- Fresh loaf of bread, sliced thickly
- Dijon mustard
- Gruyere grated cheese
- Thickly sliced fresh ham off the bone
Spread slices of bread with a generous layer of butter and mustard. Generously stack thickly cut slices of ham on each sandwich base, sprinkle generously with grated cheese.
Heat a teaspoon of butter in the Baccarat Bio Grill Pan, once butter is hot and sizzling transfer your sandwich base (topped with ham and cheese) and the sandwich 'lid' to the grill pan. Grill until bread begins to toast and grill lines apper and cheese begins to melt slightly.
Transfer the toastie to the oven for 5-10 minutes or until the butter and cheese is bubbling and melting. Remove from oven, add the sandwich 'lid', cut in half and serve immediately.
Extras: Add your own favourite fillings such as homemade tomato chutney, red onion or pineapple!
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- 4 Tablespoons olive oil
- 1 Teaspoon salt
- 1 280g tub Tomato Paste
- 3 slices prosciutto
- Small handful kalamata olives
- Fresh basil leaves
- 2 Bocconcini balls
- Salt & pepper
Sift the flour, baking powder and Salt into a bowl. Add 2 Tablespoons of olive oil and Â½ cup water. Using your hands mix into a soft dough, adding extra flour and
olive oil if necessary. Dough will be smooth, not overly sticky and spring back when pushed.
Dust the workbench with flour, roll out pastry into a circle large enough to fit into the base of your 26cm Baccarat Iconix Stainless Steel Frypan.
Heat 1 tablespoon of oil in the frypan over a low heat. When oil begins to sizzle lightly press the dough into the base of the pan, cook for 5-7 minutes until the underside is lightly crispy and starting to brown. Flip the dough and cook on the other side for 3-5 minutes
Remove from heat and spread with tomato paste and sliced Bocconcini Leaving the pizza in your frypan place in the oven and cook for 7-10 minutes until the cheese
has melted and starting to bubble.
Scatter with prosciutto, olives and torn basil. ENJOY!
- 1 ½ Cups dried beans (we used white navy beans)
- 1 Tablespoon olive oil
- 1 Onion, diced
- 2 Tablespoons tomato paste
- ½ Can crushed tomatoes
- 2-3 Baby roma tomatoes sliced
- 2 Teaspoons brown sugar
- Pinch of smoky paprika
- Small red chilli chopped finely
- Salt and pepper to taste
- Parsley to serve
- Large free range eggs
Place beans in a saucepan and cover with water, bring to the boil. Reduce and simmer for 30 minutes or until beans are tender but not too soft. Drain into a sieve.
Heat oil in a Baccarat iD3 26cm Frypan, add onion and cook until soft. Add beans, tomato paste, crushed tomatoes, brown sugar and paprika. Allow to simmer, stirring regularly, for 10-15 minutes until the beans are very soft, tomatoes have broken down and sauce begins to thicken. Add up to 1 cup of water to the bean mix if required.
Preheat oven to 180C. Gently stir sliced tomatoes and chilli into the bean mix. Transfer beans into a Baccarat iD3 16cm Multi Pan or small heat proof dish, bake until liquid is bubbling. Carefully remove dish form the oven and make a small indentation - carefully break an egg into this indentation and
return to oven.
Cook until the egg white has just set. Add salt, pepper and parsley to taste.
HINT: You can add pacon or pancetta when frying off onions for extra flavour or add parmesan cheese just before serving.
Frypan Apple Tarte Tatin - Download PDF
- 6 Cooking apples (we used Royal Gala)
- 2 Tablespoons lemon juice
- 200g Brown sugar
- 30g Unsalted butter
- 2 Sheets of frozen puff pastry
- Cream or ice cream to serve
Peel apples and cut into small slices. Place apples into a bowl and toss with lemon juice and Â¼ of the brown sugar.
Place the remaining sugar and 4 Tablespoons water in a 26cm Baccarat iD3 Frypan, cook over a low heat until the sugar caramelises, allow to simmer do not boil as this will reduce the sugar syrup too quickly.
Carefully place the cut apples in a circular pattern into the frypan, drop dots of butter onto the apples. Cook apples for 10 minutes or until partially cooked, keeping the temperature low.
Remove from heat and set aside to cool.
Roll out two sheets of pastry and cut into a rough circle slightly larger than the pan, place the pastry over top of the apples, tucking any extra pasty down the sides and underneath. Repeat with the second sheet. Gently prick the top of the pasty.
