Breville Food Processor BFP400 User Manual
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany, NSW, 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Greenmount, Auckland  
NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
[email protected]  
[email protected]  
www.breville.com.au  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2010.  
Due to continued product improvement, the products illustrated/photographed  
in this brochure may vary slightly from the actual product.  
Model BFP400 Issue - A10  
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CONGRATULATIONS  
on the purchase of your new Breville  
Kitchen Wizz™  
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CONTENTS  
4
7
Breville recommends safety first  
Know your Breville Kitchen Wizz™  
12 Before first use  
14 Operating your Breville  
Kitchen Wizz™  
16 Basic food processing techniques  
22 Food Processing Tips  
24 Care & cleaning  
26 Recipes  
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3
BREvILLE RECOMMENdS SAFETy FIRST  
At Breville we are very safety conscious. We design and manufacture consumer products with  
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise  
a degree of care when using any electrical appliance and adhere to the following precautions.  
IMPORTANT SAFEGUARdS  
the power cord is unplugged before  
REAd ALL INSTRUCTIONS  
attaching the processing blade, discs or  
BEFORE USE ANd SAvE FOR  
processing lid.  
FUTURE REFERENCE  
•
Always secure the processing bowl onto  
the motor base before attaching the  
processing blade or discs.  
•
•
Carefully read all instructions before  
operating the Breville Food Processor for  
the first time and save for future reference.  
•
•
Always operate the food processor with  
the processing lid in position.  
Remove and safely discard any  
packaging material and promotional  
labels before using the food processor  
for the first time.  
Do not push food into the food chute  
with your fingers or other utensils.  
Always use the food pusher provided.  
•
•
To eliminate a choking hazard for  
young children, remove and safely  
discard the protective cover fitted to  
the power plug of this appliance.  
•
•
Keep fingers, hands, knives and  
other utensils away from moving  
blades and discs.  
Do not place hands or fingers into the  
processing bowl of the food processor  
unless the motor, processing blade and  
discs have come to a complete stop.  
Ensure the Speed Selection dial is in  
the Off position and the appliance  
is switched off at the power outlet  
and the power cord is unplugged  
before removing the lid from the food  
processor bowl.  
Do not place the food processor  
near the edge of a bench or table  
during operation. Ensure the surface  
is level, clean and free of water and  
other substances.  
•
•
Do not use the food processor on a sink  
drain board.  
Do not place the food processor on or  
near a hot gas or electric burner, or  
where it could touch a heated oven.  
•
Ensure the motor and blade or  
discs have completely stopped fore  
disassembling. Ensure the Speed  
Selection Dial is in the Off position  
and the appliance is switched off at  
the power outlet and the power cord is  
unplugged from the power outlet before  
attempting to move the appliance, when  
not in use, if left unattended and before  
disassembling, cleaning or storing.  
•
Handle the food processor and  
attachments with care – remember the  
blades and discs are razor-sharp and  
should be kept out of the reach of children.  
•
•
Use the blade protector when storing  
the processing blade.  
Always ensure the food processor is  
completely assembled before operating.  
The appliance will not operate unless  
properly assembled.  
•
•
Do not use attachments other than  
those provided with the food processor.  
•
Ensure the Speed Selection dial is in  
the Off position and the food processor  
is switched off at the power outlet and  
Do not attempt to operate the food  
processor by any method other than  
those described in this booklet.  
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4
BREvILLE RECOMMENdS SAFETy FIRST  
•
Care should be taken when removing  
the food from the processing bowl by  
ensuring the motor and the processing  
blade or disc, have completely stopped  
before disassembling. Ensure the  
Speed Selection Dial is turned to the  
Off position, the appliance is switched  
off at the power outlet and unplugged,  
before removing the lid from the bowl.  
The processing bowl should then be  
unlocked from the motor body and  
the processing blade or disc holder  
carefully removed before attempting to  
remove the processed food.  
•
•
Do not place anything on top of the  
food processor when the lid is on, when  
in use and when stored.  
Keep the food processor clean. Follow  
the cleaning instructions provided in  
this book.  
•
Do not operate the food processor  
continuously for periods longer than 3  
minutes on any setting or if processing  
a heavy load. None of the recipes in  
this book should require processing  
for longer than 3 minutes and none are  
considered a heavy load. If the food  
processor is operated continuously for  
too long, it should be allowed to rest for  
25-30 minutes before recommencing.  
•
•
Some stiff mixtures, such as dough, may  
cause the dough blade to rotate more  
slowly than normal. In this unlikely  
event of an excessive load, do not  
operate the appliance continuously with  
excessive load for more than 1 minute.  
Do not process hot or boiling liquids –  
allow liquids to cool before placing into  
the processing bowl.  
•
•
•
Do not move the food processor whilst  
in operation.  
Do not leave the food processor  
unattended when in use.  
Do not place any part of the food  
processor in the dishwasher or  
microwave oven.  
•
Do not process thin fluids such as  
water, milk, stock, juice, etc. above the  
500ml level in the processing bowl as  
this could result in overflow. To reduce  
the risk of overflow, always add drier or  
thicker ingredients to the processing  
bowl prior to adding fluids.  
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5
BREvILLE RECOMMENdS SAFETy FIRST  
•
Any maintenance other than cleaning  
should be performed at an authorised  
Breville Service Centre.  
IMPORTANT SAFEGUARdS FOR  
ALL ELECTRICAL APPLIANCES  
•
Fully unwind the power cord before use.  
•
•
This appliance is for household use  
only. Do not use this appliance for  
anything other than its intended use.  
Do not use in moving vehicles or boats.  
Do not use outdoors. Misuse may  
cause injury.  
•
Do not let the power cord hand over  
the edge of a bench or table, touch hot  
surfaces or become knotted.  
•
•
To protect against electric shock do not  
immerse the power cord, power plug or  
motor base in water or any other liquid.  
The installation of a residual current  
device (safety switch is recommended  
to provide additional safety protection  
when using electrical appliances. It  
is advisable that a safety switch with  
a rated residual operating current  
not exceeding 30mA be installed in  
the electrical circuit supplying the  
appliance. See your electrician for  
professional advice.  
The appliance is not intended for use  
by persons (including children) with  
reduced physical, sensory or mental  
capabilities, or lack of experience  
and knowledge, unless they have  
been given supervision or instruction  
concerning use of the appliance by a  
person responsible for their safety.  
•
•
Children should be supervised to  
ensure that they do not play with the  
appliance.  
It is recommended to regularly inspect  
the appliance. To avoid a hazard do not  
use the appliance if power cord, power  
plug or appliance becomes damaged in  
any way. Return the entire appliance to  
the nearest authorised Breville Service  
Centre for examination and/or repair.  
CAUTION  
The processing blade and discs are  
extremely sharp, handle with care at  
all times. Do not place hands, knives,  
or other utensils into the food chute.  
Always use the food pusher to push the  
food down the food chute.  
SAvE THESE  
INSTRUCTIONS  
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6
KNOW  
your Breville Kitchen Wizz™  
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KNOW yOUR BREvILLE KITCHEN WIZZ™  
A. Automatic Safety Locking System  
- prevents food processor from  
D. direct drive Motor Base  
E. Speed Selection dial  
F. Inner Measuring Cup  
G. Food Pusher  
operating unless the bowl and lid are  
correctly engaged on the motor base  
B. 2.0L Processing bowl  
C. Processing Bowl Lid  
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8
KNOW yOUR BREvILLE KITCHEN WIZZ™  
H
I
J
K
L
M
N
O
P
H. Slicing disc  
I. Chipping disc  
J. Shredding disc  
K. disc Holder  
N. dough blade  
O. Whisk  
P. Spindle – supports processing blade,  
dough hook and disc holder  
L. Stainless Steel processing blade  
Q. Spatula (not shown)  
M. Processing blade protective  
storage cover  
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9
BEFORE FIRST USE  
of your Breville Kitchen Wizz™  
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BEFORE FIRST USE  
PREPARING THE FOOd  
PROCESSOR FOR USE  
Remove and safely discard all packaging  
materials and promotional labels from your  
Breville Kitchen Wizz™. Wash the food  
processor bowl, lid and other attachments  
in warm soapy water using a mild detergent.  
Rinse and dry thoroughly. (Refer to Care &  
Cleaning section of this booklet.)  
ATTACHING THE FOOd  
PROCESSOR BOWL  
ASSEMBLING THE STAINLESS STEEL  
PROCESSING BLAdE  
The food processor bowl and lid must be  
correctly assembled for the food processor  
to operate.  
1. Carefully remove the protective storage  
1. Place the motor base on a flat, dry surface  
such as a bench top. Make sure that the  
motor base is turned off at the power  
outlet and the power cord is unplugged.  
cover from the processing blade.  
2. Carefully Place the processing blade  
over the centre of the spindle.  
2. Place the processing bowl (with the  
lid off) over the drive shaft and onto  
the motor base with the handle facing  
forward. Turn the processing bowl  
counter-clockwise to lock into position.  
3. Release the processing blade so that it  
drops to the bottom of the spindle and  
falls into place.  
4. Place the food to be processed into the  
processing bowl as indicated in the recipe.  
3. Insert the spindle into the food  
processor bowl by placing it over the  
shaft in the centre of the bowl and  
rotating until it falls into place.  
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11  
BEFORE FIRST USE  
ASSEMBLING THE STAINLESS STEEL  
SLICING/ SHREddING/ CHIPPING  
dISCS  
ASSEMBLING THE dOUGH BLAdE  
1. Place the dough blade over the centre of  
the spindle.  
1. Carefully select the desired disc to be  
used (slicing, shredding or chipping).  
2. Slide the blade (sharp side facing up)  
into the side grooves of disc holder.  
Continue to push the disc into place  
until it covers the 2 small black tabs in  
the centre of the disc holder.  
2. Release the dough blade so that it drops  
to the bottom of the spindle and falls  
into place.  
3. Place the food to be processed into the  
processing bowl as indicated in the recipe.  
ASSEMBLING THE WHISK  
3. Hold the disc by sliding your thumb and  
index fingers into the holes of the disc  
holder. Place the assembled disc holder  
onto the spindle and release so that it falls  
into place.  
1. Place the whisk over the centre of  
the spindle.  
WARNING  
The processing blade and the discs  
are extremely sharp. Use caution when  
handling and storing these parts.  
