A dozen healthy recipes to help you keep your New Year’s resolution

Want to make some healthy changes this year? KitchenAid’s Vegetable Sheet Cutter Attachment makes it easy to create nutritious alternatives to your favourite dishes.

Lose weight. Get fit. Eat healthily. Do these sound like familiar New Year’s resolutions? We know how difficult it can be to stick to goals particularly after the month of January. Busy schedules get in the way and motivation is lost somewhere along the line.

Opting for healthy living is a lifestyle change and begins right in your very kitchen – with your kitchen appliances. Having small appliances that make cooking a breeze can be all you need to remain encouraged on your healthy-cooking journey.

Thanks to KitchenAid, it’s easy to incorporate fruits and vegetables into your everyday meals with the Vegetable Sheet Cutter Attachment. Like all KitchenAid attachments, it’s a cinch to use and sparks creativity in your dishes!

The possibilities are endless with this attachment – think sheets of sweet potato, zucchini and apple to name a few – but we’d love to give you a (yummy) head start.

We’ve gathered some of our favourite recipes from KitchenAid so that you can add sheets of wholesome goodness to your diet. Here are a dozen dishes you won’t regret trying, and ones that will be household favourites for the kids too!

Find even more recipes from KitchenAid by downloading the PDF here. Tell us what you love making with the Vegetable Sheet Cutter Attachment in the comments below!

7 delicious iced coffee recipes to try in the KitchenAid Cold Brew Coffee Maker

Want a twist on your iced coffees during the warmer weeks? Thanks to KitchenAid’s mouth-watering recipes and their innovative Cold Brew Coffee Maker, you’ll be sipping on something cool and delicious in no time! 

If you haven’t yet checked out KitchenAid’s Cold Brew Coffee Maker, what are you waiting for?! The innovative design lets you enjoy a refreshing drink anytime, at home, and on tap! It’s got so many features that make it a stand out appliance.

It steeps without heat, its super fine mesh steeper delivers smooth taste, it’s made with glass and steel to maintain flavour integrity, it has an aluminium handle for easy portability, it has a small footprint to fit into any refrigerator, *breathe* it has a stainless steel tap to pout with ease (no leaks!) aaaand it’s easy to clean!

Almost sounds too good to be true, right? Check out the quick clip below to see how simple it is to use.


And don’t be fooled by the name – if you’re not a coffee lover, you can still use this sensational appliance to brew teas, create fruit infusions, cocktails and creative beverages to your heart’s content!

If you are a lover of coffee, you’ll want (and need!) to try these seven delicious iced coffee recipes courtesy of KitchenAid. Whether you fancy something sweet, minty or aromatic, there’s something for everyone!

Give them a go and let us know what your favourite beverage is to make in the KitchenAid Cold Brew Coffee Maker.

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Next-level footy finals snacks every host needs to make

So you’ve got your brand new TV and sound system set up, and the colours of your team decorating the living room – but what will your guests be nibbling on throughout the game?

We’ve got some footy finals snacks that are a twist on the classic favourites. So ditch the store-bought frozen food for these tasty treats that every fan will love!

Meat Lovers Pie

Why choose between the classic meat pie or meat lovers pizza when you can have both?! Grab your Sunbeam Pie Magic and make a super impressive meat lovers pie!

Watch the clip or follow the steps below to get started.


Red onion
Pepperoni/Salami (or both!)
Grated cheese
Minced beef
Pizza sauce
Pastry sheets


  1. Dice the red onion. Set aside in a bowl.
  2. Stir the minced beef in a pot over medium heat until thoroughly cooked. Set aside.
  3. Lay out your pastry sheets and cut out the moulds using the Sunbeam Pie Magic pastry cutter. Prepare the bases in the Sunbeam Pie Magic appliance and set the tops aside.
  4. Fill the bases with the red onion, meats, cheese and sauce.
  5. Place the pastry tops on the pies and close the Pie Magic, leaving them to cook for 15 mins.
  6. Take them out and serve with tomato or BBQ sauce!

Smoked Popcorn

Popcorn is always a family favourite – but why stop at buttered popcorn? With the Breville Smoking Gun, you can give popcorn a whole new, exciting flavour.

Check out just how easy it is with the clip or follow the steps below.


