New Recipes
Creamed Rice
Ingredients 100g short or long grain rice 800ml milk 50g caster sugar 1 vanilla bean scrapped 1 cinnamon stick Zest of 1 orange (strips) Zest of 1 lemon (strips) Zest of 1 lime (strips) Ground cinnamon to garnish Method Place the milk, sugar, vanilla bean, cinnamon stick and zests in a saucepan. Add the rice and slowly bring to the boil. Reduce the heat and on a low simmer cook for about 20-30mins until the rice is tender, thick and creamy. Remove the vanilla bean, cinnamon stick and zests and spoon into serving bowls. Dust with ground cinnamon and chill until set. Serve cold as it is or with poached cherries or your favourite poached fruit.
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Push-up Pops
Ingredients (makes approx 24)For the Sponge 150g caster sugar 5 large eggs 60g melted unsalted butter 150g plain flour, sifted MethodFor the SpongePreheat the oven to 200°C. Line a large baking tray. Whisk the eggs and sugar until light & fluffy. Gently fold in the flour & then the butter. Spread evenly onto a large baking tray & bake for 10-15 minutes until it springs back to the touch. Remove & allow to cool. With a cutter, cut circles the diameter of the push up pop container (4-4½cm), alternatively use a small macaroon pan to make individual layers. For a Chocolate SpongeUse 130g flour and 20g cocoa powder and sift together.For the Strawberry FillingFinely chop strawberries. Whip cream & a little sifted icing sugar to taste, to firm peaks. Gently fold in the strawberries. Layer the cake & pipe in the cream in even layers. Garnish the top with strawberry & chocolate decoration, & a mini meringue if desired. You can also add a little strawberry liqueur to the cream or sprinkle the cake layers with a little liqueur if desired. For the RaspberryLayer with sweetened whipped cream & fresh raspberries.For the Lemon and BlueberryFold a little whipped cream into lemon curd and layer the cake and lemon cream with fresh blueberries. For the Black Forest PopsCut out rounds of the chocolate sponge. Whip cream with a little icing sugar to taste. Layer chocolate sponge rounds with brandied cherries and a little cherry brandy on the sponge cake. Pipe in cream and layer. Top with a cherry and grated chocolate and chocolate curl. For the brandied cherries, I use pitted cherries in a sterilised jar sprinkle over with sugar and top with brandy (1/3 each ingredient). Seal and allow to cure for a couple of weeks before serving. *Alternatively use kirsch and tinned cherries.For the Tiramisu PopsDip the sponge in a strong good quality coffee (brewed or espresso with a splash of marsala optional), and squeeze out excess liquid. Layer in the pop container and top with marscapone cream and then dust with good quality cocoa powder. Keep layering and dust the top with cocoa powder and garnish with a chocolate decoration and coffee bean. Mascarpone cream: 3 eggs, 250g mascarpone, 70g caster sugar. Whip the eggs and sugar over a double boiler until light and fluffy, add the mascarponeFor the Pinacolada PopsToast a small amount of shredded coconut until golden. Whip cream and fold through pineapple jam or chopped glaced pineapple. Sprinkle the sponge cake with a little coconut rum and pipe in cream then sprinkle a little toasted coconut and continue to layer. I added a middle layer of finely chopped glaced pineapple.For the Breakfast PopsSpoon in natural yoghurt, muesli and fruit of your choice and keep layering.
