Susen Ritchie

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 FrenchContinue reading “Bruschetta by bamix”

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 choppingContinue reading “Lemon tart”

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 andContinue reading “Creme Caramel – pressure cooker”

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 WorcesterContinue reading “Shepherd’s pie”

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.Continue reading “Roasted fruit salad.”

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 toContinue reading “Stuart the Minion”

American coleslaw

This recipe was given to me from a really passionate customer “Una Crouch” 1 large cabbage1 green capsicum1 large onion¾ cup sugar1 cup vinegar1 tsp celery salt1 tsp dry mustard¾ cup olive oil1 tsp salt Shred the cabbage, thinly slice the green capsicum and onion. Arrange in a large bowl in layers.Add the sugar (DoContinue reading “American coleslaw”

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 Sugar1 1/2 cups Self-raising flour3 tbs Callebaut cocoa1 tsp Vanilla essence1 cup water6 tbs Vegetable oil1 tbs White Vinegar1/4 tsp Salt Pre-heat oven on 180c.Prepare tin by using Le Kitchen’s cakeContinue reading “Chocolate fudge vegan cake”

Pasties

This was my nana Clarke’s recipe and we love them. 500g minced Beef1 medium brown onion, finely chopped1 large carrot, diced2 medium potatoes, diced1 medium swede, diced1 large parsnip, diced½ cup peas1 tsp chives100ml beef stockSalt & pepper6 x puff pastry sheets (square)1 egg, beaten To make the mixture combine all ingredients into a largeContinue reading “Pasties”

Quick Pizza Dough

This recipe was given to me from a really good customer and friend “Christine Mitchell” 1 cup self raising flour1/4 tsp saltabout 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 dryContinue reading “Quick Pizza Dough”