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Resumen del manual
shortcrust pastry . 450g (1lb) flour, sieved with the salt ingredients . 5ml (1tsp) salt . 225g (8oz) fat (mix lard and margarine straight from the fridge) . About 80ml (4tbsp) water . Don’t overmix hint 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour. method 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. 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 1 Melt the butter in a pan, add the onion and garlic and fry until soft. 2 Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the maximum 1.2 level or 1.5 level marked on the goblet. Fit the lid and filler cap. 3 Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result. 4 Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked. 5 Adjust the seasoning as necessary and add extra liquid if required. 8 Kenwood Limited,New Lane, Havant, Hampshire PO9 2NH, UK KW89129/2 ...
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