Kenwood MX310 series User manual

Patissie
MX310 se ies
MX320 se ies
inst uctions

English 2 - 18
´¸∂w
91 - 42

know your Kenwood kitchen machine
safety
●Switch off and unplug before fitting or removing tools, after use and before cleaning.
●Keep children away from the machine and never let the cord hang down where a child could
grab it.
●Keep your fingers away from moving parts and fitted tools. Never put your fingers etc in the
hinge mechanism.
●Never leave the machine on unattended.
●Never use a damaged machine. Get it checked or repaired: see ‘service’, page 7.
●Never use an unauthorised tool.
●Never operate the mixer with the head in the raised position.
●Never let the power unit, cord or plug get wet.
●Never exceed the maximum capacities on page 5.
●Take care when lifting this appliance as it is heavy. Ensure the head is locked and that the
bowl, tools, and cord are secure before lifting.
●This appliance is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge, unless they have been
given supervision or instruction concerning use of the appliance by a person responsible for
their safety.
●Children should be supervised to ensure that they do not play with the appliance.
●Only use the appliance for its intended domestic use. Kenwood will not accept any liability if
the appliance is subject to improper use, or failure to comply with these instructions.
before plugging in
●Make sure your electricity supply is the same as the one shown on the underside of
your machine.
important - UK only
●The wires in the cord are coloured as follows:
Green and Yellow Earth,
Blue Neutral,
Brown Live.
●The appliance must be protected by a 13A approved (BS1362) fuse.
●WARNING: THIS APPLIANCE MUST BE EARTHED.
Note:
●For non-rewireable plugs the fuse cover MUST be refitted when replacing the fuse. If the fuse
cover is lost then the plug must not be used until a replacement can be obtained. The
correct fuse cover is identified by colour and a replacement may be obtained from your
Kenwood Authorised Repairer (see Service).
●If a non-rewireable plug is cut off it must be DESTROYED IMMEDIATELY. An electric shock
hazard may arise if an unwanted non-rewireable pug is inadvertently inserted into a 13A
socket outlet.
●This appliance conforms to EC directive 2004/108/EC on Electromagnetic Compatibility and
EC regulation no. 1935/2004 of 27/10/2004 on materials intended for contact with food.
before using for t e first time
1 Remove all packaging, including the fitment around the bowl.
2 Wash the parts: see ‘care and cleaning’, page 6.
2

know your Kenwood kitchen machine
햲tool socket
햳mixer head
햴Kenwood badge - this is a non-removable part
햵on/off and speed switch
햶head-lift lever
햷power unit
햸bowl
햹pouring shield (if included)
햺beater
햻whisk
햽dough hook
햾flexible beater (if supplied)
햶
햷
햺
햻
햽
햾
햸 햹
햵
햳
햴
햲
3

the mixer
t e mixing tools and some of t eir uses
beater ●For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
flexible beater ●For creaming and mixing soft ingredients. It is not to be used with
heavy recipes such as dough or hard ingredients.
whisk ●For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
mousses, soufflés. Don’t use the whisk for heavy mixtures (eg
creaming fat and sugar) - you could damage it.
dough hook ●For yeast mixtures.
to use your mixer
1 Push up on the head release lever at the back of the appliance and
at the same time lift the head until it locks in the raised position.
to insert a tool 2 Line the pin on the shaft with the slot on the inside of the tool, push
up and turn clockwise to lock .
3 Fit the bowl onto the base, press down and turn clockwise to
lock .
4 Push up on the head release lever and at the same time lower the mixer
head .
5 Switch on and move the speed switch to the desired setting .
to remove a tool 6 Push up, turn anti-clockwise and pull off.
hints ●Switch off and scrape the bowl with a spatula when necessary.
●Eggs at room temperature are best for whisking.
●Before whisking egg whites, make sure there’s no grease or egg yolk
on the whisk or bowl.
●Use cold ingredients for pastry unless your recipe states otherwise.
●When creaming fat and sugar for cake mixes, always use the fat at
room temperature or soften it first.
●Your mixer has been fitted with ‘soft start’ feature to minimise
spillage. However if the machine is switched on with a heavy
mixture in the bowl such as bread dough, you may notice that the
mixer takes a few seconds to reach the selected speed.
points for bread making
important ●Never exceed the maximum capacities on page 5 - you will overload
the machine.
●To protect the life of the machine always allow a rest of 20 minutes
between loads.
●Some movement of the mixer head is normal. If you hear the
machine labouring, switch off, remove half the dough and do
each half separately.
●The ingredients mix best if you put the liquid in first.
●At intervals stop the machine and scrape the mixture off the dough
hook.
●Different batches of flour vary considerably in the quantities of liquid
required and the stickiness of the dough can have a marked effect
on the load imposed on the machine. You are advised to keep the
machine under observation whilst the dough is being mixed; the
operation should take no longer than 5 minutes.



