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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I make beef in red wine in the slow cooker every few weeks, the dds and dh love it and I like to have it in the freezer.

I usually get packs of casserole beef and a pack of bacon on 3 for £10 offer.

Fry off the bacon, snipped up, in a mixture of olive oil and butter with some garlic and thinly sliced red onions. Put in slow cooker.
Roll the beef chunks in seasoned flour and fry in batches to brown. Add to slow cooker. Add most of a bottle of cheap red wine, a beef stockcube dissolved in hot water, some tomato puree and a good glug of Lea and Perrins.
Cook in slow cooker.

They like it best with rice, but can also go with pasta or jacket potatoes, with some broccoli or green beans.

Brilliant ideas on this thread! I am bookmarking lots of these recipes. I make a bog standard chicken casserole then add in some red chilli and a great tablespoon of peanut butter - stir it all through, bloody tasty!

My son hates most fruit and veg but will eat scones with sultanas in. I make a bag of flour into scones in one batch, adding a kilo of sultanas. When cold I slice, butter and wrap individually before freezing. I can then take one out at a time for his lunch box and it has thawed by noon.

My mum used to whip this cake up in no time, it's really unfussy to do but delicious (pls forgive old fashioned measurements but it's in her writing - aah).
Nannys Chocolate Cake
ingredients
1 tablespoon cocoa
2 tablespoons hot water
4oz soft margarine
4oz caster sugar
2 large eggs. 4oz S R flour. 1 teaspoon baking powder

Grease, line 8 inch round tin
Mix cocoa with hot water, leave to cool
Add dry ingredients to cocoa and mix for 2-3 minutes
Bake for 35-40 mins. stick a knife in to its done check though
Leave in tin to cool.

Icing
1.5 oz butter. 1oz cocoa. 2/3 tablespoons milk (silver top)
4oz icing sugar

Melt butter and stir in cocoa. Cook over low heat for 1 min.
Remove from heat, add milk and icing sugar
Beat well then cool. Spread over cake (in tin) leave to set.

Translations
oz = ounce, silver top is full fat milk but semi skim would do. cocoa is real cocoa, drinking choc won't do in its place.

Hope you like it as much as we do. It's light, but nice choccy flavour.

Forgot to add temp - I've scribbled my own time on her recipies
Bake for 45 mins at 160 C fan oven.

Gluten free Chocolate and banana tray bake
You will need:
An high sided rectangle baking tin,
250g gluten free baking powder
1 tea spoon gluten free baking powder
1 tea spoon bicarbonate soda
1tbsp cocoa powder
3 large ride bananas
1 egg
70g soft dark brown sugar
50ml vegetable oil
icing sugar for dusting

Preheat the oven to 375f /190c /gas mark 5. Line the baking tray.
Place the peeled bananas in a large mixing bowl and beat with an electric mixer until mashed.
Beat in the egg, sugar and oil.
Add the dry ingredients and mix until just blended.
Pour into the baking tray and level.
Place in the oven and bake for 20-25 minutes.
Transfer to a cooling rack and leave to cool.
Cut into12 squares and dust with icing sugar.

Macaroni cheese with bacon.... make two and freeze one for another day!

Macaroni
Bacon lardons
Grated cheddar and parmesan
Plain flour
butter
milk
salt & pepper

Cook up the macaroni and fry off the lardons. Make a traditional white sauce (flour, butter, milk) and add the cheese to it, stirring to melt it in. Add the cooked macaroni and cooked bacon and share the mixture in to two dishes. Shove in oven and 180c until golden brown, freeze the spare one for another day! :)

I have been ill this week so made a batch of chicken soup and it was delicious if I say so myself. DH made the stock from Sunday's leftovers.

I fried a chopped onion with a little crushed garlic, added chopped carrot and potato, followed by shredded cabbage. Added DH's stock and the leftover chicken (sliced up) and a handful of frozen sweetcorn. Lots of black pepper. Brought it to boil then simmered for 20 minutes.

First time I've made chicken soup but it definitely won't be the last.

Cannot go wrong with a basic chilli con carne recipe - make loads and freeze half.

500g lean mince
2 x onions
2 x cans chopped tomatoes
2 x cans kidney beans
1 beef stock cube
1 tube tomato puree
1 or 2 fresh chillies, deseeded and chopped
fresh coriander and soured cream (to serve)

Chop onion (or whizz in food processor) and brown mince and onion in pan. Once brown, drain off any fat. Add in the 2 cans of tomatoes and the stock cube. Add around half a tube of tomato puree. Add chillies to taste, chilli powder works just as well as fresh. When cooked, stir in the drained kidney beans.

Serve half with fresh soured cream, chopped coriander and either rice or tortilla chips. Freeze the other half to serve another time for a quick meal - great with baked potatoes too.

I freeze raw scone dough so I can whip them out and do a cream tea if people come around.

