Kambrook KFP600 manual Bolognaise Pies, Carrot Cupcakes, Makes

Bolognaise Pies

Makes 6

2 medium brown onions, peeled, halved

2 tbsp olive oil

2 cloves garlic, peeled, minced

700g lean beef mince

300g carrots, peeled, tops removed 500ml tomato passata

2 sprigs thyme

1.Preheat a fan forced oven to 180°C. Line 6 x 15cm ramekins with oil spray and plain flour.

2.Using the slicing disc on the food processor, lock the lid into place, select the ‘LOW’ speed setting and push the onions down the feed chute, with the pusher until all onions have been thinly sliced.

3.Using a 30°Cm frypan, heat the oil over a low heat and sauté the onions and garlic until golden brown. Add the mince and cook until browned. Separate using a wooden spoon.

4.Using the grating disc on the food processor, lock the lid into place, select the ‘LOW’ speed setting and push the carrots down the feed chute, with the pusher until all carrots have been thinly sliced.

5.Fold the carrot, passata and thyme through the meat mixture and simmer for 5 minutes.

6.Line the ramekins with puff pastry and evenly distribute the meat mixture. Top with a puff pastry lid (cut by using the base of a ramekin). Brush with egg and place into the oven for 30 minutes or until golden brown.

Carrot Cupcakes

Makes 18

300g carrots, peeled, tops removed

1 cup self-raising flour

½cup plain flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

½cup brown sugar

¾cup vegetable oil ½ cup golden syrup

3 x 59g free range eggs, lightly whisked

1 tsp vanilla bean paste

200g cream cheese, cubed and softened

2 cups pure icing sugar

2 tbsp manuka honey

2 tsp boiling water

1.Preheat a fan forced oven to 160°C. Line 3 x 6 hole cupcake tins with patty pans.

2.Using the grating disc on the food processor, lock the lid into place, select the ‘LOW’ speed setting and push the carrots down the feed chute, with the pusher until all carrots have been thinly sliced.

3.Combine all cake ingredients in a bowl until they have all come together consistently and evenly.

4.Distribute into patty pans and bake for 16 minutes or until a skewer is inserted and comes out clean. Allow to cool.

5.To make the icing, combine all of the icing ingredients using an electric mixer, until light and fluffy, approximately 3 minutes.

6.Pour into a piping bag with a tip of your choice. Pipe in a circular motion and refrigerate if not eating immediately.

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