4


speed switc
These are a guide only and will vary depending upon the quantity of
mix in the bowl and the ingredient being mixed.
beater ●creaming fat and sugar start on 1, gradually increasing to 6.
●beating eggs into creamed mixtures 3 - 6.
●folding in flour, fruit etc 1 - 2.
●all in one cakes start on speed 1 - 2, gradually increase to 6.
●rubbing fat into flour 1 - 2.
whisk ●Gradually increase to 6.
dough hook ●Start on 1, gradually increasing to 6.
maximum capacities
s ortcrust pastry ●500g flour
fruit cake mix ●2 Kg total mix
stiff bread doug ●650g flour
soft bread doug ●650g flour
egg w ites ●12 (A minimum of 2 medium size egg whites can be whisked).
electronic speed sensor
control
Your mixer is fitted with an electronic speed sensor control that is
designed to maintain the speed under different load conditions,
such as when kneading bread dough or when eggs are
added to a cake mix. You may therefore hear some variation
in speed during the operation as the mixer adjusts to the
load and speed selected - this is normal.
to use the flexible beater
(if supplied)
Carefully fit the flexible wiper blade onto the tool by locating the
base of the wiper blade into the slot , then feed one side
into the groove before gently hooking the end in place .
Repeat with the other side .
5




to fit and use your pouring shield
1 Raise the mixer head until it locks.
2 Fit the bowl and the desired tool.
3 Slide the narrow section of the pouring shield under the mixer
attachment .
4 Fit the pouring shield onto the bowl.
5 Turn the pouring shield until the narrow section of the shield
aligns with the groove on the tool socket .
6 Lower the mixer head.
7 Turn the opening of the pouring shield to the desired position.
8 Fit the chute onto the pouring shield by locating the tabs in
the slots 쐅.
9 To remove the pouring shield reverse the operation.
●During mixing, ingredients can be added directly to the bowl via
the chute.
6


쐅
cleaning and service
care and cleaning
●Always switch off and unplug before cleaning.
power unit ●Wipe with a damp cloth, then dry.
●Never use abrasives or immerse in water.
bowl, tools,
pouring shield ●Wash by hand, then dry thoroughly or wash in the dishwasher.
●Never use a wire brush, steel wool or bleach to clean your
stainless steel bowl. Use vinegar to remove limescale.
●Keep away from heat (cooker tops, ovens, microwaves).
flexible beater ●Always remove the flexible wiper blade from the tool before
cleaning 쐈.
●Wash the flexible wiper blade and tool in hot soapy water, then dry
thoroughly. Alternatively the parts can be washed in a dishwasher.
Note: Please inspect the condition of the tool body before and after
use and also regularly inspect the condition of the wiper blade and
replace it if there are any signs of wear.
쐈

service and customer care
●If the cord is damaged it must, for safety reasons, be replaced
by KENWOOD or an authorised KENWOOD repairer.
UK If you need help with:
●using your machine
●servicing or repairs (in or out of guarantee)
콯call KENWOOD Customer Care on 023 92392333.
Have your model number ready - it’s on the underside of the mixer.
●spares and attachments
콯call 0844 557 3653.
other countries ●Contact the shop where you bought your machine.
●Made in China.
IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE
PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002/96/EC.
At the end of its working life, the product must not be disposed of as urban waste.
It must be taken to a special local authority differentiated waste collection
centre or to a dealer providing this service.
Disposing of a household appliance separately avoids possible negative
consequences for the environment and health deriving from inappropriate
disposal and enables the constituent materials to be recovered to obtain
significant savings in energy and resources. As a reminder of the need to
dispose of household appliances separately, the product is marked with a
crossed-out wheeled dustbin.
guarantee UK only
●If your machine goes wrong within one year from the date you
bought it, we will repair or replace it free of charge provided:
●you have not misused, neglected or damaged it;
●it has not been modified;
●it is not second-hand;
●it has not been used commercially;
●you have not fitted a plug incorrectly; and
●you supply your receipt to s ow w en you boug t it.
This guarantee does not affect your statutory rights.
7

