So, let's start with the simplest - quarreling. Minutes two were whipped in the combine eggs with sugar with a whisk at maximum speed. 
By adding flour and others to the bowl of combine and others, we knead the dough with a stirrer at maximum speed. 
This is what the finished quarrel looks like. It is very tasty and lush.
Charlotka is the simplest, but the first in the framework of the study, of course there was a favorite sand cake.
About, . But with the process of processing the process so much that at least every day of the peki! Therefore, here - only about how the combine helps. 
Shortbage dough knead better by a hook, it seems to me, unlike the test dough, which is convenient to knead the stirrer. 
This looks like a ready-made sandbone dough in the mission of the combine. 
The dough for the dumplings, after all, after the combine, it was necessary to knead the hands in additionally for a couple of minutes, because in the view of more experienced culinary culinary, it is still not sufficiently elastic and damp. 
Lepim dumplings. But first I will tell about one trouble. 
The first time was kneaded by the dough as the combine and did not rule out, because it was clogged into the groove for the nozzle and then I had to flick ear chopsticks for several minutes. By the way, if suddenly such a misfortune happens to you, remember: however it sounds ridiculous, but the method is excellent - ordinary ears wands will help clean all the grooves very quickly. 
Lepim dumplings in gloves. Well, yes, this is me, because, because the main tool of the hostess except the head - hands, and they should be holly and cherished, and the girlfriends are without, not used yet. 
Finished dumplings, it remains to cook.
I will not do one dumplings: it still takes a lot of time, even if you interfere with the combine dough. But! 
The conclusion did this: the kitchen processor really saves strength and time, so in household We are necessary. Almost all of its details can be washed into dishwasher, for example, all necessary for the kneading test, so the maintenance of it is also not difficult.
It remains to try what has never worked well: yeast dough. I hope that you will prepare it with the help of the combine quickly.
Do you use kitchen processing for kneading dough, friends?
The cozy establishment met us with drinks for every taste and cookies.
As well as the products of which we will prepare.
We were distributed to the apron (which later presented) and the evening menu. And in the menu it was: "Risotto with zucchini, cherry tomatoes and grain-served", "Spaghetti with champignon sauce", "Minestrone Soup" and dessert "Fast pumpkin jam with pear and vanilla aroma"
It all started with the presentation of the new Kenwood kitchen machine, which now not only mixes, rubs and whips, but now also cooks! Yes, yes, you can safely throw out all the saucepans and will acquire one such car! I did not photograph the presentation itself, there was a show of slides with a story about new advantages.
The main advantage is that under the main bowl of the heating element, which means that directly the cup you can cook anything and even a pair of dishes. The electronic scoreboard shows the temperature regime and some other information.
Also, nozzles have changed, they have become more "solid" and there is an insert for cooking.
The whole process was led by the chef Pavel Rogozhin,
and the disciples listened carefully
and then actively helped.
At first, in a matter of minutes, we made the dough for spaghetti and sent it to relax in the refrigerator.
Then they began to prepare risotto. First, with the help of the nozzle for cutting a cube, zucchini cut.
And the submersible blender is a leek shallot.
We prepared divided into two teams "Lazyiyev and workers": "Lazy" was prepared in the Kenwood car, and the "workers" in a saucepan on the stove. And then they solved from whom it turned out tastier. Lenties had a task only to pour in time and broth, all the rest made a car for them, and "workers" and continuously stirred, and broth poured, and watched the temperature of the slab. That we did in order to see whether the taste from the cooking method would differ. The final turned out to be predictable risotto was tasty in both cases. Friendship won and we joined both pan in one and enjoyed the wonderful risotto with vegetables.
With the help of such a blade prepared risotto.
And this is the result of our joint creation.
Risotto with Zucchini, Cherry tomatoes and grain-Padanan cheese
(4 persons)
Rice Arborio - 250 gr.
Leek Shalot - 1 head
Garlic - 1 teeth
Cherry Tomatoes - 20 pcs.
Zucchini - ½ PC.
Cheese Grana Padanan - 100 gr.
Olive oil - 60 ml.
Creamy butter - 60 gr.
Basil green - 1 twig
Maskaya salt
Black pepper
1. In the bowl for mixing a cookingChef warm up olive oil, add chopped shalloth onions and fry to a transparent state. Then pour rice and continue to fry another 1 minute.
2. Then start adding water in small portions. Prepare rice in a way of evaporation of 15-16 minutes. Risotto should constantly boil and frills.
3. Zucchini chop with medium cube nozzles, Cherry tomatoes cut in half. Start adding vegetables to risotto 5-6 minutes after the start of cooking.
4. At the end, add creamy oil, grated cheese, crushed garlic and basil, as well as spices to taste. Serve posting a thin layer on a plate.
Natalia. Something carefully listens and watches the process.
See how everyone is passionate about this process.
At the same time they prepared sauce to spaghetti.
That's what happened in the end, thanks Gule For help in shooting, she got an honorary mission to hold the fork :)
Basic recipe paste
(4-6 people)
Coarse flour (Semola) - 200 gr.
Flour of fine grinding (semolina) - 200 gr.
Egg - 4 pcs.
Olive oil - 30 grams.
Maskaya salt
1. Mix the flour with eggs, one table with a compound of olive oil, a pinch of salt and 50 ml. Water. To knead the smooth, tight dough and wrapped the food film to remove into the refrigerator for 30 minutes.
2. Get out of the refrigerator, even slightly knead and roll out using a typewriter on thin plates. Then cut the necessary form on the paste.
Champignon sauce for pasta
(4 persons)
Champignons - 20 pcs.
Leek Side (White Part) - 50 gr.
Garlic - 2 teeth
Rosemary - 1 twig
Cream 22% - 150 ml.
Pepper Rose - ½ CHL
Lemon zest - 3 gr.
Parsley - 3 twigs
Olive oil - 50 ml.
Butter cream - 30 grams.
Maskaya salt
Black pepper
1. In a bowl for mixing CookingChef Heat olive and butter. Add sliced \u200b\u200bwith a middle cube pore, crushed garlic and rosemary. Fry stirring until golden color.
2. Then add chopped champignons with a cube and continue to fry another 507 min. Pour cream and bring to a boil.
3. At the end of the preparation, add pepper rose, lemon zest, crushed parsley, salt and pepper to taste.
4. A ready paste to mix with the resulting sauce and, if you wish to sprinkle with grated parmesan.
Our friendly communication and cooking has also been filmed on camera.
While they were preparing and tasting spaghetti, in a large pot of the whole company cooked Minestrone Soup
All vegetables for him were cut with the help of the "Cube" nozzle
Maestro season faces soup.
Soup Minestron
(6 people)
Carrot - 1 piece
Broccoli - 100 gr.
Pepper Sweet (traffic light) - 30 grams.
Zucchini - 1 pc.
Onion - ½ Heads
Cherry Tomatoes - 10 pcs.
Garlic - 2 teeth
Celery Stem - 2 stems
2 tuber potatoes
Rosemary - 1 twig
Olive oil - 50 ml.
Maskaya salt
Black pepper
1. Clean vegetables cut with a medium cube nozzle.
2. In a bowl for mixing a cookingchef, heat olive oil, add crushed rosemary and fry 15-20 seconds, stirring. Then add vegetables and continue to fry 3-5 minutes. Tomatoes Cherry cut in half and add to the bowl.
3. Pour 1-1.2 liters of water and cook on medium heat for 25 minutes.
4. At the end of the preparation, it is sold to salt and pepper to taste.
And in conclusion, the dessert was jam from pumpkin with pears. Pumpkin and pear were also cut into a cube. From the vanilla sticks was a crazy fragrance.
-- [ Page 1 ] --
Recipes for Kenwood Kenwood "Chef" and "Major"
Jenny Shapter
Published by a group of rhoma
in 2003 for "Kenwood
Registration: Takevaz Kriaiv
Editor: Jenny Shapter
Tags: Dave King
Dry stylist: Jenny
Reproduction without obtaining permission is prohibited. All rights are saved.
Although the compilation of the book was paid to all possible attention, publishers are not responsible for mistakes, random and intentional, arising due to changes in legislation or for any other reason that can be discovered in the future.
The book is registered in the CIP catalog, which is located in the British Library.
