Lemon Bars

A blissful dessert all on its own, these lemon bars are even better with a Lemon Curd filling.

Makes: 20 bars

Total Time: 10 Minutes

Difficulty: Intermediate

Lemon Bar Crust


  • 290 g (2 cups + 6 Tablespoons) plain flour, divided use
  • 100 g (½ cup) caster sugar
  • 225 g (1 cup) butter


  1. To make the crust, heat oven to 175°C (350°F).
  2. Place 160g (1¼ cups) of the flour, 115g (½ cup) of the butter and 55g (¼ cup) of the sugar into the Vitamix container and secure lid.
  3. Select Variable 6.
  4. Use the On/Off switch to quickly pulse 5 times. Remove lid, scrape down the sides of the container and around the blades, then replace the lid and pulse 5 additional times.
  5. Spoon the contents of the Vitamix container into a 33 cm X 23 cm (13-inch X 9-inch) pan.
  6. Repeat the same process with the remaining flour, butter and sugar.
  7. Press the flour mixture into the pan evenly and bake for 20 minutes, until just golden brown.
    Place pan on a wire rack.

Lemon Curd Filling


  • 120 ml (½ cup) lemon juice
  • 5 large eggs
  • 335 g (1½ cup) caster sugar
  • ⅛ teaspoon salt
  • Zest of 3 lemons
  • 110 g (½ cup) unsalted butter, cut into pieces


  1. Place lemon juice, eggs, sugar, salt and zest into the Vitamix container in the order listed and secure lid.
  2. Turn machine on and slowly increase speed to Variable 10, then to High.
  3. Blend for 5 minutes.
  4. Reduce speed to Variable 5 and remove the lid plug. Add butter, 1 piece at a time, through the lid plug opening incorporating butter completely between additions.
  5. Replace the lid plug and increase speed to Variable 10.
  6. Blend for 30 seconds.
  7. Pour the custard over the crust and allow to chill before serving or allow to cool slightly and serve at room temperature.
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Crab Cakes with Sweet Chili Dipping Sauce

Succulent, golden crab cakes pair wonderfully with this recipe’s tomato-based sauce, which features chilies, garlic, and lime.

Dietary Interests: High Protein

Makes: 4 servings

Total Time: 2 Hours

Difficulty: Advanced

Crab Cakes


  • 6 slices bread, cubed
  • 1 red capsicum, stemmed, seeded, diced
  • 2 spring onions, cut into pieces
  • 3 sprigs coriander
  • 400 g (14 ounces) crab meat
  • 3 Tablespoons mayonnaise
  • 2 egg whites
  • zest of 1 lime
  • 1 pinch cayenne pepper
  • 1 dash hot sauce
  • salt and pepper, to taste
  • 3 Tablespoons olive oil


  1. To make the crab cakes, place bread pieces into the Vitamix machine and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 5, using the tamper to press the ingredients into the blades.
  4. Blend for 5 to 10 seconds or until it has formed breadcrumbs. Transfer to a bowl and set aside.
    Place the red pepper, scallions, and cilantro into the Vitamix container. Add water to the 6 cup mark and secure lid.
  5. Select Variable 5. Pulse 5 to 8 times using on/off switch until coarsely chopped. Drain well before using.
  6. Place 4 ounces (113 g) crabmeat, mayonnaise, egg white, lime zest, cayenne pepper, hot sauce, salt, pepper and well drained chopped veggies into the Vitamix container.
  7. Secure lid. Continue to Pulse a few times on Variable 2, using tamper, until the mixture forms a coarse paste. Do not over process.
  8. Transfer to a bowl and mix in remaining 10 ounces (284 g) crabmeat. Stir gently to combine. Add enough of the breadcrumbs to form a stiff mixture. Put the remaining breadcrumbs on a plate. Wash the Vitamix container.
  9. Shape the crab mixture into 8 patties of equal size. Coat in the breadcrumbs, pressing the crumbs onto each side.
  10. Transfer to a baking sheet, cover with cling film and chill at least 30 minutes up to 2 hours.



  • 2 Roma tomatoes, quartered
  • 110 g (4 ounces) caster sugar
  • 2 other red chillies
  • 2 garlic cloves, peeled
  • 1 Tablespoon lime juice
  • 1 Tablespoon fish sauce


  1. Place all sauce ingredients into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10. Blend for 20 to 25 seconds. Pour the sauce into a bowl and set aside.
  4. Heat the olive oil in a frying pan over a medium–high heat, add half of the crab cakes and fry for 2 minutes on each side until crisp and golden. Transfer to a plate and keep warm while you cook the remaining cakes.
  5. Serve warm with the dipping sauce.
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Pork Belly With Hibiscus Mole

Pork Belly Tacos with Hibiscus Mole

Pork belly is cooked and tenderized in a white wine broth, then drenched in Hibiscus Mole flavoured with ancho, pasilla, and morita chilies, sweetened with prunes, raisins, apple, and plantain.

