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  • Christmas Muffins

    Christmas Muffins

    Ingredients
    (makes 12-15)

    • 300g SR flour
    • 80ml oil
    • 80g brown sugar
    • 300ml buttermilk
    • 1 egg
    • 5g baking powder
    • 350g fruit mince
    • 1½ tsp cinnamon
    • 150g icing sugar
    • Lemon juice

    Method


    Sift the dry ingredients and fold in the buttermilk and egg, fold in the fruit mince. Bake for about 15-20mins at 170°C. Allow to cool on a wire rack. Once cool make the icing with sifted icing sugar and lemon juice and drizzle over the muffins. Top with orange zest, and glace cherry slices.          


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  • Christmas Pudding

    Christmas Pudding

    Ingredients
    (makes 9 ceramic moulds)

    • 200g butter at room temp
    • 200g brown sugar (or omit if you are sugar free)
    • 1 cup black bottle brandy
    • 150g crystallized ginger, chopped
    • 4 eggs
    • 100g plain flour
    • 1 tsp baking powder
    • 70g fresh white breadcrumbs
    • Zest of 1 large lemon
    • Zest of 1 large orange
    • 150g dried prunes, chopped
    • 150g dried pear, chopped
    • 150g mixed peel
    • 1 apple, grated
    • 1 tsp ground cinnamon
    • 1 tsp mixed spice
    • Pinch salt
    • 200g currants
    • 200g sultanas
    • 200g raisins
    • 150g dried fig, diced
    • 150g apricot, diced
    • 150g dates, chopped

    Method


    Grease and line pudding basins and set aside. Combine all the dried fruit, grated apple & zests & add the brandy & stir. Set aside overnight, or for a few days to absorb the brandy, & for the fruit to soften (add a splash more brandy if you like!). Sift together the flour, salt, baking powder & spices & add the bread crumbs. Beat the butter & the sugar. Add the eggs one at a time. Fold in the dry ingredients, then the fruit. Place in the prepared pudding moulds up to the inner rim. Cover with greased paper & foil and either bake for about 45mins to 1hr, or steam the pudding for approximately 2 hours. Allow to cool.  De-mould and wrap in plastic wrap or muslin cloth & store up to 3-4 months, in a cool dry place. To reheat place in a pot of boiling water & steam in the mould for 1 hour or microwave. Serve with eggnog ice cream (recipe online).          


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  • Christmas Pudding

    Christmas Pudding

    Ingredients         

                (makes 2 x 2 litre puddings) For the Pudding
    • 200g butter at room temp
    • 200g brown sugar
    • 1 cup Hardy’s Black Bottle Brandy
    • 4 eggs
    • 100g plain flour
    • 1 tsp baking powder
    • 70g fresh white breadcrumbs
    • Zest of 1 large lemon
    • Zest of 1 large orange
    • 1 apple grated
    • 1 tsp ground cinnamon
    • 1 tsp mixed spice
    • Pinch salt
    • 200g currants
    • 200g sultanas
    • 200g raisins
    • 150g dried fig, diced
    • 150g diced apricot
    • 150g dates chopped
    • 150g dried prunes chopped
    • 150g crystallised ginger chopped
    • 150g slivered almonds
    • 1 cup Hardy’s Black Bottle Brandy to serve
    • 150g mixed peel
    Brandy Crème Anglaise
    • 250ml milk
    • 250ml cream
    • 100g sugar
    • 6 egg yolks
    • 1 vanilla bean
    • Fresh berries to serve
    • 2-3 tbsp Hardy’s Black Bottle Brandy (or more to taste)

    Method
    For the Pudding
    Grease and line a pudding basin and set aside. In a large saucepan that will take the size of the pudding mould, place a trivet or an upturned plate and fill with water to 2/3rds of the way up the side of the pudding mould. Bring to the boil. Turn down the heat to a rolling simmer. Combine all the dried fruit, grated apple and zests and add the brandy and stir. Set aside overnight, or for a few days to absorb the brandy, and for the fruit to soften. (adding a splash more Brandy if you like!) Sift together the flour, salt, baking powder and spices and add the bread crumbs. Beat the butter and the sugar. Add the eggs one at a time. Fold in the dry ingredients, then the fruit. Place in the prepared pudding mould leaving about an inch from the top. Cover with greased paper and foil and seal with a lid or tie very tightly with string, place into the saucepan and steam the pudding for aproximately 5 hours, topping up occasionally with water. Allow to cool. De-mould and wrap in plastic wrap or muslin cloth and store up to 3-4 months. To reheat place in a pot of boiling water and steam for 2 hours. To serve: Place the pudding on a large plate. Heat the brandy and carefully ignite it and pour over the hot pudding. Serve with brandy crème anglaise.
    Brandy Crème Anglaise
    Heat the milk, cream and scraped vanilla bean. Combine the egg yolks and sugar. Slowly pour over the hot milk mixture onto the eggs and whisk. Pour back into the pan and cook over a low heat stirring constantly until it starts to thicken but not scramble. Strain and serve with your Christmas Pudding and a few fresh berries.          
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  • Christmas Ham

    Christmas Ham

    Ingredients

    • 1 leg ham (8-10kg)
    • cloves, to stud
    • rosemary, thyme and bay leaves to garnish
              Glaze Ingredients
    • 400ml apple cider
    • 140g Dijon mustard
    • 120ml maple syrup
    • 300g brown sugar
    • 3 cinnamon sticks
    • 1 inch piece of ginger, roughly sliced
    • 80ml apple cider vinegar
    • 1 orange zest

