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FOODBOOK

SLICES & BISCUITS CAKES & PUDDINGS

All-time favourites BROWNIES | DONUTS | LEMON TARTS
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 CONTENTS
Cakes, PAVLOVA & PUDDINGS
Perfect Pavlova 6

Self-Saucing Chocolate
Hazelnut Pudding 8

Pear & Chocolate Bread

& Butter Pudding 10

Frozen Lemon Meringue 14

Baked Vanilla & Ricotta Tart

with Star Anise Citrus 17

Best Ever Chocolate Cake 19 Magic Beesting

Custard Cake 12
Baklava Cheesecake 21

23

Ultimate Whipped
CREAM

Biscuits & SLICES

Almond Kifli 26

Instant Apple Slice 28

White Chocolate & Raspberry

Rocky Road 30

Chocolate Yeast Kugelhopf 32

Gluten Free Chocolate Crackle Slice 38

My Grandmother Sarah's Lokshen Kugel 40

Vanilla Custard Slice 36
Peanut Butter Brownie Cookie Sandwich 42
35

COOKBOOKS

The Dairy Kitchen

MEAL PLANNERS

44

All-time FAVOURITES
Golden Drop Donuts 47

Chocolate Crackles 49

Glorious Fruit Crumble 51

Chocolate Brownies
with Raspberry Sauce 53

Vanilla Ice Cream & Hot Chocolate Sauce 55

Classic Lemon Tarts 59
Lavendar & Vanilla Coconut Ice 57

The All-in-one
COOKING APPLIANCE
46
 Cakes,
PAVLOVA &
PUDDINGS
Perfectly indulgent, these
scrumptious cakes and decadent
puddings will make it hard to
stop at one slice.
CAKES, PAVLOVA & PUDDINGS 6

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 Perfect PAVLOVA
PREP: 15 MINS COOK: 1 ½ HOURS SERVES: 6

Recipe by Devondale devondale.com.au

The seemingly simple pavlova is a difficult dish to get right, this technique will
have an amazing result every single time. It's the kitchen hack of the hot water
and everything in the bowl at once makes this foolproof saving time and effort.

INGREDIENTS METHOD
PAVLOVA PAVLOVA
4 egg whites 1. Preheat oven to 140°C or 120°C fan-forced
1 ¼ cups caster sugar 2. Put all ingredients into a stand mixer, adding hot
1 tablespoon corn flour water last

1 teaspoon vinegar 3. Whisk for ten minutes on high speed (Mixture should look
shiny and hold stiff peaks)
½ teaspoon vanilla
4. Line a large flat baking tray with baking paper and spoon
1 tablespoon hot water meringue into centre of tray. Shape like nest using the
back of your spoon (20cm round)
TOPPING
5. Bake 1.5 hours on the middle shelf and allow to cool
300ml Devondale All Rounder in oven. It should be crunchy on the outside and like
Thickened Cream, whipped marshmallow on the inside
Blueberries, mango slices and
passion fruit to decorate TOPPING
1. Top the pavlova with lightly whipped Devondale 'All
Rounder' Thickened Cream
2. Add fresh fruits of the season

TIPS & HINTS

You can use tined mango and passionfruit pulp if fruits are
not in season.

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CAKES, PAVLOVA & PUDDINGS 8

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 Self-Saucing Chocolate
HAZELNUT PUDDING
PREP: 10 MINS COOK: 40 MINS SERVES: 4-6

Recipe by The Dairy Kitchen legendairy.com.au

Try this simple, decadent pudding once and you’ll fall in love! It’s also a
great recipe to get older kids started in the kitchen. And, the hot tip?
Make this pudding directly into the baking dish to save on dishes!

INGREDIENTS METHOD
1 cup self-raising flour 1. Preheat oven to 180°C (160°C fan forced). Combine flour,
¼ cup cocoa powder cocoa powder and sugar in the base of a 2 litre baking
dish
½ cup caster sugar
2. Make a well in the centre and add egg, milk and butter,
1 egg mixing the wet ingredients until combined before stirring
½ cup milk into the dry ingredients until smooth. Stir in chocolate
hazelnut spread
50g butter, melted
3. Sprinkle brown sugar and extra cocoa powder over batter.
½ cup chocolate hazelnut spread
Pour boiling water gently over the back of a large spoon,
½ cup soft brown sugar onto the cake batter.
2 tablespoons cocoa powder, extra 4. Bake for 30 minutes, then, keeping pudding in oven,
1 ½ cups boiling water sprinkle over hazelnuts, and cook for a further 10-15
minutes or until cake is cooked through and pudding is
½ cup chopped hazelnuts
still saucy. Serve with cream or ice cream
Cream or ice cream, to serve

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CAKES, PAVLOVA & PUDDINGS 10

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 Pear & Chocolate
BREAD & BUTTER PUDDING
PREP: 15 MINS COOK: 1 HOUR SERVES: 6

Recipe by Devondale devondale.com.au

Everyone loves bread and butter pudding. This cheat's version uses a
fuss free custard and store bought fruit loaf for maximum taste without
the long list of ingredients.

INGREDIENTS METHOD
6 eggs 1. Preheat oven to 160°C. Lightly grease a 20x15cm
120g icing sugar, sifted baking dish

300ml Devondale All Rounder 2. Place the eggs, icing sugar, cream, milk, vanilla and
Cream mixed spice in a large bowl and whisk together until
well combined
300ml Devondale Long Life Full
Cream Milk 3. Butter the fruit loaf slices and cut into quarters

½ tsp vanilla essence 4. Arrange bread pieces into the baking dish butter side up
and then pour over the custard mixture. Make sure not to
½ tsp mixed spice put bread too close together so you get lovely pockets of
4 slices cafe-style fruit loaf custard once cooked
Devondale Dairy Soft Unsalted 5. Arrange the pear slices in between the bread and then
Butter (for spreading on bread) scatter with the chocolate. Sprinkle with raw sugar
1 pear, peeled and cored, finely 6. Place the baking dish in a large roasting pan and pour
sliced enough boiling water into the pan to come halfway up the
80g dark cooking chocolate, sides of the baking dish, creating a water bath
chopped 7. Place pudding in the oven and bake for 60 minutes or
2 tsp raw sugar (added just before until custard is just set. If the pudding begins to brown too
baking) quickly, cover with foil halfway through cooking

Icing sugar (to serve) 8. Serve dusted with icing sugar. Drizzle with Devondale All
Rounder Cream
Devondale All Rounder Cream (extra
for serving)

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CAKES, PAVLOVA & PUDDINGS 12

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 Magic Beesting
CUSTARD CAKE
PREP: 20 MINS COOK: 1 HOUR 15 MINS SERVES: 8-10

Recipe by The Dairy Kitchen legendairy.com.au

This impressive cake is absolutely magic, one thin milky batter separates into
three unique textures in the oven, a firmer thick batter at the bottom, creamy
custard in the centre and a spongey cake topping. Sounds impossible?
You’ll just have to try it! Serve this cake with fresh berries or citrus.

