kitchen, bathroom & laundry blog
August 7, 2017

KitchenAid Recipes to Get You Through Winter

With the winter chill still among us, there is nothing better than the comforts of winter food. With KitchenAid having so many different recipes you can make with their accessories, we thought we’d share how to make the best of this chilli weather.

Pork & Pancetta Bolognese. Image via KitchenAid 

Pork & Pancetta Bolognese


900g pork neck, cut into 4cm pieces
100g pancetta, cut into cubes (or rindless bacon)
1 carrot, peeled and coarsely chopped
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
½ cup (140g) tomato paste
400g can peeled and diced tomato
1 tablespoon coarsely chopped fresh sage leaves
2 cups (500ml) chicken stock (or water)
Salt and pepper to taste
1 cup fresh basil leaves, coarsely chopped
Freshly grated parmesan to serve


1. Attach the Food Grinder to the KitchenAid Stand Mixer with the coarse grinding plate and turn to speed 6. Place mixing bowl underneath grinder to collect the minced meat.
2. Feed pork, pancetta and carrots in small batches into the hopper and gently push through with food pusher to collect into the bowl; set aside.
3. Heat oil in a large saucepan over a medium heat. Add onions and garlic and cook, stirring occasionally until onions are translucent.  Add mince mixture and cook, stirring occasionally, until the meat has browned.
4. Add paste, tomatoes, sage and stock and simmer, stirring occasionally for 35-40 minutes.
5. Season to taste with salt and pepper and stir through basil.
6. Serve with your favourite fresh pasta and freshly grated parmesan.


Substitute pancetta with bacon or omit altogether.
Beef can be used instead of pork.
Substitute fresh sage with 1 teaspoon dried sage or oregano.

Mushroom, Spinach and Ricotta Bake with Sweet Potato Spirals. Image via KitchenAid 

Mushroom, Spinach and Ricotta Bake with Sweet Potato Spirals


Pasta sauce
1 tablespoon olive oil
½ onion, finely chopped
1 clove garlic, crushed
Salt and freshly ground black pepper
1 teaspoon Italian dried mixed herbs
400g can crushed peeled tomato

Mushroom, spinach and ricotta mixture
2 tablespoons olive oil
300g Swiss brown (or button) mushrooms, chopped
½ onion, finely chopped
1 clove garlic, crushed
1 teaspoon Italian dried mixed herbs
1 tablespoon balsamic vinegar
250g frozen spinach, thawed and squeezed of excess liquid
500g smooth ricotta
2 cups (200g) grated mozzarella
½ cup (40g) grated parmesan

Sweet Potatoes
2-3 medium sweet potato (Kumera) approx. 16cm long x 5cm thick

Spiralizer Attachments Parts
Fine Spiralizing blade
Peeling blade


1. Preheat oven 180C/ 160C (fan forced) and grease a 33cm x 22cm x 5cm rectangular baking dish with cooking spray or oil.

2. To make the pasta sauce, heat oil in a large shallow pan over medium heat. Add onion, garlic, salt and pepper and dried herbs.

3. Cook, stirring frequently for 2-3 minutes or until softened. Add tomatoes and mix well.

4. Reduce heat to low and simmer, stirring occasionally for 10-15 minutes or until slightly thickened. Remove from heat and set aside.

5. To make the mushroom, spinach and Ricotta mixture, heat oil in a large frying pan and add the mushrooms, onion, garlic, dried herbs and season well with salt and pepper. Cook, stirring frequently for 10 minutes or until mushrooms have released their juices and are starting to brown.

6. Stir in balsamic vinegar and spinach and heat through for a further 2-3 minutes. Remove from heat and cool.

7. Attach the flat beater to the Stand Mixer and place Ricotta,1 and a 1/2 cups of the  Mozzarella and half the Parmesan cheese into the bowl. Season with salt and pepper and beat on MEDIUM speed (4) to combine. Add cooled mushroom spinach mixture and continue to mix on LOW speed (2) until mixed through evenly.

8. To spiralizer the sweet potatoes, cut ends off each potato and trim to fit the Spiralizer. Spiralize each sweet potato; you will need approximately 8 cups.

9. To assemble, spoon 1/3 of the tomato sauce into the base of the prepared baking dish.

10. Being layering with half of the spiralized sweet potato and dollop with half of the Ricotta and mushroom mixture on top.

11. Spoon over the next third of tomato sauce, followed by the remaining sweet potato and the rest of the Ricotta mixture.

12. Finally, spoon the last of the pasta sauce and scatter over cheeses. Cover with foil and bake for 45 minutes.

13. Remove foil and cook a further 20-30 minutes or until sweet potatoes are tender. Allow to rest for 10 minutes before serving.

Serves 8-10
Preparation: 20 minutes
Cook time: 70 minutes

Cream and Jam Filled Doughnuts. Image via KitchenAid

Cream and Jam Filled Doughnuts


250mls whole fat milk, lukewarm
1 1/2 teaspoons active dried yeast
525g (3 1/2) cups flour
1 teaspoon salt
4 tablespoons caster sugar
2 eggs
70 grams butter, cubed
Oil for frying

2 egg yolks
2 1/2 tablespoons caster sugar
275mls whole milk
Seeds from half a vanilla pod
2 tablespoons cornflour
75mls cream

Raspberry jam
Icing sugar


In a medium sized bowl combine the lukewarm milk and dried yeast, stir until yeast has dissolved then set aside for a few minutes.

Place the dry ingredients in the bowl of the KitchenAid Stand Mixer and combine using the dough hook attachment  on low speed. Add the milk, yeast and egg to dry ingredients and mix until well combined. Increase the speed to 2 and mix for 5 to 10 minutes until the dough becomes glossy. Gradually add butter to the dough until well combined. Place the dough in a warm spot, cover loosely and allow to prove until doubled in size.

Roll dough out on a clean floured surface until around 2cm thick. Cut into 9 circles using an 8cm cookie cutter. Lay a tea towel over the dough and leave for 30 minutes.

Fill a large heavy bottomed pot with 4cm of oil and place over a medium to high heat until the oil reaches 180°C. While the oil heats, take a cooling rack and place two layers of paper towels on top.

Gently lower the doughnuts 2 at a time into the oil and fry until golden brown on one side, this should take around 1-2 minutes. Carefully turn the doughnuts and fry for an additional 2 minutes. Once cooked place on the cooling rack lined with paper towels. Repeat with remaining doughnuts.

In a small bowl, whisk together egg yolks, 1 tablespoon of caster sugar and cornflour until thick and pale.

In a medium saucepan, heat the milk, remaining sugar and vanilla seeds until just simmering. Pour half the milk into the egg mixture and whisk continuously. Pour back into pot with remaining milk and stir until thickened. Set aside to cool, then refrigerate.

Whip cream using the Stand Mixer until cream reaches soft peaks. Beat chilled custard until smooth and carefully fold into whipped cream.

Using the back of a spoon, poke a hole in each of the doughnuts, fill with jam and custard cream then coat the outside with icing sugar.

Makes 9 doughnuts

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