stand mixer recipes

So, you may be thinking that the last thing the world needs r ight now is another cookbook.

But , this is probably a cookbook l ike no other you have ever wanted or you didn’t even real ize you needed unti l now! I t ’s a book from the hearts of cul inary experts and foodies .

The idea behind the book was conceived with the real izat ion, that we al l get exci ted by the idea of eat ing, host ing dinner part ies and enjoying food with family and fr iends. I ts qui te del ightful , real ly. While eat ing sandwiches and s ipping cappuccino, we of ten exchange s tories of weekend indulgences: part ies , fun t imes, dinners , brunches, new restaurants…Without our love of food and drink, we wouldn’t be half as much fun or have half as much to talk about!

This cookbook contains a heady mix of recipes to appeal your palet te . Whether i t i s a refreshing smoothie or a del icate macaron, the s imple s tep-by-step instruct ions wil l make whipping these del ights a breeze. Sui ted for the novice as wel l as the pro, we surely do hope the del ic ious recipes make you the s tar of your ki tchen.

Have fun and eat hearty!

#01

TABLE CONTENT >> of

RECIPES

goldEn RaISIn, aPRICot and fIg bREad #06

nUttY VanIlla noUgat #10

PaVloVa #14

aPPEtIZER CREaM PUff #18

CREaMY fEta olIVE fIllIng #20

CHEESE StICKS #22

SPICY bRandY CUPCaKES #24

CRUnCHY CHICKEn fIngERS WItH SalSa #26

gERMan aPPlE PanCaKES #28

goldEn bEan #30

MaCaRonS #32

MISHtI doI CannolI, aMaRantH ladoo #34

alMond daCQUoISE #36

angEl food CaKE #38

blondIES #40

doUblE CHoColatE MoUSSE WItH RaSPbERRY SaUCE #38

foCCaCIa #44

CaPUCCIno fUdgE CUPCaKES #46

CREaMY lEMon oRangE gElato #48

fRESH RaSPbERRY SoRbEt #50

#03

For the making since 1919KitchenAid, the best selling mixer brand in the world*

At KitchenAid, we secretly believe that anyone who choosesKitchenAid has innate joie de vivre shown in their appreciation

of every day appliances that are beautiful and exuberant. Like you, these are the cooks that can’t help but make the mundane mesmerizing...adding a twist of vibrant orange zest to a milky rice pudding… throwing zingy green chili atop a blackened handmade

flatbread…always adding a dash of amazing to their dish.Your creativity inspires us; your passion pushes us further.

Begin with innovation. Add performance and versatility. Mix liberally. KitchenAid considers its mixers as a creative extension of the cook’s hands, providing optimal control at a professional level that matches handmade results.’’ The Artisan Tilt-Head Stand Mixer is all this in an iconic design, which has been perfected over time and not been changed in the last 50 years. Experience for yourself the world of KitchenAid products and see whychefs choose KitchenAid for their

homes more than any other brand.**

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gOLdEN rAisiN, ApriCOT ANd fig BrEAd

SERVES | 1 loaf

#07

IngREdIEntS

golden rais ins - 100gms

Currants - 100gms

dried apricots - 60gms (chopped)

fresh dates - 6 (pitted and roughly torn)

dried f igs - 60gms (very thinly s l iced

using kitchen scissors)

Maple syrup - 3 tbsp

bread/high-protein f lour - 135gms (1 cup)

Wholemeal plain f lour - 135gms (1 cup)

good pinch Salt

dried yeast - 1 x 7gms sachet

ground cinnamon - 2 tspn

ground cardamom - 1 tspn

Very warm water - 250ml (1 cup)

Vegetable oi l - 1½ tbsn ( l ight ol ive,

sunf lower, etc)

extra f igs, for studding (optional )

1 egg whisked with 1 tsp milk

extra wholemeal f lour for dust ing

MEtHod

• Placetherais ins, currants, apricots,

dates and f igs in a bowl. drizz le over

1 tbsn of the maple syrup and st i r wel l to

l ight ly coat the fruit in the syrup. Cover

and set aside.

•Attachthemixingbowlandf lat beater

to the Kitchenaid Stand Mixer. Place

the f lours, salt , yeast and spices into the

mixing bowl. turn to speed 1 and mix for

10 seconds to combine wel l .

In a jug, combine the warm water, oi l

and remaining maple syrup.

•Turnthemixertospeed2andadd

the l iquid. Mix for 10 seconds or unti l

a dough begins to form. Change to the

dough hook.

• Kneadonspeed2for7minutesor

unt i l the dough is very smooth and

elast ic. ( I f the dough is very st icky,

scatter extra f lour around the outside of

the bowl during the kneading.)

• Turnoff theStandMixer, addthedried

f ruits and knead on speed 2 unti l mixed

through.

