Orange Fruit Cake

This delicious orange fruitcake is quick and easy to make in the Tefal Cuisine Companion. The Tefal Cuisine Companion creams the butter and sugar before the other ingredients are added and the pre soaked fruit are stirred through just before baking.

Note: The dried fruit, zest and orange juice are combined and refrigerated 12-14 hours before using.
Note: I use eggs from an 800 gram carton of 12 eggs.

300 gms Dried Fruit
190 gms Orange Juice
1 teaspoon Orange Zest grated
Combine dried fruit, 190 gms orange juice and zest, cover with cling wrap and refrigerate 12-14 hours.

Preheat oven 160 deg. Grease and bottom paper line loaf tin, grease paper.

100 gms Glacé Cherries quartered
250 gms Butter softened and diced
110 gms Caster Sugar
4 Eggs
10 gms Orange Juice extra
230 gms Plain Flour

Add glacé cherries to dried fruit/orange juice mixture and set aside.

Insert Kneading Blade. Stopper out.
Add butter and caster sugar.
Sp10:1min 30sec or until mixture is creamy scraping sides of bowl with spatula every 15 sec.
Add eggs, 10 gms orange juice and plain flour.
Sp6:1min
Turbo in 10 sec bursts until batter is smooth scraping sides of bowl with spatula every 10sec.
Remove blade.
Add set aside dried fruit, cherry and orange juice mixture.
Stir with spatula until combined.
Bake 55-60 minutes or until done when tested. Cover loosely with foil after 45 mins if top is browning too much.
Leave in tin 5 minutes then place fruit cake on cooling tray to cool completely.
Decorate as desired.

Orange Chiffon Cake

Chiffon cakes are soft, light as air sponges that can be served plain or split in the middle and sandwiched with whipped cream or cream cheese buttercream. Chiffon cakes can be iced with a simple glacé icing or buttercream. They are cooked in an ungreased loose bottomed specialty chiffon cake tin and when baked are turned upside down and left to cool completely before being loosened with a blunt knife and turned out on a serving dish. The Tefal Cuisine Companion is perfect for whipping the egg whites and cake batter and then combining the two to create a perfect chiffon cake.

Note: Do not open oven door until you're fairly certain the sponge has cooked. It will sink if the oven door is opened before it's cooked through. Mine took 60 mins to cook. 

Note: This recipe is for a 22 cm chiffon cake tin. 

Note: Wipe Cuisine Companion bowl and whisk with some vinegar moistened paper towel before adding egg whites.

Preheat oven 160 deg.

8 large Eggs separated (I used eggs from an 800gm carton of 12 eggs)
1/2 teaspoon Cream of Tartar
48 gms Caster Sugar
160 gms Orange Juice
128 gms Canola Oil
1 & 1/2 teaspoons Orange Zest grated
96 gms Caster Sugar extra
128 gms Plain Flour
32 gms Cornflour
8 gms Baking Powder
Pinch Salt

Weigh all your ingredients and have them ready.
Place your plain flour, cornflour, baking powder and salt together in a small bowl.

Insert Whisk. Stopper out.
Add egg whites
Sp8:1min 50sec.
Add cream of tartar
Start Sp8:8min adding 48 gms caster sugar by the tablespoon after 1 minute and waiting 15 sec before adding each tablespoon.
Place meringue into clean glass bowl scraping meringue from Whisk and CC bowl with spatula.

No need to wash Whisk or Cuisine Companion bowl before making the batter.

Insert Whisk. Stopper out.
Add orange juice, canola oil, zest, egg yolks and 96 gms caster sugar.
Sp8:1 min scraping sides of bowl with spatula as required.
Sift 1/3 of your flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift another 1/3 of your Flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift remaining flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Add 1/3 of whipped egg whites.
Sp5:8sec.
Add another 1/3of of whipped egg whites.
Sp5:8sec.
Add final 1/3 of whipped egg whites.
Sp5:8sec.
Remove whisk and gently fold through any unmixed egg white mixture with spatula.
Place chiffon cake batter into ungreased chiffon cake tin and bake 160 deg 15 mins then reduce temperature to 155 deg for 40-45 min or until done when tested.
Hold tin 12-15 cm above heatproof surface and drop, this will shock the cake and stop it from sinking.
Place cake tin upside down on cooling rack and leave cake in tin until cooled. Run a blunt knife around the edge and centre of the cake tin to remove chiffon cake to serving plate.
Decorate as desired.

Orange Poppyseed Cake

This orange poppyseed cake is wonderfully moist and delicious and it is a perfect quick mix cake that the Tefal Cuisine Companion blends within minutes. This cake can be iced with orange cream cheese icing, orange glacé icing or left uniced if desired. It is the perfect cake to freeze iced or uniced for school or work lunches.

Note: Australian spoon measurement used in this recipe. 1 tablespoon = 20 mls.
Note: You will need 3 small or 2 large oranges.

Note: Melt butter and zest and juice Oranges first.


Grease and bottom paper line 20cm x 10cm loaf tin, grease paper.

Preheat oven 160 deg.

Cake

2 large Eggs

70 gms Milk
1/2 teaspoon pure Vanilla Extract
125 gms Butter melted and at room temperature
Zest of 2 Oranges 

125 gms Orange Juice strained

300 gms Self Raising Flour
140 gms Caster Sugar 

5 gms Poppy Seeds or to taste

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed above EXCEPT poppy seeds.

Sp6:15sec.

Stopper out.
Scrape sides of bowl and around blade with spatula.

Turbo 10 seconds or until smooth.
Remove blade and stir through poppy seeds

Spoon batter into loaf tin and bake 45-50mins or until done when tested.

Remove from baking tin and place on wire rack to cool.

Ice with orange cream cheese icing when cooled and refrigerate to set icing.

Orange Cream Cheese Icing

80 gms chilled Cream Cheese

30 gms chilled Butter 

280 gms Icing Sugar mixture 

20 gms Orange Juice

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed.

Sp10:1min 30sec or until icing is smooth and creamy. Scrape sides of bowl with spatula as required. Mixture will form a ball at first then become smooth and creamy.

Raspberry Shortbread Kisses

These delightful little melt in the mouth biscuits have a raspberry buttercream filling and would be perfect for a kitchen tea or baby shower. The Tefal Cuisine Companion is used to mix the biscuit dough, make the seedless raspberry jam and and whip up the buttercream. The seedless raspberry jam recipe can be found by typing raspberry jam in the search function above.

Note: This recipe makes approximately 30 completed biscuits.

