Prepare Your Home For Autumn Entertaining

Russell Hobbs Slow Cooker 

A delightful benchtop cooker, this Russell Hobbs Slow Cooker delivers simple and fuss-free home cooking. With its large 7L ceramic bowl (serves up to 8) and three power levels, this cooker crafts your meal over a set period of time so that you can spend more time doing the things you love with the people you love.

Recipes to try with the Russell Hobbs Slow Cooker

SLOW COOKER VEGETABLE LASAGNA
Serves 8

No need to cook the noodles for this recipe. The noodles become tender when slow cooked in the sauce.

Ingredients:

• 2 Tbsp. oil
• 1 cup sliced zucchini
• 1 cup sliced yellow summer squash
• 250 g sliced fresh mushrooms
• ½ cup chopped onion
• 1 Jar/ Bottle spaghetti sauce
• 470g ricotta cheese
• 1 egg
• 250g shredded mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• 8 uncooked lasagna noodles

Method:

1. Heat oil in large skillet on medium heat. Add squash, mushrooms and onions, cook and stir 3-5 min. or until vegetables are tender.
2. Stir vegetables into sauce.
3. Mix together ricotta cheese, egg, mozzarella and ¼ cup Parmesan cheese.
4. To assemble, spoon ½ of the vegetable mixture into bottom of slow cooker.
5. Top with half the noodles (broken to fit) and half the cheese mixture. Repeat for second layer.
6. Cover slow cooker with lid and cook on HIGH for 2 to 3 hours or LOW setting 4 to 5 hours or until liquid is absorbed and lasagne is hot.
7. Turn slow cooker off and let stand 10 min. Sprinkle with remaining Parmesan before serving.

SLOW COOKER HOT CHOCOLATE
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 6

Ingredients:

• 25L milk
• 2 tbsp cocoa powder
• 2 tbsp cornflour
• ¼ cup maple syrup
• 1 vanilla bean, split
• 1 cinnamon quill
• 150g good quality chocolate, finely chopped
• Toasted marshmallows or double cream, to serve

Method:

1. Combine 50ml of milk with the cocoa and cornflour. Mix well and set aside.
2. Combine the remaining milk in the slow cooker with the maple syrup, vanilla and cinnamon. Turn the heat to high, cover with the lid and bring the milk to just below boiling point; this will take about 10 minutes.
3. Turn off the heat, add the chocolate and stir constantly until melted. Add the cornflour mixture and continue stirring until the hot chocolate has thickened.
4. Discard the vanilla bean and cinnamon quill. Serve hot chocolate in mugs, topped with a toasted marshmallow or dollop of cream.

KitchenAid Food Processor

Chop it, slice it, puree it, knead it and so much more, in a shorter amount of time with the KitchenAid 7-Cup Food Processor. Perfect for autumn baking, soup and sauce preparations, this food processor features a 7-cup capacity and 3 speed options which lets you handle a range of ingredients with precision. With a range of attachments included, such as a multi-purpose blade, dough blade, reversible slicing/shredding disc and thick slicing disc; food prep just got a whole lot simpler.

Recipes to try with the KitchenAid Food Processor

Zucchini Soup
Serves 4

Ingredients:

• 1 large onion, peeled and quartered
• 2 large zucchini, cut into large pieces
• 1 stick celery, cut into large pieces
• 1 rasher bacon, fat trimmed, roughly chopped
• 500ml good quality vegetable stock
• pinch ground nutmeg
• freshly ground salt and black peppercorns, to taste
• 250ml lite cream
• 2 tsp grated lemon rind
• chopped fresh parsley, for serving

Method:

1. Fit the food processor with the work bowl and medium shredding disc*. Select speed 2 and add the onion, zucchini, celery and bacon until grated.
2. Place grated vegetables and bacon into a medium sized heavy based saucepan. Add stock and bring to the boil. Simmer for 8 minutes, partially covered or until very tender.
3. Season well with nutmeg, salt and pepper. Stir in the cream.
4. Fit the work bowl (clean) with the multipurpose blade. Add the soup to the bowl and process to desired consistency. Serve sprinkled with lemon rind and parsley.

