Share your fav baking or batch cooking recipes with Kenwood: chance to win a KVC5000T Chef Sense (RRP £349.99) NOW CLOSED

[AnnMumsnet]

To celebrate the amazing deal from Currys for up to £100 worth of free attachments when a Kenwood Chef is purchased at Currys (for a limited period only) the Kenwood team would love to hear your absolute favourite batch cooking recipes or your favourite baking recipes.

Please share them on this thread and you will be entered into a prize draw where one winner will get their very own Kenwood KVC5000T Chef Sense - worth £349.99 . Maybe you have an amazingly easy cake to bake you can whip up in half an hour when the MIL is coming round, or you spend a couple of hours creating batch dishes for the whole family each Sunday? Or even an old family recipe from your Grandma which never fails? Please share them here.

Kenwood say "we're thrilled to be able to offer up to £100 worth of free attachments when customers purchase a Kenwood Chef at Currys for a limited period only. Kenwood is the No 1 brand in food preparation, bringing passion and innovation to the kitchen for everyone".

More info on the Kenwood deal here

Thanks
MNHQ

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My favorite, most used, recipe is for a basic enriched dough

500g strong flour, sachet/ 7g yeast, spoon of sugar on yeast, half tea spoon salt, generous gloop of rapeseed oil, egg made upto about 350ml with water.

This is a one recipe does all. It works for pizza bases, bread sticks, dough balls, hot dog rolls, dinner rolls, loaves etc. Its cheap and always goes down really well with the DC's friends.

Banana muffins!

Serves: 12
200g (7 oz) plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 large bananas, mashed
150g (5 oz) caster sugar
1 egg
75g (2 1/2 oz) butter, melted

Preheat the oven to 180 C / Gas 4. Place 12 paper baking cases in a muffin tin.
Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.
Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.
Spoon evenly into baking cases in muffin tin.
Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

I batch cook all my little girls lunch foods and have a freezer full of items like muffins, fritters, burgers, patties, pinwheels, pancakes etc. I get most of my recipes from the mylovelylittlelunchbox - it has great ideas.

south african crunchies

1 cup of dessicated coconut
2 cups porridge oats
3tbsp golden syrup
1 cup sugar
1 cup margerine
2 cups self raising flower
1tsp vanilla extract

Melt marge on a low heat.
Add the golden syrup and stir.
Stir in vanilla extract and leave to one side
sift in the flour in a bowl
Add the sugar, oats and coconut stir well
Make a well in the centre of the dry ingredients and add the margarine/syrup mixture.
Press mixture into a sprayed 9 x 13 inch baking pan.
Bake 20 to 30 minutes until golden brown

I batch cook huge amounts of chilli con carne in the winter, I put half away in the freezer and serve some for dinner, and keep the rest for leftovers later in the week.

500g (1 1/4 lb) minced beef
1 onion, diced
2 stalks celery, diced
1 green pepper, diced
2 cloves garlic, minced
1 jar passata
2 tins kidney beans
1 tin cannellini beans, liquid reserved
beef stock cube
1/2 tbsp chilli powder
1/2 tsp dried parsley
1 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground black pepper
1/4 tsp ground cumin
2 bay leaves
splash red wine

Place the mince in a frying pan over medium heat, and cook until evenly brown. Drain fat.
Place the mince in a slow cooker, and mix in remaining ingredients.
Cover, and cook 8 hours on Low.

This is my favourite oaty cookie recipe. Almost every cookie I make is a variation on this one:

250g unsalted butter (room temp to soften)
250g light brown soft sugar
2 eggs
2-4 tsp vanilla
About 390g porridge oats
150g plain flour
1 tsp baking powder
A bit more cinnamon than seems sensible
200-400g chocolate chunks or sultanas or whatever

heat oven to 180c/fan 160
cream butter & sugar together in large bowl.
beat in eggs & vanilla
add oats, flour, baking powder & cinnamon & mix until well combined.
stir in chocolate/sultanas & mix well.
divide into blobs about the size of walnuts & space well apart on baking sheets lined with baking paper & press down lightly.
bake for 15-20mins until golden at the edges.

I'll be making a mince pie version for Christmas by moving in a jar of mincemeat, spices and some extra oats.

This is our simple chicken curry recipe that's been in my family for over 30 years. I make it in my sear and stew slow cooker... soften two small (or one large) chopped onions and a couple of chopped garlic cloves in 50g of butter. Add 50g flour and 3 tbsp of sharwoods medium curry powder. Make a roux and gradually add 800ml chicken stock mixing all the time. Bring to a simmer and add a couple of squirts of ketchup and 4-5 generous tbsp of sharwoods mango chutney. Add 800g of chicken fillets chopped into bite size pieces. Mix well and cook on low in the slow cooker for 8 hours. (BTW I don't work for Sharwoods but their curry powders and chutney are the best, been using for years) I make batches of the sauce coming up to Christmas and put left over turkey into it for easy Boxing Day dinner.

