Desserts
Salted Caramel Thumbprint Cookies/Ice Cream Sandwiches
Ingredients 170g unsalted butter softened 80g caster sugar 2 egg yolks 225g plain flour Salted caramel icecream (recipe online) For the Caramel Sauce 225g caster sugar 225g brown sugar 5g sea salt 40ml water 150g cream 75g unsalted butter MethodFor the Caramel SauceDry cook the caster sugar to a dark caramel. Add the water and the syrup, salt and cream. Add the brown sugar. Bring to the boil and add the butter. Whisk to melt and then allow to cool.For the CookiesWhip the butter and sugar until light and fluffy. Add the egg yolks. Fold in the flour and roll into balls. Make a thumbprint into the center of half the balls. Chill then place on a lined baking tray and bake at 160°C until lightly golden. Allow to cool. Place a scoop of salted caramel icecream on the base of a cookie and add the top cookie. Spoon a little salted caramel sauce in the centre.
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Salted Caramel Icecream Terrine
Ingredients For the Icecream 250g mascarpone 4 eggs 500ml cream whipped to soft peak 100g sugar 200g peanut butter 250g salted caramel chunks/nougat cut into small pieces (recipes online) 1 vanilla bean, scraped For the Caramel Sauce 225g caster sugar 225g brown sugar 5g sea salt 40ml water 150g cream 75g unsalted butter MethodFor the IcecreamWhip the egg yolks, vanilla, and sugar over a double boiler until light and fluffy. Fold in the mascarpone and peanut butter. Fold in the cream, peanut nougat, and salted caramel pieces (recipes online). Whip the egg whites to soft peak and fold into the mix. Pour into a lined loaf tin and freeze overnight. Remove and slice and serve with salted caramel sauce. For the Caramel SauceDry cook the caster sugar to a dark caramel. Add the water and the syrup, salt and cream. Add the brown sugar. Bring to the boil and add the butter. Whisk to melt and then allow to cool.
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Saffron & Spiced Yoghurt Pannacotta
Ingredients (makes 8) 250ml cream 150ml milk 100g sugar 8 cardamom pods lightly crushed 350g yoghurt 1 tsp rosewater Pinch saffron 1 orange zest 1.5 sheets gelatine(5g) Dried rose petals to garnish Pistachio nuts roughly chopped to garnish Candied fennel seeds to garnish MethodBring cream, milk, sugar cardamom, orange zest, and saffron to a simmer. Soak the gelatine in cold water until soft, strain and add to the cream. Remove from heat strain and whisk into the yoghurt, add the rosewater and pour into cups and chill in the fridge for several hours or overnight. Garnish with candied fennel seeds, sliced pistachios, and dried rose petals.
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Rhubarb Bread and Butter Pudding
Ingredients (serves 12) For the Rhubarb Syrup 1kg rhubarb, washed & cut into chunks 1 vanilla bean 2 oranges, juiced 1 orange zest 1 tsp rosewater For the Custard 130g unsalted butter 1 vanilla bean 400ml double cream 400ml whole milk 1 orange zest 1 tsp ground cardamom 6 large free-range eggs 80g caster sugar Assembly of the Pudding 1kg panettone or brioche, tear or cut into inch size chunks 80g strawberry jam 1 punnet strawberries Flaked almonds, to garnish MethodFor the Rhubarb SyrupIn a large pan add the rhubarb, vanilla bean & seeds, orange zest and juice. Place the lid on & cook on low to medium heat stirring occasionally for about 15 minutes until the rhubarb is tender. Add the rosewater & remove the rhubarb (put aside for later use), reduce the liquid until syrupy and set aside.For the CustardPreheat the oven to 180°C. Lightly grease a 28cm cast iron sauté pan with butter. Scrape the vanilla bean seeds into a saucepan with the cream, milk, orange zest, cardamom and butter. Heat until the butter has melted. In a large bowl, whisk the eggs and sugar until smooth. Then add the hot cream mixture to the bowl and whisk to combine, then strain.Assembly of the PuddingPlace the panettone into a large bowl & add the strained custard mix leaving it to soak for a few minutes. Spoon half of the soaked bread into the prepared pan & dot around the strawberry jam and half the cooked rhubarb. Pile on the remaining bread and dot with more rhubarb & strawberry jam. Sprinkle with flaked almonds and bake for around 40-50 minutes, until golden & set. Allow the pudding to rest for 10 minutes then serve with cream fresh strawberries & rhubarb syrup.
