Mixer recipes

Bacon & Mint Mash

Ingredients

• 1 kg Maris Piper, peeled

• 1 tbsp olive oil

• 6 rashers rindless smoked streaky bacon, roughly chopped

• 1 x 142ml carton double cream

• 25 g butter

• 1 x small packet fresh mint, chopped

• freshly ground black pepper

• mint leaves, to garnish

• Serves 4-6

• 35 minutes

• Easy

1. Cook the potatoes in a pan of boiling salted water for about 15 – 20 minutes, until tender. Drain thoroughly.

2. Place the boiled potatoes in the bowl, fit the K beater and beat on Speed 3 for about 20 seconds, until mashed.

3. Meanwhile heat the oil in a frying pan and cook the bacon for 5 – 10 minutes, until golden and crispy. Add the cream and butter and bring to the boil, stirring until butter is melted.

4. Add the bacon mixture to the potatoes with the mint and pepper and beat on Speed 2 for about 20 seconds, until well blended. Scatter over mint leaves and serve immediately.

Coffee Cake

Ingredients:

• 115 g (4oz) butter, melted

• 115 g (4oz) caster sugar

• 2 eggs

• 5 ml (1 tsp) almond essence

• 15 ml (1 tbsp) lemon juice

• 150 g (5 oz) natural yogurt

• 225 g (8 oz) plain flour

• 2.5 ml (1/2 tsp) salt

• 10 ml (2 tsp) baking powder

• 50 g (2 oz) walnut pieces

• 45 ml (3 tbsp) raspberry preserve

• 1 5ml (1 tbsp) demerara sugar

• 75 g (3 oz) walnut halves

• Serves 8

• 1 hour

• Medium

1. Grease and line the base of a 23 cm (9 inch) loose-bottomed round cake tin. Preheat the oven to 180°C / 350°F / Gas 4.

2. Place the melted butter and sugar in the Kenwood Bowl, set the timer for 5 minutes and using the K Beater on Speed 2 beat the mixture until it is pale and fluffy.

3. Gradually beat in the eggs, almond essence, lemon juice and yogurt until thoroughly combined.

4. Using the K Beater at minimum speed mix in the flour, salt, baking powder and walnut pieces. Place half the cake mixture in the prepared tin. Spoon over the raspberry preserve and top with the remaining cake mix.

5. Sprinkle the demerara sugar over the top and decorate with the walnut halves. Bake for 30 – 40 minutes, until risen and firm to the touch. Leave in the tin for 5 minutes then turn out on to a wire rack to cool.

Lemon Tart

Ingredients

For the pastry:

• 175 g plain flour

• pinch of salt

• 75 g butter, cut into cubes

• 25 g caster sugar

• 1 egg yolk

For the filling:

• 2 eggs, beaten

• 1 egg yolk

• 75 g caster sugar

• juice of 3 lemons

• zest of 1 lemon

• 100 ml double cream

• strawberries & raspberries, to decorate

• Serves 6

• 1 Hour 25 minutes

• Hard

1. For the pastry: place the flour, salt and butter in the bowl, fit the K beater and beat on Speed 1 for about 3 minutes, until mixture resembles breadcrumbs. Add the sugar, egg yolk and 30-45 ml (2-3 tbsp) cold water and beat on Speed 3 for about 20 seconds, until mixture forms a soft dough. Knead lightly on a lightly floured work surface, cover with clear-film and chill for 30 minutes.

2. Roll out pastry and use to line a 23 cm(9 in) round fluted flan tin. Prick base and sides with a fork. Cover with clear-film and chill for 30 minutes. Preheat the oven to Fan 170° / 190°C / Gas Mark 5. Line pastry case with baking parchment and baking beans. Bake blind for 15 minutes. Remove beans and parchment and bake for a further 10 minutes. Remove from the heat.

