2 Recipes Heart 13

Cooking with Bosch
Recipes Heart
from the
exclusive dishes from
Chef Michael Han
of Restaurant FiftyThree
WIN 2 tickets to
in the Bosch `Apple-tizing'
Healthy Recipe Contest
recipes from
chefs, critics
& Home cooks
Food is our common ground,
a universal experience
- James Beard
ood that's prepared from the heart taps into our strongest emotions. All of us treasure fond memories of Mom whipping up a feast at the end of a busy day
or a spouse delighting us with a candlelight dinner at home.
So we thought it apt to introduce the first edition of the Bosch Original Recipe Bookazine
based on the theme of love. This collection of special recipes was created out of sheer
passion for the art of cooking and the joy it brings to others.
A collaborative effort, it includes inspiring recipes from the seven finalists of the recent
Bosch Original Recipe Dessert Competition 2011 using Bosch MUM 8 and MUM 5
Kitchen Machines. We also received generous contributions from our competition judges,
food impresario Irene Jansen, food writer/consultant Christopher Tan and special guest,
Chef Michael Han of award-winning FiftyThree restaurant.
Whether a novice or expert, we believe everyone can cook with the help of the versatile
and innovative Bosch range of food appliances. With food preparation steps reduced,
one can indulge in cooking for that special someone any day and every day.
The versatility of the Bosch range of food appliances and the creativity of our contributors,
coupled with the most important ingredient, `love', have spawned unique recipes for our
first recipe bookazine.
We hope they will inspire you to share your love for cooking and to spread the joy around.
Happy Cooking and Bon App�tit from all of us at Bosch.
Hand blenders and
Set your creativity free with
the innovative range of Bosch
hand blenders
Discover what’s inside
the MUM 5 Kitchen
Original Dessert
Recipes by our
Irene Jansen's enticing Beefy Stir Fry
Nibblets with Cheese Fluff and
Seafood Curry Stew
The sweet taste of success
The MCM 4 Food Processer – a Swiss Army Knife
for your kitchen.
Christopher Tan‘s irresistible Cheese and Walnut
Scones and Pumpkin Chorizo Cornbread
by Florence Seow
Highlights from
Bosch Original Recipe
Contest 2011
There's one thing you really need for creative
cooking: the very best ingredients
Big technology in bite-size and compact baking portions
Peach Cheesecake
I truly believe that love is the main
ingredient in every dish. When one cooks
with love, you can taste the difference
as it makes the dish special.
Meet the MUM 8, Bosch's strongest
kitchen machine
Innovative technology and
a practical extra
MUM 4 Kitchen Machine
Chocolate Raisin Tart
recipe from the winner
of Bosch Original
Recipe Contest 2011,
Fahizal Bin Maziland
Food is the second most
important thing to me after
my family, without these
two aspects in my life;
I don’t think I can function.
Banana Top Cake
with Cheese by Diana
Young Beins
Hokkaido Sweet Potato
Steamed Cake
by Karen Lum
Orange Chocolate
Cupcakes by Jane Kan
Sop with Jack Mousse
Cake by Elizabeth Choy
Banana Cake
by Susan Chan
Exclusive recipes by
Chef Michael Han of
Restaurant FiftyThree
– Aebleskiver and Hay
and The Chocolate
Food made with love is
forgiven even when it is bad.
MSM 7 Hand Blender
Our MSM 7 mixxo quattro hand
blender redefines the meaning
of ªfast foodº
Win 2 tickets to Germany
in the Bosch `Apple-tizing'
Healthy Recipe Contest
The perfect
Healthy Eats Recipes
Set your creativity free
with the innovative range
of Bosch Hand Blenders
Whatever you're in the mood for, it's easy to whip it up with a Bosch
hand blender. From savory soups to quick and nutritious smoothies,
a simple dip or a fancy sauce, it's all a snap with the versatility and
convenience of a Bosch. Previously troublesome tasks like chopping
and mixing are done gently, evenly and expertly in seconds.
And when you're done blending, chopping, mixing or whipping,
washing-up only takes seconds. Not to mention the fact that storage
is never a struggle with their compact, clever design.
Veggie Dipping Sauce
Chicken, Carrots and Spinach
Porridge Puree (Baby food)
Mango Yogurt Smoothie
· 1 teaspoon butter
· 1 small onion (chopped)
· 50 grams spinach
· 1 small capsicum (remove seeds and chopped)
· 1 cup Mango yogurt
· 1 tomato
· 1 bowl cooked plain porridge
· 1 cup fresh chicken stock
· 2 pieces chicken fillet
(cut into small pieces)
· 1 carrot (sliced)
· 1 onion (chopped)
· 50 grams spinach
· 2 teaspoons of light soy sauce
· Flesh of 2 mangoes
· 500 ml plain yogurt, chilled
· 500 ml low fat milk, chilled
In a pan, add in the butter and
saut� the onions until translucent.
Put all the ingredients into the
plastic beaker and fit the Bosch
hand blender stainless steel
blending blade on top. Operate at
speed 1 and incorporate all the
ingredients together until well
blended and mixed. Transfer into a
dip bowl and serve with par boiled
carrot sticks and raw cucumber
sticks for a healthy party snack.
