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9
recipes
fruit crumble topping mix
70g whole blanched almonds
7
0g whole hazelnuts
c
rumble mix
100g (4oz) butter or block margarine
200g (8oz) plain flour
2
00g (8oz) caster sugar
900g (2lb) prepared fruit (sliced apples, rhubarb etc)
1
Place the nuts in the multi-mill and process for 5 seconds using pulse.
2 Place the butter and flour into the main bowl and process until the mixture
r
esembles coarse breadcrumbs. Add 50g sugar and the chopped nuts and
pulse for a few seconds to stir in.
3 Place half the fruit in a 2 litres (4 pints) pie dish and sprinkle over the
r
emaining sugar and top with the rest of the fruit.
4 Spoon the crumble mix over the fruit and press down lightly.
5 Bake in the oven at 200°C (400°F) or Gas Mark 6 for approx.45minutes.
shortcrust pastry
3
00g (12oz) plain flour
1
50g (6oz) mixture of lard and margarine cut into small pieces
2.5 mls (
1
⁄2 tsp) salt
4
5mls (3tbsp) cold water
1 Fit the knife blade and add the flour, salt and fat. Process for approximately
1
0 seconds or until the mixture looks like coarse breadcrumbs.
2 Then add the water down the feed tube until the mixture looks like it is
about to stick together.
3 Turn out the mixture onto a worksurface and shape by hand. Use as
required.
●
For best results allow the pastry to rest before use. Place in a plastic bag or
wrap in clingfilm and chill in the fridge for 20 minutes.
meringues
4 egg whites
200g (8oz) caster sugar
1 Whisk the egg whites until stiff.
2 Add half the sugar and continue to whisk until the mixture is glossy.
3 Remove the whisk and carefully fold in the remaining sugar with a metal
spoon.
4 Pipe the mixture onto trays lined with non-stick baking paper.
5 Bake in a pre-heated oven at 110°C/225°F/Gas mark
1
⁄4 for about 4 - 5hours
until firm and crisp. If they start to brown, leave the door slightly ajar.
lasagne
300g (12oz) braising steak, cubed.
400g can of tomatoes
30mls (2tbsp) tomato puree
1 onion
5mls (1tsp) basil
100g (4oz) lasagne
200g (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 1 litre/2 pint 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
1
50g (6oz) Soft margarine
1
50g (6oz) caster sugar
150g (6oz) self raising flour
5
mls (1tsp) baking powder
3
eggs
15mls (1tbsp) warm water
f
illing & decoration
3
tbsp 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”)
s
hallow cake tins.
2 Fit the knife blade. Place all the ingredients for the sponge in the bowl and
p
rocess for 5 seconds. Using a spatula, scrape the mixture into the centre
o
f 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
f
irm to a light touch and coming away from the edges slightly. If you are
u
nsure 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
o
ther cake and sprinkle with the sugar.
fruit cake
1
25g (5oz) block margarine (cut into cubes)
1
25g (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.
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.
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