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Cheeseburger pizza

My Sister gave me this recipe to make for my kids, she told me it taste like a Mcdonalds cheeseburger and they will love it, especially my husband. I never did anything with it for months because I thought my kids don’t like or eat Mcdonalds! I finely made it and it was a huge hit. Great for kid parties!

Pizza base

Makes two 30cm pizza bases, it takes about 2 hours. If you don’t have time , use the quick pizza dough recipe.

  • 320ml warm water (40°C)
  • 2 ¼ tsp yeast
  • 440g plain flour (organic is best)
  • 1 tbs sugar (raw is best)
  • 2 tbs olive oil
  • Pinch salt.
  • Tomato Napoli sauce, or pizza sauce

Combine the yeast, sugar, olive oil and warm water together and set aside. In a large mixing bowl combine the salt and flour, make a well in the centre. Pour the yeast mixture in the middle and stir until combined.

Turn the dough out onto a lightly floured bench and with lightly floured hands, knead the dough for 4 -5 minutes. Poke it, if it slowly bounces back, your dough is ready, if not keep kneading until it bounces. Set aside in an oiled bowl to rise, doubling in size (approx. 60 minutes) cover the bowl with a damp (clean) tea towel.

Tip out your dough onto a lightly floured bench and give it a quick 20 second knead then split the dough in half. Give it a quick knead to form two individual balls, cover with your lightly damp tea towel for 30 minutes.

On a lightly floured bench use your fingers or a rolling pin to gently flatten the dough into your desired shape. Place on your pizza tray and stretch to flatten to fit the tray, keeping the crust a little bit thicker than the middle. Brush the crust (about an inch) with olive oil.

Now your base is ready for your tomato Napoli sauce! Once sauce is applied place base in oven at 200°C for 10 minutes, or until the crust is lightly browned.

Now it’s ready for you toppings!!

Cheeseburger topping

  • I small brown onion, finely chopped
  • 1 tbs olive oil
  • 500g minced beef
  • 1 oxo beef stock
  • ¼ cup water
  • pinch salt
  • pinch pepper
  • Burger sauce
  • Burger pickles
  • Tasty cheese, grated
  • Mozzarella cheese, grated

In a frypan lightly fry the onion and olive oil until translucent then add the beef mince and fry until browned. Add the water and stock and simmer until the water has absorbed. Let cool.

Pizza base + sauce + beef mince + burger pickles + burger sauce + Mixed cheeses = Ready to cook

Place in oven 180°C for 12 to 15 minutes or until golden brown.

Rating: 5 out of 5.
Featured

Tomato mexican sauce

The gorgeous customer who gave me the Bar-be-que sauce recipe gave me this sauce recipe.

  • 1 tbs butter
  • 1 brown medium onion, finely chopped
  • 1/2 cup green pepper, finely chopped (you can use red or yellow)
  • 3 medium tomatoes, peeled and seeded
  • 3 rashers bacon
  • 1 tsp apple cider
  • 1/2 cup water
  • 1 tbs tomato paste
  • Tiny pinch chilli flakes
  • Pinch salt
  • Pinch pepper

Brown the onion in the butter.

Add the bacon and pepper, cook for five minutes.

Add the remaining ingredients and simmer for 10 to 15 minutes.

Blend using your Bamix or in your Magimix food processor.

Rating: 3.5 out of 5.

Featured

Bar-be-que Sauce

This recipe was given to me by a gorgeous customer who loved Chicken BBQ pizzas. So easy to make.

  • 1 tbs butter
  • 1 brown medium onion, finely chopped
  • ¼ cup celery, finely chopped
  • 1 tbs vinegar
  • 1 ½ tbs Worchester sauce
  • ½ cup tomato sauce
  • ½ cup water
  • Pinch salt
  • Tiny dash of cayenne pepper

Brown the onion in the butter.

Add the remaining ingredients and simmer for 20 to 25 minutes.

Blend using your Bamix or in your Magimix food processor.

Rating: 3 out of 5.
Featured

Chocolate risotto

This recipe was from a series of Italian cooking classes from Chef Daniela.

This is what my daughter wanted for her birthday cake this year!

  • 1.5 litre full cream milk
  • Vanilla bean, cut and scrape out the seeds
  • ¼ cup caster sugar
  • 50g butter
  • 330g Arborio rice
  • 200g dark chocolate, chopped (I use Callebaut callets)

On a medium heat combine the milk, vanilla bean seeds, caster sugar and bring just to the boil. Keep warm.

On a medium heat melt the butter in your Le Creuset and add the rice, stir until the grains are coated in butter, approximately 1 minute.

Reduce to a low heat and add half a cup of the milk, stir until the rice has absorbed the milk before adding more milk. Keep doing this until the rice is creamy and just tender.

It takes around 30 minutes.

Remove from heat and stir in the chocolate. Keep stirring until the chocolate has fully melted. Serve immediately with your choice of berries and ice cream!

Rating: 4 out of 5.
Featured

Spicy coconut pumpkin

This recipe was from “Tiggies” one pot meal cooking course. And we use this a lot as a side dish, but you can turn it into a soup or even a pasta sauce topping.

  • 1kg pumpkin
  • 1 large tin of coconut cream
  • 1 tsp red curry paste
  • 1 tsp ginger

Simmer until soft. Serve in large pieces as a side or puree into a sauce or soup!

I add a little vegetable stock when I use it as a soup.

Rating: 4.5 out of 5.
Featured

Green salad

This salad was from a dinner party and because of the quality of the products used in the dressing its was beautiful. Thanks Neill Jennings.

3 handfuls of everything

  • Rocket
  • Watercress
  • Baby spinach
  • Cos lettuce, ripped
  • Mustard leaf
  • Mustard cress
  • 2 handfuls Fennel, thinly sliced

Dressing

  • 2 tbs balsamic “Mazzetti” or red wine vinegar “Forum de cabernet sauvignon”
  • 5 tbs olive oil “Benza extra virgin”
  • 1 tsp fresh ground pepper
  • 3 tbs fresh marjoram, chopped

Mix the dressing and add to the salad greens just before serving.

