What to cook for Mum this Mother’s Day

You don’t need to be Gordon Ramsay to cook up something special for Mum this Mother’s Day. Here are some recipes you can whip up quickly thanks to small cooking appliances from Bing Lee!

There’s nothing like a home-cooked meal made by Mum.  She’ll always have her signature dishes that no one can recreate just the same. Those are the kinds of meals that have a special place in your heart forever.

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But this Mother’s Day it’s your chance to show her your version of love on a plate.

Every Mum loves the thought behind a gesture, so unless she’s asked for a fancy, expensive meal, why not try to impress her with a meal you’ve made yourself? It doesn’t matter if you’re not a kitchen whizz; we’ve come up with a list of recipes that are easy and (most importantly) tasty!

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Put the apron on, because below you’ll find a whole handful of choices for breakfast, lunch and dinner. Oh, and did we mention dessert?

Best of all, the small appliances that make these meals are all available now at Bing Lee!

Breakfast in bed

Easy Gluten-Free Vegan Oatmeal Pancakes (Made with the NutriBullet)

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Ingredients

1 cup gluten-free rolled oats
1 tbs coconut sugar
¾ tsp gluten-free baking powder
1 pinch of salt
⅔ cup unsweetened vanilla almond milk

Directions

  1. Heat a non-stick skillet over medium-high heat and spray with cooking spray.
  2. In your Short Cup, add all of the ingredients. Blend until completely smooth. The longer it sits, the thicker the batter gets, so don’t let it sit for too long.
  3. Scoop desired size of pancake batter onto the skillet and cook until the edges are dry. Flip and cook the other side.
  4. Serve with fresh fruit, whipped cream, chocolate chips, and/or pure maple syrup. Enjoy!

Original recipe from nutriliving.com

Lunchtime luxury

Steamed Pork and Shiitake Mushroom Dumplings (Made with the Breville Steam Zone™)

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Ingredients

30 Gow Gee (or Wonton) wrappers
500g pork mince
2 cups fresh shiitake mushrooms, finely chopped
½ cup white cabbage, finely shredded
1 green onion, finely chopped
1 tsp sesame oil
1 tbsp soy sauce
3cm piece fresh ginger, finely chopped
2 garlic cloves, crushed
½ cup chives, chopped
1 tbsp rice vinegar
1/3 cup soy sauce

Directions

  1. Thoroughly combine filling ingredients and measure out 1 level tablespoon each. Lay a wrapper in the open palm of one hand and place the filling in the centre. (Keep remaining wrapper under a damp cloth or wrap in cling lm to prevent drying out). With a fine brush dampen the edges with water and fold wrapper over to enclose filling and form a crescent shape. Press edges together to seal. Continue until all filling is used.
  2. Cut out 30x8cm small squares of baking paper and put dumplings on top. Arrange dumplings in batches (sitting on the paper) evenly over the tray leaving enough space so they don’t touch. Cover with the stainless steel steaming lid.
  3. Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select HIGH. Press the arrow up to select 12 minutes. Press START.
  4. Meanwhile stir together sauce ingredients and set aside. Serve dumplings immediately with dipping sauce.

Note: Bamboo baskets with lids may be used for steaming the dumplings. Place dumplings on a small square of baking paper before placing into the basket. Close with the lid before steaming. Place bamboo baskets on either side of the steaming tray. Follow instructions from step 3.

As a variation fold wrapper up the sides of the filling and press together so it sticks to the filling.

Original recipe from foodthinkers.com.au

Delicious dinner

Braised Beef Cheeks in Red Wine (Made with the Breville Fast Slow Cooker™)

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Ingredients

3 tomatoes
½ cup extra virgin olive oil
4 x 300g beef cheeks
1 small onion, finely chopped
1 small carrot, peeled and finely chopped
1 celery stick, finely chopped
6 cloves garlic, finely chopped
1 sprig sage, finely chopped
1 small sprig thyme, finely chopped
2 cups red wine
¾ cup beef or chicken stock
1 bunch baby carrots, trimmed and peeled
50g green peppercorns, fresh or canned

Directions

  1. Core the tomatoes and place in a bowl. Cover with boiling water and leave for 10 seconds. Drain and peel of the skins. Halve, remove seeds and finely chop.
  2. Select SAUTÉ/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add 2 tablespoons of olive oil and brown the beef cheeks all over in batches and set aside. Add the remaining oil and the vegetables and cook for 4 minutes, stirring occasionally. Add the garlic and herbs and cook for another minute.
  3. Add the red wine and cook for 8–10 minutes to reduce, and then add the beef cheeks, stock and tomatoes. Season with salt and pepper.
  4. Select SLOW COOK. Set the timer for 6 hours. Place lid on cooker and press START.
  5. Once cooking time is complete remove the lid. Remove the beef cheeks and set aside.
  6. Select SAUTÉ/SEAR function and set the timer for 10 minutes. Press START. Allow to simmer until the liquid is reduced by half.
  7. Cook the carrots in a saucepan of boiling water for 3–4 minutes or until tender. Drain, drizzle with a little olive oil and season with salt and pepper.
  8. Return the beef cheeks to the sauce to reheat and stir through the parsley.
  9. Serve the beef cheeks with the sauce and a few peppercorns sprinkled over alongside the carrots.

