Morphy Richards PREPSTAR User manual

FP401014 MUK Rev3
Please read and keep these instructions for future use
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Food Processor
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In addition, we offer the following safety advice.
Location
•Do not use outdoors or in a bathroom.
•Always locate your appliance away from the edge of the
worktop.
Mains cable
•Do not let the mains cable hang over the edge of the
worktop where a child could reach it.
•Do not let the lead run across an open space e.g.
between a low socket and a table.
•Do not let the cable run across a cooker or other hot area
which might damage the cable.
•The mains cable should reach from the socket to the
base unit without straining the connections.
•The power cord cannot be replaced. Contact Morphy
Richards for advice.
Other safety considerations
•Do not use the appliance for anything other than its
intended purpose.
•The use of attachments or tools not recommended or
sold by Morphy Richards may cause fire, electric shock
or injury.
Product specific safety
•Do not operate any appliance with a damaged cord or
plug or after the appliance malfunctions or has been
damaged in any manner.
Electrical requirements
Check that the voltage on the rating plate of your
appliance corresponds with your house electricity supply
which must be A.C. (Alternating Current).
Should the fuse in the mains plug require changing,
a 3 amp BS1362 fuse must be fitted.
The use of any electrical appliance requires the following common sense safety rules.
Please read these instructions carefully before using the product.
•WAR I G: Misuse of appliance could cause personal injury.
•Do not use continuously for longer than times stated on page 10.
After using for this length of time, allow to cool for 60 minutes.
•This appliance can be used by persons with reduced physical,
sensory or mental capabilities, or lack of experience and
knowledge, if they have been given supervision or instruction
concerning the use of the appliance in a safe way and understand
the hazards involved.
•Children shall not play with the appliance.
•This appliance shall not be used by children.
•Keep appliance and cord out of the reach of children.
•Avoid touching moving parts. Keep hands, hair and clothing, and
utensils away from the Prepstar attachments during operation, to
prevent personal injury and/or damage to the appliance.
•Switch off the appliance and disconnect from the supply before
changing accessories or approaching parts that move in use.
•If the supply cord is damaged, it must be replaced by the
manufacturer, its service agent or similarly qualified persons in
order to avoid a hazard.
•Unplug from the outlet when not in use, or when left unattended,
and before assembling, disassembling or cleaning.
•For care and cleaning refer to page 10.
Health And Safety
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Health And Safety .........................................................................
Introduction ...................................................................................
Product Overview .........................................................................
Accessories Overview .................................................................
Compact For Storage ...................................................................
In Use .............................................................................................
Speed Dial Function .....................................................................
Pulse Function ..............................................................................
Presets on Speed Dial ..................................................................
Before First Use ............................................................................
Unpacking From Storage .............................................................
Reassembling For Storage ..........................................................
Assembly For Use .........................................................................
Usage .............................................................................................
Quick Cleaning .............................................................................
Recipes ..........................................................................................
Chopping Blade Recipes .............................................................
Beater Recipes .............................................................................
Whisk Recipes ..............................................................................
Grater Disc Recipes .....................................................................
Contact Us ....................................................................................
otes ..............................................................................................
Guarantee ......................................................................................
Contents
Thank you for purchasing your new Morphy Richards Prepstar Food Processor.
Prepstar will help you take care of all your daily food preparation tasks, slicing,
shredding, chopping, beating, whisking and grating food in seconds, making
meal preparation quick and easy.
Prepstar will not only save you time in the kitchen, but save space in your
kitchen cupboards due to its space-saving design.
The unique design allows all the accessories to be stored inside the appliance
for compact, easy storage.
Please read the instructions thoroughly before use.
Remember to visit morphyrichards.co.uk to register your products two-year
guarantee.
