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Exotic spices, romantic dinners, meals shared with favourite friends – be swept away and forget the ordinary recipes with a mouthwatering entrée for 2 or 6.
Serves 6
Ingredients
1 tspn saffron threads1 ½ tbspn warm water
2 cups (300g) plain flour
good pinch salt
3 large eggs, lightly beaten
1 tspn grated lemon rind
2 tspn olive oil
Lemon chervil sauce:
50g butter
2 spring onions, finely chopped
2 tspn grated lemon rind
300ml thickened cream
several saffron strands (optional)
freshly ground black peppercorns
2 bunches chervil, leaves picked and roughly chopped
150g finely grated Parmesan
Method
Combine the saffron and water. Set aside for 20 minutes or until a dark yellow colour.
Attach the flat beater and mixing bowl to the stand mixer. Place the flour, salt, eggs, lemon, oil and saffron mixture into the mixing bowl. Mix on speed 2 until mixture just comes together into a ball. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added, if required. Remove with floured hands and knead lightly. Wrap dough in plastic wrap and refrigerate (if desired) to rest for 15 minutes.
Cut dough into 6 even thick slices.Attach the pasta roller to the stand mixer. Dust the roller and dough lightly with a little extra flour. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to Speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step three more times, reducing the roller setting with each rolling. Place pasta sheets over a pasta dryer or lightly floured surface. Repeat with remaining dough. Remove the roller attachment and attach the thick noodle cutter. Turn the mixer to speed 4. Feed each sheet into the cutter. Lay the cut pasta over a pasta stand or lightly floured surface.
To serve
Cook pasta in a large pot of boiling salted water for 3 minutes or until just tender. Drain well and toss with the sauce and half of the parmesan. Top with remaining chervil and parmesan.
Lemon chervil cream sauce:
Melt the butter in a frypan until foamy, add the spring onions and cook for 2 minutes. Add the lemon, cream, saffron strands and season well. Stir through half the chervil.
Tips
Saffron is available from good delicatessens and supermarkets. Choose the darkest and longest strands you can find or afford. There is a big variance in the quality available, some brands are quite inferior and have little flavour.
Absolutely delicious with a tangy Malaysian satay flavour. If you would like to grill the mixture on lemongrass sticks, you will need extra 'sticks'. The look is very Malay and adds a special touch.
Makes 10 skewers
Ingredients
1 medium red onion, cut into wedges
3 cloves garlic
3 stems lemongrass, bottom 2cm white section only, sliced (reserve unused section of lemongrass to use as skewers)
½ cup each mint leaves and basil leaves
500g chicken thigh meat, diced
350g pork, diced
1 tspn each ground cumin and ground coriander, lightly toasted
90g (1/2 cup) rice flour
2 tbspn crunchy peanut butter
1 tbspn brown sugar or palm sugar
Lime wedges, for serving
Satay sauce:
1 small red onion, roughly chopped
1 clove garlic
2 tspn peanut oil
2 tspn ground cumin, lightly toasted
¼ cup crunchy peanut butter
300ml coconut milk or coconut cream
1 tbspn lime juice
freshly ground black peppercorns, to taste
Method
Place the mini blade and the mini bowl on the food processor. Add the onion, garlic and lemongrass. Cover and pulse. Add the mint and basil and process. Remove small bowl and set aside.
Attach the multi purpose blade to the work bowl. With the motor running drop the chicken and pork quickly into the bowl through the small food chute. Add the onion mixture, spices, rice flour, peanut butter and brown sugar and pulse to combine.
Brush a large oven tray with oil. Divide mixture into 10. Shape into long 10cm logs and thread through lemongrass or chop sticks (see note), place onto prepared tray.
Preheat the grill to high. Cook satay sticks for about 8 minutes or until golden and cooked through. Serve with Satay sauce and lime wedges.
Satay sauce:
Attach the mini blade to the mini bowl on the food processor. Place the onion, garlic, oil and cumin into the bowl. Cover and process. Heat a non stick frying pan over medium heat. Cook the onion mixture for 3 minutes. Add the remaining ingredients and simmer until sauce has thickened.
Tips
Tip 1:Soak wooden chop sticks for 30 minutes to prevent burning.