2. Release the whisk so that it drops to the  
bottom of the spindle and falls into place.  
3. Place the food to be processed into the  
processing bowl as indicated in the recipe.  
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12  
BEFORE FIRST USE  
ATTACHING THE LId  
OvERLOAd PROTECTION SySTEM  
Attach the lid by placing it on the  
processing bowl ensuring the  
The motor is protected from burning out  
by an automatic cut-out switch. If the  
Food Processor is overloaded or operated  
continuously for too long, the motor may  
overheat and stop. To operate the food  
processor again, you must switch off, unplug  
and allow to cool for approximately 30  
minutes. Once the motor has fully cooled, it  
is ready for use again.  
symbol  
symbol on  
on the lid is aligned with the  
the bowl.  
ALIGN  
To lock the lid in place, hold the feed chute  
and turn the lid counter clockwise so the  
symbol on the lid aligns with the  
on the handle.  
symbol  
LOCK  
Some stiff mixtures, such as dough, may  
cause the dough blade to rotate more slowly  
than normal. In this unlikely event of an  
excessive load, do not operate the appliance  
continuously with excessive load for more  
than 1 minute.  
If this occurs again, the processing bowl  
may be overloaded, so remove some of the  
food and process in smaller batches.  
NOTE  
The Food Processor is designed so  
the motor will not operate without  
the processing bowl and lid correctly  
locked into position. In the event that  
the food processor starts without the  
lid correctly locked into position,  
immediately disconnect at the power  
outlet and return to your local Breville  
Service Centre for examination.  
Ensure the lid is positioned securely. Insert  
the food pusher and measuring cup into  
position in the food chute.  
NOTE  
Ensure the spindle, blade, disc and  
disc holder are clean and free of food  
residue before attaching the lid.  
NOTE  
The food processor will not operate  
unless the processing bowl and lid  
are positioned correctly and locked  
into position.  
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13  
OPERATING  
your Breville Kitchen Wizz™  
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OPERATING  
OPERATING yOUR BREvILLE  
KITCHEN WIZZ™  
NOTE  
Care should be taken when removing  
the food from the processing bowl by  
ensuring the motor and the processing  
blade or disc, have completely stopped  
before disassembling.  
As a safety feature, the food processor  
will automatically switch off when the  
lid is unlocked, however it is a good  
practice to turn the speed selection  
dial to the off position and switch off  
at the power outlet before removing  
the lid.  
To commence processing, insert the power  
plug into a power outlet and switch on.  
Select a speed on the Speed Selection Dial  
by turning clockwise one notch for low  
speed or two notches for high speed. Or,  
turn anticlockwise and hold for ‘Pulse’.  
Processing Blade  
When using the processing blade, the  
food to be processed should be placed into  
the processing bowl before locking the lid  
into position.  
However, some recipes call for liquids, etc.  
to be added during processing. To do this,  
remove the measuring cup from the food  
pusher and slowly pour the liquid through  
the narrow opening.  
WARNING  
When slicing and shredding, always  
use the food pusher to guide food down  
the food chute. Never put your fingers  
or spatula into the food chute. Always  
wait for the disc to stop spinning  
before removing the lid.  
NOTE  
To avoid over-processing, check the  
consistency frequently when the food  
being processed requires a coarse or  
thick texture.  
The processing blade and the discs  
are extremely sharp. Use caution when  
handling and storing these parts.  
NOTE  
dough Blade & Whisk  
If necessary, turn the Speed Selection  
Dial to the ‘Off’ position, switch off  
at the power outlet, unlock the lid  
and use the spatula to scrape down  
the sides of the bowl to ensure even  
processing.  
When using the dough blade and whisk,  
the ingredients to be processed should  
be placed into the processing bowl before  
locking the lid into position.  
See the “Basic Food Processing Techniques”  
Chart in this booklet for more information  
on using the dough blade and whisk  
Slicing, Shredding and Chipping disc  
When using the slicing, shredding or  
chipping discs, the food is placed into the  
food chute and pushed down onto the  
rotating disc using the food pusher. To  
support narrow food items, when processing,  
position the food pusher into the food chute,  
insert the food into the narrower opening and  
use the measuring cup as the food pusher.  
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15  
BASIC FOOd  
PROCESSING TECHNIQUES  
with your Breville Kitchen Wizz™  
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BASIC FOOd PROCESSING TECHNIQUES  
CHOPPING WITH THE PROCESSING BLAdE  
RAW vEGETABLES, FRUITS, Cut ingredients into approximately 2.5cm cubes. Use the PULSE  
button for roughly chopped texture. Use high-range speed for finely  
chopped texture. It may be necessary to srcape the sides of bowl  
using the spatula to ensure more even chopping.  
COOKEd MEATS  
RAW MEAT  
Trim meat of any bone, fat or gristle and cut into approximately  
2.5cm cubes. Process on high-range speed until chopped/minced to  
desired consistency. It may be necessary to scape the sides of bowl  
using the spatula to ensure more even chopping.  
GARLIC, CHILLI, GINGER  
For garlic, peel cloves and leave whole. For chilli, leave whole  
(remove seeds for milder chilli). For ginger, peel and cut into 2.5cm  
cubes. Process using high-range speed until chopped to desired  
consistency. Store chopped garlic or chilli mixed with a little oil in  
an airtight container in refrigerator for up to 1 week. Mix ginger  
with a little sherry.  
HERBS  
NUTS  
Wash herbs and dry well. Remove stalks/stems if necessary. Use PULSE  
button to chop to desired consistency. It may be necessary to scrape the  
sides of bowl using the spatula to ensure more even chopping.  
Ensure shells of nuts are removed. For crushed nuts use PULSE  
button until chopped to desired consistency. For fine nut meal  
process on high speed until a fine and even texture is achieved. It  
may be necessary to scrape the edges of bowl using the spatula  
to ensure more even chopping. Do not over process or nuts will  
become oily and produce a nut butter (see ‘Peanut Butter)  
dRIEd FRUIT  
As dried fruit can be sticky, place in freezer for about 10 minutes  
(this prevents the fruit sticking to the blades). Process using the  
PULSE button until chopped to desired size or consistency.  
NOTE: If chopping fruit to add to cake batter, process the fruit  
before making batter, adding a little flour from recipe quantity to  
prevent fruit sticking to processing blade.  
CITRUS PEEL  
Remove the peel from the fruit using a vegetable peeler and cut into  
2.5cm pieces.  
NOTE: The white pith between the skin and citrus flesh is bitter, so  
carefully remove the citrus peel ensuring the pith remains on the fruit.  
Place peel and sugar into food processor bowl and process on high  
speed until chopped to desired size. It may be necessary to scrape the  
sides of bowl using the spatula to ensure more even chopping.  
HARd BOILEd EGGS  
SOFT BREAd CRUMBS  
Shell and halve the eggs, when cool, before placing in food processor  
bowl. Use PULSE button to roughly chop eggs. It may be necessary to  
scrape the sides of bowl using the spatula to ensure more even chopping.  
Remove crusts from slices of stale bread and tear into quarters.  
Process on high speed until fine bread crumbs are formed. For coarse  
breadcrumbs use the PULSE button. Dried breadcrumbs are not  
recommended.  
CAKE CRUMBS  
Cut cake into approximately 2.5cm cubes. Process as for soft  
breadcrumbs (above).  
BISCUIT CRUMBS  
Break biscuits into bowl. Process on high speed until fine crumb  
texture. If making a crust for cheesecake or slice, add melted butter  
through food chute whilst motor is running.  
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17  
BASIC FOOd PROCESSING TECHNIQUES  
PUREEING WITH THE PROCESSING BLAdE  
COOKEd  
SOUPS,  
SAUCES  
Place cooked soft soup/sauce mixture into food processor bowl.  
Min 500ml  
Max 1500ml  
Process on high speed until smooth. If making a creamed soup,  
add milk or cream though food chute whilst motor is running. Do  
not exceed 2L liquid level  
COOKEd  
Cook vegetables until soft and place into food processor bowl.  
Min 200g  
Max 600g  
vEGETABLES, Process on high speed until smooth. Small amount of stock of  
FRUITS  
water may be added for a smoother texture.  
COOKEd  
MEAT, PATE  
Trim and cut cooked meat into 2.5cm cubes. Process using a  
high-range speed until pureed to desired consistency. Add small  
amount of pan juices if puree becomes stiff. For chicken liver paté,  
leave livers whole and process till smooth, adding cream through  
food chute while motor is running. It may be necessary to scape  
the sides of the food processor bowl using the spatula to ensure  
more even processing.  
Min 200g  
Max 600g  
BABy FOOd  
Process soft cooked meat and/or vegetables on high speed until  
smooth, adding a small amount of liquid or gravy if necessary. If  
required, freeze excess mixture in ice-cube trays, then repack in  
freezer bags ready for use.  
Min 200g  
Max 600g  
SOFT FRESH Ideal for berries, stone fruit, kiwi fruit, or mango purees. If  
Min 200g  
Max 600g  
FRUIT  
necessary peel and cut fruit into 2.5cm cubes. Ensure any pips or  
stones are removed. Process on high speed until smooth.  
PEANUT  
BUTTER  
Process shelled peanuts on high speed until pureed to desired  
consistency, mixture will form into a ball. A small amount of  
peanut oil may be added if a smoother texture is required.  
Min 125g  
Max 500g  
NOTE: the natural oil in the peanuts may separate on standing,  
stir before use.  
dIPS,  
SPREAdS  
Place ingredients into the food processor bowl and process on a  
high-range speed until smooth. If some ingredients are to remain  
chunky, add these ingredients after initial processing and use the  
PULSE button until desired consistency is achieved.  
Min 200g  
Max 600g  
MIxING WITH THE PROCESSING BLAdE  
BUTTER CAKE  
Place softened butter and sugar into the food processor bowl. Process  
using high speed until mixture is lightly creamed. With the motor  
running, add eggs one at a time down the food chute, mixing well after  
each addition. Add liquid and dry ingredients to the mixture in the food  
processor bowl and process using the PULSE button until folded through  
evenly. If necessary,, scape the sides of the bowl using the spatula to  
ensure more even processing. If adding dried fruit, nuts, etc. use PULSE  
button until folded through evenly.  
