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Bodhi's Bakehouse

The Bodhi's Bakehouse Celebrity Kitchen

The Bodhi's Bakehouse Celebrity Kitchen runs over the three days of the Expo.

Various celebrities cook up their favourite recipes. 

The real motivation behind the Bodhi's Bakehouse Celebrity Kitchen is to raise money for charity.

Timetable coming soon.

 

 

Bodhi's Fibre Rich Pancake Waffles with Green Tea Yoghurt Ice Cream

Recipe by Chef Dale Sniffen
chefdale.com email dale@chefdale.com
mobile 0421 497 120

Bodhis Fibre Rich Pancake Waffles with Green Tea Yoghurt Ice Cream Serves 6
Preparation time:10 minutes
Cooking time:15 minutes

Prep list
1 Bodhis Fibre Rich Pancake Mix
3 tbsp butter

Method
Follow instruction on the back of the Pancake mix, allow the mixture the mixture to rest for 5 minutes, then give another shake. Pre heat a non stick waffle maker pour in 1/4 cup per waffle, cook until golden brown, rest waffle on a cake cooking rack until all the mixture is used up.

 

Green Tea Mundella Yoghurt

Prep list

200ml Whipping cream
200ml  Mundella Vanilla yoghurt
200ml full cream milk
3/4 cup agave syrup
2 vanilla pods minced
1/2 cup Japanese Green tea Matcha Powder 
1/2 tbsp salt

Method
Simmer cream, milk, agave and vanilla for 3 minutes @ 80C.  Whisk in matcha powder through a micro fine sifter, whisk to blend well.  Add salt.  Allow to cool down to 2C, Mix in Mundella Vanilla Yoghurt, the  pour into a ice cream maker and churn for 20 minutes or to the manufacturers instructions.

 

Crispy Pasta with Spinach and Pumpkin Sauce

Recipe by Chef Dale Sniffen
Preparation time:    20 minutes
Cooking time:         20 minutes
Serves 4 to 6 people
Printable pdf »

 

Prep List
500gm steaming cooked pasta
3 tbsp Olive oil
1 tbsp butter
2 sliced brown onion
1/2 chopped red chilli
1 clove garlic
400gm finely grated Kent Pumpkin “skin on”        
150gm Pecorino Parmesan cheese
4 tbsp natural Mondella Yoghurt
1 teaspoon nutmeg
Salt & White pepper
2 hand full of baby spinach leaves

 

Method
Pre heat a wok to medium heat, add olive oil and butter to slowly caramelise onions until fragrant, add chilli, garlic, sauté until fragrant.  Add grated pumpkin and again sauté for 5 minutes or until the pumpkin just softens. Finish the pumpkin sauce with cheese, yoghurt, nutmeg salt & pepper to taste. Done!
When your ready to serve, slowly pre heat a wok or large sauté pan to medium heat, add olive oil and sauté cooked pasta until crispy and golden brown, quickly add the spinach leaves sauté until there just wilted.  Portion out on a serving platter drizzled pumpkin sauce over the pasta with an extra sprinkling of pecorino cheese.



There are plenty of recipes to try here too »