Cook Book

Cooking with Baumatic
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E & OE. Every effort has been made to ensure that all the information within this document is accurate at the time of going to press. 2004. Baumatic Limited.
Cooking With Baumatic Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Fish Recipes Baked &Roasted Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 Sea Bass with Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .89 Salmon en Croute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1011 Roasted Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1213 Grilled Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Bakeoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Roast Shoulder of Lamb with Mushroom Stuffing . . . . . . . . . . . . .1617 Mediterranean Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1819 Roast Chicken with Lemon and Herb Butter . . . . . . . . . . . . . . . . .2021 Braised Pork Chops in Mushroom Sauce . . . . . . . . . . . . . . . . . . . . . .22 Roast Pork with Sage and Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 The Big Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2425 Fragrant Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2627 Beef Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2829 Cheese Cannelloni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3031 Roasted Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3233 Stuffed Mushroom Parcels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3435 Stuffed Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3637 Fondant Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3839 Carrot & Coriander Roulade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4041 Broccoli Gorgonzola Puff Pastry Tart . . . . . . . . . . . . . . . . . . . . . . .4243 Cheese Souffle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4445 Baked Aubergine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4647 Meringue Baskets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4849 Pavlova with Summer Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5051 Lemon Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5253 Chocolate Orange Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5455 Nectarines in Marsala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5657 Sticky Toffee Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5859 Bread and Butter Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6061 Choux Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6263 Fatless Sponge Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6465 All in one Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6667 Cherry Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6869 Rich Fruit Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7071 Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7273 Golden Crunch Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7475 Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7677 Mixed Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7879 Italian Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8081 Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8283 Yorkshire Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84 Quiche Lorraine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85 Herb Vinegarette Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86 Grilled Goats Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87 Caramelised Sweet Potato and Vanilla Soup . . . . . . . . . . . . . . . . . . . .88 Using the Oven to Slow Cook and Keep Food Warm . . . . . . . . . . . . .89
Meat Recipes
Rice & Pasta Recipes
Vegetable Recipes
Vegetarian Recipes
Dessert Recipes
Cake Recipes
Bread Recipes
Other Recipes
Cooking with Baumatic
Forward
This collection of recipes takes its inspiration from around the globe, including unmistakeable classic Italian dishes, some simple, others more adventurous. All of them have been prepared using our very own cooking appliances to ensure you will achieve excellent results. We strongly recommend that you read your appliance instruction manual before creating your masterpieces. As any cook will tell you, practice is the key to achieving good results. Once you start using your appliance you will get to know its characteristics, such as the temperature zones within the oven cavity, timing etc. For your convenience we have indicated the best cooking function and cavity position to enhance the quality of the dishes that you prepare. Special thanks goes to the catering department of Newbury College, West Berkshire, for all there efforts in creating this collection. Buon Appetito!
To ensure that your oven stays looking good as new, Baumatic recommend Oven Pride the complete oven cleaning system. You simply place your racks in the bag, add the cleaning solution, expel the air and seal the bag. Leave to soak and then rinse off with hot soapy water. The solution is also suitable for use on the inside of your oven - making this one of the easiest methods of cleaning your entire oven! Oven Pride is so versatile it can also be used on stainless steel and enamel surfaces such as pans, hobs and grills. For more information visit www.pride-range.com
Cooking with Baumatic Fish Recipes
Bake whole Fish in paper to seal in the juices and the flavour. Anything from small Trout to large Salmon can be cooked in this way, as can pieces of ready prepared Fish. Keep it simple, the Fish Monger will trim the Fish, remove the scales and fins plus the head for the squeamish. He may even bone the Fish for you if you prefer, although Fish on the bone is more succulent.
Baked & Roasted Fish
INGREDIENTS Whole Fish scaled and gutted. Try from the Fish listed below but do tr y others. 400g/12oz Trout per portion 1 or 2 Red Mullet, depending upon size 400g/12oz Sea Bream per portion 400g/12oz Mackerel per portion Approx 5 Sardines per portion 100g/150g or 4/6oz Salmon per portion Olive Oil or Butter sufficient to drizzle over the Fish to moisten Garlic peeled and thinly sliced (optional) Herbs of your choice: Thyme, Tarragon, Fennel or Basil, the amount to suit the size of the Fish
PIECES Brill, Turbot, Halibut, Cod and all firm fish are suited to both methods of cooking. They can be open roasted in an earthenware dish or metal roasting tray or wrapped in paper and baked to give moist fish every time. Buy steaks or tranches of Halibut, Turbot and Brill or a thick piece of Cod from the fillet. Allow approx 150 200g/ 6 7oz of fish per portion plus any of the combinations of ingredients listed below.
EQUIPMENT Baking tray to fit the oven and the Fish. Baking parchment and foil to wrap the Fish. Shelf: Any, but make sure air can circulate around the oven. You can use more than one shelf. Setting: Fan Temperature: 170C Time: 15 minutes for a 400g/12oz Trout 35 minutes for a 11/2 kg/3Ib whole Salmon
METHOD 1. Rinse the prepared Fish and pat dry. 2. Chop the Herbs and prepare the Lemon. 3. Open the Baking parchment and Oil or spread with Butter to prevent the Fish from sticking. 4. Lay the foil and the oiled parchment onto the tray and place the Fish in the centre. 5. Scatter over the Herbs and Lemon slices tucking the Herbs into the body of the Fish. 6. Drizzle with Oil and Lemon juice or spread with Butter. Season with Black Pepper and a little Salt if you wish. 7. Fold over the paper and secure tightly to seal in juices and flavour. 8. Place in the oven and bake using the guidelines. Test by inserting a knife gently into the backbone, any transparency in the Fish and reluctance to come away from the bone means it requires a little longer cooking time. Salmon is excellent for this method and because it is an Oily Fish it can be served either a little on the pink side or slightly over done, both are very acceptable. 7
Sea Bass marinaded in White Wine, Herbs and Olive Oil baked in the oven on a bed of Fennel and Onion, served with young mixed leaves which should include some Rocket. This is a dish that you can prepare in advance to eat later you can add the Herbs of your choice. Have the Fishmonger prepare the Fish by removing the scales and fins, the head as well if you prefer.
Sea Bass with Fennel
INGREDIENTS 1 Large Sea Bass allow 250g per person of unprepared Fish Sliced stick of Celery 1 Fennel sliced 1 Onion sliced
MARINADE 3 Tablespoons Olive Oil 5 Tablespoons White Wine Ground sea Salt Ground Black Pepper Parsley, Chives and Basil chopped Slices of Lemon 1 Lemon Lemon juice 2 tablespoons Small amount of Butter to sweat the Vegetables
EQUIPMENT Earthenware dish large enough to take the Fish. Foil and grease proof paper to wrap the Fish. Shelf: 2 or 3 Setting: Fan or fan with bottom heat. Temperature: 170C Time: 20 30 minutes depending upon the size of the Fish.
METHOD 1. Lightly sweat the Vegetables in a little Butter. (Fennel is not happy at being cooked straight away in liquid and responds better if lightly sweated first) Allow to cool. 2. Mix all the Marinade ingredients together. Place the Fish into the Marinade allowing it to cool the whole of the Fish. 3. Line the foil with greaseproof paper, Butter well. Place the sliced Vegetables onto half the paper. Lay the marinated Fish on the Vegetables, wrap in the foil and greaseproof and drizzle any remaining juices onto it as you go. Or You can place the Fish on a bed of sliced Fennel and Onion straight into the earthenware dish, pouring any left over Marinade over the Fish.
4. Cover and bake in the oven until the flesh of the Fish comes easily away from the bone. Baste with the juices. 5. Serve straight from the paper or dish with the juices, a simple Salad and crusty Bread or New Potatoes.
An excellent way of cooking Fish for a buffet, this recipe makes the Fish go much further. The Puff Pastry base is baked first and then the raw Fish placed on top. It is also suitable for freezing once assembled to be cooked at a later date.
Salmon en Croute
INGREDIENTS 450g/1lb Puff Pastry (a block or ready rolled) 900g/2lbs Salmon, filleted and skinned 250g/8oz Cream Cheese 2 x 15ml/1 tablespoon mixed Herbs: tarragon, dill, parsley, Basil 2 x 15ml/1 tablespoon green Peppercorns in brine and rinsed Freshly ground Black Pepper Salt to taste 1 Egg beaten
EQUIPMENT Shallow Baking tray to fit the Fish and the oven. Shelf: 2 Setting: Fan Temperature: 175C Time: 20 minutes for individual portions 30 45 minutes for large slice. Serves: 10
METHOD The Method is for one large centrepiece but individual portions of Salmon approx 100g/4oz can be used and the Pastry cut and assembled using the same method. Pastry Base 1. Roll out just under half of the Pastry to make the base into a rectangle approx 7" x 15", 18cm x 37cm, about 2mm, 1/16" in thickness. Place on an oiled or nonstick Baking sheet. Prick a 10cm (4") band down the centre with a fork, this will prevent the centre rising. 2. Bake at 175C for 20 minutes or until light golden brown and allow to cool. Filling 3. Soften the Cream Cheese and mix with the Herbs and Peppercorns if using, Season with Pepper and adjust with Salt, add more Herbs to taste. A little more Lemon juice can be added. To Assemble 4. Place the Cream Cheese mixture onto the Pastry covering the pricked area. Place the Salmon on top of the Cream Cheese (the Salmon can be in pieces). Alternatively place the Fish on the Pastry and cover with the Cream Cheese. Either way works well. 5. Roll out the remaining Pastry for the top making it large enough to cover the Fish and drape over the side. 6. Lay the Pastry over the Fish make sure in encases the Fish and the Pastry base. It does not need to have neat edges, as excess Pastry will be trimmed before serving. 7. Place small holes (use the point of a knife) down the Pastry to allow the steam to escape. Glaze with Egg wash and decorate with Pastry leaves if you wish. 8. Bake unit golden brown and risen. 9. Trim the excess Pastry back to the Salmon and serve as a whole or cut into slices. Individual portions can be trimmed in the same way and cut diagonally before being presented onto a plate. Garnish with the Herbs used in the Salmon and Lemon or Lime slices. 11
Cooking with Baumatic Meat Recipes
