Kenwood KM185 Manual Del Usuario página 9

recipes
winter warmer soup
ingredients G carrots, potatoes and onions: sixteen 2cm (
G bacon stock
100g (4oz) red lentils, washed
G
250ml ( ⁄ pt) vegetable stock
G 1
2
G one 400g (14oz) tin chopped tomatoes
G salt and pepper
200g (8oz) cooked bacon joint cut into 1cm (
G
method Put the carrots, potatoes and onions into the liquidiser in that order.
1
Add bacon stock up to the 1 litre (1
2
Blend for no more than 10 seconds.
3
Pour into a saucepan. Then add the lentils, tomatoes, vegetable stock
4
and seasoning.
Bring to the boil, stirring constantly. Then simmer for about 1 hour,
5
stirring regularly, until the ingredients are cooked.
Add the bacon cubes and heat through for 5 - 10 minutes. Serve
6
immediately.
white bread - loaf or rolls
ingredients G 500g (1lb 2oz) strong plain flour
G 5ml (1tsp) salt
G 15g ( 1 ⁄ oz) lard
2
15g ( ⁄ oz) fresh yeast; or 10ml (2tsp) dried yeast + 5ml (1tsp) caster
G 1
2
sugar
G 300ml (11fl oz) warm water: 43˚C (110˚F). Use a thermometer or add
100ml (3 1 ⁄ fl oz) boiling water to 200ml (7
2
never exceed the maximum capacities on page 2.
G
method dried yeast (the type that needs reconstituting): pour the warm water
1
into the bowl. Then add the yeast and the sugar and leave to stand for
5 - 10 minutes until frothy.
fresh yeast : crumble into the flour.
other types of yeast : follow the manufacturer's instructions.
Pour the liquid into the bowl. Then add the flour (with fresh yeast if
2
used), salt and lard.
Fit the dough kneaders, then fit the bowl.
3
Switch on, gradually increasing the speed to maximum.
4
Knead until the dough looks elastic - never run the mixer for
5
longer than 10 minutes - it will overheat.
Put the dough into a greased polythene bag or a bowl covered with a
6
tea towel. Then leave it somewhere warm until it has doubled in size.
Put the dough onto a lightly floured surface. Then knead it by hand for
7
2 - 3 minutes to knock out the air. Do this by hand because the
increased dough size could damage your mixer.
Shape the dough into a loaf or about 15 rolls and place on greased
8
baking trays. Then leave it somewhere warm until it has doubled in
size.
Bake at 230˚C/450˚F/Gas Mark 8 for 20 - 25 minutes (for a loaf) or 10 -
9
15 minutes (for rolls).
When ready, the bread should sound hollow when tapped on the base.
10
8
3 ⁄ ") cubes of each
4
1 ⁄ ") cubes
2
3 ⁄ pt) mark.
4
1 ⁄ fl oz) cold water
2
GB