Tip 2:Cover the ends of the lemongrass with foil to prevent burning during grilling.
Easily made Chinese egg noodles are used to create Chow Mein – this will quickly become a family favourite!
Makes 4
Ingredients
300g (2 cups plain flour)
Good pinch salt
2 eggs, lightly beaten
2 tspn vegetable oil or rice bran oil
3 tbspn hot water
½ cup extra plain flour or dusting
--------------------------
2 tbspn vegetable oil
200g pork mince
2 cloves garlic, finely chopped
3 cm ginger, finely chopped
3 cups thinly sliced vegetables such as spring onions, beans, capsicum, celery
3 cups shredded cabbage
½ cup fresh or frozen (defrosted) corn kernels
-------------------------
1 tbspn cornflour
2 tbspn each dry sherry, oyster sauce & ketchup manis
Several drops sesame oil
½ tspn each white pepper, sugar and salt
Method
Attach the flat beater to the standmixer. Place the flour, salt, eggs, oil and hot water into the mixing bowl. Turn mixer to speed 2 and mix until mixture is combined. Remove flat beater and attach dough hook, knead for 8 minutes or until dough is silky smooth and soft. Cover dough and let rest 1 /2 hour.
With lightly floured hands, knead dough about 30 seconds. Cut into thick slices about 2 cm thick. Dust well with the extra flour.
Attach pasta sheet roller to standmixer. Take one section of the dough and pat out to flatten, dusting with extra flour. Turn mixer to speed 4. Feed dough into rollers. Fold dough in half and feed through again. Repeat this step 2 more times reducing the roller setting with each rolling to the desired thickness - about setting 6. Regularly dust the dough and roller with extra flour if the dough becomes sticky . Lay the thin sheet onto a lightly floured bench or pasta airer.
Repeat rolling with the remaining dough. Attach the angel hair cutter to the standmixer. Turn mixer to speed 6 and feed through each sheet, lay the noodles on the bench or a pasta airer.
Bring a large pot of salted water to the boil. Cook the noodles for 3 minutes or until just tender. Drain and return to the pan to keep warm.
Heat a large deep frying pan or wok, add the oil. Add the mince, garlic and ginger and cook breaking up the meat. Add all the vegetables except the cabbage and corn and toss cooking for about 3 minutes. Add about 2 tbspn of water and cook 2 minutes covered until the vegetables are just tender. Add the cabbage and corn and toss well. Cover and cook 2 minutes.
Combine the sauce ingredients and mix until smooth, add to the vegetables and bring the boil stirring until the sauce has lightly thickened.
Serve immediately.
Tips
Tip 1:Superior flour labelled for pasta and noodles is available at the supermarket.
Tip 2:Lightly dusted sheets of pasta or noodles can be hang over the back of a chair
Tip 3:For easy preparation of the vegetables, shred in the Rotary Shredder & slicer attachment.
Bon Appetito! Papa would call as he raised his glass of red wine. His home grown tomatoes proudly featuring in everyone’s bowl.
Serves 4
Makes 500g raw pasta
Ingredients
400g plain flour1 tspn salt
3 large eggs (160ml required), at room temperature
50 – 60ml water (2 ½ - 3 tbspn)
Sauce
40ml pure olive oil
4 spring onions, chopped
2 cloves garlic, chopped
finely grated rind of 1 lemon
1 punnet ripe cherry tomatoes, halved
½ cup pitted Kalamata olives
2 tbspn capers, well drained
freshly ground salt and black peppercorns, to taste
½ cup small flat leaf parsley leaves
¾ cup freshly grated Parmesan cheese
Method
Attach the flat beater to the standmixer. Place the flour, salt, eggs and 50ml of water into mixing bowl. Turn mixer to speed 2 and mix for 30 seconds. If mixture is too dry add the remaining water. The dough will come together and look similar to dry, crumbly, large ‘pebbles’. The dough will not be moist or smooth.
Attach the dough hook and knead on speed 2 for 2 – 3 minutes. The dough will not form a large ball but will be smoother and softer looking, still in the form of ‘pebbles’. Turn off the mixer and bring the dough together with your fingertips to form 3 or 4 crumbly balls. Hand knead each dough ball for 1 minute or until smoother but still looking drier than standard pasta dough.
