This delicious ‘food’ has been around for centuries, originally as a hot beverage. In its first instance the beverage was not sweetened, the Europeans sweetened and lightened the drink with milk. In the 19^th Century John Cadbury developed an emulsifying process which created the common modern chocolate bar. (and the rest is definitely history).

The chocolate itself comes from a bean that is fermented, sun dried and roasted. It is then ground. This grinding process is very important – it liquefies the cocoa, at this stage the precious cocoa butter (this cocoa butter the fat is what makes the mouth feel and quality of ‘chocolate’) can be removed as required.   Specialty stores sell cocoa butter in its pure form. Its used in the making of homemade chocolates and some specialty desserts. This liquefied resulting mixture is thick, dark and bitter and known as cocoa ‘liquor’. This grinding process is very specialised.  It makes a difference to the end texture.  After this ‘conching’ takes place another grinding and stirring process.

Good chocolate is  really all about the cocoa butter (the ‘fat’ if you like) and the cocoa ‘liquor’ – the ingredient that gives the colour and ‘bitterness’ which makes a quality ‘chocolate’ to a good dark bitter chocolate.

The chocolate line up: Whenever possible I choose a good couverture chocolate – a superior quality chocolate with a minimum of 32% cocoa butter.  It has a rich flavour and superior sheen. I will also use good quality cooking chocolate (labelled as cooking chocolate and better qualities always   advise the amount of cocoa solids).    A good quality eating chocolate is a great option too. It will always have the cocoa solids percentage listed on the front of the label.–

So what do I personally prefer:  My preferred chocolate:  Callebaut, Valrhona and then Lindt. (I will normally purchase these from specialty food stores.) From the supermarket I will choose a dark good quality cooking chocolate in the Lindt or Plaistowe brands. Or a good dark eating coverture chocolate.

Dark Chocolate:Contains between 50-90% cocoa liquor (adds the rich dark flavour).The higher the liquor the lower the sweetness. If there is sweetness it has been added. You will find labels saying bitter or semi sweet. The higher the fat (cocoa butter), the better the chocolate ‘melts’ in your mouth.

 Milk Chocolate: It contains both cocoa butter and cocoa liquor, with milk solids and often emulsifiers. There should be a minimum of 25% cocoa solids and is sweeter than dark chocolate.

White Chocolate:Normally speaking not a chocolate at all, but called it! The white ‘coverture’ should have a minimum of 32 % cocoa butter.

Compound Chocolate: Labelled as Compound Chocolate: It is cheaper to purchase and has vegetable oils added in replace of much of the cocoa butter.  It is easier to use, but does not have the intensity of flavour or wonderful aroma or a coverture chocolate.  Ok so now we know a little bit about ‘chocolate’ here are the tips on storage, melting and tempering.

•  Store chocolate is a cool dark place and always always covered. Don’t freeze or refrigerate as this causes it to ‘bloom’. This is a white grey look to the chocolate. Chocolate doesn’t like high or low temperatures.
• In summer you can ‘chill’ the chocolate in the refrigerator before chopping or grating.
• Grating? Yes, it’s perfect to grate the chocolate or chop it finely before melting.

Melting: Gentle is the word!

I hate to say it as I know many love to zap the chocolate in the microwave – but don’t!  Be patient and gently and melt it slowly over simmering water.

But if you must use the microwave, use 50 % power only and short 20 second bursts.

The best melting method:

• Place the grated or finely chopped chocolate (you can do this quickly in a food processor if you like), into a heatproof bowl over a saucepan of simmering water.
• Now make sure the water doesn’t touch the bottom of the bowl (as it will get far too hot).  Usually only fill the saucepan around ¼ full.
• Take care to not let any water or steam at all touch the chocolate. It’s surprising how quickly the chocolate will begin to soften.
• Gently stir the chocolate until it melts

 Utensils: All clean and dry – no moisture. For best results use a silicon spatula or metal spoon. No wooden spoons, they absorb moisture and hold other flavours (curry in your chocolate – yuk)!

Tempering:  The process of ensuring the chocolate will reset to a beautiful sheen and ‘snap’.   It’s a gentle melting and cooling process.  You only need to temper chocolate if you want it to reset (with a beautiful gloss, sheen and ‘snap’), without tempering it simply will not set and may have a white cloudy look. (bloom).

The quick easy tempering method:   You’ll need a sugar thermometer.

• Start with about 300g coverture chocolate, grate or chop it into small pieces.
• Add about ¾ of the grated / chopped chocolate to a heatproof bowl. Place it over simmering water (as above), stir gently.
• The chocolate must NOT exceed 45oC (for dark) or 40oC for milk and white chocolate.
• Take care not to exceed this temperature as you will need to cool the chocolate and start again! The process must be gentle.
• So gently melt ¾ of the grated chocolate over ‘just simmering’ water, stirring gently. When the thermometer reaches 40 oC, remove the bowl from the heat.
• Stir in half of the reserved chocolate and keep stirring, then add the remaining chocolate and stir this in. The temperature will fall to 30 – 32oC (for dark), 29- 31oC (for milk or white).   It’s now ready….
• The bowl can be popped back onto the just warm water to maintain the now correct working temperature …. Be aware, If the temperature exceeds 32oC, you need to start the process again! Keep patient and keep it gentle.

