BAKE ASSIST CONVECTION MICROWAVE OVEN RECIPES GET STARTED4

Transcription

1 BAKE ASSIST CONVECTION MICROWAVE OVEN RECIPES GET STARTED4

2 BAKE ASSIST MICROWAVE OVEN RECIPES Roasted Tamari and Chilli Almonds... 4 Curly Potato Fries with Garlic Oil, Oregano and Feta... 5 Black Olive and Rosemary Focaccia... 6 Homemade Pot Set Yoghurt... 8 German Potato Cakes... 9 Ham Cheese and Pesto Grilled Open Sandwich Pork and Prawn Dumplings Roasted Cauliflower and Leek Soup with Pancetta Crumb Italian Grilled Vegetable Salad with Capers and Balsamic Vinegar Quinoa Salad with Beetroot and Apple Crisp Indian Spiced Roast Cauliflower Spinach and Feta Filo Pie Rosemary and Garlic Beef and Vegetable Kebabs Sweet Potato, Potato and Sage Bake Steamed Soy Ginger Chicken with Asian Vegetables Chorizo and Potato Spanish Tortilla

3 BAKE ASSIST MICROWAVE OVEN RECIPES Pork and Veal Meat Loaf with a Sweet Bbq Glaze Chicken and Prosciutto Parcels with Basil and Garlic Butter Baked Macaroni and Cheese Roast Chicken with Crispy Hassel Back Potato Middle Eastern Lamb Shanks with Chickpea and Preserved Lemon Yoghurt Roast Pork Loin With Roasted Apple and Fennel Beef Lasagne Baked Miso Salmon Apple and Rhubarb Crumble Chocolate Date and Walnut Loaf Chocolate Coffee Cheesecake Moist Sponge Cake Cinnamon and Pecan Scrolls Carrot and Walnut Cake Vanilla Bean Cupcakes Homemade Apple Pie

4 Table of Contents ROASTED TAMARI AND CHILLI ALMONDS MAKES 6-8 SERVINGS Combine almonds, tamari, sesame oil and chilli flakes in a bowl and mix well. Select BAKE MENU /BAKE ASSIST /ROAST NUTS /200g and place crisp plate onto turntable. Press START to begin preheating crisp plate. At the beep, drain off tamari (reserve for later) and add almonds to crisp plate. Spread evenly across. Press START to begin cooking. Follow oven prompts to stir. Open door and drizzle over any remaining tamari mixture; stir and press START to finish cooking. 200g raw almonds 1½ tablespoons tamari 1 teaspoon sesame oil ¼ teaspoon chilli flakes Preparation: 5 minutes Cooking time: 5 minutes, plus preheating crisp plate time At the end of the cooking time, stir well and place into a cold bowl to cool completely before serving. Store in an airtight container. TIP The roast nut setting is perfect for all types of nuts such as peanuts, cashews and pecans. 4

5 Table of Contents CURLY POTATO FRIES WITH GARLIC OIL, OREGANO AND FETA MAKES 4 SNACK SIZE SERVINGS Attach the Spiralizer attachment to the KitchenAid Stand mixer and follow instructions to attach the large core slicing blade. Place a bowl under blade to catch spiralized potato. Wash potatoes well to remove dirt and lightly scrub without removing the skin. Fit onto spiralizer attachment. Turn stand mixer to speed 4 and process until blade reaches the end of the potato. Repeat with remaining potato. Cut spirals into approximately 10-12cm lengths and toss through garlic oil, oregano and salt; mix well making sure that the oil has coated all the sides of the potato. Place onto crisp plate and pull out the spirals to elongate the strips. 2 large unwashed Sebago potatoes (approx. 300g each) 2 tablespoons garlic infused olive oil 2 teaspoons chopped fresh oregano 1 teaspoon sea salt 70g feta, crumbled Prep time: 10 minutes Cook time: 25 minutes Arrange HIGH RACK onto turntable and place crisp plate on top. Select CRISP /CRISP MANUAL /25 minutes and press START. Pause halfway through cooking time and turn potatoes over. Press START to continue cooking. With 5 minutes remaining on the cook time, open door and check potatoes. If they are crisp to your liking then remove, otherwise, close door and press START to continue cooking. Cool on crisp plate for a few minutes and place into a serving bowl. Sprinkle with crumbled feta and serve immediately. TIP This recipe uses the Spiralizer Attachment for the KitchenAid Stand Mixer. 5

6 Table of Contents BLACK OLIVE AND ROSEMARY FOCACCIA 6

7 Table of Contents BLACK OLIVE AND ROSEMARY FOCACCIA MAKES 6 SERVINGS Place the flour and yeast into the bowl of a KitchenAid Stand Mixer fitted with flat beater; and mix on speed 1. While the mixer is running, gradually add the water, mixing until the dough comes together and mixture looks runny (about 3 minutes). Replace flat beater with dough hook. Increase speed to speed 2 and knead for a further minutes or until dough becomes smooth and shiny and forms into a dough ball. Add the salt and sugar and continue kneading until well incorporated. Transfer dough to an ovenproof bowl and drizzle in one tablespoon of the oil; turn dough over a few times to coat. Cover with cling film and place onto turntable. Select BAKING MENU /BAKE ASSIST /DOUGH RISE /400g and press START. At the end of the proofing time, drizzle another tablespoon of olive oil onto the crisp plate and tip the risen dough onto it. Spread the dough with your hands to fit the crisp plate. Using your knuckles, push imprints over the top of the dough. Push in olives and sprinkle over rosemary and sea salt. Drizzle over the remaining olive oil. 2½ cups (375g) Bread flour 1½ teaspoons dry active yeast 1½ cups (375ml) lukewarm water 1 teaspoon fine salt ½ teaspoon sugar 3 tablespoons olive oil ¾ cup (115g) drained pitted Kalamata olives 2 fresh rosemary stalks, leaves stripped from stems 2-3 teaspoons sea salt flakes Extra Virgin Olive oil NOTE For a darker crust, select GRILL /HIGH (3) /5 minutes after the 20-minute cooking time. Prep time: 20 minutes, plus 11/2 hours proofing time Cook time: 20 minutes Arrange LOW RACK onto turntable and place crisp plate on top. Select BAKING MENU /BAKE ASSIST /DOUGH RISE /400g and press START. Proof dough for only 30 minutes. Select COMBI 2 /CONVECTION 200 C /MW90 Watts /20 minutes and press START. At the end of the cooking time, focaccia should be lightly golden and dough soft and tender. Cut into wedges and serve warm drizzled with Extra Virgin Olive Oil. 7

8 Table of Contents HOMEMADE POT SET YOGHURT MAKES 4-8 SERVINGS Place milk in a large microwave safe Pyrex bowl or jug and place onto turntable. Select MICROWAVE /750 Watts /3 minutes and press START. At the beep, stir well and take the temperature of the milk. Milk should be no hotter than 80 C. Repeat until milk has reached 80 C; remove and stir occasionally to cool milk to C (To speed the cooling process, place the jug of warmed milk into an ice bath and keep stirring the milk frequently.) Once cooled to 40 C, measure out 1 cup (250ml) of the warm milk into a smaller bowl and stir in premade yoghurt. Mix well and pour back into the cooled milk. Stir for 2 minutes to make sure the yoghurt is distributed evenly throughout the milk. 4 cups (1 litre) full fat milk (refrigerated) 3 tablespoons premade yoghurt NOTE Yoghurt will last for a few weeks in the refrigerator. Preparation: 10 minutes Cooking time: 10 minutes, plus 6 hours setting time Ladle milk mixture into 4 one cup capacity microwave and oven-safe ramekins and cover the tops with cling film. Place onto turntable. Select BAKING MENU /DESSERTS /YOGHURT /600g and press START. Incubation time is 6 hours. Check yoghurt after 4 hours. Refrigerate until cold. 8

