Christmas cooking

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Welcome to Christmas, the Toolbox Way! Here at The Chefs Toolbox Christmas is our favourite time of year. It is the season that we get to share delicious food with the people we love the most.

From quick meals to long lunches, right up to the big one – Christmas Day, there is a lot of cooking happening at this time of year, and we know that this can cause some of us a lot of stress!

For that reason we have created this e-book, full of delicious recipes!

From starters through to mains and desserts you will find the perfect recipes to add to your Christmas cooking and entertaining .

We hope you enjoy every minute of the festive season!

David Mills, Founder and food lover

The Chefs Toolbox

http://mychefstoolbox.com.au/consultant/locator



Recipes

Entertaining4 Pastry Cups Hummus with Tomato Salad and Lamb5 Baked Ricotta Timbales6 Christmas Turkey Pizza7 Chicken w Prosciutto & Basil8 Thai Beef Salad9 Warm Peach & Basil Salad10 Roasted Vegetable Salad11 Tahini Dressing11 Lemon Thyme Vinaigrette12 Mixed Grilled Veggies & Haloumi

14 Cranberry Seasoned Turkey Roast15 Christmas Cake16 Christmas Puddings17 Orange Custard18 Choc Caramel Tarts19 Mango Pavlova Roll 20 Earl Grey Poached Pears

Quick & Easy Meals22 Swordfish w Sticky Soy Sauce23 Baby Fennel & Potato Frittata 24 Porcupine Meatballs

Gifts and Treats26 Lemon Curd27 Mango Chutney28 Tomato Chutney29 Belgian Chocolate Truffles 31 Chocolate Sleigh32 Gingerbread House33 Christmas Shortbread34 Red Velvet Cupcakes and Christmas Decorating Ideas



Entertaining

Prep: 20 mins / Cook: 20 mins / Makes: 24

THE CHEFS TOOLS • como advanced 25cm Frypan• Fusion Wave Knife• Digital Timer/Thermometer• Electronic Scales• Mini Muffin x 2• Acacia Chopping Board• Silicone Mixing Bowls

INGREDIENTS• 2 sheets purchased ready rolled,

frozen, short crust pastry, thawed• 1 lamb fillet• 1 tsp olive oil• 1/4 tsp smoked paprika• 2 tomatoes, finely chopped• 2 Tbs flat leaf parsley, chopped• 1/2 a small red onion• 250g hummus

THE FUN1. Preheat oven to 180°C.2. Cut 12 x 6.5cm pastry rounds from each sheet of pastry and

place in Mini Muffin pan, pressing down well.3. Place a second Mini Muffin pan on top of the pastry shells,

press down gently.4. Bake in a medium hot oven for 15 minutes.5. Remove top Mini Muffin pan and return pastry shells in

lower pan to the oven for a further 5 minutes.6. Cool pastry cups and store until required.7. Marinate lamb in oil and paprika for 15 minutes in Silicone

Bowl.8. Heat Frypan over medium-high heat for 3 minutes.9. Cook lamb for 2 minutes on each side.10. Remove from heat and rest the meat for a few minutes

before slicing very thinly.11. In Small Silicone Bowl combine the tomatoes, parsley and

onion, mix well.12. Place a teaspoonful of hummus into each pastry cup.13. Add a teaspoonful of the tomato salad and top with a thin

slice of the cooked lamb.14. Serve immediately, use Acacia Board for presentation.

CHEFS TIp• Grilled fish could replace the lamb. Lamb could be cooked

the day before and sliced on day of serving. • Also try with prawns mixed with fresh herbs and mayo

Buy 1 Get 1 FREE

Pastry Cups Hummus with Tomato Salad and Lamb

Silicone 24 Cup Muffin Pan



Baked Ricotta TimbalesPrep: 15 mins / Cook: 23 mins / Makes: 24

THE CHEFS TOOLS • Digital Timer/Thermometer• Electronic Scales• Muffin (24-Cup)

INGREDIENTS• 700g ricotta• 2 Tbs olive oil• 1/2 tsp salt and black pepper• 2 tsp fresh oregano, chopped• 2 red capsicum, roasted, skinned

and seeded• 100g pesto

THE FUN1. Preheat the oven to 180°C (170°C fan forced).2. In a food processor, combine ricotta, oil, salt and pepper

and oregano. Process for 20 seconds or until well combined.

3. Roughly chop capsicum and divide equally between cups in Mini Muffin.

4. Spoon 1 teaspoon full of pesto over the capsicum. Then fill with ricotta mixture 1/2 full.

5. Smooth top of mixture so that it bakes evenly.6. Bake for 20 minutes or until golden brown and firm to

the touch.7. Allow to cool in pan.8. Serve with salad and crusty bread.

Perfect for all your sweet and savoury entertaining needs! Make bite sized quiches, pastry cups, cupcakes, fudge and

much more!