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Raspberry Cheesecake
IngredientsFor Biscuit Mixture 120g flour 30g whole wheat flour 20g sugar 2g baking powder 2g salt 30g butter 70g honey Slash vanilla essence 30ml water For The Filling 250g crushed biscuits 120g melted butter 100g sugar 750g cream cheese 200g caster sugar 1 tsp vanilla essence Juice of 1 lemon 4 eggs 600g sour cream 1 punnet raspberries to garnish 1 pkt frozen raspberries defrosted & strained MethodFor Biscuit MixtureMix together the flours, baking powder, salt & sugar. Add butter, honey, vanilla & water until it forms a ball. Roll out to 3mm thick & cut into 5cm squares. Prick with a fork & bake at 160°C until golden brown. Allow to cool, blend to crumbs in a food processor. For the FillingLine a square or round 24cm baking tin. Mix together biscuit crumbs & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. (& up the sides of the round). Place cream cheese & 200g of caster sugar in the bowl of a KitchenAid mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Meanwhile, puree the frozen raspberries & strain. Pour into a piping bag with a fine nozzle or a squeeze bottle. Mix together the sour cream & 100g of caster sugar & spoon over the baked cheesecake. Either in a circle or in lines pipe the raspberry puree carefully & evenly. With a skewer, feather a pattern through the sour cream/raspberry. Place in the oven for 4 mins. Remove & allow to cool. Garnish with fresh raspberries & raspberry puree.
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Salted Caramel Cheesecake
Ingredients (makes 10-12 tarts) Macadamia Toffee 120g macadamia nuts lightly roasted 100g sugar 20ml water Salted Caramel Sauce 180g caster sugar 160g brown sugar 125ml water 3g salt 100g butter 120g cream For the Pastry 1 egg 1 egg yolk 365g flour 150g caster sugar 225g butter Pinch of salt For the Cheesecake Mix 500g cream cheese 150g caster sugar 1 tsp vanilla essence Juice of 1 lemon 3 eggs 100g sour cream MethodFor the Macadamia ToffeeLine a baking tray with baking paper. Place the water & sugar in a small saucepan & cook to a golden caramel. Add the nuts & pour onto the lined tray. Set aside to cool. Chop roughly.For the Salted Caramel SauceBoil 50ml of water & the caster sugar to make a dark caramel. Boil the salt & remaining water & carefully add this to the caramel with the cream. Add the brown sugar & the butter & cook until the sugar is melted. Allow to cool & become thick. For the PastryWhisk together the sugar & the butter, add the eggs, & then the flour & salt. Do not over mix. Wrap & chill until firm. Roll out with a rolling pin to about 3mm thick & cut out rounds to fit the small tart moulds. Chill. Blind bake tart shells until lightly golden brown.For the Cheesecake MixMix together the cream cheese, sugar & sour cream. Add the eggs one at a time. Add the lemon juice & vanilla. Spoon into baked tart shells & bake at 160°C for 10-12 mins until firm but a little wobbly in the centre. Remove & allow to cool. Top with a spoon of caramel sauce & macadamia toffee.
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Baked Apples
Ingredients For the Apples 120g pitted dates, chopped 40g golden sultanas soaked in 2 tablespoons marsala 2 tbsp brown sugar 2 tbsp walnuts, lightly toasted and roughly chopped 1 tsp lemon zest 1 tsp orange zest 1 orange, juiced 1 lemon juiced ½ tsp ground cinnamon ½ tsp ground ginger 20g butter 8 medium Granny Smith apples, cored 250ml apple cider 200ml honey Vanilla Custard 600ml milk 1 vanilla bean split and scraped 3 egg yolks 1 tbsp cornflour 55g sugar MethodFor the ApplesHeat the cider and honey together until syrupy. In a bowl combine the dates, sultanas, walnuts and zests. In another bowl combine the orange juice, lemon juice, cinnamon, ginger and brown sugar. Slice the apples in even slices through the diameter(crossways) and dip each slice into the orange juice mix, and stack each slice on top of each other, repeat with each apple. Carefully spoon in the stuffing into the centre, and drizzle with syrup and remaining orange juice mix. Place a small knob of butter on each apple. Bake at 160°C for 40-60 mins until the apples are tender. Serve with vanilla custard, or vanilla icecream.Vanilla CustardBring the milk to the boil in a saucepan, with the vanilla bean. Whisk together the egg yolks, sugar and cornflour. Slowly pour ½ the milk over the egg yolks and whisk together. Pour back into the saucepan and cook over low heat until the mixture thickens. Serve hot or cold.
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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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