Kenwood Chef Review

Kenwood Chef Review

When I was contacted to review the Kenwood Chef by Argos, I couldn’t wait to get my hands on this classic kitchen device. When I opened the box it was there in all its glory. It looked different to the ones I remember, the use of quality plastics and shiny white finish means its look and feel fits right in with the smartphone generation. This product hasn’t just aged well, it’s gone back to school and got a degree in design and engineering! There is a nice weight to the Chef, adding to the feel of quality. It comes with three attachments out of the box – a whisk, k-beater and dough hook. Lot’s more attachments are available separately, making your Chef even more indispensable. Putting it together the attachments click and lock in to the machine with sturdy satisfaction. You just know the Chef will handle anything you throw at it for years to come. So I decided to put it through its paces, and what better than… Raspberry Pavlova Serves 2-4 For the meringue Whites of 4 Medium Eggs 200g/7 oz Caster Sugar 1 Tsp Cornflour ½ Tsp Cider Vinegar The fillings 250 ml/8.5 fl oz Double Cream 300g/10 oz Fresh or Frozen Raspberries 2 Tbsp Castor Sugar It is simple to make, the only hard part being the huge amount of whipping required. This is something the Kenwood Chef excels at. Set your oven to 150C/300F/Gas Mark 2. If you are not using fresh, remove your frozen raspberries from the freezer to defrost if you are making the finished Pavlova on the same day. Take the...
Man vs. dessert

Man vs. dessert

I got a bit of a gripe today. When I go out for a nice meal, the type where you have got dressed up and are rather excited about as opposed to the one where you can’t be bothered to cook at home, I like to have a few more than my usual courses. It is a treat after all. At dessert time even though I am full I have usually a few days before in studying the menu online chosen something that I just ‘must’ try. But him…no I would rather fill myself up with main course then dessert. The dessert dilemma! Shall I order or shall I not? It really is a conundrum. However when I do order the same thing happens. I always say here you go honey try some. He has a spoon of whatever the delight of sugar and sweetness I have ordered and his whole face lights up. Of course the first thing he says is no, you know me I don’t do desserts. Well I do know him and he does. From the first mouthful it becomes a shared dessert. I say nothing but inside I am giggling and slightly annoyed. Grateful he is maybe saving my waistline and annoyed he didn’t get the other dessert I wanted to try so I could have had half of that one too. Truth is his taking of 50% or more of my desert isn’t a service to me. He’s not worried about my waistline! Instead I get half of one. This dessert ritual is played out each and every time! I don’t know if it is just my...
Chocolate Truffle with Coffee Cream

Chocolate Truffle with Coffee Cream

Serves 6-8 Ingredients 150g plain chocolate 115g creamed coconut 50g unsalted butter 250g finely chopped ready to eat dried pineapple 200g crushed shortbread biscuits 300ml double cream 2tbs rum 1tbs instant coffee granules 450ml single cream Method Line a 900g loaf pan with non-stick paper Put chocolate, coconut, and butter in bowl and microwave on medium until soft – maybe 3 min Stir in dried pineapple and biscuits Whip double cream to soft peaks and add in rum Fold into chocolate mixture Spoon into tin Cover and chill for 24 hours To make the sauce Stir instant coffee granules into single cream Microwave for 1 min on high – stir frequently so coffee is dissolved Sweeten if wish Serve luke warm over the truffle photo credit: totcupcakes via photopin...

Plum and Ginger Crumble

Plum & ginger crumble with gingered cream – serves 4 Heat oven to 180C Ingredients 500g ripe plums 2 knobs preserved ginger 150g soft breadcrumbs [brioche for example] 75g demerara sugar 75g butter 150ml double cream 1-2 tbs of ginger syrup Method Halve and stone ripe plums [greengages or damsons] Tip into buttered shallow baking dish Finely chop ginger and toss with fruit Blitz breadcrumbs and tip into a bowl Add sugar to breadcrumbs Melt butter and gently combine with breadcrumbs Spoon over fruit Bake for 30 min or until plums are soft and topping golden brown For the gingered cream Lightly whisk cream with syryp and serve with the dessert   photo credit: katyrlynch via photo pin...
Chewy walnut fingers

Chewy walnut fingers

preheat oven 180C Ingredients 75g plain flour 1/2tsp bicarbonate of soda 140g soft brown sugar1tsp vanilla extract 2 large egg whites 75g broken walnuts 50g chocolate chips Method Sieve flour and bicarbonate of soda together Put sugar, vanilla extract and egg whites into large bowl Beat for 2 minutes until pale coffee colour Add the flour mixture Beat until all combined Stir in walnuts and chocolate chips spread evenly on 2cm baking tin Bake for 15-20 min or until golden brown and crusty Cool for 10 min before cutting into bars, leave a little longer before removing from pan     photo credit: Shira Golding via photo pin...

Mincemeat and Apple Crunch

Nice and easy – just what you want for a warming dessert. Preheat oven to 180. Peel, core and dice 4 apples [or pears or a mix of both] and tip into shallow baking dish Top with a generous layer of fruit mincemeat Combine 200g fresh breadcrumbs with 50g melted butter, a pinch of cinnamon and a small handful of chopped nuts Spoon over the fruit and bake for about 30 mins. Serve hot – with...