Microwavable butter popcorn
Salt, to taste


  1. Microwave butter popcorn as per packet instructions and put popcorn in a bowl.
  2. Cover the bowl with cling wrap, leaving an edge to place the Smoking Gun through.
  3. Use the Smoking Gun and cover the bowl entirely. Give it a light shake and leave to infuse for 1-2 minutes.
  4. Uncover, sprinkle with paprika. Sprinkle with salt to taste. Serve!

Root Vegetable Chips with Chimichurri Dip

Skip on the packeted potato chips and opt for something much more wholesome in both flavour and nutrients. KitchenAid’s Vegetable Sheet Cutter Attachment makes it so easy to incorporate veggies into your meals – and footy snacks are no exception!

Watch the clip below to see how easy it is to use the attachment to make sweet potato chips too!


2 sweet potatoes, ends trimmed, cut into 4-inch sections
2 parsnips, ends trimmed, cut into 4-inch sections
2 beets, ends trimmed, cut into 4-inch sections
3 teaspoons olive oil
½ teaspoon sea salt
1½ tablespoons olive oil
½ teaspoon flaked salt
2 tablespoons grated
Parmesan cheese


½ cup parsley, chopped
2 tablespoons cilantro, chopped
1 clove garlic, minced
1 teaspoon lemon zest
½ teaspoon sea salt
¼ teaspoon dried chilli flakes
3 tablespoons sour cream
3 tablespoons mayonnaise
½ avocado, chopped


  1. Preheat oven to 190°C
  2. Combine parsley, cilantro, garlic, lemon zest, sea salt and chilli flakes in medium bowl.
  3. Puree sour cream, mayonnaise and avocado in a blender. Add just a bit of water, if needed.
  4. Combine avocado puree with parsley-cilantro mixture. Store in airtight container until ready to use.
  5. Attach the Vegetable Sheet Cutter Attachment to the KitchenAid Stand Mixer. Insert food holder into the centre of one end of the sweet potato and secure onto attachment. Insert food skewer through the sweet potato, up to the first mark.
  6. Attach ThinBlade to attachment. Position bowl under the blade to catch sweet potato. Turn Stand Mixer to Speed 2 and position blade against sweet potato to process.
  7. Repeat with remaining sweet potato, parsnip and beet sections.
  8. Transfer vegetable sheets to cutting board and cut into irregular square and triangular pieces, about 2-inches.
  9. Toss with olive oil and spread out evenly on 2-3 baking sheets. Sprinkle with sea salt and bake until crisp, 15-20 minutes, turning once halfway through cooking time.
  10. Remove from oven and sprinkle with Parmesan cheese. Let cool completely before serving with Chimichurri Dip.

3 impressive dips to make with your food processor

Hosting a get-together? Or feeling peckish? Blitz up something flavoursome and satisfying with these three impressive dip recipes.

Aside from grinding nuts and crumbing bread, your food processor has the power to make a stand-out dish of its own – dips! They make some of the best snacks and party treats, and are a little more luxurious than the plain old crackers and cheese.

Get creative and whip up these three homemade, delicious and filling dips!

Thai cashew dip

*Recipe and image credited to KitchenAid’s The Kitchenthusiast.


2 teaspoons vegetable oil
1 onion, roughly chopped
3 tsp or to taste, Thai red curry paste
150g (3 medium) carrots, peeled and thinly sliced
2 tablespoons lemon juice
½ small bunch coriander, roughly chopped
120g roasted salted cashews
½ cup coconut cream
Salt flakes and freshly ground black pepper, to taste


  1. Heat the oil in a medium sized saucepan. Add the onion and curry paste and cook stirring over a medium heat for 3-4 minutes or until very fragrant.
  2. Add the carrot and 2 tbs water. Cover and cook over a low heat until the carrots are very
    Allow to cool completely. Lightly drain.
  3. Add the carrots, lemon juice, coriander, cashews, coconut cream and salt and pepper into the food processor.
  4. Process for a few seconds or until the desired consistency is achieved. Serve with vegetable pieces and crackers.

Roasted beetroot hummus with yogurt and dill

*Recipe and image credited to taste.com.au.


