Welcome To The World Of Neff - Sampford IXL
Welcome To The World Of Neff - Sampford IXL
Welcome To The World Of Neff - Sampford IXL
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Method<br />
Roast Beef Lunch/Dinner<br />
Apple Pie<br />
Ingredients<br />
Shortcrust Pastry<br />
225g (8oz) plain flour<br />
pinch of salt<br />
55g (2oz) hard margarine<br />
55g (2oz) white fat<br />
30-45ml (2 - 3tbsps) cold water<br />
Filling<br />
450g (1lb) cooking apples – peeled, cored and sliced<br />
55g-110g (2oz - 4oz) sugar<br />
1. Sift the flour with the salt into a mixing bowl<br />
2. Rub in fat with your fingertips until the mixture resembles breadcrumbs. (This process can be<br />
carried out very quickly in a food processor)<br />
3. Add the water a little at a time, mixing to a firm dough. If time permits leave the pastry to<br />
relax for 15 - 20 minutes.<br />
4. Soften the apples either in a microwave or on the hob, adding the sugar to taste after cooking.<br />
5. Divide the pastry in two and roll out one piece to line a 20cm (8”) pie plate. A metal pie plate<br />
will give a crisper result.<br />
6. Fill the centre of the pastry with the cooked sweetened apples and dampen the edges with<br />
water.<br />
7. Roll out the second piece of pastry a little thinner than the first and a little larger than the<br />
plate size. Place over the apples. Seal the edges and flute or pinch into folds with the finger<br />
and thumb.<br />
8. Brush the top lightly with water and sprinkle with a little sugar.<br />
112<br />
Method<br />
Roast Beef Lunch/Dinner<br />
Yorkshire Pudding<br />
Ingredients<br />
110g (4oz) plain flour<br />
salt<br />
1 egg<br />
250ml (10floz) milk or milk and water<br />
1. Sift the flour and salt into a mixing bowl. Make a well in the centre and add the egg and half<br />
the liquid.<br />
2. Stir until smooth, then beat the batter before adding the remainder of the liquid<br />
3. Leave to stand in a cool place for at least an hour.<br />
Method<br />
Peppered Carrots<br />
Ingredients<br />
55g (2oz) butter<br />
5ml (1tsp) sugar<br />
450g (1lb) carrots, peeled and thinly sliced<br />
3 spring onions, washed trimmed and chopped<br />
1.25ml ( 1/ 4 tsp) cayenne pepper<br />
50ml (2floz) soured cream<br />
salt and pepper<br />
1. Melt butter with the sugar in a deep saucepan with a close fitting lid.<br />
2. Add the washed carrots, cover tightly and cook for 10 - 15 minutes (depending on thickness<br />
of sliced carrots).<br />
3. Remove the lid, stir in the onions, pepper and cream cook for 2 - 3 minutes.<br />
4. Check the seasoning before serving.<br />
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