'·

Kenwood
Recipe
Book
 enwood
RECIPE
BOOK
Page 3 The Kenwood Kitchen
6 List of Illustrations
7 ~sing the Kenwood Recipe Book
me/. A~aptation of Recipes
M1xmg Speeds
Weights and Measures
Oven Temperatures, etc.
11 Soups
21 Salads
27 Lunch and Supper Dishes
Contents 40 Savouries and Snacks
48 Sauces
57 Puddings and Cold Desserts
73 Small Cakes and Biscuits
82 Cakes
94 lcings and Fillings
103 Pastry and Yeast Cookery
114 Drinks
121 Making the Most of Your Mixer
127 Index

Published by

.. KENWOOD
NEW LANE MANUF
'
HAVANATCTURING (WOKING) LTD.
, HANTS
(one of the KENWOOD GROUP of Companies).
10/6
This price is applicable
in the U.K. and
Northern Ireland only.
The Kenwood Kitchen

Here is the sort of kitchen most women dream about-

cleanly designed, bright and attractive to work in, and above all,
labour saving. This is a Kenwood Kitchen, furnished with
Kenwood kitchen appliances to cope quickly with dreary
chores and to make food preparation a real pleasure.
A mixer is a "must" in a modern kitchen and you can choose
the one most suitable for your needs. The Chef, powerful
all-purpose machine with its range of attachments; the sturdy
little Chefette scaled for mixing smaller quantities; or the
Kenmix to perform those miraculous liquidising jobs.
You will save a lot of time and energy preparing meals with
a Kenwood mixer.
Meals inevitably bring one sooner or later to washing up.
What a joy to stack the dirty dishes in the Dishwasher, turn a
switch and leave the machine to get on with the job.
The Dishwasher washes, rinses and dries, leaving your china
hygienically clean and sparkling.
Getting rid of the rubbish is often difficult and messy.
That is when you will be thankful to have a Waste-Away fitted
in your sink. Bones, scraps, peelings and other kitchen refuse
disappear like magic.
In fact, there is something very like magic wherever Kenwood
takes a hand in your kitchen.

3
 LIQUIDISER MINCER

POTATO PEELER COFFEE MILL

SLICER and SHREDDER JUICE EXTRACTOR

CAN OPENER COLANDER and SIEVE

 List of Illustrations Using the Kenwood Recipe Book
This book has been produced as an addition to the
Instruction and Recipe Book already supplied and the original
instructions for using your Kenwood appliances should always
be observed.
Page 2 The Kenwood Kitchen
4&5 Attachments Adaptation of Recipes
10 Soups The recipes contained in this book have been specially
20 Salads prepared and tested in our Home Economics Department for
use with current models of Kenwood kitchen appliances.
26 Lunch and Supper Dishes If you have one of the smaller Kenwood mixers, or an earlier
model Chef, the following modifications to recipes should
39 Savouries and Snacks be noted.
47 Sauces
If you have a "Chef"-
56 Puddings and Cold Desserts
All recipes may be used with any model. You may, however,
72 Small Cakes and Biscuits find it necessary with an earlier model to raise the speeds
slightly to achieve the correct results.
81 Cakes
93 lcings and Fillings If you have a "Minor", "Minor-de-luxe" or "Chefette"-
96 The Kenwood Chefetre All recipes marked with an asterisk may be used with any of
these mixers. Remember to use a wide-based bowl for
102 Pastry and Yeast Cookery larger quantities (except liquids) so that the mixture does not
come more than 1" above the beaters. Do not attempt any
113 Drinks yeast mixture or recipes where total weight of ingredients
exceeds 2 lbs. For heavier mixtures (i.e. Christmas Cake)
the butter, sugar, eggs and liquids may be beaten to correct
consistency, and dry ingredients folded in thereafter by hand.
Mixing speeds for the Chefette should be adjusted as follows:
Chef Chefette
Speed 1 Speed 1
2-4 2
6-Maximum 3

Always observe rules as originally supplied with your mixer

and never allow the Minor or Chefette to labour at
low speed in a heavy mixture.

If you have a ''Chefette"-

Written and compiled by
All recipes contained in this book have been written for use
HOME ECONOMICS DEPARTMENT with the Chef Liquidiser attachment. Most of these may be
for Kenwood Manufacturing (Waking) Limited adapted for the Chefette Liquidiser if quantities are suitably
scaled down for the smaller goblet. Ice cubes should first be
crushed before use in Chefette Liquidiser. Follow general rules
for use as originally supplied with the attachment and always run
the Chefette Liquidiser on Speed 3-NEVER Speeds 1 or 2.
6
7
 If you have a "Kenmix"- Oven Temperatures
All Liquidiser recipes may be used. Adjust speeds as follows: - The following chart is intended as a general guide for baking
Chef Kenmix in electric or gas cookers. Naturally, variations may occur with
Speed 1-4 1 some older types of cooker and most housewives would agree
5-Maximum 2 that one "gets to know" a particular oven only after a
little experience.
If you have a "Major"-
Description of Gas Electric
All recipes may be used, except those involving very small Food Oven Heat Cooker Cooker
quantities. Quantities of ingredients to be mixed in the bowl
may be doubled if desired. Meringues Very slow O-t 200°-250°F

Shortbread
* -means recipe may be adapted for use with Chefette or Minor (see Rich fruit cakes Slow 1-2 250°-325°F
page 7). Liquidiser recipes should be treated in two or more Gingerbread
loads, when adapting for Chefette.
Madeira cake
Plain cakes (large)
Sponge cakes (large) Moderate 2-4 325°-375°F
Measuring Ingredients Rich cakes (small)
Abbreviations have been used in recipes as follows : - Biscuits
tsp = teaspoon cup = ! pint breakfast cup Sandwich cakes
Sponge sandwich Moderately hot 4-6 375°-425°F
dsp = dessertspoon oz = ounce Plain cakes (small)
tbsp = tablespoon lb = pound
Shortcrust pastry
pt = pint SR = self-raising Bread Hot 6-7 425°-450°F
Scones
Unless otherwise stated, all spoon measurements are taken
to be rounded ones-i.e. there should be as much of the Flaky pastry
ingredient above the rim of the spoon as below. Swiss roll Very hot 8-9 450°-500°F
Puff pastry
For best results, all ingredients should be at room temperature,
unless otherwise stated. In most cases, butter is preferred as
giving a better flavour for home baking, but you may,
of course, substitute margarine if you wish.

Ingredients should .be measured and weighed accurately

but wh~re kitchen-scales are not available the following Always remember to turn the oven on before commencing
approximate measurements may be found useful. to mix, so that the goods to be baked may be put in at the
correct temperature. Length of cooking time will vary according
to the size of tins used, and larger deeper mixtures
Flour 1! rounded tablespoons 1 oz must be cooked longer at a low temperature than
small goods or shallow mixtures.
Sugar (Granulated) 1 1 oz
" "
Cornflour 1 1 oz Generally, items requiring high temperatures should be
" " baked near the top of the oven, those requiring moderate
Cocoa 2
"
dessertspoons 1 oz temperatures just above the middle of the oven and large
Icing Sugar
rich mixtures should be placed near the bottom to avoid
1 heaped tablespoon 1 oz
overcooking the outside surface.
Breadcrumbs 2 1 oz
" "
Coconut (Desiccated) 3 rounded tablespoons 1 oz

Remember that the measure cap of your Chef Liquidiser measures 1 fluid ounce.

8 9
Soups

Whether served as an appetising first course, or as a meal

in itself, soup is the easiest thing in the world to prepare with
the help of your liquidiser.
In seconds, vegetables can be chopped for a broth, or blended
to a smooth cream, richer and more delicious than you have
ever tasted before.
Transform leftover vegetables, meat or fish into soups, and
you will be saving money as well as providing good nourishing
meals for your family.
The general method of prepar~tion may be adapted according
to the ingredients you have on hand and you will find it fun
experimenting with different flavour combinations to produce
an unending variety of delightful soups.

11
 * Tomato Cream Soup * Cream of Mushroom Soup
Using Liquidiser Using Liquidiser

t lb tomatoes Cook the onion with the fat and bacon 1 tbsp chopped onion Melt the butter in a saucepan and cook the
1 tbsp chopped onion for a minute or two over moderate heat. 1 oz butter onion 2 or 3 minutes, stirring.
1 rasher streaky bacon or Add the tomatoes, quartered, and a little of 4 oz mushroom stalks Wash the mushrooms and stalks and chop
a few bacon rinds the water. 4 oz mushrooms them, retaining one or two small ones for
1 tsp fat Cover the saucepan tightly and simmer until ! pt water garnishing.
t pt water cooked. ! pt milk Add to the saucepan, cover it tightly and cook
t pt milk Remove the bacon and pour the tomatoes 1 chicken soup cube on low heat until the mushrooms are soft.
2 tsp cornflour into the liquidiser. ! oz Hour Pour into the liquidiser, add the soup cube,
! tsp sugar Add remaining water, milk, cornflower, salt, pepper the flour, water and milk.
! tsp salt sugar, seasonings, lemon juice and tomato Blend on maximum speed for about
t tsp paprika puree. t minute.
2 tsp lemon juice Blend for ! minute on maximum speed. Pour back into the saucepan, bring to the
t tsp celery salt Pour back into the saucepan through a boil, stirring well.
2 tsp tomato puree strainer and bring to boil stirring well. Boil for 2- 3 minutes.
2-3 tbsp cream or top of milk Adjust seasonings to taste. Season to taste and if desired dilute with a
chopped chives Just before serving stir in the cream and little more milk.
sprinkle a little finely chopped chives in Serve with a few fine slices of mushroom
Serves 3-4 each bowl. Serves 4-5 floating in each bowl.

Potato Soup Julienne Soup

Using Slicer, Liquidiser Using Slicer, Shredder
12 oz peeled potatoes Slice potatoes using No. 4 drum. 1 medium carrot Cut the white part of the leek into thin strips.
1 medium onion, chopped Melt the butter in a heavy based pan and 1 leek (or onion) Shred the carrot and turnip with No. 2 drum
1 oz butter cook the potatoes and onion very gently ! small turnip by placing the vegetable in the hopper
tt pts milk until soft but not brown. 1! pts water, boiling so as to shred down the length of it.
salt Add the milk and bay leaf and simmer 1 chicken cube Melt the fat and add the vegetables,
pepper for 15- 20 minutes. 1 beef cube cooking gently until tender.
! bay leaf Remove the bay leaf and pour the soup into 1 oz fat Add the bouillon cubes to the water and
1 egg yolk the liquidiser. salt, pepper stir to dissolve.
Blend on maximum speed for a few seconds Drain excess fat from vegetables, and add
until smooth. to the soup.
Remove the centre cap from the lid and Simmer slowly for 10 minutes and season to
drop in the egg yolk and seasonings. Serves 4 taste before serving.
Switch off after a further 10 seconds.
Serve with a sprinkling of finely chopped
Serves 4 parsley and croutons.

12 13
 * Watercress Soup * Celery Soup
Using Liquidiser Using Liquidiser

8 oz peeled potatoes Cut the potatoes into smallish pieces and 3- 4 stalks celery Melt the fat in a saucepan and add the
1 oz butter boil them in salted water until cooked. 1 small onion celery and onion, roughly chopped, together
! pt milk Drain and place potatoes in the liquidiser. 2-3 bacon rinds with the bacon rinds.
1 bunch watercress Pour in the milk and blend on maximum 1 oz fat Stir for a minute or so, then cover the pan
salt, pepper speed until smooth. ! oz flour and cook over low heat for 10-15 minutes.
Switch off, add the washed cress and blend 1 pt milk and water Meanwhile place the milk, water, mace,
again just long enough to roughly chop. 1 blade mace bay leaf, peppercorns, carrot and salt, in
Pour the soup back into the saucepan and ! bay leaf another pan and bring to the boil.
bring to simmering point. 4 peppercorns Cover the pan and stand aside to infuse.
Remove from heat, season to taste and stir 1 small carrot, sliced Tip the celery and onion into the liquidiser
Serves 3-4 in the butter before serving. ! tsp salt first removing the bacon rinds.
Add the milk through a strainer and discard
mace, etc.
Blend on maxin1um speed for 30 seconds
and while the machine is running, remove
the centre cap and add the flour.
Replace cap and switch off.
Pour the soup back into the saucepan
through the strainer to remove any celery
strings and bring to the boil for 2- 3 minutes,
stirring.
Adjust seasonings to taste and serve with
croutons and a sprinkling of finely chopped
S erves 3-4 celery tops.

* Brown Onion Soup

Using Liquidiser

2 large onions Melt the fat in a saucepan and add the

1 rasher bacon
1 oz fat
chopped onion and bacon.
Cook over low heat until the onion begins to
* Green Pea Soup
! slice stale bread brown. Using Liquidiser
t pt stock (or water plus Add t pt of the stock (or water) and simmer
beef cube) with the lid on for 15 minutes.
pepper and salt Pour into the liquidiser, add the bread (and 8 oz shelled peas Cook the peas in salted water with the
grated cheese meat cube) and blend for 30 seconds on sprig of mint mint and sugar.
maximum speed. 1 tsp sugar Drain off the water, remove the mint and put
Pour back into the saucepan, add the t pt chicken stock the peas in the liquidiser with the stock,
remaining stock and bring to simmering ! oz butter milk and flour.
point, seasoning to taste. salt, pepper Blend on maximum speed until smooth, then
Serves 2-3 Serve with a good sprinkling of grated cheese. t pt milk pour back into the saucepan.
! oz flour Boil for 3 minutes.
Reseason if necessary, and serve with croutons.
Serves 3-4

14 15
 * Lentil Broth
Using Liquidiser

* Leftover Soup 4 oz lentils

1 medium onion
1 medium potato
Place the dry lentils in the liquidiser and grind
on maximum speed for 2 minutes.
Melt the dripping and saute the onions, potato
Using Liquidiser 1 medium carrot and carrot, all chopped into small pieces.
1 oz dripping Place lentils, vegetables and stock in a saucepan
a small bacon bone with the bacon bone and bring to the boil.
1 cup cooked vegetables Fry the onion in a saucepan with a little fat H pts stock or water Cover and simmer for about I hour.
2 tbsp chopped onion until soft, together with celery or any other pepper Remove bone, pour into the liquidiser and blend
1 pt milk, water or stock raw vegetables used. J tsp celery salt on maximum speed until smooth .
(or a mixture) Place in liquidiser with cooked vegetables Pour back in saucepan, reseason to taste and
salt, pepper and all other ingredients except butter. Serves 4-5 serve with fried croutons.
nut of butter Blend on maximum speed for 30 seconds,
then pour back into saucepan. Heat to
Optional additions: simmering point, remove from heat, stir in the
leftover cooked meat, bacon butter and serve with croutons.
1-2 sprigs parsley
1-2 stalks celery
* Corn Chowder
bouillon cube Using Liquidiser, Can Opener
herbs, etc.
Serves 3-4 J small tin sweetcorn Boil the potatoes until soft and make up the
(creamed) water in which they have been cooked to
8 oz potatoes, peeled and sliced the i pt.
i pt hot water Fry the onion lightly in the butter.
t pt milk Place all ingredients in liquidiser and blend
1 chicken cube on maximum speed for I minute.
1 medium onion, chopped Pour back into saucepan, season to taste and
1 oz butter bring to simmering point.
Minestrone 2-3 sprigs parsley Serve with a sprinkle of paprika.
pinch curry powder
Using Liquidiser, Mincer salt, pepper
Serves 5- 6
6-8 oz lean beef Mince the meat using coarse screen.
2 pts water Place tomatoes, celery tops, onion, carrot and
1 medium carrot turnip in liquidiser and cover with water
1 medium onion measured from the 2 pts.
1 small turnip Switch on to maximum speed for about Vegetable Broth
4 tomatoes, skinned 5 seconds, just long enough to chop the
2 stalks celery with leaves vegetables roughly. Using Liquidiser
t cup cut beans or shelled peas _ Pour into a saucepan, add the meat, the green
2 oz haricot beans, soaked overnight beans (or peas), the celery stalks cut in t " 1 onion Cut the vegetables roughly into pieces and
2 oz pasta pieces and the haricot beans. 1 carrot place in the liquidiser with the celery leaves
salt, pepper Add the remaining water, bring to the boil 1 turnip in first against the cutters.
3-4 oz Parmesan cheese and then cook gently for an hour. 1 potato Cover with stock measured from the It pts.
Parboil the pasta in another pan for 5 minutes. 2 celery stalks, with tops Switch to maximum speed for about 5 seconds
Drain and add to the soup. 1 oz bacon fat or dripping to chop the vegetables roughly.
Boil for IO minutes. It pts stock or water Drain the vegetables, retaining the water,
Season the soup and serve topped with grated 2 oz pearl barley and tip them into a saucepan containing
Parmesan cheese. salt, pepper the fat, melted.
Stir and cook for about 5 minutes.
Note: To grate Parmesan cheese use Add the liquid and make up to It pts.
liquidiser on maximum speed, dropping pieces Add the washed barley, salt and pepper,
Serves 5- 6 of cheese through the hole in the lid. cover and simmer gently for about 1 hour.
Note : The vegetables may be varied
Serves 5-6 according to what is available.

16 17
 * Chilled Prawn Soup
Using Liquidiser, Refrigerator, Can Opener

* Cauliflower Soup 1 small tin prawns

1 small tin celery cream soup
Place all ingredients, except prawns in
liquidiser and blend for 10 seconds on
Using Liquidiser 1 small tin tomato juice maximum speed.
1 small tin evaporated milk Switched off, add prawns and blend a further
1 small cauliflower, cooked Melt the butter and cook the onion until t gill milk 5 seconds.
1 medium potato, cooked soft and translucent. pinch curry powder Chill in refrigerator and serve garnished with
1 oz butter Add the stock, milk, seasonings and parsley pinch nutmeg fine slices of cucumber.
2 tbsp chopped onion and bring slowly to the boil. a few slices of cucumber
1 pt stock Place the cauliflower and potato in the
! pt milk liquidiser and pour in the hot stock, first Serves 3-4
salt, pepper removing the parsley.
1- 2 pieces of parsley with stalks Blend on maximum speed for J minute.
Pour back into the saucepan, reheat and
adjust seasonings to taste.
Serve with a sprinkle of finely chopped
Serves 4-5 parsley.

* Summer Soup
Using Liquidiser, Refrigerator

1 lb tomatoes Place tomatoes cut in quarters with the onion

1- 4" piece of cucumber, peeled and cucumber cut in dice, into a saucepan
1 tsp chopped onion and cook, covered, over low heat until onion
t tsp celery salt is soft.
salt, pepper Pour into liquidiser, add seasonings and sugar

* Kidney Soup t tsp sugar

2 oz sherry
4 tbsp cream
and blend for 15 seconds on maximum speed.
Pour through a strainer into a bowl, stir in
the sherry and set in refrigerator to chill
Using Liquidiser through.
Serves 3-4 Just before serving, stir in the cream.
2 sheep's kidneys Skin the kidneys and drop into boiling
1 small onion, chopped salted water for two minutes.
1 oz butter Remove from water.
t tsp mixed dried herbs Drain and chop roughly, removing core.
1 dsp lemon juice Melt the butter and cook the onion until soft.
1 tsp sugar Add the kidney then flour and continue
1 pt stock
! oz flour
salt, pepper
cooking 2 or 3 minutes, stirring well.
Pour in the stock, add the herbs and
bring to the boil.
* Carrot Vichyssoise
1 oz sherry Simmer for about J 5 minutes, then pour into Using Slicer, Liquidiser, Refrigerator
the liquidiser which has been warmed .
Add the lemon juice, sugar, seasonings and 11b carrots Slice the carrots using No. 4 drum.
sherry and blend on maximum speed for ltbsp chopped onion Melt the butter and stir in the carrots and
I minute. 1 oz butter onion.
Pour back into the saucepan to reheat. 1 small tin cream of chicken soup Cover the saucepan and cook over low heat
Adjust seasonings to taste and serve with
croutons. ! pt milk until the vegetables are soft.
Serves 3-4 t tsp sugar Pour into the liquidiser and add chicken
salt, pepper soup, milk and seasonings.
2 oz cream Blend on maximum speed for 1 minute.
chopped chives Pour into another container and allow to cool.
Stir in the cream and chill in refrigerator.
Serves 3-4 Serve with a sprinkling of chopped chives.

18
19
Salads

Refreshing green salads, crisp and juicy; cool moulded salads;

delectable fruit salads-there are so many ways that salads
can be incorporated in your menus all year round.
The Slicer and Shredder makes quick clean work of preparing
beetroot, carrots, cheese and cucumber, and to slice tomatoes
you need a knife with the keen edge that the Kenwood Knife
Sharpener gives.
With the Liquidiser a creamy mayonnaise or piquant dressing
can be blended in seconds, and pure juices from the Juice
Separator make appetising jellied salads.
Salads are health giving and delicious. Serve them often.

21
 Jellied Meat Loaf Tuna Mayonnaise Ring
Using Mincer, Refrigerator Using Liquidiser, Slicer, Shredder, Refrigerator

1 cup minced ham Mince the meat separately, using coarse screen. Salad ring: Make jelly with water according to directions
2 cups minced cooked veal, Dissolve the gelatine and bouillon cubes 1 packet aspic jelly and allow to get cold.
chicken or turkey in the hot water. (to make 1 pt) Shred carrot using No. 1 drum.
t tsp paprika Add lemon juice, salt and allow to get cold. 2 stalks celery Slice celery and cucumber using No. 4 drum.
3 eggs, hard cooked Mix the paprika into the minced ham and 1 medium carrot When the jelly has started to thicken slightly,
2 bouillon cubes (beef) spread in the bottom of a greased 1 Jb loaf tin. 1t" piece of cucumber stir in the prepared vegetables and pour into
t tsp salt Arrange the shelled eggs lengthwise along 12 stuffed olives, sliced a 1 pint ring mould.
1 pt hot water the centre. Chill in refrigerator until firm.
1 tbsp lemon juice Spread the minced chicken on top without Filling:
i oz gelatine packing. 1 can tuna fish (8 oz) Filling:
Pour the gelatine mixture over and place the 3- 4 tbsp mayonnaise Flake the fish, add parsley and mayonnaise.
loaf in refrigerator to chill. 1 dsp chopped parsley Combine lightly without breaking up fish
Turn out and serve with tomatoes and further.
Serves 4-5 watercress. Dip the jelly mould briefly into lukewarm
water and unmould on a bed of salad greens.
Fill the ring with the fish mayonnaise and
garnish with quartered tomatoes and
Serves 3-4 cucumber slices prepared on No. 3 drum.

