Kenwood
We were founded on the guiding principles of quality, innovation and design. Millions of cooks world-wide prize their Kenwood appliances.
With 70 years of design and engineering expertise, Kenwood is dedicated in offering innovative products that deliver exceptional reliability and durability to ensure ongoing performance to withstand the rigours of everyday cooking. Kenwood produces a range of kitchen appliances to suit all your food preparation needs from Kitchen Machines, Food Processors and Hand Blenders to inspire you to create
Pear and Chocolate Frangipane Tart made with the Titanium Chef Patissier XL
In this recipe the classic combination of chocolate and pear is elevated into a decadent and indulgent piece of patisserie heaven. This recipe can be prepared the day before and then assembled and baked on the day you would like to serve it, perfect for dinner parties or for impressing a crowd.
Serves: 8-10
Makes: 1 Tart
Preparation time: 10 minutes
Processing time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes (plus resting and refrigeration time)
Difficulty 2
Equipment.
9inch tart tin (round, non-fluted)
Large baking sheet
Medium saucepan
Tool.
K-be**er
Creaming be**er
Ingredients 1
Water 1 l.
Sugar 400g
Dark muscovado sugar 100g
Instant coffee 2 Tbsp
Lemon, juice of 1 unit
Amaretto liqueur, optional 1 Tbsp
Vanilla extract 1 tsp
Conference pears (not over ripe), peeled, stem removed 4
Ingredients 2
Butter 125 g
Plain flour 250 g
Icing sugar 125 g
Salt 5 g
Egg, beaten 1
Vanilla extract ½ tsp
Ingredients 3
Dark chocolate, broken up 150g
Ingredients 4
Butter 200 grams
Sugar 200 grams
Ground almonds 160 grams
Plain flour 60 grams
Cocoa powder 30 grams
Beaten eggs 3
To finish.
Apricot jam, warm 2 Tbsp
Hazelnuts, halved, toasted 30g
Dark chocolate shards as needed
Prep. (Before you begin)
Peel the pears.
Cut the butter into 1 cm cubes and bring to room temperature.
Beat the egg.
Break up the chocolate into 2 cm squares
Getting started
Grease the tin
Ready to Cook
Stage 1
In a medium saucepan combine ingredients 1 (water, sugars, coffee, lemon juice, amaretto, vanilla)
Place it over a medium high heat and bring to the boil.
Once boiling, carefully add the whole pears.
Reduce to a simmer, turning the pears occasionally, cook for 20 minutes or until just tender.
Remove the pan from the heat.
Allow the pears to rest overnight, or for as long as possible in the syrup at room temperature.
Once rested, remove the pears from the syrup and let them drain on kitchen towel.
Stage 2
Attach the Mixer Bowl to the machine, fit the k-be**er.
Add the first 5 items of Ingredients 2 (butter, flour, sugar, salt) into the Mixer Bowl.
Start the machine on speed 1.
Mix for 2 minutes until the mixer bowl contents resemble fine breadcrumbs.
With the machine running, add the rest of Ingredients 2 (egg, vanilla).
Mix for 1 minute or until the paste comes together.
Place the paste onto a worksurface and knead together.
Wrap in plastic wrap and transfer to the fridge for about 30 minutes.
Place in the refrigerator for 30 minutes before use.
Stage 3
Place the paste onto a lightly floured surface.
Gently knead the dough until it becomes soft and pliable.
Lift the dough and lightly flour the work surface.
Using rolling pin, roll the dough out into 30 cm round moving and lifting the paste regularly to prevent sticking.
Pick the paste up and place it into the prepared tart case.
Use a piece of excess paste dusted in a little flour to push the paste into the corners.
Trim the excess pastry from around the edges and prick the base with a fork.
Place the lined tin onto a flat baking sheet, refrigerate the pastry case for another 30 minutes.
Stage 4
Preheat the oven to 190ºC.
Remove the pastry case from the fridge, line with baking paper and fill with baking beans.
Bake in the preheated oven for 15 minutes, remove the tart case from the oven.
Remove the baking beans and paper, reduce the oven temperature to 180°C.
Return the pastry case to the oven for a further 5 minutes or until fully cooked.
Stage 5
Meanwhile attach the Warming mixer bowl to the machine, fit the Creaming be**er.
