Unlimited culinary possibilities with the KENWOOD kitchen machine. Unlimited cooking possibilities with the KENWOOD kitchen machine Recipes for the kenwood cooking machine
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Recipes for the Kenwood “Chef” and “Major” kitchen machine
COOKING COMPLEX COOKING WITH KENWOOD
MAKING DISHES BECOMES A SIMPLE CASE
Jenny Shapter
Published by the Romsey Group
in 2003 for Kenwood
Design: Tequaz Creative
Editor: Jenny Shapter
Photos: Dave King
Food Stylist: Jenny
Reproduction without permission is prohibited. All rights reserved.
Although every possible care has been taken in compiling this book, the publishers cannot be held liable for any errors, whether accidental or intentional, whether due to changes in legislation or otherwise, which may appear in the book in the future.
The book is registered in the CIP catalogue, which is located in the British Library.
ISBN 0-9526262-1- Notes on preparation All recipes contain quantities and quantities in metric units.
Stick to one type of measure and do not mix them up, as these measures are not interchangeable.
If the volume is indicated in spoons, then a full spoon without a top is placed, unless otherwise indicated.
For eggs, use medium sized eggs unless otherwise stated.
Cooking times may vary slightly depending on your individual oven. Towards the end of cooking, start checking the readiness of the dish.
Unless otherwise specified in the recipe, place the baking sheets in the center of the oven.
The duration of preparation for cooking and the cooking process itself are included as a general guide. In particular, the approximate preparation time is given, it is rounded to 5 minutes. The cooking time for basic dishes is not indicated.
Raw eggs are used in only a few recipes. Use only very fresh eggs. Pregnant women, young children, and people susceptible to infections should avoid foods that contain raw eggs.
Cooking Attachment 21 Pasta, Rice and Cereal Dishes Introduction to Italian Pasta History of Kenwood “Chef” 5 Multi-Chopper 22 Vegetable Side Dishes and Salads Family of Kitchen Machines 6 Grain/Grain Mill 23 Condiments, Jams “Chef” and “Major”
and sauces Food processor 8 Citrus press Attachments 9 Universal juicer 25 Continuous desserts Blender 12 Food processor attachment 26 Pastry flour products Meat grinder with attachments for 14 Ice cream maker 28 Bakery sausages and kebabs Drinks High speed 16 Basic recipes Slicer/shredder recipes ka Low speed 17 Soups and appetizers 30 Glossary slicer/shredder Potato peeler 18 Fish dishes 42 Recipe index for using attachments Sifting attachment and 19 Meat and poultry dishes Shredding attachment 20 Egg and mac cheese dishes Introduction Congratulations! Now you are the proud owner of a Kenwood “Chef” or “Major” kitchen machine. In today's busy lifestyle, a kitchen machine is an indispensable electrical appliance that greatly facilitates and speeds up the process of cooking, as well as making it more enjoyable.
Kenwood “Chef” and “Major” kitchen machines, which come with a set of attachments and accessories, perform tedious, repetitive actions during cooking for you. The mixing attachment, the ball-shaped whisk for whipping and the dough hook will help in baking cakes, pastries, desserts, cookies, other flour confectionery products and bread, as well as in preparing vegetable purees, pates, fillings, meat loaves, hamburgers, fish pies and vegetarian casseroles... The options for using attachments can be listed endlessly. With their help you can cut vegetables for salads, sauces and soups, prepare fruit purees, dough for pasta(pastas) and make flat and tubular pasta, stuff sausages, grind coffee or spices for marinades, whip up thick fruit smoothies, squeeze juice from almost all fruits and vegetables, and make ice cream.
This book was written specifically for Kenwood kitchen machines and contains nearly 200 recipes that demonstrate the variety of their functions. The first section of the book describes the Kenwood “Chef” and “Major” kitchen machines, attachments and accessories for them, and also contains useful information on how and when to use them, what products and recipes they are best suited for, and offers useful tips. If necessary, the descriptions are supplemented with illustrations.
The recipe section is divided into chapters like a cookbook, making it easy to find the section you need. There are recipes for soups and appetizers, egg and cheese dishes, many of which are equally good as light snacks or main courses. Whether you want to prepare fish or meat dishes, cakes for dessert or bake bread – the choice is yours. The book offers recipes different countries, from a variety of products, from the simplest to the quite complex, which will allow you to reveal your culinary abilities, in which your kitchen machine will undoubtedly help you.
Each recipe was tested on a Kenwood kitchen machine. If you would like to select a recipe for a specific attachment or attachment, there is a separate index on pages 172-173. The glossary on pages 168-171 explains cooking terms and concepts used in this book that you may not be familiar with.
Don't limit yourself to the recipes offered here. Use them, as well as the additional information at the beginning of the book, as a guide and adapt your favorite recipes to your kitchen appliance. Whatever dishes you prepare with the help of your Kenwood “Chef” or “Major”, we wish you to enjoy the cooking process, pleasure and enjoyment of the end result.
HISTORY OF KENWOOD "CHEF"
The history of “Kenwood” began more than half a century ago. Its reputation grew rapidly, and soon “Chef”, when Kenneth Wood founded his first company, was exported to Western Europe, Canada, and the southern city of Woking, Surrey. In 1947 he discovered America and the USA.a company that produced electrical appliances, and the demand for “Chef” is increasing, and today this brand is called “Kenwood Manufacturing Company Ltd.” It is sold in more than one hundred countries around the world. More wanted to be involved in the production and sale of products with fifty years of experience in preparing dishes that people would dream of as luxury items, but the constant improvement of our products that would soon become the first items allowed us to create a modern kitchen machine. His first product was a toaster, behind which Soon more than 10 million kitchen machines were sold, followed by the Kenwood “Chef” mixer with two kneading attachments. Today, the competition offered to the consumer, especially from America, was of unsurpassed design, a wide range of sizes and high, and it was necessary to invent something innovative, colors. Kitchen Kenwood car“Chef” with her to maintain the lead. Together with an output power ranging from 700 W to an unsurpassed group of its designers, it launched 1200 W, continues to occupy a strong position as the favorite to perfect the mixer to get what housewives and semi-professionals have.
was to be the start of more than 50 years of Kenwood "Chef" generations.
In March 1950, he exhibited the new device at the famous Ideal Home exhibition in London.
The functions this machine performed were too varied to call it simply a mixer, so he called it the “Kenwood Electric Chef A 700.”
Its original price was £19 shillings 10 pence.
Kitchen machines of the KM300 - KM900 class offer the consumer the original “Chef” design in both the “Chef” and “Major” capacity and power categories. All models in this class have a front and top slot for low-speed attachments and a top slot for high-speed attachments, allowing you to use a variety of universal and multi-purpose attachments with these machines.
Kitchen machines in the KM001-KM006 class have a completely new design and a new gearbox, which provides a new medium-speed socket for use with the latest citrus juicer and processor for complex processing of products.
This series of kitchen machines is produced in a new metal casing, has a compartment for storing the cord, operates with less noise and at the most high power 1000 - 1200 Watt.
Regardless of which kitchen machine you purchase, the dough mixing attachments perform similar functions. The main difference between these machines is their maximum power and the number of products they can process. The “Major” series has a larger bowl and a more powerful engine.
You can find information about maximum power and capacity in the instructions for your kitchen machine.
MIXING ATTACHMENTS
Using a K-shaped attachment, whisk or dough hook This protective cover is installed on the machine above the attachment, so you can successfully perform any mixing operation and the attachment can be easily changed without removing it. The lid has a swiveling hinged part for whipping: from cake batters, sponge cakes, butter and yeast doughs, so it can be easily placed on the dough bowl to creams, eggs, soufflés, meringues and mousses. while mixing products.These kitchen machines offer unique way whipping and mixing - the attachments, while rotating inside the bowl, also rotate around their axes. This rotation is called “planetary”. It ensures that the attachments can reach anywhere inside the bowl and ensure that all ingredients are mixed completely and uniformly.
For more information on mixing, kneading and beating, see pages 9-11.
BOWLS There is a range of bowls available with Kenwood 'Chef' and 'Major' models. There are round bowls, D-shaped bowls or round bowls made of of stainless steel. They can be purchased separately.
The bowls are interchangeable and can be used for specific purposes on any model.
The D-shaped bowl is very convenient for pouring liquid mixtures, and it is more convenient to add ingredients to it. You can also store attachments in it.
This bowl is only available in “Chef” models.
The stainless steel bowl is available in matte or high-gloss finish with both "Chef" and "Major" models. Its advantage is that it always remains cold.
This quality is very useful when baking, whipping cream or egg whites.
Models KM001-KM006 are available with stainless steel bowls with handles to make them easier to remove and pour from.
ACCESSORIES
Splash-proof lid Mixing attachment Mixing attachment will probably be added to the list of all these dishes.used most often. It is very versatile and mixtures obtained by grinding are suitable for preparing many dishes. The mixing attachment is ideal for mixing the angled ribs of the attachment together with flour and shortening until a crumbly mixture is obtained.
its "planetary" movement will reach everyone. This mixture is the basis for baking the usual inner parts of the bowl while rubbing mixtures of cakes, barley or wheat cakes from cakes and muffins or gently mixing wholemeal flour, muffins, many types of biscuits, ingredients for fillings and fillings. sprinkles for cakes, tea buns and desserts with When to use:
Mixtures pureed to a creamy consistency A traditional method used in biscuits, as well as barley and wheat doughs in the preparation of dishes such as the classic scone sandwich or muffin. Because this attachment is made of Victoria, brownie, and brownie metal, it cools mixtures, which is very important for sponge puddings and some types of biscuits. this type of baking. Use speeds of at least up to The mixing attachment will perfectly beat fats with 2.
sugar until foam forms, increasing the volume of this mixture and ensuring a light consistency. Helpful Hints The mixing attachment can be set to maximum 1. Unless otherwise specified in the recipe, beat the egg until foamy to achieve speed. The effectiveness of this best result, use fats in the room nozzle, minimizes the likelihood of temperature subsidence.
mixtures, the result of which is a dense dough 2. To prevent the spraying of flour, sugar consistency. While adding flour, reduce the icing and other powders used. The attachment can be used to crush breadcrumbs. The mixing attachment can easily mix bases for cottage cheese puddings, flans and melts for such confectionery, non-oven chocolate cakes. For things like gingerbread, honey cake and some crushing of crackers, use the attachment for tea buns, mixtures for products like “mix everything at speeds 1-2, and then add one” with the addition of softened margarine, and melted butter or other necessary ingredients. also muffin batter (English hot Frosting Buttercream frosting is perhaps the most shortbread biscuit. The application possibilities of the attachment are often used for frosting and decorating are almost endless; it can be used for cakes. The mixing attachment will beat the butter and then prepare a variety of powdered sugar and aromatics to appetizing dishes: from mixing ingredients to obtain an airy, homogeneous mass, also pates or fillings for vegetables or poultry to take over. hard work by whipping the glaze, mixing the meatballs and minced meat. Meat and almond creams for large birthday cakes.
