Paella with Chicken and Chorizo Preparation: 10 minutes

Cooking: 25 minutes

Paella with Chicken and Chorizo Serves: 6 adults

Preparation: 10 minutes

Cooking: 25 minutes

Serves: 6 adults

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer,

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer,

como advancedTM Sauté Pan, como advancedTM 3.5L Brazier, Fusion Knife

como advancedTM Sauté Pan, como advancedTM 3.5L Brazier, Fusion Knife

The Ingredients

The Ingredients

1L stock 1⁄2 teaspoon saffron threads 1 tablespoon oil 2 chicken breast fillets, halved horizontally, sliced 2 Spanish chorizo sausages, halved and sliced thickly 1 onion, finely chopped 1 clove garlic, crushed 1 red capsicum, deseeded and sliced 1 teaspoon Spanish smoked paprika 1 x 400g can tomatoes, chopped 1 teaspoon salt (optional) 2 cups Arborio rice 1⁄2 cup frozen baby peas

1L stock 1⁄2 teaspoon saffron threads 1 tablespoon oil 2 chicken breast fillets, halved horizontally, sliced 2 Spanish chorizo sausages, halved and sliced thickly 1 onion, finely chopped 1 clove garlic, crushed 1 red capsicum, deseeded and sliced 1 teaspoon Spanish smoked paprika 1 x 400g can tomatoes, chopped 1 teaspoon salt (optional) 2 cups Arborio rice 1⁄2 cup frozen baby peas

THE FUN

THE FUN

Heat stock in 3.5L Brazier until it is just boiling. Add saffron to hot stock and set aside. Heat 28cm Sauté Pan over medium heat for 2 minutes. Add half the oil and cook chicken and chorizo pieces in two batches. Set aside. Add remaining oil, onion, garlic and capsicum to pan and cook for 2–3 minutes on medium–low heat, until vegetables have softened. Add paprika, stir well; cook for 3 minutes. Add tomatoes and salt and cook for a further 5 minutes. Add rice and stir well to combine. Add half the stock and stir well. Cook over medium heat, without stirring, for 5–7 minutes. Add remaining stock. Do not stir from this point on. Return chicken and chorizo pieces to pan, pressing them down into the rice. Scatter peas over rice. Cook for a further 7–10 minutes or until rice is cooked and stock almost completely absorbed. Remove from heat, cover and stand for 5 minutes.

Heat stock in 3.5L Brazier until it is just boiling. Add saffron to hot stock and set aside. Heat 28cm Sauté Pan over medium heat for 2 minutes. Add half the oil and cook chicken and chorizo pieces in two batches. Set aside. Add remaining oil, onion, garlic and capsicum to pan and cook for 2–3 minutes on medium–low heat, until vegetables have softened. Add paprika, stir well; cook for 3 minutes. Add tomatoes and salt and cook for a further 5 minutes. Add rice and stir well to combine. Add half the stock and stir well. Cook over medium heat, without stirring, for 5–7 minutes. Add remaining stock. Do not stir from this point on. Return chicken and chorizo pieces to pan, pressing them down into the rice. Scatter peas over rice. Cook for a further 7–10 minutes or until rice is cooked and stock almost completely absorbed. Remove from heat, cover and stand for 5 minutes.

Chefs Tips

Chefs Tips

The aromatic, smoky flavour of paella is derived from Spanish paprika. This paprika is a key Ingredient, and sweet paprika cannot be used in its place.

The aromatic, smoky flavour of paella is derived from Spanish paprika. This paprika is a key Ingredient, and sweet paprika cannot be used in its place.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Vegetable Biriani Preparation: 5-6 minutes Serves 4-6 Adults

Vegetable Biriani Cooking: 25 minutes:

Preparation: 5-6 minutes Serves 4-6 Adults

Cooking: 25 minutes:

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Sauté Pan, como advancedTM 3.5L Brazier, Fusion Knife

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Sauté Pan, como advancedTM 3.5L Brazier, Fusion Knife

The Ingredients

The Ingredients

2 tablespoons vegetable oil 1 large onion, peeled and finely chopped 1 garlic clove, finely chopped 2 teaspoons curry powder 200g kumara (orange sweet potato), peeled & diced 100g green beans, cut into 2cm lengths 50g roasted cashew nuts (or peanuts) 40g sultanas 1 tablespoon fresh parsley, finely chopped 200g Basmati rice 500ml stock, hot

2 tablespoons vegetable oil 1 large onion, peeled and finely chopped 1 garlic clove, finely chopped 2 teaspoons curry powder 200g kumara (orange sweet potato), peeled & diced 100g green beans, cut into 2cm lengths 50g roasted cashew nuts (or peanuts) 40g sultanas 1 tablespoon fresh parsley, finely chopped 200g Basmati rice 500ml stock, hot

THE FUN

THE FUN

In the sauté pan, cook onion in oil until soft but not brown. Add garlic and curry powder, cook stirring for 1 minute. Add kumara and cook over medium heat for 5 minutes. Add rice and hot stock, stir well. Bring back to the boil, cover and reduce heat to medium/low and cook for 10 minutes. Add beans and sultanas, cover and cook for a further 5 minutes. Add nuts and parsley. Remove from heat, stand covered for 5 minutes.

In the sauté pan, cook onion in oil until soft but not brown. Add garlic and curry powder, cook stirring for 1 minute. Add kumara and cook over medium heat for 5 minutes. Add rice and hot stock, stir well. Bring back to the boil, cover and reduce heat to medium/low and cook for 10 minutes. Add beans and sultanas, cover and cook for a further 5 minutes. Add nuts and parsley. Remove from heat, stand covered for 5 minutes.

Chefs Tips

Chefs Tips

Fast and healthy mid-week meal/Cooked chicken can be added with the beans.

