Makes approximately 1 litre

• 2 cups milk
• ½ cup chocolate hazelnut spread
• ½ teaspoon vanilla extract
• 5 egg yolks
• 1/3 cup caster sugar
• 1/4 cup roasted hazelnuts, finely choped

1. Place milk, hazelnut spread and vanilla extract into a medium heavy-based saucepan. Heat until spread has melted and mixture starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk into the egg mixture.
3. Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
4. Pour mixture into a heat proof bowl, cover and refrigerate until well chilled.
5. Pour mixture into ice cream bowl. Set ice cream maker to desired setting and churn.
6. Add crushed hazelnuts once machine specifies to add in mix-ins.
7. Once mixture is frozen transfer to a freezer safe container and freeze for up to 1 week.

Makes approximately 1 litre

• 1 ½ cups milk
• 7 egg yolks
• 3/4 cup white sugar
• 1/4cup water
• 1 and 1/4 cups pouring cream
• 1 teaspoon fine sea salt

1. Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer.
2. Meanwhile beat egg yolks until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside.
3. Combine sugar and water in saucepan and stir over low heat and stir over low heat until the sugar has softened and started to dissolve. Increase heat to a medium-high heat, brush down sides of saucepan to dissolve any sugar crystals and cook without stirring until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream.
   Note: Mixture may splatter at this stage.
4. Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon.
5. Pour mixture into heatproof bowl, cover and refrigerate until well chilled.
6. Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn.
7. Once mixture is frozen transfer to a freezer safe container and freeze for up to 1 week.

Makes approximately 2 ½ cups.

A recipe for making jam in a breadmaker

• 500g strawberries, hulled and quartered
• 1 vanilla bean, seeds scraped
• 1 2/3 cups caster sugar
• 2 tablespoons jamsetta

1. Combine ingredients into the pan of the bread maker. Set breadmaker to the jam setting function.
2. Once jam has finished carefully remove pod and pour hot jam into hot sterilized jars. Seal immediately.

Serves 4

• 1 french stick loaf or sourdough bread
• 4 firm ripe tomatoes
• 2 cloves garlic, peeled
• 1 bunch basil leaves
• 2 tbs olive oil
• Sea salt, to taste

1. Assemble the Kitchen Wizz™ Pro Food Processor with the Quad® processing blade. Place the tomatoes, garlic, basil, olive oil and sea salt and pulse until chopped.
2. Cut bread into slices and toast in Professional 800 Collection Toaster.
3. Once toasted spoon tomato mixture onto bread.

Makes approximately 2 cups.

This tangy tasting passionfruit pulp is delicious spooned over fruit salads or desserts.

• 4 eggs
• 1 egg yolk
• ¾ cup caster sugar
• ¾ passionfruit pulp (approx 6-8)
• 125g butter, chilled, chopped

1. Place whole eggs, yolk, sugar and passionfruit into a heatproof bowl. Place bowl over a saucepan of simmering water.
2. Add the butter and stir continuously until mixture thickens and coats the back of a wooden spoon (about 12-15 minutes). Pour curd into sterilised jars.
3. Refrigerate once cool.

As featured in the BPZ500PE Pete Evans Signature Edition Pizza Maker cookbook.

• 170g pizza dough (see here)
• 1/3 cup pizza tomato sauce (see here)
• 1/2 cup (40g) mozzarella cheese, shredded
• 1 punnet cherry tomatoes, sliced
• 200g hot pepperoni or salami, thinly sliced (paper thin)
• 2 teaspoons whole roasted garlic (see here), optional
• 1 tablespoon Italian parsley, chopped
• Chilli flakes, to taste
• Salt and pepper, to taste
• 
  
• To Finish
• 6 mint leaves
• Italian buffalo mozzarella

1. Preheat Pizza Maker, setting 3 for 2-3 minutes or until hot.
2. Roll dough ball out on a lightly floured surface until pizza base is 0.5mm thick.
3. Pierce the pizza base all over with a fork.
4. Turn Pizza Maker dial to setting 2 HIGH heat.
5. Place base carefully onto 'hot' pizza stone.
6. Spread tomato sauce over pizza base; sprinkle evenly with mozzarella cheese, cherry tomatoes, pepperoni, garlic, parsley, and chilli flakes. Season with salt and pepper.
7. Cook pizza for 10 minutes or until the base is golden and the sides crispy.
8. Turn off Pizza Maker and slide pizza carefully using a silicone egg flip onto a chopping board.
9. Sprinkle with mint and buffalo mozzarella. Slice and serve.

