A Perfect Pantry

Hash Browns

We love having long and special breakfasts on the weekends, and when you can make cafe style breakfasts at home - why go out?  Hash Browns are always a favourite and I was surprised by just how easy it was to make them using the Kambrook Air Fryer.  All it took was a light spay of oil to create the golden and crispy Hash Browns that we all love, the only problem is now that I know how easy they are to make I won't be able to stop cooking them.

HASH BROWNS

INGREDIENTS

• 6 potatoes - approximately 1.2kg
• 2 tablespoons of plain flour
• 1 egg
• Salt and pepper to taste
• Canola Oil Spray

DIRECTIONS

1. Peel and grate the potatoes and pat dry with paper towel to remove as much moisture as possible.  Place the dry grated potatoes into a large bowl.
2. Lightly spray the basket of your Kambrook Air Fryer with oil and preheat it to 200 degrees.
3. In a cup, lightly whisk an egg with a fork and add it along with the plain flour to the grated potato.  Season with salt and pepper to taste.
4. Use a large metal spoon to scoop up your hash brown mixture and gently shape into a round flat disc.  Continue until you have used all of your mixture.
5. Once the ‘Heating’ light has switched off, carefully place 4 hash browns into the basket of your Kambrook Air Fryer, close the drawer and cook for 10 minutes before turning over to cook for a further 5 minutes. 
6. Repeat until all of your Hash Browns are cooked. Serve with Tomato Sauce.

The Ultimate Breakfast Sandwich

I’d always put making my own waffles in the too hard basket when the reality is it’s so easy!  I recently tried the Kambrook Waffle Iron for the first time and have instantly fallen in love with the thick and delicious waffles it makes in just minutes.   While I’ve been having a lot of fun experimenting with different waffle flavours (hello double chocolate chip!) you really can’t go past a traditional waffle recipe - especially when you turn it into the ULTIMATE breakfast sandwich!

BREAKFAST SANDWICH

INGREDIENTS

• 1 1/4 cups self raising flour
• 1 teaspoon baking powder
• pinch of salt
• 2 eggs - separated
• 1 1/4 cups milk
• 75g butter - melted
• 1 teaspoon of vanilla essence
• 1 1/2 tablespoons caster sugar
• 4 rashers of bacon
• 4 eggs
• Tomato Chutney
• 4 Hash Browns
• Salt and pepper to taste

DIRECTIONS

1. Preheat your Kambrook waffle press until the green ‘Ready’ light is illuminated.
2. Mix together the self raising flour, baking powder and salt in a large bowl.
3. In a separate small bowl, whisk together the egg yolks, milk, melted butter and vanilla essence.  Add these wet ingredients to the bowl with the flour mixture and whisk together.
4. In a clean and dry bowl, whisk the egg whites together until diff peaks form.  Add the caster sugar and continue to whisk until the sugar has dissolved and the egg whites are glossy and thick.  Gently fold through the rest of your waffle mixture.
5. Using a 1/3 measuring cup, scoop up with waffle batter and pour over the waffle press before lowering the lid and locking it down to cook for 4 minutes or until the waffles are cooked to your liking. Repeat until you have used all of your waffle mixture.
6. While the waffles are cooking, place 4 rashers of bacon along into a non stick frying pan and cook over a medium heat, add the eggs and cook to your liking.  Also warm the Hash Browns you prepared earlier.
7. To assemble these ultimate breakfast sandwiches, place a cooked waffle onto a plate and add a piece of cooked bacon, hash brown, egg and top with tomato relish and season with salt and pepper to taste.  Place another cooked waffle on top.  Repeat until you have used all of your ingredients (this recipe will make 4 sandwiches) and enjoy!

Piñata Cake

Everyone loves a celebration cake and they don’t come much more spectacular than this fun Piñata Cake.  Don’t be put off by the name, this Piñata Cake is actually really simple to make and put together.  The Kambrook PowerMix Planetary Bench Mixer made making these cakes and the buttercream icing quick and easy thanks to it’s powerful mixing action and the way it combines ALL of the ingredients in the bowl - meaning you don’t need to stop halfway and scrape down the sides and bottom of the bowl. It comes with three attachments, a dough hook, paddle and whisk and the whisk is perfect for mixing cake and icing to create a light and fluffy mixture.

Piñata Cake

INGREDIENTS

(You will need to make two cakes)

CAKE

• 125g butter, softened
• 1 teaspoon vanilla extract
• 1 cup cater sugar
• 3 eggs
• 1½ cups plain flour – sifted
• ½ teaspoon baking powder – sifted
• ¼ teaspoon bicarbonate of soda – sifted
• ½ cup milk

CHOCOLATE BUTTERCREAM ICING

• 375g butter - softened
• 2 cups icing sugar - sifted
• 3 tablespoons cocoa - sifted
• 1 1/2 teaspoons vanilla essence

• 200g pack of M&Ms or similar for the filling

DIRECTIONS

1. Preheat over to 150 degrees
2. Place all ingredients in the bowl of your Kambrook stand mixer and beat on low speed until combined.
3. Increase the speed to high and beat until just smooth.
4. Grease a 20cm round tin and line with non stick baking paper, spoon mixture into tin and bake for 1 hour and 5 minutes
5. Carefully remove the cake from the oven and allow to cool for 5 minutes before turning onto a wire rack to cool completely.  Remove from the tin when cooled.
6. Once the cakes have completely cooled you can make your chocolate buttercream icing.  Place the softened butter into the bowl of your Kambrook stand mixer and beat on a high speed until it’s pale and creamy.  Add the sifted icing sugar, cocoa and vanilla essence and beat until well combined.
7. Trim each of your cakes to ensure they are even - make sure you trim the TOPS of the cake and not the bottom.
8. Set your cooled cakes, buttercream, M&Ms, spatula, spoon, serving plate and 8cm wide round cutter onto a clean bench.
9. Place the first cake onto your serving plate and using the cookie cutter, push it down approximately half way into your cake.  Remove the cutter and use a spoon to remove the round piece of cake.
10. Hold the second cake in the palm of your hand and again using the cookie cutter, push it down approximately 1/4 of the way into the middle of the TOP of your cake.  Remove the cutter and use a spoon to remove the piece of cake. Set the cake down onto your bench top.
11. Wipe away any crumbs on your serving plate and cover the cake with a layer of buttercream - leaving the hole you have made clear.
12. Fill the centre hole with a heaped pile of M&Ms before carefully place the second cake on top.
13. Wipe away any cake crumbs and carefully cover your cake with the remaining buttercream and decorate as desired.

Lauren is the creator of the blog Create Bake Make where she shares simple and easy recipes that the kids can help make and the entire family will enjoy.  A keen home baker, she is a also a Mum to two little boys so when she isn’t breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm. She has a super sweet tooth and enjoying a slice of cake is one of her guilty indulgences.  In her rare quiet moments, you will find her curled up with a book or the latest magazine enjoying a coffee or indulging in her slight online shopping addiction.

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