#01 So , y o u ma y b e t h i n k i n g t h a t t h e l a st t hi ng t he w o rl d n eed s ri g h t n o w i s a no t he r co o k b o o k . But , t hi s i s p ro b a b l y a co o k b o o k l i k e n o o t he r y o u h a ve ever w a n t ed o r yo u d i d n ’t e v e n r e a l ize yo u n eed ed u n t i l n o w ! It ’s a b o o k f r o m t h e h ea rt s o f cu l i n a ry ex p ert s a nd f o o d i es. The i d e a b eh i n d t h e b o o k w a s co n cei ved wi t h t he rea l i za t i o n , t h a t w e a l l g et e x c i t e d b y t h e i d ea o f ea t i n g , h o st i n g d i nne r p a rt i es a n d en j o yi n g f o o d w i t h f a m i l y a n d f ri en d s. It s q u i t e d el i g h t f u l , r e a l l y. W h i l e ea t i n g sa n d w i ch es a n d s i p p i ng c a p p u cci n o , w e o f t en ex ch a n g e s t o r i e s o f w eek en d i n d u l g en ces: p a rt i es, f un t i m e s , d i n n ers, b ru n ch es, n ew r e s t a ur a n t s… Wi t h o u t o u r l o ve o f f o o d a nd d r i nk , w e w o u l d n ’t b e h a l f a s m u ch f un o r ha ve h a l f a s m u ch t o t a l k a b o u t ! Thi s c o o k b o o k co n t a i n s a h ea d y m i x o f r e c i p e s t o a p p ea l yo u r p a l et t e. Wh et h er i t i s a r e f resh i n g sm o o t h i e o r a d el i ca t e m a c a r o n, t h e si m p l e st ep - b y- st ep i ns t r uc t i on s w i l l m a k e w h i p p i n g t h ese d e l i g ht s a b reeze. S u i t ed f o r t h e n o vi ce a s we l l a s t h e p ro , w e su rel y d o h o p e t h e d e l i c i o us reci p es m a k e yo u t h e st a r o f y o ur k i t c h en . H a v e f un a n d ea t h ea rt y!
TAB L E
of
C O NT E NT >>
#03
RECIPES
g olden raisin, a prico t a nd fig bre a d #06
NUTTY VAN ILLA NO U GAT #10
PAV LO VA #14
A P P E TIZE R CR EAM PU FF
#18
CR E AM Y FE TA OLIVE FILL ING
#20
CH E E SE S TICKS
#22
SP ICY BR ANDY C U PC AKES
#24
CR UNCH Y CH IC KEN FING ERS WITH SALSA
#26
G E R MAN AP P LE PANC AKES
#28
GOLD E N BE AN
#30
MACAR ON S
#32
#34
M ISH TI DO I CANNOLI, AMARANTH LADOO
AL M OND DA CQ U OISE
#36
ANG E L FOOD C AKE
#38
BLONDIE S
#40
DOUBLE CH OCOLAT E MOU SSE WITH RASPBERRY SAUC E
#38
FO CCACIA
#44
CAP UCCINO FU DGE C U PC AKES
#46
CR E AM Y LE M ON ORANGE GELATO
#48
F R E S H R AS P BE RRY SORBET
#50
For the making since 1919 KitchenAid, the best selling mixer brand in the world* At KitchenAid, we secretly believe that anyone who chooses KitchenAid has innate joie de vivre shown in their appreciation you, these are the cooks that can’t help but make the mundane mesmerizing...adding a twist of vibrant orange zest to a milky rice pudding… throwing zingy green chili atop a blackened handmade flatbread…always adding a dash of amazing to their dish. Your creativity inspires us; your passion pushes us further.
KitchenAid considers its mixers as a creative extension of the cook’s hands, providing optimal control at a professional level that matches handmade results.’’ The Artisan Tilt-Head Stand Mixer is all this in an iconic design, which has been perfected over time and not been changed in the last 50 years. Experience for yourself the world of KitchenAid products and see whychefs choose KitchenAid for their homes more than any other brand.**
*Source Euromonitor International Limited, retail volume sales in units for 2012.
Begin with innovation. Add performance and versatility. Mix liberally.
** Based on a 2012 survey, KitchenAid was found to be the home kitchen appliance brand chosen most often by members of the International Association of Culinary Professionals.
of every day appliances that are beautiful and exuberant. Like
#05
g olden raisin, apricot and fig brea d
#07 S ERV ES | 1 lo af I NG RE D I E NTS
M ETHOD
G ol den r a is i n s - 1 0 0 g m s
• Plac e th e ra isins, curra nts, a pricots,
C ur r ant s - 1 0 0 g m s
d ate s an d figs in a bowl. Drizzle over
D r i ed a p r i c o t s - 6 0 g m s (c h o p p e d )
1 tb sn o f the ma ple syrup a nd stir well to
F res h d a t e s - 6 ( p i t t e d a n d ro u g h ly to rn )
lig h tly c oa t the fruit in the syrup. Cover
D r i ed f ig s - 6 0 g m s ( v e r y th in ly slic e d
an d se t aside.
us i ng k it c h e n s c is s o r s )
• Attac h th e mixing bowl a nd fla t bea ter
Mapl e s y r u p - 3 t b s p
to th e K itchenAid Sta nd Mixer. Pla ce
B read/h ig h - p ro t e in f lo u r - 1 3 5 g ms (1 c u p )
th e flo u rs, sa lt, yea st a nd spices into the
W hol em e a l p la in f lo u r - 1 3 5 g ms (1 c u p )
mixin g b owl. Turn to speed 1 a nd mix for
good p in c h S a l t
1 0 se c o n ds to combine well.
D r i ed y e a s t - 1 x 7 g m s sac h e t
I n a ju g , combine the wa rm wa ter, oil
G round c i n n a m o n - 2 t s pn
an d re mai ning ma ple syrup.