Recipe notes:

• Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, medium side up.
• Only a small amount of stock is added to the soup, as when cooked the zucchini releases a lot of liquid.

Orange & Almond Cake
Makes 1

Ingredients:

• 2 large oranges*
• 300g blanched almonds
• 6 eggs
• 1 cup (220g) caster sugar
• 2 tsp vanilla extract
• 2 tsp baking powder
• icing sugar, for dusting

1. Place the whole oranges into a medium sized saucepan, cover with water and bring to the boil. Simmer partially covered for 1 hour, or until oranges are very tender. (Top up with extra water as needed). Remove the oranges from the water, cut into quarters and set aside.
2. Fit the food processor work bowl with the multipurpose blade then pulse the oranges to finely chopped pulp.
3. Preheat the oven to 180˚C (160˚C fan forced). Grease and line the base and sides of a 22cm spring form pan with baking paper.
4. Fit the food processor with the mini bowl and mini blade. Add the almonds and pulse to a fine textured meal.
5. Attach the flat beater to the stand mixer. Place the eggs, sugar and vanilla into the mixing bowl. Beat on speed 1 for 30 seconds, or until combined. Increase to speed 6 and beat for 7 minutes, or until the mixture is very thick and creamy.
6. Add the almond meal, baking powder and orange pulp to the thick egg mixture. Beat on speed 1 for 30 seconds, or until the mixture is combined . Do not over mix.
7. Pour batter into the prepared pan. (The batter will come to the top of the pan). Bake on the centre shelf of the oven for 1 hour, or until the cake is firm to touch.
8. Cool in the pan for 10 minutes before removing the sides of the spring form pan. Allow to cool completely before removing the baking paper.
9. Dust heavily with icing sugar and serve with double thickened cream.

Recipe Notes:

• Valencia oranges will produce the sweetest cake.
• Do not overmix or the cake may become tough.
• Cake keeps well for up to 3 days.

Delonghi Coffee Machine

Not keen to get a coffee when it’s cold outside? Delonghi’s La Specialista Arte Pump Espresso Coffee Machine has you sorted! This beautiful coffee machine is designed to deliver barista-quality coffee with its integrated grinder with 8 grind settings, three pre-set recipes (Espresso, Long Black and Hot Water), as well as a steam wand that lets you create hot and creamy microfoam textured milk. Black or with milk, this Delonghi coffee machine will warm everyone in your household this autumn.

Recipes to try with the Delonghi Coffee Machine

Caramel Latte Macchiato
Makes 1
Total time: 5 minutes

A simple recipe to create this coffee classic at home.  Be sure to top it off with a drizzle of caramel sauce for the perfect amount of sweetness.

Ingredients:

• Coffee beans
• 100 ml of cold milk
• Caramel sauce
• Chocolate squares

Method:

1. To create the first part of the recipe, add a thin layer of caramel sauce to the bottom of the glass.
2. Then, fill the MixCarafe with 100 ml of cold milk and prepare 1 cup of cold milk foam using the maximum level of froth. Once ready, add the cold milk foam to the cup.
3. Prepare a single espresso at the desired level of aroma, directly over it.
4. Finally, decorate with chocolate or caramel sauce.

For best visual results, pour each drink into the glass over the back of a long spoon to create even layers.

Matcha Latte
Makes 1
Total time: 5 minutes

Do you want to make your morning more colourful and vibrant? Add a Matcha Latte to your rotation of drinks. If you would like to try a Matcha latte at home, it is very easy to make and you need only two ingredients to achieve this delicious cup of green latte.

Ingredients:

• 1 ½ tsp Matcha tea powder
• 1 tsp hot water
• 240 ml milk of your choice
• 1 tsp honey/maple syrup/stevia

Method:

1. Mix the Matcha powder with a sweetener of your choice. Add 1 tablespoon of hot water and stir until you reach a thick paste consistency.
2. Froth the milk.
3. Pour the milk into the Matcha mixture.
4. Enjoy your bright green tasty Matcha!

Did you know?

Matcha is regular green tea leaves, powdered. Matcha tea also has a different production process – the Matcha leaves are shielded from the sun for 20-30 days before being harvested, which gives the tea a deeper taste. Matcha also has a higher amount of caffeine compared to regular tea.

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