Biscuits

250 gms Butter slightly softened but firm enough to dice. In hot or humid weather use chilled butter.
50 gms Icing Sugar
250 gms Plain Flour
50 gms Cornflour
1/2 tspn Vanilla Extract
Insert Kneading Blade, Stopper in.
Add all ingredients
Sp10:30sec or until mixture comes together and starts to form a ball. Pulse after 30 sec if necessary.
If mixture is too firm to pipe, continue Sp10: until shortbread mixture softens.
Place biscuit mixture into piping bag fitted with large open star nozzle. Pipe small rounds onto paper lined baking trays.
Bake 160 deg for 10-12 mins or until edges start turning light golden. Leave for 5 mins on baking tray before transferring to cooling racks.

Raspberry Buttercream 

85 gms chilled Unsalted Butter 

210 gms Icing Sugar Mixture

1/2 teaspoon Vanilla Extract

40 gms Raspberry Jam

15 gms Milk

Insert Kneading Blade. Stopper in.

Sp10:1min or until buttercream is smooth and creamy. Scrape sides of bowl as required.

Pipe swirls of buttercream onto the bases of half of the biscuits, sandwich with remaining biscuits.

Cheese, Bacon and Chive Biscuits.

These savoury biscuits are great to have around for a quick after school snack or to serve with pre dinner drinks. The Mini Bowl is ideal to finely chop the bacon which is then added to the rest of the ingredients in the Tefal Cuisine Companion bowl and mixed to a dough in a matter of minutes.

Note: Makes 20 biscuits.

Note: I've used Cayenne Pepper, but Paprika or any other spice can be used.

40 gms Short Cut Bacon cut into thirds

60 gms chilled Butter diced 

80 gms Plain Flour 

15 gms Self Raising Flour 

Pinch Cayenne Pepper or to taste

60 gms Cheddar Cheese grated

5 gms Parmesan grated 

1 tablespoon Chives finely chopped 

2 teaspoons Milk

Insert Mini Bowl

Add bacon

Sp11:15sec or until finely chopped. Remove Mini Bowl and set aside.

Insert Kneading Blade. Stopper in.

Add butter, plain flour, self raising flour, cayenne pepper, cheeses, chopped bacon, chives and milk.

Sp10:60sec

Pulse 45sec or until mixture starts to come together.

Using your hands form dough into log, wrap in cling wrap and freeze 30 mins.

Cut log into 1/2 cm thick rounds, place on paper lined baking tray and bake 160 deg 15 minutes or until biscuits turn golden around the outsides.

Leave to cool on baking tray.

Mayonnaise Chocolate Cake

This mayonnaise chocolate cake is so light and delicate and a perfect dessert served with fruit and cream. The mayonnaise is made with egg, oil and lemon juice which are normal ingredients that you would add to any cake batter. It is best to bake in a loose bottomed cake tin because of the delicate nature of this cake and once baked to leave the cake in the tin for 10 minutes before placing onto wire cooling rack. The Tefal Cuisine Companion is used to mix the cake batter and brandy buttercream. I've used a stick blender to quickly make the mayonnaise and I melted the chocolate in the microwave.

Mayonnaise 

1 Egg
200 gms Canola Oil
15 gms Lemon Juice
Place ingredients in order listed in large beaker or mason jar, insert stick blender and place over egg,  blend 10 seconds without moving the stick blender until mixture starts thickening then move your stick blender up and down until all the ingredients have combined and thickened.

Cake Batter 

Pre heat oven to 160 deg. Grease and bottom paper line 20 cm loose bottomed round cake tin.

100 gms Chocolate melted and cooled to room temperature 

165 gms Self Raising Flour 

95 gms Caster Sugar 

25 gms Cocoa
195 gms Mayonnaise 

110 gms Milk 

110 gms Water

Insert Kneading Blade. Stopper out.

Add self raising flour, caster sugar, cocoa, mayonnaise, milk, water and melted chocolate.

Sp6:30sec. Scraping bowl with spatula as required.

Pulse 10 sec scraping bowl with spatula after 5 sec.

Pour cake batter into prepared tin and bake 35-40 mins or until done when tested.

Leave in tin 10 mins before placing cake on wire cooling rack.

When cold pipe swirls with Brandy buttercream and drizzle with chocolate glaze.

Chocolate Glaze

60 gms Chocolate melted (I melted in microwave)

10 gms Butter melted (I melted in microwave)

Combine melted chocolate and melted butter and stir until smooth.

Brandy Buttercream 

125 gms chilled Butter diced
280 gms Icing Sugar mixture
15 gms Cocoa
20-30 gms Brandy, Creme de Cacao or liqueur of choice
Insert Kneading Blade. Stopper in.
Add all ingredients in order listed
Sp10:60sec or until smooth. Scraping bowl with spatula as required.

Boston Fruit Bun

I love a fruit bun, especially sliced and spread with butter which perfectly compliments the delicious buttercream icing which has been sprinkled with coconut. The Tefal Cuisine Companion quickly mixes the dough and whips the buttercream to perfection.

Dough

190 gms Milk
130 gms Water
12 gms Active Dry Yeast
500 gms Bread Flour
100 gms Dried Fruit mixed with 10 gms extra Bread Flour
5 gms Salt
30 gms Olive Oil
1/2 teaspoon Apple Cider Vinegar

Glaze

1 tablespoon Caster Sugar 

1 tablespoon boiling Water 

Place caster sugar in heatproof bowl, add boiling water and stir with teaspoon until sugar dissolves.
Do the glaze immediately after buns are baked and removed from oven.

Icing

300 gms Icing Sugar mixture 

150 gms chilled Butter diced 

40 gms Milk

1/2 teaspoon Vanilla Extract 

3-4 drops liquid Food Colouring 

Dessicated Coconut 

Insert Kneading Blade. Stopper in.

Add all ingredients.

Sp10:2-3mins until icing is smooth and creamy scraping sides of bowl with spatula as required 

Method

Insert Kneading Blade. Stopper Maxi.

Add milk, water and yeast.
Sp3:35deg:2min30sec.
Remove Stopper.
Add all other dough ingredients.
Pastry P1:2min30sec. Do not allow to proceed to proving function.
Place dough in lightly oiled glass bowl, cover with cling wrap and place in warm place until doubled in volume.
Punch down dough in bowl, divide in two and shape into two rounds.
Place both rounds onto paper lined baking tray, place in large plastic bag and prove until almost doubled in volume.
Bake 170 degrees 25-30 minutes or until done.
Place on wire cooling rack and brush with glaze.
Allow to cool to barely warm before thickly spreading with icing and sprinkling dessicated coconut  over icing.
Slice and serve with butter if desired.

