New Recipes
Pavlova
Ingredients 150ml eggwhite (about 5eggs) 200g caster sugar 30g cornflour sifted 10 mls white vinegar 300ml cream whipped to soft peak 100 ml natural greek style yoghurt (optional) 1 punnet strawberries (some dipped in white chocolate to garnish and the rest halved) 1 punnet raspberries 1 punnet blueberrieswhite chocolate for decorations MethodPreheat oven to 150°C. Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is firm and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into about a 23cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Spread the cream over the meringue, (if you like it a little tangy, fold the yoghurt into the cream) and sprinkle over with strawberries, blue berries and raspberries. Garnish with white chocolate curls or swirls, and a light dusting if icing sugar.
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Peach & Raspberry Ripple or Peach & White Chocolate Ice Cream
Ingredients (makes 1 litre) For the Peach & Raspberry Ripple Icecream 5 large peaches peeled and diced 100g sugar 250ml cream 125g sour cream 1 vanilla bean 1/2 lemon, juiced Pinch ground cardamom to taste Raspberry Puree 1 cup raspberries (frozen is fine) 2 tbsp sugar For the Peach & White Chocolate Icecream 300ml cream 100g white chocolate 4-5 large ripe peaches diced 1 vanilla bean 100g caster sugar 1/2 lemon, juiced Pinch ground cardamom MethodFor the Peach & Raspberry Ripple IcecreamPlace the peaches, lemon juice, sugar, and vanilla bean in a pan and cook until the peaches are soft. Set aside and allow to cool. Mash the raspberries and sugar together leaving a few chunks. Set aside. Whisk together the cream and sour cream and add the cooled peaches. Churn in an ice cream machine until thick and place into an icecream tub layering with spoonfuls of the raspberry mix. Freeze until required. For the Peach & White Chocolate IcecreamHeat the cream in a pan with the scraped vanilla bean. Add the chocolate and stir until melted. Set aside to cool. Place the sugar and lemon juice in a pan and add the diced peaches and cardamom. Cook until tender. Pour into a blender and pureÌe. Add the chocolate cream to the pureÌe and blend to combine. Allow to cool and churn in an ice cream machine. Freeze until required.
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Apricot Icecream Terrine
Ingredients For the Terrine 250g mascarpone 500ml soft whipped cream 150g sugar 4 eggs, separated 1 vanilla bean For the Apricot Sorbet 400g ripe apricots, pureed & strained 80ml glucose 80g sugar ½ lime, juiced For the Poached Apricots 12 apricots cut in half 1 vanilla bean 8 cardamon pods, crushed 2 cinnamon sticks 250g sugar 500ml water 100ml white wine 1 lemon zest MethodFor the TerrineLine a terrine/loaf pan with plastic film. Beat the egg yolks, vanilla bean & sugar until light & fluffy. Add the mascarpone & combine well. Fold in the soft whipped cream. Whip the egg whites with a pinch of salt to soft peak. Fold into the cream mix. Spoon ½ the mix into the prepared mould and place in the freezer and allow to firm. Spoon over the apricot sorbet, & allow to firm. Spoon over remaining cream mix, place in the freezer & allow to freeze overnight. Serve with poached apricots. Alternatively, use store bought vanilla icecream and layer in a loaf mould with the sorbet. Freeze for several hours or overnight.For the Apricot SorbetCombine the pureed apricots, sugar and lime juice and stir until dissolved. Heat the glucose and stir into the puree. Churn in an icecream machine.For the Poached ApricotsPlace water, sugar, wine, zest, vanilla, cinnamon, and cardamon in a saucepan and dissolve and reduce for 10mins. Add the apricots and cook gently for about 5mins until tender.
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Coconut Pancakes
Ingredients (makes about 12) 250ml coconut cream 2 tbsp white vinegar 150g plain flour 40g caster sugar 1 tsp baking powder ½ tsp bicarb soda 50g shredded coconut Pinch salt 1 egg 40g melted butter Pineapple and banana and maple syrup to serve 3-400ml cold coconut cream ½ tsp vanilla bean paste MethodCombine coconut cream and vinegar and set aside. Whisk in the egg and add the butter. Sift together the dry ingredients and add the wet ingredients and the coconut. Whisk together making sure there are no lumps. Lightly oil/butter a frypan and add spoonfuls of mix. Cook on both sides until golden. Serve with roasted vanilla pineapple and fresh banana, whipped coconut cream and maple syrup. For the pineapple. Cut into thin pieces. Roll into vanilla sugar and roast for about 10 minutes until syrupy. Whip the coconut cream and vanilla together to a whipped cream consistency. Serve with coconut pancakes.
