Download - Stand Mixer Recipes
So, you may be thinking that the last thing the world needs r ight now is another cookbook.
But , this is probably a cookbook l ike no other you have ever wanted or you didn’t even real ize you needed unti l now! I t ’s a book from the hearts of cul inary experts and foodies .
The idea behind the book was conceived with the real izat ion, that we al l get exci ted by the idea of eat ing, host ing dinner part ies and enjoying food with family and fr iends. I ts qui te del ightful , real ly. While eat ing sandwiches and s ipping cappuccino, we of ten exchange s tories of weekend indulgences: part ies , fun t imes, dinners , brunches, new restaurants…Without our love of food and drink, we wouldn’t be half as much fun or have half as much to talk about!
This cookbook contains a heady mix of recipes to appeal your palet te . Whether i t i s a refreshing smoothie or a del icate macaron, the s imple s tep-by-step instruct ions wil l make whipping these del ights a breeze. Sui ted for the novice as wel l as the pro, we surely do hope the del ic ious recipes make you the s tar of your ki tchen.
Have fun and eat hearty!
#01
RECIPES
goldEn RaISIn, aPRICot and fIg bREad #06
nUttY VanIlla noUgat #10
PaVloVa #14
aPPEtIZER CREaM PUff #18
CREaMY fEta olIVE fIllIng #20
CHEESE StICKS #22
SPICY bRandY CUPCaKES #24
CRUnCHY CHICKEn fIngERS WItH SalSa #26
gERMan aPPlE PanCaKES #28
goldEn bEan #30
MaCaRonS #32
MISHtI doI CannolI, aMaRantH ladoo #34
alMond daCQUoISE #36
angEl food CaKE #38
blondIES #40
doUblE CHoColatE MoUSSE WItH RaSPbERRY SaUCE #38
foCCaCIa #44
CaPUCCIno fUdgE CUPCaKES #46
CREaMY lEMon oRangE gElato #48
fRESH RaSPbERRY SoRbEt #50
#03
For the making since 1919KitchenAid, the best selling mixer brand in the world*
At KitchenAid, we secretly believe that anyone who choosesKitchenAid has innate joie de vivre shown in their appreciation
of every day appliances that are beautiful and exuberant. Like 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.
Begin with innovation. Add performance and versatility. Mix liberally. 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.**
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SERVES | 1 loaf
#07
IngREdIEntS
golden rais ins - 100gms
Currants - 100gms
dried apricots - 60gms (chopped)
fresh dates - 6 (pitted and roughly torn)
dried f igs - 60gms (very thinly s l iced
using kitchen scissors)
Maple syrup - 3 tbsp
bread/high-protein f lour - 135gms (1 cup)
Wholemeal plain f lour - 135gms (1 cup)
good pinch Salt
dried yeast - 1 x 7gms sachet
ground cinnamon - 2 tspn
ground cardamom - 1 tspn
Very warm water - 250ml (1 cup)
Vegetable oi l - 1½ tbsn ( l ight ol ive,
sunf lower, etc)
extra f igs, for studding (optional )
1 egg whisked with 1 tsp milk
extra wholemeal f lour for dust ing
MEtHod
• Placetherais ins, currants, apricots,
dates and f igs in a bowl. drizz le over
1 tbsn of the maple syrup and st i r wel l to
l ight ly coat the fruit in the syrup. Cover
and set aside.
•Attachthemixingbowlandf lat beater
to the Kitchenaid Stand Mixer. Place
the f lours, salt , yeast and spices into the
mixing bowl. turn to speed 1 and mix for
10 seconds to combine wel l .
In a jug, combine the warm water, oi l
and remaining maple syrup.
•Turnthemixertospeed2andadd
the l iquid. Mix for 10 seconds or unti l
a dough begins to form. Change to the
dough hook.
• Kneadonspeed2for7minutesor
unt i l the dough is very smooth and
elast ic. ( I f the dough is very st icky,
scatter extra f lour around the outside of
the bowl during the kneading.)
• Turnoff theStandMixer, addthedried
f ruits and knead on speed 2 unti l mixed
through.
*turn to the next page for the recipe.
#09
MEtHod
•Placethetrayquickly intothe lower
third of the oven. Using a spray bott le,
spray several spurts of water into the
base of the oven and quickly shut the
door. (this creates steam, giv ing the
bread a good crust and texture. )
•Bakefor25minutesorunti l very
golden. When tapped on the s ides and
base the bread should sound hol low.
MEtHod
• Using l ight ly f louredhands, remove
the dough and form into a bal l . Place into
a l ight ly oi led mixing bowl. Cover with a
c lean tea towel.