Mozzarella

One of the easiest cheeses to make in the Tefal Cuisine Companion is Mozzarella. All that is required is milk, citric acid, rennet and salt. A thermometer is handy to make sure the cheese has reached the right temperature before the curds are cut and again before stretching the cheese. A bowl of iced water is needed to set the cheese and you will also need a clean tea towel lining a metal sieve placed over a large heatproof bowl. A microwave is also required to melt the cheese before stretching.

Stretching the Mozzarella 

After microwaving and folding through with spatula.

After Draining

Curds after heating.

Cutting the curds.

2 litres full cream Milk
5 gms Citric Acid
5 gms liquid Rennet
1/2 teaspoon Salt

Insert Stirring Blade. Stopper out.
Pour 30 gms milk into small glass or ceramic bowl, add citric acid and stir with teaspoon 1 minute or until dissolved.
Add remaining milk into Cuisine Companion bowl.
Add dissolved citric acid and milk mixture.
Sp3:40deg:20mins. Or until temperature reaches 32 degrees Celsius.
Add rennet.
Sp4:20sec.
Remove lid and stirring blade.
Rest 30 minutes.
Using a large knife or metal spatula cut the curd right through to the bottom in a grid pattern.
Let rest 10 minutes.
Replace lid. Stopper out. No blade is needed for the next stage.
50deg:12mins. Or until temperature reaches 42 degrees Celsius.
Spoon curds into tea towel lined sieve and let drain 30 minutes. Reserve whey.
Place curds into heatproof bowl, add salt and fold through with silicone spatula.
Microwave curds 40-50 seconds or until cheese starts to look like it's melting.
Rest for a few seconds then fold the cheese with spatula until it starts forming a ball.
Stretch the cheese then knead into a ball shape and place in iced water for 5 minutes.
Drain on paper towel lined plate for 5 minutes and shape into a ball again if needed.
Place in large jar or container, cover with whey and refrigerate until needed.

Amazing Flaky Pastry

This is a buttery flaky pastry not made in the traditional way, in fact it uses butter that is almost melted instead of the traditional chilled butter. The result is a rich buttery flaky pastry which is perfect for both sweet and savoury dishes. The dough after mixing in The Tefal Cuisine Companion must be refrigerated for at least 12 hours before use. I refrigerated mine for 18 hours before using.

Pastry rounds topped with bocconcini, diced chorizo and halved cherry tomatoes.

Chilled diced butter after adding boiling water. 

Note: You will need a generously floured surface to roll out the dough as it tends to be sticky, I find a well floured silicone sheet ideal. I also keep a pastry brush at hand to brush off excess flour from the dough after cutting out.
Note: This recipe makes a lot of dough, you can use half and freeze the other half.

500 gms Butter chilled
550 gms Plain Flour
5 gms Cream of Tartar
250 mls Boiling Water

Dice chilled butter into 1&1/2 cm cubes and refrigerate.
Insert Kneading Blade. Stopper in.
Add flour and cream of tartar
Sp10:15 sec
Remove stopper
In heatproof bowl add chilled diced butter, add boiling water and set aside for 2-3 mins stirring occasionally, there should still be small chunks of butter visible. (See photo above).
Add the butter and boiling water mixture to the flour in the Cuisine Companion bowl.
Select Pastry P1 and mix for 45 seconds.
Scrape dough onto a large plate, cover with cling wrap and refrigerate 12-18 hours. (I changed my cling wrap with a new piece after a couple of hours).
Take out of the fridge 15 mins before using.
Cut dough in half (place remaing half in fridge until ready to use) and roll out 1/2 cm thick on generously floured surface.
Use as desired.

Chocolate Cake

This delicious chocolate cake takes minutes to prepare in the Tefal Cuisine Companion. I have creamed the butter and sugar first then added all the other ingredients to make a rich, moist chocolate cake which can be decorated as desired. I have filled in between the two layers of the cake with a homemade seedless raspberry jam and whipped cream then iced the sides with Creme de Cacao buttercream and topped with a sour cream chocolate ganache and Creme de Cacao buttercream swirls.

Note: Seedless Raspberry Jam and Creme de Cacao Buttercream  recipes can be found on this blog by using the search function.

125 gms chilled Butter diced
250 gms Caster Sugar
2 Eggs
190 gms Self Raising Flour
65 gms Cocoa
165 gms Water
1/2 teaspoon Vanilla Extract

Preheat oven 160 deg. Grease and bottom paper line 2 x 20cm round cake tins.

Insert Kneading Blade. Stopper in.
Add butter and caster sugar.
Sp10:4mins or until well combined and creamy,  scraping  sides of bowl with spatula as required.
Mixture will form a ball at first then become soft and creamy in texture.
Add eggs, flour, cocoa, water and vanilla extract.
Sp6:30sec or until mixture is combined scraping sides of bowl with spatula as required.
Pulse 20sec or until mixture is smooth.
Divide mixture evenly into prepared baking tins and bake 30-35mins or until done when tested.
Cool on wire rack then decorate as desired.

Chicken, Bacon and Mushroom stuffed Conchiglie

I love any sort of pasta dish especially if it can be prepared ahead then sprinkled with Parmesan and baked in the oven for 20 minutes before serving. These jumbo shells (conchiglie shells) have been stuffed with two fillings one is a cheese filling and that is topped with a chicken, bacon, mushroom and tomato filling. I have used the Mini Bowl for most of the chopping but you can use the Tefal Cuisine Companion main bowl with the Ultrablade and internal steam basket inserted to do the chopping

Note: I have used minced chicken but you can mince your own chicken in the Mini Bowl or the main bowl with the Ultrablade inserted.
Note: Mushrooms pulsed in the Mini Bowl can resemble a paste which won't affect the flavour of the dish, you can finely chop the mushrooms by hand if preferred.