This is one of the easiest ways to cook Meat and roasting Meat in your new oven is no exception. Roasting can be done, either using the fan or the conventional settings with top and bottom heat, by experimenting you will find what is right for you. The fan will give less shrinkage and is good for Chicken and Lamb. The conventional oven will help to give the crisp top to Beef and Pork. Traditionally roasting means to expose a piece of Meat to an open fire turning it on a split. Using the fan setting the air circulates around the Meat especially if the Meat is placed on a trivet. Using the fan and grill at the end of cooking (if required) will crisp that crackling to perfection. The following chart is a guide for selecting the temperature and times when roasting different Meats for the chosen setting on your oven. Cooking times and results can vary depending upon the cut of Meat and quality. Joints on the bone will cook more quickly than those off the bone. NB Reducing the temperature by 10C to 15C after the first 30 minutes will result in a moist joint and less shrinkage. The high temperature at the start of cooking is important to produce an attractive crust especially to Beef and that characteristic roast flavour. Allow all Meats to relax for at least 15 minutes after cooking. ROAST GRAVY The general rule for Gravy is that if the Meat is very fatty or the recipe has included a Stuffing the Gravy should be thickened with a little Flour. Use appropriate Stock or vegetable juices to provide the liquid, for added interest a drop of Wine can be added as well. METHOD 1. Drain the excess fat from the roasting tin. Remove any Potatoes but leave any bones or flavouring Vegetables. 2. Add a light dusting of plain Flour to the roasting dish to absorb any remaining fat and juice. Approximately 1 level dessertspoon of Flour per 1/2 pt/1/4 ltr of liquid. Cook lightly for 2 minutes. 3. Gradually add the liquid and bring to the boil. Simmer for 3 to 4 minutes to develop the flavours. Season to taste and add more liquid if required. 4. Strain into a clean pan; re-heat to boiling point and serve.
Roasted Meat
MEAT CONVENTIONAL FAN COOKINGTIME per 450g/1lb TIPS
BEEF Internal Temp Rare: 55C 60C Medium: 66C 71C WellDone: 75C 77C
200C 190C 180C
180C 170C 160C
15 mins per 1Ib & 20 mins 20 mins per 1Ib & 20 mins 25 mins per 1Ib & 25 mins
Turn the Meat halfway through cooking time or place on a trivet.
Reduce the temp by at least 10C after the first 30 minutes on all apart from rare Beef. LAMB Internal temp Medium: 66C 75C Well Done: 80C
175C 180C 180C 185C
170C 160C
20 mins per 1Ib & 20 mins 30 mins per 1Ib & 30 mins
Turn the Meat halfway through cooking or place on a trivet.
Reduce the temperature by at least 10C after the first 30 minutes. PORK Internal Temp 85C
190C
170C
30 mins per 1Ib & 30 mins
Increase the temp to 210C for conventional &180C for fans for the last 30 mins or finish on Fan and Grill.
Reduce the temperature by at least 10C after the first 30 minutes. CHICKEN Internal Temp between the leg & the breast 85C minimum or the juices run clear
190C
175C
20 mins per 1Ib & 20 mins
Cook on its side or breast side down for the first 30 minutes of cooking time.
Reduce the temperature by at least 10C after the first 30 minutes. TURKEY Up to 4.5kg/10 Ibs 4.5kg 6.7kg/10 15Ibs 6.7kg 9kg/15 20Ibs
190C 180C 180C
170C 160C 160C
20 mins per 1Ib & 20 mins 15 mins per 1Ib & 15 mins 13 mins per 1Ib & 13 mins
Cook breast side down for the first half of the cooking time. Cover with foil for the second half of cooking time.
Reduce the temperature by at least 10C after the first 30 minutes. DUCK 200C 180C 20 mins per 1Ib & 20 mins Prick the skin all over to help release the fat. Place the bird on a trivet and drain of fat regularly.
Reduce the temperature by at least 10C after the first 30 minutes. PHEASANT 190C 175C 20 mins per 1Ib Cook on side or breast side down for first half of cooking time. Turn & cover with streaky Bacon.
Reduce the temperature by at least 10C after the first 30 minutes.
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Meat can be cooked on a variety of settings to give a grilled effect and a healthier option to frying. Use the grill tray and wire for all methods. For a rare finish to the Meat use either the grill setting on its own or the fan and grill. This will allow the Meat to brown and not cook through. For well-done Meat use the fan only, this cooks the Meat through, keeping it moist while browning it gently. Take advantage when cooking the Meat on the fan setting and cook roasted Vegetables or a Potato dish putting the Meat into the oven towards the end.
Setting Shelf Temperature Meat Internal Temp Beef 55C 60C Rare: 10 mins 66C 71C Medium: 17 mins 75C 77C Well-done: 35 mins Lamb Medium 66C 77C Pork Well-done 78C 80C
Fan Any Shelf 190C
Fan and Grill 3 200C
Grill only 34 225C
7 mins
6 7 mins
10 mins
7 10 mins
17 mins
15+ mins (reduce the heat to 180C)
20 mins
15 mins
10 15 mins
30 mins
20 mins
Meat cooked using the grill setting will require frequent turning during cooking. The setting using the fan plus the trivet allows the Meat to cook evenly where no turning is required. A quick recipe for Pork is to spread the Meat with a bought Marinade of your choice; this adds moisture to a sometimes dry Meat.
Grilled Meat Bakeoff
This Casserole is made using a variety of Meats. This dish comes from the Alsace region of France. Originally placed in the oven early morning for long slow cooking whilst the washing was done on Mondays. The Bakeoff was taken to the bakers on the way to the wash house picking it up on the way home! The mix of Meats works very well together marinated in White Wine and cooked beneath a layer of sliced Potatoes it makes an excellent dish to increase in quantity and cook for larger numbers.
INGREDIENTS Boneless 225g/8oz Shoulder of Lamb 225g/8oz Shoulder Pork 225g/8oz Braising Beef 1 Onion studded with two Cloves 2 Leeks thickly sliced 2 Carrots thickly sliced 1 stick of Celery cut into 21/2 cm/1" pieces 21/2 tablespoons chopped parsley 1/2 kg/1Ib Potatoes peeled and sliced into 1 /2 cm/1/4" slices METHOD 1. Trim and dice the Meat into 4cm/1 1/2" pieces. 2. Place the Meat and Vegetables into a large stainless steel or earthenware dish. 3. Add the Marinade ingredients and leave for 4 hours or over night in the refrigerator. 4. Drain the liquid from the Meat and reserve. Discard the Bay leaves. 5. Place the Meat and Vegetables into an earthenware dish, sprinkle on the chopped parsley and layer the Potatoes neatly on top. 6. Pour on the reserved Marinade and a little water to bring the liquid to just below the top of the Potatoes. 7. Cover with oiled greaseproof paper and silver foil. 8. Cook for 2 1/2 to 3 hours. Remove any visible fat. Turn to grill and fan and crisp Potatoes. 15 MARINADE 1 Clove of Garlic crushed 2 sprigs of fresh Thyme 1 Bay Leaf Salt and Black Pepper 300ml/3/4 pt White Wine preferably Alsace Riesling. EQUIPMENT Deep 3"/8cm Casserole dish suitable for the oven. Shelf: Middle Setting: Fan with the grill and fan to finish cooking. Temperature: 160C Time: 21/2 3 hours Serves: 4
Boned shoulder of Lamb makes a wonderful tender joint and if well trimmed of fat, it is lean, moist and full of flavour and best of all easy to carve. The following recipe is for a whole shoulder of Lamb, the bone removed and replaced with a Mushroom Stuffing. Garlic and Rosemary have been inserted into the skin to give added flavour but the joint is just as good without. A whole shoulder weighing about 1.7kg with bone serves 4 comfortably and at half the price of a leg of Lamb.
Roast Shoulder of Lamb with Mushroom Stuffing
INGREDIENTS Meat 1 x 1.7kg approx whole shoulder of Lamb (bone in weight) or 1/2 a shoulder can also be used
Ask your butcher to remove the bones to create a flap for the Stuffing. Have a go at removing the bones yourself by using a sharp firm bladed small knife, remove the blade and the knuckle bones. Try to make as few cuts into the Meat as possible, slide the knife over the bones working away from your fingers all the time. Save the bones to place under the Meat and act as a trivet. Cut out any excess fat and glands. Try not to cut through the skin or the Stuffing will escape.
MUSHROOM STUFFING 20g/ /4 oz Butter 1 small Onion finely diced 100g/4oz Mushrooms, washed and chopped 100g/4oz White Breadcrumbs 2 teaspoons mixed Herbs: Thyme, Rosemary, Lemon Balm or Parsley (the mixture to suit you) Rind of 1/2 Lemon if not using Lemon balm Salt and freshly ground Black Pepper 1 Egg to bind
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EQUIPMENT Roasting tin large enough for the joint. String for tying the Meat. Bones to place the Meat on for cooking. Shelf: 2 Setting: Fan Temperature: Start at 180C Reduce to 160C Time: 30 minutes per 1/2 kg (1lb) plus 30 minutes over.
METHOD Stuffing 1. Melt the Butter in a frying pan and add the Onion, cook without colour until soft. 2. Add the Mushrooms and cook until soft, allow any moisture to evaporate, this is important or it may result in a very wet Stuffing. 3. Mix all ingredients together in a bowl and bind with an Egg. Important Allow to go cold before Stuffing the Meat, if the Meat is to be prepared and not cooked straight away. Stuffing the Meat 1. Lay the boned Meat skin side down neck end and widest part facing you. 2. Open up the area where the bone has been and spread on the Stuffing, allow a border of at least 2 1 /2 cm/1" all the way round the Meat (it will spread out as you roll). 3. Roll up the joint from one side to the other, to make sure when you are carving you are going to carve across the grain. 4. Tie at intervals with string; use a slipknot so that the joint is firmly secured. 5. Using a small pointed knife, prick the skin and Insert with slivers of Garlic and Rosemary if liked. 6. Place the joint on the bones; or Potatoes can also be placed under the Meat. This makes a trivet and prevents the Meat from frying and allows air to circulate around the Meat. Baste the Meat with fat from the Meat during cooking to keep it moist. 7. Roast for the recommended time until the juices run clear. Remove the Meat and allow to stand for approx 15 minutes to relax making it easier to carve. 8. Make the Roast Gravy as on [age 12.
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Chicken pieces with Tomatoes, Onions, Peppers, chorizo, olives, and oranges are cooked in White Wine to create a sublime combination of flavours. A hint of cayenne gives the dish character.
Mediterranean Chicken
INGREDIENTS 1 x 3 1/2 Ib (1.75kg) Chicken cut into eight pieces or 8 Chicken thigh pieces would be ideal 3 tablespoons Olive Oil for frying 1 large Onion cut into strips 2 large Red Peppers cut into strips 50g/2oz sun dried Tomatoes in Oil (dried and cut into strips) 2 Cloves of Garlic chopped 100g/4oz Chorizo skinned and cut into 1/2 slices METHOD 1 x 400g tin chopped Tomatoes in juice 170ml/6 floz White Wine 1/4 teaspoon Cayenne Pepper to taste 50g/2oz Black olives halved with stones removed 1/2 large Orange cut into 8 wedges Salt and freshly milled Black Pepper
EQUIPMENT Wide shallow Casserole dish with a lid that if possible is suitable for frying the ingredients and an earthenware Casserole dish and a frying pan. Shelf: 2 or 3 Setting: Fan Temperature: 175C Time: Approx 1 hour Serves: 4
1. Remove the skin from the Chicken joints and trim any fat. Season with Salt and Pepper. 2. Prepare the other ingredients. 3. Heat the Olive Oil in the Casserole dish until fairly hot. Fry the Chicken pieces 2 or 3 at a time until nutty brown. Do not over load the pan or the temperature will reduce and the Chicken will not brown. As they brown remove the Chicken pieces and drain them on kitchen paper. 4. Add a little more Oil to the pan, allow to become hot again and add the Onion, allow to brown slightly before adding the Pepper, Chorizo and Garlic. Return the Chicken to the pan, and add all the other ingredients except the Orange. 5. Bring to the boil and tuck the Orange wedges into the dish, the liquid should not quite cover the ingredients; adjust with Chicken Stock or a little water. 6. You can taste the dish at this stage but remember flavours will develop during cooking. 7. Cover with a good fitting lid or silver foil and cook in the oven. Once cooked adjust the Seasoning and serve. 8. Serve with plain Boiled Rice or for more flavour try the Fragrant Rice recipe on page 26. The method used for the Rice is ideal for cooking with the Chicken dish.
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Chicken roasted with a Herb Butter placed under the skin may not help the calories but it does give a very moist Chicken with extra flavour. Cooking on the fan setting reduced the cooking loss considerably and also produces a more moist bird compared to the conventional setting.
Roast Chicken with Lemon and Herb Butter
INGREDIENTS 1 x 3 1/2 /4Ib Roasting Chicken LEMON AND HERB BUTTER 75g/3oz Softened Butter 2 Tsp Mixed chopped Herbs including Thyme Grated rind of 1 Lemon Black Pepper Potatoes cut into large pieces to form a trivet, place flat side down into the tray