Fast and healthy mid-week meal/Cooked chicken can be added with the beans.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Pumpkin and Sage Frittata

Pumpkin and Sage Frittata

Preparation: 10 minutes Serves: 4

Preparation: 10 minutes Serves: 4

Cooking: 25 minutes

Cooking: 25 minutes

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Sauté Pan, como advancedTM 22cm fry pan, Baking Sheet, Fusion

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Sauté Pan, como advancedTM 22cm fry pan, Baking Sheet, Fusion

Knife

Knife

The Ingredients

The Ingredients

1 teaspoon Olive oil 200g butternut pumpkin, peeled, chopped 1 cm 10 fresh sage leaves, torn Sea salt and cracked black pepper 6 eggs, lightly beaten ¼ cup (65mL) milk 100g Fetta ¼ cup parmesan, grated

1 teaspoon Olive oil 200g butternut pumpkin, peeled, chopped 1 cm 10 fresh sage leaves, torn Sea salt and cracked black pepper 6 eggs, lightly beaten ¼ cup (65mL) milk 100g Fetta ¼ cup parmesan, grated

THE FUN

THE FUN

Heat pan over medium heat. Add oil, pumpkin, sage and seasoning; cook for 7 minutes until just tender. Combine eggs and milk, pour mixture into pan. Cook frittata for 5-7 minutes or until the egg is almost set (the top will still be a little loose), add cheeses and continue to cook on low for a further 3-5 minutes. Turn onto a dinner plate, carefully slide frittata back into pan and cook remaining side for 1 minute. Serve with a green salad and roasted cherry tomatoes.

Heat pan over medium heat. Add oil, pumpkin, sage and seasoning; cook for 7 minutes until just tender. Combine eggs and milk, pour mixture into pan. Cook frittata for 5-7 minutes or until the egg is almost set (the top will still be a little loose), add cheeses and continue to cook on low for a further 3-5 minutes. Turn onto a dinner plate, carefully slide frittata back into pan and cook remaining side for 1 minute. Serve with a green salad and roasted cherry tomatoes.

Chefs Tips

Chefs Tips

Instead of turning frittata place under a hot grill for 2 minutes or until slightly puffed, and lightly browned. Allow to cool for 5 minutes.

Instead of turning frittata place under a hot grill for 2 minutes or until slightly puffed, and lightly browned. Allow to cool for 5 minutes.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Chicken and Hokkien Noodles

Chicken and Hokkien Noodles

Preparation: 10 minutes Cooking: 20 minutes/ Serves: 6 Keeps: To be eaten immediately

Preparation: 10 minutes Cooking: 20 minutes/ Serves: 6 Keeps: To be eaten immediately

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Sauté Pan, como advancedTM Wok with Stainless Steel Steamer, Fusion Knife, Chinese Chan, Silicone Tongs

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Sauté Pan, como advancedTM Wok with Stainless Steel Steamer, Fusion Knife, Chinese Chan, Silicone Tongs

The Ingredients

The Ingredients

4 teaspoons oil 600g chicken, finely sliced 400g Hokkien noodles 1 garlic clove, crushed 1 teaspoon freshly grated ginger 1 cup carrot, finely sliced 1 cup zucchini, finely sliced 1 cup red capsicum, thinly sliced 1 tablespoon sweet chilli sauce ½ cup kecap manis (thick sweet soy) ¼ cup water

4 teaspoons oil 600g chicken, finely sliced 400g Hokkien noodles 1 garlic clove, crushed 1 teaspoon freshly grated ginger 1 cup carrot, finely sliced 1 cup zucchini, finely sliced 1 cup red capsicum, thinly sliced 1 tablespoon sweet chilli sauce ½ cup kecap manis (thick sweet soy) ¼ cup water

THE FUN

THE FUN

Preheat wok over medium high heat. Add a teaspoon of oil and cook chicken in batches until golden brown, adding more oil when required. Place noodles in a large bowl, pour boiling water over and stand for 2 minutes. Return chicken to wok and add garlic, ginger and all vegetables, stir fry until just tender and chicken is cooked through. Drain noodles and add to the wok, stir fry all ingredients until well combined. Add sweet chilli sauce, kecap manis and water, stir fry until heated through. Serve immediately.

Preheat wok over medium high heat. Add a teaspoon of oil and cook chicken in batches until golden brown, adding more oil when required. Place noodles in a large bowl, pour boiling water over and stand for 2 minutes. Return chicken to wok and add garlic, ginger and all vegetables, stir fry until just tender and chicken is cooked through. Drain noodles and add to the wok, stir fry all ingredients until well combined. Add sweet chilli sauce, kecap manis and water, stir fry until heated through. Serve immediately.

Chefs Tips

Chefs Tips

Any in-season vegetables can be used. Just make sure they are cut to the same size.

Any in-season vegetables can be used. Just make sure they are cut to the same size.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Stove Top Pizza – Thin Base

Stove Top Pizza – Thin Base

Preparation: 10 minutes Makes: 1

Preparation: 10 minutes Makes: 1

Cooking: 20 minutes

Cooking: 20 minutes

The Chefs Tools

The Chefs Tools

Electronic Scales, Silicone Measuring Set, Fusion Knife, como advancedTM 28cm Sauté Pan, Silicone Spoon Spatula, Silicone Egg Flip, Digital Timer/ Thermometer

Electronic Scales, Silicone Measuring Set, Fusion Knife, como advancedTM 28cm Sauté Pan, Silicone Spoon Spatula, Silicone Egg Flip, Digital Timer/ Thermometer

The Ingredients

The Ingredients

Dough: ½ cup (155g) self-raising flour ½ cup (155g) plain flour ½ cup water 1 teaspoon yeast 1 teaspoon honey Pinch of salt

Dough: ½ cup (155g) self-raising flour ½ cup (155g) plain flour ½ cup water 1 teaspoon yeast 1 teaspoon honey Pinch of salt

Topping suggestion: 1/2 cup pasta sauce of your choice 100g bocconcini cheese, sliced ¼ cup basil leaves, torn 100g Roasted capsicum strips 100g Semi-sundried tomatoes

Topping suggestion: 1/2 cup pasta sauce of your choice 100g bocconcini cheese, sliced ¼ cup basil leaves, torn 100g Roasted capsicum strips 100g Semi-sundried tomatoes

The Fun Combine all dough ingredients in Sauté Pan and mix well until combined. Press dough out flat using the tips of your fingers, until the base of the pan is covered. Spread the pasta sauce onto the dough leaving a 1cm border around the outside edge. Add toppings of your choice. Place the pan (with the pizza inside) over medium heat; cook covered with lid on, vents closed for 5 minutes. Turn lid to open side steam vents, reduce heat to medium-low and cook for a further 20 minutes. Remove from heat and using Egg Flip lift pizza from pan onto a board or serving platter.