3. Meanwhile for the filling; place all the ingredients in the bowl, fit the whisk and whisk at Speed 1 for about 1 minute, until well blended. Pour into pastry case.

4. Reduce oven temperature to Fan 120°C / 140°C / Gas Mark 2 and bake for 35-40 minutes, until filling is just set. Allow to cool and chill for 2 hours.

5. Arrange strawberries and raspberries around the edge of the tart. Dust heavily with icing sugar.

Orange Drizzle Cake with Summer Fruits

Ingredients

For the cake:

• 175 g butter, softened

• 175 g caster sugar

• 3 eggs, beaten

• 175 g self raising flour, sieved

• Grated rind of 1 orange

For the topping:

• Juice of 1 orange plus 30 ml (2 tbsp)

• 50 g caster sugar

• 75 g small strawberries, halved

• 50 g raspberries

• 50 g blueberries

• 100 g icing sugar, sieved

• Serves 6

• 1 hour 15 minutes

• Medium

1. Preheat the oven to Fan 160°C / 180°C / Gas Mark 4. Lightly oil and base line a 900 g loaf tin with parchment paper.

2. For the cake: place all the ingredients in the bowl, fit the K beater and beat on Speed min for about 30 seconds. Increase to Speed 2 for 1½ minutes, until pale and fluffy, scraping if necessary. Spoon into tin making a well in the centre. Bake for 45 – 50 minutes, until well risen.

3. Meanwhile for the topping: place the juice of one orange and caster sugar in small pan and heat through. Remove from the heat and toss in fruits and leave for 10 minutes. Strain the fruits reserving the juices.

4. Remove the cake from the oven and pierce all over with a skewer. Spoon over the strained juices and leave the cake to cool completely in the tin. Unmould cake and place on a serving plate. Arrange fruit on top.

5. Place the remaining orange juice and icing sugar in the bowl and fit the K beater and beat on Speed min for 1 minute, scraping if necessary, until well combined and thick. Drizzle icing over cake.

Pavlova with Exotic Fruits

Ingredients

• 4 egg whites

• 225 g caster sugar

• 1 tsp vinegar

• 1/2 tsp vanilla essence

• 2 tsp cornflour

• 1 x 300ml carton double cream

• 250 g mixed berries

• Serves 4-6

• 1 hour 15 minutes

• Medium

1. Preheat the oven to Fan 110° / 130°C / Gas Mark ½. Line a baking sheet with baking parchment paper and mark out a 23 cm round circle.

2. Place the egg whites in the bowl, fit the whisk and whisk on Speed max for about 2 – 3 minutes, until stiff. Add a large spoonful of sugar and whisk on Speed Max for about 2 minutes, until stiff. Continue adding spoonfuls and whisking after each addition as above until stiff.

3. Using a metal spoon fold in the vinegar, vanilla essence and cornflour, until well combined. Spoon onto parchment paper creating a swirled and peaked effect. Bake for 1¼ -1½ hours. Turn off oven and leave to cool completely in the oven.

4. Place the Pavlova on a plate, discarding the paper.

5. Place the cream into the bowl, fit whisk and whisk on Speed 2 for about 3 – 4 minutes, until soft peaking. Spoon onto the Pavlova and top with fruit.

Strawberries and Cream Sponge Cake

Ingredients

• 150 g (5 oz) plain flour

• 25 g (1 oz) cornflour

• 6 eggs

• 175 g (6 oz) caster sugar

• 75 g (3 oz) butter, melted

• 300 ml (1/2pint) double cream

• 15 ml (1 tbsp) caster sugar

• Juice and grated rind of 1 orange

• 225 g (8 oz) strawberries

• Icing sugar, for dusting

• Serves 8-10

• 1 hour

• Medium

1. Preheat the oven to 180°C / 350°F / Gas 4. Grease and base line a 23 cm (9 inch) spring-form deep cake tin or 2 x 23 cm (9 inch) sandwich tins. Sift the flour and cornflour together.

