TWELIX ARTISAN COOKBOOK Watch the ‘Making of’ video >
At KitchenAid we work closely with true professionals, who know every secret and nuance of the fascinating world of haute cuisine, and who help us to develop every appliance. We listen to advice from the world’s best and most creative chefs, watch how they work and are inspired by their techniques and tricks of the trade.
PROFESSIONAL CUISINE WITH THE TWELIX ARTISAN OVEN BY KITCHENAID Important Cooking times and temperatures offer a purely approximate guideline and naturally vary depending on the quality of the ingredients. They may be altered to suit your personal preferences and tastes. Unlike traditional convection cooking methods which require the oven to be pre-heated, when using the Pure Steam or Steam-Assisted cooking functions the ingredients are placed in a cold oven.
RECIPES ARTISAN STEAM FUNCTIONS 7 9 STEAM-ASSISTED COOKING 11 Caramelised Butternut Squash Stuffed Breast of Guinea Fowl Potatoes, Bacon and Rosemary Fillet Steak with Vegetables and Ligurian Olives Rump of Veal with Tuna Sauce Free-range Chicken Herb and Ricotta Omelette Brown Bread Corn Grissini (Breadsticks) 13 17 23 29 33 37 41 47 53 PURE STEAM COOKING 59 Clams with Tomatoes Caramote Prawns and Courgettes Squid Carbonara Sea Bass with Myrtle Russian Salad with Scampi Egg and Asparagus 61 6
ARTISAN STEAM FUNCTIONS The Twelix Artisan oven offers the option of three different cooking modes: convection, steam-assisted (a combination of steam and convection) and pure steam. The following recipes will guide you as you master the Artisan Steam functions and start to enjoy mouthwatering, professional results.
STEAM-ASSISTED COOKING Now, even less experienced cooks can create perfectly cooked dishes every time. The Artisan oven features four pre-programmed steam functions so you can select different combinations of heat and steam to suit your chosen recipe. Meat, Poultry, Fish or Stuffed Vegetables: just select your desired food group, add the recommended amount of water and the oven suggests the ideal temperature, producing just the right amount of steam so your recipes are cooked to perfection.
Caramelised Butternut Squash Recipes 13 > Recipe > 14
Caramelised Butternut Squash Ingredients (serves 4) 1 butternut squash Butter Salt When cooked properly, all you need is a simple recipe to accentuate the natural fragrance, soft texture and sweet flavour of squash. An excellent ingredient for creams, gnocchi and cakes and delicious served on its own with yogurt and squash seeds. Method Cut the butternut squash lengthwise, brush with butter, and cook at 170°C.
Stuffed Breast of Guinea Fowl Recipes 17 > Recipe > Step by Step Video > > 18
Stuffed Breast of Guinea Fowl Ingredients (serves 4) 4 half breasts of guinea fowl 200 g sausage 2 sprigs of thyme (only the leaves) 50 g bread (without the crust) 2 sprigs of rosemary Salt Pepper This fine-quality meat has a delightfully unique flavour that is heightened by a tasty, rustic sausage filling and the aromatic bouquet of thyme.
Stuffed Breast of Guinea Fowl Recipes 21 > Recipe > Step by Step Video > > 22
Potatoes, Bacon and Rosemary Recipes 23 > Recipe > Step by Step > 24
Potatoes, Bacon and Rosemary Ingredients (serves 4) 12 small potatoes 12 sprigs of rosemary 24 slices of bacon Salt and pepper A key ingredient in cuisines worldwide, the potatoes in this recipe express a love of good, old-fashioned cooking, giving traditional flavours and fragrances a new twist and providing an unexpected thrill for your taste buds. Method Scrub and clean the potatoes well. Slice them in half and parboil in salted water for 2 minutes.
Potatoes, Bacon and Rosemary Recipes 27 > Recipe > Step by Step > 28
Fillet Steak with Vegetables and Ligurian Olives Recipes 29 > Recipe > 30
Fillet Steak with Vegetables and Ligurian Olives Ingredients (serves 4) 800 g fillet steak 1 red pepper 1 yellow pepper 1 aubergine 2 courgettes 1 fennel 4 small potatoes Taggiasca olives to taste Salt and pepper Extra-virgin olive oil Aromatic herbs A first-choice cut of meat perfected by professional cooking, accompanied by the vibrant colours and flavours of freshlygrown produce and the tasty tang of Ligurian olives.