*turn to the next page for the recipe.

gOLdEN rAisiN, ApriCOT ANd fig BrEAd

#09

MEtHod

•Placethetrayquickly intothe lower

third of the oven. Using a spray bott le,

spray several spurts of water into the

base of the oven and quickly shut the

door. (this creates steam, giv ing the

bread a good crust and texture. )

•Bakefor25minutesorunti l very

golden. When tapped on the s ides and

base the bread should sound hol low.

MEtHod

• Using l ight ly f louredhands, remove

the dough and form into a bal l . Place into

a l ight ly oi led mixing bowl. Cover with a

c lean tea towel.

•Setaside inadraught-freewarm

place for about 1–1 ½ hours, or unti l the

dough doubles in s ize.

•Preheattheovento190C(170Cfan-

forced). l ine a smal l baking tray with

baking paper.

•Using l ight ly f louredhands, punchthe

dough down and remove from the bowl.

•Handknead l ightly forabout5

seconds, shape and mould into a rust ic

oval shape. l ightly cover the loaf with

the clean tea towel and place back into a

warm draught-free place for 45 minutes

or unti l wel l r isen.

•Workingquickly, studthetopwith

the extra ! gs ( i f desired), pushing them

into the dough a l i t t le. brush the top and

s ides of the loaf with the egg wash and

scatter over a l i t t le extra wholemeal

f lour.

SERVES | 1 loaf

SERVES | 20cm x 20cm square

IngREdIEntS

granulated sugar - 500gms

liquid glucose - 250ml

Honey - 125ml

Water - 60ml

large egg whites - 2 (at room

temperature)

Pinch salt

Vani l la extract or vani l la bean paste -

3 tspn

Unsalted butter - 50gms (at room

temperature)

(optional : omit butter i f you want a f i rmer

nougat)

almonds - 60gms (toasted and roughly

chopped)

Pistachios - 60gms (toasted and roughly

chopped)

Chopped glacé ginger - 50gms (optional )

MEtHod

•Greasea20x20cmsquarePushPan

and l ine the base and s ides with baking

paper.

•Placethesugar, glucose,honeyand

water in a medium-sized heavy-based

saucepan. St ir over a low heat unti l the

sugar dissolves. Have a smal l pastry

brush and a l i t t le water to wipe down the

s ides of the pan to prevent sugar crystals

forming.

•Placeasugarthermometer inthe

saucepan and s immer without st i rr ing

unti l the mixture reaches 135C. Remove

the saucepan from the heat.

•Placetheeggwhitesandsalt intothe

mixing bowl of the Kitchenaid Stand

Mixer and attach the wire whisk. beat on

speed 4 unti l f i rm peaks form.

•Pouraboutaquarterofthesugar

syrup into a heat-resistant glass jug.

•Turnthemixertospeed10ands lowly

add the sugar syrup from the glass jug,

beating constantly unti l the meringue is

very thick and holds i ts shape when the

mixer head is t i l ted.


#11

NUTTY VANiLLA NOUgAT

NUTTY VANiLLA NOUgAT

#13

MEtHod

• Scrapedownthes idesofthebowlwitha

s i l icone spatula.

•Returnthesaucepantoamedium-low

heat and s immer unti l the remaining

syrup reaches 152C on the thermometer.

turn the mixer to speed 8 and s lowly add

the remaining syrup to the meringue.

add the vani l la and butter ( i f us ing) and

continue to beat for 5 minutes.

•Removethemixingbowlfromthe

Stand Mixer. Quickly fold through the

nuts and ginger ( i f us ing) with a large

metal spoon or s i l icone spatula. You wi l l

need to work quickly as the nougat wi l l

be sett ing.

•Spreadthemixture intotheprepared

PushPan and refr igerate for 3 hours

or unti l f i rm. Remove the nougat from

the pan and cut into smal l pieces with

a sharp knife. Wrap each piece in

cel lophane or separate the pieces with

str ips of baking paper and serve.

SERVES | 20cm x 20cm square

SERVES | 8 - 10

IngREdIEntS (for Vani l la Meringe)

large egg whites - 8 (at room

temperature)

Pinch of salt

Caster sugar - 400gms (approx 2 cups)

Vani l la bean - 1 (seeds scraped) or

Vani l la extract - 2 tspn

Cornf lour -1 tbsn (optional , remove or

reduce quantity to achieve a cr isper shel l )

White vinegar - 1 tspn

boi l ing water - 1 tspn

MEtHod (for Vani l la Meringe)

•Preheattheovento120C(100Cfan

forced). l ine the base and s ides of a

26cm Prof i l ine PushPan with baking

paper to ensure that i t is easi ly removed

when cooked.

•Placetheeggwhitesandsalt intothe

mixing bowl of a Kitchenaid Stand

Mixer, attach the wire whisk. Mix on

speed 2 unti l egg whites form soft

peaks.