Entertaining

Silicone 24 Cup Muffin Pan

Buy 1 Get 1 FREE



Prep: 10 mins / Cook: 20 mins / Serves: 4

THE CHEFS TOOLS • como advanced 28cm Saute Pan• Fusion Knife• Digital Timer/Thermometer• Electronic Scales• Silicone Egg Flip• Silicone Measuring Set• Silicone Spatula• Silicone Spoon• Acacia Chopping Board• Silicone Mixing Bowls

INGREDIENTSDOuGH:• 1 cup self-raising flour• 1 cup plain flour• 1 pinch of salt• 1 tsp (rounded) dried yeast• 1/2 cup lukewarm water• 1 tsp honeyTOPPInG:• 1 Tbs pesto• 100g roasted turkey breast,

shredded• 125g brie, sliced• 1/2 cup cherry tomatoes, halved• 1/4 cup cranberries• 1/2 tsp thyme• 1/2 cup rocket

THE FUN1. Combine all dough ingredients in Sauté Pan and mix well

until combined.2. Press dough out flat using the tips of your fingers, until

the base of the pan is covered.3. Spread pesto onto the dough taking it as close to the

edge as possible.4. Add tukey, brie, cherry tomatoes and sprinkle with

cranberries and thyme.5. Place the pan (with pizza inside) over medium heat; cook

covered with lid on, vents closed, for 5 minutes.6. Turn lid to open side steam vents, reduce heat to

medium-low and cook for a further 20 minutes.7. Remove from heat and use the Silicone Egg Flip to lift

pizza from pan onto Acacia Board.8. Top with fresh rocket and serve immediately.

CHEFS TIp• Any toppings can be used.

Christmas Turkey PizzaEntertaining

Save$50AuD

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Acacia Chopping Board + FREE Baby Acacia Chopping Board



Entertaining

Our new, larger Griddle Pan suits all cooktops, including Induction and comes with 6 FREE Skewers for healthy, delicious and creative meals!


Chicken w Prosciutto & BasilTHE CHEFS TOOLS • como advanced 25cm Griddle Pan• Fusion Knife• Silicone Tongs• Baking Sheet• Skewers

INGREDIENTS• 500g chicken breast (or thigh

fillets) trimmed of fat• 1 bunch fresh basil• 15 very thin slices prosciutto, sliced

in half lengthways• 1 Tbs olive oil (not extra virgin)

THE FUN1. Cut chicken breast fillets in half horizontally, then cut into

strips about 1 cm in width.2. Thread chicken strips onto skewers.3. Place a small strip of basil on chicken and wrap a length

of prosciutto around chicken to enclose basil.4. Heat Griddle over medium heat for 3 minutes.5. Place chicken skewers in pan with a small amount of oil.

Cook chicken for 3 minutes on each side.

CHEFS TIp• Place in layers with foil or silicone sheet between the

layers in an airtight container and refrigerate.

25cm!NEWsuits

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25cm Griddle + FREE Skewers



Entertaining

Thai Beef SaladPrep: 15 mins / Cook: 40 mins / Serves: 8

THE CHEFS TOOLS • como advanced 25cm Frypan or

Griddle• Fusion Knife• Digital Timer/Thermometer• Electronic Scales• Silicone Measuring Set• Silicone Spoon

INGREDIENTS• 600g rump steak or scotch fillet• 2 cloves of garlic - crushed• 1 long red chilli - seeded and diced• 1 Tbs Lemongrass - finely chopped• 2 Kaffir lime leaves - finely

shredded• 1 Tbs fish sauce• 1 cup fresh lemon juice• 2 Tbs caster sugar• 1 small red onion - finely diced• 1 cup fresh mint leaves• 1 cup fresh coriander leaves• 2 Lebanese cucumbers - halved,

seeded, sliced• 1 cup snowpea sprouts - cut to

3cm lengths• 1 packet rice noodles (optional)

THE FUN1. Preheat oven to 180°C.2. Heat the pan over medium heat, add oil and brown meat

all over.3. Place beef in pan in the oven (uncovered), roast for

25 minutes then test with the Thermometer. The beef’s temperature should be at 60-65°C for medium rare if using a whole roast. Remove from oven when temperature is reached, cover loosely with foil (so that it doesn’t steam) and rest for 10 minutes.

4. Slice beef very thinly and set aside while you make the dressing.

5. Place all dressing ingredients in a screw top jar and shake well to combine.

6. Place combined salad ingredients on a serving platter and top with beef slices.

CHEFS TIp• This is a great

salad to serve with rice noodles for a complete meal.

FREE

Save$50AuD

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Kitchen Essentials Bundle



Entertaining

MEGA Savings! Spoil someone this Christmas or keep it for yourself!

Warm Peach & Basil SaladPrep: 10 mins / Cook: 10 mins / Serves: 4

THE CHEFS TOOLS • como advanced 28cm Saute Pan• como advanced 25cm Frypan• Fusion Wave Knife• Electronic Scales• Silicone Measuring Set• Silicone Spoon

INGREDIENTS• 25g unsalted butter• 2 ripe peaches or nectarines,

stone removed and cut into wedges

• 2 Tbs honey• 1/2 cup orange juice• 8 basil leaves, shredded• vanilla ice cream to serve

THE FUN1. Melt the butter in the frypan, add the peaches or

nectarines, then cook both sides until slightly softened, about 3 minutes.

2. Add honey and stir well.3. Add orange juice and allow to cook for 2 minutes.4. Add basil, stir to combine.5. Serve warm with ice cream.

CHEFS TIp• Pears can be used in autumn and winter.