* Egg and Tomato Salad

Using K Beater
Pear Salad
For each person allow: Wash tomatoes, cut from stem end into Using Liquidiser, Refrigerator
1 large tomato quarters almost to the base and remove core.
1 egg, hard cooked Spread open, sprinkle well with salt and place
1 tsp chopped celery in refrigerator to chill. For each person allow: Leave pears in refrigerator long enough to
1 tsp chopped gherkin Place eggs and all other ingredients in the 1 firm, ripe pear chill thoroughly.
1 tsp finely chopped onion bowl and mix with L beater on speed 1-2 2 oz cream cheese Combine the cheese with the horseradish
1- 2 tbsp mayonnaise until well blended. a few black grapes cream and grapes, skinned and halved.
Drain tomatoes. t tsp horseradish cream Peel, halve and core the pears brushing over
Set each tomato on a crisp lettuce leaf and lemon juice with lemon juice.
pile some of the mixture in the centre. French dressing Pile the cheese mixture in the centre of each
watercress ha If pear and set them in a bed of fresh
watercress.
Serve with French dressing.

Banana Salad
Using Slicer, Shredder, Liquidiser
Jellied Beetroot
Using Shredder, Refrigerator
For each person allow: Grate the nuts coarsely using No. 2 drum.
1 ripe banana Coat the peeled bananas liberally with 6 oz cooked beetroot (approx) Dissolve the gelatine in the water and add
1 tbsp grated walnuts mayonnaise and roll in grated nuts. 1 dsp grated horseradish vinegar, sugar and salt.
mayonnaise Arrange on lettuce leaves with sliced apple t oz gelatine Allow to cool.
crisp lettuce leaves dipped in lemon juice. t tsp salt Skin beetroot and shred using No. 2 drum.
2- 3 slices of red skinned apple 3 tbsp spiced vinegar Stir beetroot and horseradish into jelly
lemon juice t pt boiling water, bare and pour into a tin to about 1t" depth.
1 oz sugar When set, cut into squares with a wet knife.
Serve on crisp lettuce leaves, with cold meat.

22 23
 ColeSlaw * Tomato Aspic
Using Slicer, Shredder, Liquidiser Using Liquidiser, K Beater, Refrigerator
2 cups shredded white cabbage Soak the raisins in the lemon juice for several
t cup grated carrot hours, or overnight. 1 small tin tomatoes Simmer the tomatoes, juice, onion and
t medium onion, finely chopped Prepare the cabbage using No. 4 drum. 1 small tin tomato juice seasoning for 10 minutes.
t green pepper, finely chopped Prepare the carrot using No. I drum. t tsp salt, pepper Pour into the liquidi3er.
2 oz raisins Drain raisins retaining juice, and combine 1 dsp lemon juice Soften the gelatine in a little water and add to
juice of 1 lemon with cabbage, carrot, onion and green pepper. 1 oz gelatine the tomato.
3 tbsp salad oil Place remaining lemon juice in liquidiser with 1 dsp chopped onion Make up to i pt with water and blend for
1 tbsp tarragon vinegar oil, vinegar, sugar, salt and pepper. 4 oz cottage cheese 20 seconds on maximum speed.
1 tsp sugar Blend on maximum speed for 10 seconds. 2 oz blue cheese Pour through a strainer to remove pips and
t tsp salt Pour over salad, tossing slightly. 2 tbsp mayonnaise then into individual moulds.
pepper Leave to get cold then chill in refrigerator.
Cream the cheeses and mayonnaise using the
Serves 4 K beater on speed 1.
Serve the tomato moulds on a bed of salad
greens and top each with a spoonful of the
Serves 4 cheese mixture.

* Rice Salad Bowl Chicken Salad

Using Liquidiser
Using Liquidiser, Refrigerator
4 oz Patna rice Prepare ham (or shrimps), celery and onions.
2-3 oz chopped cooked ham or Drain pineapple well and cut in halves. 2 cups diced, cooked chicken Combine all ingredients except pineapple
shrimps Chop the parsley in liquidiser using maximum (or turkey) and stir in sufficient mayonnaise to
2-3 stalks celery, chopped speed. t cup diced celery bind together.
1 small tin pineapple cubes Combine all with rice. 2 oz sliced almonds, lightly Chill in refrigerator for about I hour.
1 tbsp chopped spring onions Without washing the goblet place in it oil, toasted Pile mounds of the salad on pineapple rings
2-3 good sprigs parsley vinegar, sugar, mustard and salt. 1 cup cold cooked rice placed on lettuce.
3 tbsp salad oil Blend on maximum speed for 10 seconds. 3- 4 tbsp mayonnaise
1 tbsp vinegar Pour over the rice mixture and stir lightly 4 pineapple rings
1 tsp sugar with a fork to distribute the dressing.
t tsp mustard Line a bowl with crisp cos lettuce and pile Serves 4
t tsp salt the rice in the centre.
Serves 3-4 * Cold Salmon Souffie
Using Liquidiser, Whisk, Slicer, Refrigerator

1 tin salmon (8 oz) Place butter, cornflour, sugar, mustard, salt,

1 oz butter cayenne, paprika, egg yolk and milk in liquidiser
Runner Bean Salad 1 oz cornflour and blend on maximum speed for 30 seconds.
1 tsp sugar Pour into a saucepan and heat to boiling.
Using Bean Slicer, Liquidiser t tsp dry mustard Cook for 3 minutes stirring, then remove
1 level tsp salt from heat.
1 lb runner beans Choose young, tender beans and slice with pinch cayenne pepper Stir in vinegar and gelatine softened in
1 shallot, finely sliced bean slicer. t tsp paprika salmon juice (made up with water if necessary)
French dressing Cook with the shallot in salted boiling water, 1 egg yolk, lightly beaten until gelatine is dissolved.
taking care not to overcook. 2 egg whites Put mixture aside to cool, fold in the flaked
Drain well, allow to cool then chill in ! pt milk salmon and place in refrigerator to chill.
refrigerator. 3 tbsp juice from salmon Whisk the egg whites on maximum speed
Before serving pour French dressing over 1 tbsp vinegar until stiff and fold into the mixture.
Serves 2- 3 (page 51). 2 level tsp gelatine Fold in the lightly whipped cream and turn
! pt cream, whipped into a prepared 1 pint souffle dish.
stuffed olives for decoration Chill in refrigerator until firm.
sliced cucumber for decoration Carefully remove paper collar from dish before
serving garnished with sliced cucumber
and stuffed olives.

24 25
Lunch and Supper
Dishes

This section provides ideas for those one dish meals so often
called for in a busy household-meals that can be prepared
quickly, or well ahead of time.
A Savoury Omelette or Potato Pie served with a crisp salad;
Fish Casserole with green peas and grilled tomatoes-any of the
dishes following will make an easily prepared, satisfying meal.
In some instances you can get the meal ready some hours before
required and store it in your refrigerator to be heated through
just before serving. Many dishes too, will not spoil by having
to be kept hot for latecomers.

27
 * Chipolata Casserole Fish Cakes
Using Liquidiser Using Mincer, Liquidiser, K Beater, Whisk

1 lb Chipolata sausages Fry the sausages slowly until lightly browned. 8 oz cooked fish Whisk the egg whites on maximum speed until
2-3 rashers bacon, chopped Remove from pan and pour off all but a 1 shallot stiff and remove to another bowl.
1 tin sweet corn (whole kernel) tablespoon of fat. 2 slices stale bread Mince the fish and shallot in to the
1 medium onion, chopped Fry the onions and bacon for a few minutes and 1 egg, separated Chef bowl, using fine screen, passing a small
2-3 good sprigs parsley meanwhile crumb 2 or 3 slices of bread in t tsp salt piece of bread through last.
2 tsp soya sauce the liquidiser. t tsp celery salt Crumb remaining bread in liquidiser and add
1 dsp Hour Turn the crumbs out and leave aside. pepper to fish .
t pt milk Put the parsley, sauce, flour and milk in the dried breadcrumbs Add the yolk and seasoning and mix with
fresh breadcrumbs liquidiser and blend on maximum speed for fat for frying K beater on low speed to combine.
butter 10 seconds. On speed 1 add the egg white, mixing just
Pour on to the onions in the pan and stir, a few seconds.
cooking until the mixture thickens, then stir Shape into flat cakes on the dried breadcrumbs,
in the drained corn. making sure the cakes are well coated.
Arrange the sausages in a baking dish and pour Heat the fat and fry the fish cakes to brown
the corn mixture over. each side.
Cook immediately or prepare ahead of time Serves 2 Serve with mushroom sauce (page 53).
and store in refrigerator until required.
Sprinkle with breadcrumbs and dot a little
butter over the top.
Serves 4 Bake uncovered at 350°F for about 30 minutes.

* Cauliflower Cheese Pie

Creamed Fish Casserole Using Shredder, Whisk, Liquidiser

Using Liquidiser, Shredder 3 eggs, separated Break the cauliflower into flowerets and
1 medium size cauliftower cook in boiling salted water.
12 oz white fish (fresh or frozen) Cut the fish into small pieces-about 1", 6 oz cooked peas (or beans) Drain well and combine with peas.
2 oz dry white wine and sprinkle the onion and wine over. (fresh, canned or frozen) Place the egg yolks, milk and mornay sauce
1 tbsp grated onion Make the sauce, preferably using Gruyere t pt mornay sauce (page 49) in the liquidiser and blend on maximum
t pt mornay sauce (page 49) cheese. t pt milk speed for 30 seconds.
1 oz grated Parmesan cheese Grate the potatoes using No. 1 drum and 3 oz rice, cooked Season with salt and pepper.
12 oz peeled potatoes squeeze out excess moisture. 2 oz grated cheese Pour over the vegetables and stir lightly.
Grease a pie dish or casserole and put in a salt, pepper Whisk the egg whites until stiff, using maximum
layer of fish, a layer of grated potato then speed.
pour over half the sauce. Fold into the cauliflower mixture and turn
Repeat these three layers and sprinkle into a greased pie dish.
Parmesan cheese on top. Sprinkle with cheese grated on No. 1 drum.
Cook immediately or may be kept in refrigerator Bake in a moderate oven (350°F) for about
several hours until required. Serves 2- 3 45 minutes.
Bake uncovered in a moderate oven (350°F)
for about 45 minutes until the top is
Serves 4 golden brown.

28 29
 Risotto Meat Balls with Mushrooms
Using Mincer, Liquidiser
Using Shredder

8 oz lean pork Mince the pork, veal, bacon and garlic.

6 oz Italian rice Melt the butter in a saucepan and slowly cook Combine with marjoram, breadcrumbs,
2 oz butter the onion and garlic until translucent. 4 oz veal
2 rashers streaky bacon salt and pepper and form into small balls.
1 small onion, chopped Add the dry rice and continue cooking for Fry gently in a little fat to brown then lift
1 clove garlic, crushed several minutes, stirring. 1 small clove garlic
2-3 oz mushrooms, sliced Add the mushrooms and tomatoes. i tsp dried marjoram the balls out and place in a casserole.
6 oz tomatoes, peeled and chopped Stir in the saffron, then gradually add the stock t cup fresh breadcrumbs Drain off all but about a tablespoon of fat and
1 tsp salt, pepper in it cook the mushrooms for 2 or 3 minutes.
good pinch saffron (or hot water with bouillon cube dissolved).
! pt stock (or water plus beef cube) Bring to boiling point, stirring, then pour into t pt bechamel sauce Stir into the bechamel sauce with the cream.
4--6 oz mushrooms, sliced Pour over the meat balls.
2 oz cheese (preferably Parmesan) a casserole. Bake in a moderate oven (350°F) for about
salt Add salt and cheese grated on No. 1 drum. t pt single cream
fat for frying 30 mmutes.
Stir lightly, cover tightly and cook in a moderate
Variations: oven for about 25 minutes or until rice is
Add 2 oz chicken livers, sliced tender. S erves 4
Add 2-3 oz peeled shrimps
Add 2 oz chopped ham
Serves 3-4

Devilled Pork Chops with Beans

* Devilled Kidneys 2 thick pork chops
Using Liquidiser

Soak beans in water for at least 12 hours

Using Liquidiser 1 recipe barbecue sauce (page 53) then drain.
! pt water Melt a little fat in a pan and fry chops a
2 pigs' kidneys, chopped Chop the bacon and cook with kidneys, 6 oz red kidney beans (or haricot) few minutes each side to brown.
2 rashers streaky bacon onion and oil over low heat for 3-4 minutes. 1 tbsp tomato paste Remove chops, drain off all but a
1 medium onion, chopped Meanwhile place tomatoes, parsley, sauce, 1 tbsp chopped onion tablespoon of fat and fry the onions and green
2 oz mushrooms vinegar, sugar, salt, cayenne and water in 1 tbsp chopped green pepper pepper for 2- 3 minutes.
2-3 sprigs parsley liquidiser and blend for 30 seconds on t tsp salt Add barbecue sauce and water to pan with
2 tbsp Worcestershire sauce maximum speed. pinch chilli powder tomato paste, salt and chilli powder and
8 oz tomatoes, skinned Switch off, add mushrooms and blend a further fat for frying stir all well together.
1 tbsp vinegar 5 seconds to chop. Place the beans in a casserole and pour half
1 tsp sugar Stir the flour into the saucepan and cook, the sauce over.
t tsp salt stirring, for a minute or two. Lay the chops on top and pour over the rest
1 tbsp oil Pour in the liquidised mixture and bring to of the sauce.
t oz flour the boil. Cover the casserole and bake in a fairly slow
pinch cayenne Reduce heat and cook gently for 15 minutes. oven (300°F) for about 3 hours or until the
! pt water Serve on toast or plain boiled rice. beans are soft.
If necessary add a little more water during
Serves 2- 3 Serves 2 cooking.

30 31
 * Stuffed Peppers Baked Beef and Noodles
Using Liquidiser Using Mincer, Liquidiser
For each person allow: Carefully cut away the stem and scrape out
1 good sized green pepper the seeds and membrane from the peppers. i - 1 lb lean beef Cook the noodles in boiling salted water,
2 oz ham or leftover meat or Blanch in boiling water for 3 minutes. 1 clove garlic drain and place in a greased casserole.
poultry Cook the onions in the butter, stir in the 1 medium onion Mince the beef, garlic and onion using fine
1 tbsp chopped onion breadcrumbs, ham, cucumber and seasonings. 1 tsp salt screen.
t oz butter Remove from heat and add a little tomato 1 tsp celery salt Fry in a little fat for 10 minutes.
1 tbsp chopped cucumber sauce to bind. 2- 3 sprigs parsley Chop parsley and bread together by dropping
1 tbsp fresh breadcrumbs Fill the peppers and place in refrigerator if 2 slices bread pieces through lid of liquidiser while running
t tsp celery salt not required immediately. 4 oz flat noodles on maximum speed.
tomato sauce (page 52) To cook, place in a baking dish containing 1large tin tomatoes (12 oz) Combine meat, breadcrumbs, salt, celery salt.
2 oz rice a little water and bake in a moderate oven 1 tsp sugar Drain juice from tomatoes into a saucepan
for 25-30 minutes. 1 tbsp vinegar and lay the tomatoes on top of the noodles.
Serve with boiled rice and tomato sauce. t tsp paprika Make up the juice to t pint with water,
1 beefcube add sugar, paprika, soup cube, seasonings
1 dsp flour and vinegar.
salt, pepper Bring to boil and stir in the flour mixed with
water a little water.
Pour half the sauce over the noodles.
Spread the meat on top of the tomatoes and
pour the remaining sauce over all.
Bake uncovered in a moderate oven (375°F)
Serves 4-5 for about t hour.

Macaroni Cheese
Using Shredder, Liquidiser Creamy Carrot Hash
4 oz macaroni Boil the macaroni, strain and place in a
t pt bechamel sauce (page 49) fireproof dish. Using Mincer, K Beater
4 oz sharp cheese Make a fairly thick sauce using 1 oz flour.
1 tbsp chopped onion Shred the cheese using No. 2 drum. t Ib cooked meat or corned beef Mince the meat, onion and green pepper,
i tsp dry mustard Beat the mustard and cayenne pepper into the 1 tbsp sweet pickle or relish using coarse screen, and stir in the pickle
pinch cayenne pepper sauce, then stir in the cheese, onion and, if 1 tbsp soya sauce and soya sauce.
breadcrumbs desired, one or more of the additional 4 oz peas, cooked Slice the carrots into i" slices and combine
ingredients suggested. 1 onion with peas in a shallow fireproof dish.
Optional additions: Pour over the macaroni, stir lightly, and t green pepper Pour over 2 tablespoons of the water in which
2 oz chopped ham sprinkle with breadcrumbs. 8 oz carrots, cooked the carrots were cooked and sprinkle with
1 tbsp chopped celery Place under grill until the sauce begins to 1 lb potatoes, cooked and mashed pepper and salt.
1 tbsp chopped green pepper bubble and turn brown. 1 tsp celery salt Spread the meat mixture over, then the
1 tsp Worcestershire sauce 1 oz butter potatoes which have been mashed with the
milk K beater, with butter, celery salt and sufficient
Serves 2-3 salt, pepper milk added to make the mixture nice and
creamy.
Roughen the surface of the potato with a fork
and brush with a little more melted butter.
Bake uncovered in a moderately hot oven for
approximately 25 minutes until the potato
Serves 4-5 is golden brown.

32 33
 Golden Potato Pie Meat Croquettes
Using Slicer, Shredder, Potato Peeler Using Mincer, Liquidiser

1 lb old potatoes Peel potatoes and slice with No. 4 drum. 6- 8 oz cooked meat Mince the meat using the fine screen.
2 oz cheese Shred the cheese and shallot with No. 1 drum. t tsp mixed dried herbs Brown the onion slightly in pan with the
1 shallot Well grease the inside of a casserole or baking 1 tsp chopped parsley dripping, add the flour and brown, then add
It oz butter dish having a lid. salt, pepper the stock.
salt, pepper Arrange an overlapping layer of the potato Bring to the boil stirring all the time.
slices in the bottom. Binding Sauce: Add the meat and herbs and bind to a soft
Sprinkle with grated cheese, salt, pepper and t oz dripping consistency, then allow the mixture to cool.
onion. t oz flour Divide into six even pieces and shape with a
Cover with another layer of potatoes and dot i pt stock or gravy palette knife, into flat cakes.
with some of the butter. 1 tbsp chopped onion Use the liquidiser to make breadcrumbs by
Continue in this manner, alternating layers of dropping pieces of bread on to cutters at
cheese and butter between the potato and Coating : maximum speed.
finishing with a layer of cheese. 4 oz breadcrumbs Beat up the egg and oil, coat the cakes with the
Place a piece of buttered paper over the 1 egg and a little oil egg then crumbs, patting them well on with a
top and cover with the lid. palette knife.
Bake in a moderate oven (375°F) for 30 minutes Serves 2- 3 Deep fat fry until golden brown.
and at the end of this time, test with a
skewer to make sure the potatoes are quite
soft.
Remove the lid and paper and cook a further
20 minutes until the top is golden brown.

* Cheese Soufile
Using Whisk, Shredder
Stuffed Aubergines
3 eggs, separated Melt the butter in a heavy-based pan, add the
Using Liquidiser, Shredder 1 oz butter flour and seasonings and stir briskly for a
i tsp mustard few seconds.
For each person allow: Cut the aubergines in halves lengthwise t oz flour Add half the milk and continuing to cook,
1 medium aubergine and place in boiling water for 10 minutes. i pt milk stir until the mixture is well blended.
1 medium tomato Drain and carefully remove the pulp without 3-4 oz cheese, grated Add the remaining milk and beat until smooth,
1 tbsp chopped onion breaking the skins. salt, pepper allowing the mixture to boil for 2 minutes.
1 slice bread Place the tomato, onion, bread and Remove from heat and beat in the egg yolks,
2 oz cheese seasoning in the liquidiser and blend to a one at a time, then the cheese shredded on
salt, pepper puree on maximum speed. No. 1 drum.
breadcrumbs Grate the cheese using No. 1 drum and mix Whisk up the egg whites on maximum speed
butter with the puree and the aubergine pulp. until stiff.
Pile the mixture into the aubergine shells, Using a metal spoon or spatula, fold the whites
sprinkle with breadcrumbs and dot with into the cheese mixture and turn into a well
butter. greased, prepared souffle dish (! pt).
Place in a moderate oven for about 15 minutes. Bake in a moderately hot oven (360°F) for about
30 minutes until well risen and golden brown.
Remove the paper from the dish and serve
Serves 3-4 immediately.

34 35
 Bacon and Banana Rolls * Corn Pancakes
Using Liquidiser Using K Beater

For each person allow: Prepare sauce according to recipe on page 49. Place the sifted flour, salt and egg in the bowl,
2 ripe bananas Peel the bananas and roll 2 rashers of bacon ! pt milk
1 egg beat on minimum speed, slowly adding the
4 rashers bacon around each. 4 oz flour milk, until smooth.
t pt mornay sauce (page 49) Place under a grill to cook the bacon, turning
! tsp salt Leave to stand while preparing filling.
1 oz Parmesan cheese once. Cook batter a little at a time in a hot greased
1 oz breadcrumbs Carefully lay the bananas in a fire-proof Filling: pan, tilting to allow it to run thinly over
dish and pour the sauce over. 1 small tin sweet corn (cream style) the surface.
Sprinkle with breadcrumbs and cheese grated 3- 4 rashers streaky bacon When top is set and bubbly, turn over and cook
in liquidiser. 1 tbsp chopped onion the other side.
Place under grill once again until the top is 1 tbsp chopped parsley Place a good spoonful of the filling on each
delicately brown. salt, pepper pancake and roll up.
Serve with green peas and chipped potatoes.
Filling:
Chop the bacon and fry with the onion
until crisp.
Add the corn, parsley and seasoning and keep
Serves 2- 3 hot while making pancakes.

* Smoked Haddock Cream * Green Spanish Omelette

Using Liquidiser
Using Liquidiser
4 eggs Prepare filling first.
1 lb smoked haddock Boil the haddock until soft, remove skin 2 tbsp water Melt the butter and cook the chopped onion
1 oz butter and bones and flake it into a greased 1 tbsp cooked spinach until soft.
1 oz flour oven proof dish. 1 tsp parsley Add the chopped mushrooms, tomato, sugar,
! pt hot milk Place butter, flour, egg, onion (roughly chopped), salt and pepper and water to cover the pan, cooking until
1 egg fennel, lemon juice and seasoning into soft.
1 medium onion liquidiser and pour the hot milk over. Filling: Add the chopped ham, then stir in the flour
! tsp dried fennel Blend on maximum speed for ! minute. 1 oz butter mixed with a little water and boil for 2 minutes.
1 dsp lemon juice Pour over the fish and bake in a moderately 1 small onion Season to taste and keep hot while preparing
! tsp salt slow oven (325°F) for about 1 hour. 2 medium tomatoes, skinned the omelette.
pepper 2 oz mushrooms
2 oz cooked ham Place the eggs, water, spinach, parsley, salt
Serves 3-4 ! tsp sugar and pepper in liquidiser and blend for
1 tbsp water 5 seconds on maximum speed.
! oz flour Melt a little fat in a very hot pan and pour
salt and pepper the mixture in, lifting the edges immediately
to allow the uncooked mixture to run
underneath.
When set but still creamy, put the filling
in the centre of the omelette, fold and slip
on to a hot dish.
Cut in half to serve, or if desired, two
Serves 2 individual omelettes may be made.

