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RECIPE BOOKThe result of more than sixty years of experience,the Cooking Chef is the culmination of numerousinnovations. This multifunctional, precise, ultra-versatilekitchen machine offers amazing and unparalleledperformance: induction cooking, now with atemperature range of 20 C to 180 C.This high temperature means that it is possible to searmeat, to fry, or to make caramel or popcorn. There isnow also an automatic mode as well as a manual one.With twenty-four programmes, you can choose therecipe and follow the instructions. It’s as simple as that!Kenwood has created this book especially to help youget the most out of your Cooking Chef. Whether basic,traditional, creative or staple dishes, they are all easy tomake, introducing you to the pleasure of cooking.5720001063/1RECIPE BOOK
Cooking Chef:a success storyThis story goes back more than half a century. In 1947, Kenneth Wood founded his company,Kenwood Manufacturing Company Ltd, in Woking, set in the county of Surrey in England, with theintention of manufacturing household appliances. His first product was a toaster, which turnedbread so it could be toasted on both sides without being touched. Driven by successful sales andthe fierce competition, particularly in the United States, the entrepreneur tried to invent a newappliance in order to stay one step ahead.In March 1950, Kenwood unveiled the result of months of research at the Ideal Home show inLondon. It was a kitchen machine with multiple functions which deserved a title so much greaterthan simply ‘a Stir Tool’. This was the Kenwood Electric Chef A700. Initially it was sold in the luxuriousdepartment store, Harrods of London, where it sold out in less than a week, despite the hugeprice tag. The success story was underway!Since then, Kenwood’s food processor appliances have never stopped evolving, enabling themto always remain state-of-the-art. Exported around the globe to meet an ever-growingdemand, fifteen million Kenwood kitchen machines can now be found in kitchens in more thanone hundred countries.
Drawing upon over sixty years of experience, this is our most advanced high-end kitchen machineto date. It does everything you would expect from the Kenwood brand: it’s reliable, functional,high-quality, aesthetically pleasing, precise and innovative and now capable of induction cookingat temperatures of 180 C. Thanks to its ability to mix and cook simultaneously, it opens doorsto a number of different possibilities. Its ease of use and level of precision make it possible to bringto life complex recipes which had previously required a helping hand and a great deal of care.A true revolution!
PRESENTINGWhat you should knowThe result of over sixty years’ experience and a whole host of innovations, Kenwood has designedthe new Cooking Chef to be your companion in the kitchen. Simple to use, it is revolutionising thepreparation and cooking processes of many dishes; with a temperature range of 20 C to 180 C, there’snow nothing it can’t do.The Cooking ChefYour Cooking Chef allows you to save time and offers a greater level of precision when preparingand cooking food.
FeaturesBowl: With two insulated handles and a capacity of 6.7 litres, it allows you to work with large quantities.Timer: Can be set to any time between 5 seconds and 8 hours.Electronic control: Allows you to choosefrom 8 different speed settings for colddishes. There are 9 rotation intervals, from 5seconds to 5 minutes for hot dishes.Two modes: Manual and automatic.The Cooking Chef is simple and intuitiveto use.Menu: Its readily accessible screenallows you to create many recipeswith just a few clicks, from starters todesserts, thanks to its 24 automaticprogram. Select the recipe andfollow the instructions. It’s assimple as that!Manual mode: This allows youto intervene at each stage or setspeed, temperature, mixing andcooking time yourself.
