Desserts
Currant Spiced Shortbread
Serves 6-8Ingredients 100g Rice flour 300g Plain flour 250g Butter 80g caster sugar 150g currants 1 tsp mixed spice vanilla 50ml Rum, brandy, port or masala MethodMacerate the currants in alcohol the day before or for several hours. Heat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter and add the currants. Press into a baking tin and smooth the top. Bake in the oven until lightly golden (about 40-45mins). Remove and slice in the tin then allow to cool.
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Pink Swiss Roll
Serves 6-8Ingredients 3 large eggs 100g caster sugar 150g plain white flour sifted 30g melted butter 200g sour cherry, strawberry or fig jam 400ml whipped cream Fondant to garnish Mini meringue kisses to garnish Garnish with dried figs, fresh figs and dried rose petals and edible flowers MethodWhip the eggs and caster sugar in a bowl until light and fluffy. Sift in the flour and gently fold into the whipped egg. Gently fold in the melted butter. Pour the mixture into a lined baking tray and smooth it out evenly. Bake in the oven 170°C for 10 to 12 minutes until lightly golden and just firm to the touch. Lay out a clean cloth on your work surface and place a piece of baking paper down. Dust with a little caster sugar. Turn out the cake onto the prepared surface and remove the top baking paper. Roll into a log using the tea towel. Allow to rest until the cake has cooled. Unravel the cake and spread with jam and whipped cream and roll to a coil. Roll out a thin layer of fondant large enough to cover the cake roll place the roll on top and cover. Place on a serving plate and garnish with dried fig, rose petals, fresh fig slices and meringue kisses.
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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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Pink Pannacotta Tart
Serves 6-8Ingredients For the Pastry 30g icing sugar 1 egg yolk 240g plain flour ½ tsp salt 200g cold butter coarsely grated For the Filling 350ml milk 300ml cream 100g caster sugar 4 sheets gelatine (8g) soaked in cold water 1 vanilla bean 100g natural yoghurt 1 tsp rosewater For the Jelly 400ml Bickfords sparkling red grape & hibiscus 4 sheets gelatine (8g) soaked in cold water dried rose petals or fresh edible flowers, to garnish MethodFor 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. For the FillingHeat the milk, cream, vanilla bean & sugar. Dissolve the gelatine over a double boiler & stir into the milk. Allow to cool. Fold in the yoghurt and rosewater and place in the fridge stirring regularly until it starts to thicken. Pour into the tart base and allow to set.For the JellyFor the jelly layer dissolve the gelatine over a double boiler & stir into the sparkling & place in the fridge until it just starts to set. Pour over the tart & allow to set. Garnish with dried rose petals & edible flowers.
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Kataifi Nests
Serves 6-8IngredientsFor the Nest: 1 packet Kataifi pastry 180g butter, melted 1 cup (120g) pistachios finely chopped 1 cup (140g) almonds finely chopped 1/2 cup (100g) sugar 1 teaspoon ground cinnamon 1 lemon zest 1 egg white, lightly beaten 200g melted butter For the Syrup: 250g honey 500ml water 200g caster sugar zest of 1 lemon juice of 1 lemon 2 cinnamon sticks MethodFor the NestGrease a rectangular baking tin. Pulse the nuts in a food processor. Reserve 2 teaspoons of the pistachios for garnishing. In a bowl, combine together pistachios, almonds, sugar, cinnamon and egg white and mix well. Lay the kataifi pastry on your work surface and cover with a damp towel. Pull a small amount of pastry enough to roll into a ball and brush with melted butter and place a heaped tablespoon of the filling at one end of it. Roll it up firmly. Place all the rolls seam side down into the prepared baking tin and repeat until all the pastry and filling is used. Brush well with the remaining butter. Bake for 45-50 minutes until golden brown. Allow to cool. For the SyrupTo make the syrup add all the syrup ingredients to a pot and bring to a boil. Simmer for 15 minutes. Pour the syrup over the rolls. Pour hot syrup over the cooled rolls and allow the pastry to absorb the syrup. Sprinkle with reserved pistachios and serve with Turkish coffee.
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Turkish Bundt Cake
Ingredients For the Cake: 250g unsalted butter, softened 150g caster sugar 2 eggs 2 tsp vanilla essence 10g baking powder ½ teaspoon salt 125ml milk 250g flour For the Filling: 140g cream cheese 100g honey 200g walnuts finely chopped 10g cinnamon, ground 10g instant coffee 50g brown sugar 140g melted dark chocolate (70%) ½ tsp ground cardamom 250g icing sugar sifted 1 tsp vanilla essence MethodGrease a Bundt tin and set aside. Beat the cream cheese, coffee, honey and sugar until soft. Fold in the spices and melted chocolate. Add the chopped walnuts. Set aside Beat the butter and the sugar together until light and fluffy, add the eggs and vanilla and whip until smooth. Fold in the sifted dry ingredients alternatively with the milk. Pour half the batter into the greased cake tin and smooth over the top. Spoon the filling into the center of the batter and spread the remaining batter on top of the filling. Bake for about 40-50minutes at 170C until the cake is set. Allow the cake to cool in the tin for a few minutes and turn out the cake and allow to cool. Place on a cake stand or serving platter and drizzle with icing and chopped walnuts. For icing combine the icing sugar, vanilla essence and enough water for a drizzling consistency.
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Cherry Thumbprint Cookies
Serves 6-8Ingredients 250g unsalted butter, softened 80g icing sugar sifted 2 egg yolks 5ml vanilla extract Pinch of salt 300g plain flour 1 tsp ground cinnamon 1 lemon zest Sour Cherry jam MethodLine a baking tray with baking paper and set aside. Heat the oven to 160°C. Beat butter and icing sugar until light and smooth. Add egg yolks, vanilla and lemon zest. Fold in the flour, cinnamon and salt. Roll into balls and place dough balls on prepared baking tray. Make imprints into the center of each ball. Spoon a small amount of jam into the center of each dough ball. Bake until golden brown, about 12- 15 minutes. Allow to cool and store in an airtight container.
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