Submitted via Vitamix: Eduardo Morali
Makes: 4 servings
Total Time: 12 Hours
Difficulty: Advanced

Pork Belly Tacos


  • 900 g (2 pounds) pork belly
  • 120 ml (½ cup) white wine
  • 960 ml (4 cups) chicken stock
  • ½ onion, peeled, diced
  • 4 garlic cloves, peeled
  • 1 bay leaf
  • 1 Tablespoon whole black peppercorns
  • 55 g (½ cup) celery, diced
  • 1 teaspoon salt
  • 20 g (½ cup) fresh coriander leaves, chopped
  • hibiscus mole, see recipe
  • 4 tortillas
  • fresh coriander leaves, for garnish
  • crushed peanuts, for garnish
  • jicama, julienned, for garnish


  1. Preheat oven to 90°C (200°F).
  2. In a dutch oven, sear pork belly on both sides.
  3. Add white wine, chicken stock, onion, garlic, bay leaf, peppercorn, celery, salt, and cilantro to the pot and bring to a boil.
  4. Cover and cook in preheated oven for 8 hours.
  5. Remove pork belly from broth and cool in refrigerator.
  6. Heat a sauté pan and sear pork belly on all sides until golden brown. Pour mole sauce over top and heat through.
  7. To serve, top tortillas with pork belly and sauce. Garnish with cilantro, peanuts, and jicama.

Hibiscus Mole


  • 100 g (½ cup) lard
  • 4 garlic cloves, peeled
  • 2 shallots
  • ½ onion, peeled, diced
  • ½ golden delicious apple
  • 100 g dried prunes
  • 50 g (⅓ cup) raisins
  • 100 g (¾ cup) almonds
  • ½ plantain
  • 1 corn tortilla
  • 8 dry ancho chillies
  • 8 dry pasilla chillies, cleaned, deveined, and toasted
  • 1 dry morita chile, cleaned and toasted
  • 35 g (⅓ cup) sesame seeds, toasted
  • 75 g (¾ cup) peanuts, toasted
  • 50 g hibiscus, dried
  • ¼ teaspoon anise seed, toasted
  • 960 ml (4 cups) water


  1. Place lard into a medium saucepan and heat. Fry each of the following ingredients individually and set aside to cool: garlic, shallots, onion, apple, prunes, raisins, almonds, plantain, and corn tortilla.
  2. Place all ingredients into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Switch machine to start and slowly increase speed to Variable 10, then to High.
  5. Blend for 1 minute.
  6. Pour sauce into a large pot and bring to a boil. Reduce heat and allow to simmer for 30 minutes.
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Black and White Cookies

Black and White Cookies

Dip in melted chocolate for a perfectly delicious cookie creation.

Dietary Interests: Gluten-Free, Vegetarian

Makes: 7 cookies

Total Time: 15 Minutes


  • 85 g (⅔ cup) gluten free flour blend 1
  • 130 g (1 cup) gluten free flour blend 3
  • 100 g (½ cup) caster sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 Tablespoon lemon zest
  • 120 ml (½ cup) vegetable oil
  • 2 large pasteurized egg yolks
  • 2 large eggs
  • ¾ teaspoon vanilla essence
  • 2 Tablespoons milk


  1. Preheat oven to 190°C (375°F) and spray a baking tray with nonstick cooking spray.
  2. Place flours, sugar, salt, baking powder, and lemon zest into the dry container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase to the highest speed. Blend for 15 seconds. Set aside.
  5. Place oil, eggs, vanilla and milk into the Vitamix standard container and secure lid.
  6. Select Variable 1.
  7. Turn machine on and slowly increase to the highest speed. Blend for 15 seconds.
  8. Pour wet ingredients into a bowl. Fold in dry ingredients and mix to incorporate.
  9. Scoop onto prepared sheet tray. Bake for 14-16 minutes


Add chocolate for dipping cookies

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Radish Kimchi

Classic Korean banchan typically served with every meal.