1 large (250g) beetroot, trimmed
1 teaspoon smoked paprika
1 teaspoon ground coriander
2 teaspoons extra virgin olive oil
400g can chickpeas, drained, rinsed
1/4 cup lemon juice
2 tablespoons tahini
1 garlic clove, peeled, quartered
2 tablespoons plain Greek-style yoghurt
2 tablespoons fresh dill sprigs
1 tablespoon pine nuts, toasted
1 tablespoon sunflower kernels, toasted
Assorted vegetables and crackers, to serve


  1. Preheat oven to 220C/200C fan-forced.
  2. Wearing disposable gloves, peel beetroot. Place in the centre of a sheet of foil. Sprinkle with paprika and coriander. Drizzle with oil. Season with salt and pepper. Fold up sides of foil to enclose beetroot, scrunching at the top to secure. Place on a small baking tray. Roast for 50 minutes or until tender. Set aside for 20 minutes to cool.
  3. Transfer beetroot and spice mixture to a food processor. Process until finely chopped. Add chickpeas, lemon juice, tahini and garlic. Process until smooth and combined.
  4. Transfer hummus to a serving bowl. Top with yoghurt. Season with salt and pepper. Sprinkle with dill, pine nuts and sunflower kernels. Serve with assorted vegetables and cauliflower crackers.

Minty Pea Dip

*Recipe and image credited to marthastewart.com.


3 cups frozen green peas
1/4 cup fresh mint leaves
Zest and juice of 1 lemon
1 clove garlic
2 tablespoons olive oil, plus more for drizzling
Salt and pepper


  1. Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
  2. Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
  3. Season with salt and pepper; drizzle with oil.

3 deliciously sweet recipes to make in your KitchenAid Stand Mixer

Whether you’re after a sweet breakfast or a treat after mains, these three recipes will be satisfying and easy to whip up thanks to KitchenAid.

Love your KitchenAid Stand Mixer but want to make something a little more special than the regular banana bread? These three dessert recipes* (that can also double as sweet breakfasts!) will impress the whole family – if you choose to share 😉

Your KitchenAid attachments will make everything super simple and cut your prep time in half! Follow the steps below and get your taste buds dancing in delight…

*All recipes and images are credited to KitchenAid’s The Kitchenthusiast™.

Cream and jam filled doughnuts


For doughnuts:
250mls whole fat milk, lukewarm
1 1/2 teaspoons active dried yeast
525g (3 1/2) cups flour
1 teaspoon salt
4 tablespoons caster sugar
2 eggs
70 grams butter, cubed
Oil for frying

For custard cream:
2 egg yolks
2 1/2 tablespoons caster sugar
275mls whole milk
Seeds from half a vanilla pod
2 tablespoons cornflour
75mls cream

Raspberry jam
Icing sugar

Makes 9 doughnuts


  1. In a medium sized bowl combine the lukewarm milk and dried yeast, stir until the yeast has dissolved then set aside for a few minutes.
  2. Place the dry ingredients in the bowl of the KitchenAid Stand Mixer and combine using the dough hook attachment on low speed. Add the milk, yeast and egg to dry ingredients and mix until well combined. Increase the speed to 2 and mix for five to ten minutes until the dough becomes glossy. Gradually add butter to the dough until well combined. Place the dough in a warm spot, cover loosely and allow to prove until doubled in size.
  3. Roll dough out on a clean floured surface until around 2cm thick. Cut into nine circles using an 8cm cookie cutter. Lay a tea towel over the dough and leave for 30 minutes.
  4. Fill a large heavy bottomed pot with 4cm of oil and place over a medium to high heat until the oil reaches 180°C. While the oil heats, take a cooling rack and place two layers of paper towels on top.
  5. Gently lower the doughnuts two at a time into the oil and fry until golden brown on one side, this should take around 1-2 minutes. Carefully turn the doughnuts and fry for an additional 2 minutes. Once cooked place on the cooling rack lined with paper towels. Repeat with remaining doughnuts.
  6. In a small bowl, whisk together egg yolks, one tablespoon of caster sugar and cornflour until thick and pale.
  7. In a medium saucepan, heat the milk, remaining sugar and vanilla seeds until just simmering. Pour half the milk into the egg mixture and whisk continuously. Pour back into the pot with remaining milk and stir until thickened. Set aside to cool, then refrigerate.
  8. Whip cream using the Stand Mixer until cream reaches soft peaks. Beat chilled custard until smooth and carefully fold into whipped cream.
  9. Using the back of a spoon, poke a hole in each of the doughnuts, fill with jam and custard cream then coat the outside with icing sugar.