    Method

    Carefully remove the skin from the ham and score the fat into diamonds/squares. Stud each square with a whole clove. Combine glaze ingredients in a saucepan & reduce until a syrup consistency. Baste ham with glaze and place in a hot oven 170°C with a tray of water at the base of the oven. Cook for 1.5-2 hours basting regularly until golden and delicious. Garnish with fresh herbs and enjoy hot or cold.          
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  • Christmas Martini

    Christmas Martini

    60ml gin

    15ml lime juice

    40ml cranberry juice

    rosemary

    bitters

    frozen cranberries

    Place gin, lime juice and cranberry juice over ice in a cocktail shaker. Shake and strain into a martini glass. Add a few cranberries a dash of bitters and a stalk of rosemary.

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  • Christmas Pudding

    Christmas Pudding

    (makes 2 x 2L puddings) or one large and 12 small puddings
     

    For the Pudding

    200g butter at room temperature

    200g brown sugar

    350ml Brandy, rum or marsala

    4 eggs

    100g plain flour

    1 tsp baking powder

    70g fresh white breadcrumbs

    zest of 1 large lemon

    zest of 1 large orange 

    1 apple, grated

    1 tsp ground cinnamon

    1 tsp mixed spice

    pinch salt

    200g currants

    200g sultanas

    200g raisins

    150g dried fig, diced

    150g diced apricot

    150g dates, chopped

    150g dried prunes, chopped

    150g crystallised ginger, chopped (optional)

    150g slivered almonds

    150g mixed peel

    220g dried cranberries


    Marsala cream sauce

    250ml milk

    250ml cream

    100g sugar

    6 egg yolks

    1 vanilla bean

    60ml marsala (or more to taste)
     

    Method
    For the Pudding

    Grease and line pudding basins or dariole moulds and set aside. In a large saucepan that will take the size of the pudding mould, place a trivet or an upturned plate and fill with water to 2/3rds of the way up the side of the pudding mould. Bring to the boil. Turn down the heat to a rolling simmer. If baking small puddings, prepare a roasting pan that will fit dariole moulds, fill the moulds with pudding mix. Pour boiling water to reach halfway up the sides of the moulds and cover with a sheet of baking paper and then cover with foil to seal. Bake for about 1½ to 2hrs.
     

    Combine all the dried fruit, grated apple and zests and add the alcohol and mix well. Set aside overnight, or for a few days or weeks to macerate. 


    Sift together the flour, salt, baking powder and spices and add the breadcrumbs. Beat the butter and the sugar until light. Add the eggs one at a time. Fold in the dry ingredients, then the fruit. Spoon into the prepared pudding moulds leaving about an inch from the top. Cover with greased paper and foil and seal with a lid or tie very tightly with string, place into the saucepan and steam the pudding for approximately 5 hours, topping up occasionally with water if needed.

    Allow to cool. De-mould and wrap in plastic wrap or muslin cloth and store up to 3-4 months in a cool place. To reheat place covered pudding in a pot of boiling water and steam for 2 hours. To serve: Place the pudding on a large plate and serve with marsala cream sauce.


    For the Marsala sauce
     
    Heat the milk, cream and scraped vanilla bean. Combine the egg yolks and sugar. Slowly pour over the hot milk mixture onto the eggs and whisk. Pour back into the pan and cook over a low heat stirring constantly until it starts to thicken but do not scramble. Strain immediately and serve with your pudding and a few fresh berries to garnish


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  • Christmas Icecream Slice

    Christmas Icecream Slice

    Ingredients


    • berries and cherries, to garnish
    • 2 litres vanilla icecream, slightly melted
    • 1 store bought rich dark fruit cake
    • brandy, to drizzle (optional)

    Method


    Line a loaf tin with plastic wrap. Layer a thin slice of cake on the base and the sides. Drizzle with a little brandy. Spoon in half the icecream and press down. Layer another layer of cake & drizzle with brandy and top with icecream. Finish with a layer of fruit cake and wrap and place in the freezer overnight. Remove from the tin and arrange on a serving plate. Garnish with fresh berries and cherries and enjoy a simple quick, easy and elegant Xmas dessert.          

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  • Christmas Sugar Cookies

    Christmas Sugar Cookies

    Ingredients

    (makes about 45)

    • 120g butter
    • 90g icing sugar
    • 1 vanilla bean, scraped
    • 2 egg yolk
    • 300g flour
    • 2 tsp baking powder
    • Caster sugar to dust


    Method

    Beat butter and sugar, add vanilla add egg yolks and then fold in the sifted dry ingredients. Wrap in plastic wrap and allow to rest for at least ½ hour. Roll out to 3mm thick and cut into shapes. Bake at 160 until golden, remove and roll into sugar and allow to cool.          