Add the first of Ingredients 3 (chocolate, broken up) into the Warming mixer bowl.
Select the ‘Chocolate melting’ pre-set and press Start.
Mix until the chocolate has melted, and the mixture is homogenous.
Once melted remove the mixer bowl and creaming be**er from the machine, set aside.
Stage 6
Clean and retrieve the Mixer Bowl, fit the k-be**er to the machine.
Add the first 2 items of Ingredients 4 (butter, sugar) to the Mixer bowl.
Start the machine on speed 4, mix until the mixture is light and fluffy.
Stop the machine.
Add the rest of Ingredients 4 (almonds, flour, cocoa, eggs) to the mixer bowl.
Add the contents of the Warming Mixer Bowl (melted chocolate)
Start the machine on speed 4 and mix until combined.
To finish
Pre-heat the oven to 180°C.
Retrieve the poached pears.
Cut each pear in half lengthwise, use a spoon to remove the central core and seeds.
Turn the pear over, cut slices down the length of the pear leaving the narrow end uncut so that you can spread the slices of pear to form a fan shape.
Repeat the process with the other pears.
Spoon or pipe the chocolate mixture into the prepared tart case.
Position the pears on top of the mixture.
Bake in the pre-heated oven for 30-40 minutes.
Take out of the oven and allow to cool.
To Finish
Remove the tart from the tin.
Brush with a thin layer of warm apricot jam, garnish the centre and outer edge of the tart with toasted the hazelnuts and add some dark chocolate shards to the centre.
Serve.
Happy World Chocolate Day! Food of the Gods, so decedent and makes the soul smile. What is your favourite chocolate fuelled recipe?
Batch cooking made easy with 20% longer* blending wand on the premium Triblade XL+ stick blender.
Keep warm and cozy next date night with some comfort food with a Korean twist, best part is dinner is ready in 30 mins!
Quick Korean Beef Meatballs
Based on the Korean recipe for Tteokgalbi patties- which is traditionally made with beef short rib- this recipe uses diced beef, minced in the food processor, infused with ginger, garlic, soy and mirin. The mixture is then shaped and cooked in the oven before being brushed with a sweet and sticky soy honey glaze. Garnish with chopped nuts or sesame seeds and spring onions. Serve as a main meal with rice, broccoli or spring greens or serve inside lettuce cups as a starter.
Serves: 4 people
Makes: 12 patties
Prep Time: 5 minutes
Processing Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Difficulty: 1
Equipment:
Knife Blade
Frying pan, small
Baking tray, large
Mixing bowl, small
Ingredients
• ½ Tbsp vegetable oil
• 1 small onion, peeled and finely chopped
• 400g beef, diced
• 30g plain flour
• 15g honey
• 30ml soy sauce
• 1 tbsp mirin
• 2 garlic cloves, peeled and crushed
• 1 tsp ginger, peeled and grated
• 1 tsp sesame oil
• ½ tsp salt
• 2 Tbsp soy sauce
• 3 Tbsp honey
To finish:
• 40g peanuts, chopped
• Sesame seeds, as needed
• Spring onion, sliced, as needed
Method
• Preheat the oven to 200ºC. Line a baking tray with parchment paper.
• Assemble the food processor bowl onto the power unit and fit the Knife blade.
• Place a small frying pan over a medium-high heat and then add the oil into the frying pan until hot.
• Add the onion and sauté for 5 minutes until softened. Remove the frying pan from the heat and set aside.
• Add the beef into the Food Processor bowl. Attach the lid and ensure the pusher is in the feed tub. Mix until the beef is roughly chopped.
• Add the flour, honey, soy sauce, mirin, garlic, ginger, sesame oil, and salt into the food processor bowl. Pulse until combined.
• Form the mixture into balls and place onto the prepared baking tray.
• Bake at 200ºC for 10 minutes. Alternatively grill under a hot grill (200ºC) for 4-5 minutes on each side, turning halfway through.
• Stir the honey and soy sauce together in a small bowl.
• Remove the meatballs from the oven and immediately glaze the meatballs with the sauce using a pastry brush.
• Place the meatballs on a serving plate and sprinkle with finely chopped nuts or sesame seeds, and sliced spring onions.
• Serve with rice and vegetables.