Place all the smoothie ingredients
into a glass jug or pitcher and
blend at speed 1 first until smooth
then increase to 2.
Place all the ingredients in a pot
and bring to a boil. Once the
chicken and carrots are cooked
thoroughly, use the Bosch hand
blender to blend into a smooth
puree. Give it a good stir to mix
well. Heat the porridge puree in a
pot and serve when hot or keep
warm in a thermos container until
ready to consume.
Beefy Stir Fry
Nibblets with
Cheese Fluff
An inspiration to any home cook, Irene's culinary credentials read like a multi-act play.
A caterer, restaurant reviewer, teacher, television personality and actress, Irene takes a
love for food to a whole new level. Inspired by a desire to cook fun and nutritious food
for her family, Irene is also the author of her own cookbook ± Food Inspirations.
Curry Stew
by Irene Jansen
I truly believe that
love is the main ingredient in
every dish. When one cooks
with love, you can taste
the difference as it makes
the dish special.
Serves 8
· 300 grams beef brisket · 1 teaspoon butter · 1 teaspoon
olive oil · 1 stalk coriander leaves (chopped) · 1 onion
(chopped) · 1 small green capsicum (chopped into small
pieces) · 1 clove garlic (chopped) · 2 tablespoons oyster
sauce · 1 teaspoon dark soy sauce · 2 teaspoons brown
sugar · 2 teaspoons pepper · � teaspoon salt · 1 tomato
(chopped) · 250 ml cream · 125 grams soft cream cheese
1 egg yolk · 2 teaspoons grated parmesan cheese
Serves 8 to 10
The integrated accessories drawer
in the MCM 4 ensures I don’t misplace
the disc inserts, and the high powered motor
helps finely process all the ingredients into a
smooth paste. As for the MUM 8, it allows me
to mince beef myself therefore I can ensure its
quality. Also, the whisking tool creams
cheese so evenly and efficiently!
Irene Jansen on MCM 4 Food Processor
and MUM 8 Kitchen Machine
Place beef brisket in MUM 8 mincer and mince on speed 7 until fine.
In a heated non-stick pan, add in the butter, olive oil and coriander leaves and fry until fragrant.
Add in onions, green capsicum and garlic and saut� for
5 minutes over high heat until fragrant.
Add in oyster sauce, dark soy sauce, brown sugar, pepper, salt and minced beef and stir fry for 8 minutes until cooked thoroughly.
Remove from pan and mix in the freshly chopped tomatoes.
To make the cheese fluff, whisk cream, cream cheese and egg yolk until fluffy in the MUM 8 using the whisk tool on speed 6.
Add minced beef mixture into 4 oven-proof glass bowls or shot glasses until halfway filled. Top with cheese fluff.
Sprinkle with parmesan cheese and bake in oven for
10 minutes until the cheese turns golden brown.
Remove from the oven and serve immediately.
Curry Stew
· 8 slices baguette bread · 1 tablespoon butter · 5 fresh
tomatoes (boiled and skin removed) · 2 stalks fresh
coriander leaves (chopped, retaining the roots used as
garnish) · 6 red chillies (seedless and sliced) · 2 slices
ginger (without skin) · 2 red onions chopped · 4 pieces
fresh basil leaves · 3 cloves garlic · 4 cups water
· 2 tablespoons olive oil · 2 tablespoons fish curry powder
diluted with 1 cup water · 2 fish fillets (cut into 3cm cubes)
· 300 grams peeled prawns (retain the shells for the
seafood stock) · 6 to 8 green mussels · 2 Thai eggplants (cut)
· 200 ml seafood stock · 2 teaspoons light soy sauce
· 2 tablespoons palm sugar (Gula Melaka) · � cup coconut milk
· 2 teaspoons salt · 3 fresh tomatoes (cut)
Seafood Stock
· 1 tablespoon olive oil · Peeled prawn shells · 200 grams
shellfish (optional) · 2 carrots (cut) · 1 big onion (cut)
· 3 cloves garlic (remove skin) · 1 stalk lemongrass
· 2 stalks spring onion · 3 pieces basil leaf · 1 teaspoon salt
· 1 teaspoon pepper · 400 ml water
In a pot, heat half tablespoon of olive oil. Place all seafood stock ingredients in excluding the water.
Saut� for 10 minutes until fragrant then add in the water to boil for 2 hours until the stock liquid reduces to half.
Spread some butter and chopped coriander leaves on all baguette slices.
Bake in the oven for 20 minutes at 175°C until golden brown. In the meantime, place fresh tomatoes into the MCM 4 blender and pulse to blend into a chunky puree. Remove and set aside.
In a heated pan, saut� red chillies, coriander root, ginger, onions, basil leaves and garlic for 10 to 15 minutes until fragrant.
Place in MCM 4 blender, add in � cup of water and blend on speed 2 until it becomes a smooth chilli paste. In a heated pot, add in the olive oil, remaining butter, tomato puree and chilli paste. Saut� for 5 minutes then add in the diluted curry powder and simmer for another 5 minutes.