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  • Christmas Mince Pies

    Christmas Mince Pies

    Ingredients

    For The Fruit Filling (best made 2 weeks before)
    • 40g currants
    • 40g raisins chopped
    • 50g toasted slivered almonds
    • 40g prunes chopped
    • 40g dates chopped
    • 40g sultanas chopped
    • 40g dried apricots diced
    • 50g brown sugar
    • 1 green apple grated
    • Splash or rum, brandy or port
    • Zest of 1 lemon
    • 1 tsp ground cinnamon
    • 1 orange zest & juice ½ orange strained
    For The Pastry
    • 1 egg
    • 50g Cornflour
    • 140g plain flour
    • Caster sugar
    • 120g unsalted Butter
    • Drop vanilla essence
    • Pinch of salt

    Method
     For the Fruit Filling
    Combine all ingredients together in a bowl and mix well. Transfer to a container and store in the fridge until ready to use, turning each day.
    For the Pastry
    Cream the butter and the sugar until light and creamy. Add the egg and vanilla. Fold in the sifted flours gently until it forms a ball. Wrap in plastic wrap and chill until firm. Heat oven to 160°C, or pre heat your pie maker. Lightly dust your work surface with flour and roll the pastry out to about 2mm thick. Cut into rounds to fit the pie maker/baking tin and then fill the centre with fruit mince. Top with a pastry star and bake in the oven until lightly golden, or in the pie maker until golden. Remove and while hot, brush with eggwhite or milk and sprinkle with a little extra caster sugar.          
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  • Traditional Christmas Shortbread

    Traditional Christmas Shortbread

    Ingredients


    • 125g Rice flour
    • 250g Plain flour
    • 250g Butter
    • 125g caster sugar

    Method

    Heat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter. Press into the shortbread mould and smooth the top. Bake in the oven until lightly golden (about 40-45mins). When cool remove from the mould and slice into wedges. Alternatively for the decorated cookies, roll the shortbread dough into a ball and wrap and place in the fridge for ½ hour. Roll out to about 2-3mm thick and using your favourite xmas cutters, cut out shapes. Bake until lightly golden. Cool on a wire rack. Roll out fondant and cut to shape. Stick onto the baked shortbread using sugar syrup or edible glue and decorate with various sprinkles.          


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  • Christmas Slice (ring tin)

    Christmas Slice (ring tin)

    Ingredients


    • 1 ½ cups brazil nuts
    • 20ml brandy
    • ½ cup walnuts
    • 250g dates
    • 50g blanched almonds
    • 100g hazelnuts
    • 200g raisins
    • 200g apricots diced
    • 140g glace cherries or pineapple
    • 100g plain flour
    • 2 tsp mixed spice
    • 1 tsp baking powder
    • 60g muscovado sugar
    • 3 eggs
    • 1 tsp vanilla
    • Pinch of salt
    • Glaced fruit and nuts to top

    For the Topping

    • 50g apricot jam
    • 250g glacé or dried fruits, whole or cut into large strips

    Method

    Grease and line the baking tin. Combine nuts and fruit. Add sifted dry ingredients, sugar, eggs, brandy and vanilla. Spoon into baking tin and bake for about 1 hour at 150°C. Allow to cool. Top with glace fruits and nuts.


    For the Topping


    A handful of mixed raw nuts (pecans,walnuts, blanched almonds and brazil nuts). Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and add the fruit and nuts and combine to coat. Allow to cool. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.          


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  • Christmas Meringue with Berries

    Christmas Meringue with Berries

    Ingredients

    • 200g room temperature egg white
    • 440g caster sugar, powdered in a blender
    • 2 x 70g Wheel&Barrow silver cachous to finish
    • 500g room temperature strawberries, hulled and cut in half
    • 200g fresh or frozen raspberries
    • 50g dark palm sugar, finely grated
    • 1 tsp balsamic vinegar
    • 250g thick pure cream

    Method
     Pre-heat oven to 125°C, and cover three baking sheets with baking paper. Fill the mixing bowl with hot water and let it stand for 2-3 minutes, tip out the water and dry the bowl. Whisk the egg whites at high speed until they are very stiff and coming away from the edge of the bowl in clumps, and only then, start adding the sugar a tablespoon at a time until fully incorporated. Continue whipping until the meringue is very stiff and has the appearance of satin fabric. Fill the piping bag and pipe onto the baking tray a 7cm ring, and a 5cm cone, then pipe 8 x 18cm, 6 x 16cm, 5 x 12cm and 5 x 8cm sticks and divide any remaining meringue into more sticks. Gently shake the cachous onto the sticks, rolling the trays from side to side to catch any run-away cachous. Cook for 10 minutes at 125°C, then, without opening the oven door, turn the oven down to 100°C and set a timer for 3 hours. Again without opening the oven door turn the heat off and allow to cool in the oven. The sticks can be made several days in advance and stored in an airtight container in a cool dry place.

    To Finish
    Put everything except the cream into a bowl and gently mix together. Put a bit of cream onto the plate to secure the first meringue to the cake stand and continue to assemble the tree shape alternating between fruit and meringue sticks that have been spread with a little cream to secure them. Finish the top with the ring and cone. Any left over sticks can be served as petit fours with coffee.

    Extra Tips
    The two reasons that cooks have trouble with meringue is they take the egg white straight from the fridge and secondly they don’t beat their egg whites long enough before they start adding the sugar. Cooking is chemistry and if you try and dissolve sugar in a glass of ice water it is easy to understand why the egg white needs to be warm and the sugar works better if its powdered. Stale egg white, egg white that has been left at room temperature for three to four days also whips better – scientific fact! Why grams and not a number of eggs? With the eggs available on the market pace egg white size varies as much as 15g from small to jumbo eggs. Also the weight of egg white taken from eggs straight from the fridge is less than from room temperature eggs, so a weight makes very good sense.          
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  • SPIKE Decoration Gold Small 15x6cm

    SPIKE Decoration Gold Small 15x6cm

    Our metallic gold spikes are unique and are sure to leave a lasting impact with your guests.  Add this to your Christmas table for a festive feel or to your house to create that perfect Christmas mood.  A pro table styling tip is to pair this with the large gold spike as a layered affect.

