New Recipes
Almond Coffee Cookies
Makes 64 small cookies1 tblspn instant coffee 45ml boiling water360g almond meal200g caster sugar90g egg whites (3 whites)1 tsp vanilla bean pasteWhole Coffee Beans to GarnishDissolve the coffee in the boiling water. Mix together all ingredients to form a paste. Roll or pipe the mixture into small balls about 2cm in size and place on the baking sheets, lightly flatten the balls and top each with one coffee bean. Bake the cookies for 15 minutes or until slightly firm to the touch and golden brown on the bottom. Allow to cool. Sandwich together with coffee cream.Coffee cream250g mascarpone100g pure icing sugar30ml strong coffee170g cream cheeseWhip the cream cheese and mascarpone together with the coffee until light. Add sifted icing sugar and whip.
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Lavender Shortbread
Makes about 30 cookies120g unsalted butter, room temperature100g caster sugar1 tsp vanilla bean paste120g plain flour30g cornflour½ tsp edible lavender flowerscrystalised lilac to garnishWhip the butter and sugar together until light. Add the vanilla and lavender flowers. Fold in the sifted flours and bring together in a ball and wrap in cling film and chill for 30 minutes. Roll out to 3mm thick and cut into desired shapes. Bake on a baking tray at 170 degrees until lightly golden. Allow to cool. Garnish with coloured icing (sifted icing sugar, lemon juice and violet food colour) and decorate with extra lavender flowers and lemon zest or candied lilac flowers.
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Carrot Cake
175g plain flour7g baking powderPinch salt7g ground cinnamon 5g mixed spice250g carrot puree1 cup grated carrots200g caster sugar150ml sunflower oil2 eggs1 tsp vanilla extract70g roughly chopped walnuts60g natural sultanas 75g shredded coconutSift the flour, baking powder and spices together. Combine the eggs, sugar and oil in a bowl. Fold in the carrot puree and then add the remaining ingredients. Pour into a lined baking sheet and smooth over the top. Bake for 15-20mins until cooked in the centre. Remove from the oven and allow to cool.Cut the cake to fit the log mould and place a layer of cake in the base. Spoon over a layer of frosting then another layer of cake, then pipe frosting on top. Top with fondant carrots.Cream cheese frosting125g unsalted butter room temperature240g pure icing sugar, sifted250g cream cheese room temperature1 tsp vanilla bean pasteWhip together the butter and cream cheese until light. Add the vanilla and icing sugar and whip together.
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Lemon Blueberry Layer Cake
225g unsalted butter at room temperature2 lemons zest and juice340g Self Raising Flour200g caster sugar4 large eggs room temperature120ml milkGrease 2 x 23cm spring form baking tins. Sift the flour. Whip the butter and sugar until light and fluffy, add the eggs one at a time, add the lemon juice and zest and gently fold in half the flour. Fold in the milk and the remaining flour. Divide evenly into the two prepared baking tins and bake at 170 degrees for about 15-20 minutes until the centre springs up to the touch. Remove and set aside. Allow to cool and un-mould. Carefully slice each in half horizontally across the diameter.Lemon curd3 eggs150g sugar80ml strained lemon juice80g chilled butter, cut into cubes6g cornflour350g whipped creamCombine the eggs, sugar, juice and cornflour in a saucepan. Whisk constantly until thick. Add butter & whisk until melted. Pour into a bowl & cover the top with freezer wrap so that a skin does not form. Allow to cool. Once firm & cool, fold in the whipped cream.To assemble1 jar good quality sugar free blueberry jam.Lemon creamFondant flower decorationsPlace a layer of cake on a cake stand and spread a thin layer of blueberry jam. Top with a thin layer of lemon cream and repeat. For the final layer spread a little of the lemon cream over the top and the sides to mask the cake and with a large cranked handle spatula smooth over evenly. Decorate with fondant flowers and enjoy with a cup of tea.
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Jaffa Cocktail
30ml orange liqueur 30ml chocolate liqueur 10ml vanilla vodka 1 orange zest bitters 60ml cream Chocolate to garnish Combine all ingredients in a cocktail shaker over ice and shake. Strain into a cocktail glass and serve with grated chocolate.