Preparing vegetable purees The mixing attachment is used to prepare mashed potatoes, rutabaga and parsnips. Cook vegetables in boiling water until soft, drain and place in a Kenwood bowl. Blend on speed 2 until smooth and pureed. If desired, you can add milk, butter and spices.
Mixing The mixing attachment can easily mix baked goods melts such as gingerbread, honey cake and some tea buns, all-in-one mixes with softened margarine, and muffin batters (English hot cross buns). for tea). Use the attachment to beat eggs into dough or to prepare dough for dry and shortbread cookies. The possibilities for using the nozzle are almost limitless; It can be used to prepare a variety of delicious dishes: from mixing ingredients for pates or fillings for vegetables or poultry, to mixing meatballs and minced meat. Meat
BALL-SHAPED WIPE
The spherical whisk looks dry, and the peak of the butter is entirely gluten-based, and ultimately, ideal for whipping, should not bend. at that volume of air, the result turns out well; the air easily gets into the preparation of good biscuit mayonnaise, smooth and elastic, maximum volume. This is probably the case, whipped with sugar until thick. Bread, rolls, buns, ingredients. Successfully spherical corolla. should be so thick Whichever type can be whipped Adding thick to the yolks, so that when separated bakery products You are a protein, but complete with olive oil with a beater from the surface did not want to cook, the kitchen machine continuously whipping on it left a trace in the dough hook will mix and Beating the batter with a ball-shaped mayonnaise whisk is good then quite quickly to mix thin pancakes, There are many remaining ingredients Once you learn how to use scones and Yorkshire to keep it in it, try making pudding. Place flour on whisk attachment. more air. beat wholemeal bread on a minimum soufflé, cream with wine or 1. For the best result, Chelsea buns, rolls, speed and increase the sherry for the dessert egg should be Danish buns and, of course, it to 3, mixing everything in the drink, yolks at room temperature, Same as pizza bases.Whenever you The whisk is ideal for proteins always check the yeast dough and make the Pavlova dessert, whipping the creams to ensure that the whisk and bowl are desserts such as nut meringue, pie-cakes and soaked spotlessly clean. Savarin, kugelhof and meringue, glaze for wine pudding biscuits, The presence of rum baba on them, prepared from or whipping whites for sponge cakes and any fats will not allow whipped liquid or soufflés and mousses, a whisk of profiteroles or for egg whites to whip. very gentle yeast will provide you with an excellent addition to mousses, 3. Before beating the dough. These confectionery results. Beat the soufflé egg whites and curds, remove the lid to protect the product and benefit from it at maximum speed. puddings. If you have from splashes, to beat them with First they will start a stainless steel bowl to ensure a free dough hook as it foams, then steel will increase, use it, air circulation. beating process
DOUGH HOOK
will still look to soft peaks, starting with Preparing bread with an attachment can also be called a state gradually bringing it to 2 Kenwood “Chef” processor “mixing” into the dough Often in mousse recipes and too quickly to popular its components, such as soufflé speech It’s about “the soft cream does not go astray in application. All candied fruits or nuts that hold their shape, This method mixes the ingredients, makes it with buckwheat flour and the peak will fall. If you are preparing it, cook it until it turns out soft with yeast.meringue recipe, for example, whether you do not contain dough, then it vigorously Using fresh is said to be a “steady fat sponge cake, roll with kneads the dough so that the yeast is piqued”, the proteins must jam or Genoa it has become elastic. For most recipes, quick-acting dry They need to be stored in add flour along with the amount according to the instructions, the yeast can be immediately poured into the flour before pouring the liquid into it, and then knead immediately.
However, instead of dry yeast, you can use fresh yeast, which will give better results for butter dough, which contains a lot
supermarkets, bakeries When using 1. Never exceed and in health food stores.BLENDER
The blender is used for an acrylic jug - it sat for one day. When Drinks are made puree and the easiest of them. processing large With the help of a blender you which rotate into solid spices, sugar and shelled nuts. drinks or alcoholic Placed in a blender, list everything that the working blender through the blender milk, put the products moving around can be done using the filling hole in fresh fruits or berries, and across the knives. By the blender, so below the lid. This method, for example, strawberries or, if desired, in a blender, only grind mango, a spoonful of ice cream to the consistency of puree. Blender very quickly use the banana nut food processor attachment. which are used as You can chop cubes cut into slices Kenwood blenders base for desserts and ice separately and then bananas, pour into it are produced in steel, curd puddings. put them in a drink or a jar of yoghurt with forest glass and acrylic We advise you to break them and add them to the drink in nuts and 300 ml of milk and execution. The jug is cut into pieces and loaded while mixing it. whisk everything together.very stylish looking, blender through the lid for grinding always has the advantage of adding ingredients. pour over ice cubes, which preserves the ingredients. Do not overfill the jug with cold ones, which is extremely better; repeat the operation; it is important for cocktails, crushing several fruit drinks or times.
also more spacious and breadcrumbs
BLENDER
HOW TO USE
BLENDER
Meat grinder contains fat in minced meat. a small amount of minced sausage and should be chopped In a meat grinder you can cream, ghee, minced raw pork, into strips 2.5 cm wide, scroll through not only lemon juice and seasonings. liver and onion for (1 inch).pork and beef, but also Put for half an hour in large-textured chicken, duck, refrigerator, and wonderful pates. Through it, rabbit, fish fillet, salmon appetizer is ready. You can skip candied cutlets and fillings for pastas and pies.
Grids The meat grinder has three grates with holes of different sizes: small, medium and large.
They provide different thickness and texture of minced meat.
Grate with small holes
MEAT GRINDER / ATTACHMENTS FOR PREPARING SAUSAGES AND KEBABS
There is a large nozzle attached to use. The rest turns out to be the form of a package.variety of varieties and meat grinder body. shells can Then everything is fried.
The sausage is very lining and shank. 1. Place the minced meat in the casing, ready for the popular product. There are two shanks: one - sausage on the feeder, filling it with minced meat. Each region has a second tray for thin sausages. Turn on the "Chef" section for your lentil recipes.
volume of ingredients and lightening the structure.
Typically, eggs are used to set the ingredients. In the recipes section you will find sausage recipes.
High speed slicer/shredder
DISC FOR CUTTING
THIN
SLICES / SMALL
SLICES
Place oblong-shaped foods, such as carrots and leeks, upright, and cut onions into quarters.
Shredding knives Low speed slicer/shredder
HOW TO USE
LOW SPEED
SLICER/SHINK
DRUMS FOR
GRINDING
DRUMS FOR
SLICES
SLICES
using drum No. 2.Potato peeler is an integral part, wait until the vegetables turn on the processor to the same size. If well balanced, it will acquire the form of speed 2-3. potatoes have different preparation - the process is not from Wash vegetables in wash root vegetables in small potatoes Potato peeler takes to remove residues from them wash off large potatoes stuck to them
HOW TO USE
Since she removes the mixing rod, only the very top layer of the head gets into the peels, there is a plastic hole in the roots nutrients and substrate.the top layer just under the peel.
You can give vegetables the beauty of a side dish. To do this, cut the parsnips or potatoes into equal sized pieces, approximately 4cm long, place them in a potato peeler and add a little water to the peeler.
Sifting and wiping attachment
SIEVE WITH COARSE
GRATE
USE
SIEVE WITH FINE
GRATE
cakes and bread, which you put in the puree, a little can be sifted directly into the oils and seasonings using the pasta attachmentMATRICES
delicious, with this difficult it offers six dies dies for tubular ones using a key handle. Not freshly prepared in different shapes. for smooth pasta and no other itemsUSE
NOZZLE FOR
MACARON
tomato paste, spinach, 125 g fine flour 1. Attach the attachment Make the dough using wholemeal flour only. Knead the herbs with the attachment for the desired matrix to 2. Before cooking, color it green. bread crumbs. 2. Turn on the machine to dry using the attachment for types of pasta that throw small lumps to dry completely.dough prepared dough can be made using dough into the feed tube. Rigatoni and macaroni adaptation for traditional long topics like adding dough for 4 hours. Spaghetti, make pasta from the dough. There is a matrix for lasagna that is located there. can be placed in the Italian pasta attachment
ADDITIONAL
DEVICES
FOR CUTTING
paste (model A970) pass through the pasta tool again. She rolls out the pasta cutter on the Italian cutter USEFUL TIPS The dough for this cutter is 7mm thick and “Tagliatelle”. And for 10-15 minutes. ThisUSE
DEVICES
YAMI FOR
CUTS
consistency, then make it into lasagne, pass the ravioli through rollers of sauce, it should have a smooth consistency. For lasagna, cut the dough as described above. Then creamy - a little thicker, andHOW TO USE
NOZZLE FOR
ITALIAN
Adapter PASTES install cm, place the selected prepared blade 4. Change the low-speed spaghetti nest, use one (Trenette, Tagliolini, cutting only when on the front panel from the additional Tagliatelle or Spaghetti). turned off kitchen instructions.2. Set the knob on the pasta attachment to the number (thickest dough thickness). Lightly flour the rollers to help stick.
MULTI-CHOPPER
adapter for all sweeps spices large or small quantities 1. Do not overfill.preparations. It does not pepper can be ground for children's dishes, seasoning rubber seal only sweeps and chops coarsely for sprinkling curry and spice mixtures, the ring is installed on solid foods and steaks and poultry or nut butter, pesto sauce knife block correctly, spices, but, thanks to the addition to sausages and salad dressings - all to avoid leakage.
with your sharp knives, it is minced, and also finely, it can be cooked in. Place the knife block in an excellent mini-blender. use as Try to cook 3. Turn multi-seasoning general "quick" marinade for chopper on
GRINDING
quantities of products, using a multi- red pepper pod 1. Continuous time which is unpleasant or a grinder can be chili, 2 sprigs of parsley, work multi-inconvenient grind grind coffee at one time. 45 ml (3 tbsp) of lemon juice should not be too much to add a small amount of olive oil. Whisk as it may overheat.Multi-grinder get different coffee grinds, then pour in a minute.
will grind small coffee grinds with this different mixture of fish fillets, 2. Better grinding quantities of fresh herbs, softness: very fine kebabs, pork chops dry herbs. If you chop the onion in a filter, leave the larger ones to marinate with a kitchen towel. Do not multi-grinder coffee presses, coffee pots, overload the machine before roasting.
