Mixer - Kenwood

More documents

Recommendations

Info

PATISSIER MX270 SERIES & KM270 SERIES recipes gingerbread serves 8 300g (10oz) plain flour 100g (4oz) light brown 10ml (2tsp) ground ginger muscovado sugar 5ml (1tsp) mixed spice 150ml ( 1 ⁄4 pint) milk 2.5ml ( 1 ⁄2 tsp) baking powder 2 eggs 7.5ml (1 1 ⁄2 tsp) bicarbonate of soda 100g (4oz) drained stem ginger 100g (4oz) butter in syrup, thinly sliced 50g (2oz) treacle 30ml (2tbsp) stem ginger syrup or 150 g (5oz) golden syrup warmed golden syrup, to serve 1 Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 18cm (7 inch) square cake tin. Sift the flour, ground ginger, mixed spice, baking powder and bicarbonate of soda into the bowl. 2 Place the butter, treacle, golden syrup and sugar in a small saucepan and heat gently, stirring occasionally, until butter is melted. 3 Using the beater on speed 2, mix the melted mixture, milk, eggs and 75g (3oz) of stem ginger into the dry ingredients until well combined. Pour into the prepared tin and sprinkle over the remaining stem ginger. 4 Bake for 1-1 1 ⁄4 hours, or until risen and just firm. Leave to cool in the tin for 10 minutes and turn out onto a wire rack and allow to cool completely. Cut into 8 pieces. Serve drizzled with a little of the stem ginger syrup or warmed golden syrup. raspberry streuselkucken serves 6-8 250g (9oz) self-raising flour 5ml (1tsp) ground cinnamon 175g (6oz) butter, softened 100g (4oz) caster sugar 75g (3oz) ground almonds 1 egg 350g (12oz) raspberries 5ml (1tsp) cornflour 1 Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 23 cm (9inch) round cake tin. Place the flour, cinnamon and butter in the bowl, using the beater on speed 2 mix together until the mixture starts to stick together. 2 Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not over mix. 3 Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the beater mix to a dough. 4 Transfer to the prepared tin and using a metal spoon and fingers press over the base and about 2.5cm (1 inch) up the sides of the tin. 5 Toss together the raspberries and cornflour and place in the tin. 6 Sprinkle over the reserved crumble mixture and bake for 25-30 minutes, or until golden. Leave to cool for the 30 minutes and then remove from tin and place on a wire rack to cool. 7
PATISSIER MX270 SERIES & KM270 SERIES recipes lemon curd tartlets serves 6 1 quantity of nut shortcrust juice of 2 lemons pastry 2 eggs For filling: 125ml (4fl oz) single cream 75g (3oz) ricotta cheese raspberries or blueberries, to decorate 75g (3oz) caster sugar Icing sugar, to dust 1 Roll pastry out on a lightly floured work surface and using a 11cm (4 1 ⁄2 inch) round plain or fluted cutter, cut out 6 rounds and use to line 6 jumbo muffin tins. Prick the cases with a fork, line with non-stick baking parchment and fill with baking beans. Cover and chill for 20 minutes. 2 Pre-heat the oven to 190°C/375°F/Gas 5 and bake the pastry cases for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes. 3 Meanwhile to make the filling: using the whisk on speed 4, whip the ricotta cheese and sugar together in the bowl, until well combined. Then with the whisk still running gradually whip in the lemon juice, until smooth. Whisk in eggs and cream. 4 Reduce the oven to 180°C/350°F/Gas 4. Divide the lemon filling between the tartlet cases and bake for 20 minutes or until filling is set. 5 Transfer the tartlets to a cooling rack and leave until cold. Top with a few raspberries or blueberries and sprinkle with icing sugar. shortcrust pastry and variations makes sufficient enough pastry for 20-23cm (8-9inch) flan case 175g (6oz) plain flour pinch of salt 75g (3oz) butter or margarine cut to small pieces 3 tbsp cold water 1 Place the flour, salt and butter in the bowl. Using the beater at speed 2, mix until it resembles fine breadcrumbs. 2 Add the water to the mixture, whilst the beater is still turning until the mixture forms a dough. 3 Turn out onto a lightly floured work surface and knead lightly. Do not over-handle the dough. Wrap in clear film and leave to chill and rest in the fridge for 30 minutes before rolling out. Variations: Nut Pastry: add 25g (1oz) very finely chopped or ground almonds, hazelnuts or walnuts to the breadcrumb mixture at the end of step 1. Rich Flan Pastry: use an egg yolk or whole egg, lightly beat into the mixture in step 2, adding the egg first, then add sufficient water to form a dough. Sweet Rich Flan Pastry: add 10-15ml (2-3 tsp) caster sugar at the end of step 1. 8
Page 1 and 2: 56280/3 Kenwood Limited, New Lane,
Page 3 and 4: ´¸∂w English 1 - 14 Nederlands
Page 5 and 6: PATISSIER MX270 SERIES & KM270 SERI
Page 9: PATISSIER MX270 SERIES & KM270 SERI
Page 19 and 20: PATISSIER MX270 SERIE & KM270 SERIE
Page 61 and 62:
PATISSIER MX270 SERIE & KM270 SERIE
Page 63 and 64:
Page 65 and 66:
PATISSIER MX270 SERIES & KM270 SERI
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
Page 177 and 178:
Page 179 and 180:
Page 181 and 182:
1 «¸≠l ¸√” «∞LeÃ «∞
Page 183:
2 ¢Gºq «ô§e«¡: «≤Ed "«
show all

Mixer - Kenwood

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?