Launch Event : KitchenAid Artisan Mini Mixer and Stand Mixer Attachments

An invitation from Zong Han to his garden party gave rise to another privilege to check out Kitchen Aid’s standalone mixer that has extra capabilities to create not only sweet (cake) but also savouries such as pasta or macaroni.

We are introduced on the prowess of this new Artisan Mini Mixer (see below green mixer) by Kitchen Aid, which stands at 20% smaller in size and 25% lighter in weight but derives as much turbo engine power from her counterpart, KA Artisan. The new Mini Artisan Mixer lends us the flexibility to fit and earns a berth in any kitchen space. Right here even for a small confined kitchen. 

Another set of quality culinary tools that contributes to the making of these great foods is the Spiralizer attachment that contains peel, spiralize, core and slice metal blades. With the aid of these tools, Zong Han churned out those beautiful apple pies to treat our palates.      

Check out the dishes below yourself and of course never forgetting to share with you the good food and companions that we enjoyed together! 

Puree Pumpkin Soup with a touch of Coconut Cream

Jasmine Green Tea Chiffon Cake with Double Layered Cheese

Apple Pie

My favourite of the day :
Singapore Curry Coconut Cream Linquine

See, DIY Linquine looks so long :)  so yummy

Without further ado, I will stop here for the moment and let us look forward to another sharing from Ktichen Aid and Zong Han on their latest products to satisfy our gastronomy.

Hazelnut Chocolate Cookies

CNY is approaching soon. Here, I would like to share my easy and yummy recipe. You may find this recipe in Bake & Celebrate - Cookies and Treats book published by Marshall Cavendish.

Ingredients :
100 gr Salted Butter
50 gr Icing Sugar
75 gr Hazelnut spread (I used Nutella)
150 gr Plain Flour
25 gr Corn Flour
1/2 tsp Baking Powder
50 gr Chocolate Chips

50 gr Hazelnuts, diced 

Method :
- Mix butter and sugar until well incorporated ( Beat using mixer or about 1-2 mins )
- Add Nutella, beat until well incorporated..
- Fold in the flour (Plain flour, corn flour and BP) and chocolate chip to form a dough
- Shape into 10-11 gr balls, dip into hazelnut diced, place it onto a line baking sheet, flatten it. 
- Bake in preheated oven at 160C for 20-25 mins or until lightly browned. Remove to wire racks to cool completely.

Yields : 40-45 cookies

The books got lots of yummy cookies, few recipes that I tried, one of them was from my good friends and talented Cathy, please visit her blog for the recipe "Ice-cream scoop cookies" but I baked into round shape. Love the cookies so much, very light, buttery taste and crispy.

And another recipe and I tried was Orange Cranberry Pistachio Cookies from IG talented friends @garden_of_serenity, please visit her IG for her yummy recipe. A refreshing citrus fragrance with my favourite cranberry and pistachio, never get tired eating it :)

Happy Baking :)