QUICK MIx CAKES,  
MELT ‘N’ MIx CAKES,  
PACKET CAKES,  
BATTERS, PIKELETS,  
PANCAKES, CREPES  
Melt or soften ingredients if necessary. Place all ingredients (starting with  
the dry ingredients) into the food processor bowl ensuring not to exceed  
2L mark liquid level. Process using a high-range speed until mixed to a  
smooth consistency. It may be necessary to scape the sides of bowl using  
the spatula to ensure more even processing. Do not over-process the  
mixture.  
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18  
BASIC FOOd PROCESSING TECHNIQUES  
KNEAdING WITH THE dOUGH BLAdE  
PASTRy, SCONE  
dOUGH  
Place flour and chilled, cubed butter into the food processor bowl. Process  
using PULSE button or low-range speed until butter is absorbed by the  
flour. With motor running add liquid though the food chute and process  
until mixture forms a ball. It may be necessary to scrape the sides of  
the bowl using the spatula to ensure more even processing. Do not over  
process.  
BISCUIT dOUGH  
Place softened butter and sugar into the food processor bowl Process  
using high-range speed until mixture is lightly creamed. With the motor  
running, add eggs one at a time down the food chute, mixing well after  
each addition. Place dry ingredients into the food processor bowl and  
use the PULSE button until ingredients are just combined. If necessary,  
scrape the sides of the bowl using the spatula to ensure more even  
processing. Add dried fruit, nuts, etc. through the food chute and use  
the PULSE button until the additions are folded through evenly. Mixture  
should form a dough ball. Do not over process.  
MELT ‘N’ MIx  
BISCUITS  
Add liquid ingredients then dry ingredients into the food processor bowl.  
Process ingredients using the PULSE button until just combined. It may  
be necessary to scape the sides of bowl using the spatula to ensure more  
even processing. Add dried fruit, nuts etc. after this step using PULSE  
button until folded through evenly. Mixture should form a dough ball. Do  
not over process.  
yEAST dOUGH  
Use instant active dry yeast and include with dry ingredients. Add  
ingredients to the food processor bowl in the order listed in the recipe.  
Process using a low-range speed. Add liquids through the food chute  
whilst the motor is running. It may be necessary to scape the sides of bowl  
using the spatula to ensure more even processing. Mixture should form  
dough ball forms. Do not over process.  
SLICING, SHREddING, GRATING ANd CHIPPING WITH THE PROCESSING dISCS  
Round fruit and vegetables  
For small fruit and vegetables (e.g. kiwi fruit, Roma tomatoes), trim one end so the food sits  
flat in the food chute. For large fruit and vegetables (e.g. apples), cut in half or quarter to fit  
food chute. Pack into the food chute with cut side facing disc.  
Long fruit and vegetables  
Cut the food to fit the length of the food chute (no more than 10cm). If food fits without  
needing to cut it, trim one end so that it sits flat in food chute. Pack food vertically into the  
food chute with cut side facing disc.  
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19  
BASIC FOOd PROCESSING TECHNIQUES  
PUREEING WITH THE PROCESSING BLAdE  
SOFT FRUIT &  
Prepare soft fruit or vegetables by washing or peeling,  
slicing disc  
vEGETABLES  
and coring or seeding (if necessary). If food fits into the  
food chute without needing to cut it, trim one end so  
that it sits flat in food chute. Pack food vertically into  
the food chute with cut side facing disc.  
TOMATO, CUCUMBER,  
KIWI FRUIT, BANANA  
FIRM FRUIT &  
Prepare firm fruit or vegetables by washing or peeling,  
and coring or seeding (if necessary). If food fits into  
food chute without needing to cut it, trim one end so  
that it sits flat in food chute. Pack food vertically into  
the food chute with cut side facing disc.  
shredding disc  
slicing disc  
vEGETABLES APPLE,  
PEAR, ZUCCHINI,  
CARROT, CELERy,  
LEEK, ONION  
ROOT & OTHER HARd  
vEGETABLES  
POTATO, KUMARA,  
PARSNIP, SWEdE,  
PUMPKIN  
Prepare root vegetable (or other hard vegetable such  
as pumpkin) by washing or peeling. If food fits into the  
food chute without needing to cut it, trim one end so  
that it sits flat in food chute. Pack food vertically into  
the food chute with cut side facing disc.  
shredding disc  
slicing disc  
chipping disc  
cutter  
LEAFy vEGETABLES  
CABBAGE, LETTUCE  
For cabbage, wash and shake off excess water. Cut  
into wedges to fit food chute. For lettuce, separate  
leaves, wash and dry thoroughly, then roll up and pack  
vertically into food chute.  
shredding disc  
slicing disc  
NOTE: Slicing or shredding is not recommended for  
spinach (silver beet or English). To process spinach,  
wash and dry thoroughly, tear into pieces and use  
chopping blade.  
STRECHEd  
For soft stretched curd cheese, partially freeze until  
firm otherwise it will jam in the discs. Cut cheese to fit  
the food chute. For round cheese such as Mozzarella  
and Bocconcini, slice one end and pack into the food  
chute so the flat end is facing the disc.  
shredding disc  
slicing disc  
CURd CHEESE,  
MOZZARELLA,  
BOCCONCINI,  
HALOUMI  
SEMI-HARd & EyE  
CHEESE CHEddER,  
TASTy, COLBy, EdAM,  
GOUdA, GRyUERE  
Cut cheese to fit the food chute. For wedge-shaped  
cheese, pack 2 pieces side by side into food chute to  
form a rectangular shape (one piece with tip facing  
down, other piece with tip facing up).  
shredding disc  
slicing disc  
HARd CHEESE,  
PARMESAN, RAMANO,  
GRANA PAdANO,  
PECRINO  
For hard cheese check first that it is not too hard  
shredding disc  
otherwise it will damage the blades - the cheese should  
slice easily with a sharp knife. Cut cheese to fit the food  
chute. For wedge-shaped cheese, pack 2 pieces side by  
side into chute to form a rectangular shape (one piece  
with tip facing down, other piece with tip facing up).  
dELI MEATS, SALAMI,  
Cut the meat to fit the length of the food chute (no  
slicing disc  
CABANOSSI, CHORIZO more than 10cm). Pack into the food chute with cut side  
facing disc.  
RAW MEAT, SIRLOIN  
BEEF, LAMB FILLET,  
PORK FILLET,  
Partially freeze trimmed meat that has been cut to fit the slicing disc  
food chute until firm. Pack into the food chute vertically.  
CHICKEN BREAST  
SUET  
Remove skin from suet and cut into pieces large  
enough to fit into the food chute. Partially freeze until  
firm otherwise it will stick to the discs causing them to  
jam. Pack into the food chute.  
slicing disc  
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20  
BASIC FOOd PROCESSING TECHNIQUES  
WHISKING WITH THE WHISK ATTACHMENT  
EGG WHITES  
Ensure the processing bowl, whisk and spindle are completely  
clean, dry and free from any fat residue. Add 6 egg whites and  
a pinch of salt to the food processor bowl, Process on LOW for 1  
minute or until eggs are foamy. Add 1 tablespoon lemon juice to  
help stabilise the egg white foam.  
TIP: The egg white foam is not reccomended to make meringue  
or pavlova.  
CREAM  
Pour 600ml cream into the food processor bowl, blend on HIGH  
for 15-20 seconds until stiff peaks form.  
MILK SHAKES  
SORBET  
Add milk, flavourings, syrup and softened ice cream to the food  
processor bowl. Not exceeding 2L liquid level.  
Place ripe fresh fruit to the food processor bowl, process until  
smooth. Transfer mixture to a plastic dish and freeze until just  
set. Return frozen mixture to food processor bowl and process on  
PULSE until smooth. Freeze mixture and repeat process 2-3 times  
to break down large ice-crystals. Beat egg white (see egg whites  
above) until foamy. Add frozen fruit puree to egg white foam,  
process on PULSE until evenly combined. Freeze until readly  
to serve.  
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21  
FOOd PROCESSING TIPS  
for your Breville Kitchen Wizz™  
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FOOd PROCESSING TIPS  
Do not fill the food processor bowl above 2L  
liquid level.  
To avoid over-processing when coarsely  
chopping food, frequently check  
consistency. Use the spatula to scrape down  
the sides of bowl to ensure an even texture.  
If chopping fruit to add to cake batter,  
process fruit before making batter, adding  
a little flour from quantity recommended in  
recipe to prevent fruit sticking to blades.  
When crumbing bread for stuffing, use stale  
bread as fresh bread sticks to blades.  
Add liquid to pureed foods after processing.  
Use the food chute when adding liquid to  
processed mixtures.  
Peanut butter made in the food processor will  
separate on standing. Stir just before use.  
When processing a variety of ingredients,  
it is not necessary to remove them after  
each addition, unless they exceed the 2L  
liquid level.  
Egg white foams used for aerating mixtures  
such as fruit sorbet can be made using a  
minimum of 6 egg whites. Ensure the lower  
section of the dual/quad processing blade is  
covered for foam to form.  
Before slicing, shredding, grating or  
chipping trim the food to fit the food chute.  
Before slicing and shredding, partially freeze  
softer structured foods (such as meat) until  
just firm.  
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23  
CARE & CLEANING  
your Breville Kitchen Wizz™  
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CARE & CLEANING  
When you have finished processing ensure  
the Speed Selection Dial is turned to the  
Off position, the appliance is switched off  
at the power outlet and the power cord is  
unplugged. Then carefully remove the lid,  
processing blade, dough blade, whisk or disc  
holder and spindle, then the processing bowl.  
NOTE  
Ensure the spindle and the hole in the  
centre of the bowl’s lid are clean and  
free of food residue before attaching  
the lid for use or for storage.  
MOTOR BASE  
PROCESSING BOWL, PROCESSING  
BLAdE ANd dISCS  
Wipe the motor base with a clean, damp  
cloth after each use. Do not immerse the  
motor base in water or any other liquid.  
Wash in warm to hot water using a mild  
detergent. To avoid accidental cuts, do not  
leave processing blade or discs to soak in  
sudsy water. Scrub stubborn food off blades  
and discs using a soft brush. Food can be  
dislodged from the internal shaft of the  
processing blade by using a bottle brush.  
PROCESSING BOWL LId, FOOd  
PUSHER, MEASURING CUP INSERT,  
dISC HOLdER, SPINdLE, WHISK,  
dOUGH BLAdE ANd SPATULA  
Rinse and dry thoroughly.  