Rating: 4.5 out of 5.
Featured

Hot chocolate

This recipe was given to me by “Pascal” (very French). He made this hot chocolate in his patisserie in Washington USA before he moved to Australia. It’s very decadent and “Callebaut, finest Belgian chocolate” is divine! I make this in my Pillivuyt hot chocolate maker. Magbifique

Day 1 Prepare the ganache

  • 750g Pure cream                  
  • 75g Inverted sugar   

Boil together then pour onto                

  • 500g FORCE NOIRE 50% Cacao Barry or 2815554 Callebaut dark callets
  • 100g CALMASS552 (cocoa mass) Callebaut

Let the hot cream sit on the chocolates for 3 minutes before stirring, then start stirring in the centre only until a vortex starts forming then make the stirring motion wider.

Let the finished ganache sit out overnight.

Day 2 Prepare the hot chocolate

  • 1450g Pure cream
  • 1450g Whole milk
  • 150g Muscovado sugar
  • 1090g Ganache (Day 1)

Boil the milk and cream then add the sugar and ganache. Bring to 65 degrees before serving.

Rating: 5 out of 5.

                 

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Featured

White chocolate & macadamia rocky road

This decadent recipe was given to me by a dear old customer who is no longer with us, but her favourite treat and gorgeous spirit will always remain.

  • 250g marshmallows, halved
  • 100g dried cranberries
  • 110g macadamia nuts, roughly chopped.
  • 60g pistachio’s (optimal)
  • 1/3 cup (35g) desiccated coconut
  • 2 x 180g block “Good” white chocolate, chopped or 360g of the best Belgian white “Callebaut” callets.

Grease and line a 20cm square cake pan with baking paper, allowing a 2cm overhang on all sides.

Combine marshmallows, cranberries, nuts and coconut in a microwave safe bowl and microwave on medium 1-2 minutes.

In a microwave safe bowl melt the white chocolate in 30 second intervals until half melted halt not (microwave tempering method for Callebaut). Remove and stir until all the chocolate has melted. (In the recipe Molly said to use a metal spoon but don’t its cold and it can chill the chocolate, or basically the chocolate will harden on the spoon)

Pour the chocolate over the marshmallow mixture and mix well. Spoon mixture into prepared pan, pressing down with a spatula.

Refrigerate for 2 hours or until set.

Use a warm knife and cut into square serves.

Store up to 2 weeks in an airtight container.

ENJOY

Rating: 3.5 out of 5.
Featured

Sun-dried tomato pesto

This pesto is so good on roasted vegetable focaccia. This was Jamie Oliver’s recipe from his first invention “The Flavour Shaker” which we use to demonstrate in store.

  • 1 clove garlic, peeled
  • a handful of sun-dried tomatoes in oil, torn into pieces
  • 1 tbs pinenuts, lightly toasted
  • a handful of freshly grated Parmesan cheese
  • extra virgin oil
  • freshly ground black pepper

Pop the garlic, pinenuts and sun-dried tomatoes in mill and grind until a fine

consistency or paste. Transfer to a small bowl and stir through the Parmesan and olive oil until you have a nice pesto consistency. Taste and season with pepper.

Smear your pesto on bruschetta, or served drizzled over some slices of mozzarella. Great on a juicy steak sandwich too!

Rating: 4.5 out of 5.
Featured

Individual beef wellingtons by Le Creuset

Le Creuset sent out this recipe about 13 years ago so I made them for a dinner party that weekend. They were a hit! The cognac pate was only available at The Olive Grove.

Duxelles:

  • 300g clean mushrooms, roughly broken
  • into pieces
  • 2 tbs unsalted butter
  • 2 large shallots, minced
  • 1 ½ tbs thickened cream
  • ¾ Madeira (optional)
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp fresh thyme leaves, minced

Beef Wellington:

  • 4 thick, lean pieces beef tenderloins, approx 200g ea
  • 1 tbs light olive oil
  • 100g Cognac pâté
  • 1 sheet ready-made puff pastry
  • 1 egg, beaten
  • flour for dusting

Red Wine Sauce:

  • ½ cup red wine
  • 30g unsalted butter
  • ¾ cup tomato ketchup
  • 3 sprigs fresh thyme, finely chopped
  • ½ cup beef stock

Duxelles: Process half the mushrooms in a Magimix food processor until finely chopped. Place in a medium sized bowl and repeat with remaining mushrooms.

Heat butter in a Le Creuset Skillet over low to medium heat until butter is foaming.

Sauté shallots until softened but not brown. Increase heat to medium to high; stir in

mushrooms and continue to sauté stirring frequently for 7-10 minutes, or until most of the liquid given off by mushrooms has evaporated.

Add cream, Madeira, salt and pepper, and continue to cook until mixture is dry. Remove from heat and stir in thyme.

Allow to cool refrigerated for at least 2 hours.

Beef Wellington: Heat oil in a Le Creuest Skillet until hot. Set tenderloins in a pan and sear until well browned on both sides. Approximately 1 minute each side. Remove from pan and allow to cool completely. Do not wash pan

Lightly dust pastry sheet with flour; cut into quarters and using rolling pin, gently stretch pastry so that each square is approximately 12cm per side. Brush edges so that each square is approximately 12cm per side. Brush edges of pastry with beaten egg.

Divide duxelles between pastry and spread to edges allowing a 1cm border. Spread pâté evenly over one side of each tenderloin. Place one tenderloin, pâté side down onto the centre of each prepared pastry square.

Fold in two opposite sides of pastry and repeat with remaining sides. Gently press

together, completely encasing the beef.

Place Beef Wellingtons seam side down on a lightly greased baking sheet and bake in a pre-heated 180ºC oven for 10 minutes(rare) or maximum 20 minutes(welldone).

Red Wine Sauce: While Beef Wellingtons are cooking, re-heat previously used sauté pan. Add red wine and continue to heat over a medium heat until most of the wine has evaporated, stirring to release any browned bits on bottom of the pan. Stir in tomato ketchup, thyme and stock.