The Fun Combine all dough ingredients in Sauté Pan and mix well until combined. Press dough out flat using the tips of your fingers, until the base of the pan is covered. Spread the pasta sauce onto the dough leaving a 1cm border around the outside edge. Add toppings of your choice. Place the pan (with the pizza inside) over medium heat; cook covered with lid on, vents closed for 5 minutes. Turn lid to open side steam vents, reduce heat to medium-low and cook for a further 20 minutes. Remove from heat and using Egg Flip lift pizza from pan onto a board or serving platter.

Serve immediately and top with fresh rocket and grated parmesan cheese.

Serve immediately and top with fresh rocket and grated parmesan cheese.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Kashmiri Chicken Preparation: 10 minutes Serves: 10 adults

Kashmiri Chicken Cooking: 45-50 minutes

The Chefs Tools

como advanced 30cm Square Roaster, Fusion Knife or Cook’s Knife,

The Ingredients 1 tablespoon vegetable oil 2 large brown onions, finely chopped 2 cloves garlic, crushed 2kg chicken thigh fillets, cut into small cubes 3 tablespoons Screaming Seeds “Kashmiri Krush” spice mix 2 x 410g cans crushed tomatoes 600ml coconut cream

THE FUN Heat the 30cm Square Roaster over medium heat for 2 minutes. Add oil and onion to the pan and cook, stirring for 2 minutes. Add garlic and spice mix. Stir well. Continue to cook for a further 2 minutes. Add chicken pieces, tomatoes and coconut cream. Stir well to combine. Bring slowly to the boil, cover and reduce heat to lowest setting or place Roaster in pre-heated oven (180°C) for 40 minutes. Serve with steamed rice. Chefs Tips Pork forequarter chops can replace chicken. Cut the meat from the bone and continue recipe as above. 15 minutes before the end of cooking time, add 1/2 cup sultanas to the curry and 1/2 cup roasted cashew nuts. See the website for TCT’s spice mix recipe

Preparation: 10 minutes Serves: 10 adults

Cooking: 45-50 minutes

The Chefs Tools

como advanced 30cm Square Roaster,

Fusion Knife or

Cook’s Knife,

The Ingredients 1 tablespoon vegetable oil 2 large brown onions, finely chopped 2 cloves garlic, crushed 2kg chicken thigh fillets, cut into small cubes 3 tablespoons Screaming Seeds “Kashmiri Krush” spice mix 2 x 410g cans crushed tomatoes 600ml coconut cream

THE FUN Heat the 30cm Square Roaster over medium heat for 2 minutes. Add oil and onion to the pan and cook, stirring for 2 minutes. Add garlic and spice mix. Stir well. Continue to cook for a further 2 minutes. Add chicken pieces, tomatoes and coconut cream. Stir well to combine. Bring slowly to the boil, cover and reduce heat to lowest setting or place Roaster in pre-heated oven (180°C) for 40 minutes. Serve with steamed rice. Chefs Tips Pork forequarter chops can replace chicken. Cut the meat from the bone and continue recipe as above. 15 minutes before the end of cooking time, add 1/2 cup sultanas to the curry and 1/2 cup roasted cashew nuts. See the website for TCT’s spice mix recipe

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Low-Fat Chinese Chicken

Low-Fat Chinese Chicken

Preparation: 5 minutes Cooking: 40 minutes maximum Serves: 6

Preparation: 5 minutes Cooking: 40 minutes maximum Serves: 6

The Chefs Tools

The Chefs Tools

como advanced 28cm Sauté Pan, Fusion Knife, Electronic Scale, Silicone Measuring Set, Digital Thermometer

The Ingredients 750g chicken thigh fillets or chicken tenderloins 200ml Shaosing (Chinese brown rice wine) or Sherry 1/3 cup light (80ml) soy sauce 1 tablespoon honey 1 teaspoon fresh ginger, grated 3 cloves garlic, crushed 5 whole star anise or ½ tsp ground 1 teaspoon sesame oil ¼ cup water To garnish: 1 red chilli, deseeded and cut into fine strips 1 green onion, cut into fine shreds

THE FUN Preheat the oven to 200ºC. Trim chicken of all fat and place in the Sauté Pan. In a jug combine the remaining ingredients, (except for the garnish) stir well. Pour mixture over chicken. Place sauté pan on stove top, over medium heat and bring slowly to the boil. Place pan in the oven on the middle shelf and cook (do not cover) for 20 minutes. Turn chicken in liquid and cook for a further 20 minutes, or until chicken is cooked through. Serve with plain steamed rice garnished with chilli and onion.

como advanced 28cm Sauté Pan, Fusion Knife, Electronic Scale, Silicone Measuring Set, Digital Thermometer

The Ingredients 750g chicken thigh fillets or chicken tenderloins 200ml Shaosing (Chinese brown rice wine) or Sherry 1/3 cup light (80ml) soy sauce 1 tablespoon honey 1 teaspoon fresh ginger, grated 3 cloves garlic, crushed 5 whole star anise or ½ tsp ground 1 teaspoon sesame oil ¼ cup water To garnish: 1 red chilli, deseeded and cut into fine strips 1 green onion, cut into fine shreds THE FUN Preheat the oven to 200ºC. Trim chicken of all fat and place in the Sauté Pan. In a jug combine the remaining ingredients, (except for the garnish) stir well. Pour mixture over chicken. Place sauté pan on stove top, over medium heat and bring slowly to the boil. Place pan in the oven on the middle shelf and cook (do not cover) for 20 minutes. Turn chicken in liquid and cook for a further 20 minutes, or until chicken is cooked through. Serve with plain steamed rice garnished with chilli and onion.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Pumpkin and Spinach Risotto

Pumpkin and Spinach Risotto

Preparation: 30 minutes Cooking: 40 minutes Serves: 6-8 Keeps: 2 days, covered, refrigerated

Preparation: 30 minutes Cooking: 40 minutes Serves: 6-8 Keeps: 2 days, covered, refrigerated

The Chefs Tools como advanced 28cm Sauté Pan, BBQ Sheet or Flexibake Baking Sheet, Fusion Knife, Silicone Spoon Spatula, Grate ‘n’ Store, Silicone Measuring Set, Digital Thermometer, Electronic Scales