9 Table of Contents GERMAN POTATO CAKES 9

10 Table of Contents GERMAN POTATO CAKES MAKES 4 SERVINGS Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT BUTTER /50g and press START. Set aside. Grate potato and onion on the thickest setting on a box grater or use a coarse shredding blade on a food processor. Place into a fine strainer and squeeze out as much liquid as possible from the potato mixture. Discard all liquid. Combine potato with ham, egg, flour, baking powder and season with salt and pepper. Mix well and fold through half of the melted butter. Arrange HIGH RACK onto turn table and place crisp plate on top. Select MICROWAVE /JET /2.30 minutes and press START to preheat crisp plate. At the end of the preheating time, brush crisp plate with some of the melted butter and using a ¼ cup measuring cup as a guide, spoon out mixture into mounds onto crisp plate. (You should aim to cook 4 at a time.) Flatten lightly and brush the top with more melted butter. Select CRISP /CRISP MANUAL /5 minutes and press START. Turn cakes over and brush with more melted butter. Select CRISP /CRISP MANUAL /3 minutes and press START. Place onto a baking tray and cover loosely with foil to keep warm. Repeat with remaining potato mixture (without preheating the crisp plate). Serve potato cakes warm, topped with fried eggs and bacon or your favourite topping. 50g melted butter 600g large unwashed potatoes, peeled 1 small onion 100g ham, finely diced 1 egg 2 tablespoons plain flour ¼ teaspoon baking powder Salt and pepper to taste Serve with fried eggs, bacon and baby spinach NOTE Any starchy potato will work well such as Sebago, Bintje, King Edward and Golden Delights. Preparation: 10 minutes Cooking time: 20 minutes TIP This recipe can use either the Fresh Prep Slicer Shredder Attachment or the Food Processor Attachment for the KitchenAid Stand Mixer. 10

11 Table of Contents HAM, CHEESE AND PESTO GRILLED OPEN SANDWICH MAKES 4-6 SERVINGS Cut baguette into 3 lengths and split each length open to make two halves. Arrange bread, cut side down onto crisp plate. Arrange HIGH RACK onto turntable and place crisp plate on top. Select GRILL /HIGH (3) /4 minutes and press START. At the end of the cooking time, remove from oven and turn bread over. Top each slice with ham, pesto and cheese. Return to oven and select GRILL /HIGH (3) /10 minutes and press START. Start checking cheese after 8 minutes. Cheese should be bubbling and golden. Serve immediately. 280g rustic baguette 200g thinly sliced ham off the bone, halved ¼ cup (65g) pesto 1½ cup (180g) grated cheddar cheese NOTE Substitute baguette with Turkish bread or sliced Sourdough. Preparation: 10 minutes Cooking time: 14 minutes TIP Buy your favourite cheese in bulk and grate fresh using the Fresh Prep Slicer Shredder Attachment. for the KitchenAid Stand Mixer. 11

12 Table of Contents PORK AND PRAWN DUMPLINGS 12

13 Table of Contents PORK AND PRAWN DUMPLINGS MAKES APPROX. 40 To make the Gow Gee dough, attach the dough hook to the KitchenAid Stand Mixer and place flour into the bowl. Turn to speed 2, and gradually add the boiling water to the flour until dough just comes together to form a soft dough. Decrease speed to 1 and knead for a further 3-4 minutes or until the dough is smooth. Tip onto a lightly floured bench and knead dough lightly to form a flat disc. Wrap in cling film, making sure to remove as much air as possible and refrigerate for 30 minutes. To make the dumpling filling, combine cabbage and salt and mix well. Stand for 30 minutes and rise well in cold water. Squeeze out excess moisture with your hands and drain in a colander. Finely chop the prawn meat with a sharp knife until finely minced. Mix prawn, pork, ginger, garlic, green onion, soy, Shaoxing wine, sesame oil and sugar. Gently stir in one direction to incorporate all the ingredients. Stir through drained cabbage and mix well. Refrigerate and set aside while rolling out the dough. Attach Flat Roller to KitchenAid Stand Mixer. Set adjustment knob on roller to 1 (widest setting). Take dough out of the refrigerator and cut into four. Cover and the remaining dough. Turn the Stand Mixer to speed 1 and feed dough into rollers. (add extra flour as needed). Repeat this step once more. Start to increase the settings one notch at a time until setting 4. Place dough sheet onto a lightly floured surface and cut sheet in half. Increase adjustment knob to 5 and roll pastry sheets through twice. Place onto a lightly floured surface and cover with clean tea towels. Repeat with remaining dough. Using a 10cm round cutter, cut out Gow Gee wrappers and place onto floured tray. Cover again and refrigerate. To fold the dumplings, place four Gow Gee wrappers onto the bench and spoon 1 teaspoon of filling into the centre. Brush edges lightly with cold water and fold in half. Using your thumb and index finger of your left hand, press one side of the dumpling together to seal. Without letting go of the dumpling with your left hand, repeat with your right hand to seal the other side. This will create a fold in the centre of the dumpling and the base should be straight and able to sit upright on a flat surface. Place onto trays lined with baking paper and a little flour. Arrange in a single layer so they do not stick together and push down to create a solid base. Cover and refrigerate. Continue with remaining filling and wrappers. To cook the dumplings, weigh out the number of raw dumplings you wish to cook and place into STEAMER BASE. Add corresponding amount of water and cover with STEAMER LID; place onto turntable. Select CHEF MENU /DINNER MEAL /DUMPLINGS & BUNS /weight you have chosen, and press START. Follow oven prompts. At the end of the cooking time, allow dumplings to stand for 1-2 minutes; strain and serve immediately with dipping sauce. Repeat with remaining dumplings if desired. To make the dipping sauce, combine all the ingredients and mix well. GOW GEE WRAPPERS 2 cups (300g) plain flour, plus extra for rolling 1 cup (250ml) boiling water DUMPLING FILLING 150g Chinese cabbage, trimmed and finely shredded 1 teaspoon salt 150g pork mince 100g green prawn meat 50g black fungus, finely shredded 1 cm knob ginger, finely grated 1 small clove garlic, minced 2 thin green onion, finely sliced 1 tablespoon light soy sauce 1 tablespoon Shaoxing wine 1 teaspoon sesame oil ½ teaspoon sugar BLACK VINEGAR, CHILLI AND SESAME DIPPING SAUCE 1/3 cup (80ml) black vinegar 3 tablespoons light soy 1 teaspoon sugar 2cm knob ginger, finely shredded 1 green onion, finely sliced 1 small red chilli, finely sliced (optional) NOTE Any leftover dough can be rerolled into sheets to make more dumplings. Dumplings can be frozen and then cooked from frozen. Use auto-program in CHEF MENU. Supermarket premade Gow Gee wrappers from the refrigerator section are suitable to use. This recipe uses the Flat Pasta Roller for the KitchenAid Stand Mixer. Preparation: 15 minutes Cooking time: 20 minutes 13

14 Table of Contents ROASTED CAULIFLOWER AND LEEK SOUP WITH PANCETTA CRUMB MAKES 4-6 SERVINGS To make the pancetta crumb, combine, oil, bread and pancetta together to coat and place onto crisp plate. Arrange HIGH RACK onto turn table and place crisp plate on top. Select CRISP /CRISP MANUAL /5 minutes and press START. At the end of the cooking time, pancetta and bread should be crisp and golden. Remove and cool completely. Process to a crumb in a food processor; set aside. To make the soup, combine cauliflower and 1 tablespoon of the olive oil and mix well. Place onto crisp plate and season with salt and pepper. Arrange HIGH RACK onto turntable and place crisp plate on top. Select CRISP /CRISP MANUAL /20 minutes and press START. Turn cauliflower halfway through. At the end of the cooking time, remove and set aside. Combine remaining oil, butter, leek and garlic into a large 3 litre microwave safe casserole dish. Cover with lid and select MICROWAVE /750 Watts /5 minutes and press START. Add the roasted cauliflower and stock. Cover again and select MICROWAVE /750 Watts /15 minutes and press START. At the end of the cooking time, process soup with a stick blender or blender until smooth. 800g cauliflower, trimmed and cut into large florets 2 tablespoons olive oil Salt and pepper 30g butter 1 leek, trimmed and chopped 1 clove garlic, chopped 4 cups (1 litre) chicken or vegetable stock 1 3 cup (80 ml) cream, plus extra for garnish PANCETTA CRUMB 1 tablespoon olive oil 50g crusty bread, cut into small cubes 60g pancetta, diced Extra virgin olive oil to serve. Prep time: 10 minutes Cook time: 45 minutes Stir in cream and season to taste with salt and pepper. Serve topped with pancetta crumb and a drizzle of Extra virgin olive oil. 14