ISBN 0-9526262-1- notes for cooking in all recipes The number and volume of products are given in metric measures.
Adhere to one type of measures and do not confuse them, since these measures are not interchangeable.
If the volume is indicated in spoons, then a full spoon is melted, unless otherwise specified.
As for eggs, use medium-sized eggs, unless otherwise specified.
Cooking time may differ slightly depending on the individual features of your oven. Closer towards the end of cooking, start checking the availability of the dish.
If the recipe does not specify otherwise, install the dishes in the center of the oven.
The duration of preparation for cooking and the cooking process itself is included as a general manual. In particular, approximate preparation time is given, it is rounded up to 5 minutes. It does not indicate the cooking time of basic dishes.
Raw eggs are used only in several recipes. Use only very fresh eggs. Pregnant women, small children, as well as people susceptible to infections, should avoid dishes, which include raw eggs.
Cooking nozzle 21 dishes from paste, rice and cereals Introduction Italian pasta History Kenwood "Chef" 5 Multi-chopper 22 Vegetable sides and salads Family of kitchen machines 6 Mill for grains / cereals 23 seasonings, jam "Chef" and "Major"
and sauces food processor 8 press for citrus nozzles 9 universal juicer 25 desserts of continuous action blender 12 nozzle kitchenette 26 confectionery flour products meat grinder with nozzles for 14 ice cream 28 bakery products cooking sausages and kebab drinks high-speed 16 main recipes chucks soups / bubbling low-speed 17 soups and snacks 30 glossary chrometer / batch potato electrician 18 dishes from fish 42 pointer recipes for use of nozzles nozzle for sieving and 19 meat dishes and poultry wiping nozzle for cooking 20 dishes from eggs and macaron cheese Introduction Congratulations! Now you are the proud owner of the Kenwood kitchen machine "Chef" or "Major". With the current intense lifestyle, the kitchen machine is an indispensable electrical appliance that greatly facilitates and speeds up the cooking process, and also makes it more enjoyable.
Kenwood Kenwood and Major kitchen machines, which attached a set of nozzles and fixtures, perform tedious multiple repetitive action during cooking. Mixing nozzle, a ball-shaped whipging and a hook for the dough will help when baking cakes, cakes, desserts, cookies, other flour confectionery products and bread, as well as cooking vegetable purees, pates, stuffs, meat baton, hamburgers, fish cakes and vegetarian Casseroles ... Options for using nozzles can be listed infinitely. With their help, you can cut vegetables for salads, sauces and soups, prepare fruit purees, pasta dough (pasta) and make flat and tubular pasta, fill sausages, grind coffee or spices for marinades, beat thick fruit cocktails, squeeze juice almost from All fruits and vegetables, as well as cook ice cream.
This book was written specifically for Kenwood kitchen machines and contains about 200 recipes that allow you to demonstrate all the variety of their functions. The first section of the book describes Kenwood Kenwood and Major kitchen machines, nozzles and adaptations to them, as well as useful information on how and when to use them, for which products and recipes they are best suited, useful tips. If necessary, the description is supplemented with illustrations.
The recipe section is divided into heads on the principle of the cookbook, which makes it easy to find the section you need. There are recipes of soups and snacks, dishes from eggs and cheese, many of which are equally good as as light snacks and main dishes. Want to make dishes from fish or meat, pastries for dessert or bake bread - the choice is yours. The book offers recipes for dishes of different countries, from a variety of products, from the simplest to enough enough, which will allow you to reveal to your culinary abilities, which your kitchen machine will undoubtedly help.
Each recipe was tested on Kenwood Kitchen Machine. If you wish to choose a recipe for a specific nozzle or device, on pages 172-173 there is a separate pointer. Glossary on pages 168-171 explains the culinary terms used in this book and the concepts that you may not know.
Do not limit the recipes offered here. Use them, as well as additional information at the beginning of the book as a guide and adapt to the kitchen apparatus your favorite recipes. Whatever dishes you prepare with your Kenwood "Chef" or "Major", we wish you enjoy and from the process of cooking, pleasure and enjoy the final result.
the company, which produced electrical appliances, and the demand for "Chef" is increasing, and today this brand called it "Kenwood Manufacturing Company Ltd", and today. MANUFACTURING COMPANY LTD. It is sold in more than one hundred countries of the world. More wanted to make production and selling goods, about fifty years of experience of cooking dishes and which people would dream of how about luxury items, but the constant improvement of our products that would soon become the subjects of the first allowed us to create a modern kitchen machine with his first product was toaster, followed by Soon more than 10 million kitchen machines followed the mixer with two nozzles for kneading Kenwood "Chef". Today, the consumer offers competition, especially from America, there was an unsurpassed design, a wide range of sizes and high, and was required to invent something innovative, colors. Kenwood kitchen machine "Chef" with her to keep leadership. Joint efforts with a weekend from 700 W to the unsurpassed group of their designers, he began 1200 W, continues to occupy a durable favorite place to improve the mixer to get the fact that housewives and semi-professional.
it should have become the beginning of more than 50-year-old generation Kenwood "Chef".
In March 1950, he put a new apparatus at the famous "Perfect Home" exhibition in London.
The functions performed by this apparatus were too diverse to call it just a mixer, so he called it in Kenwood Electric Chef A 700.
Its initial price was 19 pounds sterling shillings 10 pence.
KM300 - KM900 kitchen machines offer Customer in the original design "Chef" in both categories of capacity and "Chef" and "Major". All models of this class have anterior and upper nest for nozzles operating on low revs, and the upper nest for nozzles running on high revs, which allows using various universal and multi-purpose nozzles with these machines.
KM001-KM006 kitchen machines have a completely new design and new gearbox, thanks to which a new socket has appeared, providing an average rotational speed, for use with the most modern nozzle for squeezing the juice from citrus and processor for complex processing of products.
This series of kitchen machines is available in a new metal case, has a cord storage compartment, works with less noise and at the highest power of 1000 - 1200 watts.
No matter what kind of kitchen machine you purchased, nozzles for mixing the test perform similar functions. The main difference of these machines is to make their maximum power and the number of products that they can process. The Major series has a more compatible bowl and more powerful engine.
You can view data on maximum capacities and containers in the instructions for your kitchen machine.
These kitchen machines offer a unique way of whipping and mixing - nozzles, performing rotation inside the bowl, also rotate around their axes. This rotation is called "planetary". It provides reach for nozzles of any place inside the bowl and complete and uniform mixing of all ingredients.
More detailed information about mixing, kneading and whipping is proposed on page 9-11.
The bowls are offered a whole selection of cups supplied with Kenwood models "Chef" and "Major". There are round bowls, d-shaped bowls or round stainless steel bowls. They can be purchased separately.
Bases are interchangeable and can be used for some specific purposes on any model.
The D-shaped bowl is very convenient for pouring liquid mixtures, and it is more convenient to add ingredients to it. It can also store nozzles.
This bowl is only in "Chef" models.
Stainless steel bowl is offered in a matte or glossy design with both models "Chef" and "Major". Its advantage is that it always remains cold.
This quality is very useful when baking, whipping cream or egg proteins.
The KM001-KM006 models are released with stainless boxes with handles to make it easier to remove them and pour out of them.
used most often. It is very versatile and the mixture obtained by rubbing is suitable for making many dishes. The nozzle for mixing is ideal for mixing located at the corner of the roof of the nozzle in combination with flour with fat to obtain a crumb-like mixture.
its "planetary" movement achieved all such a mixture is the basis for baking the usual internal sections of the bowl while wiping the mixtures of cakes, barley or wheat pellets from for cakes and drums or cautious mixing of non-refined flour, swelling, many types of cookies constituting for fillings and fillers. Sprinkles for cakes, buns for tea and desserts with when using:
The mixture, rubbed to the consistency of the cream, the traditional method used in the cookie, as well as the dough for barley and wheat preparation of such dishes, like a classic snewing of a token or drift. Since this nozzle is made from Victoria, fruit and chocolate cakes, metal, it cools the mixture, which is very important for biscuit puddings and some types of cookies. This type of baking. Use speeds at least before the mixing nozzle perfectly swings fats from 2.
sugar before the formation of foam, increasing this mixture in volume and ensuring a lightweight consistency. Useful advice It is possible to maximize the nozzle for mixing at maximum 1. If it is not specifically stipulated in the recipe, to get a speed to the foam egg. The effectiveness of this best result use the facilities of the room nozzle minimizes the likelihood of temperature sedimentation.
mixes, the result of which is the dough dense 2. to prevent spraying of flour, sugar consistency. During the addition of flour, reduce the glazes and other powders used and Patub the nozzle can be used to grind the crumbs, the mixing nozzle can be easily mixed by the ceremony's ceremony, flanges and molten mixtures for such confectionery products that are not baked in the oven chocolate cakes. For both ginger gingerbread, honey cake and some grinding of superstars, use a nozzle for the types of buns to tea, mixtures for all-in-mix products, and then add one "with the addition of a softened margarine, and foam oil or other necessary Ingredients. Also test for Madfins (English hot ironing glazes based on the oil cream, perhaps the most sandy cookie. The possibilities of applying nozzles are often used for glazing and decorations are almost endless; it can be used for cakes. The nozzle for mixing will take the oil, and then prepare various sugar powder and aromatic substances to appetizing dishes: from mixing ingredients to obtain an air homogeneous mass. Also pate or stuffs for vegetables or bird will take care of heavier work on whipping the glaze of mixing meatballs and meat minced meat. Meat and almond creams for large festive cakes.