Rump of Veal with Tuna Sauce Recipes 33 > Recipe > 34
Rump of Veal with Tuna Sauce Ingredients (serves 4) For the tuna sauce 100 g eggs 500 g peanut oil Mustard 2 anchovies Juice of ½ lemon 250 g tuna in oil For the rump of veal 1 600 g rump of veal Salt and pepper to taste Seed oil This is a classic Italian dish. It immediately brings to mind warm summer colours and the carefree vibe of holidays when the sun never seems to set.
Free-range Chicken Recipes 37 > Recipe > 38
Free-range Chicken Ingredients 1 1.5 kg (approx.) chicken (preferably Poulet de Bresse) Garlic Extra-virgin olive oil Rosemary Thyme Salt and black pepper to taste Such a simple dish yet such a harmonious blend of fragrance and flavour. A heady bouquet of aromatic herbs mingled with the pungent aroma of garlic is all you need to recreate the ambience of Sunday lunches in the Italian countryside. Method Clean the chicken and remove the giblets and any remaining feathers.
Herb and Ricotta Omelette Recipes 41 > Recipe > Step by Step > 42
Herb and Ricotta Omelette Ingredients (serves 4) 300 g fresh ricotta 8 eggs Rind of 1 lemon Chilli pepper 150 g wild herbs 150 ml extra-virgin olive oil 100 g Grana Padano cheese Salt to taste Pepper The fresh, creamy flavour of ricotta paired with the sharp citrus tang of lemon rind in this light yet sumptuous omelette provides a perfectly balanced complement for the delicate aroma of wild herbs.
Herb and Ricotta Omelette Recipes 45 > Recipe > Step by Step > 46
Brown Bread Recipes 47 > Recipe > Step by Step > 48
Brown Bread Ingredients With its wholesome, homemade character, brown bread exudes a timeless appeal. It personifies the perfect blend of natural ingredients and a real understanding of the value of a healthy diet, evoking memories of happy times spent with family and friends. For two 20 cm loaf tins 500 g multi-grain flour 175 g water 40 g yogurt 20 g honey 1 g fresh yeast 1 teaspoon salt (12 g) Method Mix all the ingredients together, adding the salt last and knead the dough.
Brown Bread Recipes 51 > Recipe > Step by Step > 52
Corn Grissini (Breadsticks) Recipes 53 > Recipe > Step by Step > 54
Corn Grissini (Breadsticks) These are fun to make and offer a tasty alternative to bread. Ideal for Sunday brunch, aperitifs in the garden or a candle-lit meal by the pool.
Corn Grissini (Breadsticks) Recipes 57 > Recipe > Step by Step > 58
PURE STEAM COOKING KitchenAid has created a special steam accessory for the Twelix Artisan oven. When you wish to use the Pure Steam method, just place the steam accessory in the oven cavity and arrange the food on the grill that fits (please consult the instruction manual when using). Now all you need to do is add the amount of water required by the recipe, place the glass lid on the steam accessory and select your desired Artisan Pure Steam function from the menu.
Clams with Tomatoes Recipes 61 > Recipe > 62
Clams with Tomatoes Ingredients 2 kg fresh carpet-shell clams (cleaned and scrubbed) 300 g grape tomatoes Garlic Black pepper The irresistible fresh flavour of carpet-shell clams and the exquisite aroma of grape tomatoes, all steamed to perfection in one mouth-watering dish. This recipe may be simple but it certainly satisfies all five senses and reflects the wisdom of seafarers’ age-old culinary traditions.
Caramote Prawns and Courgettes Recipes 65 > Recipe > 66
Caramote Prawns and Courgettes Ingredients (serves 4) 16 fresh caramote prawns 6 fresh courgettes Salt and pepper Extra-virgin olive oil Treat your taste buds to mouth-watering bliss with sweet juicy prawns embraced by the refreshing flavour of succulently tender courgettes. Preparation Cut the courgettes into thin slices, sprinkle with salt and leave them to marinate for 20 minutes. Rinse to remove the salt and dry. Remove the shells from the tails and remove the veins from the prawns.
