Kogan ThermoBlend Pro All-in-One Recipe Booklet
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Kogan ThermoBlend Pro All-in-One Recipe Booklet

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  • Page 3 APPERTIZERS................................. 5 Cod Fish Cakes..............................5 Scrambled Garlic with Shrimp........................5 Mushrooms................................6 Sweet Capsicum & Ham Salad........................6 Roquefort with Nut Savoury ........................6 Cream Cheese Spread.............................7 STARTERS................................. 8 Au Gratin Mushrooms............................8 Greek Salad................................. 8 Croquettes................................9 Chicken with Lamb's Lettuce........................9 Chestnut Salad..............................10 Croquettes with Chicken &...
  • Page 4 Seafood Soup..............................26 Carrot Cream..............................26 Vegetable Cream with Chicken.........................27 Leek Soup with Potatoes..........................27 Pumpkin Cream............................... 27 Spinach Cream with Truffles........................28 Cherry Gazpacho (cold soup)........................28 Gazpacho (cold soup)..........................28 PUREES................................... 29 Fruit Puree................................ 29 Fruit Puree with Yoghurt..........................29 Vegetable Puree with Beef.........................29 Vegetable Puree with Chicken........................30 Vegetable Puree with Fish..........................30 Vegetable Puree .............................31...
  • Page 5 Sirloin with Pineapple........................... 52 Ribs with Noodles............................52 Trip..................................52 FISH..................................53 Cod Croquettes............................... 53 Marmitako................................. 53 Cod & Potatoes............................... 54 Buttered Sword Fish............................. 54 Onion Squid..............................55 Steamed Hake with Dill..........................55 Fish Nuggets..............................56 Filled Trout................................56 Filled Smoked Salmon..........................56 Gallegan Hake..............................57 Tuna Pie................................
  • Page 6 Sangria................................73 BREADS & BAKING ............................74 Focaccia ................................. 74 Bread loaf or rolls ............................74 Apple crumble ............................75 Gluten free bread ............................76 Gluten free flour ............................76 Choux pastry ...............................77 Fergosa ................................77 Scones ................................78 Milk rolls, burger buns, finger rolls ......................78 Pitta ................................
  • Page 7 Ingredients 60g Olive oil ½ medium size onion 1 small green capsicum 2 cloves garlic 50g mushrooms 100g peeled small shrimps 150g cod fish fillet 50g cognac 80g tomato sauce 50g liquid cream 4 puff pastry tartlets Finely chopped parsley Grated cheese Salt Preparation...
  • Page 8 Ingredients 3 tsp. olive oil 1 small finely chopped onion 500g mushrooms 2 cloves garlic cut into strips Finely chopped parsley Black pepper Salt to taste Preparation Place the mixing tool in the bowl and add the finely chopped onion and oil. Select 5 minutes, 100°C and speed 1.
  • Page 9 Ingredients 300g creamy cheese 1 clove garlic 60g red capsicum 60g green capsicum 60g cucumber A pinch of curry ½ tsp. paprika Preparation Add the garlic clove to the bowl and select 5 minutes at speed 5. 2. Add the capsicums, the cucumber, select 5 seconds at speed 5. 3.
  • Page 10 Ingredients 600g mushrooms 70g olive oil 3 garlic cloves 120g flour 240g milk 150g grated cheese Salt and pepper Preparation Pour the oil into the bowl and select 6 minutes, temperature 100°C and speed 4. At 1 minute before this process is finished, add the garlic through the continuous feed tube of the bowl.
  • Page 11 Ingredients 2 hard boiled eggs 150g sweet ham 30g onion 100g margarine 170g flour 800g milk Nutmeg, pepper and salt Preparation Place the ham in the bowl and select 6 seconds at speed 4. 2. Remove it from the bowl and reserve. 3.
  • Page 12 Ingredients 10 lettuce bulbs 1 tin of Bonito fish or tuna 250g chestnuts 1 orange skin grating Preparation Separate the lettuce leaves selecting the leaves that have an oval shape and leave them to soak. 2. Peel the chestnuts and boil them during 3 minutes, temperature 120°C at speed 4. Remove them from the boiling water and peel the rest of the skin off.
