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 like to batch bake biscuits, and soup, chilli con carne, bolognese sauce etc. Our favourite recipe for baking is a ginger cake
60g butter
125g golden syrup
100g plain flour
25g self raising flour
1 teaspoon bicarbonate of soda
1 heaped teaspoon ground ginger
0.5 teaspoon mixed spice
100g caster sugar
Pinch of salt
125ml milk
1 egg, beaten

Grease and line a 2lb loaf tin. Pre-heat oven to 170c/gas mark 3 or 160c fan.
Put butter and golden syrup in a small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
Pour the batter into the prepared tin and bake for 50-55mins until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.

They are awesome aren't they?

I keep some dough back and chuck 1-2 tbs of cocoa powder in and mix. That's literally it. Then stir in white and milk chocolate chips. Dark too as well if I want them death by chocolate rich.

CMOT the flapjacks are Soupdragons.

(And bloody lovely)

Vegetable soup
2 tins of chopped toms
2 tins of baked beans
2 stock cubes
load of veg-
3-4 carrots
1 green pepper
2 leeks
3 handfuls of lentils

plus any other veg loitering in the fridge
I chop it all up and bung it in the pan with about 1 litre of water

Do you have the recipe for Soupdragon's flapjacks CMOT sound to good to miss out on!

I make up a big batch of mince in the slow cooker with tomatoes, tomato purée, garlic and stock. ( I would add onions but my daughter won't eat them.) I then freeze it in smaller portions.

It can be turned into loads of things. Add chili and kidney beans, it's chili. Add herbs and cheese on top, bolognese. Add some veg and put some mash on top, cottage pie. Add some tex mex spice mix, serve with nachos, guacamole and sour cream. Add a tin of baked beans and serve with chips (my personal favourite.) Saves loads of time

My go to cake recipe is for dairy soya and egg free cupcakes as both my children are allergic. Can be whipped up in 20 mins start to finish and I always keep some on the freezer for times when they would otherwise miss out on a treat. Last minute birthday parties I'd forgotten about, meals out or just fancying something sweet!

200ml Koko milk (or other dairy free alternative)
20ml cider vinegar
200g SR Flour
200g sugar
1/4tsp salt
1/4 tsp baking powder
1/4tsp bicarb of soda
1tsp vanilla extract
80ml oil

Mix milk and vinegar together in small bowl and leave for 5 mins

Mix flour, sugar, baking powder, bicarb and salt.

Add oil, vanilla and milk.

Mix quickly. Put into paper cases

Bake at 180 for approx 15 minutes

My KW Chef is mostly used for bread because my wrists cannot hack continuous heavy kneading. My favourite are sweat sultana rolls. They are kind of like soft fluffy tea cakes.

Start off with making a small batch of ‘sweetener’.
45 grams of sugar (approx. 3-3.5 tablespoons)
Finely grated zest of 1 lemon and 1 orange. Mix those and store in a jar

300gr raisins or sultanas
450gr strong white flour
25gr sweetener (see above)
2tsp instant yeast
30gr unsalted butter (softened)
270-280ml whole milk (room temp)
2tsp salt
Melted butter to brush the rolls with after baking
Put the raisins or sultanas in a bowl and cover with water. Leave to soak for about 15-20 mins, then drain. Whilst they are draining, start working on the dough.
Add all the dry ingredients in a bowl and knead for about 8-10 mins in a stand mixer, until it forms a ball and no longer sticks to the bowl. Add the well-drained raisins and knead for another minute or two, until they are spread evenly. Cover the bowl with a towel or cling film and leave to rise until at least doubled in size.
Tip the dough out on to a floured surface and knock back. Divide the dough in 8 or 12, and roll in to a ball. Flatten slightly and place on your baking tray. (I use a low sided round casserole dish for 8, use a rectangular oven dish when you make 12).