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Entertaining

Roasted Vegetable SaladPrep: 15 mins / Cook: 50 mins / Serves: 6-8

THE CHEFS TOOLS • Roasting Tray• Cookie Tray• Baking Mat and health mat• Fusion Knife• Baking Sheet• Electronic Scales• Silicone Measuring Spoons• Silicone Measuring Cups

• Cookie Tray

INGREDIENTS• 500g sweet potatoes (kumara), peeled

and cut into 2cm x 7cm sticks• 500g parsnips, cut same as sweet

potatoes• 6 fresh baby beetroots, washed and all

but 2cm of stem removed• splash of olive oil• 6 sprigs fresh thyme• 4 Roma tomatoes, halved lengthways• 2 red onions, peeled and quartered

lengthways• 180g roasted capsicum (home roasted

or purchased)• 2 cups wild rocket• 1 cup small fresh basil leaves• finely grated zest of 2 lemons• 40g flaked almonds, roasted• Tahini Dressing and Lemon Thyme

Vinaigrette (page 11) or your own favourite dressing.

THE FUN1. Preheat oven to 180°C (160°C fan-forced) for 15 minutes.2. Place sweet potatoes, parsnips and beetroot in Roasting

Tray and Health Mat and drizzle with oil. Sprinkle with thyme and season with salt and pepper to taste.

3. Place tomatoes and onions on Baking Sheet on a Cookie Tray, drizzle with oil and season to taste.

4. Roast vegetables together for 40 minutes, or until tender, turning occasionally.

5. In a large bowl, place all the roasted vegetables, rocket, basil leaves, lemon zest and lemon vinaigrette and toss gently to combine. Place on serving plates.

6. Whisk all tahini dressing ingredients together and drizzle over salad or serve separately on the side.

7. Scatter with roasted almonds and serve immediately.

CHEFS TIp• Baby spinach could also be

used instead of rocket.

Our Baking Sheet makes any tray non-stick! Bake biscuits, roast veggies or roll out pastry.

Classic Oven Set



Tahini DressinganD Lemon Thyme Vinaigrette

Prep: 15 mins / Cook: 2 mins / Makes: 1 jar each

THE CHEFS TOOLS • como advanced 2L Saucepan• Fusion Knife• Silicone Measuring Spoons

• Silicone Whisk

INGREDIENTSLEMOn THyME VInAIGRETTE:• 1/2 onion, thinly sliced• 100mL olive oil• 1/2 bunch fresh lemon thyme

sprigs• 10 peppercorns• 3 Tbs white vinegar or verjuice• 1/4 tps saltTAHInI DRESSInG:• 100mL tahini• 2 Tbs lemon juice• 150mL water• pinch cumin• salt and pepper to taste

THE FUNLEMOn THyME VInAIGRETTE:1. Combine onion, oil, thyme and peppercorns in the 2L

Saucepan.2. Cook over low heat until just warm.3. Remove from heat, cover and stand for 1 hour.4. Strain through a fine sieve into bowl.5. Discard solids and gradually whisk in white wine vinegar

and salt until emulsified.TAHInI DRESSInG:6. Whisk all ingredients together.

CHEFS TIp• Tahini dressing is also great over lamb kebabs.• The dressings will keep for 1 week in a screw-top jar in

the refrigerator.

Buy a 25cm Frypan and the 3.5L Brazier and get a FREE 2L Saucepan!

Kitchen Essentials Bundle

Entertaining



Entertaining

The flavour of an outdoor grill with the ease of cooking on your stovetop! Comfortably holds two large steaks, 6 skewers or 2 chicken breasts.

Mixed Grilled Veggies & Haloumi Platter Prep: 5 mins / Cook: 5 mins / Serves: 4

THE CHEFS TOOLS • como advanced 25cm Griddle Pan• Fusion Knife

INGREDIENTS• 1 packet of haloumi cheese, cut

into strips• 1 red capsicum, cut into broad

strips• 1 yellow capsicum, cut into broad

strips• 1 zucchini, cut into broad strips• 1 punnet of cherry tomatoes• 1 cup of whole mushrooms, cut in

half• olive oil

THE FUN1. Heat the pan over medium heat, add oil and grill all the

ingredients until cooked, turning food only once to get clear grill marks.

2. Serve on Acacia Board as an antipasto or side dish.

CHEFS TIp• Toss in some raw leafy greens and a bit of dressing for a

delicious salad.

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Entertaining


Cranberry Seasoned Turkey Roast

THE CHEFS TOOLS • como advanced 25cm Frypan• como advanced 30cm Square

Roaster• Fusion Wave Knife• Digital Timer/Thermometer• Electronic Scales• Silicone Measuring Cups• Silicone Measuring Spoons• Silicone Spatula• Silicone Spoon• Silicone Mixing Bowls• Acacia Chopping Board

INGREDIENTSTuRKEy ROLL:• 1 small onion - diced• 2 rashers of bacon - diced• 70g fresh breadcrumbs• 8 sage leaves - chopped• 100g craisins• 1.6 kg turkey breast - boned, skin

onGRAVy:• 250 mL chicken stock• 1 cup cranberry sauce• 1 tsp Worcestershire sauce• 7-8 prosciutto slices

THE FUNTuRKEy ROLL:1. Ask your poultry supplier to bone the turkey breast for

you.2. Preheat the oven to 180°C. Heat the oil in the Frypan over

medium heat for 2 minutes.3. Cook onion and bacon for 5 minutes, stirring

occasionally. Transfer to a clean Silicone Bowl to cool.4. Add breadcrumbs, sage, craisins and salt and pepper to

onion mixture and stir well to combine.5. Lay turkey out on a Acacia Board skin side down.6. Place a piece of plastic wrap over flesh and pound with a

rolling pin to form a rectangle. Remove wrap.7. Place stuffing mix at one end of the rectangle. Roll up as

tightly as possible, cover with strips of prosciutto and tie at intervals with kitchen twine.

