Search Results for 'Bread'

Place the cream, chocolate and coffee into a small saucepan, cook over a very low heat, Induction level 1, stirring occasionally until the chocolate is melted and the mixture is combined.     Place the egg yolks, sugar and cornflour into a medium bowl. Using a balloon whisk, mix until smooth. Gradually whisk in the milk and the cream and chocolate mixture. Transfer the mixture to a medium saucepan and cook over a medium heat, Induction level 6, whisking constantly until the mixture comes to a gentle boil. Transfer to a heatproof bowl and cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate until cooled to room temperature.    Preheat oven on Bread Baking to 220˚C with high level of VarioSteam and place the wire rack on shelf position 2.  Grease 12 standard muffin pans.    Place one sheet of pastry onto a lightly floured surface. Sprinkle with the sugar then top with the second piece of pastry. Using a rolling pin, gently roll the pastry to press the sheets together. Roll the pastry tightly to form a log then slice into 12 even pieces. Roll each piece into a 10cm circle and press gently to line the muffin pans.    Spoon the cooled custard evenly into the pastry cases. Bake for 16 to 18 minutes or until golden and cooked. Allow to cool for 3 to 5 minutes in the pan before removing.    Serve with chocolate coated coffee beans. 

Bring a large saucepan of water to the boil over high heat, Induction Pot Boost level, add pasta, stir and reduce heat to cook pasta until just ‘al dente’. Drain, rinse with cold water and allow to cool on a clean tea towel until ready to fill. To make the sauce, heat a frying pan over moderate heat, Induction level 7, add the olive oil, onion and garlic and cook until lightly golden, 2 to 3 minutes. Add the chilli, passata and basil. Lower heat, Induction level 4-5 to cook sauce and develop flavour for 5 minutes. Remove from heat and take out the basil leaves before using. While pasta and sauce are cooking, make the filling. Heat a large frying pan over moderate heat, Induction level 7. Add the olive oil, onion and garlic and cook for 2 to 3 minutes. Increase the heat to Induction level 9 and add the mince, stir constantly to brown the meat well, 5 to 10 minutes. Spread the cooked mince onto a plate to cool. Place the remaining filling ingredients into a bowl and season well with salt and pepper. When the mince has cooled, stir through the cheese mixture. Preheat oven on CircoTherm 180°C, VarioSteam medium and place wire rack on shelf 2. To assemble the dish, pour ¾ of the sauce into a large baking dish large enough to hold the pasta shells in a single layer. Spoon or pipe the mince and cheese filling into the shells and arrange shells on top of the sauce. Pour over remaining sauce and top with extra grated cheese. Bake for 30 to 35 minutes or until golden brown. Serve sprinkled with parsley, fresh bread and salad.

Preheat oven to 180 °C CircoTherm®. Peel the onions and beetroot (beetroot will stain your hands, so wear some rubber gloves when doing so). Cut the veg into broad strips but don’t discard the shavings as they can be sautéed and eaten as a delicious, healthy snack! Now brown the onions in the pan. Add the brown sugar and caramelise, deglazing with some balsamic vinegar. Add the beetroot and sauté for ten minutes, then drizzle over the olive oil and honey. Meanwhile, dice the goat’s cheese and coarsely chop the nuts and season with sea salt and pepper. Finally, cut the parchment paper into 30cm large squares. Portion out the vegetables into the centre of the paper squares, until all the ingredients are distributed evenly. Top with fresh goat’s cheese and walnuts and season each portion with a pinch of cumin. Fold the paper into the centre forming a parcel and close with kitchen twine. Cook in the oven for 20 minutes. Finally, finely chop the spring onions and scatter on top before serving. Enjoy on its own or as a side dish. Tip: this recipe is delicious with pitta bread. It also works well as a side dish with roast meat. You can also replace the beetroots with other vegetables, such as sweet potatoes or pumpkin. Goat’s cheese also pairs well with a variety of nuts – try substituting the nuts in this recipe for pistachios, hazelnuts, pine nuts or your nut of choice!

Combine the oat milk, water and yeast in a bowl. Mix well, then allow to stand for 5 minutes. The mixture will begin to foam. Place the flour, salt, spice, sugar and sultanas into a large bowl and make a well in the centre. Add the oil and the oat milk mixture and mix well to form a dough. Turn onto a lightly floured surface and knead the dough for 8 to 10 minutes or until smooth and elastic. Shape the dough into a ball and place into a lightly greased bowl. Select Dough Prove 1 and prove the dough for 40 to 45 minutes or until doubled in size. Knock the air out of the dough and knead on a lightly floured surface. Divide the dough into 16 pieces. Knead each piece to form a round shape then place onto the universal tray that has been lined with baking paper. Allow room for the rolls to spread. Place the tray into the oven and prove again for 25 to 30 minutes. While the hot cross buns are proving, make the batter for the crosses. Mix the flour with enough water to form a paste. Place the mixture into a piping bag until needed. Remove the tray from the oven and wipe out any excess water from the base of the oven before preheating on Bread Baking to 190°C. Pipe a cross onto each bun then cook on shelf position 3 for 20 to 25 minutes or until golden brown. Cool on a wire rack before glazing with the apricot jam and serving.