Preparation of vegetable puree nozzle for mixing Used for cooking potato mashed potatoes, as well as puree from the trousers and Pasternak. Boil the vegetables in boiling water until soft, drain the water and put in the Kenwood bowl. Stir at speed 2 before receiving a homogeneous puree. Optionally, you can add milk, oil and spices.
Mixing nozzle for mixing can be easily mixed molten mixtures for confectionery such as ginger gingerbread, honey cake and some types of sweets, mixes for all-in-one products with the addition of softened margarine, as well as muffin tests (English hot buns for tea). Use the nozzle to drive into the dough of eggs or for the preparation of the dough for dry and sand cookies. The possibilities of applying nozzles are almost endless; It can be used to prepare various appetizing dishes: from mixing ingredients for pates or stuffs for vegetables or birds to mixing meatballs and meat minced meat. Meat
Whenever you are ideal for proteins, always check, yeast dough and make a dessert "Pavlov", whipping creams for the whisk and the bowl of desserts, such as nut meringue, piers and impregnated perfectly clean. Savaren, Kugelhof and meringue, glaze for pudding wine biscuits, the presence of Roma women on them, prepare from or whipping proteins for biscuit cakes and any fats will not allow whipped liquid or soufflies and mousses, a curler of the profiterol or whipped whites. Very gentle yeast will provide you with excellent additions to mousses, 3. Before whipping the test. These confectionery results. Whip spleys and curd proteins. Remove the product protection cover from at maximum speed. Pudding. If you have from splashing to whip them with using first they will start a stainless bowl to provide a free hook for the test, since it is foaming, then the steel will increase, use it, circulation air. Bearing process
recipe meringue, for example, whether you are not containing dough, then it is energetically using freshly referring to the "Sustainable Fat Biscuit, a roll with the dough, so that the yeast peak", the proteins should jam or the Genoese it became elastic. For most recipes, high-speed dry, they need to be stored in add flour along with the number according to the instructions, yeast can be immediately pouring into flour before pouring liquid into it, and then immediately knead.
However, instead of dry yeast, you can use fresh, which will give the best result for a dough in which a lot
Supermarkets, in bakery when used 1. Never exceed and in stores of healthy products.very stylish, blender through the cover for grinding always has the advantage, adding ingredients. Pour to ice cubes that retains the ingredients do not overflow the jug, cold, which is extremely better repeat the operation is important for cocktails, grinding several fruit drinks or times.
also more spacious and breadcrumbs
pork and beef, but also put half an hour in large-set chicken meat, ducks, refrigerator, and wonderful pate. Through her rabbit, fish fillet, salmon snack is ready. You can skip Cutlet and Cutlets and Piroggers.
Grilles The meat grinder has three lattices with holes of different sizes: small, medium and large.
They provide different thickness and minced texture.
Lattle with small holes
the variety of varieties and the housing of the meat grinder. The shell can then be fried everything.
sausage is a very substrate and set. 1. Put mince for the shell, ready for a popular product, there are two sets: one - sausages for the filling stuffing. In each region has for thin sausages, the second tray. Turn on the "Chef" section of the recipes you lentils.
the volume of ingredients and facilitating the structure.
Usually, eggs are used to set the ingredients. In the recipes section you will find sausages recipes.
High Speed \u200b\u200bSludge / Shinakovka
Products are oblong shape, such as carrots and leeks, put in vertically, and cut down onions for a quarter.
Sleep knives Low-speed slicer / bubbling
Potato with an integral part Wait until the vegetables turn on the combine for one size. If a well-balanced will get a 2-3 speed form in it. Potatoes has different preparations - the process is not from the wash vegetables in the wash root in small potato potato potatoes takes to remove remnants from them to wash off them sticking large potatoes
upper layer immediately under the skin.
You can give vegetables beauty side dish. For this, Pasternak or potatoes into pieces of the same size, about 4 cm long, put them in a potato and pour some water into it to the substrate.
Handicap for sifting and wiping
the test prepared the dough from the test to the feed tube. Rigatoni and Makarone Device for traditional long topics how to add dough for 4 hours. Spaghetti, make a macaroni test there is a lasagnet matrix that is located there. can be put in the nozzle for the preparation of Italian paste
2. Install the knob of the regulator on the nozzle for the paste to the figure (the largest thickness of the test). Sprinkle with flour rollers slightly to stick.
cooking. He is not pepper, it is possible to grind children's dishes, seasoning rubber sealing only bold and grinds large for sprinkling curry and a mixture of spices, the ring is installed on solid products and steaks and birds or walnut oil, pesto sauce knife block correctly, spices, but, thanks to the addition to sausage And lettuce refills - everything is not to leak.
its sharp knives, he is mini, and also finely it can be prepared for lowering the knife block into an excellent mini-blender. Use in quality Try to cook 3. Turn on the multipritable of the total "fast" marinade for chopper on
multi-shredder Get coffee differently grind, then fill in a minute.
grinding small grinding coffee with this mixture of fish fillet, 2. Better the number of fresh herbs, softness: very small kebabs, pork chops dry herbs. If they are grinding onion on the filter, larger to pick up a kitchen towel. Not a multi-shredder of coffee presses, coffee potters before pressing overloading the machine.
her quality and is that Eastern Europe and the use of soft dough. Select the desired it does not contain India. Such flour can be 3. Roll the dough to the size of the grinding from 1 (the most in addition that you are special stores, but flour surface and (the largest grinding).
It has a very big house. Mill, of course, the size of 23 cm or the outlet of the cup of suffering food wheat, rye, barley and shape, raving his car to the maximum
glutenin, many flanis, home cakes 1. Sometimes the remaining in the patients it does not cause pies, like sweet, so spiral chamber before turning on 1. Having installed on the mill to prevent the roller in your diet. The value of the finest make sure that all grain
citrus presses. Oil. Press for 2. Collect a bowl, sieve and use with kitchens simple and convenient to 3. Turn on the machine and class KM300-KM900. You can, at any time, half citrus on it has plastic squeeze juice as a cone, slightly pressing onto the second model can be dishes or to save useful tips to use with kitchens of fruits and vegetables. 1. First, cut the Kenwood machines by the cone of this press fruit on halves.
the KM001-KM006 class, and you can use, 2. If a lot of fruit, whatever the model you do not have a cone. Citrus shells stainless juice from oranges, start vegetables or for citrus fruits - at the speed of grapefruits. Juice from the quality of snacks, 4. In time, drag the juice, halves of citrus fruits to fit together with vegetables so that its level is not squeezed by or rice and it rifled up to the bottom of the sieve.
Universal juicer of continuous actuator, which mango, apricot, or pass through entering the feed vegetables to delicious, you can make juices from add to carrot peel (melon, pineapple).
continuous, grapes, currant or beets are well combined for juice and tramp.
at high speed, but it is better to avoid apples or carrots, useful tips separating the juice from the pulp. Mixing a large to help Clear 1. Before washing no need to cleanse the quantities of fruits, so the juicer from the juicer, disassemble or extract the tastes you can adversely can be prepared by juice from use the top of the seeds and the core, will affect the taste of many vegetables: pepper, pusher. Do not immerse because all this will take the qualities of the resulting spinach, cress, salad, body in water.