Allow to reduce to approximately ½ cup. Add butter and adjust seasoning.

Remove Beef Wellingtons from oven and serve immediately with red wine sauce.

Rating: 4 out of 5.
Featured

Bruschetta by bamix

My family love this bruschetta. I demonstrated bamix at home shows using this recipe.


  • 3 large fresh, firm tomatoes, diced
  • 1/3 cup (80ml) olive oil
  • ¼ cup (175ml) red wine vinegar
  • ¼ tsp (1g) pepper
  • ½ clove garlic, minced
  • 2 tbs (30g) chopped onion
  • 1 tbs (15g) chopped parsley
  • 1 tbs (15g) fresh basil
  • French bread stick
  • ¼ cup (40g) grated parmesan cheese


Put all ingredients except tomatoes in a mill and grind
until a fine consistency. Toss gently with diced tomatoes.
Cover and refrigerate for several hours. Spread on slices
of French bread and grill for 3 minutes. Sprinkle grated
Parmesan cheese on top and drizzle a little balsamic if desired.

Rating: 5 out of 5.

Featured

Lemon tart

This is the best lemon tart ever. From a local Ballarat chef “Adam Rasmussen” printed in “The Age” about 20 years ago.

Ingredients for the pastry

  • 2 cups plain flour
  • 1 cup icing sugar
  • 200g cold butter, diced
  • 2 egg yolks

Place flour, icing sugar and butter in your Magimix food processor with the chopping blade. Blend until combined. Add egg yolks and mix for 20 seconds. (the mixture is still crumbly)

Tip into a large bowl and combined pastry together quickly until a smooth, even texture, form a ball and wrap in plastic. (tip: Do not heat the pastry with your hands, chill your fingers before mixing together) Rest pastry in the refrigerator for 10 minutes. Unwrap and press evenly into a 30cm round deep tart tin. Replace into the freezer while making the lemon filling.

Or better still I simply press it into the tart tin then place it in the freezer for 10 minutes.

Preheat oven to 180oc.

Ingredients for the lemon filling

  • 5 Lemons
  • 7 eggs
  • 1 ½ cups caster sugar
  • 300ml pure cream
  • 200ml lemon juice

Zest lemons, place with the eggs, sugar and cream into your Magimix food processor and blend well at high speed for 1 minute. Add the lemon juice and mix for 20 seconds.

Place the tart tin with the pastry in the bottom rack in the oven, the oven rack slightly out of the oven. Pour the lemon filling mixture into the tart tin with the pastry. Slide oven tray in and cook for 25 minutes.

Check by wobbling the tart, if it is still runny, cook for a further 5 minutes checking regularly. The top should be golden brown. Cool completely before serving.

Rating: 5 out of 5.
Featured

Creme Caramel – pressure cooker

Quick and easy! Demonstrated in store by “Eugenia” for Fissler pressure cookers

  • 1 cup Sugar
  • 4 tbs Water
  • 1 400g (1 tin) Condensed milk
  • 420g full cream Milk
  • 4 Eggs
  • 1 tsp Vanilla Essence

Place the sugar and water into a 20cm round cake tin on a low heat on top of the stove and stir while heating.

When sugar and water have formed a caramel mixture, swirl the caramel around the cake tin covering all the sides.

Beat the condensed milk, full cream milk, eggs and vanilla essence together and when completely smooth pour into cake tin.

Place 3 to 4 cups water into your pressure cooker, then place caramel tin on top of the tripod.

Cook on pressure one for 15 minutes.

Allow to cool before inverting onto a serving platter and refrigerate until chilled.

Serve with whipped cream and your choice of berries.

Rating: 3.5 out of 5.
Featured

Shepherd’s pie

Demonstrated in store by Scottish chef “Alan Taylor”.

  • 1kg Lamb Mince
  • 1kg Beef Mince
  • Sea salt and Black Pepper
  • 125ml Vegetable Oil
  • 1kg Onions, peeled and finely diced
  • 4 cloves Garlic, peeled and crushed
  • 2 ½ tbs Plain Flour
  • 2 ½ tbs Thyme Leaves, chopped
  • 2 ½ tbs Tomato Puree
  • 375ml Red Wine
  • 15ml Worcester Sauce
  • 2 1/4 litre Veal Stock or Beef Stock

Season the meat with the salt and pepper. Heat half the oil in a pan until almost smoking and cook the meat in small batches until well coloured. Drain the cooked meat in a colander to remove the fat.

Heat the remaining oil in the same pan and cook the onions, garlic and thyme until soft. Dust with the flour, add the tomato puree and cook for 5 minutes.

Add the wine and reduce. Add meat back to the pan. Add Worcester sauce, beef stock and ketchup. Bring to the boil and simmer for 45 minutes until the liquid has thickened.

Adjust the seasoning and chill.

Use: Top with lightly seasoned mashed potato and bake for 15 minutes, or use mix for pies using puff pastry.

Rating: 4 out of 5.
Featured

Roasted fruit salad.

Thanks to a masterclass at Tiggies restaurant and plum puddings.

Fruit in season cut into small cubes (excluding oranges and apples)

Eg: pears, peaches, strawberries, grapes, plums, pineapple, banana etc…

1 tbs Sugar

1 Vanilla bean or essence (1/2 tsp)

50ml cream

Toss fruit in a non-stick frypan for 2 minutes on medium to high. Place in the oven for 5 minutes at 200c.

Drain fruit and place in a serving dish leaving the juices in the pan.

Place the frypan back on medium heat and add the cream to the juice, heat and stir until combined.

Pour over fruit.  

Rating: 4.5 out of 5.
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Stuart the Minion

The girls and I ate the kinder surprise’s before I used them!


Materials:
Satin ice white fondant, Gel colours, rolling pin with guides, Sugar glue, Modelling tools, Modelling mat.