125 gms Mushrooms halved
60 gms short cut Bacon sliced in half
1 brown Onion quartered
1 Garlic Clove
1 tablespoon Olive Oil
250 gms Chicken minced
400 gms Passata
1 teaspoon dried Italian Herbs or 1/4 cup chopped fresh herbs of choice
Salt and Pepper to taste
Pinch of Brown Sugar (optional)
20 Jumbo Shells (Conchiglie Shells)
1 tablespoon Olive Oil extra
170 gms smooth Ricotta
5 gms Parmesan freshly grated
100 gms Mozzarella finely grated
1 tablespoon Parley chopped
Extra Parmesan cheese grated

Insert Mini Bowl
Add mushrooms
Pulse 10 seconds, scrape down bowl with spatula and Pulse a further 5 seconds or until finely chopped.
Remove mushrooms from Mini Bowl and set aside.
Add bacon to Mini Bowl
Pulse 5 seconds
Remove bacon and set aside with chopped mushrooms.
Add onion and garlic clove to Mini Bowl
Pulse 5 seconds, scrape down bowl with spatula and Pulse a further 5 seconds or until finely chopped.
Remove Mini Bowl
Insert Stirring Blade. Stopper out.
Add olive oil, chopped onion, garlic, mushrooms and bacon. Slow Cook P1:5mins
Add minced chicken
Slow Cook P1:5mins breaking down chicken with spatula as required.
Add passata, herbs, brown sugar and salt and pepper.
Slow Cook P2:100deg:45mins placing some paper towelling over hole in lid to prevent splattering.
Set aside to cool.
Cook 18-20 conchiglie shells in plenty of boiling water with 1 tablespoon of olive oil added until al dente. Mine took about10 minutes.
Drain and set aside.
Combine smooth Ricotta, grated Mozzarella, 5 gms grated Parmesan and parsley in small mixing bowl.

Assembly 

Pre heat oven to 160 degrees

Spoon 3 tablespoons of the chicken sauce mixture onto base of casserole dish.
Add 1 heaped teaspoon of the combined cheese mixture into each shell and place the shells into casserole dish.
Spoon in enough chicken sauce mixture to fill each shell.
Any remaining sauce can be spooned between the shells if desired.
Top with remaining grated Parmesan.
Bake 20-25 minutes or until cheese is golden.
Garnish as desired.

Creme de Menthe Cheesecake

I love anything that's chocolate and mint flavoured. I especially love using Creme de Menthe because it imparts a delicate mint flavour and a gorgeous colour to anything I make. I find the Tefal Cuisine Companion perfect for making cheesecakes, you can make the cream cheese (recipe can be found by typing cream cheese in the search function) and the chocolate biscuits for this cheesecake as well as crushing the biscuits and mixing the cheesecake mixture in your Tefal Cuisine Companion.

Note: You can add some peppermint essence if you prefer a stronger mint taste.
Note: After combining Creme de Menthe and gelatine keep stirring regurlarly to prevent mixture    from setting. You can place in microwave on low setting for a few seconds if it starts to set and stir until it's at room temperature before adding to cheesecake mixture.

Biscuit base

150 gms Plain Chocolate Biscuits
75 gms Dark Chocolate, melted (I melted in microwave)
1 teaspoon Vegetable Oil (I used Canola oil)
Insert Ultrablade. Stopper in.
Crush biscuits using pulse button until done with internal steam basket inserted.
Place biscuit crumbs in separate bowl, add melted chocolate and oil, stir to combine.
Press into base of  20cm springform cake tin (you may not use all the crumb mixture, it depends on how thick you like your biscuit base) and refrigerate.

Cheesecake layer:

70 gms Creme de Menthe
10 gms gelatine powder
250 gms cream cheese softened
395gm condensed milk
300 mls thickened cream
1/4 teaspoon peppermint essence or to taste (optional)
Pour Creme de Menthe into a small heatproof bowl, microwave on medium high until boiling (this will only take a few seconds) remove from microwave and start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring regularly until cooled to room temperature.
Insert Kneading Blade
Add cream cheese, Speed 11 until smooth, scraping down sides with spatula every 10 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides and around blade with spatula every 10 seconds.
Insert Whisk.
Add cream.
Speed 7 for 1 min 30 sec or until mixture thickens, scraping down sides of bowl with spatula every 20 seconds.
Add combined Creme de Menthe and gelatine mixture.
Speed 6 for 15 seconds.
Taste and add peppermint essence if using,
Speed 6 for 5 seconds
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.

Decorate as desired.

Chocolate Cranberry Shortbread

The combination of craisins (dried cranberries) and chocolate in these buttery shortbread biscuits is delightful and so easy to make in the Tefal Cuisine Companion. You can chop the craisins in the Mini Bowl using the Pulse function if you like but I would advise to add at least 100 gms of craisins to the mini bowl to chop evenly.  The extra chopped craisins can be stored in a small zip lock bag for future use.

Pre heat oven 160 deg. Line 2 biscuit trays with baking paper.

250 gms Butter slightly softened but firm enough to dice. In hot or humid weather use chilled butter.
50 gms Icing Sugar
250 gms Plain Flour
50 gms Cornflour
1/2 tspn Vanilla Extract
50 gms dried Craisins finely chopped
200 gms Chocolate
Insert Kneading Blade, Stopper in.
Add all ingredients EXCEPT cranberries and chocolate.
Sp10:30sec or until mixture comes together and starts to form a smooth ball. Pulse after 30 sec if necessary.
Pat dough out to 1 cm thick.
Sprinkle chopped cranberries over top of dough and gently press into dough.
Cut out rounds with small cookie cutter and place onto baking paper lined trays.
Bake 160 deg for 10-12 mins or until edges start turning light golden. Leave for 5 mins on baking tray before transferring to cooling racks to cool.
Melt 200 gms chocolate and using a teaspoon or small metal spatula spread evenly over the bottom of each biscuit.  Place biscuits with chocolate side facing up on baking paper lined trays and place in refrigerator until set.

Choc Chip Cookies

Choc chip cookies are one of those classic biscuits that are always loved and enjoyed. These choc chip cookies are chewy and packed full of delicious chocolate chips. The Tefal Cuisine Companion mixes the dough in minutes and they take about 10 minutes to bake. I also make these to crush, mix with melted butter and use as a base for various slices.

150 gms Butter softened
100 gms Caster Sugar
90 gms Brown Sugar
1 Egg
1/2 teaspoon Vanilla Extract
270 gms Plain Flour
1/2 cup Dark Chocolate Chips plus extra
1/2 cup Milk Chocolate Chips plus extra

Pre heat oven to 160 deg. Line 2 cookie trays with baking paper.

Insert Kneading Blade. Stopper out.
Add butter, caster sugar and brown sugar
Sp10:2mins or until mixture is smooth and creamy
Add egg and vanilla extract
Sp6:30sec or until combined
Add flour and chocolate chips
Sp10:10sec or until combined. Remove blade and stir through with spatula.

Roll heaped tablespoons of mixture into balls and place on baking trays leaving room for spreading. Flatten slightly with fingers and press 2 or 3 extra choc chips into biscuit dough.
Bake 12-15 minutes or until edges are a light golden colour.
Leave to firm up on baking trays for 10 minutes before removing to wire racks to cool.

