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LED Portable Lamp with Handle 21x14cm
LED Portable Lamp with Handle 21x14cm
LED Portable Lamp with Handle 21x14cm

LED Portable Lamp with Handle 21x14cm

LED Portable Lamp with Handle 21x14cm

$29.95
$29.95 $29.95

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SKU:123729

New Recipes

Croissant Bake

Croissant Bake

INGREDIENTS 1 (10 oz) package of bacon 8 large croissants 8 eggs 2 cups milk 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 1 tsp salt 1 cup shredded cheddar 3 tbsp chopped chives METHOD 1. Cook the bacon:Fry bacon on stovetop. Transfer it to a paper towel to absorb excess grease, then chop into small pieces and set aside. 2. Prep the croissants:Tear each croissant into chunks. Lightly grease a baking dish, add the croissant pieces, and toast them in a 180°C oven for 10–15 minutes until slightly golden. 3. Make the egg mixture:While the croissants are toasting, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and 1 cup cheddar. 4. Assemble the bake:Pour the egg mixture evenly over the toasted croissants. Sprinkle the bacon on top, followed by the remaining cheese and the chives. 5. Bake now or later:You can bake the casserole immediately, or cover it and refrigerate overnight to bake the next morning. When ready, bake at 180°C for 50–55 minutes, then serve warm and enjoy! TOOLS Stoneware baking dishWhiskGrater

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Rustic Slow Cooked Beef Ragu with Fettucine

Rustic Slow Cooked Beef Ragu with Fettucine

Serves 4 – 6  INGREDIENTS 800g beef chuck or gravy beef, cut into large chunks  2 tbsp olive oil 1 large brown onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced  4 garlic cloves, minced 2 tbsp tomato paste 1 cup (250mL) dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) 1 can (400g) crushed tomatoes  1 cup (250mL) beef stock  2 bay leaves  1 tsp dried oregano  1 tsp dried thyme (or a small handful of fresh thyme sprigs)  Salt & black pepper, to taste 400g Fettuccine pasta (fresh or dry) Freshly grated Parmesan Fresh basil or parsley (optional)  METHOD 1. Brown the beef  Heat olive oil in a heavy or cast-iron pot over medium to high heat. Season the beef generously with salt & pepper & sear in batches until well browned on all sides. Remove & set aside.  2. Build the flavour base  Using the same pot, reduce heat to medium, adding onion, carrot, & celery. Cook for 8 –10 minutes until soft & lightly golden. Stir in the minced garlic & cook for another minute. Add tomato paste & cook for 1–2 minutes until it darkens slightly.  3. Deglaze & simmer  Pour in the red wine, scraping up brown bits from the bottom, then simmer for 2–3 minutes to cook off some alcohol. Add crushed tomatoes, beef stock, bay leaves, oregano, & thyme. Return the seared beef (& any resting juices) to the pot & bring to a gentle simmer.  4. Slow cook  Cover & cook on low heat on the stovetop for 2.5–3 hours or until the beef is tender enough to pull apart easily with a fork.  5. Shred & finish  Remove the beef pieces from the pot, shredding using two forks. Return the shredded beef to the pot & stir through, then simmer uncovered for another 10–15 minutes to thicken. Season with salt & pepper to taste.   6. Cook the pasta  Cook pasta to packet instructions & drain, reserving ½ cup of pasta water. Toss pasta with a few ladles of ragù & splash in some pasta water if needed to loosen & coat the noodles.  TO SERVE Plate the fettuccine on a large serving bowl, spoon extra ragù on top, & finish with a generous snowfall of Parmesan & fresh basil or parsley.  TOOLS Cast iron potColanderChopping BoardGrater

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HOT CROSS BUN CHEESECAKE

HOT CROSS BUN CHEESECAKE

A no‑bake Easter dessert that layers spiced hot cross buns with creamy cheesecake and swirls of blueberry jam. INGREDIENTS • 11 hot cross buns• 380g cream cheese, softened• ⅓ cup caster sugar• 2 cups thickened cream, whipped to soft peaks• 2 Tbspn lemon juice• 1 tsp vanilla essence• 200g blueberry jam, gently heated until runny and cooled• Blueberries to decorate cake METHOD 1. In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the lemon juice and vanilla essence and beat until well combined. Gently fold through the whipped cream until smooth. 2. Line the base of a 25cm round springform tin with baking paper. 3. Slice the hot cross buns in half lengthways. Arrange the bottom halves snugly over the base of the tin. 4. Pour half of the cream cheese mixture over the hot cross buns and smooth evenly with a palette knife. Dollop over half of the cooled blueberry jam. 5. Spoon the remaining cream cheese mixture on top and smooth gently. Dollop over the remaining jam, then use a skewer to lightly pierce the cheesecake layer and create a zig‑zag swirl, take care not to over‑swirl. 6. Place the tops of the hot cross buns over the cheesecake layer and gently press down. 7. Refrigerate for a minimum of 6 hours, or until fully set (overnight is best). 8. To serve, remove the cheesecake from the springform tin and transfer to a serving platter. Decorate with fresh berries or chocolate Easter eggs if desired

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