Category Archives: Recipes

Red velvet cheesecake brownies


For the brownie mix:
100g butter, melted
200g caster sugar
1tbsp vanilla extract
25g cocoa powder
1tbsp red food colouring gel
2tbsp cider vinegar
2 large eggs
90g plain flour

For the cheesecake mix:
225g cream cheese
1 large egg yolk
1tbsp vanilla extract
50g caster sugar


  1. Preheat the oven to 180°C (fan). Grease a 20x20cm non-stick baking tin.
  2. Pour the melted butter into the Stand Mixer bowl. Add in the sugar, the vanilla extract, cocoa powder, food coloring and vinegar. Start the mixer on a gentle speed and mix to form a thick, smooth batter.
  3. Add in the eggs, one at a time, allowing to incorporate, in between each egg.
  4. Spoon in the flour and mix until combined.
  5. Spoon out 3 tbsp of brownie batter into a bowl and add the rest to the greased baking tin. The reserved batter will be used for marbling the surface of the brownie with the cheesecake. 
  6. Clean the Stand Mixer bowl and add in the cream cheese, egg yolk, vanilla extract and sugar. Beat well until fully combined.
  7. Using a teaspoon, dollop the cheesecake mix over the top of the brownie batter. Smooth over, to reach all corners and is evenly distributed.
  8. Next, spoon the remaining brownie batter over the cheesecake top. Use a cocktail stick to swirl the mixture to create a marbled effect. 
  9. Add to the pre-heated oven and bake for 30 minutes. Allow to chill in the fridge for 1 hour before slicing. Eat the same day for a light, cake-like finish, or leave for 1 day for a gooey brownie base.

Product used: Stand mixer, Oven

Roast pork with crunchy crackling & cider gravy


For the roast pork with crunchy crackling:
20g fresh sage leaves, very finely chopped
Finely grated zest of 1 lemon
2 tsp sunflower oil
1.5kg boneless loin of pork, with a thickly scored rind
Flaked sea salt
Freshly ground black pepper

For the gravy:
250ml dry cider
150ml cold water
3 tbsp ready-made apple sauce
2 tsp cornflour mixed with 1 tbsp cold water


  1. Preheat the oven to 180C on the Fan-assisted Static setting. Mix the
    sage, lemon zest and plenty of seasoning in a small bowl.
  2. Pat the pork dry with kitchen paper and brush the meat all over with
    the oil. Rub the sage mixture into the pork, avoiding the rind where
    possible. Tie the pork with kitchen string tightly at 3cm intervals along
    its length if not already tied.
  3. Place the pork in a small sturdy roasting tin, rind side up. Roast the
    pork on the second runner position for 30 minutes per 500g, or until
    cooked through. A 1.5kg loin will take 1 hour 30 minutes. If your
    joint is particularly wide, you’ll need to add an extra 15 minutes or
    so to the cooking time. Test the internal temperature with a meat
    thermometer if you are not sure.
  4. Transfer the joint to a board and leave to rest for 15 minutes.
    Carefully pour off any fat from the roasting tin, taking care to leave
    any pork roasting juices.
  5. Put the roasting tin on the hob. Bring the juices to a simmer and add
    the cider, stirring well to lift any sediment from the bottom of the pan.
  6. Add the water and apple sauce to the pan and simmer for 1 minute,
  7. Stir in the cornflour mixture and any pork resting juices. Return to a
    simmer and cook for 1-2 minutes or until the gravy thickens. Strain
    through a sieve into a warmed jug.
  8. Snip off the string from the pork, carve the crackling away from the
    meat and cut into portions. Carve the meat into slices. Serve with the
    hot gravy.

Product used: Oven, Gas Hob

Vanilla Cupcakes with Orange Frosting


For the vanilla cupcakes:
175g softened butter
175g caster sugar
3 medium eggs (beaten)
1tsp vanilla extract
175g self raising flour

For the orange frosting:
100g butter
200g full fat soft cheese
200g icing sugar
1 well scrubbed orange


  1. Preheat the oven to 170°C on the Circulaire setting if using a Smeg Oven. Line a 12 hole muffin tin with large cupcake cases.
  2. To make the cupcake batter, beat the butter and sugar together with Smeg’s Stand Mixer fitted with wire whisk attachment until very light and fluffy.
  3. Gradually add the eggs, a little at a time, beating well between each addition. Beat in the vanilla extract. Sift the flour over the top and fold in with a spatula.
  4. Divide the cake batter between the paper cases. Bake in the middle of the oven for 20 minutes until well risen and pale golden brown. Transfer to a wire rack and leave to cool.
  5. To make the frosting, sift the icing sugar into the Smeg Stand Mixer bowl and add the butter and vanilla extract. Using Smeg’s Stand Mixer fitted with flex-edges beater, beat the mixture until smooth and creamy.
  6. Finely grate half the orange zest and set aside for garnish later. For the other half of the orange, use a citrus zester to make thin stands of orange zest. Mix in the soft cheese and finely grated orange zest into the mixture until thoroughly combined.
  7. Once the cakes are cool, pipe or swirl the frosting on top. Sprinkle a few strands of orange zest over the cakes and serve.

Product used: Oven, Stand Mixer


SMEG - Coffee Milk Shake Recipe

Preparation time: 5 minutes

Recipe for: 2 persons


Coffee milkshake | Smeg COM


  1. 1/2 cup of strong coffee
  2. 2 cups of vanilla or coffee flavored ice cream
  3. 1 cup of cold milk
  4. 4 tablespoons of sugar


  1. Pour the ice cream into the blender.
  2. Pour the milk and room-temperature coffee in through the purpose-designed hole in the lid.
  3. Add the sugar and blend using the standard function at speed setting 2 for 15 seconds.
  4. Pour the milkshake into glasses. Decorate with a wisp of whipped cream, coffee beans and ground coffee.

Suggestion: You can add a modern twist to the traditional recipe using barley or chicory coffee, which can be drunk at any time of day, or green coffee, which is rich in antioxidants, or dandelion coffee which helps purify the body.

Coffee milkshake recipe

Product Used:


making apple juice with SMEG

Preparation time: 5 mins





Lots of juicy apples. The same process can be used with: Pears, Oriental Melons, Watermelons


Apples are available throughout the year and are a fruit liked by all. They are full of fiber, pectin to prevent constipation and citric acid to help relieve tiredness. When apples are consumed as juice the nutritional content is absorbed better by our bodies.

  1. Remove upper part of apples and clean them.
  2. Cut them into small slices.
  3. Close the lever on the slow juicer, put apples in the machine, and operate it.
  4. If you want clean juice, pour original juice into chamber to juice one more time.
  5. When extraction is almost finished, place the lever in half-opened position to release the compressed pulp.

Please note: When juicing, lots of bubbles are formed. It is a characteristic of apples. Do not worry about it.

Product used: Smeg Slow Juicer