36 37
 * Savoury Flan
Using Shredder, K Beater

6 oz shortcrust pastry Make up pastry (page 105) and line a fairly

3 oz cheese deep pie plate.
1 celery heart, chopped Grate the cheese into the bowl using
1 tbsp chopped onion No. 2 drum.
1 tbsp chopped green pepper Add all other ingredients and mix with
2 eggs, lightly beaten K beater on low speed until well combined.
t pt milk Turn into the prepared flan case and bake in
t tsp dry mustard a hot oven for 15 minutes.
salt, pepper Reduce heat and cook a further 15-20
minutes until the filling is set and the pastry
nicely browned.

Scotch Eggs
Using Mincer, K Beater, Liquidiser

i lb pork Using the fine screen, mince the pork and

2-3 rashers streaky bacon bacon into the bowl, passing a small piece of
3 oz stale bread, without crusts bread through at the last.
1 large egg, lightly beaten Soak the rest of the bread in water and
1 tsp mixed herbs squeeze out excess liquid.
1t tsp salt Add the bread to the meat, together with
pepper seasonings and the beaten egg, all but a
dried breadcrumbs little set aside to finally coat the eggs.
8 hard boiled eggs Mix with K beater on minimum speed until
fat for deep frying well blended.
Divide the mixture into 8 portions.
Shell the eggs and with floured hands shape a
portion of the meat around each.
Brush with the beaten egg kept back and
roll in breadcrumbs which have been prepared
in liquidiser (page 122).
Deep fat fry taking care that the fat is not
too hot and allowing time for the meat
to cook thoroughly.
Drain the eggs on crumpled paper. Cut in
halves and serve hot on toast or fried bread
with barbecue or tomato sauce.
Alternatively, the eggs may be served cold
with salads.

38
 * Curried Egg Filling
Using K Beater

Savouries and Snacks 2 hard cooked eggs

t tsp salt
t oz butter
Chop the parsley in the liquidiser.
Place a ll the ingredients in the bowl and break
the eggs up a little before switching on to
1 dsp milk or mayonnaise speed 1.
1 tbsp finely chopped parsley Gradually increase to speed 3 and beat until
1 tsp curry powder the filling is an even consistency.

Whether you are catering for a party or just preparing a

quick "in between" snack you will be thankful for your
* Crunchy Cream Spread
Kenwood Kitchen. Mixer, Mincer, Liquidiser and Shredder Using K Beater
play a big part in preparation and your refrigerator means you
can start getting savouries ready well in advance. 4 oz cream cheese Place the cheese, mayonnaise and horseradish
1 oz almonds, lightly roasted in the bowl and beat on speed 2 until smooth
2 heaped tbsp chopped sweet and creamy.
gherkins Add the chopped almonds and gherkins and
2 tbsp mayonnaise switch off as soon as they are incorporated.
2 tsp horseradish sauce Put the mixture in the refrigerator and
chill through before using.

Meat Paste
Using Mincer, K Beater

4-6 oz cooked meat Mince the meat and ham into the bowl using
2 oz cooked ham or bacon fine screen.
1 tsp French mustard Add all other ingredients and mix with
1 tsp Worcestershire sauce K beater on speed 1- 2 until smooth.
2 oz butter, soft
pinch garlic powder
salt, pepper

Kipper Spread
Using Liquidiser

1 kipper Cook the kipper in boiling water, remove

t tsp prepared mustard large bones and place while still hot
1 oz butter in liquidiser.
pepper Add other ingredients and blend on speed 2
1 dsp vinegar until smooth, stopping during the process to
push the ingredients on to the cutters,
if necessary.

40 41
 Cheese Spread
Using Shredder, K Beater

2 oz cream cheese Using No. 1 drum shred onion, blue cheese and
2 oz Cheddar cheese Cheddar, in that order, into the bowl. Fried Sandwich Sticks
2 oz blue cheese Add other ingredients, and mix on speed 1-2
small piece onion until smooth. Using Shredder, Liquidiser
1 tbsp finely chopped green pepper
2 tbsp top of milk 8 slices stale bread Shred the cheese and nuts using No. 1 drum.
1 tsp dry mustard 2 oz butter Work in with the butter and "Marmite" to
t tsp salt 1 tsp "Marmite" form a paste.
2 oz cheese Spread evenly over four slices of bread and
2 oz walnuts place another slice on top of each.
2 eggs Press firmly together, trim crusts and cut
1 oz milk into sticks r wide.
salt, pepper Beat the eggs lightly with the milk and
t tsp celery salt seasonings and pour on to a plate.
dried breadcrumbs Coat the sandwich sticks with the egg mixture
and roll in breadcrumbs.
Fry in shallow fat, turning to brown all sides.

* Party Titbits Drain and serve hot.

Note: Other sandwich fillings may be used
Using Liquidiser in the same way.

2 cups "Shreddies" Combine the cereals, pretzels and nuts

1 cup puffed wheat in a large ovenproof dish.
1 cup "Cheerios" Melt the butter and pour into liquidiser
1 packet small pretzels with other ingredients.
1 lb mixed whole nuts Blend on maximum speed for thirty seconds.
4 oz butter Pour over the mixture in the dish and
1 tbsp Worcestershire sauce stir to coat the cereal.
1 tsp salt
t tsp celery salt
t tsp onion salt
Bake in a moderate oven (350°F) for about
1 hour, stirring up the mixture
every 15 minutes.
* Little Picnic Pies
Spread out on absorbent paper until cold Using K Beater
and if not required immediately store in
an airtight tin. 12 oz shortcrust pastry Roll the pastry and line 4 round 4t'' pie
4 rashers bacon dishes or 4 saucers.
4 pork sausages Cut 4 pastry rounds to cover.
4 dsp chopped onion Skin the sausages and spread one in each
4 eggs dish.
salt, pepper Chop the bacon, spread evenly with the onion,
on top of the sausage meat.
Make a slight hollow in the centre and break
an egg into each dish.
Prick the yolk with a fork and sprinkle with
salt and pepper.
Ham Rollups Dampen the edges of the pies and place the
top cover in position, sealing well.
Using K Beater, Refrigerator Brush the top of the pies with milk.
Make a slit in each and bake in a moderately
3 thin slices pressed ham Mix the cheese, relish and mayonnaise with Makes4 hot oven (400°F) for about half an hour.
4 oz cream cheese the K beater on speed 2 until well blended.
2 tbsp sweet pickle relish Spread on the ham slices to within t" of edges
1 tsp mayonnaise and roll up tightly.
Place in freezing compartment for half an hour.
Cut into 1" slices and spear on toothpicks.
Leave in normal compartments of refrigerator
until required.

42 43
 * Savoury Whirls
Using K Beater
6 oz rough puff pastry (page 1 04) Roll the pastry into strip about 8* wide
Baked Meat Sandwiches 2 oz bacon and !n thick.
2 oz mushrooms Chop all the ingredients and stir lightly
Using Mincer, K Beater 2 tbsp chopped onion to combine.
2 medium tomatoes, skinned Spread over the pastry to within t n of edges.
! tsp dried marjoram Roll up from the long edge and moisten to
8 oz self-raising flour Sift the flour, baking powder and salt into salt, pepper seal the outside edge.
t tsp baking powder the bowl and add parsley and butter. Wrap in greaseproof paper, chill in
t tsp salt Using K beater mix until a coarse crumbly refrigerator for half an hour.
1 tbsp finely chopped parsley consistency results, then add the milk to form Cut into !" slices and lay flat on a baking tray.
2 oz butter a soft dough. Bake in a hot oven (450°F) for about 10
! pt milk (approximately) Turn on to a floured board and divide into M akes 30 minutes.
! lb lean beef two pieces.
1 medium onion Roll one piece out into an oblong about !*
3 oz bard cheese thick and place on a baking tray.
1 oz fat Roll out other piece to same size and leave aside.
1 tsp salt Using fine screen mince the beef, onion and Stuffed Mushrooms
pepper cheese.
1 tsp tabasco sauce Place in a pan with fat and cook, stirring, for Using Slicer and Shredder
1 tbsp tomato paste 10-15 minutes.
1 egg Allow to cool then add other ingredients and 4 large mushrooms Remove mushroom stalks and chop roughly.
mix until well combined. 2- 3 oz cheese Cook gently in butter, together with
Cool, then spread the meat mixture on top of 4 small rounds toast, buttered whole mushrooms.
the dough. cayenne pepper Grate the cheese using No. 1 drum
Dampen the edges and place the other piece salt on speed 2.
on top. 1 oz melted butter Remove and drain cooked mushrooms.
Brush with milk or egg and bake in a hot oven t tsp Worcestershire sauce Place each on a round of toast.
(425°F) for 10 minutes, or until nicely risen Stir cheese, sauce and seasonings into pan
and brown. with stalks, then pile some of the mixture into
Serve warm, cut into squares. the centre of each mushroom and heat
through in the oven.
Serve garnished with parsley sprigs and
Cheese Rods Serves 4 tomatoes.

Using Colander and Sieve, K Beater, Shredder

11b peeled potatoes

1 oz butter
Cook the potatoes in salted boiling water Hot dogs
until soft.
3 oz cheese . Meanwhile, grate the cheese into the bowl Using Mincer, K Beater
2 oz dried breadcrumbs (page 122) using No. 1 drum.
pinch cayenne pepper Drain the potatoes and using coarse screen, 8 oz shortcrust pastry (page 1 OS) Mince meat and onion into bowl using
t tsp salt, pepper pass them through the colander and sieve 1 tin pork luncheon meat (12 oz) fine screen.
t tsp paprika into the bowl. t small onion Add chopped gherkins.
fat for frying Add 1 oz of the breadcrumbs, salt, pepper 1 tbsp chopped gherkins Place egg, Worcestershire sauce, mustard,
and cayenne. 1 tsp French mustard salt and pepper in liquidiser and blend on
Mix with K beater on low speed until 1 tsp Worcestershire sauce speed 2 for 10 seconds.
well combined. 1 egg Pour over meat and mix with K beater to
Mix the paprika with remaining breadcrumbs salt, pepper combine all ingredients.
and spread on a pastry board. Roll out the pastry and cut into rectangles
Roll the potato mixture in the crumbs, a 6nx 4n.
portion at a time, to form cylinders about Place some of the mixture on each rectangle,
t* thick. dampen one long edge of each piece of pastry,
Cut into 3" lengths and fry in deep fat roll over and seal.
until brown. Place on baking sheet with the sealed edge
Drain well on crumpled paper and serve warm underneath.
with salads or lunch and supper dishes. Brush over with a little beaten egg and bake
Makes 6 in a hot oven (425°F) for 15- 20 minutes.

44 45
 Liver Pate
Using Liquidiser

t lb pork liver Soak the liver in cold water with a little

t lb fat salt pork vinegar for about 1 hour.
4 anchovy fillets Drain and place the liver into the liquidiser.
1 oz butter Blend on maximum speed until smooth, then
! oz plain flour add pork, anchovy fillets, apple, onion,
t pt milk egg yolk and seasoning.
1 egg yolk Blend once again until smooth.
1 small onion Melt the butter with the garlic, stir in the
t apple flour and cook for 1 minute.
t tsp crushed garlic Add the milk gradually and continue cooking
t tsp salt until the sauce thickens.
t tsp pepper Remove from cooker and pour the liver
mixture onto the sauce.
Stir well together.
Press into a 1 pint greased terrine or
oven proof dish.
Place bay leaf on top.
Place in a pan containing t• of water and bake
It hours at 275°F.
After half an hour place a piece of buttered
paper on top.
Remove the bay leaf and when cool run a
little clarified butter over the top of the plate.

Rarebit Mix
Using Liquidiser, Refrigerator

6-8 oz sharp Cheddar cheese Place all ingredients in liquidiser and

2 eggs blend for 1 minute.
4 tbsp cream or top of milk Pour the mixture into a Swiss roll tin to about
2 oz butter t• thickness and cover with a sheet of foil or
t tsp mustard waxed paper.
t tsp salt Place in freezing compartment of refrigerator
pepper for about half an hour or until required.
(May be stored 2- 3 weeks in freezer-6 months
in deep freeze.)
Cut the frozen rarebit into 3t" squares.
Toast slices of bread and place a slice of the
rarebit on untoasted side of each.
Place under a grill on medium heat until cheese
begins to bubble and turn brown.
If desired, instead of freezing the mixture,
it may be chilled in a covered bowl and stored
in the main part of refrigerator for several
days until required, then spread on toast.

46
 * Bechamel Sauce
Using Liquidiser

t pt milk Chop the vegetables and place in a saucepan

Sauces bay leaf
blade of mace
3 or 4 peppercorns
with the bay leaf, mace and peppercorns.
Pour the milk over and heat slowly to
simmering point.
2n of celery stalk Stand the pan aside while preparing the roux.
t small onion
1 small carrot Melt the butter in a small saucepan and stir
1 oz butter in the flour away from the heat .
.i oz flour Return to heat and cook for 1- 2 minutes,
salt, pepper then strain the milk on to the roux.
Stir well and bring to boiling point allowing
the sauce to simmer for three or four minutes.
Creamy sauce, smooth as silk, rich mayonnaise, piquant salad Season to taste.
dressing-once again your liquidis~r tak~s over to pro~uce these Pour into liquidiser and blend on maxinmm
delicious items in the shortest posstble ttme and wtth httle or no speed to ensure a perfectly smooth sauce.
effort on your part. No more curdled mayonnaise or lumpy
white sauce; just switch on for a few seconds and a velvety
consistency is assured every time. Vary the flavour and texture
of basic sauces by blending ingredients such a~ chives~ p~r~ley,
cucumber, celery, cheese along with the sauce m the II qmdtser.
No need to chop them first, the liquidiser chops and blends at
the same time.
A good sauce can be a delicious accompanime~t to food,
* M ornay Sauce
enhancing its flavour and appearance. It mar gtve subtle Using Liquidiser
emphasis to a dish or be of sharply contrastmg flavour.
Sweet or savoury, sharp or bland, you will be thrilled with t pt bechamel sauce Place all ingredients in liquidiser and blend on
sauces made the Kenwood way. 2 oz full flavoured cheese maxinmm speed for 30 seconds.
i tsp dry mustard Pour back into saucepan and heat carefully
salt, pepper to just below simmering point.

* Onion Sauce
Using Liquidiser

t pt bechamel sauce Melt the butter and soften the onions in it,
4 oz onions, chopped taking care they do not turn colour.
t oz butter Place them in liquidiser with the sauce and
salt, pepper blend on maximum speed for 15 seconds.
Pour back into saucepan and reheat gently.

48 49
 * Bread Sauce * French Dressing
Using Liquidiser Using Liquidiser

3 oz bread Stick the onion with the cloves and place in a 4 tbsp oil Place all ingredients in liquidiser and blend
1 oz butter saucepan with the milk. 2 tbsp wine vinegar on maximum speed for 30 seconds.
t pt milk Heat to boiling point and then set the ! tsp dry mustard
1 small onion saucepan aside in a warm place for about t tsp sugar
2 cloves 30 minutes. salt, pepper
salt, pepper Remove the onion, pour the milk into the
liquidiser and add the bread.
Blend on maximum speed for 10 seconds.
Pour back into saucepan, season to taste and
reheat before serving.

Mayonnaise (1)
Using Liquidiser

t pt olive oil Place all ingredients except oil in liquidiser and

2 egg yolks switch on to speed 1. Immediately remove

* Salad Cream 1 tsp French mustard

t tsp salt
pinch pepper
the centre cap from lid and slowly pour the oil
on to the mixture, until it thickens.
If desired, the mayonnaise may be thinned by
Using Liquidiser 2 tbsp wine vinegar the addition of a very little boiling water.

t pt milk Place milk, sugar, mustard, flour, egg, salt

2 tbsp vinegar and pepper into the liquidiser and blend on
4 tsp sugar maximum speed for 30 seconds.
1 tsp dry mustard Pour into a saucepan and bring to boil,
2 tsp plain flour stirring well.
1 tsp butter Boil gently for 3 minutes. Mayonnaise (2)
1 egg Remove from heat, stir in butter and vinegar
1 egg yolk and allow to get cold. Using Liquidiser
1 tsp salt
pepper ! pt oil (approx) Place all ingredients in liquidiser except oil,
l egg and switch on to speed 1.
2-3 dsp vinegar or lemon juice Remove centre cap from lid and slowly pour
t tsp salt the oil on to the mixture until it thickens.
J tsp sugar This makes a creamier, less rich mixture
! tsp dry mustard than (1) above if a milder oil (e.g. groundnut)
,] tsp pepper is used.

* Cream Cheese Salad Dressing

Using K Beater
Piquant Pink Mayonnaise
4 oz cream cheese Place cheeses, lemon juice, sugar and
2 oz blue cheese seasonings into bowl and mix with Using Liquidiser
1 tbsp lemon juice K beater on speed 1 until well blended.
1 tsp sugar Gradually add cream, increasing speed to t pt thick mayonnaise (1 or 2) Make the mayonnaise as described above
t tsp salt 2- 3 and beat until creamy. 3 tbs tomato sauce adding additional ingredients during final
~ tsp made mustard 1 tsp paprika stage of mixing.
pepper 1 tbsp diced cucumber Serve with egg salads or cold fish .
3- 4 tbsp cream or top of milk 1 dsp chopped spring onion Especially good for shrimp cocktails.
dash of tabasco sauce

50 51
 Tartare Sauce * Mushroom Sauce
Using Liquidiser Using Liquidiser

t pt mayonnaise (made with Make the mayonnaise as described on page 51

then add remaining ingredients to 3 oz mushrooms Slice t~e mushrooms roughly, and fry for
tarragon vinegar) 1 tbsp chopped onion 2-3 mmutes with the onion in the butter.
1 tbsp capers liquidiser.
Switch on to speed 4-6 for a few seconds to It oz butter Stir i~ the flou_r and ~ook a little longer,
2-3 gherkins .~ oz flour then tip the mixture m to the liquidiser.
sprig of parsley chop and blend. t pt milk
1 hard boiled egg Pour in the milk and blend on speed 4 for
salt, pepper 10 seconds.
2 tbsp cream 2-3 tbsp cream Pour back into saucepan, and bring to
boiling point, stirring.
Simmer gently for 10 minutes, season to
taste, and stir in the cream during
last stage of cooking.

* Spaghetti Sauce
Using Mincer, Liquidiser * Barbecue Sauce
4 oz lean beef Heat the oil in a saucepan and fry the meat, Using Liquidiser
1 large onion onion and garlic, minced through the fine
1 clove garlic screen on speed 6.
Cut the tomatoes in halves and place in the 1 small onion Slice the onion and cook in the butter until
2 tbsp oil 1 oz butter soft and golden.
1 lb tomatoes liquidiser with the tomato paste, sugar and water.
Liquidise on maximum speed for 30 seconds. 2 tsp flour Stir in the flour and cook a minute or so
2 tbsp tomato paste 2 tsp French mustard longer.
2 tsp sugar Pour through a strainer into the saucepan.
Cook gently with the lid on for 20 minutes. t tsp dry mustard Turn into liquidiser and add all other
salt, pepper 1 tbsp Worcestershire sauce ingredients.
! pt water Add salt, pepper and bay leaf and continue to
slowly simmer with the lid off for a further 1 tsp tabasco sauce Blend on maximum speed for 1 minute.
1 bay leaf 1 dsp brown sugar Heat to boiling point and cook for a few minutes
20 minutes.
Serve over freshly cooked spaghetti allowing 1 tsp salt stirring, then stand aside to keep hot until '
3-4 oz per person. 2 tbsp vinegar required.
Top with Parmesan cheese freshly ground I small tin tomato juice Serve with grills, sausages, rissoles.
in the liquidiser (page 125). water to make up tomato
Serves 2-3 juice to t pt

* Butternut Sauce
* Tomato Sauce Using Liquidiser
Using Liquidiser
1! oz brown sugar Place the sugar, syrup and butter in a
Chop the onion and place in a pan with the 2 tbsp golden syrup ~au<;epan and cook gently, stirring until sugar
1 lb ripe, red tomatoes 1 oz butter 1s dissolved.
1 medium onion garlic and oil.
1 tsp crushed garlic (optional) Cook until onion is soft, then add tomatoes ! pt water Place the water, custard powder and nuts
cu t in quarters and remaining ingredients. 2 tsp custard powder in the liquidiser and pour in the butterscotch
1 tbsp olive oil 1 oz walnuts or hazelnuts mixture.
1 tsp salt Cook gently for 15 minutes, remove bay leaf,
1 tsp sugar then pour into liquidiser and blend for 10 Blend on maximum speed for 5 seconds then
1 tsp paprika seconds on maximum speed. pour back into saucepan.
1 tbsp vinegar Pour through a strainer back into saucepan Bring to boiling point and cook for 5 minutes.
1 bay leaf and continue cooking for about 20 minutes. Serve hot or cold with ice-cream or puddings.
pepper

52 53
 * Chocolate Sauce *Rum Butter
Using Liquidiser Using K Beater

2 oz chocolate (cooking) Place chocolate, broken into pieces, sugar, 4 oz unsalted butter Warm K beater and bowl.
4 oz sugar cocoa, vanilla, and "Nescafe" into liquidiser and 4 oz soft brown sugar Place all ingredients in and beat on
1 level tsp cocoa pour in the hot water. ! tsp orange rind, finely grated minimum speed, gradually increasing to
! tsp vanilla Blend on maximum speed for 30 seconds 2 oz rum speed 2- 3.
! tsp "Nescafe" then pour into the saucepan. When the mixture is creamy turn it into a dish
1 egg yolk Cook over moderate heat, stirring, and allow and chill before serving.
! pt hot water to boil gently for about 15 minutes or until
the sauce looks syrupy.
Pour back into the liquidiser and switch
on to speed 6. With the machine running
remove the centre cap from the lid and drop in
the egg yolk. Turn to maximum speed for
10 seconds.
* Fresh Fruit Sundae Sauce
Replace cap and switch off. Using Liquidiser
Use the sauce hot or cold with puddings or
ice-cream. I cup ripe raspberries, strawberries Place fruit and sugar in liquidiser and blend on
or currants maximum speed until a thick puree forms.
2 oz icing sugar Add a very little water if too thick.
Pour through a strainer or pass through the
colander and sieve to remove seeds.
Chill before serving with ice-cream, meringues
or cold desserts.