So what to do with all this beautiful melted chocolate. Dip plump strawberries into it, make chocolate baskets, chocolate sauces and use it in all your favourite cakes, breads, brownies, ice creams and the delicious list goes on…. hmmmmm

Hot X Buns

Ice cream oh yes please.  We all want the best ice cream we can get. Pop to Gelato Messina in Sydney (Victoria Street and Crown Street) or for Melbourne  in Brunswick or Jocks in Albert Park, but to name a few. But for your own divine creations ….. keep reading.

My two favourite ice creams are from my two culinary idols – Miss Nigella (Lawson) and Miss Martha (Stewart) – take a curtsy ladies. Your tried and true classic home styles are the winner in my book and have me returning season after season.  But before we take a look at these two recipes, Id like to explain a little bit about ice cream and the ‘star’ ingredients required.

Ice Cream is a wonderful mixture of  cream  & milk , egg yolks , sugar and the flavour desired  – to which the options are  endless. These ingredients are made into a divine custard called  a crème anglasie . This is then cooked,chilled  churned and frozen – simple really  Technically however,  it’s a frozen foam made up of tiny air pockets trapped in a network of ice crystals, fat globules, and dissolved milk and sugar.  Good grief, that sounds awful!

Each star  ingredient in ice cream plays a part; it’s very own role. But they all come together for that ‘amazing’ texture we know in a home made ice cream. Yes you can play a little with the basics so yes you can alter the milk used, reduce the sugar, increase the milk, decrease the cream etc but this will sadly effect the texture. Ice cream home made, is always better made in the classic way.

The star Ingredient line up:

Air: Yes air – it separates the solid and liquid parts. Without air the ice cream would be solid and very dense.  So, as the ice cream churns and constantly mixes, the cream mixture incorporates air and grows. The air is magically trapped to the network.

Sugar: It not only sweetens the mixture but also controls the texture. Sugar stops the pesky ice crystals from growing too large. Sugar combined with the fat content produces the divine lusciousness we love.  But it also means too much sugar will make a sloppy not properly frozen mixture. So the balance is the thing to master.

Fat: (this sounds a little awful but it is just that… fat). But is absolutely essential and it’s naturally locked into the egg yolks, cream and milk. You can also use various milks like evaporated milk or even condensed milk. Fat is so essential for the smoothness and body of the ice cream.   Ice creams with a lower fat content have a coarser icy texture.

The delicious flavour:  There is NO limit on this – absolutely everything is possible from basic vanilla to green tea, black pepper and basil, fresh strawberry to tomato – yes tomato ice cream!  But when an ice cream is very very frozen and cold it has no smell at all.  As is warms a little in your mouth you will taste and then smell the flavour.

Alcohol: Yes you can add a flavoursome liqueur (such as Cointreau, Frangelico, Schnaps etc), you can also add vodka or gin to a sorbet mixture. You only need a enough for flavour.  Too much will effect the freezing temperature of the mixture.

Other ingredients: Too many to mention, but here’s a few: fresh coconut, coconut cream and  coconut powder, chocolate, cocoa, lemons, limes, tea, biscuits, lollies,  all types of fruit, dried fruits, nuts and the list goes on.

 Cooking: to cook or not too cook?  Many custards are cooked – heating them until the milk scalds (about 80oC).  Take care to not boil the mixture as you’ll curdle the eggs.  If you don’t cook the mixture, yes you can still enjoy the ice cream – but be aware the ice cream contains raw egg.  It’s always best to eat a home made ice cream (that contains eggs) within 5 days. This normally is never a problem!  Home made ice cream is so very delicious it gone within 1 hour at my house.

Churning:  Once you have the delicious creamy crème anglaise you chill this  very well and then pour into your ice cream churn (standmixer with a ice  cream attachment) and mix/ churn until a soft serve consistency appears.This churning is from 10 – 22 minutes depending. Always churn on the lowest speed possible. The churning is best done slowly and not raced.  Once  the mixture is churned to a soft serve consistency, its done.

Dollop and spread it into a sealed container and freeze for a minimum of 4 hours.  Now if you don’t have a ice cream churn, you pour the mixture into a shallow container and allow it to freeze for about 1 ½  hours, then remove it to a food processor and smash up the mixture before re freezing it. I would repeat this process three more times as you are breaking the ice crystals – a very important step.

