A+ R A-
Displaying items by tag: featured news
Thursday, 22 September 2011 17:43

Gluten Free Gnocchi with Fresh Tomato Sauce


500g tablespoon olive oil

1 tbsp butter

1/3 cup diced onion

1 tsp crushed garlic

1 tbsp tomato paste

2 cups chopped tomato

1 cup chicken stock

salt and white pepper

sprigs of basil to garnish



Follow the cooking instructions on the Simply Wize Gnocchi package and while the water is boiling begin to prepare the sauce.

For the sauce, heat the oil and butter in a pan.

Add the onion and garlic and gently cook until the onion softens.

Place in the tomato paste and cook for three minutes.

Stir in tomatoes, chicken stock, salt and pepper to taste.

Gently simmer 15 minutes.

Pour over gnocchi and toss through gently. Include sprigs of basil as a garnish to each bowl prior to serving.

Serves 4

Monday, 19 September 2011 10:44

Pizza (Made by Kids Only!)


4 13cm pizza bases

4 tbs tomato passata or pizza sauce

½ cup grated mozzarella cheese

½ cup grated cheddar cheese

Topping ideas:

ham, bacon, pepperoni, salami, chicken, pineapple, olives, basil leaves, capsicum, corn, mushrooms, bbq sauce, feta, onion, sun-dried tomatoes, baby spinach, garlic and oregano.


Heat the oven to 220°C. If the child is old enough, use a Wusthof 20cm Cooks Knife to chop the topping ingredients. Allow the child to put all the toppings in separate bowls, ready to make the pizzas. If they are too young to use a knife, get them to wash and dry the ingredients before chopping.

Get your child to ask the guests what toppings they want, make the pizza, and put in the oven for 10 minutes, or until the cheese has melted. Younger kids can help make patterns and shapes on the pizza with the different food toppings.

Serves 4

Monday, 19 September 2011 10:49

Cappuccino Cakes With Toasted Nuts


175g white chocolate

3 eggs

3 sheets gelatine

2 tbsp sugar

20ml coffee liqueur

40ml espresso, freshly made and allowed to go cold

1 tsp cocoa powder

250ml cream, suitable for whipping

50g hazelnuts, chopped and toasted

50g amaretti Italian biscuits

(as an alternative, use almond shortbread)

25g meringue biscuits

1 tbsp gianduja (chocolate-hazelnut paste), melted

chocolate-coated coffee beans, to decorate


Chop the chocolate with the Wüsthof Classic IKON 12cm Utility Knife and melt over a hot bain-marie. Soak the gelatine in cold water.

Separate the eggs. Put the egg yolks, sugar and 1 egg white into a beating bowl with the coffee liqueur and beat over a hot bain-marie until pale, thick and foamy (do not let it get too hot!).

remove from the heat and stir in the squeezed out gelatine and the chocolate. Whip the cream until stiff and fold in. Whip the egg whites until they form stiff peaks and fold in also. Divide the mixture between two bowls. Fold the espresso and cocoa powder into one half. Divide this half between four rings (approximately 8 cm in diameter and 6 cm high) and smooth the top. Leave to set.

Crumble the amaretti and meringues and scatter on top of the mousse. Now divide the light mousse between the glasses and smooth the top. Chill for at least 2 hours. Before serving remove the rings and decorate with hazelnuts, gianduja (chocolate-hazelnut paste) and chocolate-coated coffee beans.

Makes 6 cakes

Monday, 19 September 2011 11:17

Vietnamese Green Paw Paw Salad


2cm piece ginger

500ml chicken stock

6 black peppercorns

3 chicken breast fillets

1 green pawpaw (unripe)

1 Lebanese cucumber

½ cup Vietnamese mint (found at oriental stores, normal mint can also be used)

½ cup coriander leaves

¼ cup roasted peanuts

Chilli Lime Dressing

2 cloves garlic

1 small red chilli

3 ½ tbs freshly squeezed lime juice

1 ½ tbs fish sauce

1 tbs palm sugar


Using a Wüsthof 18cm Cooks knife, thinly slice the ginger. In a medium frying pan, combine chicken stock, peppercorns, ginger and bring to the boil.

Add the chicken breast fillets to the stock and simmer gently for about 10 minutes, or until the chicken is cooked. Remove chicken from stock and allow to cool. Using Wüsthof Cooks knife, slice the chicken into thin pieces.

Remove pawpaw and cucumber skin. Cut the pawpaw and cucumber in half and remove the seeds. Thinly slice the green pawpaw and cucumber and roughly chop the Vietnamese mint and coriander.

For the dressing, chop the garlic into thin pieces. Deseed the chilli and chop finely. Combine the garlic, chilli, lime juice, fish sauce and palm sugar into a bowl and whisk until the sugar has dissolved.

Using the Wüsthof Cooks knife roughly chop the roasted peanuts.

Combine the chicken, pawpaw, cucumber, mint, coriander, peanuts and gently toss in a bowl.

Just before serving, toss the salad with the chilli lime dressing.

Serves 4

Monday, 19 September 2011 11:12

Lintil, Pumpkin and Goats Cheese Salad


• 400g brown lentils

• 100 - 150g hard goats cheese

• 1 bunch washed rocket

• 3 tbs olive oil

• 2 tbs cider vinegar

• 1 tsp balsamic vinegar

• pinch salt and freshly ground pepper

For the Pumpkin

• 800g butternut pumpkin

• 2 cloves garlic

• pinch salt

• pinch cayenne pepper

• 2 tbs olive oil


Soak the lentils overnight, then cook in plenty of unsalted water for 20-30 minutes, or until tender. Drain well.

Halve the pumpkin. Scrape out the seeds and soft middle part with a spoon. Cut the pumpkin into slices approximately 2cm thick, then cut into bite-sized cubes. Cook in salted water for 10-15 minutes, until soft. Drain well.

Peel and finely chop the garlic and mix with salt, cayenne pepper and olive oil. Brush the pumpkin with the mixture and fry in a Calphalon One 25cm Frypan oil until golden brown.

Make a dressing from the olive oil, vinegars, salt and pepper. Mix with the pumpkin, rocket and lentils. Check the seasoning and serve on plates garnished with crumbled goats cheese and fresh white bread.

Serves 4

La Cuisine cast iron is set to hit Australian department and kitchen specialty stores in February/March of next year. The new cast iron brand brings to the market affordable, European quality cast iron cookware for everyday entertaining.

Produced using the latest and most advanced European technology in cast iron known as disamatic casting, each piece in the La Cuisine range is unique as each mould in the production process is used once only. This allows a consistently high standard and more uniform casting.

La Cuisine products carry registered designs by award-winning designer Marcus Notley. A distinctive feature of Notley's design is the use of a striking range of enamelled colours including red, blue, ruby and black. This adds a stylish finish to each and every La Cuisine product.

Whether your meal requires grilling, sautéing or slow cooking either on the hob or in the oven, La Cuisine has a casserole, grill pan and/or frypan that is ideal for the occasion. What's more, the range is suitable for all hob types including gas, electric, ceramic and induction.

All La Cuisine cast iron comes with a lifetime guarantee against any form of manufacturing or production defect, this means that they will be able to be passed from generation to generation. La Cuisine products are safe to use, even at high temperatures they will not emit any dangerous toxins retaining their composition and shape even under any such extreme temperatures.

La Cuisine is passionate about helping to facilitate the more frequent sharing of meals in the home. With La Cuisine proudly at home in your kitchen, invite your friends and family around and unleash your cooking creativity for all to enjoy.

For more information on La Cuisine cookware please visit their website, facebook or twitter pages.




Stay Up to Date