G round c a rd a m o m - 1 t sp n
• Tu rn th e mixer to speed 2 a nd a dd
Ver y w a r m w a t e r - 2 5 0 ml (1 c u p )
th e liq u id. Mix for 10 seconds or until
Veget a b l e o i l - 1 ½ t b s n (lig h t o liv e ,
a d o u g h begins to form. Cha nge to the
s unf l ow e r, e t c )
d o u g h h o ok.
ex t r a f ig s , f o r s t u d d in g (o p tio n al)
• K n e ad o n speed 2 for 7 minutes or
1 egg w h i s k e d w i t h 1 t s p milk
u n til th e dough is very smooth a nd
ex t r a w h o l e m e a l f l o u r f o r d u stin g
e lastic . (I f the dough is very sticky, sc atte r e xtra flour a round the outside of th e b o wl during the knea ding.) • Tu rn o ff the Sta nd Mixer, a dd the dried fru its an d knea d on speed 2 until mixed th ro u g h .
* Turn to the nex t p a g e f or the rec i p e.
g old en raisin, apricot an d fig brea d
#09 S ERV ES | 1 lo af MET HOD
M ETHOD
• U s i ng l i g h t ly f lo u re d h a nd s, re mo v e
• Plac e th e tra y quickly into the lower
t he dou g h a n d f o r m i n t o a b all. Plac e in to
th ird o f the oven. Using a spra y bottle,
a l i ght l y o ile d m i x in g b o wl. Co v e r with a
sp ray se v era l spurts of wa ter into the
cl ean t e a t o w e l.
b ase o f the oven a nd quickly shut the
• Set as i d e i n a d r a u g h t - f re e warm
d o o r. (Th is crea tes stea m, giving the
pl ace f o r a b o u t 1 – 1 ½ h ou rs, o r u n til th e
b re ad a good crust a nd texture.)
dough d o u b le s i n s iz e .
• Bake fo r 25 minutes or until very
• P reheat t h e o v e n t o 1 9 0 C (1 7 0 C fan -
g o ld e n . When ta pped on the sides a nd
f orced) . L in e a s m a ll b a kin g tray with
b ase th e brea d should sound hollow.
bak i ng p a p e r. • U s i ng l i g h t l y f l o u re d h a n d s, p u n c h th e dough d o w n a n d re m o v e fro m th e b o wl. • Hand k n e a d lig h t ly f o r a b o u t 5 s econds , s h a p e a n d m o uld in to a ru stic oval s ha p e . L ig h t ly c o v e r th e lo af with t he cl ea n t e a t o w e l a n d p lac e b ac k in to a w ar m d r a u g h t - f re e p l a c e fo r 4 5 min u te s or unt i l w e l l r i s e n . • Wor k i ng q u i c k l y, s t u d t h e to p with t he ex t r a ! g s ( if d e s i re d), p u sh in g th e m i nt o t he d o u g h a l i t t l e . Bru sh th e to p an d s i des of t h e lo a f w i t h t h e e g g wash an d s cat t er o v e r a lit t le e x t r a wh o le me al f l our.
S ERV ES | 2 0 c m x 2 0 c m sq u are I NG RE D I E NTS
M ETHOD
G r anul a t e d s u g a r - 5 0 0 gms
• Gre ase a 20 x 20cm squa re PushPa n
L i qui d g lu c o s e - 2 5 0 m l
an d lin e the ba se a nd sides with ba king
Honey - 1 2 5 m l
p ap e r.
Wat er - 6 0 m l
• Plac e th e suga r, glucose, honey a nd
L arge e g g w h it e s - 2 ( a t ro o m
wate r in a medium-sized hea vy-ba sed
t em pera t u re )
sau c e p an . Stir over a low hea t until the
P i nch sa lt
su g ar d issolves. H a ve a sma ll pa stry
Vani l l a e x t r a c t o r v a n illa b e an p aste -
b ru sh an d a little wa ter to wipe down the
3 t s pn
sid e s o f t he pa n to prevent suga r crysta ls
U ns al t e d b u t t e r - 5 0 g m s (at ro o m
fo rmin g .
t em pera t u re )
• Plac e a suga r thermometer in the
( opt i on a l : o m it b u t t e r if y o u wan t a firme r
sau c e p an a nd simmer without stirring
nougat )
u n til th e mixture rea ches 135C. Remove
A l m ond s - 6 0 g m s ( t o a s t e d an d ro u g h ly
th e sau c epa n from the hea t.
choppe d )
• Plac e th e egg whites a nd sa lt into the
P i s t ach io s - 6 0 g m s ( t o a ste d an d ro u g h ly
mixin g b owl of the KitchenAid Sta nd
choppe d )
M ixe r an d a tta ch the wire whisk. Bea t on
C hoppe d g la c é g i n g e r - 5 0 g ms (o p tio n al)
sp e e d 4 until firm pea ks form. • Po u r ab o ut a qua rter of the suga r sy ru p in to a hea t-resista nt gla ss jug. • Tu rn th e mixer to speed 10 a nd slowly ad d th e suga r syrup from the gla ss jug, b e atin g c onsta ntly until the meringue is v e ry th ic k a nd holds its sha pe when the mixe r h e a d is tilted. * Turn to the nex t p a g e f or the rec i p e.
#11
NUTTY VANILLA NOU GAT
NUTTY VANILLA NOU GAT
#13 S ERV ES | 2 0 c m x 2 0 c m squa re ME T HOD • Scr ape d o w n t h e s i d e s o f th e b o wl with a s i l i con e s p a t u l a . • Ret ur n t h e s a u c e p a n t o a me d iu m- lo w heat a n d s i m m e r u n t i l th e re main in g s yr up re a c h e s 1 5 2 C o n th e th e rmo me te r. Tur n th e m i x e r t o s p e ed 8 an d slo wly ad d t he re m a i n in g s y r u p t o th e me rin g u e . A dd th e v a n illa a n d b utte r (if u sin g ) an d cont i n u e t o b e a t f o r 5 min u te s. • Rem ov e t h e m ix i n g b o wl fro m th e St and M i x e r. Q u ic k ly f o ld th ro u g h th e nut s a n d g i n g e r ( if u s i ng ) with a larg e m et al s p o o n o r s ilic o n e sp atu la. Yo u will need t o w o r k q u i c k l y a s th e n o u g at will be s et t i n g . • Spread t h e m i x t u re i n t o th e p re p are d Pus hP a n a n d re f r ig e r a te fo r 3 h o u rs or unt il f i r m . R e m o v e th e n o u g at fro m t he pa n a n d c u t i n t o s mall p ie c e s with a s harp k n if e . Wr a p e ac h p ie c e in cel l op h a n e o r s e p a r a t e th e p ie c e s with s t r i ps o f b a k in g p a p e r an d se rv e .