•Setaside inadraught-freewarm
place for about 1–1 ½ hours, or unti l the
dough doubles in s ize.
•Preheattheovento190C(170Cfan-
forced). l ine a smal l baking tray with
baking paper.
•Using l ight ly f louredhands, punchthe
dough down and remove from the bowl.
•Handknead l ightly forabout5
seconds, shape and mould into a rust ic
oval shape. l ightly cover the loaf with
the clean tea towel and place back into a
warm draught-free place for 45 minutes
or unti l wel l r isen.
•Workingquickly, studthetopwith
the extra ! gs ( i f desired), pushing them
into the dough a l i t t le. brush the top and
s ides of the loaf with the egg wash and
scatter over a l i t t le extra wholemeal
f lour.
SERVES | 1 loaf
SERVES | 20cm x 20cm square
IngREdIEntS
granulated sugar - 500gms
liquid glucose - 250ml
Honey - 125ml
Water - 60ml
large egg whites - 2 (at room
temperature)
Pinch salt
Vani l la extract or vani l la bean paste -
3 tspn
Unsalted butter - 50gms (at room
temperature)
(optional : omit butter i f you want a f i rmer
nougat)
almonds - 60gms (toasted and roughly
chopped)
Pistachios - 60gms (toasted and roughly
chopped)
Chopped glacé ginger - 50gms (optional )
MEtHod
•Greasea20x20cmsquarePushPan
and l ine the base and s ides with baking
paper.
•Placethesugar, glucose,honeyand
water in a medium-sized heavy-based
saucepan. St ir over a low heat unti l the
sugar dissolves. Have a smal l pastry
brush and a l i t t le water to wipe down the
s ides of the pan to prevent sugar crystals
forming.
•Placeasugarthermometer inthe
saucepan and s immer without st i rr ing
unti l the mixture reaches 135C. Remove
the saucepan from the heat.
•Placetheeggwhitesandsalt intothe
mixing bowl of the Kitchenaid Stand
Mixer and attach the wire whisk. beat on
speed 4 unti l f i rm peaks form.
•Pouraboutaquarterofthesugar
syrup into a heat-resistant glass jug.
•Turnthemixertospeed10ands lowly
add the sugar syrup from the glass jug,
beating constantly unti l the meringue is
very thick and holds i ts shape when the
mixer head is t i l ted.
*turn to the next page for the recipe.
#13
MEtHod
• Scrapedownthes idesofthebowlwitha
s i l icone spatula.
•Returnthesaucepantoamedium-low
heat and s immer unti l the remaining
syrup reaches 152C on the thermometer.
turn the mixer to speed 8 and s lowly add
the remaining syrup to the meringue.
add the vani l la and butter ( i f us ing) and
continue to beat for 5 minutes.
•Removethemixingbowlfromthe
Stand Mixer. Quickly fold through the
nuts and ginger ( i f us ing) with a large
metal spoon or s i l icone spatula. You wi l l
need to work quickly as the nougat wi l l
be sett ing.
•Spreadthemixture intotheprepared
PushPan and refr igerate for 3 hours
or unti l f i rm. Remove the nougat from
the pan and cut into smal l pieces with
a sharp knife. Wrap each piece in
cel lophane or separate the pieces with
str ips of baking paper and serve.
SERVES | 20cm x 20cm square
SERVES | 8 - 10
IngREdIEntS (for Vani l la Meringe)
large egg whites - 8 (at room
temperature)
Pinch of salt
Caster sugar - 400gms (approx 2 cups)
Vani l la bean - 1 (seeds scraped) or
Vani l la extract - 2 tspn
Cornf lour -1 tbsn (optional , remove or
reduce quantity to achieve a cr isper shel l )
White vinegar - 1 tspn
boi l ing water - 1 tspn
MEtHod (for Vani l la Meringe)
•Preheattheovento120C(100Cfan
forced). l ine the base and s ides of a
26cm Prof i l ine PushPan with baking
paper to ensure that i t is easi ly removed
when cooked.
•Placetheeggwhitesandsalt intothe
mixing bowl of a Kitchenaid Stand
Mixer, attach the wire whisk. Mix on
speed 2 unti l egg whites form soft
peaks.
•Addthesugar inonegoandwhiskon
speed 4-6 unti l sugar is incorporated.
Increase to speed 10 and whisk for 10-
12 minutes. the meringue wi l l be very
thick and glossy. Scrape down the s ides
of the bowl regular ly during whisking,
using a spatula, to ensure al l sugar is
dissolved.
•Addthevani l la, cornf lour ( i f us ing),
v inegar and boi l ing water and gently
whisk on speed 1 for 2-3 seconds, unt i l
just combined. do not overmix.