When you have shaped them all, put in a plastic bag and leave to rise until again doubled in size. Towards the end of the rising time, preheat the oven to 200°C (390°F). Put in the centre of the oven, reduce heat to 190 and bake for 15 mins if 12 rolls, or 18 mins if 8 rolls. If they get too dark, cover them with some tin foil.
When out of the oven brush with melted butter, then transfer to a rack to let them cool.
Best served when still slightly warm (with butter )

Warm scones with clotted cream mmm

350g of self raising flour
1/4 tsp of salt
1 tsp of baking powder
85g of butter
175ml of milk
1 tsp vanilla essence
A squirt of lemon juice

Heat the oven to 220 degrees.
Mix the lemon juice, vanilla and milk in a jug.
Mix the flour, salt and baking powder in a bowl.
Chop the butter into the mix with a knife, then with your fingertips rub the bitter into the flour mix until into breadcrumbs consistency.
Add the milk and mix with a knife.
Gently mould the dough together and pat out.
Cut out your scones using a 5cm cutter.
Glaze with milk.
Bake for around 10-15 minutes.

A big batch of bolognese sauce.

I use the grater on my Kenwood to grate carrot and courgette to go in it. Can't believe I'm still hiding veg from my teenage DC! I usually make about 3 meals worth.

I also buy big blocks of cheese and batch grate it, much cheaper than buying ready grated.

This is my Sunday routine, I'm on slimming world and I can make 5 Breakfasts and 5 lunches in 30 mins! (25m on Sunday and 5m Wednesday evening)

The Chef Sense would make it even quicker!

Obviously I mix up flavours week by week but this is a guide

Kit needed
Kettle full of boiled water
Large Saucepan
Scales
Knife and chopping board
Blender/stick blender

Ingredients

Breakfast

Vanilla and raspberry overnight oats (free - add 6 syns in oats aren’t HE)
5 x muller light vanilla yogurts
175g porridge oats
Frozen raspberries (about 40)

Lunch
Curried vegetable and lentil soup (free)
1 pack of frozen casserole vegetables
Cup of red lentils
2 x veg stock cubes
1 bay leaf
1tbsp thyme
1tbsp basil
Up to 1tbsp cumin

Hummous with carrot sticks and cherry tomatoes (1/2 syn per portion)
Can chickpeas (drained and rinsed but keep the drained liquid)
1tbsp tahini
2 cloves of garlic
1 tsp cumin
1 tbsp lemon juice
5 carrots
1 x punnet of cherry tomatoes

To transport
3 x small glass mason/kilner/jam jars
1 x large thermos/ glass jar
1 x Small Tupperware box
1 x very small tupperware box/dressing container

Ok here we go!

1. Put frozen veg into saucepan over high heat
2. Pour boiling water (from kettle) over veg
3. Add lentils, thyme and basil and crumble in stock cubes. Season, stir, cover and leave to cook
4. Now to breakfast - Get your 3 small jars ready, add 35g oats to each jar
5. Add 1 x pot of muller and 8 raspberries to each jar and stir well
6. Put jars in fridge – breakfasts are done!
7. Put chickpeas, tahini, garlic, lemon juice and cumin in blender, add third of drained liquid and whizz
8. Add more liquid if necessary till you reach your preferred consistency then scoop out and store in Tupperware in fridge.
9. Peel and chop 5 carrots into sticks, store in Tupperware in fridge with a damp piece of kitchen roll on top.
10. Check veg and lentils in soup are tender, add cumin to taste and blend to whatever consistency you like.
11. When soup is cooled, portion into food bags/Tupperware/Mason Jar and refrigerate/freeze In the mornings, grab a portion of soup (heat if no microwave available), a portion of hummous and a portion of carrot sticks and 5 or 6 tomatoes and grab a jar of breakfast and go…
12. On Wednesday night make 2 more Breakfasts for Thursday and Friday

Seen as it's nearly Christmas... my favourite batch cook is mince pies (cannot stand shop bought!). I whizz up batches of pastry in the blender and chill, get my production line ready, when the first tray is filled it goes straight in the freezer to firm up. Meanwhile I carry on making, when the next tray is ready I pop that in the freezer, remove the other tray, empty now frozen pies into a bag and seal. Ad infinitum.