So that’s the basics, below are the two favourite recipes I mentioned earlier. I return to them over and over again

Nigella’s Fresh Strawberry Ice cream

(adapted and tweaked a little by me, the original recipe can be found simply on the web)

2 punnets ripe strawberries, hulled and halved

¾ cup castor sugar

500ml full cream milk

500ml thickened cream

Seeds scaped from 1 pulp vanilla pod

10 large room temperature egg yolks

2 tablespoons lemon juice

2 tablespoons hazelnut liqueur

Place the strawberries into a bowl. Scatter about 1 1/2 tbsp the sugar over them and set aside.

In a 2 litre heavy based saucepan, combine the milk, cream, 1/4 cup sugar and vanilla. Bring this upto  boiling point (but don’t boil),  set aside to infuse the flavours.

Place the egg yolks and remaining  sugar into your standmixer with the whisk attachment. Turn to high speed and whisk for 5 minutes or until very thick and creamy.

Reduce the speed to low and pour in the hot cream mixture (discard the vanilla pod)and incorporate the cream mixture into the yolks and mix until smooth. Chill very well.

Puree the strawberries to the desired consistency and chill well.

Return the chilled creame anglaise to the standmixer and slowly combine with the strawberries.

Immediately churn the mixture , while its very cold to a soft serve consistency. Spread into a freezer suitable, cover and freeze.

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Martha Stewart’s caramelised peach ice cream (adapted and tweaked a little by me, the original recipe can be found simply on the web)

4 large firm peaches (white or classic variety)

1 tbsp lemon juice

2 tsp vanilla extract

1 ¼ cups castor sugar

2 tbsp peach schnapps (optional)

550ml full cream milk

500ml  thickened cream

8 large room temperature egg yolks

Pinch salt

1 tsp vanilla extract

Cut a small cross in the bottom of each peach and plunge  into boiling water for 40 seconds.   Remove to a bowl of ice cold water. Using a small paring knife, peel off the skins, cut peach in half and remove the stone (keep the skin and the seeds). Cut the peaches into wedges.

Place the peaches into a non stick saucepan or frying pan with 1 1/2 tbsp caster sugar and the lemon juice. Cook over a medium low heat for about 10 minutes, gently tossing until softened and golden. Set aside.

In a 2 litre heavy based saucepan, combine the milk, cream, remaining sugar, vanilla and the reserved peach skins and stones. Bring this upto boiling point (but don’t boil), your just scalding the mixture. Set aside for 10 minutes  for the flavours to infuse.

Place the egg yolks, salt, vanilla and the remaining sugar into your standmixer with the whisk attachment. Turn to high speed and whisk for 5 minutes or until very thick and creamy.

Reduce the speed to low and pour in the strained hot cream mixture (discard the vanilla pod and stones )and incorporate the cream mixture into the yolks and mix until smooth. Chill very well.

Puree the peaches to the desired consistency and chill well. Return the chilled creame anglaise to the standmixer and slowly combine with the peaches.  Immediately churn the mixture, while its very cold to a soft serve consistency. Spread into a freezer suitable, cover and freeze.

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A perfect Macaron (the French variety)

Ok so there’s some confusion out there. Am I talking about the crisp yest gooey English cookie or the French pretty as a picture smooth top with a little fluted base (thats called a foot) and light as air centre. Oh yes the devine ones,  Yes I’m talking about the French one, which is a Macaron. The English style is a Macaroon – well that’s the difference to me.

The ingredients couldn’t be easier- almonds, icing sugar, egg white and a little castor sugar. Then of course there are so many flavours and colours to add. Chocolate Macarons with a Chocolate Ganache seemed to be the place to start – so here it is.  You can omit the cocoa if you like and add a few drops of a gel colour or essence to the beaten egg white. But go easy with the colour and flavours.

So how do you get a perfect macaron? I’ve had so so many questions on this (Ask JO)  for years, I felt it was time.  There are a few must do’s for perfection, so here is my truth to your perfection. I have tested all of my tips and I promise you, follow this and Macaron perfection will be yours.

If you have any questions, ask away, I’m here to help…… always

 The must do’s:  

Equipment:

*Top of the List: KitchenAid standmixer and Food Processor – yes both

*Large heavy based baking tray

*Metal or glass mixing bowl

*Silicon spatula or large wooden spoon

*1.5 plain piping tip and a large piping bag

 Ingredients and Method

Use flaked almonds and process or mill your own meal

Use pure icing sugar – not icing sugar mixture

Weigh everything with scales (not cup measurements this time)

Process the almonds and then add the icing sugar and process again.

Preheat and line a large oven tray and I prefer a conventional oven – , so if you can turn off the fan please do

Large eggs (69g), separate the whites and allow them to come to room temperature.

A squeeky clean bowl, whisk and spatula.

 You MUST…….

