It’s the New Year. Your arms are occupied with grabbing tasty snacks off the counter, throwing back glasses of bubbly, and waving those celebratory fireworks. Even if you’re tasked with whipping up some delicious chow for that New Year’s party – or need to create a dish to impress for the countdown potluck – let our Kenwood Chef XL Titanium – (Stand Mixer) do the work.
It’s been a hard year, you and your arms sure deserve a break.
What’s that, you say? You can’t possibly create an entire meal with just a single stand mixer – it’ll overheat! Well, that’s where you’re wrong – our Kenwood Chef XL Titanium is designed to do the heavy lifting.
So bake away – we challenge you to knock yourselves out!
Don’t believe us? Try making all these recipes for the New Year below in one night!
Finger Food: Homemade Cheese Crackers
You’ll need something to placate those hungry dinner guests when they arrive! Finger food is important – it makes for good snacks for those looking for something to nibble one, it’s bite-sized so people can pop it in their mouth in one go, and it whets the appetite for the rest of the feasting to come.
These homemade cheese crackers are salty, cheesy, and crunchy – and they definitely trump any store-bought variety. Make way, Cheez-its! Five simple ingredients, one stand mixer, and a relaxed you.
- 1 block cheddar cheese, chilled (230g estimate)
- 4 tablespoons butter, chilled
- ½ teaspoon salt
- 1 cup all-purpose flour (see notes below on other flours)
- 2-3 tablespoons of ice water
- Cut butter and cheese into cubes and mix in the Kenwood Chef XL Titanium on medium-high for 30 seconds until it has creamed together.
- Scrape down the sides of the bowl and add in butter and salt, and mix on medium-high for another 30 seconds until it has combined.
- While the mixer is on low speed, slowly add in the flour. Once it has been added, mix on medium-high until flour is incorporated.
- Add the ice water to the crumb-like mixture and make a soft but solid dough.
- Roll out the dough on a floured surface, and cut into small bite-sized pieces and place on a lightly oiled baking tray.
- Transfer to the oven and bake at 190 degrees celsius for 16 minutes.
- Remove it from the tray, cool it slightly, and enjoy!
Appetiser: Bacon Jalapeno Cheese Dip
Looking for an appetiser that makes a big impression? Trust us when we say that it doesn’t get better than this! This recipe features a flavour-packed dip that goes perfectly with chips, toast, or even by itself. With this dish, your dinner guests are sure to have their appetites ready and roaring to go.
- 240g cream cheese, softened
- ½ cup cheddar cheese, grated
- ¼ cup crumbled bacon, cooked crisp & drained
- 2-4 jalapenos, chopped, seeded & roasted
- ranch seasoning to taste
- Preheat oven to 260 degrees celsius to broil.
- Add bacon and jalapenos to a medium-hot frying pan to crisp up for a better taste. Remove from heat and place on a paper towel to absorb excess grease.
- Add your cream cheese and shredded cheddar cheese to your Kenwood Chef XL Titanium and mix on low, constantly scraping down the sides.
- Add in ranch seasoning and gradually turn the mixer up to high to create a whipped texture.
- Add crispy bacon and jalapenos. Mix well.
- Transfer to a heatproof dish and place in the oven to broil until desired crispness is reached. If using as a cold dip, place in the fridge. After a few hours, you can form into a ball as well for easier snacking.
Main Course: Fresh Pasta
Who doesn’t love pasta? It’s versatile, yummy, filling, and a popular old classic. Most importantly, it’s easier than it sounds.
You only need four ingredients, your trusty Kenwood Chef XL Titanium , and an empty stomach.
- 4 large eggs
- 1 ½ cup flour
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Add all ingredients to the bowl of your Kenwood Chef XL Titanium , fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic.
- Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes.
- Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and serve immediately.
Dessert: Chocolate Soufflé
Here’s a riddle: what’s dark, indulgent, delicious, and looks really impressive? That’s it! A chocolate soufflé!
This chocolate soufflé melts in your mouth like a decadent cloud and is the perfect sweet dessert to start your new year. This might be a little more work, but trust us when we say it’s worth it.
For the chocolate soufflé
- 4 tablespoons unsalted butter, divided use
- 2 tablespoons unsweetened cocoa powder
- 170 grams (6 ounces) 70% bittersweet chocolate, chopped into chunks
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 4 tablespoons granulated sugar
- Pinch of salt
- Pinch of cream of tartar
For the chocolate-coffee sauce
- 142 ml heavy cream
- 1/8 cup sugar
- 100 grams (3.5 ounces) 70% dark chocolate, chopped into chunks
- 2 tablespoons (25 grams) unsalted butter
- 1 teaspoon instant coffee or espresso powder
- Preheat oven to 190 degrees Celcius. Use the first two tablespoons of butter to grease your ramekins, making sure to cover the entire surface. Coat the buttered ramekins with a dusting of cocoa powder, tapping out the excess.
- In a large microwave-safe bowl, microwave chocolate chunks and the last two tablespoons of butter in 30-second bursts, stirring in-between until melted and smooth. Stir in vanilla extract.
- Add in the egg yolks one at a time, stirring it quickly into the warm chocolate so that it doesn’t get cooked. Set aside for a moment.
- In a separate clean bowl, place egg whites, sugar, salt, and cream of tartar. Use the Kenwood Chef XL Titanium at high speed to beat the egg whites until stiff peaks form. (To test if the egg whites are ready, you can tilt your bowl to see if the mixture no longer moves.)
- Gently fold in the egg whites in three batches into the bowl of chocolate. Stop folding once all the egg whites have been incorporated to avoid deflating the mixture. The batter should turn light and airy. Divide the batter into the prepared ramekins, filling all to the top.
- At this point, the soufflés can be refrigerated for up to one day inside the ramekins, covered in plastic wrap. But if baking immediately, place ramekins onto a baking tray and bake for about 20 minutes, or until soufflés are puffed and set. Bake for 25 minutes if the soufflés are coming directly out of the fridge.
- In a small saucepan, mix together cream and sugar. Place over medium heat and bring to a boil.
- Once it starts boiling, remove from heat and add in chocolate chunks, butter, coffee/espresso granules. Mix until chocolate is completely melted and the sauce becomes smooth and thick. Set aside.
- When the chocolate soufflés are done baking, remove from the oven, place on a small plate, and dust with powdered sugar. Serve immediately, with the chocolate-coffee sauce on the side.