Search Results for 'Bread'

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.

Heat in a frypan over FlameSelect® level 8 or Induction level 8. Add the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook until onion is softened and golden. Add the thyme leaves and cook for a further minute. Allow to cool. Preheat oven on CircoRoast to 180⁰C with a medium level of steam. Top enamel tray with wire rack. In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage the length of the chicken. Lay the chicken out flat and even out the meat. Place the stuffing in the centre of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. Insert MultiPoint MeatProbe fully at one end of chicken, horizontally into the centre of the stuffing. Place chicken into the oven on shelf level 2 and connect probe. Adjust internal core temperature to 70⁰C and press Start. Cook until core temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. While the chicken is cooking, make the cranberry sauce. Combine all of the sauce ingredients into a medium saucepan. Heat sauce over Flame Select level 7 or Induction level 7. Cook sauce for 10-15 or until the cranberries have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes or refrigerate if eating cold. Cut the chicken into 1 cm slices, arrange on a serving platter and serve with cranberry sauce.

To the make the pastry, place the flour and butter in a medium bowl. Rub the butter into the flour until it resembles breadcrumbs. Add the egg and mix to form a dough. Place the dough between 2 sheets of baking paper and roll out until 2-4mm thick. Place rolled pastry in the fridge and chill for 30 minutes. To make the lemon curd, place the cornflour, sugar, lemon zest and juices into a medium sized saucepan. Stir over a medium heat until the mixture is thick and smooth. Remove from the heat, add the butter and stir until well combined. Whisk the egg yolks and whole egg together, and stir into the lemon curd. Return the saucepan to the heat and stir until the mixture is once again thick and bubbling. Cover with plastic wrap and allow to stand for 10 minutes. While lemon curd filling is cooling, grease a 24 cm flan tin (with high sides) and line with the pastry. Set aside. Measure meringue ingredients in readiness. Preheat oven on CircoTherm® Intensive to 180⁰C and place wire rack in shelf position 1. Fill pastry shell with lemon curd filling and cook for 10 minutes. While pie is cooking make the meringue. Place the egg whites into a large mixing bowl and whisk until soft peaks form. While the mixer is running, slowly add the sugar and then the cornflour. Keep whisking until the meringue is firm and stiff. After the pie has cooked for 10 minutes spoon the meringue on top of the lemon curd, starting from the edges and working your way into the centre. Use a spatula to shape the meringue and ensure the meringue touches the pastry shell. Alternatively, pipe on the meringue for a different effect. Reduce the oven temperature to 160⁰C. Return the pie to the oven and cook for 20 minutes. Allow to cool completely at room temperature before cutting.

Sift the flour and baking powder into a bowl. Add the salt and small flakes of butter and rub together with the flour mixture until it resembles breadcrumbs. Add the sugar and milk. Stir in with a spoon and then knead carefully. Grease the baking tray and preheat the oven on Top/bottom heating, 210 °C. On a lightly flour covered work surface, roll out the pastry to a thickness of approx. 2 cm. Cut out circles 6 cm in diameter and place on the baking tray. Whisk the egg yolk and milk together and brush the top of the pastry with the mixture. Bake on for 15-25 minutes and voilà, your traditional scones are ready to be served.

Place prepared pumpkin on the small perforated stainless steel tray and put in oven. Select Full Steam 100⁰C and cook for 10 minutes or until pumpkin is cooked. If a Full Steam oven is not available steam pumpkin on cooktop or microwave until cooked. Allow pumpkin to cool uncovered and then mash. Preheat oven on CircoTherm® to 200⁰C and line the universal enamel tray with baking paper. Sift flour, baking powder, sugar, salt and spices into a bowl. Add the butter and rub into flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the flour. Using a butter knife, add the mashed pumpkin and enough milk to make a sticky dough. Turn the dough out on to a floured surface and gently knead until smooth. Roll out the dough until 2 cm thick. Using a 6 cm scone cutter, cut out scones and place on prepared tray. Gently reform leftover dough to make 12 scones in total. Brush tops of scones with extra milk. Bake the scones for 12 minutes or until golden. While scones are baking, make the maple butter. Combine butter, salt and maple syrup in a small bowl and with a hand held electric beater mix until well combined. Place maple butter into a small serving dish and place in the refrigerator until required. Serve warm scones spread with maple butter.

Preheat oven on CircoTherm® to 180⁰C. Place hazelnuts and almonds on the universal enamel tray and roast almonds for 10 minutes. Allow to cool. When cool, place nuts in a food processor and process until coarsely chopped. Transfer nut mixture to a bowl. Place the sesame seeds in a heavy based frying pan and toast over a medium heat until golden. Add to the bowl with the nuts. Add the coriander, cumin and chilli to the frying pan and cook over a medium heat until aromatic, about 2 minutes. Place the spices in a mortar and pestle and pound until finely crushed. Add the spices, pepper and salt to the nut mixture and mix well. Place dukkah in a flat dish to serve. Dip pieces of crusty bread into extra virgin olive oil and then press into the dukkah to coat. Dukkah can be kept for 1 month in an air tight container. Three ways to use dukkah in your cooking: While the traditional way of enjoying dukkah with crusty bread is delicious, it’s definitely not the only use for this delicious mixture. Here are three of our favourite ways to use leftover dukkah: Sprinkled over roasted vegetables Serve your salads or vegetables with a sprinkling of dukkah on the top for extra flavour and crunch. Roasted cauliflower in particular pairs beautifully with this recipe. Folded through dips Give your hummus an extra hit of flavour and texture with dukkah. You can either fold it through the dip as a surprise flavour hit, or sprinkle it on top to add more colourful, textural interest to your table. As a coating for fish or chicken Combine your dukkah with panko bread crumbs and use as a crispy coating for your favourite proteins. Fish and chicken pair beautifully with this recipe, with the flavour from the nuts adding a great earthy element to classic recipes.