INGREDIENTS METHOD
CAKE CAKE
4 eggs, separated 1. Preheat an oven to 160°C (140°C fan forced). Line the
1 ¼ cups caster sugar base and sides of a 20cm round cake pan
2. In a clean mixing bowl, beat egg whites with an electric
2 teaspoons vanilla extract
mixer until firm peaks form. Set aside
1 tablespoon water
3. In a separate bowl, beat the egg yolks, sugar, vanilla
125 g butter, melted and water with an electric mixer over high speed for 5
¾ cup plain flour minutes or until mixture is light and fluffy. Gradually add
in the butter until mixed through
2 cups (500 ml) full cream milk,
4. Reduce mixer speed to low, add flour and mix in until
lukewarm
just combined. Gradually beat in the lukewarm milk until
incorporated. Gently fold in beaten egg whites with a
HONEY SYRUP large metal spoon
⅓ cup sugar
5. Pour mixture into pan and bake for 1 hour 10 minutes or
⅓ cup water until the top is golden, and the centre is slightly wobbly.
2 tablespoons honey Cool in the pan until completely cold

½ cup flaked almonds, toasted HONEY SYRUP

1. Combine sugar, water and honey in a small saucepan. Stir
over medium heat until sugar has dissolved. Bring to the
boil, reduce heat and simmer for 15-20 minutes or until
thickened into a syrup. Allow to cool to room temperature
2. Sprinkle almonds over cake and drizzle with syrup, then
serve

TIPS & HINTS

When adding beaten egg whites to batter, begin by stirring
one spoonful of the beaten egg white into the mix. It will
lighten the batter and make it more accepting of the
remaining egg white when you gently fold it in.

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CAKES, PAVLOVA & PUDDINGS 14

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 Frozen LEMON MERINGUE
PREP: 30 MINS COOK: 1 HOUR SERVES: 8-10

Recipe by Monday Morning Cooking Club mondaymorningcookingclub.com.au

"This delicious frozen lemon meringue is my all time go to gluten free recipe,
which I like to change sometimes by experimenting with different toppings and
flavours. Once made, it is stored in the freezer and then taken out approximately
20 minutes before serving." Vivienne Polak

INGREDIENTS
MERINGUE DISCS
4 egg whites LEMON SYRUP (OPTIONAL)
Finely grated zest of ½ lemon
¼ teaspoon cream of tartar
60ml (¼ cup) lemon juice, strained
2 teaspoons cornflour (cornstarch)
2 tablespoons sugar
225g (8 oz) caster (superfine) sugar

LEMON CUSTARD
4 egg yolks
125g (4 ½ oz) caster (superfine) sugar
125ml (½cup) lemon juice
Finely grated zest of 2 lemons
300ml (1 ⅓ cups) thickened (whipping) cream

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Frozen LEMON MERINGUE
METHOD
MERINGUE DISCS 4. Remove from the heat and stir for
1. Start this recipe the day before serving. another minute. Pour into a bowl and
Preheat the oven to 150°C (300°F/Gas 2) refrigerate until completely cold, or
2. Line two baking trays with baking paper place over a bowl of ice to cool faster
which have been marked with three 5. In a separate bowl, whip the cream until
20cm (8 inch) diameter circles or 28 x firm, then gently fold it into the cooled
12cm (11 x 4 inch) rectangles lemon custard one spoon at a time, until
3. To make the meringue discs, sprinkle the combined. Refrigerate until needed
egg whites with the cream of tartar and 6. Set aside the best meringue disc to
whisk until stiff. Mix the cornflour with be the top. To assemble, place one
the sugar, then add to the egg whites, 1 meringue disc on a piece of baking paper
tablespoon at a time, whisking well after and top it with half of the lemon custard.
each addition 7. Do not spread the custard all the way to
4. Whisk for a few more minutes until thick the edge; when you place the next disc
and glossy. Using a spatula, spread the on top, it will spread
meringue inside the marked outlines, 8. Repeat with another layer of meringue
smoothing out to the edges and the remaining filling, then top with
5. Place in the oven, reduce the the final meringue layer. Wrap gently
temperature to 140°C (275°F/Gas 1) and in foil then freeze for several hours or
bake for 1 hour, or until the meringue overnight. This can be done several
discs are crisp to touch and will lift off days ahead
the paper easily. Place on a wire rack to
cool completely LEMON SYRUP (OPTIONAL)
1. To make the lemon syrup, combine
LEMON CUSTARD all the syrup ingredients in a small
1. Start making the lemon custard as soon saucepan, stirring over low heat until
as the meringues go in the oven, as it the sugar dissolves
must be quite cold before the cream is 2. Simmer, without stirring, for about 5
folded in minutes, or until slightly thickened and
2. Put the egg yolks and sugar in a heavy- tacky. Allow to cool to room temperature
based saucepan over a low heat, mix 3. Remove the lemon meringue from the
until smooth and well combined, then freezer 30 minutes before serving.
add the lemon juice and zest Drizzle the lemon syrup over the top
3. Continue to stir constantly until the
mixture thickens and coats the back of a
spoon, about 10-15 minutes

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CAKES, PAVLOVA & PUDDINGS 17

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Baked Vanilla & Ricotta Tart
WITH STAR ANISE CITRUS
PREP: 25 MINS COOK: 40 MINS + COOLING SERVES: 12