The exception is only two ingredients: and celery. Very vegetables (from carrot only bones and very peach and strawberries, raspberry fragrant products, juice) from the surface must be removed. Try to make celery and broccoli moistened in vegetable squeezing of juices Always choose the most vegetables, because fruits or add to the dough for did not have a bitter taste, the best and most recent help to push the bread and barley or remove the bones and the zest is preferable to slightly juicer. Potato juice drain, for citrus.
unripe fruit than alternate herbs with since because of the big
Nozzle "Kitchen for soft grinding Use a knife for add to the sandy universal. It is at speed at speed 2-3, ingredients and put in stopping the work of your puree, make a fruit desirable consistency. A little liquid disk for large slices, charged, mushrooms, celery or recycle up to this double-sided disk, on a variety of products. Move it. Pepper consistency. There is a knife for cutting bumps for vegetables. Amaretto or crackers for a knife cutting / grinding solid and soft puree and sauces can be size. For large kiwi, mango, peaches) and cutting meat, fish, summer berries you can make fruits, vegetables and nuts in the cheese. Before use the cooking puree button from the pulse mode. solid fruit (apples,
"FOOD PROCESSOR"
Disk for cutting with thick mayonnaise or a salad disk for bubbling side to side.
wedge-shaped pieces and side of the disk for fine put into the tube. For bums are ideal for salad from cabbage, rubbing hard cheeses refilled by mayonnaise, can be used for torn kochan cabbage thin bobrel apples
In order for ice cream to be excellent quality, the mixture from which it is done should be continuously stirred during freezing to prevent the formation of large ice crystals.
This is the rotating nozzle for mixing. It mixes the mixture, which, constantly moving in the freezer, is cooled and frozen, providing a soft and velvety-imaging consistency of ice cream. Ice cream is frozen in 20-30 minutes, and it can be served in ice cream cups or put in the freezer for further cooling and sealing, according to your choice.
The ice cream allows you to prepare a completely natural ice cream without additives, from the simplest milk, butter or fruit ice cream with fresh fruit to yoghurt ice and fruit ice cream on sugar syrup.
2. Prepare a mixture for milk or fruit ice cream and cool it very well before mixing and freezing in the ice cream. The lower the temperature of the ingredients and equipment, the better the result will be.
3. Collect the ice cream, install a paddle stirrer and turn on before pouring into it the prepared and cooled mixture, otherwise the mixture can immediately face the inner walls of the bowl.
Pour the mixture through the tray.
4. Continue stirring while ice cream does not freeze. This will take 20-30 minutes. Ice cream will have a consistency of freshly bidded cream.
5. It can be used immediately as a soft ice cream, but it is better to put it in the freezer for 20-30 for another 20-30.
1. The ice cream will work successfully only with the plastic bowl supplied with it in the kit.2. If the location in your freezer allows you to store the freezing bowl in it constantly. Thus, it will always be ready for use. Place the nozzle for mixing and cover in the freezer before use.
3. Cooking ice cream, put it in a plastic container with a lid and store in the freezer until it need it 4. For half an hour before the feed, get the ice cream from the freezer and put it in the refrigerator so that it becomes softer.
5. Never freeze ice cream again, which was partially dropped.
1. First prepare sugar syrup from 125 g of sugar and 300 ml of water. Put sugar in a saucepan, pour water and heat on low heat, while sugar is not melted, stirring periodically. Bring to a boil and boil 2 minutes. Leave for cooling.
2. Using the juicer for citrus, lick 3 lemons juice for lemon ice cream or oranges for orange ice cream and stirring, pour into sugar syrup. Very good cool.
3. Slightly take the egg for the egg and add to citrus syrup. Attach the ice cream to the kitchen machine and turn it on. Through the tray, pour the mixture into the ice cream.
4. Beat the ice cream for 20-30 minutes until it becomes thick and very cold.
5. The finished fruit ice cream will consist of small ice crystals of the same shape and get brighter color.
Attention: If you do not want to add protein into syrup, you can do without it.
From these recipes you will hand over for yourself the ideas of cooking soups and snacks, dishes from fish, meat and poultry, vegetarian dishes using eggs, cheeses, rice, croup and pasta, as well as a number of delicious and exquisite desserts, culinary products and bread. In the last chapter, the main recipes are collected, to which from time to time you will definitely apply.
The nozzle for mixing mixes the dough for cakes, flanges, pies or fruit biscuit pudding and scattering cookies or crumbs into the crumb, and a spherical wreath takes air mousse, kissel with whipped cream or the easiest meringue.
Slicer / bubbling will help you cut fruits for pies and cakes, the citrus press will wait for jelly juice and prepare a filling for lemon or orange pie. Nothing compares with a delicious gentle homemade cream ice cream or fruit sorbet, which will prepare for you the ice cream.
500 g of apples 500 g of ripe pears grated zest and juice 1 lemon 150 ml of dry white wine 75 g of sugar powder 2.5 ml (h. L) ground cinnamon 50-75 g oil 8-10 large lumps of white bread small consistency thick 5 mm sugar thick Powder for the sprinkle Remove the cores from apples and pears and cut them on a quarter. With the help of high-speed slices / bubbling or combine with a disk for thick slices, make fruit slices.
Sprinkle with lemon juice.
2. Pour wine into the pan, put sugar, ground cinnamon and a grateful lemon zest and keep on low heat, stirring to dissolve sugar. Add apples and pears, cover with a lid and prepare on low heat for about 5 minutes until they become soft, stirring fruit during this time 3-4 times so that they are evenly roasted.
3. Remove the fruit shivovka, put them in the bowl and retain them aside. Boil until the fluid decreases in a volume of about 45 ml (3 tbsp) and pour it into fruit.
4. Heat the oven to 200 ° C. Lubricate the shape for quarreling or deep shape for a cake with a diameter of 15 cm. Thinly squeeze the oil of squeezing and remove the crust from them.
5. Put bread on the bottom of the shape smeared side down by filling them all the gaps (if necessary, cut out pieces of bread and insert them into voids). Cut the remaining slices of bread 6. Put the longitudinal halves of bread around the walls of the shape, smeared with an oiled side to the walls.
Put fruit slices on bread. Cover them with the rest of the bread so that he filled the entire form.
7. Bake for 30 minutes, in 20 minutes by foil, if the top will begin to darken in advance.
Let stand for 10 minutes, then remove the charlotte from the shape, sprinkle with sugar and serve a cook: When using a combine, cut fruit by parties.
1 Rentation rate of products for pancakes (see Cooking Recipe on page 166) 8 pieces of Kolotogo / Saw Sugar 2 Orange 50 g of sugar powder 1 Middle Lemon 75 g of oil 30 ml (2 tbsp.) Cointreau, Grand Marnier or other orange Liqueur 30 ml (2 tbsp) Cognac 1. Prepare the recipe pancakes on page 166. Watch the sugar of oranges so that sugar is soaked with their juice. Put the pan with powdered sugar. Cut oranges on halves. Using the press for citrus, look out the juice from oranges and lemon and retain it aside.
2. Gradually, heat the pan, while sugar does not start caramell. Add oil, then pour citrus juice and bring to a boil.
Take a pancake, dip it from all sides in sauce, fold in half, then still in half to get a triangle. Move it aside and repeat this procedure with all the pancakes.
4. Pour the orange liquor. Heat in the bucket or other frying pan cognac, pour them pancakes and install it. Serve to the table as soon as the flame goes out.
portions of fresh pasta, see page 600 ml of milk 300 ml of low-fat cream grated zing 1 lemon 40 g powder of golden granulated sugar 115 g of raisin 50 g ready to use dried chopped apricots 5 ml (1 tsp) of freshly fatty nutmeg 1. Lubricate the heat-resistant saucepan of 1.2 liters. Put pasta, milk, cream and zest lemon and stirring, bring to a boil. Heat oven to 180 ° C.
2. Meanwhile, cook pasta in a saucepan on a low heat for 15 minutes, or until they become very soft. Remove from the stove and add sugar, raisins and apricots in them. Purchase pasta to the prepared dishes and sprinkle with nutmeg.