Introduction
2
3
4
5
6
6
7
7
7
8
8
8
9
10
10
11
12 - 21
22
23
24 - 25
25
26 - 27
28
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Features
(1) Start/Stop Button
(2) Cord Clip
(3) Speed Dial
(4) Motor Unit
(5) Motor Unit Locator
(6) Bowl Lid
(7) Food Pusher
(8) Food Chute
(9) Drive Shaft
(10) Storage Bowl
(11) Mixing Bowl
(12) Mixing Bowl Spindle
(13) Grater Disc
(14) Grater / Slicing Blade Holder
(15) Grater Disc Adaptor
(16) Grater Blade
(17) Slicing Blade
(18) Fine Grater Blade
(19) Beater
(20) Chopping Blade
(21) Whisk
(22) Instruction Cards
Product Overview
3
5
6
16 17 18
2
4
8
7
10
9
11
12
19 21 2220
151413
1
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Accessories
(9) Drive Shaft
(10) Storage Bowl
(13) Grater Disc
(14) Grater / Slicing Blade Holder
(15) Grater Disc Adaptor
(16) Grater Blade
(17) Slicing Blade
(18) Fine Grater Blade
(19) Beater
(20) Chopping Blade
(21) Whisk
(22) Instruction Cards
Accessories Overview
1314
16
17
18
9
22
21
10
Whisk stores on the
underside of the
Storage Bowl
15
20
19
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Compact For Storage
In Use
With the Power Cable facing away from the Food
Chute (8) , align the lower grooves on the Motor
Unit (4) with the matching indents on the Motor
Unit Locator (5) and gently lower into the Mixing
Bowl (11) . Twist clockwise once in place to lock.
With the Power Cable facing away from the Food
Chute (8) as shown above, align the lower
grooves on the Motor Unit (4) with the matching
indents on the Motor Unit Locator
(5) and gently
lower into the Mixing Bowl (11) . Twist clockwise
once in place to lock.
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Presets on Speed Dial
Preset 1
Preset 3
• Ideal for use with the Chopping Blade (20).
• Good for dry mixes, such as nuts and coffee beans,
that require the food to fall back into the bowl.
Preset 2
• Ideal for use with the Chopping Blade (20).
• Steady speed fluctuation allows for an even mixture
and improved incorporation in recipes like cake batter.
Not recommended for use with the Grater Disc (13).
• Ideal for use with the Whisk (21).
• Good for mixtures that require a gradual start,
such as whipped cream.
Speed Dial Function
Pulse Mode
• Set the Speed Dial (3) to the ‘P’ position, then, press and hold the Start/Stop Button (1).
• The unit will pulse at the max speed setting until the Start/Stop button (1) is released.
•Use the Pulse Function when sudden bursts of speed are required.
•Good for chopping sparsely to maintain a chunky consistency, eg. for Salsas etc.
•Ideal for use with the Chopping Blade (20).
• Not recommended for use with the Grater Disc (13).
Speed Settings
• Set the Speed Dial (3) to the desired speed setting (1,2 or 3) and press the Start/Stop
Button (1) once to turn on.
• Once in use, you can cycle through the speed settings by turning the Speed Dial (3)
without having to press the Start/Stop Button (1) again.
• To turn off the unit, press the Start/Stop button (1).
Pre-sets
• Set the Speed Dial (3) to the desired pre-set mode and press the Start/Stop
Button (1) once to turn on.
• Once in use, you can cycle through the pre-set modes and the speed settings by
turning the Speed Dial (3) without having to press the Start/Stop Button (1) again.
• To turn off the unit, press the Start/Stop Button (1).
NOTE: Turning the Speed Dial (3) to the ‘P’ position whilst in use stops the unit. The
Start/Stop Button (1) must be held down to use the Pulse Mode.
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Before first use, carefully unpack your Prepstar
Food Processor and its attachments and remove
any package material, labels or stickers.
WAR I G: Sharp blades.
Clean all the parts except the Motor Unit (4),
following the instructions on page 10.
CAUTIO : Handle the blades with extreme
care as they are sharp.
Before First Use
2
Twist the Motor Unit (4) anti-clockwise into the
unlock position ( ).
Place the Bowl Lid (6) onto the Mixing Bowl (11),
aligning the grooves and twist clockwise to lock.
Insert the Motor Unit (4) so that the power cable
is facing away from the Food Chute (8) and twist
clockwise to lock.
Then lift out the Motor Unit (4).
1
Unpacking From Storage
3 4
1 2
Reassembling For Storage
Twist the Bowl Lid (6) anti-clockwise to unlock,
then lift.
Lift off the Grater Disc (13) from the Storage
Bowl (10), and pull the Storage Bowl (10) out
from the Mixing Bowl (11). The Whisk (21) is
located underneath the Storage Bowl (10).
When reassembling, make sure to align the
grooves of the Mixing Bowl (11) and Storage
Bowl (10), then slide the Storage Bowl (10) into
the Mixing Bowl (11).
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6
Place the Drive Shaft (9) with Grater Disc (13)
onto the Mixing Bowl Spindle (12). Add the
Bowl Lid (6) and Motor Unit (4) as described in
the ‘In Use’ section on page 6.
