New Recipes
Spring Time Pasta
(serves 8-10)Ingredients 1 packet cassarecia or fussili pasta100g peas1 packet frozen broad beans (outer skin removed) or fresh if available2 bunches of asparagus cut into 1 in lengths1 bunch broccolini, chopped1 tsp chilli flakes1 zucchini, diced120g parmesan cheese, gratedolive oil2 garlic cloves, chopped¼ bunch parsley, chopped¼ bunch dill, chopped1 lemon, cut into thin slicessalt and pepper to taste MethodCook the pasta in salted water until tender. Add the asparagus and broccolini and drain, reserving some of the cooking liquid. In a large frying pan heat a little oil and fry the garlic, add the zucchini and sauté for a few minutes, add the peas, broad beans and the chilli flakes. Add the pasta and toss to combine, adding a little cooking liquid if needed. Add the lemon, fresh herbs and parmesan and season to taste.
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Salmon Tajine
(serves 8-10)IngredientsFor the Stuffing6-8 pieces of salmon1 punnet cherry tomatoes, cut in half ¼ bunch dill, roughly chopped ¼ bunch coriander, roughly chopped ½ fennel, sliced 1 lemon, sliced 1 chilli, sliced ½ preserved lemon, scraped and finely sliced 1 leek, cut into rounds 100g olives 2 large potatoes cut into rounds 15-20g Ras el hanout 1 red onion, sliced 1 tin artichokes cut into quarters juice 1 lemon olive oilsalt and pepper, to taste MethodPlace the fish in a bowl and sprinkle over a little olive oil and half of the ras el hanout salt and pepper and a squeeze of lemon juice. In a large bowl combine the remaining ingredients and season with salt and pepper and the remaining ras el hanout. Place in a large tagine and simmer for about 40 minutes until tender. Nestle the fish into the tagine and cook for a further 15 minutes until the fish is cooked. Serve with a fresh squeeze of lemon, and herbed cous cous.
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Braised White Beans with Spinach
Ingredients300g dried great northern or cannellini beans2 bay leaves2 cloves of garlic1 red onion, sliced1 stalk celery, diced1 chilli, sliceda healthy pinch of saffronsalt to tasteolive oil150g baby spinach MethodSoak the white beans in a saucepan and cover with water atleast 2 inches above the beans, and set aside for several hours or overnight. Drain and rinse the beans and cover with fresh water and add the garlic and bay leaves and saffron and simmer until tender, topping up with more water if needed. Season with salt to taste. In a fry pan add a little oil and sauté the red onion, chilli and celery until tender. Add the spinach until wilted then add this to the white beans. Serve warm.
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Lemon Curd Tiramisu Cake
Ingredients250g mascarpone500g cream300g lemon curd1 lemon sponge cake cut into 3meringues & dried lemon slices, to garnish MethodWhip the cream until soft peak add the mascarpone, whip until firm then add the lemon curd. Place another layer of cake onto a cake stand and cover with lemon curd cream. Place and other layer of cake and repeat until 3 layers are completed. Mask the cake with lemon curd cream and garnish with dried lemon slices and dry meringue shapes.
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Lemon Cookies
(Makes about 42 at 20g each)Ingredients375g plain flour10g baking powder200g caster sugarpinch salt125g butter, softened2 eggs40ml lemon juicezest 1 lemon5ml lemon extract250g sifted icing sugar to rollMethodWhip the butter and sugar together, then add the eggs 1 at a time. Sift together the remaining dry ingredients. Add the lemon extract and fold in the dry ingredients along with the lemon juice. Spoon into 20g balls. Place the icing sugar in a bowl, and roll the cookies in icing sugar and place on a lined baking tray. Bake at 160C 12-15 minutes until very lightly golden. Allow to cool.
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Lemon Curd Pavlova Roll
Ingredients250g egg white 450g caster sugar 10ml lemon juice 5g cornflour 50g caster sugar 25g chopped pistachios Pinch ground cardamom 10g dessicated coconut 250g Lemon curd 125g mascapone 250g whipped cream Method Mix together the 50g caster sugar, pistachios, coconut and cardamom, and set aside. Line a baking tray with baking paper and set aside. Whip the egg whites until firm and then add the sugar in a slow steady stream until combined. Fold in the cornflour and lemon juice and spread onto the baking tray. Sprinkle over some of the coconut nut mix. Bake at 150C 10-15 mins until cooked but still soft. Allow to cool. Place a sheet of baking paper over the top of the Pavlova. Carefully invert and peel off the baking paper layer. Fold together the lemon curd, whipped cream, mascarpone and spread over the Pavlova base. Roll into a coil and place on a serving platter. Garnish with fresh berries or meringue shapes and a dust of icing sugar.