GREAT MILL
ensures fast and mills can grind the freshest cut small ones, grind the grinding of grains containing gluten. margarine and with the help of K- which you need for legumes. It is rice, buckwheat, millet-shaped attachment for preparing the dish (on the size of the grain, which can be made from rice flour at a minimum speed of up to 3. The grain should be obtained: from large baked goods, and from bread crumb flour. Add may clog the mill.its quality and that of Eastern Europe and obtaining a soft dough. select the one you want it does not contain India. This kind of flour can be 3. Roll out the dough to a grind size of 1 (the coarsest grind size).
It has very large houses. The mill, of course, measuring 23 cm or the outlet of the bowl suffering food wheat, rye, barley and shape, leveling his machine to the maximum
PIE FROM
BROWN
gluten, which As an alternative to unsweetened filling. disassemble it and clean it is contained in wheat, wheat flour can be (Flan is an open pie with the inside, but avoid spelled. Spelled rice grain. Flour from brown 4. Bake at a very ancient, it does not rice has a savory temperature of 190°C in has changed over the centuries and , tastes great and within 15 minutes.gluten, in many flans, homemade cakes 1. Sometimes the remaining in the sick it does not cause pies, both sweet and spiral chamber before turning on 1. Installing on the mill To prevent this, spelled in your diet. value of the smallest make sure all the grain
PRESS FOR CITRUS
citrus fruits can be easily and through it into the existing CITRUS FRUIT Citrus juices Juice can be used in with models KM300-KM900, rich in vitamins, as a drink or for before assembling the press which quickly prepare desserts, for citrus fruits, the end of storage, so very fruity ice cream, installation plug for freshly squeezed juices. used for jam, connecting hole There are two models of cottage cheese and fruit link and ring gasket.citrus presses. oils Press for 2. Assemble the bowl, sieve and use with kitchen utensils is simple and convenient in 3. Turn on the machine and grade KM300-KM900. You can at any time half a citrus fruit on It has a plastic squeeze out the juice as a cone, pressing lightly on The second model can be used for dishes or for preservation USEFUL TIPS with kitchen colors fruits and vegetables. 1. First, cut the fruit into halves using Kenwood machines using the cone of this press.
class KM001-KM006, and you can use, 2. If there is a lot of fruit, no matter what model you have on the cone. Stainless citrus peels with juice from oranges, filled with vegetables or for citrus fruits - at the speed of grapefruits. Juice as a snack, 4. Drain the juice in time, stuff the citrus fruit halves with vegetables so that its level is not squeezed out with or rice and serve to rise to the bottom of the sieve.
A universal continuous juicer is a device that mango, apricot or pass through to enter the serving vegetables into delicious You can make juices from Add to carrot peel (melon, pineapple).
continuous action, grapes, currants or beets go well for juice and extraction.
at high speed, But it is better to avoid then apples or carrots, USEFUL TIPS separating the juice from the pulp. mixing large ones that will help clean 1. Before washing there is no need to peel the amount of fruit, so the juicer from the juicer, disassemble or extract flavors from them unfavorably. You can prepare juice from use the top of the seeds and cores, will affect the taste of many vegetables: peppers, pusher. Do not immerse because all this will go into the water.
The only exceptions are two ingredients: and celery. Very vegetables (from carrots only the seeds and very peach and strawberries, raspberries, aromatic products, juice) must be removed from the surface. Try making celery and broccoli soaked in vegetable Juicing Always choose the most vegetables, since fruit or add to the dough for no bitter taste, the best and freshest help to push through bread and barley or remove seeds and zest. Preferably lightly juicer. Drain the potato juice for citrus fruits.
unripe fruits than alternate herbs with because due to the large
JUICE EXTRACTOR
FOOD PROCESSOR ATTACHMENTKitchen attachment For soft chopping Use a knife for Add to universal shortbread. It is in the mode at speed 2-3, put the ingredients in and stop the puree, it will make the fruit to the desired consistency. a little liquid DISC FOR COARSE slices, chop, mushrooms, celery or process until This is a double-sided disc for a variety of foods. overdo it. Pepper consistency. There is a knife for cutting vegetables. amaretto or breadcrumbs for KNIFE Chopping/grinding hard and soft purees and sauces can be sized. For large kiwis, mangoes, peaches) and chopping meat, fish, summer berries, you can make fruits, vegetables and nuts raw. Before using the pulse puree button. hard fruits (apples,
NOZZLE
"FOOD PROCESSOR"
Disc for slicing thick mayonnaise or salad disc for shredding side to side.
DISC FOR CUTTING
THIN
SLICES
/SMALL SHREDDER
potatoes, zucchini, to get the same carrots and shredded slices, place cabbage. From the head of cabbage, remove horizontally, one on the outer leaves, cut the other until they are the stalk, cut into fill the tube.wedge-shaped pieces and the side of the disc for thin put into the tube. For shredding, ideal for cabbage salad, grating hard cheeses seasoned with mayonnaise, can be used for shredding a head of cabbage, fine shredding apples
FREEZER
With the help of an ice cream maker, you can make milk and fruit ice cream with a consistently excellent consistency. An ice cream maker consists of a freezing bowl and a mixing attachment, so it both freezes and mixes the ice cream.To make ice cream of excellent quality, the mixture from which it is made must be continuously stirred during freezing to prevent the formation of large ice crystals.
This is what the rotating mixing attachment does. She mixes the mixture, which, constantly moving in the freezing bowl, cools and freezes, providing a soft and velvety consistency of ice cream. The ice cream freezes in 20-30 minutes and can be served in ice cream cups or placed in the freezer to further cool and firm, as you choose.
The ice cream maker allows you to prepare completely natural ice cream without additives, from the simplest milk, cream or fruit ice cream with fresh fruit to yogurt ice and fruit ice cream with sugar syrup.
HOW TO USE AN ICE CREAM MAKER
1. Before using the ice cream maker, place it in the freezer for at least 24 hours.2. Prepare the milk or fruit ice cream mixture and cool it very well before mixing and freezing in the ice cream maker. The lower the temperature of the ingredients and equipment, the better the result.
3. Assemble the ice cream maker, install the paddle mixer and turn it on before pouring the prepared and cooled mixture into it, otherwise the mixture may immediately freeze to the inner walls of the bowl.
Pour the mixture through the tray.
4. Continue stirring until the ice cream is frozen. This will take 20-30 minutes. The ice cream will have the consistency of freshly whipped cream.
5. It can be eaten immediately like soft ice cream, but it is better to place it in the freezer for another 20-30 minutes before serving.
1. The ice cream maker will only work successfully with the plastic bowl supplied with it.2. If space in your freezer allows, store the freezer bowl in it at all times. This way it will always be ready to use. Place the mixing attachment and lid in the freezer before use.
3. Once the ice cream is ready, transfer it to a plastic container with a lid and store it in the freezer until you need it. 4. Half an hour before serving, remove the ice cream from the freezer and place it in the refrigerator to soften it.
5. Never refreeze ice cream that has been partially defrosted.
FRUIT ICECREAM
The process of making fruit ice cream is similar to the process of making milk or cream ice cream.1. First prepare sugar syrup from 125 g sugar and 300 ml water. Place the sugar in a saucepan, add water and heat over low heat until the sugar has melted, stirring occasionally. Bring to a boil and simmer for 2 minutes. Leave to cool.
2. Using a citrus juicer, squeeze the juice of 3 lemons for lemon ice cream or oranges for orange ice cream and pour into the sugar syrup, stirring. Cool very well.
3. Lightly beat the egg white with a fork and add to the citrus syrup. Attach the ice cream maker to the kitchen machine and turn it on. Pour the mixture into the ice cream maker through the tray.
4. Churn the ice cream for 20-30 minutes until it is thick and very cold.
5. The finished popsicle will consist of small ice crystals of the same shape and will take on a lighter color.
Attention: If you do not want to add protein to the syrup, you can do without it.
COOKING RECIPES
This section of the book provides recipes to simply show you how versatile your Kenwood kitchen appliance is thanks to its variety of attachments. Along with the recipes traditional cuisine New modern dishes are also offered, so you're sure to find a recipe that inspires you. To make it easier to find the right recipe, the section is divided into twelve chapters, each of which is devoted to a separate type of dish.From these recipes you will get ideas for preparing soups and appetizers, fish, meat and poultry dishes, vegetarian dishes using eggs, cheeses, rice, cereals and pasta, as well as a number of delicious and gourmet desserts, culinary products and breads. The last chapter contains basic recipes that you will definitely refer to from time to time.
DESSERT
This chapter offers a large number of desserts that you can prepare using a Kenwood “Chef” or Kenwood “Major” food processor.The mixing attachment will mix cake batter, flan, pies or fruit sponge puddings and crush biscuits or crackers into crumbs, while the ball-shaped whisk will whip up fluffy mousse, jelly with whipped cream or the lightest meringue.
A slicer/shredder will help you cut fruit for pies and cakes, a citrus press will squeeze out juice for jelly and prepare fillings for lemon or orange pie. There's nothing quite like the delicious, creamy homemade ice cream or fruit sorbet that an ice cream maker will make for you.
APPLE AND PEAR CHARLOTTE
NUMBER OF SERVINGS: 6. PREPARATION TIME: 20 MINUTES + SETTING. TIME
COOKING TIME: 40 MINUTES. ATTACHMENTS REQUIRED: HIGH SPEED SLECER /
SHREDDER OR FOOD PROCESSOR.
Ingredients:500 g apples 500 g ripe pears grated zest and juice of 1 lemon 150 ml dry white wine 75 g caster sugar 2.5 ml (tsp) ground cinnamon 50-75 g butter 8-10 large slices of fine white bread, 5 mm thick sugar powder for dusting Core apples and pears and cut them into quarters. Using a high-speed slicer/shredder or food processor fitted with a thick-slice disc, slice the fruit.
Sprinkle with lemon juice.
2. Pour wine into a frying pan, add sugar, ground cinnamon and grated lemon zest and keep over low heat, stirring until the sugar dissolves. Add the apples and pears, cover and cook over low heat for about 5 minutes until softened, stirring the fruit 3-4 times during this time to ensure even browning.
3. Remove the fruit with a slotted spoon, place it in a bowl and set aside. Boil until the liquid has reduced to about 45ml (3 tbsp) and pour over the fruit.
4. Preheat the oven to 200°C. Grease a charlotte pan or deep 15cm pie dish. Thinly butter the slices of bread and peel off the crust.
5. Place the bread on the bottom of the pan, buttered side down, filling any gaps (if necessary, cut out pieces of bread and insert them into the gaps). Cut the remaining slices of bread 6. Place the lengthwise halves of the bread around the sides of the pan, buttered side facing the walls.