Process your own almonds to meal

Fold the mixture by hand – 38 – 40 times until it firmly yet slowly falls from the spatula

Drop the filled trays a few times to release air

Perfect  Chocolate Macaroons

Makes 36 single

70g flaked almonds*

100g pure icing sugar

2 tbsp dark cocoa

2 egg whites (room temperature)

50g castor sugar

Method: 

Preheat oven to 1700C (150oC fan forced). Line a large oven tray with baking paper.

Weigh the almonds and pure icing sugar carefully.

Place the almonds into a food processor and pulse until finely ground. Add the icing sugar and pulse until well combined. Sift the mixture through a fine sieve to remove any larger almond pieces. The mixture must be very very even and fine. Discard any larger pieces.

Return the mixture to the processor and add the cocoa, pulse to combine and set aside.

Place the egg white and sugar into the mixing bowl on your standmixer. Using the whisk, beat on speed 4 for 2 minutes, then increase to speed 8 and whisk a further 1 minute, then increase  to speed 10 and whisk a final 3 minutes or until meringue is beautifully glossy and firm. All up its about  6 minutes.

Remove the bowl from the standmixer.  Add the almond mixture to the meringue in one go. Using a spatula fold the mixture by hand 38 – 40 times * until it drops slowly from the spatula.

Fit a piping bag with a 1.5 cm plain pipe. Fill the mixture.

Pipe small amounts onto the prepared tray allowing for slight spreading.  You can  smooth the top of each little mound with a wet finger if you like.  Drop the tray loudly and firmly onto the bench 3 times to remove air bubbles from mixture. Allow to stand 45 minutes – 1 hour or until the mixture has set and formed a skin. This is a must.

Place into the middle shelf of the oven and bake 20 minutes. For best results bake 1 tray at a time.

Allow to cool completely on tray.

Sandwich together with chocolate filling, See recipe below.

 TIPS:

*Macaroons will keep well in a sealed container, refrigerated for about 1 week.

*Almonds: I prefer to use flaked almonds and process them to a fine texture, this gives a superior result to using a commercial pre ground store brought almond meal

 *Folding:  The mixture needs to be folded by hand until the mixture looks firm yet flowing slowly off the spatula. This normally requires approximately 38 folds. Be slow and thorough with each fold.

My Recipe:

Perfect  Chocolate Macaroons

Makes 36 single

70g flaked almonds*

100g pure icing sugar

2 tbsp dark cocoa

2 egg whites (room temperature)

1. Preheat oven to 170 0 C (150 oC fan forced). Line a large oven tray with baking paper.

2. Place the almonds into a food processor and pulse until finely ground. Add the icing sugar and pulse until well combined. Sift the mixture through a fine sieve to remove any larger almond pieces. The mixture must be very very even and fine. Discard any larger pieces.

3. Return the mixture to the processor and add the cocoa, pulse to combine.

4. Place the egg white and sugar into the mixing bowl on your standmixer. Using the whisk, beat on speed 4 for 2 minutes, then  increase to speed 8 and whisk a further 1 minute, then increase  to speed 10 and whisk a final 3 minutes or until meringue is beautifully glossy and firm.

5. Remove the bowl from the standmixer.  Add the almond mixture to the meringue in one go. Using a spatula fold the mixture by hand 38 – 40 times * until it drops slowly from the spatula.

6. Fit a piping bag with a 1.5 cm plain pipe. Fill the mixture.

7. Pipe small amounts onto the prepared tray allowing for slight spreading.  Drop the tray loudly and firmly onto the bench 3 times to remove air bubbles from mixture. Allow to stand 45 minutes – 1 hour or until the mixture has set and formed a skin.

8.  Place into the middle shelf of the oven and bake 20 minutes.  Allow to cool completely on tray.   Sandwich together with chocolate filling

Chocolate Filling: Bring 50ml cream to the boil, pour over 150g good quality dark chopped chocolate stirring until smooth. Add 1 tsp vanilla extract or good pinch chilli powder or 2 drops peppermint essence.  Refrigerate until spreadable.

 TIPS:

*Macaroons will keep well in a sealed container, refrigerated for about 1 week.

*Almonds: I prefer to use flaked almonds and process them to a fine texture, this gives a superior result to using a commercial pre ground store brought almond meal 

*Folding:  The mixture needs to be folded by hand until the mixture looks firm yet flowing slowly off the spatula. This normally requires approximately 38 folds. Be slow and thorough with each fold.

So that’s it,

Bon Appetite,

JO

Welcome.

Do you have a niggling question? A inquiry  about a your favorite KitchenAid appliance, a recipe you have always wanted to perfect or attempt,.

I’m here to help, motivate and most of all find an answer!. From soups to pasta, salads, desserts and all home baking – recipes are my thing.  But tips and the solution is what matters most.  I also have a great selection of posts , have a little read, I’m sure you’ll enjoy them. Recipes – go no further than my triple tested delights on www.kitchenaid.com.au

I look forward to chatting to you soon,

Happy Cooking

JO

  Christmas (Familymas Day)

Oh it’s such an important eating day, however it really does not need to be a 72 hour prep and cook – a – thon. Really it can be made much simpler.

