A place to share our recipes, that have been tried and tested by the WFG community.
185g - Dark Chocolate
185g - Butter
85g - Plain Flour
40g - Cocoa Powder
3 - large eggs
275g golden caster sugar - (I use brown & normal)
Milk & white choc to stir in
Step 1 - Melt the butter & the chocolate once melted leave to cool
Step 2 - whisk the eggs and sugar until light & fluffy
Step 3 - add the cooled melted chocolate, flour & cocoa powder together
Step 4 - mix the chocolate drops or chopped up chocolate in the brownie mix
Step 5 - put it into a tin & bake at 180*c for about 20 mins (I think) should still be soft unlike a cake but no wobble. Once it looks like the last photo it’s perfect.
Step 6 - I always put mine in the fridge & let it set then cut it up. It’s freezable so you can Keep it for later.
Serve warm, pop it in the microwave for about 10/30 secs serve with ice cream
1 x Egg
1 x Large Beetroot Blitzed Up.
400g x Plain Flour
Glug of Oil
Blitz the beetroot up and mix with the egg. Put the flour & a pinch of salt in the machine, slowly turn the machine on and start adding your egg & beetroot mix. Let it all mix together & add a glug of oil. Best until smooth and a dough has formed. I did add a touch of water just to help it along - it does take a while.
Roll the dough into a ball, and cling film. Leave for 30 mins.
Cut a little bit off - and roll (look at picture #3) doesn’t have to be thin as the pasta machine will do this for you.
Start by using the biggest setting, put it through twice each turn then carry on until your required thickness.
If you want lasagne that’s it your done, you can change the top of the pasta machine to a cutter which makes linguine or spaghetti (you can always cut this by hand)
To make tortellini once rolled out, cut out rounds, brush with water, a place a small dollop of your filling in the middle, fold the pasta over to a semi circle & squash together.
Get both corners & stick together - see photos.
Once you’ve made enough they should be ready to cook. Make sure you a pan of boiling water on the stove.
Drop the pasta in, it might be worth doing one and checking how long they take - trust me it’s around 1 minute (it’s not long at all) depending on how thick your pasta is.
Once cooked, we mixed ours with a dash of woo oil, dressed with rocket, almonds & drizzled with a dash of chilli oil to finish.
2 x big handfuls of extra mature cheese
1 x leek
1/2 x Red onion (can be a whole if you’d prefer)
1 x teaspoon whole grain mustard
1kg x plain flour
50g x Baking powder
560ml Milk (I think I used around 450ml)
Instructions in the video I forgot to say only cook with one tray at a time, I presume it’s something to do with the air flow & put them on the middle shelf.
Thank you for watching & please post a picture of you have a go, I would love to see them
Cheese & Onion Quiche.
500g Plain Flour
250g Salted Butter
Mix the Flour & Butter until the are Breadcrumbs. Slowly add your eggs to combine. I added wholegrain mustard, Parmesan & salt. You can add whatever you like or keep it plain.
Roll the dough out to a round bigger than your dish. Line & prick the dish.
Blind bake ( I used rice to stop the pastry sinking).
Fill immediately with Cheese. Add leeks & red onion, sprinkle with some more cheese. Fill to the top with egg mix ( Beaten eggs & milk, I season mine too)
Bake again until the egg mixture is firm with a slight wobble.