  • Page 13 Ingredients 50g olive oil 500g mushrooms 3 or 4 garlic cloves Parsley stems 1 cayenne pepper (optional for a spicy taste) Salt and pepper Preparation Add oil to the bowl and select 2 minutes, temperature 100°C and speed 2. 2. Place the mixing tool and add the onions cut into slices, select 3 minutes, temperature 100°C and speed 3.
  • Page 14 Ingredients 500g fresh chard 2 medium size potatoes cut into pieces 4 cloves garlic 40ml. olive oil Salt 1 tsp. black pepper 750g water Preparation Fill the bowl with water enough for steaming, place the cooking basket and add the potatoes.
  • Page 15 Ingredients 1 cauliflower 1 litre water For the Tartar sauce: 2 pickles 2 onions soaked in vinegar 1 bunch parsley or finely chopped parsley 200g mayonnaise Preparation Add the water to the jar and select 10 minutes, temperature 120°C and speed 1. 2.
  • Page 16 Ingredients 2 eggplants cut in slices 1 pack mozzarella cheese slices Grated Parmesan cheese Tomato sauce: 400g finely blended natural tomato sauce 40g virgin olive oil 1 leveled tsp. sugar ½ tsp. oregano ½ tsp. basil Preparation Cut the eggplant in slices and place them in the steam tray in a vertical position to leave for easy steaming.
  • Page 17 Ingredients 70g oil 500g onion 200g green pepper 200g red pepper 3 cloves garlic 1 kilo natural tomato sauce 2 stock cube or salt Cayenne pepper For steaming: 800g potatoes cut into slices 4 eggs Preparation Wash, clean and cut the vegetables and place them in the bowl, selecting 10 seconds and speed 4.
  • Page 18 Ingredients 1 egg Salt 250ml. olive oil Preparation Add the egg and the salt in the bowl at speed 6. 2. Add the oil slowly through the continuous feed tube of the cover. Ingredients 1 egg 3 cloves garlic 400ml. olive oil Salt to taste Preparation Place all the ingredients in the bowl except the oil and select speed 6-7.
  • Page 19 Ingredients 150g butter 20g white wine ¼ measuring cover water 4 egg yolks 20g capers 30g pickles 50g onion Salt to taste Preparation Cut the pickles and the onion and add the water and wine. Select 10 seconds at speed 6. 2.
  • Page 20 Ingredients 500g evaporated milk 100g toasted almonds 120g onion 100g. white wine 50g. olive oil Salt to taste Preparation Put the mixing accessory in place and add the oil selecting 1 minute, temperature 120°C, speed 1. 2. Sauté the onion for 6 minutes at temperature 120°C and speed 1. 3.
  • Page 21 Ingredients 750g peeled ripe tomatoes 50g. olive oil 1 tsp. sugar 1 medium size onion Basil 1 clove garlic Salt to taste Preparation Add the oil and select 2 minutes, temperature 100°C and speed 1. 2. Add the chopped onion, select 6 minutes, temperature 100°C and speed 1. 3.
  • Page 22 Ingredients 500g fish stock 150g leek 40g flour 50g olive oil 50g white wine 2 cloves garlic 1 measuring cover chopped parsley Preparation Add oil to the bowl and select 2 minutes, temperature 100°C and speed 1. 2. Place the garlic and leek in the bowl and program 6 minutes, temperature 100°C and speed 1.
  • Page 23 Ingredients 120g onion 1 clove garlic 2 tbs. curry powder 1 tbs. flour ½ 1 measuring cup meat stock 1 small apple 1 tsp. mustard 1 tsp. lemon juice 2 tbs. evaporated milk ¼ measuring cup olive oil Preparation Put the mixing accessory in place and add the finely chopped onion and garlic. 2.
  • Page 24 Ingredients 1 bunch turnip greens 1 medium size potato 1 leek 1 small onion 1 clove garlic 1 celery stalk 1 bay leaf 300g water 200g evaporated milk 100g milk 50g virgin olive oil Salt Preparation Wash the turnips and leave them to boil for the first round or boiling as they are very bitter.
