✨Serves 4 ✨

Ingredients ✍️

• 500g beef mince (or lamb or pork)

• 3 onions, for grating

• 4 large as possible onions, for grilling

• 3 carrots, shredded or grated

• 2 eggs

• 1 garlic bulb, minced

• ½ cup Panko or standard breadcrumbs

• Masterfoods Mixed Herbs

• Masterfoods Tomato sauce

• Worcestershire sauce

• Beetroot slices, 1 can

• Mozzarella cheese, 1 ball sliced in thick circular pieces

Method ✍️

1. If not pre-shredded or grated, grate your onion and carrot. Squeeze excess water from the

   grated onion.

2. In a large mixing bowl, add the grated onion.

3. Add the breadcrumbs, mixing until the mixture is no longer wet.

4. Add the meat mince and combine.

5. Add the shredded carrot, minced garlic, dried herbs and eggs until thoroughly combined.

6. Form the rissole mixture into large patties; with an indent in the centre to allow for cooking

   shape changes.

7. Without cutting off the ends or the skin off the large onions, cut two or three thick ‘slices’ from the centre of the onion, leaving you with as-whole-as-possible onion ‘patty’ of sorts.

8. On a medium-hot pan, add the rissole patties. Cook for approx. 7 minutes on each side until dark golden and crispy, yet cooked through. Put aside to rest.

9. To the empty pan, add the onion patties on medium heat. Season with a pinch of salt and

   sugar.

10. Cook onions on one side until caramelising; approx. 10 minutes. Flip ‘em!

11. Add the mozzarella slices and allow to melt. Add the beetroot slices atop, flipping onto the

    beetroot-face-down-side after a few minutes.

12. Prepare to plate up. Place down one onion-cheese-beetroot beauty. Atop that, add a rissole, love. Then top again once more with another onion ‘bun’.

13. Serve with MasterFood Tomato sauce of course. Anything other than that, tell ‘em they’re

    dreamin’.

Ingredients ✍️

• 1 sheet of frozen store bought puff pastry

• 4 Caramello Koalas

• 4 tsp Nutella

• Spray of neutral oil

• Dusting of icing sugar

Method ✍️

1. Cut the puff pastry sheet into 4 equal parts.

2. Spray the jaffle machine with neutral oil.

3. Place a square of puff pastry down into the jaffle grooves.

4. Add a tsp of nutella to each side of jaffle then place a Caramello Koala in the middle of the Nutella.

5. Add the other puff pastry square on top.

6. Close the jaffle machine and cook until both sides are golden.

7. Finish it off by dusting with some icing sugar.

✨ Makes 12 ✨

Ingredients ✍️

• 125g salted butter, softened

• 4 garlic cloves, finely chopped

• 2 tsp MasterFoods Italian Herb Blend

• 200g store-bought pizza dough

• 2 cups grated mozzarella

• 3 tbsp MasterFoods Garlic and Truffle No Rules Sauce

Method ✍️

1. Mix together the butter, minced garlic and MasterFoods Italian Herb Blend until well combined.

2. Divide the dough into 12 even balls, and flatten each to create a disc.

3. Fill each disc with ½ tsp garlic butter and 1-2 tsp grated mozzarella, then seal the dough together to create airtight dough balls.

4. Preheat the air fryer to 180°C, then arrange the dough balls in the lined basket.

5. Brush the dough balls with the leftover garlic butter.

6. Air fry for 8-10 minutes or until they’re golden brown, crispy and cooked through.

7. Serve cheese puffs warm, alongside a bowl of the MasterFoods Garlic and Truffle Sauce.

@tastyoz

spectacular, gimme 14 of them right now ✨ makes 12 ✨ ingredients ✍️ 125g salted butter, softened 4 garlic cloves, finely chopped 2 ts... See more

Use Room Temp Egg Whites

Let the eggs come to room temperature for at least 30 minutes before you start. This helps create a fluffier, airier meringue.

Another tip: the quickest and easiest way to separate the whites is simply to gently scoop up the yolks with your fingers.

Use A Food Processor

You want your dry ingredients to be really fine for a smooth, even cookie top. The best way to do this is by adding them to a food processor and pulsing at least ten times to get them extra fine.

If you don’t have one, no stress — just make sure to thoroughly sift the mixture a few times.

Do Not Overmix

Add a third of the dry ingredients to the meringue at a time, and begin folding them together. Don’t be afraid to be firm, as you’ll want to beat out the air bubbles.

You’ll know you’re done folding when you can lift your spatula and draw a figure 8 with the batter without it breaking.

Rest Piped Batter For 1 Hour

Before baking, let your piped batter rest for one hour until the tops flatten and stiffen. They’re ready when you can gently touch them without leaving an indentation.

If you skip this step, your macarons won’t rise properly or develop their classic “feet”.

Rest For Another 24 Hours

After your cookies are done baking, take them out and let them rest for 30 minutes. Transfer to a wire rack to cool completely and whip up your buttercream in the meatime.

After assembling your macarons, wait at least 24 hours before eating. This allows them to develop a better texture and flavour!