• For the body – Mould yellow fondant around a kinder surprise egg, or into an egg shape.
• For the overalls – Roll out blue fondant to 1/8″ thick. Cut out a circle, using an round cookie cutter. Cut the circle in half using a scalpel. Glue the half circles onto the sides/bottom of the minion (as shown).
• For the bib of the overalls – Cut a rectangle shape (using an acrylic ruler and scalpel) out of the rolled blue fondant. Taper in one end. Glue to the body.
• For the brace of the overalls – Cut a skinny rectangle shape (using an acrylic ruler and scalpel) out of the rolled blue fondant. Glue to the bib of the overalls, going around
the minion’s body.
• For the front pocket – Cut out a circle using an icing tip. Cut the circle in half and glue to the the bib.
• For the overalls – Using a quilting tool, run it around the edges of the overalls (including pocket) to create the sewn effect. Roll small balls of black fondant and glue to where the bib and brace meet. Roll a slightly bigger ball of black fondant and glue to the pocket.
• For the headband – roll out the black fondant 1/8″. Cut out a long skinny rectangle (like the braces) using an acrylic ruler. Glue around the minion, leaving room for the eye.
• For the hair/mouth – Using a paste gun, roll out the black fondant. Glue on to the minion. Roll out the pink fondant 1/8″ and cut out a tongue. Using a scalpel, make a line down the middle. Glue on to the face.
• For the eye – Roll out the grey fondant 1/8″ and cut out a circle using an icing tip. Using a slightly smaller tip, cut out another circle from the grey circle you just did, create a ring. Roll out the white fondant 1/8″ and cut out a circle using the slightly smaller icing tip you used to create the grey ring. Glue on to the minion. Roll a small ball of brown fondant and an even smaller ball of black fondant to make the inner eye. Press them flat and glue on to the eye.

And there you go!! Why not have a go at Dave the Minion next!!

Rating: 3.5 out of 5.
Featured

American coleslaw

This recipe was given to me from a really passionate customer “Una Crouch”

1 large cabbage
1 green capsicum
1 large onion
¾ cup sugar
1 cup vinegar
1 tsp celery salt
1 tsp dry mustard
¾ cup olive oil
1 tsp salt

Shred the cabbage, thinly slice the green capsicum and onion. Arrange in a large bowl in layers.
Add the sugar (Do not stir the mixture in the large bowl)
Boil together the vinegar, celery salt, olive oil, mustard and salt.
Pour over the cabbage ingredients in the large bowl (Do not stir the mixture in the large bowl)
Let stand overnight in the refrigerator.
Just before you serve mix slightly the ingredients and drain any excess liquid.
This slaw keeps for two weeks in the refrigerator.

Rating: 4 out of 5.
Featured

Chocolate fudge vegan cake

This recipe was given to me by a gorgeous staff member who is also a magnificent cook and cake decorator “Abbey Cartledge”

1 cup Sugar
1 1/2 cups Self-raising flour
3 tbs Callebaut cocoa
1 tsp Vanilla essence
1 cup water
6 tbs Vegetable oil
1 tbs White Vinegar
1/4 tsp Salt

Pre-heat oven on 180c.
Prepare tin by using Le Kitchen’s cake release, grease 8 x 3″ round cake tin then dust with
plain flour.
Using a whisk mix the flour, Callebaut cocoa, sugar and water in a medium Mason and
cash mixing bowl.
Add the vanilla, oil, salt and vinegar.
Transfer to prepared tin.
Bake for 35-40 minutes.
Cool completely before removing from the tin.


*Abbey’s tip: This cake needs to be really cool before removing from the tin or it could break.

Rating: 4 out of 5.
Featured

Pasties

This was my nana Clarke’s recipe and we love them.


500g minced Beef
1 medium brown onion, finely chopped
1 large carrot, diced
2 medium potatoes, diced
1 medium swede, diced
1 large parsnip, diced
½ cup peas
1 tsp chives
100ml beef stock
Salt & pepper
6 x puff pastry sheets (square)
1 egg, beaten


To make the mixture combine all ingredients into a large mixing bowl, lightly mix and set aside.

Place the mixture in the middle of the pastry sheet (9cm wide, 19cm long and 3cm high. Brush one of the long side with egg mixture, bring the sides up and meet in the middle and roll to one side. Fold and stick the ends just like wrapping a present.
Lightly brush the pastie with the beaten egg then push your fork into the pasty a couple of times to let the steam escape.
Bake on a rack with a tray underneath, at 180C for 35 minutes or until golden brown.

*If using a 12cm dough press: cut using the bottom of the dough press, firmly push in to the pastry.
Place the pastry on top of the dough press and add mixture.
Brush the edge very lightly with the beaten egg. Bring both handles of the dough press together for 5 seconds to seal the edges.

Rating: 5 out of 5.
Featured

Quick Pizza Dough

This recipe was given to me from a really good customer and friend “Christine Mitchell”

1 cup self raising flour
1/4 tsp salt
about 4 tbs natural yoghurt usually Greek style

Combine flour, salt and yoghurt in a bowl until a soft dough forms.
You may need to add a bit more yoghurt if it is too dry to form a ball, or some extra
flour if too soft.
DON’T knead the dough-just let it rest for a few minutes while you prepare the
topping.
Roll out dough very thinly and place on a greased pizza tray.

Rating: 4 out of 5.
Featured

Sponge cake

This cake is from the kitchen of “Corinna Neild”, one of the best cake makers and decorators I have ever taught. She was also the funniest!

  • 4 eggs
  • 3/4 cup caster sugar
  • 3/4 cup cornflour
  • 1 tsp cream of tartar
  • 1/2 tsp bi-carb soda
  • 1 tbs custard powder

Pre-heat oven to 180c.

Prepare tin by greasing, or lining with baking paper, 7×3″ round cake tin.

Beat the egg whites until soft peaks, add caster sugar gradually beating well after each addition.

Add the egg yolks one at a time, beating well after each addition.

Sift cornflour, custard powder, bi-carb soda and cream of tartar together 3 times.