    • Two sizes available
    • Vibrant gold metallic colour
    • Eye catching design
    • $9.95
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  • PUDDING MOULD 160mL

    PUDDING MOULD 160mL

    Make restaurant-quality desserts at home with this pudding mould!


    • Dishwasher Safe
    • Aluminum
    • Capacity 160ml
    • $3.95
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  • PUDDING MOULD Aluminium 9x6cm 225ml

    PUDDING MOULD Aluminium 9x6cm 225ml

    Make restaurant-quality desserts at home with this pudding mould!


    • Dishwasher Safe
    • Aluminum
    • Capacity 225ml
    • $4.95
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  • Gingerbread Decorations

    Gingerbread Decorations

    (Makes about 40)

    450g plain flour

    Pinch salt

    8g ginger powder

    10g mixed spice

    2g ground clove

    120g unsalted butter

    140g brown sugar

    1 egg

    120g honey

    1 lemon zest

    1 tsp vanilla extract

    200g Icing sugar, sifted for icing


    Sift together the dry ingredients. Lightly mix together the butter, honey and sugar. Add the egg, vanilla and zest. Fold in the flour and combine to form a ball. Roll out on a lightly floured work surface to 4-5mm thick. Cut out shapes with cookie cutters, cutting out a small round at the top to allow for a ribbon, and holes for decoration and place onto lined baking trays. Place trays in the oven and bake at 170°C for about 10 minutes until lightly golden. Remove and allow to cool.

     For the icing, combine icing sugar and a little water and mix until smooth and piping consistency. Pipe a fine line to outline the cookies and allow to set. Tie a small ribbon in the top hole and use as a Christmas napkin decoration for the table or hang on your Christmas tree.

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  • Xmas Cake Pops

    Xmas Cake Pops

    Ingredients

    • Your favourite xmas cake or xmas pudding recipe

    Method
    Bake in the cake pop mould. Spoon into the silicon cake pop mould and bake for about 8-10 mins, until cooked. Once cool, coat in white chocolate or candy melts and decorate with cake toppers or sprinkles.          

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  • COUPE GLASS Optic Ribbed Clear 255mL

    COUPE GLASS Optic Ribbed Clear 255mL

    An elegant design for your next champagne or cocktail.

    • Quality Hand Made Glassware that is stylish & practical
    • Recommend hand wash with warm soapy water
    • Dishwasher Safe
    • $9.95
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  • NAPKIN RING Wooden

    NAPKIN RING Wooden

    Add the finishing touches to your table setting with these beautiful napkin rings! An earthy design that will suit many styles, including bohemian, coastal and rustic.

    • Width 5cm
    • Wooden
    • $5.95
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  • Honey & Orange Glazed Ham

    Honey & Orange Glazed Ham

    Ingredients 

    • 1 leg of ham (7-9kg)
    • 2 oranges, zest and juice
    • 200g brown sugar
    • 100ml honey
    • 2 tbsp dijon mustard
    • Cloves

    Method

    Preheat oven to 180°C. Gently run your fingers along the outer edge of the skin on the top of the leg of ham. You will find that you can gently peel away the skin leaving a lovely layer of fat. Cut around the hock and leave the skin intact the last 4-5 inches. Wrap the skin and store in the fridge and use this to cover any left over ham. Gently score the top of the leg in a diamond pattern about 1 inch apart. Try not to cut through the layer of fat. If you cut too deep the fat will melt during baking. Place a clove in each diamond and place on a large roasting tray that has been lined with foil & baking paper. Zest the oranges in long stripes. Mix together the zest, juice, honey, brown sugar and mustard, Brush the ham with the glaze & place in the oven. Pour 1 cup of water in the base of the roasting pan. After 15-20 minutes, brush with more glaze. Continue to baste the ham every 10-15 minutes for about 1 hour until golden brown. Carefully remove the ham from the oven and decorate with fresh herbs & ribbon. Bring the remaining glaze to the boil & serve in a jug. Serve with roasted vegetables, or lightly roasted baby tomatoes & caramelised shallots.          


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  • Eton Mess Trifle

    Eton Mess Trifle

    Ingredients            

    For the Raspberry & Cranberry Meringues
    • 150g frozen raspberries
    • 150g frozen cranberries
    • 180g egg whites (6 whites)
    • 380g sugar
    • Pinch salt
    • 20g cornflour
              For the Cream
    • 1 vanilla bean scraped
    • 1 litre cream
    • 120-150ml condensed milk (to taste)
     To Assemble
    • 2-3 punnets raspberries
    • 2 punnets blueberries
    • 2 punnets strawberries