Yes I love to cook and yes there has to be a little effort, but lets enjoy it more and sit back and have fun.

My hot tips for dealing with ‘Familymass day’/ Christmas lunch/ dinner gatherings…..

1. Think seasonal food. I always choose the foods that are ‘in’ and abundant. They are cheaper, have so much more flavour … it simply makes more sense!

2. Plan recipes you can prepare earlier. Every recipe will have something you can do earlier!!

3.  List down the recipes and a good to do list. Plan your menu and see what you can start before hand:  Such as make the stuffing for the chicken, prepare the dressing for the salads,    Make the ice cream Bake the Pavlova shell Bake the shortbreads Roll the rum balls.

So much can be made and stored, covering well, refrigerating in tight fitting containers up to 5 days in advance, if not more (the trick in my house is to NOT let the teenagers know there isn’t home made ice cream in the freezer)!! It simply will not last until Chrissie day.

3. Write a schedule for your self and the family. Begin at least the weekend before.  Get all the family involved, they can all have a job! So many bits & pieces that can be done, which makes the big day so much easier.

4. Set the table Chrissie days in advance and cover with clean sheets!! This saves so much time the night before.

5. Order in the festive drinks -  bubbly, your favourite whites or reds. Do this at least 3 days before. I placed my order with a local bottle shop – they are delivering to me, which means I also don’t need to fight with crowds, parking etc. The teenagers will be stacking the fridge and then making the place cards!!

7. Use the BBQ!: The best thing I ever did was master cooking the pork and chicken etc in the hooded BBQ: The result is delicious, there is less mess in the kitchen (and heat too) and the food is ready to take straight to the table.  Or cooked and sat aside (in a cool spot) until required. But in hot weather remember the protein rule: keep refrigerated at all times.

Merry Chistmas to all my KitchenAid cooks, lovers and wonderful KA fanatics!

I hope Santa brings you a couple of extra ‘Attachments for your mixer’.

What’s my favourite recipes for this Christmas…..

Everything on the www.kitchenaid.com.au recipe site – take a peek

JO xxx

It’s here, time for summer festive eating, picnics, BBQ’s, foodie gift giving  and lots of entertaining with family and friends.

November for me  means ….. start planning menus….getting a little preparation planned and  filling up the freezer.

Great things to make and pop into the freezer are…. batches of shortcrust pastry, crispy pizza bases, buttery shortbread (then back frozen straight from the freezer), petite scones (bake straight from the freezer), coconut slices, choc chip cookies  (bake straight from the freezer) and varieties of spiced meatballs, (chicken, lamb and pork, etc),  home made sausage rolls, marinated chicken wings, spiced satay and koftas – goodness I could go on.    I’m also making some flavour  packed jam as berries are around in such beautiful abundance.  This jam is the perfect gift or topping for scones, shortbread or my crusty loaves.

I’m also making some flavour packed jam as berries are around in such beautiful abundance.  This jam is the perfect gift or topping for scones, shortbread or my crusty loaves.

These bits and pieces ready to go make entertaining or a quick meal a breeze.  If you looking for recipe inspiration pop onto   www.kitchenaid.com.au  and I vouch for every single recipe.  I’ve triple tested them and created with success in  mind. – each and every recipe will delight.  You can also grab a copy of one of my cook books. These are available from all book stores – just ask for Mastering the Basics – The Kitchen Therapist and my latest …..For the Love Of Chicken.  (Both are New Holland Publications).  I’m proud of the recipes, the great info and beautiful photography.

Summer entertaining is simple, with the right appliance (of course), fresh ingredients and a little recipe or advice and some help from the freezer!  Oh I  should mention the importance of wrapping and sealing your food correctly and be sure to label it.

How to freeze, how to defrost and reheat, how to adjust the servings or what went wrong!! …Well  pop onto Ask Jo and ask!!

I’m always here to help.

JO  :)

Hi All,

Ask Jo is here for you – just about  24/7!  Yes you can ask me 101 food questions and I’m here to help and advise.

As a home economist I always take the common sense approach, but with a little twist of personally added.

Mostly I hope your query is about ‘our’ favourite appliances and that’s KitchenAid of course.

The KitchenAid recipes are  all triple tested by me and guaranteed to delight.  However, I’m here to help you with all food related queries.

You’ll also find a great selection of posts about all my favourite topics  … so pop a topic into the search bar or see below and send me a query.

I’ll be back to you in a jiffy.

JO

I indeed have my method for my chicken soup. Loved so much it’s featured in my new book. (For the Love of Chicken from New Holland Publishing) Here is a sneak peak of the beautiful photography by Joe Filshie!

Many tell me it’s amazing and so delicious they want more. So to satisfy many a request here is my method for a glorious big pot of great chicken soup

Start with a huge fresh free range chicken, add a couple of additional carcasses and a handful of vegies such as carrot, onion and celery.