•Addthesugar inonegoandwhiskon

speed 4-6 unti l sugar is incorporated.

Increase to speed 10 and whisk for 10-

12 minutes. the meringue wi l l be very

thick and glossy. Scrape down the s ides

of the bowl regular ly during whisking,

using a spatula, to ensure al l sugar is

dissolved.

•Addthevani l la, cornf lour ( i f us ing),

v inegar and boi l ing water and gently

whisk on speed 1 for 2-3 seconds, unt i l

just combined. do not overmix.


#15

pAVLOVA

SERVES | 8 - 10

IngREdIEntS (for topping)

thickened cream - 500ml

Caster sugar - 60gms

Punnets fresh berr ies - 2

or a combination of strawberr ies,

raspberr ies, blueberr ies and

pomegranate seeds

ic ing sugar, for dust ing

MEtHod (for Vani l la Meringe)

•Pourandspreadthemixturegentlybut

quickly, using a spatula, into the l ined

PushPan, pushing it up the s ides and

s l ightly dipping in the centre.

•Bakeonthebottomshelf of theovenfor

1 hour 45 minutes. turn off oven and

al low meringue to cool completely with

the oven door s l ight ly ajar.

MEtHod (for topping)

•Placethecreamandcastersugar

in the mixing bowl of a Kitchenaid

Stand Mixer, attach the wire whisk, beat

on speed 6 for 2-3 minutes, or unti l soft

peaks form.

•Spreadcreamoverthemeringueshel l and

generously pi le with the berries. dust with

ic ing sugar before serving.

#17

pAVLOVA

AppETiZEr CrEAM pUffs

PREPaRatIon tIME | 10 mins // baKIng tIME | 45 mins // SERVES | 36 Puffs

#19

IngREdIEntS

Water - 240ml

butter or margarine - 113gms

Salt - 1/4tsp

al l -purpose f lour - 1cup

Eggs - 4

MEtHod

• Heatwater, butter, andsalt inamedium

saucepan over high heat to a ful l rol l ing

boi l . Reduce heat and quickly st i r in f lour,

mixing vigorously unti l the mixture leaves

s ides of pan in a bal l .

• Placemixture inmixerbowl. Attachbowl

and f lat beater to to the Kitchenaid®

Stand Mixer. turn to Speed 2 and add

eggs, one at a t ime, beating about 30

secs after each addit ion. Stop and scrape

bowl. turn to Speed 4 and beat 15 secs.

• Dropdoughontogreasedbakingsheets

in 36 mounds placed 2 inches apart. bake

at 200 C for 10 mins. Reduce heat to

170 C and bake 25 mins longer. turn off

oven. Remove baking sheets from oven.

Cut a smal l s l i t in s ide of each puff . Re

turn puffs to oven for 10 mins, leaving

oven door ajar. Cool completely on wire

racks.

• Cutpuffs inhalf andpipeorspoon

about 1tbspn Creamy feta ol ive fi l l ing*

into each puff . Serve immediately.

CrEAMY fETA OLiVE fiLLiNg

PREPaRatIon tIME | 2-3 mins // SERVES | 2 cups

#21

IngREdIEntS

light cream cheese - 1 packet (226gms)

tomato and basi l - f lavored feta, crumbled

- 113gms

light sour cream - 1 ⁄2cup

finely chopped kalamata or r ipe ol ives -

1 ⁄3cup

lemon pepper seasoning - 1 ⁄2tsp

MEtHod

• Combineal l ingredients inthemixer

bowl. attach bowl and f lat beater to

Kitchenaid® Stand Mixer. turn to Speed 2

and mix for 30 secs, or unti l blended.

• UsewithAppetizerCreamPuffs.

PREPaRatIon tIME | 10 mins // baKIng tIME | 10-12 mins // SERVES | 54 st icks

IngREdIEntS

Cheddar cheese - 113gms

Parmesan cheese - 113gms

Red pepper f lakes - 1 ⁄2tsp

oregano - 1 ⁄2tsp

frozen puff pastry, defrosted - 1sheet

Egg white - 1

Water - 1tbsp

MEtHod

• AssembleandattachRotorSl icer/

Shredder using f ine shredder cone (no.1)

in the Kitchenaid® Stand Mixer. Using

the f ine shredder cone (no.1) at speed

4, shred Cheddar cheese and Parmesan

cheese into separate bowls. add red

pepper f lakes and oregano to Cheddar

cheese and thoroughly combine; set

as ide.

• Onl ightly f louredboard,rol l pastryto

a 15x18 inch rectangle. Sprinkle Cheddar

cheese mixture over pastry and press

l ight ly into dough. Cut pastry lengthwise

into three 5x18 inch str ips, then

horizontal ly into 1 inch pieces. twist each

piece into a spiral .