8. Place in Roaster and cover with lid. Place in oven for 1 hour. Remove the lid and cook for a further 15 minutes.

GRAVy:9. Combine all ingredients in Frypan and stir over medium

heat until slightly thickened.10. Taste and season with salt and pepper.TO SERVE:11. Cut string from turkey roll and discard.12. Slice and serve the turkey with roasted vegetables, turkey

gravy and salad.



Entertaining

Ideal for one-pot meals for one or two people, roasts and pastas.

Christmas CakePrep: 15 mins / Cook: 1 hour 15 mins / Makes: 1

THE CHEFS TOOLS • como advanced 3.5L Brazier• Fusion Wave Knife• Digital Timer/Thermometer• Electronic Scales• Large Silicone Mixing Bowl• Silicone Measuring Set• Silicone Spatula• Silicone Spoon

INGREDIENTS• 150g butter• 150g brown sugar• 1/2 Tbs golden syrup• 6 eggs• 150g plain flour• 30g self-raising flour• 1/2 tsp salt• 1/2 tsp ground ginger• 1 tsp mixed spice• 150g currants• 150g sultanas• 150g raisins, chopped• 90g mixed peel• 25g pitted dates, chopped• 75g pitted prunes, chopped• 1 ring glace pineapple, chopped• zest and juice of 1/2 orange• 75 mL sweet sherry or brandy• 1 packet soft icing (optional)

THE FUN1. Preheat oven to 150°C (or 130°C fan forced) for 15 minutes.2. Line the sides of the pan with a layer of baking paper and line

base with a disc of baking paper.3. Cream butter, sugar and golden syrup together in large bowl

with an electric mixer.4. Add eggs one at a time and beat for 1 minute before adding

next egg. Continue until all eggs have been added.5. Stir in flour and spices.6. Stir in fruit, juice and sherry or brandy. Mix well with hands to

combine.7. Bake in 3.5L Brazier on middle shelf for 1 hr 15 min or until

probe of Digital Thermometer comes out clean when inserted into the middle of the cake or when temperature reaches 100°C. Cool in Pan.

8. Decorate as desired.

CHEFS TIp• Fruit can be soaked in sherry or brandy for a few hours before

making the cake.

3.5L Brazier



Entertaining

Christmas PuddingsPrep: 10-15 mins / Cook: 55 mins / Serves: 4-6

THE CHEFS TOOLS • 7L Pressure Cooker• Silicone Rack• 1-Cup Muffin (set of 6)• Silicone Spatula• Silicone Measuring Cups• Electronic Scales• SIlicone Measuring Spoons• Large Silicone Mixing Bowl• como advanced™ 2L Saucepan

INGREDIENTS• 400g mixed dried fruit• 100g prunes• 1/4 cups OJ, brandy or sherry• 95g butter• 110g brown sugar• 2 eggs (lightly beaten)• 75g self raising flour• 1 tsp mixed spice• 100g almond meal

THE FUN1. Place fruit, sherry/OJ/brandy, butter and sugar in a small

silicone bowl. Microwave 2 minutes.2. Stir until butter melts and all combined.3. Add eggs. Mix well.4. Add other ingredients and stir until combined.5. Divide the mixture evenly between the 1-Cup Muffins.

Press down firmly. Cover each with aluminium foil.6. Place 2-3 cups water in bottom of Pressure Cooker. Place

the 1-Cup muffins on top of the Silicone Rack in 2 layers. 7. Bring to pressure. Reduce heat and cook under pressure

for 25 minutes. Release pressure naturally. Remove the puddings from the Pressure Cooker by lifting the Silicone Rack and leave to cool for 5 minutes.

8. Turn out on plate and cool for another 5-10 minutes. Serve with Orange Custard - See Orange Custard Recipe over.

CHEFS TIp• The recipe can also be made in the Small Silicone Mixing

Bowl for a more traditional shaped Christmas Pudding. Please adjust cooking time to 40 minutes in this case.

MEGA SAvinGS

Pressure Cooker Family Set



Entertaining

Orange CustardPrep: 2 mins / Cook: 10 mins / Serves: 6

THE CHEFS TOOLS • como advanced 2L Saucepan• Silicone Measuring Spoons• Sillicone Measuring Cups

• Silicone Whisk

INGREDIENTS• 6 egg yolks• 1/2 cup white sugar• 1/2 cup cream• 1/2 cup orange juice• 1 Tbs cornflour• optional - 1/4 cup brandy

THE FUN1. In the 2L Saucepan, beat yolks and sugar until combined.2. Pour in the sugar, cream and orange juice (and Brandy if

desired) and mix thoroughly.3. Mix a tablespoon of corn flour with a few drops of milk to

form a paste and stir through custard mix.4. Transfer saucepan to stove top and stir over low heat for

7-8 minutes.


FREEKitchen Essentials

Bundle



Entertaining

The base of the 2L Saucepan provides even heating, which means that you can melt chocolate without a double boiler!