As featured in the BPZ500PE Pete Evans Signature Edition Pizza Maker cookbook.

• 170g pizza dough (see here)
• 1/3 cup pizza tomato sauce (see here)
• 1/2 cup (40g) mozzarella cheese, shredded
• 1 punnet cherry tomatoes, sliced into thirds
• 1 teaspoon whole roasted garlic (see here), optional
• 1 teaspoon parsley, chopped
• 1/4 teaspoon chili flakes
• Salt and pepper, to taste
• 
  
• To Finish
• 1-2 tablespoons parmesan, grated
• Italian buffalo mozzarella
• 6 basil leaves, sprinkled with oil

1. Preheat the Pizza Maker, setting 3 for 2-3 minutes or until hot.
2. Roll dough ball out on a lightly floured surface until pizza base is 0.5mm thick.
3. Pierce the pizza base all over with a fork.
4. Turn Pizza Maker dial to setting 2 HIGH heat.
5. Place base carefully onto 'hot' pizza stone.
6. Spread tomato sauce over pizza base; sprinkle evenly with mozzarella cheese, cherry tomatoes, garlic, parsley and chilli flakes.
7. Season with salt and pepper.
8. Cook pizza for 10 minutes or until the base is golden and the sides crispy.
9. Turn off Pizza Maker and slide pizza carefully using a silicone egg flip onto a chopping board.
10. Sprinkle pizza with parmesan and slice evenly into 6 pieces. Place a basil leaf and piece of buffalo mozzarella on each piece. Serve.

Recipe by Marion's Kitchen

Serves 4

This delicious recipe is one of many available from the web site of Marion's Kitchen. The Marion's Kitchen Thai green Curry pack includes many of the ingredients listed below (marked *).

You can use chicken or beef instead of the prawns. You can even make a seafood curry using prawns along with sliced calamari and mussels.

• Green Curry Paste*
• Coconut Milk*
• Dried Thai Herbs & Chilli*
• Fish Sauce*
• Bamboo Shoots*
• 2 Tbsp Vegetable Oil
• 300g shelled, deveined prawns
• 1 Zucchini (sliced in half and then sliced into thick wedges)
• Steamed rice to serve

1. Heat oil over medium heat and fry my Green Curry Paste for about a minute or until it starts to smell yummy.
2. Now's the time to pour in the creamy Coconut Milk and 1 cup of water. Tip - if you want to make your curry less spicy, you can add an extra ½ cup water here.
3. Then add my fragrant Dried Herbs & Chilli (leave the chilli out if you want a mild curry or chop it up if you want a spicier curry). Now add the fish sauce and wait for the curry to start simmering again.
4. Open up those tasty Bamboo Shoots, drain away the liquid and add the shoots into the curry. Now add the prawns and zucchini and simmer for about 2 minutes or until the prawns are just cooked through.
5. Serve with steamed rice.

Makes 12

• 125g butter, cubed
• ¾ cup caster sugar
• 2 x 60g eggs
• 2 cups (300g) self raising flour, sifted
• 1 cup milk
• 1 tbs vanilla essence
• 2 tbs cocoa powder, sifted
• ICING
• 2 cups icing sugar
• 40g butter
• 2 tbs milk

1. Assemble Wizz™ Mix Professional with flat beater.
2. Beat butter and sugar, on speed 3 until light and fluffy.
3. Add remaining ingredients and beat on speed 4 until well combined (approx 1 min). Continue on speed 5 for a further 2-3 mins.
4. Place 12 paper patty cases in patty pans. Preheat oven to 200C and bake for 20-25 minutes or until golden brown.
5. Remove cup cakes from tin and allow to cool before icing.
6. TO MAKE ICING Assemble Wizz™ Mix Professional with flat beater.
7. Beat butter, icing sugar and milk, on speed 3 until well combined.
8. Spread a little icing ontop of each cupcake and decorate with red heart.