• Beateggwhiteandwaterwithforkunti l

foamy. brush st icks with beaten egg

white and rol l in Parmesan cheese. Place

on greased baking sheets and bake at

220 C for 10 to 12 mins or unti l

golden. Serve warm.

#23

CHEEsE sTiCKs

PREPaRatIon tIME | 20 mins // CooKIng tIME | 60 mins // SERVES | 25 cupcakes

IngREdIEntS (for Cupcakes)

flour - 150 gms

Castor Sugar - 150 gms

butter - 150 gms (yel low)

Cocoa - 1 heaped tsp

baking Powder - 1.5 tsp

Eggs - 3

brandy - dash

Spiced rum - dash (preferably Captain

Morgan)

orange - ½ regular s ize ( freshly

squeezed)

Cinnamon powder - ½ tsp

almonds - Chopped for spr inkl ing

Walnuts - Chopped for spr inkl ing

ginger powder - a pinch

Vani l la essence - 1 tsp

IngREdIEntS (for Cupcake frost ing)

Riche’s Cream - 200 gms

MEtHod (for Cupcakes)

•Preheatovento180oC.

•Sift f lour, bakingpowder, c innamon

powder, gingerpowderandcocoa.

•Creamsugarandbutter inKitchenAid

StandMixerunti l f luffy. Thenaddeggs

oneatat imewhi lemixerspeedon low.

Addorange juice. Last lyaddvani l la

essence.

•Fold inf lourmix intotheeggmix, gently.

Makesuretoadd l i tt lef lourmixata

t ime,soastoavoid lumps.

•AddbrandyandRumintheend.Pour

batter intogreased6”roundcakepan.

•Alternatively, pourspoonful ofbatter in

cupcakes leevesusingamuff inpan.

Sprinklewalnutsandalmondsoneach

cupcake.

•Bakeforabout50mins/ 1.5hoursor

unti l toothpickcomesoutc lean.

MEtHod (for Cupcake frost ing)

•WhiskcreaminKitchenAidStandMixer.

•Start bywhippingonspeed“2”onyour

Kitchenaid Stand Mixer and s lowly

increase speed. Whisk unti l soft peaks

form.

#25

spiCY BrANdY CUpCAKEs

Recipe by Chef tarini bawa,

owner of tCakes

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Recipe by Chef Hanisha SinghKitchenaid Consult ing Chef for asia Pacif ic

PREPaRatIon tIME | 15 mins // CooKIng tIME | 20-25 mins // SERVES | 4

#27

IngREdIEntS (for Chicken fingers)

Chicken breast boneless - 2nos

di jon mustard - 1tsp

Chopped garl ic - ½tsp

Chopped thyme - ¼tsp

Salt - ¼tsp

Crushed black pepper - ¼tsp

Chi l l i f lakes - ¼tsp

Juice and r ind of 1 lemon

Refined oi l - 1tbsp

Refined f lour - ½cup

Eggs - 2nos

old bread with crust removed - 5sl ices

Cornf lakes - 2tbsp

IngREdIEntS (for Salsa)

tomato - 6nos

onion - 1no

Jalapenos - 4nos

garl ic - 4cloves

Juice of 1 lemon

olive oi l - 1tbsp

Corr iander - 3/4sprigs

Salt - to taste

MEtHod (for Chicken fingers)

•Cutthechicken intostr ips; marinatewith

the mustard, gar l ic , thyme, salt , pepper,

chi l l i f lakes, lemon juice, lemon r ind and

ref ined oi l . let the chicken marinate for

half an hour.

•Tearthes l icesofbreadandplace intothe

Kitchenaid® chopper and bl i tz to make

bread crumbs. add crushed cornf lakes.

•Beattheeggsandkeep inabowl.

•Placetheref inedf louronatray.

•Dredgethemarinatedchicken inthef lour,

dip in the beaten egg and then coat with

the breadcrumbs and cornf lakes mix.

Repeat this process for al l the chicken

f ingers. deep fry in ref ined oi l t i l l golden

brown. drain on kitchen paper and serve

with the salsa.

MEtHod (for Salsa)

•UsingtheFoodGrinderattachmenton

the Kitchenaid® Stand Mixer pass the

tomatoes, onions, gar l ic , ja lapeneos and

corr iander through it to get a chunky

salsa. Season with salt . Serve with

squeeze of l ime and a dr izz le of ol ive oi l .

PREPaRatIon tIME | 5 mins // CooKIng tIME | 3-4 mins // SERVES | 12-16 pancakes

IngREdIEntS

all purpose f lour - 1cup

apple (diced, peeled) - 1cup

Milk - 3 ⁄4cup

Egg - 1

Sugar - 2tbsp

baking powder - 2tsp

Salt - 1 ⁄4tsp

Cinnamon dash ground cloves - 1 ⁄8tsp

MEtHod

• Placeal l ingredients inmixerbowl.Attach

bowl and wire whip to Kitchenaid® Stand

Mixer. turn to Speed 6 and whip for

30 secs. Stop and scrape bowl. turn to

Speed 6 and whip for 15 secs, or unti l

smooth.