EQUIPMENT Metal roasting dish large enough to take the Chicken. Shelf: 2 Setting: Fan Temperature: 200C for first 30 minutes Reduce to continue cooking Time: Allow 20 minutes for every 1/2 kg (1Ib) plus 20 minutes Serves: 4
METHOD 1. Wash the Chicken inside and out. Pat dry with kitchen paper. 2. Remove any excess fat from outside the cavity. Trim any excess skin from the neck end. 3. Release the skin from the cavity end of the bird. The skin is held in place by a thin tissue, which will pull easily from the flesh. 4. Using your fingers spread the Butter over the flesh of the bird. Place the skin back over the Meat. Tie the legs of the bird together to form a neat shape. 5. Make a trivet of Potatoes to keep the Chicken from frying. They can be browned off at the end of cooking if required and taste wonderful. 6. Place the Chicken on its side for the first half hour, turn to the other side for half an hour and continue final cooking on its back. 7. Test that the Chicken is cooked by inserting a sharp knife between the thigh and the breast, the juices should run clear. 8. Make the Gravy in the way described on page 12.
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The following dish is the easiest ever to prepare, it is an ideal dish to try slow cooking in your oven. The dish is prepared in minutes and will be waiting for you on your return however late you are; ready to serve.
INGREDIENTS 4 Pork chops (rind removed) 1 1 1/2 pt Packet of Mushroom Soup (or the Soup of your choice) 500ml/1pt liquid (sufficient to cover Meat) 1 tablespoon of Oil
EQUIPMENT Frying pan. Casserole dish with a good fitting lid to prevent steam escaping but not airtight. Shelf: 2 or 3 Setting: Fan Temperature: 175C to start Reduced to 90C Time: A minimum of 6 hours Serves: 4 but can be made for any number.
METHOD 1. Preheat the oven to 175C. 2. Trim the rind from the Meat if you have time, removing the amount the amount of fat you wish. 3. Heat the Oil in a frying pan to lightly brown the Pork on both sides and heat through. Drain any Oil. 4. Make up the Soup using a 1/3 less liquid than stated on the packet, this will make a thicker Sauce. 5. Pour the Soup over the Meat and bring to the boil, transfer to the cooking dish and cover with a lid. 6. Place the dish in the oven. Once the thermostat light has gone out at 175C reduce the heat to 90C and leave to cook. Do not remove the lid during cooking and try not to open the oven door. You can also use this setting to safely keep food hot, the quality will depend on the moisture content of the dish. This dish can also be cooked in the usual way at 175C for approx 11/2 hours; this is a very quick and easy dish.
Braised Pork Chops in Mushroom Sauce Roast Pork with Sage & Apple
Loin of Pork on the bone makes a wonderful roasting joint with a natural trivet keeping the Meat from frying in the tin and air circulating around the Meat.
INGREDIENTS 180g per person Loin of Pork with rib bones allowing at least one bone per person To place under the Meat during cooking 1 sliced Onion 1/2 large dice of Baking apples 4 5 shredded Sage leaves MARINADE Chopped fresh Sage Chopped Garlic Olive Oil Black Pepper EQUIPMENT Metal roasting dish large enough to take the Chicken. Shelf: 2 Setting: Fan Temperature: 200C for first 30 minutes Reduce to continue cooking Time: Allow 20 minutes for every 1/2 kg (1Ib) plus 20 minutes Serves: 4
METHOD 1. Have the butcher score the Crackling; a diamond pattern is easy to serve. 2. Make sure the skin is really dry (overnight uncovered in the fridge if possible). 3. Rub the fat with Oil. Dust with Salt, this can help make a good Crackling. 4. Make a paste of the Marinade ingredients and rub on the underside of the Pork. 5. Place the Meat bones down over the Onion, apple and Sage. 6. Roast until the juices are tender. To create a good Crackling (if not done by this stage). Turn the oven setting to fan and grill leave the Meat in the centre of the oven and increase the temperature by 15 20C, watch as the crackling puffs up. Take care not to burn the top at this stage. 7. Finish the Meat by allowing to rest and make the Gravy in the way described on page 12.
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The Big Breakfast
Breakfast for a crowd can be cooked in 15 minutes using the fan setting and filling the oven. Finishing off using the fan and grill, nothing could be simpler. Putting food onto the trays is the longest job. Crusty Bread and Scrambled Egg will finish off the meal.
INGREDIENTS 8 Sausages 8 Rashers of Bacon 8 Mushrooms 16 Hash Browns 8 Tomatoes
EQUIPMENT 2 trays to fit the oven. 1 Grill pan with wire rack. 1 trivet to fit one tray. Shelves: 1 4 Setting: Fan for 15 minutes Fan and grill to brown the Sausages and Bacon at the end Temperature: 180C Time: Approximately 15 minutes Serves: 8 hungry people!
METHOD 1. Place the Sausages and Bacon onto a trivet and place over a tray. Overlap the Bacon fat uppermost (place the thick end of the Bacon towards the Sausage to give a little protection). 2. Place the Tomatoes and Mushrooms onto the grill tray. Drizzle with Oil and Season with Black Pepper. 3. Place the hash browns onto a Baking sheet. 4. Place trays evenly into a pre-heated oven. 5. After 15 minutes, turn to the grill and fan setting and brown the Sausages and Bacon. Serve, just let everyone help themselves.
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Cooking with Baumatic Rice and Pasta Recipes
This next recipe is one of the best ways for cooking Rice and is based on the fact that Rice will absorb twice its own volume of liquid during cooking. The Rice is cooked with diced Onion and a variety of Spices and Herbs but it can be cooked on its own with only the finely diced Onion for flavouring. Cooking Rice in the oven gives more even cooking and is ideal when catering for larger numbers.
Fragrant Rice
INGREDIENTS 300ml/10fl oz Long grained Rice measured in a jug 600ml/20fl oz water or Chicken Stock 1 medium sized Onion finely diced 25g/1oz Butter or Olive Oil Spices and Herbs 2 Cloves Garlic squashed flat 10 Cardamon pods crushed 1 Cinnamon stick 2 3 whole Cloves 1 small Hot Chilli, split, seeds removed 2 good handfuls Coriander leaves chopped
EQUIPMENT Oven proof dish with a tight fitting lid, sufficient to take the Rice and the liquid with preference a pan that can also be heated on the hob. Shelf: Any Setting: Fan Temperature: 160C Time: 15 20 minutes Serves: 4
METHOD 1. Melt the Butter or warm the Oil in the pan. 2. Add the finely diced Onion and sweat gently without colour over a low heat. 3. Add the crushed Garlic along with the Spices, allow them to heat gently to develop the flavours, do not let them colour. 4 Add the Rice and the Chilli.
5. Pour on the liquid and bring gently to the boil (transfer to oven proof dish if the pan is not suitable for the oven). 6. Cover with a tight fitting lid and place into the pre-heated oven. 7. Cook for 15 minutes. Do not remove the lid before this time or the liquid will evaporate. 8. Once cooking time is up, test the Rice and fork through to fluff up.
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The Meat Sauce or Sauces from this dish can be used with any cooked Pasta, the classic Spaghetti Bolognaise or as a Stuffing for Cannelloni.
Beef Lasagna
INGREDIENTS Meat Sauce 450g/1Ib Minced Beef 3 Rashers of Bacon chopped 1 1/2 teaspoon of dried or fresh Basil or fresh 150g/6oz Diced Onion 1 large clove of Garlic 1 tablespoon of Flour to absorb any fat 350g/14oz tinned Tomato chopped 4 tablespoons Red Wine 3 tablespoons Tomato Pure Salt and Black Pepper
BCHAMEL SAUCE 100g/4oz Plain Flour 100g/4oz Margarine 1 ltr Milk 1 Onion studded with 2 Cloves Salt and Black Pepper A little Nutmeg to add to the flavour To Complete the Lasagna Approx 8 sheets of pre-cooked Lasagna either green or Egg Pasta For the Topping 50g Grated Cheddar Cheese or freshly grated Parmesan
EQUIPMENT Earthenware dish to serve 4 6 people. Shelf: 3 Setting: Fan to cook Fan and grill to brown the top if required Temperature: 175C Time: 45mins Serves: 4 6
METHOD 1. Heat a large frying pan, add the Meat if added gradually to the hot pan will have sufficient fat for frying and will brown evenly. It is important to have the pan very hot to seal the Meat and give flavour. 2. Add the Mince a little at a time, remove if it becomes too brown or if the pan becomes overloaded. 3. Add the chopped Bacon and brown. 4. Add the Onion and sweat until it is soft. 5. Return all Meat to the pan, add the Flour to absorb any fat but do not add too much. Cook lightly. 6. Add the Tomato Pure and the remaining ingredients. No other liquid should be required, but a little brown Stock can be used to moisten the Sauce if its too dry. 7. Season to taste. 8. Cook for approx 20 to 25 minutes on top of the stove, it should have produced a concentrated Sauce. Bchamel Sauce 1. Melt the Butter or Margarine in a pan sufficient in size to hold liquid and be able to stir the Sauce. 2. Add the Flour and cook lightly to burst the starch grains, do not brown. 3. Add the warm Milk a little at a time to the Margarine and Flour; beat well to remove any lumps. 4. Stir the Sauce to the boil. Add the Onion studded with Cloves and allow to simmer for approx 15 minutes. Season to taste. To Assemble the Lasagna Spread 1/3 of the Meat Sauce over the base of the dish. Cover with a layer of Bchamel Sauce and top with sheets of ready cooked Pasta, do not overlap the Pasta. Repeat the layers and finish with a final layer of Bchamel Sauce. Top with Cheese and bake on a tray in the oven. Serve with a mixed Leaf Salad.
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Four Italian Cheeses or any good flavoured melting Cheeses you may have, combined with Spinach makes a wonderful filling for Cannelloni. It can be made as a main course or served as a starter. Use pre-cooked cannelloni for a quick and easy supper dish. Allow 4 tubes or more of Cannelloni for a main course and 2 as a starter depending upon what is to follow .
Cheese Cannelloni
INGREDIENTS 16 plus tubes of pre-cooked Cannelloni Filling 450g/1Ib raw Spinach or Chard 10g/1/2 oz Butter 150g/6oz Ricotta or Cream Cheese 150g/6oz Gorgonzola or other Blue Cheese use Cheddar Cheese if any other Blue Cheese is not available or Pecorino 60g/21/2 oz Parmesan or Parmigiana Reggiana grated 1 bunch Spring Onions finely sliced Fresh Nutmeg Sauce 570ml/1pt Milk 50g/2oz Butter 50g/2oz Plain Flour 1/2 Onion studded with a Bay Leaf held in place by a clove 50ml/2oz Fresh single Cream Salt and freshly milled Black Pepper Topping 100g/4oz Mozzarella grated 40g/11/2 oz Parmesan or Cheddar Cheese
EQUIPMENT Heat proof Earthenware dish Approx 8" x 10" x 2" deep/ 20cm x 25cm x 5cm deep. Shelf: 2 Setting: Fan Change to fan and grill at the end of cooking to brown the top if required Temperature: 180C Time: 40 to 45 minutes Serves: 4
METHOD 1. Make the Sauce by first infusing the Milk with the studded Onion. Add the Onion to the Milk and bring slowly to the boil, allow to stand for about 20 minutes to infuse (this is optional but gives a good flavour to the Sauce). 2. Melt the Butter and add the Flour, all at one go. Cook gently for 2 minutes stirring all the time. 3. Remove from the heat and gradually add the warm infused Milk. Beat as you go to avoid any lumps. Return to the heat and bring to the simmer for 15 minutes, Season including the Nutmeg. Remove from the heat. Stir in the Cream just before you are ready to use the Sauce. FILLING 1. Cook the washed torn spinach in a large pan with the Butter. Allow it to wilt. There should be sufficient water on the spinach from washing. 2. Drain in a colander and squeeze out as much liquid as possible. 3. Place the spinach on a chopping board and chop roughly. Place into a bowl and mix all the filling cheeses together and the Nutmeg. Add the Spring Onions and 4 tablespoons of the wellstirred Sauce. 4. Place the mixture in a large piping bag with no piping tube and force the Stuffing into the cannelloni. 5. Spread a layer of Sauce over the Baking dish and arrange the tubes neatly into the dish. Do not put into double layers. 6. Pour the remaining smooth Sauce over the top and cover with the Cheese reserved for the topping. 7. Serve with a mixed Leaf Salad and a vinaigrette dressing. 31
Cooking with Baumatic Vegetable Recipes
