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  • Jimmy Wong

TVSN KitchenAid recipes 15th May 2020

Thank you so much for joining in the segment on TVSN today! Here are the recipes from today's show. Please do also join me for the next live segment on TVSN with KitchenAid, 8.30pm Friday 21st May.


Basic sponge cake

Sponge cake with cream and raspberries 50g butter (melted) 5 eggs (room temperature) 150g caster sugar 150g self-raising flour 1 tsp vanilla extract 400g cream 2 punnets of raspberries Preheat the oven to 180C. Butter and line bottom of 2x 7inch round cake tins, roll edges with castor sugar. In the KitchenAid 4.8L bowl place castor sugar and eggs and whip with whisk attachment until pale and 3 x the starting volume. Fold in sifted SR Flour, then melted butter. Bake at 180c for approximately 15 minutes. Once cooled, decorate with whipped cream and raspberries. Dust with Icing sugar if you would like.


Baked Artichoke Dip


200g artichoke hearts

1 tsp onion soup mix

250g cream cheese

250g sour cream

1/2 tsp sea salt

1 cup mixed cheese/ mozzarella


Place drained artichoke hearts in the food chopper and using the chopping blade, chop the artichoke. In a 4.8L bowl, place all remaining ingredients and using the flatbeater, mix on low for 1 minute. Add in chopped artichoke. Place the mix in a small baking dish and cover with tin foil.


Heat the oven at 170°c and bake for 25 mins. Remove tin foil and brown for another 10 minutes.


Rosemary flatbread


230g all-purpose flour

1 tbsp chopped rosemary

1 tsp baking powder

3/4 tsp salt flakes

1/2 cup (120 ml) water

1/3 cup (80 ml) olive oil plus more for brushing


Additional flaky sea salt such as Maldon


Combine oil and water in a cup. Place all the dry ingredients in the 2.8L bowl with the flatbeater attachment, make a well in the center. Add the wet ingredients gradually into the flour, mix on speed 2, once combined, divide the dough into 4 balls and into cling wrap. Heat the oven at 220c. Between 2 pieces of baking paper, roll out into a long tongue shape (A pasta roller can also be used). Just before baking and brush with olive oil, sprinkle with sea salt flakes and more rosemary if desired. Bake at 220ºc for 8-10 minutes, cool on a rack. Use this on a cheese board or served with the Baked Artichoke dip


Rustic tomato and onion tart


Short crust pastry


160g flour

80g really cold butter

pinch of salt.


Place the flour, salt and cubed butter in the 5 cup food processor. Pulse until it resembles bread crumbs, then add 1-2 tbsp of really cold water until it just comes together, using the liquid feeder at the top of your food chopper. Place content in cling wrap and refrigerate for at least an hour before rolling it out.


Filling


300g cherry tomatoes

2 thinly sliced red onion

1 tsp thyme

Pinch of salt

1 grated garlic clove

1 tsp red wine vinegar

200g Creme fraiche

1 tbsp virgin olive oil


Preheat oven at 170c 20 mins


In a pan, place oil, cherry tomatoes, onions, garlic, thyme, salt, red wine vinegar and wilt the ingredients. Roll out the dough to the size you desire, place filling in the center and pull edges of the dough inwards, leaving 12 cm open in the centre. Make an egg wash with 1 egg and a tsp of milk and brush the edges. Bake for 20 minutes and serve with creme fraiche


Chocolate Mousse


4 Eggs

35g Castor Sugar

260g 70% Dark chocolate

540ml Thicken cream


Separate egg whites and yolk. Whisk egg yolk and sugar over bain-marie until pale and the sugar is incorporated. In the 4.8L bowl, use the whisk attachment to whip egg whites. In a heatproof bowl, melt the chocolate in the microwave (50 seconds, then use 10 second in between until melted). Whip the cream in a separate bowl to a soft peak.


To combine, fold in melted chocolate to the yolk mix, then gently fold in the egg whites. You will need to move quite quickly so the chocolate does not seize up. Finally add the whipped cream and fold until well incorporated. Place mousse into glasses and chill for 3 hours or overnight. Decorate with cream, berries and chocolate shards if you would like.





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