* Foamy Brandy Sauce

! pt hot water (bare)
Using Liquidiser
Place water, cornflour, sugar and lemon rind in
* Fruit Sauce
! oz cornflour liquidiser and blend on maximum speed for Using Liquidiser
3 oz sugar 30 seconds.
1 tsp grated lemon rind Drop in the egg and blend a further 30 seconds.
1 egg Pour into a saucepan and bring to boil, I cup of strong flavoured fruit Place fruit and sugar in liquidiser and blend
2 oz brandy stirring well, for three minutes. I 2 oz sugar on maximum speed for 30 seconds.
Remove from heat, stir in the brandy water (or juice) Switch off and top up with water to bring
and serve with fruit puddings. 1 tsp arrowroot to ~ pt. (If using canned fruit, substitute
juice for water and reduce or omit sugar.)
Add arrowroot and blend 15 seconds on
maximum speed.
Pour into a saucepan and bring to boil stirring.
Dilute a little further if necessary and serve hot
or cold with puddings, pancakes, ice-cream, etc.

*Hard Sauce

4 oz unsaltcd butter
Using Liquidiser, K Beater
Warm the K beater and bowl
* Lemon Sauce
2 oz sugar Cream the butter and sugar Using Liquidiser
! oz ground almonds (optional) on speed 1- 2 until white and fluffy.
1 oz brandy Add ground almonds and brandy. Pile into a ! pt water Place all ingredients except the butter
dish and chill before using. ! lemon in the liquidiser and blend on maximum speed
3 oz sugar for 20 seconds.
1 oz cornflour Pour through a strainer into a saucepan.
1 oz butter Bring to the boil, stirring well, and continue
to cook for 3 minutes.
Remove from heat and stir in the butter.

54 55
Puddings
and Cold Desserts

A family pudding or a glamorous dessert?

The choice is yours from this selection of Kenwood recipes,
all delicious and easy to make.
 * Caramel Creme Brulee * LemonFoam
Using Liquidiser, Refrigerator Using Whisk, Liquidiser, Refrigerator

1 large tin evaporated milk Place egg yolks, essence and sugar in 1lemon Dissolve gelatine in ! pt hot water.
2 egg yolks liquidiser. 2 egg whites Place lemon cut in 4, sugar, gelatine and
~ tsp vanilla essence Heat the evaporated milk to simmering point. 4 oz sugar remaining water in liquidiser and blend for
1t oz sugar Switch liquidiser on to maximum speed and i oz gelatine 15 seconds on maximum speed.
brown sugar remove centre cap from lid. ~ pt water Pour through a strainer and allow to get
Pour the hot milk into the liquidiser while quite cold, and almost setting.
running and blend on maximum speed for Whisk whites on maximum speed until stiff.
30 seconds. Turn to speed I and gently pour in lemon
Pour into a fireproof dish and bake in a slow mixture.
oven (325°F) for about 1 hour or until set. When all the syrup is added increase to
Cool, then chill thoroughly in refrigerator maximum speed for 30 seconds.
for several hours. Pour into a mould and place in the
Sprinkle the surface evenly with brown sugar refrigerator to set.
and slide under a hot grill long enough to
melt the sugar.
Serve with chilled fruit.
* Apple Snow
Using Liquidiser, Whisk

It Ib apples Peel and core the apples.

1 tsp grated lemon rind Slice them and cook with the lemon juice,
rind and a very little water in a covered
* Iced Pineapple 2
1
2
tbsp water
tbsp lemon juice
egg whites
saucepan until soft.
Add sugar to taste and blend in the
Using Liquidiser, Whisk, Refrigerator l pt whipped cream (optional) liquidiser on speed 1 until smooth.
1- 2 oz sugar Set aside to cool.
Whisk the egg whites on maximum speed
1 large fresh pineapple Wash the pineapple and cut in halves until stiff and dry.
6 oz sugar lengthwise without removing leaves. Turn to speed 2 and add the apple a
1 lemon (rind and juice) Scoop out the flesh and place the empty shells spoonful at a time.
t pt water in refrigerator to chill. If cream is added, whisk this separately and
2 egg whites Boil the water and sugar with the pared fold into the mixture at the last.
lemon rind for 5 minutes, Turn the snow into a dish and chill slightly
then set aside to cool. before serving.
Place the pineapple in liquidiser with lemon
juice and cold strained syrup.
Blend on maximum speed to a puree.
Pour into refrigerator trays and freeze
until mushy.
* Fruit Sherbert
Whisk the egg whites on maximum speed Using Liquidiser, Whisk, Refrigerator
until stiff.
Turn the frozen pineapple into a bowl and t pt fruit puree, sweetened Use a good flavoured fruit (e.g. raspberries,
fold in the egg whites. 2 tsp lemon juice blackcurrants) and prepare puree as for
Pour back into trays and freeze until firm. 1 egg white Apricot Fool (page 60).
Scoop into the chilled pineapple shells to Stir in the lemon juice and pour into an
serve. ice-tray. Freeze until there is a solid film
Garnish with sprigs of mint. about t " thick around the sides and bottom
of the tray.
Whisk the egg white until stiff, using
maximum speed.
Remove the puree from the refrigerator, stir
up to a mushy consistency and add to the
egg whites.
Beat just a few seconds to combine and then
pour back into the tray.
Refreeze until firm.

58 59
 * Lemon Soufile Custard Ice-cream
Using Whisk , Liquidiser, Refrigerator Using Liquidiser, Whisk, Refrigerator

2lemons Squeeze the lemons and grate the rind finely. ! pt milk Heat the milk and sugar to simmering point.
3 eggs, separated Place the juice, rind, sugar and egg yolks in I! oz sugar Place the egg yolks, and vanilla in the
4 oz sugar the liquidiser, and blend on maximum speed 2 eggs, separated liquidiser with the cornflour and blend
t oz gelatine for 1 minute. 1 tsp cornflour on speed 2 for a few seconds.
2 tbsp water Pour into a bowl and place over a pan of I tsp vanilla essence Remove the centre cap from the lid and with
1 small tin evaporated milk, hot water, stirring until thick and creamy. } pt cream, lightly whipped the machine still running, pour in the hot
chilled Remove from heat. milk.
pistachio nuts Soften the gelatine in the water and add to the Replace cap and increase to maximum speed
cream for decoration lemon mixture, beating until dissolved. for 30 seconds.
Allow mixture to cool but not set. Pour back into the saucepan and bring
Whisk the evaporated milk on maximum to the boil, stirring, for 2 minutes.
speed until thick and fold into the lemon Remove from the heat and allow to get
mixture. quite cold.
Wash the whisk and bowl and whisk the egg Pour into ice trays and freeze until there is a
whites until stiff. solid film tn around edge of tray.
Using a large metal spoon, fold the lemon Whisk the egg whites on maximum speed until
into the egg whites and pour into a stiff.
prepared souffle dish . Stir the half-frozen mixture to a mush and
Place in refrigerator to chill. fold into the egg whites.
To serve, carefully remove the paper from Fold in the cream and turn the mixture
the dish, decorate with chopped pistachio back into ice trays.
nuts and cream. Freeze until firm.

* Apricot Fool Fluffy Fruit Mould

Using Liquidiser, Whisk
Using Liquidiser, Whisk, Refrigerator
t: lb dried apricots Simmer the apricots in the water until soft
adding a little more water if necessary. ~ pt fruit puree, sweetened Use canned, cooked or raw fruit.
1 tbsp lemon juice
6 tbsp water Add the lemon juice and sugar, stirring well (any good flavoured fruit) If canned, strain off the juice.
2 oz sugar till dissolved. 1 small tin evaporated milk Blend the fruit in the liquidiser using
t: pt thick custard, sweetened Place the fruit in the liquidiser and blend on or !: pt cream maximum speed until a smooth puree results.
i pt cream speed 1 until smooth, adding a very little t oz gelatine Sweeten with sugar to taste. Dissolve the
more water if necessary. 2--3 tbsp hot fruit juice or water gelatine in the juice, add to the liquidiser
Add the custard and blend on speed 2- 3 for and blend a further 30 seconds.
1 minute, stopping if necessary during the Turn puree into a bowl.
operation to scrape the mixture down. Whisk the milk on maximum speed until thick.
Whisk the cream on speed 8 and fold into it Fold the milk (or whipped cream) into the
the apricot mixture, keeping back a little cream fruit and pour into a wetted mould.
for decoration. Chill until set, dip the mould briefly in
Pour into smalJ glass dishes and chill. lukewarm water, and turn out to serve.
Serve topped with a blob of cream.

60 61
 * Butterscotch Ice-cream * Strawberry Glace Ring
Using Whisk , R efrigerator Using Whisk , R efrigerator

1 small tin evaporated milk, chilled Melt the butter and sugar in a saucepan and 2 egg whites Whisk the egg whites on maximum speed
4 oz brown sugar cook, stirring until it boils. 4 oz castor sugar until they will hold a peak.
1! oz butter Reduce heat and continue cooking for two A pt double cream Add half the sugar, continuing to whisk for
2 egg yolks, lightly beaten minutes. I oz icing sugar half a minute.
t )>t water Mix the cornflour in with the water and add I oz kirsch Reduce speed to 2 and sprinkle in remaining
! tsp vanilla essence to the saucepan. 6 8 oz fresh ripe strawberries sugar, switching off as soon as it is
1 heaped tsp cornflour Stir until mixture dissolves and comes to I oz powdered sugar incorporated.
boiling point again. Place dessertspoonfuls on a greased tray and
Slowly pour the butterscotch mixture over dry out in a very cool oven for 5- 6 hours.
the egg yolks stirring, then pour the whole Allow meringues to get cold, then break
mixture back into the saucepan and cook for roughly into bite size pieces.
3-4 minutes, stirring vigorously. Whisk the cream until thick (not too stiff)
Allow to get quite cold. and then stir in lightly the sifted icing sugar
Whisk the evaporated milk on maximum and the kirsch.
speed until thick, add the vanilla essence, Stir in the meringue pieces and fill an oiled
then reduce to speed 4 and pour in the 1 pt ring mould with the mixture.
butterscotch mixture. Place in the freezing compartment of your
Turn into trays and freeze until there is a refrigerator for 2- 3 hours.
solid film of about !" round sides and Meanwhile wash and hull the strawberries,
bottom. cut in half and sprinkle with sugar, which has
Turn into the bowl and whisk on speed 8 been powdered in the liquidiser.
until smooth. Leave in the refrigerator to chill and turn over
Pour back into trays and refreeze until firm . gently once or twice to release the juice.
To serve, dip the mould briefly in cold water
and turn out on to a serving dish .
Fill the centre with the strawberries and
garnish with a few whole berries.

* Vanilla Ice-cream * Sherry Trifle

Using Whisk, R efrigerator Using Whisk

1 small tin sweetened condensed Whisk the condensed milk with the cream stale sponge cake Break the cake into small pieces and
milk on maximum speed until thick. sherry spread with jam.
! pt milk Slowly pour in milk and vanilla while ~ pt jelly Lay in a fairly deep serving dish to a depth of
t pt double cream continuing to whisk. raspberry or strawberry jam about 2".
! tsp vanilla Pour into tray and freeze until firm. 1 pt thick custard Pour sherry over gently to soak the cake.
Turn into bowl and beat again to a whipped cream Pour the hot custard over and stand aside to
mushy consistency. toasted almond flakes get quite cold.
Refreeze until firm . angelica Make up half a packet jelly and allow to stand
until almost setting.
Turn into the bowl and whisk on maximum
speed until thick and frothy.
Pour over custard and smooth over to make
an even surface.
Chill until firm then pile sweetened whipped
cream on top and decorate with almond flakes
and angelica cut into slivers.

62 63
 * Arctic Bombe * Pineapple Meringue Pie
Using K Beater, Whisk, Liquidiser, Refrigerator Using K Beater, Liquidiser, Whisk

Base: Warm the K beater and bowl, and cream the 1 cooked s·- 9" flan Place all ingredients for filling except pineapple
3 oz butter butter and sugar on speed 1- 2 until light chunks in liquidiser.
3 oz sugar and fluffy. Filling: Blend on maximum speed for 1 minute.
1 large egg Add the egg and increase to speed 5- 6 for 2 oz sugar Switch off, add pineapple and blend for
3 oz self-raising flour 1 minute. 1 oz butter further 5 seconds on maximum speed.
1 tbsp milk Turn back to minimum speed and tip in the 1 tbsp lemon juice Pour into a saucepan and bring to boil for
sifted flour, then the milk, switching off as 1 tsp grated rind 3 minutes, stirring well.
Filling: soon as it is incorporated. 1 small tin pineapple chunks, drained Allow mixture to get quite cool, then spread
t pt thick fruit puree, sweetened Spread in an 8" sponge flan tin and bake at t pt pineapple juice (made up with in cooked flan.
hard ice-cream 375°F for approximately 20 minutes. water if necessary) Whisk egg whites on maximum speed until
Turn out of the tin and allow to get quite 2 egg yolks stiff.
Topping: cold. J oz cornflour Sprinkle sugar over then switch off.
3 egg whites Meanwhile make a thick puree in the Pile meringue on top of pineapple, making
2 oz icing sugar liquidiser, using a well-flavoured fruit, fresh Topping: sure it is completely covered.
t tsp vaniUa essence or canned. 2 egg whites Place in a moderate oven till meringue is a
Stand in refrigerator to chill. 3 oz castor sugar pale golden colour.
Whisk the egg whites on maxinmm speed
until stiff then add the vanilla essence and
sifted icing sugar, switching off as soon as
it is incorporated.
Place the flan on a cold baking tray and pour
the puree into it.
Take the ice-cream from the freezer and
pack tablespoonfuls on top of the puree.
Quickly cover with the meringue making sure
the ice-cream and cake is completely covered.
Place near the top of a hot oven (425°F) for
* Cream Cheese Pie
3 minutes. Using K Beater
Serve immediately, decorating if desired with
cherries and angelica. 6 oz pastry Roll out the pastry and line a 7"-8" tin or
flan ring.
Filling: Filling:
2 eggs Place eggs, sugar and lemon rind in the bowl
2 oz cream cheese and beat on speed 1, increasing to speed 3,
2 oz sugar until creamy.
It oz flour Beat in cream cheese, flour and lemon juice.
* Date Roll t pt milk
2 tbsp lemon juice
Add the milk gradually while continuing to
beat until the mixture is smooth.
Add the sultanas then pour into the unbaked
Using K Beater 1 tsp grated rind
2 oz sultanas pastry case.
Bake at 375°F for 30 minutes.
8 oz shortcrust pastry Roll the pastry into an oblong about 7" wide
4 oz dates, chopped and t• thick. Topping: Topping:
1 tbsp golden syrup Place all the other ingredients in the bowl 2 oz cream cheese Stir together the cheese, sugar and lemon
1 apple, chopped and mix on low speed to combine. 1 oz icing sugar rind in a bowl until smooth and creamy.
t lemon (juice and rind) Spread over pastry to within t• of edges and 1 tsp lemon rind, finely grated Allow the pie to get quite cold and spread
1 oz brown sugar roll from the wide edge. with the cheese topping.
1 oz breadcrumbs Dampen the outside edge to seal and place
t tsp mixed spice on a baking tray with the seam underneath.
Brush the top with milk.
Bake in a hot oven (425°F) for about 20
minutes.
Serve sliced with butternut (page 53) or lemon
sauce (page 55).

64 65
 * Party Peach Pancakes * Chocolate Chiffon Pie
Using Liquidiser Using K Beater, Liquidiser, Refrigerator

Pancakes: Place sugar, salt, eggs and milk in liquidiser Pie Case: Sift the flour and chocolate powder into the
3 oz plain flour and blend on maximum speed for I mmute. 5 oz flour bowl.
1 tbsp sugar Without switching off machine remove the 1 tbsp sweetened chocolate powder Add the fat cut into pieces and mix on speed 1
pinch salt liquidiser lid and add the flour and melted butter. 3 oz butter increasing to speed 2 until a coarse crumbly
2 eggs Replace the lid and switch off. 2-3 tbsp water consistency results.
! pt milk Leave batter to stand while preparing filling Add water sufficient to bind the pastry.
1 oz butter, melted and sauce. Roll out and line an 8" pie plate, fluting the
Prepare the filling and sauce by draining off edge and pricking the bottom of the pastry.
Filling and Sauce: the syrup from the peaches and chopping them Bake at 400°F for about 15 minutes.
1 tin peaches coarsely. At the same time cook some of the pastry
water Make up the syrup with water to ! pint and trimmings for decoration.
1 tbsp finely chopped crystallised combine in a saucepan with sugar, butter,
ginger lemon juice, rind, ginger and arrowroot mixed
! lemon (grated rind and juice) with a little water. Filling: Place the milk, 3 oz of the sugar and egg
1 oz sugar Bring to the boil stirring well for 2 minutes. 3 eggs, separated yolks into the liquidiser and blend for
t oz butter Remove from di;ect heat, stir in the chopped t pt milk (bare) 30 seconds.
1 level tsp arrowroot peaches and keep hot while making pancakes. 2 tsp gelatine Cook over hot water stirring well, until the
1 oz Cointreau (optional) Use a perforated spoon to lift out the peaches 2 tbsp water mixture begins to thicken. Remove from heat
for filling pancakes so that most of the sauce 4 oz sugar and beat in the vanilla and gelatine
drains back into the saucepan. 1 tsp vanilla softened in a little water.
Cook the pancakes (approximately?". . cream, whipped and sweetened Allow the mixture to cool then place in the
diameter) in a lightly greased pan, llltmg 1t refrigerator to chill.
while pouring in the batter to make the Beat the egg whites on maximum speed until
pancake as thin as possible. stiff then turn to speed 1 and add the other
Cook both sides of each pancake and stack 1 oz of sugar.
them in layers-3 or 4 to each person-on a Fold the egg whites into the chilled mixture,
hot dish with a spoonful of the filling spread pour into the baked cooled pie case and chill
between each. in the refrigerator for 3 to 4 hours.
When all pancakes are cooked and layered Before serving, top with whipped cream and
on individual serving plates, stir the Cointreau sprinkle with chocolate crumbs made from
into the sauce and spoon some over each stack the baked pastry "trimmings".
of pancakes.

* Apricot Amber
* Golden Syrup Tart Using Whisk, K Beater, Liquidiser
-Using K Beater, Liquidiser
4 oz shortcrust pastry Line a flan tin with the pastry and bake at
1 tin apricots (l ib size) 400°F for 10 minutes.
6 oz pastry Roll out the pastry to just over t" thickness 4 oz sugar Meantime prepare filling.
2 oz breadcrurnbs and cut a round to fit a pie plate. 2 eggs Place drained apricots, 1 oz sugar, egg yolks
3- 4 tbsp golden syrup Leave aside and from the trimmings cut a 1 oz butter and butter in the liquidiser with 2 tablespoons
t tsp cinnamon powder strip of pastry to fit around the rim of the cherries and angelica for apricot juice.
juice of half a lemon plate. decoration Switch on to maximum speed for 30 seconds.
Lay this in position. Pour filling into half baked flan case and finish
Dampen the strip and lay the round on top, cooking at 375°F until flan is brown and the
pressing it lightly to the shape of the plate. filling set.
Trim the pastry, knock up the edges and Whisk egg whites on maximum speed until
flute as desired. stiff and white.
Prepare the breadcrumbs in the liquidiser Whisk in 1t oz of the sugar then lightly fold
and mix with the syrup, cinnamon and in the remaining sugar.
lemon juice. Spread over the filling, decorate and cook
Spread in the pastry and bake in a hot oven in a cool oven until light and crisp.
(400°F) for about 25 minutes.

66 67
 * Rice Fritters * Upside Down Cake
Using K Beater
Using Whisk

4 oz rice Cook the rice in the milk with the butter, Topping: Warm the beater and bowl and beat the
1 pt milk sugar and salt. 2 oz brown sugar brown sugar and 2 oz butter (topping) on
1 oz butter When soft allow the rice to get cold then 2 oz butter speed 1 until creamy.
3 oz sugar beat in th~ egg yolks, flour and vanilla. canned pineapple, apricots or Spread this on the bottom and sides of a tin
pinch salt Whisk the egg whites on maximum speed to a peaches, glace cherries 9" x 9" x 2" and arrange the well-drained
2 eggs, separated stiff froth and fold into the rice mixture. 4 oz butter fruit over the bottom.
1 tsp vanilla Drop small spoonfuls into hot oil and fry to a 4 oz sugar Without washing the bowl, place in it the
1 oz flour golden colour. . . 6 oz self-raising flour butter and sugar, and cream on speed 1
oil for frying Drain on crumpled paper, spnnkle w1th sugar 2 tbsp milk increasing to speed 2 until pale and fluffy.
and serve hot. 2 eggs Add the eggs one at a time and increase
! tsp salt speed to 8 for 1 minute.
Note: Left-over cooked rice may be used. Turn back to speed 1, add half the sifted
flour and salt, the milk, then remaining flour.
Pour the batter over the fruit and bake in a
* Queen of Puddings moderate oven (360°F) for approximately
40 minutes.
Turn the cake out of the tin and serve warm
Using Liquidiser, Whisk with a hard sauce or ice-cream.

t pt milk Bring the milk to the boil.

2 oz white bread, without crusts Place bread butter, sugar, lemon rind and juice
1 oz butter and egg yolks into the warmed liquidiser, and Apple Crumble
2 oz sugar pour in hot milk.
grated rind t lemon Switch to maximum speed for 30 seconds.
Pour into a greased pie dish and bake at Using K Beater, Slicer
juice 1 lemon
2 eggs, separated 375°F for 20- 30 minutes until set.
2 tbsp jam Spread the top with jam. 1! lb apples Peel, core and slice the apples using No. 3
1 oz castor sugar Whisk egg whites till stiff. 4 oz flour drum.
Fold in 1 oz castor sugar. 2 oz fat Combine with raisins, lemon rind and 2 oz
Pile on top of egg mixture. 4 oz sugar of sugar in a greased oven proof dish.
Bake in a slow oven (300°F) till pale I tsp cinnamon Place the flour, fat, cinnamon and 2 oz of
golden brown. 2 oz raisins sugar in the bowl a nd mix on speed 1
I tsp grated lemon rind increasing to speed 3 to a coarse crumbly
consistency. Spread the mixture evenly over
* Peach Shortcake the apples and bake in a moderate oven
(375°F) for approximately 30 minutes.
Using K Beater, Liquidiser

8 oz self-raising flour
t tsp salt
Place the flour, salt, sugar and butter in the
bowl.
* Pineapple Special
2 oz sugar Beat on speed 1 increasing to speed 3 until a Using K Beater
2 oz almonds, lightly toasted and coarse crumbly consistency results.
chopped Add the nuts, all but a dessertspoonful.
4 oz butter Place the egg and milk in the liquidiser and 6 oz shortcrust or rich flan pastry Make the pastry and line an 8"- 9" pie dish.
1 egg blend on speed 8 for 10 seconds. 3 oz self-raising flour Heat the syrup, brown sugar and 1 oz butter
3 tbsp top milk Pour over the mixture in the bowl and mix 3 oz sugar in a saucepan over low heat and simmer for
1 tin peaches on speed 1 to combine. 4 oz soft butter 10 minutes.
! pt cream, whipped and sweetened Spread the mixture in 2 well greased 7"-8" 1 egg Remove from heat, stir in the drained
sandwich tins. 3 tbsp milk pineapple and allow to cool.
Bake in a hot oven (420°F) for 15-20 minutes. 1 small tin pineapple titbits Place the flour, sugar, 3 oz butter, egg, and
Turn the shortcakes out and allow to get 2 tbsp golden syrup milk in the bowl and beat on speed 1,
almost cold. 2 oz brown sugar increasing to maximum until batter is light and
Place drained sliced peaches between the creamy (approximately 1 minute).
layers and serve with a generous helping of Pour into the pie case.
sweetened whipped cream topped w1th more Pour the pineapple mixture gently over the
peaches and sprinkled with remaining nuts. batter.
Bake in a moderate oven (360°F) for
Note: Strawberries or other fruit may be approximately 45 minutes.
substituted for -peaches. Serve warm.

