Making Great Food Simple: Recipes for the Kenwood Chef & Major by Jennie Shapter

  • Fisherman's bisque

    from Making Great Food Simple: Recipes for the Kenwood Chef & Major Making Great Food Simple by Jennie Shapter

    • Categories: Soups
    • Ingredients: sunflower oil; potatoes; onions; tomatoes; vegetable stock; milk; shrimp; black peppercorns
    show

  • Show all Recipes...

Notes about this book

  • debkellie on April 04, 2023

    Page numbers were not able to be added at the time this book was indexed (by me)!

  • RC.Gourmet on March 30, 2023

    Would have been helpful if the indexer had included page numbers to go with each recipe, but grateful for any index.

Notes about Recipes in this book

  • Biscotti

    • RC.Gourmet on March 30, 2023

      Really easy. The recipe doesn't make a lot. It takes no more time to scale it up. I made 3.3x the recipe (I didn't want to store a partial bag of blanched almonds, so based it on the 165g bag). Don't be tempted to use a machine to chop the toasted nuts, it will pulverize too much (as I had 330g of nuts was going to chop in batches, and quickly switched to using a knife, not a problem if some are big chunks or even still whole). Finally, with such a big batch, I thought forget kneading them in, just poured them into the mixer bowl in batches and mixed at slow speed. Worked fine. Weighed the entire batch and then weighed out 4 equal chunks, formed into long rolls and flattened a bit. After cutting and putting back in the oven I turned them once halfway through so both sides would have the same colour.

    • RC.Gourmet on March 30, 2023

      A quick additional note, didn't have polenta handy so substituted coarse semolina. It worked fine. Also, I looked at several other biscotti recipes and this was the only one with polenta, others just plain flour. Could have made any of them in the Kenwood as well, but wanted to try this recipe as it seemed closest to store bought biscotti.

    • RC.Gourmet on March 31, 2023

      Well, the first batch went so fast, I had to make it again. Planned to make same 3.3x the recipe as before, scaled up to 580g of flour. Had just a bit left in bag, so used it all - 624g. so a bit more than 3.5x everything in this batch, Ended up with almost exactly 2 kg of dough. I did make two changes. The first batch I thought had a slight aftertaste of baking powder, so i reduced that by one third. Then I thought why not add some Sichuan pepper instead of 3 1/2 tsp of ground coriander i only put in 2 1/2 and added 2 tsp of Sichuan pepper. Both were whole, toasted and then ground (measured the ground spice). Came out better. Unless you know its in there, can hardly tell the change. The slight baking powder aftertaste was gone, plus I could tell the slight tingle of the Sichuan pepper - very subtle. (I'm sure most everyone is aware, prep times given with recipes are usually a joke. This one says 15 minutes. Maybe if everything is weighed out, eggs cracked, ready to go.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0952626217
  • ISBN 13 9780952626213
  • Published Jan 01 2003
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Kenwood Ltd

Publishers Text

This book contains more than 180 recipes, written to demonstrate the versatility of the Kenwood Chef and Major and their wide range of attachments. This collection of recipes is packed full of ideas for simple modern dishes in addition to some favourite classics, whilst the front section contains an illustrated comprehensive guide to all the attachments and their many uses.

Other cookbooks by this author