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 >

Ricotta Puddings

375g ricotta 1 cup plain yogurt 1 egg 2 tablespoons orange juice 2 teaspoons orange rind 2 tablespoons caster sugar 1 teaspoon vanilla extract 1. Preheat oven to 180°C. 2. Using the StickMaster with whisk attachment, place all ingredients into a small bowl and whisk on a low speed until smooth. Divide the mixture between four ovenproof cups. 3. Bake for 25 minutes or until firm. Serve warm or cold.

Peach Yogurt Mousse

825g can peaches, drained 1/4 cup caster sugar 1/4 cup cream 200g natural yogurt 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 1. Place peaches and sugar into a large bowl. 2. Using the StickMaster process until smooth. 3. Add cream, yogurt and dissolved gelatine. Process until combined. 4. Pour into individual serving dishes and refrigerate for several hours or until set. 5. Serve decorated with whipped cream and grated chocolate.

Mustard and Parsley Rack of Lamb

4 racks of lamb with 3 Iamb chops in each, trimmed of excess fat 1 clove garlic 1 slice bread, roughly torn 2 teaspoons green peppercorns 1 tablespoon French mustard 1 tablespoon fruit chutney 1 cup parsley sprigs 1. Place garlic, bread, peppercorns, mustard and fruit chutney into a bowl and process with the StickMaster until garlic is finely chopped and mixture is combined. 2. Spread mixture over back of lamb. 3. Using the StickMaster, process the parsley until finely chopped. Coat over back of lamb. 4. Place in a baking dish with coated side upwards. 5. Bake in oven, More >

Roast Pumpkin Soup

1.5 kg pumpkin 2 tablespoons olive oil sea salt & freshly ground black pepper 20g butter 1 onion, chopped 1 litre chicken stock ‘/3 cup cream or sour cream to serve (optional) 1. Preheat oven to 200°C. 2. Remove skin and seeds from pumpkin and cut into even sized chunks. 3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked. 4. In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and More >

Fresh Tomato Soup

1 tablespoon (20g) butter or margarine 2 cloves garlic, chopped 2 onions, roughly chopped 8 large tomatoes, peeled and quartered I/scup tomato paste 4 cups chicken stock 2 tablespoons Worcestershire sauce 1 tablespoon sugar 2 teaspoons oregano 2 tablespoons chopped fresh basil .14 cup cream Salt and pepper to taste 1. In a large saucepan, melt butter or margarine and sauté garlic and onions until tender. 2. Using the StickMaster puree tomatoes and add to saucepan. 3. Add remaining ingredients, except cream. Bring to the boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat. 4. Using More >