Caramel Slice

I've made caramel in the Tefal Cuisine Companion in the past but found it a bit grainy. This recipe is perfect, the caramel is silky smooth and the choc chip crushed biscuit base brings these slices to a delicious new level. The caramel is poured on top of the chilled biscuit base and baked in the oven for 10 minutes, then cooled in the fridge before topping with melted chocolate. I've made my own choc chip cookies to crush for the base but you can use store bought if preferred.

After baking in the oven for 10 minutes, the outer edges will bubble and turn dark golden.

Note: Best made the day before serving.

Note: The biscuit base is quite thick. Use less crushed biscuit and melted butter mixture for a thinner base if preferred.

Line slice tin with baking paper extending the baking paper over the 2 long sides to help with removal of slice from tin.

Base:

300 gms Choc Chip biscuits 

100 gms Unsalted Butter melted

Caramel:

125 gms Butter diced

95 gms Brown Sugar 

395 gms Sweetened Condensed Milk

Topping:

200 gms Dark Chocolate 

2 teaspoons Vegetable Oil (I used Canola)

50 gms Milk Chocolate 

Insert Kneading Blade. Stopper in.

Add biscuits 

Pulse until crushed

Add melted butter 

Sp6:until well combined

Press into paper lined slice tin and refrigerate. 

Pre heat oven to 160 deg.

Insert Stirring Blade. Stopper out.

Add butter and brown sugar

Sp3:90deg:4min or until butter is melted

Add sweetened condensed milk 

Sp4:110deg:4 to 5 mins or until mixture is bubbling and has thickened

Pour onto chilled biscuit base and bake 10 mins or until the outer edges bubble and start to turn a dark golden colour (photo above).

Leave for 30 mins at room temperature before refrigerating until chilled.

Melt dark chocolate and stir through vegetable oil, pour over caramel layer and refrigerate until set.

Melt milk chocolate, place in a small zip lock bag, cut a small hole in one corner and drizzle milk chocolate over the dark chocolate layer. Refrigerate until set.

To Serve:

Run a knife around the outer edges of the slice before removing from tin and placing on chopping board. Run a large knife under hot water, dry quickly and slice as desired.

Vanilla Custard

Silky smooth vanilla custard is one of those delicious comfort foods that can be poured warm onto a freshly baked fruit crumble or pudding or chilled and enjoyed straight from the bowl. I use this custard which is so easy to make in the Tefal Cuisine Companion to make custard scrolls adding frozen local berries for a delectable tea time treat.

Silky smooth custard 

Custard and frozen raspberry scrolls

Note: For a delicious pouring custard cook for 5-6 mins.

3 Egg Yolks
180 gms Milk
180 gms Thickened Cream
40 gms Caster Sugar
15 gms Cornflour sifted
Insert Whisk. Stopper in.
Sp7:1min30sec.
Stopper out.
Select Dessert:10mins or until thickened.

Beef, Bean, Chilli and Cheese Macaroni.

I love one pot meals in the Tefal Cuisine Companion, this is a combination of chilli beef and macaroni cheese alll cooked together in the Cuisine Companion bowl. A perfect quick weekday meal ready for the table in under an hour.

1 Onion peeled and quartered
2 cloves Garlic peeled
1 teaspoon dried Chilli or to taste
1 tablespoon Olive Oil
500 gms Minced Beef
1 tin Diced Tomatoes drained through fine mesh sieve
1 tin Kidney Beans drained and refreshed under cold running water
1 tin Cannellini Beans drained and refreshed under cold running water
200 gms Macaroni
700 mls Vegetable or Beef Stock
1/2 teaspoon Cumin or to taste
1 teaspoon smoked Paprika
Salt and Pepper
2 cups Cheddar Cheese grated
Fresh Parsley chopped
Extra Cheese grated
Fresh Chilli chopped
Fresh Herbs of choice chopped

Insert Ultrablade. Stopper in.
Add onion and garlic.
Sp11:20sec. Scraping bowl with spatula as required.
Add olive oil and dried chilli flakes.
Slow Cook P1:4mins
Add minced beef
Slow Cook P1:5mins
Insert Stirring Blade. Stopper out.
Add drained tomatoes, kidney beans, cannellini beans, macaroni, stock, cumin, paprika, salt and pepper.
Slow Cook P2:30-35mins or until macaroni is cooked.
Remove Stirring Blade.
Stopper in.  Maxi position.
Add grated cheese, stir through and leave for 10 mins.
Serve with extra grated cheese, chilli and herbs of choice.

White Chocolate and Orange Liqueur Tart

This is a decadent orange liqueur flavoured dessert. It looks very impressive, tastes delicious and sets  quickly in the fridge and is so easy to make in the Tefal Cuisine Companion. If you don't have the Mini Bowl you can melt the white chocolate, butter and cream together on a low setting in the microwave stirring every 20 seconds. I've made this tart with both Grand Marnier and Cointreau and find you need less Grand Marnier to get the lovely orange flavour.

Note: You will need a loose bottomed tart tin that has been lightly greased.

200 gms White Chocolate broken into individual squares
60 gms Butter softened and diced
1/3 cup thickened Cream
1 teaspoons powdered Gelatine
30 mls boiling Water
250 gms Choc Chip Biscuits
85 gms Unsalted Butter melted
2/3 cup thickened Cream
50 mls Cointreau or 40 mls Grand Marnier

Add 700 mls boiling water to Cuisine Companion bowl.
Insert Mini Bowl. Stopper out.
Add white chocolate, diced butter and 1/3 cup thickened cream.
Select Dessert:2mins or until chocolate and butter have melted.
Empty contents into heatproof bowl and set aside until cool stirring occasionally.
Insert Kneading Blade. Stopper in.
Add biscuits.
Pulse until finely chopped.
Place into separate bowl, add melted butter, stir until combined and press into base and 3/4 up the sides of tart tin. Refrigerate.
Dissolve gelatine in boiling water and set aside until cool stirring occasionally.
Wash and dry Cuisine Companion bowl.

Insert Whisk. Stopper out.
Add 2/3 cup thickened cream and cooled chocolate, butter and cream mixture.
Sp7:45-50 seconds or until thickened. Time will depend on how cold and fresh your cream is.
Remove Whisk.
Gently fold through Cointreau or Grand Marnier until combined.
Taste and add more liqueur if required.
Gently fold through cooled gelatine mixture.
Pour into biscuit lined tart tin. Refrigerate.
Decorate with whipped cream, mandarin segments and grated chocolate.

Vertical Sponge

This is a fun way to serve a jam and cream filled sponge. The Tefal Cuisine Companion beats the sponge batter to perfection in minutes and you can further enhance the flavour of this cake by making your own seedless raspberry jam (recipe follows). Decorate as desired. I've decorated with chocolate ganache basket weave and white chocolate buttercream (recipe follows) piped flowers. I use a Wilton 1M piping tip for the flowers and Americolor food colouring gels.

