Bedienungsanleitung Kenwood FP 980 Multipro Excel (Seite 10 von 12) (Englisch)

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recipes

fruit crumble topping mix

70g whole blanched almonds

0g whole hazelnuts

rumble mix

100g (4oz) butter or block margarine

200g (8oz) plain flour

00g (8oz) caster sugar

900g (2lb) prepared fruit (sliced apples, rhubarb etc)

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

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

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

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

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

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

⁄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

50g (6oz) Soft margarine

50g (6oz) caster sugar

150g (6oz) self raising flour

mls (1tsp) baking powder

eggs

15mls (1tbsp) warm water

illing & decoration

tbsp strawberry jam

150mls (

⁄4pt) double cream whipped (optional)

tbsp icing sugar or caster sugar

Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two 18cm(7”)

hallow cake tins.

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

rocess for 5 seconds. Using a spatula, scrape the mixture into the centre

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

irm to a light touch and coming away from the edges slightly. If you are

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.

When cool spread the jam and cream over one of the cakes, top with the

ther cake and sprinkle with the sugar.

fruit cake

25g (5oz) block margarine (cut into cubes)

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.

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