Makes: 240 ml (12 cups)

Total Time: 25 Minutes

Difficulty: Intermediate


  • 120 ml (½ cup) water
  • 3 Tablespoons sea salt
  • 3 Tablespoons plum sauce
  • 2 kg (5 pounds) radishes, ends trimmed and quartered
  • 175 g (6 ounces) fresh chives
  • 60 ml (¼ cup) fish sauce
  • 60 g (½ ) small onion, peeled, halved
  • 3 red chillies
  • 6 garlic cloves, peeled
  • 10 g (1 piece) fresh ginger root, peeled
  • 2 Tablespoons salted shrimp sauce
  • 2 Tablespoons white rice, steamed, cooled
  • 4 Tablespoons red pepper powder


  1. Combine the water, fine sea salt and plum sauce in a small bowl and stir to incorporate. Set aside.
  2. Place the cleaned and trimmed radish into a large bowl with the cut chives. Pour the water, salt and plum mixture over the radish and chives and toss to incorporate. Set aside.
  3. Place the fish sauce, onion, red chilies, garlic, ginger, shrimp sauce and cooled cooked rice into the Vitamix® container in the order listed and secure the lid.
  4. Select Variable 1. Start the machine and slowly increase to its highest possible speed.
  5. Blend for 45 seconds until a fine paste has formed.
  6. Remove the container from the blending base and lid and stir in the red pepper powder to incorporate.
  7. Once the red pepper powder has been incorporated, pour the mixture over the radish and chive mixture in the large bowl.
  8. Toss to incorporate evenly. Once incorporated, cover with plastic wrap and refrigerate overnight.

Submitted By: IPC

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Dried Fruit Chia Bars

With plenty of berries, nuts, and seeds, these bars are as filling as they are delicious and great for on-the-go mornings.

Makes: 6 bars

Total Time: 5 Minutes

Difficulty: Intermediate


  • 85 g (½ cup) almonds, blanched
  • 50 g (½ cup) pecan halves, roasted
  • 30 g (¼ cup) sunflower seeds, roasted
  • 35 g (¼ cup) flaxseed
  • 40 g (¼ cup) dried blueberries
  • 35 g (¼ cup) dried cherries
  • 25 g (¼ cup) dried cranberries
  • 2 Tablespoons dried goji berries
  • 1 Tablespoon Lucuma powder
  • 2 Tablespoons hemp seeds
  • 80 ml (⅓ cup) chia gel
  • 1 Tablespoon honey


  1. Spray a 13×23-cm (5×9-inch) loaf tin with coconut oil and set aside.
  2. Place almonds and pecans into the Vitamix container and secure lid.
  3. Select Variable 7.
  4. Pulse by quickly turning the machine on and off 2 to 3 times. Transfer chopped nuts into a medium-size mixing bowl.
  5. Rinse container and place sunflower seeds, flaxseed, dried fruit, and Lucuma powder into the Vitamix container.
    Select Variable 7.
  6. Pulse by quickly turning the machine on and off 15 to 20 times. Add mixture to the chopped nuts.
  7. Add hemp seeds, chia gel, and honey to the mixing bowl and stir well to combine.
  8. Press mixture into prepared loaf tin. Cover with plastic wrap and refrigerate overnight. Slice into six bars.


Chef’s Note: To make the chia gel, place 120ml (½ cup) water and 3 Tablespoons chia seeds into the Vitamix container in the order listed and secure lid. Select Variable 1. Start machine and slowly increase speed to Variable 10, then to High. Blend for 35 to 45 seconds. For a vegan recipe, substitute maple syrup for the honey.

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Recipe -Almond_Chicken_Stir-Fry_Sauce

Almond Chicken Stir-Fry Sauce

This sweet and sour Asian stir-fry makes a quick and easy weeknight meal.

Dietary Interests: No Added Sugar, High Protein

Makes: 420 (1.75 cups)

Total Time: 55 Minutes

Difficulty: Advanced


  • 60 ml (¼ cup) light soy sauce
  • 360 ml (1½ cup) low sodium chicken stock
  • 2 Tablespoons cornstarch
  • 1 Tablespoon cooking sherry
  • 1 teaspoon caster sugar
  • white pepper, to taste
  • 2 Tablespoons olive oil
  • 250 g (9 ounces) chicken breast, uncooked, cubed
  • 90 g (1 cup) broccoli, chopped
  • 1 garlic clove, minced
  • 110 g (1 cup) carrots, grated
  • 115 g (1 cup) celery, diced
  • 150 g (1 cup) red capsicum, seeded, stemmed, diced
  • 150 g (1 cup) green bell pepper, stemmed, seeded, diced
  • 100 g (1 cup) spring onion, diced
  • 70 g (1 cup) mushrooms, sliced
  • 50 g (½ cup) flaked almonds


  1. To make sauce, place soy sauce, chicken stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4.
  4. Blend for 10 seconds or until well blended. Set aside.Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
  5. Add broccoli and stir-fry for approximately 3 minutes.
  6. Add remaining vegetables and almonds and cook until crisp tender.
  7. Pour sauce over stir-fry and cook until thickened.
  8. Serve over rice.