The Chefs Tools como advanced 28cm Sauté Pan, BBQ Sheet or Flexibake Baking Sheet, Fusion Knife, Silicone Spoon Spatula, Grate ‘n’ Store, Silicone Measuring Set, Digital Thermometer, Electronic Scales

The Ingredients

The Ingredients

1/2 butternut pumpkin, peeled and diced 60ml olive oil 1 small onion, chopped 1 clove garlic, finely chopped 500g good Italian rice or Arborio rice 1/2 cup white wine 1.5L hot stock 2 bunches fresh baby spinach 2 tablespoons fresh herbs, finely chopped (parsley, chives, basil or oregano) 1 teaspoon lemon zest, finely grated 50g butter 30g parmesan cheese salt and pepper to taste

1/2 butternut pumpkin, peeled and diced 60ml olive oil 1 small onion, chopped 1 clove garlic, finely chopped 500g good Italian rice or Arborio rice 1/2 cup white wine 1.5L hot stock 2 bunches fresh baby spinach 2 tablespoons fresh herbs, finely chopped (parsley, chives, basil or oregano) 1 teaspoon lemon zest, finely grated 50g butter 30g parmesan cheese salt and pepper to taste

THE FUN

THE FUN

Preheat oven to 180°C for 15 minutes. Peel and dice pumpkin into approx 1cm cubes. Place on oven tray with BBQ Sheet and lightly toss with some olive oil. Roast pumpkin in the oven for approx. 20-30 minutes or until golden and just tender. Set aside until required. Heat Sauté Pan over medium heat, add the oil, onion and garlic. Reduce heat to low and continue to cook, stirring, until onion is soft but not brown. Add rice and stir well to coat with the oil. Add wine and cook until the liquid has been absorbed. Add the stock 1/3 at a time and stir occasionally over medium/low heat. Do not add more stock until each batch has been absorbed. Continue to add stock as necessary until the rice is cooked and has a creamy texture. Add pumpkin and spinach and stir through. Add herbs, lemon zest, butter, cheese and black pepper to taste. Serve immediately.

Preheat oven to 180°C for 15 minutes. Peel and dice pumpkin into approx 1cm cubes. Place on oven tray with BBQ Sheet and lightly toss with some olive oil. Roast pumpkin in the oven for approx. 20-30 minutes or until golden and just tender. Set aside until required. Heat Sauté Pan over medium heat, add the oil, onion and garlic. Reduce heat to low and continue to cook, stirring, until onion is soft but not brown. Add rice and stir well to coat with the oil. Add wine and cook until the liquid has been absorbed. Add the stock 1/3 at a time and stir occasionally over medium/low heat. Do not add more stock until each batch has been absorbed. Continue to add stock as necessary until the rice is cooked and has a creamy texture. Add pumpkin and spinach and stir through. Add herbs, lemon zest, butter, cheese and black pepper to taste. Serve immediately.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Saute Pan Pizza Swirls

Saute Pan Pizza Swirls

Preparation Time: 10 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Eaten on day of making; or covered, refrigerated up to 2 days.

Preparation Time: 10 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Eaten on day of making; or covered, refrigerated up to 2 days.

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Como advanced 28cm Sauté Pan, Silicone Spatula, Fusion knife & bread knife, Digital Timer/Thermometer, Silicone Pastry Brush, Silicone Baking Sheet

Silicone Measuring Set, Electronic Scales, Como advanced 28cm Sauté Pan, Silicone Spatula, Fusion knife & bread knife, Digital Timer/Thermometer, Silicone Pastry Brush, Silicone Baking Sheet

The Ingredients

The Ingredients

1 ½ cups (225g) self-raising flour 1 ½ cups (225g) plain flour 1-2 teaspoons (1 sachet 7g) dried yeast 1 teaspoon honey 1 ½ cups (375ml) lukewarm water pinch salt 2 Tablespoons tomato paste 2 Tablespoon BBQ sauce 1 Teaspoon Worcestershire sauce 150g leg ham, chopped or cooked bacon, chopped 1 cup (125g) Tasty cheese 1 Tablespoon Milk

1 ½ cups (225g) self-raising flour 1 ½ cups (225g) plain flour 1-2 teaspoons (1 sachet 7g) dried yeast 1 teaspoon honey 1 ½ cups (375ml) lukewarm water pinch salt 2 Tablespoons tomato paste 2 Tablespoon BBQ sauce 1 Teaspoon Worcestershire sauce 150g leg ham, chopped or cooked bacon, chopped 1 cup (125g) Tasty cheese 1 Tablespoon Milk

The Fun

The Fun

In a large bowl; combine flours, yeast, salt, honey and water. Combine all dough ingredients in a medium bowl and mix well. Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle Combine the tomato paste, BBQ and Worcestershire sauces in a small bowl, Spread the sauce onto the dough taking it as close to the edge as possible. Sprinkle with cheese and ham. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal the log. Cut 3 cm thick slices using bread knife into 12 equal portions. Place scrolls in a circular pattern in the sauté pan, cover with vents closed and place over medium heat. Cook for 10 minutes or until lid is hot. Invert swirls onto a chopping board lined with baking sheet; slide scrolls back into sauté pan. Reduce heat slightly & cook for a further 10 minutes.

In a large bowl; combine flours, yeast, salt, honey and water. Combine all dough ingredients in a medium bowl and mix well. Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle Combine the tomato paste, BBQ and Worcestershire sauces in a small bowl, Spread the sauce onto the dough taking it as close to the edge as possible. Sprinkle with cheese and ham. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal the log. Cut 3 cm thick slices using bread knife into 12 equal portions. Place scrolls in a circular pattern in the sauté pan, cover with vents closed and place over medium heat. Cook for 10 minutes or until lid is hot. Invert swirls onto a chopping board lined with baking sheet; slide scrolls back into sauté pan. Reduce heat slightly & cook for a further 10 minutes.

Chefs Tips: Replace cheese and ham with feta, semi-dried tomatoes & oregano.