Lock the Drive Shaft (9) in place when in the
accessory by twisting it clockwise to attach to
the accessory.
Unlock and remove the Drive Shaft (9) by
twisting it anti-clockwise and pulling it away
from the base of the accessory.
2
Assembly For Use
Push the Drive Shaft (9) up through the base of
the relevant accessory: Beater (19); Chopping
Blade (20); Whisk (21).
WARNING: The Chopping Blade (20) is very
sharp.
Place the Drive Shaft (9) with locked accessory
onto the Mixing Bowl Spindle (12). Add the
Bowl Lid (6) and Motor Unit (4) as described in
the ‘In Use’ section on page 6.
Alternatively, if using the Grater Disc (13), clip
the relevant Grater Blade (16/17/18) into the
Grater Disc (13). To remove, press down on the
latch and push the back of the Grater Blade
(16/17/18).
WARNING: The Slicing Blade is very sharp.
The Grater Disc Adaptor (15) locks into place
with the Grater Disc (13) in the same way that
the other accessories lock onto the Drive Shaft
(9) in step 2. Once locked into place, place on
top of the Drive Shaft (9).
4
5
3
1
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Usage
Pour some water (200ml) and a drop of washing up liquid into the Mixing Bowl (11), fit the Bowl Lid
(6) and Motor Unit (4), select PULSE on the Speed Dial (3) for a few seconds for quick cleaning
(Chopping Blade (20) to be fitted to agitate the water).
Unplug from the power socket.
Wipe the Motor Unit (4) with a damp cloth and dry thoroughly. Never immerse it in water. Ensure
the interlock area is free from food.
Empty the Mixing Bowl (11), dismantle all detachable parts and wash with warm, soapy water and
dry thoroughly.
CAUTION: Care must be taken when handling the Chopping Blade and Grater Blades as
they are very sharp.
1.
2.
3.
4.
Quick Cleaning
Amount
250g
250g
250g
250g
Speed
2
2/3
-
Amount
450g
250g
400g
200g
Time
60 secs
30-40 secs
-
Preset
-
1
-
2
Speed
1/2
Pulse x3
Amount
200ml
300/600g
400ml
300g
Time
2 mins
60 secs
10-12 mins
40-70 secs
Preset
-
-
3
-
Speed
2
1/2
1
2
Amount
500ml
500g
500ml
300g
Time
60 secs
60 secs
30-40 secs
Preset
-
-
-
-
20 secs
Speed
1/2
Pulse
2/3
2
1/2
1/2
2
Pulse x7
Time
60 secs
60 secs
60 secs
60 secs
10
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Recipes
We have developed a range of delicious recipes for you to try in your new Morphy Richards
Prepstar Food Processor. From dips and smoothies to cakes and creams, there is
something to suit every taste.
The recipes provided give you only a few suggestions of what can be created using your
Prepstar. Once you have mastered the basics you can then unlock the true versatility of
the appliance.
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Chopping Blade Recipes
Pizza Dough
Ingredients:
1 tbs active dry yeast
1 tsp sugar
0.5 cup warm water (105° to 115°F)
1.5 cups all-purpose flour 1 tsp. salt
1 Tbs. extra-virgin olive oil
Method:
1Dissolve yeast & sugar in warm water for 5 minutes.
2Pulse x4 - flour, salt.
3Slowly add yeast mixture to the flour, allowing it to be absorbed before adding more, process until dough forms a
ball (about 1 minute, then continue for 1 minute more).
Pesto
Ingredients:
50g Pine nuts
80g Basil
50g Parmesan
150ml Olive oil
2 clove garlic
Method:
Add all ingredients.
Speed:
Pulse on & off until desired consistency. Or use Pre-set 3.
uts
Ingredients:
Mixed nuts – as required, small and large quantities (max - 400g).
Method:
Add all ingredients.
Speed:
Pulse on & off until desired consistency. Or use Pre-set 3. Maximum time 60 seconds.
Seeds / dry rub
Ingredients:
Various seeds, coriander seed, black pepper etc – as required, small and large quantities (max - 400g).
Method:
Add all ingredients.
Speed:
Pulse on & off until desired consistency. Or use Pre-set 3. Maximum time 60 seconds.
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Short Crust Pastry
Ingredients:
125g plain flour
Pinch of salt
55g cubed butter (soft)
30-45ml cold water
Method:
1Mix flour & butter until it forms a thick bread crumb consistency.
2Add water and bind together, remove and shape by hand.
