Russell Hobbs 21200 Datenblatt PDF herunterladen (Seite 6)

basic biscuits (using the whisks)

100g butter, softened

150g caster sugar

1 tsp vanilla essence

1 medium egg

100g plain ﬂour

100g self raising ﬂour

Cream the butter, sugar and vanilla essence at speed 1 for 1-2 minutes till light, pale and ﬂuﬀy.

Add the egg, then gradually increase speed till everything has combined.

Sift the ﬂours together then work them into the mixture.

Form into balls, put them on a greased baking tray, ﬂatten them slightly, then bake in a pre-

heated oven at 180°C for 12-15 minutes.

Cool on the tray for a few minutes, then move to a wire rack.

apricot, lemon & rum pancakes (using the whisks)

100g plain ﬂour

25g ground almonds

50g dried apricots

300ml milk

1 egg

25g butter (melted)

grated rind of ½ lemon

2-3 tbsp rum

pinch salt

oil for frying

Soak the dried apricots overnight in the rum.

Mix the egg, milk, lemon rind and melted butter in a jug.

Sift the ﬂour into a bowl, add the ground almonds and salt, and whisk at speed 1, gradually

adding the liquid, then increase speed as everything is incorporated, and whisk till the batter is

smooth.

Heat the oil in a frying pan and drop in tablespoons of batter to make the pancakes.

Cook for a minute or so on each side till golden, then keep warm.

Purée the rum and apricots in a blender, put a little purée on each pancake, roll them up, and

serve warm with cream or ice cream.

hot chocolate souﬄé (using the whisks)

75g butter

50g plain ﬂour

1½ tbsp cocoa powder

450ml milk

4 eggs, separated

50g caster sugar

Melt the butter in a pan, stir in the ﬂour and cocoa, stir over a low heat, add the milk and mix till

thickened slightly.

Remove from the heat, set aside to cool, then beat in the egg yolks.

Put the egg whites in a bowl, mix at speed 3 for a few seconds, then add the sugar and continue

to whisk till soft peaks form.

Fold in the sauce. Pour the mixture into a greased 1.2 litre (2 pint) dish.

Stand the dish in a roasting tin ﬁlled half full with boiling water, put into the oven, and bake at

190°C/375°F/gas 5 for 40-45 minutes, till well risen.

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