Bread Ahead Bakery & School Review

Bread Ahead

The Bread Ahead Bakery and School located in London’s Borough market is famous for its amazing artisan breads and incredible doughnuts. The bakery’s wealth of baking knowledge comes from its expert bakers Matt Jones, Justin Gellatly (author of Bread, Cake, Doughnut, Pudding and royal bread baker for William and Kate’s wedding) and Aidan Chapman (also a tutor at River Cottage).

Knowing that I was stepping into a real bakery school, I couldn’t wait to learn as much as possible about baking real bread. The workshop I signed up for was the Bread Bakery Workshop, which included learning how to make a country loaf, ciabatta, focaccia and soda bread. It is a full day workshop from 10am to 4.30pm. The day began with introductions, tea, coffee and brownies and then we got straight into the serious business of baking real bread.

Aidan Chapman our tutor for the day demonstrated exactly what we need to do, then we all got our hands dirty and began making our very own bread dough. Aidan proved to be a great tutor ensuring that all students were up to speed before moving onto the next stage throughout the day and explained everything really clearly.

We learnt about why so many of us have trouble digesting gluten and it really does come down to the way bread is made commercially now. Mass produced bread is made so quickly which does not allow the bread dough to ferment, it is the long fermentation process used by artisan bakers that makes their bread much easier to digest.

I was so proud of my focaccia, it looked so authentic and tasted fabulous. That evening, when I was back home I served the focaccia with a little salad and cheddar cheese for a easy Saturday nights meal. The following day for lunch I filled the two ciabattas with cheese, ham and sliced tomatoes then baked them in the oven until slightly crisp. My country loaf looked a bit lopsided but still had a lovely dark chewy crust. It tasted delicious just simply buttered but also made excellent toast. Did I mention I had it for breakfast smothered with Nutella!

The Bread Ahead Bakery and School is a great place to learn the art of baking bread, it takes the mystery out of the process and demonstrates that everyone can make their own bread from start to finish. Would I recommend the Bread Ahead Bakery and School? Most definitely, in fact I’m trying to decide which workshop to book next!

Until next time.

Julie
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Disclosure:
My review of the Bread Ahead Bakery and School is honest and reflects my own experience. I paid for my own workshop and I was not sponsored by Bread Ahead to carry out the review. Bread Ahead kindly gave me permission to photograph my day and write about my experience.

Chocolate and Cashew Buckwheat Cookies

Chocolate Cashew Buckwheat Cookies

My chocolate and cashew buckwheat cookies are totally gluten-free and I’m hoping they will appeal to my gluten intolerant followers. Filled with dark chocolate chips and chopped cashew nuts, my favourite type of nut, they really are quite yummy. I’ve used buckwheat flour instead of regular wheat flour which is completely gluten-free. It is a great alternative to wheat flour, particularly in recipes for cookies and pancakes.

A fellow blogger and online friend Vicki from Free From Fairy really got me thinking recently about the number of people suffering undiagnosed with Coeliac Disease which is a life long autoimmune disease caused by intolerance to gluten. Now as it so happens, it is also Coeliac Awareness Week, so please do take a look at Coeliac UK’s website for further information.

I have myself had a few tummy troubles and recently finished a 6 week prescription of stomach settling tablets. I think I’m back to my usual self and the tablets have allowed my stomach to heal. For this reason alone I feel like I have had a glimpse into life with such a condition and how difficult it must be to live with.

Chocolate Cashew Buckwheat Cookies1

Here’s my recipe for Chocolate and Cashew Buckwheat Cookies

Chocolate Cashew Buckwheat Cookies
Yields 16
Delicious buckwheat cookies with dark chocolate chips and chopped cashew nuts.
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Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
Ingredients
  1. 175g unsalted butter (softened)
  2. 100g light muscovado sugar
  3. 100g dark chocolate chips
  4. 75g cashew nuts (chopped)
  5. 225g buckwheat flour
Instructions
  1. Pre heat the oven to 160c Fan.
  2. Line two baking sheets with baking parchment.
  3. Cream the butter and muscovado sugar until well combined. It will have a creamy cappuccino colour.
  4. Mix in the chocolate chips and chopped cashew nuts.
  5. Then, add the buckwheat flour and mix until the mixture becomes a dough.
  6. Tip the cookie dough onto a clean work surface and bring it together with you hands.
  7. Divide and shape the cookie dough into 16 equal size balls.
  8. Evenly space the cookie balls on the baking sheet, then flatten until about 1cm thick.
  9. Refridgerate for 1 hour. This is to prevent the cookies spreading too much during baking.
  10. Then, bake the cookies for 20 minutes until golden brown.
  11. Allow to cool on the baking sheets for 15 minutes, then transfer to a cooling rack to finish cooling. Enjoy!
Notes
  1. The prep time includes 1 hour chilling the cookies in the fridge before baking.
Julie's Family Kitchen http://juliesfamilykitchen.com/
Chocolate Cashew Buckwheat Cookies