S ERV ES | 8 - 1 0 I NG RE D I E NTS ( f o r Va n i l la M e rin g e )
M ETHOD (for Va nilla Meringe)
L arge e g g w h i t e s - 8 ( a t ro o m
• Pre h e at the oven to 120C (100C fa n
t em pera t u re )
fo rc e d ). Line the ba se a nd sides of a
P i nch o f s a lt
2 6 c m Pro filine PushPa n with ba king
C as t er s u g a r - 4 0 0 g m s (ap p ro x 2 c u p s)
p ap e r to ensure tha t it is ea sily removed
Vani l l a b e a n - 1 ( s e e d s sc rap e d ) o r
wh e n c o o ked.
Vani l l a e x t r a c t - 2 t s p n
• Plac e th e egg whites a nd sa lt into the
C or nf l o u r - 1 t b s n ( o p t io n al, re mo v e o r
mixin g b owl of a KitchenAid Sta nd
reduce q u a n t i t y t o a c h ie v e a c risp e r sh e ll)
M ixe r, atta ch the wire whisk. Mix on
W hi t e v in e g a r - 1 t s p n
sp e e d 2 until egg whites form soft
B oi l i ng w a t e r - 1 t s p n
p e aks. • Ad d th e s uga r in one go a nd whisk on sp e e d 4 - 6 until suga r is incorpora ted. I n c re ase to speed 10 a nd whisk for 10 1 2 min u tes. The meringue will be very th ic k an d glossy. Scra pe down the sides o f th e b o wl regula rly during whisking, u sin g a spa tula , to ensure a ll suga r is d isso lv e d . • Ad d th e va nilla , cornflour (if using), v in e g ar and boiling wa ter a nd gently wh isk o n speed 1 for 2-3 seconds, until ju st c o mbined. Do not overmix.
* Turn to the nex t p a g e f or the rec i p e.
#15
PAVLOVA
S ERV ES | 8 - 1 0 I NG RE D I E NTS ( f o r To p pin g )
M ETHOD (for Va nilla Meringe)
T hi ck en e d c re a m - 5 0 0 ml
• Po u r an d sprea d the mixture gently but
C as t er s u g a r - 6 0 g m s
q u ic kly, using a spa tula , into the lined
P unnet s f re s h b e r r i e s - 2
Pu sh Pan , pushing it up the sides a nd
or a co m b in a t io n o f s t r awb e rrie s,
slig h tly d ipping in the centre.
r as pber r ie s , b lu e b e r r i e s an d
• Bake o n the bottom shelf of the oven for
pom eg r a n a t e s e e d s
1 h o u r 4 5 minutes. Turn off oven a nd
i ci ng s u g a r, f o r d u s t in g
allo w me ringue to cool completely with th e o v e n door slightly a ja r.
M ETHOD (for Topping) • Plac e th e crea m a nd ca ster suga r in th e mixing bowl of a KitchenAid S tan d M ixer, a tta ch the wire whisk, bea t o n sp e e d 6 for 2-3 minutes, or until soft p e aks fo rm. • S p re ad c rea m over the meringue shell a nd generously pile with the berries. Dust with ic in g su g ar before serving.
#17
PAVLOVA
A PPETIZER CREAM PU FFS
#19 PRE PA R ATI ON T I M E | 1 0 min s // BA K I NG TI M E | 4 5 mins / / SERVES | 36 Puffs I NG RE D I E NTS
M ETHOD
Wat er - 2 4 0 m l
• He at water, butter, a nd sa lt in a medium
B ut t er o r m a rg a r i n e - 1 1 3 g ms
sau c e p an over high hea t to a full rolling
Sal t - 1 / 4 t s p
b o il. R e d uce hea t a nd quickly stir in flour,
A l l -pur p o s e f l o u r - 1 c u p
mixin g v igorously until the mixture lea ves
E ggs - 4
sid e s o f pa n in a ba ll. • Plac e mix ture in mixer bowl. Atta ch bowl an d flat bea ter to to the KitchenAid® S tan d M ixer. Turn to Speed 2 a nd a dd e g g s, o n e a t a time, bea ting a bout 30 se c s afte r ea ch a ddition. Stop a nd scra pe b o wl. Tu rn to Speed 4 a nd bea t 15 secs. • Dro p d o ugh onto grea sed ba king sheets in 3 6 mo unds pla ced 2 inches a pa rt. Ba ke at 2 0 0 C for 10 mins. Reduce hea t to 1 7 0 C an d ba ke 25 mins longer. Turn off o v e n . R e move ba king sheets from oven. Cu t a small slit in side of ea ch puff. Re tu rn p u ffs to oven for 10 mins, lea ving o v e n d o o r a ja r. Cool completely on wire rac ks. • Cu t p u ffs in ha lf a nd pipe or spoon ab o u t 1 tbspn Crea my Feta Olive Filling* in to e ac h puff. Serve immedia tely.
CREAMY FETA OLIVE FI LL ING
#21 P R E PAR AT I ON TI M E | 2 - 3 min s // S ERVES | 2 cups I NG RE D I E NTS
M ETHOD
L i ght cre a m c h e e s e - 1 p ac ke t (2 2 6 g ms)
• Co mb in e a ll ingredients in the mixer
Tom at o a n d b a s il- f la v o re d fe ta, c ru mb le d
b o wl. Attach bowl a nd fla t bea ter to
- 113gm s
KitchenAid® Stand Mixer. Turn to Speed 2
L i ght s o u r c re a m - 1 ⁄ 2 c u p
an d mix for 30 secs, or until blended.
F i nel y c h o p p e d k a la m a t a o r rip e o liv e s -
• Use with Appetizer Crea m Puffs.
