contains lactose

Vanilla ice cream

vanilla bean

600 g full cream milk

200 g pouring (whipping) cream

white sugar

salt

Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add full cream milk, cream, sugar, egg yolks and salt (optional), and cook 8 min/90°C/speed 2. Remove vanilla bean pods.

Pour mixture, up to 4 cm high, into shallow freezable containers (e.g. aluminium, silicone) or 3-4 ice cube trays and cover with plastic wrap. Allow mixture to cool completely before placing into freezer for a minimum of 10 hours.

Place frozen mixture into refrigerator for 15 minutes, then cut into pieces (4 x 4 cm) with a long sharp knife. Place half the pieces into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a bowl.

Place remaining pieces of frozen mixture into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into bowl with ice cream and serve as desired (see Tips).

Red pesto chicken salad

85 g semi sun-dried tomatoes

macadamia nuts

olive oil

Parmesan cheese

garlic

g roasted whole red pepper strips

tomato paste

basil

Kalamata olives

g Greek-style natural yoghurt

tsp balsamic vinegar

Dijon mustard

500 g baby red potatoes

chicken breast fillet

water

baby spinach

Place all pesto ingredients into mixing bowl and chop 20 sec/speed 5. Transfer into a bowl and set aside.

Red pesto

Place simmering basket onto mixing bowl lid and weigh potatoes into it, then set aside. Place Varoma dish into position and weigh chicken and 50 g of the reserved pesto into it, then stir chicken to coat with pesto. Set Varoma aside.

Place water into mixing bowl and insert simmering basket with potatoes. Place Varoma with chicken into position, secure Varoma lid and cook 10 min/Varoma/speed 2.

Remove Varoma lid and stir chicken with spatula to ensure even cooking. Secure Varoma lid and cook for a further 7-10 min/Varoma/speed 2 or until chicken and potatoes are cooked through. Remove Varoma and set aside. Remove simmering basket with aid of spatula and set aside. Discard cooking liquid.

Place a large bowl onto mixing bowl lid and weigh spinach and macadamia nuts into it. Add chicken, potatoes and remaining reserved pesto and toss to combine, then serve while warm (see Tips).

Salad

Raw lamington slice

raw cashews

g desiccated coconut

g virgin coconut oil

g maple syrup

vanilla bean paste

g chocolate

Line a square baking tin (20 cm) with baking paper and set aside.

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.

BBQ chicken pizza

g extra virgin olive oil

220 g warm water

tsp white sugar

yeast

baker's flour

tsp sea salt

fine semolina

tbsp barbecue sauce

chicken

red onion

cheddar cheese

Lightly grease a large bowl or airtight container and set aside. 

Place all pizza dough ingredients, except semolina, into mixing bowl, then knead Dough /2 min. Shape dough into a ball, place in prepared bowl and turn to lightly coat in oil. Cover bowl with plastic wrap and leave dough to prove in a warm place until doubled in size (approx. 1 hour). Alternatively, place unproved dough ball into prepared airtight container and place in the fridge overnight.

If your dough has been refrigerated, remove from the fridge and set aside to return to room temperature. Generously dust work surface with semolina and divide dough into 3 balls. Working one piece of dough at a time, press it out with your fingertips from the centre to the edges and gently stretch it into shape. Alternatively, you can roll it out with a rolling pin to approx. 25 cm diameter (see Tips).

When you are ready to cook, make sure you top and cook one pizza at a time to avoid the pizza base getting soggy and becoming difficult to transfer onto pizza peel. Top with 1 tablespoon of the barbecue sauce, cooked chicken, red onion slices and cheese.

Sprinkle the pizza peel with semolina and carefully pull pizza onto the peel (see Tips). 

Launch the pizza into the pizza oven and bake for 60-90 seconds (between 320°C-350°C), carefully using the turning peel to turn every 20 seconds. Transfer onto a chopping board before slicing into 8 pieces and enjoying warm. Repeat process with remaining 2 pizza bases and toppings.