*turn to the next page for the recipe.
SERVES | 8 - 10
IngREdIEntS (for topping)
thickened cream - 500ml
Caster sugar - 60gms
Punnets fresh berr ies - 2
or a combination of strawberr ies,
raspberr ies, blueberr ies and
pomegranate seeds
ic ing sugar, for dust ing
MEtHod (for Vani l la Meringe)
•Pourandspreadthemixturegentlybut
quickly, using a spatula, into the l ined
PushPan, pushing it up the s ides and
s l ightly dipping in the centre.
•Bakeonthebottomshelf of theovenfor
1 hour 45 minutes. turn off oven and
al low meringue to cool completely with
the oven door s l ight ly ajar.
MEtHod (for topping)
•Placethecreamandcastersugar
in the mixing bowl of a Kitchenaid
Stand Mixer, attach the wire whisk, beat
on speed 6 for 2-3 minutes, or unti l soft
peaks form.
•Spreadcreamoverthemeringueshel l and
generously pi le with the berries. dust with
ic ing sugar before serving.
PREPaRatIon tIME | 10 mins // baKIng tIME | 45 mins // SERVES | 36 Puffs
#19
IngREdIEntS
Water - 240ml
butter or margarine - 113gms
Salt - 1/4tsp
al l -purpose f lour - 1cup
Eggs - 4
MEtHod
• Heatwater, butter, andsalt inamedium
saucepan over high heat to a ful l rol l ing
boi l . Reduce heat and quickly st i r in f lour,
mixing vigorously unti l the mixture leaves
s ides of pan in a bal l .
• Placemixture inmixerbowl. Attachbowl
and f lat beater to to the Kitchenaid®
Stand Mixer. turn to Speed 2 and add
eggs, one at a t ime, beating about 30
secs after each addit ion. Stop and scrape
bowl. turn to Speed 4 and beat 15 secs.
• Dropdoughontogreasedbakingsheets
in 36 mounds placed 2 inches apart. bake
at 200 C for 10 mins. Reduce heat to
170 C and bake 25 mins longer. turn off
oven. Remove baking sheets from oven.
Cut a smal l s l i t in s ide of each puff . Re
turn puffs to oven for 10 mins, leaving
oven door ajar. Cool completely on wire
racks.
• Cutpuffs inhalf andpipeorspoon
about 1tbspn Creamy feta ol ive fi l l ing*
into each puff . Serve immediately.
PREPaRatIon tIME | 2-3 mins // SERVES | 2 cups
#21
IngREdIEntS
light cream cheese - 1 packet (226gms)
tomato and basi l - f lavored feta, crumbled
- 113gms
light sour cream - 1 ⁄2cup
finely chopped kalamata or r ipe ol ives -
1 ⁄3cup
lemon pepper seasoning - 1 ⁄2tsp
MEtHod
• Combineal l ingredients inthemixer
bowl. attach bowl and f lat beater to
Kitchenaid® Stand Mixer. turn to Speed 2
and mix for 30 secs, or unti l blended.
• UsewithAppetizerCreamPuffs.
PREPaRatIon tIME | 10 mins // baKIng tIME | 10-12 mins // SERVES | 54 st icks
IngREdIEntS
Cheddar cheese - 113gms
Parmesan cheese - 113gms
Red pepper f lakes - 1 ⁄2tsp
oregano - 1 ⁄2tsp
frozen puff pastry, defrosted - 1sheet
Egg white - 1
Water - 1tbsp
MEtHod
• AssembleandattachRotorSl icer/
Shredder using f ine shredder cone (no.1)
in the Kitchenaid® Stand Mixer. Using
the f ine shredder cone (no.1) at speed
4, shred Cheddar cheese and Parmesan
cheese into separate bowls. add red
pepper f lakes and oregano to Cheddar
cheese and thoroughly combine; set
as ide.
• Onl ightly f louredboard,rol l pastryto
a 15x18 inch rectangle. Sprinkle Cheddar
cheese mixture over pastry and press
l ight ly into dough. Cut pastry lengthwise
into three 5x18 inch str ips, then
horizontal ly into 1 inch pieces. twist each
piece into a spiral .
• Beateggwhiteandwaterwithforkunti l
foamy. brush st icks with beaten egg
white and rol l in Parmesan cheese. Place
on greased baking sheets and bake at
220 C for 10 to 12 mins or unti l
golden. Serve warm.
