Search Results for 'Bread'

Preheat the oven on CircoTherm to 160°C. Grease and line a 28 x 18cm slice pan.    For the base: In a bowl combine the sifted dry ingredients, brown sugar and coconut. Add the melted butter and mix well. Spread the mixture evenly on to base of prepared pan and gently press. Bake for 15 minutes or until lightly golden. Cool.  Reduce the oven temp to 150°C.    Make the crumble while the base is cooking. In a bowl combine the flour, brown sugar and cinnamon, add the butter and rub in until the mixture resembles breadcrumbs. Add a little water to bring the mixture together. Chill until just firm.    To make the filling: In a bowl beat the cream cheese and sugar with an electric mixer until combined. Add the eggs and beat again until smooth. Fold through the sour cream and lemon rind then spoon over the prepared base. Place teaspoonfuls of the lemon curd over the surface of the cheesecake then lightly swirl through the curd. Bake the cheesecake for 20 minutes.    Remove slice from the oven then gently sprinkle over the prepared crumble mixture. Bake a further 20-25 minutes or until just set. The centre will be a little wobbly. Cool in the oven with the door ajar. Chill until required then serve sliced with an additional drizzle of lemon curd and a little extra cream.  

Place the flour and butter for the pastry into a medium size bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg and mix to from a dough. Wrap the pastry in plastic wrap and allow to rest while you prepare the filling. Heat a frying pan over a medium high heat, Induction level 7. Add the oil to the pan, then the onion and cook stirring constantly for 3 to 4 minutes or until the onion is tender. Reduce the heat to medium, Induction level 5 and add the spinach. Continue cooking, stirring regularly until the spinach has wilted and the moisture has evaporated. Add the nutmeg and season with salt and pepper. Allow the mixture to cool completely. Preheat the oven on CircoTherm Intensive to 200°C and place the wire rack on shelf position 2. Lightly grease a 6 cup Texas muffin pan. Divide the pastry into 6 pieces and roll each piece to line a muffin cup. Pierce the base of each pastry with a fork. Divide the spinach mixture between the 6 pastry cups. Line the universal tray with baking paper and lay the prosciutto slices onto the tray. Place the prosciutto on shelf position four and the pastry on the wire rack. Bake for 10 minutes. Reduce the oven temperature to 180°C. If the prosciutto is crispy remove it from the oven and allow to cool. Sprinkle the grated cheese over the spinach then break an egg into each tart. Cover the tray with lightly greased foil. Continue to cook for a further 16 to 18 minutes or until the eggs are cooked. Serve with readymade hollandaise sauce or tomato chutney.

Preheat the oven Circotherm Intense 200°C Combine the flours, sugar, hazelnuts and butter into a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine. Add a little water a tablespoon at a time if necessary. Turn onto a lightly floured surface and gently knead to form a soft dough, roll into a ball then flatten to a disc shape. Wrap in plastic wrap and chill for at least 30 minutes. ROLL out the pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with removable base. Trim the edges then prick the base well with a fork. Chill a further 30-60 minutes. Bake the pastry base for 12-15 minutes or until cooked and golden brown. Allow to cool. In a medium saucepan combine the sugar and butter, stir over induction setting 7 until the butter has melted. Reduce to setting 5 and allow the mixture to cook for 5 minutes, stirring frequently. Pour in the condensed milk and whisk until the mixture is smooth, cook a further 6 minutes, whisking frequently. Remove from the heat, whisk in the cream until smooth and allow to cool a little and thicken. Pour the cooled caramel into the pastry base. Chill until just firm then top decoratively with the sliced bananas and cream. Sprinkle liberally with grated chocolate and chocolate curls. Serve immediately or chill until required.

Place the sliced zucchini in a large bowl and toss with the oil, garlic, mint, oregano, salt and pepper. Thread and weave the zucchini slices around the cubes of halloumi on to each bamboo skewer. Each kebab will have four cubes of halloumi. Pour all the marinade over the prepared skewers and leave to marinate while making the dressing. To make the lemon and mint dressing, combine the hummus, garlic, lemon juice, rind and mint. Stir to combine and then spoon into a serving bowl. Preheat Grill to 220°C. Line the enamel with baking paper. Lay the prepared kebabs evenly on the tray and discard any marinade. Cook the kebabs for 8 minutes or until lightly golden. Turn the kebabs and cook again for 6 to 8 minutes or until lightly golden. Warm the pita bread under the grill while platting the kebabs. Spread half of the hummus on a large serving platter. Top with kebabs and mint. Serve kebabs with remaining hummus and warmed pita bread.  

Preheat the oven on CircoTherm to 180°c & line the universal tray with baking paper. Cut the top from the loaf & scoop out the soft bread from the centre leaving a 2cm shell of crust. Cut the soft bread & the top into 3cm pieces & arrange in a single layer on the tray. Combine the melted butter with the garlic & the parsley & mix well. Brush some of the butter over the bread pieces to coat well. Cook on shelf position 3 for 15 minutes or until golden & crunchy. Brush the inside of the cob with half of the remaining butter. Place the cream cheese & sour cream into a bowl & mix until smooth. Add the shallots, extra parsley & the grated cheeses & mix well. Place the cob loaf on a large piece of foil & spoon the cheese mixture into the cob. Pour the remaining butter over the cob, allowing some to drizzle around the outside of the bread then wrap the loaf with the foil. Reduce the oven temperature to 160°c & cook on shelf position 3 for 15 minutes. Remove the bread & unwrap it, leaving in on the foil & return to the oven for a further 13 to 15 minutes or until golden. Serve with the bread pieces, extra garlic bread slices or vegetable crudités.

