I was lucky to be invited to a Kenwood Masterclass last week at the amazing L’atelier Des Chefs Cookery school in London lead by Kenwood development chef Martin Johns. To see all the photos I took on the evening click here.
To start the evening off we had a few canapes, bubbly and chatted with the other attendees.
To get things started Martin told us about the Kenwood brand while he made a curry in one of Kenwood’s premier mixers,The Cooking Chef. Kenwood is a British company famous for it’s ranges of mixers launched in 1950.
I’d never seen a mixer like this before. It has an induction plate and shows the temperature on the side. You can make curry, risotto and marshmallow in one of these babies! Before you get too excited though it costs £499. I am personally in love with the stripped kMix at the top which retails at £399.
I thought it was cute that the blades are all hidden K’s.
Martin showed us how to make a cheesecake, foccacia, and cocktails using the blender attachment on the mixers. The mixers have various outputs where pasta makers, grinders and other nifty things fit in for extra functionality.
Watch the foccacia bread knead in the mixer. It’s shaking around since the table we’re using is on wheels.
This is the first time I’ve made foccacia and I will say it’s so much easier using a mixer than by hand. I invested in a kmix a few years ago but it doesn’t do the job well for bread or marshmallow.
Martin made an amazing spice loaf cake in the food processor attachment that evening and I’m sad to say I don’t have the recipe but since it’s now September I can post the first pumpkin recipe! Let’s pretend I had a food processor to make it in.
Pumpkin Spice Loaf
adapted from Kitchen La Boheme
1 can pumpkin puree
1/3 cup vegetable oil
1 cup sugar
1/4 cup milk (I used soy milk)
1 tsp vanilla
1 1/4 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp all spice
1/4 tsp salt
1. Preheat the oven to 350 F/180 C. Grease and flour a loaf tin.
2. In a medium bowl whisk together the pumpkin, sugar, oil, milk and vanilla.
3. In a small bowl whisk together the flour, baking powder, baking soda, spices and salt.
4. Stir the flour mixture into the pumpkin mixture until combined. Pour into the loaf tin and bake for 45-55 minutes. I would bake for the full 55 minutes and if the top starts to turn too brown cover with tinfoil.
I made a maple butter to spread on top of each slice in my Kenwood mini chopper. This is one of my favorite kitchen appliances. I bought it for about £15 at Tesco. It’s not big enough to fit batter for a whole cake but I use it to make cookie crumbs for pie crusts.
Thanks to Kenwood for a great evening and Martin for an awesome class!