1⁄ 3cup L em on p e p p e r s e a s o n i n g - 1 ⁄2 tsp
P REPA R ATI ON T I M E | 1 0 min s // BA K I NG TI M E | 1 0 - 1 2 mins / / SERVES | 54 sticks I NG RE D I E NTS
M ETHOD
C hedda r c h e e s e - 1 1 3 g ms
• Asse mb le a nd a tta ch Rotor Slicer/
P ar m es a n c h e e s e - 1 1 3 g ms
S h re d d e r using fine shredder cone (No.1)
Red pe p p e r f la k e s - 1 ⁄ 2 tsp
in th e K itchenAid® Sta nd Mixer. Using
O regan o - 1 ⁄ 2 t s p
th e fin e s hredder cone (No.1) a t speed
F roz en p u ff p a s t r y, d e f ro ste d - 1 sh e e t
4 , sh re d Chedda r cheese a nd Pa rmesa n
E gg w h it e - 1
c h e e se in to sepa ra te bowls. Add red
Wat er - 1 t b s p
p e p p e r fla kes a nd orega no to Chedda r c h e e se and thoroughly combine; set asid e . • O n lig h tly floured boa rd, roll pa stry to a 1 5 x1 8 inch recta ngle. Sprinkle Chedda r c h e e se mi xture over pa stry a nd press lig h tly in to dough. Cut pa stry lengthwise in to th re e 5x18 inch strips, then h o rizo n tally into 1 inch pieces. Twist ea ch p ie c e in to a spira l. • Be at e g g white a nd wa ter with fork until fo amy. Brush sticks with bea ten egg wh ite an d roll in Pa rmesa n cheese. Pla ce o n g re ased ba king sheets a nd ba ke a t 2 2 0 C fo r 10 to 12 mins or until g o ld e n . Serve wa rm.
#23
CHEESE STICKS
P REPA R ATI ON T I M E | 2 0 min s // COOKI NG TI M E | 6 0 m ins / / SERVES | 25 cupca kes I NG RE D I E NTS ( f o r C u p cake s)
M ETHOD (for Cupca kes)
F l our - 1 5 0 g m s
• Pre h e at oven t o 180 o C.
C as t or S u g a r - 1 5 0 g m s
• S if t f lo u r, ba k ing powder, cinna mon
B ut t er - 1 5 0 g m s ( y e llo w)
p o w d e r, ginger powder a nd cocoa .
C ocoa - 1 h e a p e d t s p
• Cre am su ga r a nd but t er in Kit chenAid
B ak i ng P o w d e r - 1 . 5 t s p
S tan d Mix er unt il fluffy. T hen a dd eggs
E ggs - 3
o n e at a time while mix er speed on low.
B r andy - D a s h
Ad d o ran ge juice. L a st ly a dd va nilla
Spi ced r u m - D a s h ( p re f e rab ly Cap tain
e sse n c e .
Morgan )
• Fo ld in f lour mix int o t he egg mix , gent ly.
O r ange - ½ re g u l a r s iz e (fre sh ly
Make su re t o a dd lit t le flour mix a t a
s queez e d )
time , so a s t o a void lumps.
C i nnamo n p o w d e r - ½ t sp
• Ad d b ran dy a nd Rum in t he end. Pour
A l m ond s - C h o p p e d f o r sp rin klin g
b atte r in to grea sed 6” round ca k e pa n.
Wal nuts - C h o p p e d f o r sp rin klin g
• Alte rn ativ ely, pour spoonful of ba t t er in
G i nger p o w d e r - a p in c h
c u p c ake s leeves using a muffin pa n.
Vani l l a e s s e n c e - 1 t s p
S p rin kle wa lnut s a nd a lmonds on ea ch c u p c ake .
I NG RE D I E NTS ( f o r C u p cake fro stin g )
• Bake f o r a bout 50mins / 1.5 hour s or
Ri che’s C re a m - 2 0 0 g m s
u n til to o thpick comes out clea n. M ETHOD (for Cupca ke frosting) • Wh isk c rea m in KitchenAid Sta nd Mixer. • S tart b y whipping on speed “ 2” on your K itc h e n Ai d Sta nd Mixer a nd slowly in c re ase speed. Whisk until soft pea ks fo rm.
#25
SPICY BRANDY CU PCA KES Recipe by Chef Tarini Bawa, Owner of TCakes
C RU N CHY CHICKEN FI NGERS WITH SAL SA
Photo C redits - Ru pali Dea n - Tra vel, Food & Life sty le Writ er & Pho to gra pher
R e c ip e b y Ch e f Han ish a S in gh K itc h e n Aid Co n su ltin g Ch e f fo r Asia Pa cific
#27 PR E PA R ATI ON T I ME | 1 5 min s // COOK I NG TI M E | 20-25 mins / / SERVES | 4 I NG RE D I E NTS ( F o r C h i cke n Fin g e rs)
M ETHOD (For Chicken Fingers)
C hi ck en b re a s t b o n e le s s - 2 n o s
• Cu t th e c hicken into strips; ma rina te with
D i j on mu s t a rd - 1 t s p
th e mu stard, ga rlic, thyme, sa lt, pepper,
C hoppe d g a r l i c - ½ t s p
c h illi flakes, lemon juice, lemon rind a nd
C hoppe d t h y m e - ¼ t s p
re fin e d o i l. Let the chicken ma rina te for
Sal t - ¼ t s p
h alf an h our.
C r us hed b la c k p e p p e r - ¼ tsp
• Te ar th e slices of brea d a nd pla ce into the
C hi l l i f la k e s - ¼ t s p
K itc h e n Ai d® chopper a nd blitz to ma ke
Jui ce a n d r in d o f 1 l e m on
b re ad c rumbs. Add crushed cornfla kes.
Ref i ned o i l - 1 t b s p
• Be at th e eggs a nd keep in a bowl.
Ref i ned f l o u r - ½ c u p
• Plac e th e refined flour on a tra y.
E ggs - 2 n o s
• Dre d g e the ma rina ted chicken in the flour,
O l d bre a d w it h c r u s t re mo v e d - 5 slic e s
d ip in th e bea ten egg a nd then coa t with
C or nf l a k e s - 2 t b s p
th e b re adcrumbs a nd cornfla kes mix.
I NG RE D I E NTS ( F o r S a ls a )
R e p e at this process for a ll the chicken
Tom at o - 6 n o s
fin g e rs. Deep fry in refined oil till golden
O ni on - 1 n o
b ro wn . Dra in on kitchen pa per a nd serve
Jal apen o s - 4 N o s
with th e sa lsa .
G ar l i c - 4 c l o v e s
M ETHOD (For Sa lsa )
Jui ce o f 1 l e m o n
• Usin g th e Food Grinder a tta chment on
O l i ve o il - 1 t b s p
th e Kitc h enAid® Sta nd Mixer pa ss the
C or r i an d e r - 3 / 4 s p r ig s
to mato e s, onions, ga rlic, ja la peneos a nd
Sal t - t o t a s t e
c o rrian d e r through it to get a chunky salsa. S e a son with sa lt. Serve with sq u e e ze of lime a nd a drizzle of olive oil.