PREPaRatIon tIME | 20 mins // CooKIng tIME | 60 mins // SERVES | 25 cupcakes
IngREdIEntS (for Cupcakes)
flour - 150 gms
Castor Sugar - 150 gms
butter - 150 gms (yel low)
Cocoa - 1 heaped tsp
baking Powder - 1.5 tsp
Eggs - 3
brandy - dash
Spiced rum - dash (preferably Captain
Morgan)
orange - ½ regular s ize ( freshly
squeezed)
Cinnamon powder - ½ tsp
almonds - Chopped for spr inkl ing
Walnuts - Chopped for spr inkl ing
ginger powder - a pinch
Vani l la essence - 1 tsp
IngREdIEntS (for Cupcake frost ing)
Riche’s Cream - 200 gms
MEtHod (for Cupcakes)
•Preheatovento180oC.
•Sift f lour, bakingpowder, c innamon
powder, gingerpowderandcocoa.
•Creamsugarandbutter inKitchenAid
StandMixerunti l f luffy. Thenaddeggs
oneatat imewhi lemixerspeedon low.
Addorange juice. Last lyaddvani l la
essence.
•Fold inf lourmix intotheeggmix, gently.
Makesuretoadd l i tt lef lourmixata
t ime,soastoavoid lumps.
•AddbrandyandRumintheend.Pour
batter intogreased6”roundcakepan.
•Alternatively, pourspoonful ofbatter in
cupcakes leevesusingamuff inpan.
Sprinklewalnutsandalmondsoneach
cupcake.
•Bakeforabout50mins/ 1.5hoursor
unti l toothpickcomesoutc lean.
MEtHod (for Cupcake frost ing)
•WhiskcreaminKitchenAidStandMixer.
•Start bywhippingonspeed“2”onyour
Kitchenaid Stand Mixer and s lowly
increase speed. Whisk unti l soft peaks
form.
CrUNCHY CHiCKEN fiNgErs WiTH sALsA
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Recipe by Chef Hanisha SinghKitchenaid Consult ing Chef for asia Pacif ic
PREPaRatIon tIME | 15 mins // CooKIng tIME | 20-25 mins // SERVES | 4
#27
IngREdIEntS (for Chicken fingers)
Chicken breast boneless - 2nos
di jon mustard - 1tsp
Chopped garl ic - ½tsp
Chopped thyme - ¼tsp
Salt - ¼tsp
Crushed black pepper - ¼tsp
Chi l l i f lakes - ¼tsp
Juice and r ind of 1 lemon
Refined oi l - 1tbsp
Refined f lour - ½cup
Eggs - 2nos
old bread with crust removed - 5sl ices
Cornf lakes - 2tbsp
IngREdIEntS (for Salsa)
tomato - 6nos
onion - 1no
Jalapenos - 4nos
garl ic - 4cloves
Juice of 1 lemon
olive oi l - 1tbsp
Corr iander - 3/4sprigs
Salt - to taste
MEtHod (for Chicken fingers)
•Cutthechicken intostr ips; marinatewith
the mustard, gar l ic , thyme, salt , pepper,
chi l l i f lakes, lemon juice, lemon r ind and
ref ined oi l . let the chicken marinate for
half an hour.
•Tearthes l icesofbreadandplace intothe
Kitchenaid® chopper and bl i tz to make
bread crumbs. add crushed cornf lakes.
•Beattheeggsandkeep inabowl.
•Placetheref inedf louronatray.
•Dredgethemarinatedchicken inthef lour,
dip in the beaten egg and then coat with
the breadcrumbs and cornf lakes mix.
Repeat this process for al l the chicken
f ingers. deep fry in ref ined oi l t i l l golden
brown. drain on kitchen paper and serve
with the salsa.
MEtHod (for Salsa)
•UsingtheFoodGrinderattachmenton
the Kitchenaid® Stand Mixer pass the
tomatoes, onions, gar l ic , ja lapeneos and
corr iander through it to get a chunky
salsa. Season with salt . Serve with
squeeze of l ime and a dr izz le of ol ive oi l .
PREPaRatIon tIME | 5 mins // CooKIng tIME | 3-4 mins // SERVES | 12-16 pancakes
IngREdIEntS
all purpose f lour - 1cup
apple (diced, peeled) - 1cup
Milk - 3 ⁄4cup
Egg - 1
Sugar - 2tbsp
baking powder - 2tsp
Salt - 1 ⁄4tsp
Cinnamon dash ground cloves - 1 ⁄8tsp
MEtHod
• Placeal l ingredients inmixerbowl.Attach
bowl and wire whip to Kitchenaid® Stand
Mixer. turn to Speed 6 and whip for
30 secs. Stop and scrape bowl. turn to
Speed 6 and whip for 15 secs, or unti l
smooth.