Using different combinations of Vegetables either on a winters day or in high summer can produce a variety of dishes that are full of interest and flavour. Roasted Vegetables can be served hot with Meats or left to go cold and served as a Salad or used to make a quick and easy open tart. They also make a wonderful base to Soups. Mix vibrant colours of Peppers, Aubergines and Tomatoes or go for colour co-ordinated Squash, Sweet Potato and Celery. The following is a basic method for roasting Vegetables using a variety of combinations; it is a winner for entertaining as a variety of Vegetables can be cooked in one go at the same time.
Roasted Vegetables
INGREDIENTS Winter Vegetables Serves 4 with a Roast 200g/8oz Swede peeled 4 Carrots peeled (cut into 2 2.5cm/1 1 1/2" cubes) 4 Parsnips peeled 150g/6oz Celery peeled 12 Button Onions or Shallots skinned and left whole Spiced Squash with Grilled Meat serves 4 to 6 1 Squash peeled into fingers 1 Sweet Potato peeled into fingers 1 Red Onion, skinned and cut into wedges 4 Sticks of Celery, cut on a slant to give an interesting shape 1 small Red chilli to taste 4 Cloves Garlic (crushed) 1 tablespoon Olive Oil Salt and Black Pepper A Salad of Roasted Italian Style Vegetables Serves 4 as a Main course or 8 as a Starter 1 Quantity of roasted Italian style Vegetables 1 bag of mixed leaves Salad including Rocket Cous-cous, Rice Or Pasta Salad Dressing 100ml Olive Oil 1/2 finely chopped Red Chilli 11/2 tablespoons of ground Cumin The juices of 2 Limes 2 tablespoons of Tomato Pure 1 1/2" or 3cm deep Roasting tray to cook the Vegetables in one layer. Using the fan setting means you can use more than one shelf. Shelf: Any Setting: Fan Temperature: 180C 200C Time: 35 40 minutes The Italian Collection serves 4 to 6 as a Vegetable Tart, and can be used as Salad or filling for Lasagna 500g Cherry Tomatoes skinned 2 Courgettes sliced 1/2 Squash peeled and diced 1 Aubergine diced 1 Red Pepper diced 1 Green Pepper diced 1 Yellow Pepper diced 1 Red Onion skinned and diced 2 whole Cloves of Garlic crushed 2 3 tablespoons of Olive Oil
EQUIPMENT METHOD 1. First prepare the Vegetables and cut into pieces no smaller than 1" or 2.5cm. 2. Mix with Herbs or Spices and crushed Garlic if you are using them. Lightly coat with Olive Oil, you can prepare the Vegetables in advance and leave them for up to 2 hours before you need to start cooking them. 3. Arrange in a Baking tray; do not put more than one layer on the tray. Season with Salt and Black Pepper. 4. Cook until soft and lightly browned. A Salad of Roasted Italian Style Vegetables 1. Whisk all ingredients together to make a larger quantity and use the blender. 2. Layer the cooked Cous-cous, Rice or Pasta in the base of the dish, top with roasted Vegetables. 3. Spoon onto mixed leaves in serving bowls and serve with the Salad dressing. 33
This recipe can be used for a variety of Vegetables such as Mushrooms or Courgette. Large flat Mushroom are sandwiched together to form parcels with a Stuffing of your choice. The Mushrooms can be cooked 1/4 of the way through, stuffed, chilled and then reheated just before serving.
Seuffed Mushroom Parcels
INGREDIENTS 8 flat even sized Mushroom (the size will depend on whether it is for a starter or a main course) Allow 2 Mushrooms per portion, stalks removed and chopped (arrange in pairs) 1 tablespoon of Olive Oil
BLUE CHEESE STUFFING 1 Shallot very finely diced 100g/4oz Walnuts 100g/4oz Breadcrumbs 100g/4oz Blue Cheese thinly slice (4 slices) Use Gorgonzola or any Blue Cheese of your choice 1/4 teaspoon ground Nutmeg 3 tablespoons of Milk
EQUIPMENT 1 Baking sheet to take the prepared Mushrooms Shelf: 2 or 3 Setting: Fan Temperature: 175C Time: 15 20 minutes
METHOD 1. Sweat the Onion lightly in Oil and add the cooked Mushroom stalks. Cook until softened. 2. Add the Walnuts and Breadcrumbs. Add the Milk and Seasoning, the Stuffing should be firm. 3. Divide the Stuffing into four and place in the cavity of four Mushrooms. Top each Mushroom with the Blue Cheese and parcel with the second Mushroom. 4. Secure with cocktail sticks and place in an Oiled Baking sheet and bake.
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An attractive dish that can be made as a starter with grilled Meat or Fish. Cherry Tomatoes have been used and skins removed in boiling water, (this is possibly the longest part of the dish) Large Tomatoes could be used skinned and cut into quarters. A good flavoured Tomato is the important thing.
Stuffed Peppers
INGREDIENTS 2 large Red Peppers halved, seeds and pips removed 100ml Olive Oil 150g/5oz Button Mushrooms 110g/4oz Cherry or large Tomatoes skinned (large Tomatoes carefully cut into quarters) 4 Spring Onions sliced into 1/4" slices 15g/1/2oz Fresh mint chopped 15g/1/2oz Fresh Coriander Salt and Black Pepper METHOD
SAUCE 1 Clove Garlic crushed 2 tablespoons Fresh Parsley or other Herbs 175ml/6oz Thick natural Yoghurt
EQUIPMENT Dish for roasting the Peppers. Earthenware or glass dish that can be used for serving the Peppers. Shelf: 3 Setting: Fan Temperature: 180C Time: 10 15 minutes for the final cooking Serves: 4 as a starter and 2 as a main course.
1. Brush the Pepper with Oil coating lightly, place on a Baking tray. Place in oven place in oven until just softened and a good shape (8 minutes). 2. Fry the Mushrooms in Oil, add the Spring Onions, Tomatoes and Herbs. Simmer for 2 3 minutes until the Tomatoes are just cooked, take care to hold their shape. 3. Spoon the mixture into the Peppers. Pile it high. 4. Place into a pre-heated oven until hot through. To make the Sauce 1. Whisk the crushed Garlic, Herbs and Yoghurt together. Season to taste. 2. Pour into a bowl and serve with the Peppers. Some warm crusty Bread and Salad leaves would finish off this dish.
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These Potatoes are shaped like a barrel, dipped into melted Butter and stood upright in a White Chicken or Vegetable Stock. They absorb the Stock giving a fondant-textured Potato with a crisp brown topping. A wonderful alternative to roasted Potatoes. Fondant Potatoes cook happily at the same time as the Roast Meat.
Fondant Potatoes
INGREDIENTS Allow 2 3 Potatoes per portion Melted Butter White Chicken or Vegetable Stock
EQUIPMENT Earthenware or roasting dish with deep sides. Shelf: Any Setting: Fan or conventional oven Temperature: 200C or reduce as required time 1 1/2 2 hours The Potatoes are happy to cook along side any other dish and can be browned at the end of cooking if required.
METHOD 1. Select even sized old Potatoes and trim them into eight sided barrel shapes, making sure they have a flat top and base to stand up right in the dish. 2. Dip each Potato into melted Butter, Margarine or Oil and stand upright in the dish. 3. Pour a White Stock into the dish around the Potatoes, Season lightly with Salt and Pepper. 4. Cook in a hot oven. 5. Brush the Potatoes frequently during cooking with Butter or Oil. 6. When cooked, the Stock should be completely absorbed into the Potatoes and the Potatoes wonderfully soft but crisp on top. 7. The Potatoes can be lightly sprinkled with Herbs or with grated Cheese such as Parmesan.
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Cooking with Baumatic Vegetarian Recipes
This recipe provides a good alternative to Meat for a cold buffet. It can be served both as a main course and as a starter. The Roulade can be made a day in advance and served either warm or cold. Use a contrast of Herbs other than Coriander in the filling and a hint of Garlic to give added interest.
Carrot and Coriander Roulade
INGREDIENTS Roulade 450g/1Ib Carrots peeled and coarsely grated 25g/1oz Butter 4 large Eggs separated 30ml/2 tablespoons chopped fresh Coriander Salt and Black Pepper Filling 175g/8oz Cream Cheese 1 tablespoon mixed fresh Herbs (any such as, Thyme, Parsley, Basil) Touch of Garlic, chopped 40ml/2oz Crme Frache Salad leaves to serve and a good dressing
EQUIPMENT Swiss roll tray 30cm x 20 cm/ 12" x 8" lined with Baking parchment. 2 large bowls for mixing. Shelf: 2 Setting: Fan Temperature: 180C Time: 10 15 minutes place in a pre-heated oven Serves: 6 as a starter.
METHOD 1. Line the tin. 2. Melt the Butter in a pan, add the Carrots and cook gently for 5 minutes until slightly coloured. 3. Place Carrots into a large bowl (sufficient to also take whisked Egg whites) and allow to cool slightly. 4. Add the Egg yolks, chopped Coriander and seasoning, beat well. 5. Pre-heat the oven. 6. Whisk the Egg whites to soft peaks (do not whisk until dry or the whites will be difficult to fold into the Carrot). 7. Fold the whites gently into the Carrot mixture, do this in 3 stages. 8. Pour the mixture into the tin, starting at one end and flowing to the other. 9. Tilt the tray to allow the mixture to flow over the tray (do not squash out the air). 10. Bake for 10 15 minutes until risen firm to the touch and lightly brown. 11. To turn out onto Baking parchment; remove the tray; release the Baking parchment from the Roulade, leave this paper over the Roulade and cover with a damp tea towel. This will keep the Roulade moist and help the rolling process. Allow to go cold. Filling 1. Beat together the Cream Cheese, Herbs and Crme Frache, Season to taste. You can add a little Garlic if you wish. Assembling 1. Remove the cloth and paper from the Roulade. Rolling 2. Spread the filling evenly over the Roulade leaving a boarder of 1cm/1/2" all the way around. 3. You can roll the Roulade either way depending upon how you are serving it (Rolling it from the long side across will give attractive small slices and an ideal for a buffet or a starter). Make an indent a long the length, 1cm/ 1/2" away from the edge (this will help in the rolling). Holding the paper, gently roll up the Roulade. Use the paper to help form a tight roll. Cut neatly into slices, a slight angle gives an attractive appearance. 41
This is a very easy open tart using frozen Puff Pastry. This recipe is for Broccoli and Gorgonzola but you can create your own using the Roasted Italian Vegetables and Mozzarella or caramelised Onions and any soft Cheese.
Broccoli Gorgonzola Puff Pastry Tart
INGREDIENTS 225g/8oz Puff Pastry (or one sheet ready rolled) 225g/8oz Broccoli prepare into florets 1 Medium Onion Red or White finely chopped 3 4 Cloves of Garlic peeled and chopped not crushed. This amount of Garlic does not overpower the dish 3 tablespoons of Olive Oil to fry the Onion 200g Gorgonzola or other similar Cheese cut into cubes 1 teaspoon Capers rinsed 250g/8oz Crme Frache
EQUIPMENT Oblong Baking tray to fit the Pastry and the oven shelf. Shelf: 2, or for two trays, shelf 1 and 3 Setting: Fan Temperature: 200C Time: 20 30 minutes Serves: 2 as a main course 4 as a snack.
METHOD 1. Trim the Broccoli and cut into small florets. Cook in boiling salted water until just starting to soften and turn bright green in colour. Drain and dry. 2. Fry the Onions, Thyme and chopped Garlic (do not crush the Garlic unless you like a very strong taste) in the Olive Oil, till golden brown and tender. 3. Cut up the Cheese and mix all the ingredients together. Season with Black Pepper. Do not make the mixture too wet or it will run over the edge of the Pastry. 4. Roll out the Puff Pastry approximately 20cm x 30cm, or 8" x 12". 5. Score a boarder approximately 3/4" or 2cm all the way around the edge of the Pastry. Decorate with a trellis pattern. Using a small sharp knife knock open the layers of the Puff Pastry to help it rise. 6. Brush the boarder with Egg. Make sure the Egg does not go down the sides of the Pastry. 7. Spread the mixture over the Pastry taking it up to the scored lines. The boarder will rise up and form a rim during cooking. 8. Bake until golden brown. Ideal if served cold for a picnic.
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Contrary to many beliefs, a Souffl is not a temperamental dish. When prepared with a solid base that gives the flavour and body the whisked Egg whites will provide the magical lift. The Egg whites should be whisked until smooth and glossy and folded into the base a little at a time; the first addition is to open up the mixture and must be mixed well through, then fold in the remaining whites gently. Do not open the oven door whilst cooking or the steam will escape and the Souffl will deflate. The other important thing you have to remember is that the dinners have to be waiting for the Souffl and not the Souffl waiting for them!
Cheese Souffle
INGREDIENTS 75g/3oz Good flavoured melting Cheese, Pecorino, Cheddar, Gruyere with some Parmesan if possible 300mls/10floz Milk infused with 1/2 Onion studded with Bay Leaf held in place by 1 Clove 50g/2oz Plain Flour Salt and Pepper Dry-Mustard and a pinch of Nutmeg 4 Egg yolks 5 Egg whites