P REPA R ATI ON T I M E | 5 min s // COOKI NG TI M E | 3 - 4 mins / / SERVES | 12-16 pa nca kes I NG RED I E NTS
M ETHOD
A l l pur p o s e f l o u r - 1 c u p
• Place all ingredients in mixer bowl. Attach
A ppl e ( d i c e d , p e e l e d ) - 1 c u p
b o wl an d wire whip to KitchenAid® Sta nd
Mi l k - 3 ⁄ 4 c u p
M ixe r. Tu rn to Speed 6 a nd whip for
Egg - 1
3 0 se c s. Stop a nd scra pe bowl. Turn to
Sugar - 2 t b s p
S p e e d 6 a nd whip for 15 secs, or until
B ak i ng p o w d e r - 2 t s p
smo o th .
Sal t - 1 ⁄ 4 t s p
• S lo wly h e a t grea sed griddle or hea vy
C i nnam o n D a s h g ro u n d c lo v e s - 1 ⁄8 tsp
skille t o v er medium-high hea t. Drop b atte r b y 2 ta blespoon fulls onto griddle. Co o k u n ti l bubbles form on surfa ce an d e d g e s become dry. Turn a nd cook u n til g o lden brown on underside. Serve imme d iately.
#29
GERMA N A PPLE PA NCAKES
GOLDEN BEAN Recipe by Chef Pablo Morales, Pastry Chef, The Leela Gurgaon
#31 BA K I NG TI M E | 2 5 - 3 0 min s I NG RE D I E NTS ( f o r C o c oa Almo n d S ab le )
M ETHOD
B ut t er - 9 0 0 g m s
• Mix the butter with the sugar in the
B row n s u g a r - 6 6 0 g m s
K itc h e n Ai d ® Mixing Bowl (FO R 2 min).
A l m ond f l o u r - 3 0 0 g m s
• F o l d t h e d r y i n g re d i e n t s a n d a d d t h e
F l our - 1 2 0 0 g m s
e g g s.
B ak i ng s o d a - 2 g m s
• Ke e p th e sa ble in the fridge for 2 hours.
C ocoa P o w d e r - 1 5 0 g ms
• Roll out the sable between 2 oven papers
W hol e e g g - 1 2 0 g m s
at 3 mm. • Ke e p in the fridge for (20-25 minutes).
I NG RE D I E NTS ( C h o c o l a te & Co ffe e
• Cu t with the round cutter of 8cm.
“C rem e u x ” )
• B a k e b e t w e e n 2 s i l p a i n a t 1 6 5 OC u p t o 3 0
C off e c re a m a n g la is e - 4 5 0 g ms
min ap ro x .
Honey - 5 0 g m s
• M e l t t h e c o v e r t u re a t 4 5 O C a n d k e e p
D ar k C h o c o l a t e 7 0 % - 2 2 0 g ms
o n t h e s i d e . B re a k t h e c o ff e e b e a n s an d b o il it with the milk a nd the crea m.
I NG RE D I E NTS ( C o ff e e Cre am An g laise )
• Mix the sugar with eggs yolk and fold
C ream - 2 5 0 g m s
to in to th e milk a nd crea m a nd cook
Mi l k - 2 5 0 g m s
u p 8 4 O C . S t r a i n t h e 4 5 0 g m s o f c re a m
I ndi an C o ff e B e a n - 1 8 g ms
anglaise and Emulsionate with KitchenAid®
E ggs yo l k - 1 0 0 g m s
P ro L i n e ® S e r i e s 5 - S p e e d C o rd l e s s H a n d
Sugar - 5 0 g m s
Ble n d e r with the coverture a nd honey. • F ill u p in dividua l round mould a nd fro ze n . FI NI S H De mo u ld the cremeux a nd gla ze with a ny c h o c o late gla ce a nd put on top of the sa ble.
MACA RONS R e c ip e b y Ch e f Fab ie n Be rtea u Exe c u tiv e Pastry Ch e f, Park Hy att, Chenna i
#33 P RE PA R ATI ON T I M E | 1 5 min s // BAK I NG TI M E | 1 2 mins / / SERVES | 25-30 pcs I NG RE D I E NTS ( F o r M a c aro n s)
M ETHOD (For Ma ca rons)
I ci ng s u g a r - 3 0 0 g m s
• M ix th e icing suga r a nd the a lmond
E gg w h it e s - 1 1 0 g m s
p o wd e r in the KitchenAid® Pro Line®
W hi t e a lm o n d p o w d e r - 3 0 0 g ms
Co rd le ss H a nd Blender.
C acao p o w d e r - 5 0 g m s
• I n a b o wl, mix the egg whites with the
Sugar - 3 0 0 g m s
almo n d p owder & icing suga r. Add the
Wat er - 7 5 g m s
fo o d c o louring to ma ke a pa ste.
I NG RE D I E NTS ( F o r D a r k Ch o c o late
• Co o k th e wa ter a nd the suga r to 118 C.
G anach e )
Plac e th e rema ining egg whites in the
D ar k C h o c o l a t e ( 7 0 % ) - 60 0 g ms
K itc h e n Ai d® Sta nd Mixer, a nd pour the
C ream - 5 0 0 g m s
boiling sugar water into the egg whites to
B ut t er - 1 5 0 g m s
make an Ita lia n Meringue. • Ge n tly fo ld the meringue into the a lmond p aste . Use a pa stry ba g a nd pipe round b alls o n a ba king sheet. • Bake o n oven tra ys for a bout 12-14mins at 1 5 0 C. Rota te tra y a fter 6-7mins. • Take 2 maca rons a nd put the ga na che c re am in between. M ETHOD (For Da rk Chocola te Ga na che) • He at th e crea m. • M e lt th e chocola te in a double boiler. Pour the hot cream into the chocolate and mix with the ha nd blender. • Ad d th e butter a nd mix a ga in. Reserve g an ac h e i n the fridge for 30 mins.
