Kenwood Chef - Fun and Practical

marmitepotato

I think the offer is Over now. I got a free mincer/ sausage maker attachment, but I am still waiting for them to send my proof of purchase back to me!

peachyprice

Oh, I forgot to mention, last weekend I made cheese and onion bread, OMG, it was fab-u-lous! We ate the whole 400g loaf for lunch with some extra mature cheddar.


(just don't ask about the lemon and sultana cake that I over cooked and broke in half )

nannaC

marmitepotato wrote: »

The two sandwich cakes are sitting on the side cooling off and they have hardly risen at all. I used a Nigel Slater recipe and followed it precisely, I am wondering just what I have done wrong? Hopefully once the buttercream is in place the cake won't look so puny!

Hi have had my Kenwood for 40 years, the secret to cakes is not to over beat. I use the k beater for victoria sponges and all on one method i.e. 1 egg to every 2oz fat,sugar,flour. Put dry goods in 1st then fat then eggs, give a quick stir [to stop it all exploding over the worktop] and switch on turning the speed up to max slowly then wizz at max for about 30 secs then decrease speed slowly to stop [to retain air in mix]. Bake at 180c or gas equivelent and dont open the door as this can also cause the cakes to sink. Use the whisk for fatless sponges i.e 2 eggs, 2oz sugar, 2 oz flour. Also use the kenwood for mincing meat. buy good british topside beef joints when they are on offer then mince, or cube the meat. Much better than bought mince and more cost effective.Hope this helps. NannaC

littlesnuggy

peachyprice wrote: »

Oh, I forgot to mention, last weekend I made cheese and onion bread, OMG, it was fab-u-lous! We ate the whole 400g loaf for lunch with some extra mature cheddar.


(just don't ask about the lemon and sultana cake that I over cooked and broke in half )

Please can you share the recipe for this - I haven't tried bread yet but would love to this weekend and rather than try (and probably fail at) a plain loaf this sound delicious

Rossy2692

I have made some cheese and onion bread today, you made me want some peachyprice! haha also made some fruit scones Kenny is doing my figure no good! haha

marmitepotato

nannaC wrote: »

Hi have had my Kenwood for 40 years, the secret to cakes is not to over beat. I use the k beater for victoria sponges and all on one method i.e. 1 egg to every 2oz fat,sugar,flour. Put dry goods in 1st then fat then eggs, give a quick stir [to stop it all exploding over the worktop] and switch on turning the speed up to max slowly then wizz at max for about 30 secs then decrease speed slowly to stop [to retain air in mix]. Bake at 180c or gas equivelent and dont open the door as this can also cause the cakes to sink. Use the whisk for fatless sponges i.e 2 eggs, 2oz sugar, 2 oz flour. Also use the kenwood for mincing meat. buy good british topside beef joints when they are on offer then mince, or cube the meat. Much better than bought mince and more cost effective.Hope this helps. NannaC

Thanks NannaC. I wonder if I over mixed it...I bet I dd!

peachyprice

littlesnuggy wrote: »

Please can you share the recipe for this - I haven't tried bread yet but would love to this weekend and rather than try (and probably fail at) a plain loaf this sound delicious

I used my usual dough recipe, so for a small loaf I used

125g white bead flour
125g wholemeal bread flour
4g fast acting yeat
2tbs oil (I used olive, but sunflower is nice too.
150ml warm water
1/2 tsp salt

1/2 onion
40g cheese cubed + a little grated for the top

Put the flour, salt & yeast in your Kenny bowl, mix the water and oil in a separate jug. Start mixing dry ingredients on min speed and slowly pour in liquid, once all the dry ingredients are mixed in turn up to No.4 for 4 mins.

Leave to rise for an hour or 2 in warm place, I use my oven on it's 35c 'warming' setting, next to a rad will do or just out on the side if your kitchen is warm.

Once it's well risen turn out onto a floured surfaceand knock back, mixing in the cubed cheese and onion as you go.

You can shape it on a baking tray or I put mine in a cake size loaf tin, leave to rise again, probs another hour, then cook at 220c for 25 mins.

Eat with yummy cheddar while it's still warm. Mmmmmmm

I'm going to make a big loaf this weekend, just double the ingredients.


The same basic dough recipe, with or without the wholemeal, doubled, makes fool-proof bread and rolls, it's never failed me.

HTH

Rossy2692

OMG i made some cheese and onion bread using the Pink Whisk recipe, it was DIVINE!!! Am going to make that again for def!
http://www.thepinkwhisk.co.uk/2011/02/cheese-onion-bread.html

Love it

shelley_crow

Has anyone got a reliable pizza dough recipe that they wouldn't mind sharing please? I think Mr a901 needs some work to do.

Rossy2692

http://www.thepinkwhisk.co.uk/2011/08/ultimate-pizza-dough.html

Never has the recipe let me down http://www.channel4.com/4food/recipes/tv-show-recipes/the-fabulous-baker-brothers-recipes/pizza-dough-recipe

These have a more authentic Itanlian pizza feel to them when baked on a pizza stone