EQUIPMENT 6 individual Souffl dishes or 1 large dish with as straight sides as possible. 17cm x 8cm deep/7" x 3" deep 1.5 ltr/21/2 pt Souffl dish 1 large pan for preparing the Souffl. Shelf: 2 Setting: Fan Temperature: 180C Time: 25 30 minutes Serves: 6 As a starter or 3 to 4 as a light lunch.
METHOD 1. Make the Sauce by warming the Milk and infusing it with 1/2 an Onion studded Bay Leaf and with one Clove, for approx for 30 minutes. 2. Prepare the dish by buttering and coating with finely grated Parmesan. 3. Melt the Butter and add the Flour, cook lightly for 2 minutes and stir continuously. Remove from the heat and gradually add the Milk (with Onion removed). 4. Return to the heat and beat until smooth and thick (this will make quite a thick Sauce the base for the Souffl). Once bubbling, Season to taste. 5. Remove from the heat and cool slightly. Add the Egg yolks one at a time and 3/4 of the remaining Cheese. The Cheese should not melt too much. 6. The Sauce should now be luke warm. It can be left at this stage to finish 15 minutes before it is required. Pre-heat the oven. 7. Whisk the Egg whites until they hold soft peaks. 8. Add 1 tablespoon of whites to the Cheese mix to loosen the mix; this must be mixed through the whole of the Sauce. 9. Gently fold in the remaining whites cutting through and folding with the edge of a large metal spoon or spatula. Fold in the remaining Cheese as you go. 10. Pour the mixture into the prepared Souffl dish; the dish should be about 3/4 full. 11. Bake for 25 to 30 minutes until well-risen and light golden brown. 15 to 25 minutes for individual Souffls. A skewer lightly inserted should come out clean. Slightly undercooked will give a moist Souffl with a Sauce in the middle. Serve on its own or with a few mixed leaves and light dressing.
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Baked Aubergine
This dish is a wonderful combination of Aubergines, Tomatoes and Mozzarella. Included in this recipe are sliced Mushrooms and fresh Basil in generous amounts which add to the fragrance of the dish. Salt is not included in the Seasoning as the Mozzarella is quite salty and a little Salt may be left behind on the Aubergines during the preparation.
INGREDIENTS 4 medium sized Aubergine Olive Oil for frying 1 x 500g jar Napoletana Sauce 4 x 125g packs Mozzarella di bufala campana 100g/4oz Parmesan Cheese 100g/4oz Mushrooms sliced 1 large Beefsteak Tomato skinned, de-seeded and diced. 1 bunch fresh Basil, the leaves torn roughly apart. Freshly ground Black Pepper
EQUIPMENT Oven proof dish 20 x 28 x 5 cm deep/8 x 11 x 2 inches deep. Shelf: 2 Setting: Fan Temperature: 160 C Time: 45mins 1hour Serves: 4
METHOD 1. Slice the Aubergine into long tongues about 4 5 slices per Aubergine. Lay them in a colander or on a trivet over a tray and sprinkle with Salt. Leave for 30 minutes. During this time the Salt will soften them and extract moisture and bitterness. Rinse under cold water to remove moisture and Salt and pat dry. 2. Heat a shallow layer of Oil in a frying pan and fry the Aubergines a few at a time allow them to cook gently until golden brown on both sides. Drain well on kitchen paper. This is important in order the finished dish is not Oily. 3. Fry the Mushrooms and drain. 4. In the oven proof dish make layers of ingredients starting with the Aubergine, Tomato Sauce, diced Tomato, Mushrooms, Mozzarella, Parmesan and Basil. Continue in this way finishing with a layer of Aubergines. 5. Top with Parmesan. 6. Bake in the oven until bubbling. Reduce the temperature if the Aubergine and Cheese are getting too brown.
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Cooking with Baumatic Dessert Recipes
This Meringue is used for baskets and other shapes. Its advantage is that the Sugar helps the Egg whites remain stable allowing sufficient time for piping. It is best whisked with an electric food mixer and can be made using either Caster or Icing Sugar.
Meringue Baskets
INGREDIENTS 4 Egg whites 200g/8oz Caster Sugar Vanilla Essence or other flavouring e.g. Coffee Essence NB Make sure the Egg whites are free from yolk and, the bowl and whisk are free from grease.
EQUIPMENT Tin: Baking sheet lined with greaseproof paper very lightly oiled and placed flat onto trays. Shelf: 1 and 4 Setting: Fan Temperature: 100 125C Time: 1 11/2 hours
METHOD 1. Place Egg whites Sugar and flavour into the mixing bowl. Using the whisk attachments of the food mixer, whisk on full speed until the mixture is thick and forms stiff peaks. 2. Pipe or spoon into required shape onto the prepared tins. 3. Place in pre-heated oven for approx 1 hour. Turn off heat if possible leave in the oven overnight to dry out. The meringues will have a slightly soft centre. Allow further time on the oven setting to dry for a very crisp Meringue. Suggestions for serving 1. Fill with Whipped Cream and dust lightly with Cocoa powder. 2. Piped into "nest" shapes fill with Strawberries coated in Fruit coulis and serve with Whipped Cream. 3. To make them less sinful, serve with Yoghurt or Fromage Fraise or extra thick single Cream.
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Pavlova with Summer Fruits
A crisp shell with a soft centre is this wonderful pudding from New Zealand. Beat the Egg whites in a clean and grease-free bowl, any yolk in the mixture will result in disaster.
INGREDIENTS For the Meringue 3 large Egg whites 180g/6oz Caster Sugar 1 level teaspoon Corn Flour 1/4 teaspoon Vinegar Filling 300ml/1/2 pint Whipped Cream 350g soft Fruit of your choice, Strawberries, Raspberries, Cherries Twist of Black Pepper Sugar to taste 50ml Raspberry Fruit Puree or Fruit Sauce
EQUIPMENT Beat the Egg whites in a clean and grease-free bowl, any yolk in the mixture will result in disaster. Tin: Greaseproof lined and very lightly oiled or Baking parchment paper on flat Baking trays. Shelf: 1 and 4 if making two Pavlovas. Setting: Fan Temperature: 125C Time: 1 1 1/2 hours.
METHOD Follow the Method for the previous Recipe, Meringue Baskets.
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The wonderful tang of Lemon combines with Eggs and Cream to give a delicious Lemon Custard set in a crisp Pastry case. As its name suggests this tart is for those with a love for the tang only Lemons can give. The recipe is for 40mls of Lemon juice for every Egg, reduce the quantity by 10mls for less tang to the finished tart. Serve with a Lemon compote for even more zing to the finished dish. A Cream of your choice, Crme Frache or for fewer calories Fromage Frais will finish of the dish to perfection.
Lemon Tart
INGREDIENTS Pastr y 200g/8oz Plain Flour 60g/21/2oz Icing Sugar 100g/4oz Butter Pinch of Salt Approx 1 medium Egg to bind Filling 7 Eggs 175g/7oz Sugar 175ml/7oz Double Cream Zest of 7 Lemons (unwaxed) 280ml/1/2 pt Lemon juice (approx 7 Lemons) (1 Egg plus other ingredients makes approx 150mls) METHOD Confit of Lemons 2 large unwaxed Lemons 100g/4oz Granulated Sugar 425ml/3/4 pt water Use a stainless steel pan (not aluminium)
EQUIPMENT Pastry baked blind 25cm x 4cm or 10" x 11/2 ceramic dish or a loose bottom 4cm /11/2" Cake tin. Shelf: 2 Setting: Fan with bottom heat. Change to fan only after 15 minutes to dry out the Pastry and keep it pale in colour. Temperature: 180C for Pastry reducing to 170 to dry out Time: 20 25 minutes for Pastry Filling Setting: Fan Shelf: 2 Temperature: 150C Time: 30 minutes Serves: 8
Pastr y 1. Rub the fat into the sieved Flour, Sugar and Salt until it resembles fine Breadcrumbs. 2. Add nearly all the Egg and bring to a firm but soft dough, add a little more Egg if required. Do not knead. 3. Allow to rest, covered in the refrigerator for 30 minutes. 4. Roll out to line the flan ring. Overlap the ring and leave over the ring until baked (the Pastry is trimmed after Baking whilst still warm). 5. Do not prick the base and line with silver foil to hold the Pastry in shape. Place the Pastry in the freezer for 30 minutes to set the Butter and help to hold in shape whilst Baking. 6 Bake until crisp but still pale in colour, check after 15 minutes, once the Pastry is set remove the foil lining. Turn the heat down and turn to fan only to dry out. 7. Trim the Pastry to the rim of the dish whilst still warm. Filling 1. Cream the Eggs and the Sugar together until the Eggs are not stringy. 2. Add the Lemon zest and Lemon juice; reduce the amount of juice for a less tangy taste. 3. Whip the Cream very lightly to even up its texture and add to the Lemon mixture, do not beat. 4. Pour the mixture into the cooled Pastry case and bake for approx 30 minutes. The tart should be removed from the oven when the filling is set to within 5cm or 2" of the centre when shaken. The filling will continue to set once removed from the oven. It is better to undercook rather than overcook as this can result in the tart cracking once cold. To finish serve with a confit of Lemons. Confit of Lemons 1. Slice the Lemons 3mm/ 1/8" thick discarding the ends. 2. Place in a saucepan and cover with cold water. Simmer without a lid for approx 45 minutes until the skins are tender, discard the water. 3. Pour the measured water into a pan and add the Sugar. Bring to the boil dissolving the Sugar. 4. Add the sliced Lemons and bring to the simmer. 5. Cover with Baking parchment/greaseproof paper, cook for approx 45 minutes. Remove Lemons when tender. 6. Reduce juice to approx 150ml. Pour juice over the Lemons and store in the refrigerator. To Serve the Tar t Dredge with Icing Sugar and arrange Lemons on top or serve separately.
53
When a rich mousse is baked in a hazelnut crust sandwiched with an Orange Curd only a wicked pudding can result. A deeper tin is required to get maximum effect with this pudding. The tin shown is a Cake tin with a loose base lined with Pastry and trimmed down to the height of the Chocolate filling at the end of the cooking. The loose base is important as the tart can be removed easily after Baking. Segments of an Orange or an Orange confit could be made, see page 53 for a recipe for Lemon confit to serve with this wonderful pudding.
Chocolate Orange Tart
INGREDIENTS Pastr y 200g/7oz Plain Flour 85g/3oz Unsalted Butter 85g/3oz blanched (the skins removed from the Hazelnuts) ground in the blender (you can buy hazelnuts without skins but place on a tray in fan oven 175C approx 5 minutes to crisp the skins, they will rub off easily) 3 tablespoons Caster Sugar 3 tablespoons cold water to mix Filling 175g/6oz Dark Chocolate chopped (60 72% Cocoa solids) 142ml Carton Double Cream 4 Eggs separated 3 tablespoons Orange Liqueur (Cointreau or Grand Marnier) 5 tablespoons Orange Curd (purchased) To Finish and Serve Icing Sugar Grated Chocolate Orange segments or Orange Confit Half fat Crme Fache
EQUIPMENT 7"/8" x 2" deep Flan ring preferably with a loose base (19 21cm x 5cm deep) or 19 21 x 7cm deep Cake tin with a loose base which will be slightly deeper and Pastry trimmed after Baking. Shelf: 1 in the middle Setting: Fan Temperature: 180C for Pastry reducing temperature as required to keep a pale crust 160C For filling
METHOD Pastr y 1. Rub the fat into the Flour until they are fine crumbs, add the ground Hazelnuts and the Sugar and mix well. 2. Sprinkle on the water and gently bring together to form a soft dough, adjust water as required but not by too much. 3. Wrap in cling film and chill for 30 minutes. 4. Roll out the Pastry and line the tin. Push the Pastry together to remove any cracks and freeze if possible as this will help to prevent the Pastry shrinking, cook from frozen. 5. Line the Pastry case with silver foil and bake until pale and crisp. Remove the foil after 8 to10 minutes reduce the heat. Keep the Pastry pale and crisp. Allow to cool and reduce the oven to 160C. 6. When the Pastry case is cool spread Orange curd over the base, this can be quite liberal to give a contrast of flavours. Filling 1. Melt the chopped Chocolate gently over a pan of hot water (do not allow the water to boil). 2. Set aside to cool for about 10 minutes. 3. Beat in the Egg yolks, Orange liqueur and the Cream. 4. Whisk the Egg whites until stiff but not dry, whisk in the Sugar. 5. Fold gently into the Chocolate mix. 6. Pour the mixture into the baked, crisp and pale Pastry case that has been spread with the Orange curd. 7. Bake gently. Reduce the temperature to 150C after 20 to 25 minutes to complete the cooking. The filling should be just set. The mixture will continue to set whilst cooking. 8. Turn off the heat and leave the tart to set in the cooling oven with the door ajar for 20 minutes. 9. Trim the Pastry if required. 10. Once cold, top with Icing Sugar or grated Chocolate or both. 11. The tart will keep for 3 to 4 days in the fridge so it can be made in advance. 55