2. Fit the whisk, place the eggs and sugar in the Kenwood Bowl, set the timer for 5 minutes and whisk until pale and creamy and thick enough to leave a trail on the surface when the whisk is lifted.

3. Remove the Kenwood Bowl from the machine; gently fold in half of the flour mixture using a large metal spoon. Pour half the butter around the edge of the bowl and lightly fold in. Gradually fold in the remaining flour mixture and butter.

4. Pour into the prepared tin or tins and bake for 35 – 40 minutes, or 25 – 30 minutes for the sandwich tins, until risen, golden and beginning to shrink from the sides of the tin. Turn out on to a wire rack to cool.

5. Using the whisk, whip the cream, sugar and orange juice together until it forms soft peaks. Fold in the orange rind. Reserve five strawberries for decoration and slice the remainder.

6. Split the deep cake in half and fill with the whipped cream and sliced strawberries or use to sandwich together the two separate sponges. Decorate the top with the reserved strawberries, dust with icing sugar and serve.

Walnut & Fig Loaf

Ingredients:

• 450 g strong white flour

• 50 g strong wholemeal flour

• 1 tsp caster sugar

• 1 sachet easy blend dried yeast

• 2 tbsp extra virgin olive oil

• 150 g chopped walnuts

• 75 g ready to eat dried figs, chopped

• 2 tbsp fresh roughly chopped thyme

• Walnut oil

• Thyme sprigs

• 2 loafs

• 2 hour 30 minutes

• Medium

1. Sift the flour and salt into the bowl. Add the sugar, yeast, oil and 250 ml warm water, fit the dough hook and knead on Speed 1 for 1½ minutes to form a dough. Then knead on Speed 2 for 3 minutes.

2. Remove the bowl. Cover with a lightly oiled sheet of clear-film and leave in a warm place for about 1 hour, until dough is well risen and doubled in size.

3. Fit bowl and dough hook and knead on Speed 2 for 1 minute. Add the walnuts, figs and chopped thyme and knead on Speed min for 1 minute.

4. Remove the dough from the bowl and knead in any loose nuts. Then cut in half and shape into oval loaves. Place on a lightly oil baking sheet, well spaced apart. Brush with walnut oil and push in a few fresh thyme sprigs. Place in a warm place for about 30 – 40 minutes, until well risen and doubled in size.

5. Preheat the oven to Fan 200°C / 220°C / Gas Mark 7. Bake the bread for 30 – 40 minutes. The loaves are cooked when you tap the base with your knuckle and it sounds hollow. Cool on a wire rack.

Raspberry Pavlova

Ingredients:

• 6 medium egg whites

• 300 g / 11 oz caster sugar

• 1 tsp cornflour

• 1 tsp white wine vinegar

• 250 ml / 9 fl oz double cream

• 5 – 6 passion fruit, fruit scooped out and set to one side

• 1 kg / 2 ¼ lb fresh raspberries

• Serves 6

• 15 minutes

• Medium

1. Pre-heat the oven to 140°C / 280°F.

2. Place the egg whites into a clean bowl. Use the Hand Mixer to whisk until soft peaks are formed, then add a pinch of the sugar and whisk until firm.

3. Whisk in the remaining sugar and continue whisking until glossy.

4. Gently fold in the cornflour or vinegar with a spoon until well combined, then set to one side.

5. On a baking tray lay out non-stick baking parchment then, with a large spoon, make a nest shape with the meringue mix.

6. Place in the oven and cook for 10 minutes before turning the heat down to 100°C / 250°F. Cook for 3 hours or turn the oven off and leave overnight.

7. Remove from the oven and allow to cool.

8. While cooling whip up the cream to soft peaks. Add half of the passion fruit and a handful of raspberries to the cream and whisk once more to combine.

9. Spoon over the meringue, spreading to the edges, then top with the remaining raspberries and passion fruit.

10. Serve in wedges.