Nutrition is based on complete recipe including rice, chicken, vegetables and sauce.

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Recipe - Thai fish bites

Thai Fish Bites with Satay Dipping Sauce

Pair fresh fish bites with our spicy satay dipping sauce for an easy, delicious meal.

Makes: 12 fish bites

Total Time: 1 Hour 45 Minutes

Difficulty: Easy

Fish Bites


  • 200 g (½ pound) sea bass or other firm white fish
    50 g (2 ounces) salmon, trim or belly fat is best
    1 egg white
    1 teaspoon red curry paste
    zest and juice of ½ lime
    1 Tablespoon fish sauce
    15 ml (1 Tablespoon) soya sauce
    1 handful of fresh coriander leaves


  1. Place sea bass, salmon, egg white, curry paste, lime zest and juice, fish sauce, and soy sauce in the Vitamix container in the order listed.
  2. Start the machine and increase speed to Variable 4.
  3. Blend for 4 minutes, until the mixture begins to look glossy.
  4. Transfer the fish mixture to a bowl and fold in the cilantro.
  5. Leave the mixture in the fridge for at least 1 hour to firm up.
  6. Portion the mixture into 25g balls, then push down slightly with the back of a spoon to create little patties.
  7. Set up a steamer (preferably bamboo) and bring to a low simmer and line the tray with parchment.
  8. Place half of the fish bites into the steamer and steam for 4 to 6 minutes.
  9. Repeat with the second batch.

Satay Dipping Sauce


  • 8 garlic cloves, peeled
  • 2 Thai chillies, chopped
  • 1 medium-sized knob of ginger, finely chopped
  • 1 Tablespoon sesame oil
  • 60 ml (¼ cup) vegetable stock
  • 50 g (¼ cup) peanut butter
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon fish sauce
  • juice of 1 lime


  1. To make satay dipping sauce, gently sauté the garlic, chilies, and ginger in the oil on low heat for 1 to 2 minutes, being careful not to burn.
  2. Add the broth, peanut butter, hoisin, and fish sauce and stir.
  3. Reduce by half and take off the heat to cool slightly.
  4. Carefully place the mixture into the Vitamix container and start the machine.
  5. Blend on Variable 4 until you achieve a smooth consistency.
  6. Season with the lime juice, to taste.

This recipe works best with firm, fresh fish. Pat the filets dry before blending.

Submitted By: Great British Chefs

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Matt Moran Cooking Barbecue Steaks with Chimichurri Sauce

Sirloin is a very versatile cut of meat and has more flavour than fillet. Chimichurri sauce is a vibrant green Argentinean sauce made with fresh herbs. It makes a great accompaniment for the sirloin, and also works well with lamb or chicken. I use garlic confit in this recipe for its soft, mellow flavour. Bake the cloves in their skins in an ovenproof dish of extra virgin olive oil for approximately 20 minutes at 150ºC until they are soft.


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How to: Ultimate Crispy Pork Crackling - Marion's Kitchen

The secret to ultra crispy pork crackling… Marion from Marion’s Kitchen shares her tips and tricks for getting that perfect Asian crispy roast pork.

Find the full recipe with times and temps here: http://www.marionskitchen.com/crispy-roast-pork-with-asian-slaw/


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Nigella Lawson's Tequila & Lime Chicken

Watch as the MasterChef contestants sit in on a masterclass with Nigella Lawson! She takes the chefs step-by-step through how to cook a tequila and lime chicken.


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Charred Cauliflower Salad

With a burst of flavour in every bite, this anything-but-ordinary salad balances greens and cauliflower with the acidity of citrus and the heat of Harissa Vinaigrette. Alternatively, use as a marinade on fish or shellfish.

Submitted By: Vitamix

Makes: 10-12 servings

Total Time: 20 Minutes

Difficulty: Intermediate


  • 250 g (8 ounces) baby kale
  • 900 g (2 pounds) cauliflower florets, charred
  • 300 ml (2 cups) citrus segments, grapefruit and orange
  • 240 ml (1 cup) Harissa Vinaigrette


  1. Place kale in a large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
  2. Place charred cauliflower in stainless steel bowl and toss with remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.
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