AccessoriesA range of accessories are available for your Cooking Chef offering you a wide range of culinarypossibilities. Anything not included in your pack can be purchased separately via our website.Creaming beater: For carefully thickening and blending sauces and creams.Food processor: With its knife blade, it is perfect for roughly or finely chopping, grinding or shredding.It also has 6 discs for grating and shredding vegetables and cheese.Glass thermoresist blender: Can be used to make refreshing drinks,ice crushing, soups, sauces, cream desserts or baby food. Removablefiller cap allows ingredients to be added during blending.K-Beater: Is designed for preparing cakes, pastries, sponge,confectionery, cookies, meatballs, pasta dough,mashed potatoes and much more.Power whisk: Used to incorporate the maximumamount of air into mixtures, creating a light andfluffy texture. It is mainly used for whisking eggwhites, meringues, cream and soufflés.Scales: Accurately measures out the weights in allof your recipes to the nearest gram.Sprial dough hook: It can be used for many doughrecipes such as bread rolls, doughnuts, pizza and more.Steaming basket: For healthy, gentle and quick cooking.Stir tool: With its ergonomic shape, it is the best there is forcreating fast- and slow-cooked dishes.
Induction cookingYour Cooking Chef provides you with a unique form of technology that is quick, optimal and safe.Located below the bowl and made of stainless steel to ensure optimal conduction, the inductioncooker is guaranteed to save you time and energy. It offers you precision to the nearest degree withits 20 C to 180 C temperature scale.20 C to 40 C: Raising dough40 C to 80 C: Cooking at low heat80 C to 100 C: Cooking stews120 C: Italian meringue140 C to 180 C: Cooking at high heat for searing, pan frying180 C A unique feature that will allow you to create an even greater range of dishes like caramel,popcorn and stir fried meat.180 C It gives the best flavour. Food that is cooked quickly retains its texture, aroma and flavour.180 C It is the healthiest way to cook. Food cooked at a high temperature does not absorb as much fat.It will save you time in your day-to-day life and can be used to create stir-fries in a matter of minutes.
Instructions for useThe units of measurement used in these recipes are metric.The measurements given in spoonfuls are always level unless stated otherwise.The number of eggs indicated in the recipes is calculated based on an egg weighing 50g.Preparation instructions and cooking times are to be used as a guide only. The latter can in fact varyslightly on account of the numerous parameters such as room temperature, the type of oven used, andthe quality, density or water content of certain ingredients. This is why we recommend always checkingyour dish to see if it is ready or cooked sufficiently, and to leave it for longer, or reduce the temperature orspeed if necessary. Due to the temperature of the liquids that you pour into the bowl of your KenwoodCooking Chef, the time it takes to reach boiling point may vary.Some safety tipsDuring and directly after cooking, the bowl, splashguard and bowl accessory will be just as hot as a potwould be. Take care to avoid contact with steam when examining the inside of the bowl by lifting thecover or the top of the Kenwood Cooking Chef both during and after cooking. We recommend usingpot holders and touching only the handles when transporting the bowl. The heat-resistant mat, includedwith your Cooking Chef, is also very useful for protecting your work surface. It is important that you do notplace more than 250ml of oil in the Cooking Chef bowl when frying at 180 C in order to avoid the risk ofoil escaping and causing burns, please use small quantities.
Guide to SymbolsCreaming BeaterRapid: can be made in under 30 minutes,minthe type of preparation and cookinginvolved in easy day-to-day dishes.Stirring ToolGluten-free:for those who are intolerantor wish to limit their consumption.K-BeaterWhiskDough HookGlass ThermoResist BlenderFood ProcessorSteaming BasketLactose-free: for those who are intolerantor wish to limit their consumption.Low temperature: for gentle cooking topreserve the food’s nutrients and flavour.Vegetarian: dishes without meat or fish.