Chefs Tips: Replace cheese and ham with feta, semi-dried tomatoes & oregano.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Chicken Soup

Chicken Soup

Preparation Time: 15 minutes Cooking Time: 35 minutes Serves: 4-6 people Keeps: 2-3 day, refrigerated, in an airtight container

Preparation Time: 15 minutes Cooking Time: 35 minutes Serves: 4-6 people Keeps: 2-3 day, refrigerated, in an airtight container

The Chefs Tools

The Chefs Tools

The Ingredients

The Ingredients

The Fun

The Fun

Chefs Tips

Chefs Tips

BBQ chicken can be used to replace fresh chicken in this recipe

BBQ chicken can be used to replace fresh chicken in this recipe

Silicone Measuring Set, Electronic Scales, Fusion Knife como advanced 3.5 L Brazier, como advanced 9L Stock Pot, Silicone Spatula 2 teaspoons olive oil 3 eschallots, finely diced 2 zucchini’s, finely diced 2 carrots, finely diced 1 potato, finely diced 4 tomatoes (1 x 400g can), peeled, deseeded, chopped 5 cups chicken stock or water 2 cups cooked chicken, shredded ½ cup risoni (pasta shaped like rice) Cracked salt & pepper, to taste Heat the stock pot over medium heat, add oil. Place eschallots into pan, cook over medium heat stirring continuously until soft. Add vegetables, sauté for 5 minutes or until softened. Pour stock and chicken into vegetables bring to the boil, add risoni. Simmer for 15 minutes. Season the soup to taste with salt and pepper and serve with fresh sourdough bread.

Silicone Measuring Set, Electronic Scales, Fusion Knife como advanced 3.5 L Brazier, como advanced 9L Stock Pot, Silicone Spatula 2 teaspoons olive oil 3 eschallots, finely diced 2 zucchini’s, finely diced 2 carrots, finely diced 1 potato, finely diced 4 tomatoes (1 x 400g can), peeled, deseeded, chopped 5 cups chicken stock or water 2 cups cooked chicken, shredded ½ cup risoni (pasta shaped like rice) Cracked salt & pepper, to taste Heat the stock pot over medium heat, add oil. Place eschallots into pan, cook over medium heat stirring continuously until soft. Add vegetables, sauté for 5 minutes or until softened. Pour stock and chicken into vegetables bring to the boil, add risoni. Simmer for 15 minutes. Season the soup to taste with salt and pepper and serve with fresh sourdough bread.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Apple and cinnamon scrolls

Apple and cinnamon scrolls

Preparation: 10 minutes Cooking: 15 minutes Makes: 12 scrolls (approx) Keeps: 1-2 days, covered in an airtight container

Preparation: 10 minutes Cooking: 15 minutes Makes: 12 scrolls (approx) Keeps: 1-2 days, covered in an airtight container

The Chefs Tools

The Chefs Tools

como advancedTM 28cm Sauté Pan,

Fusion Knife,

como advancedTM 28cm Sauté Pan,

Fusion Knife,

Silicone Spatula, Electronic Scales, Digital Timer/Thermometer,

Silicone Spatula, Electronic Scales, Digital Timer/Thermometer,

Silicone measuring set

Silicone measuring set

The Ingredients

The Ingredients

3 cups (450g) self raising flour 2 Tablespoons icing sugar 1 teaspoon cinnamon 100g butter, cubed ¾ cup (185mL) buttermilk or milk 2 Tablespoons brown sugar 1 cup canned pie apple ¼ cup sultanas or raisins

3 cups (450g) self raising flour 2 Tablespoons icing sugar 1 teaspoon cinnamon 100g butter, cubed ¾ cup (185mL) buttermilk or milk 2 Tablespoons brown sugar 1 cup canned pie apple ¼ cup sultanas or raisins

The Fun

The Fun

In a medium bowl; combine flour, icing sugar & cinnamon. Rub the butter into the flour until the mixture resembles bread crumbs or alternatively process in food processor. Add milk and stir until combined. Turn dough onto a lightly floured surface and knead until combined. Use a lightly floured rolling pin and roll mixture into a 30 x 40 cm rectangle. Sprinkle with brown sugar, apple and sultana’s leaving a 1cm border free from topping. Starting form the long side roll up firmly to form a log. Brush the edge with a little milk, press down firmly to seal the log. On a chopping board cut 3cm portions using a sharp knife into 12 equal portions. Place scrolls in a circular pattern in the sauté pan, cover with vents closed and place over medium heat. Cook for 10 minutes or until lid is hot to touch. Invert onto sauté pan lid, slide scrolls back into the pan. Cook for a further 5-8 minutes or until golden brown and cooked through.

In a medium bowl; combine flour, icing sugar & cinnamon. Rub the butter into the flour until the mixture resembles bread crumbs or alternatively process in food processor. Add milk and stir until combined. Turn dough onto a lightly floured surface and knead until combined. Use a lightly floured rolling pin and roll mixture into a 30 x 40 cm rectangle. Sprinkle with brown sugar, apple and sultana’s leaving a 1cm border free from topping. Starting form the long side roll up firmly to form a log. Brush the edge with a little milk, press down firmly to seal the log. On a chopping board cut 3cm portions using a sharp knife into 12 equal portions. Place scrolls in a circular pattern in the sauté pan, cover with vents closed and place over medium heat. Cook for 10 minutes or until lid is hot to touch. Invert onto sauté pan lid, slide scrolls back into the pan. Cook for a further 5-8 minutes or until golden brown and cooked through.

Chefs Tips

Chefs Tips

Add ¼ cup chopped chocolate for a different topping.

Add ¼ cup chopped chocolate for a different topping.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Apple Crumble

Apple Crumble

Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 8-10 people Keeps: Best served on day of making

Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 8-10 people Keeps: Best served on day of making

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, como advanced Sauté Pan,

Silicone Measuring Set, Electronic Scales, como advanced Sauté Pan,

Silicone Spatula, Digital Timer/Thermometer, Silicone Spoon

Silicone Spatula, Digital Timer/Thermometer, Silicone Spoon

The Ingredients

The Ingredients

2 x 800g can pie apple ¼ cup (65g) brown sugar 2 cups (300g) plain flour 2 cups (180g) rolled oats 1 cup (250g) brown sugar 250g butter, chopped, softened

2 x 800g can pie apple ¼ cup (65g) brown sugar 2 cups (300g) plain flour 2 cups (180g) rolled oats 1 cup (250g) brown sugar 250g butter, chopped, softened

The Fun

The Fun

Pre-heat oven to 180 ˚C for 15 minutes. Spoon apple evenly into the base of the sauté pan and sprinkle with brown sugar. Sift flour into a bowl; add oats and sugar. Rub butter into flour mixture. Sprinkle mixture evenly over apple. Bake for 25 minutes or until golden brown. Serve with fresh cream or ice cream

