New Recipes
Raspberry Swirl Icecream
Ingredients For the Icecream 500ml milk 750ml cream 10 egg yolks 250g sugar 1 vanilla bean For the Raspberry Puree 200g frozen raspberries 200g frozen cranberries 100g sugar MethodCombine milk, cream & scraped vanilla bean in a saucepan. Bring to the boil. Whisk egg yolks & sugar together until light & fluffy & then slowly pour on the hot cream mix. Return to a large bowl & cook over a double boiler until it starts to thicken & coats the back of a spoon. Strain & cool over an ice bath. Once cool, freeze in a KitchenAid icecream bowl or in an icecream machine. Place about 1/5 into a 1 litre icecream storage tub & then spread a thin layer of the berry purée, repeat with icecream & purée. 3 layers should be fine. Place in the freezer until firm. This mix makes 10 ice pops & 1 litre of swirl icecream. For the pops, carefully fill the pop mould and sprinkle the base with crushed biscuits. Freeze until firm. For the BerriesCombine together in a saucepan, purée & heat until the sugar dissolves and purée. Strain the purée through a fine strainer. Chill before use.
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Linzer Cookies
Ingredients 270g flour 1 tsp ground cinnamon ½ tsp ground ginger 200g sugar 150g almond meal 220g unsalted butter, softened 1 egg 1 lemon juice and zest 1 tbsp milk MethodSift dry ingredients together. Whisk butter and sugar until light, add egg and combine. Add the milk and lemon and fold in the dry ingredients and form a ball. Wrap in plastic wrap and set aside in the fridge to firm. Roll out to about 2-3mm thick, cut out equal amounts of bases and tops and place onto a lined tray. Bake for 10 minutes until golden. Cool on a cake rack. On a base spoon over a small amount of raspberry jam and top with the top cookie. Repeat with all the cookies and dust with icing sugar.
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Champagne Jelly Shots with Berries
Ingredients 400 ml sparkling wine 200ml water 80g caster sugar 6 sheets gelatine (12g) soaked in cold water MethodHeat the sparkling wine, water and sugar, add the soaked gelatine and allow to cool. Pour into serving glasses and add a few berries. Allow to set. Garnish with champagne sorbet and fairy floss.
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Champagne Sorbet
Ingredients 350ml sparkling wine 60ml water 120g sugar 20g glucose syrup 120g raspberries 120g frozen cranberries MethodCombine all ingredients together in a saucepan and bring to the boil. Press through a fine strainer. Chill and churn in an icecream machine or freezer bowl.
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Eton Mess Trifle
Ingredients For the Raspberry & Cranberry Meringues 150g frozen raspberries 150g frozen cranberries 180g egg whites (6 whites) 380g sugar Pinch salt 20g cornflour For the Cream 1 vanilla bean scraped 1 litre cream 120-150ml condensed milk (to taste) To Assemble 2-3 punnets raspberries 2 punnets blueberries 2 punnets strawberries MethodFor the Raspberry & Cranberry MeringuesCombine the berries and 80g of sugar & allow to defrost. Puree & strain through a fine sieve & set aside. Whip egg whites with salt until firm, add sugar & whisk until combined, then stir in the cornflour. Fold through a small amount of puree, don’t over mix as this will turn it pink, you are after a swirl effect. Place heaped spoonfuls onto a lined baking tray & place in the oven at 120°C & bake for about 1 hour. Allow to cool.For the CreamWhip together the cream, condensed milk and vanilla bean until soft peak.To AssembleCrush a layer of meringues into the trifle bowl. Spoon in a layer of cream, then sprinkle over mixed berries. Repeat until you reach the top of the bowl, decorate with berries and dust with icing sugar.
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Sticky Buns
Ingredients(makes 20)For the Buns 1.2kg plain flour 500ml warm milk 140g sugar 1 tsp salt 14g dry yeast (or 30g fresh) 3 eggs 240g melted butter, cooled For the Filling 1½ cups brown sugar 150g melted butter 1 tsp cinnamon 2 green apples, finely chopped 20g currants 50g sultanas For the Frosting 1 cup sifted icing sugar Milk to bind to a drizzle consistency Dash vanilla extract MethodFor the FillingCombine 120g melted butter, cinnamon, brown sugar and set aside. Heat a small pan with the remaining 30g butter, and sauté the apples until soft. Add the currants and sultanas and set aside. For the BunsDissolve the yeast into slightly warmed milk. Combine flour, sugar and salt, add the milk, eggs and butter and combine to form a soft dough, knead and then cover and allow to rise until doubled. Roll out to a rectangle shape about 1cm thick and spread over the sugar mix evenly over, and then sprinkle over the apple mix. Roll up lengthways and then cut into portions and place on a baking tray allowing a little space to prove. Allow to prove again for about 15mins, until soft to the touch. Bake at 375 for 20-25mins until golden. Drizzle with frosting and eat warm.
