Kenwood KM080 Série Instructions page 18

recipes continued
strawberry and apricot gâteau
ingredients: sponge 3 eggs
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75 g ( 3 oz) caster sugar
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75 g ( 3 oz) plain flour
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filling and decoration 150 ml (
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Sugar to taste
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225 g ( 8 oz) strawberries
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225 g ( 8 oz) apricots
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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.
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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
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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.
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meringues
4 egg whites
250 g ( 9 oz) icing sugar, sieved
ingredients
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Line your baking tray with non-stick baking parchment.
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method Whisk the egg whites and sugar at maximum speed for about 10 minutes until it
1
stands in peaks.
Spoon the mixture onto the baking tray (or use a piping bag with a 2.5 cm ( 1 ") star
2
nozzle).
Bake at 110˚C/225˚F /Gas Mark
3
to brown, leave the oven door slightly ajar.
Store meringues in an airtight tin.
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shortcrust pastry
450 g ( 1 lb) flour, sieved with the salt
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5 ml ( 1 tsp) salt
ingredients
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225 g ( 8 oz) fat (mix lard and margarine straight from the fridge)
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About 80 ml ( 4 tbsp) water
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Don't overmix
hint
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Put the flour into the bowl. Chop the fat up roughly and add to the flour.
method
1
Using the stainless steel K beater mix at speed 1 until it resembles breadcrumbs.
2
Stop before it looks greasy.
3
Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
4
Cook at around 200˚C/400˚F /Gas Mark 6 , depending on the filling.
chilli marinade
Ingredients 200g (7oz) cold clear honey (refrigerated overnight)
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1 green chilli (whole)
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5ml (1 tsp) crunchy peanut butter
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seasoning
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method Place all the ingredients into the mini chopper/mill.
1
Fit the attachment to the mixer and allow the ingredients to settle around the blade.
2
Switch to pulse for 10 seconds.
3
Use as required.
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18
⁄ pt) double cream
1
4
⁄ for about 4 - 5 hours until firm and crisp. If they start
1
4