Place fruit slices on bread. Cover them with the rest of the bread until it fills the entire pan.
7. Bake for 30 minutes, covering with foil after 20 minutes if the top begins to darken early.
Let sit for 10 minutes, then remove the charlotte from the pan, sprinkle with powdered sugar and serve Cook's Note: If using a food processor, cut the fruit in batches.
Pancakes Suzette
NUMBER OF SERVINGS: 4. PREPARATION TIME: 20 MINUTES. COOKING TIME:MINUTES. ACCESSORIES REQUIRED: BALL WHISPER / JUICER FOR
CITRUS
Ingredients:1 pancake recipe (see recipe on page 166) 8 lumps of crushed sugar 2 oranges 50 g caster sugar 1 medium lemon 75 g butter 30 ml (2 tbsp) Cointreau, Grand Marnier or other orange liqueur 30 ml (2 tbsp) cognac 1. Prepare pancakes according to the recipe on page 166. Rub the oranges with lumps of sugar so that the sugar is saturated with their juice. Place a frying pan with powdered sugar. Cut the oranges into halves. Using a citrus press, squeeze the juice out of the oranges and lemon and set it aside.
2. Gradually heat the pan until the sugar begins to caramelize. Add the oil, then pour in the citrus juice and bring to a boil.
Take a pancake, dip it on all sides in the sauce, fold it in half, then in half again to make a triangle. Move it aside and repeat this procedure with all the pancakes.
4. Pour in orange liqueur. Heat cognac in a ladle or other frying pan, pour it over the pancakes and set it on fire. Serve as soon as the flame goes out.
PASTA PUDDING
NUMBER OF SERVINGS: 6. PREPARATION TIME: 15 MINUTES. COOKING TIME:MINUTES. ACCESSORIES REQUIRED: PASTE CUTTER.
Ingredients:servings of fresh pasta, see page 600 ml milk 300 ml low-fat cream grated zest of 1 lemon 40 g caster golden granulated sugar 115 g raisins 50 g ready-to-eat dried chopped apricots 5 ml (1 tsp) freshly ground nutmeg 1. Grease a 1.2-quart ovenproof casserole dish. Add pasta, milk, cream and lemon zest and bring to a boil, stirring. Preheat the oven to 180°C.
2. Meanwhile, simmer the pasta in a saucepan over low heat for 15 minutes, or until very tender. Remove from heat and add sugar, raisins and apricots. Transfer the pasta to the prepared bowl and sprinkle with nutmeg.
Bake in the oven, uncovered, for 30 minutes until golden brown. Serve the pudding hot or warm, to taste.
PECAN PIE
REFRIGERATOR. COOKING TIME: 30-35 MINUTES. REQUIRED ATTACHMENTS:
FOOD PROCESSOR / MIXING ATTACHMENT
Ingredients:115g pecans 100g whole blanched almonds 115g butter 2 egg yolks 30ml (2 tbsp) rum 75g caster sugar 15ml (1 tbsp) lemon juice 325g puff pastry, see page 115 g ready-to-eat dried chopped apricots beaten egg for brushing 15 ml (1 tbsp) icing sugar for sprinkling Low-fat cream for adding to the finished dish, to taste 1. Place the pecans and almonds in a food processor with the blade set in it and very grind finely 2. Place butter in a Kenwood bowl. Beat it with the mixing attachment until very soft. Add the yolks, rum, powdered sugar, lemon juice and ground nuts and use the attachment to turn the whole mixture into cream.
3. On a floured surface, roll out about half of the dough and cut out a circle with a diameter of 25 cm. Place on a slightly moistened baking sheet. Roll out the rest of the dough and cut out a circle with a diameter of 28 cm.
Place the nut cream on the circle of dough on the baking sheet, leaving a free edge about 2.5 cm wide. Place chopped apricots on top. Brush the edges of the dough with beaten egg.
5. Place the second circle of dough on top and pinch the edges. Press the pie down with a plate or a 23cm pie wheel. Using a small sharp knife, make jagged edges.
Remove the plate or circle and brush the pie with egg. Using the point of a knife, draw wavy lines from the center of the pie to the edges and refrigerate for 20 minutes.
7. Meanwhile, heat the oven to 200°C. Bake the pie for 25-30 minutes until golden color. Sprinkle it with icing sugar and increase the oven temperature to 220°C. Bake for another 4 minutes. Serve warm, with light cream if desired.
TOFFY PUDDING
NUMBER OF SERVINGS: 4. PREPARATION TIME: 15 MINUTES. COOKING TIME: 1 HOUR.
REQUIRED ATTACHMENTS: MIXING ATTACHMENT.
Ingredients:150g butter 150g light muscovado cane sugar 2 large eggs 2.5ml (tsp) vanilla extract/essence 175g plain flour 50g coarsely chopped pitted dates 50g sultanas or raisins 40g chopped walnuts
FOR TOFFY SAUCE:
50g light unrefined cane sugar Muscovado 50g butter 100ml heavy cream 1. Grease a 900ml pudding bowl. Place butter and sugar in a Kenwood bowl. Blend them with the blending attachment on speed 3 until they are light and fluffy. Gradually beat in the eggs and add vanilla.Using the attachment at minimum speed, add flour, dates, sultanas or raisins to the mixture, walnuts and mix all the ingredients. Spoon mixture into prepared pudding container.
3. Cover the container with parchment paper and tie it with thread or string. Place the container on a rack in a large, deep saucepan.
4. Pour boiling water into the pan until it reaches halfway up the sides of the container. Cover the pan and steam the pudding for 2 hours, adding water as needed.
5. Remove the pudding from the pan and let it sit. Meanwhile, prepare the sauce. Place the sugar, butter and cream in a saucepan and heat slowly until the butter is melted and the sugar has dissolved. Bring to a boil and let simmer over low heat for 30 seconds until thickened.
6. Place the pudding on a warmed serving plate, pour the sauce over it and serve.
CITRUS OPEN MERINGUE CAKE
NUMBER OF SERVINGS: 6-8. PREPARATION TIME: 20 MINUTES + KNEAD DOUGH + COOLING.COOKING TIME: 30-35 MINUTES. REQUIRED ATTACHMENTS: JUICE EXTRACTOR FOR
CITRUS / BALL-SHAPED WIPE.
Ingredients:1 consumption rate for pastry dough for open-faced pie, see page 1 medium lemon 1 medium orange 2 medium limes 65 g corn flour 50 g caster sugar 3 yolks FOR MERINGUE (meringue):
3 egg whites 150g caster sugar grated lime zest for garnish 1. Roll out the pastry and place in a 23cm fluted tin or pie tin with a removable rim. Prick the surface of the dough with a fork and place in the refrigerator for minutes. Preheat the oven to 190°C.
2. Place the pie on an oiled sheet of parchment paper, cover with another sheet of parchment paper, sprinkle beans or beans on it and bake the pie without filling for 20 minutes, after 15 minutes removing the pressure and parchment paper.
Meanwhile, grate the zest of 1 lemon and orange and set aside. Cut the fruit in half and extract the juice using a citrus juicer. Pour it into a jug and dilute with cold water to a volume of 450 ml.
4. Prepare a homogeneous mixture of corn flour and 120 ml of cold water.
5. Pour the juice and water mixture into a saucepan, add the grated zest and sugar and bring everything to a boil. Add the mixture of corn flour and water and cook until thickened. Stir the yolks and pour into the corn mixture.
6. To prepare the meringue (meringue), place the egg whites in a Kenwood bowl and, using a whisk, beat until stiff (but not dry). Gradually add sugar to the whites and beat until very strong 7. Place the citrus filling on the pie and use a star-shaped syringe to squeeze the meringue onto it or spoon it out and smooth it out with a knife. Bake for 5 minutes or until golden brown. Serve warm or cold, garnished with lime zest.
CREOLE COCONUT CAKE
NUMBER OF SERVINGS: 6-8. PREPARATION TIME: 15 MINUTES + COOLING. TIMECOOKING TIME: 65-70 MINUTES. REQUIRED ATTACHMENTS: UNIVERSAL
CONTINUOUS JUICE EXTRACTOR / MIXING ATTACHMENT.
Ingredients:1 fresh coconut 150 g wheat flour 75 g butter 3 eggs 30 ml (2 tbsp) natural yoghurt 30 ml (2 tbsp) milk 2.5 ml (1 tsp) vanilla extract/essence 115 g caster sugar fresh raspberries or physalis for garnish, optional 1. Preheat oven to 190°C. Punch a hole in the coconut, pour out the milk and set it aside. Open the nut and separate its pulp into fibers.
2. Using a juicer, process the coconut meat, about 250g, into softly ground extracts and collect them in a cup, and drain the coconut milk if it has been extracted. Using a potato peeler, cut off the remaining coconut meat into long, thin strips and brown until golden brown. It will be used for decoration.
Prepare the dough. Place flour, oil and 15 ml (1 tbsp) coconut in a Kenwood bowl. Using the mixing attachment, mix the ingredients on low speed until the mixture resembles fine bread crumbs. Add about 30-45 ml (2-3 tbsp) coconut milk and knead into a smooth dough.
4. On a lightly floured surface, roll out the dough and place in a 23cm diameter tin.
Prick with a fork and bake without filling for about 20 minutes until light golden brown. Reduce oven temperature to 180°C.
5. Place the remaining coconut meat, 75ml coconut juice or milk, eggs, yoghurt, milk, vanilla and sugar into a clean Kenwood bowl and mix with the mixing attachment. Pour this mixture over the top of the pie.
6. Bake for 45-50 minutes, or until the filling is ready. Serve the pie warm or cooled with toasted coconut strips. If desired, garnish with raspberries or physalis.
Profiteroles Mocha
NUMBER OF SERVINGS: 6. PREPARATION TIME: 25 MINUTES + DOUGH + COOLING. TIME
COOKING: 30-35 MINUTES. REQUIRED ATTACHMENTS: BALL-SHAPED WHISK.
Ingredients:1 choux pastry recipe, see page 150g regular chocolate, broken into pieces 150ml strong black coffee 15g butter 15ml (1 tbsp) light treacle 300ml heavy cream 1. Preheat the oven to 220° C. Wet 2 baking sheets. You can put the choux pastry in a piping bag and use a syringe with a 1 cm nozzle to squeeze out about 30 small cakes onto a sheet, or make small mounds using a teaspoon.
2. Bake for 20-25 minutes until puffed and golden brown. Reduce oven temperature to 190°C.
Make a hole in the bottom of each cake and place back in the oven for 5 minutes to dry. Cool.