Salsa
Ingredients:
Bunch Coriander
250g Baby Tomatoes
1 Small onion
½ Red Pepper
3 Mild Chillies
1 Lime ( uice only)
Method:
Add all ingredients.
Speed:
2/3.
Meat Grinding
Ingredients:
200g Pack Braising beef
Method:
Cut into 1 / 2 inch cubes. Freeze for 15 minutes.
Speed:
2/3.
Coffee Beans
Ingredients:
Whole Coffee Beans (max - 400g).
Method:
Add whole coffee beans.
Speed:
Pulse on & off until desired consistency. Or use Pre-set 3. Maximum time 60 seconds.
Mango and Avocado Salsa
Ingredients:
100g red onions, roughly cut into 25mm dice
½ red chilli, deseeded and halved
10g coriander leaves
1 ripe mango, peeled, stoned and roughly chopped
1 ripe avocado, peeled, stoned and roughly chopped
2 tbsp lime juice
1 tbsp olive oil
½ tsp salt
Method:
1Fit chopping blade and put onion, chilli and coriander in the bowl
2Pulse until finely chopped. (Approx. 20 seconds). Scrape the bowl
down if necessary and pulse for a few more seconds.
3Add the roughly chopped mangoes, avocados, lime juice, oil and salt
and pulse until of the desired consistency (10 – 15 seconds, scraping
the bowl if necessary) leaving some larger chunks for texture.
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Falafel
Ingredients:
2 x 400g tinned chickpeas, rinsed and drained
200g red onion, roughly cut into 25mm chunks
2 garlic cloves, halved
30g fresh coriander, roughly cut
4 tsp ground cumin
4 tsp ground coriander
4 tsp harissa paste
3 tbsp plain flour
A little salt
2 tbsp sunflower oil
For frying - 2 tbsp sunflower oil
To serve:
Toasted Pitta, tomato salsa, green salad
Method:
1Pat the chickpeas dry with kitchen paper. Fit the blade into the bowl.
2Place the chickpeas, onion, garlic, parsley, spices, flour and salt into the food processor bowl. Fit the lid.
3Use speeds 1-2 as necessary until fairly smooth. Scrape the bowl sides down in between processing.
4Shape into 12 patties. Place on a plate and cover with cling film in the fridge until needed.
5Brush both sides of each patty with a little oil, heat a nonstick frying pan over medium heat, and add the patties
then cook until browned and piping hot, turning once. (15-20 minutes).
Guacamole
Ingredients:
150g medium size ripe tomatoes, halved
40g spring onions, cut in 40 mm pieces
½ red chilli, deseeded and halved
20g fresh coriander leaves
uice of 2 limes
2 ripe avocados, roughly chopped
To serve:
Sunflower or pumpkin seeds.
Method:
1Fit the chopping blade in the bowl.
2Add the tomatoes, spring onions, chilli and coriander and pulse for a few seconds.
3Add the juice and avocados and pulse until of the desired consistency.
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Veggie Burgers
Ingredients:
50g quinoa
400g tinned black beans, drained and rinsed
50g rolled oats
100g cooked beetroot, roughly chopped
80g red onion, roughly chopped
50g red pepper, roughly chopped
4 cloves garlic, crushed
1 tsp smoked paprika
1 tbsp maple syrup
1 tbsp soy sauce
Salt and pepper
For frying - 1-2 tbsp olive oil
Method:
1Rinse the quinoa with cold running water and drain. Bring 250ml water to the boil in a pan, add the quinoa and
cover with a lid. Simmer for 20 minutes then drain off any remaining liquid and allow to rest for 10 minutes before
forking up the grains.
2Pat the beans dry with kitchen paper and set aside.
3Fit the chopping blade in the bowl and add the oats. Using pulse process for 20-30 seconds or until the oats
resemble flour. This may be a mixture of fine and coarser pieces.
4Add the remaining ingredients and cooked quinoa to the bowl and pulse until the mixture combines without being
too finely chopped or mushy, scraping the bowl down as necessary. (About 30 seconds).
5Line a baking tray with non-stick baking paper. Using your hands form the mixture into 6 burgers, place on the
tray and flatten slightly. Cover with tin foil and then refrigerate overnight.
6When you’re ready to cook the burgers, heat a little olive oil in the frying pan over a medium heat and when hot,
cook until crispy and cooked through, turning as necessary.
7Serve in buns or in a lettuce wrap with a choice of relishes.