Add fish, prawns, mussels and eggplant and cook for 10 minutes. Add in seafood stock and allow to simmer for 20 minutes over medium fire.
Add in light soy sauce and palm sugar.
Stir until well mixed and add in the coconut milk and salt; simmer for another 3 minutes.
Add in 3 fresh tomatoes and stir well.
Garnish with chopped fresh coriander leaves and serve immediately with toasted baguette slices.
Its powerful motor and wide range of accessories make
the MUM 8 HomeProfessional the perfect springboard
for culinary flights of fancy.
There’s one thing you really
need for creative cooking:
the very best ingredients.
The MUM 5.
The MUM 8.
Now pleasure begins before you
start eating, with the MUM 5.
For lovers of design and connoisseurs: the MUM 5 in perfect
design with three-dimensional MultiMotion Drive mixing system
and a practical accessories bag as a special Styline Extra.
It's strong.
The technology:
The powerful motor with 700-900 watts and the new electronics
ensure plenty of power and a higher mixing speed.
Its strength is power.
The technology:
With 1600 watts, the MUM 86R1 professional is one
of the most powerful kitchen machines in the world.
The benefit for you:
Optimum mixing even of heavy doughs, such as bread or pasta doughs.
Sponge mixtures, egg whites and creams are ready even quicker.
The benefit for you:
The seven optimally spaced speed settings enable you
to use the impressive power effectively and process
almost anything to perfection.
It's simple and efficient.
The technology:
With the three-dimensional MultiMotion Drive mixing system,
kneading and mixing tools move elliptically. The Easy-ArmLift
supports the lifting and lowering of the multi-function arm.
Its drive is innovative.
The technology:
The MultiMotion Drive three-dimensional mixing system
enables the stainless steel kneading hook, stirring and
beating whisks to rotate in an elliptical motion.
The benefit for you:
Thanks to the three-dimensional mixing system, the tools reach
every angle within the mixing bowl and mix the ingredients evenly.
Changing tools is particularly easy with the MUM 5.
The benefit for you:
First class results even with large quantities:
no dough remains on the sides of the bowl ensuring
optimum processing.
Scan QR code for recipe
and product video.
It's safe and convenient.
The technology:
The MUM 5 cannot be switched on if the accessories are incorrectly
attached to the appliance. A quick pull causes the cable to retract
Scan QR code for recipe
and product video.
The benefit for you:
Incorrect operation is impossible. Even if the blender attachment is
accidentally fitted without a lid. The cable is stored away to save space.
And the winner is.....
Against all odds, Fahizal Bin Maziland, the lone gentleman in the
competition rose to the occasion bagging the top prize of a Bosch
Bordeaux Classic Refrigerator for his ªChocolate Raisin Tartº.
Commenting on his exceptional dessert creation, judge and moderator,
Irene Jansen was moved to comment, ªThe rich and decadent flavours
of his tart was a real treat and it looked very professionally made.
Most importantly, Fahizal cooked with love, which is the very essence
of cooking and what makes a dish special.º
Bosch Original Recipe Contest 2011
The sweet
taste of success.
The scene
On Saturday, 10 December 2011, Bosch brought
together 7 talented competitors in a live ªbake-offº
at the Bosch Culinary Studios. Armed only with their
ingredients, recipes and their newly purchased Bosch
Styline Appliances the competitors were given 2 hours
to create magic in the `Bosch Original Recipe Contest'.
The prize they were battling it out for was the Bosch
Bordeaux Classic Refrigerator valued at S$2,299.
The contestants
Kitchen Machinesare all set to go with their trusty
at hand.
Fahizal explaining his recipe to judge and moderator,
Irene Jansen
Fahizal Maziland
is in disbelief as
he is announced
the champion!
Heating up
Things are
heating up
The competition, organized by BSH Home Appliances
Pte Ltd, got off to an exciting start. Adorned in their
chef's hats and aprons and armed with their prized
purchase of either a MUM 5 or MUM 8 Kitchen Machine,
the seven contenders were focused on their task as
their friends and family members cheered them on.
Sweet creations
A variety of desserts were created for the competition,
showcasing the versatility of the MUM Kitchen
Machines. All the desserts received praise from the
judges, scoring high marks for their passion and
cooking from the heart.
A snapshot of all our participants and judges.
Winner Fahizal Maziland with Mr Gary Ong, Director of Bosch Consumer Products (Asia) and judge/moderator,
Irene Jansen.
by Fahizal Bin Maziland
Raisin Tart
Food is the second most
important thing to me after my
family, without these two aspects in
my life; I don’t think I can function.
Serves 6 to 8
Sweet Dough (Tart base)
· 85 grams unsalted butter · 85 grams caster sugar
· 150 grams flour · 1 egg yolk
Chocolate Brownie (Filling)
· 75 grams unsalted butter · 50 grams dark chocolate
· 113 grams mascavado sugar · 1 egg · 1 vanilla bean,
only use vanilla seeds · 25 grams all-purpose flour
· 25 grams cocoa powder · 2 grams baking powder
· A pinch of sea salt · 60 grams golden raisins
Chocolate Ganache
· 75 grams dark chocolate · 75 grams whipping cream
MUM 5 has very different characteristics
compared to the usual cake mixers. Its rotating
head efficiently reaches the sides of the bowl.