Bake in the oven without a lid within 30 minutes before the formation of a golden crust. Serve pudding to the table with hot or warm, to taste.
115 g of pecan nuts 100 g of a whole blanched almond 115 g of oil 2 egg yolk yolks 30 ml (2 tbsp.) Roma 75 g of sugar powder 15 ml (1 tbsp.) Lemon juice 325 g of puff dough, see page 115 riy-eating dried chopped apricots whipped egg for lubrication 15 ml (1 tbsp) Sugar glaze for sprinkling low-fat cream to add to the finished dish, to taste 1. Place the nuts of pecan and almonds in the combine with a knife installed in it and very Finely smilling 2. Put the oil into the "Kenwood" bowl. Wrap it to the nozzle for mixing to a very soft consistency. Add yolks, rum, powdered sugar, lemon juice and ground nuts and with the help of the nozzle turn the whole mixture into cream.
3. On the surface of the flour surface, roll around half the test and cut the circle from it with a diameter of 25 cm. Put a slightly moistened tray. Roll the rest of the dough and cut the circle from it with a diameter of 28 cm.
Lay out the nut cream on the test of the test on the contrary, leaving the free edge of about 2.5 cm wide. Top put crushed apricots. Lubricate the edges of the dough with a whipped egg.
5. Put the second dial circle and take the edges. Press the cake with a plate or a special circle for pies with a diameter of 23 cm. Make a small sharp knife to gear.
Remove the plate or circle and lubricate the cake with an egg. Draw a knife with a wavy lines from the cake center to its edges and put in the refrigerator for 20 minutes.
7. Meanwhile, heat the oven to a temperature of 200 ° C. Bake the cake of 25-30 minutes to golden color. Sprinkle with sugar icing and increase the temperature of the oven to 220 ° C. Bake another 4 to minutes. Serve heat to the table, if desired, with low-fat cream.
150 g of oil 150 g of light untreated cane sugar Muscovaduda 2 large eggs 2.5 ml (C.L.) of vanilla extract / essence 175 g of flour with a bundle of 50 g of large chopped seedless dates 50 g kishmisch or raisin 40 g crushed walnuts
Using the nozzle at the minimum speed, add to the mixture of flour, dates, kishamis or raisins, walnuts and mix all the components. Lay out a mass with a spoon in a prepared pudding container.
3. Cover the capacitance with parchment paper and impose it with a thread or cord. Set the container to the stand in a large deep saucepan.
4. Pour boiling water into the pan so that it reaches half the walls of the container. Close the saucepan and cook pudding for 2 hours, pouring water as necessary.
5. Remove pudding from the pan and let him stand. Meanwhile, cook sauce. Put sugar, butter and cream in a pan and slowly heat until the oil is mounted, and sugar will not dissolve. Bring to a boil and let go on a small heat for 30 seconds before thickening.
6. Lay out pudding on a heated serving dish, pour it with sauce and serve to the table.
1 Production rate of products for a baked dough for an open cake, see page 1 Middle Lemon 1 Middle Orange 2 medium lime 65 g of corn flour 50 g of sugar powder 3 yolks for meringues (meringue):
3 Squirrel 150 g of sugar powder grated lime spot for decoration 1. Roll the dough and put in shape with a corrugated edge with a diameter of 23 cm or in a form with a removable side for pies. Cut the surface of the test for a fork and put in the refrigerator for minutes. Heat oven to 190 ° C.
2. Put the pie on the washed sheet of parchment paper, cover the parchment sheet with another sheet, pour beans or beans on it and bake the pie without a filling of 20 minutes, after 15 minutes I remove the oppression and parchment paper.
Meanwhile, soda the zest 1 lemon and orange and retain to the side. Cut the fruit in half and remove the juice from them with the juicer for citrus. Pour it into the jug and dilute cold water to a volume of 450 ml.
4. Prepare a homogeneous mass of corn flour and 120 ml of cold water.
5. Pour a mixture of juice with water into a pan, put in it a grateful zest and sugar and bring everything to a boil. Add a mass of corn flour and water there and boil to thickening. Stir yolks and pour into corn mass.
6. To prepare a meringue (meringue), put squirrels in the Kenwood bowl and with the help of a whiten to take a thick strong foam (but not dry). Gradually add sugar into proteins and beat into very strong 7. Put a citrus filling on the cake and with a culinary syringe with a tip in the form of an asterisk, squeeze a meringue on it or lay out the spoon and crush the knife. Bake 5 minutes or until golden color. Serve with warm or cold, decorated fading lime.
1 Fresh coconut 150 g of wheat flour 75 g of oil 3 eggs 30 ml (2 tbsp) of natural yogurt 30 ml (2 tbsp) of milk 2.5 ml (1 tsp) of vanilla extract / essence 115 g of sugar powder Fresh raspberries or Physalis for decoration, if desired 1. Heat the oven to 190 ° C. Purify the hole in the coconut nut, pour milk from it and retain it aside. Open the nut and disassemble it flesh on fibers.
2. With the help of the juicer, rework the pulp of coconut, about 250 g, in softly ground schons, and collect them in a cup, and also drain coconut milk if it sank. Cut the rest of the coconut pulp with a knife for cleaning potatoes with narrow long stripes and hammer them to golden color. It will be used for decoration.
Prepare the dough. Pour flour, oil and 15 ml into the bowl "Kenwood" (1 tbsp.) Coconut pulp. At the minimum speed, stir the ingredients by the nozzle for mixing to the preparation of a mixture resembling a small bread crumb. Add about 30-45 ml (2-3 tbsp) coconut milk and knead the smooth dough.
4. On a slightly sprinkled surface of the surface, roll the dough and lay out a diameter with a diameter of 23 cm.
Cut the fork and bake without filling about 20 minutes to light golden color. Reduce the temperature of the oven to 180 ° C.
5. Place the remaining coconut pulp, 75 ml of coconut juice or milk, eggs, yogurt, milk, vanilla and sugar into the clean bowl "Kenwood" and mix the nozzle for mixing. Fill this might of the cake.
6. Bake 45-50 minutes, or until the filling is ready. Serve cake warm or cold with roasted coconut pulp strips. If desired, decorate with raspberries or physalis.
1 Product consumption rate for custard test, see page 150 g of conventional chocolate, broken into pieces of 150 ml of strong black coffee 15 g of oil 15 ml (1 tbsp.) Light molasses 300 ml of oily cream 1. Heat oven to 220 ° C. Moisten 2 sheets for baking. You can put a custard dough into a culinary bag and squeeze the syringe with a nozzle 1 cm on a sheet of about 30 small cakes or lay out small hilly with a teaspoon.
2. Bake 20-25 minutes before swollen and golden color. Reduce the temperature of the oven to 190 ° C.
Make a hole in the bottom of each cupcake and put it in the oven for 5 minutes to dry out. Cool down.
Put into the pan of chocolate, coffee, oil and syrup and heated on a slow heat, stirring until chocolate is melted. Bring to a boil and boil on a very small fire of 10 minutes. Cool down.
4. Attach the whisk, put the cream in the Kenwood bowl and beat it at speed 3 until it is to hold the shape. Place the cream in a culinary bag with a syringe and start the cakes through the holes in the bottoms. Beautifully put the cakes on the dish and pour mocha sauce.
150 g of hazelnuts without a shell of 5 ml (1 tsp) corn flour 5 ml (1 tsp) of white wine vinegar 5 proteins 225 g of sugar powder 2.5 ml (1/2 tsp) ground cinnamon 2 major mango 90 ml (6 tbsp) orange juice 300 ml (orange juice 300 ml sour cream 125 g Red currant Several twigs of red currant for decorating sugar icing for sprinkling 1. Heat the oven to 180 ° C. Put the hazelnut on the baking sheet and fry it in oven 5-10 minutes to easy blowing. Slightly cool down, then shift in the food processor or mixer and finely shred.
2. Will fasten the parchment paper sheets 2 thanks. Distribute a circle with a diameter of 23 cm on one sheet, and on another sheet - a circle with a diameter of 18 cm. Turn the parchment paper. Mix corn flour and wine vinegar.
3. Put the "Kenwood" bowl of proteins and whip the wedge to a strong foam. Gradually, spare sugar while simultaneously adding a mass of corn flour. In the end, put in this mixture cinnamon.