Substitutions:
• Grated ginger can be replaced with 1 tsp of ginger puree.
20/06/2024
A work of art with swirls of decadence, try this delcious treat for your next gathering - perfect for the chilly nights in.
Butterscotch and Pecan Skillet Swirl Bread
A sweet and sticky pecan and cinnamon swirl bread baked in a skillet pan, serve it warm from the oven drizzled in butterscotch sauce, serve with vanilla ice cream.
Serves: 6-8
Time prep:
Processing time:
Cooking time:
Total time:
Difficulty: 1
Equipment:
9-10-inch Skillet pan (or use any oven safe pan)
Small saucepan
Jug
Pastry brush
Spiral Dough Tool
Ingredients 1
Milk 170g
Butter 50g
Plain flour 320g
Caster Sugar 30g
Dried active yeast 6g
Salt a pinch
Egg 1
Ingredients 2
Butter 50g melted
Dark brown sugar 60g
Cinnamon 2 Tbsp
Chopped pecans 70g toasted
Egg wash as needed
Ingredients 3
Butter 50g
Caster sugar 220g
Treacle 40g
Salt ¼ Tbsp
Double cream 170g
Vanilla extracts 1 tsp
To Serve:
Vanilla ice cream as needed (optional)
Before you begin:
Cube the butter
Lightly beat the egg
Roughly chop the pecans, spread out on a baking tray and toast in the oven for 8-10 minutes at 180°C or until deep golden brown.
Getting Started:
Grease the skillet pan
Fit the spiral dough tool
Stage 1
Add the first two items of ingredients 1(milk, butter) to a small saucepan, place over a medium heat until the butter melts.
Remove from the heat, once it cools, add the egg, mix and transfer the liquid into a jug. [continued in comments...]
Chicken, Sweet Potato and Nut Butter Soup to warm the soul, a delicious option for batch cooking as the cold hits
Fresh dishes in a flash with the all new MultiPro Compact
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03/06/2024
Looking for a treat that the whole family will love? These Pesto & Pizza Babka Buns are deliciously addictive. A fun recipe made with the Chef Baker XL.
Pesto & Pizza Babka Buns
This recipe makes six green pesto buns and six pizza flavour buns for a delicious and colourful savoury bake which is fun to share.
Makes: 12
Time prep:10 minutes
Processing time: 35 minutes
Cooking time:15 minutes
Total time:1 hour
Difficulty: 1
Equipment:
Large baking tray x2
Greaseproof paper
Small saucepan
Jug
Pastry brush
Spiral Dough Tool
Kbe**er
Ingredients 1
Milk 240g
Plain flour 500g
Dried active yeast 10g
Sugar 30g
Salt 2 tsp
Egg 1
Egg yolk 1
Butter 50g at room temperature
Ingredients 2
Green pesto 100g
Grated mozzarella 100g
Ground black pepper as needed
Ingredients 3
Red pesto 100g
Pepperoni slices, roughly chopped 30g
Sundried tomatoes 30g
Black olives 30g
Grated mozzarella 100g
Dried oregano 0.5 tsp
Ground black pepper as needed
Ingredients 4
Egg wash as needed
Before you begin:
Cube the butter and allow to reach room temperature.
Strain the two types of pesto to remove some of the oil.
Grate the mozzarella.
Drain the sundried tomatoes and finely chop.
Drain the olives and roughly chop.
Getting Started:
Line two large baking trays with greaseproof paper.
Attach the larger bowl to the machine
Fit the spiral dough tool
Stage 1
Add the first item of ingredients 1(milk) into a small saucepan, place over a medium heat until warm.
Remove from the heat and transfer the liquid into a jug.
Add the next four items of ingredients 1 (flour, yeast, sugar salt) to the mixer bowl, fit the splash guard.
Start the machine on speed 1 for 20 seconds until combined
Start the machine on speed 1, whilst the machine is running slowly add the warm milk and continue
Add the next two items of Ingredients 1 (egg, egg yolk)
Mix on speed 1 for 2 minutes
Continue mixing on speed 1, gradually add the remaining item of ingredients 1 (butter) to the mixer bowl
Mix on speed 1 for 6-8 minutes, or until the dough is smooth and homogenous.
Remove the bowl from the machine, cover with cling film and allow to prove in a warm place for 1 hour.