A healthy cake, known affectionately as Grandma Cake, in my house :

Oats
2 Ripe Bananas
Handful of Dates
Drop of Vanilla Essence
Sprinkle of Cinammon

Mash the bananas with a fork, put into a bowl. Add Oats until the mixture is a thick gooey consistency (sorry, I do it by eye rather than using measurements). Cut the dates into chunks and stir into the mixture along with the cinnamon and vanilla essence. Put into a bread tin and bake for around 20 mins at Gas mark 6 until crisp on the outside. Cool and then cut into slices.

I batch cook soups for lunch all the time.
I like spiced cauliflower (onion, cauliflower, spices to taste but I use turmeric cumin and coriander, and then red lentils). Cook down for two for twenty minutes and a yummy lunch is ready!

Have a whole freezer drawer of homemade soups so I can always grab one I fancy.

I like to batch mix fish pâtés - I'll do a whole load and freeze them in pots that are big enough for sandwich fillings.

Bung creme fraiche and plain cottage cheese into the Kenwood and "pulse" it until it's consistent. Stick in smoked salmon and dill or mackerel or smoked trout and a good splash of lemon juice and pepper and pulse until it's all mixed/ to the consistency you prefer.

Then basically portion up (or not!) and either chill it well and use or freeze.

My mum taught me how to make starters mince as it's known in our house.
Diced onion, carrot and celery sauted, add mince, salt and pepper then freeze in batches.

When you defrost you just add tin of tomatoes, Ron of kidney beans and some chilli powder for chilli
Add a few oxos and some tom puree for the base for shepherds pie

You get the drift. It's not gourmets but it's good for midweek dinners

I often batch cook meals and freeze them for the week, I`m not much good at cakes but would love to learn.
My families favourite meal at the moment is

Chilli Salmon Pie- enough for 4 people

2 salmon fillets cooked and flaked
1/2 teaspoon chilli flakes
cup of frozen peas
some wilted spinach
small carton single cream or yoghurt
mashed potato for topping

method

place ingredients in an oven proof dish
top with mash potatoe
place in centre of oven until potatoe is golden

I quite often blend batches of onions, garlic, chilli, coriander and spices such as garam masala and freeze in ice cube trays so if I'm making a curry I can make it from scratch on a weekday night without having loads of faff and mess to clean up after. It also stops food waste of things like chilli's and fresh herbs.

My favourite curry to batch cook and freeze is a butternut squash and spinach rogan Josh.

2 onions, one chilli chopped up and sautéed. Add half a jar of rogan Josh paste, a tin of tomatoes, a tin of chick peas, butternut squash chunks. After that's cooked down add a tin of coconut milk and stir through spinach. It freezes and heats back up really well.

My favourite batch baking has to be making vianeese whirls. I'm not the best piper in the world but even rubbishly piped they come out of the oven looking amazing!

Nothing fancy, just basic meals that save time in the week:
Chilli using half mince, half red lentils, kidney beans and grated carrot and courgettes.
Veggie lasagne mix - 1 aubergine cut into small cubes fried with garlic, then add tin of tomatoes, whatever veg you want, loads of basil and oregano, salt and pepper then fry for 20 mins and freeze in batches. It gets used for lasagne or just a quick pasta bake with cheese on top.
Chicken casserole using thighs, cannellini beans, carrots and mushrooms.
Lamb curry is soooo delicious frozen then reheated. I use loads of sweet peppers and spinach.
Crumble - freezes brilliantly.
Little plain sponge cakes - once defrosted can be split and have jam in the middle or iced or turned into butterfly cakes.

My go to baking recipe is flapjacks as they are so easy. You need:
8oz margarine
4 oz sugar
4 tbsp golden syrup
12 oz porridge oats
2 oz plain flour
2 handfuls of crushed cornflakes
4 oz sultanas
Whatever else is in the cupboard such as pecans, glacé cherries etc

Melt fat, sugar and syrup over a low heat until dissolved. Stir in remaining ingredients. Put in a greased baking tray and sprinkle with sugar. Cook for 15-20 minutes at gas mark 4. Cut into bars and leave to set.

Banana and Nutella loaf every time!

Banana and sultana loaf. I am rubbish with cakes but this works out all the time. Blueberries can be replaced. with sultanas.

The other winter favourite is cauli cheese soup.

I use my old Kenwood to dice onions, celery, chillis and freeze in bags to so they are to hand to chuck in pans.

On Sunday nights I chop red onion and peppers in it and grate carrots and box up ready to prepare salad boxes to take to work.

On Sundays I also make four portions of soup to add to my freezer store of soups that we can pull out for lunches or quick and easy dinners.

Favourite soup is roasted carrots and onions with red lentils, cumin and chilli flakes.

Roast four roughly diced carrots and two halved then quartered onions after lightly tossing them in olive oil for 40 mins on 160 fan. Add a teaspoon of cumin seeds and turn up to 180 for 20 mins.