15 Table of Contents ITALIAN GRILLED VEGETABLE SALAD WITH CAPERS AND BALSAMIC VINEGAR 15

16 Table of Contents ITALIAN GRILLED VEGETABLE SALAD WITH CAPERS AND BALSAMIC VINEGAR MAKES 4 SERVINGS Slice baby eggplant in half lengthways, then cut into 1cm thick strips. Place into a large mixing bowl along with zucchini, capsicum, red onion and mushrooms. Stir through pesto to coat evenly and season with salt and pepper. Arrange HIGH RACK onto turntable and place CRISP PLATE on the top. Select MICROWAVE /JET /2.30 minutes and press START to begin preheating the CRISP PLATE. At the end of the heating time, add half the vegetables, and spread evenly across the surface of the CRISP PLATE. Select CRISP /MANUAL /8 minutes and press START. At the end of the cooking time, turn vegetables over and add half the tomatoes; return to oven. Select CRISP /MANUAL /5 minutes and press START. Remove vegetables to a salad bowl and cool. Repeat with remaining vegetables (without preheating the crisp plate). Toss through parsley and olives. Whisk capers, vinegar and olive oil together. Season with salt and pepper and drizzle over salad. Serve room temperature. 2 Japanese (baby) eggplants 1 zucchini, sliced diagonally into 1cm thick slices 1 red capsicum, seeds removed and cut into 1½ cm thick strips 1 red onion, cut into thin wedges 2 heaped tablespoons pesto 6 cup mushrooms, trimmed and quartered 200g baby cherry tomatoes (halved if large) Salt and freshly ground black pepper 1 bunch continental parsley, leaves picked 1 3 cup (60g) pitted Sicilian olives 1 tablespoon capers, coarsely chopped 1 tablespoon balsamic vinegar 2 tablespoons olive oil NOTE When cooking the second batch of vegetables, the crisp plate will already be heated, therefore vegetables may need less time to cook. Preparation: 10 minutes Cooking time: 26 minutes 16

17 MAKES 4 SERVINGS Table of Contents QUINOA SALAD WITH BEETROOT AND APPLE Place crisp plate onto turntable. Select BAKING MENU /BAKE ASSIST /ROAST NUTS /50g and press START to begin preheating the crisp plate. At the beep add sunflower seeds and follow prompts for roasting sunflower seeds. At the end of the cooking time, tip sunflower seeds onto a cold plate to cool; set aside. Place quinoa into the STEAMER BASE and add 200ml of water. Cover with STEAMER LID and place onto turntable. Select CHEF MENU /RICE & GRAINS /QUINOA /L1 and press START. Once quinoa is cooked, cool completely in the refrigerator. To make salad dressing, combine olive oil, vinegar, lemon juice, honey, salt and black pepper in a jar with tight fitting lid; shake until well blended. Set aside. Attach Spiralizer Attachment to your KitchenAid Stand Mixer. Centre one beetroot on fruit and vegetable skewer; attached to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of beetroot. Position a bowl below the blade to catch spiralized beetroot and peel. Turn mixer to speed 4 and process until blade reaches end of the beetroot. Repeat with remaining beetroot. Remove peeling blade and fine spiralizing blade. ¼ cup (40g) sunflower seeds 100g quinoa 2 (350g) medium size beetroots (gold or red), scrubbed and ends trimmed 2 (300g) Fuji or Granny Smith apples 60g baby rocket leaves 1-2 green onions, finely sliced 50g blue cheese, crumbled SALAD DRESSING 2 tablespoons Extra virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey Sea salt and freshly ground black pepper Prep time: 20 minutes Cook time: 30 minutes Attach large core slicing blade to Spiralizer. Centre one apple on fruit and vegetable skewer; attach to Spiralizer. Position blade at end of apple; place bowl under blade to catch sliced apple. Turn mixer to speed 6 and process until blade reaches end of apple. Repeat with remaining apple. To make the salad, cut beetroot and apple spirals into approx. 10cm lengths. Combine cooked quinoa, rocket, green onion and sunflower seeds; Drizzle over dressing and toss to mix well. Crumble over blue cheese and serve immediately. This recipe uses the Spiralizer Attachment for the KitchenAid Stand Mixer. 17

18 Table of Contents CRISP INDIAN SPICED ROAST CAULIFLOWER MAKES 4-6 SERVINGS AS PART OF A MEAL Combine all the ingredients into a large bowl and mix well. Place onto crisp plate in a single layer. Arrange HIGH RACK onto turntable and place crisp plate on top. Select CRISP /CRISP MANUAL /20 minutes and press START. Open door to pause halfway through cooking time and turn cauliflower over. Close door and press START to continue cooking. Serve as part of a meal. 800g cauliflower, cut into large florets 1 teaspoon brown mustard seeds 20 fresh curry leaves 1 clove garlic, finely chopped 1 teaspoon ground turmeric 1 teaspoon salt 2 tablespoons melted coconut oil Extra curry leaves, for garnish NOTE Cooking time will vary depending on how large the cauliflower florets were cut. Check cauliflower after 15 minutes cooking time. If still too firm, continue cooking for the extra 5 minutes. Prep time: 10 minutes Cook time: 20 minutes 18

19 Table of Contents SPINACH AND FETA FILO PIE 19

20 SPINACH AND FETA FILO PIE MAKES 6 SERVINGS Place spinach into the STEAMER BASE and add 2 tablespoons of water. Cover with STEAMER LID and place onto turntable. Select MICROWAVE /750 Watts /2 minutes and press START. At the end of the cooking time, drain spinach well and squeeze out any excess liquid. Coarsely chop and set aside. Heat oil in a large frying pan over medium heat and add onion and garlic. Cook stirring frequently for 3-5 minutes or until softened. Add spinach and cook for 1-2 minutes; set aside to cool. Mix together the feta, grated cheese and eggs. Spoon in cooled spinach mixture and mix well. Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT BUTTER /50g and press START. Grease a square 6 cup capacity microwave and oven-safe ceramic baking dish with melted butter. Working with one sheet at a time, brush sheet with butter and lay onto a flat work surface. Brush a second sheet of pastry and place on top of the first buttered filo sheet. Repeat until you have 4 layers. Drape over prepared baking dish. Brush and layer the next 4 sheets and place across the baking dish in a cross pattern so that pastry is overhanging on each sided of the dish. Spoon filling inside and spread evenly. Fold edges over to enclose, crimping up the edges into the sides. Brush four remaining sheets of filo and crumple roughly. Place over the top of the pie neatly to form a top. Arrange LOW RACK onto turntable and place pie on top. Select COMBI 2 /CONVECTION 170 C /MW90 Watts /35 minutes and press START. 2 bunches English spinach, washed, trimmed and coarsely chopped 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, crushed 200g Greek feta, crumbled 1 cup (120g) grated cheddar cheese 3 eggs, beaten 60g butter 12 sheets of filo pastry NOTE Should you desire a darker coloured pie crust. Select GRILL /HIGH (3) /3 minutes and press START at the end of the cooking time. Prep time: 20 minutes Cook time: 40 minutes At the end of the cooking time, pastry should be golden and crisp and filling cooked through. Allow pie to stand for 10 minutes before cutting up and serving. 20