Assembly

Korean bao beef sliders

60 g fresh baby spinach leaves

milk

70 g white sugar

½ tsp baking powder

flour

sea salt

spring onions/shallots

carrot

g beef mince

250 g pork mince

breadcrumbs

soy sauce

chilli paste

g sesame oil

g brown sugar

¼ tsp ground ginger

black pepper

capsicum

spring onion/shallot

g cabbage

mayonnaise

¼ tsp Sriracha® sauce

½ tsp black sesame seeds

½ tsp white sesame seeds

vegetable oil

Lightly grease Varoma dish and tray with oil, then set aside.

Place spinach and milk into mixing bowl, then blend 30 sec/speed 7. Using a fine-mesh sieve, strain spinach milk into a jug, then return to mixing bowl.

Add sugar, yeast, baking powder and oil, then mix 30 sec/37°C/speed 2.

Add flour and salt, then knead Dough /2 min. Place dough on a silicone bread mat or lightly floured work surface. Using a rolling pin, roll into a rectangle (approx. 30 x 20 cm). Starting from a long edge, roll up dough into a log shape, then cut into 12 equal portions.

Divide dough portions between greased Varoma dish and tray, placing them cut-side up. Cover with Varoma lid and leave in a warm place to prove until doubled in size (approx. 1 hour). Meanwhile, continue with the recipe.

Bao buns

Place spring onions/shallots, carrot and oil into mixing bowl, then chop 2 sec/speed 7 and cook 3 min/100°C/speed 1. Set aside in mixing bowl for 5 minutes to cool before continuing with the recipe.

Add all remaining patties ingredients and mix 10-15 sec//speed 4, with aid of spatula, until just combined.

Wearing food handling gloves or using clean, damp hands, divide mixture into 12 equal portions (approx. 80 g each, see Tips) and shape into patties. Place on a plate, cover and refrigerate for 30 minutes to firm up.

Patties

Place carrot, capsicum and spring onion/shallot into mixing bowl, then chop 2-3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cabbage, mayonnaise and Sriracha® sauce (optional), then combine 2 sec//speed 4. Place in an airtight container, sprinkle with black and white sesame seeds and refrigerate until needed.

Spicy coleslaw

Carefully place boiling water into mixing bowl. Place Varoma with bao buns into position and secure Varoma lid, then steam 10-15 min/Varoma/speed 1 or until buns are cooked through.

Meanwhile, heat a little oil in a large non-stick frying pan over medium-high heat. Working in batches, fry patties for 3 minutes on each side or until browned and cooked through. Drain on paper towel.

Cut warm bao buns in half, layer each base with a patty and coleslaw, then sandwich together with bun lids. Serve immediately. 

Hot chocolate on a stick

dark chocolate (70% cocoa)

milk chocolate

cinnamon

nutmeg

g cocoa powder

marshmallows

Place dark chocolate, milk chocolate, cinnamon, nutmeg and cocoa powder into mixing bowl and mill 10 sec/speed 10.

Scrape down sides of mixing bowl with spatula and melt 4 min/60°C/speed 1.

Scrape down sides of mixing bowl with spatula and melt for a further 1 min/60°C/speed 2, until completely melted and smooth. Fill moulds of choice with mixture (see Tips).

Place a paper straw, popsicle stick or small wooden spoon in the centre of each chocolate "lollipop". Top with mini marshmallows, then place into refrigerator until set (approx. 1 hour).

Carefully remove from moulds, then store in a sealable container in a cool, dry place or wrap up  to give as a gift (see Tips). To serve, place 1 "lollipop" into a cup of hot milk, stirring until melted and smooth.

Easy brioche

unsalted butter

g white sugar

650 g baker's flour

Grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside (see Tips).

Place sugar, milk and yeast into mixing bowl and heat 2 min/37°C/speed 1.