Useful InformationBlanche: the food substance, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timedinterval, and finally plunged into iced water or placed under cold running water (ice-cold or refreshing) to halt thecooking process.Bread: dust with flour, dip in whisked egg and then dip in breadcrumbs to bread something e.g. chicken.Brown (cooking): to quickly cook food at a high temperature until brown.Brunoise: is a culinary knife cut in which cubes of vegetables are cut about 3 mm or less.Clarified butter: butter from which all milk solids has been removed. The result is a clear yellow fat that can be heatedto a higher temperature than butter before burning. It is an excellent fat for pan-frying.Cool: to instantly submerge a vegetable in ice-cold water to stop the cooking process.Egg wash (baking): to brush pastry with egg yolk whisked together with a tablespoon of milk or water so that it turnsa golden-brown during cooking.Emulsify: to whisk a mixture to a mousse-like consistency.Equipment: all the items required for the preparation of a dish.Bouquet garni: a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and variousstews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.Julienne: to cut fruit or vegetables into fine sticks.Line: to cover the sides of a mould with pastry or cling film before filling it.Mince: to finely chop the herbs, shallots, garlic or onions.Monder: similar to blanching briefly dip the vegetable or fruit into boiling water, then directly into cold water. You canthen peel the skin and serve.Peaks: when the egg whites are beaten to soft peak stage, the whites will mound, but no sharp tips will form. When therecipe calls for egg whites that are beaten to the stiff peak stage, beat until sharp tips form when the beaters are lifted.Poach: type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk,stock or wine.
Quick-fry: to give colour to food by cooking for a short time in a small quantity of fat.Raising: the swelling of dough caused by yeast.Reduce until dry: to reduce a substance until the cooking liquid has fully evaporated.Reduce: to reduce the quantity of cooking liquid by boiling in an uncovered pot.Roast: to dry-cook spices or grains in order to release their flavours.Roll out: to flatten dough using a rolling pin.Roughly chop: to cut or slice into large pieces.Roux: a cooked mixture of equal quantities of butter and flour, used for thickening sauces.Sear: to cook at a very high temperature.Set aside: to put the mixture in a dish and set to one side.Sieve: to pass a powder of flour through a sieve in order to remove lumps.Slice: to cut into very fine slices.Stew: to slowly cook in a covered pot.Strain: to pass a mixture through a fine, cone-shaped sieve in order to filter it.Strainer: a fine, cone-shaped sieve.Supreme: refers to the best part of the food, and it has different meanings depending upon the food type. For instancethis would be the breast meat of poultry.Sweat: to cook over a gentle heat in a little fat to remove the water in the vegetable.To skin: to briefly immerse a vegetable or fruit in boiling water so that it can be peeled more easily.Whisk: blend ingredients to a smooth texture, or to incorporate air into a mixture.Zest: to remove the outer layer of a citrus fruit to add flavour to a mixture.
Red cabbage salad, walnut persillade . . . . . . . . . 22Potato and leek soup . . . . . . . . . . . . . . . . . . . . . . . . . . 26Lime pollock papillote . . . . . . . . . . . . . . . . . . . . . . . 30Triple-pepper prawn stir-fry . . . . . . . . . . . . . . . 34White rosemary pizza . . . . . . . . . . . . . . . . . . . . . . . . . 38Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42Meringue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46Strawberry tartlets . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Basic recipesDoughs and battersShortcrust pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sweet shortcrust pastry . . . . . . . . . . . . . . . . . . . . . . .Puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Crumble topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Choux pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Buckwheat crepe batter . . . . . . . . . . . . . . . . . . . . . . .Crepe batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Waffle batter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Almond milk crepe batter . . . . . . . . . . . . . . . . . . . . .Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Blini batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pizza dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fresh pasta dough . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fritter batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tempura batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Bagel dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Bun dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6262636464656566666767686869697070Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Béchamel sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Béarnaise sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Hollandaise sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Indian curry sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Green and red pesto . . . . . . . . . . . . . . . . . . . . . . . . . .Apple chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Bolognaise sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ketchup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Beurre blanc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fish stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Vegetable stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .White chicken stock . . . . . . . . . . . . . . . . . . . . . . . . . . .Skinned tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Brown chicken stock . . . . . . . . . . . . . . . . . . . . . . . . . .7474757677777878797980808181828283Sweet essentialsCustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pastry cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chocolate sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chocolate and nut spread. . . . . . . . . . . . . . . . . . . . .Chocolate ganache. . . . . . . . . . . . . . . . . . . . . . . . . . . .Chantilly cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .French meringue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Italian meringue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Caramel sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Salted caramel butter . . . . . . . . . . . . . . . . . . . . . . . . .Lemon curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Zabaione . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fruit jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Marmalade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8686878788888989909091919293Table of contentsSavoury essentialsEntry level