Note: Place eggs in warm water for 10 minutes before beating.
Note: I use chilled eggs from an 800 gm carton of 12 eggs.

Sponge

Pre heat oven to 160 deg fan forced.
Grease and paper line 3 x 32x22cm swiss roll baking trays, grease and flour baking paper.

Place 3 tea towels on flat surface, these will be used to roll sponges.

30 gms Butter diced
120 gms Milk
6 Eggs placed in warm water for 10 minutes
240 gms caster sugar
225 gms S.R. flour
Jam
600 mls thickened Cream whipped

Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until butter is fully melted. Set aside stirring occasionally.
Insert whisk in CC. Stopper out.
Add eggs and caster sugar. S8:18min.
Sift S.R. flour into CC bowl. S4:10sec
Select S4:15sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour.
Pour into prepared tins.  Bake 12-14 mins or until sponges spring back when tested. Do not open oven door for the first 10mins.
I use a knife to cut any crusty bits around the edges of the sponge before turning out.
Turn out onto prepared tea towels and roll up starting from one short end, place on wire cooling rack until completely cooled.
Gently unroll when cooled and cut each sponge lengthways and place end to end on flat surface. Spread with jam and cream and staring from one end roll up like a large swiss roll. Upend on cake serving plate and decorate as desired.

Raspberry Jam

300gms frozen raspberries
190gms sugar
Insert mixing blade
Stopper out but place paper towelling over hole in lid to prevent splattering.
Add raspberries and sugar
Sp3:120deg:15mins
Check if jam is set to your liking (jam will continue to set upon standing).
Strain through sieve to remove seeds by stirring and pressing down with a metal spoon.

White Chocolate Buttercream

200 gms white chocolate. Melted in microwave and cooled to room temperature 

230 gms unsalted butter softened 

240 gms icing sugar mixture 

1/2 teaspoon pure vanilla extract 

20 mls thickened cream or omit cream if using this buttercream with a Russian piping tip. 

Insert Kneading Blade. Stopper in 

Add butter, icing sugar mixture and vanilla extract. Sp10:30 sec scraping bowl with spatula after 15 sec. (This may take longer depending on how soft your butter is). Mixture should be soft and creamy and paled in colour. 

Add cooled white chocolate. Remove Stopper. Sp10:15sec scraping bowl with spatula after 10sec. 

Add cream Sp10:5sec. Remove blade and stir through with spatula. 

Add gel colours if desired and mix through with spatula.
Frosting might need refrigeration before piping. 

Pipe or spread Buttercream on to cake or cupcakes and refrigerate until firm.

Beef and Spinach Lasagne

Lasagne is one of those classic dishes that is often requested by my family.. This recipe is an adaptation of my Lasagne/Cannelloni recipe where the tomato and meat filling are cooked separately then mixed together. In this recipe I've cooked the meat and tomato filling together to save time and save on washing the Tefal Cuisine Companion bowl, in fact there is no need to wash the bowl after making the meat filling, just rinse and dry and continue with the cheese sauce. The addition of cottage cheese imparts a beautiful creaminess to the sauce and can be store bought or made from scratch using my recipe on this blog.

TIP: Always pre bake your prepared lasagne for 20 minutes then set aside for at least 1 hour before topping with cheese and baking. I sometimes make in the morning or the day before, pre cook then refrigerate before topping with cheese before baking.

Note: For convenience I use frozen spinach thawed overnight through wire mesh sieve sitting over a bowl and squeezed through a clean tea towel to remove excess liquid when ready to use.

Note: Australian spoon measurements used - 1 tablespoon = 20 mls. 1 teaspoon = 5 mls

To Assemble

Dried lasagne sheets.

Grated Mozzarella and Parmesan cheese or pre packaged grated pasta bake cheese.

Meat Filling

1 brown Onion peeled and quartered

2 Garlic Cloves peeled

1 tablespoon Olive Oil
4 rashers short cut Bacon diced

500 gms Minced Beef

1 tablespoon Tomato Paste
1 tin crushed Tomatoes
150 gms semi sundried Tomatoes roughly chopped
1 teaspoon Brown Sugar
2 teaspoons Balsamic Vinegar

Salt and Pepper to taste

1 teaspoon dried Italian Herbs or 2 tablespoons of fresh chopped herbs or to taste. I added 1 tablespoon each of fresh basil and oregano.

250 gms frozen chopped Spinach, thawed and well drained.

2 tablespoons Cream
1/2 cup fresh Basil or mixed fresh Herbs roughly chopped extra

Insert Ultrablade. Stopper in.

Add onion and garlic

Pulse until finely chopped scraping bowl as necessary

Leave Ultrablade in throughout cooking. Remove Stopper. Place a piece of paper towelling over the hole in lid to prevent splattering.
Add olive oil and bacon to chopped onion and garlic.

Slow Cook P1:7mins  scraping bowl with spatula as necessary.

Add minced beef and stir through with spatula.

Slow Cook P1:5mins scraping bowl with spatula as necessary

Add tomato paste, crushed tomatoes, sun dried tomatoes, brown sugar, balsamic vinegar, salt, pepper and fresh or dried herbs. Stir through with spatula

Slow Cook P2:20mins scraping bowl with spatula as necessary
Remove Ultrablade

Add cream, well drained chopped spinach, fresh basil or herbs of choice and stir through with spatula or wooden spoon until well combined.
Set aside mixture in heat proof bowl.
Rinse and dry Cuisine Companion bowl.

Cheese Bechamel

This is an adapted recipe from the Million Menus cookbook

750 gms milk

75 gms Plain Flour

Salt and Pepper to taste

75 gms butter diced

250-300 gms cottage cheese blended smooth using Tefal mini bowl Speed 11 or stick blender or pushed through a fine wire mesh sieve
Insert Whisk. Stopper in.

Add milk and flour

Sp7:1min 20sec

Remove Stopper
Add diced butter, salt and pepper

Sp4:90deg:10-11 mins or until thickened

Add cottage cheese

Sp4:1min or until smooth

Set aside 15 mins.

Lasagne assembly

Grease a rectangular lasagne baking dish. Mine measured 25x20cm

Add a layer of meat 

Add a layer of dried or fresh lasagne sheets

Add a layer of Bechamel cheese sauce

Repeat all layers ending with cheese sauce

Bake 170 deg for 20 mins then set aside for at least 1 hour before topping with cheese and baking 170 deg for 20-25 mins or until golden.

