Welcome To The World Of Neff - Sampford IXL

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Time on your Hands Cooking time: 25 minutes Method Entertaining Chocolate Roulade Ingredients 5 eggs 200g (7oz) caster sugar 200g (7oz) plain dark chocolate 30ml (2tbsps) hot water 30g (1oz) icing sugar 250ml (10floz) double cream, whipped chocolate leaves or curls 1. Line a 33x23cm (13x9”) “Swiss roll” tin with baking parchment or greaseproof paper. 2. Separate the eggs. Whisk the egg yolks with the caster sugar until pale, thick and fluffy. 3. Melt the chocolate over a pan of hot water or gently in a microwave at 180 Watts. 4. Stir the chocolate and hot water into the egg yolk mixture. 5. Whisk the egg whites until stiff, then fold into the chocolate mixture. (Be careful not to over beat the egg whites or they will be difficult to fold in). 6. Pour into prepared tin, tipping to ensure an even distribution. 7. Bake at 160ºC for 20 - 25 minutes until crusty and puffy. 8. Remove from the oven and leave in the tin. Cover with a sheet of baking parchment and a tea towel and leave to stand for at least 8 hours or overnight in the refrigerator. 9. Lay a tea towel onto the work surface and top with baking parchment. Sprinkle with icing sugar and turn roulade onto the baking parchment. Peel off the paper from the bottom. 10. Trim one long edge about 1cm ( 1/ 2”) to ease rolling. Spread the cream and roll up with the aid of the paper and the tea towel. 11. Pipe with cream and decorate with chocolate curls. Note: As an alternative, add fresh raspberries or 85 - 110g (3-4oz) of chopped after dinner mints and then decorate with whole mints. 104 Simple to Make Cooking time: 30 minutes Method Entertaining Hazelnut <strong>To</strong>rte Ingredients 55g (2oz) toasted hazelnuts, chopped 110g (4oz) butter 110g (4oz) caster sugar 2 eggs 110g (4oz) self-raising flour 15ml (1tbsp) milk 5ml (1tsp) instant coffee Filling 2 dessert apples, peeled, cored and sliced 30ml (2tbsps) apricot jam zest and juice of 1/ 2 lemon Decoration 55g (2oz) melted chocolate or icing sugar 1. Preheat the oven at 170°C. Grease and line a deep 20cm (8”) sandwich tin. 2. Cream the butter and sugar together until pale and fluffy. 3. Separate the eggs and beat the yolks into the creamed mixture. Add the sieved self-raising flour. 4. Heat the milk and add the instant coffee until dissolved. Stir this into the cake mixture and add the hazelnuts. 5. Beat the egg whites until stiff and fold them carefully into the cake mixture. Pour into the prepared tin and smooth the top. 6. Bake at 170°C for 25 - 30 minutes until firm but springy to the touch. Allow to cool and cut in half. 7. Prepare the filling. Place the apples in a saucepan with the apricot jam and the lemon zest and juice. Cover and cook gently until soft and leave to cool. 8. Fill the cake with the apple mixture and then cover the top with melted chocolate or dust with icing sugar. 105
Time on your Hands Cooking time: 45 minutes Method Entertaining Soft Fruit Meringue Roulade Ingredients 5 egg whites 275g (10oz) caster sugar 55g (2oz) flaked almonds (optional) Filling 300ml (10floz) double cream 340g (12oz) soft fruit of your choice (raspberries, strawberries, mango) 1. Line a 33x23cm (13x9”) “Swiss roll” tin with baking parchment or greaseproof paper. 2. Whisk the egg whites using an electric mixer until very stiff. 3. Gradually add the sugar, a little at a time at a high speed. Whisk until very stiff and glossy and all the sugar has been incorporated. 4. Spread the meringue mixture into the prepared tin and sprinkle with almonds. 5. Bake at 160°C for about 40 - 45 minutes until golden in colour and firm to the touch. 6. Turn the meringue, almond side down onto a sheet of baking parchment. Remove the paper from the base of the cooked meringue and allow to cool. 7. Meanwhile whisk the cream until it stands in stiff peaks and spread over the meringue. Spoon over the fruit. 8. Roll from the long end, using the parchment paper, to form a roulade (i.e. a Swiss roll). Cover and chill before serving. 106 Time on your Hands Cooking time: 50 minutes Method Entertaining Whole Stuffed Salmon Ingredients 1 whole salmon, filleted 3 slices of fresh bread 30g (1oz) fresh coriander 2 spring onions 1/ 2 small red chilli, deseeded and finely chopped 55g (2oz) butter melted zest and juice of 2 limes salt and freshly ground pepper 110g (4oz) tiger prawns, cooked and peeled 1. Prepare the breadcrumbs in a food processor. Cut up the spring onions. Add these, the herbs and chilli to the breadcrumbs and process again. 2. Take the lid off and add the melted butter and the zest and juice of 2 limes. Season well. Put the lid back on and process until it starts to bind together. 3. Lay out one fillet and spread the stuffing along the fish. <strong>The</strong>n lay on prawns. Place the other fillet on top and lift onto the wire grid to cook. 4. Cook on the wire grid over the roasting/grill pan at 160°C for 25 minutes per kilo, until firm to the touch. If the fillets are very thick it may take a little longer. 5. Remove from the oven and allow to rest for a few moments. Remove the top skin by sliding a palette knife under it. Place the serving dish on top and turn the wire rack over to leave the salmon on the plate as you turn it back. 6. Remove the skin and decorate with fresh herbs. Serve with a hollandaise sauce or chilli dipping sauce for a more exciting taste. Note: Have the stuffing layer thicker at the thin end of the fillet so that it cooks more evenly. 107
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Welcome to the World of Neff Cookin
Page 4 and 5: 4 Be sure to refer to the recipe fo
Page 6 and 7: 8 Metric Equivalent 30g 45g 55g 85g
Page 8 and 9: Quick and Easy Cooking time: 20 min
Page 10 and 11: Time on your hands Cooking time: 25
Page 12 and 13: 1. Feta Stuffed Chicken Breasts 2.
Page 16 and 17: Simple to Make Cooking time: 50 min
Page 18 and 19: Simple to Make Cooking time: 2 hour
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Page 28 and 29: Fish and Seafood Monkfish Parcels V
Page 30 and 31: Time on your Hands Cooking time: 1
Page 34 and 35: 1. Meringues 2. Eton Mess 3. Pineap
Page 40 and 41: 1. Victoria Sponge Cake 2. Coffee C
Page 48 and 49: Bread Chunky Vegetable Soup with Cr
Page 50 and 51: Simple to Make Cooking time: 1 hour
Page 58 and 59: Method Roast Beef Lunch/Dinner Appl
Page 60 and 61: Method Menu for Entertaining Guinea
Page 62: ■ Gnocchi - Baked Gnocchi with Sp
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Welcome To The World Of Neff - Sampford IXL

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