Filter
Top Products
20
RECIPES
CHOCOLATE AND HAZELNUT
FONDANT SANDWICH
Makes 4 sandwiches
INGREDIENTS
7oz (200g) dark chocolate
7oz (100ml) cream
2 tablespoons chopped roasted hazelnuts
Softened butter
8 thick slices brioche
METHOD
1. Cut chocolate into small pieces and
place into a deep bowl; set aside. Warm
cream until almost boiling and pour over
chocolate. Stir until chocolate mixture is
smooth. Stir through hazelnuts and cool
until it forms a thick paste.
2. Preheat sandwich maker until green
light switches on.
3. Butter one side of each slice and place
brioche, buttered side down. Spread
chocolate evenly over 4 slices. Cover
with remaining brioche, buttered
side up.
4. Place into sandwich maker; close lid
and cook 3 minutes or until brioche is
golden and crisp. Repeat with
remaining sandwiches.
PINE-MANGO EMPANADA
Makes 2 sandwiches
INGREDIENTS
1 package pie crust dough (premade, refrigerated)
1 large mango (ripe)
8oz (226g) can crushed pineapple (with juice)
½ teaspoon pure vanilla extract
¼ teaspoon nutmeg, ground
¼ cup (25g) powdered sugar
2 tablespoons brown sugar (packed)
METHOD
1. Pre heat sandwich maker
2. Remove peel and seed form mango. Cut
into ¼” cubes. Place mango, pineapple
(with juice), vanilla extract, nutmeg,
powdered sugar and brown sugar into
medium sauce pan on med-high heat.
Simmer for 4–5min until fruit starts to
break apart. Remove and let cool.
3. Unroll pie crust on lightly floured
surface. Cut sheets into 4 equal squares.
4. Place one square on the bottom of
the sandwich maker and fill with
1–2 tablespoons of filling (be sure to fill
corners). Place another square on top of
the filling and close sandwich maker.
Hinge lock onto handle.
5. Cook for 9–10 minutes. Remove and let
cool a bit. Enjoy!