Baking & Cooking Specials

Ingredients:

• 130ml Warm Water
• 4g Instant Yeast (=11/3 Tsp)
• 1x Large Egg* (50ml)
• 25ml Olive Oil
• 1/2 Tsp Mixed Herbs
• 1 Tsp White Vinegar
• 40ml Yoghurt* (or Dairy Free Yoghurt)

Directions:

1. Preheat Oven to 220-240°C (or as hot as your oven will go). Place pizza stone on oven rack.

2. Sift Mix into the mixing bowl of an electric mixer. Add Oil and vinegar and mix until the mix resembles coarse crumbs.

3. Another bowl add warm water blend in yeast followed by egg* & yoghurt*. Carefully pour into the Naan mix.

4. Beat on low, then increase speed and beat for 2 minutes. Please note that the Dough will be quite sticky at this point
5. Grease a large bowl, scrape Naan dough into bowl. Cover with cling wrap. Allow to double in size (approx. 1 hour).
6. Cut into 6 small pieces and roll into balls.
7. Dust the dough with some rice flour and using your fingers press into a Naan shape to approx. 3-4mm thick.
8. Place Naan onto a greased oven tray. brush with melted Ghee, butter or olive oil. Sprinkle with dried herbs, sea salt & pepper

9. Bake in hot oven 8-10 minutes or until golden brown and puffed.

10. Serve warm Naan with a curry, stew or with cheeses and an assortment of dips.

• TIP, For Dairy Free Option: Use Coconut Yoghurt.
• TIP: Egg Free Option: Grind 1 Tbsp Chia Seeds and blend in 3 Tbsp warm water. Mix and stand until the mix forms a thick gel (Add after Step 2)

Servings per pack: 6 Naan

Serving Size: 1 Naan

Ingredients:

• Orgran Instant Custard Mix
  
• 160ml milk (or 140ml Rice milk)
  

Method:

1. Pour 25g Instant Custard Mix into a bowl.
2. Add milk and whisk for approx. 1 minute or until desired consistency.

Servings per pack: 29

Serving Size: 6.9g (dry mix) or 50g (when prepared with milk)

Ingredients:

• 2 cups (250g) Plain Flour
• 150g Coconut Sugar
• 1 Teaspoon Baking Powder
• 125g Margarine
• 2 Tablespoons Water
• 200g Choc Chips (Vegans use Choc Nibs or Dairy Free Choc Chips)
• Extra Flour for coating

1. Preheat your oven to 190°C (170°C fan forced). Grease or line 2 flat baking trays.
   
2. In a large bowl, combine flour, sugar, baking powder, margarine and water and mix with your hands until ingredients come together.
3. Add choc chips and continue to mix by hand to form a soft dough.
4. Spoon small balls of dough on to the baking paper and set to bake for 17-21 minutes.
5. Cool cookies in the tray for 5 minutes and enjoy!
   

Cooking Tip: If you prefer chewy cookies, simply add an extra 25g of margarine and reduce the cooking time by 2-3 minutes.

Servings per pack: 10

Serving Size: 100g

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

Servings per pack: 4

Serving Size: 100g

Servings per pack: 8

Serving Size: 47g (dry mix)

Servings per pack: 6

Serving Size: 25g

Servings per pack: 8

Serving Size: 80g

Servings per pack: 25 profiteroles

Serving Size: 3 Profiteroles

Ingredients:

Included in box:

•  400g chocolate mud cake mix
• 75g choc frosting

Other ingredients not included:

• 2 medium eggs
• 1/3 cup (85ml) water
• 1/2 cup (125ml) oil
• 75g soft dairy free margarine (for frosting)

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line an 18cm round baking tin.
3. In a large bowl beat the cake mix, eggs, water and oil with a wooden spoon. When everything is mixed, pour the batter into the baking tray.
4. Bake in oven for 45-50 minutes.
5. When your cake is baked, let it rest for 5min in the cake tin, then place on a wire rack to cool.

Instructions for making the chocolate frosting:

1. In a medium bowl, combine the margarine and choc frosting mix with an electric mixer on high speed for 1 minute.
2. When your cake is cool, spread the choc frosting with a broad knife or spatula.

To make this cake vegan, replace the eggs with 110g apple sauce/puree, 25g melted dairy free margarine and 1/2 teaspoon of gluten free baking power. Bake at 175°C fan forced. Alternatively, simply replace eggs with Well & Good High Performance Egg Replacer.

Ingredients:

• 2/3 cup cream
• 375g melting chocolate

Directions:

1. In a small saucepan boil 2/3 cup of cream then turn off the heat.
2. Stir through 375g of melting chocolate until it is well mixed and melted.
3. Allow to cool and then spread over the cake with a spatula or broad knife.

Servings per pack: 10

Serving Size: 79g*

What you need:

• 220ml water at room temperature
• Rice Flour for dusting

Instructions:

1. Place ingredients from flour mix packet into a mixer with a blade attachment.
2. Add water into mix.
3. Mix ingredients using a blade attachment for 20 seconds or until just combined. Remove the dough from your mixer, press together to form a firm ball. Alternatively, mix by hand in a medium sized bowl and add extra water if required, a teaspoon at a time. Knead the dough for 5 minutes until it is firm but pliable.
   Note: Turmeric may slightly stain benchtop temporarily, we suggest working on a chopping board.
   
4. Cling wrap and rest for 30 minutes.
5. Divide the dough into smaller pieces. Using a wooden rolling pin flatten and roll to 1mm thickness. Gently flip the pastry and roll again. Dust with rice flour if too sticky.
6. Use a 9cm round pastry cutter or knife to score square wonton skins. Your wonton skins are now ready for wrapping!
   Tip: Place cling wrap or a dampened tea towel over your dough and skins while wrapping to prevent them from drying out.
   

Servings per pack: 8

Serving Size: 37.5g

Servings per pack: 12.5

Serving Size: 40g

Servings Per Pack: 10

Serving Size: 100g 

Ingredients:

• 1 sachet (125g) plant-based whipping cream
• 1 cup (250ml) boiling water
• 2 tbsp (40ml) light oil of your choice

Method:

1. In a large bowl, combine boiling water and sachet of whipping cream. Mix with an electric mixer on a slow speed for 1 minute then increase to high speed setting and mix for a further 7-9 minutes, until the cream forms stiff peaks.
2. Add oil and mix on a slow speed for an additional 10 seconds until combined. The cream is now ready to apply to any cake or dessert.

Cooking Tip: For a thicker texture continue to beat the cream for a further 2 minutes.

Ingredients:

• 85g Dairy Free Dark Chocolate
• 2 tbsp Oil

Method:

1. To make chocolate mousse, whip the cream as instructed.
2. Melt 85g on-dairy dark chocolate with 2 tablespoons of oil. Once melted, fold through the whipped cream.
3. Serve chilled and enjoy!

Servings per pack: 18

Serving Size: 35g*