Rinse a cup of red lentils, and add to a sauce pan with 1.5 pints of veg stock and the contents of the roasting tin. Season with salt and pepper.

Simmer on a low heat with the lid half on, until the lentils are soft. Serve chunky with a small pinch of chilli flakes or allow to cool and whizz in a processor before reheating and finishing with the flakes.

A drizzle of cream can be nice.

I also batch cook tomato based sauce dishes.

i love to batch cook tablet and will make 2 or 3 loads at once. But it never lasts 2-3 times longer, i just end up eating 2-3 times more! this is the recipe i use every time without fail. Also warm tablet that is not quite set is to die for.
55g butter
250ml semi skimmed milk
900g cane or granulated sugar
397g can Carnation Condensed Milk
23cm square cake tin, lined with baking parchment

1. In a large pan, melt the butter with the milk. Slowly add the sugar and boil briskly for 4 minutes.
2. Gradually stir in the condensed milk making sure that it doesn’t stick to the bottom of the pan. Bring back to the boil and boil for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour.
3. Remove the pan from the heat and beat until set. Pour into the tin and leave to set fully then remove from the tin and cut into squares.

I like to batch cook vegetable chilli in the slow cooker. I use kidney beans, tinned tomatoes, jalapeños, tomato purée, garlic and onions with chilli powder, cumin, vinegar, brown sugar and pepper.

Lemon curd is my favourite - unfortunately it really doesn't last long in this house! I eat it with natural yoghurt and have also used leftover (unsweetened) shortcrust pastry to make curd tarts, which were delicious.

This is the recipe I use (curtesy of the BBC Food website):

Ingredients

4 lemons, zest and juice
200g caster sugar

100g butter
3 eggs, plus 1 egg yolk

Method

1. Put the lemon zest, juice, sugar and butter into a heatproof bowl over a pan of gently simmering water. Stir until all the butter has melted.

1. Lightly whisk the eggs and egg yolk and stir into the lemon mixture.

1. Whisk until all of the ingredients are well combined and then leave to cook for 10-15 minutes, stirring every now and again. It's ready when the the mixture is thick enough to coat the back of a spoon.

1. Set aside to cool before transferring to a large sterilised jar.

My favourite meal to batch cook is a chilli con carne like this one

It's my go to meal when I'm eating alone as well as I freeze in to single portions. LOVE the look of this amazing Kenwood Chef Sense!! WOW!

The only time I ever batch cooked was when I was heavily pregnant and it definitely came into its own once baby came along. I have too many hungry mouths in my house to ever make enough to freeze for later.

However, if I was more organised I would like to batch cook stock and freeze for quick soups.

This is my fave bake ever, special apple pie which always puts me in a good mood :-)

Ingredients:
6 eggs – yolks with whites separated
250g of unsalted butter
350g of plain flour
250g of icing sugar
2 tea spoons of vanilla sugar
3 tea spoons of baking powder
1kg of apples
Cinnamon (to taste)

Method:

1. Pastry

Mix the flour, baking powder, vanilla sugar and butter (ideally all ingredients should be at room temperature) After the pastry starts to form add the six egg yolks, one at the time. Mix everything together until you are able to form a ball. Cover with cling film and pop into the fridge to rest.

1. Apples

Peel and core all the apples, using a grater shred them into small pieces. Once ready, put the apple shavings into a sieve to help get rid of any excess juice.

1. Preparation for meringue

Take a flat baking form – a roasting tin can be used if needed – grease the bottom and sides with some butter. Remove your pastry from the fridge and split into two parts (¼ and ¾) – put the ¼ sized part back into the fridge for now; take the ¾ part, gently roll flat and place at the bottom of your greased baking form. Once ready cover the base with the shredded apples (make sure that they are not dripping with juice or you will end up with a soggy base, if necessary give them a squeeze with your hands before adding to the base). Sprinkle some cinnamon over the top of the apples. Now you are ready for the meringue part…

1. Meringue

Put the six egg whites into a mixing bowl. Whisk or beat until firm. When soft peaks start to form begin to add the icing sugar slowly. Once all the sugar is added and you are able to form stiff peaks stop whisking and with a metal spoon place the mixture on top of your cinnamon apples.

1. Topping

Once you have meringue covering the top of your pie; take the final ¼ of leftover pastry; and again with a grater grate tiny pieces on top of the meringue.

Bake in the middle of a preheated oven at 220C, after 10 minutes reduce the temp to 180C and bake for a further 20 minutes Or until the meringue peaks have a nice light golden brown colour.

Once cooled, you can dust with a little bit of icing sugar to make it look even more amazing.

My favourite batch cook is a bolognaise base
Meal 1 have witn pasta
Meal 2 have with courgetti
Meal 3 habe on jacket potato
Meal 4 add kidney beans chillies with yoghurt and cucumber and rice or cous cous other grain etc
Meal 5 have in wraps

All of these meals can have different side salad\veg options \ cheese
It can be made veggie or not

I make a huge pot and portion It out into whole meal sizes and freeze