recipes
Fill your home with the delicious aroma of cakes, pastries and cookies that your
Patissier mixer has helped create!
Important
Beater
The speeds in the recipes are based on using the beater. Some adjustment may be
necessary if the flexible beater is used instead. Remember the flexible beater should only be
used for creaming and mixing soft ingredients.
page
strawberries and cream sponge 9
rich chocolate cake 9
gingerbread 10
raspberry streuselkucken 10
lemon curd tartlets 11
shortcrust pastry and variations 11
citrus meringue pie 12
pavlova 12
white chocolate mousse 13
walnut, almond and hazelnut biscuits 13
white chocolate chip brownies 14
biscotti 14
pecan tart 15
white chocolate cake 15
mediterranean fruit ring 16
chocolate chip walnut loaf 16
crushed blackberry syllabub 17
no bake lemon cheesecake 17
carrot cake 18
royal Icing 18
8

recipes
strawberries and cream sponge
serves 8-10
150g (5oz) plain flour 300ml (1⁄2pint) double cream
25g (1oz) corn flour 15ml (1tbsp) caster sugar
6 eggs grated rind and juice of 1 orange
75g (3oz) caster sugar 225g (8oz) strawberries
75g (3oz) butter, melted icing sugar, for dusting
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 23cm (9 inch) round
spring-form deep cake tin. Sift the flour and cornflour together.
2 Fit the whisk, place the eggs and sugar in the bowl and whisk at speed 6 until very thick,
pale and mixture leaves a trail.
3 Using a metal spoon gently fold in half the flour mixture. Pour half the butter around the
edge of the bowl and fold in. Gradually fold in the remaining flour mixture and butter.
4 Pour into prepared tin and bake for 45-50 minutes, until well risen and golden. Turn out onto
wire rack and leave to cool.
5 Using the whisk on speed 6, whip the cream, sugar and orange juice together until it forms
soft peaks. Fold in the orange rind. Reserve 5 strawberries for decoration and slice the
remainder.
6 Split the deep cake in half and fill with the whipped cream and sliced strawberries. Decorate
the top with the reserved strawberries, dust with icing sugar and serve.
ric c ocolate cake
serves 8-10
200g (7oz) good quality plain 75g (3oz) self-raising flour, sifted
chocolate, broken into pieces 15ml (1tbsp) cocoa powder, sifted
175g (6oz) butter, softened For the Chocolate Ganache:
175g (6oz) caster sugar 400ml (14fl oz) double cream
4 eggs, separated 225g (8oz) good quality plain
100g (4 oz) ground almonds chocolate, broken into pieces
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and base line a 20 cm (8inch) round
spring-form cake tin. Place the chocolate in a bowl and set over a pan of simmering water,
until melted.
2 Using the beater on speed 4, beat the butter and sugar together in the bowl, until pale and
fluffy. Gradually beat in egg yolks.
3 On speed 1, mix in ground almonds and melted chocolate. Mix in the flour and cocoa
powder and transfer to a large bowl.
4 Using the whisk on speed 6, whisk the egg whites until stiff. Using a metal spoon, fold the
egg whites into the cake mixture, until well combined.
5 Transfer to the prepared tin and bake for 45-50 minutes or until just firm to the touch. Cool
in tin for 5 minutes and then transfer to a wire rack to cool.
6 Meanwhile for the ganache: place the cream in a saucepan and bring to the boil. Remove
from the heat, add the chocolate pieces and stir until melted. Leave to cool and chill until
thickened.
7 Split the cake and use the ganache to sandwich back together and spread remaining over
the top, giving a swirled effect.
9

