 60
minutes or until doubled in size.
5 Re-knead by hand for 2 - 3 minute. Re-kneading in the
bowl is not recommended as it may cause the
processor to become unstable. Shape into a loaf or 15
rolls and place on greased baking trays and leave until double in
size.
6 Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for
20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls.
When ready they should sound hollow when tapped on the
base.
carrot and coriander soup
25g (1oz) butter
1 onion chopped
1 clove garlic crushed
590g carrot cut into 1 cm cubes
cold chicken stock
10-15ml (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 1.2L 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.
6