Place the chocolate, coffee, butter and syrup in a saucepan and heat over low heat, stirring until the chocolate has melted. Bring to a boil and simmer over very low heat for 10 minutes. Cool.
4. Attach the whisk, place the cream in the Kenwood bowl and beat on speed 3 until it holds its shape. Transfer the cream into a piping bag with a syringe and fill the cakes through the holes in the bottoms. Arrange the brownies beautifully on a platter and top with mocha sauce.
MANGO AND HAZELNUT MERINGUE
NUMBER OF SERVINGS: 8. PREPARATION TIME: 30 MINUTES + COOLING. TIME
COOKING TIME: 35-45 MINUTES. ATTACHMENTS REQUIRED: FOOTH PROCESSOR OR
MIXER / BALL WHISK.
Ingredients:150 g hazelnuts, shelled 5 ml (1 tsp) cornflour 5 ml (1 tsp) white wine vinegar 5 egg whites 225 g caster sugar 2.5 ml (1/2 tsp) ground cinnamon 2 large mangoes 90 ml (6 tbsp) orange juice 300 ml (orange juice 300 ml sour cream 125 g red currants a few sprigs of red currants for decoration icing sugar for sprinkling 1. Preheat the oven to 180°C. Place the hazelnuts on a baking tray and toast them in oven for 5-10 minutes until lightly browned. Cool slightly, then transfer to a food processor or mixer and chop finely.
2. Line 2 baking sheets with parchment paper. Draw a circle with a diameter of 23 cm on one sheet of paper and a circle with a diameter of 18 cm on another sheet. Turn the parchment paper over. Mix cornmeal and wine vinegar.
3. Place the egg whites in a Kenwood bowl and whisk until stiff. Gradually add sugar while adding corn flour mixture. Finally, add cinnamon to this mixture.
Add 30 g (2 tbsp) chopped nuts. Using a metal spoon, carefully place the remaining nuts into the egg white mixture. Spoon the mixture onto the prepared sheets and spread it out, filling the outlined circles. Sprinkle the smaller circle with nuts.
5. Bake for 30-35 minutes until crust is set, although these scones should be a little soft on the inside. Transfer to wire racks to cool.
Cut the mango in half, scoop out the flesh and chop it. Place 1/3 of the mango in a food processor or mixer with orange juice and blend until you get a sauce.
7. Place a large meringue on a serving plate. Spread it with sour cream, sprinkle with red currants and chopped mango.
8. Cover it with a smaller meringue. Garnish with redcurrant sprigs, sprinkle with icing sugar and serve with mango sauce.
TIRAMISU CAKE
REFRIGERATOR AND FREEZING. COOKING TIME: 20-25 MINUTES. NECESSARY
ATTACHMENTS: BALL WHISKER/LOW SPEED SLEEPER/SHREDDER
Ingredients:4 eggs 115 g caster sugar 100 g wheat flour 15 g corn flour 25 g melted butter FOR THE FILLING:
115g regular chocolate 150ml very strong black coffee 100ml Tia Maria or Kahlua coffee liqueur
300ml heavy cream for whipping 2.5ml (1/2 tsp) vanilla extract/essence 50g caster sugar 3 x 250g boxes mascarpone cheese grated chocolate for decoration cocoa powder for sprinkling 1. Preheat the oven to 180°C. Grease and line the bottom of a 22cm rimmed tin with greased parchment paper. Place a whisk on the machine. Place the eggs and sugar in a bowl and beat them to a white, strong, creamy consistency, so that when removed from the whisk, there will be a mark on the surface that will not spread.
2. Sift together the wheat and corn flour. Using a metal spoon, carefully place half the flour into the bowl and pour in half the melted butter; repeat this procedure with the second half of the flour and butter. Add ingredients carefully to retain as much air as possible.
Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown. Remove the cake from the pan and, if time allows, leave to cool overnight. Install a low speed slicer/shredder on the machine and grate the chocolate. Mix coffee with liqueur. Cut the sponge cake into three layers.
Line the bottom and sides of the pan with clear film and additionally place parchment paper on the bottom. Place the crust on the bottom of the pan. Drizzle it with the coffee-liqueur mixture (about 1/3 of the mixture).
5. Whisk the cream, vanilla and sugar until soft peaks form, then add the cheese to the cream. Leave ml (4 tbsp) of cream. Spread 1/3 of the cream onto the sponge cake. Sprinkle with half the chocolate. Place another sponge cake on top. Drizzle it with half of the remaining coffee-liqueur mixture, put half of the remaining cream on it and pour out all the grated chocolate. Place the last (third) cake layer and press it down lightly. Spread the remaining cream cheese on it. Place in the refrigerator for 2 hours.
6. Remove the cake from the rimmed pan, removing the cling film and parchment paper, and place it on a plate. Cover the sides of the cake with the cream reserved for this purpose. Sprinkle with grated chocolate and cocoa and serve.
CREATURE PUDDING WITH VANILLA
NUMBER OF SERVINGS: 8-10. PREPARATION TIME: 20 MINUTES + COOLING AND COOLING IN
REFRIGERATOR. COOKING TIME: 30 MINUTES. REQUIRED ATTACHMENTS: NOZZLE
FOR MIXING.
Ingredients:225g sweet biscuits 75g butter 450g cream cheese 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla extract/essence 3 eggs 150g caster sugar 225ml heavy whipping cream or Greek yoghurt 450g fresh soft berries Preheat the oven to 180°C. Grease a 23cm rimmed tin with vegetable oil and line the bottom with greaseproof paper. Place the cookies in the Kenwood bowl and use the mixing attachment on speed 2 to crush the cookies into crumbs.
2. Melt the butter, pour into the crumb mixture and continue to mash the mixture with the mixing attachment.
Transfer to the prepared pan and press down to form an even layer.
In a clean bowl, combine cream cheese, cornmeal, vanilla, eggs and sugar. Then add heavy cream or yogurt to this mixture and continue mixing until it becomes very soft and smooth.
Pour into pan and bake for 30 minutes.
4. Turn off the oven and leave the pudding in it to cool slowly. For further cooling, you can put it in the refrigerator. Then place the pudding on a serving plate and top with fresh berries.
SILABUB WITH RASPBERRY AND LEMON
(Silabub - oriental sweet with whipped cream) NUMBER OF SERVINGS: 6-8. PREPARATION TIME: 15 MINUTES + COOLING. TIME Ingredients:3 brioches, about 175g or 275g Madeira cake 90ml sweet white wine or orange juice 450g fresh raspberries
FOR SILABUB:
juice of 1 lemon 125 ml sherry 30 ml (2 tbsp) brandy 75 g caster sugar 450 ml heavy creamFOR DECORATION:
50g caster sugar 45ml (3 tbsp) water a few fresh raspberries for garnish 1. Cut the brioche into 5 slices or Madeira cake into slices and place in a deep bowl.Drizzle the slices with wine or orange juice. Cover them with raspberries and refrigerate for at least 1 hour.
2. Prepare caramel for decoration. Line a baking pan with parchment paper. Place sugar and water in a frying pan and heat over low heat, stirring constantly to dissolve the sugar.
Bring to a boil and simmer without stirring until golden brown. Scooping the caramel with a teaspoon and waving it over a sheet of parchment paper, spread the caramel on the sheet in the form of thin, randomly intersecting threads in a mesh pattern. Cool it and remove it from the parchment paper. Prepare silaboub. Pour lemon juice, sherry and brandy into a Kenwood bowl. Put sugar there and mix the contents of the bowl until the sugar dissolves. Add the cream and use a whisk to beat the silaboob until soft peaks form. Do not overdo it so that the cream does not separate (does not clump together). Spoon sylubub onto the raspberries, sprinkle raspberries on top for decoration and decorate with a caramel mesh. Serve immediately.
SUMMER FRUIT DESSERT
NUMBER OF SERVINGS: 4. PREPARATION TIME: 15 MINUTES + COOL + COOL.
COOKING TIME: 10 MINUTES. INSTALLATIONS REQUIRED: COLANDER AND SIEVE OR
BLENDER/BALL WHISK.
Ingredients:450g frozen, thawed or fresh assorted berries, such as strawberries, blackberries, redcurrants and raspberries 65g caster sugar 150ml milk 15ml (1 tbsp) cornflour 2 egg yolks 200ml heavy cream mint or lemon balm leaves for garnish 1. Place the berries in a saucepan, adding 40 g of sugar to them. Bring this berry mixture to a low simmer and simmer for 5 minutes, or until the berries are soft.
Cool slightly and then strain the berry mixture through a fine Kenwood sieve, rough side up. You can make berry puree in a mixer, then strain it through a nylon sieve to remove pimples and seeds.
3. Pour milk into a saucepan and bring to a boil. Meanwhile, mix cornflour, yolks and remaining sugar. Add milk and mix the resulting mass thoroughly.
Pour this mixture back into the pan and heat it, stirring all the time, until it thickens.
Add fruit puree to it and leave to cool.
5. Using a whisk, whip the cream until it forms soft peaks, then fold it into the fruit puree until it looks like marble. Spoon into glasses or glasses and place them in the refrigerator for 30 minutes. Serve garnished with sprigs of mint or lemon balm.
OPEN PIE WITH FRUIT
COOKING: 30-35 MINUTES. REQUIRED ATTACHMENTS: MIXING ATTACHMENT.
Ingredients:1 consumption rate of products for sweet pastry for flan, see page FOR FILLING:
115g ground almonds 115g icing sugar 2 eggs 2.5ml (1/2 tsp) almond essence 150ml double cream 300ml sour cream 450g assorted soft berries (strawberries, raspberries, redcurrants, blueberries or blueberries) Preheat the oven to 190°C. Roll out the dough on a floured surface and place in round shape diameter 23 cm or rectangular shape 33 x 11 cm for an open cake with ruffled edges. Place in the refrigerator for 30 minutes, then bake without filling for 15 minutes or until golden brown.
2. Place ground almonds, icing sugar, eggs, almond essence into a Kenwood bowl and mix with the mixing attachment on low speed until smooth.
Pour it onto the dough and bake for 15-20 minutes.
4. Transfer cake to a wire rack to cool. Spread sour cream over its surface and sprinkle berries on top.
CAKE WITH WHIPPED CREAM AND FRUIT (“PAVLOVA”)
NUMBER OF SERVINGS: 6-8. PREPARATION TIME: 25 MINUTES + COOLING. TIMEPREPARATION: 1 HOUR. REQUIRED ATTACHMENTS: BALL-SHAPED WHISK.
