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Put the flour in the processor bowl, add a pinch of
salt and the butter cubes. Using the dough blade, mix
at maximum speed for apporximately 10 seconds.
Whilst keeping the processor on, add the water
through the feeder tube and knead for further 15
seconds on maximum speed or until the mixture
forms into a pastry ball. Remove the pastry and
stand for 30 minutes in a cool place.
Roll out the pastry in a 25cm greased flan dish
and place in a pre-heated oven at 210°C/Gas mark 7
for 15 minutes.
Chop the bacon and dry fry in a pan until lightly
browned. Dry any excess fat with a kitchen towel.
Beat the eggs using the plastic dough blade for 20
seconds at maximum speed.
Add milk, cream, salt, pepper and ground nutmeg.
Whisk for a further 15 seconds.
Evenly sprinkle the bacon across the pre-cooked
pastry base and pour the mixture on top. Replace the
dish in the oven and cook for a further 30 minutes.
Victoria Sandwich
Preparation time 5 mins
baking time 25 mins
150g (6oz) margarine
150g (6oz) caster sugar
3 eggs
150g (6oz) self raising flour
Place the dough blade in the processor bowl. Add
the cubed margarine, sugar, eggs and flour and
process for a few seconds until the mixture is
smooth. Grease and line two 7”/18cm sandwich tins
and place mixture into prepared tins. Bake until well
risen, golden brown and firm to the touch.
Fan oven: 150-160°C
Conventional oven: 170-180°C
Gas Mark 4
Variations: coffee – 1 tbsp instant coffee, mixed
with water; Chocolate – 2 tbsp cocoa powder, mixed
with water; orange/lemon – add grated rind of 1 fruit
and 1 tbsp juice.
Shortcrust pastry
350g (12oz) plain flour
175g (6oz) butter or hard margarine
Pinch of salt
45ml (3tbsp) cold water (approx)
Place the dough blade in the processor bowl. Put
flour and salt in processor bowl and process for 2
seconds to sift. Add fat, cut into small pieces, and
process for 5-10 seconds. Add water gradually and
process until the pastry forms a ball. Leave pastry
in a cool place for 30 minutes before using. Makes
350g (12oz) pastry.
Banana fritters
Serves 4
Preparation time 15 minutes
Cooking time 15 minutes
4 bananas
10g dry yeast
100g flour
150ml light lager
4 tablespoons of oil
Dilute the yeast with 3 tablespoons of water. Put
the flour in the processor bowl and add diluted yeast.
Mix using the chopping blade at minimum speed for
20 seconds.
Whilst the processor is still working, gradually
pour in the lager through the feeder tube and increase
the speed to maximum. Mix for 30 seconds or until
mixture is smooth.
Leave the mixture to stand for 30 minutes.
Slice the banana. Heat a tablespoon of oil in a
frying pan, dip the bananas into the mixture and cook
(both sides) for 30 seconds.
Serve with an ice cream of your choice.
Mayonnaise
2 egg yolks
5ml (1tsp) mustard powder
300ml (½ pint) oil
Salt and pepper
15ml (1tbsp) white wine vinegar
Place the metal blade in the food processor bowl.
Add eggs, mustard and 1 tbsp oil, process for 5
seconds. Add the remaining oil through the feed tube,
so that it is gradually incorporated.
Note: It is important that all ingredients must be at
room temperature. Should the mixture curdle, switch
off the machine and transfer the mixture to a
separate jug. Place another yolk in the processor bowl
and slowly add the curdled mixture, followed by the
remaining oil.
Dough bladeDough blade
Dough bladeDough blade
Dough blade
Quiche Lorraine
Serves 4
Preparation time 15 minutes
Cooking time 45 minutes
Filling
120g bacon
2 eggs, 100ml milk
130g fresh cream
Ground nutmeg Salt and pepper to taste
Pastry
70g butter
130g flour
40ml water
salt
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