Squeeze 30 g (2 tbsp) of crushed nuts. The remaining nuts gently put the metal spoon in the protein mixture. Lay out the mixture with a spoon on the prepared sheets and distribute it, filling out the outlined circles. Smaller circle sprinkled with nuts.
5. Bake 30-35 minutes before the formation of a crust, although inside these pellets should be slightly soft. Transfer to wire racks to cool.
Cut the mango in half, cut the pulp and charge e. Put 1/3 mango in a combine or a mixer with orange juice pillioned into it and take this mixture until the sauce is obtained.
7. Put a big meringue on the serving dish. Split it sour cream, sprinkle with red currant and chopped mango.
8. Cover it smaller to the size of Meringue. Decorate with red currant sprigs, sprinkle with sugar icing and serve with mango sauce.
4 Eggs 115 g of sugar powder 100 g of wheat flour 15 g of corn flour 25 g of grained oil for filling:
115 g of conventional chocolate 150 ml of very strong black coffee 100 ml of coffee liqueur "Tia Maria" or "Kalua"
300 ml of bold cream for whipping 2.5 ml (1/2 C.L.) of vanilla extract / essences 50 g of sugar powder 3 x 250 g Cheese boxes Mascarpone grated chocolate for decorating cocoa powder for sprinkling 1. Heat oven to 180 ° C. Lubricate and bed oiled parchment paper on the bottom of the form with a removable board with a diameter of 22 cm. Install the whine machine. Put the eggs and sugar into the bowl and beat them up to a white strong creamy consistency, so that when a trapping, a trail remained on the surface, which would not grow.
2. Squake together wheat and corn flour. Metallic spoon carefully put in the bowl of half flour, pour half of the melted oil; Repeat this procedure from the second half of the flour and oil. Add the ingredients carefully to save the air.
Pour the dough into the prepared shape and bake 20-25 minutes or until golden color. Remove the biscuit from the form and, if time allows, leave to cool all night. Replace low-speed chocolate chocolate on the machine. Mix coffee with liqueur. Cut the biscuit for three embers.
Unlock the bottom and sides of the form with a transparent film, additionally, bed on the bottom of the parchment paper. Put the bottom of the cake on the bottom. Square it with a coffee-liqueur mixture (about 1/3 of the mixture).
5. Went to cream, vanilla and sugar to soft peaks, then add cheese to this cream. Leave ml (4 tbsp) cream. Put 1/3 cream on the biscuit cake. Sprinkle half chocolate. Put the top one more biscuit korzh. Snaw it a half of the remaining coffee-liqueur mixture, put half the remaining cream on it and pour all the grated chocolate. Put the last (third) cake and press it slightly. Put the remaining cheese cream on him. Put for 2 hours in the refrigerator.
6. Remove the cake from the form with a removable board, removing the film and parchment paper, and lay it on the dish. Deliver the sides of the cake left for this purpose cream. Sprinkle with grated chocolate, cocoa and serve on the table.
225 g of sweet cookie 75 g of oil 450 g of cottage cheese 15 ml (1 tbsp) corn flour 5 ml (1 tsp) vanilla extract / essence 3 eggs 150 g of powdered powder 225 ml of oily cream for whipping or Greek yogurt 450 g of fresh soft berries Heat oven to 180 ° C. Lubricate with vegetable oil shape with a removable board with a diameter of 23 cm and bed on the bottom of a greaseproof paper. Put cookies into the "Kenwood" bowl and with a nozzle for mixing at speed 2, scroll cookies into the crumb.
2. Melt the oil, pour into the crumb and continue to rub a mixture for mixing.
Put it in the prepared form and press to form a uniform layer.
In a clean bowl, mix cottage cheese, corn flour, vanilla, eggs and sugar. Then add fatty cream or yogurt to this mass and continue mixing to a very soft and tender consistency.
Pour into the shape and bake 30 minutes.
4. Turn off the oven and leave it pudding for slow cooling. For further cooling, you can put in the refrigerator. Then lay out pudding on a serving dish and sprinkle it with fresh berries.
3 Brioshi, about 175 g or 275 g Madeira Cake 90 ml of Sweet White Wine or Orange Juice 450 g Fresh Raspberry
Spray slices with wine or orange juice. Put them with raspberries and put at least 1 hour in the refrigerator.
2. Prepare caramel for decoration. Unleash baking shape with parchment paper. Put sugar and water in the pan and heat on low heat, stirring constantly to dissolve sugar.
Bring to a boil and boil without stirring until golden color. After throwing the caramel with a teaspoon and waving her over a sheet of parchment paper, distribute caramel on a sheet in the form of thin arbitrarily crossed threads in the form of a mesh. Cool it and remove it with parchment. Cook silabub. Pour the "Kenwood" a lemon juice, Jerez and Brandy in the bowl. Put sugar there and mix the contents of the bowl before dissolving sugar. Add cream and with a whisk, whip the silabush before the formation of soft peaks. Do not overdo it, so that the cream does not smell (they did not get down in lay a spoon of silabu on raspberries, sprinkle with raspberry berries from above for decoration and decorate a mesh from caramel. Immediately apply on the table.
450 g of frozen, frostbed or fresh different berries, for example, strawberry, blackberry, red currant and raspberry 65 g of sugar powder 150 ml of milk 15 ml (1 tbsp.) Corn flour 2 yolk 200 ml of oily cream leaves of mint or Melissa for decoration 1. Put the berries in the pan by adding 40 g of sugar to them. Bring this berry mixture to slow boil and boil on low heat for 5 minutes, or while the berries will not become soft.
Cool down slightly and then wipe the berry mixture through the shallow "Kenwood" sieve, facing schelchava side up. You can cook puree from berries in a mixer, straining it later through a nylon sieve to remove verses and seeds.
3. Pour in the pan of milk and bring to a boil. Meanwhile, mix corn flour, yolks and the rest of sugar. Add milk and sweep carefully the resulting mass.
Repel this mass again into the pan and heat it up, stirring all the time until it thickens.
Add a fruit puree to it and keep cool.
5. With the help of a bunny, take the cream before the formation of soft peaks, then put them in a fruit puree, which will make it look like marble. Explodulate a spoon in glasses or glasses and put them for 30 minutes in the refrigerator. Serve with decorated mint or Melissa sprigs.
1 Product consumption rate for sweet dough test for flank, see page for filling:
115 g of ground almond 115 g of sugar glaze 2 eggs 2.5 ml (1/2 tsp) almond essence 150 ml of low-fat cream 300 ml sour cream 450 g of different soft berries (strawberry, raspberry, red currant, blueberry or blueberry) heat the oven to 190 ° C. Roll the dough on the flour surfaces, lay out in a round shape with a diameter of 23 cm or a rectangular shape 33 x 11 cm for an open cake with corrugated edges. Put for 30 minutes to the refrigerator, then bake off 15 minutes or until golden color.
2. Put a ground almonds in the Kenwood bowl, sugar glaze, eggs, almond essence and mix this mass to mix at a minimum speed to a homogeneous mass.
Pour it on the dough and bake 15-20 minutes.
4. Transfer the cake to the wire rack for cooling. Distribute sour cream in its surface and sprinkle with berries on top.
4 protein 225 g of sugar powder 5 ml (1 tsp) corn flour 5 ml (1 tsp) of white wine vinegar 2.5 ml (c.l.) vanilla extract / essence 300 ml of oily cream 450 g fresh soft berries Or fruits, such as strawberries and raspberries or peaches, plums and pineapple, sliced \u200b\u200bsliced \u200b\u200bor chopped, as needed.
Preheat oven to 130 ° C. Unlock the bottom of the form by parchment paper and draw a circle with a diameter of 23 cm on it; Turn over paper.
2. Place the eggs of eggs in the Kenwood bowl. With the help of a whisk at speed 5, whisk proteins before the formation of soft peaks. Continuing to beat the proteins, carefully add sugar powder over a spoon. Meringue (Merenga) soon should acquire a lush, strong and shiny look.
3. Mix corn flour with white wine vinegar and vanilla and carefully add to whipped proteins. Lay out the mason with a dessert spoon on the prepared parchment paper by filling out them the drawn circle. Then the big spoon lay out meringue along the edge of the circumference.
4. Bake 1 hour, or until it gets up, but in the center there will still be soft. Turn off the oven and leave the meringue in it to cool at least 3 hours. Transfer to a wire rack and remove the parchment paper on which it baked.
