Kambrook 550W User Manual download pdf (Page 22)

22

Cheese and Bacon BBQ rolls

Makes 6 rolls

300ml warm water

40ml olive oil

1 teaspoon sugar

1 teaspoon salt

500g bread ﬂour

2 teaspoons yeast

3 tablespoons bbq sauce

1 cup bacon, diced

1 cup tasty cheese, grated

1. Place water, olive oil, sugar, salt , ﬂour

and yeast into food processor bowl

with processing blade and pulse for

about 40 seconds. Shape into a ball

and place in a large clean glass bowl.

Brush with a little water, using a pastry

brush and cover with a damp tea

towel. Place in a warm, draught-free

place to prove for 1½ hours or until

doubled in size.

2. Preheat a fan forced oven to 180°C.

3. Place dough ball back into food

processor bowl and pulse using

the processing blade for a further 1

minute. Roll dough ball out onto a

ﬂoured surface and cut into 6 balls.

4. Place the 6 dough balls onto a baking

tray lined with baking paper. Top

each evenly with bbq sauce, bacon

and cheese.

5. Place into the oven and bake for

20 minutes.

Beef Casserole with Wholemeal

Parmesan Dumplings

500g wholemeal plain ﬂour

300ml water

5 tablespoons olive oil

2 teaspoons dry yeast

1 teaspoon caster sugar

4 cloves garlic, peeled, minced

2 brown onions, peeled, halved

1 tablespoon worcestershire sauce

2 tablespoons plain ﬂour

1kg blade steak, diced

250ml beef stock

1 tablespoon tomato paste

2 teaspoons fresh oregano

500g chat potatoes, halved

1 cup parmesan cheese, grated

1. Using the processing blade on the

food processor, add the ﬂour, water,

2 tablespoons of oil, yeast and sugar

to the processing bowl and lock the

lid into place. Pulse for 1 minute or

until the dough reaches a smooth

ball. Place into a clean glass bowl

and cover with plastic wrap. Place in

a warm place and allow to stand for

1 hour.

2. Using the slicing side of the reversible

disc on the food processor, lock the lid

into place and push the onion down

the feed chute with the food pusher,

until all have been thinly sliced.

3. In a 3 litre pot, heat the oil over a

medium heat on the stovetop and

saute the onions and garlic. Add the

worcestershire, ﬂour and beef and

continue to sauté until golden brown.

4. Stir through the stock, tomato,

oregano and potatoes and allow to

simmer over a low heat for 45 minutes.

5. Preheat a fan forced oven to 180°C.

6. Place the stew into a 3 litre oven safe

crockery bowl. Separate the dough

ball into 12 smaller dough balls and

place evenly over the top of the stew.

Sprinkle with cheese and bake for

30 minutes.

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