  • Page 25 and the soft part of the asparagus cut in small pieces including the tips. 8. Add the pepper and select 25 minutes, temperature 100°C and speed 1. 9. If necessary pour more water and seasoning. 10. This cream can be served hot or cold. Ingredients 400gr potatoes 200g leek...
  • Page 26 Ingredients 60g rice 250g fresh mushrooms ½ lemon 30g extra virgin olive oil 30g butter 400g evaporated milk 600g water White pepper Preparation Add the rice to the bowl and select 1 minute at speed 10 to crush it. Reserve. 2.
  • Page 27 Ingredients ½ medium size potato 3 medium size carrots 1 breast chicken or turkey 1 large leek 1 bunch celery 100g corn Salt to taste Water Preparation Place all the ingredients chopped into small pieces in the bowl and cover them with water ensuring not to surpass the maximum level mark of the bowl.
  • Page 28 Ingredients 200g shrimps 250g baby clams 500ml. fish stock 2 chicken breasts 2 cloves garlic 1 onion 1 small green capsicum 1 small red capsicum 200g natural tomato sauce 700ml. water 2 eggs 50g olive oil Salt to taste Paprika 1 bay leaf Preparation Clean the baby clams with water and salt.
  • Page 29 Ingredients 2 leeks 4 carrots 1 zucchini 300g green beans 60g virgin extra olive oil 1 ripe tomato 350g chicken breast 600g water Salt Preparation Wash and peel the vegetables. 2. Add the leek cut into small pieces to the jar and program 5 seconds at speed 5. 3.
  • Page 30 Ingredients 600g cooked spinach 200g evaporated milk 30g oil 4 eggs 2 cloves garlic Salt Preparation Add the garlic to the bowl and select 1 minute at 90°C and speed 1. 2. Place the spinach in the bowl and add the evaporated milk and salt. 3.
  • Page 31 Ingredients ½ apple ½ pear 1 orange ½ banana Preparation Peel and cut all the ingredients into small pieces and add them to the bowl. 2. Select 2 minutes at speed 5-6. 3. If this mixture is too thick add some orange juice. Ingredients ½...
  • Page 32 Ingredients 200g potatoes 100g onions 100g tomatoes 100g carrots 100 g zucchini 200g boneless chicken 500ml water 2 tbs. olive oil Preparation Put the mixing accessory in place and add all the ingredients cut into small pieces to the bowl except the oil. 2.
  • Page 33 Ingredients 200g potatoes 100g green beans 100g zucchini 50g pumpkin 50g leek 50g carrots 50g Swiss chard 500ml water or vegetable stock 2 tbs. olive oil 1 tbs. finely chopped parsley Preparation Put the mixing accessory in place and add all the ingredients cut into small pieces to the bowl except the oil.
  • Page 34 Ingredients 125g grated Parmesan cheese 100g sweet ham cut in small cubes of 1cm 120g onion 60g olive oil 425g water 250g macaroni 400g natural tomato sauce Salt Oregano Preparation Cut the ham and onion in small pieces. 2. Put the mixing accessory in place and add the oil and onion selecting 7 minutes at 120°C and speed 1.
  • Page 35 Preparation Cut the carrots in three parts and place them in the bowl to cook for 5 seconds with the garlic at speed 5. Leave to settle. 2. Pour the soya sauce and the water into the bowl program the cooking for 5 minutes at 120°C and speed 1.
  • Page 36 Preparation Pour the water and oil in the bowl and cook for 30 seconds at 40°C and speed 1. 2. Add the yeast and mix during 5 seconds at speed 4. 3. Add the flour and salt and select 1 minute at speed 6-7-8 progressively. 4.
  • Page 37 Ingredients 1 litre water 300g brown rice 500g fresh spinach 1 onion cut in small pieces 2 cloves garlic 70g olive oil 50g white wine Salt and pepper Preparation Pour the water in the bowl and add some salt. 2. Put the cooking basket in place and add the rice to cook for 20 minutes at 100°C at speed 4 and reserve it after cooking.
