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.
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.
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.
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!!
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.
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.
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.
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.
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