12oz self raising flour
1tsp baking powder
3oz caster sugar
3oz soft margarine
Milk
2oz sultanas

Rub the flour, baking powder and sugar with the marg then add a little milk bit by bit until it forms a smooth dough. Add the sultanas and cut into rounds. Freeze on baking paper. When you need them, if you have time defrost them. If not just pop them on baking paper in a baking tray. Glaze with egg and bake at 180'c for 15-20 minutes.

(I also keep clotted cream in the freezer. You'll loose the crust but remove from freezer and stir. )

I make tray-bake flapjack. My recipe is 125 g butter, 125 g sugar, 250 g oats and 3 tbsp. golden syrup. These quantities can be multiplied to make any size tray-bake you like. I like it plain but you can add raisins or choc chips to add a different flavour.

I love making warming fegstive soup in big batches at this time of year. When I am ready to freeze it, I pop a freezer bag into a soup bowl and ladle it in before sealing the bag and putting it in the freezer flat. A mess free way of measuring out just the right amount of soup for when I need it. It warms me up a treat after a long, cold commute home from work. My daughter loves it too

One butternut squash, dived
One large sweet potato, diced
One white onion, dived
Vegetable stock
Dried coriander
Coconut milk or coconut milk light
Knob of butter

Melt the butter in a pan and soften the onion before adding the butternut squash and sweet potato

Cook for around ten minutes

Add vegetable stock coriander and simmer for 30 mins

Add a cup of coconut milk before blending with a hand blender or whizzing through a food processor

Leave batch to cool while enjoying one bowl of fresh soup and then freeze in individual portions

Add chilli flakes if you like it hot :)

Favourite recipe that can be made quickly with ingredients I usually have in the cupboard when people are coming round or I need something for a cake sale. It can be also very easily adapted to be dairy and gluten-free.

Raspberry Almond Cake

8oz Butter (Vitality if dairy free)
8oz golden caster sugar
2Oz ground almonds
6oz self-raising (gluten-free if desired) flour
4 large eggs
1tsp vanilla extract
Few handfuls of frozen raspberries
Flaked almonds to scatter over the top.

Heat oven to 180 degrees C
Grease square 20cm square tin (I just spray a silicon shallow tin with low calorie cooking spray).

Beat all ingredients except raspberries and flaked almonds together. Put mix in tin and smooth the top. Press raspberries evenly into the batter, about 2cm apart. Scatter flaked almonds over the top.

Bake for 35 mins, or until golden brown on top and cooked through when tested with a skewer. Leave to cool then remove from tin and cut into squares. Delicious with a scoop of vanilla ice-cream.

My favourite is a rich beef stew that is really easy to make.

Take a beef roasting joint and place in the slow cooker with enough gravy to almost cover the joint (I use the gravy pots and add bay leaves, onions, salt and red wine)

Cook the slow cooker until tender and the joint is falling apart. Take the joint out of the slow cooker and shred the meat before returning to the gravy.

Serve with mashed potatoes and veg :)

Wheat Free Waffles

Oil
130gr wheat free flour
1-tsp wheat free Baking Powder
2 Eggs
125ml milk
1 tbsp sugar
Vanilla

Mix flour, baking powder, vanilla, sugar. egg yolk & milk
Beat whites and fold in
Grease waffle iron and cook 4 mins per waffle
Leave to cool a bit before removing

This is my favourite cookie recipe because it is so quick and easy to make and they taste great. It makes a bit batch and they freeze well for later. They are gluten and dairy free too.

Traditional spiced cookies

215 g gluten free plain flour
2 tsp mixed spice
1 tsp bicarb
175g coconut oil
300g soft brown sugar
2 eggs beaten
4 tbsp almond or coconut milk
300g rolled oats
75g raisins
75g sultanas

Mix it all together in a large bowl then chill in fridge for an hour.
Preheat oven to 190c / gas 5 and grease 4 large baking trays.
Put tablespoons of the mix on the sheets, well spaced out for spreading.
Bake in two batches for about 12 mins per batch.
Put on wire racks to cool.

You can of course make half the mixture if you prefer.

I batchcook all the time, either double, treble or Quadruple recipes depending how much room is left in my freezers.
One of our favs though is Chicken chilli
4 Chicken breasts
1 onion
3 x canned chopped Tomatoes
3 x Kidney beans
2x peppers
4 x cloves garlic
3 x tsp chilli powder
3 x tsp cumin
1.5 tsp paprika
1.5 x tsp oregano
2 x tsp cocoa powder
2x tsp sugar
600ml water
Throw it all in slow cooker for 6-8 hours, take chicken out shred then mix it back in.

Love these recipes. My favourite bake is Claude Roden's orange and almond cake which is gluten free and delicious. It's very nice made in two halves and joined with Seville marmalade.
2 large oranges (or the equivalent in grapefruit or mixed citrus fruit)
6 eggs
½ pound ground almonds
½ pound sugar
1 teaspoon baking powder

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Or microwave them for 8 minutes. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Preheat oven to 400 degrees.
Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.

The best gingerbread recipe! Makes biscuits that can be cut out and hold their shape, but are nice and soft in the middle.