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Raspberry & Strawberry Teacup Cakes
Ingredients(Makes 4) 120g butter 200g sugar 3 eggs 1 tsp vanilla 225g flour 8g baking powder 100g sour cream 1 cup raspberries 1 punnet strawberries, cut into dice MethodBeat the butter & sugar together until light, & fluffy. Add the eggs one at a time and the vanilla. Add the sour cream, & then fold in the sifted flour & baking powder. Fold through the berries. Spoon into buttered teacups & bake at 180°C for 15-20mins until cooked through the centre. Dust with icing sugar & serve with cream.
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Orange Cake
Ingredients Makes 3x23cm layer For the Cake 120ml oil 6 egg yolks 90ml orange juice 90ml water 1 orange, zested 300g flour 250g caster sugar 12g baking powder For the Jelly 500ml orange juice 80g sugar 7 sheets leaf gelatine (14g) Soak the gelatine in cold water For the White Choc Mousse 150g white chocolate, melted 400ml cream, whipped to soft peak 3 sheets leaf gelatine (6g) 6 egg yolks 1 orange, zested 30ml grand marnier For the Frosting 180g egg whites (6 whites) ¼ tsp cream of tartar 450g unsalted butter (room temp) 125ml water 250g sugar Dash of vanilla MethodFor the CakeWhip the egg yolks, oil & 150g sugar together until light. Add the water & juice & mix well. Add the sifted flour & baking powder & set aside. Whip the egg whites to soft peak, add the remaining sugar & whip until combined. Gently fold the egg whites into the egg yolk mix, & divide evenly between 3 greased & lined cake tins. Bake at 180°C for 12-15minutes.For the JellyGently heat the sugar & orange juice until the sugar has dissolved. Squeeze out the gelatine sheets & then dissolve into the orange juice. Set aside to cool. Once cool, divide into 2x20cm lined round cake tins & allow to set in the refrigerator. For the White Choc MousseSoak the gelatine in cold water. Whip the egg yolks & grand marnier together over a double boiler until light & fluffy. Remove from the heat. Squeeze the gelatine to remove excess water & add to the egg yolk mix to dissolve. Fold in the white chocolate & allow to cool. Fold in the cream & orange zest.For the FrostingIn the bowl of a KitchenAid mixer add the egg whites & the cream of tartar. Whisk until soft peak. Add the remaining 50g sugar & continue 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. Then add a few drops of vanilla extract. If it is a little too soft, you may need to place it in the fridge for a few minutes before using.To AssembleLine a spring form cake tin with baking paper. Place 1 layer of cake inside & enough mousse to cover. Gently place an orange jelly round on top. Gently cover with a small amount of mousse. Place another cake layer & repeat the layer of mousse to cover, orange jelly & mousse. Top with the final cake layer & mousse to form a flat surface. Allow the cake to set. Gently cover the cake with frosting & then finely grate orange zest over the top & garnish with candied orange.
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Orange Shortbread Cookies
Ingredients(makes about 30 cookies) 150g butter 100g sugar 1 egg 1 orange zested 20ml fresh orange juice 200g almond meal 200g plain flour 4 small candied oranges (or clementines) or 2 small oranges to garnish MethodWhip the butter and sugar together until light and fluffy. Add the egg and whip together until combined, add the zest and orange juice. Fold in the sifted flour and almond meal. On a sheet of baking paper place mixture into a log shape and roll into a cylinder. Twist the ends and press together towards the centre to create a firm log. Place in the fridge to set. Once firm cut into rounds about 5mm thick and place onto a baking tray. Lightly press on a thin slice of candied orange or very thin slice of fresh orange and bake at 160°C until lightly golden, about 12-15minutes. Sprinkle with a little caster sugar or dust with icing sugar. If using fresh orange these cookies will go soft within a few days. Store in an airtight container.