Divine dessert

Passionfruit Curd Cheesecake (Made with the Breville Kitchen Wizz™)

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Ingredients

250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup (220g) caster sugar
1 tbsp finely grated lemon rind
750g cream cheese, at room temperature, cut into cubes
4 eggs

Passionfruit curd:
180g caster sugar
2 eggs
4 egg yolks
2/3 cup passionfruit pulp
140g chilled butter

Directions

  1. Preheat oven to 160°C no fan. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
  2. Place Quad blade into processor bowl; add biscuits. Place lid on bowl. Process until biscuits are finely crushed. Place crumbs into a bowl, add melted butter and mix well. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and sides of pan. Refrigerate 10 minutes.
  3. Meanwhile clean bowl and insert Quad blade; sour cream, sugar, rind and eggs into the processor bowl. Place lid on bowl. Process until smooth. Add cream cheese and process until smooth. Do not overmix.
  4. Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 ¼ -1 ½ hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Refrigerate until well chilled.
  5. Meanwhile make passionfruit curd: Beat the eggs, yolks and strain into a heat proof bowl. Whisk through sugar, passionfruit pulp and butter.
  6. Place bowl over a saucepan of simmering water a small pan, making sure the base of the bowl does not touch the water. Stir the mixture over simmering water for about 15-20 minutes, or until curd has thickened.
  7. Transfer to another bowl, cover with plastic wrap with a small side of the bowl uncovered to allow steam to escape and refrigerate until cold.
  8. To serve spoon enough curd over top of cheesecake to cover.

Original recipe from foodthinkers.com.au

Easy Chocolate Banana Pudding (Made with the NutriBullet)

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Ingredients

1 banana
½ cup sliced almonds
¼ cup Cacao
1 tbs vanilla extract
2 tbs cornstarch
1 ¼ cup milk

Directions

  1. Add milk a little at a time to the cornstarch in a small bowl, mixing together using a fork until combined (this avoids lumps).
  2. Add all ingredients except the sliced almonds to a Magic Bullet cup and blend until creamy.
  3. Heat in a skillet for 5 minutes on medium heat while stirring or in the microwave for three 15 second intervals, stirring in-between to thicken.
  4. Pour into 4 glasses and cover with plastic wrap, pressing down onto the pudding to completely seal.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Makes 4 glasses. Original recipe from nutriliving.com

3 guilt-free (and super easy!) recipes to try in the Philips Airfryer XXL

Want tasty fried food without the guilt? These three recipes that you can make quickly and healthily in the Philips Airfryer XXL are sure to be a hit in your home!

Typically, favourite foods are on the fattier side. Hot chips, fried chicken, spring rolls – the list is endless. As much as we’d love to delight our taste buds with these tasty treats every day, for the sake of our waistlines, we know that we shouldn’t.

Even when we do indulge, there’s a certain amount of guilt after a heavy meal. But delicious, mouth-watering food doesn’t need to be dripping with oil or drenched in butter to be satisfying. Nor do you need to give up your favourite meals altogether in an effort to remain health conscious.

The way you cook your food can determine a healthy meal just as much as the food itself. Thanks to Philips, you can prepare your signature dishes in an alternative, fat-reducing way without sacrificing the flavour that you know and love.

The Airfryer XXL is a larger version of the Philips Airfryers that you might already be familiar with. Its innovative technology allows you to “fry” food with little to no oil at all! And yes, you will still get that tender-on-the-inside-crisp-on-the-outside result every time!

Here’s how it works

Rather than using the extreme temperatures of hot oil in a pan to fry, an Airfryer (as the name suggests) uses hot air in a cooking basket.

If you’ve never used an Airfryer, we know you might be sceptical at first about the idea of cooking with air rather than oil. But it is possible, and in fact, we’d bet that you’ll prefer it!

With the latest airfryer technology, Philips uses a Twin TurboStar system. It creates a tornado-like realm of hot air using 2225 watts of power to melt away fat.

The fat is then captured at the bottom of the Airfryer XXL for easy disposal. Plus, you’ll actually be able to see the fat you’ve prevented yourself from eating.

