Kenwood FP770 series, Manual

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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 (
1 ⁄
4
pt) double cream whipped (optional)
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 20-25minutes 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.
white bread
500g(1lb 2oz) strong white bread flour
5mls (1tsp) salt
15g(
1
⁄
2
oz) lard
15g ( 1 ⁄
2
oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp) caster sugar.
300mls (11fl oz) warm water, 100mls (3 1 ⁄
2
fl oz) boiling water to 200mls (7 1 ⁄
2
fl oz)
cold water
1 Dried yeast (the type that needs reconstituting): Add the yeast and
sugar to the warm water. Leave to stand for 5 - 10 minutes until frothy.
Fresh yeast: crumble into the flour
Other 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 distribute 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
30 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.
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