You can also grate and grind ingredients into
your cake mixtures while beating it.
It is really convenient for me especially
when I’m preparing my carrot cakes.
Fahizal Maziland on
MUM 5 Kitchen Machine
· Preheat oven to 180°C.
Sweet Dough
· Grease baking tin (35cm x 11cm x 3cm).
· Add all ingredients into the MUM 5 mixing bowl.
· Use the stirring whisk tool to combine ingredients to form a crumbly texture.
· Knead dough using hands.
· Place dough onto baking tin and pressing it against the sides to form the tart base.
· Leave dough in freezer for 10 minutes.
· Take dough out from freezer and bake for 20 minutes.
Chocolate Brownie (Filling)
· Meanwhile, prepare the chocolate brownie filling.
· Boil water in pan or pot and place bowl over.
Melt chocolate and butter in bowl.
· Mix butter, dark chocolate, sugar, flour, cocoa powder,
baking powder, salt and raisins in the MUM 5 mixing bowl and beat at speed 3.
· Add melted chocolate mixture followed by egg and vanilla seeds.
· Using the MUM 5, mix well and beat at speed 6 for about 3 to 5 minutes.
· Once golden brown, take tart base out from oven. Use fork to press down any uneven parts.
· Fill tart base with chocolate brownie mixture.
· Bake at 180°C for 13 minutes.
Chocolate Ganache
· Meanwhile, prepare the chocolate ganache.
· Place whipping cream and chocolate into a bowl.
· Boil water in pan or pot and place bowl over.
Melt chocolate in bowl.
· Mix well before pouring it onto the tart. Ensure that tart is cool.
· Tart can be served chilled or warm.
· Garnish with fruit before serving.
Banana Top
Cake with Cheese
by Diana Young Beins
My husband is my world and
because I know he can’t stop eating
the cakes I bake, I will never stop.
Food brings family and friends
closer together. It should always be
shared and made with love.
Serves 10
Serves 10 to 12
· 452 grams cream cheese · 400 ml premium sour
cream · 200 ml cream · 100 grams unsalted butter
· 13 pieces digestive biscuits · 4 medium-sized eggs
· 2 tablespoons vanilla essence · � cup gelatine
powder · � cup castor sugar · � peach
· 250 grams salted butter · 180 grams caster sugar
· 5 eggs · 200 grams self raising flour · 1 teaspoon
vanilla powder · 2 bananas (sliced) · 2 bananas (mashed)
· 150 grams sliced cheese (shredded)
· Preheat oven to 175°C for 10 minutes.
· Crush digestive biscuits in a bowl to a fine texture.
· Add melted butter to crushed digestive biscuits and pour into a square (10" x 10") baking tray. Leave in the freezer for 30 minutes.
· Beat cream cheese and sugar with MUM 5 at speed 5 till creamy.
· Slowly add eggs one at a time. Add sour cream, pure cream and vanilla essence together and beat using the MUM 5 at speed 5 till consistent.
· Remove baking tray from freezer and pour mixtures from steps 4 and 5 into the baking tray. Fold aluminium foil over baking tray to prevent any water from seeping out.
· Prepare a water bath and fill up till � full.
· Bake at 175°C for 45 minutes, then turn off the oven and leave cake inside for 60 minutes.
· Remove cake from the oven and let it cool for about 120 minutes.
· Leave cake to chill overnight in the refrigerator.
· Decorate the cake with peaches.
· Cook gelatine powder and set aside to cool for 5 minutes.
· Carefully pour mixture over surface of cake. Put in fridge to chill again.
by Florence Seow
MUM 5 Kitchen Machine & accessories
MUM 8 Kitchen Machine & accessories
· Preheat oven to 180°C.
· Beat butter and sugar until creamy with the MUM 8 at speed 4.
· Add eggs one at a time until well mixed.
· Add self raising flour a little at a time followed by vanilla powder.
· Add mashed bananas and mix well.
· Line a baking tin with baking paper and arrange sliced bananas until it covers the entire base of the cake tin.
· Pour mixture over sliced bananas.
· Bake in oven at 180°C for about 45 minutes or until the cake is baked thoroughly.
· Allow to cool and sprinkle the shredded cheese on top before serving.
Serves 13
· 3 eggs · 1 cup unsalted butter · � cup caster sugar
· � cup milk · 2 cups self raising flour · � cup orange
juice · � orange peel · � cup cocoa powder · White
chocolate silver topping (optional)
· 200 grams unsalted butter · 200 grams fine sugar
· 1 egg · 3 egg yolks · 3 egg whites · 1 teaspoon vanilla
extract · 300 grams self-raising flour · A pinch of salt
· 50 grams Japanese full cream milk · 50 grams fresh
coconut milk · 250±300 grams sweet potato (shredded)
MUM 5 Kitchen Machine & accessories
by Jane Kan
Cooking and baking is the one way
I can let myself go. For some reason,
it puts a smile on my face.
Serves 10 to 12
· Shred sweet potato using the MUM 5 grating disc.