Ingredients:4 egg whites 225g caster sugar 5ml (1 tsp) cornflour 5ml (1 tsp) white wine vinegar 2.5ml (tsp) vanilla extract/essence 300ml heavy cream 450g fresh soft berries or fruits, such as strawberries and raspberries or peaches, plums and pineapple, sliced or chopped as needed.
Preheat oven to 130°C. Line the bottom of the pan with parchment paper and draw a circle with a diameter of 23 cm on it; turn the paper over.
2. Place egg whites in a Kenwood bowl. Using a whisk on speed 5, beat the whites until soft peaks form. Continuing to beat the whites, carefully add powdered sugar one spoon at a time. The meringue (meringue) should soon acquire a lush, strong and shiny appearance.
3. Mix cornflour with white wine vinegar and vanilla and carefully fold into beaten egg whites. Spoon the meringue onto the prepared parchment paper, filling the circle you drew. Then use a large spoon to spoon the meringue around the edge of the circle.
4. Bake for 1 hour, or until dry but still soft in the center. Turn off the oven and leave the meringue in it to cool for at least 3 hours. Transfer to a wire rack and remove the parchment paper it was baked on.
5. Using a whisk, whip the cream to soft peaks. Place the meringue on a plate, fill the center with whipped cream and top with fruit or berries.
WHITE CHOCOLATE MOUSSE
NUMBER OF SERVINGS: 4. PREPARATION TIME: 15 MINUTES + COOLING. TIME
COOK: 5 MINUTES. REQUIRED ATTACHMENTS: BALL-SHAPED WHISK.
Ingredients:175g white chocolate, broken into pieces 90ml milk 2 egg whites 1.25ml (1/4 tsp) lemon juice 225ml heavy cream regular grated chocolate for decoration 1. Place the bowl of chocolate over a pan of simmering water and stir until wait for it to melt. Pour the milk into the chocolate and set it all aside.
2. Place a whisk on the machine and place the egg whites and lemon juice into the Kenwood bowl. Beat until stiff, then very carefully pour the chocolate and milk mixture into the whites.
3. Separately, whisk the heavy cream into a thick foam until soft peaks form. Carefully add them to the chocolate mixture.
4. Divide the mousse into four glasses and place them in the refrigerator for at least 2 hours. Sprinkle with grated chocolate and serve.
ORANGE JELLY
NUMBER OF SERVINGS: 2-3. PREPARATION TIME: 10 MINUTES + COOLING. TIMECOOK: 3 MINUTES. REQUIRED ATTACHMENTS: CITRUS PRESS.
Ingredients:5 medium oranges 10 ml (2 tsp) powdered gelatin 30 ml (2 tbsp) caster sugar 1. Extract the juice from the oranges using a citrus press. If necessary, dilute it with water to obtain a liquid volume of 300 ml.
2. Pour a quarter of the orange juice into a saucepan, add gelatin there and leave for minutes. Add sugar and heat until sugar and gelatin dissolve.
3. Pour in the rest of the orange juice, stir, pour the jelly into molds and put in the refrigerator to harden.
Another option for making jelly: you can prepare layered jelly with berries (raspberries, red currants) or orange slices, pouring them into a thin layer of jelly and letting this layer harden each time. Then another thin layer with berries or orange slices is poured, it hardens, and the next layer is poured on top of it, etc. The result is a very beautiful jelly with berries or orange slices showing through.
STRAWBERRY ICE CREAM
COOK: 5 MINUTES. REQUIRED ATTACHMENTS:
FREEZING. TIME
BALL WHISK/FOOD PROCESSOR/ICE CREAM MAKER
Ingredients:450ml milk 5 egg yolks 175g caster sugar 450g seeded strawberries 1 tbsp lemon juice 450ml heavy cream 1. Bring the milk to almost a boil in a saucepan. Using a whisk, beat the yolks with sugar until thick white foam, then switch to minimum speed and slowly pour in the milk.
2. Pour the mixture back into the pan and cook it over low heat, stirring all the time, until thickened, but do not boil. Cool.
3. Place half the strawberries in a food processor bowl, add lemon juice and blend until pureed. If you want to remove strawberry seeds, rub through a sieve. Chop the remaining strawberries.
Install the ice cream maker with the frozen bowl and turn it on at low speed. Pour the milk-yolk mixture, cream and strawberry puree into the bowl through the feed tube and whisk until it resembles freshly whipped cream.
Add the chopped strawberries and beat for a couple more minutes until the strawberry pieces are distributed throughout the ice cream. Serve immediately or transfer ice cream to a plastic container and freeze. Once removed from the freezer, allow to thaw slightly before serving.
COCONUT ICE CREAM
FREEZING. COOKING TIME: 5 MINUTES. REQUIRED ATTACHMENTS:
FREEZER
Ingredients:115g white chocolate, chunks 75g coconut milk powder 2 yolks 300ml milk 300ml heavy cream 15ml (1 tbsp) Malibu coconut liqueur
1. Place chocolate, coconut milk powder, yolks and milk in a saucepan. Mix everything and heat over low heat, stirring constantly, but do not bring to a boil until the mass thickens. Don't boil.
2. Add heavy cream and coconut liqueur, cool and place in the refrigerator to chill.
3. Install the ice cream maker with the frozen bowl and turn it on at minimum speed. Pour the coconut mixture into the bowl through the feed tube and whisk it until it resembles freshly whipped cream.
4. Serve immediately or transfer ice cream to a plastic container and freeze. Once removed from the freezer, the ice cream should melt slightly before serving.
VANILLA CREELE ICE CREAM
FREEZING. COOKING TIME: 10 MINUTES. REQUIRED ATTACHMENTS:
BALL-SHAPED WHISK / ICE CREAM MAKER.
Ingredients:600ml milk 1 vanilla bean, split or 5ml (1 tsp) vanilla extract/essence 4 egg yolks 150g caster sugar 200g sour cream 1. Pour the milk into a heavy saucepan, add the vanilla bean if using and bring almost to a boil. Remove from the stove and leave to infuse. If you are using vanilla powder or essence, heat the milk first and then add the vanilla. After steeping, remove the pod from the milk.
2. Using a whisk, whisk the yolks and sugar into a thick white foam, then switch to minimum speed and slowly pour in the milk. Pour the mixture back into the pan.
Keep on low heat, stirring all the time, bringing the mixture to such a consistency that it sticks to the back/convex side of a wooden spoon. Don't boil. Cool. Then cool in the refrigerator. Mix vanilla cream with sour cream.
4. Install the ice cream maker with the frozen bowl and turn it on at minimum speed. Using the feed tube, pour the liquid ice cream into the bowl and whip it until it resembles freshly whipped cream.
5. Serve immediately or transfer ice cream to a plastic container and freeze. Once removed from the freezer, allow the ice cream to thaw slightly at room temperature or in the refrigerator before serving.
Options:
CHOCOLATE CREOLE ICE CREAM: Instead of vanilla, add 225 g of regular melted chocolate to the prepared cream.
CREOLE ICE CREAM WITH FOUNDANT: Reduce sugar to 50 g.
Melt 450 g of fudge with 45 ml (3 tbsp) milk and add to the prepared cream.
PIE WITH BOILED CONDENSED MILK AND ICE CREAM
NUMBER OF SERVINGS: 6. PREP TIME: 20 MINUTES + COOL AND
FREEZING. COOKING TIME: 2 HOURS. REQUIRED ATTACHMENTS: NOZZLE
FOR SIFTING AND WIPE / MIXING ATTACHMENT.
Ingredients:400g sweet condensed milk 225g sweet biscuits 115g melted butter 3 large bananas about 9 special scoops vanilla Creole ice cream, see above, or ready-made vanilla ice cream cocoa powder for sprinkling 1. Cook an unopened can of condensed milk in a covered saucepan over low heat within 2 hours.
Leave to cool in the pan.
Fit the sifting and grating attachment with the coarse grid, rough side up, and rub the cookies into crumbs. Mix the crumbs with the melted butter and, using a spoon, spoon this mixture into a 20 cm diameter mold, pressing it evenly into the mold.
3. Shake the remaining crumbs out of the sieve and strain one banana through the sieve into the Kenwood bowl.
4. Open a can of cooled condensed boiled milk, which has become similar to Toffee candies.
(toffee) and place it in a bowl with mashed bananas. Mix these two ingredients with the mixing attachment on low speed.
Peel and slice the remaining bananas and place them on the cookie base. Spread the toffee and banana cream over the banana slices and place the pie in the refrigerator for 2 hours. To serve, decorate the top of the pie with ice cream rounds (using an ice cream scoop) and sprinkle with cocoa powder.
YOGURT ICE CREAM WITH APPLES AND CINNAMON
REQUIRED ATTACHMENTS:
FREEZING. COOKING TIME: 15 MINUTES.
HIGH SPEED SLICER/SHREDDER/ICE CREAM MAKER.
Ingredients:325g apples, peeled, quartered 2.5ml (1/2 tsp) ground cinnamon 3 lemon peels, thinly trimmed 150ml cider or apple juice 50g Demerara golden brown sugar 60ml (4 tbsp) light honey 90 ml (6 tbsp) Greek yoghurt 1. Using a high-speed slicer, slice the apples. Place the slices in a saucepan along with the cinnamon, lemon peel and cider or apple juice. Cover the pan and simmer gently for 10 minutes or until the apples are softened.
2. Discard the lemon peel. Add sugar, honey and yoghurt, mix everything and leave to cool.
Cool in the refrigerator.
Install the ice cream maker with the frozen bowl and turn it on at low speed. Pour the mixture into the bowl through the feed tube and whisk it for 20-30 minutes until it thickens and freezes.
4. Serve immediately or transfer ice cream to a plastic container and freeze until serving. After removing from the freezer, allow the ice cream to sit in the refrigerator for 30 minutes to thaw slightly before serving.
MANGO AND LIME FRUIT SORBET
NUMBER OF SERVINGS: 4. PREPARATION TIME: 25 MINUTES + FREEZING.
ACCESSORIES REQUIRED: BLENDER/ICE CREAM MAKER.
Ingredients:2 cooled ripe mangoes 60 ml (4 tbsp) lime juice 50 g icing sugar 1. Peel the mango and separate the pulp from the pit. Place mango pulp, lime juice and icing sugar in a blender and blend until smooth.
2. Install the ice cream maker with the frozen bowl and turn it on at minimum speed. Using the feed tube, pour the mango mixture into the bowl and whisk it for 20 minutes, or until it thickens.
3. Serve immediately or transfer the sorbet to a plastic container and freeze until serving. After removing from the freezer, allow the ice cream to sit in the refrigerator for 30 minutes to thaw slightly before serving.