Choc Caramel TartsPrep: 30 mins / Cook: 15 mins / Serves: 24

THE CHEFS TOOLS • como advanced 2L Saucepan• Electronic Scales• Mini Muffin• Silicone Measuring Set• Silicone Spatula• Silicone Mixing Bowls

INGREDIENTSBASE:• 150g butter, melted• 240g plain flour• 100g caster sugarCARAMEL:• 200g condensed milk• 20g butter• 1 Tbs golden syrupTOPPInG:• 50g dark/milk chocolate, melted

CHEFS TIp• Can also make 12 Tartlets

THE FUNTO MAKE THE BASE:1. Preheat oven to 180°C.2. Combine butter, flour and caster sugar in Large Silicone

Bowl to make a dough.3. Divide into 24 portions for mini muffins (14g per mini

muffin).4. Press into Mini Muffin and push out and around to form

little pastry cups.5. Bake for 12-15 minutes.TO MAKE THE CARAMEL:6. Combine condensed milk, butter and golden syrup in

saucepan, stir until smooth over a low heat (do not boil).7. using a teaspoon, measure caramel into Mini Muffin; return

to oven for 5 minutes or until caramel browns around edges.

8. Stand for 5 minutes, then cool in the refrigerator while you melt the chocolate. Remove tarts from pans when cool.

TO MAKE THE TOPPInG:9. Melt the chocolate in the 2L Saucepan on lowest heat

whilst stirring.10. Spread 1 tspn of chocolate on caramel tarts.11. Refrigerate until set.

MEGA SAvinGS




THE CHEFS TOOLS • Paring Knife• Digital Timer/Thermometer• Electronic Scales• Silicone Measuring Set• Silicone Spatula• 2 Baking Sheets• Silicone Mixing Bowls• 2 Cookie Trays

INGREDIENTS• 4 egg whites• 150g castor sugar• 1 tps cornflour• 1 tps white vinegar• 300 mL cream• 1 x large or 2 medium, ripe

mangoes, peeled and sliced

THE FUN1. Preheat the oven to 180°C.2. Beat egg whites in a Large Silicone Bowl with electric

beaters until soft peaks form.3. Gradually add sugar beating well after each addition until

sugar has dissolved.4. Fold in cornflour and vinegar5. Place Sheet on a Cookie Tray and spread meringue over

the Sheet to form a rectangle.6. Place in oven to cook for 12 minutes. Cool.7. Place second Sheet and another Baking Tray over the

cooked meringue and invert. Peel away the Sheet on which the meringue was cooked.

8. Beat cream in a Small Silicone Bowl with electric mixer until soft peaks form. Spread over the meringue and top with mango.

9. Roll the meringue firmly, from the long side, using the Sheet to guide roll into shape. Refrigerate for 10-15 minutes before serving.

CHEFS TIp• Replace mango with any fruit in season. Summer fruits

are best.

Mango Pavlova Roll

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Entertaining



Entertaining

Earl Grey Poached PearsPrep: 5 mins / Cook: 10 mins / Serves: 4

THE CHEFS TOOLS • 4L Pressure Cooker• Fusion Wave Knife• Acacia Chopping Board• Peeler• Silicone Slotted Spoon• Silicone Measuring Cups• Silicone Measuring Spoons• Silicone Mixing Bowl• Silicone Tongs• Digital Timer/ Thermometer

INGREDIENTS• 2 cups water• 1/2 cup sugar• 2 slices lemon• 2 cinnamon sticks• 1/4 tsp vanilla essence• 3 Earl Grey tea bags tied together• 4 firm pears, peeled not cored,

stems on (Beurre Bosc are best)

THE FUN1. In the Pressure Cooker, combine water, sugar, lemon,

cinnamon sticks, tea bags and vanilla essence. 2. Simmer until the sugar is dissolved.3. Place the pears in the Pressure Cooker; it does not matter if

they do not stand upright. 4. Close and lock Pressure Cooker and bring to pressure on

high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)

5. Once at pressure, turn down the heat to minimum necessary to maintain pressure, and cook for 8 minutes.

6. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds until red indicator is down.

7. Insert skewer into pears to check their softness. If more cooking is required, replace lid and return to pressure to cook for a further two minutes.

8. use the slotted spoon to transfer the pears to a serving dish (discard the tea bags).

9. Boil sauce to reduce until it is syrupy. Drizzle the sauce over the pears and serve immediately with custard, cream or ice cream.

CHEFS TIp• To make ahead of time: cool the pears and place them in

an air tight container. Pour the syrup over the pears and seal container. To serve, take the pears out of the container and heat for 2 minutes in the microwave on medium. Heat the syrup separately in the microwave for 1 minute.

4L Pressure Cooker Pot is only $70 in the Pressure

Cooker Family Set!

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Swordfish w Sticky Soy SaucePrep: 10 mins / Cook: 47 mins / Serves: 4

THE CHEFS TOOLS • como advanced 2L Saucepan• como advanced 25cm Griddle

and Skewers• Fusion Knife• Digital Timer/Thermometer• Silicone Egg Flip• Silicone Measuring Set• Silicone Tongs• Silicone Whisk

INGREDIENTS• 500g swordfish steaks• 2 tsp vegetable oil• 200 mL soy sauce• 200 mL kecap manis (sweet soy

sauce)• 2 Tbs honey

THE FUNSTICKy SOy SAuCE:1. Combine soy sauce, kecap manis and honey in the 2L

Saucepan and bring slowly to the boil, stirring constantly with the whisk.

