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2322
Corn Fritters
Makes: 12 approximately
750g frozen corn kernels, defrosted
3 eggs
1 red chilli, finely chopped
1 red onion, finely chopped
1 cup plain flour
2 tablespoons freshly chopped coriander
leaves
1 ½ teaspoons baking soda
Salt and freshly ground black pepper, to
taste
Butter, for cooking
1. Place all ingredients in the Stainless
Steel Mixing Bowl. Using the beater
attachment on low speed mix until just
incorporated. Season to taste with salt
and pepper.
2. Melt butter in a large frypan over medium
heat. Add ¼ cup of batter to pan and
cook for 2 minutes on each side or until
cooked. Repeat with remaining mixture.
Serve hot.
Fetta and Spinach Scrolls
Makes: 12 each
4 cups self-raising flour
2 tablespoons caster sugar
100g butter, chopped
1 ½ cups milk
2 eggs
500g frozen spinach, thawed
2 cups pizza cheese
100g feta cheese, crumbled
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Stainless Steel Mixing Bowl. Using
the beater attachment on low speed, mix
until well combined. Add milk and egg.
3. Using the dough hook knead on slow
speed (1) until a sticky dough has formed.
4. Divide dough into half and put onto a
clean floured work surface. Roll into two
30 x 40cm regtangles.
5. Sprinkle with spinach and cheeses. Dot
with remaining butter. Roll dough tightly
lengthways to form a log. Trim ends and
cut each roll into 12 pieces.
6. Place cut side down on prepared pans.
Bake for 25 minutes or until cooked when
tested. Place on wire rack to cool.
Recipes Recipes
Cheesy Garlic Bread
Makes: 1 loaf
1 ½ cups warm water
1 ½ tablespoons caster sugar
4 teaspoons dry yeast
2 ½ cups plain flour
1 ½ tablespoons olive oil
1 teaspoon salt
4 cloves garlic, crushed
40g butter, room temperature
¾ cup cup grated cheddar cheese
½ cup grated parmesan cheese
1. Lightly coat a baking tray with flour.
2. In a medium bowl combine water, sugar
and yeast. Set aside until mixture begins
to foam.
3. Place flour, oil, salt and yeast mixture in
the Stainless Steel Mixing Bowl. Using
the dough hook on slow speed (1), knead
for 5 minutes or until dough is soft and
silky.
4. Add garlic, butter and cheeses to the
dough and knead on slow speed (1) for 2
minutes.
5. Roll into a log. Place on prepared baking
tray and cover. Place in a warm area for
40 minutes or until doubled in size.
6. Preheat oven to 180°C. Bake dough for
30 minutes or until golden brown and
cooked when tested. Place on wire rack
to cool.
Rosemary, Olive and Sea Salt
Focaccia Bread
Makes: 2 loaves
1 ½ cups warm water
1 ¼ tablespoons caster sugar
3 teaspoons dry yeast
4 cups plain flour
¾ cup olive oil
3 teaspoons salt
¾ cup kalamata olives
3 tablespoons fresh rosemary leaves
1 ¼ tablespoons sea salt
1. In a medium bowl combine water, sugar
and yeast. Set aside until mixture begins
to foam.
2. Place flour, half of the olive oil, salt and
yeast mixture in the Stainless Steel
Mixing Bowl. Using the dough hook
knead on slow speed (1) for 2 minutes
or until dough forms a ball. Continue to
knead for a further 8 minutes.
3. Place dough in a lightly greased bowl,
cover. Place in a warm area for 40
minutes or until doubled in size.
4. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
5. Punch down dough. Cut dough in half. On
a lightly floured surface roll dough into a
30cm circle. Place on prepared trays.
6. Press finger tips into the dough to form
indents. Pour over remaining oil and
scatter with olives, rosemary and sea
salt. Bake for 30 minutes or until golden
and cooked when tested. Serve warm or
cold.
MXM5000_19EM1.indd 22-23 9/2/19 3:18 PM
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