5. Using a bunny, sweat cream to soft peaks. Lay out a meringue for a dish, fill the center with whipped cream and lay out fruit or berries upstairs.
175 g of white chocolate, broken into pieces of 90 ml of milk 2 protein 1.25 ml (1/4 tsp) lemon juice 225 ml of oily cream ordinary grated chocolate for decoration 1. Place the bowl with chocolate over boiling water saukerers and stirring, Expect while it melts. Pour into chocolate milk and retain it all aside.
2. Put on the car whitewash and put the "Kenwood" bowl of proteins and lemon juice. Take into a strong foam, then very carefully pour into the proteins with a chocolate-milk mass.
3. Separately, we take fatty cream into a thick foam to a thick foam to the state of soft peaks. Carefully add them to the chocolate mass.
4. Spread the mousse in four glasses and put them in the refrigerator at least 2 hours. Sprinkle with grated chocolate and serve to the table.
5 middle oranges 10 ml (2 tsp) gelatin in powder 30 ml (2 tbsp.) Sugar powder 1. Slit juice from oranges using a citrus press. If necessary, dilute it with water so that the volume of liquid is 300 ml.
2. Pour the fourth part of the orange juice into the saucepan, put gelatin there and leave for minutes. Add sugar and warm up to dissolve sugar and gelatin.
3. Pour the rest of the orange juice, mix, burst jelly by molds and put in the refrigerator for pouring.
Another option to prepare jelly: you can prepare layered jelly with berries (raspberry, red currant) or orange slices, pouring them into the jelly poured with a thin layer and every time giving this layer to frost. Then another thin layer is poured with berries or slices of orange, freezes, and the next layer is poured on it, etc. It turns out a very beautiful jelly with translucents through it with berries or orange slices.
450 ml of milk 5 egg yolks 175 g of sugar powder 450 g of strawberry without seeds and pimples 15 ml (1 tbsp.) Lemon juice 450 ml of oily cream 1. Bring the milk in a saucepan almost to a boil. With the help of a bunny, take the yolk with sugar to white thick foam, then switch to the minimum speed and slowly pour the milk there.
2. Pour the mixture back into the pan and cook it on a small fire, stirring all the time before thickening, but not boil. Cool down.
3. Put half of strawberries in the combine bowl, add lemon juice and mix everything before picking a puree. If you want to remove strawberry seeds, wipe through the sieve. Put the rest of the strawberry.
Install the ice cream with a frozen bowl and turn it on at the minimum speed. Through the feed tube, pour into the bowl of the yellow-milk mixture, cream and strawberry puree and beat this mass until it becomes similar to fresh cream.
Add chopped strawberries and beat a couple of minutes before the distribution of strawberry pieces throughout the ice cream. Serve immediately or shift ice cream to a plastic container and freeze. After removing from the freezer before feeding, let him be slightly set.
115 g of white chocolate, pieces 75 g of coconut milk powder 2 yolk 300 ml of milk 300 ml of fatty cream 15 ml (1 tbsp.) Coconut liqueur "Malibu"
1. Place chocolate in the pan, coconut milk powder, yolks and milk. Mix all and heat on low fire, with constant stirring, but do not bring to a boil until the mass thickens. Do not boil.
2. Add oily cream and coconut liquor, cool down and set to cool in the refrigerator.
3. Install the ice cream with a frozen bowl and turn it on at the minimum speed. Through the feed tube, pour the coconut mixture into the bowl and beat it until it becomes like freshly bought cream.
4. Serve immediately or shift ice cream to the plastic container and freeze. After removing from the freezer before feeding the ice cream should be slightly told.
600 ml of milk 1 split pod vanilla or 5 ml (1 tsp) vanilla extract / essence 4 yolk 150 g of sugar powder 200 g sour cream 1. Pour milk into a pot with a thick bottom, add vanilla pod if you use it, and Bring almost to a boil. Remove from the stove and leave it. If you use vanilla powder or essence, first heat the milk, and then put vanilla in it. After insisting, remove the milk pod.
2. Went up the yolk with sugar into a thick white foam, then switch to the minimum speed and slowly pour the milk there. Pour the mixture back into the saucepan.
Keep on a small fire, stirring all the time, bringing the mass to such a consistency so that it keeps on the reverse / convex side of a wooden spoon. Do not boil. Cool down. Then cool in the refrigerator. Mix the vanilla cream with sour cream.
4. Install the ice cream with a frozen bowl and turn it on at the minimum speed. Through the feeding tube, pour into the bowl of liquid ice cream and beat it until it becomes similar to fresh cream.
5. Serve immediately or shift ice cream to a plastic container and freeze. After removing from the freezer before feeding, ice cream should be slightly small at room temperature or in the refrigerator.
Options:
Chocolate Creole ice cream: instead of vanilla add to the cooked cream 225 g of ordinary molten chocolate.
Creole ice cream with creamy sweet: reduce the amount of sugar to 50 g.
Melt 450 g of sweets with 45 ml (3 tbsp) of milk and add to the cooked cream.
400 g of sweet condensed milk 225 g of sweet dry biscuits 115 g of melted oil 3 large banana about 9 special draws of vanilla crelene ice cream, see above, or ready-made vanilla ice cream cocoa powder for sprinkling 1. On a small fire in a closed saucepan, cook the unopened jar of condensed milk For 2 hours.
Leave cool in a saucepan.
Install the nozzle for sifting and wiping with a cluster side up and wipe cookies into the crumb. Mix the crumb with melted oil and with the help of a spoon, lay out this mass in a form with a diameter of 20 cm, presses it evenly in shape.
3. Shake out the remains of crumbs and wipe one banana into the Kenwood bowl through the sieve.
4. Open the can with cooled condensed boiled milk, which became like Candy "Iris"
(Toffi), and put it in a bowl with a banana mashed pot. Mix these two ingredients for mixing at minimal speed.
Clean the rest of the bananas and put them with slices and put them on the basis of cookies. Put on slices of bananas cream from Tofth and Banana and put the cake for 2 hours in the refrigerator. When feeding, decorate the top of the cake with rags from ice cream (by posting it with a drawer for ice cream) and sprinkle with cocoa powder.
325 g of purified apples chopped at a quarter of 2.5 ml (1/2 tsp) ground cinnamon 3 strips thin cut from lemon peel 150 ml of cider or apple juice 50 g of golden-brown sugar demarrara 60 ml (4 tbsp.) Light honey 90 ml (6 tbsp) Greek yogurt 1. Using high-speed slices, cut apples with slices. Put slices into a saucepan with cinnamon, lemon skin and a sidrome or apple juice. Cover the saucepan and slowly boil 10 minutes or before softening apples.
2. Throw skin lemon. Put sugar, honey and yogurt, all mix and leave cool.
Cool in the refrigerator.
Install the ice cream with a frozen bowl and turn it on at the minimum speed. Through the feed tube, pour the mixture into the bowl and beat it 20-30 minutes until it thickens and does not freeze.
4. Serve immediately or shift ice cream to a plastic container and freeze before the filing. After removing the freezer before the feed, ice cream should stand in the refrigerator 30 minutes to make a little.
2 cooled ripe mango 60 ml (4 tbsp) Lyme juice 50 g of sugar glaze 1. Clean mango and separate the flesh from the bone. Place the flesh of Mango, Lyme juice and sugar icing in a blender and beat up a homogeneous consistency.
2. Install the ice cream with a frozen bowl and turn it on at the minimum speed. Through the feed tube, pour a mango mixture into the bowl and beat it for 20 minutes, or until it thickens.
3. Serve immediately or shift the sorbet to the plastic container and freeze before the feed. After removing from the freezer before feeding the ice cream, it should stand in the refrigerator 30 minutes to make a little.
Homemade barley or wheat pellets, strudel, donuts and chocolate cakes with nuts, not to mention sanding in the mouth with sand cookies, tricky fingers and crunchy golden biscotti, - all this is easy to prepare with the Kenwood kitchen machine.