Fold the dry ingredients through the egg mixture using a S/S spoon.

Pour mixture into prepared tin.

Bake for 35 minutes or until the top springs back when touch

Corinna’s tips: Using a metal spoon to fold the flour into a sponge mixture helps to keep the air in the mixture keeping it light and fluffy.

Rating: 4 out of 5.
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Individual bombe Alaska

Demonstrated in store by a French Chef “Daniel”

  • 1 Sponge cake (1 cm thick)
  • ½ cup fruit puree or jam
  • 4 egg whites
  • 500g vanilla Ice Cream
  • 6 tsp caster sugar
  • Cognac or Brandy

Cover the inside of your pudding moulds with glad wrap.

Spread the ice cream around the inside of the mould to form a cavity. Place in the centre 1 tablespoon of the fruit puree or jam. Top with a layer of ice cream to close the cavity. Place in the freezer for 1 hour

Cut the sponge into rounds of the size of the moulds and place them in the bottom of the moulds then refrigerate.

Whisk the egg whites until soft peaks form, add the sugar and whisk for another minute.

Take the dessert out of the mould and decorate with the meringue. Make a small well on the top to pour in the alcohol. With a blow torch slightly burn the bombe Alaska, pour 1 teaspoon of Cognac or Brandy in the well and light it up. Serve immediately.

Rating: 4 out of 5.
Featured

Celebration mud cake

This recipe was given to me by a gorgeous customer “Ms Smith”, who knew how much I love Bailey’s in my coffee!

  • 500g butter, chopped
  • 350g dark chocolate, chopped
  • 4 cups (880g) caster sugar
  • 2 cups (500ml) hot water
  • 2 tbs dry instant coffee
  • 1/3 cup (80ml) whisky
  • 1/3 cup (80ml) Irish cream liqueur
  • 4 eggs, lightly beaten
  • 3 cups (450g) plain flour, sifted
  • 1/2 cup (75g) self-raising flour, sifted
  • 1/2 cup (50g) cocoa powder, sifted

Chocolate icing

  • 375g dark chocolate, chopped
  • 1 cup (250ml) cream
  • 60g butter, chopped

Grease 27 x 33cm cake tin or baking dish (4Litre capacity), line the base with baking paper (I use cake release!), and bring the paper 2cm above the edge of the dish.

Combine butter, chocolate, sugar, water, coffee, whisky and liqueur in a large pan. Stir over low heat, without boiling until the chocolate is melted. Cool for 5 minutes.

Transfer mixture to a large bowl, whisk in the eggs and sifted dry ingredients.

Pour into prepared pan. Bake in moderate slow oven for about 1 ¼ hours.

(I don’t pre-heat my oven so its takes a bit longer but turns out better)

Let it stand for 8-10 minutes before turning out onto a wire rack.

Chocolate icing

Combine all ingredients in a double boiler and stir over a pan of simmering water until smooth. Cool to room temperature. Stir with a wooden spoon until spreadable.

*I sometimes make a Baileys gauche as the topping because its so good…

Rating: 5 out of 5.
Featured

Thai green chicken curry

Demonstrated in store by Scottish chef “Alan Taylor” using his Thai green curry paste recipe, using my Silit wok.

  • 1 tsp oil
  • 1.5 tablespoons of Thai green curry paste
  • 400ml tin of coconut milk
  • 2 tsp fish sauce
  • 1.5 tsp palm or white sugar
  • 500g chicken thighs, cut into small bite sized pieces
  • 150g snow peas
  • 1 bunch asparagus
  • 1 large red chilli
  • Steamed jasmine rice to serve

Cook’s tip: to ensure that the asparagus isn’t woody, snap the ends off by hand. The asparagus will naturally snap at the correct place. Discard the woody ends (or you can use them for a vegetable stock).

Heat a wok or pan on medium heat. Add the curry paste and cook until fragrant. Add the the tin of coconut milk and stir and heat.

Season with fish sauce and sugar and then add the chicken and simmer for about five minutes. Add the snow peas and asparagus and simmer for another few minutes, until chicken is cooked through. Slice the chilli thinly and add to the curry and serve

Rating: 4.5 out of 5.
Featured

Baked chicken and mushroom risotto

This recipe was given to me from a really good customer and friend “Christine Mitchell”

  • 1 1/2 cups Arborio rice
  • 4 1/2 cups chicken stock
  • 40g butter
  • 2 tbs olive oil, for cooking the mushrooms
  • Sea salt and cracked pepper

Preheat the oven to 160oc place rice and stock in a 30cm Le Creuset buffet or risotto pot (10cup capacity) and stir to combine.
Cover and bake for 30-40 minutes until most of the stock is absorbed and rice is al dente.
Cook mushrooms in small frypan. Add mushrooms to risotto mixture and cook for a further 5-10 minutes.

Add parmesan cheese, salt, pepper and butter stir until butter has melted.

Serve with a sprinkle of Parmesan. Serves 4


You can also add prawns, lemon, spinach (devein them first), fetta, pinenuts, potatoes, pumpkin whatever you like.

Rating: 3.5 out of 5.
Featured

Winter spinach & pumpkin risotto – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers

  • 1 tbs Butter or Olive oil                                            
  • 1 clove crushed Garlic                                                  
  • 1 medium Onion, Diced                                           
  • 1 cup Arborio Rice                                                       
  • ½ cup chopped Red Capsicum                                   
  • ½ cup chopped Pumpkin                                         
  • 1½ cups of Vegetable or Chicken Stock                      
  • ½ cup White Wine                                                    
  • 1 tbs grated Orange Zest                                             
  • 1 cup Baby Spinach Leaves                                        
  • Salt & Pepper to taste                                              
  • 1 tbs Parmesan Cheese                                                

On low heat melt butter, add onion and garlic and sauté lightly. Add rice, stir & heat until well combined. Add Capsicum, pumpkin, stock, wine & orange zest and stir well. Close the, set to high pressure (2) and increase the heat to medium. Once the indicator rod shows the ring pressure (2), decrease the heat to the lowest second setting and time for 6 minutes.