21 Table of Contents ROSEMARY AND GARLIC BEEF AND VEGETABLE KEBABS MAKES 4 SERVINGS Combined the marinade ingredients and mix well. To make the kebabs; thread a cube of meat onto a skewer, followed by a piece of capsicum, onion and mushroom. Repeat these two more times, finishing with a cube of meat. Continue in this manner until all meat and vegetables have been threaded onto the 8 skewers. Brush marinade over both sides of the skewers and allow to marinate for as long as time permits. Place CRISP PLATE onto turntable. Lay 4 skewers across the top of the HIGH RACK and position the HIGH RACK over the top of the CRISP PLATE. Select GRILL /HIGH (3) /10 minutes and press START to begin cooking. At the end of the cooking time, turn skewers over and select GRILL /HIGH (3) /3 MINUTES and press START. Remove from oven and place onto a baking tray. Season to taste with salt and pepper. Cover loosely with foil and set aside to keep warm. Repeat with remaining skewers. Serve immediately with rocket salad and wedges of lemon. 600g beef sirloin, (rump or fillet) trimmed and cut into 2.5cm cubes 1 red onion, cut into wedges 1 red capsicum, cut into 2cm cubes 12 button mushrooms, quartered MARINADE 1 clove garlic, crushed 1 tablespoon soy sauce 1 teaspoon sea salt 2 teaspoons finely chopped rosemary 1 tablespoon olive oil Salt and freshly ground black pepper to taste You will need 8 long metal skewers (25cm) Preparation: 15 minutes Cooking time: 26 minutes 21

22 Table of Contents SWEET POTATO, POTATO AND SAGE BAKE MAKES 6 SERVINGS Follow instruction to attach the Vegetable Sheet Cutter to the KitchenAid Stand Mixer. Using the THICK BLADE, process the sweet potatoes and potatoes. Place a layer of sweet potato sheets into the base of 8 cup (2 litre) capacity microwave and oven-safe ceramic baking dish. Top with a pinch of chopped sage and garlic. Season with salt and pepper and drizzle over a little cream. Cover with a layer of potato sheets. Repeat these layers until all the ingredients have been used up. Sprinkle over grated cheese. Arrange LOW RACK onto turntable and place baking dish on top. Select COMBI 2 /CONVECTION 200 C /MW350 Watts /30 minutes and press START. Serve hot as a side with your roasted meat. This recipe uses the Vegetable Sheet Cutter Attachment for the KitchenAid Stand Mixer. 800g sweet potatoes, peeled 1.2kg Sebago potatoes, peeled 2 tablespoons chopped sage 2 cloves garlic, crushed Salt and pepper 300ml cream 1 cup (120g) grated cheddar cheese NOTE Should your baking dish be too large to rotate on the turntable. Press the STOP TURN TABLE BUTTON to disable the turntable. Manually turn the baking dish halfway through the cooking time. Potato and sweet potato can be sliced thinly with a sharp knife if you do not have the Sheet Cutter Attachment. Preparation: 15 minutes Cooking time: 30 minutes 22

23 Table of Contents STEAMED SOY GINGER CHICKEN WITH ASIAN VEGETABLES MAKES 2 SERVINGS Cut each chicken breast in half lengthways to make up four small (approx g) sized fillets. Combine soy, Chinese cooking wine, sugar, ginger and garlic and mix well. Spoon over chicken and marinate for minutes. Wash your vegetables and trim off any thick ends. Cut vegetable to fit inside the LOWER GRID of the DUAL STEAMER. Fill the BASE with 100ml of water. Place marinated chicken onto the UPPER GRID and fill the MIDDLE container with 100ml of water. Stack baskets so that the chicken is on the top. Cover with STEAMER LID and place onto turntable. Select MICROWAVE /JET /4 minutes, 30 seconds and press START to begin cooking. At the end of the cooking time select MICROWAVE /350 Watts /4 minutes and press START. Once cooking time has ended, leave DUAL STEAMER to stand for 3-5 minutes before removing lid. Serve with steamed Jasmine rice and garnish with toasted sesame seeds and a drizzle of extra soy. 2 x 200g (approx.) chicken breast fillets 1 tablespoon light soy sauce, plus extra for serving 1 tablespoon Chinese cooking wine (Shaoxing wine) 1 teaspoon sugar 1cm knob ginger, peeled and finely shredded 1 clove garlic, sliced 1 carrot, peeled and sliced 1 bunch (approx. 300g) Gai Lan or your favourite Asian greens Toasted sesame seeds and steamed Jasmine rice to serve. NOTE Cooking times will vary depending on the thickness and shape of the chicken. If chicken needs more cooking, remove BASE from DUAL STEAMER and return UPPER GRID and STEAMER LID to turntable. Select MICROWAVE /JET /2 minutes. Prep time 10 minutes Cook time: 81/2 minutes 23

24 Table of Contents CHORIZO AND POTATO SPANISH TORTILLA MAKES 6 SERVINGS Attach Spiralizer Attachment to the KitchenAid Stand Mixer. Follow instructions to attach the Peeling Blade and Medium Spiralizing Blade. Place a bowl under blade to catch spiralized vegetables. Spiralize potato, sweet potato and red onion. Set aside. Arrange HIGH RACK onto turntable and place chorizo onto crisp plate. Select CRISP /CRISP MANUAL /5 minutes and press START to begin cooking. Open door to Pause cooking after 3 minutes and stir to break up chorizo. Press START to begin cooking. At the end of the cooking time spoon chorizo onto a plate, reserving the chorizo juices. Place spiralized vegetables onto the crisp plate and toss to coat. Transfer to STEAMER BASE along with garlic and cover with STEAMER LID. Select MICROWAVE /750 Watts /8 minutes and press START. Combine cooked spiralized vegetables with chorizo and baby kale; mix well. Grease a 23cm round microwave and oven-safe dish and add chorizo and cooked spiralized vegetables. Beat eggs and season with salt and pepper. Pour over vegetables. Arrange low rack onto turntable and place tortilla on top. Select COMBI 2 /CONVECTION 200 C /160 Watts /20 minutes and press START. After cooking time has ended, check that the centre of the tortilla is set. If egg is still runny, repeat cooking mode and add another 10 minutes, check again after 5 minutes. Centre should be just set. 2 (250g) raw chorizo, casing removed and coarsely chopped 2 medium (approx. 490g) potatoes, ends trimmed 1 small (360g) sweet potato, end trimmed 1 small red onion, peeled and ends trimmed 2 cloves garlic, crushed 60g baby kale 8 large eggs Sea salt and freshly ground black pepper NOTE Vegetables can be finely sliced if a spiralizer is not available. Silicon cake tins work very well for this recipe. Prep time: 25 minutes Cook time: 35 minutes Stand for 5 minutes and remove from dish; cut into wedges and serve with salad. This recipe uses the Spiralizer Attachment for the KitchenAid Stand Mixer. 24

25 Table of Contents PORK AND VEAL MEAT LOAF WITH A SWEET BBQ GLAZE MAKES 6-8 SERVINGS Place bread and milk into a bowl. Toss to coat well and stand for 5 minutes. Place onion, garlic and bacon into the bowl of a food processor and pulse until coarsely chopped. Add soaked bread and pulse until finely chopped. Tip into a large mixing bowl and add mince, mustard, Worcestershire sauce and tomato sauce. With clean hands, mix well. Line a microwave and oven-safe loaf pan with baking paper. Spoon meat loaf mixture into tin and smooth out the top. Combine glaze ingredients and spoon ¼ cup of glaze over the top of the meatloaf. Arrange LOW RACK onto turn table and place loaf pan on top Select COMBI 2 /CONVECTION 180 C /MW350 Watts /35 minutes and press START to begin cooking. Mix remaining glaze with 2 tablespoons of boiling water and mix well. At the end of the cooking time, stand meatloaf in tin for 10 minutes before removing from pan. Slice thickly, serve warm with remaining glaze and roasted cherry tomatoes. Garnish with micro herbs if desired. This recipe uses the KitchenAid Food Processor. 150g white bread, crust removed and diced 2 tablespoons milk 1 onion, coarsely chopped 1 clove garlic 200g streaky bacon, diced 800g pork and veal mince 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce ½ cup (130g) tomato sauce (or Ketchup) GLAZE 1 tablespoon brown sugar 2 teaspoons Dijon mustard ¼ cup (70g) BBQ sauce 1½ tablespoons tomato sauce Garnish with micro herbs and serve with roasted cherry tomatoes NOTE This meatloaf can be cooked using CONVECTION ONLY. Select CONVECTION / FORCED AIR /180 C /60 minutes Prep time: 20 minutes Cook time: 35 minutes 25

