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2. Using the whisk attachment, whip egg whites on speed 12 until soft
peaks form.
3. Place chocolate in a microwave-safe bowl. Microwave on medium pow-
er (50%) for 1 minute; stir. Repeat process in 30 second intervals until
melted. Add butter and stir until melted. Stir in egg yolks.
4. Fold through cream and egg whites in 2 batches. Fold through cherry
ripe. Spoon into serving glasses. Refrigerate until firm.
BUTTERMILK PIKELETS
SERVES 6
1 cup self raising flour
Pinch salt
½ teaspoon bicarbonate soda
¼ cup caster sugar
1 egg, lightly beaten
½ cup buttermilk
40g butter, melted
Jam and whipped cream, to serve
1. Sift dry ingredients into a bowl. Add sugar, egg, buttermilk and butter;
using the whisk attachment, whisk until thoroughly combined.
2. Heat non stick frying pan over a medium heat.
3. Spoon heaped spoonfuls of batter in frying pan and cook on both sides
until golden.
4. Serve warm with jam and whipped cream
PIZZA DOUGH
Makes 2 thin pizzas or 1 thick pizza
2 teaspoons (7g) dry yeast
1 teaspoon sugar
¾ cup warm water
2 tablespoons olive oil
2 cups plain flour
½ teaspoon salt
1. Combine yeast, sugar and warm water in a bowl. Stir to combine. Cover
mixture and stand in a warm place for 5 minutes until frothy; add oil.
2. Using the processing bowl fitted with the chopping blade, process flour,
salt and yeast mixture on speed 1 until mixture forms a dough (about
10-15 seconds).
3. Remove blade. Turn dough onto a floured surface and knead for about
8-10 minutes or until the dough is firm and elastic. Place dough in a lightly
greased bowl. Cover with plastic wrap and allow to rest in a warm place
for 20-30 minutes or until dough has doubled in size.
4. Meanwhile, preheat oven to 240°C (220°C fan-forced)
5. Using your fist, punch down dough, fold sides to centre and turn dough
over. Place dough onto a floured surface and lightly knead until smooth.
For a thin pizza crust: Halve dough. Roll dough out to about a 4-5mm
All manuals and user guides at all-guides.com
thickness and place onto 2 oiled pizza trays. For a thick pizza crust: Press
dough onto an oiled pizza tray and allow to rest in a warm place until
dough has risen again.
6. Spread with pizza sauce and assorted toppings.
7. Bake for 10-15 minutes or until crisp.
CHOCOLATE CHIP COOKIES
Makes 25
125g butter, softened
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 cup chocolate chips
1. Preheat oven to 180°C (160°C fan-forced). Grease and line two baking
trays.
2. Using the processor bowl fitted with the chopping blade, process butter,
sugars and vanilla on speed 6 until well combined.
3. Remove the processing bowl cover and scrape the sides of the bowl.
4. Add egg and continue to process on speed 6 for 5 seconds. Once again
remove the processing bowl cover and scrape the sides of the bowl.
5. Add flour and salt and process until combined. Transfer mixture to a
bowl. Fold through chocolate chips. Roll mixture into small balls.
6. Place on baking trays, allowing room for spreading. Flatten balls slightly
with a fork. Bake for 12-15 minutes or until golden. Allow to cool on trays.
SHORTCRUST PASTRY
1 ½ cups plain flour
125g butter, chilled, cubed
1 egg, whisked
2-3 tablespoons chilled water
1. Place flour and butter in the processor bowl fitted with the chopping
blade and process until mixture resembles breadcrumbs. Add egg and 2
tablespoons water. Process until pastry comes together in a ball.
2. Turn pastry onto a lightly floured surface and knead gently. Wrap in
baking paper. Refrigerate for 15 minutes or until firm.
FRESH TOMATO SOUP
Serves 6
1 tablespoon butter
2 cloves garlic, crushed
2 onions, chopped
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