When I want a pie, I grab them straight out of the bag and into a pie tray, cook with a couple of extra minutes as frozen.

I will start my production line on Friday!

I try and batch cook on a Sunday to get a head start for the week.

The ingredients are as follows:

1kg lean mince
3x onions
Salt
Pepper
Oregano
Sugar
Tomato purée
4x tinned chopped tomatoes
Kidney beans x 1 tin
Paprika
Chilli powder
Carrots (sliced)
Peas
White potatoes
Milk
Butter (salted)
Gravy
Sunflower oil
Celery (sliced)

Pre-heat the oven to 180c/gas mark 6

Firstly I make a mince base by frying the onions until they are transparent in a small amount of sunflower oil. Then fry off the mince until it's brown.

Divide into three pans.

In the first pan-

Add two tinned of chopped toms, oregano, salt, pepper, 1tbsp sugar, 2tbsp tomato purée.

Simmer for 15 minutes and cover with a lid.

In the second pan:

Add two tins chopped toms, the rinsed kidney beans, paprika, chilli powder, salt and pepper. Simmer for 15 mins and cover with a lid.

In the third pan:

Add carrots and celery and cook until soft. Pour into a casserole dish and add peas. Pour gravy over the mix so it is covered. Make mash by cooking the peeled and chopped potatoes for. 20 minutes. Put through potato ricer and add a splash of milk, salt, pepper and a knob of butter.

Put the mash over the mix and smooth over. Run a fork over it to create lines, this helps it crisp and adds a nice texture.

Put in the oven for around 20 mins until it's golden brown.

At our house this is known as 'mince three ways' and would feed us all for about 10 meals for about a tenner.

The best flapjack recipe ever.... sneak in extra nuts/seeds and fruit for added goodness. These last a week in a container, if the kids don't eat them first
You can make these whilst helping with homework, or whilst cooking other things as it is so very simple, MUST try them
150g of soft brown sugar
200g of golden syrup
200g of butter
Tsp of vanilla essence
125g of crunchy peanut butter.

Melt all this over a low heat in a saucepan.

325g of oats
150g of dried fruit, chopped apricots/raisins -whatever you have
100g of seeds, I use pumpkin and sunflower.
50g dedicated coconut
50 plain flour

Tip melted ingredients and dry in together. Firmly press into a lined tray.
Bake at 180c for 15/20mins

Once my friend, who has a birthday in December, hosted a tropical themed birthday party, while it was snowing outside. I made this pineapple coconut cake, and I thought it was funny because the coconut were like little snow flakes:

www.tasteofhome.com/recipes/pineapple-coconut--cake

It was a HUGE hit. I now make it for her every year. When it's an adult-only party, it goes great with a lovely shot of rum yum!

Chocolate banana cake
2 mashed ripe bananas
7 oz s/ r flour
3 oz soft baking marg or botter
3 oz sugar ( muscavado is good but any will do )
heaped tablespoon drinking chocolate
1 large egg
1 tsp baking powder

Put everything in the mixer - obviously remove egg shells ho ho - and beat till fully blended. Put into eight inch greased tin on oven number 4 or equivalent for about 35 minutes. Yummee!!

Easiest batch is meatballs.
I buy them when reduced, in batches of 12, I cook 48 or so in sauce, tinned tomatoes, garlic, Worcester sauce, tomato purée, mustard, onions and mushrooms.
Then I bag them up in ziplock bags into dinner sized portions.

Before going to work, pull out of freezer, spaghetti and meatballs for dinner. Simples.

Rhubarb crumble is a go to freezer meal for emergencies, we have tons of rhubarb plants and stew it up and freeze it when it's in season. Then 4oz butter, 4oz brown sugar and 8oz flour rubbed up for the topping. It's super easy and delicious. Sometimes we chuck a couple of old eating apples in with the rhubarb to sweeten it a bit, but it doesn't need it.