Recipe by The Dairy Kitchen legendairy.com.au

INGREDIENTS METHOD
600g wedge ricotta cheese 1. In a food processor, combine ricotta, yoghurt, eggs,
sugar and vanilla until very smooth and creamy. Pour
½ cup reduced fat vanilla yogurt
into a baking paper lined 23-24cm spring form pan
3 eggs, lightly beaten
2. Bake at 150°C for 30 minutes or until just firm, turn off
¼ cup caster sugar oven and allow cake to cool in the oven for 1 hour, stand
2 teaspoons vanilla at room temperature for ½ hour and then refrigerate
until cold
600g citrus fruit eg oranges, ruby
grapefruit, mandarins 3. Peel and segment the citrus fruits over a bowl to collect
the juice, then squeeze any remaining juice out of the
1 star anise
leftover membrane etc
¾ cup reduced fat vanilla yoghurt,
4. Place the juice and star anise in a small saucepan and
extra
boil until slightly reduced and thickened. Pour the hot
Mint leaves, to decorate syrup over the segments and chill until required
5. Remove the cheesecake from the pan and place on a
serving platter, top with fruit, syrup and mint leaves.
Serve slices of the tart with extra yoghurt dolloped on
the side

TIPS & HINTS

To segment citrus fruit, first peel the fruit removing any pith.
Slide a small paring knife between each segment and the
connective membrane, until you hit the middle of the fruit,
turn the knife around on itself, hooking around the bottom
of the segment and slip the knife up the otherside of the
segment to remove.

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CAKES, PAVLOVA & PUDDINGS 19

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 Best Ever
CHOCOLATE CAKE
PREP: 20 MINS COOK: 1 ½ HOURS SERVES: 12

Recipe by Jenny Bongers for Devondale devondale.com.au

This chocolate cake recipe was given to me about 14 years ago! It is now a family
favourite and always requested for birthdays and even family weddings.

INGREDIENTS METHOD
250g Devondale Unsalted Butter 1. Melt butter and choc melts in microwave in 30-second
180g dark chocolate melts bursts, stirring each time until melted (approx. 2 minutes
on high setting)
1 ⅔ cups (250g) caster sugar
2. Add the sugar and eggs, then add sifted flour and cocoa.
4 eggs Mix well
1 cup (150g) plain flour 3. Cook in lined 8-inch (22cm) round tin for 1 hour (gas oven
¼ cup (40g) cocoa, plus at 120°C or 160°C fan-forced for 1 hour 30 minutes)
extra for dusting 4. Let cool in tin. Dust with cocoa and serve with whipped
cream

TIPS & HINTS

Recipe can be made up to 3 days ahead.

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CAKES, PAVLOVA & PUDDINGS 21

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 Baklava CHEESECAKE
PREP: 1 HOUR COOK: 1 HOUR SERVES: 24

Recipe by The Dairy Kitchen legendairy.com.au

INGREDIENTS METHOD
ORANGE BLOSSOM ORANGE BLOSSOM HONEY SYRUP
HONEY SYRUP 1. For the Orange Blossom Honey Syrup: Place all
100g caster sugar ingredients except orange blossom water in a small
150ml water saucepan and stir over medium heat until sugar has
dissolved
125g honey
2. Simmer for 15-20 minutes or until syrup has reduced
1 cinnamon stick
and thickened. Discard cinnamon stick and stir in
20g orange blossom water orange blossom water. Cool

FILLING FILLING
500g cream cheese, softened 1. Beat cream cheese with an electric mixer (paddle
175g caster sugar attachment) on low speed until just smooth. Add
sugar and beat until combined. Add sour cream, eggs
250g sour cream and mix until just combined. Set aside
3 eggs, lightly beaten 2. Mix 90ml of honey syrup with the walnuts and
75g walnuts, toasted and finely almonds to combine. Set aside
chopped 3. Layer 5 sheets of filo pastry on top of each other,
75g blanched almonds, toasted and brushing well between each layer with butter. Ease
finely chopped pastry into the base and sides of a buttered and lined
9 sheets filo pastry 20cm x 30cm slab pan; trimming as required

75g butter, melted 4. Pour in half of the cheesecake batter and spoon over
the half the syrup nuts; repeat again. Swirl with a
butter knife to roughly mix
5. Make 2 piles of 2 sheets each with remaining filo
pastry, brushing well between each layer with melted
butter
6. Cut each pile into 8 lengthwise. Scrunch the filo
pastry and place in a single layer on top of the batter
to cover
7. Bake at 160°C for 40-45 minute or until just set.
Remove from oven and drizzle with remaining syrup.
Serve warm or cold

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Ultimate Whipped
CREAM

For more baking tips and recipes

visit devondale.com.au
 Ultimate Whipped
CREAM
For perfect whipped cream every time, it must be very cold. If you’ve
just brought it home from an extended trip to the store, refrigerate
the cream for a while beforehand. Cream that isn’t cold enough may
not whip at all, or it may curdle. Use a bowl just wide enough for
the beater. Chill the bowl and the beaters before adding the cream.
Whip only 1 cup (300ml) at a time.
To help whipped cream stay fluffy in the refrigerator or on a cake,
add one sifted tablespoon of Devondale Skim Milk Powder for each
cup of cream. If you add sugar for sweetness, do so after whipping
the cream - never before.

INGREDIENTS METHOD
300ml Devondale All Rounder 1. Chill beaters, bowl and cream.
Thickened Cream
2. Whip 300ml Devondale All Rounder
1 tablespoon Devondale Cream until almost at the consistency
Skim Milk Powder you desire.
1 tablespoon icing sugar 3. For stiff whipped cream add
1 tablespoon Devondale skim
milk powder.
4. For sweetness add 1 tablespoon
icing sugar.
5. Whip until just combined.

