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CHICKEN AND PESTO PANCAKE WRAPS 

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Pancake wraps:

•  100g plain flour

•  1 large egg

•  300ml milk

•  2.5g salt

•  oil for frying

Filling:

•  90g pesto (green or red)

•  2 cooked chicken fillets, shredded

•  75g Gruyere cheese, grated

•  50g Parmesan cheese, grated

handful of baby plum tomatoes large handful of fresh basil leaves

Mix the egg and milk in a jug. Sift the flour and salt into the bowl. Select speed 3. Gradually add the liquid, 

increase speed to 5 or 6, and whisk till smooth and light. Cook small amounts of batter in a hot saucepan 

coated with oil for a minute each side, till golden brown. Set aside and keep warm. Chop the tomatoes, tear 

the basil into shreds, spread each pancake wraps with a little pesto, add cooked chicken, chopped 

tomatoes, and basil. Season, roll up, and put in an ovenproof dish. Sprinkle with the two cheeses. Brown 

under a hot grill till golden and bubbling.

COFFEE AND BRANDY ICE CREAM 

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•  3 eggs

•  75g caster sugar

•  300ml single cream

•  30g instant coffee powder

•  300ml double cream 

•  40ml brandy

Whisk the sugar and eggs at speed 6 till smooth. Put the single cream and coffee in a pan, bring just to the 

boil, then stir in the egg and sugar mixture. Put in a heatproof bowl over a simmering pan of water and 

cook gently, stirring well, till thick enough to coat the back of a spoon. Strain into a bowl and leave to cool. 

Whip the double cream at speed 6 till soft peaks form, then fold into the cold egg and sugar mixture, with 

the brandy. Pour into a container, cover, and freeze for 2½-3 hours, till partially frozen. Remove, stir well, 

then freeze again, till the texture suits you.

BASIC BISCUITS 

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•  100g butter

•  150g caster sugar

•  5ml vanilla essence

•  1 medium egg

•  100g plain flour

•  100g self raising flour

Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and fluffy, add the egg, and 

whisk till combined. Sift the flours together then gradually add them to the mixture. Remove the bowl, 

form the mixture into balls, and flatten them. Bake on a greased tray, in a preheated oven at 180°C/350°F/

gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.

BASIC MERINGUES 

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•  4 egg whites

•  100g caster sugar

•  100g icing sugar

:Combine the sugars and set aside. Whisk the egg whites at speed 6 till fairly stiff. Add half the sugar and 

whisk till stiff peaks form. Remove the bowl, and fold in the remaining sugar with a metal spoon. Line a 

baking sheet, spoon the meringue into ovals, sprinkle with the remaining sugar, and cook on the bottom 

oven shelf  at 120°C/250°F/ gas ½ for 1½ hours. Cool on a rack.

CLASSIC VICTORIA SPONGE CAKE 

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•  100g butter/margarine

•  100g caster sugar

•  2 large eggs

•  100g self raising flour

•  1 drop vanilla essence

Grease two 18cm (7”) straight sided sandwich tins. Line the bases with greased greaseproof paper. Cream 

the butter and sugar at speed 3 till light and fluffy, gradually add the eggs, then the vanilla, then the flour. 

Increase speed to 4 once the ingredients start to incorporate. Divide the mixture between the tins and 

level the surfaces. Bake in the centre of a preheated oven at 180°C/350°F/gas 4 for about 25 minutes. Cool 

on a wire rack.

Summary of Contents for Your Creations 23480

Page 1: ...a w E X T R A y e a r g u a r a n t e e F R E E r e w a r d s g a l l e r y w w w r u s s e l l h o b b s c o u k p r o d u c t r e g i s t e r R e g i s t e r o n l i n e n o w S e e b a c k f o r d...

Page 2: ...2 e f g k l j o m n i A B C...

Page 3: ...3 r s t u v E F G H J D...

Page 4: ...room near water or outdoors Keep fingers hair clothing kitchen utensils etc clear of the bowl and attachments Don t use the appliance for any purpose other than those described in these instructions D...

Page 5: ...in short bursts turn the speed control to the Y position Release the control to stop the motor Recommended Speeds Attachment Speed Use for Whisk 7 10 beating aerating cream egg whites batter light mix...

Page 6: ...H dough hook 400g plain flour 1 sachet active dried yeast about 2 tsp 250ml warm water 25ml olive oil 2 5g sugar 5g salt Put the flour in the bowl Mix the other ingredients in a jug Select speed 1 and...

Page 7: ...e flour and dried herbs in the bowl Select speed 1 Gradually add the liquid increase speed to 2 and mix for five minutes Cover the dough and leave in a warm place till doubled in size 20 30 minutes Kn...

Page 8: ...into a container cover and freeze for 2 3 hours till partially frozen Remove stir well then freeze again till the texture suits you BASIC BISCUITS whisk 100g butter 150g caster sugar 5ml vanilla esse...

Page 9: ...mixed peel 300g self raising flour Pinch salt 5g mixed spice 45ml milk 3 eggs Grease a 20cm 8 cake tin Line with greaseproof paper Preheat the oven to 180 C 350 F gas 4 Put the butter sugar dried frui...

Page 10: ...pices then stir till the leeks have softened slightly Add the pumpkin and stock to the pan bring to the boil then simmer gently till the pumpkin is tender 20 30 minutes Remove from the heat and stir i...

Page 11: ...econds then at speed 5 for 10 seconds CREAMY BLUEBERRY AND VANILLA SMOOTHIE 360ml lemonade 125g vanilla ice cream 70g blueberries Put everything into the jug Run at speed 2 for 10 seconds then at spee...

Page 12: ...return the product to us pack it carefully include a note with your name address day phone number and what s wrong If under guarantee say where and when purchased and include proof of purchase till r...

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