2. Reduce heat and simmer sauce for 25 minutes or until it has reduced by half. Cool to room temperature.

3. Pour into a jug or squeezy bottle and refrigerate until cool.

FISH:4. Trim swordfish of skin and any fat.5. Cut into cubes and place on Skewers6. Heat Griddle over medium heat for 3 minutes.7. Add oil and swordfish.8. Cook for 3 minutes on one side.9. Turn swordfish over and continue to cook for 2 minutes

or until cooked to your liking.TO SERVE:10. Serve swordfish with steamed rice, steamed green

vegetables and a drizzle of sticky soy sauce.

CHEFS TIp• Tuna, marlin, salmon, blue eye travella, ling or chicken

can replace the swordfish.Save$95AuD

$86nZD25cm Griddle + FREE Skewers

Quick and Easy Meals



Save BIG when you buy the Kitchen Essentials Bundle!incl. 25cm Frypan, 3.5L Brazier and 2L Saucepan

Baby Fennel & Potato Frittata Prep: 10 mins / Cook: 15 mins / Serves: 6

THE CHEFS TOOLS • como advanced 25cm Frypan• Fusion Knife• Digital Timer/Thermometer• Silicone Measuring Set• Silicone Spatula• Silicone Whisk• Acacia Boards

INGREDIENTS• 2 tsp olive oil• 1 baby fennel, fronds removed and

thinly sliced• 1 red chilli, de-seeded and finely

chopped• 6 medium sized potatoes, cooked

until just tender• 60 mL buttermilk• 6 large, free range eggs• salt and pepper to taste

THE FUN1. Heat frypan over medium heat for 3 minutes.2. Add oil, fennel and chilli. Cook for 4 or 5 minutes until

softened but not brown.3. Slice cooked potatoes.4. Add potatoes to pan, season with salt and pepper and

cook until heated through.5. Whisk buttermilk and eggs together in Silicone Bowl.6. Preheat grill (or top heating element in your oven).7. Pour egg mixture into pan and cook over low heat until

almost cooked through.8. Place under hot grill for 2 minutes or until golden brown

and slightly puffed.9. Slide from pan onto Acacia Board.10. Serve hot or cold, cut into wedges with a rocket salad.

CHEFS TIp• Leeks can be used in place of fennel.• We love using Kipfler potatoes for this recipe.• Frittata can be cut into small portions and served as

finger food




Porcupine MeatballsPrep: 15 mins / Cook: 10 mins / Serves: 4

THE CHEFS TOOLS • 7L Pressure Cooker• Fusion Knife• Acacia Chopping Board• Silicone Measuring Spoons• Silicone Measuring Cups• Silicone Mixing Bowls• Silicone Spoon• Digital Timer/ Thermometer

INGREDIENTS• 1 Tbs olive oil • 1 Tbs of finely chopped onion• 2 cloves garlic, diced• 1 x 600-700g jar of tomato passata

sauce• 1 cup water• 1 tsp Worcestershire Sauce• 1 Tbs Tuscan or Italian herb mix• 1 egg, lightly beaten • 1/2 cup long grain rice• 1/2 cup finely chopped fresh

parsley• 1/2 tsp salt• 1/4 tsp pepper• 500g beef mince

THE FUN1. Saute the oil, onion and garlic until soft in the Pressure

Cooker.2. Combine the passata, water, Worcestershire sauce and

the herbs in the Pressure Cooker and heat until bubbling.3. In a bowl, combine the egg, rice, parsley, salt and

pepper. Crumble the mince over mixture and mix well. Shape into 3cm balls.

4. Place meatballs into sauce and ensure they are covered.5. Close and lock Pressure Cooker and bring to pressure on

high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).

6. Once at pressure, turn down the heat and cook for 10 minutes.

7. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.

CHEFS TIp• Serve with pasta, or mash potatoes, crusty bread and

salad.• For a lighter flavour, use a mixture of pork and veal mince

MONEY

TIME

ENER

GYThe nEW Pressure Cooker Family Set helps you save on money, time and energy !




Christmas Favourites

Mexican Fiesta Take the Pressure Off CookingFamily Favourites5 Minute Meals

Contact your Consultant to book your MasterClass™ Cooking Party Today!

NEW Christmas-themed MasterClass™ Book today!

will you choose?• your Consultant comes to you with all the tips, tricks, recipes

and products that make cooking fun.

• Invite your friends, pick up a few ingredients and let the fun begin!

• Here is just a taste of what’s in store for you and your guests.

Which

COOKING PARTY

Festive Entertaining



Lemon CurdPrep: 5 mins / Cook: 10 mins / Makes: 2 jars

THE CHEFS TOOLS • como advanced 2L Saucepan• Silicone Measuring Set• Silicone Whisk

INGREDIENTS• 125 mL lemon juice• 3 eggs• 4 egg yolks• 150g caster sugar• 200g butter• 2 tsp lemon zest, grated finely

THE FUN1. Combine all ingredients in Saucepan.2. Place Saucepan over low heat. Cook for 5 min.3. Whisk until thick and creamy.4. Place over a bowl of iced water to cool quickly.5. Place in a container with a lid, and refrigerate until firm.

Stove-top cakes Sauces Side-dishes

Due tothe Pan’s thick base and non-stick, no need to cook this recipe in a bowl over boiling water. The como advanced 2L Saucepan is an all-round essential, from sauces to side dishes and - thanks to built-in steam vents - stove-top cakes!

