Desserts
Muffins
Ingredients 300g self raising flour 100g sugar 1 egg 250ml milk 70ml oil or melted butter Your favourite filling MethodCarefully combine all ingredients together in a bowl, being careful not to over mix, & then add the flavour of your choice: Berries (fresh or frozen), dried fruit, chocolate chips, grated apple, grated carrot, poached fruit (drained), spices (cinnamon, cardamom, mixed spice, clove). Use whatever you have on hand or in your imagination… Bake at 170°C for 10-15minutes, and test with a skewer in the centre to see if comes out clean.
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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 MethodFor the CookiesLayer 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 LabelCream 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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Cinnamon Stars
Ingredients (makes about 20-24) 120g egg whites (4) 250g pure icing sugar, sifted 300g almond meal 1 ½ tbsp ground cinnamon 1 lemon zest MethodMix together the almond meal, cinnamon and lemon zest. In a large bowl whip the egg whites. Add the icing sugar, then place the bowl over a double boiler and whip until thick and it holds its shape. Set 4 tablespoons of the meringue aside and fold the almond meal into the remaining meringue. Place on a lined tray and smooth over to about 5mm thick. Place the 4 tablespoons of meringue on top and smooth over evenly. Place into the freezer to firm. With a star cutter, cut out stars and place onto a lined tray and bake 160 15-20 mins.
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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) MethodSoak 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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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 MethodFor the Pastry CreamBring 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 CakeHeat 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 CottaBoil 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 AssembleTurn 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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Jam Cookies
Ingredients (makes about 20) 30g almond meal 150g unsalted Butter 300g flour 150g pure icing sugar 1 egg 20ml water Raspberry or strawberry Jam for filling MethodHeat the oven to 180°C. Sift the dry ingredients together and then rub in the butter until it resembles bread crumbs. Add the egg and water and form a ball. Wrap in plastic wrap and chill for 1/2 an hour. Roll out to 3mm think and cut into rounds. Cut out the centre of ½ the cookies with a smaller cutter. Bake for 8-10mins until golden. Allow to cool. Sandwich together a top and bottom with jam and dust with icing sugar.
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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 MethodBring 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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Gingerbread Cookie Wreath
Ingredients 185g honey 40g sugar 40g butter 1 egg 8g mixed spice 335g flour 2g bicarb soda 8ml water MethodHeat the honey to 65°C and transfer to a KitchenAid mixer with a paddle attachment, add the butter, and mix, add the flour, egg & mixed spice, & then dissolve the bicarb in the water & add to the dough. Roll into a ball & cover for about ½ hour. Roll out to about 4-5mm thick & cut out shapes, & place on a lined baking tray. Bake at 180°C for 10-12 minutes until cooked. To decorate roll out fondant as thin as you can & cut out shapes. Brush the gingerbread with sugar syrup, & then stick on the fondant. Use your imagination & decorate with edible, sprinkles, glitter & pearls. Here we have created a wreath. These cookies are suitable to hang on a tree also, however create a hole at the top before baking, or just after baking while soft, so that you are able to add ribbon or string to hang.
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Martini Jelly Glasses
Ingredients (4 glasses)For the Jelly Layers 500ml Super berry juice 5 Gelatin sheets (1.5g sheets) For the Raspberry Cream Layer 1 cup raspberries, pureed and strained 50g sugar 1 tsp gelatin powder 30ml water 125ml cream, lightly whipped For the Vanilla Panna Cotta 500ml Milk 170ml Cream 100g Sugar 1 Vanilla bean 8g Gelatine sheets MethodHydrate the gelatin sheets in water and once plump, squeeze out the excess water. Melt and add to the juice. Pour a layer into the martini glasses and allow to set.For the Raspberry Cream LayerCombine the raspberry puree and sugar in a bowl. Place the gelatin in a small bowl and add the water. Allow to soak up all the water. Melt and add to the raspberry puree. Fold in the cream and pour over the jelly layer. Allow to set in the fridge. Add another layer of jelly, and return to the fridge to set. Add a layer of vanilla panna cotta and allow to set. Decorate with meringue cigars dusted with icing sugar and dried rose petals.For the Vanilla Panna CottaBoil 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. * for rose flavour add a teaspoon of rosewater to the panna cotta mix.
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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 MethodFor the Cinnamon BriocheAdd 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 CoulisLightly cook together.Strain and reserve the juice to soak the brioche, and the berries to layer between the brioche layers. For the Raspberry FoamSoak 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 AssembleCut 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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Pineapple & Mango Icy Poles
Ingredients Mango Icy Poles Mango Lime Yoghurt Sugar (or stevia) Pineapple Icy Poles Pineapple juice Fruit garnish Method Mango Icy PolesPuree mango and add a squeeze of lime juice. Add sugar to taste (or a few drops of stevia) to yoghurt and layer with mango puree into the ice pop moulds. Freeze and serve!Pineapple Icy PolesDilute pineapple juice as base. Add desired fruit (we’ve used thin layers of kiwi fruit, sliced apple, peach & mint leaves) to mould, then freeze and serve.
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Nectarine/Peach & Raspberry Crumble
Ingredients For the Base 2 large peaches, sliced 2 nectarines sliced 300g raspberries 1 tbsp flour 50g brown sugar Pinch ground cardamom For the Topping 80g butter 100g flour 100g brown sugar 30g shredded coconut MethodCombine together all the base ingredients and allow to rest for about an hour. Spoon into jars and sprinkle over an even layer of crumble topping. Bake 180°C for 20-30mins. Serve hot or cold with vanilla or raspberry swirl icecream.For the ToppingCombine all ingredients together to a crumble and sprinkle over the fruit base.
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