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180

Three ways to use your Halloween pumpkin filling

Happy Halloween! The scary season is upon us so we’re tapping into the spooky spirit and carving out our favourite, ghoulish pumpkin designs. Pumpkins are a beautiful, versatile ingredient so we don’t let the flesh go to waste. Here are three ways to use your jack-o'-lantern after the big night.

Pumpkin waffles
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 2 tbsp brown sugar
- 1 1/4 cup buttermilk
- 1/2 cup pumpkin pure'e
- 4 tbsp melted butter
- Cinnamon and ginger to your liking

Steps
1. Whisk together the flour, baking powder, baking soda and spices.
2. In a separate bowl, whisk the eggs and brown sugar. Add the buttermilk, pumpkin pure'e, melted butter and whisk until smooth.
3. Add the dry ingredients to the wet ingredients.
4. Attach the whisk attachment to the Kenwood Kitchen Machine and whisk ingredients until you have smooth texture.
5. Now you’re ready to cook your waffles in a waffle iron. Hot tip: add a knob of butter so the waffles don’t stick to the iron.
6. Serve the warm waffles with your favourite toppings.

Pumpkin balls
Ingredients
- 1/2 cup oats processed into flour
- 1/4 cup of nuts (e.g. almonds)
- 2 pitted dates
- 1 teaspoon pumpkin pure'e
- 1 tablespoon maple syrup

Steps
1. Add all the ingredients into a food processor and process until a dough forms.
2. Refrigerate the dough for 30 minutes
3. Once firm, roll into balls.

Pumpkin soup
Ingredients
- 1 kg hokkaido pumpkin flesh
- 1 medium potato
- 3 carrots
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger
- 10 g coconut oil
- 1 litre vegetable stock
- 2 tbsp lemon juice
- Salt and pepper
- 2 pinches of curry powder
- 300ml coconut milk

Steps
1. Peel the potatoes, carrots, onions, garlic and ginger.
2. Peel and remove the seeds from the pumpkin.
3. Cut all peeled ingredients into cubes.
4. Heat the coconut oil in a large saucepan and saute' the onions and garlic for 5 minutes.
5. Add the ginger, saute'ing briefly.
6. Place the pumpkin, potato and carrot cubes into pan-fry for 5 minutes.
7. Pour in the vegetable stock and season with salt and pepper.
8. Bring to the boil for 20 minutes until soft.
9. Add the coconut milk and lemon juice.
10. Pure'e the soup with the help of a hand blender.
11. Season to taste with curry powder.

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182

K for Kenwood

Cooking is as much about self-expression and creativity as it is about feeding people, which is why we brought together our much-loved Kenwood family to bring our new Kenwood colours to life.

Letter cakes are one of the biggest trends in the baking community this year. We saw this as the perfect fit to celebrate Kenwood’s new brand ID, so we invited our Kenwood community to the ultimate letter cake bake-off and photo shoot. The participating influencers were BakedByErica, Rae Edible Love, Charlotte Ree, Petite Dessert, Sunny Bakehouse, Bridiebakes, The Lebanese Plate and Eat Cake Melb.

Top chef Anna Polyviou hosted the day showcasing her top tips, tricks and techniques for cake decorating using different Kenwood Kitchen Machine attachments. Each influencer was given a letter to design from 'Kenwood' and had to incorporate the colours from our new brand ID using their imagination, skills and the techniques learnt from Anna.

Our new brand ID includes vibrant, food-inspired colours that permeate friendliness and warmth with tones of orange, violet and green. We are always seeking to inspire, encourage and build confidence while giving our consumers exactly what they want – and what better way to showcase this than through flying our new Kenwood colours with delicious and trendy letter cakes.

Anna Polyviou was also joined by photographer William Meppem and his wife, stylist Hannah Meppem, who added their own tips on the day for making our Kenwood cakes look their very best.

Stay tuned for the beautiful cakes and our wonderful new brand look-and-feel on our social channels: @kenwood_au / @KenwoodAustralia

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181

Savoury Crêpes

Ah crêpes. We all have our favourite combination, but so often we think of the treat simply as a dessert. In these warmer spring months, crêpes can act as a delicious alternative to a light, savoury meal or snack. Here are some of our favourite fillings:

The Mexican
The crêpe enchilada recipe is a great mix drawing flavours from France and Mexico. To make, fill the crêpe with minced beef mixed with onion, garlic, chili powder, cumin and coriander. Get creative with the toppings – our go-tos are jalapeños, shredded cheese, olives and guacamole.

The Guilty Pleasure
Fold each crêpe in half and add ham and your favourite cheese (Gruyère anyone?). Then fold the crêpe again and heat in the oven on a baking sheet until the cheese is nicely melted and golden. Serve the crêpes with hollandaise sauce, chopped herbs, roasted mushrooms and salt and pepper.

The Greenie
When baking the crêpes, add minced spinach for extra vitamins and a green colour. The filling can include whatever you desire, but one of our favourites is broccolini and chicken with a creamy sauce made of egg, mascarpone cheese, parmesan cheese, garlic, salt and pepper.

Hot tip: If you happen to have the Kenwood kCook Multi Smart or a Kenwood Kitchen Machine at home, they can do the hard work of whipping the crêpes batter or chopping the fillings.

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