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PATISSIER MX270 SERIES & KM270 SERIES recipes biscotti makes 24 50g (2oz) flaked almonds 225g (8oz) plain flour 50g (2oz) butter, softened 10ml (2tsp) baking powder 100g (4oz) caster sugar 5ml (1tsp) ground coriander 1 egg 40g (1 1 ⁄2 oz) polenta 15ml (1tbsp) orange liqueur 50g (2oz) pistachio nuts, finely grated rind 1 small orange roughly chopped 1 Preheat the oven to 170°C /325°F/Gas 3. Roast almonds for 5-10 minutes, cool and very coarsely chop. Lightly grease a baking sheet. 2 Using the beater on speed 12, beat the butter and sugar in the bowl, until pale and smooth. Beat in the egg, liqueur and orange rind. Add the flour baking powder, ground coriander and polenta to the bowl and mix at speed 2 to make a soft dough. Add the nuts and beat at speed 2, until well combined. 3 Turn out onto a lightly floured work surface and knead slightly. Halve the mixture and shape each into a 5cm wide, 2cm ( 3 ⁄4 inch) deep rectangular shape. 4 Place on the prepared baking sheet and chill for 20 minutes. Bake for about 30 minutes until just firm. Transfer to a wire rack to cool for about 10 minutes then cut diagonally into 1cm ( 1 ⁄2 inch) wide slices. 5 Place the Biscotti cut side down on the baking sheet and bake for a further10 minutes, until crisp. Cool on a wire rack, store in airtight container. pecan tart serves 6 1 quantity of rich flan pastry 40g(1 1 ⁄2oz) butter, melted see page 8 5ml (1tsp) vanilla essence 175g (6oz) pecan nuts 180ml (6floz) evaporated milk 175g (6oz) light soft brown sugar 2 eggs, beaten 15ml (1tbsp) golden syrup 1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and cover and chill for 20 minutes. 2 Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry case with greaseproof paper and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes. Remove from the heat. Reduce the oven temperature to 170°C/325°F/Gas Mark 3. 3 Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed 10, whisk together the remaining ingredients, until well combined. 4 Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on top. 5 Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice cream or whipped cream. 11
PATISSIER MX270 SERIES & KM270 SERIES recipes white chocolate cake serves 8 For the cake: 2.5ml ( 1 ⁄2tsp) salt 150g (5oz) butter, softened 280ml (8floz) milk 300g (10oz) caster sugar 250g (9oz) white chocolate, melted 4 eggs For the truffle topping: 1 tsp vanilla extract 250g (9oz) white chocolate, broken into pieces 350g (12oz) plain flour 280ml (8floz) double cream 12.5ml (2 1 ⁄2tsp) baking powder Dark chocolate shavings, to decorate 1 For the cake: preheat the oven to 180°C/350°F/Gas 4. Grease and line the bases of two 20cm (8 inch) round cake tins. 2 Using the beater on speed 8, beat the butter to soften. Add the sugar and beat until pale and fluffy. Gradually beat in the eggs and vanilla essence, adding a little flour, to prevent curdling. 3 Sieve the remaining dry ingredients into the bowl beating in at speed 2. Blend the chocolate and milk together and then beat into the cake mixture. 4 Divide the batter between the two tins and bake for 30 minutes. Cool in the tins for 10 minutes and then turn out onto a wire rack to cool. 5 To make the topping, place the chocolate in a bowl set over a pan of simmering water until melted. Remove from the heat. 6 Using the whisk at speed 12, whip the cream until soft peaks form. Fold the chocolate into the cream and use to sandwich the cakes together and spread the remaining mixture over the top of the cake. Decorate with the dark chocolate shavings. Chill before serving. mediterranean fruit ring serves 6 makes 1 loaf 450g (1lb) strong plain white flour 5ml (1tsp) ground cinnamon 2.5ml ( 1 ⁄2tsp) ground ginger 2.5ml ( 1 ⁄2tsp) salt 7g sachet (1 1 ⁄2 tsp) fast action dried yeast 50g (2oz) chopped almonds or walnuts 75g (3oz) sultanas 50g (2oz) caster sugar grated rind of 1 ⁄2 lemon 15ml (1tbsp) olive oil 300ml ( 1 ⁄2 pint) lukewarm milk beaten egg, to glaze 1 Sift the flour cinnamon, ginger and salt into the bowl. Add the yeast, nuts, sultanas, sugar, lemon, olive oil and milk. Fit the dough hook and mix to a soft dough on speed 2. 2 Then increase speed to 4-6 and knead for a further 7 minutes until smooth and elastic. Remove the dough from the bowl and form into a ball. Return to the bowl, cover, leave to rise in warm place for 1-1 1 ⁄2 hours or until doubled in size. 3 Transfer the dough to a floured surface and divide into 3 equal pieces. Roll each into a rope shape 62cm (25 inches) long. Lay them side by side. 4 Starting at one end, plait the pieces together. Bring the ends together to form a circle and pinch to seal. 5 Place on a lightly oiled baking sheet, cover with oiled clear film and leave in a warm place to rise for 30-45 minutes until doubled in size. Preheat oven to 200°C/400°F/Gas 6. 6 Brush with beaten egg to glaze and bake for 20-25 minutes or until risen and golden. Transfer to wire rack to cool. Serve sliced. 12
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Mixer - Kenwood

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