WHITE BREAD

1 level tsp. sugar
1/2 pint (250 ml.) warm water
2 level tsp. dried yeast
1 lb. (approx. 1/2 kg.) plain flour
2 level tsp. salt
A little milk for brushing

  1. Pre-heat oven to very hot, 450 F of Gas No. 8 (232 C)
  2. Dissolve sugar in half the water. Sprinkle yeast on top. Leave to stand in a warm place for 10-15 min’s, or until frothy.
  3. Sift flour and salt into a mixer bowl. Add yeast liquid with remaining warm water.
  4. Mix to a dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
  5. Cover with a piece of greased polythene and leave to rise in a warm place for about an hour, or until dough has doubled in size and springs back when pressed lightly with the finger.
  6. Uncover and knead dough lightly with hook until firm
  7. Put into greased 2lb. (approx. 1 kg.) loaf tin and cover with greased polythene
  8. Leave in a warm place until dough has again doubled in size and reaches the top of the tin.
  9. Brush with milk and bake in center of oven for 30- 40 min’s., or until the loaf has shrunk away slightly from the sides of the tin, and the crust is golden brown.
  10. Turn out and cool on a wire rack.

February 20th, 2010

Posted In: Mixer Recipes

SWEET SOUFFLE OMELET

4 standard eggs
1oz. (25 gm.) caster sugar
4 tsp. butter- unsalted best
Sifted icing sugar
2 – 3 level tablespoons warmed apricot jam

  1. Separate eggs and put whites into mixer bowl
  2. Beat with beaters until stiff
  3. Put yolks and sugar into a separate bowl, and beat until thick and almost white in color.
  4. Using a metal spoon, gently fold in beaten egg whites
  5. Melt butter in large frying pan. When hot and sizzling, spoon in egg mixture.
  6. Cook over low heat, without moving mixture at all, for approximately 5 min’s.
  7. Remove from heat and stand below a pre-heated hot grill. Leave about 3 min’s., or until top is golden and puffy.
  8. Turn out on to a sheet of greaseproof paper dusted with icing sugar.
  9. Score a line down the center with a knife and cover one side with apricot jam.
  10. Fold omelet in half and cut into two portions.
  11. Serve hot.

Serves 2

February 20th, 2010

Posted In: Mixer Recipes

STRAWBERRY SHORTCAKES

8oz. (200 gm.) self-raising flour
1 level tsp baking powder
1/2 level tsp. salt
2 level Tbsp. caster sugar
2oz. (50 gm.) butter
1 standard egg
Cold milk
Extra milk or a little beaten egg for brushing.

FILLING
Butter
8-12oz. (200-300 gm.) fresh strawberries, sliced
Icing sugar

TOPPING
4 heaped tsp. whipped or clotted cream
Icing sugar

  1. Pre-heat oven to very hot, 450 F or Gas No. 8 (232 C)
  2. Sift flour, baking powder, salt and sugar into mixer bowl.
  3. Cut butter into small pieces and add to flour mix.
  4. With mixer at low speed, run beaters through ingredients until they resemble fine breadcrumbs.
  5. Break egg into measuring cup. Make up to 1/4 pint (125 ml) with cold milk. Beat well together with fork.
  6. Add all at once to flour mix. Using a knife, mix to a soft dough.
  7. Turn out on to a floured surface and knead lightly until smooth.
  8. Roll out to 1 inch (2.5 cm.) thickness and cut into 4 rounds with a 3 1/2 to 4 inch (9- 10 cm.) cutter.
  9. Transfer to greased baking tray and brush tops with milk or egg.
  10. Bake near top of oven for 15-20 min’s. or until well risen and golden.
  11. Transfer to wire cooling rack.
  12. When lukewarm, gently break each shortcake in half with your finger and spread thickly with butter.
  13. Sandwich together with strawberry slices, reserving a few for decoration.
  14. Top each with cream and strawberries, the dredge with icing sugar.
  15. Serve straight away.

