Desserts
Eggnog Icecream
Ingredients(makes 1 litre) 500ml cream 230ml milk 1 vanilla bean 30ml dark rum 30ml brandy 7 yolks 150g sugar 1tsp nutmeg 1 orange zest MethodCombine the orange zest milk and cream and bring to the boil. Steep for about ½ hour. Beat the egg yolks and sugar with the vanilla and nutmeg. Add the cream and then transfer to a S/S bowl and cook over a double boiler until it starts to thicken slightly and coats the back of a spoon. Strain and cool. Churn in an icecream maker.
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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 MethodBeat 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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Fruit Cake
Ingredients (makes 4 x 18cm layers) 1.5kg mixed dried fruit 3 tins mango mashed with the juice 2 tablespoon golden syrup 3 tsp mixed spice 6 eggs 3 tsp bicarb soda 450g SR flour MethodCombine fruit & spices together. Add the eggs. Stir in the sifted dry ingredients and bake at 180°C (160°C fan forced) for approx. 40 mins. Allow to cool and top with glazed fruit. Keep at room for a few days or best stored in the refrigerator.
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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 MethodGrease 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 ToppingA 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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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) MethodFor the JellyLine 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 CreamSoak 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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Pavlova
Ingredients 150ml eggwhite (about 5eggs) 200g caster sugar 30g cornflour sifted 10 mls white vinegar 300ml cream whipped to soft peak 100 ml natural greek style yoghurt (optional) 1 punnet strawberries (some dipped in white chocolate to garnish and the rest halved) 1 punnet raspberries 1 punnet blueberrieswhite chocolate for decorations MethodPreheat oven to 150°C. Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is firm and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into about a 23cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Spread the cream over the meringue, (if you like it a little tangy, fold the yoghurt into the cream) and sprinkle over with strawberries, blue berries and raspberries. Garnish with white chocolate curls or swirls, and a light dusting if icing sugar.
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Peach & Raspberry Ripple or Peach & White Chocolate Ice Cream
Ingredients (makes 1 litre) For the Peach & Raspberry Ripple Icecream 5 large peaches peeled and diced 100g sugar 250ml cream 125g sour cream 1 vanilla bean 1/2 lemon, juiced Pinch ground cardamom to taste Raspberry Puree 1 cup raspberries (frozen is fine) 2 tbsp sugar For the Peach & White Chocolate Icecream 300ml cream 100g white chocolate 4-5 large ripe peaches diced 1 vanilla bean 100g caster sugar 1/2 lemon, juiced Pinch ground cardamom MethodFor the Peach & Raspberry Ripple IcecreamPlace the peaches, lemon juice, sugar, and vanilla bean in a pan and cook until the peaches are soft. Set aside and allow to cool. Mash the raspberries and sugar together leaving a few chunks. Set aside. Whisk together the cream and sour cream and add the cooled peaches. Churn in an ice cream machine until thick and place into an icecream tub layering with spoonfuls of the raspberry mix. Freeze until required. For the Peach & White Chocolate IcecreamHeat the cream in a pan with the scraped vanilla bean. Add the chocolate and stir until melted. Set aside to cool. Place the sugar and lemon juice in a pan and add the diced peaches and cardamom. Cook until tender. Pour into a blender and pureÌe. Add the chocolate cream to the pureÌe and blend to combine. Allow to cool and churn in an ice cream machine. Freeze until required.
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Apricot Icecream Terrine
Ingredients For the Terrine 250g mascarpone 500ml soft whipped cream 150g sugar 4 eggs, separated 1 vanilla bean For the Apricot Sorbet 400g ripe apricots, pureed & strained 80ml glucose 80g sugar ½ lime, juiced For the Poached Apricots 12 apricots cut in half 1 vanilla bean 8 cardamon pods, crushed 2 cinnamon sticks 250g sugar 500ml water 100ml white wine 1 lemon zest MethodFor the TerrineLine a terrine/loaf pan with plastic film. Beat the egg yolks, vanilla bean & sugar until light & fluffy. Add the mascarpone & combine well. Fold in the soft whipped cream. Whip the egg whites with a pinch of salt to soft peak. Fold into the cream mix. Spoon ½ the mix into the prepared mould and place in the freezer and allow to firm. Spoon over the apricot sorbet, & allow to firm. Spoon over remaining cream mix, place in the freezer & allow to freeze overnight. Serve with poached apricots. Alternatively, use store bought vanilla icecream and layer in a loaf mould with the sorbet. Freeze for several hours or overnight.For the Apricot SorbetCombine the pureed apricots, sugar and lime juice and stir until dissolved. Heat the glucose and stir into the puree. Churn in an icecream machine.For the Poached ApricotsPlace water, sugar, wine, zest, vanilla, cinnamon, and cardamon in a saucepan and dissolve and reduce for 10mins. Add the apricots and cook gently for about 5mins until tender.
