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recipes continued
strawberry and apricot gâteau
ingredients: sponge
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3 eggs
75 g ( 3 oz) caster sugar
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75 g ( 3 oz) plain flour
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filling and decoration
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150 ml (
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Sugar to taste
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
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and thick.
Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon -
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do this carefully to keep the sponge light.
Put the mixture into two 18 cm ( 7 ") greased and lined sandwich tins.
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Bake at 180˚C/350˚F /Gas Mark 4 for about 20 minutes until the cake springs back
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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.
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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.
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Spread the remaining cream on top and decorate with the remaining strawberries.
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meringues
4 egg whites
ingredients
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250 g ( 9 oz) icing sugar, sieved
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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
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nozzle).
Bake at 110˚C/225˚F /Gas Mark
4
to brown, leave the oven door slightly ajar.
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Store meringues in an airtight tin.
shortcrust pastry
450 g ( 1 lb) flour, sieved with the salt
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ingredients
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5 ml ( 1 tsp) salt
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225 g ( 8 oz) fat (mix lard and margarine straight from the fridge)
About 80 ml ( 4 tbsp) water
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Don't overmix
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hint
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
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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.
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carrot and coriander soup
ingredients
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25g (1oz) butter
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1 onion chopped
1 clove garlic crushed
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480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet
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600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet
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cold chicken stock
10-15ml (2-3tsp) ground coriander
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salt and pepper
method
Melt the butter in a pan, add the onion and garlic and fry until soft.
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Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach
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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.
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Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the
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soup for 30 to 35 minutes or until cooked.
Adjust the seasoning as necessary and add extra liquid if required.
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1
⁄
pt) double cream
4
1
⁄
for about 4 - 5 hours until firm and crisp. If they start
4
10
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