Wash in warm to hot water using a mild  
detergent. Rinse and dry thoroughly.  
NOTE  
These parts may also be washed in the  
Do not use steel wool, scouring pads  
or abrasive kitchen cleaners as they  
will scratch these parts.  
dishwasher (top shelf only). Please note,  
however, that the frequent washing of these  
parts in the dishwasher may cause them to  
become scratched or discoloured over time due  
to hot water temperatures and harsh detergents.  
NOTE  
Food can be dislodged from the internal shaft  
of the dough blade by using a bottle brush.  
Processing bowl, processing blade and  
discs are not dishwasher safe. Do not  
place them in the dishwasher.  
NOTE  
Do not use steel wool, scouring pads  
or abrasive kitchen cleaners as they  
will scratch these parts.  
FOOd STAINS ANd OdOURS  
Strong smelling foods such as garlic, onion,  
fish and some vegetables such as carrots may  
leave an odour or stain on the processing  
bowl, lid, disc holder, spindle and food pusher.  
To remove odours or stains, soak these parts  
in 2 litres of water mixed with 100ml of  
lemon juice or white vinegar for 30 minutes.  
Then wash with a mild detergent and warm  
water, rinse and dry thoroughly.  
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25  
CARE & CLEANING  
STORAGE  
Store your food processor on the kitchen  
bench or in an accessible cupboard.  
All of the pieces of the food processor can  
be stored in the bowl. Place the whisk into  
position on the spindle. Then insert the  
remaining discs, the dough hook, processing  
blade (with protective cover) over the whisk.  
Place the disc holder on the top of the  
spindle and cover with the lid.  
Insert the food pusher and measuring cup  
into position in the food chute  
DO NOT store with the lid locked onto the  
bowl as unnecessary strain will be placed on  
the operating switch in the motor base.  
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26  
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27  
RECIPES  
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APPETISERS, ENTRÉES ANd SOUPS  
4. Spoon mixture into a serving dish.  
HOMMOUS  
Makes approximately 1½ cups  
Cover and chill until ready to serve.  
Serve with slices of Lebanese bread.  
INGREdIENTS  
425g can chick peas, well drained  
2 cloves garlic, peeled  
GUACAMOLE  
2 tablespoons toasted sesame seeds  
2 tablespoons cream  
2 tablespoons lemon juice  
1 tablespoon peanut butter (see page 18)  
1 teaspoon cumin  
Makes approximately 4 cups  
INGREdIENTS  
3 large avocados, peeled and stone removed  
1 Spanish onion, peeled and quartered  
2 tablespoons lime or lemon juice  
1 tablespoon sweet Thai chilli sauce  
300ml sour cream  
METHOd  
1. Assemble Kitchen Wizz™ Processor  
½ cup fresh coriander leaves, optional  
using processing blade  
2. Place all ingredients into processing  
METHOd  
bowl. Process until smooth.  
1. Assemble Kitchen Wizz™ Food  
3. Spoon mixture into a serving dish.  
Processor using processing blade  
Cover and chill until ready to serve.  
2. Place all ingredients into processing  
4. Serve chilled with slices of Lebanese  
bowl. Process until smooth.  
bread.  
3. Spoon mixture into a serving dish.  
Cover and chill until ready to serve.  
BABA GHANNOUSH  
Makes approximately 1½ cups  
Serve with vegetable crudités or corn chips.  
INGREdIENTS  
CREAMy SALSA dIP  
Makes approximately 2 cups  
500g eggplant, peeled and roughly chopped  
1 teaspoon peanut butter (see page 18)  
1⁄3 cup yoghurt  
INGREdIENTS  
2 cloves garlic, peeled  
½ cup fresh coriander leaves  
1 teaspoon cumin  
250g cream chesse, cubed and softened  
375g jar chunky Mexican salsa  
METHOd  
½ teaspoon sesame oil  
1 tablespoon lemon juice  
1. Assemble Kitchen Wizz™ Food  
Processor using processing blade  
METHOd  
2. Place both ingredients into processing  
1. Place eggplant into a baking dish in a  
single layer. Bake in a preheated oven  
at 200ºC for 30-40 minutes or until  
tender. Remove from oven, cool.  
bowl. Process until well mixed.  
3. Spoon mixture into a serving dish.  
Cover and chill until ready to serve.  
Serve with vegetable crudités, biscuit  
crackers or corn chips.  
2. Assemble Kitchen Wizz™ Food  
Processor using processing blade  
3. Place eggplant and remaining  
ingredients into processing bowl.  
Process until smooth.  
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29  
APPETISERS, ENTRÉES ANd SOUPS  
ANTIPASTO  
Makes 4-6 serves  
TIP  
To achieve even slices of food, refer to  
the various food categories in Slicing  
with the Discs section (page 17)  
INGREdIENTS  
2 bocconcini cheeses  
125g Parmesan cheese  
250g Csbai salami  
2 firm Roma tomatoes  
1 firm pear  
Olives  
Marinated artichokes  
Marinated char-grilled vegetables (capsicum,  
zucchini, eggplant)  
Basil leaves  
Olive oil  
SWISS CHEESE GNOCCHI  
Makes 4 serves  
INGREdIENTS  
500g potatoes, peeled and quartered  
8 cups/2 litres chicken stock  
1½ cups/225g plain flour  
½ cup/75g plain flour, extra  
¼ teaspoon cayenne pepper  
Balsamic vinegar  
Cheese Sauce:  
METHOd  
1. Place bocconcini cheeses into freezer  
until just firm (approximately 30  
minutes).  
INGREdIENTS  
125g Swiss cheese  
90g Parmesan cheese  
300ml cream  
½ cup sour cream  
2. Assemble Kitchen Wizz™ Food  
Processor using the thin slicing disc.  
2 tablespoons snipped chives  
½ cup/125ml white wine  
Freshly ground black pepper  
3. Slice Parmesan cheese then remove  
from the processing bowl and set aside  
4. Slice salami then remove from the  
processing bowl and set aside.  
METHOd  
5. Reassemble Kitchen Wizz™ Food  
1. Cook potatoes in chicken stock until  
Processor using the thick slicing disc.  
tender. Drain well and cool.  
6. Slice tomatoes then remove from the  
2. Assemble Kitchen Wizz™ Food  
processing bowl and set aside.  
Processor using processing blade  
7. Slice bocconcini cheeses then remove  
3. Place potatoes into processing bowl.  
Process until smooth. Add flour  
gradually through the food chute,  
processing to form a dough ball.  
Remove dough from processing bowl  
and knead lightly on a lightly flour  
dusted surface until a smooth dough is  
formed,  
4. Divide the dough into four portions and  
roll each portion into a cylinder shape  
that is about 2.5cm thick. Cut into 2cm  
lengths to form gnocchi pieces. Press  
each gnocchi piece with a floured fork to  
flatten slightly.  
from the processing bowl and set aside.  
8. Just before serving peel, quarter and  
core the pear then slice. (Pear will  
discolour if prepared too far in advance).  
9. Place olives, artichokes and char-grilled  
vegetables into the centre of a large  
serving platter. Arrange alternate slices  
of bocconcini, tomato and basil leaves  
on the platter then drizzle with olive  
oil and sprinkle with balsamic vinegar.  
Pile salami and arrange pear slices  
onto the platter and sprinkle with sliced  
Parmesan cheese.  
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30  
APPETISERS, ENTRÉES ANd SOUPS  
5. Bring a large saucepan of water to the  
boil. When boiling rapidly, drop in  
the gnocchi, then reduce the heat and  
simmer until the gnocchi rise to the  
surface, approximately 2-3 minutes. Use  
a slotted spoon to lift the gnocchi out of  
the water and drain. Place into a serving  
dish and keep warm while making the  
Cheese Sauce.  
6. To make the Cheese Sauce: Assemble  
Kitchen Wizz™ Food Processor using  
fine shredding disc and shred the  
Swiss cheese. Change to the fine  
grating disc and grate the Parmesan  
cheese. Combine all sauce ingredients  
in a saucepan. Stir constantly over a  
medium heat until cheese has melted  
and sauce has thickened.  
3. Shred potatoes, kumera, pumpkin,  
carrots, leek and zucchinis, remove from  
processing bowl and place into a large  
mixing bowl. Shred Swiss cheese.  
4. Combine Swiss cheese and flour with  
the shredded vegetables and season if  
desired.  
5. Combine the eggs and milk then  
stir into the vegetable mixture. Pour  
mixture into a lightly greased oven  
proof dish and bake in a preheated oven  
at 220ºC for 20-30 minutes or until  
golden brown and set.  
Serve Mixed Vegetable Frittata with a salad,  
as an entrée or light meal.  
PUMPKIN SOUP  
Makes approximately 1½ litres  
7. Pour Cheese Sauce over gnocchi and  
serve immediately.  
INGREdIENTS  
1 leek, trimmed and cleaned  
2cm piece fresh ginger, peeled  
1 tablespoon butter or oil  
Serve Swiss Cheese Gnocchi as a entrée or  
light meal.  
1 teaspoon ground cumin  
MIxEd vEGETABLE FRITTATA  
Makes 4-6 serves  
500g pumpkin, peeled and cubed  
1 medium potato, peeled and cubed  
3 cups/750ml chicken stock  
11⁄3 cups sour cream, for garnish  
Chopped garlic chives, for garnish  
INGREdIENTS  
2 medium potatoes, peeled  
400g kumera, peeled  
METHOd  
400 pumpkin, peeled  
2 medium carrots, peeled and trimmed  
1 leek, trimmed and cleaned  
3 zucchinis, trimmed  
1. Assemble Kitchen Wizz™ Food  
Processor using the thick slicing disc  
and slice the leek and ginger.  
2. Heat butter in a large saucepan, add  
sliced leek and ginger, sauté until  
tender, stir in cumin. Add pumpkin,  
potato and chicken stock, cover and  
cook until tender. Remove from heat  
and allow to cool.  
150g Swiss cheese  
½ cup/75g self-raising flour  
Freshly ground black pepper, optional  
3 x 60g eggs, lightly beaten  
¾ cup/190ml milk  
3. Reassemble Kitchen Wizz™ Food  
METHOd  
Processor using the processing blade.  
1. Assemble Kitchen Wizz™ Food Processor  
4. Place half of the cooled ingredients into  
processing bowl. Process until smooth  
and remove. Repeat with remaining  
using the coarse shredding disc.  