Spicy Black Bean Burgers
Ingredients:
400g tinned black beans, drained
25g rolled oats
50g red onion, roughly chopped
25g red pepper, roughly chopped
1 garlic clove, crushed
10g coriander leaves
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ green chilli, deseeded and roughly chopped
1 tbsp lime juice
Method:
1Rinse the beans under cold running water and then pat them dry with kitchen paper and set aside.
2Place the oats in the bowl with the chopping blade fitted and pulse for about 20 seconds until the oats resemble
flour.
3Add ¾ of the beans and the other ingredients to the bowl. Pulse until fairly finely chopped.
4Add the remaining beans and pulse for a few seconds so that the mixture has some coarse pieces in it.
5Form into 4 burgers with your hands, refrigerate for a couple of hours or overnight on non- stick baking paper,
covered with cling film.
6Heat a little olive oil in a frying pan and carefully transfer the burgers using a fish slice and then fry over medium
heat until golden and cooked through.
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Spiced Cauliflower Couscous
Ingredients:
450g cauliflower rice or couscous
100g ready to eat dried apricots
10g parsley leaves
40g salted peanuts
1 tbsp olive oil
¼ tsp nutmeg
½ tsp cinnamon
½ tsp cumin
½ tsp turmeric
½ tsp smoked paprika
salt
black pepper
40g currants
To serve:
4g chopped mint.
Method:
1To make the cauliflower rice or couscous: remove the outer leaves and core from the cauliflower and discard.
2Cut the cauliflower into small florets, (approx. 30mm), trim off the stalks and save for use in a stock or soup.
3Fit the chopping blade and then place 400- 450g florets in the bowl.
4Pulse until broken down into small granules (about 20 -30 seconds), give the bowl a shake or use a spatula as
necessary to reposition any larger pieces.
5Remove the cauliflower from the bowl and set aside.
6Put the apricots, parsley and nuts in the bowl and pulse for around 10 seconds until roughly chopped. Remove
and set aside.
7Heat the oil in a frying pan over medium heat then add the nutmeg, cinnamon, cumin, turmeric and paprika and
heat stirring for a few seconds to release the flavours.
8Add the cauliflower and stir for about 1 minute to coat with the spices. Sprinkle on a little salt and pepper and
then cover the pan with a lid. After cooking for one minute remove the lid and stir then replace the lid and cook
for about 2 more minutes, stirring after each minute.
9Add the apricots, parsley and nuts together with the currants. Heat for a minute or two, check the seasoning then
serve sprinkled with a little chopped mint.
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Healthy Banana and Walnut Loaf
Ingredients:
300g bananas (peeled weight)
100g walnut halves
4 tbsp almond milk
6 tbsp olive oil
2 eggs
225g whole meal SR flour
pinch salt
¼ tsp bicarbonate of soda
½ tsp cinnamon
175g coconut sugar
Method:
1Lightly grease a 2lb loaf tin. Place a piece of non- stick baking paper lengthways into the bottom of the tin so that
it is slightly longer than the tin at each end. This will make it easier to remove the cake after baking.
2Preheat the oven to fan 170°C, Gas Mark 4.
3Cut the bananas into roughly 40mm lengths and place in the bowl with the chopping blade fitted.
4Process using pulse for 10 – 15 seconds, then add the walnuts and pulse again until chopped.
5Put the milk, oil and eggs into the bowl, then add the dry ingredients.
6Pulse for a few seconds then scrape the bowl sides down and pulse again until combined. Scrape the bowl again
and pulse for a few more seconds. The intention is not to further chop up the nuts.
7Pour the batter into the loaf tin and bake in the centre of the oven for about 1 hour or until a skewer inserted in
the middle comes out clean.
8Leave to cool completely in the tin and then serve with or without butter.
Cauliflower Rice
Ingredients:
1 cauliflower
Method:
1Remove the outer leaves and core and discard.
2Cut the cauliflower into small florets, (approx. 30mm), trim off the stalks and save for use in a stock or soup.
3Fit the chopping blade and then place 400g florets in the bowl.
4Pulse in batches until broken down into small granules (about 30 seconds), give the bowl a shake or use a
spatula as necessary to reposition any larger pieces.
Uses of Cauliflower Rice:
Raw in place of grains in a salad
Added to cooked quinoa to form a more substantial meal such as kedgeree
In a side dish
Flavoured with spices and with fruit and nuts to make a pilaf
400g Cooked Cauliflower Rice - Method:
1Place 1 tbsp olive oil into a frying pan over medium heat.