Place tart into the oven and cook for 30 minutes or until pasty is golden.
NOTES: Apples will be extremely hot when removed from oven, allow to cool slightly before serving.To serve carefully flip upside down onto a large plate, don't worry if the apples do not stay in perfect circles, this only adds to the rustic warmth of the dish. Enjoy with ice cream or cream.
- 1 cup plain flour
- 2 tablespoon cocoa powder
- 2 teaspoons baking powder
- 1 free-range egg
- 2 tablespoons castor sugar
- 120ml milk
- 50g butter, melted
- 1 teaspoon vanilla essence
- 100g chocolate, melted (for topping)
Preheat oven to 200C. Line muffin pan with paper cups. Sift together flour, cocoa and baking powder in a medium bowl. In a separate bowl, beat together egg, sugar, Milk and vanilla, add melted butter.
Stir in the dry ingredients and mix until just blended. Spoon into the prepared Soffritto 12 cup muffins pans. Bake for 12 minutes or until a skewer inserted into the centre comes out clean.
Cool, then spread with melted chocolate and decorate as preferred.
- 1 packet Nice biscuits
- 3 tablespoons cocoa powder
- 1/2 cup desiccated coconut
- Can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2/3 cup lightly packed sultanas
- Extra desiccated coconut for coating.
Place biscuits and cocoa in a food processor and blend until fine.
In an Ambrosia mixing bowl mix together coconut, condensed milk & vanilla extract, add the crushed biscuit and cocoa mixture, stir together.
Place mixture in the refrigerator for about 30 minutes until it is firm enough to roll into balls, you may need to add extra coconut if your mixture is too soft. Gently roll generously heaped teaspoons of mixture into balls.
If the mixture is too soft, it will be sticky and difficult to roll properly and the chocolate balls will not hold their shape.
Pour the extra coconut for coating into a small mixing bowl. Gently roll each chocolate ball into the coconut until coated.
Store in an airtight container in the refrigerator.
- 2 Cups self raising flour, sifted
- ¾ Cup caster sugar
- ¾ Cup milk
- 125g butter, melted and cooled
- 2 free range eggs, beaten
- 1 teaspoon vanilla essence
- Sprinkles to decorate
- 1 ½ Cups icing sugar
- 1 ½ tablespoons hot water
- Coloured food dye (optional)
Preheat oven to 200C. Place plain or coloured paper cups into Soffritto cake pans. Combine sifted flour and castor sugar into a bowl, make a well in the centre. Combine milk, melted butter, eggs and vanilla and pour into well.
Mix gently with a large metal spoon until blended. Spoon mixture into paper lined pans. Bake for 12-15 minutes or until a skewer comes out clean when tested. Allow to stand for 5 minutes before cooling on a wire rack.
To decorate cupcakes, make icing by blending together sifted icing sugar, hot water and preferred food colour. Mix until smooth, spoon over cooled cupcakes. Add decorations of your choice.
- ½ Cup butter
- 3 Eggs
- Pinch of Salt
- 1 teaspoon vanilla
- ¾ Cup sugar
- 1 ½ Cups self raising flour
- ½ Cup milk
- 2 cups icing sugar
- 1 Tablespoon cocoa
- 1 teaspoon butter
- ½ teaspoon vanilla essence
- Boiling water
- Dessicated coconut
Cream the butter and sugar, then beat in eggs and vanilla. Mix in sifted flour and milk. Pour into a greased lamington tin and bake for approx 30 mins on 180 C. When cooled cut into squares. Tip: Put cooked cake into freezer for 10 to 15 minutes before cutting - it makes slicing so much easier.
To make the icing: Mix the ingredients (except the coconut) with boiling water until quite thin. Coat the cake squares in icing then roll in coconut. Leave on rack to set.
Tip: A tea towel over the rack stops markin.
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 3 cups low-sodium chicken broth
- 1 cup water
- 540-mL can navy beans, drained and rinsed
- 1/2 796ml can diced tomatoes
- 2 cups packed chopped kale
- 2 cups homemade or store-bought croutons
- 1/2 cup chopped fresh basil
- 1/2 cup grated parmesan
Heat an entree stockpot over medium heat, add oil, then onion and garlic. Cook, stirring occasionally, for 3 min. Add broth, water, beans and tomatoes. Bring to a boil, then reduce heat to medium-low.