For more baking tips and recipes

visit devondale.com.au
 Biscuits
& SLICES
Utterly delicious and easy to
transport, these biscuits and
slices are the perfect treat
to share with friends.
BISCUITS & SLICES 26

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 Almond KIFLI
PREP: 20 MINS COOK: 30-40 MINS MAKES: 60 BISCUITS

Recipe by Monday Morning Cooking Club mondaymorningcookingclub.com.au

“This kifli (loosely meaning ‘biscuit’) recipe came from Kati, who was given the
recipe by her mother’s mother in (the former) Yugoslavia. She has now passed
them on to me and my children. The almond kifli are a delightfully buttery, nutty
and crumbly biscuit.” Sharon Vidor

INGREDIENTS METHOD
125g whole raw almonds (skin on), 1. Preheat the oven to 160°C. Line two large baking trays
freshly ground (in a food processor) 2. Mix together the ground almonds, butter, flour and vanilla
250g unsalted butter, at room caster sugar by hand until a dough is formed, taking care
temperature not to overwork the dough. This can also be done in a
350g (2⅓ cups) plain (all purpose) food processor
flour 3. Roll the dough into small thumb-sized rolls and bend
1 tbsp vanilla (caster) sugar (see slightly into crescent shapes. Place on the prepared trays
note) and bake for 30-40 minutes until pale golden

About 160g (1 cup) icing 4. Make the vanilla icing sugar by sifting together the icing
(confectioners) sugar sugar and ground vanilla powder.

½ tsp Heilala ground vanilla powder 5. When cool, roll in the vanilla icing sugar. Store in an
airtight container with any excess vanilla icing sugar
tipped on top of the biscuits

TIPS & HINTS

To make vanilla (caster) sugar, store a split vanilla bean
(it can be one from which the seeds have been removed
for another dish) in 1kg caster sugar in a container. Shake
vigorously and allow the vanilla flavour to permeate for at
least 1 week before using. Seal the container until ready to
use. Lasts for months.

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BISCUITS & SLICES 28

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 Instant Apple SLICE
PREP: 15 MINS COOK: 35-40 MINS SERVES: 8-10

Recipe by Anita Walker for Devondale devondale.com.au

We love the simplicity of this Apple Slice recipe. Adding all your
ingredients together at once makes it foolproof. Perfect for last minute
entertaining and stable enough to easily transport to events and picnics.

INGREDIENTS METHOD
2 raw apples, cut into 1. Mix all ingredients together thoroughly in a large bowl
approx. 2cm cubes 2. Place in a greased and lined 18x28cm slice tin
2 beaten eggs 3. Bake in a moderate oven 180°C (160°C fan-forced) for
1 cup sultanas approximately 30-40 minutes
1 ½ cups self raising flour 4. When cooked, sprinkle with cinnamon and sugar mixed
together
125g Devondale Unsalted Butter,
melted and cooled 5. Drizzle with Thickened Cream and sprinkle with extra
cinnamon sugar
1 cup brown sugar (you can
substitute with white sugar)
TIPS & HINTS
2 tsp mixed spice Serve with a dollop of whipped Devondale Thickened Cream.
This also makes a great dessert served warm with custard,
TO FINISH cream or ice-cream.
1 tsp cinnamon combined with 1 tbsp
golden caster sugar
Devondale All Rounder Thickened
Cream

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BISCUITS & SLICES 30

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 White Chocolate &
RASPBERRY ROCKY ROAD

PREP: 15 MINS + 40 MIN TO SET MAKES: 20 SQUARES

Recipe by Copha copha.com.au

For lovers of white chocolate, this delicious twist on rocky road is sure
to please the sweetest tooth!

INGREDIENTS METHOD
100g Copha 1. Line the base and sides of a 15 x 30cm slab tin with
baking paper
¼ cup icing sugar
2. Melt the Copha in a small saucepan over a low heat.
150g white chocolate, melted
Stir in the icing sugar until well combined
100g pink marshmallows, halved 3. Melt in the white chocolate in a large bowl in the
100g red raspberry jellies, halved microwave on 50% power for 1 minute. Stir and
microwave for a further 30 seconds, then stir until
100g caramel popcorn
smooth
½ cup shredded coconut
4. Add the Copha mixture to the chocolate and fold
through all the remaining ingredients, coating well
5. Press the mixture evenly into the lined tin and allow to
set in a cool place or refrigerate
6. When rocky road is set, cut into squares with a warm
sharp knife and store in an airtight container until
required. Rocky Road may also be drizzled with pink
chocolate to decorate

TIPS & HINTS

This rocky road is also delicious with dried cranberries or
blueberries added. Nuts may also be used.

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BISCUITS & SLICES 32

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Chocolate Yeast KUGELHOPF
PREP: 40 MINS COOK: 40 MINS + 3 HOURS RISING TIME MAKES: 1 LOAF

Recipe by Monday Morning Cooking Club mondaymorningcookingclub.com.au

"While living in the US, my family craved the chocolate yeast kugelhopf we had
left behind in Bondi. They nagged me until I created a recipe that tasted just as
good and cured their nostalgia." Shereen Aaron

INGREDIENTS
DOUGH FILLING
185ml (¾ cup) milk 300g (10 ½ oz) best-Quality dark chocolate,
1 sachet (7g/2 ¼ teaspoons) active dried yeast chopped

80g (2 ¾ oz/⅓ cup) caster (superfine) sugar, 60g (2 ¼ oz) butter

plus extra, for sprinkling 115g (½ cup) caster (superfine) sugar
450g (1 lb/3 cups) bread flour, plus extra, 25g (¼ cup) cocoa powder
for kneading ½ teaspoon ground cinnamon
½ teaspoon salt
115g (4 oz) butter
3 eggs
1 teaspoon vanilla extract
1 egg, lightly beaten, for egg wash