• Slowlyheatgreasedgriddleorheavy

sk i l let over medium-high heat. drop

batter by 2 tablespoon ful ls onto griddle.

Cook unti l bubbles form on surface

and edges become dry. turn and cook

unt i l golden brown on underside. Serve

immediately.

#29

gErMAN AppLE pANCAKEs

gOLdEN BEAN

Recipe by Chef Pablo Morales, Pastry Chef, the leela gurgaon

baKIng tIME | 25-30 mins

#31

IngREdIEntS (for Cocoa almond Sable)

Butter- 900gms

brown sugar - 660 gms

almond f lour - 300 gms

flour - 1200 gms

baking soda - 2 gms

Cocoa Powder - 150 gms

Whole egg - 120 gms

IngREdIEntS (Chocolate & Coffee

“Cremeux” )

Coffe cream anglaise - 450 gms

Honey - 50 gms

dark Chocolate 70% - 220 gms

IngREdIEntS (Coffee Cream anglaise)

Cream - 250 gms

Milk - 250 gms

Indian Coffe bean - 18 gms

Eggs yolk - 100 gms

Sugar - 50 gms

MEtHod

•Mixthebutterwiththesugar inthe

Kitchenaid® Mixing bowl (foR 2 min) .

•Foldthedry ingredientsandaddthe

eggs.

•Keepthesable inthefr idgefor2hours.

•Rol l outthesablebetween2ovenpapers

at 3 mm.

•Keepinthefr idgefor (20-25minutes) .

•Cut with the round cutter of 8cm.

•Bakebetween2s i lpainat 165oC up to 30

min aprox.

•Melt thecovertureat 45oC and keep

on the s ide. break the coffee beans

and boi l i t with the milk and the cream.

•Mixthesugarwitheggsyolkandfold

to into the milk and cream and cook

up 84oC. Strain the 450 gms of cream

anglaise and Emuls ionate with Kitchenaid®

Pro l ine® Ser ies 5-Speed Cordless Hand

blender with the coverture and honey.

•Fi l l up individual roundmouldand

f rozen.

fInISH

demould the cremeux and glaze with any

chocolate glace and put on top of the sable.

MACArONs

Recipe by Chef fabien berteauExecutive Pastry Chef, Park Hyatt, Chennai

PREPaRatIon tIME | 15 mins // baKIng tIME | 12 mins // SERVES | 25-30 pcs

#33

IngREdIEntS (for Macarons)

Ic ing sugar - 300gms

Egg whites - 110gms

White almond powder - 300gms

Cacao powder - 50gms

Sugar - 300gms

Water - 75gms

IngREdIEntS (for dark Chocolate

ganache)

dark Chocolate(70%) - 600gms

Cream - 500gms

butter - 150gms

MEtHod (for Macarons)

• Mixthe ic ingsugarandthealmond

powder in the Kitchenaid® Pro line®

Cordless Hand blender.

• Inabowl, mixtheeggwhiteswiththe

a lmond powder & ic ing sugar. add the

food colouring to make a paste.

•Cookthewaterandthesugarto118C.

Place the remaining egg whites in the

Kitchenaid® Stand Mixer, and pour the

boi l ing sugar water into the egg whites to

make an Ital ian Meringue.

•Gently foldthemeringue intothealmond

paste. Use a pastry bag and pipe round

bal ls on a baking sheet.

•Bakeonoventraysforabout12-14mins

at 150 C. Rotate tray after 6-7mins.

•Take2macaronsandputtheganache

cream in between.

MEtHod (for dark Chocolate ganache)

•Heatthecream.

•Melt thechocolate inadoubleboi ler.

Pour the hot cream into the chocolate and

mix with the hand blender.

•Addthebutterandmixagain. Reserve

ganache in the fr idge for 30 mins.

PREPaRatIon tIME | 5 mins // CooKIng tIME | 3-4 mins // SERVES | 25-30 pieces

IngREdIEntS

Refined f lour - 250gms

Jaggery - 60gms

Desi ghee- 90gms

Water - as required

Mishti doi (Mother dairy) - 1kg

Popped amaranth seeds - 50gms

toffee sauce - 50ml

MEtHod

• Hangmisht i doi inamusl inc lothors ieve

for about 3 hrs. drain as much water as

possible.

• WiththehelpofKitchenAid®Stand

Mixer, whisk i t l ight ly to make a nice and

creamy mixture.

• Mixtoffeesauceandpoppedamaranth

and make smal l f i rm bal ls to make ladoo.

• Makesmoothdoughusingref inedf lour,

jaggery, desi ghee and water using the

stand mixer at speed 4.

• Restthedoughfor15minsandthenrol l

into a thin sheet of 5 mm thickness.

