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lasagne
3
00g (12oz) braising steak, cubed.
400g can of tomatoes
3
0mls (2tbsp) tomato puree
1
onion
5mls (1tsp) basil
1
00g (4oz) lasagne
2
00g (8oz) mozzarella cheese
15mls (1tbsp) oil
salt and pepper
1 Grate the cheese using the shredding disc.
2
Then separately chop the meat and onions with the knife blade.
3 Pre-heat the oil and fry the onions until softened, add the meat
and fry until brown.
4
Then add the tomatoes, tomato puree and seasonings.
5 Stir well, cover and simmer gently for about 40minutes.
6 Cook the lasagne in plenty of salted boiling water until tender.
Then drain well.
7 Place layers of meat, lasagne and cheese in a 1litre/2pint oven
proof dish. Finish with a layer of cheese.
8 Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golden
and bubbling.
victoria sandwich
150g (6oz) soft margarine
150g (6oz) caster sugar
150g (6oz) self raising flour
5mls (1tsp) baking powder
3 eggs
15mls (1tbsp) warm water
filling & decoration
3tbsp strawberry jam
150mls (
1
⁄4pt) double cream whipped (optional)
1tbsp 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
bowl 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-
25minutes 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
1
25g (5oz) block margarine (cut into cubes)
125g (5oz) caster sugar
2
eggs
8
0 - 100mls (5-6tbsp) milk
275g (11oz) mixed fruit
2
00g (8oz) self raising flour
5
mls (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.
whisked sponge
3 eggs
75g/3oz caster sugar
75g/3oz plain flour (sieved twice)
1 Fit the twin beater geared whisk and add the sugar and eggs
into the bowl.
2 Whisk until the mixture is thick and leaves a trail.
3 Fold the flour in carefully by hand using a metal spoon.
4 Pour the mixture into a deep lined and greased 7”/18cm cake
tin. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for
approximately 25minutes or until the cake springs back when
touched.
5 Remove from the tin and cool on a wire rack.
7