My all time favourite recipes are quick and easy - Victoria sponge / fairy cakes with a ratio of 1 egg = 2oz butter, sugar and flour. Beat together, pour into tin or cake cases and bake.

And shortbread: 6 oz flour, 4 oz butter, 2 oz sugar. Rub in flour and sugar to breadcrumb consistency, press into tin, prick all over with a fork, bake at 180 for 20 mins or until nice. Sprinkle with sugar and cut into triangles while warm.

I have my grandmas old kenwood from c.1978 and it's still going strong but it would be great to have an updated version- might be able to lift it out of the cupboard without straining my back!

As it's nearly Christmas I always enjoy a good ginger cake. I normally make in a loaf tin and Ice with lemon icing and glacé fruits for a real festive feel.

Via Mary Berry.

	250g/ 8oz softened butter
	250g/ 8oz dark muscovado sugar
	Half of a 225g tin black treacle
	375g/ 12oz plain flour
	5 tsp ground ginger
	2 tsp ground cinnamon
	2 eggs, beaten
	3 pieces stem ginger (crystallised/ from a jar)
	300ml/ half pt milk
	2 tsp bicarbonate of soda

.	This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
.	Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
.	In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
.	Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
.	Pour into the prepared tin(s). Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
.	This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

I made 4 Xmas puddings last week, production line style.

150g fresh breadcrumbs
75g caster sugar
75g dark brown sugar (any sort)
75g flaked almonds
150g SR flour
250g grated carrot
1kg dried fruit (I use lots of different sorts, I don't care for a Xmas pudding that is predominantly raisins and currants, so it will be less than 500g Rs & Cs, plus mixed peel, cranberries, chopped apricots, chopped pineapple etc etc, whatever I have in the cupboard/is on offer/takes my fancy)
1/4-1/2 tsp grated nutmeg
1/4tsp cinnamon
2 eggs

Mix it all up well. Pack tightly into a buttered pudding basin. Butter a sheet of baking paper, lay it butter side up on a sheet of foil and pleat together. Then cover the basin butter side down and tie in with cotton string. Trim off excess foil and paper. Cook in a slow cooker 2/3 full of water with a splash of lemon juice for 6-10h on low. When cool, uncover, pour over a glass of rum/brandy/any not-too-sweet spirit and prick well. Cut a fresh sheet of baking paper to fit perfectly on the pudding once the booze has soaked in. Wrap tightly in tinfoil and put away in the back of a cool dark cupboard.

I made 2 batches on the trot, filled and prepared 4 pudding basins. While No 1 was cooking, No 2 was on the counter and Nos 3&4 in the fridge. No 1 came out of the slow cooker, No2 went in and No3 came out of the fridge etc.

Incredibly easy and utterly fail-safe.

I like to batch make cookies. Also soups and slow cooked meatballs in gravy or stews.

Bacon, leek and potato soup is our current favour. Chop and fry onion. Add bacon, fry until browned. Add potatoes and leek and cook covered for 5 min shake pan to stop it catching. Add about 500/600 ml of chicken or veg stock, season and simmer for 20 mins or so. Blend to whatever consistency (I prefer mine not blended too much).

Some brilliant recipes being shared will definitely be coming back to steal some inspiration!

Mine is Ginger and pear cake. So easy to make
I buy a packet of Ginger cake mix and make it up, the spread one or two cans of drained pears in the bottom of a tin. Sprinkle some sugar over, I usually use the molasses sugar. Then the cake mix, cook as stated on the packet. Either eat cold or put a slice in the microwave to heat up and add you sauce/cream of choice.

Current batch cooking of mince pies,

shortcrust pasty so easy in a food processor
8 oz plain flour
pinch of salt
2 Tbs sugar
4oz cold fats (butter / marge)
3 Tbs water

line bun tins with thinly rolled pastry, add in a 10p size circle of marzipan, add a dolop [yes that's a technical term] of mincemeat and top with a circle of pastry.