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5 Put the dough into a greased polythene bag or a bowl covered with a tea towel. Then leave somewhere warm until doubled in size. 6 Re-knead for 2 minutes at speed 1. 7 Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size. 8 Bake at 230°C/450°F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base. shortcrust pastry ingredients 450g (1lb) flour, sieved with the salt 5ml (1tsp) salt 225g (8oz) fat (mix lard and margarine straight from the fridge) About 80ml (4tbsp) water hint Don’t overmix method 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour. 2 Mix at speed 1 until it resembles breadcrumbs. 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. pavlova ingredients 3 large egg whites 175g (6oz) caster sugar 275ml (10 fl.oz.) double cream fresh fruit eg raspberries, strawberries, grapes, kiwi fruit method 1 Whisk the egg whites on a high speed until they form ‘soft peaks’. 2 With the whisk operating on speed 5, gradually add the sugar one tablespoon at a time, whisking after each addition. 3 Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8” in diameter. 4 Place the baking tray into an oven preheated to 150°C/300°F/Gas Mark 2, then immediately reduce the temperature to 140°C/275°F/Gas Mark 1 and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool down. 5 When ready to serve, peel off the silicone paper and place on a serving dish. Whip the cream until soft peaks form then spread over the top of the pavlova and decorate with the fruit. 7 KENWOOD CHEF AND MAJOR KM001 – KM006 series recipes continued scrumptious chocolate cake ingredients 225g (8oz) butter, softened 250g (9oz) caster sugar 4 eggs 5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water 30ml (2tbsp) milk 5ml (1tsp) almond essence 50g (2oz) ground almonds 100g (4oz) self raising flour 5ml (1tsp) baking powder 50g (2oz) unsweetened cocoa powder method 1 Cream the butter and sugar on a low speed gradually increasing to a higher speed until the mixture is light and fluffy. Scrape down the bowl and beater. 2 Beat the eggs in a jug and whilst the mixer is operating on a high speed, gradually add the egg a little at a time until incorporated. Switch off and scrape down. 3 Incorporate the dissolved coffee, milk and almond essence on a low speed. Add the ground almonds, sieved flour, baking powder and cocoa. Mix on a low speed to incorporate. 4 Divide the mixture between two 20cm/8” cakes tins that have been lined with greased greaseproof paper. Level the tops then bake at 180°C/350°F/Gas Mark 4 for approximately 30 minutes until springy to the touch. 5 Turn out and cool on a wire rack. chocolate mousseline filling ingredients 275g (10oz) plain chocolate, broken into pieces 225ml (8 fl.oz.) double cream method 1 Melt the chocolate by placing in a bowl over a pan of barely simmering water. 2 Whisk the cream starting on a low speed gradually increasing to a higher speed until it forms soft peaks. 3 When the chocolate has melted remove the bowl from the heat and, using a large spoon fold into the cream. 4 Spread the chocolate filling between the cooled cakes. carrot and coriander soup ingredients 25g (1oz) butte...

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