This combination is certainly a winner. The richness of the Marsala and the sharpness of the Apricots makes for a stunning mix of flavours. This can also be made with other Fruit such as Peaches and Pears. The Apricots require slightly less cooking time than Nectarines and can be added halfway through cooking if on the ripe side. Serve with Crme Frache.
Nectarines in Marsala
INGREDIENTS 4 Nectarines 4 Apricots 180ml/6oz Marsala Wine 100ml/4oz Water 40g/11/2 oz Caster Sugar 2.5cm/1" Cinnamon Stick 1 Vanilla Pod
EQUIPMENT Deep sided earthenware dish for Baking the Fruit. Shelf: 2 Setting: Fan Temperature: 175C Time: Nectarines and Apricots 30 35 minutes, Pears take approx 11/2 hrs depending how ripe they are.
METHOD 1. Cut the Fruit in half (Cut around the indent of the Fruit). Twist the 2 halves in opposite directions and pull apart. Remove the stones carefully. 2. Skin the fruits by placing the halves one at a time into the boiling water for 30 seconds, remove and place them into cold water. Gently peel off the skins. Repeat with all the Fruit. 3. Place stone side up in the dish. 4. Mix the Sugar, water and Marsala Wine. Pour over the Fruit. 5. Add the Cinnamon stick and Vanilla pod. 6. Place into the oven without covering. If cooking Pears, lightly cover with grease proof paper and foil. 7. When tender remove the Fruit from the liquid and place neatly in a serving dish. Pour the liquid into a pan and bring to the boil and reduce the liquid by about 1/3 until the liquid is syrupy. Pour the reduced liquid over the Fruit. Cover and allow to chill for 24 hours to allow the flavour to develop. Lemon sliced ( 1/2 of a Lemon for each small Fish, juice of 1/4 of Lemon for each small Fish).
57
These wonderful little puddings that can be made in advance and reheated in the oven using the grill and fan. Do not fill the tins more than 3/4 full as the puddings do rise. The number of ingredients in this recipe is well worth the effort. It makes approx 8 individual puddings.
Sticky Toffee Pudding
INGREDIENTS 75g/3oz Butter at room temperature 150g/6oz Caster Sugar 2 medium sized Eggs beaten 175g/7oz self-raising Flour 175g/7oz stoned Dates chopped 175ml /7floz boiling water 1 /2 teaspoon of Vanilla Essence 2 teaspoons Coffee Essence 3 /4 teaspoon of Bicarbonate Soda
THE SAUCE 175g/7oz Soft brown Sugar 110g/4oz Butter 6 tablespoons of double Cream 25g/1oz Chopped Pecan Nuts Serve with chilled pouring Cream or Fromage Frais .
EQUIPMENT 1 Baking tray 8 10 individual moulds lightly oiled (depending upon the size) or a 1pt pudding dish. Shelf: 2 Setting: Fan for cooking Temperature: 175C Time: 20 25 minutes
METHOD 1. Place the chopped Dates in a bowl and cover with boiling water. Add the Vanilla Essence and Bicarbonate of Soda, leave on one side. 2. Cream the Butter and Sugar until light and fluffy. 3. Gradually add the lightly beaten Egg beating well. 4. Gradually fold in the sieved Flour using a metal spoon. 5. Add the date mixture including the liquid. It will be a very sloppy mixture but this is needed to make the pudding light. 6. Divide the mixture evenly between the 8 moulds, filling no more than 3/4 of the way full. 7. Place on a Baking sheet and bake in the oven until risen and firm. 8. When cooked allow to stand in the tins for 5 minutes before turning out onto a trivet. 9. Slice a little Sponge from the base if required to help them stand up. To make the Sauce 1. Combine all the ingredients together in a saucepan and heat very gently until the Butter has melted and the Sugar has dissolved. To Re-heat 1. Place upturned puddings onto a Baking tray and cover with foil. 2. Place in oven at 175C for 5 minutes to heat through. 3. Serve coated with hot Sauce.
59
This pudding is made with a sliced Fruit loaf but try any soft Bread you may have, Hot Cross Buns or Crioche for example. Wait for the compliments.
Bread and Butter Pudding
INGREDIENTS 568ml/1pt Semi skimmed Milk 568ml/1pt Double Cream 1 Vanilla Pod 4 Eggs medium or large 170g/7oz Caster Sugar 1 Small sliced Fruit loaf Spread with Butter, crusts can be removed and cut into halves diagonally. 3 tablespoon Brandy 75g/3oz Dried Apricots Zest of 1 Orange Icing Sugar to finish
EQUIPMENT Dish for Baking the pudding (3pt pie dish). Bain Marie for cooking. Roasting tin 1/2 filled with hot water to bake the pudding in and prevent it from boiling. Shelf: 2 Setting: Fan Temperature: 150C Time: 40 45 minutes Serves: 6
METHOD 1. Bring the Milk and Cream just to the boil in a saucepan. Remove from heat split the Vanilla pod in half, scrape out the seeds and add the pod to the Milk to infuse. 2. Mix in a bowl large enough to take the Milk. Whisk the Eggs and Sugar until pale in colour. Pour on the infused Milk and Cream whisking gently to mix together (do not create too much foam). Remove the Vanilla Pod. 3. Arrange the triangles of Bread neatly into the dish points up. Drizzle over the Brandy, Apricots and Orange zest. 4. Pour the Custard mix over the Bread and allow to stand for at least 15 minutes but it can be much longer. Overnight in the fridge will work just as well. 5. Place the dish in the roasting tin of hot water take care that the tin is not too full. 6. Place in a pre-heated oven but it works perfectly well from a cold start. 7. When cooked it will have a slight crust on top but will be slightly wobbly inside. Test with a small knife the mixture should be just set. Dust with Icing Sugar and serve.
61
This Pastry is suitable for Chocolate Eclairs or Profiteroles filled with Cream and served with a rich Chocolate Sauce.
Choux Pastry
INGREDIENTS 250ml/1/2 pt Water 100g/4oz Butter 125g/5oz Plain Flour (sieved and on greaseproof paper) Pinch of Salt Pinch of Sugar 3 Eggs approximately (lightly whisked)
CHOCOLATE SAUCE A rich Sauce that can be made beforehand and stored in the fridge. This Sauce is also ideal for serving with Ice Cream as well as Choux Pastry. 100g/4oz Plain Chocolate 100ml/4oz Water 100g/4oz Caster Sugar
EQUIPMENT Flat Baking trays, non-stick or lightly oiled. Shelf: 1 and 3 Setting: Fan Temperature: 190C Time: 15 20 minutes until set plus time to dry out the shells
METHOD There are three rules to remember for success with this Pastry: 1. Weigh the water using the same scales as you use for the dry ingredients. 2. Do not boil the water before the Butter has melted. 3. Do not open the oven door until 15 minutes is up. The raising agent is the steam and this will escape if the shell is not set before the oven door is open. Choux Pastr y 1. Weigh out the ingredients carefully and place the water and Butter into a saucepan large enough to take the Flour and the Eggs. 2. Add the beaten Egg a little at a time until you have a smooth glossy paste. Take care not to add too much Egg; a test is when the mixture forms soft peaks when pulled up. The mixture is now ready to form into shapes.The Choux paste can be piped into 8cm or 3inch fingers for Eclairs or spooned onto a lightly oiled tray to make Profiteroles. 3. Bake for approximately 20 minutes before opening the oven door. The Choux paste should be risen crisp and golden brown. Allow the Pastry to cool, split open and remove any soft mixture. 4. Fill with sweetened Vanilla flavoured Whipped Cream. 5. Dip the Eclairs in melted Chocolate. 6. Pile the Profiteroles into a glass bowl and dust with Icing Sugar. Serve with a Chocolate Sauce. To make the Chocolate Sauce 1. Dissolve the Sugar into the water and bring to the boil. 2. Add the plain Chocolate and allow to dissolve. 3. Bring to the boil and reduce to the consistency required. 4. Allow to cool and serve. Can be stored in the fridge for later use.
63
Cooking with Baumatic Cake Recipes
This Whisked Sponge Cake can be used as the base for a Gateau or for Puddings such as an English Trifle. As a Sponge Cake, sandwiched with a little Jam, it is a good recipe for those trying to cut fat out of their diet but find it hard to resist a piece of Cake.
Fatless Sponge Cake
INGREDIENTS 4 Medium Eggs 100g/4oz Caster Sugar 100g/4oz Plain Flour
EQUIPMENT 2 x 7" Sandwich tins The base only lined with greaseproof paper or Baking parchments and lightly oiled. Shelf: 2 Setting: Fan Temperature: 150C Time: 20 30 minutes
METHOD 1. Whisk the Eggs and the Sugar on full speed using a food mixer or if whisking by hand place the bowl over a pan of hot water and whisk until the mixture becomes thick creamy and White. 2. Sieve the Flour and place the Flour back into the sieve 3. Re-sieve the Flour onto the Egg mix and cut the Flour in with a large metal spoon. Use a slicing action to prevent cutting out air. 4. Once all the Flour is added, divide the mixture evenly between the two Cake tins. Scrape gently down the side. The mixture should still be light and creamy. 5. Bake until light golden brown and the Cake springs back to the touch. 6. Remove from the tins and place on a trivet to allow to cool.
65
This is the best Sponge Cake ever and should work every time; even for the non-Cake makers. The mix can be changed to give a variety of flavours or create your own. The recipe of 180g/6oz Margarine, Sugar Flour and 3 large Eggs is sufficient for two 8" Cake tins no less than 11/2" deep and gives a good balance between Cake and filling. If you like your Cake deeper use 7" Cake tins.
All in One Cake
INGREDIENTS 180g/6oz soft Margarine 180g/6oz Caster Sugar 3 Eggs 180g/6oz Self Raising Flour 1 1/2 level teaspoons Baking powder 1/4 teaspoon Vanilla Essence For a Chocolate Sponge 30g/1oz Cocoa powder 150g/5oz Self Raising Flour For a Coffee and Walnut 60g/2oz chopped Walnuts 1 tablespoon Coffee Essence Walnuts should be added after beating for one minute For a Lemon or Orange Sponge Grated rind, 1 Lemon or 1 Orange 1 teaspoon of juice
EQUIPMENT 2 x 8" and no less than 11/2" deep with the base lined with greaseproof or silicone paper. Lightly Oil the sides of the tin. Shelf: 2 (Cakes side by side). Setting: Fan Temperature: 150C Time: 20 25 minutes
METHOD 1. Prepare the Cake tins by lightly oiling and lining the base with greaseproof or Baking parchment. 2. Place all the ingredients including flavours into a mixing bowl (electric mixer is best). Beat for one minute on medium speed and one minute on high (beat an extra minute if preparing by hand) to a dropping consistency. 3. Divide the mixture evenly between two Cake tins or one 8" tin 3" deep. You can weigh the tins and mixture to make sure it is evenly divided. 4. Hollow out the Cake mixture before Baking (to make sure of a level surface once the Cakes are baked). 5. Place on the suggested shelf and bake until a light golden brown. The Cake will Spring back when lightly touched and will be just coming away from the sides. Go round the Cake with a pallet knife to release from the tin. 6. Carefully turn onto a trivet and remove greaseproof paper. (Turn over to make sure they dont stick to the trivet). Filling Fill with either a Jam of your choice or Butter Cream. Apricot jam works well with the Coffee Cake. A good Strawberry Jam is excellent with the Chocolate Cake. Butter Cream 75g/3oz Butter 75g/3oz Sieved Icing Sugar Flavourings a few drop of Vanilla Essence or 25g melted Chocolate or 1 teaspoon of Coffee Essence. 1. Soften the Butter and add the sieved Icing Sugar a little at a time. 2. Beat well until light and fluffy. 3. Add the flavouring of your choice. If using melted Chocolate allow it to cool to the consistency of Mayonnaise before adding to the Cream. Topping Dust with Icing Sugar or Icing. A Coffee topping that holds its shape 75g/3oz Sieved Icing Sugar 2/3 teaspoons of lightly whisked Egg White 1 teaspoon Coffee Essence 1. Sieve the Icing Sugar. 2. Add the Essence and Egg White a little at a time to form a smooth spreading Icing. 3. Spread lightly on the Cake. 67
One big problem with a Cherry Cake is the Cherries sinking to the bottom of the Cake. This recipe tries to avoid this by washing the syrup from the glac Cherries and drying them before rolling them in the ground Almonds. Use either Butter or Margarine. The Butter gives the Cake an excellent flavour. Line the tin, base and sides, with Baking paper or a preshaped liner. Allow the Cake to mature for about one week before cutting.
Cherry Cake
INGREDIENTS 225g/8oz Butter or Margarine at room temperature. 225g/8oz Caster Sugar 4 Eggs lightly whisked 225g/8oz plain Flour 1/4 teaspoon Baking powder 250g/9oz glac Cherries cut into quarters, washed, dried and rolled in ground Almonds 110g/4oz ground Almonds 1/4 teaspoon of Almond Essence Approx 1 tablespoon of Milk to mix METHOD
TOPPING 2 tablespoons Demerara Sugar or 2 tablespoons flaked Almonds.
EQUIPMENT Any surplus mixture can be baked in bun or Muffin cases. Tin: 9" x 3"/ 221/2cm x 71/2 cm deep round Cake tin or 2Ib loaf tin 5" x 8" x 3" deep 10cm x 20cm x 7 1/2 cm deep. Shelf: 2 Setting: Fan Temperature: 150C reducing to 140C Time: 30 minutes at 150C and (approx) 30 minutes at 140C.
1. Cream the Butter and Sugar together until pale and fluffy. 2. Gradually beat in the whisked Egg a little at a time. 3. Sift the Flour and the Baking powder together. 4. Toss the washed dried Cherries in the ground Almonds. 5. Gradually fold in the Flour, ground Almonds and Cherries into the creamed mixture. 6. Add Almond Essence and a little Milk to form a dropping consistency. 7. Spoon into the prepared Cake tin; remember to fill the tin no more than 3/4 full, and hollow slightly in the middle. Sprinkle the top with flaked Almonds. 8. Bake until the Cake springs back when lightly touched. It should be a light golden brown and the Cake could be pulling away slightly from the sides of the tin. An extra test is a warm skewer placed gently into the Cake the skewer should come out clean. 9. Remove from the Cake tin leaving the paper around the Cake. This helps the Cake stay moist. Place on a trivet. Allow to mature for approx 1 week before cutting.
69
The following recipe is suitable for a Celebration Cake, it is best made 6 to 8 weeks in advance; this improves the flavour but it is not a disaster if you do not allow so long! The Fruit is best pre-soaked over night in Brandy, Sherry or Port. This will plump the Fruit and again improve the flavour. If you do not wish to use alcohol you can use Orange juice. Slow Baking is best for a Cake like this using the fan and a low heat setting your oven will cook the Cake to perfection. Double lining the tin and wrapping the outside of the tin will give extra protection. A double square of greaseproof paper with a hole cut from the centre of the size of a 2 coin and placed on top of the Cake tin during Baking will protect the top if required.
Rich Fruit Cake
INGREDIENTS 450g/1Ib Currants 175g/6oz Sultanas 175g/6oz Raisins 50g/2oz Glac Cherries cut into quarters 50g/2oz Mixed peel, chopped 3 tablespoons Brandy, Port or Orange Juice for soaking 225g/8oz Plain Flour 1 /4 teaspoon grated Nutmeg 1 /2 teaspoon mixed Spice 50/2oz blanched Almonds or Walnuts chopped 225g/8oz Butter, softened 225g/8oz Soft brown Sugar 4 medium sized Eggs at room temperature 1 dessertspoon of Black Treacle Grated rind of 1 Orange Grated rind of 1 Lemon
EQUIPMENT 8" Round Cake tin with loose base if possible. Double lined with greaseproof paper or parchment paper. Corrugated card or brown paper and string to go around the tin. Double square of greaseproof paper for the top of the Cake during Baking. Shelf: 1 Setting: Fan Temperature: 140C for 30 minutes 125C for 3 3 1/2 hrs Time: 31/2 4 hrs
