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recipes
Refer to the recommended speed chart for speeds.
carrot and coriander soup
25g (1oz) butter
1 onion chopped
1 clove garlic crushed
590g carrot cut into 1 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 blender, add the onion and garlic. Add
sufficient stock to reach the 1.2L 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.
shortcrust pastry
300g (12oz) plain flour
150g (6oz) mixture of lard and margarine cut into small pieces
2.5ml (
⁄
tsp) salt
1
2
45ml (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 on low speed 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
l
a plastic bag or wrap in cling film and chill in the fridge for 20
minutes.
lasagne
300g (12oz) braising steak, cubed.
400g can of tomatoes
30ml (2tbsp) tomato puree
1 onion
5ml (1tsp) basil
100g (4oz) lasagne
200g (8oz) mozzarella cheese
15ml (1tbsp) oil
salt and pepper
1 Grate the cheese using the grating 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 40 minutes.
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 30 minutes or until golden
and bubbling.
victoria sandwich
150g (6oz) soft margarine
150g (6oz) caster sugar
150g (6oz) self raising flour
5ml (1tsp) baking powder
3 eggs
15ml (1tbsp) warm water
filling & decoration
3tbsp strawberry jam
150ml (
⁄
pt) double cream whipped (optional)
1
4
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.
10
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