recipes
See important points for bread making on page 6.
white bread stiff British-type dough
ingredients
●
1.36kg (3lb) strong plain flour
●
15ml (3tsp) salt
●
25g (1oz) fresh yeast; or 15g/20ml (
1
⁄2oz) dried yeast + 5ml (1tsp) sugar
●
750ml (1
1
⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add
250ml (9floz) boiling water to 500ml (18floz) cold water
●
25g (1oz) lard
method
1 dried yeast (the type that needs reconstituting): pour the warm water
into the bowl. Then add the yeast and the sugar and leave to stand for
about 10 minutes until frothy.
fresh yeast: crumble into the flour.
other types of yeast: follow the manufacturer’s instructions.
2 Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
salt and lard.
3 Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
adding more flour if necessary, until a dough has formed.
4 Knead for 3 - 4 more minutes at speed 1 until the dough is smooth,
elastic and leaves the sides of the bowl clean.
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.
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