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Chocolate Yeast KUGELHOPF
METHOD
DOUGH
1. You will need a large angel (chiffon) cake
FILLING
tin with a removable base. Carefully line the 1. Once the dough has risen, make the
side, base and funnel with baking paper filling. Place the filling ingredients in a
large heatproof bowl over a saucepan of
2. Gently warm ¼ cup of the milk. Sprinkle
simmering water (or use a double boiler)
with the yeast and 1 teaspoon of the sugar.
and melt, stirring until smooth
Allow to stand for 5 minutes to allow it to
froth. Add 3 teaspoons of the flour and stir. 2. Cut the dough in half. Roll out to form a
Allow to stand for 15-20 minutes, or until large rectangle (30 x 45cm/12 x 17. inches)
frothy and thick and carefully spread half the filling mixture
on the surface from edge to edge.
3. Mix the remaining flour and sugar together
with the salt in the bowl of an electric mixer 3. Roll up the dough to make a large snake
and place it into the prepared tin, curling
4. Warm the remaining milk and melt the
around the funnel, seam side up. Repeat
butter
with the other half of the dough. Place it on
5. Beat the eggs with the vanilla. Add top of the first roll, seam side down
these and the yeast mixture to the flour
4. Cover with plastic wrap and a tea towel and
mixture and knead with the dough hook
allow to rise in a warm place until at least
for 10 minutes
doubled in size, about 1 hour. It will rise
6. You may need to add extra flour but do almost to the edge of the tin. Brush gently
so a spoon at a time, kneading after each with the egg wash and sprinkle with the
addition. You will have a very sticky dough extra sugar
that just comes away from the side of the
5. Preheat the oven to 170°C (325°F/Gas 3)
bowl
6. Bake the Kugelhopf for 40 minutes, or until
7. Put the dough into an oiled bowl, cover with
well risen and golden brown on top. If not
plastic wrap and a tea towel (dish towel).
eating immediately, allow to cool out of the
Put the bowl in a warm place and allow to
tin but with the baking paper still attached
rise until doubled in size. This will take at
least 2 hours 7. Best eaten on the day of baking or
reheated the next day. Freezes well for
up to 3 months

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Monday Morning Cooking Club
COOKBOOKS

MONDAY MORNING COOKING CLUB MONDAY MORNING COOKING CLUB

THE FOOD, THE STORIES, THE FEAST GOES ON
THE SISTERHOOD THE SISTERHOOD
For five years, we made and tasted The second beautiful book from the
hundreds of dishes from which we Monday Morning Cooking Club girls.
handpicked our favourites for inclusion From precious family recipes that
in our first book. The book has over 100 have been lovingly handed down
culturally diverse recipes, from more than the generations, right through to
60 cooks, each of which has been truly new classics that will become
tested and refined. instant family favourites, the book
contains over 100 recipes to suit
Each recipe begins with a short story every occasion.
of the cook and their history of the dish.
These simple stories, interweaved with From everyday eating to feasting,
the amazing recipes, narrate the rich and light lunches to fressing, comfort
personal history of far-flung communities food to traditional dishes, this is a
and families who find a deep connection cookbook of rich, wonderful ideas
through food, and the memory of and flavours to nurture, nourish
generations that have gone before. and inspire.

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mondaymorningcookingclub.com.au
BISCUITS & SLICES 36

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 Vanilla Custard SLICE
PREP: 20 MINS COOK: 40 MINS + COOLING SERVES: 8-10

Recipe by Margaret Gledhill for Devondale devondale.com.au

INGREDIENTS METHOD
CUSTARD SLICE CUSTARD SLICE
2 sheets puff pastry 1. Preheat your oven to 180°C
1L Devondale Long Life 2. On a biscuit tray, place pastry between 2 sheets of
Full Cream Milk greaseproof paper and place another biscuit tray on
top to keep the pastry from rising. Bake the pastry
60g Devondale Unsalted Butter
sheets in a moderate oven for 15-20 minutes or until
1 egg (whisked together with the golden brown
vanilla essence)
3. In a large saucepan, warm the milk, butter and sugar
¾ cup sugar over a medium heat until the butter is melted. Blend
½ cup cornflour the cornflour and custard powder in extra milk until
smooth and pour into the saucepan
4 tbsp custard powder
4. Turn the heat to high and bring the custard to a boil,
2 tsp vanilla essence stirring continuously to ensure no lumps form
150ml Devondale Milk (extra) 5. When the custard is thick and smooth, remove the
saucepan from the heat and stir in the egg and vanilla
ICING 6. Line the base of a 23cm square cake tin and place one
2 cups sifted icing sugar sheet of the pastry on the base. While the custard is
40g softened Devondale Unsalted still hot, pour over the base
Butter 7. Place the other sheet of pastry on top of the custard,
1 tsp vanilla essence pressing down firmly. Set aside to cool slightly.
Refrigerate until the custard is firm
1-2 tbsp hot water
ICING
1. Combine sifted icing sugar with softened butter,
vanilla essence and 1-2 tbsp hot water in a bowl.
Mix well until it forms a spreadable consistency
2. Spread over slice and cut into squares

TIPS & HINTS

Cut the baking paper larger than the tin so that you have
an overhang making it easier to remove the slice once
set. Ice the slice with a vanilla icing and cut into squares
whilst still in the tin.

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BISCUITS & SLICES 38

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 Gluten Free
CHOCOLATE CRACKLE SLICE
PREP: 30 MINS + 1 HOUR TO SET MAKES: 16-20 SQUARES

Recipe by Copha copha.com.au

For those who are gluten intolerant, this classic recipe is sure to please.

INGREDIENTS METHOD
BISCUIT BASE BISCUIT BASE
250g (1 packet) 1. Grease and line with baking paper a 25cm x 16cm x
Gluten-free arrowroot biscuits 2 ½cm (10in x 6in x 1in) baking tray. Make sure the paper
has a 2cm over hang
100g Copha
2. Melt Copha in microwave on high or in saucepan until fully
melted. Using a food processor, crush biscuits until they
CHOCOLATE GANACHE
resemble fine breadcrumbs
220g (2 cups) milk chocolate,
chopped 3. Mix melted Copha and biscuit crumbs together.
Then press biscuit mix into baking tray firmly, using the
125ml (½ cup) thickened cream back of a spoon if necessary. Put in the fridge to set for
10 to 15 minutes
CRACKLE TOPPING
125g (½ cup) Copha CHOCOLATE GANACHE
2 cups gluten-free cocoa bombs 1. Over medium heat, bring cream to the boil in a medium
cereal sized saucepan. Remove from heat, add chocolate and stir
until well combined
100g (¾ cup) gluten-free icing sugar
2. Set aside until cool and thick. Pour over biscuit base,
2 tbsp desiccated coconut return to fridge to set
1 tbsp cocoa powder
CRACKLE TOPPING
1. Melt Copha in microwave on high. In a bowl combine cocoa
bombs, sugar, coconut and cocoa. Add Copha to the mix
and stir together
2. Pour crackle topping over chocolate ganache. Spread in an
even layer, return to the fridge
3. Once set, cut the crackle slice into 16 to 20 squares

TIPS & HINTS

Crackle slices can be stored in an airtight container in the
fridge for up to 4 days.

