1. Add all ingredients to your bread machine according to manufacturer's directions. Start dough cycle.
2. When dough cycle is complete, turn dough out onto lightly floured board. Divide dough into two equal pieces then roll into a about 10cm x 15cm rectangle for both. (Working with 1 portion at a time).
3. Fold in the middle then pinch seam together. Lay it seam side down on the prepared baking sheet, and sprinkle bread flour on it. Cover loosely with a plastic wrap. Then you can just cover with the baking sheet (see picture).
4. Let rise in a warm place until nearly doubled in size, about for 40 to 60 minutes.
5. Preheat oven to 250 degrees C. Score the baguettes with a sharp knife and put several drops of oil in cut line. Put the baguettes in the oven for 10 to 13 mins until golden brown, then lower the temperature to 200 degrees C. Continue to bake it another 10 to 12 mins. (Baking total : 20 mins)
1. Preheat oven to 100°C. Line two baking trays with non-stick baking paper.
2. Beat egg whites until quite foamy and soft peaks form using an electric mixer. (Gradually increasing the speed up to medium.)
3. Gradually add the sugar a tablespoon at a time while beating until the mixture is stiff and glossy.
4. Carefully place meringue into a pastry bag and Pipe them onto prepared sheets. Bake meringues for about 1 to 1:30 hours until completely dry.
5. First make your garnish, stir chocolate and coconut oil occasionally until melted – dip coconut meringues in melted chocolate. Shake off excess chocolate and sprinkle nonpareils. Refrigerate until set.
1. Heat the Olive oil in a Large frying pan and add crushed garlic. Once the garlic begins to colour lightly, add all other ingredients, tomato cans, sugar, black chocolate, salt, onion powder (optional) and pepper.
2. Stir & simmer over medium heat. Reduce heat to low and simmer tomato sauce until it is reduced by about half, stirring occasionally. Check the seasonings add more salt or pepper if required.
3. Store the sauce in a clean jar in the fridge until you use. The sauce also suitable to freeze if you don't use all of them.
1. Peel and finely chop the onions, garlic, celery. For the red pepper, remove the seeds then roughly chop.
2. Add olive oil in a large, heavy saucepan and fry the garlic, the onion and then the celery until softened. Also add minced beef and saute with a wooden spoon.
3. Add the tomato tins, tomato paste and all sauce ingredients. Stir until combined. You can put chili at this moment if you want. Then add chopped red pepper. Bring to a simmer, cover with lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.
4. Add the kidney beans. Cook for a another 15 mins, uncovered. Season with salt and pepper, if needed.
5. Serve with steamed rice or bread fresh from the oven!