Recipes

 

 
Displaying recipes 1 - 8 of 8

BREAD WITH BLACK OLIVES AND ROSEMARY

Making bread using steam is without doubt an innovative method, which achieves surprising results. A light and attractive crust with flavour and fluffy centre, are the delicious characteristics of this very special bread, ideal as an appetizer, accompanied by cold meats and cheeses.

Publishing date: 07-05-2013

TIRAMISÙ WITH FRUITS OF THE FOREST AND GROUND HAZELNUTS

An innovative and appetizing version of the classic Tiramisù, where sponge cake is the base for a light cream, enriched by the intense colour and taste of fruits of the forest. Hazelnuts add a crunchy, tempting, final touch.

Publishing date: 07-05-2013

COFFEE CREAM WITH MARRON GLACÉ (GLAZED CHESTNUTS)

A new interpretation, this time with a piedmont influence, of the famous traditional French flan. The result is a delicate cream with an intense coffee flavour, which recalls the classic Bunet from Savoy. The marron glacé gives that special touch, improving the consistency and flavour of this irresistible dessert.

Publishing date: 07-05-2013

LASAGNE

Few meals are as comforting as a hearty homemade lasagna. Master some basic techniques, and this impressive casserole will become an especially versatile favorite for family-style dining and entertaining. While the traditional baked pasta dish is made up of alternating layers of Bolognese sauce, thin sheets of pasta, and béchamel, the layers, fillings, and variations are infinite. Take inspiration from this recipe  to cook the traditional Italian classic lasagna in just a few easy steps

Publishing date: 07-05-2013

ROASTED OCTOPUS WITH YOGHURT AND GARLIC SAUCE

A really impressive starter full of delicious Mediterranean smells and flavours. Thanks to KitchenAid’s special slow cooking function, the octopus will become so tender it can be carved with a spoon, while the sauce, delicate but tasty, will enhance the taste of the octopus. Taking inspiration from Greece’s traditional use of yoghurt found in the classical Tsatziki, and the Provençals and the Catalans by reinterpreting Aioli in this light and pleasant recipe.

Publishing date: 07-05-2013

ROAST LEG OF LAMB WITH PIMM’S AND MINT JELLY

This recipe has hybrid origins, taking inspiration from both Southern France’s tradition of Gigot de sept heures and Britain’s, genial combination of lamb and mint. The Pimm’s jelly adds a creative touch, aiming at refreshing the palate without “invading” the dish, so that more conservative gourmets can simply ignore it. All this is made possible by KitchenAid’s slow meat cooking function.

Publishing date: 07-05-2013

TOMATO AND COURGETTE GRATIN

This is a very quick and easy vegetarian dish, especially good if you grow your own tomatoes and courgettes and have a glut to use up. You could also serve it as a starter. Vegetarians might like to know that a vegetarian parmesan-style cheese is available. 

Publishing date: 07-05-2013

APPLES IN SWEET BREAD CRUST

Extremely common ingredients create a dish full of taste and flavour. An incomparable softness, obtained with steam combined cooking, for new levels of haute cuisine, right in your kitchen.

Publishing date: 07-05-2013

Displaying recipes 1 - 8 of 8