Simmer, covered, for 10 min. Stir in kale and continue simmering until kale is just tender, about 5 more min. Ladle soup into 4 Design Inc. bowls, sprinkle with croutons, basil and parmesan.
- 2 tbs butter
- 6 tsp olive oil
- 1 2kg beef scotch fillet (rib eye) roast
- 6 sprigs of fresh rosemary
- Salt & freshly ground black pepper
- 10 potatoes
- 375ml (1 1/2 cups) beef stock
Pre-heat oven to 220C. Heat 2 tsp of the butter and 2 tsp oil in the Gourmet Roaster over high heat.
Sear Roast on all sides for approximately 5mins per side until well browned. This seals in the moisture. Remove roaster from heat and season beef all over with salt and pepper.
Place the potatoes, 3 tsp of the remaining butter, 1 tsp of the remaining oil and rosemary in a bowl. Rub the mixture evenly over the potatoes. Season with salt and pepper. Arrange the potatoes in a single layer around the beef. Cook in preheated oven, basting beef with the pan juices once during cooking to keep it moist, for 30 minutes.
Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest. Transfer potatoes to a tray lined with baking paper. Increase oven temperature to 250C.
Return potatoes to oven and continue to cook while beef is resting. Carve the beef across the grain and serve with gravy, roast potatoes & vegetables of your choice.
Cooking Time: 60 Minutes
- Salt and pepper
- 2 cloves of crushed garlic
- 1 cup milk
- 1 beaten egg
- 225g creme fraiche or double cream
- 225g grated cheddar cheese
- 1.5kg firm potatoes
Pre-heat oven to 200C and grease a Ambrosia Ashton Rectangular Baker.
Peel potatoes and slice to approx. 5mm in thickness, rinse and lay on a paper towel to dry. Mix crushed garlic, salt, pepper, milk, egg and creme fraiche in an Ambrosia Ashton mixing bowl.
To speed up the potao slicing, use a mandolin slicer
Place a layer of sliced potato into a greased rectangular baker, spoon over a little of the egg and creme fraiche mixture then scatter with a little grated cheese.
Build layers until all the potato is used. Finish with the egg and creme fraiche mixture and top with grated cheese.
Bake for 1 hour until potatoes are tender.
Serve as a side dish or as a main with a big salad. If you love cheese grate a little extra on top 5 minutes before
serving for a bubbly melty topping.
Cooking Time: 30 Minutes
- 250g rice noodles of your choosing
- 6 garlic cloves
- 200g long red chillies, roughly chopped
- 2 lemongrass stems, thinly sliced
- 1 teaspoon ground tumeric
- 5 kaffir lime leaves, finely shredded
- 3 x 440ml tins coconut milk 2 tablespoons grated palm sugar
- Half teaspoon of tamarind concentrate
- 500g Barramundi fillet or other firm white fish
- 50ml fish sauce
- 50ml limejuice
- Quarter of a chinese cabbage, finely shredded 300g firm tofu diced into 2cm cubes
Handful of bean sprouts, Handful of Thai Basil Leaves, Crisp Fried Shallots,Lime Halves
Soak the noodles in a bowl of cold water for 30 minutes to soften. Meanwhile, process the garlic chilli, lemongrass, turmeric and lime leaves in a food processor or
pound using a mortar and pestle.
Bring the coconut milk to boil in my wok. When it starts to boil, add the blended spice paste, palm sugar and tamarind and stir well. Add the barramundi, bring back
to the boil, then turn off the heat and let it sit for 5minutes, or until the fish is just cooked through.
Break the fish into large pieces. Add the fish sauce, limejuice, cabbage and tofu.
Turn the heat back on and cook for a further minute, then remove from the
Divide the noodles and fish among four bowls, spoon over the laksa and garnish with the bean sprouts, basil leaves and crisp-fried shallots. Serve with lime
- 100g butter, chopped
- 600g chicken livers
- 2 cloves crushed garlic
- 1 medium onion
- Salt and freshly ground black pepper
- 2 tablespoons brandy or port
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Extra thyme leaves to garnish
- Clarified Butter (optional)
Trim any discoloured spots, fat and membrane from the chicken livers. Wash the trimmed livers and pat dry with paper towels. Peel and finely chop the onion. Melt
100g butter in a Baccarat iD3s frying pan over medium heat until it is foaming, add the onion and garlic and cook until soft. Add the livers, bay leaf, thyme and brandy
Cook for 10 minutes, or until the livers are just cooked through. Remove from the heat and cool for 20 minutes. Remove bay leaf and spoon the liver mixture into a
food processor. Process until smooth, season to taste with salt and pepper. Spoon the pate into Ambrosia Ashton Ramekins and cover with plastic wrap, pressing it
directly onto the surface of the pate to prevent it from discolouring.
