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TVSN KitchenAid recipes, 4th July

Updated: Jul 4

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


Try and stop at just 1 :)
Chocolate chip & walnut cookies


Chocolate chip & walnut 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 chocolate chips

½ cup chopped walnuts


In your 4.8L bowl and flat beater attachment, cream, sugar, butter, eggs and then add all other ingredients. Place dough into cling wrap and roll into a log and refrigerate for an hour or overnight. Preheat oven to 180c and prepare 2 baking trays with baking paper. Cut dough to 2cm thickness and roll into a ball and place on your baking tray, leaving room for the cookie dough to expand slightly. Bake at 180c for 12 minutes, cool and enjoy.


***

Cheese and rosemary bread (Gluten Free )


2/3 cup milk

1/3 cup olive oil

1 1/2 cup tapioca flour

1/2 cup mozzarella

1/3 cup Parmesan shavings

2 sprigs rosemary

1 egg

1 tsp salt


In your 5 cup food processor with the chopping blade, place the tapioca flour, rosemary, parmesan, salt and blitz. Preheat the oven to 200c. Now add the egg, milk, olive oil and blend. Grease a mini muffin tray and pour mix 1/2 filled, adding 1/2 tsp of mozzarella and topping with more of the mix. Place the tray in the middle of the oven and bake for 20 mins. Enjoy warm or eat soon after it is baked.


***

Apple Pie


Short crust pastry


325 g all-purpose flour

1 tsp salt

1 tsp sugar

230 g very cold unsalted butter, cubed

2 tbsp ice water


Blitz all ingredients (except water) in 5 cup food chopper and blitz to a fine crumb. Slowly add cold water until it just combines, take out and place in cling wrap and refrigerate for 2 hours before rolling out.


Apple filling

8 apples red apples (peeled, cored and sliced)

90 g brown sugar

90 g sugar

1/4 tsp sea salt

1 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground ginger powder

1/4 tsp ground cardamom

1/4 tsp nutmeg

2 tbsp cornstarch (just before packing into crust)

1 tablespoon butter (dotted over apple filling)


Egg wash (1 Egg and 1 tbsp milk)


Preheat oven to 200c. Grease a pie tin/dish with butter and line the pie tin with rolled out shortcrust, using 1/2 the shortcrust between 2 baking paper. Now prepare the apples in a large mixing bowl and place sliced apples and spices and mix, adding the cornstarch just before placing the apples into the pie tin. Scatter small dots of butter around before placing pie top on. Now roll out the remainder of the shortcrust and cut into strips and lattice the top. Cut off excess and pinch the edges. Finally brush an egg wash over the pie and bake in the oven for 50 minutes. It is recommended to place a baking tray underneath the dish as there will be spillage from the baking. Perfect when served warm with whipped cream or a dollop of ice cream.


***


Baked Artichoke Dip


200g artichoke hearts

1 tsp onion soup mix

200g cream cheese

200g sour cream

1/2 tsp sea salt

1 cup mixed cheese/ mozzarella


In your 5 cup food 180°c for 25 mins, the chopper, roughly chop the artichoke. In your 2.8L bowl with the flat beater attachment, mix the rest of the ingredients, finally adding the artichoke. Place in a small baking dish and bake in the oven at 160c for 35 minutes. Serve with bread rolls, lavosh or cheese & rosemary bread (see recipe above)


***


Meat loaf


1 cup breadcrumbs

1 onion , grated

1 kg ground beef (mince)

2 eggs

3 garlic cloves , minced

1 tsp Worcestershire Sauce

1/4 cup tomato paste

2 tsp dried oregano

1 tsp dried thyme

2 beef bouillon cubes

S&P to taste


Sauce / glaze

1/3 cup Ketchup (Tomato sauce)

1 tbsp Vinegar

1 1/2 tbsp Brown sugar


PLace and mix all the ingredients in your 4.8L bowl with the flat beater attachment. Shape and place into a loaf tin (lined with baking paper) and cover with foil. Heat oven to 180 c and bake for 30 minutes. While baking, prepare the glaze. Take the tin foil off and brush on the glaze and bake for a further 10 minutes. Cut up and enjoy with a creamy mash potato or in a meatloaf sandwich the following day


***


Deep dish pizza


Pizza Dough


3/4 cup warm water

Pinch of caster sugar

1 tsp dry yeast

300g plain flour, plus extra for dusting

1/2 teaspoon salt

30ml olive oil, plus extra for brushing


1 cup Mozzarella cheese

20 slices Pepperoni


Pizza Sauce


1 Tin tomato

1 tsp Oregano

1 tsp Sugar

3 tbsp Tomato paste

1 tbsp Red wine vinegar


Combine and cook in a small pot


For the dough, place warm water in a measuring cup with the yeast, sugar and salt. Place flour in your 4.8L bowl and mix with the flat beater, add the frothy mixture in and combine. When combined change to the dough hook to knead for 5-7 minutes on low speed. Lightly flour your board and roll out the dough and stretch the dough by pulling from the edge then to the centre. You will feel the dough become more pliable. Divide the dough into 2 and place in an airtight container to proof overnight. Heat oven to 220c. Lightly grease a deep dish and roll out the pizza base with 3 cm sides. Place 2/3 of the mozzarella at the base of the dough, spoon over the pizza sauce, place evenly the pepperoni and sprinkle the remaining cheese over the top. Bake for 8-10 minutes or when the top begins to brown.

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