NOTE: Dough must be dry to successfully extrude through the pasta press attachment and for the pasta to hold its shape. If the dough is too soft the shapes will not be defined and they will collapse.
Attach the pasta press to the standmixer with the rigatoni plate. Turn the mixer to speed 6. Break off small balls of dough (walnut sized) and place 2 balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press.
Trim the pasta at the desired length with the cutting arm and lay in a single layer on a lightly floured surface. Continue to add 1-2 balls of dough to the press at a time and extrude until all dough has been pressed.
Bring a large pot of salted water to the boil, add the pasta and cook for 2-3 minutes or until al dente. Do not over cook. Drain well and toss with the sauce. Sprinkle with parsley and Parmesan. Serve immediately.
To make the sauce, heat the oil in a large deep frying pan. Add the spring onion, garlic and lemon. Cook lightly for 30 seconds. Add the tomatoes, olives, capers and warm through. Season with salt and pepper.
Tips
TIP 1: Remember the dough MUST be dry to go through the press and for the shape to hold.
TIP 2: Two consecutive dough batches may be made and pressed, however, following this the standmixer must rest for 1 hour.
Spirals are definitely the most fun to eat. With lashing of the delicous herb sauce hanging onto the twirly green edge. We would pop them into our mouths and quickly slurp them in.
Makes 500g raw pasta (Serves 4-6)
Ingredients
450g (approx 3 ½ cups) plain flour
2 tspn salt
3 large eggs (150ml required), at room temperature
Sauce:
50g butter
200g walnuts, roughly chopped
2 large carrots, peeled and shredded
½ cup freshly chopped parsley
2 tspn grated lemon rind
Freshly ground salt and black peppercorns, to taste
½ cup shredded Parmesan cheese
Method
Firmly squeeze the water from the spinach, reserving 1 - 1 ½ tablespoons of the liquid.
Attach the flat beater and mixing bowl to the standmixer. Place the flour, salt and eggs into the bowl. Turn to speed 2 and mix for 30 seconds. If the mixture is excessively dry add the reserved spinach water. The mixture needs to be much drier than a standard pasta dough. Attach the dough hook and knead on speed 2 for 2 – 3 minutes.
The dough will not form a large ball but will be smoother and softer looking, in the form of ‘pebbles’. Turn off the mixer and bring the dough together with your fingertips and hand to form 3 or 4 crumbly balls. Hand knead each dough ball for 1 minute or until smoother but still looking drier than standard pasta dough.
NOTE: Dough must be dry to successfully extrude through the pasta press attachment and for the pasta to hold its shape. If the dough is too soft the shapes will not be defined and they will collapse.
Attach the pasta press to the standmixer with the Fusilli plate. Turn the mixer to speed 4. Break off small balls of dough (walnut sized), lightly knead each ball and place 2 balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press. The first few pieces may be speckled but as the dough warms and works through the press the colour will become an even green. The shapes may be rerolled into balls and put back through the extruder, if desired.
Trim the pasta at the desired length with the cutting arm and lay in a single layer on a lightly floured surface. Continue to add 1-2 balls of dough to the press and extrude until all dough has been pressed.
Bring a large pot of salted water to the boil, add the pasta and cook for 2-3 minutes or until al dente. Do not over cook. Drain well and toss with the sauce.
To make sauce:
Melt the butter in a heavy based pan. Add the walnuts and cook, stirring for 3 minutes or until lightly toasted. Add the carrot and toss, cook 2-3 minutes until lightly softened. Add the parsley and lemon and season well with salt and pepper. Serve immediately tossed through the hot pasta. Sprinkle with Parmesan Cheese.
Tips
TIP 1: Remember the dough MUST be dry to go through the press and for the shape to hold.
TIP 2: Two consecutive dough batches may be made and pressed, however, following this the standmixer must rest for 1 hour.
Deliciously different & very easy. The perfect sweet ending to a meal.