P REPA R ATI ON T I M E | 5 min s // COOKI NG TI M E | 3 - 4 mins / / SERVES | 25-30 pieces I NG RED I E NTS
M ETHOD
Ref i ned f l o u r - 2 5 0 g m s
• Han g mishti doi in a muslin cloth or sieve
Jaggery - 6 0 g m s
fo r ab o u t 3 hrs. Dra in a s much wa ter a s
D es i gh e e - 9 0 g m s
p o ssib le .
Wat er - a s re q u ire d
• With th e help of KitchenAid® Sta nd
Mi s ht i d o i ( M o t h e r D a i r y ) - 1 kg
M ixe r, whisk it lightly to ma ke a nice a nd
Popped a m a r a n t h s e e d s - 5 0 g ms
c re amy mixture.
Toff ee s a u c e - 5 0 m l
• M ix to ffe e sa uce a nd popped a ma ra nth an d make sma ll firm ba lls to ma ke la doo. • M ake smooth dough using refined flour, jag g e ry, desi ghee a nd wa ter using the stan d mix er a t speed 4. • R e st th e dough for 15 mins a nd then roll in to a th in sheet of 5 mm thickness. • Usin g a round sha pe cutter of 1.5 inches d iame te r, cut round discs of the fla ttened d o u g h . • R o ll e ac h sheet on a 0.75 inch thick stain le ss steel pipe to ma ke a ca nnoli a nd b ake at 1 80 C for 8-10 mins. • R e mo v e from oven when crisp a nd light b ro wn in colour. • Take o u t from pipe ca refully, fill in the chilled hung mishti doi using a piping bag an d se rv e immedia tely with a ma ra nth lad o o .
#35
M IS H TI DOI CA NNOLI, AMA RA NTH L ADOO R e c ip e b y Ch e f M an ish M e h rotra E x e c u t i v e Ch e f, I n d ian Ac c e n t (Old Wo rld Hospita lity Pvt Ltd.)
ALMOND DA CQUOISE
#37 P RE PA R ATI ON T I M E | 1 2 min s // BAK I NG TI M E | 3 5 - 45 mins / / SERVES | 24 ba rs I NG RE D I E NTS ( F o r A lm on d Dac q u o ise )
M ETHOD
B l anche d a lm o n d s , g ro u n d - 1 7 0 g ms
• Co mb in e a lmonds, powdered suga r, a nd
P ow dere d s u g a r - 1 c u p
c o rn starc h; set a side.
C or ns t a rc h - 1 - 1 / 2 t b s p
• Plac e e g g whites in bowl. Atta ch bowl
E gg w h it e s - 6
an d wire whip to KitchenAid® Sta nd
Sal t - 1 / 8 t s p
M ixe r. Tu rn to Speed 6 a nd whip until
C ream o f t a r t a r - 1 ⁄ 4 t s p
fo amy. Add sa lt a nd crea m of ta rta r
Sugar - 3 t b s p
an d c o n ti nue whipping until soft pea ks
Sal t - 1 ⁄ 2 t s p
fo rm. S p r inkle in suga r, va nilla a nd
Vani l l a - 1 - 1 / 4 t s p
almo n d e xtra ct a nd keep bea ting until
A l m ond e x t r a c t - 1 ⁄ 4 t s p
stiff p e aks a re formed. Reduce speed to
I NG RE D I E NTS ( F o r C h o co late
low; quickly add almond mixture and keep
B ut t erc re a m F illin g )
mixin g ju st until blended.
P ow dere d s u g a r - 1 c u p
• Usin g a p a stry ba g fitted with la rge (1⁄ 2
Sem i s we e t c h o c o la t e , me lte d - 2 sq u are s
in c h ) p lain tip, pipe mixture onto grea sed
( 30gm s e a c h )
b akin g sheets to form 1 inch mounds.
B ut t er o r m a rg a r i n e , s o fte n e d - 1 8 0 g ms
• Bake at 1 20 C for 35 to 45 mins. Remove
Vani l l a - 1 / 2 t s p
fro m b aki ng sheets a nd cool on a luminum fo il. • Cre ate sandwiches with a pproxima tely 1 tb sp n o f Chocola te Buttercrea m Filling. • F o r Ch o c ola te Buttercrea m Filling, c o mb in e powdered suga r, chocola te, b u tte r an d va nilla , turn mixer to Speed 4 an d c o ntinue bea ting until fluffy, will take ab o ut 5 mins.
ANGEL FOOD CAKE
#39 P R E PA R ATI ON TI M E | 8 min s // BA K I NG TI M E | 35 mins / / SERVES | 16 I NG RE D I E NTS
M ETHOD
A l l -pur p o s e f l o u r - 1 - 1 ⁄ 4c u p s
• M ix flo u r a nd 1⁄ 2 cup suga r in sma ll bowl.
Sugar, d iv i d e d - 1 - 1 ⁄ 2 c u p s
S e t asid e .
E gg w h it e s ( a b o u t 1 2 e gg ) - 1 - 1 /4 c u p s
• Plac e e g g whites in mixer bowl. Atta ch
C ream o f t a r t a r - 1 ⁄ 2 t s p
b o wl an d wire whip to KitchenAid® Sta nd
Sal t - 1 ⁄ 4 t s p
M ixe r. Gradua lly turn to Speed 6 a nd
Vani l l a - 1 ⁄ 2 t s p
wh ip u n til egg whites a re frothy, will ta ke
A l m ond e x t r a c t - 1 ⁄ 2 t s p
aro u n d 3 0 to 60 secs. • Ad d c re am of ta rta r, sa lt, a nd va nilla . Turn to S p e e d 8 a nd whip until whites a re almo st stiff but not dry, will ta ke a round 2 to 2 1 ⁄2 mins. • Tu rn to S peed 2. Gra dua lly a dd rema ining 1 c u p su g ar a nd mix a bout 1 min. Stop an d sc rape bowl. Remove bowl from mixe r. S p oon flour/ suga r mixture, 1⁄ 4 at a time , over egg whites. Fold in gently with sp atula , just until blended. • Po u r b atter into ungrea sed 10 inch tube p an . With knife, gently cut through ba tter to b re ak up la rge a ir bubbles. Ba ke a t 1 8 0 C u n til crust is golden brown a nd c rac ks are very dry, will ta ke a bout 35 min s. • I mme d iately invert ca ke pa n onto funnel o r so ft d r ink bottle. Cool completely.