115 g of sugar census 325 g currant 280 g of raisins 325 g Kishamis 115 g of chopped tunicarats 45 ml (3 tbsp.) Brandy / brandy 250 g of softened oil 250 g of light brown crude cane sugar "Muskhodad"
5 eggs, slightly whipped 300 g of wheat flour 5 ml (1 tsp) Mixtures of ground spices 2.5 ml (C.L.) Grinder of cinnamon 2.5 ml (C.L.) Gross nutmeg finely grated zest 1 lemon 115 g Blanched almonds, large-crushed 60-90 ml of barley wine, milk or orange juice 1. Lubricate and unauthorized from the inside with parchment paper round shape with a diameter of 20 cm. Reincate it around the perimeter with a thick double layer of coarse wrapping paper. Put the shape on a leaf for baking, beaten from the inside by a double layer of coarse wrapping paper.
2. Wash sugar cherries to wash off all the syrup from them, away and dry, glowing the kitchen towel. Cut them on the quarter. Put in a large dish, together with currant, raisins, kishemis and candied. Fill all the brandy / brandy, shake several times and leave for 3-4 hours or, if the time is all night.
3. Heat the oven to 150 ° C. Put in the "Kenwood" bowl of oil and sugar and with the help of a mix for mixing mix them to bright and air consistency, starting mixing at speed 2.
4. Without stopping mixing, add the whipped eggs gradually and continue the whipping process to a homogeneous consistency.
Sketch the flour, add a mixture of spices, cinnamon and nutmeg. At the minimum speed of rotation of the nozzle, gradually add half of this mixed flour. Stop stirring, add half berries / fruits and nuts. Stir at the minimum speed to a good connection of the ingredients.
6. Place the rest of the flour mixture, a mixture of berries / fruits and nuts and continue stirring.
Pize the barley wine, milk or orange juice in such a quantity to bring the dough to the consistency of the "falling drop". Put the spoon in the prepared baking shape and crush the surface of the test back side Metal spoon. Make a small depression in the middle. This will help the cake to keep the flat shape of the top when baking.
7. Bake in the center of the oven for 2 hours. Reduce the temperature of the oven to 140 ° C for 1 hour, greaseproof paper.
8. Check the readiness of the cake, the punctures of it in the center of the thin wooden rays. If the dough does not stick to it, then the cake is ready. The cake should also seem strong when touched on it 9. Leave the cake to cool in the form until it becomes warm. Then get it out of the form and put on a wire rack for a complete cooling. When it gets completely cool, wrap it into a greaseproof paper, and then wrap the double layer of aluminum foil. Leave it in a cool dry place for ripening for a period of 2 weeks up to 2 months before you deceive with a nut cream and icing. See page 166-167, Head of the main recipes and quantities.
Chef Note: Dough for a round cake with a diameter of 25 cm can only be prepared on Kenwood Major kitchen machine. If you have a Kenwood "Chef" car, then a round cake with a diameter of 30 cm and 25 cm can be prepared in it until the 4th stage of mixing. After that, it is necessary to pour the mixture into a wise tank, such as a clean basin for washing dishes, and wash the flour, berries and nuts manually. Alternatively, you can mix the dough in two receptions, and then, mixing two dough batch manually, put it in the form.
40 g of candied cherries 200 g currant 150 g of raisin 175 g Kisham 50 g of chopped zucats 30 ml (2 tbsp) Brandy / brandy 150 g of softened oil 150 g of light brown crude cane sugar "Muskhodad"
2 large eggs, slightly whipped 175 g of wheat flour 2.5 ml (C.L.) Mixtures of ground spices 1.5 ml (C.L.) Grinder Cinnamon 1.5 ml (C.L.) Gross Muscat Walnut Finely grated lemon zest 40 g of whole Blanhed Almonds, large-crushed 30 ml (2 tbsp.) Barley wine, milk or orange juice Baking time: 150 ° C - 1 hour, then at 140 ° C - 1-1 hours
65 g of candied cherries 225 g currant 200 g of raisin 225 g Kishamis 65 g of chopped zucats 30 ml (2 tbsp.) Brandy / brandy 175 g of softened oil 175 g of light brown crude cane sugar "Muskhodad"
3 eggs, slightly whipped 225 g of wheat flour 2.5 ml (C.L.) Mixtures of ground spices 2.5 ml (C.L.) Grinder Cinnamon 1.5 ml (ChL) Gross Muscat Nut Mulky Outtime Lemon Zependy 50g Whole Blanched Almond , large-crushed 45-60 ml (3-4 tbsp) barley wine, milk or orange juice Baking time: 150 ° C- 2 hours, then at 140 ° C - 1-1 hours
200 g of sugar cherries 625 g currant 500 g of raisin 625 g Kishamis 200 g of chopped zucats 60 ml (4 tbsp) brandy / brandy 500 g of softened oil 500 g of light brown crude cane sugar "Muskhodad"
9 eggs, slightly whipped 600 g of wheat flour 10 ml (2 ppm) Mixtures of ground spices 5 ml (1 tsp) Ground cinnamon 5 ml (1 tsp) Gross nutmeg nutty grateful grated zest 1 lemon 175 G of whole blanched almond, large-crushed 90 ml of barley wine, milk or orange juice Baking time: 150 ° C - 2 3/4 hours, then at 140 ° C - 1-1 3/4 hours
275 g of sugar cherries 1.0 kg currant 750 g of raisin 1.0 kg kishamis 275 g of chopped zucats 90 ml (6 tbsp.) Brandy / brandy 750 g of softened oil 750 g of light brown crude cane sugar "Muskhodad"
14 eggs, slightly whipped 850 g of wheat flour 12.5 ml (2 tsp) Mixtures of ground spices 7.5 ml (1 tsp) Ground cinnamon 7.5 ml (1 tsp) Gross nutmeg finely grated zest 2 lemons 275 G of whole blanched almond, large-crushed 120 ml of barley wine, milk or orange juice Baking time: 150 ° C - 4 hours, then at 140 ° C- 2-2 1/2 hour
115 g of melted oil 115 g of sugar powder 2 eggs 5 ml (1 tsp) almond essence 15 ml (1 tbsp.) Lemon juice 150 g of natural yogurt 225 g of wheat flour 2.5 ml (C.L.) Salt 10 ml (2 ppm) baking powder 50 g of walnuts with pieces of 45 ml (3 tbsp) of raspberry jam 15 ml (1 tbsp.) Golden-brown sugar "Demrara"
75 g of walnuts with halves 1. Lubricate and unload the bottom of the cake with a removable side with a diameter of 23 cm. Heat the oven to 2. Put in the "Kenwood" bowl of melted oil and sugar and with a nozzle for mixing on speed 2, scroll through them White color and air consistency.
3. Gradually add eggs, almond essence, lemon juice and yogurt and mix carefully.
4. Switch to a minimum speed and put in a mixture of flour, salt, baking powder and pieces of walnuts. Put half the prepared dough into the form. Distribute raspberry jam on it and close the remaining dough.
5. Sprinkle the top of the cake with golden yellow sugar and decorate the halves of walnuts. Bake 30-40 minutes while the dough does not rise and does not acquire a dense consistency. Leave in the form for minutes, then shift to the lattice rack for complete cooling.
25 g of roasted almond chips / flakes 115 g of a whole blanched almond 150 g of sugar powder 5 eggs, yolks and proteins separately 40 g of wheat flour 1.25 ml (1/4 tsp) almond essence 150 ml of oily cream 150 g of Greek yogurt 2 nectarine or 6 ripe apricots chopped with slices sugar powder for the sprinkle unlock shape for baking a roll of 33 x 23cm parchment paper and sprinkle with her almond walnut chips. Heat oven to 180 ° C. With the help of a kitchen combine with a knife or low-speed chucks / bubbling with a drum for a shallow grater, very finely grind or soda blanched almond nuts.
Put in the "Kenwood" bowl of 125 g of sugar and yolk and yolk and with the help of a bunny, take them into a strong creamy mixture. Remove the bowl from the car and put grated nuts, flour and almond essence into it.
Put the Kenwood and the rest of sugar in the pure bowl of the "Kenwood" and with the help of a bunny in them in their strong foam before the formation of soft peaks. Carefully, in order to preserve the air to the maximum, pour it into the almond mixture.
Pour the mass in the prepared shape and crumple it as a layer. Bake 15-18 minutes until it increases in size and does not acquire a dense consistency. Remove from the oven and leave in the form. Cover the leaf of parchment paper and a wet tea towel and leave so complete cooling.
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