SaladsBread and pastriesBaguette. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98Farmhouse bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100Fougasse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102Gluten-free bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104Milk bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106Nanterre brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108Apple turnovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110Chouquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112StartersSoupsCream of tomato soup . . . . . . . . . . . . . . . . . . . . . . .Cream of Jerusalem artichoke andalmond milk soup . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cream of asparagus soup . . . . . . . . . . . . . . . . . . . .Indonesian broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Quick fish soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .148150152154156Tasty bitesGoat’s cheese samosas . . . . . . . . . . . . . . . . . . . . . . .Cheese soufflé. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Scrambled eggs with tomato . . . . . . . . . . . . . . . .Salmon and pepper terrine . . . . . . . . . . . . . . . . . .Battered prawns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .158160162164166118120122 Main courses124Meat and poultry126128Thai beef stir-fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .130Chicken wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .132Chicken fajitas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lamb curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chilli con carne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Veal ragout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chicken stir-fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .172174176178180182184AppetisersFish fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Salmon rillettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Salted pop corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Goat’s cheese and spinach cake. . . . . . . . . . . . . .Double-pesto puff pastries . . . . . . . . . . . . . . . . . . .Sesame duck tartare. . . . . . . . . . . . . . . . . . . . . . . . . .Aubergine caviar . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fish quinoa tabbouleh . . . . . . . . . . . . . . . . . . . . . . .Quick two-cabbage coleslaw . . . . . . . . . . . . . . . .Pesto pasta salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sliced butternut squash with seeds . . . . . . . . . .Artichoke salad barigoule . . . . . . . . . . . . . . . . . . . .138140142144146Fish, shellfish and crustaceansPrawn curry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186Scallops with citrus butter . . . . . . . . . . . . . . . . . . . . 188
Cherry tomato pizza . . . . . . . . . . . . . . . . . . . . . . . . . .Quiche lorraine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pasta carbonara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Stuffed tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Vegetable lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spaghetti bolognaise . . . . . . . . . . . . . . . . . . . . . . . .Fruit190192194196198200Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cherry cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lemon meringue pie . . . . . . . . . . . . . . . . . . . . . . . . .Frozen raspberry dessert . . . . . . . . . . . . . . . . . . . . .Red fruit mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . .238240242244246The essentialsSide dishesPea and mint mash . . . . . . . . . . . . . . . . . . . . . . . . . . .Winter vegetable crumble . . . . . . . . . . . . . . . . . . .Vegetable fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Squash gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chickpea curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Slow-roasted tomato tart tatin . . . . . . . . . . . . . . .202204206208210212Tiramisu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Panna cotta with strawberry coulis. . . . . . . . . . .Crème brûlée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Small creamy chocolate pots. . . . . . . . . . . . . . . . .Caramel pop corn . . . . . . . . . . . . . . . . . . . . . . . . . . . .248250252254256DrinksDessertsCakesChocolate tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lemon cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chocolate éclairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Gluten-free spiced biscuits . . . . . . . . . . . . . . . . . . .Molten chocolate dessert . . . . . . . . . . . . . . . . . . . .Macarons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Gingerbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Marshmallow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chocolate chip cookies . . . . . . . . . . . . . . . . . . . . . .218220222224226228230232234236Energy smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Hot chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Blue moon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Piña colada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Watermelon granita . . . . . . . . . . . . . . . . . . . . . . . . . .262264266268270Table of contentsThe classics
Very simple recipes forfamiliarising yourself with theKenwood Cooking Chef.These sweet and savouryrecipes include pictures andstep-by-step instructions,so you can discoverand master all of theCooking Chefs functions.18
Entry level19
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Entry level8 recipes to get you started2226303438424650Red cabbage salad, nut persilladePotato and leek soupLime pollock papilloteTriple pepper prawn stir-fryWhite rosemary pizzaRisottoMeringueStrawberry tartlets21
Using the food processor attachmentRed cabbage salad, nut persillade1 Ingredients:½ red cabbage, 1 red onion, a fewsprigs of parsley, 10 walnut kernels, oil,vinegar, salt, pepper.222Plug in the Kenwood Cooking Chefand remove the cover of the highspeed outlet by lifting it up.3Attach the food processor to the highspeed outlet.
