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Kenwood FP880 series Instructions Manual page 6

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shortcrust pastry
300g (12oz) plain flour
150g (6oz) mixture of lard and margarine cut into small pieces
2.5 mls (
tsp) salt
45mls (3tbsp) cold water
1 Fit the knife blade and add the flour, salt and fat. Process for approximately 10
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.
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
until firm and crisp. If they start to brown, leave the door slightly ajar.
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
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 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.
for about 4 - 5hours
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 (
pt) 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 20-25 minutes 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.
fruit cake
125g (5oz) block margarine (cut into cubes)
125g (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.