Lasagne; Victoria Sandwich; Fruit Cake; Whisked Sponge - Kenwood FP580 series Instruction Manual

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 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.

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)
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.

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.
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