2. Cut potatoes, kumera and pumpkin to fit  
ingredients. Reheat soup before serving.  
easily into the food chute.  
Serve Pumpkin Soup hot, garnished with 1  
tablespoon sour cream and a sprinkle of chives.  
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31  
APPETISERS, ENTRÉES ANd SOUPS  
PEA ANd HAM SOUP  
LEEK ANd POTATO SOUP  
Makes approximately 2 litres  
Makes approximately 2 litres  
INGREdIENTS  
INGREdIENTS  
500g packet green split peas  
1 onion, peeled and quartered  
2 carrots, peeled, trimmed and sliced  
1 parsnip, peeled  
1 tablespoon olive oil  
1 ham bone (approximately 1kg)  
8 cups/2 litres water  
2 leeks, trimmed and washed  
2 tablespoons/40g butter  
2 cloves garlic, peeled and crushed  
750g potatoes, peeled and roughly chopped  
1 cup/250ml chicken stock  
1 cup sour cream  
Salt and pepper, optional  
Chopped chives, for garnish  
METHOd  
METHOd  
1. Soak peas in cold water overnight  
according to packet directions, then  
drain.  
1. AssembleKitchenWizz™FoodProcessor  
usingthethickslicingdiscandslicetheleeks.  
2. Assemble Kitchen Wizz™ Food  
Processor using the thick slicing disc  
and slice the onion, carrots and parsnip.  
3. Heat oil in a large saucepan, add sliced  
onion, carrots and parsnip and cook  
until golden. Add peas, ham bone and  
water. Cover, bring to the boil then  
simmer for 2 hours, stirring occasionally.  
4. Allow ingredients to cool for  
approximately 30 minutes. Lift ham  
bone out of saucepan and remove meat  
from the bone. Chop ham meat and  
reserve, discard bone.  
2. Heat butter in a large saucepan, add  
leeks and garlic and sauté for 3-4 minutes  
until softened. Add potatoes and stock.  
Cover, bring to the boil then simmer until  
potatoes are soft. Cool slightly.  
3. Reassemble Kitchen Wizz™ Food  
Processor using the processing blade.  
4. Place half of the cooled ingredients  
into the processing bowl. Process  
until smooth and remove. Repeat with  
remaining ingredients.  
5. Transfer processed mixture back into  
saucepan, stir in sour cream, season to  
taste and reheat gently before serving.  
5. Reassemble Kitchen Wizz™ Food  
Processor using the processing blade.  
Serve hot garnished with chives.  
6. Place half of the cooled ingredients  
in the saucepan into processing bowl.  
Process until smooth and remove.  
Repeat with remaining ingredients.  
7. Transfer processed mixture back into  
saucepan with ham meat and reheat  
before serving.  
Serve hot with crusty bread rolls.  
TIP  
When processing soup do not exceed  
the 2L liquid level on the side of the  
processing bowl.  
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32  
APPETISERS, ENTRÉES ANd SOUPS  
TANGy TOMATO SOUP  
vEGETABLE SOUP  
Makes approximately 1½ litres  
Makes approximately 2½ litres  
INGREdIENTS  
INGREdIENTS  
1kg Roma tomatoes, halved  
2 Spanish onions, peeled and quartered  
2 cloves garlic, peeled  
½ cup basil leaves  
2 small red chillies, trimmed, seeds removed  
2 tablespoons olive oil  
1 Spanish onion, peeled and quartered  
4 sticks celery, trimmed and sliced  
4 carrots, trimmed, peeled and sliced  
2 parsnips, trimmed, peeled and sliced  
3 tablespoons/60g butter  
2 tablespoons olive oil  
2 cups/500ml chicken stock  
2 tablespoons Balsamic vinegar  
½ cup sour cream  
Salt and pepper, optional  
Basil leaves, for garnish  
¾ cup lentils and barley soup mix  
8 cups/2 litres chicken stock  
440g can peeled tomatoes, chopped  
Salt and pepper, optional  
Chopped parsley, for garnish  
METHOd  
METHOd  
1. Assemble Kitchen Wizz™ Food  
1. Assemble Kitchen Wizz™ Food  
Processor using the processing blade.  
Processor using the processing blade.  
2. Place tomatoes, onions, garlic basil  
leaves and chillies into processing bowl.  
Process using the Pulse button in short  
bursts until ingredients are chopped.  
3. Heat oil in a large saucepan, add  
chopped ingredients and sauté for 2-3  
minutes stirring constantly. Add chicken  
stock and vinegar. Cover, bring to the  
boil then simmer uncovered for 30  
minutes. Cool slightly.  
2. Place onion, celery, carrots and parsnip  
into the processing bowl and process  
using the Pulse button in short bursts  
until the vegetables are roughly  
chopped.  
3. Heat butter and oil in a large saucepan,  
add chopped vegetables and sauté for  
3-4 minutes. Add stock and tomatoes.  
Cover, bring to the boil then simmer  
until vegetables are tender. Season to  
taste.  
4. Place half of the cooled ingredients  
into the processing bowl. Process  
until smooth and remove. Repeat with  
remaining ingredients.  
Serve hot garnished with parsley.  
5. Transfer processed mixture back into  
saucepan, stir in sour cream, season to  
taste and reheat gently before serving.  
Serve hot garnished with basil leaves.  
TIP  
When processing soup do not exceed  
the 2L liquid level on the side of the  
processing bowl.  
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33  
FISH, CHICKEN ANd MEAT  
SMOKEd FISH TERRINE  
THAI FISH CAKES  
Makes 4-6 serves  
Makes 24 serves  
INGREdIENTS  
INGREdIENTS  
8 green beans  
500g smoked fish  
1 small onion, peeled and quartered  
2 cloves garlic, peeled  
2 thick slices peeled ginger  
2 red chillies, trimmed  
2cm piece fresh lemon grass  
6 Kaffir lime leaves, crushed  
¼ bunch coriander, roughly chopped  
350g white boneless fish fillets, cubed  
1 x 60g egg  
2 bay leaves  
2 teaspoons peppercorns  
3 slices lemon  
1 Spanish onion, peeled and quartered  
1 piece lemon peel, roughly chopped  
1 small red chilli, seeded  
½ cup parsley sprigs  
2 tablespoons toasted pinenuts  
4 x 60g eggs  
4 tablespoons/80g butter, melted  
1 teaspoon curry paste  
1 teaspoon ground cumin  
1 cup sour cream  
2 tablespoons water  
1 tablespoon fish sauce  
Oil, for shallow frying  
Cucumber Sauce:  
3 cups cooked long-grain rice  
INGREdIENTS  
1⁄3 cup warmed honey  
METHOd  
1 tablespoon lime juice  
1 tablespoon finely chopped cucumber  
1. Place fish, bay leaves, peppercorns and  
lemon slices into a shallow pan with  
sufficient cold water to cover the fish.  
Cover, bring to the boil then simmer for  
8-10 minutes or until fish flakes easily.  
Remove fish and drain. Discard water,  
bay leaves, peppercorns and lemon slices.  
METHOd  
1. Assemble Kitchen Wizz™ Food  
Processor using thin slicing disc.  
2. Pack beans into food chute vertically and  
2. Assemble Kitchen Wizz™ Food  
slice. Remove beans from processing bowl.  
Processor using the processing blade.  
3. Reassemble Kitchen Wizz™ Food  
Processor using processing blade.  
Place onion, garlic, ginger, chillies,  
lemongrass, lime leaves and coriander  
into processing bowl. Process to a paste.  
Add fish, egg, water and fish sauce and  
process using Pulse button in short  
bursts until mixture is smooth.  
4. Remove mixture from processing bowl  
and stir in sliced beans. Shape mixture  
into 24 fish cakes.  
5. Heat a little oil in a large frypan and  
cook fish cakes on a medium heat for  
5 minutes on each side or until cooked  
through and golden brown.  
3. Remove any bones from the fish and discard.  
4. Place onion, lemon peel, chilli, parley  
and pinenuts into the processing bowl.  
Process until finely chopped. Add eggs,  
butter, curry paste, cumin, sour cream,  
rice and fish. Process until combined.  
5. Spoon mixture into a greased and lined  
loaf tin or terrine dish. Place terrine dish  
into a baking dish, pour sufficient water  
into the baking dish to come half-way  
up the side of the terrine dish and bake  
in a preheated oven at 180ºC for 30-40  
minutes or until golden brown and set.  
Remove from oven, cool and chill.  
6. Combine ingredients for Cucumber Sauce.  
Serve chilled slices of Smoked Fish Terrine  
with salad.  
Serve hot Thai Fish Cakes with Cucumber Sauce.  
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34  
FISH, CHICKEN ANd MEAT  
PEANUT SATAy MEATBALLS  
CRISPy BATTER FOR FISH  
Makes 30 serves  
Makes sufficient batter to coat 1kg fish  
fillets  
INGREdIENTS  
INGREdIENTS  
1 x 60g egg  
3 slices stale bread, crust removed  
500g chicken or pork fillet, cubed  
1 onion, peeled and quartered  
½ cup shelled peanuts  
2 cloves garlic, peeled  
1 bunch coriander, roughly chopped  
1 x 60g egg  
¾ cup/190ml water  
¾ cup/190ml milk  
2 tablespoons vinegar  
1½ cups/225g plain flour  
½ cup/75g self-raising flour  
Pinch of salt  
Corn flour, for coating  
Peanut oil, for shallow frying  
Peanut Satay Sauce (see page 41)  
METHOd  
1. Assemble Kitchen Wizz™ Food  
METHOd  
Processor using the processing blade.  
1. Assemble the Kitchen Wizz™ Food  
2. Place ingredients in above order into the  
processing bowl. Process until smooth.  
Allow to stand for 15 minutes before  
using to coat fish for deep frying.  
Processor using the processing blade.  
2. Process bread slices until soft  
breadcrumbs form. Remove  
breadcrumbs from processing bowl and  
set aside.  
3. Place meat, onion, peanuts, garlic and  
coriander into the processing bowl.  
Process using the Pulse button in  
short bursts until ingredients are finely  
minced.  
4. With the motor running, add egg  
through the food chute and use the  
Pulse button in short burst until egg is  
mixed through.  