Entry level4Lock the food processor in place .5Place the large grating disc on thedrive shaft.6Place the lid on the food processorbowl and lock into place.23
7 Cut the red cabbage into pieces2489small enough to fit through the feedtube. Place them into the feed tubeand put the pusher into positionholding with one hand.Switch the Cooking Chef on byselecting 2 on the speed dial.Shred all the cabbage. Once finishedplace the cabbage in a salad bowl andset to one side.101112Remove the lid and blade and rinse thefood processor bowl. Reattach and addthe knife blade.Add the parsley, red onion andwalnuts into the bowl and fit the lid.Switch on by selecting 2 on the speeddial. Chop the ingredients for a fewseconds.
Entry level13 Dress the red cabbage with a vinigrette.Serve in individual bowls and sprinkle thewalnut persillade on top.25
Using the blenderPotato and leek soup1 Ingredients:3 sliced leeks, 3 peeled potatoescut into slices, 1 chicken stock cube,crème fraîche, salt, pepper, nutmegand water.262Lift the head of the Cooking Chef usingthe head lift leaver.3Clip the heat shield into place. Withoutattaching this, the Cooking Chef willnot operate in cooking mode.
Entry level4Attach the bowl to the Cooking Chefand add the leeks, potatoes, stockcube, salt and pepper and cover theingredients with water.5Lower the Cooking Chef head and setthe temperature to 100 C, the timerto 30 minutes and confirm. Leaveingredients to cook.6Once cooked, allow to cool, then pourthe soup into the blender and fit thelid. Take care not to exceed 1.2L ofhot liquid. Attach the blender to thehigh-speed outlet by pressing gentlywith both hands while twisting it in aclockwise direction.27
7Blend the ingredients until you havereached the desired consistency.288Place the soup in bowls and add aswirl of cremé fraîche. Sprinkle nutmegon top and serve.
29Entry level
Using the steaming basketLime pollock papillote1 Ingredients:1 pollock fillet, 1 small courgettechopped into small pieces, 1 choppedshallot, 1 lime, olive oil, salt and pepper.302Cut out a rectangular piece of bakingpaper. Place the chopped courgette,pollock fillet, chopped shallot and aslice of lime in the middle of the paperand add salt and pepper.3Carefully fold the paper to createa parcel and keep it closed using acocktail stick. Once wrapped, place itin the steaming basket.
Entry level4Pour 500ml of water into the CookingChef bowl.5Pick up the steaming basket by thehandles.6Place the steamer in the bowl.Remember it should not be immersedin the water.31
7Clip the heatshield into place and lowerthe head. Without this, the Cooking Chefwill not operate in cooking mode.Attach the splashguard.9Set the temperature to 110 C andbring the water to boil.328Slide onto the lid until it clicks intoposition.10Set the timer to 20 minutes, confirmand leave to cook. Once cookedremove the splashguard, taking care toavoid the steam that will be releasedand then remove the steaming basketusing oven gloves.
Entry level11Drizzle the fish with a dash of olive oil on topand sprinkle with lime zest.33
Using the stir toolTriple-pepper prawn stir-fry1 Ingredients:3 peppers (red, yellow and orange)chopped into small pieces, cookedChinese noodles, 1 chopped onion,1 chopped clove of garlic, peeledprawns, basil leaves, olive oil, pepperand soy sauce.342Lift the Cooking Chef head and fit heatguard. Once fitted attach the stir toolto the head of the machine.3Add a dash of olive oil to the bowl.