• Usingaroundshapecutterof1.5 inches

diameter, cut round discs of the f lattened

dough.

• Rol l eachsheetona0.75 inchthick

stainless steel pipe to make a cannol i and

bake at 180 C for 8-10 mins.

• Removefromovenwhencr ispand l ight

brown in colour.

• Takeoutfrompipecareful ly, f i l l inthe

chi l led hung mishti doi using a piping bag

and serve immediately with amaranth

ladoo.

#35

MisHTi dOi CANNOLi, AMArANTH LAdOO

Recipe by Chef Manish MehrotraExecutive Chef, Indian accent (old World Hospital i ty Pvt ltd. )

ALMONd dACQUOisE

PREPaRatIon tIME | 12 mins // baKIng tIME | 35-45 mins // SERVES | 24 bars

#37

IngREdIEntS (for almond dacquoise)

blanched almonds, ground - 170gms

Powdered sugar - 1cup

Cornstarch - 1-1/2tbsp

Egg whites - 6

Salt - 1/8tsp

Cream of tartar - 1 ⁄4tsp

Sugar - 3tbsp

Salt - 1 ⁄2tsp

Vani l la - 1-1/4tsp

almond extract - 1 ⁄4tsp

IngREdIEntS (for Chocolate

buttercream fi l l ing)

Powdered sugar - 1cup

Semisweet chocolate, melted - 2squares

(30gms each)

butter or margarine, softened - 180gms

Vani l la - 1/2tsp

MEtHod

• Combinealmonds,powderedsugar, and

cornstarch; set aside.

•Placeeggwhites inbowl. Attachbowl

and wire whip to Kitchenaid® Stand

Mixer. turn to Speed 6 and whip unti l

foamy. add salt and cream of tartar

and continue whipping unti l soft peaks

form. Sprinkle in sugar, vani l la and

a lmond extract and keep beating unti l

st i ff peaks are formed. Reduce speed to

low; quickly add almond mixture and keep

mixing just unt i l blended.

•Usingapastrybagf i ttedwith large(1 ⁄2

inch) plain t ip, pipe mixture onto greased

baking sheets to form 1 inch mounds.

•Bakeat120Cfor35to45mins. Remove

f rom baking sheets and cool on aluminum

foi l .

•Createsandwicheswithapproximately

1tbspn of Chocolate buttercream fi l l ing.

•ForChocolateButtercreamFi l l ing,

combine powdered sugar, chocolate,

butter and vani l la, turn mixer to Speed

4 and continue beating unti l f luffy, wi l l

take about 5 mins.

ANgEL fOOd CAKE

PREPaRatIon tIME | 8 mins // baKIng tIME | 35 mins // SERVES | 16

#39

IngREdIEntS

all-purpose f lour - 1-1 ⁄4cups

Sugar, div ided - 1-1 ⁄2cups

Egg whites (about 12egg) - 1-1/4cups

Cream of tartar - 1 ⁄2tsp

Salt - 1 ⁄4tsp

Vani l la - 1 ⁄2tsp

almond extract - 1 ⁄2tsp

MEtHod

• Mixf lourand1 ⁄2cupsugar insmal l bowl.

Set aside.

•Placeeggwhites inmixerbowl. Attach

bowl and wire whip to Kitchenaid® Stand

Mixer. gradual ly turn to Speed 6 and

whip unti l egg whites are frothy, wi l l take

around 30 to 60 secs.

•Addcreamoftartar, salt , andvani l la. Turn

to Speed 8 and whip unti l whites are

a lmost st i ff but not dry, wi l l take around

2 to 2 1 ⁄2 mins.

•TurntoSpeed2. Gradual lyaddremaining

1cup sugar and mix about 1 min. Stop

and scrape bowl. Remove bowl from

mixer. Spoon f lour/sugar mixture, 1 ⁄4

at a t ime, over egg whites. fold in gently

with spatula, just unt i l blended.

•Pourbatter intoungreased10 inchtube

pan. With knife, gently cut through batter

to break up large air bubbles. bake at

180 C unti l crust is golden brown and

cracks are very dry, wi l l take about 35

mins.

• Immediately invertcakepanontofunnel

or soft dr ink bott le. Cool completely.

PREPaRatIon tIME | 5 mins // baKIng tIME | 20-25 mins // SERVES | 2 dozen bars

IngREdIEntS

butter or margarine - 1 ⁄2cup + 2tbsp

brown sugar - 2cups

Eggs - 2

Vani l la - 1-1 ⁄2tsp

al l -purpose f lour - 2cups

baking powder - 1-1 ⁄2tsp

Salt - 1 ⁄2tsp

Chopped walnuts - 1 ⁄2cup

Semisweet chocolate chips - 1 ⁄4cup

MEtHod

• Placebutter, brownsugar, eggs, and

vani l la in mixer bowl. attach bowl and

f lat beater to Kitchenaid® Stand Mixer.

turn to Speed 4 and beat for 1 min. Stop

and scrape bowl.