5. Add breadcrumbs and process using  
Pulse button until mixture is just  
combined. Roll tablespoonsful of the  
mixture into balls, then coat in cornflour.  
6. Heat a little oil in a large frypan and  
cook meatballs on a medium heat for  
20 minutes, turning occasionally, until  
cooked and golden brown.  
Serve hot with steamed rice and Peanut  
Satay Sauce  
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35  
FISH, CHICKEN ANd MEAT  
BEEF BURGERS  
CHILLI CON CARNE  
Makes 4 serves  
Makes 4 serves  
INGREdIENTS  
INGREdIENTS  
750g topside steak, cubed  
1 onion, peeled and quartered  
1 clove garlic, peeled  
4 sprigs parsley  
4 slices bread, crust removed  
2 tablespoons seeded mustard  
¼ cup tomato sauce  
150g rindless bacon, roughly chopped  
1 large Spanish onion, peeled and quartered  
2 cloves garlic, peeled  
2 red chilles, trimmed and deseeded  
1 tablespoon oil  
750g topside steak, cubed  
440g can red kidney beans, drained  
440g can chopped tomatoes  
1 red capsicum, seeded and roughly chopped  
1 teaspoon dried tarragon  
2 x 60g eggs  
¼ teaspoon dried oregano  
1 teaspoon black pepper  
¼ teaspoon salt  
1⁄3 cup tomato sauce  
Oil, for shallow frying  
1 teaspoon freshly ground black pepper  
2 cups/500ml red wine  
METHOd  
METHOd  
1. Assemble Kitchen Wizz™ Food  
Processor using processing blade.  
1. Assemble Kitchen Wizz™ Food  
2. Place all ingredients except for the  
oil into the processing bowl. Process,  
using the Pulse button on short bursts,  
until the ingredients are minced and  
combined. Remove mixture and shape  
into 4 thick burgers.  
3. Heat a little oil in a frypan, add burgers  
and cook for approximately 5 minutes  
on each side.  
Processor using processing blade.  
2. Place bacon, onion, garlic and chilli  
into the processing bowl. Process  
until chopped.  
3. Heat oil in a large frypan, add chopped  
ingredients and cook over medium heat  
until well browned.  
4. Place steak into the processing bowl and  
process until minced. Add minced steak  
to frypan, and stir constantly with other  
ingredients until well browned. Stir  
in remaining ingredients, cover bring  
to the boil then simmer until sauce  
thickens.  
Serve hot on toasted burger buns with  
ettuce leaves, sliced tomato and beetroot.  
Serve with jacket potatoes and salad.  
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36  
vEGETABLE, SALAdS ANd ACCOMPANIMENTS  
HERBEd BREAd STUFFING  
POTATO GRATIN  
Makes 16 serves  
Makes 4-6 serves  
INGREdIENTS  
INGREdIENTS  
125g button mushrooms  
1 Spanish onion, peeled and quartered  
2 sticks celery, roughly chopped  
100g pistachio nuts, shelled  
4 sprigs parsley  
125g rindless bacon, roughly chopped  
75g leg ham, roughly chopped  
4 slices bread, torn in pieces  
100g butter, melted  
100g Cheddar cheese, grated  
2 cloves garlic, peeled  
700g baby new potatoes  
1 small Spanish onion, peeled  
3 tablespoons/60g butter, diced  
300ml cream  
1 cup/250ml milk  
1 cup dried breadcrumbs (see page 17)  
2 x 60g eggs  
¼ teaspoon salt  
METHOd  
1. Assemble the Kitchen Wizz™ Food  
Processor using the fine shredding disc  
and shred the cheese. Remove cheese  
from processing bowl.  
2. Press garlic cloves flat with a knife to  
release juices. Rub crushed garlic over the  
base of a lightly greased oven proof dish.  
3. Reassemble the Kitchen Wizz™ Food  
Processor using the thick slicing disc  
and slice the potatoes and onion.  
4. Arrange sliced potatoes and onion in  
alternate layers in the prepared dish.  
Scatter diced butter over the top.  
Freshly ground black pepper  
METHOd  
1. Assemble Kitchen Wizz™ Food  
Processor using the processing blade.  
2. Place mushrooms, onion, celery,  
nuts, parsley, bacon and ham in the  
processing bowl. Process until chopped.  
Add bread, butter, eggs, salt and pepper.  
Process until combined.  
Use as a stuffing for roast chicken or pork.  
SKORdALIA  
Makes 4 serves  
5. Combine shredded cheese, cream and  
milk. Pour over potatoes and onion.  
Sprinkle with bread crumbs.  
6. Bake in a preheated oven at 210ºC for  
40-45 minutes or until cooked and  
golden brown.  
INGREdIENTS  
3 large potatoes, peeled and quartered  
4 cloves garlic, peeled and crushed  
1 tablespoon/20g butter  
TIP  
1 tablespoon milk  
Salt and pepper, optional  
To achieve even slices of food, refer to  
the various food categories in Slicing  
with the Discs section (page 17)  
METHOd  
3. Cook potatoes until soft. Drain well.  
4. Assemble Kitchen Wizz™ Food  
Processor using the processing blade.  
5. Place potatoes, garlic, butter and milk  
into the processing bowl. Process until  
smooth. Season to taste.  
Serve as an accompaniment.  
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37  
vEGETABLE, SALAdS ANd ACCOMPANIMENTS  
CREAMEd SPINACH  
WALdORF SALAd  
Makes 4 serves  
Makes 4-6 serves  
INGREdIENTS  
INGREdIENTS  
1 bunch spinach leaves, torn into pieces  
¼ cup light sour cream  
¼ teaspoon ground nutmeg  
Salt and pepper, optional  
3 Granny Smith apples, quartered  
½ bunch celery sticks, trimmed  
2 tablespoons lemon juice  
100g smoked walnuts  
dressing:  
METHOd  
1. Steam spinach leaves until just softened.  
INGREdIENTS  
3 egg yolks  
2 teaspoons seeded mustard  
¼ cup olive oil  
Drain well.  
2. Assemble Kitchen Wizz™ Food  
Processor using the processing blade.  
3. Place spinach, sour cream and nutmeg  
into the processing bowl. Process until  
smooth. Season to taste.  
2 tablespoons garlic chives  
Salt and pepper, optional  
METHOd  
Serve as an accompaniment.  
1. Assemble the Kitchen Wizz™ Food  
Processor using the thick slicing disc.  
GREEK SALAd  
Makes 4 serves  
2. Slice apples and celery, then transfer to a  
large serving bowl and toss with lemon  
juice and walnuts.  
INGREdIENTS  
3 Lebanese cucumbers  
3. Reassemble the Kitchen Wizz™ Food  
Processor using the processing blade.  
1 Spanish onion, peeled and quartered  
8 Roma tomatoes, quartered  
125g Fetta cheese, drained and cubed  
125g Kalamata olives  
1 clove garlic, peeled and sliced  
200g mixed lettuce leaves  
4. For the dressing: place eggs yolks and  
mustard into the processing bowl. With the  
motor running, slowly add the oil through  
the food chute processing until smooth and  
creamy. Add chives and process until just  
combined. Season to taste.  
½ cup/125ml French salad dressing  
Freshly ground black pepper  
5. Fold dressing through tossed  
ingredients and serve chilled.  
METHOd  
4. Assemble the Kitchen Wizz™ Food  
Processor using the thick slicing disc.  
5. Slice cucumbers and onions, then  
transfer to a large serving bowl and toss  
with remaining ingredients.  
Serve chilled with crusty bread.  
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38  
vEGETABLE, SALAdS ANd ACCOMPANIMENTS  
MAyONNAISE  
COLESLAW  
Makes approximately 2 cups  
Makes 4-6 serves  
INGREdIENTS  
INGREdIENTS  
3 egg yolks  
300g white cabbage, cut in wedges  
300g purple cabbage, cut in wedges  
2 carrots, peeled  
1 Spanish onion, peeled and quartered  
1 red capsicum, quartered  
1 green capsicum, quartered  
2 sticks celery  
2 teaspoons Dijon mustard  
1 teaspoon seeded mustard  
2 cloves garlic, peeled, optional  
1 tablespoon white vinegar  
1½ cups/375ml olive oil  
METHOd  
2 Granny Smith apples, quartered  
dressing:  
1. Assemble the Kitchen Wizz™ Food  
Processor using the processing blade.  
2. Place egg yolks, mustard, garlic and  
vinegar into the processing bowl.  
With the motor running slowly add oil  
through the food chute, processing until  
smooth and creamy.  
INGREdIENTS  
1 cup mayonnaise (see page 39)  
¼ cup light sour cream  
1 tablespoon seeded mustard  
1. Assemble the Kitchen Wizz™ Food  
variations - add one of the following to  
the prepared mayonnaise:  
Processor using the coarse shredding disc.  
2. Shred cabbages, carrots, onion and  
capsicum, then transfer to a large  
serving bowl.  
3. Reassemble the Kitchen Wizz™ Food  
Processor using the thick slicing disc  
and slice the celery and apples. Toss  
with shredded ingredients.  
•
•
•
For a rich, creamy mayonnaise, add ¼  
cup double cream.  
For yoghurt mayonnaise, add ¼ cup  
plain yoghurt  
For lemon mayonnaise, substitute  
vinegar with lemon juice and add 1  
teaspoon grated lemon rind  
4. For the dressing: combine mayonnaise,  
sour cream and mustard.  
5. Fold dressing through tossed  
ingredients and serve chilled.  
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39  
vEGETABLE, SALAdS ANd ACCOMPANIMENTS  
3. Reassemble the Kitchen Wizz™ Food  
QUICK BEARNAISE SAUCE  
Makes approximately 4 cups  
Processor using the processing blade.  
4. Placebasil, pinenuts, garlicandgratedcheese  
intotheprocessingbowl. Withthemotor  
running, slowlyaddoilandlemonjuice  
throughthefoodchuteuntilingredientsare  
finelychoppedandjustcombined.  
INGREdIENTS  
4 x 60g eggs  
¼ cup tarragon or herbed vinegar  
250g butter  
Serve Pesto tossed through hot pasta or with  
char-grilled meats.  
METHOd  
3. Assemble the Kitchen Wizz™ Food  
Processor using the processing blade.  
PEANUT BUTTER  
Makes approximately 1 cup  
4. Place eggs into the processing bowl.  
5. Heat vinegar in a small saucepan until  
boiling. With the motor running slowly add  
the hot vinegar through the food chute.  