The beginning:
The chicken used from years gone by was a ‘boiler’. This was the term used for an older, tougher chicken that was only good for soup. Now a days you’ll have a little difficulty finding boilers unless you try a old fashioned poultry supplier. These boilers were not at all suitable for roasting or braising – they were far too stringy and dry. They did have a lot of flavour and yes, if simmered slowly, for a long time, developed a great broth. Today a nice free range chicken does a great job and gives you tender succulent meat that can be chopped into chunks or torn into strips to add to the soup.

The pot:
The larger the better! You need lots of water around the chicken for it to bubble away.

Vegies:
The flavoursome ones to enrich the broth are onions, carrots and celery. These form the first part of a great soup.
So start with a nice fresh chook, rinse it well and pop into a big pot with the extra carcasses (or necks or giblets). Add a couple of the vegies, roughly chopped, and cover with water. Bring this to the boil and simmer for 1 1/2 hours. All you need to do is skim off the white foamy stuff that collects on the top. Don’t leave it on as it adds a gritty texture to the broth. Do this skimming regularly with a nice fine sieve… skim it off and discard.

Cool the large pot of chicken and water for about 1 hour, then drain into a large colander over a large clean bowl or another pot – be sure to keep every last drop of the beautiful broth. I do have to confess I have tragically tipped the contents of a simmer pot into a colander without anything undernealth – eek! It’s a complete disaster. Discard the wings and giblets (if using). Remove the whole chicken using tongs or rubber gloves from the colander and gently remove the skin.

If the chicken is still hot, be sure to use rubber gloves. I then tear the chicken or cut into lovely tender pieces and set it aside.

Next, give the pot a rinse out and return the reserved ‘sacred’ broth to it. REFRIGERATE to allow the fat to rise to the top. There will be a good 2 cm of firm fat and this needs to be removed and discarded otherwise the soup will taste oily. Once the fat is removed return the soup to the heat and add the vegies. I mostly like to use carrot, celery, parsnip, green beans, fresh corn and herbs. I add the vegies to suit the amount of cooking time required as I do like the carrots tender yet the green beans bright green and a little crisp. I season and add a little lemon rind and fresh herbs to finish…. mmm its delicious and I feel better before I even finish the bowl.

For those of you who like a complete recipe here it is!

Chicken Soup – like grandma made

Equipment: Chopping board, cooks knife, veggie peeler, 2 large saucepans, measuring cups and spoons, wooden spoon, spatula, colander, slotted spoon, tongs, large mixing bowl

For the stock:
2 sticks celery
2 large carrots, peeled, ends trimmed
1 large onion, peeled
2 bay leaves
4 peppercorns
1 free range, size 16 (1.6 kg) chicken, well rinsed

For the soup:
2 tbsps olive oil
2 leeks, ends and green section trimmed, well washed and thinly sliced
2 carrots, peeled
2 sticks celery
1 clove garlic, peeled, finely chopped
½ cup risoni (small rice shaped pasta) or long grain rice
100g green beans, topped and tailed, cut into 4 cm pieces
2 cobs corn, husks & silks removed, kernels trimmed from the cob
Finely grated rind & juice 1 lemon
Sea salt and freshly ground black pepper
½ small bunch parsley, stalks removed, leaves finely chopped

Place the celery, carrots, onion, bay leaves, peppercorns and chicken into the large saucepan. Cover with cold water. Bring to the boil over a medium heat. Reduce heat and simmer 1 hour. Use a slotted spoon to skim off any scum that rises to the surface.

Using tongs, carefully remove the chicken from the stock (tipping out any stock from inside the cavity) and set aside to cool. Return the stock to the boil and simmer 30 minutes. Place a colander over a large bowl and drain the stock.
Discard the vegetables and keep the precious broth. If desired the broth can be placed into the fridge and cooled. The fat will rise to the surface and can be skimmed off.

Using gloves (if the chicken is still too warm to comfortably touch), remove the skin and discard. Slice the flesh (from the breast, legs, etc) and shred into long thin pieces. Set aside.

Heat the oil in the clean saucepan. Add the leeks, carrot, celery and garlic. Cook over a medium heat stirring occasionally for 8 minutes or until softened and glossy (do not burn this mixture).

Add the reserved chicken broth and bring to the boil. Add the risoni pasta or rice and cook 10 minutes, or until tender. Add the corn and beans and cook 5 minutes. Finally stir in the shredded chicken, lemon rind and juice and parsley. Season well with salt and pepper.

Blast away the winter blues with my favourite soup. Now if you’re not a chicken soup fan, I don’t understand this at all but here are some other delicious soups from the KitchenAid .

Blast away the winter blues with my favourite soup. Now if your not a chicken soup fan, I don’t understand this at all but here are some other delicious soups from the KitchenAid Australia & New Zealand recipe website. Simply click the gorgeous image and you will see the recipe on the website.