The capacity of the huge XXL size is convenient for family meals, and is able to cook a whole chicken or even up to 1.4kg of fries – its Philips’ largest and most powerful Airfryer to date!

Psst! Right now you can get $50 CASHBACK when you purchase a Philips Airfryer XXL from Bing Lee before 25/12/16! T&Cs apply.

What’s great is that as opposed to a deep fryer, you aren’t left with the house smelling of oil! It’s quite the multitasker too. You can grill, bake and even roast lunch, dinner or snacks for parties.

The Airfryer XXL can prepare meats, vegetables, and frozen foods without needing to defrost them! You can choose temperature control and the best-suited settings with the tip of a finger. It makes cooking an absolute cinch.

And on that note, we’re sharing three of our favourite Airfryer XXL recipes for you to try today! They’re tasty and will be ready in five steps or less! Head in-store or online at Bing Lee to get cooking 🙂

Saltimbocca (Veal rolls with Sage)

Ingredients

400 ml meat stock
200 ml dry white wine
4 veal cutlets
Freshly ground pepper
8 fresh sage leaves
4 slices cured ham
25 g butter

Directions

  1. Preheat the Airfryer to 200°C. Boil the meat stock and the wine in a wide pan over medium heat until it has reduced to one-third of the original amount.
  2. Sprinkle salt and pepper on the cutlets and cover them with the sage leaves. Firmly roll the cutlets and wrap a slice of ham around each cutlet.
  3. Thinly brush the entire cutlets with butter and place them in the basket. Slide the basket into the Airfryer and set the timer for 10 minutes. Roast the veal rolls until nicely brown.
  4. Lower the temperature to 150°C and set the timer to 5 minutes. Roast the rolls until done. Mix the remainder of the butter with the reduced stock and season the gravy with salt and pepper.
  5. Thinly slice the veal rolls and serve them with the gravy. Tasty with tagliatelle and green beans.

Puff Pastry Bites (Your Way!)

Ingredients

200 g ready-made (frozen or chilled) puff pastry
Filling as desired (select from below!)
2 tablespoons milk

Directions

  1. Preheat the Airfryer to 200°C.
  2. Cut the pastry into 16 squares of 5×5 cm and scoop a heaped teaspoon of filling onto each square.
  3. Fold the squares into triangles and moisten the edges with some water. Press the edges firmly together with a fork.
  4. Put eight parcels in the basket and brush them with milk. Slide the basket into the airfryer and set the timer to 10 minutes. Bake the appetizers until they are golden brown.
  5. Bake the remaining parcels in the same way. Serve the puff pastry bites in a dish.

Filling ideas:

  • – Ricotta and Ham Mix 50 g ricotta with 25 g finely-chopped ham and freshly ground pepper
  • – Ricotta and Salmon Mix 50 g ricotta with 25 g smoked salmon and 1 tablespoon finely chopped chives
  • – Cheese and Green Onion Mix 75 g grated cheese (Gouda, Cheddar or Gruyère) with one thinly sliced green onion
  • – Shrimps and Dill Mix 75 g chopped pink shrimps with 1 tablespoon finely chopped dill and ½ tablespoon lemon juice
  • – Pepper and Salami Mix 50 g salami in strips with ½ red bell pepper diced into small cubes and 1 tablespoon of finely chopped fresh oregano
  • – Apple and Cinnamon Mix ½ apple chopped into small pieces with ½ tablespoon sugar, 1 teaspoon grated orange peel and 1 teaspoon cinnamon
  • – Apple and Ginger Mix ½ large apple, chopped into small pieces, with 1 tablespoon finely chopped preserved ginger and 1 tablespoon of finely chopped fresh mint

Potato Croquettes with Parmesan Cheese

Ingredients

300 g starchy potatoes, peeled and cubed
1 egg yolk
50 g Parmesan cheese, grated
2 tablespoons flour
Freshly ground pepper
Nutmeg
50 g breadcrumbs

Directions

  1. Boil the potato cubes in salted water for 15 minutes until ready. Drain the potatoes and mash them finely with a potato masher or a ricer. Allow the mashed potatoes to cool.
  2. Add the egg yolk, cheese, flour and chives to the potato puree and mix well. Season to taste with salt, pepper and nutmeg.
  3. Preheat the AirFryer to 200°C. Mix the oil and the bread crumbs and keep stirring until the mixture becomes loose and crumbly again.
  4. Shape the potato puree into 12 croquettes and roll them through the breadcrumbs until they are completely coated.
  5. Put six croquettes in the fryer basket and slide the basket into the AirFryer. Set the timer for 4 minutes and fry the potato croquettes until they are crispy brown. Then fry the rest of the croquettes.

All recipes are credited to The Philips Chef, where you can find even more recipes for your Philips Airfryer XXL!

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