Add butter, flour, egg and salt and mix 10 sec/speed 7, then knead Dough /3 min.

Transfer dough onto a silicone bread mat or a lightly floured work surface and shape into a ball. Place dough into a large bowl, cover with a kitchen towel and prove in a warm place for 30 minutes.

Preheat oven to 200°C. Place dough into prepared tin or shape as desired. Cover and allow dough to prove in a warm place for 30 minutes.

Glaze bread with an egg wash (optional - see Tips) and bake for 25-30 minutes (200°C) or until golden brown. Serve warm or allow to cool completely before slicing and serving.

Rogan josh

½ tsp asafoetida

300 g natural yoghurt

1000 g boneless lamb leg

tomatoes

300 g red onion

g ghee

bay leaves

cinnamon quill

cloves

tsp cardamom pods

cardamom pods

fennel seeds

garlic paste

g ginger paste

tsp coriander

tsp Kashmiri chilli powder

tsp cumin

½ tsp ground turmeric

tsp garam masala

½ tsp ground black pepper

coriander

Place asafoetida and water into a large bowl and stir to dissolve. Place the large bowl onto mixing bowl lid and weigh yoghurt and lamb into it. Stir to combine, then set bowl aside.

Marinade

Place 2 of the tomatoes and onion into mixing bowl and blend 8 sec/speed 8. Transfer into a separate bowl and set aside.

Place ghee into mixing bowl and melt 1 min/Varoma/speed 1.

Add bay leaves, cinnamon, cloves, green cardamom, black cardamom and fennel seeds and cook 30 sec/Varoma/speed 1.

Add garlic paste and ginger paste and cook 1 min/100°C/speed 1.

Add ground coriander, chilli powder (optional), cumin, turmeric, tomato paste and reserved onion mixture and cook 5 min/100°C/speed 2.

Add reserved lamb with marinade and cook 50 min/90°C//speed , without measuring cup.

Add garam masala, salt and pepper and cook 20 min/90°C//speed  or until lamb is tender. Transfer into a thermal serving bowl or other large bowl and garnish with tomato wedges. Cover and set aside for 5 minutes, then sprinkle with coriander leaves to serve.

Curry

Vegetarian sausage rolls

brown onion

oregano

g walnuts

oats

eggs

g feta cheese

tamari

puff pastry

plain flour

sesame seeds

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add dried oregano, walnuts and rolled oats and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add eggs, feta cheese, tamari or soy sauce and breadcrumbs and combine 20 sec/speed 5.

Cut puff pastry sheets into halves and transfer to silicone bread mat or floured work surface.

Place ⅙ of the mixture onto the long edge of 1 pastry sheet half and roll. Cut into four equal portions and place onto prepared baking tray. Brush pastry with milk and sprinkle with sesame seeds (optional). Repeat process with remaining mix and pastry sheet halves until all used.

Bake for 20 minutes (200°C) until crisp and golden. Allow to cool slightly before serving warm.

Spiced pumpkin mini loaves with cream cheese frosting

pumpkin

orange zest

butter

80 g soft dark brown sugar

g sultanas

currants

self-raising flour

¼ tsp ground cardamom

¼ tsp ground cloves

g full cream milk

tbsp orange juice

g cream cheese

80 g icing sugar

vanilla extract

tbsp full cream milk

Preheat oven to 180°C. Grease 4 holes of an 8-hole mini loaf tray or 4 individual mini loaf tins and set aside.

Place water into mixing bowl. Insert simmering basket and weigh pumpkin into it. Add orange zest and cook 13 min/Varoma/speed 2, or until pumpkin is soft. Remove simmering basket with aid of spatula and set pumpkin and zest aside to cool for 5 minutes. Discard water in mixing bowl.

Place steamed pumpkin and orange zest, butter and brown sugar into mixing bowl and mix 15 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining pumpkin loaf ingredients and mix 5 sec//speed 4.

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