Stage 2
Transfer the dough onto a lightly floured work surface, flatten out the dough.
Divide the dough into 12 pieces (76 grams each).
Form each piece into a tight ball.
For the pesto buns:
Roll six pieces into 5x3 inch rectangles
Spread ingredients 2(pesto, grated mozzarella, black pepper) evenly over the bread, leaving a 1/4-inch gap around the edge.
Roll up the rectangles tightly from the long end into log shapes, then pinch all the seams and ends to seal.
Slice the dough in half lengthwise with a sharp knife, leaving a join at the top.
Twist the two lengths together, keeping the filling side up as you twist.
Stretch the braid into 10-inch/25cm length.
Bring both ends together, overlapping them and creating a hole in the middle.
Bring one end into the hole and pinch it together with the other end at the bottom.
Place on a baking tray.
Cover loosely with greased cling film, allow to prove for 1 hour or until doubled in size.
Stage 3
Attach the smaller bowl to the machine, fit the K be**er.
Add Ingredients 3 (pesto, chopped pepperoni, chopped sundried tomatoes, chopped black olives, grated mozzarella, oregano, black pepper) into the mixer bowl.
Start the machine on speed 1 and increase to speed 3 for 20 seconds until a paste has formed
Form the remaining buns:
Roll the remaining six pieces into 5x3 inch rectangles
Spread the mixture evenly over the dough, leaving a 1/4-inch gap around the edge.
Roll up the rectangles tightly from the long end into log shapes, then pinch all the seams and ends to seal.
Slice the dough in half lengthwise with a sharp knife, leaving a join at the top.
Twist the two lengths together, keeping the filling side up as you twist.
Stretch the braid into 10-inch/25cm length.
Bring both ends together, overlapping them and creating a hole in the middle.
Bring one end into the hole and pinch it together with the other end at the bottom.
Place on a baking tray.
Cover loosely with greased cling film, allow to prove for 1 hour or until doubled in size.
Stage 4
Preheat the oven to 190°C.
Remove the cling film and brush the buns with egg wash.
Bake for 12-15 minutes until golden brown.
Serve warm.
Mince is so versatile and perfect when you're cooking on a budget for a family or friends. And what about the leftovers? Here's some inspo on how you can give it a second life during the week.
Featuring our MultiPro Go food processor and dough hook from our stand mixer range.
Celebrate World Baking Day with this gorgeous, decadent Watermelon and Rose Layer Cake. A showstopper for any occasion 💖
NEW MultiPro Compact featuring the innovative stacking attachments to keep it all in one place!
11/05/2024
A special day for all the Mums and caretakers, baking joy and happiness in our lives 💖
10/05/2024
Lime Meringue Pie anyone? Tap through the recipe cards.
09/05/2024
This recipe is quick, simple, and packed with smoky flavour thanks to a big helping of charred tomato and chipotle sauce. Perfect for sharing when you need a quick hit of comfort, try adapting this recipe to your own tastes, adding your favourite toppings such as spicy chicken, beef, or bean chilli. This recipe makes 1L of sauce, perfect for using to top nachos and enchiladas, or as a base for a deliciously smoky chilli, or even drizzle over tacos as a quick salsa. The sauce can be divided into 4 portions and will keep in the fridge for up to 3 days in an air-tight container or freeze for up to 6 months. Defrost overnight in the fridge before using.
Charred Tomato and Chipotle Nachos
Serves: 6 servings
Scaling: can't be scaled
Prep: 5 mins
Cooking: 10 mins
Total: 15 mins
Difficulty: 1
Containers/Tools:
- Baking dish
Ingredients:
- 300g tortilla chips
- 235g tinned black beans, drained and rinsed
- 200ml charred tomato and chipotle sauce
- 150g grated mozzarella cheese
- Pickled jalapenos, as needed
- Sour cream, as needed
- Guacamole, as needed
- 15g fresh coriander, destalked and roughly chopped
- 100g tinned sweetcorn, drained and rinsed
Method:
1. Preheat oven to 220c.
2. Add tortilla chips to a baking dish and spread into an even layer. Top with black beans, charred tomato and chipotle sauce, followed by the cheese.