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. Use the palm of your hand to spread the dough into a rectangle shape approximately 35cm x 25cm. Use your fingers to “dimple” the dough, being careful not to push through to the base. Drizzle with olive oil then sprinkle with rosemary and salt flakes. Place the dough back in the oven on shelf position 2 to prove for a further 30 minutes 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. Cool. Meanwhile heat the oil in a medium saucepan induction setting. Add the onions and sugar and cook stirring occasionally for 6-8 minutes or until the sugar is dissolved, reduce to induction setting 5, add the glaze and simmer for 15-20 minutes or until the onions are deep golden. Set aside. Spray a fry pan with oil and heat on induction setting 9, add the steaks and quickly fry for 2 minutes each side until well browned or till cooked as desired. Cut the focaccia into 6 sandwich pieces, then cut each in half. Spread the base with a thick layer of mayo or aioli, top with the rocket or lettuce then a slice of cheese. Top with the steak, another slice of cheese, onions, and a good squeeze of your favourite mustard. Sandwich together then skewer with a dill pickle if desire. Serve immediately with crisps or oven fries.

Heat 1 tbsp olive oil in a heavy based large saucepan on Induction/Flame Select level 8. Saute the celery and onion with the salt until they start to turn opaque and soften a little.  Add the capsicum, carrot and garlic and continue to cook for a further 3 minutes.  Remove from the dish. Heat your oven to CircoTherm function at 180° Heat the remaining 1 tbsp olive oil in the same pan, add the beef and cook until all the beef in completely coloured. Add the chillis, paprika, cumin and cayenne, stir to combine.  Then add the vegetables back into the dish. Add the chocolate, tinned tomatoes and sugo. Stir gently until the chocolate has melted then transfer the mix into a 2lt oven proof dish.  Place into the oven and cook for 30 minutes. While the chilli is cooking, mix together the yoghurt, cheese, breadcrumbs and lime zest for the topping. Set aside.  Combine all the salsa ingredients and gently toss together.  Set aside. After the 30 minutes cooking time, remove the baking tray from the oven and change the function to CircoRoast at 180° Add the 4 bean mix, corn kernels and lime juice and mix evenly through the chilli. Dollop the topping mixture over the chilli and spread out a little to completely cover the dish. Return to the oven on Level 3 and continue to cook for a further 15 minutes or until the topping turns golden. Spoon the chilli into serving dishes and top with the avocado salsa. The chilli can be served with your favourite accompaniment such as rice, baked potatoes or crusty bread.

To make the pastry, place the flour, baking powder and icing sugar in the bowl of a food processor and mix to combine. Add the butter & continue to process until the mixture resembles breadcrumbs. Add the egg and process to form a dough. The mix will form a ball in the processor bowl. Wrap the pastry in plastic wrap & rest for 30 minutes. To make the filling, place the cornflour and sugar in a medium saucepan and gradually blend in the cream. Cook, stirring constantly, over a medium to high heat, Induction level 7 until the mixture boils and thickens. Stir in the vanilla and transfer to a glass bowl and directly cover the surface with plastic wrap and allow to cool. Preheat oven on Bottom Heat to 200°c and place the wire rack on shelf 2. Roll the pastry between two sheets of baking paper and place it into a 24cm flan pan. Carefully place a sheet of baking paper over the pastry and weight it down with pastry weights or uncooked rice. Bake the pastry for 10 minutes. Remove from the oven and reduce the temperature to 160°c. Lift the baking paper with the weights from the pastry & pour the filling into the pastry shell & smooth the surface. Place the tart into the oven and bake for a further 30 to 35 minutes. Allow to cool completely before dusting with icing sugar and serving with mixed berries.

For the BBQ sauce, place all ingredients into a small saucepan, bring to a boil then reduce the heat and simmer for 10 minutes. Set aside to add to the meatloaf mix and for serving with the finished dish. Combine the breadcrumbs with the milk in a small jug and leave to soften while combining the remaining ingredients. In a large mixing bowl combine the ¼ cup BBQ sauce, egg, onion and salt & pepper and whisk together. Add the mince and breadcrumb mixture to the bowl.  Using clean hands, gently combine all the ingredients together until evenly mixed.  Don’t over mix as this could result in a tough meatloaf. Heat your oven to CircoTherm at 160° Take a piece of foil the size of your universal tray.  Cover this with a piece of baking paper.  Take your meatloaf mixture and form to the approximate size and shape of a loaf of bread on the baking paper.  Make the loaf a little narrower than you would like the finished dish as the meatloaf will expand slightly while cooking. Use 2 tbsp of the reserved BBQ sauce to spread over the meatloaf. Fold the baking paper over the meatloaf, then cover with the foil.  Cook for 30 minutes. Unwrap the meatloaf and carefully tip off or wipe away any excess juices from the tray. Then use another 2 tbsp of BBQ sauce to glaze again.  Change your oven function to CircoRoast at 180°C and return the meatloaf to the oven, leaving it uncovered, for a further 20 minutes.  If using a meat thermometer, cook to 68° Once cooked, remove the meatloaf from the oven, cover with foil and rest for 10 minutes. Slice and serve with the remaining BBQ sauce on the side accompanied by creamy mash potatoes and steamed greens.