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Dessert Lovers Foodbook 2016 PDF
Dessert Lovers Foodbook 2016 PDF
FOODBOOK
Review recipe
Print recipe
Devondale
devondale.com.au
KitchenAid
kitchenaid.com.au
Copha
copha.com.au
CONTENTS
Cakes, PAVLOVA & PUDDINGS
Perfect Pavlova 6
Self-Saucing Chocolate
Hazelnut Pudding 8
23
Ultimate Whipped
CREAM
COOKBOOKS
44
All-time FAVOURITES
Golden Drop Donuts 47
Chocolate Crackles 49
Chocolate Brownies
with Raspberry Sauce 53
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
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
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
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)
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
"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
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
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
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
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.
“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
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
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
"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
mondaymorningcookingclub.com.au
BISCUITS & SLICES 36
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
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
"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
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
BREAKFAST LUNCH
DINNER SNACK
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
LUNCH
DINNER
DESSERT
GET RECIPES!
kitchenaid.com.au
ALL-TIME FAVOURITES 47
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
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
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
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.
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.
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
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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