26 Table of Contents CHICKEN AND PROSCIUTTO PARCELS WITH BASIL AND GARLIC BUTTER MAKES 4 SERVINGS Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKE MENU /BAKE ASSIST /SOFTEN BUTTER /50g and press START. Mix together with the garlic, basil and season with salt and pepper. Using a small sharp knife, cut a 2-3cm pocket into the thickest part of each chicken fillet. Stuff each chicken with a some of the butter mixture and press chicken together to enclose. Wrap 2 slices of prosciutto around each fillet. Refrigerate for 10 minutes or until butter is set solid. Lay pastry sheets onto work surface and cut in half to make two rectangles. Cut each rectangle horizontally into 3cm thick strips. Place 4-5 strips of pastry over the top of each chicken breast fillet, making sure to overlap a little in a scallop pattern. Tuck the pastry ends underneath the fillet. Place onto crisp plate and brush pastry with milk. Refrigerate while the oven is preheating. Select CONVECTION /FORCED AIR 200 C and press START to begin preheating. At the beep, arrange LOW RACK onto turntable and place crisp plate on top. Select 30 minutes and press START to begin cooking. 50g softened butter 1 clove garlic, crushed 1 tablespoon chopped fresh basil Salt and pepper 4 (approx. 280g each) chicken breast fillets 8 slices prosciutto 2 sheets puff pastry, just thawed Milk for glazing NOTE Chicken parcels can be made ahead of time and refrigerated for up to 4 hours. Prep time: 10 minutes Cook time: 30 minutes With 5 minutes remaining on the cook time, open the door and check the chicken. Pastry should golden and crisp and chicken cooked through. If chicken is not done, close door and press START to complete the cooking time. Allow chicken to stand for 3-5 minutes before serving. Serve with a salad or steamed vegetables and drizzle over any warm butter sauce from the pan. 26

27 Table of Contents BAKED MACARONI AND CHEESE 27

28 Table of Contents BAKED MACARONI AND CHEESE MAKES 6 SERVINGS Place flour, eggs, salt and water into the mixer bowl of KitchenAid Stand Mixer fitted with the dough hook. Turn to speed 1 and mix for 5 minutes. Dough will slowly come together and form a firm dough. Increase speed to 2 and knead a further 2 minutes. Remove dough from bowl and hand knead to form a disc. Cover with plastic wrap and rest for 15 minutes. Follow directions to attach the Pasta Press attachment fitted with the large macaroni setting onto the KitchenAid Stand mixer. Follow directions to press out pasta dough to form macaroni. Dust lightly with extra flour and set aside. Bring a large pot of salted water to the boil. Cook macaroni immediately in batches for 5 minutes or until pasta is al dente. Remove from pan and set aside. You may need to stir through a couple of spoonfuls of hot cooking water to prevent macaroni from sticking. To make the cheese sauce, melt the butter in a pan over medium high heat and whisk in the flour and mustard. Stir frequently for 1-2 minutes to make sure it s free of lumps. Stir in half the milk, onion, and paprika and bring to the boil; mixture will thicken. Add remaining milk and stir continuously until thickened. Simmer for ten minutes. Stir in half of the cheese. Season with salt and pepper. Fold ¾ of the sauce into the macaroni and spoon into a deep 8 cup (2 litre) microwave and oven-safe baking dish. Top with remaining sauce, cheese and dried bread crumbs. Arrange LOW RACK onto turntable and place baking dish on top. Select COMBI 1 /GRILL /MW350 Watts /15 minutes and press START. At the end of the cooking time, topping should be golden and crisp. Serve immediately. The recipe uses the Pasta Press Attachment for the KitchenAid Stand Mixer. 3 cups (450g) 00 flour plus additional for dusting 4 large eggs, lightly beaten 1 teaspoon salt 2 tablespoons water CHEESE SAUCE 50g butter 3 tablespoons plain flour 2 teaspoons Dijon mustard 3 cups (750ml) milk 1 small onion, finely diced ½ teaspoon paprika 1½ cup (180g) sharp cheddar cheese, grated 1 teaspoon sea salt and freshly ground black pepper 2 tablespoons dried breadcrumbs NOTE If you don t have a pasta press, substitute with 500g dried large macaroni. Should your baking dish be too large to rotate on the turntable. Press the STOP TURN TABLE BUTTON to disable the turntable. Manually turn the baking dish halfway through the cooking time. Prep time: 40 minutes, plus 15 minutes resting time for pasta Cook time: 45 minutes 28

29 Table of Contents ROAST CHICKEN WITH CRISPY HASSELBACK POTATOES MAKES 6 SERVINGS Place whole chicken onto crisp plate and drizzle over half the olive oil. Brush evenly over the top and season with salt and pepper. Arrange LOW RACK onto turntable and place crisp plate on the top. Select CHEF MENU /MEAT /CHICKEN /1.8kg and press START to begin cooking. Cut potatoes on one side only by making thin and evenly spaced cuts 5mm apart and about two-thirds of the way through. Combine with remaining oil, rosemary and season well with salt. With 10 minutes remaining on the cooking time, open the door to pause the cooking and place potatoes around the chicken. Press START to continue cooking. Once cooking time has ended, remove chicken from crisp plate and cover loosely with foil to rest before carving. 1.8kg whole chicken 2 tablespoons olive oil Sea salt and freshly ground black pepper 800g baby chat potatoes 1 tablespoon fresh rosemary sprigs NOTE Potatoes will vary in size so adjust cooking times to suit. Prep time: 15 minutes Cook time: 52 min Select CRISP /CRISP MANUAL /15 minutes and press START. Pause halfway through cooking time, to turn potatoes over again. Serve carved chicken along with roasted hassle back potatoes and your favourite steamed green vegetable. 29

30 Table of Contents MIDDLE EASTERN LAMB SHANKS WITH CHICKPEA AND PRESERVED LEMON YOGHURT MAKES 4 SERVINGS Heat oil in a large frying pan over medium high heat. Season lamb shanks with salt and pepper and cook for 4-5 minutes or until browned. Place into a large 4 litre capacity microwave and oven-safe casserole dish with lid. Add onions and garlic to the same frying pan and cook stirring, for 5 minutes or until just softened. Stir in spices and cook for 1 minute. Add tomato, stock, bay leaf and prunes and mix well; bring to the boil while stirring, to scrape off any meat left on the base of the pan. Pour over lamb shanks and add cinnamon quill. Cover with lid. Arrange LOW RACK onto turntable and place casserole dish on top. Select COMBI 2 /CONVECTION 160 C /MW160 Watts /90 minutes and press START. At the end of the cooking time, carefully open lid and stir. Move any lamb shanks that are in the centre to the outside and vice versa. Add chickpeas and cover again with lid. Select COMBI 2 /CONVECTION 160 C /MW160 Watts /20 minutes and press START. To serve, remove bay leaf and season to taste. Mix together chopped coriander, preserved lemon and yoghurt and spoon over the top; serve with couscous. 2 tablespoons olive oil 4 lamb shanks, frenched Salt and freshly ground black pepper 2 onions, sliced 3 cloves garlic, sliced 3 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon chilli flakes 2 teaspoons paprika ½ teaspoon each of ground cardamom, ginger, turmeric 2 teaspoons salt 400g can chopped peeled tomato 1 cup (250ml) chicken stock 1 bay leaf ½ cup (100g) prunes 1 cinnamon quill 400g can chickpeas, drained and rinsed 1 bunch coriander, finely chopped 2 teaspoons finely dice preserved lemon 1 cup (280g) Greek plain yoghurt Prep time: 15 minutes Cook time: 110 minutes 30