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Lemon Ricotta Cake
Ingredients 150g plain flour 1 tsp baking powder pinch salt 100g caster sugar 80ml olive oil ¾ cup of ricotta 80ml lemon juice 2 large eggs, separated 60g unsalted butter, melted finely grated zest of 2 lemons for the icing 1 cup of pure icing sugar 1½ Tblspn fresh lemon juice candied lemon slices, to garnish MethodHeat the oven to 170°C. Line the bottom of a 24cm quiche pan with baking paper, beat the egg yolks, oil & caster sugar until light & fluffy. Add the ricotta, lemon juice & zest, then fold in the flour & baking powder. In a separate bowl whisk the egg whites until they form stiff peaks, fold into the batter and drizzle in the melted butter. Pour the batter into the baking pan & bake for about 30 minutes until golden. Allow to cool & place on a serving plate. Combine the lemon juice and icing sugar and stir until smooth. Pour over the top of the cake and smooth. Once set garnish with candied lemon slices & serve with whipped cream.
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Lemon Polenta Cake
Ingredients (makes 1 x 24cm cake) 5 eggs 400g almond meal 250g polenta 300g sugar 400g unsalted butter zest and juice 2 lemons zest and juice 1 orange 1 tsp vanilla essence 10g baking powder MethodBeat butter and sugar until light and fluffy. Add the eggs one at a time. Fold in the wet ingredients alternately with the dry ingredients and spoon into the lined baking tin. Bake at 170°C for about 40 minutes, then reduce the temperature to 160°C & bake for a further 40mins until cooked in the centre. If it is starting to get too coloured cover with a piece of foil or baking paper. Allow to cool then transfer to a serving plate and dust with icing sugar. Serve with limoncello and lemon mascarpone or whipped cream.
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Raw Panforte
Ingredients (1 x 24cm round) 80g chopped almond 80g toasted hazelnuts 50g rolled oats 25g pumpkin seeds 25g sunflower seeds 1 orange zest 1 tsp cinnamon 100ml fresh orange juice 300g dried apricots 110g sultanas 10g mixed spice 10g raw cocoa powder 20g cacao nibs (optional) MethodBlend nuts & seeds for 10 seconds then add the rest of the ingredients. Press into lined cake tin and chill. Dust with extra raw cacao powder and cut into wedges. Heat 90g coconut oil & add 60g cacoa powder. Pour onto the prepared bar and chill. Garnish with fresh cherries.
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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 MethodFor the CustardBring 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 PearsHeat 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 AssembleCut 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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Gingerbread Spice Sponge Cake
(1x 3 layer 18cm or 4 layer 15cm)Ingredients 4 eggs 200g sugar ½ cup SR flour ½ cup cornflour ½ tsp ground clove ½ tsp ground nutmeg 3 tsp ground cinnamon 20ml golden syrup 20ml water 90g butter 600ml whipped cream MethodMelt butter, water and syrup. Whip the egg whites and add the sugar, add the egg yolks and then fold in the sifted dry ingredients and then fold in the wet mix. Spoon into lined cake tins and bake at 180°C for about 15-20 minutes. Allow to cool. Layer cake with whipped cream dust with icing sugar and serve with fresh cherries.
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Raw Cherry “Cheesecake†Cake
(24cm round)Ingredients For the Base 80g almonds 100g pitted dates fresh Vanilla 30g raw cacao 5g cinnamon 50g shredded coconut 30ml coconut oil For the filling 300g cashew nuts soaked for several hours or overnight Maple syrup or honey to taste 400g coconut cream 1 tsp vanilla 1 lemon juice Pinch salt 90ml coconut oil 200g fresh dates (about 10 pitted) ½ tsp cinnamon powder 250g pitted frozen cherries, defrosted and drained (keep the juice and reduce until sticky) MethodFor the BaseCombine ingredients in a food processor until it comes together. Press into a lined spring form baking tin and set aside. Blend all ingredients in blender except the cherries and cinnamon until smooth and creamy. Pour half of the mix into the prepared baking tin and place in the freezer to firm. Add the cherries and cinnamon to the blender and blend until smooth. Pour over the first cream layer and place in the freezer to set. About ½ before serving remove from the freezer, place in a cake stand and garnish with fresh cherries.
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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 MethodBeat 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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Mulled Wine Cookies
Ingredients For the Wine 750ml red wine ½ cup water 70g caster sugar 5 whole cloves 2 cardamom pods cracked ½ lemon, sliced 3 star anise 2 cinnamon stick For the Cookies 250g butter 100g caster sugar 4 eggs 300g plain flour 10g baking powder 140g dark chocolate, grated 120ml mulled wine 1 tsp ground cinnamon MethodFor the WinePut everything into a saucepan and bring to simmer. Cook until it has reduced and has thickened.For the CookiesPreheat oven to 180°C lined a oven tray. Beat butter and sugar until creamy. Add eggs, one at a time and mix well. Add sifted flour, baking powder, then fold in the chocolate, and mulled wine. Spread evenly on the oven tray and bake at 170°C for 10-15minutes. Allow to cool. Cut into shapes and dust with icing sugar.
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