• Slowlyheatgreasedgriddleorheavy
sk i l let over medium-high heat. drop
batter by 2 tablespoon ful ls onto griddle.
Cook unti l bubbles form on surface
and edges become dry. turn and cook
unt i l golden brown on underside. Serve
immediately.
baKIng tIME | 25-30 mins
#31
IngREdIEntS (for Cocoa almond Sable)
Butter- 900gms
brown sugar - 660 gms
almond f lour - 300 gms
flour - 1200 gms
baking soda - 2 gms
Cocoa Powder - 150 gms
Whole egg - 120 gms
IngREdIEntS (Chocolate & Coffee
“Cremeux” )
Coffe cream anglaise - 450 gms
Honey - 50 gms
dark Chocolate 70% - 220 gms
IngREdIEntS (Coffee Cream anglaise)
Cream - 250 gms
Milk - 250 gms
Indian Coffe bean - 18 gms
Eggs yolk - 100 gms
Sugar - 50 gms
MEtHod
•Mixthebutterwiththesugar inthe
Kitchenaid® Mixing bowl (foR 2 min) .
•Foldthedry ingredientsandaddthe
eggs.
•Keepthesable inthefr idgefor2hours.
•Rol l outthesablebetween2ovenpapers
at 3 mm.
•Keepinthefr idgefor (20-25minutes) .
•Cut with the round cutter of 8cm.
•Bakebetween2s i lpainat 165oC up to 30
min aprox.
•Melt thecovertureat 45oC and keep
on the s ide. break the coffee beans
and boi l i t with the milk and the cream.
•Mixthesugarwitheggsyolkandfold
to into the milk and cream and cook
up 84oC. Strain the 450 gms of cream
anglaise and Emuls ionate with Kitchenaid®
Pro l ine® Ser ies 5-Speed Cordless Hand
blender with the coverture and honey.
•Fi l l up individual roundmouldand
f rozen.
fInISH
demould the cremeux and glaze with any
chocolate glace and put on top of the sable.
PREPaRatIon tIME | 15 mins // baKIng tIME | 12 mins // SERVES | 25-30 pcs
#33
IngREdIEntS (for Macarons)
Ic ing sugar - 300gms
Egg whites - 110gms
White almond powder - 300gms
Cacao powder - 50gms
Sugar - 300gms
Water - 75gms
IngREdIEntS (for dark Chocolate
ganache)
dark Chocolate(70%) - 600gms
Cream - 500gms
butter - 150gms
MEtHod (for Macarons)
• Mixthe ic ingsugarandthealmond
powder in the Kitchenaid® Pro line®
Cordless Hand blender.
• Inabowl, mixtheeggwhiteswiththe
a lmond powder & ic ing sugar. add the
food colouring to make a paste.
•Cookthewaterandthesugarto118C.
Place the remaining egg whites in the
Kitchenaid® Stand Mixer, and pour the
boi l ing sugar water into the egg whites to
make an Ital ian Meringue.
•Gently foldthemeringue intothealmond
paste. Use a pastry bag and pipe round
bal ls on a baking sheet.
•Bakeonoventraysforabout12-14mins
at 150 C. Rotate tray after 6-7mins.
•Take2macaronsandputtheganache
cream in between.
MEtHod (for dark Chocolate ganache)
•Heatthecream.
•Melt thechocolate inadoubleboi ler.
Pour the hot cream into the chocolate and
mix with the hand blender.
•Addthebutterandmixagain. Reserve
ganache in the fr idge for 30 mins.
PREPaRatIon tIME | 5 mins // CooKIng tIME | 3-4 mins // SERVES | 25-30 pieces
IngREdIEntS
Refined f lour - 250gms
Jaggery - 60gms
Desi ghee- 90gms
Water - as required
Mishti doi (Mother dairy) - 1kg
Popped amaranth seeds - 50gms
toffee sauce - 50ml
MEtHod
• Hangmisht i doi inamusl inc lothors ieve
for about 3 hrs. drain as much water as
possible.
• WiththehelpofKitchenAid®Stand
Mixer, whisk i t l ight ly to make a nice and
creamy mixture.
• Mixtoffeesauceandpoppedamaranth
and make smal l f i rm bal ls to make ladoo.
• Makesmoothdoughusingref inedf lour,
jaggery, desi ghee and water using the
stand mixer at speed 4.
• Restthedoughfor15minsandthenrol l
into a thin sheet of 5 mm thickness.
• Usingaroundshapecutterof1.5 inches
diameter, cut round discs of the f lattened
dough.
• Rol l eachsheetona0.75 inchthick
stainless steel pipe to make a cannol i and
bake at 180 C for 8-10 mins.