Cheesecake pancakes


1 egg
1 tbsp sugar
250g cottage cheese
3 tbsp flour
1 tbsp raisins
Zest from 1 lemon
Coconut oil for frying

For cream:
Sour cream, thick
1 tbsp of sugar or agave syrup

For serving:
Mix of fruits
1 tbsp honey

Serves 2


  1. Place egg and sugar in the mixer bowl with a whisk, and whip it until fluffy and foamy. Place grinder attachment on mixer and grind the cheese. Add flour, lemon zest and mix everything with a flat beater.
  2. Flour your hands, take one tablespoon of dough and form a bowl. The dough is sticky, so coat it with flour. Flatten the bowl and fry over medium heat in a pan with coconut oil. It will give it an additional interesting flavour.
  3. Place sour cream with sugar in a bowl and whip until thick.
  4. Now for the fruit! Heat the agave syrup over a medium heat and place berries in it. When you coat berries in warm agave syrup, they are shiny and even sweeter. You don’t need to pour anything over your pancakes in addition.


The sour cream should be refrigerated for at least two hours, and you shouldn’t mix different brands. When your cream starts to get thicker, you need to observe it, so you don’t over whip, at this point it is a good idea to slow down the speed of the mixer.

Apple rose tarts


1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
3 medium (450g) tart apples such as Fuji, Granny Smith or Jazz
2 tablespoons lemon juice
1 sheet frozen puff pastry, thawed
40g unsalted butter, melted, plus extra for greasing
1 tablespoon pure icing sugar, for dusting (optional)

Serves 12


  1. Preheat oven to 200°C/180°C and grease 1/3 cup capacity muffin pan.
  2. Combine sugar and cinnamon, mix well and set aside.
  3. Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one apple on fruit and vegetable skewer; attach to Spiralizer.
  4. Attach spiral slice blade with small core and position at the end of the apple. Place a large bowl under the blade to catch spiralized apples.
  5. Turn stand mixer to speed 4 and process until the blade reaches the end of apple; discard top of the apple. Gather spiralized apples and cut in half vertically to create half-moons. Repeat with remaining apples.
  6. Combine apples, lemon juice and two tablespoons of the cinnamon-sugar in medium microwaveable bowl. Cover loosely with cling film and microwave on 100% power for two minutes or until apples are just tender, tossing after one minute. Drain and allow to cool.
  7. Cut pastry sheet in half to create two rectangles. Cut each rectangle into six to create 12 even strips.
  8. Working with one strip at a time, brush each strip with some of the butter and sprinkle with ½ teaspoon cinnamon-sugar. Arrange five apple slices along the dough strip with the flat edge of the apple lined up to the bottom edge of the dough, overlapping to fit.
  9. Starting with one end, roll up the entire strip carefully to create a rose shape. Place, pastry-side down, into greased muffin tin. Repeat with remaining apples and pastry strips. Sprinkle with any remaining cinnamon-sugar.
  10. Bake 35 to 40 minutes or until bottoms are golden brown and crisp. Cool in pan for 10 minutes. Remove tarts from pan; cool completely on cooling rack. Dust with icing sugar just before serving.



4 mouth-watering recipes to cook in your Breville Steam Zone™

We’re sharing four delicious recipes from Breville so that you’re covered for breakfast, lunch, dinner AND dessert with the clever Steam Zone™ appliance.

Steaming is one of the healthiest ways to cook, and Breville has made healthy cooking easy and fun with the Steam Zone™. In just 30 seconds you can start preparing delicious meals for the whole family.

With two separate steam zones, you can cook two differently-flavoured foods at different temperatures. And the clever set-and-forget design cooks both dishes with a synchronised finish!

What does that mean? Well, you don’t have to wait around for the potatoes to finish cooking before popping on your broccolini so that they don’t go soggy. The Steam Zone™ will know exactly when to start cooking in the second steam zone to give you two perfectly cooked foods at the exact same time!

Of course, you can always use the large 40cm steaming area to cook a whole fish or chicken. The independent steaming control lets you pick low or high power to suit delicate or firmer ingredients.

Check out the features of Breville’s Steam Zone™ as demonstrated by one of our Bing Lee experts, Ritchie.


Ready to start cooking? Get the menu set with (1) Steamed Steel-Cut Oats with Berries, Nuts and Maple Syrup, (2) Steamed Chicken Salad with Nam Jim Dressing, (3) Steamed Trout, Potatoes and Asparagus with Lemon-Eshallot Vinaigrette and (4) Steamed Crème Caramel!

*All recipes and images are originally from and credited to: http://brevilleprecision.com/





Want more recipes to cook up a storm with your Steam Zone™? Download and print Breville’s recipe cards here: Breville Recipes.

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