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Orange Meringues
Ingredients 150g egg whites 150g sugar 15g cornflour 150g icing sugar 1 tsp orange blossom water Orange colour to swirl (gel paste) MethodWhip the egg whites until a firm peak forms and slowly add the caster sugar. Fold in the remaining ingredients and then carefully fold in a little colour but do not over mix to obtain the swirl effect. Place into a piping bag and pipe small rounds, and then bake at 150°C for 15mins and turn down the heat to 100°C for about 1 hour until they are firm and dried through. Allow to cool and store in an airtight container.
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Passionfruit & Mango Trifle
Ingredients For the Mango Jelly 500ml sparkling wine 200ml mango purée 120ml caster sugar 25ml strained passionfruit pulp or lime juice 1 vanilla bean, seeds scraped 10g gelatin leaves, softened in cold water For the Passionfruit Curd 3 eggs 150g sugar Juice 1 lime 75ml strained passionfruit juice 80g chilled butter, cut into cubes 200g soft whipped cream 6g cornflour For the Meringue Sticks (can make a week ahead) 90g egg whites (3 whites) 90g caster sugar 290g pure icing sugar, sifted 5g shredded coconut 1 lime, zested 10g cornflour For the Mango Mousse 300g mango puree 6g leaf gelatine 50g sugar 300g soft whipped cream Lime zest For the Mango Ripple Cream 300g crème fraiche 100g cream 30g icing sugar 150g mango puree 1 vanilla bean, scraped For the Lemon Cake (can make the day before or make and freeze) 100g softened unsalted butter 1 lemon zested & 1 juiced 12g baking powder 200g plain flour, sifted 200ml buttermilk 130g sugar 2 eggs To Assemble the Trifle Fresh mango Shaved coconut, toasted Passionfruit pulp MethodFor the Mango JellyHeat half the sparkling wine, vanilla bean & the sugar until dissolved. Squeeze out the water from the gelatin, add the gelatin to the pan & dissolve. Add the remaining wine, passionfruit (or lime juice) & mango, then strain through a fine sieve. Allow to cool.For the Passionfruit CurdCombine eggs, sugar, juice and cornflour in a saucepan. Whisk constantly over heat 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 soft whipped cream.For the Meringue SticksWhip the egg whites until soft peak. Slowly add in the caster sugar & continue to whisk to stiff peaks. Fold in the icing sugar, cornflour, lime zest & coconut. Place the meringue mix in a piping bag with a plain nozzle. Pipe straight lines of meringue on to a baking sheet lined with baking paper. Bake the meringues in a low oven, about 90-100°C until crispy, for about 1 hour. Store in an airtight container.Mango MousseSoak the gelatine leaves in a bowl of iced water until softened, then remove & gently squeeze out the excess water. Melt the gelatine over a pan of hot water, with the sugar. Fold the mango puree, lime zest & gelatine together & fold in the whipped cream.Mango Ripple CreamWhip together the cream fraiche, icing sugar, vanilla bean & the cream until soft peak. Gently fold in the mango puree to create a ripple effect.For the Lemon CakeWhip the butter and sugar together and add the eggs one at a time. Fold in the dry ingredients, zest, juice & buttermilk. Pour into a lined rectangle baking tin & bake at 170-180°C for 15-20minutes until cooked through. Allow to cool. To Assemble the TrifleCut ½ the cake into cubes & arrange on the bottom of the trifle bowl. Pour over half of the mango jelly & place in the fridge & allow to set. Spoon over the mango mousse & allow to set. Spoon over 2 mangoes diced & mixed with 3 passionfruit pulp. Spoon over passionfruit curd, & then another thin layer of lemon cake, & then pour the remaining mango jelly over the top, & allow to set. Spoon over mango ripple cream & garnish with coconut meringue sticks, toasted coconut chips, fresh mango slices & passionfruit pulp. Dust with icing sugar & enjoy.
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Portuguese Custard Tarts
Ingredients (makes 12) 45g flour 6 yolks 2 eggs 600ml milk 1 lemon zest 250g sugar Puff pastry (I use careme) Ground cinnamon MethodMix eggs, flour and sugar together. Boil the milk and zest together, remove from the heat and allow to steep for a few minutes. Pour the milk over the egg mix, whisking constantly. Return to the pan and cook for a few minutes until it starts to thicken slightly. Strain. Allow to cool. Cut 1/3 of the sheet of pastry off, and roll out a little thinner. Sprinkle with a little ground cinnamon, and roll up into a scroll. Cut into 12 small pieces, and roll out very thinly. Place each piece into a greased muffin tin. Pour in the custard mix, and bake at high heat 200°C until just set and browned on top. Allow to cool before removing.
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