Idiomas disponibles
Idiomas disponibles
recipes continued
strawberry and apricot gâteau
ingredients: sponge
●
3 eggs
75 g ( 3 oz) caster sugar
●
75 g ( 3 oz) plain flour
●
filling and decoration
●
150 ml (
●
Sugar to taste
225 g ( 8 oz) strawberries
●
225 g ( 8 oz) apricots
●
method
Halve the apricots and remove the stones. Cook gently in very little water, adding
1
sugar to taste, until soft.
Wash and halve the strawberries.
2
To make the sponge, whisk the eggs and sugar at maximum speed until very pale
3
and thick.
Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon -
4
do this carefully to keep the sponge light.
Put the mixture into two 18 cm ( 7 ") greased and lined sandwich tins.
5
Bake at 180˚C/350˚F /Gas Mark 4 for about 20 minutes until the cake springs back
6
when lightly touched.
Turn out onto a wire rack.
7
Whisk the cream at maximum speed until stiff. Add sugar to taste.
8
Roughly chop the apricots and a third of the strawberries. Fold them into half the
9
cream.
Spread this over one of the sponges, then put the other sponge on top.
10
Spread the remaining cream on top and decorate with the remaining strawberries.
11
meringues
4 egg whites
ingredients
●
250 g ( 9 oz) icing sugar, sieved
●
Line your baking tray with non-stick baking parchment.
method
Whisk the egg whites and sugar at maximum speed for about 10 minutes until it
1
stands in peaks.
2
Spoon the mixture onto the baking tray (or use a piping bag with a 2.5 cm ( 1 ") star
3
nozzle).
Bake at 110˚C/225˚F /Gas Mark
4
to brown, leave the oven door slightly ajar.
●
Store meringues in an airtight tin.
shortcrust pastry
450 g ( 1 lb) flour, sieved with the salt
●
ingredients
●
5 ml ( 1 tsp) salt
●
225 g ( 8 oz) fat (mix lard and margarine straight from the fridge)
About 80 ml ( 4 tbsp) water
●
Don't overmix
●
hint
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
1
method
Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
2
Add the water and mix at minimum speed. Stop as soon as the water is
3
incorporated.
Cook at around 200˚C/400˚F /Gas Mark 6 , depending on the filling.
4
carrot and coriander soup
ingredients
●
25g (1oz) butter
●
1 onion chopped
1 clove garlic crushed
●
●
480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet
●
600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet
●
cold chicken stock
10-15ml (2-3tsp) ground coriander
●
●
salt and pepper
method
Melt the butter in a pan, add the onion and garlic and fry until soft.
1
Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach
2
the maximum 1.2 level or 1.5 level marked on the goblet. Fit the lid and filler cap.
Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result.
3
Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the
4
soup for 30 to 35 minutes or until cooked.
Adjust the seasoning as necessary and add extra liquid if required.
5
1
⁄
pt) double cream
4
1
⁄
for about 4 - 5 hours until firm and crisp. If they start
4
10