BURNING BAKERY
It is impossible to resist the aroma of freshly baked cakes, pastries, buns and cookies. The mixing attachment and ball-shaped whisk will help you turn home baking into a pleasure: from a cake for your morning coffee, muffins or scones for tea, to festive fruit and berry cakes, fresh strawberry sponges or fluffy rolls. Use the mixing attachment to make cake fillings, sprinkles and creams, and use the whisk to whip up beautiful buttercream creams.Homemade barley or wheat scones, strudel, doughnuts and brownies, not to mention melt-in-your-mouth shortbread, Viennese fingers and crispy golden biscotti, are all easy to make with the Kenwood kitchen machine.
HOLIDAY FRUIT CAKE
SHAPE SIZE: ROUND 1 X 20 CM OR SQUARE 18 CM. PREPARATION TIME:MINUTES + IMPREGNATION AND INSISTENCE. COOKING TIME: 3 HOURS. NECESSARY
ATTACHMENTS: MIXING ATTACHMENT.
Ingredients:115g candied cherries 325g currants 280g raisins 325g sultanas 115g chopped candied fruits 45ml (3 tbsp) brandy/cognac 250g butter, softened 250g light brown unrefined muscovado cane sugar
5 eggs, lightly beaten 300g plain flour 5ml (1 tsp) ground spice mixture 2.5ml (tsp) ground cinnamon 2.5ml (tsp) ground nutmeg finely grated zest of 1 lemon 115g whole blanched almonds, coarsely chopped 60-90ml barley wine, milk or orange juice 1. Grease and line a 20cm round cake tin with parchment paper. Line the perimeter with a thick double layer of coarse brown paper. Place the pan on a baking sheet lined with a double layer of rough brown paper.
2. Wash the candied cherries to remove all the syrup, drain and pat dry with a kitchen towel. Cut them into quarters. Place in a large bowl along with currants, raisins, sultanas and candied fruits. Pour brandy/cognac over everything, shake several times and leave for 3-4 hours or, if time permits, overnight.
3. Preheat the oven to 150°C. Place the butter and sugar in a Kenwood bowl and use the mixing attachment to mix until light and fluffy, starting on speed 2.
4. Without stopping mixing, add beaten eggs little by little and continue beating until smooth.
Sift the flour, add the spice mixture, cinnamon and nutmeg. With the attachment on low speed, gradually add half of this mixed flour. Stop mixing, add half the berries/fruits and nuts. Mix at minimum speed until good connection ingredients.
6. Add the rest of the flour mixture, the berry/fruit mixture and nuts and continue mixing.
Add enough barley wine, milk or orange juice to bring the dough to the consistency of a “falling drop”. Spoon into the prepared baking pan and smooth the surface of the dough reverse side metal spoon. Make a small depression in the middle. This will help the cake keep its top flat as it bakes.
7. Bake in the center of the oven for 2 hours. Reduce the oven temperature to 140°C for 1 hour, using greaseproof paper.
8. Check the readiness of the cake by piercing it in the center with a thin wooden splinter. If the dough does not stick to it, then the cake is ready. The cake should also feel firm when touched 9. Leave the cake to cool in the pan until warm. Then remove from the pan and place on a wire rack to cool completely. When completely cool, wrap it in greaseproof paper and then double wrap it aluminum foil. Leave it in a cool, dry place to ripen for 2 weeks to 2 months before frosting it with nut cream and frosting. See pages 166-167, chapter on basic recipes and quantities.
Cook's Note: The dough for a 25 cm round cake can only be prepared in a Kenwood Major kitchen machine. If you have a Kenwood “Chef” machine, then a round cake with a diameter of 30 cm and 25 cm can be prepared in it until the 4th mixing stage. After this, you need to pour the mixture into a larger container, such as a clean dishwashing basin, and mix the flour, berries and nuts by hand. Alternatively, you can knead the dough in two batches and then, after mixing two batches of dough by hand, transfer it to the pan.
CONSUMPTION RATES OF PRODUCTS FOR BAKING VARIOUS FRUIT CAKES
SIZES:FOR ROUND 15 CM OR SQUARE 12 CM SHAPE:
Ingredients:40 g candied cherries 200 g currants 150 g raisins 175 g sultanas 40 g chopped candied fruits 30 ml (2 tbsp) brandy/cognac 150 g softened butter 150 g light brown unrefined muscovado cane sugar
2 large eggs, lightly beaten 175g plain flour 2.5ml (tsp) ground spice mixture 1.5ml (tsp) ground cinnamon 1.5ml (tsp) ground nutmeg finely grated lemon zest 40g whole blanched almonds, coarsely chopped 30 ml (2 tbsp) barley wine, milk or orange juice Baking time: 150°C – 1 hour, then at 140°C – 1-1 hours
FOR ROUND 18 CM OR SQUARE 15 CM SHAPE:
Ingredients:65g candied cherries 225g currants 200g raisins 225g sultanas 65g chopped candied fruits 30ml (2 tbsp) brandy/cognac 175g softened butter 175g light brown muscovado unrefined cane sugar
3 eggs, lightly beaten 225g plain flour 2.5ml (tsp) ground spice mixture 2.5ml (tsp) ground cinnamon 1.5ml (tsp) ground nutmeg finely grated lemon zest 50g whole blanched almonds , coarsely chopped 45-60 ml (3-4 tbsp) barley wine, milk or orange juice Baking time: 150°C – 2 hours, then at 140°C – 1-1 hours
FOR ROUND 25 CM OR SQUARE 23 CM SHAPE:
Ingredients:200g candied cherries 625g currants 500g raisins 625g sultanas 200g chopped candied fruits 60ml (4 tbsp) brandy/cognac 500g softened butter 500g light brown unrefined muscovado cane sugar
9 eggs, lightly beaten 600 g plain flour 10 ml (2 tsp) ground spice mixture 5 ml (1 tsp) ground cinnamon 5 ml (1 tsp) ground nutmeg finely grated zest of 1 lemon 175 g whole blanched almonds, coarsely chopped 90 ml barley wine, milk or orange juice Baking time: 150°C – 2 3/4 hours, then at 140°C – 1-1 3/4 hours
FOR ROUND 30 CM OR SQUARE 28 CM SHAPE:
Ingredients:275 g candied cherries 1.0 kg currants 750 g raisins 1.0 kg sultanas 275 g chopped candied fruits 90 ml (6 tbsp) brandy/cognac 750 g softened butter 750 g light brown unrefined muscovado cane sugar
14 eggs, lightly beaten 850g plain flour 12.5 ml (2 tsp) ground spice mixture 7.5 ml (1 tsp) ground cinnamon 7.5 ml (1 tsp) ground nutmeg finely grated zest of 2 lemons 275 g whole blanched almonds, coarsely chopped 120 ml barley wine, milk or orange juice Baking time: 150°C – 4 hours, then at 140°C – 2-2 1/2 hours
MORNING CAKE WITH COFFEE
SHAPE: ROUND 23 CM. PREPARATION TIME: 20 MINUTES. COOKING TIME: 30-MINUTES. REQUIRED ATTACHMENTS: MIXING ATTACHMENT.
Ingredients:115 g melted butter 115 g caster sugar 2 eggs 5 ml (1 tsp) almond essence 15 ml (1 tbsp) lemon juice 150 g natural yoghurt 225 g wheat flour 2.5 ml (tsp) salt 10 ml (2 tsp) baking powder 50 g walnut pieces 45 ml (3 tbsp) raspberry jam 15 ml (1 tbsp) Demerara golden brown sugar
75g walnuts, halved 1. Grease and line the bottom of a 23cm rimmed pie tin. Preheat the oven to 2. Place the melted butter and sugar in a Kenwood bowl and, using the mixer on speed 2, stir in until white and fluffy.
3. Gradually add eggs, almond essence, lemon juice and yogurt and mix everything thoroughly.
4. Switch to low speed and add flour, salt, baking powder and walnut pieces to the mixture. Place half of the prepared dough into the pan. Spread raspberry jam on it and cover with the remaining dough.
5. Sprinkle the top of the pie with golden-yellow sugar and garnish with walnut halves. Bake for 30-40 minutes until the dough has risen and has a firm consistency. Leave in pan for minutes, then transfer to a wire rack to cool completely.
ALMOND ROLL
NUMBER OF SERVINGS: 8. PREPARATION TIME: 20 MINUTES + COOLING. TIME
COOKING TIME: 15-18 MINUTES. ATTACHMENTS REQUIRED: FOOTH PROCESSOR OR
LOW SPEED SLEEPER/SHREDDER/BALL WHISK.
Ingredients:25g toasted almond flakes/flakes 115g whole blanched almonds 150g caster sugar 5 eggs, yolks and whites separated 40g plain flour 1.25ml (1/4 tsp) almond essence 150ml heavy cream 150g Greek yoghurt 2 nectarines or 6 ripe apricots, sliced icing sugar for dusting Line a 33 x 23cm loaf pan with parchment paper and sprinkle with shaved almonds. Preheat the oven to 180°C. Using a food processor with blade attached or a low-speed slicer/shredder with a fine drum, very finely chop or grate the blanched almonds.
Place 125g of caster sugar and the yolks in a Kenwood bowl and use a whisk to whisk them into a strong, creamy mixture. Remove the bowl from the machine and place the grated nuts, flour and almond essence into it.
Place the egg whites and remaining sugar in a clean Kenwood bowl and, using a whisk, beat until soft peaks form. Carefully pour into the almond mixture to retain as much air as possible.
Pour the mixture into the prepared pan and smooth it out into a layer. Bake for 15-18 minutes until it has increased in size and has a firm consistency. Remove from the oven and leave in the pan. Cover with a sheet of parchment paper and a damp tea towel and leave until completely cool.
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So, let's start with the simplest thing - charlotte. Beat eggs and sugar in a food processor for about two minutes using a whisk at maximum speed. 
After adding flour and other ingredients to the bowl of the food processor, knead the dough with a mixer at maximum speed. 
This is what the finished charlotte looks like. It is very tasty and fluffy.
Charlotte is the simplest, but the first one in the study was, of course, my favorite shortbread pie.
About, . But with the combine, the process has sped up so much that you can bake every day! Therefore, here we only talk about how the harvester helps. 
It seems to me that it is better to knead shortbread dough with a dough hook, unlike charlotte dough, which is convenient to knead with a stirrer. 
This is what the finished shortbread dough looks like in a food processor bowl. 
After the processor, the dough for dumplings still had to be kneaded with hands for just a couple of minutes extra, because in the opinion of more experienced cooks, it still turned out to be insufficiently elastic and damp. 
We make dumplings. But first I’ll tell you about one trouble. 