· Cream butter and 120 grams of fine sugar till light and fluffy with the MUM 5 using the cake mixture tool between speeds 3 to 6.
· Add 1 egg and 3 egg yolks to mixture. Add vanilla extract. Cream until smooth.
· Add coconut milk and Japanese full cream milk into the mixture.
· Sift flour and add a pinch of salt.
· Fold flour into the batter gently.
· In a separate bowl, whip 3 egg whites and 80 grams of fine sugar with the MUM 5 egg mixture tool between speeds 4 to 7 till you get stiff peaks.
· Add egg white mixture to the batter and fold the egg white into mixed batter till consistent.
· Add shredded sweet potato and fold in gently.
· Pour batter into individual cupcake cases.
· Steam at 100°C for 25 minutes.
Without the love and support
from the people closest to my heart,
I wouldn’t have been able to pursue
my passion in baking.
by Karen Lum
Sweet Potato
Steamed Cake
MUM 8 Kitchen Machine & accessories
· Preheat oven to 160°C.
· Line 12 cupcake cases/cups with parchment paper.
· In a bowl, lightly beat eggs, add butter and sugar, then mix until light with the MUM 8 at speed 4 for
10 minutes.
· Add milk and flour, stir until combined. Beat for
2 minutes, until light and creamy.
· Divide mixture into 2 bowls.
· Add orange juice and peels to first bowl.
· Add coca to second bowl.
· Add � of each mixture into each cupcake paper and stir gently to get a marble effect.
· Bake for 18 to 20 minutes until firm to touch.
Allow to cool.
by Susan Chan
by Elizabeth Choy
Banana Cake
Sop with Jack
Mousse Cake
In every dish or cake that
I make, you can be sure that a part
of my heart is in it.
Creating my own unique version
of cakes is something I truly love and
I am glad that I can share this joy with
my family and friends.
Serves 10 to 12
· 4 eggs · 100 grams sugar · 100 grams plain flour
(sifted) · 100 grams melted butter (warm)
· � teaspoon vanilla essence · Cake ring
Mousse Filling
· 3 tablespoons water · 20 grams gelatine · 150 grams
soursop (blended) · 250 grams fresh whipped cream
· 100 grams jackfruit (thinly sliced or shredded)
Jelly Topping
· 400 grams water · 12 grams instant jelly
· 80 grams sugar · 1 teaspoon lemon/lime juice
· 50±100 grams fresh whipped cream · 50 grams
toasted almond flakes · A handful of jackfruit (sliced)
MUM 5 Kitchen Machine & accessories
· Preheat oven to 160°C.
· Grease and line a deep round baking tin (9 inches in diameter) with paper.
· Whisk eggs, sugar and vanilla essence with the MUM 5 using the whisk tool. Start at speed 3 and gradually increase to speed 6. Whisk till stiff.
· Fold sifted flour into mixture. Add melted butter and mix well together while folding in the sifted flour.
· Pour mixture into baking tin and bake for about
35 minutes.
· When cool, cut cake into 3 layers.
· Meanwhile, prepare the mousse mixture. Dissolve gelatine in water over low fire. Leave to cool.
· With the MUM 5, whisk fresh cream until stiff. Add in soursop and jackfruit.
· Add cooled gelatine into the mixture and mix well with a hand whisk.
· Position one layer of cake on a cake board and place cake ring over.
· Spread �� of mousse mixture on top of cake. Repeat same process until all mousse is used up.
Take care not to leave any gap at the sides to prevent jelly topping from flowing.
· Leave in the freezer to set for about 30 minutes.
· Boil water, sugar, juice and instant jelly together. Set aside until lukewarm.
· Decorate the top of cake with jackfruit, and then pour the lukewarm instant jelly over.
· Leave in the fridge to set for at least 60 minutes.
· Remove the cake ring and decorate sides with fresh whipped cream and toasted almond flakes.
MUM 8 Kitchen Machine & accessories
Serves 20
· 125 grams salted butter · 200 grams fine sugar
· 200 grams all purpose flour · 4 ripe bananas
(mashed) · 2 eggs · �� cup milk (optional)
· Preheat oven to 180°C.
· Use the MUM 8 to cream butter and sugar till creamy and light.
· Add eggs, a little at a time to mixture.
· Add mashed bananas and flour.
· Pour mixture into greased baking tin (8" x 8").
· Bake for 35 minutes.
The technology:
With up to 600 watts and 7 speeds depending on the
model, the appliances offer maximum safety thanks to
the overload protection and automatic power-ON
safety lock.
The benefit for you:
Small appliance with all Bosch qualities: reliability,
easy operation, safe handling and easy cleaning.
The practical benefit.
The technology:
Multi-function arm with three-dimensional MultiMotion
Drive mixing system. The kneading hook, stirring and
beating whisks rotate in an elliptical motion.
The benefit for you:
The entire contents of the bowl are processed ± right
up to the edge. Your ingredients are mixed or kneaded
thoroughly and gently.
Maximum power, minimum space.
The new compact MCM 4 food processor with accessory drawer,
the Styline Extra for all your everyday needs.
