50g Shallots, cut into pieces
2 Garlic cloves
2 teaspoon Parsley, dried
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
25g Olive oil
200g Mushrooms, sliced
500g Chicken Breast
115g Marsala wine
115g Chicken stock
1 tsp Mustard
30g Plain flour
½ tsp Salt, to taste
½ tsp ground black Pepper, to taste
115g Thickened cream
Place shallots, garlic, parsley, thyme and oregano into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add oil and 100g mushrooms and cook 3 min/high heat /reverse speed slow.
Add chicken, Marsala, stock, mustard, flour, salt and pepper and cook 20 min/100'c/reverse speed slow.
Add cream and 100g mushrooms and cook 5 min/100'c/reverse speed slow.
Garnish with chopped parsley and serve immediately.
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.
60g Butter, plus extra for frying
200g Self raising flour
1 teaspoon Cinnamon powder
1 teaspoon Vanilla essence
Place butter into mixing bowl and melt 2 min/70°C/speed 1.
Add milk, eggs, sugar, flour, cinnamon and vanilla and mix 10 sec/speed 5. (if lumpy mix again until smooth)
To cook pancakes, place a frying pan over medium heat and melt ½-1 tsp butter. For each pancake, pour in a ladle of batter and cook 1-2 minutes or until bubbles start bursting on pancake surface. Turn pancake over and cook for a further 1 minute. Transfer into a plate. Repeat with remaining batter. Serve hot
1 Tablespoon Vegemite
Place water into mixing bowl and bring to the boil 10-12 min/100°C/speed 1.
Add dried pasta through hole in mixing bowl lid and cook time indicated on package/100°C/reverse speed 1 without measuring cup, until al dente. Drain pasta. set aside.
Melt butter and vegemite 3 mins/ 100'c/ speed 1. Pour sauce over pasta and serve.
50 g Parmesan cheese, cut into pieces (3 cm), to taste
1 garlic clove
80 g grapeseed oil
50 g mayonnaise
20 g lemon juice
2 tsp Dijon mustard
Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Place a jug onto mixing bowl lid, weigh grapeseed oil into it and set jug aside. Insert butterfly whisk. Add mayonnaise, lemon juice, Dijon mustard and reserved grated Parmesan and whisk 1 min/speed 4.
With butterfly whisk still in place, mix speed 4 slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify. Take care not to add oil too quickly, as this may cause the dressing to split. Remove butterfly whisk
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
1 Tin condensed milk
125 g unsalted butter
250 g brown sugar
25 g glucose syrup
65 g golden syrup
200 g caramilk chocolate, broken into pieces
Line base and sides of a square cake tin (20 cm) with baking paper and set aside.
Place condensed milk, butter, brown sugar, glucose syrup and golden syrup into mixing bowl and cook 30 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid (see Tips).
Add chocolate and mix 20 sec/speed 4. Quickly and carefully pour mixture into prepared tin and smooth the surface. Set aside for 30 minutes at room temperature.
Cover with plastic wrap and place into refrigerator until firm enough to cut into small squares (approx. 2 hours). Serve once firm.
Adapted from recipe
400g White Chocolate
125g Biscoff spread (i used the crunchy one)
130g Mini Marshmallows
75g Fudge pieces (my fudge recipe here)
Grease and line with baking paper a 8" square baking tin.
Place chocolate into mixing bowl and grate 5 sec/speed 8.
Scrape down sides of mixing bowl with spatula, then add butter and melt 3 min/60°C/speed 1.
Scrape down sides of mixing bowl with spatula again and melt for a further 2-4 min/60°C/speed 1, or until chocolate is fully melted.
Add remaining ingredients and mix on reverse speed 1 for 30 secs. Pour into your prepared tin and place into the fridge for 2hrs. Cut into pieces before serving.
120 g butter, softened, plus extra for greasing
120 g self-raising flour
120 g soft dark brown sugar
80 g desiccated coconut
790 g sweetened condensed milk (2 cans)
120 g butter
100 g golden syrup
200g Caramilk chocolate, broken into pieces (3-4 cm)
20 g butter, softened
Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.
Place butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.
Add flour, sugar and coconut and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4. Transfer into prepared tin and press down to form a base.
Bake for 10 minutes (180°C). Set base aside to cool in tin (approx. 1 hour).
Place condensed milk, butter and golden syrup into mixing bowl and cook 20 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.
Pour caramel filling mixture over cooled base in tin, then bake for a further 10 minutes (180°C) then set aside.
Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
Add butter and melt 2 min 30 sec/50°C/speed 2, or until butter has melted.
Pour chocolate mixture over caramel filling, set aside to cool. Place into refrigerator for approx. 2hrs or until set. Once set, cut into slices and serve.
Adapted from the recipe