New Recipes
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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Lemon Meringue Pie
Ingredients(makes 6 small pies)This recipe takes a little effort, but the result is a light fluffy delicious lemon tart.For the Pastry 200g butter softened 125g castor sugar Pinch of salt Dash vanilla 1 egg 3g baking powder 50g corn flour 250g bakers flour For the Filling 8 egg yolks 175g castor sugar 180ml lemon juice 18g gelatine powder 50ml water 1 tbsp lemon zest 4 egg whites 1 tsp cream of tartar 125g sugar For the Meringue 200g egg white 1 tsp cream of tartar 300g castor sugar MethodFor the PastryWhisk the butter and sugar until light I colour. Add the vanilla and egg. fold in the sifted dry ingredients and combine to form a ball. Wrap in plastic wrap and chill for at least 1 hour. Roll out pastry to 3mm thick. Place in greased pie dishes and chill. Blind bake until lightly golden and allow to cool. For the FillingWhip the egg yolks and sugar until light and fully. Add the lemon juice. Over a double boiler whisk until thick and foamy. Combine the gelatine and water and melt and add to the lemon mix with the lemon zest. Whisk the egg whites and cream of tartar until stiff peaks, add the sugar. Fold into the lemon mix and pour into baked pie shells. Allow to set before topping with meringue.For the MeringueWhisk the cream of tartar with the egg whites until stiff peaks form. Slowly add the sugar and combine. Spoon onto the filled pie shells and bake 180°C for about 5 mins until golden. Dust with icing sugar and allow to cool before cutting.
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Honey Cupcakes
Ingredients (makes 12)For the Cupcakes 120g unsalted butter softened 150g sugar 225g plain flour 1 tsp baking powder Pinch of salt 1 tsp vanilla extract 80g honey 125ml buttermilk, milk or sourcream 2 eggs For the Frosting 120g butter (room temp) 120g cream cheese 50g honey 2 cups sifted pure icing MethodFor the CupcakesWhisk the butter, sugar and honey until light and fluffy. Add the eggs and vanilla, add the buttermilk and then fold in the sifted dry ingredients, Spoon into greased muffin tins and and bake 170°C for 12-15mins. Cool and then top with cream cheese honey frosting.For the FrostingWhip the butter, honey and cream cheese together, add the icing sugar and whip until light and fluffy. Pipe onto honey cupcakes.
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Loukoumades
Ingredients For the Syrup 300ml water 200g sugar 2 cinnamon sticks 1 cup honey (more if you like) For the Batter 500g flour, sifted 2 tsp dried yeast Water 1 tsp salt Oil for frying Pistachios crushed to garnish For the Dates Fresh dates cut in half crossways 100g pistachios/almonds or walnuts 1 tsp orange blossom water 2 tsp sugarzest of 1 orange 1 tsp ground cinnamon 1 tbsp melted butter (optional) MethodFor the SyrupCombine together in a saucepan & bring to the boil. Set aside. (you can add a splash of rosewater or orange blossom water for added flavour) For the BatterDissolve the yeast in 250ml warm water & allow to froth. Add this to the flour & salt & add more warm water to create a batter, that is quite wet, but holds together. Cover & set aside to double in size (about 1hr). Drop teaspoons of batter into hot oil & then cook on both sides, until golden. Drain & drop into the syrup. Arrange on a plate & scatter with crushed pistachios, & serve with mascarpone or cream. Serve hot. These are also great stuffed with a small wedge of fresh fig, or stuffed dates. For the DatesCombine all ingredients in a food processor until you have a course paste. Stuff the date half then drop into the batter & fry.
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Honey Madeleines
Ingredients (makes 26-28) 120g melted butter 2 Tablespoons honey 3 eggs 125g caster sugar 120g plain flour 4g baking powder 40g almond meal Zest of 1 lemon or orange (optional) ½ tsp vanilla extract MethodMelt the butter and honey together and allow to cool. Whisk the eggs and sugar until light and fluffy. Sift together the flour and baking powder and fold into the egg. Add the almond meal, zest vanilla, and then the melted butter. Cover and chill in the refrigerator for at least 1 hour. Butter the madelaine mould and spoon into the moulds to ¾ full. Bake at 180°C for 10-15 minutes. Turn them out of the tray and allow to cool slightly. Dust with icing sugar or drizzle with honey lemon icing, and serve warm, with honey mascapone.
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Ombre Cake
Ingredients(makes 3 layer)For the Cake Layers 400g caster sugar 400g cake flour 15g baking powder Pinch salt 8 eggs separated 240 ml vegetable oil 240 ml water 1 tsp vanilla extract For the Buttercream 180g egg whites (6 whites) ¼ tsp cream of tartar 250g sugar 125ml water 450g unsalted butter (room temp) Wiltons Pink food colour MethodFor the CakeWhisk the egg yolks, vanilla, oil, 200g sugar & water until light & fluffy. Add the sifted dry ingredients. Whisk the egg whites until firm & then add the sugar, whisk until combined. Fold into the cake batter & then divide into 3 portions. Colour each batch in shades of pink, taking care not to over mix the batter. Bake 180°C for 10-15mins until cooked in the centre & the centre bounces back to the touch.For the ButtercreamYou will need to make this recipe twice for a cake 23cm x 5 layers In the bowl of a KitchenAid mixer add the egg whites & the cream of tartar. Whisk until soft peak. Add the remaining 50g sugar & continuing whisking. Meanwhile in a small pan add the water & 200g of sugar & heat until it reaches soft ball on a candy thermometer (112-115°C). Slowly add the sugar syrup to the egg whites & whisk until room temperature. Add the butter little by little & continue to whisk until all combined. If it is a little too soft, you may need to place it in the fridge for a few minutes before using.To AssembleStart with the darkest coloured cake layer & place this on the base of your working board. Add a little buttercream to cover this layer. Add the next deepest colour layer & buttercream & keep repeating with buttercream & cake until you have the cake assembled. Cover the top & sides with a little buttercream to coat the cake evenly. Set aside to set in the fridge. Colour the remaining buttercream in various shades of pink & then pipe from the base of the cake being the darkest colour & pipe your way up to the lightest shade. Allow to set. Tip: you can flavour the buttercream with vanilla or strawberry/raspberry flavour concentrate or any flavour that you like (coconut essence, cherry, etc) Serve on a cake stand & enjoy with a nice cup of tea or coffee.
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Cardamom Milk Pudding
Ingredients (makes 4)For the Pudding 25g cornflour 500ml milk 55g sugar 1-2 tbsp rosewater 5-6 crushed cardamom pods For the Jelly 300ml sour cherry juice 3 sheets gelatin MethodFor the PuddingMix the cornflour with 100ml milk. Boil the sugar and milk. Add the cornflour and stir. Simmer and stir for about 5 mins. Add the rosewater and pour into serving glasses. Allow to set. Top with a layer of sour cherry jelly, chill and allow to set. Serve with chopped pistachio nuts and garnish with pashmak (fairy floss).For the JellySoak the gelatine sheets in cold water until plump. Lightly warm the sour cherry juice and dissolve the gelatine in the juice. Allow to cool before pouring over the milk pudding. Allow to set.
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