2When the oil is hot, add 400g cauliflower rice, a good pinch of salt and place a lid on the pan.
3Cook for about 5 minutes or until just tender, stirring halfway through cooking.
4Use immediately.
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Hummus
Ingredients:
11 x 400g tinned chickpeas, drained (liquid reserved)
1 garlic clove, halved
uice of 1.5 lemons
2 tbsp olive oil
1¼ tsp ground cumin
75ml tahini paste
Salt
Method:
1Put all in the bowl.
2Pulse until smooth, then used speed 2, scraping down sides as necessary.
Energy Balls
Ingredients:
200g whole rolled oats
150g smooth peanut butter
150g clear honey
pinch salt
½ tsp cinnamon
75g currants
35g salted peanuts
2 tbsp chia seeds
Method:
1Put all ingredients in the bowl with chopping blade fitted.
2Pulse for about 20 seconds until a sticky dough is achieved which holds when lightly squeezed, scraping down
as necessary with a spatula. Pulse another 10 seconds.
3Refrigerate for 30 minutes.
4Roll into walnut size balls (about 25g). Store in fridge for a week or two.
Beetroot Muffins
Ingredients:
100g dark chocolate
2tbsp cocoa
200g plain flour (or ground almonds)
1½ tsp baking powder
3 eggs
150ml coconut oil, melted
150g clear honey
1 tsp vanilla extract
300g cooked beetroot, roughly chopped
Method:
1Melt the chocolate over a bowl of hot water.
2Sieve the cocoa, flour and baking powder together into a bowl and set aside.
3Put the eggs, coconut oil, honey, vanilla and beetroot and melted chocolate in the bowl, pulse for a few seconds,
leaving some small pieces of beetroot, you don’t want to blend it smooth.
4Add the dry ingredients and pulse until just combined. Don’t want to overbeat.
5Spoon into 12 muffin cases and bake at 180°C for 25- 30 minutes. Cool on a wire rack and serve.
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19
Clean Brownies
Ingredients:
150g ground almonds
3 tbsp cocoa powder
2 medium eggs
2 tbsp coconut oil, melted
6 tbsp clear honey
Method:
1Lightly grease and then line the base and sides of a shallow 18cm square tin with baking paper. Preheat the oven
to 180°C, Gas Mark 4.
2Add the almonds and cocoa into the bowl and pulse.
3Add the eggs, coconut oil and honey and mix on speed 1 until combined, scraping the bowl down with a spatula
if necessary.
4Pour the mixture into the tin and bake in the centre of the oven for about 20 minutes or until a skewer inserted in
the middle comes out clean.
Avocado and Chocolate Banana Mousse
Ingredients:
4 tbsp almond milk
2 large ripe avocados, peeled and roughly chopped
1 small banana, roughly chopped
2 tbsp cocoa powder
5 tbsp maple syrup
¼ tsp vanilla extract
To serve:
Sunflower seeds, banana slices.
Method:
1Put all ingredients in bowl with blade fitted. Use speeds 1-2 as required, scraping the bowl sides until smooth.
2Spoon into individual glasses and cover with cling film. Refrigerate for 1 hour.
3Decorate with sunflower seeds and thinly sliced banana.
Note: always use ripe and ready to eat avocados and banana.
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20
Chocolate Chip Cookies
Ingredients:
90g Caster Sugar
90g Brown sugar
115g butter
1 eggs
1 teaspoon vanilla
175g flour
1 teaspoon baking soda
Chocolate Chips
Method:
Add granulated sugar, brown sugar, butter, eggs, and vanilla to the Mixing Bowl (14). Process until creamy.
Add flour and baking soda; process just until mixed in. Stir in nuts and chocolate pieces.
Speed:
2.
Victoria Sponge
Ingredients:
175g soft butter or margarine (butter will produce a richer mix)
175g caster sugar
4 large eggs (weigh eggs in shells and then use same weight)
1 tsp baking powder
175g self-raising flour
Method:
1Place the butter or margarine, sugar, baking powder and flour in the Mixing Bowl (14) with its Beater (9).
Remove the Food Chute (17) to allow as much air into the mix as possible.
2Process until the mixture is creamed together.
3Break in the eggs and process for a further 10-15 seconds.
Speed:
2.
Scones
Ingredients:
225g/8oz self-raising flour
Pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten, to glaze (alternatively use a little milk)
Method:
1Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2Mix together the flour and salt and rub in the butter.
3Stir in the sugar and then the milk to get a soft dough.
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