• Removefromovenwhencr ispand l ight
brown in colour.
• Takeoutfrompipecareful ly, f i l l inthe
chi l led hung mishti doi using a piping bag
and serve immediately with amaranth
ladoo.
#35
MisHTi dOi CANNOLi, AMArANTH LAdOO
Recipe by Chef Manish MehrotraExecutive Chef, Indian accent (old World Hospital i ty Pvt ltd. )
PREPaRatIon tIME | 12 mins // baKIng tIME | 35-45 mins // SERVES | 24 bars
#37
IngREdIEntS (for almond dacquoise)
blanched almonds, ground - 170gms
Powdered sugar - 1cup
Cornstarch - 1-1/2tbsp
Egg whites - 6
Salt - 1/8tsp
Cream of tartar - 1 ⁄4tsp
Sugar - 3tbsp
Salt - 1 ⁄2tsp
Vani l la - 1-1/4tsp
almond extract - 1 ⁄4tsp
IngREdIEntS (for Chocolate
buttercream fi l l ing)
Powdered sugar - 1cup
Semisweet chocolate, melted - 2squares
(30gms each)
butter or margarine, softened - 180gms
Vani l la - 1/2tsp
MEtHod
• Combinealmonds,powderedsugar, and
cornstarch; set aside.
•Placeeggwhites inbowl. Attachbowl
and wire whip to Kitchenaid® Stand
Mixer. turn to Speed 6 and whip unti l
foamy. add salt and cream of tartar
and continue whipping unti l soft peaks
form. Sprinkle in sugar, vani l la and
a lmond extract and keep beating unti l
st i ff peaks are formed. Reduce speed to
low; quickly add almond mixture and keep
mixing just unt i l blended.
•Usingapastrybagf i ttedwith large(1 ⁄2
inch) plain t ip, pipe mixture onto greased
baking sheets to form 1 inch mounds.
•Bakeat120Cfor35to45mins. Remove
f rom baking sheets and cool on aluminum
foi l .
•Createsandwicheswithapproximately
1tbspn of Chocolate buttercream fi l l ing.
•ForChocolateButtercreamFi l l ing,
combine powdered sugar, chocolate,
butter and vani l la, turn mixer to Speed
4 and continue beating unti l f luffy, wi l l
take about 5 mins.
PREPaRatIon tIME | 8 mins // baKIng tIME | 35 mins // SERVES | 16
#39
IngREdIEntS
all-purpose f lour - 1-1 ⁄4cups
Sugar, div ided - 1-1 ⁄2cups
Egg whites (about 12egg) - 1-1/4cups
Cream of tartar - 1 ⁄2tsp
Salt - 1 ⁄4tsp
Vani l la - 1 ⁄2tsp
almond extract - 1 ⁄2tsp
MEtHod
• Mixf lourand1 ⁄2cupsugar insmal l bowl.
Set aside.
•Placeeggwhites inmixerbowl. Attach
bowl and wire whip to Kitchenaid® Stand
Mixer. gradual ly turn to Speed 6 and
whip unti l egg whites are frothy, wi l l take
around 30 to 60 secs.
•Addcreamoftartar, salt , andvani l la. Turn
to Speed 8 and whip unti l whites are
a lmost st i ff but not dry, wi l l take around
2 to 2 1 ⁄2 mins.
•TurntoSpeed2. Gradual lyaddremaining
1cup sugar and mix about 1 min. Stop
and scrape bowl. Remove bowl from
mixer. Spoon f lour/sugar mixture, 1 ⁄4
at a t ime, over egg whites. fold in gently
with spatula, just unt i l blended.
•Pourbatter intoungreased10 inchtube
pan. With knife, gently cut through batter
to break up large air bubbles. bake at
180 C unti l crust is golden brown and
cracks are very dry, wi l l take about 35
mins.
• Immediately invertcakepanontofunnel
or soft dr ink bott le. Cool completely.
PREPaRatIon tIME | 5 mins // baKIng tIME | 20-25 mins // SERVES | 2 dozen bars
IngREdIEntS
butter or margarine - 1 ⁄2cup + 2tbsp
brown sugar - 2cups
Eggs - 2
Vani l la - 1-1 ⁄2tsp
al l -purpose f lour - 2cups
baking powder - 1-1 ⁄2tsp
Salt - 1 ⁄2tsp
Chopped walnuts - 1 ⁄2cup
Semisweet chocolate chips - 1 ⁄4cup
MEtHod
• Placebutter, brownsugar, eggs, and
vani l la in mixer bowl. attach bowl and
f lat beater to Kitchenaid® Stand Mixer.
turn to Speed 4 and beat for 1 min. Stop
and scrape bowl.
