KENWOOD CHEF AND MAJOR KMC500 – KMM700 series

recipes continued

strawberry and apricot gâteau

ingredients: sponge 3 eggs

75g (3oz) caster sugar

75g (3oz) plain flour

filling and decoration 150ml (14pt) double cream

Sugar to taste

225g (8oz) strawberries

225g (8oz) apricots

method 1 Halve the apricots and remove the stones. Cook gently in very little water, adding sugar to taste, until soft.

2Wash and halve the strawberries.

3To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick.

4Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon - do this carefully to keep the sponge light.

5Put the mixture into two 18cm (7”) greased and lined sandwich tins.

6Bake at 180˚C/350˚F/Gas Mark 4 for about 20 minutes until the cake springs back when lightly touched.

7Turn out onto a wire rack.

8Whisk the cream at maximum speed until stiff. Add sugar to taste.

9Roughly chop the apricots and a third of the strawberries. Fold them into half the cream.

10Spread this over one of the sponges, then put the other sponge on top.

11Spread the remaining cream on top and decorate with the remaining strawberries.

ingredients

method

meringues

4 egg whites

250g (9oz) icing sugar, sieved

Line your baking tray with non-stick baking parchment.

1Whisk the egg whites and sugar at maximum speed for about 10 minutes until it

2stands in peaks.

3Spoon the mixture onto the baking tray (or use a piping bag with a 2.5cm (1”) star nozzle).

4Bake at 110˚C/225˚F/Gas Mark 14 for about 4 - 5 hours until firm and crisp. If they start

to brown, leave the oven door slightly ajar.

Store meringues in an airtight tin.

shortcrust pastry

450g (1lb) flour, sieved with the salt ingredients 5ml (1tsp) salt

225g (8oz) fat (mix lard and margarine straight from the fridge)

About 80ml (4tbsp) water

Don’t overmix

hint 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour. method 2 Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.

3Add the water and mix at minimum speed. Stop as soon as the water is incorporated.

4Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.

ingredients

method

carrot and coriander soup

25g (1oz) butter

1 onion chopped

1 clove garlic crushed

480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet

600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet

cold chicken stock

10-15ml (2-3tsp) ground coriander

salt and pepper

1Melt the butter in a pan, add the onion and garlic and fry until soft.

2Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the maximum 1.2 level or 1.5 level marked on the goblet. Fit the lid and filler cap.

3Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result.

4Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked.

5Adjust the seasoning as necessary and add extra liquid if required.

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Kenwood KMM700 Series manual Strawberry and apricot gâteau, Meringues, Shortcrust pastry, Carrot and coriander soup

KMM700 Series, KMC500 Series specifications

Kenwood has established a strong reputation in the realm of kitchen appliances, and their KMC500 and KMM700 series stand as exemplary models showcasing innovation, versatility, and performance in the kitchen. These stand mixers encapsulate the brand's commitment to quality and efficiency, making them favorites among both amateur and professional chefs.

The Kenwood KMC500 Series is designed for those who seek reliability combined with a robust performance. Its powerful motor, operating at 1,000 watts, ensures that it can handle a variety of tasks, from mixing dense dough to whipping cream effortlessly. The KMC500 features a unique planetary mixing action, where the mixing tool rotates in one direction while the bowl turns in the opposite direction. This ensures that every ingredient is reached, promoting thorough mixing and yielding consistent results. Additionally, it comes with multiple attachments, allowing for versatility in preparing a wide range of dishes—from bread to cakes and more.

On the other hand, the KMM700 Series is crafted to meet the needs of more discerning cooks. Equipped with a powerful 1,200-watt motor, it boasts enhanced performance for more demanding recipes. The KMM700 features an intuitive control panel fitted with various speed settings to ensure precise mixing, while an electronic speed control maintains steady power for smooth results. This series includes an innovative fold function, ideal for delicate mixtures like soufflés, ensuring that air is not lost in the process.

Both series showcase Kenwood's emphasis on safety and functionality. The KMC500 and KMM700 are built with a tilt-head design, allowing for easy access to the bowl and attachments. Additionally, these mixers are engineered with safety mechanisms that prevent the machine from being operated if the bowl isn't properly locked in place.

In terms of design, both series exude a modern aesthetic that fits seamlessly into any kitchen décor. With durable materials and an easy-to-clean surface, they are designed for everyday use. Furthermore, their compact size means they can be conveniently stored when not in use, making them practical for kitchens of all sizes.

In conclusion, the Kenwood KMC500 and KMM700 series stand mixers represent a blend of power, versatility, and user-friendly design. With a variety of features and innovative technologies, they are suitable for cooks of all skill levels, enhancing the cooking experience and ensuring delicious results every time. The investment in either series promises to elevate home baking and cooking significantly.