De-pressurise the cooker, remove the lid, and add spinach, seasoning and Parmesan cheese.

Rating: 4 out of 5.
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Lentil soup

Demonstrated in store by “Dean Smith” using my Fissler pressure cooker.

  • 3 pork veal & oregano sausages, blanched              
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped                               
  • 1 onion, finely chopped
  • ¼ cup speck or pancetta, cut into small batons       
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped                                
  • 375g lentils
  • 1 tbs tomato paste                                      
  • 1 potato, diced
  • Freshly ground black pepper                                 
  • Sea salt                
  • 2 litres chicken stock                                           
  • 3 bay leaves
  • 1 tsp freshly chopped flat leaf parsley                            
  • 1 tsp freshly chop sage

Heat oil in Fissler pressure cooker. Sauté onion, garlic & speck over medium heat for 4 minutes then add carrot & celery.

When speck begins to colour add lentils.

Add tomato paste & stir for 3-4 minutes then stir in potato and sliced sausage and season with salt & pepper.

Pour in stock and add the herbs, bring to boil.

Close cooker with lid and turn burner to high and set indicator rod to the first ring then turn down heat to low.

Cook for 15 minutes, turn off heat and depressurize.

Rating: 3.5 out of 5.
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Beef stock – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers

  • 1 kg beef bones, sawed by the butcher into 1-2 inch pieces
  • 500g cross-cut meaty beef shanks
  • 1 tbs vegetable oil     
  • 1 small onion, coarsely chopped
  • 1 small carrot, coarsely chopped
  • 1 small celery rib with leaves, coarsely chopped
  • 1 clove garlic
  • 1 tbs tomato paste
  • ¼ tsp dried thyme
  • ¼ tsp black peppercorns
  • 4 parsley sprigs
  • 1 bay leaf
  • 2 quarts, 1900ml water

In an 8 litre pressure cooker, heat the oil over a medium-high heat. In batches, add   bones and shanks and cook, turning occasionally, until lightly browned, about 6 minutes. Transfer to a plate and set aside.

Pour all but 1 tablespoon of the fat from the pot. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables soften, about 2 minutes. Return the shank and bones to the pot. Stir in the tomato paste, thyme, peppercorns, parsley and bay leaf. Add the water.

Lock the lid in place, bring to high pressure (2) over a high heat. Adjust the heat to maintain the pressure (2). Cook for 1 hour.

Remove from heat and release the pressure naturally. This will take 20 minutes. Strain the stock into a large bowl. Cool completely. Cover and refrigerate overnight.

Using a large spoon, remove the chilled fat from the surface of the stock.

(The stock can be prepared up to 3 days ahead, stored in an airtight container and refrigerated, or frozen for up to 6 months.)

Rating: 4 out of 5.
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Chicken stock – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers

  • 1 kg chicken backs, all visible fat and excess skin removed
  • 1 tsp vegetable oil
  • 1 small onion, halved
  • 1 small carrot, coarsely chopped
  • 1 small celery rib with leaves, coarsely chopped
  • ¼ tsp dried thyme
  • ¼ tsp black peppercorns
  • 4 parsley sprigs
  • 1 bay leaf
  • 2 quarts, 1900ml water

Using a heavy cleaver, chop the chicken backs into 2-3 inch pieces.

In a 8 litre pressure cooker, heat the oil over a medium-high heat. In batches, add the chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Transfer to a plate and set aside.

Pour all but 1 tablespoon of the fat from the pot. Add the onion, carrot and celery. Cook, stirring occasionally, until the vegetables soften, about 2 minutes. Return the chicken to the pot. Stir in the thyme, peppercorns, parsley and bay leaf. Add the water.

Lock the lid in place; bring to high pressure (2) over a high heat. Adjust the heat to maintain the pressure (2).

Cook for 40 minutes.

Remove from heat and release the pressure naturally. This will take 20 minutes. Strain the stock into a large bowl. Cool completely. Cover and refrigerate overnight.

Using a large spoon, remove the chilled fat from the surface of the stock.

(The stock can be prepared up to 3 days ahead, stored in an airtight container and refrigerated, or frozen for up to 6 months.)

Rating: 4.5 out of 5.
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Crispy skinned duck breast on warm autumn salad.

Demonstrated in store by “Dean Smith” using my Le Creuset Grill.

  • 4 fresh duck breasts
  • Sea salt
  • 4 Witloff
  • Hand full of rocket leaves
  • 1 Ripe pear
  • 100g walnuts
  • 100g parmesan cheese shaved
  • Rind from 1 orange
  • Walnut oil
  • White balsamic condiment
  • 400g kipfler potatoes

Preheat a cast iron grill plate/pan over medium heat.

Wash and peel kipflers and boil until tender, cool and set aside.

Season duck breasts with sea salt and place skin side down onto grill.

Leave skin side down until skin is crispy 10-12 min. turn over and turn heat off to finish cooking.

While duck is cooking prepare salad. In a mixing bowl place rocket, witloff, toasted walnuts, sliced pear & shaved parmesan. Preheat a nonstick pan and add a little duck fat. When fat is hot and smoking, add the sliced kipflers and toss until golden brown. Season with salt and pepper and add to salad. Dress salad with white balsamic and walnut oil, slice duck over salad and serve.

Rating: 4 out of 5.

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Braised Rabbit, lemon onions and capers with casarecci

Demonstrated in store by a local Chef “Dean Smith” using one of my Fissler Pressure cookers.

  • 2 rabbits (ask your butcher to cut each rabbit into 6 pieces)
  • ½ cup plain flour                                                    
  • Freshly ground black pepper                                 
  • 2 large brown onions, sliced                                   
  • 2 bay leaves                                                         
  • 2 lemons                                                               
  • 1 litre chicken stock                                             
  • ½ cup chopped flat leaf parsley                             
  • 500g Benedetto Cavalieri Casarecci, cooked
  • ¼ cup olive oil
  • Sea salt
  • 1 clove garlic, sliced
  • Fresh thyme sprigs
  • 1 cup white wine
  • 1 tbs capers
  • 125 g butter

Season flour with sea salt and pepper, coat rabbit in flour.