INGREdIENTS  
2 cups/250g shelled peanuts  
6. Melt the butter in a small saucepan  
until just bubbling, do not boil. With  
the motor running slowly add the butter  
through the food chute and process until  
thick and creamy.  
METHOd  
1. Assemble the Kitchen Wizz™ Food  
Processor using the processing blade.  
2. Place peanuts into the processing bowl  
and process for approximately 1-2  
minutes until mixture becomes smooth  
and forms into a ball.  
3. Spoon peanut butter into a dry,  
sterilized jar and refrigerate. Store in the  
refrigerator for up to 2 weeks.  
Serve Bernaise Sauce with roast beef or  
barbecued meats.  
variation – Hollandaise Sauce:  
•
Substitute the vinegar with lemon juice.  
PESTO  
Makes approximately 2 cups  
INGREdIENTS  
125g Parmesan cheese  
4 cups firmly packed basil leaves (approx. 2  
bunches)  
1 cup/125g pinenuts  
4 cloves garlic, peeled  
½ cup olive oil  
1 tablespoon lemon juice  
METHOd  
1. Assemble the Kitchen Wizz™ Food  
Processor using the fine grating disc.  
2. Finely grate the Parmesan cheese and  
remove from processing bowl.  
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40  
vEGETABLE, SALAdS ANd ACCOMPANIMENTS  
4. Remove dough and knead on a lightly  
PEANUT SATAy SAUCE  
Makes approximately 1½ cups  
flour dusted surface. Transfer dough to  
a large, lightly greased bowl, cover and  
stand in a warm area until doubled in  
size, approximately 40 minutes.  
INGREdIENTS  
½ cup peanut butter (page 18)  
½ cup coconut milk  
1⁄3 cup lemon juice  
2 teaspoons light soy sauce  
2 teaspoons brown sugar  
5. Remove dough and knead on a lightly  
floured surface until smooth and elastic.  
Cut dough into 12 equal pieces then knead  
each piece well and shape into a ball.  
6. Place dough balls into a lightly greased  
28cm x 18cm lamington pan. Cover and  
stand in a warm area until doubled in  
size, approximately 20 minutes.  
METHOd  
1. Assemble the Kitchen Wizz™ Food  
Processor using the processing blade.  
7. Bake rolls in a preheated oven at 220ºC  
for 15-20 minutes or until cooked and  
golden brown.  
2. Place all ingredients into the processing  
bowl and process until combined.  
3. Transfer mixture to a small saucepan  
and heat gently. If desired, thin the sauce  
with a little water.  
8. Place hot rolls onto a cooling rack.  
Serve warm.  
Serve Peanut Satay Sauce with chicken or  
pork kebabs.  
CRUSTy BREAd ROLLS  
Makes 12 bread rolls  
INGREdIENTS  
3½ cups/525g bread or baker’s flour  
2 teaspoons sugar  
2 teaspoons instant active dry yeast  
1½ teaspoons salt  
1 tablespoon oil  
1¼ cups/315ml warm water  
METHOd  
1. Assemble Kitchen Wizz™ Food  
Processor using the dough blade.  
2. Place flour, sugar, yeast, salt and oil into  
the processing bowl. Process until oil is  
absorbed into flour.  
3. With the motor running, slowly add the  
water through the food chute. Process  
until dough forms into a ball. Do not  
over process.  
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41  
SWEET TREATS  
APPLE TART  
FRUIT MINCE PIES  
Makes 4-6 serves  
Makes 36 serves  
INGREdIENTS  
INGREdIENTS  
1 quantity Rich Sweet Shortcrust Pastry (page 43)  
1kg Golden Delicious apples, peeled and cored  
2 tablespoons lemon juice  
¼ cup caster sugar  
½ teaspoon ground cinnamon  
200g beef suet, well chilled  
2 small Granny Smith apples, peeled, cored and  
quartered  
750g mixed dried fruit  
¼ cup slivered almonds  
½ cup brown sugar  
¼ teaspoon mixed spice  
2 teaspoons grated lemon zest  
¼ cup lemon juice  
1 tablespoon milk, for brushing  
1 tablespoon caster sugar, extra  
METHOd  
¼ cup brandy  
1. Roll out half of the pastry to line a 20cm  
flan pan. Prick the base with a fork, cover  
and refrigerate for 10 minutes.  
2. Assemble the Kitchen Wizz™ Food  
Processor using the thick slicing disc and  
slice the apples.  
3. Arrange apples over the prepared pastry  
base. Sprinkle with lemon juice, sugar  
and cinnamon.  
4. Roll out remaining pastry sufficiently to  
cover the flan pan. Layer the pastry over  
the top of the filling then trim and crimp  
the edges of the pastry.  
1 quantity Rice Sweet Shortcrust Pastry (see R28)  
1 egg white, lightly beaten, for brushing  
1 tablespoon caster sugar, extra  
METHOd  
1. Assemble Kitchen Wizz™ Food  
Processor using fine shredding disc.  
2. Remove membrane from suet. Grate  
suet and apple. Remove from processing  
bowl and set aside.  
3. Reassemble Kitchen Wizz™ Food  
Processor using processing blade.  
4. Place dried mixed fruit and almonds  
into processing bowl. Process until  
chopped. Add grated apples, suet, sugar,  
mixed spice, lemon zest, lemon juice and  
brandy. Process until minced to desired  
consistency.  
5. Place minced mixture into a sterilized  
jar. If possible, refrigerate fruit mince  
for a minimum of 1 month before using  
to allow the flavour to mature and the  
mixture to become syrupy.  
5. Brush top of pastry with a little milk and  
sprinkle with sugar. Make 2 slits in top  
of pastry with tip of a sharp knife.  
6. Bake in a preheated oven at 200ºC for 40  
minutes or until pastry is crisp and golden.  
Serve warm or cold, with whipped cream.  
variations  
•
Apple and Sultana: In Step 3 add ½ cup  
sultanas  
•
Apple and Rhubarb: In Step 3 add ½ cup  
cooked rhubarb  
6. Roll out pastry on a lightly floured  
surface and cut into rounds to fit shallow  
patty pans and corresponding number of  
pastry tops.  
TIP  
To achieve even slices of food, refer to  
the various food categories in Slicing  
with the Discs section (page 17)  
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42  
SWEET TREATS  
7. Place 1 tablespoon of fruit mince  
mixture into each of the pie bases, cover  
with pastry tops, crimp the edges, brush  
lightly with egg white and lightly dust  
with caster sugar. Cut a cross in the top  
of each pie top with tip of a sharp knife.  
8. Bake in a preheated oven at 200ºC  
for 15-20 minutes or until cooked and  
golden.  
4. Reassemble the Kitchen Wizz™ Food  
Processor using a clean processing  
blade. Place egg whites into the clean  
processing bowl and process until  
foamy. Add the partly frozen mixture  
and mix into the foamed egg whites  
using the Pulse button until folded  
through. Return to shallow plastic dish,  
cover and freeze until just setting.  
Serve scooped into dessert dishes and  
decorate with mint leaves.  
Serve hot or cold.  
TIP  
RICH SWEET SHORTCRUST PASTRy  
Makes 1 serve  
If suet is not available substitute with  
chilled butter.  
INGREdIENTS  
2½ cups/375g plain flour  
180g chilled butter, diced  
½ cup caster sugar  
PEACH SORBET  
Makes 6 serves  
2 tablespoons lemon juice  
INGREdIENTS  
1 cup white crystal sugar  
2 cups/500ml water  
250g fresh peaches, peeled, destined and  
quartered  
METHOd  
1. Assemble the Kitchen Wizz™ Food  
Processor using the Dough blade.  
6 egg whites  
Mint leaves, for decoration  
2. Place flour and butter into the  
processing bowl. Process until butter is  
absorbed into flour.  
3. With the motor running, slowly add  
sugar then the lemon juice through the  
food chute until a dough ball forms. Do  
not over process. If mixture is too dry  
add a little water while processing.  
4. Remove dough and knead briefly on a  
lightly flour dusted surface. Transfer  
dough to a freezer bag, seal and  
refrigerate until required.  
METHOd  
1. Heat sugar and water in a small  
saucepan, stirring until dissolved. Set  
aside and cool.  
2. Assemble the Kitchen Wizz™ Food  
Processor using the processing blade.  
3. Place peaches and cooled syrup into the  
processing bowl. Process until smooth.  
Transfer peach mixture to a shallow  
plastic dish, cover and freeze until just  
setting. Return partly frozen mixture to  
processing bowl and process. Repeat this  
1-2 more times to beak down the large  
ice crystals. Cover and return mixture to  
the freezer.  
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43  
SWEET TREATS  
ANZAC BISCUITS  
PIKELETS  
Makes 50 serves  
Makes 24-30 serves  
INGREdIENTS  
INGREdIENTS  
125g butter  
1 x 60g egg  
1 tablespoon golden syrup  
2 tablespoons boiling water  
2 teaspoons bicarbonate of soda  
1 cup rolled oats  
¾ cup desiccated coconut  
1 cup/150g plain flour  
1 cup caster sugar  
½ cup milk  
1 cup/150g self-raising flour  
Pinch of salt  
1 tablespoon caster sugar  
1 tablespoon melted butter  
Extra butter, for cooking  
METHOd  
¼ teaspoon salt  
1. Assemble the Kitchen Wizz™ Food  
METHOd  
Processor using the processing blade.  
1. Melt butter in a small saucepan. Stir  
in golden syrup, boiling water and  
bicarbonate of soda.  
2. Place egg, milk, flour, salt, sugar and  
melted butter into the processing bowl.  
Process until smooth.  
2. Assemble the Kitchen Wizz™ Food  
Processor using the Dough blade.  
Place melted butter mixture into the  
processing bowl and add remaining  
ingredients. Process until just combined.  
3. Heat a little butter in a large frypan.  
Drop tablespoonsful of batter into the  
frypan allowing room for the batter to  
spread. Cook until bubbles appear. Turn  
and cook other side.  
3. Place teaspoonsful of the mixture onto  
lightly greased biscuit trays allowing  
sufficient space in between for spreading  
during baking.  
4. Serve hot or cold with butter and jam or  
golden syrup.  
