463529
10
Zoom out
Zoom in
Previous page
1/12
Next page
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.
87
10


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Kenwood FP 980 Multipro Excel at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Kenwood FP 980 Multipro Excel in the language / languages: English as an attachment in your email.

The manual is 0,53 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info