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  • Writer's pictureJimmy Wong

TVSN KitchenAid Recipes, 9th Oct 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

Banana Split

1 banana

3 scoops vanilla bean ice cream **

Caramel sauce


Walnuts, chopped

Peel and split the banana and place in a long dish. Scoop out 3 scoops of vanilla bean ice cream or any ice cream of your choice. Drizzle the caramel sauce over. Sprinkle with chopped nuts and garnish with fresh strawberries.

Vanilla ice cream **

4 egg yolks

Half a cup of sugar

1 cup milk

1 cup cream

1 tsp vanilla paste

In you KitchenAid 2.8L place egg yolks and sugar and whisk on speed 6 the mixture light and fluffy, double the volume.

In a pot, place 1 cup of milk, heat until just bubbling, add to the egg mix and return to the pot with 1 cup of cream and 1 tsp of vanilla paste and stir until thickened. Cool and churn in your ice cream bowl for 30-40 minutes.

Round bread loaf

400 g flour

9g yeast

1tsp sugar

300ml warm water

1 tsp salt

Place yeast and sugar in the warm water and let sit for 5-10 minutes (the mix should be foamy). Place the flour and water in your bread bowl and using the dough hook or flatbeater, knead for 8 minutes until dough is well combined. Add the salt and knead for another 2 minutes. The dough will be a shaggy dough, however if it appears too wet, add a small quantity of flour and continue kneading. Using a scraper, pull dough into a ball and cover with the bread bowl lid and proof for 1-1 1/2 hours. Punch down the dough and remove onto a floured board. Shape the dough into a ball and return back to the floured bread bowl and let rise for another 30 minutes. Preheat your oven to 220c. Using the lid of the bread bowl, place a round baking paper and rest the bread dough on it, flour and cut the top with a razor. Cover with the cleaned bowl and bake for 30 min (Bowl lid on) and a further 10-15 mins with the bowl lid off.

Lamington cake

Round sponge **

Chocolate sauce **

Berry coulis **

Shredded Coconut and coconut shards

450ml Cream

Sponge cake **

50g butter (melted)

5 eggs (room temperature)

150g caster sugar

150g self-raising flour

1 tsp vanilla extract

Preheat the oven to 180C.

Butter and line the bottom of a 6" round cake tin. In the 4.8L bowl place castor sugar and egg yolks and whip with whisk until pale and 3 x the starting volume, add the vanilla essence. Fold in sifted SR Flour with a silicone spoon, being careful not to knock too much air out, then melted butter. Place the mixture into the cake tin and bake at 180c for approximately 30 minutes.

Chocolate sauce **

2 tbsp cocoa

1 cup icing sugar

3 tbsp boiling water

1 tbsp butter melted

Place all the ingredients in a large bowl and mix. Immediately coat the sponge cake and add the shredded coconut and leave to cool.

Berry coulis **

1 punnet strawberries

1 cup frozen mixed berries

3 tbsp sugar

squeeze of 1/2 lemon.

Put all the ingredients in your 5 cup food chopper and blitz. PLace in a small pot and heat , continuously stirring until desired consistency (approx 10 minutes on low heat). Cool completely before using.

To assemble the lamington cake, halve the sponge lamington. Spread the berry coulis in between. Whip the cream to a peak and using a piping bag, pipe onto the base between the layers. Place the top lamington sponge on and you are now ready to serve.

Rustic tomato and red onion tart

Shortcrust pastry **

1 large punnet mixed tomatoes

2 red onions

1 tbsp virgin olive oil

2 tbsp pomegranate molasses

1 tbsp red wine vinegar

1 tsp sea salt

1 tsp thyme

Egg wash

Creme Fraiche

Make your shortcrust pastry. Saute sliced onions and all ingredients except halved baby tomatoes. Put tomatoes in the pan for the last 1 minute. Roll out pastry, fill centre with tomato and onion, fold edges over (leaving centre open) and wash with an egg wash (1 egg and 1 tbsp milk). Bake at 180 c for 35 mins and serve with a dollop of creme fraiche

Shortcrust pastry **

160g flour

80g really cold butter

pinch of salt.

Place all the ingredients in your 5 cup food processor and blitz to a crumb. Using the drizzle basin on top, add 2 tbsp really cold water until just combined. Place pastry dough onto cling wrap (it should still be quite loose), shape into a disk in the wrap and refrigerate for an hour, before rolling out

Macadamia Pesto

2 garlic cloves

60g parmesan cheese/grana padano

100g macadamia nut

1 large bunch of basil

1 tsp lemon juice

1/2 tsp sea salt

3 tbsp virgin olive oil

Place garlic, parmesan cheese, macadamia in your 5 cup food chopper and chop to a coarse mix. Add the basil leaf, lemon juice and 2 tbsp virgin olive oil and blend to a coarse pesto. Using the drizzle basin add the remaining virgin olive oil, adding more to the desired consistency. Place in a sealed jar and refridgerate

Chocolate chip & walnut cookies

170g butter, softened

150g sugar

160g brown sugar

1 eggs + 1 eggwhite

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla essence

270g flour

1 cup Chocolate Chips

½ cup chopped walnuts

In your 4.8L bowl, using the flat beater, cream sugar, butter, then eggs until well combined. Add all other ingredients, except the chocolate chips and walnuts. Once the dough is combined add the choc chip and walnuts. PLace cookie dough in cling wrap and shape into a log and refrigerate for 2 hours before use. Pre-heat the oven to 190c. Cut the cookie dough to 1- 1 1/2 cm and roll into a ball, lay on a lined baking tray well spaced and bake at 190c for 8 -10 minutes. Cool cookie and enjoy

••• 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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