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  • Writer's pictureJimmy Wong

TVSN KitchenAid Recipes, 5th Sept 2021

Updated: Sep 21, 2021

Thank you so much for joining in the segment on TVSN today! Here are the recipes from today's show. Happy cooking! For more yummy recipes, check out KitchenAid's Recipes

The perfect meringue

Classic Pavlova

5 egg whites

240g (1 cup) of castor sugar

1 tbsp corn flour

1 tsp vinegar

450g Thicken cream

1 large punnet strawberries

2 passionfruit

2 kiwi fruit

1 punnet blueberries

Take your 4.8L bowl and whisk attachment and place the egg white and whisk to a soft peak (do not over whip the egg whites). Slowly add the castor sugar and whisk until glossy on speed 6, about 8-10 minutes. Take a pinch of meringue between your fingers and make sure you cannot feel the sugar anymore. Finally add the vinegar and cornflour, whisk briefly for 6 rotations only. You may fold in the cornflour and vinegar with a silicone spatula if you prefer. Preheat your oven to 140°c. Take a baking paper lined baking tray and form your pavlova using the silicone spatula. I like to fix the baking paper by placing small amounts of meringue underneath each of the corners to stop the paper from flying around. When forming your Pavlova, ensure there is no large pocket of air inside the meringue and that it is not too high. To bake, turn the oven down to 115°c and bake for 75 minutes. Do not open the door of the oven at any point, until it has completely cooled, otherwise the pavlova may crack or weep. Recommend leaving it in the oven to cool overnight.

To decorate, whip the thickened cream to a soft peak. You may pipe or spoon the cream on top of the finished meringue. Garnish with halved strawberries, slivers of kiwi fruit, blueberries and spoon over passionfruit pulp and serve

Lime & mint sorbet

1 cup sugar (195g)

1 1/2 cup water (350ml)

5 limes, juice and zest

1 bunch mint (leaves only)

Make sure you chill your KitchenAid ice cream bowl upside down in the freezer, at least overnight. To make the lime and mint sorbet, place the sugar and water in a small bowl over low heat and ensure the sugar is fully dissolved for your simple syrup, set aside to cooled before proceeding. Juice and zest 5 limes and place in a large measuring jug. Next take your 5 cup food chopper with the blade, place the simple syrup, mint leaves only in and blitz on the puree setting. Now install your ice cream bowl and paddle to your stand mixer. Combine with the lime juice, zest and mint syrup and into the churner on speed 2 for 30-40 mins. Finally put the finished sorbet in a glass container with lid and into the freezer to keep

Savoury focaccia


1 1/2 cup lukewarm water

2 tsp active dry yeast

1 tsp honey

1 tsp sea salt

2 tbsp virgin olive oil

3 cups (400 g) all purpose plain flour


2 tbsp virgin olive oil with grated garlic

3 sprigs thyme

1 sprig rosemary

1 punnet cherry tomatoes

1 tbsp sea salt

Place in a measuring cup, the honey, yeast, salt, lukewarm water and let sit for 10 mins until slightly frothy. Place the flour, yeast water into your 4.8l KitchenAid mixing bowl and using the flat beater attachment mix on sped 2 until the dough is combined into a rough ball, it will look like shaggy dough. Drizzle virgin olive oil over the dough and fold over the dough 5-6 times. I find using a dough scraper to be handy. Cover the bowl with a damp cloth and let sit in warm place for 4 hours, it should double in size.

Prepare a baking dish virgin olive oil and line the base with baking paper (optional). Put the dough in and form a flat focaccia using the tips of your fingers. Cover with cling wrap and set aside to rise for another 2 hours in a warm corner. Preheat the oven to 200°c. Finally, pour over the garlic virgin oil, using oiled fingers, create dimples through the focaccia adding your herbs, cherry tomatoes and seasalt. Bake in the center shelf of the oven for 20-25 minutes. Best eaten the day of the bake.

Quiche Lorraine

160g flour

80g really cold butter

Pinch of salt.

In your 5 cup food chopper, place butter and flour in and blitz to a crumb at speed 1 'chop'.

Add a table spoonful of really cold water from the drizzle spout until just combined. Do not worry if it still looks a little crumbly. Place into cling wrap, form a disk shape and into the refrigerate for an hour. Finally roll out between 2 floured baking paper and into the quiche tin. Blind bake the shell by placing tin foil and baking beads at 180°c for 15 minutes.


1 tbsp butter

1 garlic clove , minced

1/2 onion, finely chopped

200 bacon, cut into small pieces

5 eggs (60g each egg)

350ml thickened cream

2 shallots finely chopped

Pinch of salt & pepper

125g grated gruyere cheese or tasty

Cook your bacon and onions until brown and set aside. place in the tart shell. In a large bowl place the eggs in and whip with a whisk, adding cream, half the cheese and chopped shallots. Make sure you season with salt and pepper. Place the remaining cheese, bacon filling into the quiche base, then pour over the egg mixture. Bake at 180°c for 25-30 mins

Mash & chorizo croquettes

600g mash potato

100g butter

50ml cream

1 chorizo sausage

1 cup Flour

Egg wash (1 egg and 1 tbsp milk)

1 cup Panko crumbs

Chorizo mince recipe (if you would like to make your own)

1 clove garlic, finely chopped

1 1/2 tsp dried oregano

½ tsp sea salt

3 tbsp dried crushed chillies

1 tbsp smoked paprika

2 tbsp virgin olive oil

50ml red wine vinegar

50ml water

600g pork mince (not too lean)

Peel and chop the potatoes and boil until soft. Drain and let cool slightly before mashing in your KitchenAid. Ensure the potatoes are not too wet. Place into the 2.8L bowl with a flat beater attachment. Add the cream and butter, seasoned with sea salt and mash until a creamy consistency. Place in a large bowl and cool in refrigerator. Once the potato is fully cooled, using wet hands form an oblong shape with the potato mash, place a teaspoon of chorizo mince in the centre and close mash around the mince. Place on a baking sheet to cool again before crumbing. ** hint, if the potato is too soft, form your croquettes and pop into the freezer before crumbing. To crumb the croquettes , prepare in 3 bowl, flour, egg wash and panko crumbs. Start by rolling in flour, then egg wash and finally rolling in panko crumbs. If frying, heat oil to 190c and fry until golden brown. If using an air fryer, drizzle some olive oil over the croquettes and cook at 200°c for 15 minutes or use the settings on your air fryer.

Sundried tomato dip

½ cup sundried tomatoes

2 tbsp Virgin olive oil

200g cream cheese

1 tsp lemon zest

1 tbsp lemon juice

½ tsp sea salt

In the 5 cup food chopper, place the sundried tomatoes and chop using 'chop' setting. Add the rest of the ingredients and chop until desired consistency adding more virgin olive oil if needed. Served with your focaccia or make some crispy Italian flatbread.


Enjoy your KitchenAid! I would really love to see your results in the kitchen. Please post us a snap of your dish on instagram and tag #jimmywongeats #kitchenaidausnz #TVSN

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