These delicious chocolate and cashew buckwheat cookies are a more crunchy cookie as opposed to the soft cookies I usually bake. Don’t overtake these cookies though, or you’ll spoil their lovely texture completely. The nuttiness of the cashews complements the nutty banknote of the buckwheat flour and of course everything goes with dark chocolate!

Chocolate Cashew Buckwheat Cookies1

Buckwheat flour is easily obtained from health food shops, I bought mine from Holland & Barrett. I don’t envisage any of you having any trouble tracking it down in most high streets, although like most things you can buy it online.

I would really like your feedback on this recipe, especially if you’ve had the opportunity to bake these buckwheat cookies. As always, I look forward to receiving your comments.

Until next, happy baking.

Julie
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Casa Costello

MAD Blog Awards – Please Nominate

The Mum and Dad Blog Awards (MADs) is an annual award ceremony that celebrates the brilliant online content of the UK’s parent bloggers. Currently in their sixth year, the nominations for the 2015 awards are now open. It feels so cheeky to ask but I’m going to anyway! I would be truly delighted if you would consider nominating Julie’s Family Kitchen in the MADs Best Food Blog category. There, I said it!

There are 13 different categories covering various aspects of family life, including:

Blog of the Year
Best Pregnancy Blog, sponsored by Mothercare
Best Baby Blog, sponsored by Cow & Gate Friends
Best Pre-School Blog, sponsored by Play Merrily
Best Schooldays Blog, sponsored by Halfords
Best Family Travel Blog, sponsored by One Off Places
Best Family Fun Blog, sponsored by Micro Scooters
Best Craft Blog, sponsored by Staedtler
Best Thrifty Blog, sponsored by Experian
Best Food Blog, sponsored by Dr. Oetker
Best Home and Interiors Blog, sponsored by iRobot
Best Writer, sponsored by Penguin
Best Blog Photography, sponsored by Photobox

To nominate you need to complete a short online nomination form and quote the blog url, for this blog it is juliesfamilykitchen.com. It is pretty quick and easy. Nominations close at 5pm on May 20th, so don’t delay!

Click here for the online nomination form.

Please do consider nominating some of my fellow bloggers too, I’m sure it would make their day as much as mine.

Le Coin De Mel
Mel writes a delightful blog focusing on family life, delicious food, allergies and crafts.

Taming Twins
Sarah’s blog is about life with twins and mouthwatering cakes.

Free Free Fairy
Vicki’s food blog has lots of great recipes and advice on dealing with coeliac disease. Vicki is currently writing her first book.

Mummy Tries
Renee is a published author and blogs about the realities of motherhood.

Tots100 MAD Blog Awards

Thank you so much for reading my little corner of the internet and if you can take the time to nominate me and my fellow bloggers in the MADs that would be absolutely amazing.

Until next time.

Julie
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Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes are probably the best cupcakes you’ll ever eat. Now that really is a statement! Dr Oetker recently very kindly sent me a sample of their new Salted Caramel surprise inside cupcake centres to try out. I knew immediately that I had to pair the salted caramel sauce with a chocolate sponge cupcake.

Dr Oetker Surprise Inside Cupcake Centres

The moist chocolate sponge cupcakes have a hidden centre of gooey salted caramel. Then they have a generous swirl of rich chocolate buttercream and a finishing touch of a little extra salted caramel sauce drizzled on top. Oh boy! What a taste sensation they are. Seriously, I couldn’t be more pleased with these delicious cupcakes.