The first time we kneaded the dough using a food processor, we didn’t keep track because it got stuck in the groove for the attachment and then we had to pick it out for several minutes with ear sticks. By the way, if suddenly such a misfortune happens to you, remember: no matter how funny it sounds, the method is excellent - ordinary ear sticks will help clean all the grooves very quickly. 
We make dumplings with gloves on. Well, yes, it’s me, because the main tool of a housewife besides her head is her hands, and they need to be cared for and cherished, but my friends are not used to them without them yet. 
The dumplings are ready, just need to cook.
I won’t make just one dumpling: it still takes a lot of time, even if you mix the dough with a food processor. But ! 
The conclusion I came to for myself was this: a food processor really saves energy and time, so it is necessary in the household. Almost all of its parts can be washed in dishwasher, for example, everything necessary for kneading dough, so maintaining it is also not difficult.
All that remains is to try something that has never worked well: yeast dough. I hope that I can cook it quickly using a food processor.
Do you use a food processor to knead dough, friends?
“I have loved cooking since childhood. My first vivid memory is of helping my mother make apple pie. And since I am the eldest daughter, I had to learn culinary wisdom before everyone else. And I must say, these skills were very useful in life. Now I myself have two children, a husband, and friends and numerous relatives are always welcome guests in our home.
I always read with interest about new kitchen gadgets and buy the ones I need. And not so long ago I had the opportunity to learn about one miracle of technology that completely changed all my ideas about modern cuisine.
Virtuoso of his craft
In short, this machine does absolutely everything: chops, chops, grinds, grinds, mixes, whips. In general, she can cook anything, from simple salads to exquisite hot dishes or desserts. In fact, it alone can replace any mixers, blenders, food processors, meat grinders and juicers combined. There will immediately be more free space in the closets. In addition, the car looks solid and very stylish. The kitchen will be instantly transformed with it. Another advantage is that the variety of attachments allows you to assemble a kitchen machine in the configuration that you need.
So, I’m telling you about my feelings from communicating with this miracle technology.
I was very impressed by the high-quality stainless steel mixing bowl. The handles are made so that it will not slip out even from wet hands. Inside there is a scale of divisions in glasses and milliliters. Therefore, you won’t have to additionally measure and weigh anything. I was pleasantly surprised by the spaciousness. The standard volume of 4.6 liters allows you to knead the dough for 4 loaves or 32 mini-cupcakes at a time. But this is far from the limit. With the 6.7 liter XL bowl you can make even more dough.
Personally, I was pleased with the fact that the kitchen machine is very easy to operate. Although, frankly speaking, I am afraid of overly complex household appliances. But this is definitely not about the KENWOOD kitchen machine. The control system, installation of attachments and the principle of their operation are easy and quick to understand. Once you start working with it, your hands already know how and what to do. And if anything happens, you can always look at the instructions with a clear description and pictures.
Home baking as art
The KENWOOD collection includes more than 20 attachments. The meat grinder attachment makes excellent minced meat, poultry and fish, and the sausage attachment makes amazing kebabs. Attachments for rolling out dough will provide you with dumplings and dumplings with fillings for every taste. You can also make homemade lasagna with it. I'm like a fan Italian cuisine, I appreciated a whole set of attachments for pasta: for spaghetti, and for tagliatelle, and for curly pasta.
Those who cook a lot and often will appreciate the low-speed grater-slicer and vegetable slicer attachment. They come with sets of drums and discs with holes of different sizes, which easily and simply chop hard and soft ingredients. I especially recommend them to everyone who carefully prepares homemade pickles every year. There is also a dicing attachment that will give the slices the perfect shape. And all this in a matter of seconds and without any effort.
There is also a “food processor” attachment that will chop, chop and grate anything in no time. With it, preliminary preparation will take a minimum of time.
The multi-chopper attachment grinds nuts and aromatic herbs, turning them into fabulous seasonings. It also makes delicious sauces, marinades and baby food dishes. By the way, the set includes four airtight jars in which all the prepared goodies will be stored even longer.
The blender attachment whips the ingredients into a softly flowing, silky mass. The attachment for grinding cereals will make you fresh flour for every taste. With an attachment for wiping vegetables and fruits, there will never be a question about how to interest little picky eaters. In addition, you can use it to wipe cottage cheese or ingredients for butter dough, as well as quickly sift flour.
The KENWOOD kitchen machine can also prepare drinks using special attachments. The juicer attachment is suitable for preparing any juices, keeping all vitamins intact. For lovers of citrus fresh fruits there is a separate nozzle. Using a berry press attachment, you can delicately process the pulp and clean it from the smallest particles. Another nice bonus is the ice cream maker attachment. Her amazing desserts will bring indescribable pleasure to those with a sweet tooth.
The KENWOOD kitchen machine opens up the cooking process from a new side. This is a unique new generation technology that combines all the most important functions. She equally easily copes with both elementary and complex tasks that require professional skill. And most importantly, the KENWOOD kitchen machine is designed to work with both large and small volumes, i.e. it will be an excellent helper for both large and small families. By entrusting her with the most tedious tasks, you will begin to enjoy preparing everyday meals.”
Finally! I got around to filming and showing you my kitchen machine – Kenwood Chef Titanium KMC010.
In the preface, I will say that I can’t even imagine how I managed without it before - in many ways it makes my work in the kitchen easier. Kneads, beats, grinds, mixes, etc. and so on. 🙂 Yes, the thing is definitely not cheap, but it’s definitely worth the money.
First, some general characteristics from the manufacturer.
- Power – 1400 W.
- Bowl volume – 4.6 l.
There are 6 speeds, including slow stirring, plus pulse mode. There are three connectors for different attachments.
I’ll say right away that with a stand mixer my kitchen chores have been greatly optimized. Because I can leave the dough whipping or kneading and do other things at the same time. Handles are free :)
The main function is all clear - whipping biscuit and pancake dough, meringue, cream. I use the same attachment to make some butter creams. But there is one caveat: it does not want to beat a small amount of product (for example, only 2 egg whites). So just to be on the safe side, I have a small hand mixer.
I use the same attachment to make mashed potatoes – I already forgot the last time I used a potato masher :) The mashed potatoes are the most tender.
An indispensable tool for kneading yeast dough. Of course, I love tactile contact with live dough, but I just can’t stand kneading it on the table with my hands for 10-15 minutes. The hook copes perfectly with dough for pizza, rolls, Easter cakes, and strudels. Again, there is a pleasant “set it and forget it” moment.
K-shaped nozzle(originally K-beater)
To be honest, I use it the least often. I’ll explain why below. In the meantime, let’s talk about functions. This attachment is suitable for kneading cake batter, crushing cookies into crumbs (for example, for cheesecake base), and also for making mashed potatoes. But in the latter case, I personally like the whisk better 😉
And now – my favorite :) She is also the reason why the K-shaped nozzle is not in great demand for me. This - attachment for soft mixtures Flexi Beater. Rubber. Well, or from some other flexible material :)
Beautiful, wonderful and unique. If you decide to buy Kenwood and this attachment is not included in the kit, try to buy it.
The advantage of this attachment is that it scrapes off dough, cream, butter and similar substances from the walls of the bowl, which other attachments do not do. Therefore, it is very convenient for her to mix creams, knead cake and shortbread dough. And also - warm up butter, if it’s from the refrigerator, but you need it softened right now 😉
Everything here is quite traditional. Three lattices with different sizes cells, attachments for sausages, a thing for pushing meat into the funnel of a meat grinder. Most often I use the largest grill. And the smallest one - perfect option to make tender minced chicken for appetizer terrines.
During operation, one disadvantage emerged: this meat grinder cannot be washed in the dishwasher. And I, without knowing, washed it. That’s why she looks so worn out, unfortunately :)
This is both a coffee grinder and a spice grinder. I grind my “5 spice” mixtures in it. I also make almond flour in it. And I just chop nuts for various muffins, biscuits and pies. The powdered sugar in it is tolerable, but still a bit coarse for some purposes.
IN included 2 additional glass glasses with lids - these can be used for storage. Very comfortably.
Thick tempered glass. Therefore, you can safely grind hot puree soups in it - right out of the heat. I’m silent about all sorts of milkshakes - and so everything is clear :) I tried crushing ice for cocktails in it - not an option, unfortunately. But making cocktails like “Frozen Daiquiri” and “Margaritas” is very, very convenient.
Centrifugal. Sometimes it roars loudly. But it squeezes juice from apples, carrots, beets, celery, cucumbers, etc. perfectly. I throw the oranges in there, after cutting off the skin. The pulp does not come out super-dry, but for a juicer attachment, I think it is squeezed out pretty well.
The main drawback, like all juicers, is that it needs to be washed, and this is not very convenient :) Plus, the kit comes with a special hard brush, which speeds up the process of washing the perforated drum.
The set also includes a 750 ml glass for draining the squeezed juice.
My joy in the summer months :) It consists of several parts. The main strategic part is the double-walled bowl. The inside is metal, the outside is plastic. There is a special liquid between the walls. This bowl is frozen in the freezer of the refrigerator for 5-6 hours.
Then it is inserted into this bowl.
A stirrer is also placed there, the bowl is covered with a special lid and inserted into the kitchen machine in place of the main bowl. Then everything is simple: lower the top of the machine, start the engine, pour in the ice cream mixture in the process - and it spins and freezes it for 40-45 minutes. Then put the ice cream in a container and into the freezer. And there is no need to interfere with anything anymore.
Ice cream, frozen yogurt and sorbets turn out great.
There is one drawback: in the summer, when the temperature is +30-35, it is difficult to make ice cream, because... The ice cream maker itself defrosts too quickly. Well, I think there’s no need to say that if you prepare one ice cream in 45 minutes, you won’t be able to prepare a second one right after (you never know, you need an assortment). But these are minor nuances.
The ice cream maker has one bonus that is not related to ice cream. This white plastic bowl can be used as a main one - for example, for preparing creams and cold dough 😉
In addition to the attachments listed, I have special nozzle for cutting into cubes. It turned out to be the most useless of all and now it just takes up space in the closet. For me, it normally only cuts cucumbers and boiled beets. Everything else tears or smudges 🙁 That’s why I didn’t even take a photo of it. I can't recommend it, unfortunately.
In general, Kenwood produces a bunch of other attachments. Something like this:
- Several attachments for pasta - for rolling out, cutting pasta of different widths and squeezing out shaped pasta like cones;
- Cereal mill;
- Press for rubbing berries;
- Citrus juicer;
- Nozzle for sifting and wiping (a la sieve);
- Vegetable cutter attachment;
- Grater.
Well, others.
Personally, the cereal mill haunts me - I’m still thinking about this topic.
I hope I told you in detail. If you have any questions, ask in the comments :)