Entry level4Set the temperature to 180 C and wait30 seconds for the oil to heat up.5Set the timer to 5 minutes andconfirm. Select stir delay 5 andconfirm. Set the speed dial to6.Being careful of any hot steam, andwithout lifting the Cooking Chef head,add the garlic and onions and quickfry for 1 minute.35
17After quick frying the onion, do thesame for 2 minutes with the peppers,again without lifting the head.3628After 2 minutes, add the prawns stillremembering not to lift the head ofthe machine .39Add the Chinese noodles. Allow to cookfor a further 2 minutes.
Carefully check the prawns are cooked and servethe prawn stir-fry on plates. Add pepper anddrizzle with soy sauce. Sprinkle basil leaves on top.Entry level1037
Using the dough hookWhite rosemary pizza1 Ingredients:250g strong white bread flour, 8g freshbaker’s yeast, 100ml olive oil, 5g salt,a few chopped sprigs of rosemary,150ml water.382Lift the head of the Cooking Chef andinsert the dough hook.3Place all the ingredients in the bowland lower the head of the CookingChef. Fit the splashguard.
Entry level4Set the timer to 6 minutes andconfirm.5Set the speed dial to 2 and knead untilall the ingredients come together.6Remove the spashguard and lift upthe head of the Cooking Chef, removethe dough hook and cover the bowlwith a damp cloth.39
7Leave to rise for 45 minutes at roomtemperature. Remove the dough fromthe bowl and roll it out onto a flouredsurface using a rolling pin.408Bake in a pre-heated oven at 220 C for15 minutes.
Garnish the pizza with cherry tomatoes,parma ham, salt, pepper, rocket and drizzlewith olive oil.Entry level941
Using the creaming beaterRisotto1 Ingredients:200g arborio rice, 500ml vegetablestock, 40ml white wine, 1 diced onion,20ml olive oil, salt, pepper, 50g gratedparmesan, 2 tbsp mascarpone.422Lift the Cooking Chef head and fit heatguard. Attach the creaming beater.3Add the olive oil to the bowl and setthe temperature to 140 C. Allow toheat for 30 seconds and then addthe diced onion. Selectandconfirm. Set the speed dial to.Quick-fry for 2 minutes.
Entry level4After 2 minutes, keeping the headdown on the kitchen machine andbeing careful of any steam, add therice. Sauté the rice for 2 minutes.5Add the white wine. Lower thetemperature to 100 C and confirm.Leave to cook until the liquid has beenfully absorbed.6Once absorbed, pour in the hot stockand add salt and pepper, select stirdelay 3 and confirm. Set the timer to18 minutes and confirm.43
7Cook until all of the stock has beenabsorbed.448Add the parmesan and marscaponeand stir into the risotto. Season to tasteand serve on plates.
45Entry level
Using the balloon whiskMeringue1 Ingredients:2 egg whites, 125g caster sugar.462Lift the Cooking Chef head and attachthe whisk.3Make sure its locked into position.
Entry level4Lower the head of the Cooking Chef.Check the whisk is in the correctposition. It should be almost touchingthe bottom of the bowl. If necessary,adjust the height using the spanner.Pour the egg whites into the bowl5Gradually increase the speed to themaximum setting using the controller.6Whisk.47
7When the egg whites have acquireda mousse-like consistency, add thesugar in 3 parts.488Whisk until stiff ‘peaks’ are formed.Once mixed remove the whisk fro
RECIPE BOOK RECIPE BOOK The result of more than sixty years of experience, the Cooking Chef is the culmination of numerous innovations. This multifunctional, precise, ultra-versatile kitchen machine offers amazing and unparalleled performance: induction