• Addf lour, bakingpowder, andsalt . Turn
to Speed 2 and beat for 15 secs. Stop and
scrape bowl. turn to St ir Speed and add
nuts and chocolate chips, keep mixing just
unt i l combined.
• Pressdough intoa13x9 inchgreased
and f loured pan. bake at 175 C for 20 to
25 mins. Cool in pan, then cut into
1 1 ⁄2inch bars.
PREPaRatIon tIME | 8 mins // baKIng tIME | 35 mins // SERVES | 6
#43
IngREdIEntS
bittersweet chocolate, chopped in 3/4
inch chunks - 180gms
White chocolate, chopped in 3/4 inch
chunks - 180gms
Whipping cream - 250ml
Raspberry Sauce recipe to fol low.
MEtHod
• Placebittersweetchocolateandwhite
chocolate in separate microwave safe
bowls. Cover each with waxed paper.
Place one bowl at a t ime into microwave
oven and heat on high for 1 1 ⁄2 mins. Stop
and st i r. I f chocolate is not melted, repeat.
• Heatcreaminaheavysaucepanover
medium heat unti l very hot, but do not
boi l . Remove from heat. Pour 1cup of
cream into each of the chocolate bowls.
St i r each unti l completely mixed. Cover
bowls and refr igerate for 2 hrs.
• Pourwhitechocolatemixture intomixer
bowl. attach bowl and wire whisk to
Kitchenaid® Stand Mixer. gradual ly turn
to Speed 6 and beat for 4 mins, or unti l
soft peaks form. Spoon about 1 ⁄3cup
mixture into each of 6 stemmed dessert
dishes.
• Pourbittersweetchocolatemixture into
mixer. gradual ly turn to Speed 6, and
beat for 3 mins. Spoon about 1 ⁄3cup
mixture over white chocolate layer.
Cover dishes with plast ic wrap or foi l .
Refr igerate 8 hrs.
fOCCACiA
Recipe by Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre Hotel &
lakeside Chalet Marriott Executive apartments
baKIng tIME | 25 - 30 mins // SERVES | 8
#45
IngREdIEntS (for dough)
bread f lour - 3 1/2 cups
Salt - 1 tsp
Ital ian Seasoning - 1/2 tsp
Sugar - 1 1/2 tbsp
olive oi l - 1/4 cup
Warm Water - 1 1/2 cups
Yeast - 2 tsp ( instant yeast)
IngREdIEntS (for Herbed oil , use the
same oi l for brushing)
olive oi l - 1-2 tbsp
Parsley - 1/4 tsp
oregano- 1/4 tsp (dr ied)
Red Chi l l i f lakes - 1 tsp
IngREdIEntS (for topping)
olive oi l - 1-2 tsp
garl ic - 1/4 tsp ( f inely chopped)
Red onion - 1/2 cup (thinly s l iced)
Red bel l pepper - 1/2 cup (thinly s l iced)
Chi l l i f lakes - 1/2 tsp
Ci lantro - few (f inely chopped)
Salt - to taste
MEtHod
•Mixal l the ingredientsforHerbedOil ina
Kitchenaid Stand Mixer.
•Thenmixal l the ingredientsfordoughwith
the dough hook attachment. Knead wel l
unt i l you get a soft and elast ic dough.
Keep it in an oi led bowl and al low it to r ise.
•Meanwhi lepreparetheonionbel l pepper
f i l l ing. Heat oi l in a pan, add garl ic fry wel l
and add s l iced onions. Sprinkle l i t t le salt
and saute t i l l golden brown.
•Addbel l pepperandsauteforaminute.
• Last lyaddchi l l i f lakesandci lantro.
St i r wel l and keep aside unti l needed.
•Stretchorrol l eachpieceofther isendough
into11”oval bread.Keep it inabaking
sheet l ined with parchment paper. Using
your f ingers, dimple the top of the dough
and brush generously with herbed oi l .
•Sprinklesauteedonionbel l pepperf i l l ing,
salt and pepper. Cover and al low to r ise
again for one hour or unti l i t looks puffed
up. Bake in a 220OC preheated oven
for 22 - 25 minutes unt i l the top is golden
brown. Cut into s l ices and serve.
