The heat of Summer is slowly fading, and we’re on the hunt for great Autumn recipes for the transitional months. Here is a sneak peek of the recipes Jo is going to feature on tomorrow’s KitchenAid Platinum show!
Potato au gratin
1.4kg floury potatoes, such as Sebago
1 medium onion
2 cloves garlic
250g cheddar cheese
200ml thickened cream
freshly ground salt and black peppercorns
3 rashers bacon, chopped
Preheat oven to 200C (180C fan forced oven).
Peel potatoes and onion and if large in size, cut in half. Attach the rotor slicer with the slicing drum attachment to the stand mixer.
Turn to speed 6 and feed potatoes using the pusher to press food through. Repeat process with the onion and garlic.
Attach the medium shredding drum and shred cheese into a separate bowl.
Place a layer of half the potatoes and onion mixture into a deep 2 litre capacity ovenproof dish. Sprinkle with some cheese and repeat with remaining potato and onion, finishing with cheese.
Attach the mixing bowl and flat beater to the stand mixer. Add eggs and cream and season well with salt and pepper. Turn to speed 4 and mix for 20 seconds or until well combined.
Drizzle egg mixture over potato, onion and cheese layers and bake covered with a sheet of greased foil for 45 minutes.
Sprinkle bacon over potato mixture and bake for a further 40 minutes, uncovered or until golden brown and potato is tender.
Tip: Floury potatoes are the best choice for an au gratin. They fall apart during cooking, producing a soft texture
Macadamia yogurt cake
Makes 1 x 22cm ring cake
170g macadamia nuts
50g (1/2 cup) shredded coconut
200g (1 1/4 cups) brown rice flour
1 tspn baking powder
1 1/2 tspn Xanthan gum
4 large eggs
155g (¾ cup) caster sugar
1 tspn lemon zest
125g vanilla yogurt
100ml macadamia or vegetable oil
fresh pineapple wedges, bananas and pear quarters, for decorating
Preheat oven to 180C. Grease a 22cm fluted ring pan. Place several macadamia nuts and half the coconut over the base of the pan.
Attach the rotor slicer shredder to the stand mixer with the medium shredding drum. Place the stainless steel mixing bowl under the hopper. Turn to speed 6 and add the remaining nuts to the hopper and shred.
Place the mixing bowl on the mixer and attach the flat beater. To the macadamia meal, add the rice flour, baking powder, gum and remaining coconut. Turn to speed 2 and mix until well combined. Remove mixture from the bowl and set aside.
Return the empty mixing bowl to the stand mixer. Add eggs, sugar and lemon zest. Turn mixer to speed 8 and beat for 8 minutes or until very thick and creamy. Reduce to speed 1, add the flour mixture, yogurt and oil and mix until just combined – do not over mix.
Pour into the prepared pan and bake for 30 minutes or until firm to touch and golden brown. Stand for 5 minutes before turning out. Decorate with summer fruits and serve with thick vanilla yogurt.
1: Brown rice flour adds a firm texture and rich flavour to cakes. Brown rice flour and Xanthan gum – adds body to baked goods and are both available from health food stores and the health food section of supermarkets.
2: A second bowl is useful. Additional 4.8 litre or 3 litre stainless steel bowls are available from stockists.
3: The macadamia nuts can also be quickly processed in the small bowl of the food processor. Do not over process or the nutmeal will become oily.
Petite Pink Lamingtons
Makes 8 double petite lamingtons
½ (75) self raising flour
¼ (30g) cup plain flour
1/3 cup (40g) corn flour
1/2 cup (80g) caster sugar
90g butter, softened to room temperature
2 x 60g eggs, at room temperature
75 ml milk, lightly warmed
½ pkt strawberry jelly crystals (reserve remaining for coating)
100ml thickened cream
1 tbsp strawberry jam
¾ cup (70g) desiccated coconut
1 tbs extra strawberry jelly crystals
Preheat the oven to 180C. Grease the base and sides of a mini muffin tin well with butter.
Attach the flat beater to the stand mixer. Place the flours and sugar in the mixing bowl. Turn to speed 2 and mix until well combined.
Add the butter, eggs, and milk to the flour mixture. Mix on speed 2 until combined. Increase to speed 6 and beat 1 minute.
Divide the mixture between the holes of the muffin tin, filling each hole to about ¾ full. Bake on the lower centre shelf 8-10 minutes or until the little cakes are golden and just firm.
While the cakes are baking, make the jelly, following the instructions on the packet, but using only half the packet of crystals andonly half of the water recommend. Refrigerate until just syrupy.
When the little cakes are firm and lightly golden, remove from the oven and allow to cool 3-5 minutes before carefully removing from the pan. Place on a cooling rack.
Attach the mixing bowl and whisk to the stand mixer. Add the cream to the bowl and beat on speed 6 until soft peaks form.
Spread one flat edge of the cakes with a little jam and sandwich together with a little cream.
Quickly dunk and toss each lamington in the jelly, lightly coating and roll in the coconut combined with extra jelly crystals. Place on a rack to set. Refrigerate until read to serve. Best eaten on the day made.
Recipes and images courtesy of KitchenAid. For more yummy recipes head to the Kitchenaid website (warning: it WILL make you hungry!)
Give these a go and let us know what you think! What’s your favourite Autumn Recipe? If you would like one of your recipes featured on the blog, send us an email at firstname.lastname@example.org!