Preheat oven on CircoTherm to 180°C with low VarioSteam. In a cooktop and oven suitable baking dish, melt the ghee over moderate heat, Induction level 7. Add the onion and garlic and cook for 2 minutes until soft. Add the garam masala, turmeric and cumin, cook until fragrant. Add the lentils, sweet potato, tomatoes, coconut milk, water and salt. Stir well to combine and cook until the dhal comes to the boil. Place in the oven, uncovered on shelf level 2 and cook for 25 minutes. While dhal is cooking, place the ghee, honey, carrots, garam masala and salt into a second small baking dish. After the dhal cooking time has ended, stir the dhal, return dhal to the oven with the carrots and continue cooking for a further 20 minutes. Turn the carrots a few times while cooking. Heat naan bread following packet instructions. Stir half of the coriander into the dhal. Serve dhal topped with garam masala carrots and remaining coriander. Serve with naan bread

To make the rhubarb relish, heat a large saucepan over a medium heat, Induction level 5. Add the oil, then the onion, ginger and spices. Cook, stirring constantly for 2 to 3 minutes or until fragrant. Reduce the heat to Induction level 4 and stir in the remaining ingredients. Cook for 14 to 16 minutes, stirring regularly until the rhubarb has broken down and the mixture has thickened. Allow to cool. Rub the pork skin with the olive oil then rub then spice all over the pork skin ensuring the mix gets into the cracks from the scoring. Refrigerate uncovered for 3 to 4 hours or overnight if possible. Preheat the oven on Bread Baking to 220°C with Medium Steam. Line the universal try with baking paper and place the wire rack on top. Place the pork onto the rack and cook on shelf position 3 for 20 minutes. Change the oven function to CircoTherm and set the temperature to 160°C. Cook for a further 1 hour and 15 minutes or until cooked. Allow to rest for 15 minutes before slicing and serving. Serve with rhubarb relish and roasted vegetables.

Cut the cauliflower into bite size florets. Place the flours and seasonings into a medium bowl and make a well in the centre. Add the buttermilk and the water, then using a whisk, mix to form a smooth batter.    Preheat the oven on CircoTherm to 200°C and line 2 baking trays with baking paper. Dip the cauliflower florets into the batter then roll them in the panko breadcrumbs to completely coat. Place the florets onto the prepared trays leaving space between each piece. Spray lightly with canola spray.    Cook on shelf positions 1 and 3 for 15 minutes. Remove from the oven and brush each floret with the BBQ sauce then cook for a further 12 to 15 minutes.     Sprinkle with green shallots and serve with ranch dressing or aioli.  

Roast the walnuts without oil in a pan. Chop coarsely and set aside. Wash the lettuce and spin dry. Cut the beetroots into strips, the figs into wedges. Peel and fillet the oranges. Set the fillets aside, squeeze the juice from the rest of the oranges, collect the juice. Mix with oil, vinegar and honey to make a dressing. Season with salt and pepper. Preheat the oven to 230 C Grill option. Cut the goat’s cheese into 2 cm thick slices, place on a baking sheet lined with baking paper. Pluck rosemary needles from the stems, chop finely. Spread honey and rosemary on the goat’s cheese. Gratinate the goat’s cheese in the preheated oven (2nd rack from the top) for about 5 minutes. Mix the salad with dressing, arrange on plates with orange fillets, beets, figs and goat cheese. Serve sprinkled with walnuts and pomegranate seeds. Tip: For a Christmas touch, toast 4 slices of bread, cut out stars and serve with the salad!

Preheat oven on Bread baking to 220°C. Line universal tray with baking paper. Place grated zucchini in a strainer over a bowl. Sprinkle with salt and stir to combine. Allow liquid to drain from the zucchini for 15 minutes. Squeeze zucchini to remove as much liquid as you can. In a bowl, combine the zucchini, peas, spring onion, garlic, dill, eggs, feta and panko crumbs. Check seasoning and add black pepper to taste. Divide mixture to make 12 patties, gently squeeze to mixture to form the patties, place on prepared tray and lightly flatten. Spray lightly with olive oil spray. Bake for 20 to 25 minutes on shelf level 2 or until lightly golden. While the fritters are cooking, make the yoghurt sauce. Combine all of the ingredients in a bowl and stir to combine. Serve the fritters with the yoghurt sauce.