Chocolate Chip Walnut Loaf; Crushed Blackberry Syllabub; No Bake Lemon Cheesecake - Kenwood PATISSIER MX270-Serie Gebrauchsanleitung

PATISSIER MX270 SERIES & KM270 SERIES
recipes

chocolate chip walnut loaf

serves 6
makes 1 loaf
75g (3oz) caster sugar
85g (3 1 ⁄ oz) flour
2
5ml (1tsp) baking powder
60ml (4tbsp) corn flour
130g (4 1 ⁄ oz) butter, softened
2
2 eggs
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 450g (1lb) loaf tin. Sprinkle 10ml
(2tsp) of the caster sugar into the pan evenly to coat the base and sides.
2 Sift the flour, baking powder and corn flour into a bowl. Using the beater on speed 10-12,
cream the butter to soften. Add the remaining sugar and continue beating until light and fluffy.
Gradually beat in the eggs, adding a little of the flour mixture to prevent curdling.
3 Gently fold in the remaining flour mixture, do not over mix. Fold in the vanilla, currants or
raisins, walnuts, lemon rind and chocolate chips until combined.
4 Spoon into the tin and bake for 45-50 minutes. Allow to cool in the tin for 15 minutes, before
transferring to a wire rack to cool completely. Dust over an even layer of icing sugar before
serving.

crushed blackberry syllabub

serves 4-6
300g/10oz ripe blackberries
75g/3oz caster sugar
finely grated rind and juice of
1 Using the beater on speed 6, crush the blackberries with the sugar and lemon zest until you
have knobbly, runny mush. Beat in the lemon juice and the cream.
2 Change the beater to a whisk and on speed 10, whisk the mixture, adding the brandy when
its beginning to thicken. Carry on whisking until thick and light, but still floppy.
3 Spoon into individual glasses. Either serve immediately or chill until ready to eat.

no bake lemon cheesecake

serves 6-8
175g (6oz) digestive biscuits
50g (2oz) butter
25g (1oz) Demerara sugar
350g (12oz) full fat soft cheese
1 Finely crush digestive biscuits in a bag with a rolling pin. Melt the butter in a pan and add the
Demerara sugar and biscuit crumbs and stir well to mix.
2 Turn biscuit mixture into 20cm(8inch) round spring-form cake tin and press firmly with a spoon.
3 Using the whisk on speed 4, beat the soft cheese and sugar together, until smooth. Gradually
add lemon zest and juice and beat until well combined. Spoon into a separate bowl.
4 Using the whisk on speed 10, whip the double cream until it forms soft peaks. Fold the
whipped cream into the cheese mixture.
5 Slowly pour cheese mixture into the cake tin so that it evenly covers biscuit bottom. Level
surface, cover and leave in refrigerator overnight until well chilled and set.
6 Loosen tin side from cheesecake and slide onto plate. Decorate with seasonal fresh fruit.
5ml (1tsp) vanilla extract
30ml (2tbsp) currants or raisins
25g (1oz) walnuts, chopped
grated rind of
45ml (3tbsp) plain chocolate chips
icing sugar, for dusting
300ml ( 1 ⁄ pt) double cream
2
30ml (2tbsp) brandy
⁄ lemon
1
2
150g (5oz) caster sugar
grated rind and juice of 3 large lemons
450ml ( 3 ⁄ pt) double cream
4
Fresh seasonal fruit, to decorate
13
1 ⁄ a lemon
2