Search Results for 'Bread'

Preheat the oven on CircoTherm to 190°C. Place the eggs and the cream in a large bowl and mix well. Remove the crusts from the bread and cut each slice into 16 squares. Add the bread pieces to the egg mixture and stir to combine. Allow to stand for 5 minutes. Add the shallots, spinach, feta and seasonings and mix well. Pour the mixture into 8 x 200ml greased ramekins. Sprinkle with the mozzarella cheese. Arrange the ramekins on the universal tray and cook on shelf position 3 for 20 to 22 minutes or until puffed and golden.

Preheat oven on CircoRoasting to 200°C. Line the universal tray with baking paper. Place onion, capsicum, carrots, potato, fennel and garlic on to the universal tray. Drizzle with oil, season with salt and pepper and toss to mix. Spread vegetables in a single layer, place on shelf level 4. Cook for 10 minutes. While vegetables are cooking, carefully squeeze the sausages to remove the filling to make 3cm meatballs. Stir the vegetables and evenly top with meatballs. Increase oven temperature to 220°C and cook for 10 minutes. Stir the vegetables and meatballs and continue to cook for a further 10 minutes or until lightly golden. While the vegetables and meatballs are roasting, make the tomato soup base. Heat a large saucepan over moderate heat, Induction level 6. Add the oil and garlic and sauté for 1 to 2 minutes. Add the tomato and chilli and stir to combine, cook for 1 minute. Check the acidity of the tomato and add sugar to taste. Add the chicken stock and season with salt and pepper. Lower heat and simmer soup base for 10 minutes. Keep warm. Spoon the roast vegetables and meatballs into large soup bowls. Ladle on the tomato soup and sprinkle with parsley. Serve with crusty bread.

Place the flour, baking powder and pecans into the bowl of a food processor and pulse to combine. Add the butter and process until the mixture resembles breadcrumbs, Add the egg and continue to process until the pastry comes together. Remove from the bowl and shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes or until firm.    Preheat the oven on CircoTherm to 200°C and line the universal tray with baking paper.  Place the pumpkin into a large bowl and toss with the olive oil and torn sage leaves. Place onto the prepared tray an season with salt and pepper.  Cook on shelf position 3 for 20 to 22 minutes or until the pumpkin is tender. Allow to cool completely.    While the pumpkin is roasting, place the pastry between 2 sheets of baking paper and roll to 2 to 3mm in thickness. Place the pastry into a 23cm x 3cm deep quiche pan and refrigerate until ready to use.    Preheat the oven on CircoTherm Intensive to 200°C and place the wire rack on shelf 1. Combine the eggs, cream and milk using a whisk. Pierce the base of the pastry with a fork. Arrange the cooled pumpkin and the feta over the pastry and sprinkle with grated nutmeg to taste. Carefully pour the egg mixture over the pumpkin and feta and cook for 10 minutes, then reduce the temperature to 150°C and continue cooking for 22 to 25 minutes or until golden and set.    While the quiche is cooking, heat a small frying pan over a medium to high heat, Induction level 7. Add the butter and melt until foaming, then add the sage leaves and fry, stirring constantly until the leaves are crispy.    Sprinkle the quiche with the sage leaves before serving. 

Preheat the oven on Bread Baking to 220°C and line the universal tray with baking paper.     Peel the sweet potato and cut into chips approximately 1.5cm in width. Place into a large bowl with the remaining ingredients and toss well to coat. Arrange the chips on the prepared tray in a single layer. Cook on shelf position 3 for 22 to 25 minutes or until golden and cooked.  Serve with garlic aioli or sour cream.     

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