Manual Kenwood FP582 (page 8 of 10) (English)

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recipes

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shortcrust pastry

00g (12oz) plain flour

50g (6oz) mixture of lard and margarine cut into small pieces

2.5 mls (

⁄2 tsp) salt

5mls (3tbsp) cold water

Fit the knife blade and add the flour, salt and fat. Process for

pproximately 10 seconds or until the mixture looks like coarse

breadcrumbs.

2 Then add the water down the feed tube on low speed until the

ixture 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 at high speed 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

⁄4 for

about 4 - 5hours until firm and crisp. If they start to brown, leave

the door slightly ajar.

carrot and coriander soup

25g (1oz) butter

1 onion chopped

1 clove garlic crushed

700g (1lb 6oz) carrot cut into

⁄2 cm cubes

cold chicken stock

10-15ml (2-3tsp) ground coriander

salt and pepper

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 1.5L 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.

lasagne

00g (12oz) braising steak, cubed.

400g can of tomatoes

0mls (2tbsp) tomato puree

onion

5mls (1tsp) basil

00g (4oz) lasagne

00g (8oz) mozzarella cheese

15mls (1tbsp) oil

salt and pepper

1 Grate the cheese using the shredding disc.

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.

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 1litre/2pint 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

150g (6oz) soft margarine

150g (6oz) caster sugar

150g (6oz) self raising flour

5mls (1tsp) baking powder

3 eggs

15mls (1tbsp) warm water

filling & decoration

3tbsp strawberry jam

150mls (

⁄4pt) double cream whipped (optional)

1tbsp icing sugar or caster sugar

1 Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two

18cm(7”) shallow cake tins.

2 Fit the knife blade. Place all the ingredients for the sponge in the

bowl and process for 5 seconds. Using a spatula, scrape the

mixture into the centre of the bowl and process for a further 5

seconds.

3 Pour the mixture into the prepared tins and bake for 20-

25minutes or until firm to a light touch and coming away from

the edges slightly. If you are unsure 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 other cake and sprinkle with the sugar.

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Kenwood FP582 Manual

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