Proven technology for small and medium quantities:
the MUM 4 in compact design with a practical multi-function arm
and precision three-dimensional MultiMotion Drive mixing system.
Big technology in bite-size
and compact baking portions.
The MCM 4.
The MUM 4.
Now there’s a Swiss Army Knife
for the kitchen.
Impressive power and technology.
Well equipped.
The technology:
700 to 800 watts of power depending on the model,
various speed settings and a pulse setting ensure that
there is sufficient power for every function and in
every area.
The technology:
The appliance is equipped with an extensive range
of accessories so that you have everything you need,
whether you are cutting, grating, mixing, pureeing
or whipping cream.
The benefit for you:
A compact, versatile appliance featuring everything
you could wish for. Ample power, intelligent functions,
ease of operation, reliability and safety.
The benefit for you:
One machine for all your needs Ð small and compact,
giving you endless possibilities in your kitchen.
Packs a punch.
The technology:
We have integrated small and frequently used
accessories in the drawer of our MCM 4 compact
food processor and have designed the appliance so
that it can be used on a day-to-day basis even in
smaller kitchens.
The benefit for you:
By integrating the accessories into the appliance,
it means that you have everything you need at hand
and no longer have to go hunting for the tool you need.
Everything you need!
The technology:
A multitude of options for accessories thanks to the
flexible multi-function arm with three drives in
different positions.
Scan QR code for recipe
and product video.
The benefit for you:
Limitless menu options: apple pie, julienne vegetables,
fruit juices, ice cream, breadcrumbs or fresh mince ±
everything is possible.
Scan QR code for recipe
and product video.
and Walnut
Christopher Tan is a chef who wears many hats. A noted food columnist, he writes
fortnightly for The Straits Times, develops his own recipes and is frequently called upon as a
consultant for restaurants, publishing companies, and food companies. He is also the author
of three cookbooks � Shiok!, Cooking with Asian Leaves and Cooking with Asian Roots.
by Christopher Tan
Serves 8 to 12
· 1 large fresh sweetcorn ear · 115 grams fine cornmeal
· 250 ml buttermilk or thin yoghurt · 150 grams plain flour
· � teaspoon baking soda · 1� teaspoons double-acting
baking powder · 2 tablespoons light brown sugar
· ��� teaspoon fine salt · 150 grams pumpkin flesh (peeled,
deseeded) · 75 grams chorizo or similar sausage · 2 eggs
Like any art that also requires craft,
cooking needs not only creativity but also
care, attention, and most importantly
passion - for the food and for the people
who will eat it - if it is to be done well.
· With a sharp knife, slice kernels off the ear of sweetcorn.
· Preheat oven to 200°C. Lightly grease a 20 cm round
Serves 8
· 270 grams plain flour · 1 tablespoon double-acting baking
powder · 60 grams mature cheddar cheese · 60 grams
parmesan cheese · 75 grams walnuts (coarsely chopped)
· 350 grams whipping cream · 2 teaspoons sugar
· � teaspoon salt
scone tin, or line a baking sheet with baking paper.
· Sift flour and baking powder into mixing bowl, then using
the MUM 5, mix on low speed with the whisk attachment
for 1 minute, until they are thoroughly blended.
· Finely grate both cheeses into the bowl of dry ingredients.
Add walnuts to the bowl and stir everything until well
combined. Transfer mixture to another bowl and clean
out the mixing bowl.
· Pour whipping cream into mixing bowl, add sugar and
salt, and whip with the MUM 5 whisk attachment on
medium speed until thickened but still pourable (like rice
congee), about 45 seconds.
· Pour dry ingredient mixture into bowl. Fold everything
together by hand with a large spatula until a soft, shaggy
dough forms.
· Working quickly but smoothly, turn dough out onto a
work surface and knead briefly to even out texture and
disperse any pockets of flour. Pat dough into a thick
20 cm round. Cut round into 8 wedges and transfer to
scone tin, or place on baking sheet.
· Bake for 20 to 22 minutes, until well risen and browned.
Transfer tin or baking sheet to a rack to cool slightly
before serving. Best served hot and fresh from the oven.
This should yield about 130 grams to 150 grams corn kernels.
· Combine corn kernels, cornmeal and buttermilk in MUM 5
What I appreciate most about the
machine is its versatility - if a recipe
requires me to grate, beat, blend and
mix different components and
ingredients, there‘s no need to drag out
another entire appliance. All I need to do
is change an attachment. It multi-tasks
better than I do!
Christopher Tan on
MUM 5 Kitchen Machine
mixing bowl and mix on low speed for 1 minute, until
ingredients are thoroughly blended. Transfer mixture to
an airtight container, cover, and chill for at least 6 hours.
Let mixture come to room temperature before use.
· Preheat oven to 180°C. Line base of a deep square cake tin
(20 cm in depth) with baking parchment. Grease and flour
sides of tin.
· Coarsely grate pumpkin flesh. Chop chorizo into small chunks.
· Sift flour, baking soda, and baking powder together into
mixing bowl. Add sugar and salt and using the MUM 5,
mix on low speed for 1 minute, until dry ingredients are
thoroughly blended.