• Addf lour, bakingpowder, andsalt . Turn

to Speed 2 and beat for 15 secs. Stop and

scrape bowl. turn to St ir Speed and add

nuts and chocolate chips, keep mixing just

unt i l combined.

• Pressdough intoa13x9 inchgreased

and f loured pan. bake at 175 C for 20 to

25 mins. Cool in pan, then cut into

1 1 ⁄2inch bars.

#41

BLONdiEs

dOUBLE CHOCOLATE MOUssE WiTH rAspBErrY sAUCE

PREPaRatIon tIME | 8 mins // baKIng tIME | 35 mins // SERVES | 6

#43

IngREdIEntS

bittersweet chocolate, chopped in 3/4

inch chunks - 180gms

White chocolate, chopped in 3/4 inch

chunks - 180gms

Whipping cream - 250ml

Raspberry Sauce recipe to fol low.

MEtHod

• Placebittersweetchocolateandwhite

chocolate in separate microwave safe

bowls. Cover each with waxed paper.

Place one bowl at a t ime into microwave

oven and heat on high for 1 1 ⁄2 mins. Stop

and st i r. I f chocolate is not melted, repeat.

• Heatcreaminaheavysaucepanover

medium heat unti l very hot, but do not

boi l . Remove from heat. Pour 1cup of

cream into each of the chocolate bowls.

St i r each unti l completely mixed. Cover

bowls and refr igerate for 2 hrs.

• Pourwhitechocolatemixture intomixer

bowl. attach bowl and wire whisk to

Kitchenaid® Stand Mixer. gradual ly turn

to Speed 6 and beat for 4 mins, or unti l

soft peaks form. Spoon about 1 ⁄3cup

mixture into each of 6 stemmed dessert

dishes.

• Pourbittersweetchocolatemixture into

mixer. gradual ly turn to Speed 6, and

beat for 3 mins. Spoon about 1 ⁄3cup

mixture over white chocolate layer.

Cover dishes with plast ic wrap or foi l .

Refr igerate 8 hrs.

fOCCACiA

Recipe by Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre Hotel &

lakeside Chalet Marriott Executive apartments

baKIng tIME | 25 - 30 mins // SERVES | 8

#45

IngREdIEntS (for dough)

bread f lour - 3 1/2 cups

Salt - 1 tsp

Ital ian Seasoning - 1/2 tsp

Sugar - 1 1/2 tbsp

olive oi l - 1/4 cup

Warm Water - 1 1/2 cups

Yeast - 2 tsp ( instant yeast)

IngREdIEntS (for Herbed oil , use the

same oi l for brushing)

olive oi l - 1-2 tbsp

Parsley - 1/4 tsp

oregano- 1/4 tsp (dr ied)

Red Chi l l i f lakes - 1 tsp

IngREdIEntS (for topping)

olive oi l - 1-2 tsp

garl ic - 1/4 tsp ( f inely chopped)

Red onion - 1/2 cup (thinly s l iced)

Red bel l pepper - 1/2 cup (thinly s l iced)

Chi l l i f lakes - 1/2 tsp

Ci lantro - few (f inely chopped)

Salt - to taste

MEtHod

•Mixal l the ingredientsforHerbedOil ina

Kitchenaid Stand Mixer.

•Thenmixal l the ingredientsfordoughwith

the dough hook attachment. Knead wel l

unt i l you get a soft and elast ic dough.

Keep it in an oi led bowl and al low it to r ise.

•Meanwhi lepreparetheonionbel l pepper

f i l l ing. Heat oi l in a pan, add garl ic fry wel l

and add s l iced onions. Sprinkle l i t t le salt

and saute t i l l golden brown.

•Addbel l pepperandsauteforaminute.

• Last lyaddchi l l i f lakesandci lantro.

St i r wel l and keep aside unti l needed.

•Stretchorrol l eachpieceofther isendough

into11”oval bread.Keep it inabaking

sheet l ined with parchment paper. Using

your f ingers, dimple the top of the dough

and brush generously with herbed oi l .

•Sprinklesauteedonionbel l pepperf i l l ing,

salt and pepper. Cover and al low to r ise

again for one hour or unti l i t looks puffed

up. Bake in a 220OC preheated oven

for 22 - 25 minutes unt i l the top is golden

brown. Cut into s l ices and serve.