PRE PA R ATI ON T I M E | 5 min s // BAK I NG TI M E | 2 0 - 2 5 m ins / / SERVES | 2 dozen ba rs I NG RED I E NTS
M ETHOD
B ut t er o r m a rg a r i n e - 1 ⁄ 2 c u p + 2 tb sp
• Plac e b u t ter, brown suga r, eggs, a nd
B row n s u g a r - 2 c u p s
v an illa in mixer bowl. Atta ch bowl a nd
Eggs - 2
flat b e ater to KitchenAid® Sta nd Mixer.
Vani l l a - 1 - 1 ⁄ 2 t s p
Tu rn to S peed 4 a nd bea t for 1 min. Stop
A l l -purp o s e f l o u r - 2 c u p s
an d sc rape bowl.
B ak i ng p o w d e r - 1 - 1 ⁄ 2 t sp
• Ad d flo u r, ba king powder, a nd sa lt. Turn
Sal t - 1 ⁄ 2 t s p
to Speed 2 and beat for 15 secs. Stop and
C hoppe d w a ln u t s - 1 ⁄ 2 c up
sc rap e b owl. Turn to Stir Speed a nd a dd
Sem i s w e e t c h o c o l a t e c hip s - 1 ⁄4 c u p
nuts and chocolate chips, keep mixing just u n til c o mbined. • Pre ss d o ugh into a 13x9 inch grea sed an d flo u red pa n. Ba ke a t 175 C for 20 to 2 5 min s. Cool in pa n, then cut into 1 1 ⁄2 in c h ba rs.
#41
BLONDIES
DOU B LE C H O COLATE MOU SSE WIT H RASPBERRY SAUCE
#43 P R E PA R ATI ON TI M E | 8 min s // BAK I NG TI M E | 35 mins / / SERVES | 6 I NG RE D I E NTS
M ETHOD
B i t t er s we e t c h o c o la t e , c h o p p e d in 3 /4
• Plac e b ittersweet chocola te a nd white
i nch ch u n k s - 1 8 0 g m s
c h o c o late in sepa ra te microwa ve sa fe
W hi t e c h o c o l a t e , c h o p pe d in 3 /4 in c h
b o wls. Cover ea ch with wa xed pa per.
chunk s - 1 8 0 g m s
Plac e o n e bowl a t a time into microwa ve
W hi ppi n g c re a m - 2 5 0 m l
oven and heat on high for 1 1⁄2 mins. Stop
Ras pbe r r y S a u c e re c ip e to fo llo w.
an d stir. I f chocola te is not melted, repea t. • He at c re a m in a hea vy sa ucepa n over me d iu m hea t until very hot, but do not b o il. R e m ove from hea t. Pour 1cup of c re am in t o ea ch of the chocola te bowls. S tir e ac h until completely mixed. Cover b o wls an d refrigera te for 2 hrs. • Po u r wh it e chocola te mixture into mixer b o wl. Attach bowl a nd wire whisk to K itc h e n Ai d® Sta nd Mixer. Gra dua lly turn to S p e e d 6 a nd bea t for 4 mins, or until so ft p e aks form. Spoon a bout 1⁄ 3cup mixtu re into ea ch of 6 stemmed dessert d ish e s. • Po u r b ittersweet chocola te mixture into mixe r. Gra dua lly turn to Speed 6, a nd b e at fo r 3 mins. Spoon a bout 1⁄ 3cup mixtu re o ver white chocola te la yer. Co v e r d ishes with pla stic wra p or foil. R e frig e rate 8 hrs.
FOCCACIA Recipe by Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments
#45 BAK I NG TI M E | 2 5 - 3 0 min s // S ERVES | 8 I NG RE D I E NTS ( f o r D o u gh )
M ETHOD
B read f l o u r - 3 1 / 2 c u p s
• M ix all th e ingredients for H erbed Oil in a
Sal t - 1 t s p
K itc h e n Ai d Sta nd Mixer.
I t al i an S e a s o n i n g - 1 / 2 tsp
• Th e n mix a ll the ingredients for dough with
Sugar - 1 1 / 2 t b s p
th e d o u g h hook a tta chment. Knea d well
O l i ve o i l - 1 / 4 c u p
u n til y o u get a soft a nd ela stic dough.
War m Wa t e r - 1 1 / 2 c u p s
K e e p it in a n oiled bowl a nd a llow it to rise.
Yeas t - 2 t s p ( i n s t a n t y e ast)
• M e an wh ile prepa re the onion bell pepper fillin g . Hea t oil in a pa n, a dd ga rlic fry well
I NG RE D I E NTS ( f o r H e r b e d Oil, u se th e
an d ad d sliced onions. Sprinkle little sa lt
s am e o il f o r b r u s h i n g )
an d sau te till golden brown.
O l i ve O il - 1 - 2 t b s p
• Ad d b e ll pepper a nd sa ute for a minute.
P ar s l ey - 1 / 4 t s p
• Lastly ad d chilli fla kes a nd cila ntro.
O regan o - 1 / 4 t s p (d r ie d)
S tir we ll a nd keep a side until needed.
Red C h i l l i f la k e s - 1 t s p
• Stretch or roll each piece of the risen dough in to 1 1 ” ova l brea d. Keep it in a ba king
I NG RE D I E NTS ( f o r To p p in g )
sh e e t lin ed with pa rchment pa per. Using
O l i ve o il - 1 - 2 t s p
y o u r fin g ers, dimple the top of the dough
G ar l i c - 1 / 4 t s p ( f i n e l y ch o p p e d )
an d b ru sh generously with herbed oil.
Red on i o n - 1 / 2 c u p ( t h in ly slic e d )
• S p rin kle sa uteed onion bell pepper filling,
Red be l l p e p p e r - 1 / 2 c u p (th in ly slic e d )
salt an d pepper. Cover a nd a llow to rise
C hi l l i f la k e s - 1 / 2 t s p
ag ain fo r one hour or until it looks puffed
C i l ant ro - f e w ( f i n e l y c h op p e d )
u p . B ak e i n a 220 O C prehea ted oven
Sal t - t o t a s t e
for 2 2 - 2 5 minutes until the top is golden b rown . Cut into slices a nd serve.