  • Page 38 Ingredients 50g grated Parmesan cheese 200g finely chopped onion 250g mushrooms 350g rice 30g virgin olive oil 700g vegetable stock 10g butter cut in pieces Salt Preparation Cook the onion cut into small pieces and half the amount of mushrooms in the bowl with oil to cook for 8 minutes at 100°C and speed 1.
  • Page 39 Ingredients 6-7 cleaned artichokes cut lengthwise 350g rice Lemon juice 20g butter 30g olive oil ½ small onion 30g Parmesan cheese 880g vegetable stock 1 tsp. finely chopped parsley Salt and pepper to taste Preparation Place the artichoke slices in a bowl with water and the lemon juice. 2.
  • Page 40 Ingredients 350g rice 40g mushrooms 30g olive oil 1 small onion 100g dry white wine 30g Parmesan cheese 1tsp. finely chopped parsley 880g meat or chicken stock Salt to taste Preparation Cut the mushrooms in small pieces during 7 seconds at speed 5 and reserve. 2.
  • Page 41 Ingredients 400g rice 40g olive oil 30g butter 1 small onion 100g dry white wine 40g grated Parmesan cheese 2 packets Saffron 980g chicken or meat stock Salt to taste Preparation Cut the onions in the bowl during 10 second at speed 5-6. 2.
  • Page 42 Ingredients 400g rice 2 chicken breasts cut in strips 125g green beans 20g olive oil 1 small onion 2 cloves garlic 1 seedless red capsicum 1 chilli pepper 100g dry white wine 980g chicken stock 2 tsp. finely chopped parsley Salt and black pepper to taste Preparation Cut the capsicum for 10 seconds at speed 5-6 and reserve.
  • Page 43 Ingredients 200g smoked salmon 275g rice 1 leek 20g olive oil 1 small onion 2 cloves garlic 225g dry white wine 75g Parmesan cheese 600g chicken stock Salt and black pepper to taste Preparation Cut the onion and garlic for 10 seconds at speed 5-6. 2.
  • Page 44 Ingredients 400g peeled pumpkin cut in small squares 400g ripe tomato cut in small pieces 1 onion cut in four 350g vegetable stock 20g olive oil 100g evaporated milk 500g pasta 1.5 litres water 1 tbs. olive oil 1 chicken breast cut in strips Finely chopped parsley Salt and a pinch of nutmeg Preparation...
  • Page 45 Ingredients 4 tenderloin steaks For the sauce: 50g green capsicum 200g evaporated milk 2 cloves garlic 50g onion 50g olive oil White wine Salt to taste Preparation Finely chop the onions and garlic in the bowl with oil for 5 seconds at speed 4-5 and sauté...
  • Page 46 Ingredients For the meatballs: 400g mince meat 1 stem parsley 1 garlic clove 1 egg Breadcrumbs Salt to taste For the sauce: 100g virgin olive oil 1 medium onion 2 medium tomatoes 500ml. water Food colouring 1 stock cube For the side dish: 5 potatoes 1 carrot Preparation...
  • Page 47 Preparation Pour the water to fill half of the bowl and heat for 5 minutes at 120°C. 2. Spread out the fillets and put on each of them a strip of cheese and a strip of ham. 3. Form rolls with the fillets and wrap them in paper foil and prick them with a fork for easy cooking.
  • Page 48 Ingredients 60g oil 200g onion 2 cloves garlic 100g mushrooms 800g chicken breasts 90g currants or prunes 60g white wine ½ lemon juice 200g evaporated milk 1 stock cube 1 tsp. Maizena or flour ½ chicken stock Bay leaf Salt and pepper Preparation Cook the mushrooms in the bowl with the garlic, onion and some oil for 7 minutes at 120°C at speed 2.
  • Page 49 Ingredients 6 pieces marrow bone beef 100g oil 200g carrots 4 tbs. chopped parsley 250g onion 2 cloves garlic 50g celery ½ kilo natural tomato sauce 250g white wine 100g water 2 cubes meat stock Lemon juice Flour Thyme Salt and pepper Preparation Season the bone well with salt, thyme and some lemon juice and leave to marinade for 10 minutes.