4. Bake in a preheated oven at 190ºC for  
10-12 minutes or until cooked. Remove  
trays from oven, carefully move biscuits  
slightly and allow to cool on the trays  
until crisp.  
5. Place on a cooling rack to cool completely  
then store in an air-tight container.  
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44  
SWEET TREATS  
CHILLEd LEMON CHEESECAKE  
WITH RASPBERRy PUREE  
TIP  
Allow cream cheese to soften at room  
temperature.  
Makes 6 serves  
INGREdIENTS  
250g pkt plain sweet biscuits  
125g butter, melted  
250g cream cheese, cubed and softened  
400g can sweetened condensed milk  
½ cup/125ml cream  
SHORTBREAd  
Makes 24 serves  
INGREdIENTS  
1 tablespoon grated lemon zest  
1⁄3 cup lemon juice  
2¼ cups/337g plain flour  
¼ cup corn flour  
½ teaspoon baking powder  
½ cup caster sugar  
250g butter, softened and cubed  
¼ cup crystal sugar  
Raspberry Puree:  
INGREdIENTS  
1 punnet raspberries, for serving  
1 tablespoon icing sugar, optional  
METHOd  
METHOd  
1. Assemble the Kitchen Wizz™ Food  
1. Assemble the Kitchen Wizz™ Food  
Processor using the Dough blade.  
Processor using the processing blade.  
2. Place flour, corn flour, baking powder  
and caster sugar into the processing  
bowl. Process to combine. Add butter  
and process until a dough ball is formed.  
3. Press mixture into a 28cm x 18cm  
lamington pan. Mark into 24 finger  
lengths and prick top with a fork.  
Sprinkle with crystal sugar.  
2. Break biscuits into quarters and place  
into processing bowl. Process until finely  
crushed. With the motor running, slowly  
add the melted butter through the food  
chute. Process until combined.  
3. Remove mixture from processing bowl  
and press over the base and three-  
quarters up the side of a lightly greased  
20cm spring-form pan. Cover and chill  
until firm.  
4. Bake in a preheated oven at 180ºC for  
30-40 minutes. Cool in pan then cut into  
finger lengths.  
4. Reassemble the Kitchen Wizz™ Food  
Processor using clean processing blade.  
Store Shortbread in an airtight container.  
5. Place cream cheese, condensed milk,  
cream, lemon zest and juice into clean  
processing bowl. Process until smooth.  
Do not over process.  
6. Pour mixture into prepared biscuit crumb  
base, cover and refrigerate for at least 24  
hours before serving.  
7. Reassemble the Kitchen Wizz™ Food  
Processor using clean processing blade.  
Place raspberries into clean processing  
bowl. Process until pureed. If desired  
sweeten raspberry puree with icing sugar.  
Serve Lemon Cheesecake with whipped  
cream and drizzled with Raspberry Puree.  
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45  
SWEET TREATS  
BROWNIES  
STRAWBERRy CRêPES  
Makes 24 serves  
Makes 8 serves  
INGREdIENTS  
INGREdIENTS  
90g butter  
2 x 60g eggs  
125g dark cooking chocolate, chopped  
2 x 60g eggs, lightly beaten  
¾ cup caster sugar  
1 teaspoon vanilla essence  
¾ cup/112g plain flour  
¼ teaspoon baking powder  
100g walnut pieces  
1 cup/250ml milk  
1 tablespoon butter, melted  
1 cup/150g plain flour  
2 teaspoons caster sugar  
¼ cup caster sugar, extra  
¼ cup water  
1 punnet strawberries, washed and hulled  
2 tablespoons brandy, optional  
METHOd  
METHOd  
1. Heat butter and chocolate in a saucepan  
1. Assemble the Kitchen Wizz™ Food  
until just melted.  
Processor using the processing blade.  
2. Assemble the Kitchen Wizz™ Food  
2. Place eggs, milk, butter, flour and sugar  
into the processing bowl. Process until  
smooth. Allow to stand for 1 hour.  
Processor using the processing blade.  
3. Place the eggs, sugar and vanilla into the  
processing bowl. Process until creamy.  
Add melted chocolate mixture and  
process until well mixed.  
4. Add flour and baking powder and  
process until combined. Add walnuts  
and process until just mixed through.  
5. Pour mixture into a greased and lined  
28cm x 18cm lamington pan. Bake in  
a preheated oven at 190ºC for 25-30  
minutes. Cut into 24 fingers and leave in  
pan to cool.  
3. Heat a small, non-stick frypan or  
crêpe pan. Pour ¼ cup of batter into  
pan, swirling to cover base. Cook  
on medium heat until underside is  
golden, approximately 1 minute. Turn  
and cook other side. Remove from  
pan and place on a plate. Repeat with  
remaining batter, stacking crêpes onto  
plate and interleaving with strips of  
greaseproof paper to prevent crêpes  
sticking together. Set aside. Repeat with  
remaining batter.  
4. To make Strawberry sauce: heat extra  
sugar and water in a small saucepan  
until dissolved. Add strawberries and  
cook until soft. Cool slightly.  
5. Reassemble the Kitchen Wizz™ Food  
Processor using the processing blade.  
Place cooled strawberry mixture into the  
processing bowl. Process until smooth.  
Stir in brandy if desired.  
6. Fold crêpes into quarters and arrange in  
over-lapping layers in a lightly greased  
oven-proof dish. Pour Strawberry Sauce  
over the crêpes and bake in a preheated  
oven at 200ºC for 10-15 minutes.  
Serve Strawberry Crêpes with scoops of  
vanilla ice cream.  
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46  
SWEET TREATS  
SCONES  
BUTTERCAKE  
Makes 12-16 serves  
Makes 8-12 serves  
INGREdIENTS  
INGREdIENTS  
2 cups/300g self-raising flour, sifted  
Pinch of salt  
2 tablespoons butter  
¾-1 cup milk  
½ cup/75g self-raising flour, extra  
Extra milk, for brushing  
125g butter, softened  
¼ cup caster sugar  
1 teaspoon vanilla essence  
2 x 60g eggs  
½ cup/125ml cup milk  
2 cups/300g self-raising flour  
METHOd  
METHOd  
1. Assemble Kitchen Wizz™ Food  
1. Assemble the Kitchen Wizz™ Food  
Processor using the Dough blade.  
Processor using the processing blade.  
2. Place flour, salt and butter into the  
processing bowl. Process until butter is  
absorbed into flour.  
2. Place butter, sugar and vanilla into  
processing bowl. Process until well creamed.  
3. While motor is running, add eggs one at  
a time down the food chute, mixing well  
after each addition.  
3. With the motor running, slowly add  
sufficient milk through the food chute  
until dough forms into a ball. Do not  
over process.  
4. Remove dough ball and lightly knead  
on a lightly flour dusted surface. Press  
dough out gently with hands to about  
2cm thickness.  
5. Using a 4cm scone cutter, dip cutting  
edge into the extra flour and cut 12  
scone shapes from the dough. If desired  
re-knead left-over dough, press out and  
cut extra scone shapes.  
4. Place milk and flour into the processing  
bowl and process using Pulse button  
until well mixed.  
Do not over process.  
5. Pour mixture into two greased and lined  
18cm sandwich pans or one 28cmx 18cm  
lamington pan. Bake in a preheated  
oven at 180ºC for 25-30 minutes or until  
cooked when tested.  
6. Place scone shapes close together in a  
lightly greased 28cm x 18cm lamington  
pan and lightly brush tops with a little of  
the extra milk.  
7. Bake scones in a preheated oven at  
250ºC for 12-15 minutes or until cooked  
and golden brown.  
variations – In Step 2 add to the creamed  
butter and sugar:  
•
•
Lemon: 1 tablespoon grated lemon zest  
Chocolate: 1½ tablespoons cocoa  
powder  
•
Coffee: 1 tablespoon coffee powder  
8. Place scones onto a cooling rack and  
cover with a clean tea towel.  
Serve warm with jam and whipped cream.  
variation - Pumpkin Scones: In Step 3  
substitute ½ cup milk with ½ cup mashed  
pumpkin.  
TIP  
The quantity of milk may vary due to  
different types of flour.  
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47  
SWEET TREATS  
5. Remove dough and knead on a lightly  
floured surface until smooth and elastic.  
Cut dough into 12 equal pieces then knead  
each piece well and shape into a ball.  
HOT CROSS BUNS  
Makes 12  
INGREdIENTS  
3 cups/450g plain or bread flour  
¼ cup brown sugar  
2 teaspoons instant active dried yeast  
1 teaspoon ground cinnamon  
¾ teaspoon salt  
3 tablespoons/60g butter, softened  
1¼ cups/315ml water  
¾ cup sultanas  
6. Place dough balls into a lightly greased  
28cm x 18cm lamington pan. Cover and  
stand in a warm area until doubled in  
size, approximately 20 minutes.  
7. To make the cross batter, mix the flour  
and water together in a small bowl. Place  
batter into a small piping bag and pipe  
mixture across the top of buns to form  
a cross.  
2 tablespoons mixed peel, optional  
8. Bake buns in a preheated oven at 220ºC  
for 15-20 minutes or until cooked and  
golden brown.  
Cross Batter:  
INGREdIENTS  
9. To make the glaze, combine sugar, water  
and cream of tartar in a small saucepan  
and heat until dissolved. Allow the  
mixture to boil for 3 minutes. Soften the  
gelatine in the water, then add to the  
glaze mixture by slowly swirling the pan,  
do not stir.  
10. Place hot buns on a cooling rack and  
immediately brush or drizzle the glaze  
over buns.  
¼ cup plain flour  
1 tablespoon water  
Glaze:  
INGREdIENTS  
¼ cup sugar  
¼ cup/60ml water  
¼ teaspoon cream of tartar  
¼ teaspoon gelatine  
2 teaspoons water  
METHOd  
1. Assemble Kitchen Wizz™ Food  
Processor using the Dough blade.  
2. Place flour, sugar, yeast, cinnamon, salt  
and butter into processing bowl. Process  
until butter is absorbed into flour.  
3. With the motor running, add the  
sultanas and peel through the food  
chute, then slowly add the water. Process  
until dough forms into a ball. Add a little  
extra water if necessary.  
4. Remove dough and knead on a lightly  
flour dusted surface. Transfer dough to  
a large, lightly greased bowl, cover and  
stand in a warm area until doubled in  
size, approximately 40 minutes.  
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48  
NOTES  
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49  

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