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BISCUITS & SLICES 40

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My Grandmother Sarah's
LOKSHEN KUGEL
PREP: 15 MINS COOK: 50-60 MINS SERVES: 12

Recipe by Monday Morning Cooking Club mondaymorningcookingclub.com.au

"Many, many years ago, Nana Betty gave Sarah this recipe for Lokshen Kugel,
a sweet noodle pudding. She was always amazed at what a wonderful cook Betty
was and how well she managed out of a tiny kitchen, without the use of
any modern utensils." Natanya Eskin

INGREDIENTS METHOD
250g wide egg noodles (lokshen) 1. Preheat the oven to 180°C. Grease a 25 x 20cm baking
3 eggs, separated dish. Cook the noodles in a large saucepan of boiling
salted water until just cooked. Drain and rinse with cold
80g (⅓ cup) caster sugar water
500g (2 cups) ricotta cheese 2. Whisk the egg whites until stiff peaks form. In a separate
160g (1 cup) sultanas large bowl, beat together the egg yolks and sugar until
light
1 large granny smith apple, peeled
and grated 3. Beat in the ricotta until well combined, then add the
sultanas and apple and mix well. Mix in the noodles and
100g unsalted butter, melted
melted butter, then gently fold through the egg whites
Cinnamon sugar, for sprinkling
4. Place the mixture in the baking dish and sprinkle with
the cinnamon sugar. Bake for 50-60 minutes, or until the
top is golden and a little crisp. Serve warm or at room
temperature

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BISCUITS & SLICES 42

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 Peanut Butter Brownie
COOKIE SANDWICH
PREP: 15 MINS COOK: 30 MINS + COOLING TIME MAKES: 20 COOKIES

Recipe by The Dairy Kitchen legendairy.com.au

INGREDIENTS METHOD
50g unsalted butter, chopped 1. Preheat oven to 180°C (160°C fan forced). Place butter
250g dark chocolate, chopped and chocolate in a heatproof bowl over a saucepan of
simmering water and stir until melted. Remove from heat.
2 eggs, lightly whisked
2. Quickly stir in egg, sugar, flour, baking powder, cocoa
225g white sugar
powder and a pinch of salt until just combined
30g plain flour
3. Drop 2 teaspoons of mixture onto trays. Bake for
½ teaspoon baking powder 12-15 minutes or until just set. Cool on trays
30g cocoa powder 4. Beat peanut butter frosting ingredients together in a
Peanut butter frosting bowl. Pipe onto biscuits and sandwich together

250g cream cheese, softened

15g caster sugar
150g good quality
smooth peanut butter
40ml milk

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 The Dairy Kitchen
MEAL PLANNERS
Full of healthy and inspirational ideas for every season, The Dairy Kitchen
meal planners have been developed in conjunction with dietitians so
you can feel good about enjoying every breakfast, lunch and dinner,
knowing its all part of a healthy balanced diet.

SAMPLE FROM WINTER MENU PLANNERS

BREAKFAST LUNCH

Banana, date and walnut Creamy carrot and coriander soup

overnight oats with cheese toasts

DINNER SNACK

Spiced lamb and winter vegetable Homemade Chai

tray bake Latte

START PLANNING TODAY

legendairy.com.au
All-time
FAVOURITES
From donuts to chocolate
crackles and everything in
between, these all-time
favourites are sure to make
everyone smile.
 The All-In-One
COOKING APPLIANCE
With the ability to boil, fry, steam, stew, knead, chop, mince, puree, mix,
emulsify, whip and stir, all at the touch of a button, it’s easy to see why the
KitchenAid® Cook Processor will become a firm fixture in your daily cooking
routine. Even if you’re a kitchen novice, the Cook Processor’s preprogrammed
modes will guide you through the entire process with ease.

BREAKFAST

From boiled eggs, delicious breads

to homemade spreads, you are
sure to start the day well, even
on those time poor mornings.

LUNCH

Always be prepared for lunch with

flavoursome soups, delicious tarts
and fresh salads, all made with
ease with the Cook Processor.

DINNER

Prepare a huge variety of evening

meals that the whole family can
enjoy, incuding stir fries, fresh
gnocchi, fish and curries.

DESSERT

The Cook Processor can create

a huge variety of desserts from a
mid-week sweet treat to desserts
to impress dinner guests.

GET RECIPES!

kitchenaid.com.au
ALL-TIME FAVOURITES 47

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 Golden Drop DONUTS
PREP: 20 MINS COOK: 25 MINS MAKES: 35 DONUTS

Recipe by KitchenAid kitchenaid.com.au

Best eaten just after frying. A delicious dessert or indulgent snack.

This recipe uses the KitchenAid® Artisan Diamond Blender.

INGREDIENTS METHOD
2 ¼ cups ( 340g) plain flour 1. For best results use the KitchenAid® Artisan Diamond
½ cup (110g) castor sugar Blender
2. Place the flour, sugar, baking powder and salt into the glass
3 teaspoons baking powder
jar of the blender. Cover and select the tab for blending
Pinch salt
3. Process 5 seconds or until well mixed. Remove from the jar
4 eggs
4. Add the eggs, milk and vanilla to the jar, cover and pulse on
¾ cup (165ml) buttermilk shaking. Return the flour mixture, cover and process until
3 teaspoons vanilla paste or extract thoroughly mixed

3L vegetable oil for frying 5. Transfer the mixture to a firm freezer bag/large sandwich
storage bag or cake decorating piping bag - pushing it into
200mls honey, lightly warmed one corner
(optional)
6. Heat the oil in a large pot to 180°C. Trim one corner of
the bag and push smallish, 1 tablespoon amounts of the
FOR THE SPICE COATING mixture into the oil, snipping off the mixture using scissors
¾ cup(110g) caster sugar
7. Cook about 5 at a time for around 2-3 minutes, gently
1 teaspoon ground cinnamon tossing the donuts in the hot oil until a deep golden colour
½ teaspoon ground cardamon and cooked through
¼ teaspoon ground nutmeg 8. Remove with a slotted spoon and lightly drain before
tossing in the spice mixture. Serve drizzled with the honey,
if desired
9. For the spice mixture, combine and place on a flat plate

TIPS & HINTS

If the oil is too hot the donuts will not cook through to the
centre. Donuts are best eaten soon after cooking.
Gluten free option: replace plain flour with gluten free plain
flour, adding 2 teaspoons gluten free gluten (GFG) available
from health food stores.