PREPaRatIon tIME | 10 mins // baKIng tIME | 30-35 mins // SERVES | 2 1/2 cups
IngREdIEntS (for Capuccino fudge
Cupcakes)
Softened butter - 1 ⁄2cup (1st ick)
Sugar - 1-1 ⁄2cups
Eggs - 3nos
Milk - 3/4cup
Instant espresso or coffee granules -
1tbsp + 2tsp
al l purpose f lour - 1-3 ⁄4cups
baking powder - 1-1 ⁄2tsp
Salt - 1 ⁄4tsp
IngREdIEntS (for Coffee Cream)
Heavy cream - 1-1 ⁄2cups
Sugar - 1 ⁄4cup
Instant espresso or coffee granules -
1-1/2tsp
IngREdIEntS (for fudge Sauce)
Semi sweet chocolate - 4squares (30 gms
each)
Whipping cream - 1 ⁄2cup
ground cinnamon - 1 ⁄2tsp
MEtHod
• Beatbutter in largebowlwithKitchenAid®
Stand Mixer on medium-high speed unti l
creamy. add sugar gradual ly with mixer
running and beat unti l l ight and f luffy.
Reduce speed to medium and add eggs,
one at a t ime, beating for 30secs. Stop
and scrape bowl. dissolve instant espresso
in mi lk.
• Combinef lour, bakingpowderandsalt .
turn mixer to low and add a third of the
f lour mixture alternately with half of the
mi lk mixture.
• Spoonbatter into8greasedandf loured
custard cups. Place cups on baking sheet.
bake at 175 C for 30 to 35 mins, or unti l
tooth pick inserted into cupcake comes out
c lean. Remove from custard cups and cool
on wire rack. top with Coffee Cream and
serve with fudge Sauce.
• Forcoffeecream,beatcream,sugarand
espresso with Kitchenaid® Stand Mixer on
high unti l st i ff .
• Forfudgesauce,placechocolate, cream
and cinnamon in smal l saucepan. Cook and
st i r over low heat unti l chocolate is melted
and mixture is combined.
PREPaRatIon tIME | 30-35 mins // fREEZIng tIME | 2-4 hrs // SERVES | 8
#49
IngREdIEntS
Milk - 2cups reduced-fat(2%)
orange peel - 4(2-3 ⁄4 inch)str ips
lemon peel - 4(2-3 ⁄4 inch)str ips
Coffee beans - 6
Egg yolks - 5
Sugar - 3 ⁄4cup
MEtHod
• FreezeKitchenAid®icecreambowlfor12
hours.
• Scaldmilkwithorangepeel, lemonpeel
and coffee beans in medium saucepan.
• Whiskyolksandsugar inmediumbowl
to blend. gradual ly whisk half of mi lk
mixture into yolks. Return yolks
to saucepan with remaining milk. St ir over
low heat unti l mixture thickens sl ightly and
leaves path on back of spoon when f inger
is drawn across, about 8 minutes; do not
boi l . Strain into medium bowl. Refr igerate
unt i l wel l chi l led.
•Assembleandengagefreezebowl, dasher
and drive-body interface as directed in
attachment instruct ions.
•TurntoStandMixertoSt ir Speed.Using
a container with a spout, pour mixture into
f reeze bowl. Continue on St ir Speed for
15 or 20 mins or unti l desired consistency.
•Transfer icecreamtoairt ightcontainer
and freeze several hours to al low f lavors
to r ipen. Can be prepared up to 4 days
ahead. I f f rozen sol id, soften s l ightly in
refr igerator about 20 mins before serving.
PREPaRatIon tIME | 10-12 mins // fREEZIng tIME | 2 hrs // SERVES | 8 cups
IngREdIEntS (for Raspberry Sorbet)
Raspberr ies - 6cups
Water - 1 ⁄4cup + 2tbsp
Simple Syrup - 1-1 ⁄4cups
IngREdIEntS (for Simple Syrup)
Sugar - 2cups
Water - 2cups
MEtHod (for Raspberry Sorbet)
• Combineraspberr iesandwater in
Kitchenaid® Stand Mixer bowl
of food processor f i tted with metal blade.
Process unti l very smooth; pour through
f ine mesh strainer, pressing down l ightly
on sol ids trapped in strainer to extract as
much l iquid as possible without forcing
sol ids through strainer. discard sol ids.
• Pour l iquid intoairt ightcontainerand
refr igerate unti l thoroughly chi l led.
• Assembleandengagefreezebowl, dasher
and drive body interface as directed in
attachment instruct ions. turn to St ir
Speed. Using a container with a spout,
pour mixture into freeze bowl. Continue
on St ir Speed for 7 to 12 mins.
• Immediatelytransfersorbet intoairt ight
container and freeze at least 2 hrs before
serving.
MEtHod (for Simple Syrup)
• Combinesugarandwater insaucepan.
br ing to a boi l over medium-high heat.
Cook and st i r unt i l sugar dissolves
completely, about 10 mins. transfer to ice
bath, st i rr ing unti l wel l chi l led. Refr igerate.
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