GetInMyGob: KENWOOD IN ACTION :-)

My brand spanking new Kenwood :-) The dream!!!! My Nan said it would change my life and it just really turned around my Saturday so I believe her!!

Ted with the bow :-)

Dog walk in the sun :-)

Here he is...ready to go!!

The plan; bread, chocolate guinness cake with cream frosting and home made mayo

For the Guinness Cake:

Line the baking dish, it's best to use one that the sides come off, butter the baking paper also for extra safety!

Was kind of annoyed that I had to cook and whisk all the ingredients together on the hob, I wanted to use the Kenwood!!!!

Chocolate Guinness Cake-

250ml Guinness

250g Unsalted Butter

75g Cocoa

1 x 140ml Sour Cream

2 x Eggs

1tbsp Vanilla extract

275g Plain Flour

2 1/2tsp of Bicarbonate of Soda

1) Heat the Guinness and the butter in a pan on a medium heat

2) Once the butters melted into the Guinness add the rest of the ingredients and whisk on the heat.

3) Add the ingredients to the tin and cook on 180 for 45mins- ovens vary but make sure the the centre of the cake isn't still totally wobbly before taking out- as it will collapse and be too gooey Mine did this a bit- Bleedin Aga)

FROSTING...with the Kenwood :-)

300g Philadelphia

150g Icing Sugar

125ml Double Cream

Whisk it all together then once the cake has fully cooled cover it.

TED!

Couldn't wait!!!

A snack!

Chocolate Guinness Cake all baked

Making the Mayo...and using my egg separator :-)

2 x Egg Yolks

1 large tsp of Dijon

Blend this together until smooth and a bit thick

150ml of light Olive Oil

150ml of Sunflower Oil

1 tbsp of either white wine vinegar or lemon

Salt & Pepper

Mix the Oils then add a tiny bit at a time until you've poured in half while its mixing- use an electric whisk for all of this.

Make sure you blend it until it starts to lighten and thicken up.

Once it's thickened add the white wine vinegar or lemon and seasoning then slowly add the rest of the oils, whisk on full speed to make sure it doesn't split.

PLEASED :-)

The bread just starting to rise.

Wholemeal Bread

375g Strong Plain Wholemeal Flour

75g Strong Plain White Flour

10ml Salt

7g Sachet Of Fast Action Yeast

300ml Luke Warm Water

For the topping: 30ml Water with 1/2tsp of salt dissolved into it, cover the loaf with this before putting it in the oven as this helps it get a nice hard crunch to the outside.

Mix the ingredients together then slowly add the water....kneed to form a soft springy dough 5mins ish.

- Make sure it's smooth and elastic and everything is properly mixed in then put it in a bowl drizzle with oil and cover with cling film, leave it to rise for an hour or until it's double in size.

Once it's doubled in size 'knock it back' literally punch the bread to take the air out of it then kneed it again. Get it into a round or whatever shape you want then place on a floured baking tray the cover with cling film and leave to rise for another 30mins.

Do a couple of slashes in the loaf and sprinkle with the salt water then add it to a super hot oven 230 for 10mins which will make the crust really crusty then turn the oven down to 200 and bake for 20mins.

Tip: Flick or spray cold water onto the bottom of the oven creating steam which also helps the bread to go crunchy on the outside.

You can also add seeds, nuts or whatever you want after you've knocked it back .