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recipes continued
8
ingredients: sponge
filling and decoration
method
ingredients
method
ingredients
hint
method
strawberry and apricot gâteau
3
eggs
75g (3oz) caster sugar
75g (3oz) plain flour
150ml (
1
⁄4pt) double cream
Sugar to taste
225g (8oz) strawberries
225g (8oz) apricots
Halve the apricots and remove the stones. Cook gently in very little water, adding
sugar to taste, until soft.
Wash and halve the strawberries.
To make the sponge, whisk the eggs and sugar at maximum speed until very pale
and thick.
Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon -
do this carefully to keep the sponge light.
Put the mixture into two
18cm (
7”) greased and lined sandwich tins.
Bake at
180˚C/350˚F/Gas Mark 4 for about 20 minutes until the cake springs back
when lightly touched.
Turn out onto a wire rack.
Whisk the cream at maximum speed until stiff. Add sugar to taste.
Roughly chop the apricots and a third of the strawberries. Fold them into half the
cream.
Spread this over one of the sponges, then put the other sponge on top.
Spread the remaining cream on top and decorate with the remaining strawberries.
meringues
4
egg whites
250g (9oz) icing sugar, sieved
Line your baking tray with non-stick baking parchment.
Whisk the egg whites and sugar at maximum speed for about
10 minutes until it
stands in peaks.
Spoon the mixture onto the baking tray (or use a piping bag with a
2.5cm (
1”) star
nozzle).
Bake at
110˚C/225˚F/Gas Mark
1
⁄4 for about 4 - 5 hours until firm and crisp. If they start
to brown, leave the oven door slightly ajar.
Store meringues in an airtight tin.
shortcrust pastry
450
g (1lb) flour, sieved with the salt
5
ml (1
tsp) salt
225g (8oz) fat (mix lard and margarine straight from the fridge)
About
80ml (4tbsp) water
Don’t overmix
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
Mix at speed
1 until it resembles breadcrumbs. Stop before it looks greasy.
Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
Cook at around
200˚C/400˚F/Gas Mark 6, depending on the filling.
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4
carrot and coriander soup
ingredients
●
25g (1oz) butter
●
1 onion chopped
●
1 clove garlic crushed
●
480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet
●
600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet
●
cold chicken stock
●
10-15ml (2-3tsp) ground coriander
●
salt and pepper
method
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 maximum 1.2 level or 1.5 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.