Chill the pate overnight in the refrigerator. Serve and sprinkle the top with fresh thyme leaves and provide fresh, crusty bread or crackers to accompany.
Cooking Time: 50-60 Minutes
- 3/4 cup cranberries
- 1/2 cup brandy
- 200g butter
- 125g dark chocolate chopped
- 2 cups sugar
- 4 eggs
- 1 cup plain flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- Icing sugar or extra cocoa powder to dust.
Preheat the oven to 180C. Place the cranberries and brandy in a saucepan over low heat and simmer until almost all of the liquid has been absorbed. Set aside to cool.
Place the butter and chocolate in a saucepan over low heat and stir until smooth.
Place the sugar, eggs, flour, cocoa, baking powder and cranberries in a bowl and add the chocolate mixture, mix until combined.
Pour the mixture into your Brownie Pan, then gently lower the cutting grid into the mixture. Bake for 50-60 minutes or until set. Cool completely before removing the
grid, dust with icing sugar or cocoa powder to serve.
Winter Apple, Berry, Almond Crumble - Download PDF
Cooking Time: 20-30 Minutes
- 500g frozen mixed berries, thawed
- 4 Granny Smith Apples
- 1/4 cup slivered almonds
- 3/4 cup self-raising flour
- 1 teaspoon ground cardamom
- 170g butter, cubed, chilled
- 1/2 cup rolled oats
- 1 1/4 cup caster sugar
- 1/2 cup water
- Toasted shredded coconut
- 1 Lemon
Sift flour and cardamom into a bowl. Rub in 145g butter (save some for frying apples) until it resembles breadcrumbs. Stir in rolled oats, 1/4 cup caster sugar and
almonds. Cover and place in the fridge. Preheat oven to 180C. Heat remaining sugar & water in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring
to the boil. Reduce heat to low. Simmer for 7 minutes or until syrup reduces and thickens. Cool.
Peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter In a
large frypan over medium-low heat. When butter has melted, add apples, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set
aside to cool.
Stir berries & apples through syrup. Spoon into 4 x 3/4-cup capacity ovenproof ramekin dishes or a Casa Maison Home Baker. Sprinkle with crumble mixture. Bake for 25
minutes or until golden. Sprinkle with toasted coconut and serve.
Classic cakepop recipe
Cooking Time: 20-30 Minutes
Cakepops are the latest sensation and now you can make these delicious treats at home!
This is our HOUSE SUPER EASY cakepop recipe, using a cakepop baking tray.
- Chocolate melts - approx 375 grams (milk white or dark) (food colouring optional)
- Cake packet of your choice
- Decorations & sprinkles of your choice
- Cakepop baking tray.
- Cakepop scoop
- 20 Cakepop sticks
Make a cake of your choice following the packet directions. Scoop the mixture into the Cake Pop mold generously filling one side of the baking tray. Fasten the top
section of the cake pop tray. (Your cake pops will rise and fill the whole space). Bake for 10 minutes less than the packet directions or until a skewer inserted in the
centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
- STEP 1
Melt milk, dark or white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add
food colouring if white chocolate at this stage if you want a fab colour and stir to combine.
- STEP 2
Dip the end of the cake pops in chocolate then insert into a ball.Dip the cake ball into the melted chocolate, turning to coat.Gently tap on the side of the bowl to
remove excess chocolate.Gently press the ball into a topping of your choice, sprinkles, glitter, sanding sugar... whatever takes your fancy.
- STEP 3
Stand the stick with ball upright at the top into a glass or a Styrofoam slab and rest for about 5 minutes or until set. Repeat with remaining cake balls. Set in the
fridge for about an hour before serving.
Perhaps this method is a little bit of a cheats recipe, but you can make them from scratch alternatively and you
will find endless recipes online for mixture as well as decorating. Your imagination is your only limit.
We love this recipe as it gets the pops to the table quickly and makes everyone happy especially the cook. Too easy.
For Xmas style cake pops - choose a richer chocolate packet recipe, melt a dark chocolate, if they are for adults you can add a
splash of brandy to the chocolate. Use a white chocolate drip to create the topping and CK have cute holly leaves in red and green
All Bakery Sugarcraft products are available Online & at your local House Store