P REPA R ATI ON T I M E | 1 0 min s // BA K I NG TI M E | 3 0 - 3 5 mins / / SERVES | 2 1/ 2 cups I NG RE D I E NTS ( F o r C a p uc c in o Fu d g e
M ETHOD
C upcak e s )
• Beat butter in large bowl with KitchenAid®
Sof t ene d b u t t e r - 1 ⁄ 2 c u p (1 stic k)
S tan d M ixer on medium-high speed until
Sugar - 1 - 1 ⁄ 2 c u p s
c re amy. Add suga r gra dua lly with mixer
E ggs - 3 N o s
ru n n in g a nd bea t until light a nd fluffy.
Mi l k - 3 / 4 c u p
R e d u c e speed to medium a nd a dd eggs,
I ns t ant e s p re s s o o r c o ff ee g ran u le s -
o n e at a time, bea ting for 30secs. Stop
1t bs p + 2 t s p
an d sc rape bowl. Dissolve insta nt espresso
A l l purp o s e f l o u r - 1 - 3 ⁄ 4c u p s
in milk.
B ak i ng p o w d e r - 1 - 1 ⁄ 2 t sp
• Co mb in e flour, ba king powder a nd sa lt.
Sal t - 1 ⁄ 4 t s p
Tu rn mixer to low a nd a dd a third of the
I NG RE D I E NTS ( F o r C o ffe e Cre am)
flo u r mixture a lterna tely with ha lf of the
Heavy c re a m - 1 - 1 ⁄ 2 c u p s
milk mixture.
Sugar - 1 ⁄ 4 c u p
• S p o o n b atter into 8 grea sed a nd floured
I ns t ant e s p re s s o o r c o ff ee g ran u le s -
c u stard c ups. Pla ce cups on ba king sheet.
1-1/ 2t s p
Bake at 1 75 C for 30 to 35 mins, or until
I NG RE D I E NTS ( F o r F u d g e S au c e )
tooth pick inserted into cupcake comes out
Sem i s we e t c h o c o la t e - 4 sq u are s (3 0 g ms
c le an . R e move from custa rd cups a nd cool
each)
o n wire rack. Top with Coffee Crea m a nd
W hi ppi n g c re a m - 1 ⁄ 2 c u p
se rv e with Fudge Sa uce.
G round c in n a m o n - 1 ⁄ 2 t sp
• F o r c o ffe e crea m, bea t crea m, suga r a nd e sp re sso with KitchenAid® Sta nd Mixer on h ig h u n til stiff. • F o r fu d g e sa uce, pla ce chocola te, crea m an d c in n a mon in sma ll sa ucepa n. Cook a nd stir o v e r low hea t until chocola te is melted an d mixture is combined.
#47
CA PUCCINO FUDGE CU PCAKES
C REA MY LEMON ORANGE GEL ATO
#49 PR E PA R ATI ON T I ME | 3 0 - 3 5 min s // FR EEZI NG TI ME | 2-4 hrs / / SERVES | 8 I NG RE D I E NTS
M ETHOD
Mi l k - 2 c u p s re d u c e d - f a t(2 % )
• F re e ze K itchenAid® ice crea m bowl for 12
O r ange p e e l - 4 ( 2 - 3 ⁄ 4 in c h )strip s
h o u rs.
L em on p e e l - 4 ( 2 - 3 ⁄ 4 i n c h )strip s
• S c ald milk with ora nge peel, lemon peel
C off ee b e a n s - 6
an d c o ffe e bea ns in medium sa ucepa n.
E gg yo lk s - 5
• W h isk y o lks a nd suga r in medium bowl
Sugar - 3 ⁄ 4 c u p
to b le n d . Gra dua lly whisk ha lf of milk mixtu re into yolks. Return yolks to sau c e pa n with rema ining milk. Stir over low heat until mixture thickens slightly and le av e s p a th on ba ck of spoon when finger is d rawn a cross, a bout 8 minutes; do not b o il. S trai n into medium bowl. Refrigera te u n til we ll chilled. • Asse mb le a nd enga ge freeze bowl, da sher an d d riv e -body interfa ce a s directed in attac h me nt instructions. • Tu rn to S ta nd Mixer to Stir Speed. Using a container with a spout, pour mixture into fre e ze b owl. Continue on Stir Speed for 1 5 o r 2 0 mins or until desired consistency. • Tran sfe r ice crea m to a irtight conta iner an d fre e ze severa l hours to a llow fla vors to rip e n . Ca n be prepa red up to 4 da ys ah e ad . I f frozen solid, soften slightly in re frig e rator a bout 20 mins before serving.
PRE PA R ATI ON T I M E | 1 0 - 1 2 min s // FR EEZI NG TI M E | 2 hrs / / SERVES | 8 cups I NG RE D I E NTS ( F o r R a s pb e rry S o rb e t)
M ETHOD (For Ra spberry Sorbet)
Ras pbe r r i e s - 6 c u p s
• Co mb in e ra spberries a nd wa ter in
Wat er - 1 ⁄ 4 c u p + 2 t b s p
Kitc h e n Ai d® Sta nd Mixer bowl
Si m pl e S y r u p - 1 - 1 ⁄ 4 c u ps
o f fo o d processor fitted with meta l bla de.
I NG RE D I E NTS ( F o r S i m p le S y ru p )
Pro c e ss until very smooth; pour through
Sugar - 2 c u p s
fin e me sh stra iner, pressing down lightly
Wat er - 2 c u p s
o n so lid s tra pped in stra iner to extra ct a s mu c h liq uid a s possible without forcing so lid s th rough stra iner. Disca rd solids. • Po u r liq u i d into a irtight conta iner a nd re frig e rate until thoroughly chilled. • Asse mb le a nd enga ge freeze bowl, da sher an d d riv e body interfa ce a s directed in attac h me nt instructions. Turn to Stir S p e e d . Using a conta iner with a spout, p o u r mixture into freeze bowl. Continue o n S tir S peed for 7 to 12 mins. • I mme d iately tra nsfer sorbet into a irtight c o n tain e r a nd freeze a t lea st 2 hrs before se rv in g . M ETHOD (For Simple Syrup) • Co mb in e suga r a nd wa ter in sa ucepa n. B rin g to a boil over medium-high hea t. Co o k an d stir until suga r dissolves c o mp le te ly, a bout 10 mins. Tra nsfer to ice b ath , stirring until well chilled. Refrigera te.
#51
FRESH RA SPBERRY SORBET
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