Preheat the oven to Gas Mark 5/190°C
Time: 30 minutes preparation, 10-15 minutes cooking

Ingredients
• 350g Plain Flour
• 2 tsp Ground Ginger
• 1 tsp Bicarbonate of Soda
• 100g Butter or Margarine
• 175g Soft Light Brown Sugar
• 1 Egg
• 4 tbsp Golden Syrup

Method
Preheat the oven to Gas Mark 5/190°C and grease the baking tray.
Sift the Flour, Ginger and Bicarbonate of Soda into a bowl, then rub in the Butter with your fingertips.
Add in the Sugar, then stir in the Syrup and Egg. This should make a firm dough.
Roll out onto a floured surface to about 5mm thick and cut out your gingerbread shapes.
Place your gingerbread shapes onto the baking tray. Space them out, as they will expand.
Cook for 10 to 15 minutes until golden brown. Once cooked, leave to firm up for about 10 minutes before placing on a wire rack to cool.

This is my own original recipe which won me a prize with Bramley Apples. It's a particular favourite with my Dad as I created it especially for him for his birthday as he loves his whisky

Apple topped Honey & Whisky Drizzle Cake
For the Cake
1 Bramley apple (peeled, cored & sliced)
2 tbsp honey
100g light brown sugar
150g lurpak butter
100ml thick double cream
200g self raising flour
1 tbsp water

For the Drizzle
1 tbsp honey
1 tbsp whisky

Add the honey, sifted sugar, butter & water to a saucepan & warm until the butter has melted
Remove from the heat & stir in the cream
Add the mixture to the sifted flour & mix well
Grease a large loaf tin
Add the mixture to the loaf tin then top with the sliced apples
Cook at 180 degrees for 50 minutes
Turn out onto a cooling rack
Warm together the honey & whisky & drizzle over the cake once the cake has cooled

My Favourite and Easy to make recipe is this Yoghurt Cake where you measure everything based on a pot of yoghurt, can be any size pot of yoghurt as the other ingredients are measured using the same yoghurt pot - it don’t get any easier than that!

You will need:

For the cake:
1 pot of yogurt

2 yogurt pots of sugar

2 eggs

Grated zest of 1 lemon

3 yogurt pots of flour

1-1/2 teaspoons baking powder

3/4 yogurt pot melted butter

For the Topping:

Orange or lemon juice

Sugar to taste

Directions:

1. Heat the oven to 350ºF/180ºC.

Beat the yogurt and the sugar together in a bowl.

Beat in the eggs and lemon zest.

Sift the flour with the baking powder and beat in.

Add the melted butter and beat the whole mixture well.

Pour into a greased, floured loaf pan or into non-stick muffin tins.

Bake until a toothpick comes out clean, approx. 25 minutes.

Heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes.

Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.

Herby Vegetable Soup

Add peeled veg (whatever is in season) turnips, carrots, leeks, celery, onion, etc to a large pan. If you have fresh herbs, such as basil, rosemary, add to taste. Otherwise used dried herbs, such as celery salt. Add a splash of Worcester sauce, season as required.

Simmer for around 45 minutes, blitz with the blender lightly, leaving small chunks.

Eat what is wanted, and freeze the remainder in small plastic containers.

Apple Fudge Cake

Ingredients
2 cups of sifted flour
1 tsp. salt
1 tsp baking powder
1 tsp. cinnamon
½ baking soda
½ tsp. nutmeg
2 tbsp cocoa
½ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup milk
2 cups peeled and grated apples

Directions
Mix together dry ingredients. Set aside. Cream butter and sugar together. Add eggs one at a time beating well.
Beat in vanilla. Add dry ingredients to creamed mixture alternately with milk.
Stir in apples. Spread in casserole. Bake at 350 F for 35-40 minutes. Makes 36 slices.
Cool and cut into bars

my mum passed the recipe to me we have had this every halloween and christmas for as long as i can remember

I love my simple choc chip cookie mix - much nicer than shop bought and quick to make - my girls love them! Takes approx 30 mins start to finish

3oz butter
3oz granulated sugar
3oz brown sugar
vanilla essence
1 egg
6 oz SR flour
pinch of salt (opt)
as many choc chips as you want!

Chilli Marrakech - great for cold winter's evenings!

1½ tbsp cumin seeds
1 tbsp olive oil
3 onions, halved and thinly sliced
3 x 400g packs lean lamb mince
2 tbsp finely chopped ginger
4 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
1 tbsp paprika
1 tbsp ground cinnamon
1½ tbsp ground coriander
3 tbsp harissa
3 red peppers, deseeded and cut into large chunks
2 x 400g cans chickpeas, drained
2 x 20g packs coriander, most chopped, a few leaves left whole to serve
500ml beef or lamb stock, made with 2 cubes

Method
Heat large non-stick wok or pan, tip in the cumin seeds and toast for a few seconds. Remove. Add the oil to the pan and fry the onions for 5 minutes until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
Stir in the tomatoes, toasted cumin, remaining spices and harissa. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 minutes, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.