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ALL-TIME FAVOURITES 49

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 Chocolate CRACKLES
PREP: 10 MINS + 1 HOUR TO SET MAKES: 10 CRACKLES

Recipe by Copha copha.com.au

Chocolate crackles aren't just for kids parties! So quick and easy to make,
this sweet and crunchy delight is bound to please your guests, no matter
what the occasion (or age)!

INGREDIENTS METHOD
250g (1 block) Copha 1. Line a standard 12 cup muffin tray with paper cases
125g (1 cup) icing sugar 2. Melt Copha in microwave on high or in a saucepan
until fully melted. Mix rice bubbles, icing sugar, cocoa
60g (½ cup) cocoa powder
powder and desiccated coconut in a large bowl. Add in
4 cups Rice Bubbles the melted Copha, and stir to combine
100g (1 cup) desiccated coconut 3. Spoon crackle mix evenly into the prepared muffin
cups. Place in fridge for 1 hour to set

TIPS & HINTS

Can be stored in an airtight container in the fridge for
up to 4 days.

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ALL-TIME FAVOURITES 51

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 Glorious Fruit CRUMBLE
PREP: 20 MINS COOK: 50 MINS SERVES: 6

Recipe by KitchenAid kitchenaid.com.au

Vary with different firm fruits such as apples, pears, rhubarb,

strawberries and even firm banana. The topping is made with biscuits,
dried apricots and nuts. Bake and serve warm with cream. This recipe
uses the KitchenAid® Food Processor.

INGREDIENTS METHOD
3 firm pears, quartered 1. For best results use the KitchenAid® Food Processor
2 small firm green apples 2. Preheat the oven to 180°C (160°C fan forced). Lightly
grease a 2 litre oven proof dish
6 large strawberries, hulled
3. Attach the work bowl (large bowl) to the processor and
2 tablespoons raw sugar
insert the drive adaptor, slicing adaptor and slicing disc.
1 tablespoon currants (optional) Cover. Select the "thin" slice setting and speed 1
Icing sugar to serve 4. Remove the small food chute and with the motor
running add the pear quarters, using the pusher if
TOPPING required. Repeat with the apples and slice
125g (about half packet) sweet 5. Change the slice setting to "thick" and drop the berries
biscuits (we used Granita) into the chute and select speed 1. Remove the fruit from
60g dried apricots the bowl
6. Layer about a third of the fruit into the prepared dish
60g almonds
and scatter over some sugar. Repeat the layers
30g glace ginger (optional)
7. Attach the mini bowl, drive adaptor and mini blade to
50g chilled butter, roughly chopped the processor. Place in the biscuits, almonds, apricots,
½ teaspoon ground cinnamon ginger, butter and cinnamon. Cover
8. Select speed 2 and process for 8 seconds or until it
creates a nice chunky textured crumble (don't over
process or it will be too fine)
9. Scatter the crumble over the fruit and bake for 50
minutes. Don't overcook as the fruit will continue to
cook on standing. Stand 5 minutes. Dust with icing
sugar and serve warm with cream or ice cream

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ALL-TIME FAVOURITES 53

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 Chocolate Brownies
WITH RASPBERRY SAUCE
PREP: 15 MINS COOK: 60 MINS MAKES: 16 LARGE SQUARES

Recipe by KitchenAid kitchenaid.com.au

This recipe uses the KitchenAid® Cook Processor - an all in one appliance
that can boil, fry, steam, stew, knead, chop, mince, puree, mix and stir,
all at the touch of a button.

INGREDIENTS METHOD
CHOCOLATE BROWNIES CHOCOLATE BROWNIES
125g dark chocolate, coarsely 1. For best results, use the KitchenAid® Cook Processor
chopped 2. Preheat oven to 180°C (160°C fan-forced). Lightly spray a
250g unsalted butter, chopped KithcenAid® 23cm square pan with oil and line base with
baking paper
2 cups (440g) caster sugar
3. Insert the 'MultiBlade' into the bowl. Add the chocolate.
4 eggs
Close the lid and press Pulse for 5-10 seconds. Open the
1 tsp vanilla extract lid and scrape down
1 cup (150g) plain flour 4. Replace the 'MultiBlade' with the 'StirAssist'. Add the
25g cocoa powder butter. Close the lid. Set the temperature to 50°C and the
timer to 5 minutes. Press Start and run the machine at
½ tsp salt speed 1
50g extra dark chocolate, chopped 5. Add sugar and set the timer for 2 minutes. Press Start and
run the machine at speed 2. Scrape down the sides
RASPBERRY SAUCE 6. Add the eggs one at a time at Speed 2, until combined.
500g frozen raspberries Scrape down the sides. Add vanilla, flour, cocoa and salt.
¼ cup (55g) sugar Press Start and run the machine for 2 minutes on Speed 2.
Scrape down the sides
Fresh raspberries to serve
7. Pour mixture into prepared tin. Sprinkle with the extra
chopped chocolate. Bake for 40-45 minutes or until cooked
8. Remove from oven and cool in the tin. Cut into squares,
thin slices or tiny squares and serve with raspberry sauce
and fresh raspberries

RASPBERRY SAUCE
1. Insert the 'StirAssist' into the bowl. Add the raspberries
and sugar. Close the lid. Select BOIL P1 and press Start to
confirm. Push mixture through a sieve to remove
the pips.