Salted Caramel Chocolate Cupcakes

The genius surprise inside sauce pouches from Dr Oetker are an absolute revelation. They are incredibly easy to use and provide enough secret centre sauce for 12 cupcakes. In hindsight, I would have been a bit more generous with the salted caramel because I had a little sauce leftover. However, I quite like the drizzle of salted caramel across the chocolate buttercream.

Salted Caramel Chocolate Cupcakes

Needless to say, my in-house taste testers (otherise know as my two daughters) were delighted when they got to try the salted caramel chocolate cupcakes. After having a truly dreadful day myself (I won’t bore you with the details but it involves chicken pox and blogging technical problems!), I can safely say my nerves were calmed somewhat by a strong cup of tea and one of these delectable cupcakes. I highly recommend them in cases of personal emergencies or whenever you need cheering up.

Here’s my recipe for Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes
Yields 12
Chocolate sponges cupcakes with a hidden salted caramel centre and a swirl of rich chocolate buttercream.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients for the Chocolate Cupcakes
  1. 135g self raising flour
  2. 25g cocoa powder
  3. ¼ teaspoon baking powder
  4. 160g unsalted butter (softened)
  5. 160g caster sugar
  6. 2 large eggs
  7. 2 tablespoons milk
  8. Dr Oetker Salted Caramel Surprise Inside Cupcake Centres
Ingredients for the Chocolate Buttercream
  1. 150g unsalted butter (softened)
  2. 150g dark chocolate (60% cocoa)
  3. 300g icing sugar
  4. 1½ tablespoons milk
To make the Chocolate Cupcakes
  1. Pre heat the oven to 160c Fan.
  2. Line a 12 hole muffin tin with muffin cases.
  3. Beat the cupcake ingredients for 2 minutes until thoroughly combined.
  4. Using two dessert spoons carefully spoon the cupcake mixture into the muffin cases.
  5. Bake for 25 minutes, until springy to touch and a skewer comes out clean.
To make the Chocolate Buttercream
  1. Melt the chocolate in a glass bowl over a saucepan of gently summering water.
  2. Cream together the butter and icing sugar, then beat in the melted chocolate and milk.
  3. Fit a wide star shape nozzle to a piping bag, then fill with the chocolate buttercream.
To decorate
  1. Open the Dr Oetker Salted Caramel Surprise Inside Cupcake Centres pouch and squeeze the sauce into the centre of the still warm cupcakes.
  2. When the cupcakes have cooled, pipe a generous swirl of chocolate buttercream on top.
  3. If you have any salted caramel sauce leftover, transfer it into a small piping bag fitted with a very small round nozzle then drizzle the caramel across the top of the buttercream.
Notes
  1. If you forget to fill the cupcakes whilst still warm or simply don't have time to decorate them straight away. This is a great tip. Place the cold cupcakes back in the muffin tin and cover with foil. Then place the cupcakes in a warm oven for 2 minutes to warm up. Then fill the warm cupcakes with the Dr Oetker Salted Caramel Surprise Inside Cupcake Centres.
Julie's Family Kitchen http://juliesfamilykitchen.com/

I use a muffin tin and muffin cases for this recipe because traditional cupcakes are just too small, please take my word on this. The resulting cupcakes are perfectly proportioned with just the right amount of sponge to buttercream.

Salted Caramel Chocolate Cupcakes

Whether you’re baking for a special occasion, birthday party or just because you want to, these luscious salted caramel chocolate cupcakes really do tick all the boxes when it comes to taste. I hope you enjoy them too.

The Dr Oetker surprise inside secret centre sauce pouches are available in a zingy lemon, rich chocolate and salted caramel.

Until next time, happy baking.

Julie
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Disclosure:
I was sent a sample of Dr Oetker’s Salted Caramel Surprise Inside Cupcake Centres to review. All words and opinions are honest and my own. The recipe is my own.

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Mary Berry Absolute Favourites

Mary Berry Absolute Favourites

Mary Berry Absolute Favourites review and giveaway

Mary Berry Absolute Favourites is a gorgeous collection of Mary Berry’s past and present favourite recipes to accompany a brand new six part television series. The book is beautifully presented with clear recipe instructions and stunning pictures.

The book includes chapters for starters and canapés, pork, beef & lamb, poultry & game, fish, vegetables & salad, pasta & rice, hot & cold puddings and tea time recipes.