Makes 4
Ingredients
4 scoops freshly ground coffee
¾ cup caster sugar
2 tbspn Cointreau
½ tspn ground cardamom
1 cinnamon stick
200g dried fruit salad mix
60g dried dates
30g dried apricots
30g glace ginger, thinly sliced
100mls boiling water
2tspn - 1tbspn lemon juice
Greek style yoghurt to serve (optional)
Method
Place 2 scoops ground coffee into the double filter basket, tamper and brew 2 x 50ml strong espresso. Empty filter basket and repeat this step. You will need 200mls strong espresso.
Add the dried fruits and ginger. Cover and bring to the boil, simmer 2 minutes or until the fruit begins to plump and looks very glossy. Stir in the water and simmer 4 minutes or until the fruit is just tender and the sauce has thickened. Stir in the lemon juice to taste. Discard the cinnamon stick.
Serve warm in small cups or bowls with the yoghurt.
To love pasta is one thing, but to love this gluten free pasta is amazing… the texture is something to be believed- it’s so good!
Serves 2-4
Ingredients
160g potato flour
85g fine rice flour
85g tapioca flour
2tspn xanthan gum
½ tspn salt
4 large eggs
2tspn - 1tbspn olive oil
2tspn cold water
fine rice flour, extra, for rolling & cutting
To serve:
50g butter
150g parmesan cheese, coarsely grated
1 cup chopped fresh parsley, basil and chives
freshly ground salt and black peppercorns
Method
Attach the flat beater to the standmixer. Place the flours, gum and salt into mixing bowl. Mix on speed 1 until well combined. Add eggs, oil and water, mix lightly until mixture comes together. Change to dough hook, knead on Speed 2 for 4 minutes or until soft and smooth. Wrap in plastic wrap and stand 10 minutes, this helps prevent the dough from being sticky.
Attach pasta roller and lightly flour with the extra flour. Cut dough into 4 thick slices. Press out lightly with your finger tips to flatten. Turn to Speed 4, add the dough through setting no. 1 and roll (be gentle as dough is soft in texture). Fold dough in half lengthwise and place back into roller with the WIDEST edge going into the roller (this will give you a wide pasta sheet).*
Put through the roller again (do not fold in half any more). Change roller to no.2 and roll pasta sheet through once more.
Place on a floured surface and repeat with the remaining dough.
Initially cut the pasta by hand, as desired. After a little experience, attach the fettuccine cutter and dust with extra flour. Feed through each pasta sheet and place cut fettuccine onto a floured surface.
Cook fettuccine in a large pot of boiling water for about 3 minutes, drain well. Return to the saucepan. Toss the hot pasta with butter, parmesan and herbs. Season to taste and serve immediately.
* Be patient with the dough mixture. If the dough is too wet, add a little more flour; if the dough is too dry, add a little more water.
Tips
Being gluten free this pasta needs to be handled gently.
Makes 12 sausages
Ingredients
500g pork belly, diced
1/4 bunch fresh flat leaf parsley
1/2 bunch fresh chives
3 sprigs fresh oregano
6 sage leaves
4 pitted prunes
1 tbspn olive oil
1 ½ tspn sea salt flakes
freshly ground black pepper
natural or synthetic casings, soaked as below (see cooks tip)
garden salad to serve
relish to serve (if desired)
Method
Attach the coarse grinding plate to the food grinder on the stand mixer.
Turn the mixer to Speed 4 and feed three quarters of the meat into the hopper, pushing the meat down with the pusher. Add herbs, prunes and remaining meat and push down with the pusher. Turn off mixer, remove the coarse grinding plate and attach the fine grinding plate. Repeat the grinding process adding the coarsely ground meat back into the hopper.
To the pork mixture, add the oil, salt and pepper. Attach the flat beater and mix on Speed 4 until well combined.
Grease the outside of the large sausage stuffer tube and slide on about half a metre of the casing.* On Speed 4, feed through the mince mixture, taking care not to tightly pack the skin. Lay the sausage flat and twist into lengths. For easy handling while cooking, cut each link into individual sausages.
Place the sausages into a saucepan and cover with water, bring to a very gentle boil, this parcooks the sausages*. Drain well and dry with paper towel.
Drizzle the sausages with a little extra olive oil and char grill on a hot bbq or in a large non stick frying pan. Cook for 5 minutes over a low heat, turning the sausages occasionally. Do not prick the sausages, this will cause them to split and dry.
Serve the sausages with a crisp garden salad and relish or sauce of choice.
