Sourdough Pizza Crust

I love pizza but sometimes I'm disappointed in the crust. A lovely customer I met at work gave me this fermented pizza crust recipe and although her instructions and ingredients were a bit vague she was very insistent that I leave it on the bench top for 12 to18 hours and then refrigerate for a day or two before use to bring out the sourdough flavour. The Tefal Cuisine Companion mixes the dough to perfection in a matter of minutes and the dough is then placed in a large oiled lidded plastic container to ferment.

Note: This recipe made 2 x 33cm pizza crusts.
Note: I bake my pizzas on a pizza stone in my Weber BBQ. After 15 minutes I remove the tray and place pizza directly on stone to complete baking.

1/4 teaspoon Active Dry Yeast
200 gms Bread Flour
325 gms Plain Flour
10 gms Salt
20 gms Olive Oil
300 gms Warm Water

Insert Kneading Blade. Stopper out
Add all ingredients in order listed.
Select Pastry P1:2mins30sec. Do not allow to continue to proving function.
Remove dough and place in a large lidded plastic container which has been brushed with olive oil.
Leave on bench top for 12-18 hours or until doubled in volume with lots of air bubbles then refrigerate for 1 to 2 days before use to bring out the sourdough flavour.
When ready to use, preheat oven 220 deg and place pizza stone in oven.
Divide the dough in half and place on oiled 33cm pizza trays.
Using the tips of your fingers pat out the dough starting from the middle and patting out to the outer edge of pizza tray, if dough keeps shrinking leave for 5-10 minutes before resuming.
Top dough with ingredients of choice, drizzle with olive oil and bake in hot oven until done.

Peppermint Slice

Peppermint Slice is one of those delicious old fashioned slices that we never tire of. The peppermint, chocolate flavours are a classic taste sensation and the Tefal Cuisine Companion mixes these slices in minutes. These are perfect served as an after dinner treat or anytime when you want a delicious peppermint, chocolate slice to serve to family or guests.

Note: I've used Granita biscuits for the base but any favourite store bought or home made biscuit can be used.
Note: I've used the Mini Bowl to crush biscuits but the regular bowl can be used with the steamer insert fitted.

Line a 20cm x 30cm baking tray with baking paper extending the paper over the long sides of tray to facilitate easy removal of slice.

Biscuit Base

250 gms biscuits of choice

140 gms Butter melted

Mini Bowl Instructions

Add half of the biscuits and pulse until biscuits are crushed. Set aside.

Repeat with remaining biscuits.

Add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Tefal Regular Bowl Instructions

Insert Kneading Blade, Stopper in.

Add all of the biscuits.

Insert Steam Basket

Pulse until finely crushed.

Set aside, add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Wipe Bowl and Kneading Blade with paper towelling.

Filling

40 gms Milk

20 gms Butter softened 

470 gms Icing Sugar mixture 

1/2 teaspoon Peppermint Essence or to taste

Insert Kneading Blade. Stopper out.

Add milk and butter.

Sp3:70deg:2min or until butter is melted.

Add icing sugar and peppermint essence.

Stopper in.

Sp8:30sec or until mixture is combined and smooth. Scrape sides of bowl with spatula as required.

Spoon peppermint mixture quickly over crushed biscuit base, level with spoon and refrigerate whilst preparing chocolate layer.

Chocolate Layer

250 gms Milk or Dark Chocolate 

10 gms Butter softened 

50 gms White Chocolate

Green Gel Food Colouring

Small zip lock bag

Melt milk or dark chocolate in microwave.

Stir in softened butter unti smooth and pour over peppermint layer and refrigerate until set.

Melt white chocolate in microwave. 

Leave to cool slightly

Stir in 1 drop of green food colouring and stir until combined.

Place in small zip lock bag and cut a small hole in one corner.

Squeeze coloured white chocolate through hole in zip lock bag in decorative pattern over slice.

Refrigerate until set.

When ready to serve, bring to room temperature and slice using large knife dipped in hot water and wiped with paper towelling.

Orange Yoghurt Cake

This is definitely a cake for orange lovers. The orange flavour is intense and the addition of yoghurt gives this cake a delicious tang and moistness which makes it perfect for keeping in an airtight container or freezing for school or workday treats. This is a quick mix cake which the Tefal Cuisine Companion mixes in a matter of seconds.

Note: Instead of Plain yoghurt you can use Greek yoghurt, light sour cream or Creme Fraiche, I used a combination of Creme Fraiche and light sour cream.
Note: You could add Poppy Seeds to make an Orange Poppy Seed Cake.

Generously Grease Bundt Tin. Preheat oven 160 deg fan forced.

3 Eggs
Grated zest of 1 Orange
60 gms Orange Juice
240 gms Plain Yoghurt (see note above)
125 gms Butter softened
300 gms Self Raising Flour
200 gms Caster Sugar

Insert Kneading Blade. Stopper out.
Add all ingredients in order listed.
Sp6:15sec or until just combined.
Press Turbo:15sec or until smooth. Time will depend on how soft your butter is.
Place mixture into prepared bundt tin and bake 45-50 minutes or until done when tested.
Rest 5 minutes before turning out onto wire rack to cool.
Decorate as desired.

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.