Pre-heat oven to 180 ˚C for 15 minutes. Spoon apple evenly into the base of the sauté pan and sprinkle with brown sugar. Sift flour into a bowl; add oats and sugar. Rub butter into flour mixture. Sprinkle mixture evenly over apple. Bake for 25 minutes or until golden brown. Serve with fresh cream or ice cream

Chefs Tips

Chefs Tips

Add sultanas or raisins to the apple mixture To save time use a food processor and pulse the flour and butter until mixture resembles bread crumbs

Add sultanas or raisins to the apple mixture To save time use a food processor and pulse the flour and butter until mixture resembles bread crumbs

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Lemonade Scones

Lemonade Scones

Preparation: 10 minutes Cooking: 15 minutes Makes: 12 Keeps: Best eaten on day of making

Preparation: 10 minutes Cooking: 15 minutes Makes: 12 Keeps: Best eaten on day of making

The Chefs Tools

The Chefs Tools

Electronic Scales, Silicone Measuring Set, como advanced 28cm Sauté pan, Silicone Spatula, Digital Timer/Thermometer

Electronic Scales, Silicone Measuring Set, como advanced 28cm Sauté pan, Silicone Spatula, Digital Timer/Thermometer

The Ingredients

The Ingredients

3 ½ cups (525g) Self raising flour 1 cup (250ml) cream 1 cup (250ml) lemonade

3 ½ cups (525g) Self raising flour 1 cup (250ml) cream 1 cup (250ml) lemonade

The Fun

The Fun

Pre-heat oven to 220 C/430F for 15 minutes. Place flour into a medium bowl and make a well in the center. Add cream & lemonade, stir gently with a spatula until dough starts to come together. Turn mixture onto a lightly floured surface, gently bring together. Flatten dough with the palm of your hand until dough is 2-3cm thick. Use a 6.5cm cookie cutter to cut scones, brush with milk. Place scones in sauté pan, 1cm apart. Bake for 12-15 minutes or until golden.

Pre-heat oven to 220 C/430F for 15 minutes. Place flour into a medium bowl and make a well in the center. Add cream & lemonade, stir gently with a spatula until dough starts to come together. Turn mixture onto a lightly floured surface, gently bring together. Flatten dough with the palm of your hand until dough is 2-3cm thick. Use a 6.5cm cookie cutter to cut scones, brush with milk. Place scones in sauté pan, 1cm apart. Bake for 12-15 minutes or until golden.

Chefs Tips

Chefs Tips

Left over scones can be wrapped and frozen for up to 3 months. Serve with your favourite strawberry jam and freshly whipped cream

Left over scones can be wrapped and frozen for up to 3 months. Serve with your favourite strawberry jam and freshly whipped cream

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Sauté Pan Rhubarb & Raspberry Cobbler

Sauté Pan Rhubarb & Raspberry Cobbler

Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 4-6 people Keeps: Best served on day of making

Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 4-6 people Keeps: Best served on day of making

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula

Fusion Knife, Como advanced Sauté Pan,

Silicone Measuring Set, Electronic Scales, Silicone Spatula

Fusion Knife, Como advanced Sauté Pan,

The Ingredients

The Ingredients

1 bunch (500g) Rhubarb, washed, leaves & ends discarded, cut into 3cm pieces ½ cup (125g) caster sugar 1 cup (120g) fresh or frozen raspberries ½ cup (125mL) hot water

1 bunch (500g) Rhubarb, washed, leaves & ends discarded, cut into 3cm pieces ½ cup (125g) caster sugar 1 cup (120g) fresh or frozen raspberries ½ cup (125mL) hot water

Cobbler Topping 1 cup (155g) Self Raising flour ¼ cup (65g) caster sugar 100g unsalted butter, cubed 1 teaspoon vanilla essence 1/3 cup (65mL) milk ¼ cup (25g) desiccated coconut ¼ cup (25g) almond meal

Cobbler Topping 1 cup (155g) Self Raising flour ¼ cup (65g) caster sugar 100g unsalted butter, cubed 1 teaspoon vanilla essence 1/3 cup (65mL) milk ¼ cup (25g) desiccated coconut ¼ cup (25g) almond meal

The Fun

The Fun

Pre-heat oven to 180 C for 15 minutes. Combine rhubarb, raspberries, sugar and water into sauté pan. To make cobbler, place flour & sugar in a large bowl. Rub in butter with fingers until mixture resembles bread crumbs. Stir in vanilla and milk until just combined. Fold through coconut and almond meal. Place tablespoonfuls of mixture evenly over the rhubarb. Bake for 20-25 minutes or until skewer inserted into the middle of the pastry top comes out clean. Dust with icing sugar and serve with cream or ice cream

Pre-heat oven to 180 C for 15 minutes. Combine rhubarb, raspberries, sugar and water into sauté pan. To make cobbler, place flour & sugar in a large bowl. Rub in butter with fingers until mixture resembles bread crumbs. Stir in vanilla and milk until just combined. Fold through coconut and almond meal. Place tablespoonfuls of mixture evenly over the rhubarb. Bake for 20-25 minutes or until skewer inserted into the middle of the pastry top comes out clean. Dust with icing sugar and serve with cream or ice cream

Chefs Tips

Chefs Tips

Use a food processor and pulse until mixture resembles bread crumbs

Use a food processor and pulse until mixture resembles bread crumbs

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Raspberry & White Chocolate Muffins

Raspberry & White Chocolate Muffins

Preparation Time: 10 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Best served on day of making

Preparation Time: 10 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Best served on day of making

The Chefs Tools

The Chefs Tools

Crome Cooling Rack, Silicone Measuring Set, Electronic Scales, Flexibake 12-cup Muffin, Silicone Spatula, Silicone Whisk, Digital Timer/Thermometer

Crome Cooling Rack, Silicone Measuring Set, Electronic Scales, Flexibake 12-cup Muffin, Silicone Spatula, Silicone Whisk, Digital Timer/Thermometer

The Ingredients

The Ingredients

2 cups (300g) Self raising flour 1 teaspoon baking powder ½ cup (125g) sugar ½ cup (75g) white chocolate, chopped 150g raspberries, fresh or frozen 2 eggs, lightly beaten 1 teaspoon vanilla essence ½ cup (125ml) milk 150g butter, melted ¼ cup sour cream 12 raspberries, extra Extra chocolate, chopped, optional

2 cups (300g) Self raising flour 1 teaspoon baking powder ½ cup (125g) sugar ½ cup (75g) white chocolate, chopped 150g raspberries, fresh or frozen 2 eggs, lightly beaten 1 teaspoon vanilla essence ½ cup (125ml) milk 150g butter, melted ¼ cup sour cream 12 raspberries, extra Extra chocolate, chopped, optional

The Fun

The Fun

Preheat oven to 180ºC for 15 minutes. In a medium bowl; combine flour, baking powder, sugar, chocolate and raspberries. Add egg, vanilla, milk, butter and sour cream and stir until just combined. Spoon muffin mixture evenly between the 12 cups of the muffin tray and top each muffin with extra raspberries and chocolate pieces Bake for 20 minutes or until lightly browned and cooked through.