    Method
    For the Raspberry & Cranberry Meringues
    Combine the berries and 80g of sugar & allow to defrost. Puree & strain through a fine sieve & set aside. Whip egg whites with salt until firm, add sugar & whisk until combined, then stir in the cornflour. Fold through a small amount of puree, don’t over mix as this will turn it pink, you are after a swirl effect. Place heaped spoonfuls onto a lined baking tray & place in the oven at 120°C & bake for about 1 hour. Allow to cool.
    For the Cream
    Whip together the cream, condensed milk and vanilla bean until soft peak.
    To Assemble
    Crush a layer of meringues into the trifle bowl. Spoon in a layer of cream, then sprinkle over mixed berries. Repeat until you reach the top of the bowl, decorate with berries and dust with icing sugar.          
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  • Spiced shortbread

    Spiced shortbread

    (makes about 36)
    Ingredients

    • 125g butter
    • 60g caster sugar
    • 180g plain flour
    • 20g mixed spice (nutmeg, cinnamon, clove, ginger pepper)
    • Icing sugar to dust

    Method
    Beat butter, sugar and sift dry ingredients and fold together. Chill for ½ hour and roll out to 4mm thick cut into shapes and place on a lined baking tray and bake 180°C for about 15 minutes. Allow to cool and dust with icing sugar.          
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  • SERVING STAND Round 2-tier 33x28x35cm

    SERVING STAND Round 2-tier 33x28x35cm

    An eye-catching serving piece that creates more space on the dining table. Ideal for presenting appetisers, sweet treats and more, this serving stand is a versatile addition to your culinary collection. Charming, rustic aesthetic is suitable for formal and casual dining occasions. Makes a delightful gift for housewarmings, birthdays and other special occasions!
    Porcelain Platters

    Metal Frame

    • $69.95
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  • Champagne Orange Trifle

    Champagne Orange Trifle

    Serves 6-8

    Ingredients          

    For the Orange Crème Patisserie
    • 600ml milk
    • 5 eggs yolks
    • 120g sugar
    • 50g cornflour
    • 1 vanilla bean
    • 1 orange, zested
    • 40ml orange liqueur
    • 1 vanilla pod, split and seeded
    • 400ml whipped cream
              For the Jelly
    • 500ml fresh orange juice, strained
    • 500ml champagne
    • 100g caster sugar
    • 12 sheets gelatine (20g)
    To Assemble
    • orange segments, to garnish
    • 200g Mascarpone mixed with 150g whipped cream (or combine with left over pastry cream)
    • 4 oranges, sliced
    • 1 orange madeira cake, sliced
    • orange liqueur, to drizzle (optional)

    Method
    For the Orange Crème Patisserie
    Heat the milk with the scraped vanilla bean and orange zest and bring to the boil. Mix together the sugar, cornflour and egg yolks, and slowly pour in the milk. Strain into a saucepan and then cook for a few minutes stirring constantly until thick, add the orange liqueur. Pour into a bowl and cover with parchment paper and allow to cool. Fold in 400ml whipped cream, and set aside.

    For the Jelly
    Combine the sugar, orange juice & champagne then whisk until sugar has dissolved. Soak the gelatine sheets in cold water until plump. Squeeze dry. Melt in a bowl over a double boiler & stir into the champagne mix. Allow to cool and start to set (thicken).

    To Assemble
    In the base of a trifle bowl place a layer of pastry cream. Arrange slices of orange around the glass and in the centre. Spoon over enough jelly to cover the oranges.  Place in the refrigerator to set. Top with a layer of cake and drizzle with orange liqueur. Top with pastry cream smoothing over the top and then a thin layer of jelly. Allow to set for several hours or overnight. Garnish with  mascarpone cream, sliced orange segments and candied orange zest.          
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  • Teacup Xmas Cakes

    Teacup Xmas Cakes

    Ingredients          

                (makes 7-8)
    • 200ml brandy
    • 150g butter softened
    • 120g brown sugar
    • 2 eggs
    • 200g flour
    • 1 tsp baking powder
    • 1 tsp mixed spice
    • 1 orange zest
    • 1 lemon zest
    • 1 kg mixed dried fruit (I used, diced apricots, currants, raisins, sultanas, crystalized ginger, mixed peel, dates and prunes)

    Method

    Soak the fruit in the brandy for a few days or overnight. Whip the butter and sugar, add the eggs and fold in the sifted flour, mixed spice and zests. Add the fruit and then spoon into buttered ovenproof teacups. Bake at 170 for 30-40mins. Serve with cream or brandy custard.          
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  • Summer Berry Trifle

    Summer Berry Trifle

    Ingredients

            

    For the Trifle
    • 2 pkts mini jam rolls
    • 2 punnets fresh strawberries
    • 2 punnets fresh raspberries
    • 1 punnet blueberries
    • 1 pkt frozen mixed berries
    • 1 jar good quality red currant jam
    • 6 sheets leaf gelatine (12g)
    • 600ml cosmopolitan cocktail mix
              White chocolate cream
    • 500ml milk
    • 45g cornflour
    • 50g sugar
    • 4 egg yolks
    • 1 vanilla bean (optional)
    • 100g good quality white chocolate, chopped
    • 600ml cream, whipped to soft peak

