High-performance	Reliability
Ease of use	Value for money

Melt the butter add the onion and meat and fry for approximately 10 minutes. Add the tomatoes, mushrooms and seasoning and simmer gently for approximately 20 minutes. Transfer the mixture to an ovenproof dish. Grate the cheese. Place the knife blade in position, add the cheese, flour and suet. Mix together then with the motor running add sufficient water down the feed tube to make a firm dough. Roll out on a lightly floured surface to approximately 1cm/1/2in thick and cut out circles using a 6cm/21/2in cutter. Arrange the scones on top of the meat overlapping slightly. Brush with milk then bake at 200°C, 400°F or gas mark 6 for 30 minutes. mushroom soup 200g/8oz white button mushrooms 1 small onion 50g/2oz butter 250ml/1/2pt white stock 25g/1oz plain flour 250ml/1/2pt milk 40ml/2tbsp single cream salt and pepper Peel or wipe the mushrooms, slice mushrooms and onions using the slicing plate. Melt the butter and fry the vegetables for about 5 minutes. Add the stock, bring to the boil, cover pan and allow to simmer for 15 minutes, cool slightly. With the knife blade in position pour the soup into the processor bowl, add the flour and process until smooth. Return to the pan add the milk, bring to the boil stirring all the time, finally add the cream and seasonings. 5 white bread 300g/10oz strong white plain flour 5ml/1tsp salt 6g/1/4oz lard 15g/1/2oz fresh yeast or 10ml/2tsp dried active yeast plus 5ml/1tsp sugar 175ml/6fl. oz warm water dried active yeast Sprinkle the dried yeast into the warm water, add the sugar and allow to stand for approximately 10 minutes or until the mixture is frothy. fresh yeast Crumble into the bowl with the flour. other types of yeast Follow the manufacturers instructions...