With so many tasty looking recipes, it was tough choosing something to cook first. I opted for the Roasted Sausage and Potato Supper as an change from the usual Sunday roast chicken. We loved it and best of all it’s super easy and quick to prepare.

Roasted Sausage and Potato Supper

I can’t wait to try the Saturday Night Pasta and the Pork Stroganoff recipes. I’m a keen baker so was instantly drawn to the delightful cake recipes in the tea time chapter. I’ve already book marked the Lime and Polenta Cake and the Pecan and Cinnamon Ripple Squares recipes. Mary’s famous Lemon Drizzle Cake is also included in the book too.

I’m delighted to announce a brilliant giveaway on the blog for one lucky reader to win a copy of Mary Berry Absolute Favourites. The giveaway prize is being provided courtesy of Ebury Publishing.

Mary Berry Absolute Favourites

To be in with a chance of winning a copy of Mary Berry Absolute Favourites (RRP £25), you will need to complete the Rafflecopter entry form. Please provide an answer to the giveaway question as a blog comment. Leaving a blog comment is mandatory, so please follow this requirement to ensure your entry is valid. Once, you have done that there are further chances to win.

a Rafflecopter giveaway

The giveaway will close at 00:00 on 25 May 2015 and is open to UK entrants only. I wish you all the very best of luck.

Until next time.

Julie
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Terms & Conditions
This giveaway will close at 00:00 on 25 May 2015. Leaving a blog post comment is a mandatory entry option. This prize is offered by Ebury Publishing. I am hosting it on behalf of Ebury Publishing. Please note, I am not responsible for posting the prize out or providing it. Ebury Publishing or their representative will send out the prize within 14 days of the winner providing me with their name and address. The winner will be selected at random from all correct entries received by the Rafflecopter widget. The winner will be notified within 7 days of the closing date. The prize is as stated, a copy of Mary Berry Absolute Favourites, no cash alternatives are available. This giveaway is open to UK entrants only.

Disclosure:
Ebury Publishing are kindly offering the prize to one lucky reader. I purchased my own copy of Mary Berry Absolute Favourites. I have not been sponsored or paid to host this giveaway. All opinions are honest and my own.

SuperLucky Blog Giveaway Linky

Spring Asparagus Soup Recipe

Spring Asparagus Soup Recipe

My delicious spring asparagus soup recipe tastes wonderfully light and delicate. It’s perfect for when you want a tasty but healthy lunch. I adore the asparagus soup’s vibrant green colour because just by looking at it you know packed full of nutritional goodness. Asparagus is known to contain high levels of vitamins A and C, potassium, iron and calcium. What I really like about this delicious spring asparagus soup recipe is that it’s simple and unfussy, it really does allow the true flavour of the asparagus to come through beautifully.

Spring Asparagus Soup

British asparagus is only in season during late spring and summer, so make the most of it while you can. During the winter months I made a wide variety of different soups and I had every intention of making big batches of soup to freeze. Somehow, I never actually managed that, as any soup I made was eaten usually by me within a couple of days! This time I’ve portioned the spring asparagus soup into handy soup and sauce freezer bags I bought from Lakeland. Now I have homemade soup (without any nasty additives and preservatives) stashed way in the freezer ready when I want.

Here’s my Spring Asparagus Soup Recipe

Spring Asparagus Soup
Serves 3
A delicate and light spring asparagus soup
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 200g asparagus
  2. 100g potato (1 medium potato)
  3. 50g onion (1 small onion)
  4. ½ tablespoon olive oil
  5. 500ml hot vegetable stock
  6. salt and black pepper
  7. half fat creme fraiche to serve (optional)
Instructions
  1. Heat the olive oil in a large lidded casserole pan
  2. Chop the asparagus into 2cm pieces and dice the potato into 1cm cubes.
  3. Finely chop the onion. Then sauté all the chopped vegetables in the pan on a medium heat for about 5-7 minutes until the vegetables begin to soften.
  4. Add the vegetable stock to the pan and bring to the boil, then simmer gently with the lid on for 25 minutes.
  5. Check the vegetable are soft, then transfer everything into a blender and blitz until smooth, season with salt and pepper if necessary.
  6. Serve as it is or with a little creme fraiche stirred through.
Julie's Family Kitchen http://juliesfamilykitchen.com/
After having a short break from my organic fruit and veg box delivery from Abel and Cole, this week I decided that I would try it again. I was genuinely delighted with the selection of fruit and vegetables I received this time. Especially with the fresh asparagus that I’ve used here in this spring asparagus soup recipe.