Serves 4

February 20th, 2010

Posted In: Mixer Recipes

SACHERTORTE with MOCHA ICING

3oz. (75 gm.) plain chocolate
1 Tbsp very strong coffee
1 tsp. vanilla essence
2 1/2 oz. (62 gm.) plain flour
2 1/2 oz. (62 gm.) softened butter
2 1/2 oz. (62 gm.) icing sugar, sifted
3 large eggs
Apricot jam

  1. Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
  2. Brush a 7 inch (17.5 cm.) loose-bottomed round cake tin with melted butter. Line base and sides with greaseproof paper. Brush with more butter. (Or use non stick baking paper)
  3. Break up chocolate and put into basin with coffee and essence. Leave over a saucepan of hot, not boiling, water until melted, stirring once or twice. Leave to cool.
  4. Sift flour twice onto plate.
  5. Put butter with 1 1/2 oz. (37 gm.) sugar into mixer bowl. Cream with beaters until light and fluffy.
  6. Beat in egg yolks and cooled chocolate mixture. Transfer to a second bowl.
  7. Put egg whites into a clean dry mixer bowl, and beat to a stiff snow. Add remaining sugar. Continue beating until whites are shiny and stand in firm, high peaks.
  8. Using a metal spoon, gently fold into chocolate mixture alternately with flour.
  9. When smoothly combined, transfer to prepared tin.
  10. Bake in center of oven for 40-50 min’s. or until a wooden skewer, inserted into the center of the cake, comes out clean.
  11. Leave in tin 5 min’s, then turn out and cool on a wire rack. Remove paper.
  12. When cake is completely cold, cut in half and sandwich together with apricot jam. Warm some more apricot jam, and brush over top and sides of cake to hold crumbs in place and prevent them mingling with the icing.
  13. Stand cake on rack and cover top and sides with Mocha Icing.
  14. When serving cake accompany, in traditional style, with a bowl of softly whipped cream.

MOCHA ICING

4oz. (100 gm.) plain chocolate
1 tsp. butter
2 tsp. instant coffee
8 tsp. hot water
2oz. (50 gm.) icing sugar, sifted.

  1. Break up chocolate and put in basin with butter, coffee and 3 tsp. hot water
  2. Stand basin over saucepan of hot, but not boiling, water. Leave until melted, stirring once or twice.
  3. Put icing sugar into mixing bowl. With mixer at low speed, gradually beat in chocolate mixture alternately with remaining water, and continue beating for about 1/4 min. or until icing is smooth.
  4. Use straight away.

February 20th, 2010

Posted In: Mixer Recipes

ROYAL ICING

3 egg whites
1 1/2 lb. (approx. 3/4 kilo) icing sugar, sifted.
1/2 tsp. glycerine

  1. With mixer at medium speed, beat egg whites until foamy
  2. With mixer at low speed, gradually beat in icing sugar.
  3. When all the icing sugar has been incorporated, add glycerine (which makes icing less brittle).
  4. Continue beating at medium speed for about 7 min’s., or until icing is very smooth and white, and forms soft peaks.
  5. Cover with a clean damp tea towel or plastic wrap and leave to stand for 1 hour.
  6. Before using, add 1 tablespoon hot water, and stir icing gently with a wooden spoon to break up any bubbles that may have formed while it was being beaten.

Note:

  1. The above quantity will twice coat top and sides of a 7-8 inch (17.5-20 cm.) rich fruit cake.
  2. For ‘rough’ icing used to cover a Christmas cake, reduce quantity of icing sugar by about 4oz (100 gm.), and beat until icing forms peaks.
  3. When icing is being used for piping, make the same consistency as above, but omit the glycerine.

February 20th, 2010

Posted In: Mixer Recipes

RASPBERRY CREAM PAVLOVA

3 egg whites
Pinch of cream of tartar
6oz. (150 gm.) caster sugar
1 level tsp. cornflour
1 tsp. vinegar
1/2 pint (250 ml.) double cream
1 Tbsp. milk
8oz. (200 gm.) fresh raspberries
Icing sugar

  1. Pre-heat oven to cool, 300 F or Gas No. 2 (149 C)
  2. Cover large baking tray with baking paper.
  3. Put egg whites and cream of tartar into a clean, dry mixer bowl.
  4. Beat with beaters until very stiff.
  5. Add half the sugar. Continue beating until meringue is very shiny and stands in high peaks.
  6. Using a metal spoon, fold in remaining sugar with cornflour and vinegar.
  7. Transfer to prepared baking tray, spreading meringue mixture into an 8 inch (20 cm.) round.
  8. Put into center of oven and cook for 1 1/4 to 1 1/2 hours, or until Pavlova is pale golden and crisp on the outside and soft inside.
  9. Switch off heat and leave Pavlova in the oven until completely cold.
  10. Lift away from paper and transfer to serving dish.
  11. Put cream and milk into mixer bowl and beat until thick.
  12. Pile cream mix over the Pavlova, then add the raspberries.
  13. Sift icing sugar over he top.

