Search Results for 'Bread'

Preheat oven on CircoTherm 180°C. Combine the flours, sugar, almonds, baking powder and butter into a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine. Turn onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Roll out pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with removable base. Trim then prick the base well with a fork. Chill a further 30 minutes. Bake the pastry base for 8-10 minutes until light golden. Allow to cool. Whisk together the cream cheese and Gewurzhaus Vanilla Bean Sugar until smooth then add the sour cream, eggs, flour and lemon rind and whisk until well combined. Pour the filling into the tart base, sprinkle with the almonds then place onto a universal tray. Reduce the temperature to 150°C and bake for 40-45 minutes or until the filling is set and golden. Allow to cool in the pan on a wire rack. Place the tart onto a serving plate and decorate with the sliced mango . slice and serve with cream.

In a large bowl place all the minced fruit ingredients together and mix until combined cover and set aside for 1-2 days, stir every 8 hours to evenly macerate. 10 minutes before assembly strain the fruit in a strainer to remove any excess moisture. To make the dough for the base place the flour, icing sugar and butter in a medium bowl and mix with your hands until it looks like breadcrumbs. Add the egg and mix until combined. Flatten the dough until 2 cm thick then wrap in cling film and place in fridge for 30 minutes minimum. Remove the dough from the fridge then roll out to about 3 mm. Use a ring cutter to cut one large circle and one small one per tart. Small tart tins or aluminium tins are best but if you do not have those you can push the large circles into the base of a muffin tray. Use a fork to poke several holes into the base of the pastry. Spoon the fruit mix into the bases then seal them with the smaller circles pushing down gently on the edges. Select Circotherm Intensive on the oven then set the temperature to 180 degrees. Place the tray tart cases or muffin tray onto the universal tray on level 1 of the oven. Bake for 25 minutes or until golden brown.

Combine the flour, yeast, salt, sugar and chopped rosemary in a bowl. Add the warm water and olive oil and mix to form a soft dough. Knead the dough on a lightly floured surface until smooth and elastic. Line the multipurpose pan with baking paper & drizzle with olive oil. Put the dough into the pan and place into the oven. Select Dough Proving function level 1. Allow the dough to prove for 40 - 45 minutes or until doubled in size. Using the palm of your hand, spread the dough into an oval shape approximately 1 -1.5cm in thickness. Using your fingers “dimple” the dough, being careful not to push through to the base. Arrange the olives over the dough and sprinkle with rosemary leaves. Drizzle with olive oil and sprinkle with salt flakes. Place the dough back in the oven on shelf position 2 to prove for a further 30minutes or until doubled in size. Leaving the dough in the oven, change the oven function to Bread Baking 210˚C with high steam. Bake for 20 – 25 minutes or until golden and crusty.

Chicken Tenders To begin making your Coconut and Sesame Chicken Tenders, preheat the oven on CircoTherm at 200˚c with medium steam. Combine the breadcrumbs, coconut and sesame seeds in a medium bowl. Dip the chicken tenderloins in egg then toss in the crumb mixture pressing firmly to coat well. Place chicken onto the multipurpose pan that has been lined with baking paper. Brush chicken lightly with olive oil or melted coconut oil. Cook on shelf position 3 for 12 to 15 minutes or until chicken is cooked and golden. Serve with Mango Salsa. Mango Salsa Combine all ingredients in a medium bowl.

In a pan heat the oil and add the cinnamon stick, bay leaves and cardamom pods. Let them sizzle for a few seconds then add the cumin seeds and then the garlic and ginger. Cook on low heat for a minute then add the onions. Cook these for 15 minutes until golden and then add the spices. Cook for a minute and take it off the heat. To this add the yoghurt and mix well. Place the chicken thighs on a baking tray and pour this yogurt mix on top. Make sure that all the chicken is properly coated in the mix. Cover with foil and bake on CircoTherm® 180°C for 20 min. Remove the foil then return the tray to the oven at CircoTherm® 190°C for 30 min or until the chicken is golden and cooked. Serve it hot with flatbreads, naan bread or some rice.

To begin making your golden and crispy yorkshire puddings, preheat oven on BreadBaking to 220°C. Whisk flour, milk and eggs together to form a smooth batter. Pour 1/2 teaspoon of oil into each hole of a 12 piece muffin pan. Heat in the oven for 5 minutes. Divide batter mixture evenly between heated muffin pan. Bake for 8 to 10 minutes or until puffed and golden.

One look at the ingredients list is enough to tell you that our Minestrone Soup recipe is anything but boring! The pasta in your minestrone soup (your choice which you use, but something small is the preference) helps to add some filling bulk, but we won’t pass up a piece of bread on the side. With a tomato base and plenty of vegetables, we add an extra depth of flavour with crispy golden pancetta and a pinch of chilli. To begin, dice the pancetta, tomato, potato, carrots, celery and onion all into 1cm dice. (you can roughly chop the onion celery and carrot in a food processor if needed) Strain and rinse the borlotti beans. Place a large pot on induction, level 7 or 8 on FlameSelect. Add the olive oil and pancetta and fry for 2-4 minutes or until it has coloured golden brown. Add the onion, celery, carrots, garlic and chilli, fry until the onion becomes transparent then add the chicken stock and tomato, bring to the boil. Once boiling, add the potato and pasta and cook for a further 20 minutes before adding the borlotti beans and basil. Season your minestrone soup with salt and pepper and then serve.

Place the lamb in a medium bowl and add the garlic, oregano, thyme, dill, cinnamon, oil, zest and lemon juice. Stir to combine, cover with plastic wrap and refrigerate for at least 2 hours. The meat should look paler in colour. Preheat Grill on 275⁰C and place wire rack on top of the enamel tray. Thread the lamb, capsicum and onion alternately into the soaked bamboo skewers. Place lamb skewers on a wire rack. Season with salt and black pepper. Place souvlaki in oven on shelf level 4 (level 3 in compact appliance). Cook the souvlaki for 8-10 minutes on each side, or until browned and a little charred. While the souvlaki is cooking, make the garlic yoghurt sauce. Combine all the yoghurt, garlic, cucumber, lemon juice, salt and pepper in a small serving dish. Stir to combine. Arrange onion slices, tomato slices and feta cheese on a serving platter. Warm pita bread in a frypan or chargrill plate over medium heat, if desired. Place pita bread on a serving plate. Place the souvlaki on a serving plate and serve with garlic yoghurt sauce, salad and pita bread.

Preheat oven on CircoTherm to 200⁰C and line a small baking tray with baking paper. Place the grapes on the baking tray, drizzle with oil, honey and vinegar. Top with garlic, thyme sprigs and season with salt and pepper. Bake for 15 to 20 minutes or until the grapes are lightly golden. Turn grapes once during cooking time. While grapes are roasting, cook the camembert. Heat a small cast iron skillet on Induction Frying Sensor level 3. Add the oil, garlic and thyme, and place the whole camembert in the centre of the skillet. Turn camembert carefully when it has softened halfway up the sides, approximately 6-8 minutes. Cook for another 6-8 minutes. While camembert is cooking, toast the almonds on Frying Sensor level 4. Occasionally stir to ensure even browning. Serve the camembert in the skillet, topped with the roasted grapes and all of the cooking liquid. Sprinkle with almonds and serve with cubes of fresh bread.