PREPaRatIon tIME | 10 mins // baKIng tIME | 30-35 mins // SERVES | 2 1/2 cups

IngREdIEntS (for Capuccino fudge

Cupcakes)

Softened butter - 1 ⁄2cup (1st ick)

Sugar - 1-1 ⁄2cups

Eggs - 3nos

Milk - 3/4cup

Instant espresso or coffee granules -

1tbsp + 2tsp

al l purpose f lour - 1-3 ⁄4cups

baking powder - 1-1 ⁄2tsp

Salt - 1 ⁄4tsp

IngREdIEntS (for Coffee Cream)

Heavy cream - 1-1 ⁄2cups

Sugar - 1 ⁄4cup

Instant espresso or coffee granules -

1-1/2tsp

IngREdIEntS (for fudge Sauce)

Semi sweet chocolate - 4squares (30 gms

each)

Whipping cream - 1 ⁄2cup

ground cinnamon - 1 ⁄2tsp

MEtHod

• Beatbutter in largebowlwithKitchenAid®

Stand Mixer on medium-high speed unti l

creamy. add sugar gradual ly with mixer

running and beat unti l l ight and f luffy.

Reduce speed to medium and add eggs,

one at a t ime, beating for 30secs. Stop

and scrape bowl. dissolve instant espresso

in mi lk.

• Combinef lour, bakingpowderandsalt .

turn mixer to low and add a third of the

f lour mixture alternately with half of the

mi lk mixture.

• Spoonbatter into8greasedandf loured

custard cups. Place cups on baking sheet.

bake at 175 C for 30 to 35 mins, or unti l

tooth pick inserted into cupcake comes out

c lean. Remove from custard cups and cool

on wire rack. top with Coffee Cream and

serve with fudge Sauce.

• Forcoffeecream,beatcream,sugarand

espresso with Kitchenaid® Stand Mixer on

high unti l st i ff .

• Forfudgesauce,placechocolate, cream

and cinnamon in smal l saucepan. Cook and

st i r over low heat unti l chocolate is melted

and mixture is combined.

#47

CApUCCiNO fUdgE CUpCAKEs

CrEAMY LEMON OrANgE gELATO

PREPaRatIon tIME | 30-35 mins // fREEZIng tIME | 2-4 hrs // SERVES | 8

#49

IngREdIEntS

Milk - 2cups reduced-fat(2%)

orange peel - 4(2-3 ⁄4 inch)str ips

lemon peel - 4(2-3 ⁄4 inch)str ips

Coffee beans - 6

Egg yolks - 5

Sugar - 3 ⁄4cup

MEtHod

• FreezeKitchenAid®icecreambowlfor12

hours.

• Scaldmilkwithorangepeel, lemonpeel

and coffee beans in medium saucepan.

• Whiskyolksandsugar inmediumbowl

to blend. gradual ly whisk half of mi lk

mixture into yolks. Return yolks

to saucepan with remaining milk. St ir over

low heat unti l mixture thickens sl ightly and

leaves path on back of spoon when f inger

is drawn across, about 8 minutes; do not

boi l . Strain into medium bowl. Refr igerate

unt i l wel l chi l led.

•Assembleandengagefreezebowl, dasher

and drive-body interface as directed in

attachment instruct ions.

•TurntoStandMixertoSt ir Speed.Using

a container with a spout, pour mixture into

f reeze bowl. Continue on St ir Speed for

15 or 20 mins or unti l desired consistency.

•Transfer icecreamtoairt ightcontainer

and freeze several hours to al low f lavors

to r ipen. Can be prepared up to 4 days

ahead. I f f rozen sol id, soften s l ightly in

refr igerator about 20 mins before serving.

PREPaRatIon tIME | 10-12 mins // fREEZIng tIME | 2 hrs // SERVES | 8 cups

IngREdIEntS (for Raspberry Sorbet)

Raspberr ies - 6cups

Water - 1 ⁄4cup + 2tbsp

Simple Syrup - 1-1 ⁄4cups

IngREdIEntS (for Simple Syrup)

Sugar - 2cups

Water - 2cups

MEtHod (for Raspberry Sorbet)

• Combineraspberr iesandwater in

Kitchenaid® Stand Mixer bowl

of food processor f i tted with metal blade.

Process unti l very smooth; pour through

f ine mesh strainer, pressing down l ightly

on sol ids trapped in strainer to extract as

much l iquid as possible without forcing

sol ids through strainer. discard sol ids.

• Pour l iquid intoairt ightcontainerand

refr igerate unti l thoroughly chi l led.

• Assembleandengagefreezebowl, dasher

and drive body interface as directed in

attachment instruct ions. turn to St ir

Speed. Using a container with a spout,

pour mixture into freeze bowl. Continue

on St ir Speed for 7 to 12 mins.

• Immediatelytransfersorbet intoairt ight

container and freeze at least 2 hrs before

serving.

MEtHod (for Simple Syrup)

• Combinesugarandwater insaucepan.

br ing to a boi l over medium-high heat.

Cook and st i r unt i l sugar dissolves

completely, about 10 mins. transfer to ice

bath, st i rr ing unti l wel l chi l led. Refr igerate.

#51

frEsH rAspBErrY sOrBET

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