  • Page 50 Ingredients 600g filleted turkey breasts 1 tbs. flour 15g butter ½ 1 lemon 150ml. white wine 200ml. water Olive oil Preparation Season and flour the fillets and fry them in a frying pan for 2 minutes. 2. Reserve in a separate bowl and reserve the oil left from this step. 3.
  • Page 51 Ingredients 8pcs. chicken tenderloin cut in half Cheese slices 1 apple cut in fine slices Nuts Prunes Pumpkin sauce Spinach sauce Onion Liquid caramel Salt and pepper For the golden brown onions: 30g liquid caramel 700g onion 30g olive oil 70g butter 1 cube chicken stock Pinch of black pepper...
  • Page 52 Preparation Finely cut the onion, garlic in the bowl with oil for 6 seconds at speed 5-6. 2. Next, select 10 minutes, temperature 120°C and speed 1. 3. Put the mixing tool in place and add the meat, carrots and seasoning. 4.
  • Page 53 2. Put the mixing tool in place and add the chopped onion to the bowl with butter and oil. 3. Select 10 minutes, temperature 100°C and speed 1. 4. Put the steam tray with the meat on top. 5. Add the stock cubes, liquid caramel, wine, water and black pepper. 6.
  • Page 54 Ingredients 30g olive oil 100g onion 10g flour 300g pineapple in syrup 30g soya sauce 500g liquid cream 8-12 sirloin fillets Salt to taste Preparation Chop the onion in the bowl for 4 seconds at speed 5 and add the oil. Put the mixing tool in place and program 3 minutes, temperature 120°C and speed 2.
  • Page 55 Ingredients 300g soaked cod 80g flour 125g water 50g butter 2 eggs 2 cloves garlic Parsley Salt and pepper to taste Preparation Add the water, butter, salt and sugar and cook for 5 minutes, temperature 100°C and speed 1. 2. Add the flour to this mixture and mix for 15 seconds at speed 4. 3.
  • Page 56 Ingredients 150g desalted cod fish 800g potatoes cut in small pieces 70g oil 750ml water 1 large onion 1 cube stock or salt 1 tsp. paprika 1 measuring cover rice 1 green capsicum 1 large onion 2 cloves garlic 3 slices red capsicum Finely chopped parsley Preparation Mix the oil, capsicum, garlic and onion in the bowl for 6 seconds at speed 4-5.
  • Page 57 Ingredients 1kg squid (cut in pieces of 3x3cm) 70g olive oil 3 cloves garlic 2 large onions 2 bay leaves ½ tsp. sweet pepper Parsley Salt and pepper to taste Preparation Mix the onion, garlic and parsley in the bowl for 3 seconds at speed 5. 2.
  • Page 58 Ingredients 250g fillets hake 60g cream cheese 60g whole milk 60g loaf bread Salt and onion (optional) To batter Flour, eggs and olive oil Preparation Cut the hake fillets in small pieces and mix them in the bowl with garlic and pepper for 5 seconds at speed 7.
  • Page 59 4. Put the mixing tool in place and whip the liquid cream at speed 5 until the desired texture is achieved. 5. Add all the ingredients except the salmon and mix for 1 minute at speed 3. 6. Spread the slices of salon on a plane surface and on each one of them put some of the previous mixture and fold them.
  • Page 60 Ingredients 300g fresh salmon 50g finely chopped gherkin 50g caper 1 cooked egg 50g lemon juice 50g mustard 1 bunch coriander 50g olive oil extra Salt and pepper to taste Red capsicum to decorate Preparation Cut the salmon in small pieces, removing the skin and bones. 2.
  • Page 61 Ingredients 8 fillets sole 8 mushrooms 2 cloves garlic 250g white wine 250g liquid cream 50g olive oil Salt to taste Preparation Clean the mushrooms and cut the in thin slices. 2. Put the sole fillets in the steam tray with the mushrooms and reserve for later. 3.
