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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Having children with milk and egg intolerance means that cakes are a challenge, but I've made this chocolate cake for them every birthday. It was a hit with my vegan neice too.

Vegan chocolate cake
190g plain flour
3 tbsp. cocoa
200g granulated sugar
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 tsp. pure vanilla extract
5 tbsp. vegetable oil
1 Cup water

Preheat the oven to 180 degrees.

Mix the dry ingredients in a 9 inch round pan (silicon is best as the combined mixture gets very runny).

Make three separate dents (two small and one large) in the dry mixture, and put the vinegar, vanilla and oil into each of the three dents (oil in the large dent) so they don't touch.

Pour the water over the whole lot and then mix it together until smooth - it will look absolutely horrible at this point!

Cook in the oven until a skewer comes out dry - usually 30 - 40 mins.

Decorate with vegan icing (Betty Crocker chocolate fudge usually ) and whatever sprinkles we can find.

Cheese & Onion bread:

3 cups flour, more if needed
1 tablespoon active dry yeast
1 teaspoon salt
2 tablespoons sugar
1 cup milk, warmed
1 egg, beaten
1 cup Mature Cheddar cheese, grated
1⁄2 cup onion, chopped

Put 1 cup of the flour in your mixing bowl. Stir in the yeast, salt and sugar. Pour in the warm milk and mix well for three or four minutes on medium. Let stand for about 10 minutes until bubbly.
Add the egg, then the onion and cheese, then the rest of the flour until the dough holds together and is only a bit sticky. Cover with a damp towel and let it rise for an hour.

Shape your savory dough into a loaf or two small loaves and put into a loaf pan or on to a baking tray. Let it rise until double, about 45 minutes.
Bake at 350 for 25 to 35 minutes until the crust is golden and the bottom sounds hollow when you tap on it.

Delicious!

I batch cook this chilli con carne www.bbcgoodfood.com/recipes/3228/chilli-con-carne?amp

I also batch cook lasagne, bolognaise and cottage pie :)

.

Banana Bread (Low fat) uses up over ripe fruit.

200g plain flour
11/4 tsp baking powder
140g caster sugar
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
2 egg whites
3 mashed bananas
4 tablespoons apple puree
180c fan 160c gas mark 4
Stir together sugar, flour, baking powder, bicarb, & cinnamon. Add egg white, bananas & puree. Stir together. Pour the batter into a lightly greased loaf tin. Bake for approx. 50 minutes until test piercing comes out clean. Enjoy.

Chicken and chorizo stew
100g chorizo
1 onion, diced
1 red chilli finely chopped (optional)
4 cloves garlic, chopped
1tbsp dried Italian herbs
400g diced chicken breast
410g can chickpeas
400g can chopped tomatoes
100ml water
250ml vegetable/chicken stock
fry the chorizo and once the oil is released add the onions and fry for a further 2-3 minutes until soft. Then add the garlic, chilli and herbs. Add teh chicken until it has started to turn white all over and then add the drained chickpeas and chopped tomatoes. Pour in the stock and bring to the boil. Then simmer for 25 minutes or until thickened.
serve with crusty bread

I batch freeze Lamb mince curry which I then use for pies/pastries, pastas and lasagnas.

Fry 4 medium onions in oil
add ginger and garlic paste
add salt
add curry spices
finally throw in the 2 kg mince and cook

Fluffy pancakes, very scrummy and good for brunches.

Ingredients
135g Plain Flour
1 tsp baking powder
½ tsp Salt
2 tbsp Caster Sugar
130ml Milk
1 Medium Egg
1 Medium Egg White
2 tbsp Olive Oil.
Plus Vegetable Oil for cooking
1) Mix all the dry ingredients.
2) Add the egg to the milk & lightly beat with a fork.
3) Add the olive oil to the milk egg mixture. Swill it around a bit.
4) put a frying pan on to heat & add a good splash of vegetable oil - low for gas, prob low/medium for electric.
5) add the liquid to the powder mixture and whisk until smooth.
6) take the egg white and whisk until you get soft peaks.
7) gently fold the egg white into the pancake mix. A wooden spatula works well.
8) dollop a 1/3 cup of the mixture into the frying pan. Tilt pan to move it around a bit to give an evenish surface. Around 3-5 mil depth.
9) when the surface bubbles nicely turn it over.
10) when a nice golden brown on both sides serve up with whatever you fancy. Personally I like golden syrup, a slather of butter and plenty of bacon, eggs and sausages 😀



Everybody loves my yogurt & Apple cake! It is Vegan, Healthy and delicious!