Heat oil in Fissler pressure cooker.

Sauté rabbit in oil on both sides until golden brown then remove and set aside.

Add onion and garlic to same oil ad sauté for 2 minutes.

Return rabbit to pressure cooker and add stock, wine, herbs, capers, the zest of 2 lemons& the juice of 1 lemon. (Reserve the juice of the other lemon for latter use)

Bring to boil, close lid and set on high heat until indicator rod is on 2 rings.

Turn heat down and cook for 45 minutes. Turn off heat and depressurize

Allow to cook to luke warm then remove rabbit from sauce.

Remove the flesh from the bones and discard bones.

Add rabbit back to sauce and bring to the boil.

Add diced butter parsley and lemon juice.

Add cooked pasta and serve immediately with Parmesan cheese

Rating: 4 out of 5.
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Sicilian beef stew on creamy polenta

Demonstrated in store by a local Chef “Dean Smith” using one of my Fissler Pressure cookers and my magimix.

  • 1 cup pancetta, cut into batons
  • 1 tbs chopped anchovies
  • 1 tsp dried chilli flakes
  • 1 kg diced King Island round steak
  • 1 stick celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • Freshly ground black pepper
  • 1 red capsicum, de-seeded & roughly chopped
  • 5 cloves garlic, roughly chopped
  • ½ cup pitted black olives
  • 2 x 400g tins whole peeled tomato
  • ¼ cup olive oil
  • 1 tsp cumin seed
  • 1 cup basil leaves
  • 2 tbs tomato paste
  • 1 cup red wine
  • Sea salt

Place celery, carrot, onion, capsicum, basil, garlic & olives into a food processor and pulse for 4-5 seconds. Scrape down sides and pulse for another 2 seconds. The vegetables should be chopped but not pureed. Reserve for latter use.

Heat oil in Fissler pressure cooker.

Add pancetta and cook for 3-4 minutes or until it starts to brown then add cumin seed & chili flakes and cook for 1 minute.

Add vegetables and cook for 5 minutes until softened, then add tomato paste and cook for 1 minute.

Add diced beef, tomato, red wine, salt and pepper. Bring to boil, seal with lid and turn heat up high until indicator rod show second ring.

Adjust heat to low and cook for 45 minutes. Turn off heat and depressurize.

Creamy polenta

  • 250g Moretti 5 minute polenta
  • 1 litre milk
  • 1tsp sea salt
  • 50g butter
  • 100g Parmesan cheese

Heat milk & salt in a saucepan until almost boiling.

Rain polenta over milk stirring continuously and evenly until all polenta is used.

Stir over low heat for 5 minutes then add butter and cheese. When combined serve immediately.

Rating: 4.5 out of 5.
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Quiche Lorraine by Pillivuyt

The french made high quality porcelain dinnerware, serving ware and bake ware. Is freezer to oven to tabletop. If you need a power ball in your dishwasher to clean your dishes. You obviously don’t own pillivuyt!

Pastry

  • 2½ cups plain flour
  • ½ tsp salt
  • 6 Tbs butter
  • 6 Tbs margarine
  • 10 Tbs cold water

Filling

  • 230g bacon, diced and fried until crisp
  • 1 cup grated Swiss cheese
  • 4 eggs
  • 1 Tbs plain flour
  • 11/2 cups milk or light cream
  • ½ Tsp salt
  • 1/8 Tsp nutmeg
  • 2 Tbs butter, melted
  • Freshly ground pepper

Pastry-Sift flour and salt in a large bowl. Cut the butter into small pieces and combine with your fingertips or pastry blender. Add the margarine and blend in the same way.

Stir 8 tablespoons of water with a fork. Add remaining water if necessary, to form dough into a ball. Wrap dough in wax paper and chill for 20 minutes. Roll out on a floured board, fit into the 25cm quiche dish. Trim the excess pastry. Bake in a pre-heated oven at 190c for 10 minutes. (keep oven on at 190c)

Filling-Place the crisp bacon and grated cheese in the pastry shell. Combine the remaining ingredients in a bowl, stir with a wire whisk. Pour the mixture into a pastry shell and bake for 30 to 35 minutes.

For a 29cm dish, increase the milk or cream by ½ cup and add one egg.

Variations-Shrimp or lobster quiche, omit the bacon and add 230g shrimp or lobster, 2 Tsp tomato paste, 1Tsp dill weed and 3 Tbs chives, chopped.

Rating: 5 out of 5.
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Pork won tons with chilli oil dipping sauce

This was Demonstrated be a French Chef “Danniell” when we were doing men only cooking classes.

  • 500g minced pork belly
  • 1 clove garlic
  • 4 dry shitake mushrooms (optional)
  • 1 tablespoon soy
  • ½ teaspoon sugar
  • ½ teaspoon sesame oil
  • ½ teaspoon pepper
  • 1 teaspoon shoa xing
  • 1 teaspoon cornstarch
  • 1 egg white
  • 1 teaspoon salt
  • 1 packet wonton skins
Dipping sauce
  • 2 tablespoon chilli oil
  • 4 teaspoon kecap manis
  • 1 teaspoon minced garlic
  • 2 tablespoon minced shallot
  • 2 teaspoon Chinese red vinegar
  • Freshly ground pepper

Soak mushrooms in water overnight, discard stalks and chop into very small dice.

Mix all wonton ingredients (excluding wontons skins) together until well combined.

Half fill wok with water place on high heat and bring to the boil. Place a bamboo steamer and turn down heat unto just boiling.

Place one wonton skin in palm of hand and spoon in one heaped teaspoon of pork mixture into the centre of skin.

Wet edges of wonton skin with water and pinch together to form a drawstring purse shape. Continue until all mixture is used. Place in bamboo steamer and steam for about 5 minutes.

Mix all the dipping sauce ingredients together and serve on a side dish with wontons.