Spring Asparagus Soup recipe

If you prefer a creamier soup, just stir through a little swirl of half fat creme fraiche (naughty but very nice!), either way the soup good with or without it.

Until next time.

Julie
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Kale and King Prawn Buckwheat Pilaf

Kale and Prawn Buckwheat Pilaf

Absolutely inspired by a new book cookbook I recently reviewed titled Grains as Mains I threw together this delicious Kale and King Prawn Pilaf for lunch earlier in the week. Ancient grains and seeds are currently enjoying somewhat of a reniassance at the moment probably because they taste great with the added benefit of being very nutritious too. Some ancient grains and seeds such as buckwheat, quinoa, teff, amaranth and millet are gluten free, so they are a fantastic alternative for those who are gluten intolerant.

I’ve not until now used buckwheat before but I’m now totally hooked. Buckwheat is a triangular shape shape seed related to sorrel and rhubarb, originating from Asia. It has a nutty taste and is one of the healthiest of the ancient grains and seeds.

I’ve teamed the buckwheat with nutrient rich kale and juicy king prawns, along with a pinch of chilli flakes and a good squeeze of lemon juice making it a real mouth watering meal. It’s a simple and quick recipe that I think you’ll enjoy.

Here’s my Kale and King Prawn Buckwheat Pilaf recipe

Kale and King Prawn Buckwheat Pilaf
Serves 1
A delicious buckwheat pilaf with kale and king prawns (gluten free).
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 70g buckwheat
  2. 1tsp olive oil
  3. 40g kale
  4. 75g cooked king prawns
  5. a pinch of dried chilli flakes
  6. a generous squeeze of lemon
  7. salt and pepper
Instructions
  1. Place the buckwheat in a sieve and rinse through with water.
  2. Transfer the buckwheat to a small saucepan and add 150ml cold water, bring to the boil then simmer for approximately 8 minutes. Remove from the heat and allow the buckwheat to soak up any excess water.
  3. Heat the olive oil in a pan. Add the kale, king prawns, a good pinch of chilli flakes and a generous squeeze of lemon juice. Season well with salt and pepper.
  4. Once the kale has wilted add the cooked buckwheat to the pan and heat through for a minute or so. Serve immediately and enjoy!
Julie's Family Kitchen http://juliesfamilykitchen.com/
Kale and Prawn Buckwheat Pilaf

If my kale and king prawn buckwheat pilaf is your kind of food, then don’t forget to check out my giveaway and review of Grains as Mains by Laura Agar Wilson, a cookbook featuring modern recipes using ancient grains.

Until next time.

Julie
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White Chocolate and Vanilla Layer Cake

White Chocolate and Vanilla Layer Cake

The lovely folks at Baking Mad recently asked me to try out one of their gorgeous recipes, a Victoria Sponge Cake recipe. However this is no ordinary Victoria sponge with layers of white chocolate sponge, white chocolate and vanilla ganache plus raspberry jam it really is a showstopper cake. Ideally, I would have decorated my cake with raspberries too but having run out of them I thought strawberries would work equally well.

Of course, this is not an everyday cake but one I would make for a special occasion like a birthday as it tastes so rich and indulgent. My girls were completely wowed by the finished cake and somewhat chuffed that they were getting the chance to eat it. White chocolate, vanilla and raspberry are beautiful flavours that work well together making this Victoria sponge cake utterly delicious.

White Chocolate and Vanilla Layer Cake

The recipe uses Nielsen Massey Vanilla Bean Paste, an ingredient that I’ve never used before as I’ve always stuck to using their pure vanilla extract. The vanilla bean paste actually contains the vanilla pods whereas the extract doesn’t. I really liked the Nielsen Massey vanilla bean paste (it smells incredible!), it’s most certainly an ingredient I’ll use much more in my baking.

White Chocolate and Vanilla Layer Cake

So, if you fancy having a go at making this delectable cake you can find the recipe and lots more baking recipes and ideas for everyday and special holidays such as Easter and Christmas on the Baking Mad website.

Until next time, happy baking.

Julie
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Disclosure: I have not been paid or sponsored to write this blog post. Baking Mad sent me some ingredients to try out one of their recipes. All opinions are honest and my own.