    Method
    For the jelly, soak gelatine sheets in cold or iced water. Once soft squeeze out excess water. Heat 200ml cosmopolitan cocktail mix and add the gelatine to dissolve. Add the remaining 400ml of cocktail mix with 150ml water. Allow to cool. Line the inside edge of the base of the trifle dish with sliced strawberries. Gently pour in the jelly mix and add chopped strawberries to the jelly mix. Allow to firm in the fridge. Combine 1 punnet raspberries, a handful of blueberries and a packet of frozen mixed berries and add ¾ of the jar of the red currant jam. Mix together and set aside. For the white chocolate cream bring the milk to the boil with the vanilla bean. In a bowl combine the egg yolks, sugar, and cornflour. Gently pour over the hot milk and whisk. Remove the vanilla bean. Pour back into the saucepan and cook over low heat until the mixture thickens. Add the white chocolate and whisk until it has melted. Pour into a bowl and cover with plastic wrap or freezer film directly onto the surface so that a skin does not form. Allow to cool. When cool whisk lightly & gently fold in 1/3 of the softly whipped cream to combine then add the remaining cream. Cover and set aside in the fridge. Cut the jam rolls into 8mm-1cm rounds and place a layer laying flat on the jelly. Gently spoon over about an inch of cream mix. Place a layer of jam roll slices standing up along the inside edge of the bowl resting on the pastry cream. Line the centre with jam rolls laying flat. You will have created a shallow hole. Spoon in the mixed berries, to the top of the layer of jam rolls. Place a fresh raspberry on the jam rolls on the inside of the trifle bowl and then fill with white chocolate cream. Chill and allow to firm up in the fridge before decorating with fresh berries and white chocolate curls.          
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  • Walnut Cranberry Cookies

    Walnut Cranberry Cookies

    (makes about 48 cookies)

    225g butter at room temperature

    120g caster sugar

    ½ tsp vanilla extract 

    300g plain flour 

    pinch salt 

    250g walnuts, chopped into small pieces 

    60g dried cranberries, chopped into small pieces 

    1 cup pure icing sugar 

    Preheat oven to 170°C

    Whip butter, sugar and vanilla until creamy. Fold in sifted flour and salt then fold in walnuts and dried cranberries. Roll into 20g balls and place on a lined baking tray. Bake for 15-18 minutes until lightly browned. Sift icing sugar and place into a bowl. When the cookies are ready roll hot cookies into icing sugar until well coated. Cool on a wire rack.

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  • Tuna Salad

    Tuna Salad

    Serves 6-8 as a starter

    400g fresh raw sushimi grade tuna or cold smoked tuna

    Pickled fennel

    2 pieces Celery heart sliced

    mayonnaise (kewpie)

    fresh rocket, to garnish

    ¼ lemon very, finely sliced

    pink peppercorns

    capers to garnish

    ¼ Red onion sliced finely

    2-3 radishes finely sliced

    Dill leaves to garnish


    For the pickled fennel:

    1 fennel finely sliced

    400 grams white wine vinegar

    200 grams water

    5 tablespoons sugar

    5 teaspoons sea salt

    1 lemon skin, finely sliced
     

    Bring vinegar, water, sugar and salt to the boil in a small pot. Place fennel and lemon zest in a bowl and pour over hot pickling liquid. Wrap with plastic and allow to cool. Refrigerate. Keeps for months in the refrigerator in a sealed container.


    On a large serving plate arrange finely sliced tuna. Either scatter over some pickled fennel or arrange in small piles around the plate. In a small bowl combine the celery, rocket, lemon and red onion and toss with a little olive oil and a light season of salt and pepper. Place in the centre and gently scatter over radish, capers and pink peppercorns. Drizzle with a little olive oil and serve with toasted sour dough baguette.


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  • Raspberry Meringue

    Raspberry Meringue

    Ingredients         

    For the Pastry
    • 3 egg yolks
    • 30g of icing sugar
    • 3g baking powder
    • 1 tsp vanilla extract
    • 150g plain flour
    • 100g unsalted butter, cut into cubes
     For the Jelly
    • 1kg raspberries fresh or frozen
    • 750ml boiling water
    • 400ml cold water
    • 3 packets of raspberry jelly
    For the Cream Filling
    • • 600g cream
    • • 50g caster sugar
    • • 1 vanilla bean scraped
     For the Meringue
    • 120g egg whites
    • 150g caster sugar
    • 10g cornflour
    • ½ tsp cream of tartar
    • 50g flaked almonds
    Method
    For the Pastry
    Combine the sifted dry ingredients and place in a blender. Add the butter and pulse until it resembles bread crumbs, then add the vanilla & egg yolks. Bring together to a ball and chill for 30 minutes. Roll out or press into a baking pan. Bake until golden and allow to cool.

    For the Jelly
    Dissolve the jelly in boiling water and add the cold water. Allow to cool and then add the raspberries.          For the Cream Filling. Whip together until firm.

    For the Meringue
    Whip the whites with the cream of tartar until firm. Add the sugar then fold in the cornflour. Spoon into the lined baking tray 34x20cm and sprinkle with almonds. Bake 140C for 1 hour. Allow to cool.