Don’t forget if you have any cooking questions feel free to ask on the Questions page and I will be happy to chat to you!

. 

Photography by Blackwood Studios.

Is it a ‘Southern bell’? Is it the famous red cake from New Yorks Waldorf Astoria? I personally think there was a brown cake which was soft and velvety in texture pre the Civil war and this found its way to the Astoria Hotel. The date of this famous cake being served in New York was 1959. Since this day it constantly pops up and is re invented into cup cakes, cake pops, brownies and whopee cakes.

A number of famous bakeries and diners throughout NY and many of the upstate cities declare they have the best red velvet cake – it’s definitely an important claim to fame. I was rather excited visiting the renowned Magnolia Bakery, it was a special little food moment that I was able to enjoy and tick off my never ending list of “must do’s”.

Am I a big fan of Red Velvet cake? Not overly if made with lashings of artificial colouring, so good old beetroot is my preferred way to achieve the famous red hue.

The colour can range from a pale brown to a dull red brown to a bright pinky red. The difference is from the acid reaction and the dreaded red food colouring. Buttermilk forms the base of the cake and this produces the soft texture. Vinegar and bicarb soda then react with the cocoa and you have an even softer texture. The ‘frosting’ can be a cream cheese or a butter cream or even a meringue style.

So here is MY layered red velvet cake. Many of you have asked and asked, so I’m delighted to share. Made with all the classic ingredients then beetroot water and pureed beetroot. My favourite frosting is a maple butter cream and if you like then coat the whole thing in shredded coconut.

You can make my recipe as a standard 22 cm or double or even triple it, depending on the size of your standmixer. The new very glorious KitchenAid Pro Line standmixer will happily mix 4 kg or cake mix – so you can indeed make a biggie. Recently on TVSN I made a triple quantity and a single quantity – so it’s a cake you have vary easily for a small treat or a huge crowd pleaser.

The tips and important to do’s:

* Use unsalted butter, nice big free range eggs and butter milk is a must. For derprete times use milk and osur it with a tbsp of vinegar. All ingredients at room temperature – on chilly days warm them gently, even the butter milk. (adding cold ingredients will not help the mixture texture)

*cream the butter and sugar very well, then beat in the eggs one at a time.

* add the combined dry ingredients, butter milk, vinegar and red colouring (beetroot or artificial colouring) and mix until satin smooth.

While the cake is baking, cream up the frosting until light and fluffy. Slice the cooled cake into layers and spread with the frosting. Cover in coconut and your ready to serve.

The cake can be sliced and individually wrapped in plastic wrap and frozen… perfect lunch box treat.

The Recipe:

2 ¾ cups self raising flour
3 tbsp cocoa dark
1 tsp bicarb soda
185g unsalted butter, at room temperature
1 1/3 cups castor sugar
2 large eggs, at room temp
250ml butter milk and 1 tsp white vinegar
2 tbsp beetroot water and 2 tbsp beetroot puree OR 2-3 tbsp artificial red colouring
 

Frosting: (can also be doubled or tripled)
180g unsalted butter, softened to room temperature
2 tsp vanilla extract
2 cups lump free pure icing sugar
2 tbsp maple syrup
3 cups shredded coconut for coating (optional)

Method:

1. Preheat the oven to 180oC. (160oC fan forced). Grease and line the base of a 22 cm cake pan with baking paper.
2. Attach the whisk onto the standmixer. Place the flour, cocoa and bicarb soda into the mixing bowl. Turn to speed 1 and whisk until combined. Set aside (note – I have a couple of mixing bowls, this makes easy work if you have more than 1) 
   
   
3. Attach the flex edge beater or the flat beater. Add the butter to the bowl. Beat on speed 2 for 20 seconds, Add the sugar and beat on speed 6 for 7 minutes or until wonderfully fluffy. (wipe down the sides of the bowl as required).
4. Reduce to speed 4 and add the eggs beating in well one at a time.
5. Turn off mixer, add the buttermilk, beetroot water/puree or colouring and mix on speed 2 until combined.
6. Pour into the prepared pan and bake 40 minutes or until cooked. Allow to cool completely before cutting into layers. Spread each layer with frosting and ice as desired. Coat with coconut and serve.

For the frosting: Using the flex edge beater or flat beater. On speed 4, beat the butter until softened. Add the all the remaining ingredients and beat on speed 4 until light and fluffy

Here are some other classic American favourites from the KitchenAid Australia & New Zealand website. Just click on the one (or all) that takes your fancy to see the recipe on the website.

If you have any recipe questions or queries I would love to help you! Just click onto the Recipe Q’s page and ask away, I am here to help you get the best results every time you step into the kitchen!