Rating: 4.5 out of 5.

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Confit of duck leg with mushroom and spinach spätzle

Demonstrated in store by a local Chef “Dean Smith” who introduced me to cook duck!

  • 4 fresh duck legs                                                   
  • 1 Lt. rendered duck fat                                           
  • Fresh rosemary                                                      
  • Sea salt                                                                
  • Freshly ground black pepper                                    
  • 200g washed baby spinach leaves                             
  • 250g oyster mushrooms
  • 1 clove garlic
  • Balsamic vinegar
  • 20g butter

Spatzle Batter

  • 300g plain flour
  • 3 eggs
  • 300ml milk
  • Sea salt
  • 50g parmesan cheese

Season duck legs with salt, pepper, garlic and rosemary and set aside.

Heat duck fat in heavy based deep pan until melted.

Immerse duck legs in melted duck fat and bring to boil then turn down to simmer immediately. Cover pan and simmer gently for 1 hour. Take off heat and allow duck to cool in fat.

To make spätzle batter place flour, salt and grated parmesan into mixing bowl and make a well in the centre. Add eggs and whisk to thick batter. Add enough milk to loosen batter and set aside. Bring 4lt of water to boil and season with salt. Scrape batter from a board using a metal scraper as per demonstration. Boil spätzle for a minute or two then scoop from pot and place into cold water to cool. Repeat until all batter is cooked. Drain spatzle and set aside.

To assemble heat a cast iron grill plate/pan over medium heat. Drain duck legs from fat and place skin side down onto grill plate/pan. Cook until skin is crisp 3-4 min then turn over and continue cooking for another 3-4 min. While duck is cooking heat a nonstick pan over medium heat.  Melt butter until foaming and add spätzle. Toss in torn up oyster mushrooms and cook until golden brown. Toss in spinach and wilt for 30 seconds and serve immediately. Place duck leg on top and drizzle over balsamic and truffle oil.

Rating: 4 out of 5.
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Green goddess sauce

Demonstrated in store by Scottish Chef “Alan Taylor” who specialised in flavors and sauces.

  • 2 tsp anchovy paste or 2-4 canned anchovies
  • 1 small garlic clove, minced
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 3 tbs chopped chives
  • 2 tbs lemon juice
  • Salt and black pepper to taste

Put all ingredients into a food processor and pulse until smooth.

*Great for sauces for fish, chicken and salad dressing.

Rating: 4 out of 5.
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Basic Brodo

This basic brodo was from a series of Italian cooking classes from Chef Daniela.

  • 1 large carrot
  • 2 celery sticks
  • 1 large onion
  • 2 ½ litres water
  • 1 dessert spoon salt
  • 1 dessert spoon chicken booster
  • 1 large Maryland chicken

Roughly chop vegetables and add to water and chicken. Bring to the boil and simmer for 45 minutes.

*To make a vegetable stock simply double the vegetables, leave out the chicken and change chicken booster to vegetable booster to enhance the flavour. You can leave out the vegetable booster but then add bayleaves, parsley or leek to get a stronger stock.

*You can also use ½ chicken and ½ beef to make another stronger meatier version.

Rating: 3.5 out of 5.

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Thai green curry paste

This is a spicy but yummy curry paste that was demonstrated in my store by Scottish Chef “Alan Taylor” who specialised in flavors and sauces.

  • 1 tbs shrimp paste
  • 1 tbs coriander seeds
  • 1 tsp cumin seeds
  • 1 long stalk of lemongrass, sliced into rings
  • 1″ piece of galangal, peeled (or ginger)
  • 10 Thai basil leaves
  • 2 x coriander roots
  • 1 tbs black peppercorns
  • zest and juice of 1 kaffir lime (or lime)
  • 10 long green chillies
  • 8 garlic cloves
  • 3 shallots, peeled
  • 2 tbs oil
  • 2 tbs fish sauce
  • 1 tsp salt

In a dry frypan on medium heat, toast the shrimp paste, coriander seeds and cumin seeds until fragrant, about 5 minutes. Set aside.

In your mortar and pestle, pound the lemongrass, ginger, Thai basil leaves, coriander roots, lime and peppercorns.

If your mortar and pestle is big enough add the rest of the ingredients, if not use your mini food processor to form a paste. Place in a sterilised jar.

You will use one and a half tablespoons of the paste per curry.

Rating: 4 out of 5.
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Why I love to cook with the world’s finest quality cookware and kitchenware!

I have hundreds of recipes from chefs and passionate cooks that were demonstrated in my store over the 27 years we were in business.

I want to share these recipes with you.

My passion was to provide high quality brands with specialised knowledge for the basic to the advanced passionate cook in all of us. 

The product selection I stocked was the best cookware and kitchenware available.

New products were scrutinised and where possible they were tested, prior to going in the store.

The brands I personally demonstrated were: Le Creuset, Fissler, Silit, Swiss diamond, Mauvel, Essteele, Circulon, Solidteknics, Emile Henry, Romertopf, Magimix, Breville, Bamix, Cuisinart, Pillivuyt, Denby, Cornish blue, Portmeirion, Dunoon, Hudson & middleton, Queens, Royal Worcester, Wushtof, Henkles, Robert Welch, Wilkie brothers, The big chop,  Laguiole, Opinel, Victorinox, Kai Shun, Fat daddio, Nordicware, Chef Inox, Chicago metallic, Soehnle, Peugeot, Cole & mason, William bounds, Mason & cash, Le parfait, Bormioli, Weck, Epicurean, Zyliss, Culinare, Progressive, Oxo, Microplane, Metaltex, Monopol, Borner, Dreamfarm, D-line, Gefu,   Plumm, Spiegalu, Dartington, Rideau, Krosno, Oasis, Contigo, Anchor, Pyrex, Guzzini, Bialetti, Vev, Avanti, Wilton, Edible art, Squires, Uber and Vacu vin. Just to name a few!

Be yourself; Everyone else is already taken.

— Oscar Wilde.

This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.