METHOD 1. Soak the Fruit in the liquid, possibly overnight. 2. Line the Cake tin. 3. Cream the Butter and Sugar together until the mixture is fluffy and light. Do not skimp on this as it an important part of the Cake. 4. Sieve the Flour and Spices together. 5. Beat the Eggs and when the Butter and Sugar is creamed together, gradually adding the Eggs, beat well after each addition. If the mixture looks like its curdling, add a little Flour to prevent this. 6. Add the Fruit alternating with the Flour, then add the Lemon and Orange rind. Mix well. The mixture should be of a dropping consistency. 7. Spoon the mixture into the prepared tin. The tin can be filled to just over 3/4 full. Any spare mixture can be placed in a small greased dish and baked as a tasting Cake! 8. Slightly hollow out the centre, this will allow the mixture to flow level and the Cake will come out flat once baked. 9. If the Cake is not to be decorated, blanched Almonds can be arranged neatly and lightly on the top. Do not push into the top, as they will disappear into the mixture. 10. Tie a protecting layer of brown paper or corrugated card around the tin to provide extra protection. 11. Bake for the suggested time. 12. Test the Cake with a warm skewer by inserting gently into the Cake and it should come out clean. The Cake should be a light golden brown colour and firm to touch. Allow the Cake to cool down in the tin to help it keep moist. Wrap in the Baking paper until ready to use. Storing 1. Wrap the Cake in greaseproof paper and foil. 2. Never wrap directly in foil as the Cake and Baking parchments can cause corrosion of the foil. You can feed the Cake with Brandy or Sherry by removing the Baking paper and inserting a skewer into the base of the Cake, pour in a teaspoonful of liquor. This can be repeated at two-week intervals. 71
There is nothing nicer than freshly made Scones. They are very quick to make and have less fat than many Cakes. The following basic recipe can be used to make a variety of flavours both sweet and savoury. Try Cheese Scones for a packed lunch or serve Thyme Scones with a Beef Casserole, or just create your own. The secret of success is adding the liquid to form a soft but firm dough. Do not handle the mix too much before rolling and cut as many Scones from the first rolling as possible.
Scones
INGREDIENTS 450g/1lb plain Flour 41/2 teaspoons Baking powder 120g/4oz Margarine 50g/2oz Caster Sugar 1/4 teaspoon Salt 250 300ml Milk Milk to glaze Sultana Scones 125g/5oz Sugar 100g/4oz Sultanas Date and Walnut Scones 50g/2oz chopped Walnuts 50g/2oz chopped Dates 50g/2oz soft brown Sugar METHOD Cheese Scones (omit the Sugar) 150g 200g/6oz 8oz Cheddar Cheese (grated). Reserve some Cheese for the top. 11/2 teaspoons of dry English Mustard Thyme and Lemon Scones (omit the Sugar) 1/2 teaspoons fresh or dried Thyme Grated rind of Lemon
EQUIPMENT 16 x 2" square tin. 28cm x 39cm Tray to allow air to circulate around the tray. Shelf: 2 Setting: Fan Temperature: 180C Time: 15 20 minutes Other Equipment: Rolling Pin and 5cm/2" Pastry Cutter
1. Rub the fat into the Flour, Baking powder and Salt, until it resembles fine Breadcrumbs. 2. Add the other ingredients and mix lightly, lifting to incorporate air. 3. Add the Milk all in one go, leaving a little to adjust as required. Mix lightly into a firm but soft dough. 4. Turn onto a very lightly floured surface and shape the mixture into an oblong 1" or 2.5cm deep. 5. Using a plain cutter for savoury Scones and a fluted cutter for sweet, cut out the Scones and place evenly on the Baking sheet (cutting into squares is a quick and easy method). The mixture can be re-rolled, but handle lightly. Brush with Milk to give a light glaze. 6. Bake at the recommended temperature until cooked as you like them. 7. Remove and allow to cool on a trivet. Use on the same day or freeze until required.
73
A crunchy Biscuit that is ideal with a cup of Coffee for that mid-morning snack after working in the garden.
Golden Crunch Biscuits
INGREDIENTS Makes approximately 12 75g/3oz Plain Flour 1/2 teaspoon Baking Powder Mixed together 75g/3oz Demerara Sugar 75g/3oz Rolled oats 75g/3oz Margarine Melted together 1 large tablespoon of Golden syrup Mixed together 1/2 teaspoon Bicarbonate of Soda 1 tablespoon of Milk
EQUIPMENT 2 Baking trays Either non-stick or lightly oiled Shelf: 1 and 3 Setting: Fan Temperature: 180C Time: Approximately 10 12 minutes until golden brown
METHOD 1. Mix together the Flour, Baking powder, Sugar and oats in a bowl large enough to take all the ingredients. 2. Gently melt together the Margarine and syrup, only allow the Margarine to melt gently, do not boil (this can be done in the microwave). 3. Pour the Margarine mixture onto the dry ingredients and mix well together. Depending upon how hot the Margarine mixture is as to how soft the mixture will be. 4. Cool the mixture slightly, mix the Milk with Bicarbonate of Soda and add the main mixture and beat well. 5. Shape large teaspoonfuls of mixture into balls using your hands. Place onto the Baking sheets allowing space for the Biscuits to spread, push down slightly. (Dampen fingers with water if the mixture is very sticky). 6. Bake until golden brown. Remove from the tray whilst still soft and place on a trivet to become crisp. Once cold, store in an airtight tin.
75
Cooking with Baumatic Bread Recipes
Focaccia, an Italian Bread made with Virgin Olive Oil and topped with Olive Oil and rock Salt. The Bread which has a characteristic soft texture is best made with an Italian Bread Flour (available from most supermarkets) it lends itself to a variety of toppings and flavours and is wonderful for picnics or for cold days to serve with Soup. This version is tear and share in style, sandwiching the flavouring ingredients between the dough. Additional ingredients can be combinations such as, Gorgonzola, Thyme and Garlic Parmesan and other good melting cheeses, Rosemary, Black olives, caramelised Onions, Sage, Parmesan, sun dried Tomatoes, Basil and Mozzarella. The basic dough recipe has slightly less Salt than usual as the cheeses can be quite salty. The traditional finish to the Bread is Olive Oil and rock Salt sprinkled on the top, this is good when making a plain Bread with no other flavourings. The little effort this Bread takes is well worth it. If you have a Bread maker use that to start the dough. The finished Bread freezes well.
Focaccia
INGREDIENTS Basic Dough 210ml Cold water (weigh to be exact) 15ml /1 tablespoon Virgin Olive Oil 350g/14oz White Bread Flour 3/4 teaspoon Salt 1 teaspoon of Honey or granulated Sugar 4ml/3/4 teaspoon fast acting or easy blend Yeast Gorgonzola and Thyme 100g/4oz Gorgonzola cut into cubes 1 teaspoon Fresh Thyme 1/2 Clove Garlic (chopped not crushed)
Note The amount of Cheese you use will depend upon the size of the dish you are using and also your liking for Gorgonzola.
EQUIPMENT Oven proof dish 20cm x 6cm/ or 8"x2 1/2" deep lightly oiled. Shelf: 2 or 4 Setting: Fan Temperature: 190C reduce to 175C Time: 30 35 minutes
Mix all ingredients together. Parmesan Cheddar , Rosemary and Black Olives 75g/3oz Cheddar or other good flavoured melting Cheese grated 1 teaspoon chopped fresh Rosemary 25g Black Olives chopped 25g/1oz Parmesan grated Mix all ingredients together
TOPPINGS METHOD
1. Mix the Flour, add the Oil, Honey or Sugar and Yeast. 2. Make a well in the centre and add the water. 3. Mix together to form a dough and knead for 5 to 10 minutes until smooth. 4. Cover with lightly oiled cling film and allow to prove for 30 minutes. 5. If you have a Bread maker allow the machine to take the dough to this stage. 6. Knock back the dough and split into two. 7. Roll out one piece of the dough to line the base of the dish. 8. Sprinkle some of your chosen toppings fully over the base. 9. Divide the second piece of dough into 9 even pieces and shape into balls. 10. Arrange the Bread rolls on top of the filling; allow space between for the dough to rise. Sprinkle a little more filling between the rolls. 11. Cover again with oiled cling film and allow the dough to double in size. 12. Drizzle with Olive Oil before placing in a hot oven to bake until rich golden brown. 13. Turn out onto cooking wire. This shape can be made with no filling, oiled well and sprinkled with sea Salt before Baking. 77
Any Mixed Grain Bread flours that are available in the super markets have a good flavour and are well worth using. A Granary type Loaf is easily made by the one proving method. The fast acting Yeast contains Vitamin C, this acts on the dough to give an even texture from one kneading and proving.
Mixed Grain Bread
INGREDIENTS 500g/1/4 Ib Mixed grain type Flour 11/2 teaspoons of Salt 2 tablespoons dried Milk powder 25g/1oz soft Margarine 1 tablespoon of Honey 1 level teaspoon Fast acting Yeast 290ml/12oz Water (weigh the water for good results) Egg to glaze (but not essential)
EQUIPMENT Baking sheets to fit the oven and allow a good circulation of air. Shelf: 2 Setting: Fan or fan with bottom heat Time: Cobs 25 30 minutes until the Bread sounds hollow on the base when tapped Rolls: 15 20 minutes
METHOD 1. Mix the Flour, Milk powder and Salt together. Rub in the Margarine. 2. Dissolve the Honey in the water. 3. Stir the Yeast into the Flour add the water and mix to a firm dough. 4. Turn onto a very lightly floured surface and knead for 10 minutes until smooth. You can use an electric food mixer. This recipe also works well in a Bread maker removing the dough after proving for shaping. 5. Divide the dough in half and make into cob shapes making a cross in the top of each. Place on a Baking tray, cover with lightly floured or lightly oiled cling film to prevent a skin forming. Leave in a warm place to double in size (approx 60 minutes). 6. Alternatively divide into 6 8 rolls approx 50g per roll. Cover and allow to double in size. 7. Carefully uncover brush with Egg wash and place in oven and bake until golden brown. Test by tapping gently on the loaves they will give a hollow sound when cooked.
79
Italian Pizza
Making your own Pizza can be very satisfying and very easy especially with using your Bread maker to make the dough for you. The recipe will make a 10 to 12/30cm round thin pizza. The choice of toppings is your own, the recipe given is for a basic sun dried Tomato and Mozzarella Pizza. The base Sauce will make sufficient for 2 x 12 pizzas.
INGREDIENTS Dough 250g/10oz strong plain Flour 145ml/6oz water 1/2 teaspoon quick acting easy blend Yeast 1 tablespoon Olive Oil 1/2 teaspoon Salt 1/2 teaspoon Honey or granulated Sugar TOPPINGS 150g/5oz Sliced Mozzarella or other melting Cheese 100g/4oz sun dried Tomatoes preserved in Oil or the Peppers in the grilled Pepper recipe on page 82/83. Cut into strips. 12 Pitted Olives sliced Fresh Basil leaves tor n Anchovy fillets EQUIPMENT Pizza stone or heavy Baking sheet 12/30cm square Baking trays with holes are ideal for this. Shelf: 2 Setting: Fan with bottom heat Temperature: 200C Time: 15 20 minutes
METHOD 1. Sieve the Flour and the Salt together. Add the Oil, Honey or Sugar and Yeast. Add the measured liquid and knead to a smooth Dough for 5 to 10 minutes until smooth. Allow to stand for 30 minutes in a warm place. If you have a Bread maker allow the machine to take the dough to this stage. Cover with Oiled cling film to prevent a skin forming on the surface of the dough. Tomato Sauce topping 1 tablespoon of Olive oil 1 15oz tin of chopped Tomatoes 1 small Onion 1 Clove Garlic Fresh or dried Basil to taste Salt and Black Pepper 1. Heat the Oil and add the diced Onion, oven cook gently without colour and add the Garlic. 2. Add the tined Tomato juice as well and allow to simmer gently until the Tomatoes produce a rich spreading Sauce. Add the Basil and Season. This should take about 30 to 35 minutes.
81
Cooking with Baumatic Other Recipes
Roasted Peppers
Roasted Peppers have a deep wonderfully sweet flavour and are especially good if kept in Olive Oil. They can be served as a starter or as an Antipasti selection with some crusty Bread to mop up the juices. Added to the Casseroles for a quick an easy supper dish
INGREDIENTS 6 8 Red and Yellow Peppers 1 2 teaspoons of Salt 1 3 Cloves of Garlic skinned and left whole Approx 200ml/1/2pt Virgin Olive Oil to cover the Peppers Basil leaves to infuse flavour and give colour to the jar
EQUIPMENT Roasting tin deep enough to hold the Peppers. Storage jar with tight fitting lid to stove the prepared Peppers in Oil. Shelf: 3 Setting: Grill with fan Temperature: 180C 190C Time: 10 15 minutes
METHOD 1. Cut the Peppers into quarters or long slices, remove the stalk and the seeds. 2. Place on a Baking tray and roast in a hot oven until the skins become charred. 3. Place the Peppers in a plastic bag for 5 minutes. The skins will now come off easily. 4. Place on a cooling tray, sprinkle with Salt to allow to cool. 5. When cool place in a storage jar with lid and Basil and Garlic. Pack down tightly. 6. Pour on the Olive Oil and allow to mature, it will keep for up to 1 month in the fridge if they can last that long. Allow to mature for 1 week before using, to ensure that flavours develop.
83
After testing this recipe on different settings we came to the conclusion that the fan setting was by far the best. The shape of the tin is important and Muffin tins are ideal. Another trick with Yorkshire puddings is the size of the Eggs. Use large Eggs for good results every time.
INGREDIENTS Makes 1pt/450ml of mixture sufficient for 12 medium sized puddings. 150g/6oz Plain Flour 2 large Eggs 250ml/1/2 pint Semi skimmed Milk Good pinch of Salt METHOD
EQUIPMENT Muffin tins Straight sided tins. Shelf: 2 Setting: Fan Temperature: 200C Time: 20 25 minutes
1. Sieve the Flour and Salt together in a large mixing bowl. 2. Add the Eggs plus a little Milk and beat to a smooth paste, beating out all the lumps using a wooden spoon, change to a whisk and add the remaining liquid. 3. Strain if any lumps remain. The mixture should lightly coat the back of the spoon. 4. Place 1 teaspoon of Oil in the bottom of each Muffin tin and heat in the oven to smoke point. 5. Pour the mixture into the tins to 1/2 full (and no more than 3/4s). 6. Place in the hot oven. 7. Do not open the oven door for 20 minutes. Steam is the raising agent and the puddings will collapse if the Egg has not set. The puddings should be crisp and golden brown.
Yorkshire Puddings Quiche Lorraine
This recipe gives an example of using the fan with bottom heat. The Pastry and filling go in together raw, the oven on this setting produces heat from the bottom to cook the Pastry making no need to pre bake the Pastry case. The recipe was tested using an earthenware dish which is not the best conductor of heat. This setting is also suitable for any pie with a top and bottom crust.
INGREDIENTS Short Crust Pastr y 240g/8oz Plain Flour 70g/2oz White fat 70g/2oz Margarine 40g/13/4oz Water FILLING 1 Medium Onion finely diced 25g/1oz Butter 125g/5oz Cooked Ham diced 125g/5oz Grated Cheddar or Gruiyere Cheese 4 Eggs 300ml/10floz Single Cream or Milk Salt and freshly ground Black Pepper EQUIPMENT Flan case metal or earthenware 25cm/10" diameter Metal Baking tray. Shelf: 1 Setting: Bottom heat and Fan Temperature: 175C Time: Approx 30 40 minutes Serves: 4 to 5
METHOD 1. Make the short crust Pastry by rubbing the fats into the Flour to resemble fine breadcrumbs. Add the water to form a firm dough and knead very lightly. Wrap in cling film and put in the fridge for 30 minutes before use. FILLING 2. Melt the Butter and lightly fry the Onion until soft, or the Onion can be used in raw if you wish. 3. Beat the Eggs together with the Cream and Season with Salt and Pepper. 4. Roll out the Pastry on to a very lightly floured surface and line the flan case. Make sure the Pastry has no cracks in it or the Egg mix will soak under the Pastry case. 5. Place the Onion, chopped Ham and grated Cheese in the case and pour over the Egg mixture. Do not overfill, making sure the Custard does not flow over the edge of the Pastry. 6. Cook on the lowest shelf until set and golden brown. The mixture should be just set and should not have souffld (started to rise). 7. Allow to cool. 85
The inclusion of Herbs into the Oil produces a dressing that goes well with most side salads. It is very easy to make and will store well in the fridge for up to 1 month.
INGREDIENTS 300ml Olive Oil 300ml Vegetable Oil 25ml Balsamic Vinegar or Wine Vinegar Fresh Basil chopped METHOD 1. Mix the Oils together in a pan. 2. Place all the remaining ingredients into a glass jar. Pour on the warmed Oil. Seal with a lid. 3. Mix well together and allow flavours to develop to enhance the Oil. 4. Shake daily. 3 4 Sprigs fresh Thyme 12 Black Peppercorns crushed 3 Shallots finely shopped 2 Cloves Garlic crushed 1 Bay Leaf 1 teaspoon Salt EQUIPMENT Pan to heat the Oil Glass jar or bottle for storage
A very tasty hot starter or a light lunch.