Squid Carbonara Recipes 69 > Recipe > Step by Step Video > > 70
Squid Carbonara A culinary eye-opener! Carbonara may be a traditional Italian dish, but this recipe features a very surprising twist by incorporating an original and even more tantalising combination of ingredients. An ingenious dish with a whole host of delectable nuances.
Squid Carbonara Recipes 73 > Recipe > Step by Step Video > > 74
Sea Bass with Myrtle Recipes 75 > Recipe > 76
Sea Bass with Myrtle Ingredients (serves 4) 1 wild sea bass (1 kg) A few sprigs of myrtle Salt and pepper This recipe captures all the essence and flavour of a Mediterranean summer holiday. From the first taste, this delicious dish delights the taste buds, eliciting the pure pleasure of savouring Italy’s unbeatable cuisine. Method Clean the sea bass, remove the scales and the gut the fish. Fillet and carefully bone the bass. Next, divide each fillet lengthways in two.
Russian Salad with Scampi Recipes 79 > Recipe > Step by Step Video > > 80
Russian Salad with Scampi A new interpretation of an international culinary classic is always an ambitious idea. Each ingredient helps to transform this modern rendition into an elegant and sophisticated alternative, with scampi as the refined pièce de résistance.
Russian Salad with Scampi Recipes 83 > Recipe > Step by Step Video > > 84
Egg and Asparagus Recipes 85 > Recipe > 86
Egg and Asparagus Ingredients (serves 4) 8 eggs (including the shells) 20 asparagus Salt Pepper Extra-virgin olive oil A colour extravaganza. This dish may appear simple but it is the quality of the ingredients and the cooking times that make all the difference. It represents another reminder of the need to take time out and enjoy the pleasures of life by savouring nature’s little treasures.
BAKERY FUNCTIONS TAKING THE PLEASURE OF COOKING TO NEW HEIGHTS Bread is a symbolic, almost magical food. The smell of freshly-baked bread evokes happy memories and stirs powerful emotions. With your new KitchenAid oven and its highlyspecialised functions, you can explore the right way to prove dough and bake. Discover the satisfaction of creating different types of bread, pizza, fabulous focaccia and moreish grissini in the comfort of your own kitchen.
Crunchy Crackers Recipes 91 > Recipe > Step by Step > 92
Crunchy Crackers Ingredients 1 kg soft wheat flour (type “00”) 25 g yeast 500 g warm water 50 g lard A pinch of salt Oil An alternative to bread for celebratory meals. This recipe reflects bygone days, when our grandmothers created epicurean magic with simple ingredients. Method Mix the flour, water and yeast together, adding the salt last, until you have a smooth, evenly mixed dough.
Crunchy Crackers Recipes 95 > Recipe > Step by Step > 96
Baguette Recipes 97 > Recipe > 98
Baguette The tradition of homemade bread. The aroma of golden crusty loaves wafting from the oven. The satisfaction of creating a true masterpiece of essential simplicity. Ingredients 1 kg soft wheat flour (type “00”) 30 g brewer’s yeast ½ teaspoon sugar 350 ml water 2 teaspoons salt (20 g) 10 g lard Method Make the dough using half the flour, half the water and all of the yeast. Leave the dough to rest until it doubles in size (it is best if made the evening before).
Ricotta, Saffron, Lardo and Coffee Focaccia Recipes 101 > Recipe > Step by Step Video > > 102
Ricotta, Saffron, Lardo and Coffee Focaccia This recipe features bold flavours and original pairings and is ideal for serving with aperitifs. The lard and milk create a soft focaccia with a perfect golden, crunchy base. The sweet saffronscented ricotta and the rich, smooth flavour of the lardo add an edge of rustic authenticity. Coffee powder may be an unusual finishing touch yet its roasted aroma lends a sense of perfection to the entire creation.