    To Assemble
    In the lined baking tin 34x20cm. Start with the pastry. Then add the jelly and allow to set for several hours. Add the cream then top with meringue. Cut into squares and serve.          
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  • Festive Trifle

    Festive Trifle

    Ingredients  

    For the Custard
    • 1L milk
    • 1 vanilla bean
    • 60g cornflour
    • 150g caster sugar
    • 6 egg yolks
              For the Poached Pears
    • 6 small pears peeled & cored
    • 1.5L water
    • 500g sugar
    • 100ml white wine
    • 200ml marsala wine
    • 1 vanilla bean
    • 2 cinnamon sticks
    • 4 cloves
    • 2 star anise
    To Assemble
    • 1 store bought or home-made Xmas cake
    • Vanilla custard
    • Poached pears
    • Brandy for sprinkling
    • 600ml whipped cream

    Method
    For the Custard
    Bring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and allow to cool.
    For the Poached Pears
    Heat all the ingredients together in a saucepan except the pears until the sugar has dissolved. Add the pears and simmer for about 20minutes until tender. Allow to cool in the liquid.
    To Assemble
    Cut the cake in 1cm thick stripes and line the base of the trifle bowl. Sprinkle with a little brandy & then slice a layer of pears around the bowl. Top with a layer of custard. Allow to set and then add a layer of cream. Repeat the layers & enjoy a super easy Xmas trifle *You can also use left-over Xmas pudding.          
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  • Berry Jelly with Mascarpone

    Berry Jelly with Mascarpone

    Ingredients

    (serves 8)
    For the Jelly

    • 600g fresh strawberries & raspberries
    • 500g strawberry juice
    • 6 sheets leaf gelatine (12g)
    • 50-60g sugar

    For the Mascarpone Cream

    • 500g mascarpone
    • 150ml cream
    • 1 vanilla bean
    • 50g icing sugar
    • 10ml marsala wine
    • 3 gelatine sheets (6g)

    Method


    For the Jelly


    Line a 1½ litre loaf mould with cling film. Soak the gelatine in water. Cut the strawberries & place half the berries in the bottom of the mould. Heat some of the juice & sugar & add the gelatine, then add the remaining juice. Allow to cool. Pour half over the berries and allow to set.


    For the Mascarpone Cream


    Soak the gelatine. Heat the cream & scraped vanilla bean then add the gelatine to dissolve. Allow to cool. Combine the sugar, mascarpone & marsala. Add the cream & mix together, pour over the set jelly. Allow to set. Scatter over the remaining berries and pour over the jelly & allow to set over night. Turn out onto a serving plate, slice & serve with fresh berries.          


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  • Summer Pudding

    Summer Pudding

    Ingredients

    (makes 6-8 serves)
    For the Cinnamon Brioche
    • 15g fresh yeast
    • 70ml warm milk
    • 5g salt
    • 500g flour
    • 10g cinnamon powder
    • 6 eggs
    • 350g softened butter
    • 30g sugar
              Berry Coulis
    • 150g blueberries
    • 150g black currants
    • 200g blackberries
    • 200g raspberries
    • 1 punnet strawberries chopped in half
    • Caster sugar to taste
              Raspberry Foam
    • 250ml raspberry puree (strained)
    • 160ml pomegranite juice
    • 30g sugar
    • 8g gelatine powder
    • 50ml water

    Method
    For the Cinnamon Brioche
    Add the yeast and milk and whisk lightly. Add flour, cinnamon, salt, sugar and eggs and knead in a KitchenAid mixer until smooth. Add softened butter to the dough a little at a time, until the dough is smooth shiny and elastic (about 10 mins). Cover and leave to rise in a warm place (about 1hr). Knock back, cover again and refrigerate several hours. Mould into loaf tins and Bake at 170°C for 15-20mins.
    For the Berry Coulis
    Lightly cook together.Strain and reserve the juice to soak the brioche, and the berries to layer between the brioche layers.    
    For the Raspberry Foam
    Soak the gelatine in water. Dissolve and add to the pommegranite juice then add the raspberry puree. Pour up to halfway into a cream cannister. In one turn, charge with gas. Cool for 2 hours before use. When you need to refill. Make sure that you expel everything from the cannister and release before unscrewing.          
    To Assemble
    Cut the brioche into rounds to fit the food rings. Dip the brioche in berry juice quickly and squeeze out excess liquid. Place in bottom of mould. Spoon a few berries on top and repeat with brioche and berries. (3 layers) when cold pour a little jelly on top.(use raspberry or strawberry jelly) Garnish with fresh berries, raspberry foam, vanilla icecream or mascapone, and a meringue cigar. *alternatively, substitute pannetone instead of the brioche          
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  • Festive Icecream Cake

    Festive Icecream Cake

    Ingredients


    • 1 pandoro (star shaped panettone or 1 x panettone)
    • ½ tin dark cherries, drained & cut in half (reserve liquid)
    • 1 vanilla bean, scraped
    • 3 egg yolks
    • 150g caster sugar
    • 3 egg whites
    • 1 orange zest
    • 1 lemon zest
    • 100g raisins
    • 80ml marsala
    • 300ml cream whipped to soft peak
    • 80g roasted blanched almonds, chopped
    • 80g roasted hazelnuts, skinned & chopped
    • 100g frozen raspberries

    Method

    Bring the raisins & the marsala to the boil in a small saucepan, & then turn off the heat & allow to cool. Gently turn the pandoro upside down & slice the bottom 1cm off, (this will be the base, the largest diameter) & set aside. Gently cut away or scoop out the middle of the pandoro, leaving about 1cm around the outside & base. Beat egg yolks, vanilla & half the caster sugar until light & fluffy, add zests, fold in the whipped cream. Whip egg whites until peaks form & then add the remaining caster sugar. Fold into the egg yolk mix & then add the cherries, chopped nuts & raspberries. Spoon into the centre of the pandoro & then place the base on top. Place into the freezer & allow to set overnight. Sprinkle with icing sugar & serve as it is, or with fresh berries & raspberry coulis, & cream. Alternatively, for the filling, use store bought vanilla icecream, & allow to soften. Fold in the zests, nuts & fruit & proceed with filling the pandoro case.          