  • Page 62 Ingredients 3 boneless fillets hake 300g ripe tomatoes 3 measuring cups olive oil 1 measuring cup cherry vinegar 1 stem small onion Salt to taste Preparation Cut the onion in the bowl during 6 seconds at speed 5 and reserve for later. 2.
  • Page 63 4. Add the eggs also. 5. When the previous cooking process is finished, put the steam tray in place and select 20 minutes at 120°C at speed 1. 6. Make sure the potatoes are cooked to taste, if not leave to cook for another 5 minutes.
  • Page 64 Ingredients 300g whole milk 350g finely cut chocolate Preparation Put the milk in the bowl and heat during 5 minutes at 100°C at speed 1. 2. Put the mixing tool in place and select 5 minutes at 100°C at speed 1. 3.
  • Page 65 Ingredients 4 small slices of pineapple in syrup Liquid caramel 1 pineapple yoghurt 250g flour 200g sugar 1 packet yeast 4 eggs Preparation Mix the eggs in the bowl for 10 seconds at speed 3-4. 2. Add the rest of ingredients, except the pineapple and liquid caramel, through the continuous feed tube one at a time until the mixture is smooth.
  • Page 66 Ingredients 4 eggs 500ml whole milk 125g sugar Liquid cream Preparation Put the mixing tool in place and beat the eggs to the bowl for 10 seconds at speed 4-5. 2. Add the sugar through the continuous mixing tube and add the milk. 3.
  • Page 67 Ingredients 500g strawberries 400g sugar 50g water 1 freshly squeezed lemon Preparation Put the mixing tool in place and add the water, lemon juice and sugar. 2. Select 7 minutes, temperature 100°C at speed 2. 3. Add the strawberries and program 40 minutes, temperature 100°C and speed 1. 4.
  • Page 68 Preparation Put the mixing tool in place and mix the eggs and sugar for 2 minutes at speed 2. 2. Add the butter and melt for 1 minute at 37°C and speed 3. 3. Add the cocoa and wine and mix during 15 seconds at speed 3. 4.
  • Page 69 Ingredients Dough 2 golden apples (peeled and seedless) 1 skimmed natural yoghurt 5 tbs. sweetening 2 large eggs 100g flour 1 packet yeast 1 pinch of salt For the custard cream 400g skimmed milk 1 packet custard cream 2 tbs. sweetening Toppings 2 golden apples (peeled, seedless and cut in thin slices) 200g peach marmalade (sugar free)
  • Page 70 Preparation Mix the cookies and the melted margarine in the bowl for 15 seconds at speed 5. 2. Put this mixture in a baking dish that has an easy to remove base and press it down to form the base of the cake. 3.
  • Page 71 Ingredients 1 litre whole milk 8 egg yolks 200g sugar 40g corn flour Lemon skin Orange skin Cinnamon Preparation Put the mixing tool in place and mix the yolks for 5 seconds at speed 4. 2. Add the rest of ingredients to the bowl and select 20 minutes, temperature 100°C and speed 1-2.
  • Page 72 Ingredients 500g oranges 400g sugar 1 lemon juice ¼ measuring cup water Preparation Cut the oranges in half with the skin and mix them in the bowl for 2 minutes at speed 4. 2. Reserve for later. 3. Put the mixing tool in place and add the water, lemon juice and sugar and mix for 7 minutes at 100°C and speed 1.
  • Page 73 Ingredients 4 measuring cups milk 2tbs. sugar ¾ bowl of cocoa 8-10 ice cubes Preparation Put all the ingredients in the bowl and mix at speed 4 until well mixed and the ice crushed. Ingredients 4 -5 lemons 550g water 200g sugar 850g ice Preparation...
  • Page 74 Ingredients 4 kiwis 2 bananas 3 litres orange juice 1 lemon juice 2 tbs. shavings white chocolate Preparation Peel and cut the kiwis and bananas in small pieces. 2. Add all the ingredients to the bowl and mix for 1 minute at speed 5-7-9. 3.