68 69
 Plum Pudding Sponge Pudding
Using K Beater, Shredder Using K Beater

6 oz self-raising flour Shred suet using No. 2 drum. 5 oz self-raising flour Warm the K beater and bowl.
8 oz breadcrumbs Place flour, breadcrumbs, sugar, spices, salt, 3 oz butter Cream the butter and sugar on speed 2 until
8 oz brown sugar in bowl and mix on speed 1 for 2 minutes. 4 oz sugar pale and fluffy.
t tsp ginger Add shredded suet, fruit, peel and nuts !large egg
2 tbsp milk
Add the egg and beat for 1 minute,
increasing to speed 6.
t tsp ground cloves together with egg and milk and continue
1 tsp vanilla Turn back to speed 2, add the sifted flour,
! tsp ground nutmeg mixing on speed 1-2 until all ingredients are
! tsp ground cinnamon well mixed. milk and flavouring, switching off as soon
! tsp salt Turn into greased pudding basins, Variations: as all ingredients are incorporated.
8 oz suet place a piece of greased paper on top and cover Spicy Fruit Turn the pudding into a well-greased basin
3 eggs, lightly beaten securely. Add ! tsp mixed spice (if desired first put a spoonful of jam or syrup
t pt milk Boil steadily for 5 hours. ! tsp ground ginger in the basin) filling t full.
lib raisins Remove cover, allow to dry off, then re-cover ! tsp cinnamon Tie a double thickness of greased greaseproof
1 lb currants before storing in a cool place. 3- 4 oz dried fruit paper over the top and place the pudding
8 oz sultanas When required boil a further 2 hours. in a saucepan containing boiling water to
4 oz peel Serve with Hard Sauce, Brandy Sauce Lemon reach t of the way up the side of the basin.
2 oz almonds, chopped (page 54) or Rum Butter (page 55). Add grated rind and juice of ! lemon Cover the saucepan tightly and keep it boiling
1 tsp grated lemon rind Omit vanilla steadily over low heat adding a little boiling
water carefully several times during cooking.
Makes three 1-pt puddings. Chocolate Cook for 1t hours.
Add 1 dsp cocoa Turn out on to a hot plate and serve with
1 tsp instant coffee hot custard or a sweet sauce.
Marble This basic pudding mixture may be varied in a
Divide mixture into three. number of ways and if desired may be baked
Colour one portion pink with instead of steamed. Put the mixture into a
cochineal. One chocolate with greased loaf pan and bake in a moderate oven

* Peach Puffs 1 dsp cocoa. Drop alternate

spoonfuls of white, pink and
chocolate into the pudding basin.
(375°F) approximately 45 minutes.

Using Liquidiser, Whisk

2 oz butter, soft Place the butter, sugar, water and egg yolks
2 oz sugar in liquidiser and blend on speed 4 until creamy.
1 tbsp water Pour over the sifted flour and stir lightly to
2 oz self-raising flour combine. Coconut Pudding
2 eggs, separated Bake in a greased tin 8" x 8" for about
2 oz icing sugar 15 minutes at 375°F . Using K Beater, Liquidiser
6 half peaches (canned) Turn out on a rack to cool then cut the cake
vanilla ice-cream, hard into 3!" rounds and place on several 3 oz stale bread Crumb the bread in the liquidiser (page 122).
sherry thicknesses of paper on a baking tray. 3 oz desiccated coconut Place breadcrumbs, coconut, egg, butter,
Pour a little sherry over to soak each round. 1 pt milk sugar and lemon rind in the bowl and beat
Whisk the egg whites on top speed until stiff 1 egg on speed 2 until ingredients are well combined.
then sprinkle in the icing sugar, switching off 1 oz butter Heat the milk to simmering point and pour
as soon as it is incorporated. 3 oz sugar into the bowl while mixing.
Fill the drained peaches with firm ice-cream 1 tsp grated lemon rind Grease a baking dish and put the jam in the
and invert on the cake rounds. 2 tbsp blackcurrant or raspberry jam bottom.
Swirl meringue over each peach to cover the Pour the pudding mixture on top and bake in
cake completely and place in a hot oven a moderate oven (350°F) for approximately
for 3 minutes. 40 minutes.
Serve immediately, decorated with half a glace
Makes 6 cherry and 2 small pieces of angelica.

70 71
Small Cakes
and Biscuits

With a supply of biscuits on hand you are always prepared

when someone calls unexpectedly for tea.
The children too appreciate a tin of biscuits and cookies when
it comes to those "in between" or after school snacks.
Most of the recipes can be doubled in the Chef bowl if you
want to make a really big batch at once.
Biscuits will keep well if you keep them in an airtight tin and it is
so much cheaper to make them at home.

73
 * Nut Slices Fudge Fingers
Using K Beater, Liquidiser, Whisk Using K Beater, Liquidiser, Refrigerator

Dough: Cream the butter, cheese and egg yolk t Ib Marie biscuits (or broken Grind biscuits finely in the liquidiser, half
on speed 2 until smooth a nd creamy. biscuits) at a time.
2 oz butter 2 oz nuts, chopped Tip into the bowl and add the nuts, raisins.
4 oz cream cheese Add half the flour and continue beating
until it is absorbed. 3 oz raisins Mix with K beater on low speed for a few
1 egg yolk t tsp vanilla seconds.
8 oz flour Add the rest of the flour and mix until a coarse
crumbly texture results. 1 tsp cocoa Place in a small bowl over hot water, the cocoa,
1 tsp sugar 1 tsp "Nescafe" vanilla, "Nescafe" , chocolate and condensed
Switch o!T and press the dough into one piece,
divide into two and place in the refrigerator 4 oz chocolate milk and stir until the chocolate is melted.
Filling: 1 small tin sweetened condensed Pour into the bowl and mix with K beater
1 egg.yolk to chill for about I hour.
milk until thoroughly combined.
3 oz sugar Turn the mixture into a greased tin and press
2 oz walnuts Place the egg yo lks, sugar a nd l oz nuts in the
liquidiser and blend on speed 8 for ! minute. down smoothly to about i" thickness.
2 egg whites Chill in refrigerator for several hours and
Switch off and add remaining nuts.
Switch to maximum speed for a few seconds Makes 24 cut intor fingers to serve.
to chop nuts.
Roll out one piece of dough on a floured
board to about f' thickness and carefully
line a tin (7!'' x 7t") to come !" up the sides.
Roll the other piece to the same size and
leave ready to cover. * Buttered Almond Drops
Whisk the egg whites on maximum speed Using K Beater, Refrigerator
until stiff.
Add the nut mixture from the liquidiser and 2 oz plain flour Place flour, cornflour, butter and sugar and
combine all together. 2 oz cornflour essence in the bowl and mix with K beater on
Pour the filling into the lined tin, carefully 3 oz butter minimum speed increasing to 2 until ingredients
place the top piece of dough in position and 2 oz castor sugar are well blended.
press the edges together. 2 drops almond essence Turn onto a floured board and form into a roll
Bake at 375°F approximately 30 minutes. 1! oz ground almonds of about 1! " diameter.
Sprinkle with icing sugar while warm. 1 oz icing sugar Place in refrigerator to chill for an hour or so.
Makes 16 Allow to get cold then cut into bars. t oz butter With the K beater blend the ground almonds
1 egg yolk the icing sugar, butter and egg yolk. '
Cut the chilled roll of biscuit dough into
slices t" thick.
On half the number of slices place a little
! " ball of the almond filling.
Crunchies Place the other slices on top, and press the
edges together and roll to form a ball.
Using Whisk, Shredder Bake on a greased tray in a moderately hot
oven (375°F) for about 12 minutes.
Grate the chocolate and nuts using No. 2 drum. Allow to cool slightly before removing from
2 oz plain flour Makes 16 tray.
1 egg Whisk the egg and sugar on maximum speed
2 oz sugar until thick and creamy- approximately
2 oz chocolate 5 minutes.
2 oz nuts Change to K beater and on speed 2 add
sifted flour, chocolate and nuts.
Drop teaspoonfuls onto a greased baking sheet,
leaving 1" between each. Nutty Chews
Makes 20 Bake at 325°F for approximately 25 minutes.
Using K Beater, Shredder
4 oz walnuts Grate the nuts and dates into the bowl using
6-8 oz dates (1 block) No. 2 drum.
4 oz plain flour Add the flour, sugar and eggs and mix on
4 oz sugar speed 1 until thoroughly combined.
2 eggs Spread in a shallow baking tin to about
castor sugar !" thickness.
Bake in a moderate oven (375°F) for 20 minutes.
Remove from oven and while hot cut into
3! Xi" bars and roll in castor sugar.

74 75
 * Chocolate Biscuits Fruit Squares
Using Mincer, K Beater
Using K Beater
Cream butter and sugar on speed 1- 2 until 9 oz Kenwood Pastry Make pastry (page 104) first dissolving
3 oz butter 6 oz currants I teaspoonful of sugar in the water for mixing.
6 oz sugar light and creamy. With fine screen, mince currants, peel, apple.
Add egg and vanilla- increase to speed 6 1 oz glace cherries, chopped
1 egg 2 oz sugar Add cherries, lemon juice, sugar and
1 tsp vanilla essence for 1 minute. t peeled apple cinnamon and stir to combine.
1 tbsp cocoa Turn to speed 1, add sifted flour and cocoa
and switch off when dough forms. 1 tbsp lemon juice Divide pastry into two and roll into 2
6 oz self-raising flour 1 oz mixed peel rectangles of even size, about t" thick, lay one
walnuts or almonds Roll teaspoonfuls into balls and place on a
baking sheet. t tsp cinnamon piece on a baking sheet.
Flatten with the bottom of a tumbler Spread the fruit filling over and lay the other
dipped in flour. piece of pastry on top.
Bake at 375°F for about 15 minutes. Roll lightly to press down.
When cold, ice with Chocolate Frosting (page 97) Brush with milk and sprinkle with granulated
and place half a nut on top of each biscuit. sugar.
Makes 24 Bake in a hot oven (400°F) for about 20
minutes.
Cut into squares while warm.

* Peanut Butter Cookies * Choc-Mint Surprises

Using K Beater
Using K Beater
Place all ingredients in bowl and beat 16 chocolate peppermint creams Place butter, sugar and flour in bowl and mix
6 oz self-raising flour 4 oz butter on speed 1- 2 until a coarse crumbly
5 oz brown sugar with K beater on minimum speed,
gradually increasing to speed 4 until well mixed. 4 oz sugar consistency results.
1 tbsp golden syrup I egg Add egg, lightly beaten and vanilla to bind to
3 tbsp "crunchy" peanut butter Place teaspoonfuls on a greased baking tray
and flatten with a fork. 7 oz self-raising flour a firm dough.
2 oz butter ! tsp vanilla Take dessertspoons of the mixture and shape
1 egg Bake at 375°F for approximately 15 minutes.
into flat cookies having a chocolate mint
in the middle of each.
Makes 30 Place on greased tray and bake in a moderate
Makes 16 oven (375°F) for about 12 minutes.

* Ginger Snaps Raisin Roughs

Using K Beater
6 oz plain flour Warm the K beater and bowl.
3 oz butter Cream butter and sugar until creamy on speed 2. 12 oz self-raising flour !"lace flour, salt, butter, sugar and nutmeg
4 oz sugar Add egg, then treacle and increase to speed 8 t tsp salt m bowl and mix on minimum speed, gradually
1 egg for 1 minute. 6 oz butter increasing until a coarse, crumbly consistency
1 tbsp treacle Sift flour, soda, salt, spices. 6 oz ~ugar is reached.
1 heaped tsp ground ginger Turn to speed 1 and add dry ingredients, a 6 oz raisins Add raisins and then egg with a little milk
t tsp cinnamon spoonful at a time. t tsp ground nutmeg to bind to a stiff dough.
1 level tsp bicarbonate soda Roll teaspoonfuls into balls and then roll in 1 egg, lightly beaten Roll teaspoonfuls of the mixture in
! tsp salt granulated sugar to coat. milk cornflakes and place on a greased tray
granulated sugar Place about 2" apart on a greased tray. cornflakes about 1" apart.
Bake at 350°F for approximately 15 minutes. Bake in a hot oven (425°F) for about 15
Makes 30 Makes 50 minutes.

76 77
 * Swiss Tarts
Using K Beater

4 oz butter
1 oz castor sugar
Cream fat and sugar on speed 1 increasing
to speed 2- 3 until light and fluffy.
Add the vanilla and beat in half the flour
* Custard Creams
t tsp vanilla Using Liquidiser, K Beater
4 oz plain flour on speed 1.
glace cherries Beat in the rest of the flour until mixture
is well combined. 2 oz self-raising flour Sieve the flour and icing sugar into the bowl
Using a star pipe force the mixture into paper 4 oz custard powder and add all other ingredients.
cases using a spiral action. 4 oz icing sugar Mix with K beater on low speed until a
Put a piece of cherry in the centre of each and 4 oz soft butter smooth dough forms.
bake in a moderate oven (375°F) for 20-25 1 egg yolk Roll out thinly on a floured board and
minutes. t tsp vanilla essence cut into rounds.
Cool, sprinkle with icing sugar before serving. Butter Icing (page 95) Place on a greased tray and bake in a
Makes 12
moderate oven (375°F) for about 10 minutes
until the biscuits are faintly coloured.
Leave to cool on the tray, then sandwich

* Cherry Meringue Baskets the biscuits together with Butter Icing.

Using Whisk

2 egg whites Whisk the egg whites on maximum speed

4 oz icing sugar until stiff.
1 small tin cherries, well drained Add the sifted icing sugar and whisk for
t pt cream, whipped and a further 10 seconds.
sweetened Using a star pipe form shallow basket shapes
on a lightly greased baking tray.
Place in a very cool oven and allow to dry out
* Raspberry Buns
thoroughly for several hours. Using K Beater
Just before serving place a little whipped cream
in each basket and arrange the cherries on top. 4 oz self-raising flour Warm the beater and bowl.
2 oz butter Cream the butter and sugar on minimum
3 oz sugar speed, gradually increasing to speed 2.
1 egg Add the egg and beat a minute or so longer
2 3 drops vanilla essence on maximum speed, stopping once to
* Lime Delights t oz milk
raspberry jam
Pink Glace Icing (page 95)
scrape the mixture down if necessary.
Turn back to speed 1 and add the essence
sifted flour and milk. '
Usfng Whisk, Liquidiser, Refrigerator
Spread in greased patty tins or paper cases
Prepare the cake crumbs in the liquidiser. to half-fill each.
3 oz coconut Dab a little raspberry jam in the centre of
3 oz butter Dissolve the honey in the hot water and pour
over the jelly. ea_ch and place another spoonful of the
6 oz stale cake crumbs mlXture on top.
t pkt lime jelly Stir till dissolved and set aside to cool and
thicken. Bake in a moderately hot oven (375°F) for about
t pt hot water 15 minutes.
1 tbsp honey Melt the butter and saute the coconut until it
is golden brown, stirring constantly. Cool on rack and when cold dip each cake in
1 tbsp lemon juice glace icing, flavoured with raspberry essence
t small tin evaporated milk Add the cake crumbs and mix well together.
Spread half the mixture into a tin and coloured with a few drops of cochineal.
approximately 9" X 9" X 1" and press down
firmly (or two ice cube trays may be used with
grids removed).
When the jelly is almost set turn it into the bowl
and whisk on maximum speed until it begins
to turn frothy.
Add the lemon juice then pour in the milk
while continuing to whisk until very light
and foamy.
Pour over the mixture in the tin and top
with remaining crumbs.
Chill in refrigerator until firm and cut into
squares to serve.

78
79
 * Fruit Crunch Cookies
Using K Beater, Shredder

5 oz plain flour Place the butter, sugar, syrup, lemon juice,

3! oz butter ground ginger in a saucepan and dissolve over
4 oz brown sugar moderate heat.
4 tbsp golden syrup Meantime, sift the flour into the bowl.
1 dsp lemon juice Bring the butter mixture to the boil then
! tsp ground ginger remove from heat.
2 oz glace cherries, chopped Switch on to maximum speed and gradually
1 oz nuts, chopped pour the hot mixture into the bowl.
1 tbsp chopped crystallised ginger Increase speed to 6 and beat about 1 minute
or adding fruit during last stage on mixing.
1 tbsp raisins Place teaspoonfuls on well greased baking
1 oz chocolate, grated sheets leaving at least 2" between each.
Bake in a moderately slow oven (325°F) for
about 15 minutes.
Remove from oven and sprinkle a teaspoonful
of grated (No. 1 Drum) chocolate over
each so that it melts.
Leave on trays for a minute, smooth the
chocolate with the back of a teaspoon then
carefully remove cookies to a rack with a
spatula.

*Macaroons
Using Liquidiser, K Beater

4 oz ground almonds Powder sugar in liquidiser.

2 egg whites Place all ingredients in bowl and beat with
8 oz powdered sugar K beater on speed 1-2 until well combined.
! oz plain flour Pipe rounds of mixture or place teaspoonfuls
2-3 drops vanilla essence on rice paper.
rice paper Bake in a moderate oven (360°F) for about
20 minutes.
If desired a split almond may be placed
in the centre of each macaroon before baking.

80
 * Strawberry Sponge Cake
Using Whisk, Liquidiser
3 eggs Grind the sugar to a powder in the liquidiser,
3 ~ oz sugar using maximum speed.
Cakes 3 oz plain flour
I oz butter
Warm the bowl and tip in the sugar.
Break in the eggs and whisk on maximum
speed until pale and thick (approximately
5 minutes).
Switch off and sift the flour over the surface.
Fold the flour in lightly with a spatula or
metal spoon, then fold in the butter which has
been melted and cooled.
Turn the mixture into a round 3" x 6" tin,
brushed with melted butter and lightly floured.
Bake in a moderate oven (350°F} for about
40 minutes.
A cake for tea. What could be nicer? Whether it is a 1 egg white Whisk the egg white on maximum speed until
feather-light sponge or a rich fruit cake it is all the same ~o the t pt cream, whipped stiff and add the icing sugar, then stir in the
Chef. You get a perfect mixture every time and the wh~le JOb ! oz icing sugar whipped cream, together with half the
6 8 oz strawberries strawberries, sliced.
is completed in just a few minutes. For all but the h~avier Split the cake and fill with the mixture.
mixtures the Chefette too is a wonderful help when It comes
to cake ~aking. This is where you can save so much time redcurrant jelly Melt a little redcurrant jelly and brush over
and energy you will wonder how you were ever bothered to the top of the cake.
mix by hand in the past. Arrange the remaining strawberries, cut in
Whether you are using one of the recipes _followin&, or. a well halves, on the top, then brush with more
of the jelly.
tried favourite-whether creaming, kneadmg, ru~bmg m, .
whisking or beating-a Kenwood mixer makes light work of It. Note: Fill and decorate the sponge as shortly
as possible before serving.

* Quickie Cake
Using Liquidiser
4 oz butter, soft Sift the flour into a bowl.
4 oz sugar Place eggs, sugar, butter and vanilla in the
2 eggs liquidiser and blend on maximum speed until
1- 2 oz bar fruit and nut chocolate thick and creamy (approximately 1 minute)
t tsp vanilla stopping if necessary during the operation to
5 oz self-raising flour scrape the mixture down the side of the
goblet. Switch off, add the chocolate bar in
pieces and blend once again on maximum speed
a few seconds to chop the chocolate.
Pour the mixture over the flour and stir all
ingredients lightly together.
Turn into a greased tin (7t" x 7t") and
bake for approximately 30 minutes at 375°F.
Ice with Chocolate Frosting (page 97).

83
82
 r
* Feather Ring Cake * Swiss Roll
Using Whisk Using Liquidiser, Whisk
4 oz sugar Dissolve the sugar in the water and bring 3 eggs Prepare a 14" X 10" Swiss roll tin by
1 oz water to the boil. 4 oz sugar greasing and lining with greas_ed pap~r. ..
3 eggs, separated Boil to 230°F or until the syrup forms a thread 2! oz self-raising flour Grind the sugar to a powder m the hqmd1ser
2 oz plain flour when tested between thumb and forefinger. castor sugar and tip into the mixing bowl which has been
t tsp vanilla essence (Dip fingers into cold water, then into warm jam or jelly warmed with hot water.
whipped cream syrup to test.) Break the eggs into the bowl and whisk on
Remove from heat. maximum speed for about 5 minutes until the
Whisk egg yolks on maximum speed until mixture is very thick and fluffy.
thick (approximately 3 minutes), ~nd while Remove the bowl from the machine and lightly
continuing to whisk, slowly pour ID the hot fold in the sifted flour, using a large metal
syrup. . spoon or spatula.
Continue whisking 2-3 minutes until very thick. Turn into the prepared tin, spread evenly with
Pour the yolk mixture into another bowl and a spatula and bake near the top of a hot oven
quickly wash the bowl and whisk. (425°F) for 7 minutes.
Place the egg whites in the bowl and whisk on Turn onto a piece of paper sprinkled with
maximum speed until stiff. castor sugar, remove paper from Swiss roll and
Sprinkle the sifted flour over the surface of trim the edges.
the yolk mixture and fold it in. Spread with jam or jelly which has been
Then fold in egg whites and vanilla. warmed and roll up.
Turn into an ungreased 2-pt angel cake tin and If cream or custard filling is desired, roll the
gently cut through batter with a palette knife cake up unfilled and allow to cool.
to release large air bubbles. Then carefully unroll, spread filling and roll up
Bake in a moderately slow oven (325°F) for again to serve.
about 50 minutes.
Turn upside down on a rack and cool cake
before removing tin.
Serve with sweetened whipped cream piled
on top.