recipes
gingerbread
serves 8
300g (10oz) plain flour 100g (4oz) light brown
10ml (2tsp) ground ginger muscovado sugar
5ml (1tsp) mixed spice 150ml (1⁄4pint) milk
2 5ml (1⁄2tsp) baking powder 2 eggs
7 5ml (11⁄2tsp) 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 1, 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 1-11⁄4hours, 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 75g (3oz) ground almonds
5ml (1tsp) ground cinnamon 1 egg
175g (6oz) butter, softened 350g (12oz) raspberries
100g (4oz) caster sugar 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 1 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.
10

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 (41⁄2inch) 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 2, 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.
s ortcrust pastry and variations
makes sufficient enough pastry for 20-23cm (8-9inch) flan case
175g (6oz) plain flour 75g (3oz) butter or margarine cut to small pieces
pinch of salt 3 tbsp cold water
1 Place the flour, salt and butter in the bowl. Using the beater at speed 1, 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.
Ric 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 Ric Flan Pastry: add 10-15ml (2-3 tsp) caster sugar at the end of step 1.
11

recipes
citrus meringue pie
serves 6-8
1 quantity of rich flan pastry For the meringue:
see page 11 3 egg whites
1 lemon 150g (5oz) caster sugar
2 oranges grated lime zest, to decorate
2 limes
65g (21⁄2oz) cornflour
50g (2oz) caster sugar
3 egg yolks
1 Roll out pastry on a lightly floured work surface and use to line a 23cm (9inch) fluted flan tin.
Prick the base with a fork and chill for 30 minutes. Preheat oven to 190°C/375°F/Gas 5.
2 Line the pastry case with greaseproof paper and baking beans and bake blind for 15
minutes. Remove the paper and beans and bake for a further 5 minutes. Meanwhile grate
the rind from the lemon and 1 orange and set aside. Halve the citrus fruits and squeeze the
juice and make up to 450ml (3⁄4pint) with cold water.
3 Mix the cornflour to a smooth paste with 120ml (4fl oz) cold water.
4 Place the citrus juice mixture in a saucepan with the lemon and orange rind and sugar and
bring to the boil. Remove the pan from the heat and allow to cool slightly. Beat in the
cornflour mixture, return to the heat and heat gently, stirring constantly, until thickened. Beat
in the egg yolks and pour into the pastry case.
5 To make the meringue, place the egg whites in the bowl and using the whisk on speed 6,
whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff.
6 Spoon the meringue over the citrus filling. Bake for 5-10 minutes or until golden. Serve
warm or cold.
pavlova
serves 6-8
4 egg whites 300ml (1⁄2pint) double cream
225g (8oz) caster sugar 450g (1lb) fresh soft fruits
5ml (1tsp) cornflour eg strawberries, raspberries or
5ml (1tsp) white wine vinegar peaches, plums and pineapple sliced
2 5ml (1⁄2tsp) vanilla essence
1 Preheat the oven to 130°C/250°F/Gas 1⁄2. Line a baking sheet with baking parchment paper
and draw a 23cm (9inch) round circle.
2 Place the egg whites in the bowl. Using the whisk at speed 6, whisk the egg whites, until
stiff. Gradually add the sugar, a few spoonfuls at a time, whisking well after each addition
until stiff and glossy.
3 Mix the corn flour, vinegar and vanilla essence together and fold in using a metal spoon.
Spoon the meringue onto the prepared baking sheet to fill the circle, making a large shallow
well in the centre.
4 Bake for 11⁄2hours or until dry but still a little soft in the centre. Switch off the oven and leave
the meringue to cool in the oven for a least 3 hours. Transfer to wire rack to cool.
5 Using the Whisk on speed 6, whip the cream until it forms soft peaks. Fill the centre of the
meringue with whipped cream and pile the fruits on top.
12