Gifts & Treats



Mango ChutneyPrep: 5 mins / Cook: 7 mins / Makes: 4 jars

THE CHEFS TOOLS • 4L Pressure Cooker• Silicone Spatula• Silicone Measuring Cups• Silicone Measuring Spoons

INGREDIENTS• 1 Tbs vegetable oil• 1 small onion, finely chopped• 2 Tbs fresh ginger, grated• 1/4 tsp cardamom powder• 1/4 tsp ground cinnamon• 1/2 tsp chilli powder• 2-3 large mangoes (approx. 500g),

peeled and chopped into large chunks

• 1 apple, cored and diced but not peeled

• 1/4 cup raisins• 2 tsp salt• 1 1/4 cup raw sugar• 1 1/4 cups apple cider vinegar (or 1

cup white wine vinegar)

THE FUN1. Place Pressure Cooker on low to medium heat, add oil

and saute onion and ginger for 1 min.2. Add cardamom, cinnamon and chilli, cook for 1 min to

release the fragrance of the spices.3. Add remaining ingredients, and stir well to combine.4. Close Pressure Cooker, lock Lid, and put on high heat to

bring to pressure. 5. Once at pressure, reduce to lowest heat to maintain full

pressure and cook for 7 mins.6. Remove Pressure Cooker from heat and allow to come

off pressure naturally.7. Open Lid, put Pressure Cooker back on medium heat and

simmer for 10 mins to thicken the chutney.8. If you prefer a smoother chutney, use the Potato Masher

to mash chunks of mango, for a chunky chutney leave as is and allow to cool in Pressure Cooker.

9. Pour into jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.

CHEFS TIp• For gifts, this recipe makes approximately 4 medium jars

of around 200ml capacity each. • Tip: you can also use 500g frozen mango chunks. Cook

for 8 min if using frozen.

Gifts & Treats



Tomato ChutneyPrep: 5 mins / Cook: 10 mins / Makes: 6 jars

THE CHEFS TOOLS • 4L Pressure Cooker• Silicone Spatula• Silicone Measuring Cups• Silicone Measuring Spoons

INGREDIENTS• 1.5kg tomatoes, peeled (see tip)

and roughly chopped, (or 4 small cans of tomatoes)

• 3 cloves garlic, crushed• 1 x 5cm piece of ginger, finely

grated• 1 3/4 cups caster sugar• 1 cup red wine vinegar• 2 medium onions, finely chopped• 1/4 cup raisins• 3/4 tsp ground cinnamon• 1/2 tsp ground coriander• 1/4 tsp ground cloves• 1/4 tsp ground nutmeg• 1/4 tsp ground ginger• 1 tsp chilli powder• 1 pinch sweet paprika

THE FUN1. For a smooth chutney, puree whole batch of peeled

tomatoes with the grated ginger in a blender or food processor. For a chunky chutney with more texture, omit this step.

2. Put all the ingredients into the Pressure Cooker and stir well.

3. Lock Lid, place on high heat to bring to pressure on setting 2. Once at pressure, reduce heat but maintain pressure, and cook for 10 mins.

4. Remove Pressure Cooker from heat and allow to come off pressure naturally.

5. Open Lid, and stir well.6. Allow chutney to cool in Pressure Cooker, then pour into

jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.

CHEFS TIp• For gifts, this recipe makes approximately 6 medium jars

of around 200ml capacity each. • Tip: To peel tomatoes, place in 8L Stockpot of boiling

water for 1 min, or until skin splits and wrinkles. Remove immediately from boiling water and place in a large bowl of ice water. Skin will then slip off easily..

Gifts & Treats




Belgian Chocolate Truffles Prep: 15 mins / Wait: 12 hours / Makes: 60

THE CHEFS TOOLS • como advanced 3.5L Brazier

• Digital Timer/Thermometer

• Electronic Scales

• Silicone Measuring Set

• Silicone Spoon

• Silicone Mixing Bowls

INGREDIENTS• 170 mL pure cream

• 125g butter

• 500g good quality chocolate

• 2 egg yolks

• 1/4 cup cocoa

THE FUN1. Combine cream and butter in 3.5L Brazier.2. Cook over medium heat until just boiling. Remove from

heat.3. Add chocolate and stir until melted.4. Pour mixture into a Large Silicone Bowl and beat with

electric beater for 5 minutes.5. Add egg yolks and continue to beat until cool (8-10

minutes). Refrigerate overnight in an airtight container.6. Take a small amount of chocolate mixture and roll into

3cm balls.7. Roll the balls in the sifted cocoa and package for gifts or

serve at your next dinner party.

CHEFS TIp• Chocolate mixture will keep for up to 3 weeks in the

refrigerator. Try chocolate balls dipped in melted white chocolate. To set, place a Baking Sheet on the Cookie Tray.

Gifts & Treats



$500 in sales + 1 future booking

Choose any product for $75*

Any product for $75 PLuS

$200 in FREE products!**

$750 in sales + 2 future bookings

$1,000 in sales + 2 future bookings

Any product for $75 PLuS

$400 in FREE products!**

Fabulous food and fun are just the beginning when you host a Cooking Party with The Chefs Toolbox… the rewards are incredible!If you’ve loved the products you’ve seen in this booklet, start creating a wish list, because as a Host, you can get the products you love for free!

Host a Party = Food, fun & fabulous rewards!

Contact your Consultant to book your MasterClass™ Cooking Party Today!

FREE Griddle Pan!**

$1,500 in sales

Only this Christmas!

