Search
  • Jimmy Wong

TVSN KitchenAid recipes 21st May 2020

Thank you so much for joining in the segment on TVSN today! Here are the recipes from today's show. Happy cooking!



White chocolate and fig cookies

Saffron infused carrot cake, cream cheese frosting Click for full recipe

***

Macadamia Pesto


2 garlic cloves

60g parmesan cheese

100g macadamia nut

1 large bunch of basil

1 tsp lemon juice

3 tbsp virgin olive oil


Place garlic, parmesan cheese, macadamia into the 5 cup food chopper and blend to a course mix. Add basil leaf, lemon juice, salt and virgin olive oil and blend further to a coarse pesto.

***


Zuchinni noodles with roasted tomato, walnuts, lemon zest and onions


3 zucchini

200g cherry tomatoes

1 garlic bulb

1 red onion

1 lemon

1tsp thyme

2tbsp virgin olive oil

100g walnuts

200g goats cheese

Sea salt & pepper


Using the fine attachment, spiralise the zucchini. Heat oven at 180ºc, place tomato, whole garlic bulb (Cut top off), sliced red onion into a baking dish and drizzle virgin olive oil over. Sprinkle with sea salt, 1 tsp lemon zest and thyme and into the oven for 30-35 minutes. At 20 minutes, add the walnuts to the baking dish. In a large bowl mix the roasted veg with the spiralised zucchini, add a squeeze of lemon juice (1 tsp) add more virgin olive oil if needed. Finally, pinch the goats cheese (1/2 of the goats cheese) and place in the bowl and mix. Plate up and serve with pinches of the remaining goats cheese.

***


White Choc Chip & fig cookies


120g butter, softened

50g castor sugar

90g brown sugar

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla essence

210g flour, sifted

1 cup white chocolate chips (+extra if you would like to decorate the cookie)

½ cup chopped figs (+extra if you would like to decorate the cookie)


Cream sugar, butter, egg, then add all other ingredients. Heat oven to 180ºc. Line 2 baking trays with baking paper. Roll dough 3-4cm balls and space onto the lined baking tray. You may also add a few chopped figs and white chocolate to the top if you would like, optional. Bake at 180ºc for 10 minutes, cool on a wire rack.

***


Shredded chicken salad sandwich


2 roasted chicken breasts

White bread

1 Avocado

3 tbsp Kewpie

Lemon (1tsp zest, 1tsp lemon juice)

Salt and pepper to taste


Shred chicken with flatbeater by placing breast (no bones) in the bowl and mixing on speed 4. Add to the bowl all other ingredients and mix with a spatula. The avocado can be sliced up separately if you prefer. Spoon chicken salad mix onto buttered white bread and cut in half (crust edges of bread may be removed if you like, optional)






86 views0 comments

Recent Posts

See All