Focaccia

This is a delicious quick garlic focaccia that can be ready in under 2 hours. It uses plain flour which gives a lovely light texture and freezes well. You can leave plain or use any toppings you desire before baking and garnish after baking with fresh herbs, chilli and Parmesan cheese if desired. The Tefal Cuisine Companion mixes the dough to perfection in a couple of minutes and all you have to do is prove twice and bake.

230 gms water
8 gms yeast (I used active dry yeast)
365 gms plain flour
30 gms butter softened
6 gms salt
Olive oil
80 gms butter extra melted
1 garlic clove crushed
Toppings
Parmesan cheese grated
Herbs, cherry tomatoes, olives, rosemary etc
Insert Kneading Blade. Stopper Maxi setting.
Add water and yeast. Brush off any yeast sitting on blade.
Sp3:35 deg:2mins.
Add plain flour, softened butter and salt.
Pastry P1:2min 30 sec. Stopper out.
Place dough in oiled bowl and cover with cling wrap. Rest 35 mins in a warm place.
Generously oil a baking tray with olive oil and pat dough out to approx 25cmx20 cm. cover with tea towel. Rest 45mins in a warm place.
Indent dough with 'holes' using the bottom of wooden spoon.
Add crushed garlic to melted butter and brush most over dough generously (reserve about a tablespoon). Sprinkle with Parmesan cheese, herbs, cherry tomatoes etc. Drizzle with olive oil.
Bake 190 deg for 15mins or until golden. Brush with reserved garlic butter (optional) and serve hot.

Chocolate Almond Torte

This Chocolate Almond Torte is a rich dense cake which would be perfect to serve as a decadent dessert teamed with cream and a home made raspberry coulis. The Tefal Cuisine Companion and the Tefal Mini Bowl work together to whisk the cake batter and to crush the flaked almonds. This cake does not rise too much in the oven and will sink in the middle when cooling. I've served this cake sandwiched with cream, covered top and sides with chocolate ganache and arranged flaked almonds around the sides. I've also made white chocolate flowers to decorate the top.

Note: This Torte is best made, decorated and refrigerated 24 hours before serving. Bring to room      temperature before slicing.
Note: I've used eggs from an 800gm carton of 12 eggs.

100 gms Butter
120 gms Dark Chocolate broken into individual squares (I used chocolate with 45% cocoa solids)
50 gms flaked Almonds
20 gms Plain Flour
3 Eggs
80 gms Caster Sugar

Preheat oven to 160 degrees fan forced. Grease and paper line the bottom of a loose bottomed 20cm diameter round cake tin. I also grease the paper.

In heatproof bowl add butter and chocolate and microwave on med/low until butter is melted, remove from microwave and stir with metal spoon until chocolate has melted and mixture is smooth. Stir occasionally whilst making cake batter.

Insert Stirring Blade. Stopper out.
Add flaked almonds
Sp3:120deg:5min
Remove almonds and place in Mini Bowl
Pulse 45 seconds
Add flour
Pulse 45 seconds
Set aside.
Insert Whisk. Stopper out.
Add eggs and caster sugar
Sp8:30deg:5mins
Add melted chocolate/butter mixture
Sp4:5sec
Add half almond/flour mixture
Sp4:5sec
Add remainder almond /flour mixture
Sp4:5sec
Pour batter into prepared baking tin and bake 160 degrees fan forced for 40-45 minutes or until skewer comes out clean when inserted into centre of cake.
Cool on wire rack and decorate as desired.

Swiss Roll

A light and fluffy Swiss roll filled with home made jam or home made lemon butter and cream is one of the easiest cakes you can make. The Tefal Cuisine Companion mixes the sponge batter to perfection in minutes and all you have to do is bake, roll, leave to cool, unroll, fill and roll up again. This Swiss roll keeps well and can be made the day before and refrigerated until needed. Just take out of the fridge 1/2 an hour before serving. A recipe for home made raspberry jam can be found by typing raspberry jam in the search function.

Lemon butter and cream filled Swiss roll.

Grease and baking paper line a 33cm x 23 cm lamington tray. I also grease the paper.

Pre heat oven to 160 deg fan forced.

Place a clean tea towel on a flat surface and sprinkle with 2 tablespoons extra caster sugar.

Note: Place eggs in warm water for 6 minutes before whipping.

Sponge

15 gms Butter diced
60 gms Milk
3 Eggs placed in warm water for 6 mins
120 gms caster sugar
115 gms S.R. flour
Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until butter is fully melted. Set aside stirring occasionally.
Insert whisk in CC. Stopper out.
Add eggs and caster sugar. S8:15mins
Sift S.R. flour into CC bowl. S4:5sec
Select S4:10sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour.
Pour into prepared tin.  Bake 20-25mins or until sponge springs back when tested. Do not open oven door for the first 10mins.
I use a knife to cut any crusty bits around the edges of the sponge before turning out.
Turn out onto prepared tea towel and roll up starting from one short end, place on wire cooling rack until completely cooled.
Gently unroll when cooled and spread with jam or lemon curd and cream.
Re roll and sprinkle with extra caster sugar.

Chicken Garlic Alfredo Pasta

I love one pot meals cooked in the Tefal Cuisine Companion, soups, risotto, curries etc  but I also love the caramelisation that some of the meals cooked in the Tefal Cuisine Companion need by placing in the oven smothered in cheese and baked until golden. This chicken garlic alfredo pasta is one of those meals. Of course you can serve straight from the bowl garnished with parmesan and fresh herbs or do as I do and place in a casserole, sprinkle with cheese, bake until golden and then serve with grated parmesan and fresh chopped herbs and chilli from the garden.

Baked in the oven and garnished with fresh herbs, chilli and olive oil.

Served straight after cooking in the Tefal Cuisine Companion garnished with Parmesan, chilli and herbs.