31 Table of Contents ROAST PORK LOIN WITH ROASTED APPLE AND FENNEL MAKES 6 SERVINGS Combine apple, fennel, onion and sage and place into an 8 cup (2 litre) capacity microwave and oven-safe ceramic baking dish. Season with salt and pepper. Pour in stock. Place pork on top of the apple fennel mixture and rub oil over the skin. Sprinkle over sea salt and rub over evenly. Arrange LOW RACK onto turntable and place baking dish on top. Select CHEF MENU /MEAT /PORK /1.5kg and press START. With 5 minutes remaining on the cook time, open door and check the progress of the crackling. Keep checking every few minutes. Press STOP when crackling is at your desired crispness and colour. Once cooking time has ended, remove pork and cover loosely with foil and allow to stand for 10 minutes. Serve slices of pork with roasted apple and fennel. 2 (300g) Granny smith apples, cored and thickly sliced 1 large (400g) fennel bulb, trimmed and thickly sliced 1 onion, sliced thickly 1 tablespoon chopped fresh sage Salt and freshly ground black pepper ¾ cup (180ml) chicken or vegetable stock 1.5kg rolled pork loin, tied and skin scored 1 tablespoon Olive oil Sea salt Prep time: 10 minutes Cook time: 64 minutes 31

32 Table of Contents BEEF LASAGNE 32

33 Table of Contents BEEF LASAGNE MAKES 6 SERVINGS To make the Bolognese; Combine oil, onion, garlic, carrot and bacon into a large 4 litre microwave-safe casserole dish. Cover with lid. Select MICROWAVE /JET /5 minutes and press START. At the end of the cook time, carefully open lid and stir in tomato paste and mince; mix well to break up mince. Cover with lid and return to oven. Select MICROWAVE /JET /3 minutes and press START. At the end of the cooking time, remove dish from the oven and stir with a wooden spoon to continue breaking up the meat. Add remaining ingredients and mix well. Place casserole dish onto turntable. Select MICROWAVE /750Watts /20 minutes and Press START. Pause cooking halfway to stir and break up any lumps. At the end of the cooking time, remove lid and select MICROWAVE /JET /5 minutes and press START. Remove bay leaves and season to taste with salt and pepper and set aside. For the béchamel, melt butter in a medium saucepan over medium-high heat until foaming. Add the flour and cook, stirring for 2 minutes or until bubbling. Slowly add milk, whisking constantly, until sauce is smooth. Cook, stirring until sauce comes to the boil. Season with salt. Cover the top with cling wrap to prevent skin from forming. To make the pasta dough; Attach the Flat Beater to the KitchenAid Stand Mixer. Add ingredients. Turn to speed 2 and mix until dough is combined. Remove Flat Beater and attach Dough Hook, mix 3-4 minutes on speed 1, or until dough indents when touched. Cover and rest for 30 minutes. Once rested, cut into 4 pieces. Attach Flat Roller to KitchenAid Stand Mixer. Set adjustment knob on roller to 1 (widest setting). Take one quarter of the dough and pat out to flatten. Turn to speed 1-2 and feed dough into rollers. Fold dough in half and feed through again on setting 1 until the dough is smooth (add a little extra flour as needed). Once smooth, start to increase the settings one notch at a time until you reach setting 4. Lay pasta onto a lightly floured bench and cover with a clean tea towel (cut the pasta into manageable sizes). Repeat with remaining dough. Grease an 8 cup (2 litre) capacity, (6cm-deep, 23cm x 30cm (base)) microwave and oven-safe ceramic lasagne dish. Spread ⅓ cup of béchamel sauce over the base of dish. Trim fresh pasta to fit baking dish and cover with 1 layer. Top with one-third of Bolognese sauce and one-third of the remaining béchamel sauce. Repeat pasta and sauce layers. Top with mozzarella. Arrange LOW RACK onto turntable and place lasagne on top. Select COMBI 2 /CONVECTION 200 C /MW350 Watts /30 minutes. Press START. Cook until pasta is tender, and top golden and bubbling. Stand for 10 minutes before serving. This recipe works well when making fresh mince from scratch. Use approximately 1kg diced rump or chuck and mince using the fine blade of the Meat Grinder Attachment for the KitchenAid Stand Mixer. BOLOGNESE SAUCE 3 tablespoons olive oil 2 brown onions, finely chopped 2 cloves garlic, crushed 1 carrot, finely diced 2 rashers rindless bacon, finely chopped 2 tablespoons tomato paste 800g beef mince 800g whole peeled tomatoes, roughly chopped 1 teaspoon white sugar 2 fresh bay leaves Sea salt and freshly ground black pepper 100g mozzarella cheese, coarsely grated BÉCHAMEL SAUCE 50g butter, chopped 1/3 cup (50g) plain flour 3 cups (750ml) milk FRESH PASTA 200g 00 Flour, plus extra for dusting Generous pinch salt 2 eggs, lightly beaten NOTE If lasagne dish is too large to rotate, press STOP TURN TABLE to disengage the turntable. Turn lasagne twice during the cooking time. Lasagne can be cooked on CONVECTION only if desired. Select CONVECTION / FORCED AIR /180 C /50 minutes. Prep time: 30 minutes (plus 30 minutes resting time) Cook time: 60 minutes 33

34 Table of Contents BAKED MISO SALMON MAKES 4 SERVINGS Brush crisp plate with a vegetable oil. Combine miso, mirin, soy, sugar and sesame oil and mix well to form a paste. Place salmon fillets on to crisp plate, allowing for a 2-3 cm space between each fillet. Spread miso glaze evenly over each salmon fillet and refrigerate for 30 minutes. Arrange HIGH RACK onto the turntable and place crisp plate on top. Select COMBI 1 /GRILL /MW 350Watts /12 minutes and press START. With two minutes remaining on the cooking time, open door and check doneness of salmon. If not cooked to your liking, close door and press START to continue cooking. At the end of the cooking time, transfer salmon onto a serving plates and sprinkle over sesame seeds and green onions; serve immediately. 2 teaspoons vegetable oil 2 tablespoons white or red miso paste 1 tablespoon mirin 1 tablespoon light soy sauce 1 teaspoon white sugar ½ teaspoon sesame oil 4x 200g salmon fillets, skin off and pin boned 1 teaspoon black sesame seeds 1 green onion, trimmed and thinly sliced NOTE Salmon fillets will vary in shape and thickness which can affect the cooking time. Begin checking doneness after 10 minutes. For a darker miso glaze topping, select GRILL /HIGH (3) /3 minutes after the cooking time. Prep time: 5 minutes Cook time: 12 minutes 34

35 Table of Contents APPLE AND RHUBARB CRUMBLE MAKES 4-6 SERVINGS Combine apples, rhubarb and sugar and toss to mix. Spoon into a 6-cup capacity microwave and oven-safe ceramic baking dish. Place flour, sugar and butter into the bowl of a food processor and pulse until mixture resembles breadcrumbs. Top fruit with crumble mixture. Arrange LOW RACK onto the turntable and place crumble on top. Select COMBI 2 /CONVECTION 180 C /MW350 Watts /20 minutes and press START to begin cooking. At the end of the cooking time, without removing crumble from oven, select GRILL /HIGH (3) /8 minutes and press START. Check crumble colour after 5 minutes. Crumble should be golden and crisp and fruit soft and warm. Serve with ice cream or fresh cream. 3 (350g) Granny smith apples, peeled and cut into 2cm thick slices 1 bunch rhubarb, trimmed and cut into 3cm long pieces ¼ cup (55g) caster sugar CRUMBLE MIXTURE 1 cup (150g) plain flour 75g caster sugar 100g butter, cold butter diced Prep time: 15 minutes Cook time: 25 minutes 35