2 flax seed eggs (boil 2 tsp flax seed on a bit of water)
1 cup of coconut oil
2 cups yogurt
2 cups of self raising flour
1 cup of brown sugar
6 grated green apples
Vanilla extract
tsp cinnamon

Bake at 180 degrees for 40 minutes and yummy!

Favourite baking had to be the Mary berry all in one sponge cake. It's such a versatile base for a cake

I'm from Wales originally and grew up eating Welsh cakes or bake stones as we called them Delicious! Nothing nicer with a cup of tea. I always thought I would need a heavy flat sheet of iron to make them on but have started making them in a frying pan, lightly dabbed with butter. With sultanas and a pinch of cinnamon and warm and slightly crumbly, they bring me right back to those moments aged 15 after coming home wet and cold from netball.
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing

Rub butter into flour, add sugar and cinnamon, stir in egg and mix to dough. Roll out and cut into discs. Cook on a low heat until cooked through but not over done. Sprinkle with caster sugar while still warm. Eat with tea. Preferably Glengettie.

My favourite baking recipe is this one. Fabulous caramel brownies!!

www.bbcgoodfood.com/recipes/salted-caramel-brownies

My favourite thing to batch cook is roasted veg & chestnut soup. I'm still finishing up the enormous batch I made back in Feb!

Bread sounds so tricky and impressive. However, beer bread is the best impressive trick ever... with honey butter.
Any recipe with low ingredients and effort is one for me!

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1⁄2 cup melted butter

You can add cheese or pepper. Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes in a 190 degree oven.

Our favorite batch bake is Lemon and Cranberry tray bake, I always make more than double of this and freeze it un-iced.

175g butter, softened
175g caster sugar
175g self raising flour
3 medium eggs
finely grated zest of 2 lemons
2tbsp milk
170g dried cranberries

Place the butter, sugar, flour,eggs, lemon zest and milk in a bowl and beat until smooth. Stir in the cranberries. Spoon the mixture into a 26 x 16.5 cm, greased and lined tin. Bake in apre heated oven at 190c/ gas mark 5 for 30 - 35 mins. Remove from the oven and cool.

This is not so much a recipe, as THE recipe. I was given it by a lady in a shop when I was a teenager and flapping about needing to make a cake and having no recipe books (student) and no internet (old).

She said, for a basic sponge, don't worry about a recipe. Just weigh the egg, shell on. Then use the same amount of butter / sugar / flour and follow usual cake steps: cream butter and sugar, add egg, sift in and then fold flour.

Works perfectly every time - no need for a recipe!

Lemon Drizzle Cake

225g Caster sugar
225g Unsalted Butter
225g Self Raising Flour
4 Eggs
Zest of 1 Lemon

For the Drizzle:
Juice of 1-2 Lemons
75g Caster Sugar

Cream butter and sugar till light and fluffy, add eggs 1 at a time stirring in thoroughly. Add sifted flour and zest of 1 lemon. Mix thoroughly. Place in Loaf Tin or other cake tin and bake on 160 C for 1 Hour in centre of oven. Cool cake slightly, Then mix sugar and lemon juice for drizzle and skewer cake all over before tipping on so the drizzle soaks nicely into the cake! YUM!

re-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.

2
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.Fold in the remaining flour and the cocoa powder with a metal spoon.

3
Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

4
Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.

5
To make the butter icing place the butter into a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing until completely combined.