1 tablespoon home made stock paste or 1 chicken stock cube.
500-600 gms chicken fillets skin removed and cut into quarters
1 tablespoon olive oil
4 large cloves garlic crushed
1 chilli chopped finely (optional)
Reserved liquid from steaming chicken fillets (add enough water to make up to 650mls)
300mls cream
250gms pennette
2 tablespoons parsley chopped
150 gms sun dried tomatoes roughly chopped
1 & 1/2 cups cheddar cheese grated
1/4 cup parmesan cheese grated plus extra to serve
50 gms baby spinach leaves
Salt and pepper
Fresh chopped herbs e.g. basil, oregano, thyme
Chilli fresh chopped or dried flakes
Rocket leaves

Add 700 mls water with 1 tablespoon home made stock paste or 1 chicken stock cube into bowl.
Insert Internal Steaming Basket. Stopper in Maxi position.
Place quartered chicken fillets evenly into steam basket.
Select Steam1:20-25mins or until chicken is cooked through.
Remove chicken and reserve liquid. Chop chicken into large dice when cool enough to handle and cover with foil to keep warm..
Wipe bowl with paper towelling.
Insert stirring blade, Stopper out.
Add oil, garlic and chilli (optional) to bowl. Sp3:90deg for 1min or until fragrant.
Add reserved liquid made up to 650 mls with water, cream and pennette. Stir through with spatula.
Slow Cook P2 for 20 mins or until pasta is al dente.
Add chicken, parsley, sundried tomatoes, grated cheddar and grated Parmesan. Stir through with spatula. Slow Cook P2 for 5 mins. adding spinach leaves in final 2 mins.
Season with salt and pepper. Serve immediately garnished with fresh herbs, rocket leaves, chilli and extra Parmesan or empty into casserole dish, top with mozzarella or pasta bake cheese, drizzle with olive oil and bake 20 mins or until cheese is golden.
Serve with extra parmesan, chilli, fresh chopped herbs, rocket leaves and a drizzle of olive oil.

Lemon Cream Cheese Butter Cake

I love this cake, it is so buttery but with the addition of cream cheese and lemon zest it truly stands out as one of the best butter cakes around. I have been making this cake for years but I find it so much easier and quicker to make in the Tefal Cuisine Companion.  This recipe I've adapted for the Tefal Cuisine Companion from an AWW cookbook.

Pre heat oven to 160deg fan forced. Grease 20cm ring tin or baba tin.

Cake

125 gms Cream Cheese diced
250 gms Butter softened and diced
Grated rind from one Lemon
310 gms Caster Sugar
3 Eggs
215 gms Plain Flour
Insert Kneading Blade. Stopper out.
Add cream cheese, butter and lemon rind.
Sp10:1min 30sec or until mixture is smooth and creamy, scraping  bowl with spatula as required.
Add caster sugar.
Sp10:1min, scraping bowl with spatula as required.
Add eggs and plain flour.
Sp6:1min or until combined, scraping bowl with spatula as required.
Spoon into prepared tin and bake 50-60mins or until done when tested.
Leave to cool on wire rack.

Icing

1 cup Icing Sugar

1 teaspoon Lemon Juice

Milk

In small bowl stir icing sugar and lemon juice with metal spoon adding enough milk until mixture is the consistency of honey. Spoon over cooked cake and leave to set.

Serve with freshly whipped cream and seasonal fruits if desired.

Ginger Sponge Roll

Ginger lovers can't go past this delicious cream filled sponge roll. The Tefal Cuisine Companion whips the sponge batter to perfection in minutes. It is one of the lightest sponges I've ever tasted, it keeps well and is perfect for morning or afternoon tea.

Note: I use chilled eggs.
Note: I use eggs from an 800 gm carton of 12 eggs.


65 gms Cornflour
20 gms Plain Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Bicarbonate of Soda
2 teaspoons Cocoa Powder
1 teaspoons ground or powdered Ginger
1/4 teaspoon Cinnamon or to taste
3 Eggs
110 gms Caster Sugar
25 gms Golden Syrup
2 tablespoon Caster Sugar extra

400 mls thickened Cream whipped

Pre heat oven to 160 deg fan forced. Grease and paper line a 33cm x 23cm swiss roll baking tin.

Place a 30cm length of baking paper on a flat surface and sprinkle evenly with 2 tablespoons extra caster sugar.

In a separate bowl combine cornflour, plain flour, cream of tartar, bicarbonate of soda, cocoa powder, ginger and cinnamon and set aside.

Insert Whisk.  Stopper out.
Add eggs, caster sugar and golden syrup
Sp8:30deg:10mins.
Sift combined dry ingredients into Cuisine Companion bowl
Sp4:10sec. Scraping sides of bowl with spatula after 5 seconds.
Remove whisk, scrape down sides of bowl with spatula and fold mixture through gently with spatula two or three times until mixture is combined.
Spread mixture into prepared tin and bake 20-25 minutes or until done when tested.
When sponge is cooked trim any crusty sides of sponge before turning out onto prepared sugar sprinkled baking paper, cover with clean tea towel and roll from one short side and set aside until cold.

When cold, unroll sponge and spread whipped cream over surface and re roll. Garnish with crystallised ginger if liked.

Sacher Torte

The original Sacher Torte recipe is a secret and there are many versions and variations of this delicious torte. Some that I've tasted are just mud cakes in my opinion. This Sacher Torte recipe has almond meal in the ingredients and is glazed with apricot jam then smothered in dark chocolate ganache. This Sacher Torte should be made 24-48 hours in advance to allow the flavours to develop and be served with freshly whipped cream.

Note: I use fridge cold eggs.
Note: I use eggs from an 800 gm carton of 12 eggs.


Pre heat oven to 160deg fan forced. Grease and paper line 20cm diameter round cake tin.
100 gms Butter diced
120 gms Dark Cooking Chocolate (70% cocoa solids) broken into squares
50 gms Almond Meal
20 gms Plain Flour
3 Eggs
80 gms Caster Sugar
Apricot jam
150 gms Dark Cooking Chocolate (70% cocoa solids) extra
150 mls thickened Cream
50 gms Milk Chocolate
Place butter and chocolate in heatproof bowl. Microwave on med/low for 2 mins until butter is melted, stir with metal spoon until chocolate is also melted and mixture is smooth. Stir occasionally whilst preparing torte batter.
Insert Mini Bowl. Stopper in.
Add almond meal and flour.
Sp11:30sec.
Sift through a fine mesh sieve and set aside.
Insert Whisk. Stopper out.
Add eggs and caster sugar.
Sp8:30deg:8mins
Add butter/chocolate mixture
Sp4:5sec
Add 1/2 flour/almond meal mixture
Sp4/5sec
Add remaining flour/almond meal mixture
So4:5sec.
Remove whisk, scrape down sides of bowl with spatula and gently fold mixture with spatula two or three times to combine ingredients.
Bake 20-25 mins or until done when tested. Cool on wire rack.
Warm apricot jam for 15 seconds on low setting in microwave and spread evenly over top and sides of torte.

Ganache

Melt extra dark chocolate in microwave, remove from microwave and add cream quickly whilst stirring melted chocolate with metal spoon to combine.
Spread thickly over top and sides of torte and refrigerate.
Melt milk chocolate in microwave and pipe 'Sacher' on top of cake.
Refrigerate for 24-48 hours and serve with freshly whipped cream.