February 20th, 2010

Posted In: Mixer Recipes

POTATO GNOCCHI

1 1/2oz. (37 gm.) flour

1 standard egg, beaten

Salt and pepper to taste

8oz. (200 gm.) potatoes

TOPPING
about 1 1/2 oz. (37 gm.) melted butter
Grated Parmesan cheese

  1. Cook potatoes in boiling salted water until tender
  2. Drain and put in mixer bowl
  3. Break up with a fork
  4. Add flour and egg
  5. With mixer at low speed, beat potatoes with beaters until smooth.
  6. Season to taste with salt and pepper.
  7. Leave until completely cold.
  8. Drop teaspoons of mixture into a pan of gently simmering salted water.
  9. Cook until Gnocchi float to the top and are lightly puffed.
  10. Remove from pan with a slotted spoon and transfer to 4 warm plates.
  11. Coat with melted butter, then sprinkle with Parmesan cheese.
  12. Serve immediately.

Serves 4

February 20th, 2010

Posted In: Mixer Recipes

SHORT CRUST PASTRY

4oz. (100 gm.) plain flour
1/4 level tsp. salt
1 oz. (25 gm.) butter
1 oz. (25 gm.) white cooking fat or lard
Approx. 1 Tbsp. cold water to mix

  1. Sift flour and salt into mixer bowl.
  2. Cut butter and fat into small peices and add to the flour.
  3. With mixer at low spead, run beaters through the ingrediants until they resemble fine breadcrumbs.
  4. Using a fork, mix to a stiff paste with water.
  5. Turn out onto a lightly floured board and knead until smooth.
  6. Use as required.

February 20th, 2010

Posted In: Mixer Recipes

ORANGE CREAM SNOW

1 orange flavor jelly
Boiling water
1/4 pint (125 ml.) fresh, frozen or canned orange juice.
1/4 pint (125 ml.) single cream
2 egg whites
4 glace cherries halved (decoration)
Mint leaves (decoration)

  1. Make up jelly to 1/2 pint (250 ml.) with boiling water. Stir until dissolved. Add orange juice. Pour into mixer bowl.
  2. Leave in the cold until just beginning to thicken and set.
  3. With mixer at medium speed, beat with beaters until foamy, then slowly beat in cream. Transfer to a clean bowl.
  4. Put egg whites in clean dry mixer bowl.
  5. With mixer at high speed, beat with beaters until stiff, but not dry.
  6. Using a metal spoon, fold into the jelly mixture.
  7. When smooth and evenly combined, transfer to a serving bowl.
  8. Chill until firm and set
  9. Decorate with cherries and mint before serving.

Serves 4 – 5

February 20th, 2010

Posted In: Mixer Recipes

MAYONNAISE

2 egg yolks
1/2 level tsp. dry mustard
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
Large pinch sugar
White pepper
1/2 pint (250 ml.) oil
2 Tbsp. strained lemon juice or 50/50 lemon juice and vinegar
1 Tbsp. boiling water

  1. Place yolks, mustard, salt, Worcestershire sauce, sugar, and pepper into mixer bowl.
  2. With mixer at high speed, beat with beaters until smooth and well blended.
  3. Still beating continuously, add oil drop by drop – rapid addition of oil causes the mayonnaise to curdle- and continue until the mayonnaise thickens.
  4. Stir in half the lemon juice, then continue to beat in the oil, a tsp. at a time.
  5. When all the oil has been added and the mayonnaise is thick, stir in the rest of the lemon juice and the boiling water.
  6. Transfer to a bowl, cover with foil or plastic wrap and refrigerate.

Note: If the mayonnaise curdles, put a fresh egg yolk into a bowl and slowly beat the curdled mayonnaise into it.

February 20th, 2010

Posted In: Mixer Recipes

Next Page »