36 Table of Contents CHOCOLATE, DATE AND WALNUT LOAF MAKES 6 SERVINGS Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /SOFTEN BUTTER /100g and press START. Set aside butter. Grease a 13cm x 24cm (top measurement) microwave and ovensafe loaf pan and line with baking paper. Place water and dates into the STEAMER BASE and cover with STEAMER LID. Place onto turntable and select STEAM /1 minute and press START. At the end of the cooking time, remove lid carefully and stir in bi-carb soda; cool. Attach the Flex Edge beater to the KitchenAid Stand Mixer and add softened butter and sugar to the mixing bowl. Mix on speed 2 until well combined. Increase speed to 4 and mix for 2-3 minutes, or until light and creamy. Add eggs, one at a time and beat well between each addition. Sift the flour and baking powder together and add to butter mixture along with the softened dates, chocolate and walnuts. Mix on speed 1 until just combined. Do not overmix. Spoon into prepared loaf pan and smooth the top. Arrange LOW RACK onto turntable and place loaf pan on top. Select COMBI 2 /CONVECTION 180 C /MW90 Watts /40 minutes and press START. With 5 minutes remaining on the cook time, check loaf by inserting skewer into the centre. If it comes out clean, loaf is cooked. Otherwise, return to oven, close door and press START to finish cooking. Stand in tin for 10 minutes. To make the Butterscotch sauce, combine cream, butter and sugar in a large Pyrex jug and place onto turntable. Select BAKING MENU /SAUCES /CARAMEL SAUCE and press START. Follow oven prompts. 100g unsalted butter, cubed, plus extra for greasing 1 cup (250ml) water 250g pitted dried dates, coarsely chopped 1 teaspoon bi-carb soda ½ cup (110g) dark brown sugar 2 eggs 1½ cups (215g) plain flour 2 teaspoons baking powder 100g good quality dark eating chocolate, coarsely chopped ½ cup (55g) walnuts, coarsely chopped BUTTERSCOTCH SAUCE 250ml thickened cream 80g salted butter 1 cup (220g) dark brown sugar NOTE This cake can be cooked using CONVECTION ONLY. Select CONVECTION / FORCED AIR /170 C /55 minutes. Use standard oven-proof loaf tin. Prep time: 15 minutes Cook time: 40 minutes Serve cake warm with ice cream and butterscotch sauce. 36

37 Table of Contents CHOCOLATE COFFEE CHEESECAKE 37

38 Table of Contents CHOCOLATE COFFEE CHEESECAKE MAKES 12 SERVINGS Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT BUTTER /100g and press START. Grease and line the base of a 22cm springform tin with baking paper. Place biscuits into the bowl of a food processor and pulse until it forms a fine crumb. Add melted butter and process until evenly coated. Press into the base and sides of prepared tin, leaving a 1cm gap from the top of the tin. Freeze for 20 minutes. Mix instant coffee with 2 tablespoons of hot water and stir to dissolve. Place chocolate into a microwave safe bowl, along with coffee and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT CHOCOLATE /150g and press START. Follow oven prompts and stir until smooth. Set aside. To soften cream cheese, place in a microwave safe bowl. Select BAKING MENU /BAKE ASSIST /SOFTEN CHEESE /500g and press START. Combine cream cheese, sour cream and caster sugar into the bowl of a KitchenAid Stand Mixer fitted with a flat beater. Beat on speed 4 until smooth and well mixed. Add eggs, one at a time and mix well after each addition. Reduce to speed 2 and add coffee and chocolate mixture and cornflour; beat until well mixed. Pour into biscuit base. Arrange LOW RACK onto turntable. 100g butter, plus extra for greasing 250g chocolate biscuits, coarsely chopped 2 teaspoons instant coffee 150g dark 70% chocolate, chopped 500g cream cheese ½ cup (100g) sour cream 1 cup (220g) caster sugar 3 eggs ¼ cup (35g) cornflour, sifted TOPPING 300ml cream, whipped 50g block dark 70% chocolate, shaved Edible flowers for garnish Prep time: 20 minutes Cook time: 60 minutes Select CONVECTION /FORCED AIR 160 C and press START to begin preheating. Once preheated, place cheesecake onto the rack and select 60 minutes. Press START to begin cooking. At the end of the cooking time, filling should be wobbly but firm. Leave in oven for one hour or until completely cooled. Refrigerate for 4 hours or until set. To serve, remove cheesecake from tin and place onto a serving plate. Spoon whipped cream over the top and sprinkle over shaved chocolate and edible flowers. 38

39 Table of Contents MOIST SPONGE CAKE MAKES 6-8 SERVINGS Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT BUTTER /50g and press START. Follow oven prompts. Stir and set aside. Grease and line the base of a 22cm microwave and oven-safe cake tin with baking paper. Place eggs and sugar into the bowl of a KitchenAid Stand Mixer fitted with flat beater. Beat on speed 4 until light and creamy. Reduce speed to 2 and add cooled melted butter; mix well. Sift flour and baking powder together and fold through egg mixture followed by cold water. Spoon into prepared cake tin. Arrange LOW RACK onto turntable and place cake on top. Select BAKING MENU /CAKES /SPONGE CAKE and press START to begin cooking. At the end of the cooking time, allow cake to stand in tin for 5 minutes before turning out onto a wire rack to cool completely. Serve topped with whipped cream, sliced strawberries and passionfruit pulp. 75g butter, plus extra for greasing 3 eggs 250g caster sugar 12/3 cup (250g) plain flour 2 teaspoons baking powder 150ml cold water Fresh whipped cream, strawberries and passionfruit pulp to garnish NOTE This cake can be cooked using CONVECTION ONLY. Select CONVECTION / FORCED AIR 160 C /60 minutes. You will need a 22cm oven proof cake tin. Prep time: 10 minutes Cook time: 45 minutes 39

40 Table of Contents CINNAMON AND PECAN SCROLLS 40

41 Table of Contents CINNAMON AND PECAN SCROLLS MAKES 8-10 SERVINGS Grease crisp plate with butter. Place milk into a microwave safe bowl or jug and select JET /20 seconds and press START. Stir in yeast and 1 teaspoon of the caster sugar. Stand for 5-10 minutes in a warm place. Attach the Flat beater to the KitchenAid Stand Mixer. Place flour, cinnamon, salt and remaining sugar into the bowl. Mix on speed 1. Increase to speed 2 and add milk and yeast mixture to flour. Continue mixing until flour resembles bread crumbs. Place butter into a microwave safe bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /SOFTEN BUTTER /150g and press START. Continue beating on speed 2, while slowly adding the butter to mixing bowl in small knobs (about a teaspoon) 2 or 3 at a time. Make sure that the butter has been mixed in before adding more. Once all the butter has been incorporated, replace flat beater with dough hook and continue kneading on speed 2. Drizzle in beaten eggs slowly until completely incorporated. Keep mixing for a further 3-4 minutes or until the dough is a silky smooth. Tip onto a lightly floured work surface and bring dough together to form a ball. Place into a greased bowl and cover with cling film. Place onto turntable. Select BAKING MENU /BAKE ASSIST /DOUGH RISING /400g and press START to begin proving dough. Dough should double in size. Once dough has finished proving, turn out onto a floured work surface and roll or press out into a rectangular shape, approximately 25cm x 45cm. The dough should be very soft and sticky. To make the cinnamon spiced butter, place butter into a microwave safe bowl and place onto turntable. Select BAKING MENU / BAKE ASSIST /SOFTEN BUTTER /100g and press START. Combine the sugars and cinnamon in a separate bowl and mix well. 180g butter, plus extra for greasing ½ cup (125ml) milk 3 teaspoons instant dried yeast ½ cup (110g) caster sugar 3 cups (450g) bread flour 1½ teaspoons ground cinnamon ½ teaspoon salt 3 eggs, lightly beaten CINNAMON SPICED BUTTER 100g butter, softened ¼ cup (55g) brown sugar 2 tablespoons caster sugar 3 teaspoons ground cinnamon 120g pecans, coarsely chopped Prep time: 20 minutes, plus proving time Cook time: 30 minutes Using your fingers, spread half the softened butter over the whole surface of the dough and sprinkle with ¾ of the cinnamon sugar mixture and pecans. Melt remaining butter by selecting BAKING MENU /BAKE ASSIST /MELT BUTTER /50g and press START. Stir in leftover spice mix and set aside. Starting from the longest side, roll the dough up to form a log. If the dough is sticking as you are trying to roll it, use a spatula or knife to lift it off the bench. Cut into 12 equal portions. Place scrolls in lines of three across the middle of the prepared crisp plate, pushing them together so they are side by side. Arrange LOW RACK onto turntable and place crisp plate on top. Select BAKING MENU /BAKE ASISST /DOUGH RISING /400g and press START. After 30 minutes, open door and brush tops with some of the cinnamon butter. Sprinkle remaining pecans over the top. Select COMBI 2 /CONVECTION 200 C /90Watts /30 minutes and press START. While scrolls are still warm, brush with remaining cinnamon butter and serve warm. 41