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  • Trifle

    Trifle

    Ingredients           

    For the Pastry Cream
    • 1 litre milk
    • 1 vanilla bean
    • 90g cornflour
    • 200g caster sugar
    • 8 egg yolks
    • 300 whipped cream
    For the Cake
    • 12 egg yolks
    • 400g caster sugar
    • 100ml milk
    • 1 tsp vanilla essence
    • 225g plain flour
    • 6 egg whites
    • Raspberry jam
    To Assemble
    • 1 pkt raspberry jelly, cooled but not set
    • 300-400ml whipped cream
              Vanilla Panna Cotta
    • 500ml Milk
    • 170ml Cream
    • 100g Sugar
    • 1 Vanilla bean
    • 8g Gelatine sheets

    Method
    For the Pastry Cream
    Bring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and cover the surface directly with freezer wrap (this prevents a skin from forming). Set aside and allow to cool ( this can be made the day before) Place pastry cream in a bowl and whisk until smooth. Fold in whipped cream.

    For the Cake
    Heat the oven to 170°C. Line 3 baking trays 38x25cm with baking paper. Whip the egg yolks, vanilla and 300g sugar until light and fluffy. Fold in the flour and milk. Whip the whites until they form peaks and add the remaining 100g sugar. Fold the whites into the cake batter and then divide batter amongst the 3 trays. Spread evenly and bake for about 8-10mins until lightly golden and it bounces back to the touch. Allow to cool. 


    For the Vanilla Panna Cotta
    Boil cream and milk with the vanilla bean. Soak the gelatine sheets in cold water. Once hydrated squeeze out excess liquid. Add to the cream and strain. Cool over a water bath until cool.

    To Assemble
    Turn the cake layers out on your work surface. Cut the cake layers in half lengthways and spread half with a thin layer of raspberry jam. Top with the other half. Repeat with the 2 other cake layers and stack on top of each other. Cut into strips and cut to fit the length of your trifle bowl. Layer around the inside of the bowl. Place a layer on the inside base of the bowl and then add a later of pastry cream 4-5cm thick. Allow to set. Then place a layer of berries, then continue layering with cake cream and berries until you reach the rim of the cake. Then place a row of raspberries around the rim of the cake and then add a layer of whipped cream to cover the top of the berries. Chill. Carefully pour over a layer of cooled raspberry jelly. Chill until set. Carefully pour on the vanilla panna cotta and chill until set. Decorate with white chocolate curls and fresh berries.     
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  • White Chocolate Chip Cookies

    White Chocolate Chip Cookies

    Ingredients         

    (to fit 1 X 500ml schmuck jar)
    For the Cookies
    • 60g sugar
    • 50g brown sugar
    • 135g self raising flour
    • Pinch of salt
    • 70g white chocolate chips
    • 50g dried cranberries
    • 50g pistacchios
     For the Label
    • 75g butter
    • 1 tsp vanilla essence
    • 1 egg

    Method
    For the Cookies
    Layer the dry ingredients in the jar, flour then the brown sugar, white sugar, cranberries, choc chips and pistachios, seal the jar and label and decorate with a cookie cutter.

    For the Label
    Cream butter, egg and vanilla until light and fluffy. Fold in the dry ingredients. Roll into balls and bake at 170°C for 8-10 minutes. Makes approx 15 cookies.          
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  • Festive Roast Turkey with Apricots & Cranberries

    Festive Roast Turkey with Apricots & Cranberries

    Ingredients

    For the Turkey

    • 1 large turkey breast
    • 1 litre water
    • 1¼ cups dark brown sugar
    • ¼ cup soy sauce
    • 20g salt
    • 2 cloves garlic
    • 2 bay leaves
    • ¼ tsp black peppercorns
    • 4 cloves
    • 4 all spice
    • 100ml maple syrup

     For the Stuffing

    • 300g fresh sourdough breadcrumbs
    • 100g blanched whole almonds
    • 100g dried cranberries
    • 150g butter
    • 2 onions finely chopped
    • 1 tsp ground cinnamon
    • 1 tsp mixed spice
    • Salt and pepper to taste

    For the Apricots

    • 250g dried apricots soaked in enough water to cover, for several hours until swollen
    • 150-200g frozen cranberries
    • 100ml maple syrup
    • 20ml orange blossom water

    Method

    For the Turkey


    Bring all ingredients (except the turkey) to the boil, remove from the heat & allow to cool. Add the turkey & brine for at least 1 hour or overnight in the fridge. Drain & pat dry. Open the turkey out and stuff with stuffing and roll. Truss with string to form a neat log. Sprinkle with pepper. Heat a pan with a small amount of oil and gently sear the turkey until golden on all sides. Place in the oven at 150°C for about 1 hour until cooked, allow to rest before serving.


    For the Stuffing


    Melt butter in a pan & then over low heat cook the onions until soft, add the remaining ingredients & season to taste. Set aside to cool.


    For the Apricots


    Strain the apricots, reserving the liquid and add the liquid and maple syrup to a pan & cook until it starts to become a little syrupy. Add the orange blossom water, apricots, cranberries & any juices from the resting turkey. Cook until glazed. Serve the turkey on a platter, serve with roasted baby carrots & scatter over the apricot mix & a few roasted pistachios.          


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