* Prune Cake
Using K Beater

* Sandwich Cake 4 oz butter

6 oz sugar
2 eggs
Sift the dry ingredients.
Warm the K beater and bowl.
Cream the butter and sugar on speed 1,
Using K Beater 8 oz self-raising flour increasing to 3 as ingredients become blended.
5 oz butter Warm the K beater and bowl. .l tsp salt As soon as the mixtu re is pale and fluffy
Cream the butter and sugar on speed 1 until t tsp baking soda (approximately 3 minutes) add the first egg and
5 oz sugar ! tsp cinnamon increase speed to 6 for 15 seconds.
2 eggs pale and fluffy. ! tsp nutmeg Add the second egg and turn speed to 8 for
5 oz self-raising flour Add first egg, and increase to speed 4 for 2 tsp powdered coffee, 2 oz water or 1 minute.
t oz milk 30 seconds. 2 oz strong black coffee Turn back to speed 1 and add half the dry
t tsp vanilla Add second egg and turn to maximum speed 2 oz walnuts, coarsely chopped ingredients then the water (or coffee), then the
for 2 minutes. 4 oz cooked prunes (or 1 small tin remaining dry ingredients.
Turn to minimum speed and add half the strained) Add the nuts and stoned prunes (whole),
sifted flour, the milk and vanilla, then the switching off as soon as all ingredients are
rest of the flour. well mixed.
Turn up to speed 2 for a few s~conds Turn into a greased tin 8" X 12" , or two
until all ingredients are well nuxed. 8" sa ndw ich ti ns.
Turn into two greased and floured 7" sandwich Bake in a moderate oven (375°F) for
tins and bake for approximately 25 minutes approximately 30 minutes.
in a moderately hot oven (375°F). When cold, ice or sandwich together with
Cool on a rack and sandwich together with Coffee Cream (page 98).
jam or one of the suggested fillings (page 94).

84 85
 * Lemon Sponge Sandwich * Orange Gateau
Using Liquidiser, Whisk
Using K Beater, Whisk
Whisk egg white until stiff and turn into 4 eggs, separated Sift flour and cornflour.
3 egg whites 4 oz sugar, powdered Powder sugar in liquidiser (page 126).
3 oz butter another bowl. Whisk egg whites on maximum speed until stiff
Change to K beater. 2 oz self-raising flour
6 oz sugar
Cream butter and sugar with lemon rind on 2 tbsp cornflour and sprinkle 1 oz sugar over during last
7 oz self-raising flour Mock Cream (page 98) few seconds of whisking.
2 oz milk speed 1-2 (approx. 3 minutes). Turn into another bowl.
Combine milk and water. l small tin mandarin oranges
1 oz water Add sifted flour and liquid alternately on apricot jam Place egg yolks in bowl and whisk on
1 tsp finely grated lemon rind maximum speed until thick.
speed 1, increasing to 3-4 for a few seconds Add remaining 2 oz sugar and continue
after final addition to thoroughly blend whisking 1 minute.
ingredients. Switch off, and with a spatula or large
Turn to minimum speed and add whisked metal spoon fold the egg whites into the yolks,
egg whites, switching off as soon as all egg
then fold in the sifted flour
white is in the bowl. Turn into three greased and floured sandwich
Turn into two 7"-8" greased tins and bake tins, smooth over the surface of each,
at 350°F for approximately 30 minutes. and bake at 350°F for approximately
Sandwich together with Lemon Butter Icing
and ice with Lemon Glace Icing (page 95). 15 minutes.
Cool on a rack and when cold sandwich the
layers together with orange flavoured Mock
Cream (add a little very finely grated orange
peel and omit vanilla).
Brush the top of the gateau with glaze, made by
heating a tablespoon of sieved apricot jam
with a little hot water.
Arrange well-drained mandarin oranges on
top to cover and pipe a little more of the cream
to decorate in the centre.
* Chocolate Fudge Cake
Using K Beater

6 oz self-raising flour Warm the K beater and bowl.

6 oz butter Cream the butter and sugar with the grated
6 oz demarara sugar rind o n minimum speed gradually increasing to
2 eggs speed 3.
1 tsp "Nescafe" Add the eggs, one at a time and turn to speed 8
! tsp cinnamon
t oz cocoa
2 oz boiling water
for 1 minute.
Dissolve the cocoa in the boiling water.
Turn to speed l and add half the sifted flour,
* Pineapple Cake
1 tsp grated lemon rind cinnamon and "Nescafe". Using K Beater
Add the cocoa then remaining flour.
Turn briefly to speed 3-4 until all ingredients 7 oz self-raising flour Warm the K beater and bowl.
are thoroughly combined. .}; tsp salt Cream the butter and sugar on speed 1 for
Turn into a greased round tin 7" x 2!'' and ! tsp cinnamon 2-3 minutes.
bake in a moderate oven (350°F) for 2 oz butter Add eggs and beat on speed 8 for 1 minute.
approximately 70 minutes. 5 oz sugar On speed 1 add flour sifted with salt and
2 eggs cinnamon, then add mincemeat, walnuts and
Cool on a rack and when cold split in two. 3 tbsp chopped tinned pineapple well-drained pineapple.
Fill with Rich Chocolate Cream (page 99) or 2 oz walnuts, chopped Turn into a greased tin, about 10" x 8"
as desired and coat top and sides with 2 heaped tbsp Xmas mincemeat and bake in a moderate oven (375°F) for
Fudge Frosting (page 97). approximately 25 minutes.
Icing : Allow to cool and ice with glace icing made
6 oz icing sugar with juice drained from pineapple.
1 tsp lemon juice Cut into squares to serve.
pineapple juice

87
86
 r
* Peanut Brittle Cake * Date Crumb Cake
Using K Beater Using K Beater
7 oz self-raising flour Warm the bowl and K beater. 8 oz self-raising flour Place the flour, sugar and butter in the bowl
3 eggs Cream the butter and sugar on speed 1 8 oz brown sugar and rub in with the K beater on speed l - 2.
4 oz butter until fluffy, add eggs one at a time and after 5 oz butter Remove half this mixture from the bowl and
5 oz sugar final addition turn to speed 8 for 1 minute. I egg, lightly beaten set aside.
t tsp salt Turn back to speed 2 and add half the sifted 1 tsp cinnamon Add the cinnamon and egg to the remaining
1 tsp vanilla flour, then the milk and vanilla, then remaining milk mixture and mix to a fairly stiff dough adding
1 oz milk flour. 6 oz dates a little milk if necessary.
Turn into a greased 7" x 2t'' round tin and bake Spread in a greased tin to about t" in thickness.
at 350°F for approximately 50 minutes. Mash the dates with a little boiling water and
Remove from tin and when cold cut into spread over the dough.
either two or three layers. Spread the remaining crumbs over the top
Sandwich together with Peanut Butter Filling and pat down lightly.
(page lOO) and frost top and sides with Bake at 375°F for approximately 25 minutes.
Mock Cream (page 98).
Topping: Topping:
4 oz sugar Lightly roast peanuts and remove husks.
2 oz peanuts Spread in a greased tin. Banana Cake
Place sugar in a heavy-based saucepan over
low heat. Using Liquidiser, K Beater
Stir with a metal spoon until sugar melts
and turns a golden brown colour. 4 oz self-raising flour Place egg, banana, sugar, butter, vanilla and
Pour over peanuts and allow to get cold. ! tsp soda salt in the liquidiser and blend on maximum
Crush coarsely with a rolling pin and I ripe banana speed to a smooth consistency for 1 minute.
sprinkle over top of cake shortly before I egg Sift the flour and soda into the bowl and pour
serving. 2 oz soft butter the liquidised mixture over.
5 oz sugar Mix on speed I just long enough to combine
! tsp vanilla thoroughly.
J tsp salt Bake in a greased tin for approximately
25 minutes at 375°F.
Cool on a wire rack and serve topped with
Banana Cream (page 98).

* Lemon Ginger Ring

Using K Beat.er * Chocolate Layer Cake
6 oz self-raising flour Warm the K beater and bowl. Using K Beater
4 oz butter Place the butter, sugar and lemon peel in the
2 oz sugar bowl and cream on speed l , 10 oz plain flour Sieve the flour, baking powder and soda.
2 tbsp treacle increasing to speed 3 until the mixture is pale 1 tsp baking powder Pour the boiling water on to the chocolate
1 egg and fluffy (approximately 3 minutes). 1 level tsp bicarbonate soda and stir over low heat until dissolved.
1 heaped tsp ground ginger Add the treacle while continuing to beat on 3 oz chocolate Stand aside to cool.
t tsp mixed spice speed 3, then add the egg. l pt boiling water Warm the K beater and bowl and cream the
1 tsp grated lemon rind Beat for one minute on speed 6-8. 6 oz butter butter and sugar on low speed until light
2 tbsp milk Sift the flour with the spices and add half on 8 oz brown sugar and fluffy.
lemon glace icing speed 1. 3 eggs Add the vanilla and eggs, one at a time,
crystallised ginger Add the milk and then remaining flour, switching 1 tsp vanilla increasing to maximum speed for 1 minute
off as soon as ail ingredients are blended. after last egg.
Pour into a 7" x 2" greased ring tin and bake Turn back to minimum speed and add half
in a moderate oven (350°F) for approximately the sifted dry ingredients then the chocolate
40 minutes. then the rest of the flour.
Turn on to a wire rack to cool. Switch off as soon as all ingredients are
When cold frost with lemon glace icing (page well blended.
95) and decorate with finely sliced crystallised Bake in three 8" sandwich tins at 350°F for
ginger. approximately 25 minutes.
When the cakes have cooked sandwich together
with Rich Chocolate Cream (page 99) and
frost with Chocolate Frosting (page 97).

88 89
 * Spicy Meringue Cake
Using K Beater, Whisk
9 oz flour Sift flour with salt and sJ:<•e~.
! tsp salt Warm the bowl and K beater and beat butter Rich Fruit Cake
I tsp cinnamon and sugar on speed 1 in.;reasing to speed 3
! tsp ground nutmeg until creamy. Using K Beater
! tsp ground clowv, Add eggs one at a time and increase to speed 8
4 oz butter for 1 minute. 4 oz butter Warm the beater and bowl.
I egg Turn to speed 1 and add half the sifted dry 4 oz sugar Cream the butter and sugar on speed 1,
1 egg yolk ingredients, then milk, then remaining flour, etc. 3 eggs increasing to speed 3.
6 oz brown sugar Switch to speed 3-4 for a few seconds to I tbsp treacle Add the treacle then the eggs, one at a time,
4 oz milk thoroughly blend all ingredients. ! tsp almond essence and beat on speed 8 for one minute.
Pour into a greased square or oblong tin 6 oz plain flour Turn speed back to 1 and add sifted dry
Topping: (approximately 11 n X T) and bake at 360°F ! tsp baking powder ingredients, essence and fruit.
I egg white for about 1 hour. I tsp mixed spice Turn into a round 7" x 3" tin, greased and lined
2 oz brown sugar Remove from oven, spread topping over while ! tsp cinnamon with greased paper.
2 oz walnuts, chopped warm and return to lowest shelf of oven ! tsp nutmeg Bake in a slow oven (325°F) for 1 hour then
for 10 minutes or until meringue is crisp I to I !lb mixed fruit reduce to 300° for a further It hours or until
and pale brown. cake is cooked.
Topping:
Whisk egg white on maximum speed until
stiff. Sprinkle sugar over then switch off.
Spread over cake mixture, sprinkle with
chopped nuts.

Christmas Cake
Using K Beater

Refrigerator Fruit Cake 8 oz plain flour Prepare the fruit.

Sift the flour with the baking powder and
1 level tsp baking powder
Using Liquidiser, K Beater, Mincer, Refrigerator 5 oz butter spices.
6 oz soft brown sugar Warm the beater and bowl.
2 oz dried apricots Soak the apricots in water for several hours, 4 eggs Cream the butter and sugar on minimum
2 oz sugar then cook with the sugar and a little ! tsp ground cinnamon speed, gradually increasing to speed 2 for
2 oz sultanas water until soft. ! tsp ground nutmeg 3 minutes.
4 oz raisins Dissolve the gelatine in 3 tablespoons of the ! tsp mixed spice Add the eggs, one at a time and increase to
2 oz currants hot juice. 8 oz raisins maximum speed for 1 minute, first stopping
2 oz mixed peel Prepare cake crumbs in liquidiser. I lb currants to scrape the bowl down if necessary.
2 oz cherries, chopped With coarse screen, mince the sultanas, raisins, 8 oz sultanas Turn back to minimum speed and tip in the
2 oz almonds, toasted currants, peel and nuts into the bowl, add 2 oz glace cherries, halved sifted flour, then the fruit and lemon rind.
t tsp nutmeg cherries, spices, brown sugar, cake crumbs, 4 oz mixed peel, chopped Turn to speed 2 for 30 seconds.
! tsp cinnamon brandy, cooked apricots and dissolved gelatine. 2 oz chopped almonds Turn into a greased tin which has been lined
! tsp mixed spice Mix with K beater on low speed until well I tbsp grated lemon rind with greased paper and bake on a low shelf
2 oz soft brown sugar combined. 2 oz rum or sherry for approximately 3! hours at 300°F.
3 oz stale cake crumbs Add the cream, switching off as soon as all Allow to stand in tin on a rack until cool.
I oz brandy ingredients are blended. Turn out and pour rum over the bottom of
! oz gelatine Turn into an oiled loaf tin, cover with waxed the cake and when quite cold wrap in
3 tbsp juice or water paper and chill in refrigerator overnight. greaseproof and store in an airtight tin.
t pt cream, lightly whipped Turn out and cut into thin slices as required.
May be stored, covered, in refrigerator
2- 3 weeks or in deep freeze 6 months.

90 91
 Wholemeal Fruit Loaf
Using K Beater, Liquidiser
4 oz self-raising flour Sift the flour into the bowl with the spices
4 oz wholemeal flour and salt.
4 oz butter or margarine Add the sugar and butter and mix on speed
6 oz brown sugar until a crumbly consistency results.
2 eggs Place the eggs and milk in the liquidiser
5 tbsp milk and blend on maximum speed for 10 seconds.
12 oz mixed fruit Pour this mixture into the bowl and beat on
t tsp nutmeg speed 3 until well mixed.
t tsp cinnamon Add the fruit and switch off as soon as all
t tsp salt ingredients are incorporated.
lf necessary stir in a little more milk
to bring the mixture to a fairly soft
consistency.
Turn into a well-greased 1 lb loaf tin and bake
for app roximately It hours at 350°F.
(

Farmhouse Cake
Using K Beater
1 0 oz plain flour Sift the flour into the bowl and add the butter
6 oz butter
6 oz sugar
' cut into smallish pieces.
With the K beater, mix on minimum speed until
12 oz dried fruit the mixture reaches a fine crumble.
t tsp ground nutmeg Add the sugar, fruit, nutmeg and lemon rind,
1 tsp grated lemon rind mixing a few seconds longer to blend all
2 tbsp vinegar ingredients.
1 tsp bicarbonate of soda Dissolve the soda in a little of the milk,
.] pt milk, bare warmed, then add to remaining milk in a jug.
Add the vinegar to the milk and pour into
the bowl.
Switch off when ingredients are thoroughly
mixed.
Turn into a greased and lined cake tin.
Bake in a moderately slow oven (350°F) for
approximately J t hours.

92
 * Butter Icing
Icings and Using K Beater

4 oz butter Warm the K beater and bowl.

Place butter and sifted icing sugar in bowl
Fillings 6 oz icing sugar
2 tsp hot water
! tsp vanilla
and mix on speed 1 until ingredients begin to
blend.
Turn to speed 2-3 and add the water and
vanilla.
Continue beating until the cream is smooth
and fluffy.
When using for cake fillings, a little more
water or milk may be added to bring to a
softer consistency.
Fhn·our Variations:
Coffee
add 2 tsp instant coffee powder
Choose one of the recipes in this section a~~ you a~e ~ssured of Chocolate
a topping or filling to give your cakes a deliciOus fimsh10g touch. add I dsp cocoa
Lemon
omit vaniUa, add 2 tsp lemon
juice and 1 tsp grated rind
Orange
omit vanilla, add 2 tsp orange
juice and 1 tsp grated rind

* Glace Icing
Using K Beater

8 oz served icing sugar Place the sugar in the bowl and turn to
2-3 tbsp boiling water minimum speed.
or fruit juice Add liquid slowly and mix until the icing
flavouring (essence or as is of a consistency to coat the back of
suggested above for Butter Icing) a spoon.

95
 Royal Icing
Using K Beater

llb icing sugar Place the egg whites in the bowl and switch
1 tsp lemon juice on to minimum speed.
2 egg whites Gradually add sieved icing sugar and lemon
juice and increase to speed 2- 3 when all the
sugar has been added.
Beat until the icing is smooth and white.
If not required for immediate use, cover the
bowl with a damp cloth.

* Chocolate Frosting
Using K Beater
6 oz icing sugar Break the chocolate into pieces and melt
1 oz soft butter over hot water.
2 oz bitter chocolate Place the icing sugar and butter into the
~ tsp vanilla warmed mixing bowl and mix on speed 1
1 tbsp cream or top of the milk until well blended.
Add the vanilla, melted chocolate and milk.
Beat on speed 2 increasing to 3 until smooth
and creamy.

* Fudge Frosting
Using K Beater

12 oz sugar Place sugar, milk, chocolate, syrup and salt

t pt top milk in a pan.
2 oz chocolate Cook on low heat stirring till dissolved.
2 tbsp golden syrup Continue simmering, stirring occasionally,
pinch salt until a little of the mixture dropped into cold
1 tsp cocoa water forms a soft ball.
1 oz butter Remove from heat and stir in the butter.
1 tsp vanilla Allow to cool to lukewarm then pour into
the bowl and beat with K beater on speed 4-6
for 5 minutes or until thick enough to spread.
Pour over top and sides of cake, smooth with
a palette knife dipped in hot water.

97
 * Coffee Cream * Caramel Icing
Using K Beater Using K Beater

3 oz unsalted butter Cream the butter and icing sugar until smooth, 4 oz icing sugar, sieved Place all ingredients except water in the
6 oz icing sugar using K beater on speed 1- 2. 1 oz butter bowl and beat on speed 1 until smooth.
1 tsp instant coffee powder Dissolve coffee powder in water and add 2 tbsp Caramel Filling (page 100) Add water slowly until the icing is creamy.
1 tbsp boiling water gradually to mixture while continuing to beat. t tsp vanilla essence
2-3 tbsp top of milk Add cream from milk. 2- 3 tsp hot water
Chill in refrigerator for about 1 hour before
using.
Use for cake topping or filling.

Banana Cream
* Cream Cheese Frosting
Using Whisk, Shredder, Liquidiser
Using K Beater
t pt cream, whipped and chilled Grind the sugar to a powder in liquidiser.
1 oz sugar Shred banana on No. 2 Drum. 3 oz cream cheese Place all ingredients in the bowl and beat on
1 ripe banana Stir sugar, banana and nutmegs lightly into 8 oz icing sugar, sieved speed 1 until smooth and fluffy.
t tsp nutmeg cream just before using. 2 tsp lemon juice Add a little milk if necessary to make a
creamy spreading consistency.

* Confectioners Custard
Using Liquidiser
2 oz sugar Place all ingredients except the butter into
2 egg yolks the liquidiser and blend on maximum speed * Rich Chocolate Cream
t tsp vanilla essence for 30 seconds.
t pt milk Pour into a heavy-based saucepan, and cook Using Whisk
1 oz flour over moderate heat, stirring well, until thick.
t oz butter Add butter. 4 oz chocolate Break the chocolate into pieces and place
Cool and use for filling cakes, cream buns 1 oz strong coffee in a small saucepan with the coffee and
or slices. 2 oz cream cream.
2 egg yolks Cook over low heat, stirring well, until
1 oz soft butter thick and smooth.
t tsp rum essence Whisk the egg yolks on maximum speed
and slowly pour the chocolate mixture into
*Mock Cream the bowl, then add the butter.
Continue whisking for 1 minute, then pour
Using K Beater back into the saucepan.
Add the essence and cook gently, stirring
t pt milk, bare Blend the cornflour with a little of the milk. for about 10 minutes until thick and creamy.
t oz cornflour Heat the remaining milk with the sugar to Stand aside to cool and use for filling gateaux
2 oz sugar simmering point, stir in the cornflour and boil or to top ice-cream sundaes.
1 tsp vanilla for 3 minutes, stirring.
4 oz unsalted butter Remove from heat and allow to get cool.
Cream the butter with the K beater on speed 1
until fluffy.
While continuing to beat, slowly add the
cornflour mixture then vanilla.
Gradually increase speed to~ and beat for
1 minute. Chill for a short time before use.
Use for fillings, frosting or to serve with
puddings. ·

98 99
 Caramel Filling Marzipan
Using Can Opener Using Liquidiser, K Beater

Place the unopened tin of milk in a 12 oz ground almonds Sieve the icing sugar.
1 tin sweetened condensed milk Grind the sugar in the liquidiser
saucepan, cover with water and bring to the 6 oz icing sugar
boil. 6 oz sugar, powdered for 1 minute using maximum speed.
Keep boiling for at least 3 hours, replenishing 1 egg Place sugars and almonds in bowl and mix with
water as necessary. 1 dsp lemon juice K beater on minimum speed for 10 seconds.
Cool before opening. 1 dsp brandy or rum Add egg, lemon juice and brandy and continue
To remove caramel from tin, open both ends, mixing, increasing speed slightly till a smooth
take off the top and use the bottom to push paste is formed.
Roll out on a sugared board to desired
out the contents. thickness and cut to fit the cake to be iced.
Note: Several tins of milk may be caramelised First brush the cake with warmed apricot
at one time and kept in refrigerator unopened jam, allow to cool, then press the sheet of
marzipan into position, trimming and
until required. smoothing the surface before icing.

Christmas Mincemeat Toasted Coconut Topping

Using Mincer, K Beater
Using coarse screen, mince suet, raisins, 2 oz desiccated coconut Melt the butter in a pan and add the
4 oz suet coconut.
8 oz raisins currants, sultanas, apple, peel, nuts, into bowl. 1 oz butter
1 oz sugar Cook over low heat, stirring constantly,
8 oz currants Add other ingredients and mix well with until the coconut turns pale brown.
6 oz sultanas K beater on low speed. Sprinkle in the sugar and continue cooking
6 oz apple, peeled and cored Pot and cover for use as required. and stirring for 1 minute.
4 oz mixed peel Allow to cool and spread over butter cream
8 oz soft brown sugar or glace icing on sponges or little cakes.
2 oz almonds, blanched
juice and grated rind 1 lemon
t tsp mixed spice
t tsp cinnamon
4 oz brandy or rum

* Marshmallow Cream
Using Whisk, Sieve

* Peanut Butter Filling 1 lllrge egg white

6 oz strong flavoured jam
Sieve the jam and heat in a saucepan,
stirring well.
Whisk the egg white on maximum speed until
Using K Beater thick and add the hot jam a spoonful at
Place all ingredients in bowl except milk. a time.
2 oz butter Continue whisking until very thick.·
6 oz icing sugar Mix with K beater on speed 2 until smooth Use for filling or topping cakes and puddings.
t tsp vanilla then slowly add milk.
1 dsp peanut butter Use to fill cakes or sandwich biscuits together.
1 dsp milk

101
100
Pastry and
Yeast Cookery

Pastry that melts in the mouth, crusty rolls and delicious

Continental pastries. They are all so easy to make with a
Kenwood Chef. If you find it difficult to get supplies of fresh
yeast use dried yeast, following the maker's instructions.
Fresh yeast may be kept in a tightly covered container in your
refrigerator up to one week.
The hard work of kneading is carried out with the dough hook
and your family will agree that there is nothing half so good as
fresh, home baked bread.