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Coconut Pancakes
Ingredients (makes about 12) 250ml coconut cream 2 tbsp white vinegar 150g plain flour 40g caster sugar 1 tsp baking powder ½ tsp bicarb soda 50g shredded coconut Pinch salt 1 egg 40g melted butter Pineapple and banana and maple syrup to serve 3-400ml cold coconut cream ½ tsp vanilla bean paste MethodCombine coconut cream and vinegar and set aside. Whisk in the egg and add the butter. Sift together the dry ingredients and add the wet ingredients and the coconut. Whisk together making sure there are no lumps. Lightly oil/butter a frypan and add spoonfuls of mix. Cook on both sides until golden. Serve with roasted vanilla pineapple and fresh banana, whipped coconut cream and maple syrup. For the pineapple. Cut into thin pieces. Roll into vanilla sugar and roast for about 10 minutes until syrupy. Whip the coconut cream and vanilla together to a whipped cream consistency. Serve with coconut pancakes.
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Pancakes with Roasted Plums
Ingredients 250ml milk 2 tbsp white vinegar 150g plain flour 40g caster sugar 1 tsp baking powder ½ tsp bicarb soda Pinch salt 1 egg 40g melted butter For the Roasted Plums 10 plums cut in half 1 vanilla bean 3 star anise 2 cinnamon sticks, crumbled 100g brown sugar 100ml red wine/ sparkling wine/sweet wine 5 sprigs of thyme MethodCombine milk and vinegar and set aside. Whisk in the egg and add the butter. Sift together the dry ingredients and add the wet ingredients. Whisk together making sure there are no lumps. Lightly oil/butter a frypan and add spoonfuls of mix. Cook on both sides until golden.For the Roasted PlumsCombine all ingredients together and place in a roasting dish and roast for about 15 minutes until tender.
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Orange Curd Tart
Ingredients Makes 23cm Tart (serves 10-12)For the Orange Curd 125g butter, cut into cubes 5 eggs 125ml orange juice 25ml lemon juice 10g cornflour 180g caster sugar 500g natural yoghurt, drained 1 orange, cut into segments 1 punnet blueberries 1 orange, sliced & dehydrated For the Pastry 30g icing sugar 1 egg yolk 240g plain flour ½ tsp salt 200g cold butter coarsely grated MethodFor the Orange CurdCombine the eggs, cornflour, sugar and juices and whisk together in a saucepan and cook over a low heat until thick. Add the butter and whisk until melted. Pour into a bowl or storage container and allow to cool. (Keeps in the fridge for 1 week) For the PastrySift the flour, icing sugar and salt together. Rub in butter and add the egg yolk. Wrap in plastic film and chill for about ½ hour. Roll out about 3mm thick and place in tart case. Rest and blind bake at 175°C until golden. Remove and allow to cool. Fold together the curd and drained yoghurt and place into the baked tart shell. Sprinkle over blue berries and dehydrated orange slices. Dust with icing sugar and serve immediately with fresh orange segments.
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Orange and Almond Cake
Ingredients 2 whole oranges (boiled for 2 hours) 250 grams almond meal 250 grams sugar 6 whole eggs 2 tsp baking powder 1 tsp orange blossom water MethodPuree the boiled oranges to a pulp, add almond meal, sugar, lightly whisked eggs and baking powder and mix until thoroughly combined. Pour into a lined 28cm cake tin and bake at 175°C for approximately 1 hour. When cool, dust with icing sugar, or coat with lemon or orange curd.
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