· Add pumpkin, cornmeal mixture, and eggs to dry ingredients in bowl. Beat on medium-low speed with the MUM 5 for
1 to 2 minutes, until everything is well mixed and batter is evenly blended.
· Scrape batter into prepared tin. Bake for 30 to 40 minutes,
until risen, well browned on top and a skewer inserted
into the cornbread's centre comes out damp but clean.
· Transfer cornbread to a rack to cool. Serve warm or at
room temperature.
and Hay
International Chef Michael Han has traversed the globe honing his culinary skills. He began his career at
home-grown fine dining restaurant Au Jardin before moving on to stints at internationally acclaimed restaurants
The Fat Duck, L'Enclume, Anthony's in England, Mugaritz in San Sebastian, Spain and Noma in Copenhagen, Denmark.
Michael currently creates his culinary magic at FiftyThree Ð one of the World's 50 Best Restaurants
`Regional Spotlight Ð Singapore', and on CNNgo.com Best Eats 2010 as Singapore's Best Gourmet Restaurant of 2010.
Food made with love
is forgiven even when it is bad.
by Michael Han
Serves 6
· 85 grams egg yolks · 150 grams egg whites · 150 grams
cream · 125 grams plain flour · 65 grams melted butter
· 5 grams sea salt · 50 grams meadowsweet hay
Ash and Sugar Powder
· 100 grams meadowsweet hay · 300 grams icing sugar
Granny Smith Apple Puree
· 6 granny smith apples · Some freshly squeezed lemon juice
· Toast the hay at 200°C for one hour.
· Infuse the cream with the hay whilst it is still warm for several hours and pass through a fine sieve. The cream will have taken on the flavour of toasted hay.
· Place the egg yolks and cream into the mixing bowl with the whisk attachment into the MUM 5. Whisk at speed 7 for several minutes until it has thickened slightly.
· Lower the settings to speed 3 and add the flour in a little at a time. When the flour has been completely incorporated into the mixture, increase speed to 6.
· When egg yolk and cream mixture is no longer lumpy, add melted butter and sea salt. Continue to whisk for another 5 minutes. Set aside in a deep bowl.
· Place egg whites with whisk attachment into the MUM 5 and set to speed 7. Whisk until the egg whites are stiff.
· Gently fold in the egg whites with the egg yolk and
cream mixture.
Ash and Sugar Powder
· Burn the hay with a handheld blowtorch until it is completely
burnt. When it is cool, pass ash through a fine sieve.
· Mix the icing sugar with ash.
Granny Smith Apple Puree
· Peel and dice the apples into even chunks.
· Cook in a dry non-stick frying pan over very low heat to sweat. Be careful not to colour the apples.
· When soft and still warm, place apples in the MUM 5 with the blender attachment. Blend on speed 7 until it becomes a smooth puree. Add a little lemon juice if necessary.
To serve:
Cook in an aebleskiver pan as per the instructions. Roll in ash
and sugar powder while hot, dusting off the excess powder.
Serves 6
Chocolate Mousse
· 500 grams Amedei Porcelana · 500 grams cream
· 500 grams whipped cream · Chocolate Flocage
· 500 grams Valrhona Manjari · 200 grams cocoa butter
A new standard in functionality and
aesthetics. An absolute must-have
in every kitchen at home.
Chef Michael Han on
MUM 5 Kitchen Machine
· Place cream into mixing bowl with MUM 5 whisk attachment. Whisk on speed 7 for several minutes until it has thickened
slightly. Lower to speed 3 and whisk till soft peak stage.
· Add the rest of the ingredients and set to speed 2 until mixture is well mixed. It is important not to whisk too much at this stage.
· Place mixture in moulds making sure that there are no air bubbles trapped within and freeze.
· Remove chocolate mousse from moulds once frozen and spray using an air gun. Refrigerate again.
To serve:
Remove from the fridge a few minutes before serving and
garnish with chocolate soil, flowers and herbs.
Create a trip to Germany out of an Apple.
Extra strong:
mixxo quattro.
Win a pair of tickets to Germany in the
Bosch 'Apple-tizing' Healthy Recipe Contest 2012.
Our MSM 7 mixxo quattro hand blender redefines
the meaning of ªfast foodº.
With the MSM 7 mixxo quattro hand blender,
Bosch has once again proved its competence
in food preparation and set new standards in
innovation and functionality. The highlight is
the four-blade foot, which processes
everything quickly, evenly and gently. It chops
vegetables, mixes mayonnaise and blends
shakes — all with up to 750 watts of power.
Its other advantages are a functional design,
ergonomic soft touch grip, speed selector
with LED display and removable stainless
steel base.
Chopping foot
What's your favourite recipe made with apples? Tell us and you could win
a trip to Germany and $1,000 worth of pocket money or loads of other
great prizes in the Bosch `Apple-tizing' Healthy Recipe Contest 2012.
For full contest details, turn the page and then get your best recipes ready.
Scan QR code for recipe
and product video.
Bosch `Apple-tizing' Healthy
Recipe Contest 2012 details
Your healthy recipe using apples could win you
2 tickets to Germany.