  • Page 75 3. Add the yolks to this mixture as well as the sherry, essence, sugar and powdered milk. 4. Mix for 3 seconds at speed 1-2. 5. Fill the bowl with ice cubes and mix until the desired texture is obtained at speeds 5-7-9.
  • Page 76 There are many variations to focaccia – use this as your basic recipe. Tip: halfway through the baking, remove from oven, sprinkle water over the surface of the focaccia then return to the oven. This helps to keep the focaccia moist and tender. Serves 8 to 12.
  • Page 77 lightly with olive oil. Cover with a clean tea towel and leave to rise in a warm place (e.g. an airing cupboard) for about an hour, or until doubled in size. Aga Ovens: Place the tin or baking tray on a folded tea towel on the Aga Simmering Plate lid for the dough to rise.
  • Page 78 This gluten free bread is made with yeast and the gluten free flour on the next page. It has much better cutting and taste qualities than the gluten free loaves one can buy in a supermarket. 2 Tbsp granulated sugar 130 g gluten free flour (you must use gluten free flour for this bread to work well) 1/2 tsp salt 1+1/2 tsp xanthum gum...
  • Page 79 Perfect for savoury or sweet choux buns, e.g. for little appetisers with various fillings or for profiteroles. Choux pastry is very light. 150g water (or 130g water and 50g spinach) 80g butter 1 tsp salt (1 Tbsp sugar for sweet choux pastry) 120g plain flour 3 eggs Mix and heat the water, (save the spinach for later if using), butter, salt and sugar if...
  • Page 80 These scones are amongst the best! Tip: When using a biscuit cutter on scone dough, do not twist it or your scones will not rise evenly. Just press straight down and lift straight up, shaking cutter to loosen dough if necessary. Lovely with strawberry jam and whipped cream.
  • Page 81 size. 4. Turn out the dough on a floured surface and punch down to deflate. Divide into 12 equal pieces. To make round buns (i.e. burger buns), shape the dough into balls. Gently flatten to make a burger bun about 10cm across. To make long (hot dog or finger) rolls, shape each piece into a sausage shape about 15cm long and gently taper the ends by squeezing with your hands.
  • Page 82 You will be amazed how good home-made French bread can be. Use it to make garlic bread, too. Makes 2 baguettes. 1 Tbsp granulated sugar 650g strong white flour 2 tsp salt 30g fresh yeast or 1 sachet instant yeast 500g water 1 egg white to brush 1 Tbsp water...
  • Page 83 This pastry is perfect for sweet tarts. Inspired by a Raymond Blanc recipe, makes enough for 1 tart base, 28cm diameter. 50g sugar 150g plain flour 130g butter, diced 25g whipping cream 2 egg yolks Pinch of salt Put the sugar in the TM bowl and grind 10 seconds/Speed 9. 2.
  • Page 84 Hot water crust is traditionally used for pork pies and game pies. This pastry should be used while it is still warm. 70g lard 1/2 tsp salt 3 Tbsp water 3 Tbsp milk 250g plain flour ℃ Put the lard, salt, water and milk into the TM bowl. Heat 3 minutes/90 /Speed 2. 2.
  • Page 85 through (still connected at the bottom of the roll) at 1 cm intervals. Then pull the slices to right and left alternately. Cover with a tea towel or oiled cling film. Let it rise until doubled in size. ℃ 7. Pre-heat the oven to 200 . Uncover the dough and bake for 20 minutes until firm and golden.
  • Page 86 This Yorkshire favourite is a must with roast beef and gravy. In times of scarcity, it was served with gravy before the meat course to fill everyone up. Makes 8. 2 large eggs 150g plain flour 400g milk Salt and pepper Lard, goose or duck fat, or oil for baking tin ℃...
  • Page 87 100g Water 20g Fresh yeast 5g Sugar 130g Baking flour Mix the water, yeast, sugar and flour in the bowl for 30 seconds at speed 4. 2. Allow to rest until the mixture has fermented. 100g Baking flour 190g Whole wheat flour 30g Wheat bran 10g Salt 150g Milk...

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