6
Spread the icing onto the cakes, and place the sponge circles on top of the icing. Dust the top of each cake lightly with the sieved icing sugar.

Whenever I make Honeydragons condensed milk flapjacks, people adore them - I had WI ladies badgering me for the recipe at an event!

My batch cooking hint is to make really good sauces - tomato, curry, or whatever and then you can quickly cook meat and add the defrosted sauce. Tastes so much better than a jar, but still lets you add a few fresh veg to stop it feeling so defrosted

fairy cakes always a hit.
chocolate fridge cake.syrup,crushed biscuits,coco,drinking chocolate,marg.sugar. mix in fridge done!not sure measurements!

stew.a big vat of the stuff the put into ovenproof dishes.then you can top with dumplings,pastry,garlic bread slices.the worlds your oyster.

most cakes you can pour into rectanglular tins for great traybake versions.

make a base mix of tomotos.pepper.onion.garlic.chorizo. sautee down and it goes great with anything.pasta.on top of meat. on top of chunky bread.

I batch cook chilli, bolognese, soup, banana bread and just yesterday I made a big Mary Berry Carrot Cake and froze it in 16 slices!

The recipe is:
250ml sunflower oil

• 4 large eggs
• 225g light muscovado sugar
• 200g carrots, peeled and coarsely grated
• 300g self-raising fl our
• 2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 75g walnuts, shelled and chopped, plus 8 halves to decorate

For the icing

• 50g butter (room temperature)
• 25g icing sugar
• 250g full-fat cream cheese (room temperature)~
• a few drops of vanilla extract Line the bottom of two 20cm sandwich tins with greaseproof paper, and preheat the oven to 180 degrees. Then mix the oil eggs and sugar until they turn light and look like they've increased in volume, and then add everything else and gently fold in. Pour/spoon the mix between the two tins and bake for about 35 mins. When cool, add make it up with icing in the middle and on top (to make the icing just whisk they butter, cream cheese and vanilla until smooth). Yummy!

My favourite batch cooked recipe:

Hidden veg pasta sauce aka Strong Sauce (because when you eat this amount of vegetables all at once it will make you super strong - according to my children!!)

Heat up some olive oil in a pressure cooker
Fry off onions and garlic
Add vast amounts of cut vegetables (I usually go for carrots, celery, spinach, peppers, butternut squash, courgette)
Fry off for a couple of minutes and add 2-3 tins of tomato, a little sugar if required (butternut squash is sweet so it depends on your taste), a little salt and some fresh basil or dried mixed herbs
Cook in pressure cooker for 10 mins or 3 whistles.
Blitz in a food processor or using a stick blender
Simmer for a further 10 mins or so and then put into take away containers, let it cool and then freeze.

Ready for those lazy evenings or when you simply don't have enough time but at least you know the kiddies are getting a god portion of vegetables, carbs and protein if you add some quorn/meat. All you need to do is boil the pasta. I sometimes add Quorn Mince to it to make a spag bol.

Enjoy

Blondies Recipe :)

1 cup (2 stick, 224 g) of butter, melted
2 cups (440 g) of tightly packed dark brown sugar
2 eggs, lightly beaten
2 teaspoons of vanilla
1 teaspoon baking powder
1/4 teaspoon of baking soda
2 pinches of salt
2 cups (256 g) of all-purpose flour
2/3 cup (120 g) of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

Method
1- Preheat the oven to 350°F (175°C). Lightly butter and flour an 8X8-inch pan (20 cm x 20 cm). Whisk together the melted butter and sugar in a bowl.
2- Add the eggs and vanilla extract and whisk.
3- Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4- Pour into the pan and spread evenly. Bake for 25-30 minutes or until a tester inserted into the center comes out clean. Allow to cool. Cut into squares or rectangles and serve.

Pretty simple and pretty delicious :)

I think this one I got from SimplyRecipes too!!

HoneyDragon, have made your cookies and they are amazing. Probably being a bit thick but please could you let me know how you make the triple choc ones? I have had to put the others in the freezer so I don't eat the entire batch but they defrost really quickly ..............