Bake your way
to Germany
in the Bosch `Apple-tizing'
Healthy Recipe Contest 2012.
First Name
how it works:
We're looking for new or existing owners of a MUM 8/MUM 5/MUM 4, MCM 4, to submit
their best recipes using apples. We'll select the six best entries to compete in a cook-off
using their own Bosch appliance.
The prizes :
Block No.
· The Grand Prize winner will enjoy a trip for two to Germany (plus $1,000 allowance)
· Second prize is a classic Bosch Fridge (worth $2,299 plus $300 cash)
· Third prize is a Bosch Wine Chiller (worth $999 plus $150 cash)
· 3 X Consolation prizes of a Handblender MSM7151 worth $99
Unit No.
Postal Code
What you need to do:
Simply submit a Healthy recipe using apples as the main ingredient and
then attach a picture of your recipe and your Bosch appliance.
How to enter:
Submission forms for the contest are available on the next page, in-stores
that carry Bosch appliances and at www.bosch-home.com.sg/healthyrecipe
How to submit:
You can either submit online or post your entry to BSH Home
Appliances Pte Ltd, Bosch `Apple-tizing' Healthy Recipe Contest 2012,
11 Bishan Street 21, #04-01, Singapore 573943
Say cheese:
By joining the contest, you'll be consenting to having your photo and
recipes featured in the next Bosch Recipe Bookazine.
Hurry, recipe submission ends 31 October 2012.
Scan QR code to submit your entry online.
Tel (Home)
Tel (Mobile)
Outlet of
Model no.
Terms & Conditions:
The Bosch `Apple-tizing' Healthy Recipe Contest is open to Singapore citizens and permanent residents of Singapore aged 18 and above, except staff of BSH Home Appliances Pte Ltd, Bosch dealers
and retailers, their immediate families, the appointed agencies and professional chefs.
By entering this contest, participants shall be deemed to have agreed to these terms and conditions.
To enter this contest, participants must own a Bosch MUM 8, MUM 5, MUM 4 Kitchen Machine or MCM 4 Food Processor and submit their recipes created using their Bosch products.
The recipe submission should be done online at www.bosch-home.com.sg/healthyrecipe, as a written recipe with a photograph of the healthy recipe, between 1st April and 30th October 2012 or by
mail to BSH Home Appliances Pte Ltd. All entries submitted after 2359 hours on 30th October 2012 will be rejected. Incomplete or illegible entries shall be disqualified. All recipes and photo
submission must be creations by the participant using either the Bosch MUM 8, MUM 5, MUM 4 Kitchen Machines or MCM 4 Food Processor.
Each participant is entitled to one recipe submission and he/she who submits more than one recipe under his/her name and NRIC will be disqualified from the contest. All participants must own
the copyright in their entry and by entering this contest, participants warrant that their entry does not infringe the rights of any third party.
A panel of judges from BSH will select the top 6 recipes from the entries. All entries must satisfy the following criteria:
1. Recipe must be prepared using a Bosch MUM 8, MUM 5, MUM 4 Kitchen Machine or MCM 4 Food Processor
2. Must be accompanied with a photograph of the finished healthy dish recipe. Photograph to be submitted in jpeg format, not larger than 2MB.
3. Recipe must be given a name.
4. Full details of participant: name as in NRIC/Passport, NRIC/Passport number, mailing address, telephone number and email address.
5. Must not infringe on or violate any other person's or entity's rights, including any rights of privacy, publicity or intellectual property rights, including but not limited to copyrights infringement.
6. The selected top 6 contestants will be invited via email/call to the venue of the Bosch `Apple-tizing' Healthy Recipe cook-off event on 8th December 2012 to participate in the grand final cook-off event
to win a pair of return economy class air tickets to Germany and SGD$1,000 cash allowance.
7. Bosch appliance used for the recipe must be used during final cook-off event.
8. Prizes are not exchangeable for other items, credit, cash or in kind, in part or in full.
9. All entries will become the property of BSH Home Appliances Pte Ltd who shall have the right but not the obligation to use or reproduce them for any marketing, publicity or promotional purposes. All participants are deemed to have agreed to give BSH Home Appliances a non-exclusive license to use or publish their entries.
10.By joining the contest, participants allow BSH to conduct a photo shoot with them and to publish their recipes.
11. BSH Home Appliances Pte Ltd's decision as the organisers of this contest is final and no correspondence will be entertained.
12.BSH Home Appliances Pte Ltd reserves the right to replace the prizes with items of similar value at any time without prior notice.
13.BSH Home Appliances Pte Ltd reserves the right to change the terms and conditions of this contest without any prior notice.
14.BSH Home Appliances Pte Ltd reserves the right to disqualify participants who are found to have breached any of the above eligibility conditions and/or to forfeit the participants' prizes.
Complimentary Bosch
Kitchen Machine Cooking Class
Simply purchase a MUM 8 or MUM 5 Kitchen Machine to join.
Enjoy a Complimentary Hands-on Cooking Class at Bosch Cooking Studio.
Learn how to operate your new Bosch Kitchen Machine plus simple tips and
yummy recipes. Join us now and be a part of our cooking class!
Scan QR code for more information.