Kenwood FP220 Manual download pdf (Page 7)

victoria sandwich

50g (6oz) Soft margarine

150g (6oz) caster sugar

50g (6oz) self raising flour

mls (1tsp) baking powder

3 eggs

5mls (1tbsp) warm water

illing & decoration

3tbsp strawberry jam

150mls (

⁄4pt) double cream whipped (optional)

tbsp icing sugar or caster sugar

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

owl 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.

white bread

00g(10oz) strong white bread flour

5mls (1tsp) salt

⁄4o

z) lard

5g (

⁄2o

z) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp)

caster sugar.

75mls (6 fl oz) warm water

1 Dried yeast (the type that needs reconstituting): Add

he yeast and sugar to the warm water. Leave to stand for 5 - 10

minutes until frothy.

Fresh yeast: crumble into the flour

ther types of yeast: follow the manufacturer’s instructions.

2 Fit the dough tool or knife blade and add the flour (with fresh

yeast if used), salt and lard. Process for a few seconds to evenly

istribute the ingredients.

3 Then with the motor running quickly pour the liquid in a steady

stream down the feed tube until the mixture forms an elastic soft

dough. This will take about 60 - 90 seconds.

4 Remove the dough, place in a bowl, cover with an oiled piece of

clingfilm or a plastic bag, and leave in a warm place for 45 - 60

minutes or until doubled in size.

5 Re-knead by hand for 2 - 3 minute. Re-kneading in the

bowl is not recommended as it may cause the

processor to become unstable. Shape into a loaf or 15

rolls and place on greased baking trays and leave until double in

size.

6 Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for

20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls.

When ready they should sound hollow when tapped on the

base.

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 liquidiser, 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.

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Kenwood FP220 Manual Page 7

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