INGREDIENTS 2 round Goats Cheeses 2 tablespoons of Olive Oil 1 dessertspoon of Wine Vinegar Salt and freshly ground Pepper 4 Walnut halves Salad leaves to include Rocket METHOD 1. Mix the Olive Oil, Wine Vinegar and Salt and Pepper together. 2. Cut each of the cheeses into 2 rounds. 3. Oil the base of the dish. Place the cheeses in the dish and coat gently with the dressing. 4. Grill until lightly brown. Serve with a Walnut on each on a base of Salad. Pour any dressing over the leaves. Serve with crusty Bread. EQUIPMENT Shallow oven proof dish to hold the goats Cheese. Shelf: 3 or 4 Setting: Grill Pre-heated Time: 3 to 4 minutes Serves: 4
Herb Vinegarette Grilled Goats Cheese Caramelised Sweet Potato and Vanilla Soup
A magical blend of flavours developed in the oven to produce this Original Soup.
INGREDIENTS 3 large Sweet Potatoes peeled and cut into 3cm chunks /1 1/2 chunks 3 Shallots halved 2 x 400ml cans Coconut Milk 250ml/ 1/2 pt Vegetable Stock 1 tablespoon Curry powder 1 teaspoon of Honey 1 tablespoon Olive Oil Sprigs of fresh Coriander Season to taste Salt and Black Pepper 1 Vanilla pod EQUIPMENT Roasting tray for Vegetables. Shelf: Fan Setting: 2 or 3 Temperature: 160C Time: Approx 1 hour Serves: 4
METHOD 1. Caramelise the Sweet Potato by mixing together the Potato, halved Shallots, Curry powder, Honey and Olive Oil, place in a roasting tin and slow roast until the Vegetables are very soft and slightly caramelised. 2. Mix the Coconut Milk and Stock together; add the Vanilla pod to infuse the flavours. Leave the Vanilla pod whole or split in half and scrape out the soft inside before using (leaving the inside in the pod will result in Black specks in the Soup). Allow to simmer for 30 minutes whilst the Vegetables are roasting, 3. When the Potato mix is cooked, mix all the ingredients together and simmer for approximately 15 minutes. Remove the Vanilla pod and blitz all the ingredients in a food processor. Add the Coriander and Season to taste, and re-heat to the required temperature. 4. Serve with Sweet Potato Crisps (shavings of Sweet Potato cut with a Potato peeler and deep fry). 87 Finish with a swirl of Cream.
Cooking with Baumatic Using the oven to slow cook & keep food warm
The oven can be used at around 90C on Fan to keep food warm, warm plates and slow cook dishes over a period of time.
Cooking Meat Dishes, Slowly for Longer In-expensive Meats can be cooked for longer periods of time, a minimum of 6 hours. Timing is not critical and cooking can go on for one or two hours longer. So you can be late returning and food will be waiting for you. Because the oven is only on low it can be very economical especially if the oven is fully loaded. It is a suitable way for cooking Stews, Casseroles as well as joints of Meat. It is ideal for cooking in bulk and freezing for use at a later stage. Points to think about when slow cooking food: 1. Make sure the dishes to be used will allow for air to circulate around allowing even cooking. 2. All dishes to be cooked should be left for a minimum of 6 hours. Longer cooking may cause deterioration in their appearance but food will be hot and edible. 3. Never cook joints over 6Ibs/2.7kg or poultry over 4Ibs. The Stuffing of joints is not recommended for slow cooking. 4. Start foods off in the usual way by sealing Meats including joints. Make sure the Sauces are boiling and the food fully defrosted before cooking. 5. Ensure Casserole dishes have a lid with a good seal (not airtight or a foil cover) to prevent loss of moisture. 6. Set the oven to 175C, place the food in the oven at this setting and reduce to 90C once the oven has reached 175C. Try not to open the door during cooking. Joints can be wrapped in foil and placed on a trivet over a roasting tray to allow air to circulate. Joints cooked in this way have less weight loss during cooking. The method is suitable for all your favourite Casserole dishes and ideal for tougher joints such as Briskets of Beef. Cut Vegetables into even sized pieces to cook evenly. Always ensure that Pork and Chicken dishes are fully cooked before service. Use a Meat thermometer to check the temperature. Note Do not place plate of the oven as it can damage the oven lining and the dishes being cooked or warmed.
To some, owning a new oven, with all its modern technology can be a nerve-racking experience. This cookery book has been compiled with those in mind.
When I was asked to produce the book it took me back to my new oven and even though reasonably competent, how I felt.
The recipes I have chosen cover a sample of foods and dishes to get you started and act as a guide for you when using your own recipes. I can assure you that once you have started and you get to know your oven you will feel you have known each other for a long time. Ovens may vary slightly, and cooking times will depend upon the size of the dish and quantities you are using. Many of the recipes give alternatives to provide you with ideas to create variations on one recipe. for example, the open Puff Pastry tart, the Fish and the roasted Vegetables. In all of the recipes I have converted from Metric to Imperial measures at 25grams to the ounce, for larger quantities convert at 30g to the ounce and use large Eggs; the recipe usually states the size of Eggs. Your oven will bake beautiful Cakes, the size of tin has been recommended, but if you dont have the exact size just remember not to over or under fill the tin, never fill more than three quarters full.
The oven you have purchased will have a number of functions Fan only, where you can use any shelf and be assured an even heat through the oven, temperature on this setting are set approximately 10 degrees lower than for a conventional oven. Fan with bottom heat, suitable for Pastry-based products, an example is the quiche where you can cook the Pastry and filling together from raw. Fan with grill with is ideal if you need to brown a dish at the end of cooking. The conventional setting which still produces the best crackling on Roast Pork. The recipes give the recommended setting and shelf position for each dish but everybodys tastes differ, dont be afraid to experiment, your new oven wont let you down.
I hope you enjoy the recipes as much as we have enjoyed putting them together. My thanks to friends who have provided recipes and equipment to produce the dishes and especially my husband who often had to wait to eat whilst the food had its photograph taken!
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Cooking with Baumatic

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Rice & Pasta Recipes

Cooking with Baumatic

Cooking with Baumatic Fish Recipes

Baked & Roasted Fish

Cooking with Baumatic Fish Recipes

Sea Bass with Fennel

Cooking with Baumatic Fish Recipes

Cooking with Baumatic Meat Recipes

200C 190C 180C

180C 170C 160C

Turn the Meat halfway through cooking time or place on a trivet.

175C 180C 180C 185C

Turn the Meat halfway through cooking or place on a trivet.

30 mins per 1Ib & 30 mins

20 mins per 1Ib & 20 mins

190C 180C 180C

170C 160C 160C

Reduce the temperature by at least 10C after the first 30 minutes.

Cooking with Baumatic Meat Recipes

Fan Any Shelf 190C

Fan and Grill 3 200C

Grill only 34 225C

15+ mins (reduce the heat to 180C)

Grilled Meat Bakeoff

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Roast Shoulder of Lamb with Mushroom Stuffing

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Roast Chicken with Lemon and Herb Butter

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The Big Breakfast

INGREDIENTS 8 Sausages 8 Rashers of Bacon 8 Mushrooms 16 Hash Browns 8 Tomatoes

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