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Rogan Josh

Ingredients (serves 4)
  • 1 tablespoon canola oil
  • 1kg diced lamb
  • 2 brown onions, peeled and roughly chopped
  • 1 teaspoon grated ginger
  • 2 cloves garlic, finely chopped
  • 1 tablespoon store bought curry paste (medium heat)
  • 400g can chopped tomatoes
  • coriander leaves, to serve
  • steamed rice, to serve
  • pappadums, if desired, to serve
    1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium high heat. Brown the lamb in batches (adding a little extra oil between batches if needed) then remove and transfer to a slow cooker.
    2. Heat remaining oil in the pan over medium heat. Add the onion, ginger and garlic along with the curry paste and cook More >

    Banana Smoothie

    1 ripe banana, peeled and roughly chopped 50g natural yogurt 1 scoop vanilla ice cream or frozen yogurt 1 cup chilled milk 1 tablespoon honey 1. Place all ingredients into a large jug. 2. Using the StickMaster, process until smooth and frothy. Serves 2

    Breakfast Shake

    1 cup milk 1/2 cup natural yogurt 125g fresh fruit (strawberries, passionfruit, banana), chopped 1 tablespoon wheat germ or bran 1. Place all ingredients into the large beaker. 2. Using the StickMaster process until smooth.

    Tartare Sauce

    1 quantity of mayonnaise 11 small gherkin, roughly chopped 2 sprigs parsley 1 teaspoon capers, drained 1 teaspoon lemon juice 1/2 teaspoon sugar 1. Place all ingredients into a bowl. 2. Using the StickMaster, process until combined and finely chopped. Serve chilled with seafood.


    1 egg 1 tablespoon Dijon mustard pinch sea salt 1 tablespoon lemon juice 3/4 cup vegetable oil 1. Place all ingredients except oil into a bowl. 2. Using the StickMaster, process until combined. 3. Gradually add half the oil in a thin stream processing constantly using a brisk up and down action. 4. Add remaining oil more quickly while processing until thick and smooth. DO NOT OVER PROCESS. 5. Store in refrigerator, in an airtight container for 2 weeks.


    3 cups self raising flour 1 teaspoon icing sugar mixture 60g butter 420m1 buttermilk 1. Preheat oven to 220°C. Grease a 19cm square tin. 2. Place flour, icing sugar mixture and butter into a medium bowl. Using the StickMaster, process until the mixture resembles fine breadcrumbs. 3. Add the buttermilk and process using a gentle up and down action until most of the mixture is just combined. 4. Turn mixture onto a floured surface and combine any loose mixture into the dough. Lightly knead until smooth. 5. Press dough out to about a 3cm thickness. Using a 5cm pastry cutter, More >

    Butter Cake

    125g butter or margarine, softened and cut into pieces 7 cup caster sugar 1 teaspoon vanilla 2 eggs 2 cups self raising flour 11, cup milk 1. Preheat oven to 190°C. Grease and line base of a 20cm round cake tin. 2. Place butter or margarine, sugar, vanilla and 1 egg into a small bowl. 3. Using the StickMaster, process mixture until light and fluffy, by using a gentle up and down action (tilt bowl slightly with processing if necessary). 4. Add remaining egg and beat to combine. 5. Using the StickMaster, gradually add flour and milk alternatively and mix More >

    Strawberry Cream

    2 punnets strawberries, washed and hulled 3,4i cup caster sugar 2 tablespoons lemon juice 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 300mIs thickened cream Extra strawberries for decoration 1. Place strawberries, sugar and lemon juice into a saucepan and bring to the boil. 2. Reduce heat and allow to simmer until sugar has dissolved. Add dissoved gelatine to strawberry mixture and allow to cool. 3. Using the StickMaster, process strawberry mixture until smooth. 4. In a separate bowl, using the StickMaster, process cream until thick. 5. Fold the cooled strawberry mixture through the cream using a large spoon. More >

    Heavenly Rich Chocolate Mousse

    7g sachet gelatine 125m1 boiling water 250g Lob dark chocolate, melted 300m1 thickened cream, whipped 2 egg whites 1. Combine gelatine and boiling water and mix until the gelatine has dissolved. Allow gelatine to cool. 2. Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine. 3. In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined. 4. Immediately pour into 4 x lcup ramekins. Refrigerate until firm.

    Wild Berry Shortcake Flan

    60g butter, softened 1/3 cup caster sugar 1 teaspoon vanilla extract 1 tablespoon custard powder 2 tablespoons water 1 egg, beaten 1 cup self raising flour, sifted 1 cup cream, whipped 250g fresh or frozen berries 1 cup wild berry jam 1. Preheat oven to 170°C. Grease and flour flan tin. 2. In a small bowl cream butter, sugar and vanilla using the StickMaster with whisk attachment. Slowly mix in the custard powder and gradually add the beaten egg and water. Mix in flour. 3. Spread cake batter into flan tin. Bake for 25 minutes or until a skewer inserted More >