103
 * Kenwood Pastry * Shortcrust Pastry
Using K Beater
Using K Beater, Refrigerator
Place butter and lard in bowl and cream 6 oz plain flour} 8 oz flour Place the sifted flour, salt and fat in the bowl
9 oz plain flour 3 oz fat or 4 oz fat and mix on speed 1 increasing to speed 2
2 oz butter on speed 1-2 until smooth.
Pour in water and milk, mixed, while continuing ,I tsp salt until the mixture resembles coarse breadcrumbs.
3 oz lard 2 4 tbsp water Sprinkle water over the mixture and continue
2 oz hot water to beat and gradually increase to speed 4
mixing until it just binds together.
1 oz milk until creamy. Press into one ball, roll out on a lightly
Add the sifted flour and salt and leave mixing
t tsp salt just until the flour is absorbed. floured board and use as required.
Switch off, press the dough into one ball.
Chill for t hour in refrigerator, then roll out
between 2 sheets of waxed paper.
Use for tarts, mince pies, etc. Danish Pastry
Using Dough Hook
9 oz plain flour Cream the yeast with a little of the sugar and
! tsp salt stir in the warm milk.
* Rough Puff Pastry I oz sugar
I egg, lightly beaten
4 oz butter
Sieve the flour, salt and remaining sugar into
the bowl.
Pour the milk onto the flour then add the egg
Using K Beater, Refrigerator & oz yeast and mix with the dough hook on speed 1
3 oz milk, lukewarm until the dough comes away from the side
6 oz plain flour Sift flour and salt into bowl. of the bowl.
pinch salt Add butter, cut into 1" pieces. Increase to speed 2 for 3-4 minutes.
5 oz butter Mix on minimum speed for about 30 seconds Stand aside in a warm place for about
3- 4 tbsp iced water then sprinkle water over to bring to a firm 45 minutes until the dough doubles in bulk.
dough. Turn out onto a lightly floured board.
Switch off, press into a ball and chill in Knead lightly and roll into an oblong about
refrigerator for 10 minutes. 16" X 6".
Roll out on a lightly floured board into a Divide butter into 3 pieces.
rectangle about 6" wide and i" thick. Dot one-third of the butter over the top
Fold in 3, give the pastry one half turn and two-thirds of the dough and fold in three,
roll out again. bringing the bottom uncovered piece up over
Fold and allow to rest in refrigerator for the first and the top third to cover this.
15 minutes. Seal the edges with a rolling pin and place in
Repeat this rolling and resting process twice refrigerator to rest 15 minutes.
more then roll and use as desired. Roll out again, first giving the dough a half
turn, spread butter and fold as before.
Allow to rest once again then repeat to use up
remaining butter.
Chill for at least 1 hour then roll and use as
desired according to following recipes.

* Rich Flan Pastry

Using K Beater Apple Slices
6 oz plain flour Place flour, butter and sugar in the bowl
and mix on speed 1 increasing to speed 2 9 oz Danish pastry Roll pastry into two rectangles 4" wide and
3t oz butter until mixture resembles coarse breadcrumbs. grated apple J" thick.
1 tsp castor sugar Blend the egg yolks with water and add to the raisins Place one piece on a greased baking tray and
1 egg yolk sugar spread grated apple and raisins over to
1 dsp cold water mixture to form a firm dough.
Roll out on a lightly floured board and use apricot glaze within t• of edges.
for sweet tarts, flans and pies. Sprinkle with sugar, dampen edges and place
Glaze: other piece of pastry on top, sealing all round.
Boil 2 tbsp apricot jam with Prove for about 20 minutes.
1 tbsp water and 1 tsp Bake at 425°F for 10-15 minutes.
lemon juice Remove to a cooling rack and while hot
brush with apricot glaze.
When cool, cut into 1t" slices.

105
104
 Almond Crescents Plain Bread
9 oz Danish pastry Roll out pastry to !" thickness. Using Dough Hook
1 oz ground almonds Cut into 5" squares then cut each square into
1 oz butter 2 triangles. I & lb plain flour Sieve the flour and salt into the bowl.
2 oz icing sugar Mix ground almonds, butter and icing sugar 2 tsp salt Cream the yeast with the sugar and
1 oz flaked almonds to a paste and spread a little of it along the I/ oz yeast dissolve in the water.
Glace Icing (page 95) base of each triangle. J tsp sugar Make a well in the flour, pour in the liquid
Roll up towards the apex, seal and curve ends X pt tepid water and sprinkle a little of the flour from the sides
inwards to form crescent. over the top of the liquid.
Prove for about 20 minutes and bake for Leave the bowl in a warm place for about
10- 15 minutes at 425°F. 15 minutes to sponge until the surface begins
When cool coat with glace icing and sprinkle to look bubbly.
with toasted almond flakes. With the dough hook knead on minimum speed
gradually increasing to 2- 3 until the dough
leaves the side of the bowl.
Leave kneading for 3 minutes.
Set the bowl in a warm place and leave to
rise until the dough has doubled in bulk.
Knead once again for 5 minutes on speed 3
then turn onto a floured board and divide
Currant Wheels dough as desired to be baked in greased tins
or as a cottage loaf.
9 oz Danish pastry Roll pastry into an oblong !" thick and Dough. should fill tins to i total depth.
3 oz currants sprinkle currants and sugar over. Stand m a warm place to prove until dough
1 oz sugar Roll up from the long side and cut into :/;" has risen above rim of tins.
glace icing or glaze pieces. Place in a hot oven (480°F) for 15 minutes
Lay the pastries flat on a greased tray and thereafter reducing to 380°F for further 30'
Glaze : press out to about !" thickness. minutes or so, until the loaf is baked.
Boil 1 oz sugar with 1 tbsp Prove about 20 minutes and bake in a hot To test, turn the loaf out and rap the bottom
boiling water for 5 minutes oven (425°F) for 10- 15 minutes. with the knuckles.
Remove from oven and glaze while hot or It should give a " hollow" sound when cooked.
ice when cool.

Rye Bread
Doughnuts Using K Beater, Dough Hook
Using K Beater, Dough Hook I lb rye flour Place the flours and salt in the bowl with the
! lb plain flour lar:d c~t in pieces, and caraway seeds if desired.
9 oz plain flour Cream the yeast with a teaspoon of the sugar. 2 tsp salt M1x w1th K beater on minimum speed for
! tsp salt Sieve the flour and salt into the bowl with I oz lard 1 minute.
2 oz sugar remaining sugar and rub in butter 1 tsp treacle Cream the yeast with the treacle and add to
2 oz butter with K beater on speed J. 1 oz yeast the milk and water.
1 egg, lightly beaten Stir the yeast into the milk and pour into ~ pt milk, warm Pour onto ~h~ flour and mix with dough
3 tbsp warm milk the bowl with the egg. ! pt water (approx) hook on mm1mum speed until the dough leaves
! oz yeast With the dough hook, mix on minimum speed 1 tsp caraway seeds (optional) the side of the bowl.
raspberry jam (optional) gradually increasing to speed 2 until the dough Increase to speed 2 and knead for 3 minutes.
castor sugar comes clear from the bowl and forms a ball Place the bowl in a warm place and leave
around the hook. to rise for about 1 hour.
Knead for 3 minutes. Knead again for 3 minutes on speed 2 then
Set the dough to rise in a warm place for turn onto a floured board.
about 45 minutes. Divide the dough and shape into two long
Knead once again on speed 3 for 3 minutes. oval shaped loaves.
Roll out on a floured board to ! " thickness Leave on a baking tray in a warm place to
and cut into rounds of about 1t u diameter. prove for about 15 minutes.
Mould into balls and if desired put a little jam Bake as for plain bread, but possibly allowing
in the centre of each. a shorter time at the lower temperature.
Leave to prove until almost double in size.
Fry in deep fat 3-4 minutes until golden brown,
drain and roll in castor sugar.

106 107
 Cheese and Onion Rolls
Using Dough Hook, Shredder
I A lbs plain flour Sift the flour and salt into the bowl and make
Dinner Rolls I oz yeast
2 ISil salt
a well in the centre.
Dissolve the yeast in the milk and water and
Using Dough Hook, Beater 'I pt tepid milk or water pour into the well.
I small onion, chopped Knead on speed 1 until dough forms a ball
1 lb plain flour Sift the flour and salt into the bowl. 2 oz sharp cheese a round the hook then increase to speed 3 for
1 tsp salt Using K beater on speed 1- 2 rub in the cayenne pepper 5 minutes.
2 oz butter butter. Set the bowl in a warm place and allow the
1 oz yeast dough to rise to the top of the bowl.
Cream the yeast with the sugar in a Meanwhile cook the onion in a little fat
1 tsp sugar measuring jug.
1 egg lightly beaten until soft, but not brown.
Add the milk and the lightly beaten egg then Drain off as much fat as possible.
t pt milk add sufficient water to make up to 9 oz Grate the cheese using No. 2 drum.
water, tepid of liquid. Place the bowl back on the machine to knead
Pour into the flour. With the dough hook once again on speed 2 for 3 minutes.
mix on speed 1, increasing to speed 3 until Turn onto a floured board, divide the dough
the dough leaves the side of the bowl. and roll into two rectangles of about !"
Set the bowl in a warm place and allow the thickness.
dough to rise until it has doubled in bulk. Spread the cheese and onion evenly over
Knead once again with the dough hook for each piece of dough and sprinkle with
three minutes, then turn the dough onto a a little cayenne pepper.
lightly floured board. Roll up each piece of dough from wide edge
Form into small balls or other shapes as into a long roll.
desired, and place on a greased tray. With a piece of cotton held taut cut rolls
Leave in a warm place to prove for 10-15
minutes.
r thick and place flat in greased patty tins.
Brush over with milk.
Glaze with a little beaten egg and milk. Leave to prove in a warm place for about
Bake in a hot oven (450°F) for about 15 minutes, then bake in a hot oven (425°F)
10 minutes. for 15- 20 minutes.
Makes 16 Serve warm with soups and salads.

Pizza
Using Dough Hook
Bread Sticks
6 oz plain flour Sift the flour and salt into the bowl.
Using Dough Hook J tsp salt Dissolve the yeast in the water and pour
,t oz yeast onto flour.
12 oz plain flour Heat the milk to blood temperature and 4 oz tepid water Mix with dough hook on speed 1 until dough
1 level tsp salt dissolve the yeast in it. I I bsp olive oil forms a ball around the hook.
t oz yeast Sieve the flour and salt into the bowl and I small tin tomatoes, drained Increase to speed 2 and knead 3 minutes.
t oz butter, melted pour in the milk and melted butter. I small tin anchovy fillets Remove bowl and put in a warm place to
7 oz milk Mix with dough hook on low speed until 2 slices processed cheese rise until dough doubles in bulk.
the dough leaves the bowl and clings to the hook. ! tsp dried marjoram Turn onto a floured board, press into a flat
Turn to speed 2 for 3 minutes. cake and brush with olive oil.
Leave in a warm place to rise until dough has Knead and work in almost all the oil.
doubled in bulk. Finally form into 1 large or 2 smaller rounds,
Turn onto a floured board, break off small about t " thick, and place on a lightly greased
pieces and roll into sticks the thickness of a pencil. baking tray.
Cut into even lengths and place on a Make depressions on the surface with your
baking tray. fingers, brush with remaining oil and spread
Leave to prove for approximately 25 minutes drained tomatoes over surface.
and bake in a moderate oven (380°F) for Sprinkle with marjoram then arrange cheese
about half an hour. and anchovies, cut in strips.
When cooked the sticks should be crisp and Leave in a warm place to prove for about
snap in two when tested. 15 minutes and bake in a hot oven (475°F)
for 10 minutes, reducing to 350°F for further
10-15 minutes.
Serve warm.

108 109
 I

Nut Twists Hot Cross Buns

Using Dough Hook
Using Liquidise r, Shredder, K Beater, Dough Hook, Refrigera tor
Ilb plain flour Cream the yeast with 1 teaspoon of the sugar.
Sift half the flour into the bowl. . . oz sugar
12 oz plain flour 2 Add the milk and water and stir until well
3 oz butter Place butter, sugar, salt, yea.st and milk m 2 oz peel dissolved.
1! oz sugar liquidiser and blend on maximum speed for 3 oz currants Sieve the flour, salt, spices and remaining
1 minute. . .:tsp salt sugar into the bowl.
1 tsp salt
1 oz yeast Pour onto flour and with K beater m1x on & tsp cinnamon Pour in the liquid, add the melted butter
speed 2 for one minute. . t tsp nutmeg and fruit.
4 oz warm milk
2 eggs Add eggs, one a t a time and turn to max1mum ! tsp mixed spice Knead on speed 1 until the dough leaves the
speed for 1 minute. . 2 oz butter, melted side of the bowl, then increase to speed 2- 3 for
Topping: Switch off, sift remainder of .flour rnto bowl ! oz yeast 5 minutes.
3 oz nuts and beat on speed 4 for 5 mmutes. & pt milk and water, warm Shape into small buns with floured hands.
1 oz sugar Remove bowl and leave in. a warm place for glaze and place on a greased baking sheet, leaving
1 level tsp cinnamon about 1 hour until dough JS well nsen. about an inch between each.
Knead with dough hook on speed 4 for With a sharp knife make a cross on each bun.
3 minutes. Cover with a clean cloth wrung out in hot
Place in refrigera tor for 1 hour.. water and allow buns to rise in a warm place
Meantim e grate nuts coarsely u~mg No. 2 (about 30 minutes).
drum and mix with sugar and cmnamo n. Bake in the centre of a hot oven (450°F) for
Spread some of the nut mixture out and roll 10-12 minutes.
in it pieces of dough (about 1 tablespo on Remove from the oven and while hot brush the
at a time) into 9" lengths. .
buns with a glaze made by boiling l oz sugar
Twist the nut-coat ed lengths of dough mto in 1 ta blespoon of water for 3 minutes.
desired shapes and place on a greased tray to
prove for about 15 minutes. .
Bake at 400°F for about 10- 12 mmutes.

Bath Buns Saffron Cake

Using K Beater, Dough Hook Using K Beater, Dough Hook
1 lb plain flour Sieve the flour and salt into the bowl. I ! lb plain flour Sift flour and nutmeg into bowl, add sugar.
1 tsp salt Add butter and lard and with K beater rub 8 oz lard Rub fat into flour with K beater on speed 1- 2.
t oz yeast in on speed 2. 2 oz sugar Dissolve the yeast in the milk and add
2 oz butter Cream the yeast with the teaspoon of sugar 8 oz currants the saffron powder.
2 oz lard and add the tepid milk. 2 oz peel Pour onto flour and knead with the dough hook
1 tsp sugar Beat in the egg then pour liquid into the flour. t tsp nutmeg on speed 3 until the dough leaves the side
1 egg With the dough hook, mix on speed 2 to make ! tsp salt of the bowl.
a soft dough. . .~ pt milk, tepid
t pt lukewarm milk Stand aside in a warm place until the dough
3 oz sultanas Remove the bowl, cover w1th a cl_oth and .: tsp saffron has risen to double its bulk .
2 oz candied peel leave to rise in a warm place, until dough 1 oz yeast Add the fruit and peel and knead once again
doubles in size. . for 3 minutes.
4 oz castor sugar
1 tsp grated lemon rind Mix the fruit and sugar and warm slightly. Place in a well-greased cake tin (8" x 2!")
loaf sugar, crushed Turn the dough onto a floured board and and allow to prove.
mix the fruit in roughly. When the dough has risen to the top of the
Divide into buns and place on a greased tin, bake in a hot oven (425 °F) for 15 minutes
baking sheet. then reduce tempera ture to 375°F for
Allow to prove fo~ 10 mi!lutes then brush further 30 minutes.
with milk and spnnkle wtth the crushed
loaf sugar. .
Bake in a hot oven (430°F) for 15- 20 mmutes.

Ill
110
 Croissants
Using Dough Hook, Refrigerator

1 lb flour Sieve the flour and salt into the bowl.

t tsp salt Cream the yeast with the sugar and stir
6 oz firm butter into the milk.
!- oz sugar Pour onto the flour and mix with dough hook
1: oz yeast on minimum speed until the dough leaves
!- pt tepid milk the side of the bowl and clings to the hook.
Turn to speed 2 and knead for 2 minutes.
Remove the dough from the hook and place
in refrigerator for 15 minutes.
Roll out on a lightly floured board into a
rectangle about 20" X 10".
Slice 2 oz of the butter thinly over half the dough .
Fold in half lengthwise, give the dough a half
turn, and roll out in the opposite direction
to about the same size.
Fold dough up into a neat " parcel" and rest in
refrigerator at least 15 minutes.
Roll out again into a rectangle and spread
another 2 oz of butter over half the dough.
Fold, roll and fold up as before, and rest once
again in refrigerator.
Use the remaining butter in the same way and
finally fold the dough into a compact oblong
block, cover and leave in refrigerator several
hours or overnight.
When required, roll out to{" thickness and
but into 5" squares.
Cut each square into 2 triangles and roll up
from the base, sealing the tip with a little
water or egg.
Place on a baking tray and pull the ends up,
twisting inwards to form a crescent.
Leave to prove until well risen.
Glaze with beaten egg and bake in a hot oven
(450°F) for about 15 minutes.

112
 * Melon Juice
Using Refrigerator, Liquidiser
1 melon Chill the melon in refrigerator for several
I oz sugar hours.

Drinks 2 tsp lemon juice Remove seeds and cut flesh into pieces.
Place a few pieces in liquidiser with sugar and
lemon juice and blend on low speed until
the melon liquefies.
Add the rest of the melon and increase speed
as the pieces are broken down.
Serves 3-4 Blend until liquid, and serve in tall glasses.

Long, cool summer drinks; hot, nourishing ~gg nogs for

winter-your Liquidiser makes them all and 1t only takes seconds.
For health, drink fruit or vegetables.
* Appetizer Cocktail
Using Juice Extractor, Can Opener
Just take your favourite fruit, or a mixture, add su~ar and
liquid, ice if you want it chilled, and ?Ien,1 ~m ~~XI~um speed. I small tin tomato juice Place the juice and one teaspoonful each grated
That is all there is to it. If you are usmg p1ppy frmts or hard 2 oranges rind of the oranges and lemon in the liquidiser
I lemon with all other ingredients.
vegetables strain the drink from the Liquidiser into the glass, l tsp sugar Blend on maximum speed for 30 seconds.
but peaches, bananas and such fleshy foods are reduced to a J tsp celery salt
completely drinkable state. } tsp salt
sprig parsley
Cocktails are wonderful when mixed in a Liquidiser. 2- 3 cubes ice
Whirl the ingredients with ice for only. 3~ s~conds an~ strain
immediately into chilled glasses to av01d d1lutmg the dnnk erves 2- 3
too much. You will find it great fun making up your own
recipes to produce delicious drinks with a difference.

Foaming Lemonade
Using Liquidiser, Refrigerator
1 lemon (thin skinned) Wash the lemon and place a ll ingredients
J pt water in liquidiser.
l t oz sugar Blend on maximum speed for just 10 seconds
4 ice cubes then pour through a strai ner into a jug.
1 egg white
Serves 4

* Orange Freeze
Using Juice Extractor, Refrigerator, Liquidiser
2 oranges Juice the oranges and lemon, pour into
! lemon an ice tray and freeze until solid.
~ oz sugar Scrape the frozen juice into the liquidiser and
,j pt water add other ingredients.
I small tub vanilla ice-cream Blend on maximum speed for 20 seconds.
Serve with straws.
erves 2

115
114
 * Fresh Minted Apple * Raspberry Ice Cream Soda
Using Liquidiser Using Liquidiser, Refrigerator
1 large apple Core the apple and cut into pieces. 2 tbsp raspberries Place raspberries, sugar, ice and soda water
juice ! lemon Place in liquidiser with other ingredients and 1 dsp sugar in the liquidiser and blend on maximum speed
! pt water blend on maximum speed for 30 seconds. 2- 3 ice cubes for 20 seconds.
2 ice cubes Strain into glasses and serve with soda water (approximately ! pt) Strain into a tall glass and top with more
2 mint leaves a sprig of mint. l scoop vanilla ice-cream soda water if required.
1 oz sugar Float ice-cream on top and serve with a
2-3 drops green colouring spoon and straws.
Serves 2 Serves 1

* Iced Coffee Cream

Using Liquidiser, Refrigerator
* Chocolate Pick-Me-Up I small tin evaporated milk
6 8 ice cubes
Place all ingredients in liquidiser.
Blend on maximum speed for 30 seconds.
Using Liquidiser, Refrigerator l dsp instant coffee powder
J tbsp sugar
! pt milk , chilled Dissolve the cocoa in the boiling water and add 2 oz brandy or sherry
1 dsp dried milk to all other ingredients in liquidiser.
1 egg Blend on maximum speed for 5 seconds. Serves 4
t tsp vanilla
2 tsp cocoa
1 tbsp boiling water
sugar to taste
Serves 1
Frosted Pineapple
Using Liquidiser, Refrigerator
3 slices pineapple (fresh if Place all ingredients in the liquidiser and
procurable) blend on maximum speed for 30 seconds.
1 dsp sugar
juice of half lemon
* Hot-Chocolate Delight 6-8 ice cubes
Serves 2-3
Using Liquidiser
2 hea ped tsp cocoa Place all ingredients except cream in warmed
t tsp "Nescafe" liquidiser having the milk just on
1 oz brandy or simmering point.
t tsp vanilla essence
t pt hot milk
sugar to taste
Blend on maximum speed for 10 seconds.
Pour into glasses, top with a spoonful of
whipped cream and sprinkle a little finely
* Pink Velvet
sweetened whipped crea m, chilled grated chocolate on top. Using Liquidiser
grated chocolate
4 oz strawberries Wash and hull strawberries and place in
Serves 3-4 t pt milk liquidiser with other ingredients.
J oz sugar Blend on maximum speed for 10 seconds.
2- 3 tbsp ice-cream