Preheat oven to 180ºC for 15 minutes. In a medium bowl; combine flour, baking powder, sugar, chocolate and raspberries. Add egg, vanilla, milk, butter and sour cream and stir until just combined. Spoon muffin mixture evenly between the 12 cups of the muffin tray and top each muffin with extra raspberries and chocolate pieces Bake for 20 minutes or until lightly browned and cooked through.

Chefs Tips

Chefs Tips

Banana – Replace raspberries and chocolate with 1 ripe banana, mashed & 1 teaspoon nutmeg or Mixed Berry – Omit chocolate & add 1 cup mixed berries; raspberries, blueberries, strawberries.

Banana – Replace raspberries and chocolate with 1 ripe banana, mashed & 1 teaspoon nutmeg or Mixed Berry – Omit chocolate & add 1 cup mixed berries; raspberries, blueberries, strawberries.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Coffee Choc Friands

Coffee Choc Friands

Preparation Time: 10 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Best served on day of making

Preparation Time: 10 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Best served on day of making

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, 12 cup muffin, Fusion Knife

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, 12 cup muffin, Fusion Knife

The Ingredients

The Ingredients

1 cup (250g) icing sugar 2/3 cup (100g) plain flour 1 cup (125g) ground almonds 180g butter, melted and cooled 6 egg whites, lightly beaten 2 tablespoons instant coffee granules, dissolved in 1 tablespoons hot water 100g dark chocolate, finely chopped

1 cup (250g) icing sugar 2/3 cup (100g) plain flour 1 cup (125g) ground almonds 180g butter, melted and cooled 6 egg whites, lightly beaten 2 tablespoons instant coffee granules, dissolved in 1 tablespoons hot water 100g dark chocolate, finely chopped

THE FUN

THE FUN

Preheat oven to 180°C/350°F for fifteen minutes. In a medium bowl; combine sugar, flour, almonds, butter & egg whites. Mix well until all ingredients are combined. Pour dissolved coffee into mixture and mix well. Spoon mixture evenly into Pan and top each friand with chopped chocolate. Bake for 20 minutes or until cooked. Remove from oven and allow to cool in Pan

Preheat oven to 180°C/350°F for fifteen minutes. In a medium bowl; combine sugar, flour, almonds, butter & egg whites. Mix well until all ingredients are combined. Pour dissolved coffee into mixture and mix well. Spoon mixture evenly into Pan and top each friand with chopped chocolate. Bake for 20 minutes or until cooked. Remove from oven and allow to cool in Pan

Chefs Tips

Chefs Tips

For gluten free replace plain flour with gluten free flour

For gluten free replace plain flour with gluten free flour

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Deliciously Moist Apple Cakes

Deliciously Moist Apple Cakes

Preparation Time: 5 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Best served on day of making

Preparation Time: 5 minutes Cooking Time: 20 minutes Makes: 12 Keeps: Best served on day of making The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, 12 cup muffin, Fusion Knife

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, 12 cup muffin, Fusion Knife

The Ingredients

The Ingredients

120g castor sugar 125g self-raising flour 2 large eggs 125g butter, melted 4 medium apples, peeled, cored and diced 2 teaspoons vanilla essence 1 teaspoon cinnamon

120g castor sugar 125g self-raising flour 2 large eggs 125g butter, melted 4 medium apples, peeled, cored and diced 2 teaspoons vanilla essence 1 teaspoon cinnamon

THE FUN

THE FUN

Preheat oven to 180°C/350°F for fifteen minutes. In a large bowl, combine all ingredients. Place Pan on an oven tray. Divide cake mixture evenly between cups. Bake for 20 minutes or until cooked and golden brown. Allow to cool completely before removing from . For a cafe style snack bake the deliciously moist apple cakes in the 6).

Chef Tips To save time a can of Pie Apple can replace fresh apples

1-cups (set of

Preheat oven to 180°C/350°F for fifteen minutes. In a large bowl, combine all ingredients. Place Pan on an oven tray. Divide cake mixture evenly between 12 cups. Bake for 20 minutes or until cooked and golden brown. Allow to cool completely before removing from . For a cafe style snack bake the deliciously moist apple cakes in the 6).

Chef Tips To save time a can of Pie Apple can replace fresh apples

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

1-cups (set of

Sticky Date Pudding (Wok)

Sticky Date Pudding (Wok)

Preparation Time: 15 minutes Cooking Time: 20-25 minutes Makes:6

Preparation Time: 15 minutes Cooking Time: 20-25 minutes Makes:6

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Wok with Stainless Steel Steamer, Muffins, Fusion Knife, como advancedTM2L saucepan

1-cup

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/Thermometer, como advancedTM Wok with Stainless Steel Steamer, Muffins, Fusion Knife, como advancedTM2L saucepan

1-cup

The Ingredients

The Ingredients

PUDDINGS: 200g pitted dates, chopped 3/4 cup water (200ml) 1 level teaspoon bicarbonate of soda 60g butter, softened 160g light brown sugar 2 eggs 200g self-raising flour

PUDDINGS: 200g pitted dates, chopped 3/4 cup water (200ml) 1 level teaspoon bicarbonate of soda 60g butter, softened 160g light brown sugar 2 eggs 200g self-raising flour

CARAMEL SAUCE300ml pure cream 1/2 cup brown sugar 80g butter

CARAMEL SAUCE300ml pure cream 1/2 cup brown sugar 80g butter

THE FUN

THE FUN

Heat 2 liters of water in the Wok. Place dates in como 2L saucepan with 200ml water and cook over medium heat until just boiling. Add bicarbonate of soda and stir well. Remove from heat and cool for 10 minutes. Beat butter and sugar together with Silicone Whisk until creamy. Add eggs one at a time, beating well between additions. Add flour and whisk to combine. Add date mixture, stirring very well to completely combine. Pour mixture evenly into 6 1-Cup Muffins and place in steamer. Cover and steam for 20-25 minutes or until cooked.

