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Kitchen Originals TKG PIE 1000 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
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TKG PIE 1000 - 141224
Assembly page 20/88
Fax +32 2 359 95 50
4. Fill with the apple mixture and top each pie with the puff pastry lid. Brush with beaten
egg if using.
5. Close the pie maker and cook for 10-15 minutes until the pastry is golden brown and
cooked.
6. Carefully remove the pies, cool slightly and then dust with icing sugar and serve.
Lemon & Poppy Seed Muffins
Makes: 5-6
Ingredients
110g self raising flour
75g soft brown sugar
1 tablespoon poppy seeds
1 lemon, zest only
3 tablespoons natural yogurt
75g butter, melted
1 egg, beaten
1 tablespoon lemon curd
Method
1. Preheat the pie maker until the green light comes on.
2. Mix the flour, sugar, poppy seeds and lemon zest together in a mixing bowl.
3. Beat the yogurt, butter and egg together and stir into the dry ingredients. Mix
together with a wooden spoon until a lump free mixture is formed. Do not over mix.
4. Place a muffin case into each pie well and fill 2/3 way with the mix.
5. Close the pie maker and cook for 10-12 minutes until the muffins are risen and just firm
to touch.
6. Repeat with the remaining mixture.
7. Brush the warm muffins with lemon curd to give a sticky topping.
Red Velvet Cupcakes
Makes: 5-6
Ingredients
50g self raising flour
½ teaspoon baking powder
50g caster sugar
50g butter
1 egg, beaten
25g boiled beetroot, grated (optional)
1 tablespoon cocoa powder
2 teaspoons red food colouring
Water to mix
Topping
75g cream cheese
1 tablespoon icing sugar
1 teaspoon lemon juice
Method
1. Preheat the pie maker until the green light comes on.
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