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Cherry Trifle
(Serves 12-16)For the cake layers (makes 3x22cm layers)5 eggs, separated120g caster sugar80g cornflour40g plain flour30g cocoa powder5g ground cinnamon5g mixed spice10g baking powderPreheat oven to 180°C. Line 3x22cm cake pans. Beat the egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, flour, cocoa, cinnamon, mixed spice and baking powder. Lightly fold into the egg mixture. Divide into the lined cake pans, and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Leave to cool completely.For the jelly Strain 1 jar of Morello cherries reserving the liquid. Heat the liquid and add 1 sheet of gelatine (soaked in water) to every 100ml of liquid. (You will need about 400-500ml of liquid. Allow to cool. Place the cherries in the base of the trifle bowl and pour over the jelly. Allow to set until firmFor the cream layerWhip 1 litre cream with cherry brandy to taste and set aside.For the cherry layer1 jar sugar free Morello or sour cherry jam1 packet frozen cherries defrosted and strained (reserve liquid for the jelly)1 jar Morello cherries drained (reserve liquid for the jelly) Place together in a saucepan and heat until the jam dissolves and only a little liquid remains. Allow to cool.For the chocolate cream layer500ml cream200ml milk250g good quality 70% dark chocolate25g cornflour50ml milkCombine the 50ml milk and cornflour and stir to combine. Set aside. Heat the milk and cream in a saucepan until it just comes to boil. Add the chocolate and whisk until it has melted. Add the cornflour and cook whisking constantly until thick. Pour into a container and allow to cool completely. Whisk in an electric mixer to aerate the mix and set asideTo assemble the trifleJelly cherry layerThen use half of the cherry brandy cream for the next layer.Then a layer of cherry jam mixLayer of chocolate spiced cake Layer of chocolate creamLayer of cherry mixLayer of chocolate spiced cake Layer of cherry brandy cream¼ packet chocolate ripple biscuits crushed, to garnishGarnish with fresh cherries, frozen cherries coated in sugar and chocolate decorations and crushed biscuits
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White Chocolate Rocky Road
(1 large rectangle pan)Ingredients 120g white marshmallows chopped 75g dried cranberries 60g rice bubbles 15g freeze dried strawberries 200g berry yoghurt balls, sliced 120g pistachios 80g shredded coconut 1kg good quality white chocolate melted Method Line a rectangle baking pan and set aside. Combine all ingredients in a bowl except the chocolate and toss to combine. Carefully fold in the melted chocolate and then spoon into the prepared pan. Allow to set before cutting.
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Icecream Pudding
(Serves 12-14)Ingredients 200g gingerbread or pfeffernuse biscuits cut into chunks 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, chopped 50g dried cherries 300g tinned or frozen cherries, cut in half 1 litre vanilla Icecream, softened Method Combine all ingredients together in a bowl and spoon into a lined 2L pudding mould. Press down and flatten the mix and place in the freezer overnight. Remove from the freezer and place on a serving plate and garnish with fresh or tinned cherries.
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Dried Cherry Shortbread
Ingredients250g unsalted butter75g icing sugar, sifted250g plain flour, sifted40g dried cherries, roughly chopped40g dried cranberries, roughly chopped1 orange, zestedpinch salt1 vanilla beanIcing - Icing sugar, vanilla, water (or cherry brandy)Extra dried cranberry and crushed pistachios, to garnishMethodCream butter, vanilla and icing sugar until light. Fold in the remaining ingredients, cover and allow to rest in the fridge for at least ½ an hour. Roll out to about 5mm thick and cut into rectangles. Bake at 160 for 12-15mins until lightly golden. Allow to cool. Make icing with sifted icing sugar mixed with a touch of water (or cherry brandy) dip the end of the shortbread into the icing sprinkle over finely chopped cranberries and pistachios and allow to set before serving.
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Cherry Icecream Roll
Ingredients 600g vanilla icecream, softened 4 eggs 100g sugar 75g cornflour 40g plain flour 1 tsp mixed spice 1 tsp cinnamon 2 tsp baking powder 20g cocoa powder 40g toasted shredded coconut 1 tin cherries, drained Method Preheat oven to 180°C. Lightly grease and line a Swiss roll baking sheet. Beat egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, cocoa, flour, cinnamon, mixed spice and baking powder. Lightly fold in the egg mixture. Pour onto the lined baking sheet and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar. Quickly peel off the baking paper and roll up immediately in a tea towel. Leave to cool completely.Unroll cake and sprinkle over the toasted coconut. Spread over the icecream and then a line of cherries in the centre. Roll up carefully so the cake joins and the cherries are surrounded by the icecream. Wrap in cling film and place in the freezer to firm. Remove from the freezer and decorate with fresh cream and fresh cherries and cut into slices to serve.
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Prawn and Tomato Salad
200g fresh Australian prawns, de-veined2 garlic cloves, crushedolive oil2 Spring onions, finely sliced1 punnet cherry tomatoes, washed cut in half1 long red chilli, finely sliced1 lemon zest and juice3 radishes, finely sliced4 small tasty tomatoes (black Russian or cocktail tomatoes)4 Tablespoons fresh dill2 tablespoons parsley or fresh marjoram1 tsp sumacsalt & pepperMarinate the prawns in a little olive oil, salt, pepper, garlic and ½ the dill. In a bowl make a dressing with a little olive oil, lemon juice, lemon zest, sumac, chilli and season with salt and pepper, and set aside.Cut the cocktail tomatoes into uneven wedges and arrange on a platter or in a flat bowl. Sprinkle over the cherry tomatoes and radish slices. Cook the prawns on a BBQ or in a hot pan for a few minutes both sides until cooked through. Toss the prawns in the dressing and add the chopped herbs and then spoon over the tomatoes. Enjoy with crusty sour dough bread and a crisp white wine or cold beer.
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