New Recipes
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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Naked Cake
Ingredients (makes 5 x 200g 20cm layers) For the Sponge Cake 200g cornflour 40g vanilla custard powder 10g cream of tartar 5g bicarbonate of soda 8 eggs Pinch salt 250g caster sugar For the Cream 1L cream Condensed milk to taste MethodFor the Sponge CakeGrease & line the cake pans with baking paper on the base and the sides. Whip the eggs & sugar until light & fluffy. Sift the dry ingredients twice to both incorporate the ingredients & aerate the mix. Gently fold into the egg mix and divide evenly into the 5 layer pans. Bake for 12-15mins at 170°C until a finger touching the centre bounces back. Remove and allow to cool. For the CreamWhip the cream, vanilla with condensed milk to taste. Place a cake layer on the cake stand and add whipped cream. Keep layering until you have used the last layer. Spread a little cream around the side of the cake until smooth but with cake showing through. Decorate with berries.
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Coconut Coffee Cake
Ingredients 250g butter 200g sugar 3 eggs 100g shredded coconut 200ml coconut cream 225g flour 10g baking powder 10g instant coffee dissolved in 20ml hot water or 1 shot espresso MethodWhip the butter and sugar until light. Add eggs one at a time. Add the coconut cream and coffee, fold in the sifted flour, baking powder and coconut. Pour into a greased bundt tin and bake about 1/2 hr at 170°C. Allow to cool.Make a coffee icing with 150g sifted icing sugar and a little coffee dissolved in hot water. Combine until pouring consistency and pour over the cake. Sprinkle with toasted coconut flakes, and enjoy with a cup of tea or coffee.
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Lemon Poppy Cake
Ingredients 250g butter 270g sugar 400g plain flour 10g baking powder 60g poppy seeds 1 tsp lemon oil 2 lemon zested 300ml buttermilk 4 egg yolks 8 egg whites MethodWhip butter and sugar, add egg yolks and beat until fluffy. Add the buttermilk, lemon zest and lemon oil. Fold in sifted flour and baking powder. Whip egg whites to soft peak and gently fold together. Bake at 170°C for about ½ hour. Ice with lemon icing and candied lemon zest and serve with blueberry's and fresh cream.
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Cardamom Orange Cake
Ingredients 300g flour 7g baking powder 5g bicarb soda 2 tsp ground cardamom 125g unsalted butter 200g caster sugar Juice and zest 2 oranges 2 eggs 200g natural yoghurt MethodWhisk the butter and sugar until light and fluffy. Add the eggs, and whip until light. Add the yoghurt then the sifted dry ingredients alternatively with the juice and zest. Pour into a greased cake tin, and bake for about 30 minutes at 170°C. Allow to cool and turn out. Decorate with orange icing (sifted icing sugar and orange juice) and candied orange slices, and a few chopped pistachios.
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Beer Cookies
Ingredients (makes about 90) 1 bottle beer (375ml) 300ml veg oil 200g sugar 900g-1kg SR flour Orange zest Vanilla Cinnamon Sesame seeds and egg yolk to garnish MethodBeat oil, beer, sugar and vanilla. Work in the flour. Wrap and rest for 30 minutes. Form into shapes and brush with egg wash and sprinkle with sesame seeds. Bake at 160°C for 12-15 minutes until golden.
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Christmas Pudding
(makes 2 x 2L puddings) or one large and 12 small puddings For the Pudding200g butter at room temperature200g brown sugar350ml Brandy, rum or marsala4 eggs100g plain flour1 tsp baking powder70g fresh white breadcrumbszest of 1 large lemonzest of 1 large orange 1 apple, grated1 tsp ground cinnamon1 tsp mixed spicepinch salt200g currants200g sultanas200g raisins150g dried fig, diced150g diced apricot150g dates, chopped150g dried prunes, chopped150g crystallised ginger, chopped (optional)150g slivered almonds150g mixed peel220g dried cranberriesMarsala cream sauce250ml milk250ml cream100g sugar6 egg yolks1 vanilla bean60ml marsala (or more to taste) MethodFor the PuddingGrease and line pudding basins or dariole moulds and set aside. In a large saucepan that will take the size of the pudding mould, place a trivet or an upturned plate and fill with water to 2/3rds of the way up the side of the pudding mould. Bring to the boil. Turn down the heat to a rolling simmer. If baking small puddings, prepare a roasting pan that will fit dariole moulds, fill the moulds with pudding mix. Pour boiling water to reach halfway up the sides of the moulds and cover with a sheet of baking paper and then cover with foil to seal. Bake for about 1½ to 2hrs. Combine all the dried fruit, grated apple and zests and add the alcohol and mix well. Set aside overnight, or for a few days or weeks to macerate. Sift together the flour, salt, baking powder and spices and add the breadcrumbs. Beat the butter and the sugar until light. Add the eggs one at a time. Fold in the dry ingredients, then the fruit. Spoon into the prepared pudding moulds leaving about an inch from the top. Cover with greased paper and foil and seal with a lid or tie very tightly with string, place into the saucepan and steam the pudding for approximately 5 hours, topping up occasionally with water if needed.Allow to cool. De-mould and wrap in plastic wrap or muslin cloth and store up to 3-4 months in a cool place. To reheat place covered pudding in a pot of boiling water and steam for 2 hours. To serve: Place the pudding on a large plate and serve with marsala cream sauce.For the Marsala sauce Heat the milk, cream and scraped vanilla bean. Combine the egg yolks and sugar. Slowly pour over the hot milk mixture onto the eggs and whisk. Pour back into the pan and cook over a low heat stirring constantly until it starts to thicken but do not scramble. Strain immediately and serve with your pudding and a few fresh berries to garnish
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Christmas Muffins
Ingredients(makes 12-15) 300g SR flour 80ml oil 80g brown sugar 300ml buttermilk 1 egg 5g baking powder 350g fruit mince 1½ tsp cinnamon 150g icing sugar Lemon juice MethodSift the dry ingredients and fold in the buttermilk and egg, fold in the fruit mince. Bake for about 15-20mins at 170°C. Allow to cool on a wire rack. Once cool make the icing with sifted icing sugar and lemon juice and drizzle over the muffins. Top with orange zest, and glace cherry slices.
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Eggnog Icecream
Ingredients(makes 1 litre) 500ml cream 230ml milk 1 vanilla bean 30ml dark rum 30ml brandy 7 yolks 150g sugar 1tsp nutmeg 1 orange zest MethodCombine the orange zest milk and cream and bring to the boil. Steep for about ½ hour. Beat the egg yolks and sugar with the vanilla and nutmeg. Add the cream and then transfer to a S/S bowl and cook over a double boiler until it starts to thicken slightly and coats the back of a spoon. Strain and cool. Churn in an icecream maker.
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