Gnocchetti Sardi Pasta with Parma Ham, Rocket and Tomatoes

Gnocchetti Sardi Pasta with Parma Ham, Rocket and Tomatoes

It has been a while since I’ve found an unusual pasta shape to cook with. I recently discovered the Gnocchetti Sardi pasta shape in Valentina Fine Foods, an Italian restaurant deli and have been itching to try it out in a new recipe.

After doing a little research online I discovered that this small tightly curved pasta with a ridged exterior is from Sardinia and was traditionally made by pressing the pasta dough onto the bottom of a wicker basket. Gnocchetti Sardi is also known as Malloreddus.

Gnocchetti Sardi with Parma Ham, Rocket and Tomatoes

This incredibly easy pasta dish takes no time at all to prepare and makes a delicious lunchtime meal. I adore the vibrancy and punchy flavours from the rocket (arugula), basil, Parma ham and semi dried tomatoes, not forgetting the salty Parmesan cheese which seems to bring everything together. I ate my pasta whilst still warm but I think it would work equally well cold as a pasta salad ideal for a picnic.

Gnocchetti Sardi with Parma Ham, Rocket and Tomatoes

Gnocchetti Sardi Pasta with Parma Ham, Rocket and Tomatoes
A flavoursome pasta dish with Parma ham, rocket and semi dried tomatoes
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Prep Time
5 min
Total Time
15 min
Prep Time
5 min
Total Time
15 min
Ingredients
  1. 75g Gnocchetti Sardi pasta
  2. 1 tsp olive oil
  3. 2 slices Parma ham
  4. 50g semi dried tomatoes in olive oil
  5. a handful of rocket (arugula)
  6. a handful of basil
  7. grated Parmigiano-Reggiano (Parmesan) cheese
Instructions
  1. Cook the pasta in a saucepan of salted boiling water until al dente (10 minutes approximately).
  2. Meanwhile heat the olive oil in a frying pan. Using a pair of scissors trim off the excess fat from the Parma ham and cut into bite size pieces, . Sauté the Parma ham in the oil until beginning to crisp.
  3. Chop the basil and semi dried tomatoes into bite size pieces.
  4. Drain the pasta and add to the Parma ham along with the semi dried tomatoes pieces. Warm through for about 30 seconds or so.
  5. Off the heat stir in the rocket (arugula) and basil. Serve immediately with lots of grated Parmesan cheese on top. Enjoy!
Julie's Family Kitchen http://juliesfamilykitchen.com/

Gnocchetti Sardi with Parma Ham, Rocket and Tomatoes

If you are lucky enough to have an Italian deli nearby, I absolutely recommend you pay it a visit. Italian deli’s are fantastic places for tracking down a wide variety of pasta types, as well as cheeses, meats and breads.

Until next time.

Julie
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Kenwood kMix Creaming Beater (AX500) Review

Kenwood kMix Creaming Beater

I’ve owned my Kenwood kMix stand mixer for almost three and half years and I absolutely love it. The kMix standing mixer is a dream to use in the kitchen and I wouldn’t be without it now. I recently read in a magazine about the Kenwood creaming beater and how it would reduce the frustrating need of scraping round the mixing bowl. Thank goodness for silicone spatulas!

After finding an online supplier I ordered the AX500 creaming beater which fits the kMix, although do be careful not to accidentally buy the attachment for the Kenwood Chef instead. Online retailers are selling the AX500 from £19.99 upwards plus postage, so it’s worth shopping around.

Kenwood kMix Creaming Beater

I had high hopes for this new attachment as up until now the I’ve only used the K beater for making cakes, cookies and buttercream. I’m honestly really impressed with the AX500 creaming beater. It has a rubber wiper that skims the inside edge of the bowl ensuring the mixture is well mixed and does most definitely stop the need for scrapping round the bowl. I found that there was only a tiny amount of flour attached to the rubber wiper after my cake batter had been beaten. So that was a huge improvement.

I believe new kMix stand mixers now come with the creaming beater but if like me you have an older model and don’t have one, it is definitely worth the investment.

Until next time.

Julie
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Disclosure: This review has been written because I wanted to share my experience, I bought the AX500 myself. This review has been carried out independently of Kenwood. All opinions are honest and my own.