Filter
Top Products
peach fruit fool
u
se the dual whisk & folding tool
300g (12oz) whipping cream
3
00g (12oz) tinned peach slices (drained)
1 Put the peaches slices in the blender and process on maximum
s
peed until a smooth puree achieved.
2 Use the whisk to whip the cream on Auto for approx. 30
seconds or until the mix starts to form soft peaks.
3
Remove the whisk and fit the folding tool, then add the peach
puree. Fold the puree through on Auto for approx. 30 secs.
Place in the fridge to set for at least 2 hours.
chocolate mousse (6 X 150mls servings)
u
se the dual whisk & folding tool
200g (7oz) dark chocolate (75% cocoa solids)
120mls (4 fl oz) warm water
3 large eggs (separated)
40g (1½ oz) caster sugar
1 Place the water in a large heatproof bowl sitting over a saucepan
of simmering water. Break the chocolate into small pieces and
place in the bowl to melt slowly. Remove from the heat and stir
to ensure smooth and glossy. Allow the chocolate to cool for 2-3
minutes and then stir in the egg yolks.
2 Place the egg whites in the bowl and use the dual whisk on Auto
to whisk until soft peaks form ( approx. 30 secs). Do not over
whisk.
3 Whisk in the sugar, adding a third at a time. Whisk until the egg
white mix looks glossy.
4 Add the folding tool into the bowl and pour the melted chocolate
gently over the egg white mix. Use Auto speed and fold until the
chocolate is incorporated (max 30 secs) . DO NOT overmix, any
unprocessed mix should be gently folded in by hand.
5 Divide the mix between the serving glasses, cover with cling film
and allow to chill in the fridge for at least 2 hours.
note
This mousse recipe uses raw eggs – ensure the eggs are fresh,
in date and have been stored in the fridge. People with weak
immunity or pregnant women should not eat raw eggs.
fruit crumble topping mix
u
se the compact chopper/grinder
70g (2oz) whole blanched almonds
7
0g (2oz) whole hazelnuts
c
rumble mix
100g (4oz) butter or block margarine
2
00g (8oz) plain flour
2
00g (8oz) caster sugar
900g (2lb) prepared fruit (sliced apples, rhubarb etc)
1 Place the nuts in the compact chopper/grinder and process for
10 seconds using pulse.
2
Place the butter and flour into the main bowl and process until
the mixture resembles 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 remaining 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.
white bread
use the dough tool
500g (1lb 2oz) strong white bread flour
5mls (1tsp) salt
15g (
1
⁄2oz) lard
15g (
1
⁄2oz) fresh yeast or 10mls (2tsp) dried yeast + 5mls (1tsp)
caster sugar.
300mls (11 fl oz) warm water, 100mls (3
1
⁄2 fl oz) boiling water to
200mls (7
1
⁄2 fl oz) cold water
1 Dried yeast (the type that needs reconstituting): Add
the yeast and sugar to the warm water. Leave to stand for 5 - 10
minutes until frothy.
Fresh yeast: crumble into the flour
Other 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
distribute 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 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 minutes. Re-kneading in the bowl is
not recommended as it may cause the processor to become
unstable. Shape into a loaf or 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.
13