1 teaspoon Sugar
2 teaspoon Dried instant yeast
400 g Plain flour
30g Extra virgin olive oil
1 teaspoon Salt
50g Parmesan cheese, crust removed and cut into pieces (3 cm)
100g Cheddar cheese, cut into pieces (3 cm)
25g brown onion
2 Garlic cloves
1 Tomato, cut into quarters and deseeded
100 g tomato paste
1 teaspoon Oregano, dried
150g Ham slices, cut into strips
50g Salami (mild), cut into strips
Milk, for brushing
Place water, sugar and yeast into mixing bowl and heat 2 min/37°C/speed 2.
Add flour, oil and salt and knead 2 min/kneading setting. Transfer dough onto a lightly floured work surface and shape into a ball. Transfer into a bowl and cover with a kitchen towel. Set aside to prove until doubled in size (approx. 1 hour). Clean and dry mixing bowl.
Pizza pocket filling
Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
Place cheeses into mixing bowl and grate 10 sec/speed 8. Transfer into a bowl and set aside.
Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add tomato, tomato paste and oregano and blend 5 sec/speed 8. Transfer into a separate bowl and set aside.
Divide dough into 16 equal portions (approx. 40 g each). Roll dough out into circles (approx. 10 cm diameter). Leaving a 3 cm boarder, spread 1 teaspoon of the reserved tomato mixture onto each circle. Top with ham, salami and reserved cheeses. Fold dough over to form a half circle, ensuring filling is enclosed. Press edges together to seal. Place onto prepared baking trays and brush with milk. Bake for 15-20 minutes (200°C), until golden brown, then serve warm.
Adapted from orginal recipe
Lelah is super proud of her pockets.
200 g cheddar cheese, cut into pieces (3-4 cm)
2 tomatoes, seeded and diced
20 g lime juice
70 g extra virgin olive oil
170 g red onion, cut into wedges (1-2 cm)
2 yellow capsicums, de-seeded and cut into thin slices
1 tsp onion powder
2 ¼ tsp ground cumin
2 ¼ tsp ground coriander
2 ¼ tsp ground smoked paprika
¼ tsp salt
¼ tsp ground black pepper
350 g beef fillet steak, cut into thin strips (1 x 6 cm)
1 baby cos lettuce, finely shredded
1 Carrot, grated
sour cream, to serve
Tomato sauce if wanted
Place cheese into mixing bowl and grate 3 sec/speed 7. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh tomatoes and lime juice into it.
Add 30 g of the oil, onions and capsicums into mixing bowl and start High Temp setting. Transfer into bowl with cherry tomatoes, stir to combine, then cover to keep warm and set aside.
Place onion powder, cumin, ground coriander, paprika, salt, pepper and remaining 40 g oil into mixing bowl and cook 1 min/100°C/speed 1.
Add beef and stir with aid of spatula to coat in spices. Start High Temp setting. Transfer into bowl with vegetables and stir to combine.
Serve fajita mixture with tortillas, lettuce, sour cream, grated carrot, grated cheese and sauce.
2 ¼ tsp dried instant yeast
350 g strong white bread flour, plus extra for dusting
60 - 80 g caster sugar, to taste
20 g milk
4 medium eggs
1 ½ tsp fine sea salt
olive oil, for greasing
170 g unsalted butter, diced
100 g carrots, cut into pieces
1 green apple, cored and cut into quarters
50 g red onion
200 g cabbage, cut into pieces
1 pinch salt, to taste
1 pinch ground black pepper, to taste
2 tbsp Salad Cream (or mayo if you cant find salad cream)
1 large egg, beaten
sesame seeds, for sprinkling
2 garlic cloves
100 g onions, quartered
600 g pork fillet, sliced (2 cm)
500 g water
1 Tbsp smoked paprika
1 Tbsp brown sugar
1 Tbsp garlic powder
1 tsp fine sea salt
200 g barbecue sauce
Place yeast, flour, sugar, milk, eggs and salt in mixing bowl then knead 7 min/dough setting. Meanwhile, line 2 baking trays with baking paper and grease a large bowl.
Add butter and knead 2 min/dough setting. Transfer to prepared bowl - dough will be stretchy and sticky. Cover with greased cling film and leave to rest in a warm place until doubled in size (1-2 hours).
After this time, place covered bowl in fridge for at least 3-4 hours or overnight. Meanwhile, clean mixing bowl and make slaw.
Place carrot, apple, onion, cabbage, salt, ground black pepper and salad cream into the mixing bowl and chop 2-3 sec/speed 4, with aid of spatula.
Scrape down sides of mixing bowl with spatula and repeat chopping 2-3 sec/speed 4. Repeat if necessary until desired consistency is achieved.
Once dough has chilled, on a lightly-floured surface, divide into 24 equal-sized pieces (approx. 30 g each). Shape each into a smooth round ball and place on prepared trays, approx. 8 cm apart. Cover with greased cling film and leave to prove for 30 minutes until risen. Towards the end of this time, preheat oven to 170°C.
Brush buns with beaten egg and sprinkle with sesame seeds. Bake for 10-15 minutes (170°C) until lightly golden, covering with foil halfway through if browning too much. Transfer to a wire rack to cool completely. Meanwhile, make pulled pork.
Place garlic and onions in mixing bowl then chop 5 sec/speed 5.
Add pork, water, paprika, sugar, garlic powder and salt then cook 30 min/80°C/reverse speed slow. Drain in simmering basket, discarding cooking liquid.
Place reserved cooked pork and barbecue sauce in mixing bowl then shred 6-10 sec/reverse speed 4 until completely shredded.
To assemble, slice brioche buns in half and fill each with 1 Tbsp pulled pork mixture and ½ Tbsp reserved slaw. Serve immediately.
Credit to original recipe
100 - 200 g Parmesan cheese, cut into pieces (3 cm)
2 Carrots, roughly chopped
1 Onion, roughly chopped
1 teaspoon Garlic, minced
40 g extra virgin olive oil
500g Mince (i used a 1/2 pork 1/2 veal mix)
100 g Red wine (just a cheap cooking wine)
1 Tin Tomato soup
1000 g milk
80 g butter, softened
100 g plain flour
1 tsp salt
Pinch of pepper
butter, for greasing and topping
250 g dried lasagne sheets, approx. 12 sheets
Place Parmesan cheese into mixing bowl and grate 15 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place carrot, onion and extra virgin olive oil into mixing bowl and chop 5 sec/speed 7, add garlic and then sauté 5 min/120°C/speed 2.
Add mixed minced meat, use spatula to break up any big pieces and sauté 8 min/120°C/reverse speed 1.
Add red wine and cook 5 min/Varoma/reverse speed 1.
Add tinned tomatoes, salt and pepper to taste and cook 20 min/100°C/reverse speed slow mix. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place milk, butter, flour, salt and pepper into mixing bowl and cook 12 min/100°C/speed 3.
Preheat oven to 180°C. Lightly grease a casserole dish (approx. 33 x 23 x 5 cm) and set aside.
Cover base of casserole dish with a thin layer of Bolognese sauce. Place a layer of pasta sheets over the sauce, cover with another layer of Bolognese sauce, sprinkle with Parmesan cheese and cover with a layer of Béchamel sauce. Repeat this layering process until all ingredients are used. Finish with a layer of Béchamel sauce, sprinkle with remaining Parmesan cheese.
Bake for 30-40 minutes (180°C). Allow lasagne to rest for 15-20 minutes before cutting into squares and serving.