42 Table of Contents CARROT AND WALNUT CAKE MAKES 8-10 SERVINGS Grease and line the base of a 20cm (base measurement) microwave and oven-safe round cake tin with baking paper. Sift flours, baking powder, bi-carb soda and cinnamon into a large bowl. Add sugar and walnuts and mix well. Whisk together eggs and oil and add to flour mixture along with grated carrot. Fold in gently until just combined. Spoon into prepared cake tin and smooth surface evenly. Arrange LOW RACK onto turntable and place cake pan on top. Select COMBI 2 /CONVECTION 160 C /MW90 Watts /45 minutes and press START. Allow cake to stand in tin for 5 minutes before turning out onto a wire rack to cool completely. To make the icing; Place cream cheese into a bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST / SOFTENED CHEESE /250g and press START. Combine the cream cheese, sour cream and vanilla in the bowl of a KitchenAid Stand Mixer and beat on speed 4 until smooth. Add icing sugar and continue beating until well combined. Spread over the top and sides of the cooled cake. Garnish with extra whole walnuts on top. 1 cup (150g) wholemeal flour 1 cup (150g) self-raising flour 1 teaspoon baking powder 2 teaspoon bi-carb soda 1 teaspoon ground cinnamon 1 cup (220g) brown sugar 100g walnuts, coarsely chopped, plus extra for garnish 3 eggs 1 cup (250ml) vegetable oil, plus extra for greasing 300g (approx. 3 medium) carrots, peeled and grated ICING 250g cream cheese ½ cup (120g) sour cream ½ teaspoon vanilla extract ½ cup (80g) icing sugar NOTE This cake can be cooked using CONVECTION ONLY. Follow oven prompts by selecting BAKING MENU /CAKES / CARROT CAKE. You will need a 20cm ovenproof cake tin. Prep time: 15 min Cook time: 45 minutes 42

43 Table of Contents VANILLA BEAN CUPCAKES MAKES 12 SERVINGS Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT BUTTER /150g and press START. Allow butter to cool. Line 2 x 6 cup microwave and oven safe standard muffin tins with paper cases. Place flour, sugar, milk, eggs, butter and vanilla into the bowl of a KitchenAid Stand Mixer fitted with a flat beater. Mix on speed 2 until well combined and mixture resembles a thick batter. Spoon batter into prepared cases, making sure to only fill 2 /3rd full. Arrange LOW RACK onto turntable and place one muffin tray on the top. Select COMBI 2 /CONVECTION 180 C /MW 90Watts /15 minutes and press START. Remove cupcakes and stand in tin for 5 minutes before turning out onto a wire rack to cool completely. Repeat with second muffin tray. Cool cupcakes completely and served topped with whipped cream and fresh raspberries. 125g unsalted butter 1¾ cups (260g) self-raising flour ¾ cup (165g) caster sugar 2/3 cup (160ml) milk 2 eggs, lightly beaten 1 teaspoon vanilla bean paste Whipped cream and raspberries to serve NOTE For mini cupcakes use a microwave and oven-safe 12 cup mini muffin tin and line with mini paper cases. Select COMBI 2 / CONVECTION 180 C /MW 90Watts /11 minutes per batch. These cupcakes can be cooked using CONVECTION ONLY. Select CONVECTION / FORCED AIR /180 C /22 minutes. You will need 2 x 6 cup oven proof standard muffin tin and cook in two batches. Prep time: 15 minutes Cook time: 12 minutes each batch 43

44 Table of Contents HOMEMADE APPLE PIE 44

45 Table of Contents HOMEMADE APPLE PIE MAKES 8 SERVINGS To make the pastry, Add ¾ of the flour, sugar, salt into the bowl of a food processor. Pulse for 3 seconds to mix well. Scatter all the butter evenly around the bowl. Pulse in 2 second bursts for about times or until no dry flour remains and dough just begins to collect in clumps. Add remaining flour and pulse again in small bursts. Add water, one tablespoon at a time, pulsing between each addition until the pastry just comes together in clumps. Tip dough onto a lightly floured work surface and bring together gently to form a uniform dough (do not knead). Cut in half and shape into two flat discs; cover in plastic wrap and refrigerate for 30 minutes to one hour. Remove pastry from refrigerator 15 minutes before rolling out. To make the apple filling, place apples and ¼ cup (60ml) water in a microwave safe dish and partially cover with a lid. Select MICROWAVE 750Watts /6 minutes and press START. Halfway through the cooking time, open door to Pause cooking and stir apples. Remove lid and press START to continue cooking. At the end of the cooking time, apples should be tender but not collapsed Remove apples and strain in a sieve to remove any excess liquid. Cool completely and stir through sugar, spices and cornflour. Grease a (24cm top measurement x 4cm high) metal pie plate. Place one pastry disc between 2 sheets of baking paper and roll out to fit the base and sides of the pie dish, allowing for a 1cm overhang around the edges; transfer to pie plate and spoon ground almonds over the base; spoon over apple mixture. Roll out remaining pastry and place over the top of the pie. Trim off any pastry so that there is only 11/2 cm overhang. Fold edges of both pie crusts under, so that the top pastry sheet is folded between the bottom pastry and pie plate. Work your way around the pie plate until the edges are sealed. Crimp edges and cut a hole on the top to act as a steam vent. Brush top with water and sprinkle over caster sugar. Arrange LOW RACK onto turntable. Select BAKING MENU /DESSERTS /APPLE PIE and press START to begin preheating. At the beep add the pie and press START to begin cooking. At the end of the cooking time, stand apple pie for 10 minutes before serving. Serve warm or cold with ice cream. Save time and use the Spiralizer Attachment for the KitchenAid Stand Mixer and use the slice, core and peel attachments. Once prepared, simply cut spiral in half for sliced apples. SHORTCRUST PASTRY 2½ cups (375g) plain flour, plus extra for dusting 2 tablespoons caster sugar 1 teaspoon salt 250g cold butter, cut into a 1cm dice 3-4 tablespoons cold water APPLE FILLING 1.5kg granny smith, peeled, sliced thinly 1/3 cup (75g) brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves 2 tablespoon cornflour 40g butter, plus extra for greasing ⅓ cup (55g) ground almonds 1 tablespoon caster sugar NOTE: This pastry is very silky and short, if the pastry becomes too soft, place in the refrigerator for 10 minutes or freezer for 5 minutes to chill again. An aluminium pie dish is the best to produce a crisp base. Slice apples into approx. 1cm thick slices. Should apples not be softened enough after the cooking time, reselect cooking mode and add 5 minutes cook time. Start checking after 3 minutes. Prep time: 20 minutes Cook time: 40 minutes 45

46 /TM 2018 KitchenAid. All rights reserved. KP B The design of the stand mixer is a trademark in the U.S. and elsewhere.