Recipe by Jill Jones-Evans, from her book "High Tea at The Victoria Room"

Makes 24 mini cupcakes

• 250mL (1 cup) milk
• 1 vanilla bean cut lengthways
• 80g (½ cup) butter chopped at room temperature
• 200g (1 cup) caster sugar
• 1 organic free-range egg
• 310g (2½ cups) plain flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla essence
• 21 mini paper cupcake cases
• 
  
• Soft Pink Icing
• 60g unsalted butter, at room temperature, chopped
• 170g (1¼ cup) icing sugar
• 1 tablespoon milk
• 3 drops pink food colouring

1. Preheat oven to 170° C. Line 24-hole mini muffin tin with paper cupcake cases.
2. In a small saucepan heat the milk and vanilla bean together until the milk just boils. Remove from the heat and allow to cool for 1 hour.
3. Remove the vanilla bean and scrape the seeds, adding to the milk, and set aside discarding the remaining vanilla pod.
4. Assemble the Professional Wizz Planetary Mixer with the Scraper Beater.
5. Cream together the butter and sugar until light and fluffy.
6. Add the egg and vanilla essence and beat well.
7. In a separate bowl sift the flour and baking powder together then add the salt.
8. Alternating add the flour mixture and the milk mixture to the butter mixture until well combined.
9. Divide batter evenly amongst the 24-hole mini muffin tin. Bake for 12-15 minutes until golden and the tops spring back lightly to the touch.
10. Turn out onto a wire rack to cool completely.
11. While cakes are cooling beat together the ingredients for the icing.
12. Once cakes are completely cooled top with the icing.

Makes 12

• 125g butter
• 125g caster sugar
• 2 x 60g eggs, lightly beaten
• 1 tsp vanilla extract
• 1 ½ cups (225g) self raising flour, sifted
• 1 cup (250ml) milk
• ICING
• 2 cups pure icing sugar
• 2 tsp butter, softened
• ¼ cup hot water
• packet smarties

1. Preheat oven to 200C.
2. Assemble the Professional Wizz Planetary Mixer with the Scraper Beater.
3. Using Creaming/Beating setting, beat butter and sugar until light and creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Using Folding/Kneading setting, gradually add the flour and milk in two batches. Mix well.
6. Place 12 paper patty cases in 12 cup patty pan. Spoon mixture evenly between patty pans.
7. Bake for 15 minutes or until a skewer inserted in the middle of the cake comes out clean.
8. Transfer to a wire rack to cool completely before icing.
9. TO MAKE ICING: Assemble the Planetary Wizz Mixer with the scraper beater. Using the Creaming/Beating setting, beat all the icing ingredients together until butter is melted and mixture is smooth.
10. Spoon teaspoonful of icing on top of each cupcake and smooth out with a butter knife. Decorate with smarties.

Serves 6

• 2 tbs olive oil
• 8 large French-cut lamb shanks, trimmed of fat
• 2 medium spanish onions, sliced
• 400g button mushrooms, sliced
• 4 garlic cloves, crushed
• 1 x 800g can tomatoes, chopped
• 1/3 cup tomato paste
• 1/3 cup sun-dried tomato pesto
• 1 cup red wine
• ½ cup sweet sherry
• 4 beef stock cubes, crumbled
• Fresh rosemary, chopped

1. Heat a little oil in the EasySear pan. Add lamb shanks 2-3 at a time, cook over medium heat until well browned. Drain on paper towel.
2. Add onion to the pan, cook until onion is soft. Stir in mushrooms and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cube and rosemary, stir and cook for 1-2 minutes.
3. Place shanks and tomate mixture in the EasySear pan of the Meal Maker. Cover with lid and cook on Low 8-10 hours or High 4-6 hours.