Ricotta, Saffron, Lardo and Coffee Focaccia Recipes 105 > Recipe > Step by Step Video > > 106
Bacon and Vegetable Quiche Recipes 107 > Recipe > 108
Bacon and Vegetable Quiche Ingredients Made with almond flour and corn starch, the shortcrust pastry base of this quiche is irresistibly crumbly with a delectable aroma, providing a splendid complement for the lusciously smooth flavour of the filling.
PASTRY FUNCTIONS CREATIVE FLAIR AND TECHNICAL PRECISION There is an art to making pastries and cakes that demands more technical precision than any other culinary skill. Your KitchenAid oven ensures precision performance with functions specially developed to suit every cooking method from proving to controlled baking. Now you can make perfect shortcrust pastry, choux pastry, loaf cakes and sponge cakes time after tim, and create sublime sweets and desserts.
Choux Buns with Extra-virgin Olive Oil Recipes 113 > Recipe > 114
Choux Buns with Extra-virgin Olive Oil Ingredients (serves 4) 160 ml milk 180 ml water 150 ml extra-virgin olive oil A pinch of salt ½ teaspoon caster sugar 180 g flour 5 eggs Made with olive oil instead of butter, these light, airy choux buns offer a Mediterranean interpretation of a classic recipe. Perfect with either a savoury or sweet filling, they can be served as a starter or dessert accompanied by appetising sauces or smooth, fluffy creams.
Almond Cake Recipes 117 > Recipe > 118
Almond Cake Ingredients 440 g icing sugar 175 g soft wheat flour (type “00”) 175 g almond flour Salt to taste ½ teaspoon baking powder 12 egg whites 230 g soft butter Rind of 2 oranges Rosemary The orange rind adds a fragrant hint of citrus fruit while the almond flour makes this cake beautifully moist and dense so it simply melts in your mouth. Take time out to relax in the afternoon with a slice of almond cake and a nice hot cup of tea.
Chocolate Biscuits with Chocolate Cream Recipes 121 > Recipe > Step by Step Video > > 122
Chocolate Biscuits with Chocolate Cream Enjoy the timeless indulgence of chocolate with this decadent combination.
Chocolate Biscuits with Chocolate Cream Recipes 125 > Recipe > Step by Step Video > > 126
Zabaglione and Strawberries Au Gratin Recipes 127 > Recipe > 128
Zabaglione and Strawberries Au Gratin Ingredients (serves 4) 8 egg yolks 100 g sugar 250 g sweet dessert wine (muscatel) 100 g strawberries Rich, smooth zabaglione and sweet-scented, juicy strawberries all in one seductive dish. Method Over a bain-marie, beat the egg yolks with the sugar and the dessert wine for about 15 minutes, until you have a dense, compact mixture. You should be able to “write” on the cream with the whisk).
SPECIAL FUNCTIONS A TOUCH OF CREATIVITY WITH THE PRECISION OF GREAT MASTER CHEFS Make homemade yogurt, dry the finest vegetables or fruit and enhance and preserve the quality of carefully selected ingredients. These may seem like mere details but, in the kitchen more than anywhere else, it is often attention to the smallest detail that produces the best results.
Spiced Guanciale Recipes 133 > Recipe > 134
Spiced Guanciale Ingredients (serves 4) 4 pork cheeks Salt Pepper Spices (star anise, coriander, cinnamon, cloves) Celery, carrots, onion. 30 g white wine Vegetable stock Star anise, coriander, cinnamon, cloves... the balmy, intoxicating aroma of this mix of spices is contrasted with a few sharper notes to emphasise the pork’s full, rich flavour. A dish this divine takes quite a while to cook so you need to be patient. However, your patience will be rewarded with an extravaganza of incredible flavours.
Candied Fennel Recipes 137 > Recipe > 138
Candied Fennel Ingredients Now for something slightly different... finely sliced fragrant fennel dipped in a sugar syrup and dried until the slices are irresistibly crisp and crunchy. Excellent as a snack or a striking garnish for sweet or savoury dishes, such as baccalà mantecato (Venetian creamy whipped cod) or butter and anchovy canapés. 3 fennel For the syrup: 750 g water 500 g sugar Method Finely slice the fennel to just less than one millimetre thick.
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