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ALL-TIME FAVOURITES 55

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 Vanilla Ice Cream
& HOT CHOCOLATE SAUCE
PREP:15 MINS + 6 HOURS FREEZING TIME

Recipe by KitchenAid kitchenaid.com.au

This recipe uses the KitchenAid® Cook Processor.

INGREDIENTS METHOD
VANILLA ICE CREAM VANILLA ICE CREAM
8 egg yolks 1. For best results, use the KitchenAid® Cook Processor
½ cup (110g) caster sugar 2. Insert the Egg Whip into the bowl. Add the egg yolks and
sugar. Close the lid. Set timer to 3 minutes. Press Start
2 cups (500ml) milk and set the speed to 4
2 cups (500ml) cream 3. Replace the Egg Whip with the 'StirAssist'. Add milk,
2 tsp vanilla paste cream and vanilla to the bowl. Close the lid but take
out the measuring cup. Select STEW P3 and press start
¼ cup (60ml) extra milk
to confirm. Set temperature to 80°C and the timer to 4
minutes. Press Start and run the machine at Speed 2.
CHOCOLATE SAUCE When cooked, the mixture should be thickened
100g dark chocolate, coarsely 4. Pour into a 1.5 litres metal tin lined with baking paper and
chopped freeze for 3-4 hours or until frozen
½ cup (125ml) pouring cream 5. Place the 'MultiBlade' into the bowl. Remove the ice-
cream from the freezer and cut into medium-sized
squares. In four batches, place ice-cream squares into the
bowl. Slowly increase Speed to 7 and leave the machine
to run for 20 seconds or until ice-cream is smooth.
6. Add the extra milk, if necessary, to enable smooth
blending. Scrape down the sides with the spatula. Spoon
ice-cream back into the tin and freeze for 2 hours or until
frozen. Repeat with remaining batches

CHOCOLATE SAUCE
1. Insert the 'MultiBlade' into the bowl. Close the lid.
Pulse for 15 seconds and scrape down sides. Replace
'MultiBlade' with 'StirAssist' Add the chocolate and
cream. Close the lid.
2. Set the temperature to 50°C, the speed to 1 and run the
machine for 3 minutes or until the chocolate is melted
and sauce thick. Cool slightly and serve. The sauce will
thicken as it cools.

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ALL-TIME FAVOURITES 57

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 Lavendar & Vanilla
COCONUT ICE
PREP: 15 MINS MAKES: 40 SQUARES

Recipe by Copha copha.com.au

This delicious no-bake coconut ice recipe can be flavoured to suit your tastes!

INGREDIENTS METHOD
250g Copha 1. Line a 30cm x 15cm slab tin with baking paper
1kg icing sugar, sifted 2. In a large bowl combine the sifted icing sugar and
500g desiccated coconut coconut. Mix well. Make a large well in the centre

3 egg whites 3. Melt the Copha in a small saucepan over a low heat;
remove and add the vanilla essence. Pour Copha into
1 tsp vanilla essence the icing sugar and coconut mixture
Lilac food colouring 4. Whisk the egg whites until foamy but not stiff. Stir the
Lavender flavour egg whites into the mixture until well combined
1 tsp lavender flowers dried 5. Divide the mixture in half. Press half the mixture into
the slab tin; to make the mixture even press with a flat
Violets or lavender icing flowers
based glass. Refrigerate until firm
to decorate
6. Add a few drop of lilac colour and lavender flavour
to the remaining mixture and knead well to give the
coconut ice an even colour. Taste mixture and adjust
flavour if required
7. Press the lilac mixture over the white coconut ice and
press firmly. Sprinkle with lavender flowers and press
firmly. Refrigerate coconut ice until firm
8. Using a warm knife or shaped cutter cut the coconut
ice into the required shapes. Decorate and serve as
required

TIPS & HINTS

This coconut ice is gluten free and can be flavoured
and coloured to suit any taste: Green and white (mint
flavoured); Pink and white (strawberry or raspberry
flavoured); Yellow and white (lemon flavoured).

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ALL-TIME FAVOURITES 59

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 Classic LEMON TARTS
PREP: 75 MINS COOK: 45 MINS MAKES: 8 INDIVIDUAL TARTS

Recipe by KitchenAid kitchenaid.com.au

This recipe uses the KitchenAid® Cook Processor - an all in one

appliance that can boil, fry, steam, stew, knead, chop, mince, puree,
mix and stir, all at the touch of a button.

INGREDIENTS METHOD
1 ¾ cups (225g) plain flour 1. For best results, use the KitchenAid® Cook Processor
125g cold butter, chopped 2. Insert 'MultiBlade' into the bowl. Add flour, butter, icing
sugar and egg yolks. Close the lid. Set the timer to 1
¾ cup (80g) icing sugar
minute. Press start and gradually increase speed to 8.
3 extra egg yolks Add iced water and pulse 5 times. The pastry dough
2 tbsp iced water should just come together.
1 cup (250ml) pouring cream 3. Turn out onto a floured workbench and gently bring
together in a rough ball. Flatten into a disc and wrap in
2 eggs
plastic wrap. Place in fridge for 1 hour
3 egg yolks 4. Divide pastry into 8 even pieces. Roll out to line eight
½ cup (110g) caster sugar 7.5cm x 3cm fluted tart tins with removable bases.
½ cup (125ml) lemon juice Place pastry in tins and prick bases with a fork. Place
back in fridge for another 30 minutes.
1 tsp finely grated lemon zest
5. Preheat oven to 180°C (160°C fan-forced). Line tart
Meringue buds and fresh blueberries bases with foil and fill with baking beans or uncooked
to serve rice. Bake for 15 minutes, remove foil and beans or rice
and bake for another 10 minutes or until golden
6. Insert 'MultiBlade' into bowl. Place cream, eggs, egg
yolks, sugar, lemon juice and zest into bowl. Close the
lid and press Pulse for 5 seconds three times. Pour into
jug. Carefully divide mixture amongst the tart bases
and place on baking tray
7. Reduce oven temperature to 150°C (130°C fan-forced)
and cook tarts for 30 minutes or until set. Cool to
room temperature and serve with meringue buds and
blueberries

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