Serves 2-3

116 117
 I
*Milk Shake Orange Cordial
Using Liquidiser, Refrigerator Using Liquidiser
For each person allow: Place all ingredients in liquidiser and blend 2 oruuges, thin skinned Dissolve the sugar in the water and bring to
t pt chilled milk on maximum speed for 30 seconds. I A pts water the boil for 5 minutes.
1 tbsp ice-cream 12 oz sugar Cut the oranges into pieces and place in
sugar to taste I level tsp citric acid liquidiser with the citric acid.
flavouring as below ornuge food colouring Pour in the hot syrup and blend on maximum
speed for 20 seconds.
Flavour suggestions: Stand aside and allow to get cold.
2-3 drops vaniUa or any other Pour through a strainer and bottle.
essence Store in refrigerator to dilute as required
1 heaped tsp powdered coffee with water or sodawater.
1 tsp chocolate powder
1 tbsp jam
1 tbsp berries or other
soft fruit
* Sherry Egg Nog
Using Liquidiser
I Ill cold milk Place all ingredients in the liquidiser.
I egg Blend on maximum speed for 20 seconds.
* Fruit Cocktail I oz sherry
I ISil sugar
Using Liquidiser, Refrigerator
St•rvt•s I
1 orange Pare off the rind thinly from the orange and
11emon the lemon.
t pt hot, strong tea Place in liquidiser with the juice from the
1 oz sugar fruit, the tea and sugar.
ginger ale Blend on maximum speed for 10 seconds Hot Nog
ice and sliced fruit Pour through a strainer into a jug and chill
in refrigerator. Using Liquidiser
Pour into glasses and top with ginger ale.
Serve with slices of fruit, ice-cubes and A pt hot milk Place all ingredients except nutmeg in liquidiser.
Serves 2- 3 a sprig of mint. 2 oz rum, brandy or whisky Blend on maximum speed for 10 seconds.
3 tsp sugar Serve spri nkled with powdered nutmeg.
1 egg
2 egg yolks
nutmeg
St•n •e.1· 2- 3

Lemon Cordial
Using Liquidiser
2 lemons, thin skinned Cut the lemons into quarters and place in
* Golden Fizz
2 pts water liquidiser with ! pt of the water. Using Liquidiser, Refrigerator
1 level tsp citric acid Switch to maximum speed for 10 seconds on ly.
lib sugar Pour into saucepan and add remaining water, juice of 1 orange Place all ingredients in liquidiser and blend
sugar and citric acid. juice of ! lemon on maximum speed for 15 seconds.
Stir to dissolve and bring to the boil. 2 oz gin Strain into chilled glasses.
Remove from heat and allow to cool. I egg yolk
Strain and bottle. I tsp sugar
Store in refrigerator and dilute as required 4 ice cubes
with water or soda water.
Serves 2

118 119
 * Orange Blossom
Using Liquidiser
2 oz gin Place all ingredients in liquidiser and blend
juice of t orange
2 tsp sugar
t egg white
on maximum speed for 5 seconds.
Strain into chilled cocktail glasses. Making the Most of
2-3 ice cubes
Serves 2 Your Mixer

* Mint Cooler
Using Liquidiser Besides using your mixer for the preceding recipes, there are
very many ways in which this most useful piece of kitchen
2-3 oz whisky Place all ingredients in liquidiser and blend on
sprig of fresh mint maximum speed for 30 seconds. equipment can assist you in the daily routine of meal
2 tsp sugar Strain into 2 tall glasses containing ice cubes. preparation. Jobs which crop up time after time like making
juice of t lemon Fill with soda water and garnish with lemon breadcrumbs, grinding coffee, pureeing fruit or vegetables-these
2- 3 ice cubes slices or mint sprigs. and many other tasks can be performed quickly and easily
soda water
by your Kenwood Mixer.
Serves 2
If you own a Chef, make sure you are aware of all the
attachments which you may have. It may be that a bean slicer
or potato peeler is just what you need and an ever increasing
range of attachments is available.
Extend the use of your machine by trying out some of the
ideas on the following pages and always be prepared to
* Cream Dream discover new applications for your Kenwood Mixer.
Using Liquidiser
3 oz Bacardi rum P lace all ingredients in liquidiser and blend
2 tbsp vanilla ice-cream on maximum speed for I0 seconds.
! pt lemonade Serve in tall glasses.
Serves 2

120 121
 Baby Foods Butter Making
Use your liquidiser to prepare purees in small quantities from To make butter from ripened dairy cream, beat with
solid foods-fruit , vegetables, meat, fish, eggs, Place the K beater or Chefette on low to medium speed until butter
cooked food or soft, raw fruit in the goblet and blend until begins to form. At this stage, turn Chef to minimum speed
smooth. Use low speed on Chef and if food sticks to the to avoid splashing and continue beating until butter clings
side of the goblet, switch off and push it back onto the in one lump. Pour off buttermilk, wash in several lots of
cutters with a spatula. It may be necessary to add a little cold water and squeeze out the water. Salt to taste and pat
liquid (egg, juice, jellied bone stock, etc.) to obtain the desired into shape.
consistency. If pips or fibres are still present, pass the puree
through a strainer or the Colander and Sieve attachment. To make butter from small quantities of left-over cream,
or "top of the milk", blend in liquidiser on maximum speed
Always keep attachments scrupulously clean. until the butter forms. Pour off the buttermilk, add clean
cold water and turn on to maximum speed for a few
Usually small portions of the family meal can be used so there more seconds. Pour away water and squeeze the butter with a
is no extra work involved, and how much nicer it is to palette knife against the side of the goblet to expel as much
give your baby freshly prepared food each day. In addition, moisture as possible.
there is a big cash saving when compared with buying
commercially prepared foods.

Chutney
The mincer is extremely useful for chutney making,
the coarse screen being recommended. Pass the fruit, onions,
etc., through , alternating the ingredients.
Bread crumbs
How many times do you find a recipe calling for breadcrumbs?
Once again the liquidiser is invaluable and fresh crumbs can
be prepared in seconds from either new or stale bread Cocktails
as follows:-
Any alcoholic cocktail which calls for shaking is all the
Remove crusts and break the bread in small pieces. better for a quick whirl in the liquidiser. Place all ingredients
Switch on to maximum speed and with centre cap removed, including ice, in the goblet and blend on maximum speed for
drop the bread, a piece at a time onto the rotating cutters. just 3-5 seconds to avoid dissolving all the ice.
Strain and serve in chilled glasses.
When the goblet is about one-quarter full, switch off,
empty out the crumbs and proceed as before until you have
the required quantity.
When making a stuffing, add seasonings and herbs to the goblet
while preparing breadcrumbs so that ingredients are chopped Coffee Grinding
and blended in one.
If you do not have the coffee mill attachment, small quantities
It is a good idea to keep a jar of dried breadcrumbs on hand of coffee beans may be ground in the liquidiser.
and these are made by spreading the fresh crumbs on a Put in enough to cover the knives and not more than ! full.
baking sheet and drying out slowly in the oven. Stir up the Switch on to maximum speed for about one minute, according
crumbs occasionally during the drying process and store in an to the consistency of grind required.
airtight jar, ready for coating fish, croquettes, etc.

122 123
 Juices- cont.
Drinks
Juices prepared by the above method or with the Juice
Beside the recipes given in this book, you will undoubtedly Separator may be preserved by deep freezing or by sterilisation.
find great enjoyment in inventing many new ones with your To sterilise, add sugar to taste and heat, stirring until dissolved.
liquidiser. Any fruit or raw vegetable may be blended to a
drinking consistency with the addition of liquid and sugar Bring to boiling point then pour immediately into hot, dry
to taste. Use water, milk, soda water, etc. For extra bottles and jars which have been sterilised in the oven or by
nourishment add an egg. If using "pippy" or fibrous foods, bringing slowly to the boil in water.
pour the resulting drink through a strainer before serving. Seal and store until required.
To deep freeze fruit juices follow directions as supplied with
your freezer.

Invalid Diets
Where a completely bland diet is required the Liquidiser,
Juice Separator and Colander and Sieve are recommended. Marmalade
Purees may be prepared from almost any type of food by using For chunky marmalade, you may use either the Mincer or the
the Liquidiser and/or the Colander and Sieve. Chef Liquidiser. With the latter method, cut the oranges in
Juicy fruits or vegetables require little or no extra liquid pieces first and remove pips, then place the cut fruit in the
processed in the liquidiser but more solid foods-e.g. meat liquidiser to about three-quarters full. Cover the fruit with
and fish usually require to have some liquid added. water measured from the total amount called for in the
recipe, and switch to maximum speed for a few seconds, just
This may be in the form of milk, water, stock, egg, etc. long enough to chop the fruit. Empty the goblet and continue
in the same way until all the fruit has been prepared.
Use low speed initially and if the puree is thick, stop during Finally add any remaining water and cook according to the
the process to scrape the food back onto the cutters. particular recipe instructions.
When using the mincer, once again first cut the fruit and
remove the pips. These should be tied in a piece of muslin
and cooked with the marmalade. Pass the pieces of orange
through the mincer using the coarse screen then cook
in the usual way.
Juices For finely sliced marmalade, the High Speed Slicer and
Remember, to make pure undiluted fruit and vegetable juices Shredder is recommended.
you require the Juice Separator.
Soft fruits may also be juiced with the liquidiser. Half fill
the goblet and switch to maximum speed to produce a puree.
If the puree is very juicy, more solid fruit may then be added
to fill the goblet and the whole amount blended once again Parmesan Cheese
on maximum speed. If the puree is thick, empty it out and
continue with half loads until all the fruit has been liquidised. With the liquidiser in position, switch to maximum speed
To remove pips and other fibrous matter, pass the fruit puree and drop small pieces of cheese through the hole in the lid
through the Colander and Sieve. as for breadcrumbs.

124 125
 Parsley Chopping Index
Parsley can be chopped quickly in your liquidiser.
Wash it and pat dry on a cloth then drop pieces through Alri:fond Crescents, 106 Cakes- Large
the lid while having the machine running at maximum speed. Appetizer Cocktail, 115 Banana, 89
Apple C rumble, 69 Chocolate, 89
When removing chopped parsley from the Chef Liquidiser, Apple Slices, I 05 Chocolate Fudge, 86
unscrew the goblet and remove from the bottom to avoid Apple Snow, 59 Christmas, 91
wastage. Apricot Amber, 67 Date Crumb, 89
Apricot Fool, 60 Farmhouse, 92
Try coating escalopes, fish cakes, etc., with a parsley and Arctic Bombe, 64 Feather Ring, 84
breadcrumb mixture. To prepare this, chop the bread and Lemon Ginger, 88
Lemon Sponge, 86
parsley together, dropping pieces in alternately. Ba by Foods, 122
Orange, 87
Baco n and Banana Rolls, 36
Peanut Brittle, 88
Baked Beef and Noodles, 33
Pineapple, 87
Ba ked Meat Sandwiches, 44
Prune, 85
Ba nana Cake, 89
Quickie, 83
Banana Cream, 98
Refrigerator Fruit, 90
Banana Salad, 22
Rich Fruit, 91
Barbecue Sauce, 53
Sandwich, 84
Bath Buns, 110
Spicy Meringue, 90
Bechamel Sauce, 49
Strawberry Sponge, 83
Biscuits
Swiss Roll, 85
Buttered Almond , 75
Sandwich Spreads Choc-mint Surprises, 77
Wholemeal Fruit, 92
Cakes--Small
Chocolate, 76
Cherry Meringue Baskets, 78
All kinds of leftovers can be made into delicious spreads using Crunchies, 74
Fruit Squares, 77
Custard Creams, 79
the mincer or liquidiser. Scraps of meat, fish, or poultry are Fruit Crunch, 80
Lime Delights, 78
quickly transformed into a smooth paste by blending a few Fudge Fingers, 75
Nut Slices, 74
Raisin Roughs, 77
seconds with seasonings and a little liquid such as melted Ginger Snaps, 76
Raspberry Buns, 79
butter, sauce, tomato, etc. Use low speed and stop to Macaroons, 80
Swiss Tarts, 78
Nutty Chews, 75
scrape the mixture back on to the cutters if necessary during Peanut Butter, 76
Caramel Creme Brulee, 58
the process. Bread
Caramel Filling, I 00
Caramel Icing, 99
Cheese and Onion Rolls, I 09
Carrot Vichyssoise, 19
Plain, 107
Cauliflower Cheese Pie, 29
Rolls, 108
Cauliflower Soup, 18
Rye, 107
Celery Soup, 15
Sticks, 108
Cheese and Onion Rolls, 109
Breadcrumbs, 122
Cheese Rods, 44
Bread Sauce, 50
Cheese Souffle, 35
Bread Sticks, I 08
Cheese Spread, 42
Brown Onion Soup, 14
Cherry Meringue Baskets, 78
Butter, 123
Chicken Salad, 25
Sugar Grinding Butter Icing, 95
Buttered Almond Drops, 75
Chilled Prawn Soup, 19
Chipolata Casserole, 28
Butternut Sauce, 53
You can make your own castor or powdered sugar in the Butterscotch lee-cream, 62
Choc-mint Surprises, 77
Chocolate Biscuits, 76
liquidiser. Pour in granulated sugar up to one-quarter full Chocolate Layer Cake, 89
and grind on maximum speed to the desired consistency. Cake Fillings Chocolate Chiffon Pie, 67
This is lovely on strawberries, and for baking it saves buying Banana Cream, 98 Chocolate Frosting, 97
more expensive castor sugar. Caramel, 100 Chocolate Fudge Cake, 86
Coffee Cream, 98 Chocolate Pick-me-Up, 116
For an easy cake decoration, try coloured sugar. Grind Confectioner's Custard, 98 Chocolate Sauce, 54
Marshmallow, 101 Chocolate Sponge Pudding, 71
granulated sugar with a few drops of food colouring, stopping Mock Cream, 98 Christmas Cake, 91
half-way through the process to stir up the contents of the Peanut Butter, 100 Christmas Mincemeat, I 00
goblet to distribute the colour. Rich Chocolate, 99 Chutney, 123

126 127
 Cocktails, 123 Fish Cakes, 29 Kenwood Pastry, 104 Peanut Brittle Cake, 88
Coconut Puddings, 71 Fluffy Fruit Mould, 61 Kidney Soup, 18 Peanut Butter Cookies, 76
Coffee Cream, 98 Foaming Lemonade, I 15 Kipper Spread, 41 Peaunt Butter Filling, 100
Coffee Grinding, 123 Foamy Brandy Sauce, 54 Pear Salad, 23
Cold Salmon Souffle, 25 French Dressing, 51 Pineapple Cake, 87
Cote Slaw, 24 Fresh Fruit Sundae Sauce, 55 Pineapple Meringue Pie, 65
Leftover Soup, 16
Confectioners' Custard, 98 Fresh Minted Apple, 116 Pineapple Special, 69
Lemon Cordial, 118
Corn Chowder, 17 Fried Sandwich Sticks, 43 Pink Velvet, 117
Lemon Foam, 59
Corn Pancakes, 37 Frosted Pineapple, 117 Piquant Pink Mayonnaise, 51
Lemon Ginger Ring, 88
Cream Cheese Salad Dressing, 50 Fruit Cocktail, 118 Pizza, 109
Lemon Sauce, 55
Cream Cheese Frosting, 99 Fruit Crunch Cookies, 80 Plain Bread, 107
Lemon Souffle, 60
Cream Cheese Pie, 65 Fruit Sauce, 55 Plum Pudding, 70
Lemon Sponge Sandwich, 86
Cream Dream, 120 Fruit Sherbet, 59 Potato Soup, 12
Lentil Broth, 17
Cream of Mushroom Soup, 13 FruH Squares, 77 Prune Cake, 85
Lime Delights, 78
Creamed Fish Casserole, 28 Fugde Fingers, 75 Puddings-Hot
Little Picnic Pies, 43
Creamy Carrot Hash, 33 Fudge Frosting, 97 Apple Crumble, 69
Liver Pate, 46
Croissants, 112 Apricot Amber, 67
Crunchies, 74 Chocolate Sponge, 71
Crunchy Cream Spread, 41 Ginger Snaps, 76 Coconut, 71
Currant Wheels, 106 Macaroni Cheese, 32
Glace Icing, 95 Date Roll, 64
Curried Egg Filling, 41 Macaroons, 80
Golden Fizz, 119 Golden Syrup Tart, 66
Custard Creams, 79 Marmalade, 125
Golden Potato Pie, 34 Lemon Sponge, 71
Custard Ice-cream, 61 Marshmallow Cream, I 0 I
Golden Syrup Tart, 66 Marble, 71
Marzipan, 101
Green Spanish Omelette, 37 Party Peach Pancakes, 66
Mayonnaise, I and 2, 51
Green Pea Soup, 15 Pineapple Meringue, 65
Meat Balls with Mushrooms, 31
Danish Pastry, I 05 Pineapple Special, 69
Meat Croquettes, 35
Date Crumb Cake, 89 Plum Pudding, 70
Meat Paste, 41
Date Roll, 64 Ham Rollups, 42 Queen of Puddings, 68
Melon Juice, 115
Devilled Kidneys, 30 Hard Sauce, 54 Rice Fritters, 68
Milk Shake, 118
Devilled Pork Chops with Beans, 31 Hot Chocolate Delight, 116 Spicy Fruit, 71
Minestrone, 16
Dinner Rol ls, I 08 Hot Cross Buns, I l l Upside Down Cake, 69
Mint Cooler, 120
Doughnuts, 106 Hot Dogs, 45 Vanilla Sponge, 71
Mock Cream, 98
Drinks-Non-Alcoholic Hot Nog, 119 Puddings-Cold
Mornay Sauce, 49
Appetizer Cocktail, 115 A pp le Snow, 59
Mushroom Sauce, 53
Chocolate Pick-Me-Up, 116 Apricot Fool, 60
Foaming Lemonade, 115 Arctic Bombe, 64
lee-Cream
Fresh Minted Apple, 116 Caramel Creme Brulee, 58
Butterscotch, 62 Nut Slices, 74
Frosted Pineapple, 117 Chocolate Chiffon Pie, 67
Custard, 61 Nut Twists, 110
Fruit Cocktail, 118 Cream Cheese Pie, 65
Vani ll a, 62 Nutty Chews, 75
Hot Chocolate, 116 Fluffy Fruit Mould, 61
Iced Coflee Cream, I 17
Iced Coffee Cream, 117 Fruit Sherbet, 59
Iced Pineapple, 58
Lemon Cordial, 118 Iced Pineapple, 58
Ici ngs Onion Sauce, 49
Melon Juice, 115 Lemon Foam, 59
Butter, 95 Orange Blossom, 120
M ilk Shakes, 118 Lemon Souffle, 60
Caramel, 100 Orange Cordial, 119
Orange Cordial, 119 Peach Puffs, 70
Chocolate, 97 Orange Freeze, 115
Orange Freeze, 115 Peach Shortcake, 68
Coffee Cream, 98 Orange Gateau, 87
Pink Velvet, 117 Sherry Trifle, 63
Cream Cheese, 99
Raspberry Ice Cream Soda, 117 Strawberry Glace Ring, 63
Fudge, 97
Drinks-Alcoholic Glace, 95
Cream Dream, 120 Parmesan Cheese, 125
Lemon, 95
Golden Fizz, I 19 Parsley, to chop, 126
Marzipan, 101 Queen of Puddings, 68
Hot Nog, 119 Party Peach Pancakes, 66
Orange, 95 Quickie Cake, 83
Mint Cooler, 120 Party Titbits, 42
Royal, 97
Orange Blossom, 120 Pastry
Invalid Diets, 124
Sherry Egg Nog, 119 Danish, 105
Ken wood, 104 Raisin Roughs, 77
Rich Flan, 104 Rarebit Mix, 46
Jellied Beetroot, 23 Rough Puff, 104 Raspberry Buns, 79
Egg and Tomato Salad, 22 Jellied Meat Loaf, 22 Shortcrust, I 05 Raspberry Ice Cream Soda, I 17
Farmhouse Cake, 92 Juices, 124 Peach Puffs, 70 Refrigerator Fruit Cake, 90
Feather Ring Cake, 84 Julienne Soup, 13 Peach Shortcakes, 68 Rice Fritters, 68

128 129
 Rice Salad Bowl, 24 Savoury Flan, 38
Rich Chocolate Cream, 99 Savoury Whirls, 45
Rich Flan Pastry, 104 Scotch Eggs, 38
Rich Fruit Cake, 91 Sherry Egg Nog, 119
Risotto, 30 Sherry Trifle, 63
Rough Puff Pastry, 104 Shortcrust Pastry, 105
Royal Icing, 97 Smoked Haddock Cream, 36
Rum Butter, 55 Soups
Runner Bean Salad, 24 Brown Onion, 14
Rye Bread, I 07 Carrot, 19
Cauliflower, 18
Celery, 15
Saffron Cake, Ill Chilled Prawn, 19
Salad Cream, 50 Corn, 17
Salads Cream of Mushroom, 13
Banana, 22 Green Pea, 15
C hicken, 25 Julienne, 13
ColeSlaw, 24 Kidney, 18
Egg and Tomato, 22 Leftover, 16
Jellied Beetroot, 23 Lentil, 17
Jellied Meat, 22 Minestrone, 16
Pear Salad, 23 Potato, 12
Rice, 24 Summer, 19
4TH EDITION 1966
Runner Bean, 24 Tomato Cream, 12
Salmon, 25 Vegetable, 17
Tomato, 25 Watercress, 14 ALL RIGHTS RESERVED
Tuna Mayonnaise, 23 Spaghetti Sauce, 52
Salad Dressings Spicy Meringue Cake, 90
Cream Cheese, 50 Sponge Pudding, 71
French Dressing, 51 Strawberry Glace Ring, 63
Mayonoaise-1, 51 Strawberry Sponge Cake, 83
Mayonnaise-2, 51 Stuffed Aubergines, 34
Piquant Pink Mayonnaise, 51 Stuffed Mushrooms, 45 Printed/or Kenwood Manufacturing (Woking) Limited
Salad Cream, 50 Stuffed Peppers, 32
Sandwich Cake, 84 Sugar, to grind, 126 by
Sandwich Fillings Summer Soup, 19
Cheese, 42 Swiss Roll, 85 H ILLS & LACY LTD.
Crunchy Cream, 41 Swiss Tarts, 78 London and Watford
Curried Egg, 41
Kipper, 4 1
Meat Paste, 41 Tartare Sauce, 52
Sandwich Spreads, 126 Toasted Coconut Topping, 101
Sauces-Savoury Tomato Aspic, 25
Barbecue, 53 Tomato Cream Soup, 12
Bechamel, 49 Tomato Sauce, 52
Bread, 50 Tuna Mayonnaise Ring, 23
Mornay, 49
Mushroom, 53
Onion, 49 Upside Down Cake, 69
Spaghetti, 52
Tartare, 52
Tomato, 52 Vanilla Ice-cream, 62
Sa uces-Sweet Vegetable Broth, 17
Brandy, 54
Butternut, 53
Chocolate, 54 Watercress Soup, 14
Fresh Fruit, 55 Wholemeal Fruit Loaf, 92
Fruit, 55
Hard , 54
Lemon, 55
Rum Butter, 55
80303/4/40

130
I