Heat 2 liters of water in the Wok. Place dates in como 2L saucepan with 200ml water and cook over medium heat until just boiling. Add bicarbonate of soda and stir well. Remove from heat and cool for 10 minutes. Beat butter and sugar together with Silicone Whisk until creamy. Add eggs one at a time, beating well between additions. Add flour and whisk to combine. Add date mixture, stirring very well to completely combine. Pour mixture evenly into 6 1-Cup Muffins and place in steamer. Cover and steam for 20-25 minutes or until cooked.

SAUCE: Combine all sauce ingredients in saucepan. Stir well and bring to the boil. Cook for 2 minutes. Serve with warm puddings & ice-cream or cream. Chef Tips Puddings can be made in the Round Cake Pan.

SAUCE: Combine all sauce ingredients in saucepan. Stir well and bring to the boil. Cook for 2 minutes. Serve with warm puddings & ice-cream or cream. Chef Tips Puddings can be made in the Round Cake Pan.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

White Chocolate & Coconut Muffins - Gluten Free

White Chocolate & Coconut Muffins - Gluten Free

Preparation: 10 minutes Cooking: 18-20 minutes Makes: 12 Keeps: Best eaten on day of making

Preparation: 10 minutes Cooking: 18-20 minutes Makes: 12 Keeps: Best eaten on day of making

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/ Thermometer, 12 cup Muffins, Fusion Knife

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/ Thermometer, 12 cup Muffins, Fusion Knife

The Ingredients

The Ingredients

½ cup (90g) Rice flour 1 cup (125g) icing sugar 1 cup (90g) almond meal 1 tsp xanthan gum 2/3 cup (60g) desiccated coconut ¾ cup (150g) white chocolate, finely chopped 125 g butter, melted 125mL coconut milk 2 eggs, lightly beaten 12 paper muffin cases (optional) Icing sugar to dust

½ cup (90g) Rice flour 1 cup (125g) icing sugar 1 cup (90g) almond meal 1 tsp xanthan gum 2/3 cup (60g) desiccated coconut ¾ cup (150g) white chocolate, finely chopped 125 g butter, melted 125mL coconut milk 2 eggs, lightly beaten 12 paper muffin cases (optional) Icing sugar to dust

THE FUN

THE FUN

Pre-heat oven to 180°C/350°F for 15 minutes. Sift flour, sugar, almond meal and xanthan together, add coconut and chocolate. Gently stir in remaining ingredients. If desired, line pans with muffin cases. Spoon mixture evenly into muffin cups Bake for 18 minutes or until firm to touch. Remove from oven and cool for 10 minutes in before turning out.

Pre-heat oven to 180°C/350°F for 15 minutes. Sift flour, sugar, almond meal and xanthan together, add coconut and chocolate. Gently stir in remaining ingredients. If desired, line pans with muffin cases. Spoon mixture evenly into muffin cups Bake for 18 minutes or until firm to touch. Remove from oven and cool for 10 minutes in before turning out.

Chefs Tips

Chefs Tips

Add 1 cup fresh or frozen raspberries to the muffin mixture for a fresh summer twist.

Add 1 cup fresh or frozen raspberries to the muffin mixture for a fresh summer twist.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

Chocolate Cases with Toblerone Mousse

Chocolate Cases with Toblerone Mousse

Preparation: 15 minutes Cooking: 5 minutes + 15 minutes refrigeration Makes: 12 Keeps: 2 days

Preparation: 15 minutes Cooking: 5 minutes + 15 minutes refrigeration Makes: 12 Keeps: 2 days

The Chefs Tools

The Chefs Tools

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/ Thermometer, Tartlets, Silicone Whisk

Silicone Measuring Set, Electronic Scales, Silicone Spatula, Digital Timer/ Thermometer, Tartlets, Silicone Whisk

The Ingredients

The Ingredients

360g dark chocolate melts (small pieces melt more easily) 200g Toblerone chocolate bar 300ml cream

360g dark chocolate melts (small pieces melt more easily) 200g Toblerone chocolate bar 300ml cream

THE FUN

THE FUN

Place 30g of chocolate melts in each Tartlet case. Put 3 cases at a time into the microwave and melt for approx 1 minute (until soft enough to be able to spread). Using a spoon, spread the melted chocolate evenly around the Tartlet case (ensure enough sticks to the sides as it will crack on peeling if too thin). Continue until you have 12 cases filled with melted chocolate. Place cases in the fridge to set for 10-15 minutes. Whip the cream. Melt Toblerone in the microwave in 30 second bursts. (Be careful as Toblerone burns quickly). Gently fold melted Toblerone through whipped cream. Peel back from chocolate cases. Fill with Toblerone mix and place in fridge until ready to serve.

Place 30g of chocolate melts in each Tartlet case. Put 3 cases at a time into the microwave and melt for approx 1 minute (until soft enough to be able to spread). Using a spoon, spread the melted chocolate evenly around the Tartlet case (ensure enough sticks to the sides as it will crack on peeling if too thin). Continue until you have 12 cases filled with melted chocolate. Place cases in the fridge to set for 10-15 minutes. Whip the cream. Melt Toblerone in the microwave in 30 second bursts. (Be careful as Toblerone burns quickly). Gently fold melted Toblerone through whipped cream. Peel back from chocolate cases. Fill with Toblerone mix and place in fridge until ready to serve.

Chefs Tips

Chefs Tips

To serve, top with a sliced strawberry or any fruit of your choice.

To serve, top with a sliced strawberry or any fruit of your choice.

Check out www.chefstoolbox.com for more great recipes

Check out www.chefstoolbox.com for more great recipes

© The Chefs Toolbox Pty Ltd 2010. All rights reserved

© The Chefs Toolbox Pty Ltd 2010. All rights reserved