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Rich Chocolate Martini
125g cream 70g 70% dark chocolate 15ml Vodka 60ml Baileys Irish Cream grated chocolate to garnish Heat cream and add chocolate and set aside. Combine all ingredients in a cocktail glass and add ice. Shake and pour into a cocktail glass and garnish with grated chocolate. *Optional - dip or brush the rim of the glass with melted chocolate
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Toblerone Cocktail
15ml hazelnut liqueur 15ml crème de cacao 15ml Baileys 30ml cream 1 tsp honey Toblerone to garnish Combine all ingredients in a cocktail shaker over ice and shake. Pour into cocktail glass and garnish with grated Toblerone.
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Chocolate Martini
30ml chocolate liqueur 30ml crème de cacao 30ml vanilla vodka 30ml cream Milk chocolate Easter eggs to garnish Brush a little melted chocolate in the base of a martini glass. Place all ingredients over ice in a cocktail shaker. Shake and pour into prepared glass and garnish with broken chocolate egg.
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White Chocolate Martini
25ml gin 15ml hazelnut liqueur 15ml white crème de cacao liqueur 30ml double cream Shake all your ingredients with ice in a cocktail shaker. Strain into a chilled martini glass. Sprinkle with grated dark chocolate.
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Marinated Ocean Trout
Serves 4 as a starter 250g fresh ocean trout 1 tablespoon grated ginger 1 teaspoon pink peppercorns Juice and zest 1 lime Sea salt 50ml Olive oil Toasted bread to serve Finely slice the ocean trout and arrange on a serving plate. Mix together the remaining ingredients and spoon over the trout. Garnish with chervil and serve with toasted bread and lemon crème fraiche.
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Easy Smoked Trout Miang
Makes 12-14 1 garlic clove, roughly chopped 2 green chillies, deseeded, roughly chopped juice of 2 limes ½ shallot finely sliced 2 tablespoons fish sauce (or to taste) 2 teaspoons caster sugar or palm sugar 4 tablespoons Coriander leaves 5 coriander roots 2 cm piece ginger, julienned 1 red chilli, finely sliced 1 piece hot smoked smoked salmon 4 Kaffir lime leaves, julienned 1 Lemon grass stalk, finely sliced Betel leaves (or baby cos) to serve 2 tablespoons Crispy shallots 2 tablespoons chopped roasted peanuts Place garlic, coriander roots and a pinch of salt in a mortar and pound. Add the green chillies and pound. Add the sugar, fish sauce and lime juice and adjust seasoning according to taste. Add 2 tablespoons chopped coriander and set aside. Arrange betel leaves on a serving platter. Flake the salmon into small chunks and place onto each betel leaf. In a small bowl combine the remaining coriander leaves, ginger, fresh shallot, red chilli, lemon grass and lime leaves. Add a little dressing and toss. Spoon over the salmon and sprinkle with peanuts and crispy shallot. Serve with extra dressing.
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Ocean Trout Wrapped in Vine Leaves
Serves 4 Tomato dressing 3 ripe tomatoes 1 garlic clove 1 chilli, finely chopped Red wine vinegar, to taste Olive oil Salt and pepper, to taste 3 potatoes Pinch saffron threads 4 pieces ocean trout Grate the tomatoes and add the crushed garlic, finely chopped chilli and season with a little red wine vinegar, olive oil and salt and pepper to taste. Set aside. Peel and slice the potatoes to about 6mm thick. Place in a saucepan and cover with water, add salt and the saffron. Simmer gently until cooked but still slightly firm. Remove from the water and place on a lined baking tray. Drizzle with olive oil and sprinkle with pepper. 2 tomatoes 2 tablespoons chopped herbs (parsley, dill) 1 lemon juice and zested 35g baby capers, rinsed Preserved Vine leaves, rinsed Line 4 ramekins with plastic wrap. Finely chop the tomatoes and add chopped herbs, capers and lemon. Marinate the ocean trout and then wrap in vine leaves and place into prepared ramekins to form a round shape. Leave for a few hours, remove from the ramekin and drizzle with olive oil and place on the potatoes and bake for about 15-20mins. Place on a serving plate and spoon over tomato dressing.
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