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Recipes
Mushroom Soup ________
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8oz/200g white button mushrooms
1 small onion
2oz/50g butter
1
⁄
pt/250ml white stock
2
1oz/25g flour
1
⁄
pt/250ml milk
2
2tbsp/40ml single cream
salt and pepper
Peel and wipe the mushrooms, halve onion,
slice mushrooms and onions using the slicing
plate. Melt the butter and fry the vegetables
for about 5 minutes. Add the stock, bring to
the boil, cover pan and allow to simmer for
15 minutes. With the steel blade in position
pour the soup into the processor bowl, add
flour and process until smooth. Return to the
pan add the milk, bring to the boil stirring all
the time. Finally add the cream and
.
seasonings
Hints
•
When soup making, the vegetables etc
should be drained and placed into the
processor bowl with a small quantity of
liquid from the recipe. The ingredients
are processed to the desired consistency
and added back to the remaining liquid
and heated through if necessary.
Alternatively, fit the maxi-blend canopy
when blending soup in the bowl.
•
When slicing, shredding or chipping
always use fresh vegetables.
•
Cut pieces of each food to fit the feed
tube. Fill the tube almost to the top and
push firmly down with the pusher whilst
operating the machine.
•
Always solidly pack the feed tube to
prevent foods from slipping sideways
during operation.
•
Always use the pusher to process foods
onto the plate.
Lasagne ______________
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12oz/300g braising steak, cubed
15oz/425g can tomatoes
2tbsp/40ml tomato purée
1 onion
1tsp/5ml basil
4oz/100g lasagne
8oz/200g Mozzarella cheese
1tbsp/20ml oil
salt and pepper
Using the shredding plate grate the cheese.
Using the steel blade chop the meat and
onions separately. Pre-heat the oil and fry
the onion until softened, add the meat and fry
until brown. Add the tomatoes, tomato purée
and seasonings. Stir well, cover and simmer
gently for about 40 minutes. Cook lasagne in
plenty of salted boiling water until tender,
drain. Place layers of meat, lasagne and
LIMITED
New Lane • Havant • Hampshire • PO9 2NH
cheese in a 2 pint/1 litre ovenproof dish,
finish with a layer of cheese. Bake in a pre-
heated oven 190°C/375°F/Gas Mark 5 for 30
minutes until golden and bubbling.
Hints
•
Make mince by trimming the meat of all
excess fat and cutting into 1in/2.5cm
cubes. Place into the bowl and process
using the steel blade.
•
Use the pulse control towards the end of
the chopping functions to obtain the
desired consistency.
•
Vegetables e.g. onions can be chopped
in a similar manner to meat, cut into
1in/2.5cm cubes and process using the
steel blade until the desired consistency
is obtained.
•
Process foods of a similar texture
together e.g. harder vegetables like
carrots and potatoes or softer ones like
mushrooms and tomatoes.
•
The steel blade can also be used for
making breadcrumbs, biscuit crumbs,
chopping nuts etc.
Fruit Cake _____________
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5oz/125g block margarine
5oz/125g caster sugar
2 eggs
4-5tbsp 80-100ml milk
11oz/275g mixed fruit
8oz/200g self raising flour
1tsp/5ml mixed spice
Using the steel blade, place the cubed
margarine and sugar into the processor bowl.
Mix until smooth, light and fluffy, scraping
down the bowl several times as necessary.
Add the eggs one at a time, scraping down
after each addition. Add the sieved flour,
spice and milk and pulse until the ingredients
are just incorporated. Add the fruit and pulse
to incorporate.
Turn the mixture into a greased and lined
7in/17.5cm round cake tin and bake in a pre-
heated oven 150°C/300°F/Gas Mark 2 for
approximately 2 hours or until cooked. Turn
out of the tin when cool.
Hints
•
Use the margarine straight from the
refrigerator and cut into cubes.
•
The above method is suitable for cakes
which do not require air to be
incorporated at the creaming stage to
make them rise.
•
Take care when adding the fruit not to
overprocess the mixture as this may
chop the fruit.
•
Use the spatula provided to scrape
ingredients away from the sides of the
bowl.
Whisked Sponge Cake ___
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3 eggs
3oz/75g caster sugar
3oz/75g plain flour (sifted twice)
With the twin beater geared whisk in position,
place the sugar and eggs into the processor
bowl, replace the lid and whisk until the
mixture is thick and leaves a trail. Stop the
processor remove the lid and whisk.
Carefully fold in the flour using a metal
spoon.
Transfer the mixture into a deep lined and
greased 7 in/18cm cake tin and bake in a
pre-heated oven at 190°C/375°F/Gas Mark 5
for approximately 25 minutes until the cake
springs back when touched. Remove from tin
and cool on a wire rack. Use as desired.
White Bread ___________
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1lb2oz/500g strong plain flour
1tsp/5ml salt
1
⁄
oz/15g lard
2
1
⁄
oz/15g fresh yeast or 2tsp/10ml dried yeast
2
plus 1tsp/5ml sugar
11fl.oz/300ml warm water
Dried Yeast (The type that requires
reconstituting)
Sprinkle the dried yeast into the warm water,
add the sugar and allow to stand for
approximately 10 minutes or until the mixture
is frothy.
Fresh Yeast
Crumble into the bowl with the flour.
For other types of yeast follow the
manufacturers instructions regarding
method and yeast quantities.
Use the dough tool if supplied. If not use the
steel blade and place into the bowl. Add the
flour, salt, lard (and fresh yeast if used) into
the bowl and process for a few seconds to
evenly distribute the ingredients throughout
the flour. With the machine operating, quickly
pour the water or yeast liquid in a steady
stream through the feed tube. Continue
processing until the mixture forms a dough
and becomes smooth in appearance and
elastic to touch, this will take about 50-60
seconds.
Remove the dough into either a greased
polythene bag or a lightly floured bowl and
cover. Leave this dough in a warm place until
doubled in size. Return the risen dough to
the processor and re-knead for about 10
seconds. Shape the dough into a loaf or
about 15 rolls and place on greased baking
trays and leave until double in size. Bake at
230°C/450°F/Gas Mark 8 for 20-25 minutes
for a loaf or 10-15 minutes for bread rolls.
When the loaf or rolls are done they should
sound hollow when tapped on the base.
9134/2
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