recipes
w ite c ocolate mousse
serves 4
175g (6oz) white chocolate, 1 25ml (1⁄4tsp) lemon juice
broken into pieces 225ml (8fl oz) double cream
90ml (3fl oz) milk grated plain chocolate, to decorate
2 egg whites
1 Place the chocolate in a large bowl set over a pan of simmering water, until melted. Stir in
the milk and set aside.
2 Using the whisk on speed 6, whip the egg whites and lemon juice until stiff, then using a
metal spoon fold into the chocolate mixture, until well combined.
3 Using the whisk on speed 6, whip the double cream, until it forms soft peaks. Gently fold
into the chocolate mixture.
4 Divide the mousse between four glasses and chill for at least 2 hours. Sprinkle with grated
chocolate and serve.
walnut, almond & azelnut biscuits
makes 20 biscuits
100g (4oz) hazelnuts 50g (2oz) chopped walnuts
5 egg yolks finely grated rind of 1 orange
100g (4oz) caster sugar 50g (2oz) flaked almonds
2 5ml (1⁄2tsp) vanilla essence
1 Preheat the oven to 150°C/300°F/Gas 2. Chop hazelnuts. Using the beater on speed 3-4,
cream together the egg yolks, sugar and vanilla essence in the bowl. Add the walnuts,
hazelnuts and orange rind.
2 Line a baking sheet with baking parchment paper and spoon small amounts of the mixture
onto the prepared sheet, pressing down slightly. There should be enough mixture for 20
biscuits.
3 Sprinkle the flaked almonds over the biscuits, pressing in slightly and bake for 18-20
minutes, until golden brown. Leave to cool on the baking sheet then store in an airtight
container.
13

recipes
w ite c ocolate c ip brownies
makes 16
100g (31⁄2oz) hazelnuts or walnuts 2 eggs
75g (3oz) white chocolate 75g (3oz) caster sugar
175g (6oz) white chocolate chips 5ml (1tsp) vanilla essence
50g (2oz) butter 75g (3oz) self-raising flour
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly grease and line an 18cm (7 inch) square
tin. Roughly chop the nuts and set aside for later.
2 Place the white chocolate broken into pieces into a small saucepan with the butter and heat
very gently until melted, stirring continuously. Leave to cool for 5 minutes.
3 Place the eggs, sugar, flour, vanilla and melted mixture into the bowl and mix together with
the beater on speed 4, until smooth. Add the chopped nuts and the white chocolate chips.
Mix to combine.
4 Transfer to the prepared tin and bake for 30-35 minutes. Leave to cool in the tin then cut
into small squares to serve.
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 (11⁄2oz) 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 6, 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 1 to make a soft dough. Add the nuts and beat at
speed 1, 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 (3⁄4inch) 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 (1⁄2inch) 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.
14

recipes
pecan tart
serves 6
1 quantity of rich flan pastry 40g(11⁄2oz) butter, melted
see page 11 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
5, 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.
w ite c ocolate 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 (21⁄2tsp) 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 4, 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 1. 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 6, 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.
15

recipes
mediterranean fruit ring
serves 6
makes 1 loaf
450g (1lb) strong plain white flour 75g (3oz) sultanas
5ml (1tsp) ground cinnamon 50g (2oz) caster sugar
2 5ml (1⁄2tsp) ground ginger grated rind of 1⁄2lemon
2 5ml (1⁄2tsp) salt 15ml (1tbsp) olive oil
7g sachet (11⁄2tsp) fast action 300ml (1⁄2pint) lukewarm milk
dried yeast beaten egg, to glaze
50g (2oz) chopped almonds
or walnuts
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 1.
2 Then increase speed to 2-3 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 1-11⁄2hours 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.
c ocolate c ip walnut loaf
serves 6
makes 1 loaf
75g (3oz) caster sugar 5ml (1tsp) vanilla extract
85g (31⁄2oz) flour 30ml (2tbsp) currants or raisins
5ml (1tsp) baking powder 25g (1oz) walnuts, chopped
60ml (4tbsp) corn flour grated rind of 1⁄2a lemon
130g (41⁄2oz) butter, softened 45ml (3tbsp) plain chocolate chips
2 eggs icing sugar, for dusting
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 450g (1lb) loaf tin. Sprinkle 10ml
(2tsp) of the caster sugar into the pan evenly to coat the base and sides.
2 Sift the flour, baking powder and corn flour into a bowl. Using the beater on speed 5-6,
cream the butter to soften. Add the remaining sugar and continue beating until light and
fluffy. Gradually beat in the eggs, adding a little of the flour mixture to prevent curdling.
3 Gently fold in the remaining flour mixture, do not over mix. Fold in the vanilla, currants or
raisins, walnuts, lemon rind and chocolate chips until combined.
4 Spoon into the tin and bake for 45-50 minutes. Allow to cool in the tin for 15 minutes,
before transferring to a wire rack to cool completely. Dust over an even layer of icing sugar
before serving.
16

