New Recipes
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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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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