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Pancakes with Roasted Plums
Ingredients 250ml milk 2 tbsp white vinegar 150g plain flour 40g caster sugar 1 tsp baking powder ½ tsp bicarb soda Pinch salt 1 egg 40g melted butter For the Roasted Plums 10 plums cut in half 1 vanilla bean 3 star anise 2 cinnamon sticks, crumbled 100g brown sugar 100ml red wine/ sparkling wine/sweet wine 5 sprigs of thyme MethodCombine milk and vinegar and set aside. Whisk in the egg and add the butter. Sift together the dry ingredients and add the wet ingredients. Whisk together making sure there are no lumps. Lightly oil/butter a frypan and add spoonfuls of mix. Cook on both sides until golden.For the Roasted PlumsCombine all ingredients together and place in a roasting dish and roast for about 15 minutes until tender.
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Orange Curd Tart
Ingredients Makes 23cm Tart (serves 10-12)For the Orange Curd 125g butter, cut into cubes 5 eggs 125ml orange juice 25ml lemon juice 10g cornflour 180g caster sugar 500g natural yoghurt, drained 1 orange, cut into segments 1 punnet blueberries 1 orange, sliced & dehydrated For the Pastry 30g icing sugar 1 egg yolk 240g plain flour ½ tsp salt 200g cold butter coarsely grated MethodFor the Orange CurdCombine the eggs, cornflour, sugar and juices and whisk together in a saucepan and cook over a low heat until thick. Add the butter and whisk until melted. Pour into a bowl or storage container and allow to cool. (Keeps in the fridge for 1 week) For the PastrySift the flour, icing sugar and salt together. Rub in butter and add the egg yolk. Wrap in plastic film and chill for about ½ hour. Roll out about 3mm thick and place in tart case. Rest and blind bake at 175°C until golden. Remove and allow to cool. Fold together the curd and drained yoghurt and place into the baked tart shell. Sprinkle over blue berries and dehydrated orange slices. Dust with icing sugar and serve immediately with fresh orange segments.
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Orange and Almond Cake
Ingredients 2 whole oranges (boiled for 2 hours) 250 grams almond meal 250 grams sugar 6 whole eggs 2 tsp baking powder 1 tsp orange blossom water MethodPuree the boiled oranges to a pulp, add almond meal, sugar, lightly whisked eggs and baking powder and mix until thoroughly combined. Pour into a lined 28cm cake tin and bake at 175°C for approximately 1 hour. When cool, dust with icing sugar, or coat with lemon or orange curd.
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Scones
Ingredients 1kg self raising flour 130g castor sugar 180g butter 300g sour cream 1 orange zest Milk MethodDice butter and rub into the flour and sugar. Add sour cream and enough milk to make the dough come together. When it is ready, not too sticky or dry, push the dough out onto the floured bench, push flat to the height of the cutter and cut out the scones. Place on a prepared baking tray almost touching each other and bake at 160-170°C until golden brown on top. Serve with orange and marscapone.
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Sponge Cake
Ingredients(makes 1x 23cm cake) 140g caster sugar 7 egg whites 6 egg yolks Pinch cream of tartar 50g unsalted butter 250g cream cheese 100ml milk 1 tbsp lemon juice 60g 00 flour 20g cornflour Pinch of salt 1 orange zest 1 tsp orange blossom water MethodMelt the cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice, orange blossom water and zest, then mix well. Whisk egg whites with the cream of tartar until firm. Add the sugar and whisk until combined. Fold in ½ eggwhite into the cheese mixture, then fold in the remaining eggwhite. Pour the mixture into a lined cake pan. Bake cake in a water bath at 160°C for about 1 hour until set and golden brown. Once cool dust with icing sugar.
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Stuffed Dates
Ingredients 250g cream cheese softened 1 tsp orange blossom water 1 orange zest 30ml honey 70g chopped walnuts 20ml orange juice Chopped pistachios to garnish MethodCombine all ingredients together, except the dates. Cut dates in half and fill with cream cheese mix. Sprinkle with chopped pistachios.
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Poached Pears
Ingredients 2 x 330ml 3 Oaks Pear Cider 1.5L water 400ml Bickford's Hazelnut Syrup 500g caster sugar 2 cinnamon sticks 1 vanilla bean 2 lemon zest 10 pears, peeled and cored MethodPlace all ingredients except the pears into a large saucepan and bring to the boil. Add the pears and cover with baking paper to cover the surface. Gently simmer for about 30 minutes until tender. Remove the pears and then reduce the syrup to a thick syrup. Return the pears to the syrup. Allow to cool. Serve with your favourite icecream.
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Hazelnut Pear Friands
Ingredients (makes 12) For the Friands 65g plain flour 250g pure Icing sugar 125g hazelnut meal 6 egg whites 175g butter melted Zest of lime and extra icing sugar for serving Sliced hazelnuts to garnish 2-3 pears, sliced MethodFor the FriandsPreheat oven to 170°C and grease a friand or muffin pan. Sieve the flour, hazelnut meal and icing sugar into a bowl. In a separate bowl whisk the egg whites until just soft peak. Gently fold in the dry ingredients, the zest then fold in the butter. Fill the friand or muffin tin to about â…” full. Top each friand with a few slices of pear and sprinkle with sliced hazelnuts. Place into the center of the oven and bake for 15-20 minutes. Leave to cool in tin for 15 minutes before turning out.*** you can substitute wheat free cornflour to make it gluten free**
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