recipes
crus ed blackberry syllabub
serves 4-6
300g/10oz ripe blackberries 300ml (1⁄2pt) double cream
75g/3oz caster sugar 30ml (2tbsp) brandy
finely grated rind and juice of 1⁄2lemon
1 Using the beater on speed 3, crush the blackberries with the sugar and lemon zest until you
have knobbly, runny mush. Beat in the lemon juice and the cream.
2 Change the beater to a whisk and on speed 5, whisk the mixture, adding the brandy when
its beginning to thicken. Carry on whisking until thick and light, but still floppy.
3 Spoon into individual glasses. Either serve immediately or chill until ready to eat.
no bake lemon c eesecake
serves 6-8
175g (6oz) digestive biscuits 150g (5oz) caster sugar
50g (2oz) butter grated rind and juice of 3 large lemons
25g (1oz) Demerara sugar 450ml (3⁄4pt) double cream
350g (12oz) full fat soft cheese Fresh seasonal fruit, to decorate
1 Finely crush digestive biscuits in a bag with a rolling pin. Melt the butter in a pan and add
the Demerara sugar and biscuit crumbs and stir well to mix.
2 Turn biscuit mixture into 20cm (8inch) round spring-form cake tin and press firmly with a
spoon.
3 Using the whisk on speed 2, beat the soft cheese and sugar together, until smooth.
Gradually add lemon zest and juice and beat until well combined. Spoon into a separate
bowl.
4 Using the whisk on speed 5, whip the double cream until it forms soft peaks. Fold the
whipped cream into the cheese mixture.
5 Slowly pour cheese mixture into the cake tin so that it evenly covers biscuit bottom. Level
surface, cover and leave in refrigerator overnight until well chilled and set.
6 Loosen tin side from cheesecake and slide onto plate. Decorate with seasonal fresh fruit.
17

recipes
carrot cake
makes 24
10ml (2tsp) baking powder 3 eggs
10ml (2tsp) bicarbonate of soda 250g (9oz) crushed pineapple
2 5ml (1⁄2tsp) salt with juice
10ml (2tsp) ground cinnamon 175g (6oz) chopped toasted
5ml (1tsp) ground nutmeg pecans or walnuts
2 5ml (1⁄2tsp) ground cloves 50g (2oz) desiccated coconut
60ml (4tbsp) vegetable oil 250g (9oz) grated carrots
225g (8oz) caster sugar 175g (6oz) raisins
65g (21⁄2oz) light soft brown sugar 500g (1lb2oz) plain flour
10ml (2tsp) vanilla essence
1 Preheat oven to 180°C / 350°F / Gas 4. Grease a 33cmx 25cm (13 x 9 inch) cake tin. Sift
the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves into a
bowl and set aside.
2 Using the beater on speed 2-3, beat together the oil, sugar, brown sugar, vanilla, and eggs,
until smooth. Reduce speed to 1 and add pineapple, walnuts, coconut, carrots and raisins
until well mixed.
3 Gradually beat in the flour mixture on speed 1, until will combined. Pour mixture into the tin
and bake for 40-50 minutes. Turn out onto a wire rack to cool. Cut into 24 pieces. Serve on
its own or with butter.
royal icing
six egg whites
1500gms (50oz) of icing sugar
1 Add the six egg whites to the bowl
2 Fit the beater, on speed 1 gradually add the icing sugar over a period of approx. 2 to 3
minutes increasing the speed to 6 as the ingredients combine.
3 As soon as the ingredients have combined continue to run for a further 45seconds.
4 Makes a quantity suitable for 2 x 20cm (8inch) round cakes
18

42
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