3. Bake for 10 mins in the preheated oven.
4. Remove from oven and top with jalapenos, sour cream, guacamole, coriander, and sweetcorn.
5. Serve.
Customise the look of your Titanium Chef Baker XL with fun coloured PopTop covers 🌈
Get creative with chicken leftovers and turn it into something new. What’s your favourite recipe using leftover chicken?
Featuring the MultiPro Go food processor.
20/02/2024
Homemade Pizza in a flash. MultiPro Go will get take you there, recipe below:
Vegan BBQ Pizza
Ingredients
For the pizza dough:
250 g Plain flour
1 Tbsp Oil
4 g Salt
4 g Dried yeast
150 g Water
For the BBQ sauce:
150 g Tomato ketchup
1.25 tsp Smoked paprika
1 tsp Ground cumin
Salt and Pepper (To taste)
For the walnut meat:
360 g Walnut halves
100g Sundried tomatoes (drained)
2 Tbsp Nutritional yeast
2 tsp Liquid smoke (optional)
2 tsp Smoked paprika
2tsp Ground cumin (optional)
0.5 tsp Chilli powder
1 tsp Garlic Powder
Salt & pepper to taste
For the topping:
150g Red onion (peeled, trimmed)
150g Red Pepper (deseeded)
150g Green Pepper (deseeded)
150g Yellow Pepper (deseeded)
Vegan Cheese (as needed)
50g Tinned Sweetcorn (drained)
Wild Rocket Leaves (as needed)
Olive Oil (as needed)
Step 1
Line the baking trays with parchment paper
Lightly grease a medium bowl
Assemble the Food Processor bowl and fit the Knife blade
Add flour, olive oil, salt, sugar, yeast, water into the Food Processor bowl
Mix until combined – 1 minute, speed Max
Tip: Be careful not to overmix
Transfer the dough to a lightly floured work surface
Knead by hands for 5 minutes
Transfer the dough to a lightly greased medium bowl
Prove in a warm place until doubled in size – 1 hour
Step 2
Add tomato ketchup, vinegar, paprika, cumin, seasoning into a medium saucepan
Stir until combined
Place over a medium-high heat
Bring to a boil and then reduce the heat
Simmer, uncovered for 10 minutes
Remove from the heat and let cool completely
Step 3
Assemble the Food Processor bowl and fit the Knife Blade
Add quarter of the walnut halves into the Food Processor bowl
Pulse until roughly chopped
Transfer the chopped walnuts into a medium bowl and set aside
Repeat the same with the remaining walnuts
Add sundried tomatoes, yeast, liquid smoke, paprika, cumin, chili powder, garlic powder, salt, pepper into the Food Processor bowl
Pulse until smooth
Transfer the tomato mixture into the medium bowl containing the chopped walnuts
Stir to combine
Step 4
Preheat the oven to 200ºC
Retrieve the proved dough
Transfer the dough to a lightly floured work surface
Divide into 2 or 4 equal pieces, depending on how many pizzas you want to make
For two pizzas, roll out the dough into two 9” (22cm) round discs
Place the shaped dough on the prepared baking trays and set aside
[Recipe continued in comments...]
16/02/2024
Weekends are made for this! 🥞
Wishing you a Happy Valentine's Day 💝 bring love and joy to your special someone with some delicious homemade treats.
10/02/2024
Dine in with the one your love this Valentine's Day, treat them to a Tropical Panna Cotta that you can prep the night before - this is sure to impress 💛
27/12/2023
🎆🍸 Elevate your New Year's Eve celebration with a touch of elegance! ✨ Our Blackberry Gin Semifreddo is the perfect blend of sophistication and sweetness. Wow your guests and welcome the new year in delicious style! Crafted with the Cooking Chef XL. 🍇🎉
24/12/2023
🎅🍩 Wishing you a Christmas sprinkled with joy and topped with love! 🌲✨ From our Kenwood family to yours, may your baking adventures be merry and bright. Here's to family, fun, and a kitchen filled with the sweet sounds of laughter! 🍰❤️
23/12/2023
A real baked-in treat - did you know that our Chef Titanium Patissier XL holds this secret? 🧁🥐
18/12/2023
Did you know? Our attachments fits onto our Chef stand mixers all the way back to 1976. So you can keep exploring what more you can create. 🤩✨
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