*Cooking party must reach $500 in sales + 1 follow on booking.** Reward is made available by Chefs Club dollars issued to Host when both follow

on parties have reached $500 in sales and have been processed. Not available in conjunction with seasonal offers. Host Rewards available may vary from time to time.

For full Terms & Conditions, please visit www.chefstoolbox.com.



Chocolate SleighPrep: 20 mins / Cook: 5 mins / Makes: 1

THE CHEFS TOOLS • Digital Timer/Thermometer• 3D Santa’s Sleigh• Silicone Mixing Bowl• Silicone Spatula

INGREDIENTS• 900g chocolate

THE FUN1. Melt 800g of chocolate in the Mixing Bowl in 30 sec

bursts in the microwave. Stir each time before heating further.

2. Pour into mould and then allow to set for 2 hours, or until completely set.

3. Melt remaining chocolate. Spoon into a piping bag, twist top and begin building the sleigh and reindeer as per the assembly instructions. Royal icing could also be used with the chocolate sleigh.

CHEFS TIp• The sleigh can also be built with gingerbread.

Half Price

$20AuD

$25nZD

Gifts & Treats



Gingerbread HousePrep: 20 mins / Cook: 30 mins / Makes: 1

THE CHEFS TOOLS • Paring Knife• Digital Timer/Thermometer• Electronic Scales• Fairytale Cottage• Rolling Pin• Silicone Measuring Set• Silicone Whisk

INGREDIENTSGInGERBREAD HOuSE• 125g brown sugar• 1/4 tsp salt• 300g treacle or golden syrup• 1 Tbs ground ginger• 180g butter• 500g plain flour• 1/2 tsp bicarbonate of soda• extra flour for rollingROAyL ICInG• 500g pure icing sugar, sifted• 1 tsp cream of tartar• 3 egg whites (small eggs)

THE FUNGInGERBREAD HOuSE 1. Preheat oven to 170°C for 15 minutes.2. In a large bowl, beat the sugar, salt, treacle or golden

syrup, ginger and butter together with an electric mixer on medium speed for 2 minutes.

3. Add remaining ingredients and whisk until mixture forms a thick dough.

4. Place on floured work surface. Roll out and press into Gingerbread Mould.

5. Place on a baking tray and bake in oven for 20 minutes or until firm to touch (dough will crisp up as it cools).

6. Cool thoroughly before removing from mould.ROAyL ICInG1. Place sugar and cream of tartar in a medium bowl.2. Gradually add egg whites, whisking constantly with an

electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture.

3. Add more icing sugar if necessary.4. Keep icing covered in an airtight container or covered

with a damp cloth at all times to prevent hardening.5. To use, place in a zip-lock bag and push the icing down

to one corner. Snip a tiny corner from the bag and pipe icing.

6. Assemble house as per instructions.

Save$9.90AuD

$14.99nZD

Gifts & Treats

Silicone Fairytale Cottage Mould



Christmas ShortbreadPrep: 5 mins / Cook: 35 mins / Makes: 1 batch

THE CHEFS TOOLS • Cake Cooling Rack• Digital Timer/Thermometer• Electronic Scales• Silicone Mixing Bowls• Cookie Tray• Baking Sheet• Silicone Spatula

INGREDIENTS• 150g plain flour• 40g rice flour• 60g caster sugar• 150g butter, softened

THE FUN1. Preheat the oven to 160°C.2. In a mixing bowl, combine dry ingredients.3. Mix butter through dry ingredients until mixture comes

together to form a soft dough.4. Knead to a smooth ball.5. To make individual biscuits, using the Cookie Tray:

Roll the dough out to 1cm thickness, and cut into fingers. Make a fork pattern down the length of the fingers.

6. using a palette knife, place fingers on Cookie Tray and Sheet and bake for 15 minutes or until slightly golden in colour.

7. Cool on wire rack. These shortbread biscuits make wonderful gifts – wrap them in colourful cellophane paper with any decorations you like (ribbon, card, etc) for kids’ teachers, neighbours, work colleagues and friends.

Gifts & Treats

Save$59AuD

$78nZD

Classic Oven Set


http://austnz.chefstoolbox.com/tctmarketing/Promotional_eBooks/2014_Christmas_Catalogue.pdf


Red Velvet Cupcakes and Christmas Decorating Ideas

Prep: 15 mins / Cook: 15 mins / Makes: 12

THE CHEFS TOOLS • Silicone Mixing Bowl• Electronic Scales• Silicone Measuring Spoons• Silicone Spatula• 12 x Patty Pans• 12-Cup Muffin Pan• Cooling Racks

• INGREDIENTS• 100g butter, softened• 180g caster sugar• 2 eggs• 225g self-raising flour• 120ml buttermilk• 15g cocoa powder• 1 tsp vanilla essence• 1 tsp red food colouring

THE FUN1. Preheat oven to 170°C (150°C fan forced

oven)2. Beat the butter and caster sugar together

until soft and white. Gradually add eggs, food colouring and vanilla essence.

3. Sieve the flour and cocoa powder together.4. Gently fold both the flour and milk into the

beaten butter, a little of each until mixed, taking care not to ‘overwork’ the mixture.

5. Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).

6. Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked.

7. When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.

CHEFS TIp• Fill Patty Pans half way to get an even flat

shape or fill three quarters the way up to get a dome shape.

174 pieces

Save$24AuD

$26nZD

Gifts & Treats

Cupcake Decorating Toolkit


FestiveFavourites

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