Happy Baking

JO

The creaming is combining air into the fat (normally butter). Remember, for best results, ALWAYS use a good unsalted butter. The sugar is added in one go or batches (depending on the recipe) and creamed into the butter. The result is a light and fluffy wonderful mixture which then eggs are beaten into.

I have previously shared with you my “Family Favourite Chocolate Cake” on AskJo and it’s well worth a revisit once you get your creaming knowledge up to date! You can also try my Perfect Cupcakes with Fluffy Vanilla Icing!

The KitchenAid standmixer is naturally my very first choice for creaming butter and sugar. The planetary action with its thorough mixing whips the butter and sugar into a fluffy frenzy.   The beating pattern can actually be seen in the bowl, the butter will look a little like a flower as the pattern works its way through the bottom of the bowl.

There are a few tips I can share. The most important things to consider in short order are the temperature of your bowl, the temperature of your butter and using the correct attachment. Read on to explore these in a little more depth!

My Golden Tips:

Use the flat beater only. This is the “wooden spoon” for the mixer. During the creaming, be sure to occasionally wipe down the sides of the bowl with a silicon spatula. Whilst the flat beater is your go to there is also another little gem that can be used. The ‘flex edge beater’ is a wonderful culinary tool. As the attachment whips around the bowl, the silicon strip on the outside of the attachment then wipes the bowl.  I simply love this attachment. The Platinum standmixer comes with the flex edge beater as a standard attachment but never fear….you can also purchase one separately for 150/160 models. (from all KitchenAid retailers)

Make sure the butter is always at soft room temperature (not chilled) – this means you can lightly squash it between your fingers if you touch it. To achieve this you can either gently warm it in the microwave – using short bursts on defrost (30% power) or pop it into a bowl over hot water and allow to warm a little being careful not to melt it.  Melted butter will not beat up in the same manner.

In cold weather the stainless steel bowl can be quite cold (touch the outside of the bowl with your hands and you will feel this). Just before you begin the actually mixing, fill the bowl with hot water, or rinse in a sink of hot water then quickly and thoroughly dry. Stainless steel quickly returns to a cool temperature so work quickly.

Place the soft room temperature butter into the warmed bowl and beat (with the flat or flex edge beater) starting on speed 1 then moving up to speed 6 and beat for about 20 seconds before you start to add the sugar. Whipping up the butter just a little first lightens it and allows the butter to easily incorporate with the sugar. Add the sugar in two additions, a little then the remainder or follow any of my KitchenAid Australia & New Zealand recipes from the website. (Many pastry chefs believe adding the sugar in one go, causes the butter to choke and therefore you stop the mixture aerating)

Caster sugar (not A1 or “standard” sugar). A1 sugar is very course in texture and is very difficult to ‘cream’ or dissolve in the butter (or in egg whites or cream). Treasured family and “old” recipes may have sugar listed as an ingredient because in years gone by only one type of sugar was available. In the past 20 years ‘caster’ sugar was created and A1 sugar has become much ‘courser’ in texture’ than it used to be, making it now not suitable to use. Always use caster when creaming!

The mixing is initially begun on speed 1, and then quickly moved through the speeds to 4, and 6 during the mixing. It is best to scrape down the sides of the bowl with a spatula. The mixing time is generally around 3-5 minutes. This depends on the recipe. In some traditional recipes creaming could be up to 10! The mixture should be very pale and fluffy and the sugar well dissolved into the butter.

Quantity being mixed: A normal domestic standard is around 125g butter & ½ – ¾ cup sugar.  However, the mixer easily beats more than triple these quantities. Very small quantities can be creamed very successfully (75g butter to 1/4 cup caster sugar) as well.  You will usually have a recipe to follow and with baking it is important to weigh and measure correctly. Remember that any of the recipes on the KitchenAid Australia & New Zealand website have been triple tested by me so you can be guaranteed of the correct quantities and a lovely result if you follow them correctly.

Add the eggs one at a time and beat well between each. Remember to wipe the sides of the bowl down as needed. Reduce the speed to 1 if mixing in the flour, milk etc and beat very lightly and quickly once the flour has been added. Do not over mix or the air will be beaten out. Many remove the bowl and hand mix / fold in the flour. YES you can mix in the flour using the mixer but this must be mixed quickly – a few turns of the beater only.

So enjoy some Autumn and Winter baking and feel comfortable knowing that you have all the little secrets to creaming in the pocket of your pinnie (or apron!). If you ever need an extra little helping hand, remember you can always ask me on the Recipe Q’s page. I’m here to help!

To keep you inspired, here are a few more of my favourites from the triple tested recipes, that begin with ‘creaming’ on the KitchenAid Australia & New Zealand website. Just click on the image and you’ll be taken straight to the recipe!

Finally, on Sunday 1st June I will popping down to the Mornington Peninsula, in Victoria, to do a live demonstration at the Taste of Sorrento event. I would love to see some of you down there at the Marquee.

In the meantime, happy creaming!

Jo.