Tips:
*Natural fresh casings are available from better quality butchers. Check if they have been soaked before using. To soak place them in cold water for about 30 minutes then rinse well. Store fresh casings in salted water in the refrigerator and use within 2-3 days. Other casing options include synthetic and natural collagen.
*Tieing the end of the casing: The end of the casing can be tied before stuffing. If not tieing until after filling, allow enough skin to easily tie off.
*Parcooking is an excellent method to remove excess fat and ensure the sausages cook evenly without splitting or burning.
After parcooking, sausages are best eaten within 1-2 days, refrigerate in a sealed container.
Pretty as a picture these shortcakes are perfect for a summer morning or afternoon tea or simple dessert. Serve immediately once filled with the cream.
Makes 10
Ingredients
250g (2 cups) plain flour
1 ½ tspn baking powder
1/3 cup (75g ) caster sugar
100g unsalted cold butter, chopped into cubes
2 egg yolks
60mls milk
1 egg white, lightly beaten
2 tbspn caster sugar extra for sprinkling
Filling:
300mls thickened cream
2 tbspn icing sugar, sifted
2 tspn vanilla extract
½ cup strawberry jam, lightly warmed
½ punnet strawberries, cut into quarters
extra icing sugar to serve
Method
1. Preheat oven to 180 ° aC. Line 2 baking trays with baking paper.
2. Attach all purpose blade into large work bowl of the food processor. Add the flour and baking powder and pulse until combined. Add the sugar and pulse. Add the butter and pulse about 12 seconds or until butter is chopped thoroughly into the flour. Add the egg yolks and milk and pulse until mixture forms a ball.
3. Remove the soft dough and with lightly floured fingertips press the dough into a flattened disc. Lightly press out to about 2 cm in thickness. If time allows refrigerate dough for 15 minutes.
4. Gently pat the dough out onto a lightly floured surface. Cut into 10 heart or scalloped shaped discs. Re grouping any off cuts.
5. Arrange the shortcakes onto the prepared trays and brush lightly with the egg white and sprinkle with caster sugar. Bake 12 minutes or until lightly golden and crisp. Let cool 5 minutes.
6. Attach the egg whip to the clean work bowl. Pour in the cream process 2 minutes or until the cream is lightly whipped to soft peaks. Do not over whip.
7. To serve: Dollop a shortcake with cream and top with a couple of strawberry pieces and drizzle with a little jam. Gently place another shortcake on top and dust with icing sugar. Serve immediately.
Tips
Tip 1:The shortcakes can be made and stored in an airtight container for up to 3 days.
Tip 2: Once filled with cream and berries they are best eaten immediately.
It was Summer when the BBQ was flashed up, and at every opportunity possible. The family favourite definitely the zesty prawns.
Makes 4
Ingredients
12 large green king prawns , peeled, cleaned, tail left on or 4 thick fillets flake, cut into long thick pieces1tbspn olive oil
2 cloves garlic, crushed
salt flakes
1 small bunch coriander leaves
1/2 small bunch flat leaf parsley leaves
½ bunch chives, roughly chopped
6cm ginger, peeled, roughly sliced
1tspn fresh green peppercorns juice and thickly peeled rind strips of 1 lemon and lime
100mls olive oil
Method
Thread each prawn (or fish piece) onto a wooden skewer (soak skewers in water for 20 minutes before threading), flattening the prawn out. Smear with a little olive oil, garlic and salt.
Place about half of the coriander, parsley and chives into the glass jar of the blender. Cover and select the chop symbol. Pulse 6 seconds. Add the remaining herbs, ginger, peppercorns, citrus peels and 2 tbspn each of the lemon and lime juice. Pulse to a lightly chunky sauce.
Smear the prawns (or fish) on both sides with some of the sauce. Heat a flat plated grill or bbq until hot. Drizzle the prawns with a little of the oil. Cook until golden brown and cooked through turning once only.
Add the remaining citrus juices and oil to the blender, cover and pulse to a thin consistency.
Serve the prawns on a bed of garden greens and drizzle with the sauce.
Tips
Tip 1: Soak the skewers in cold water to prevent burning.
Tip 2: Only use green/ raw prawns.
