carrot and coriander soup
use the blender
25g (1oz) butter
50g (2oz) onion chopped
1 clove garlic crushed
640g (1lb 8oz) carrot cut into 1 cm cubes
cold chicken stock
10-15mls (2-3tsp) ground coriander
salt and pepper
1 Melt the butter in a pan, add the onion and garlic and fry until
2 Place the carrot into the blender, add the onion and garlic. Add
sufficient stock to reach the 1.5L level marked on the goblet. Fit
the lid and filler cap.
3 Blend on maximum speed for 15 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
5 Adjust the seasoning as necessary and add extra liquid if
use the knife blade
300g (12oz) plain flour
150g (6oz) mixture of lard and margarine cut into small pieces
2.5 mls (
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
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 a
plastic bag or wrap in clingfilm and chill in the fridge for 20
use the dual whisk & folding tool
4 egg whites (medium sized)
200g (8oz) caster sugar
1 Whisk the egg whites at high speed until stiff.
2 Add half the sugar and continue to whisk until the mixture is
3 Remove the whisk, fit the folding tool and fold in the remaining
sugar using low speed.
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
about 4 - 5 hours until firm and crisp. If they start to brown,
leave the door slightly ajar.
use the grating disc & knife blade
300g (12oz) braising steak, cubed.
400g can of tomatoes
30mls (2tbsp) tomato puree
5mls (1tsp) basil
100g (4oz) lasagne sheets
500g béchamel sauce
(50g (2oz) butter, 50g (2oz) plain flour, 500mls (1pt) milk)
200g (8oz) mozzarella cheese
15mls (1tbsp) oil
salt and pepper
1 Make the béchamel sauce - melt the butter and add the flour
and cook for 2minutes. Then slowly add the milk, bring to the
boil, stirring continously. Simmer until mix starts to thicken.
2 Grate the cheese using the grating disc.
3 Then separately chop the meat and onions with the knife blade.
4 Pre-heat the oil and fry the onions until softened, add the meat
and fry until brown.
5 Then add the tomatoes, tomato puree and seasonings.
6 Stir well, cover and simmer gently for about 40minutes.
7 Cook the lasagne in plenty of salted boiling water until tender.
Then drain well.
8 Place layers of meat, lasagne, béchamel sauce and cheese in a
1litre/2pint oven proof dish. Finish with a layer of cheese.
9 Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golden
all in one cake mix
use the knife blade
150g (6oz) soft margarine
150g (6oz) caster sugar
150g (6oz) self raising flour
5mls (1tsp) baking powder
15mls (1tbsp) warm water
filling & decoration
3tbsp strawberry jam
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
3 Pour the mixture into the prepared tins and bake for 20-
25minutes 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.
pt) double cream whipped (optional)