choosing a sauce for
pasta
Selecting the pasta to the sauce can
make a difference. Tubular shapes
trap bits of food in thick sauces,
wheras long strands are good for
absorbing juices of tomato sauces
and seafood sauces without going
soft, whilst thicker pasta usually
goes with strong flavoured sauces.
biscuit maker
(AT910014)
See back page for illustration of the
biscuit maker.
1 Make up one of the following biscuit
recipes and chill in the fridge to allow
the mix to firm.
●
Use small eggs otherwise the mix
will be too soft.
2 Remove the shaper from the bisuit
die. Assemble the pasta maker with
the biscuit die, making sure the slots
in the die end up on either side. Fit
the attachment to the mixer. (The
cutting assembly should not be
fitted.)
3 Slide the shaper into the slots either
side of the die and move until the
desired shape is in the centre of the
hole.
plain biscuits
150g softened butter
150g caster sugar
2 small eggs, beaten
300g plain flour, sieved
Cream the butter and the sugar in a
bowl until the mixture is light and
fluffy. Beat in the egg, then fold in
the sifted flour. Pass the mixture
through the attachment, having
selected the desired shape and cut
into suitable lengths. Place onto a
greased baking sheet and bake in
the centre of a hot oven 190°C,
375°F, gas mark 5 for approximately
10 minutes or until cooked. Cool on
a wire rack.
chocolate biscuits
125g softened butter
200g caster sugar
2 small eggs, beaten
250g plain flour
}
sieved together
25g cocoa powder
Follow the method for plain biscuits.
After the biscuits have cooled, they
can be decorated by dipping in
melted chocolate or dusted with
icing sugar.
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