New Recipes
Raw Panforte
Makes 1 x 24cm round panforte INGREDIENTS Base: 80g chopped almonds 80g toasted hazelnuts 50g rolled oats 25g pumpkin seeds 25g sunflower seeds Zest of 1 orange 1 tsp cinnamon 100ml fresh orange juice 300g dried apricots 110g sultanas 10g mixed spice 10g raw cocoa powder 20g cacao nibs (optional) Chocolate Topping: 90g coconut oil 60g cacao powder To Garnish: Extra raw cacao powder Fresh cherries METHOD 1. Prepare the base Place the almonds, hazelnuts, oats, pumpkin seeds and sunflower seeds into a food processor. Pulse for approximately 10 seconds until roughly chopped. 2. Add remaining ingredients Add the orange zest, cinnamon, orange juice, dried apricots, sultanas, mixed spice, raw cocoa powder and cacao nibs (if using). Process until the mixture is well combined and holds together when pressed. 3. Shape & chill Press the mixture firmly into a lined 24cm round cake tin, smoothing the surface evenly. Refrigerate until firm. 4. Prepare the chocolate topping Gently melt the coconut oil in a small saucepan over low heat. Whisk in the cacao powder until smooth and glossy. 5. Finish the panforte Pour the chocolate mixture evenly over the chilled panforte. Return to the refrigerator and chill until the topping has set completely. 6. Garnish & serve Dust with extra raw cacao powder and garnish with fresh cherries. Slice into wedges and serve. TOOLS Springform Cake Pan Silicone Spatula Measuring Spoons
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Festive Trifle
Ingredients For the Custard 1L milk 1 vanilla bean 60g cornflour 150g caster sugar 6 egg yolks For the Poached Pears 6 small pears peeled & cored 1.5L water 500g sugar 100ml white wine 200ml marsala wine 1 vanilla bean 2 cinnamon sticks 4 cloves 2 star anise To Assemble 1 store bought or home-made Xmas cake Vanilla custard Poached pears Brandy for sprinkling 600ml whipped cream MethodFor the CustardBring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and allow to cool.For the Poached PearsHeat all the ingredients together in a saucepan except the pears until the sugar has dissolved. Add the pears and simmer for about 20minutes until tender. Allow to cool in the liquid.To AssembleCut the cake in 1cm thick stripes and line the base of the trifle bowl. Sprinkle with a little brandy & then slice a layer of pears around the bowl. Top with a layer of custard. Allow to set and then add a layer of cream. Repeat the layers & enjoy a super easy Xmas trifle *You can also use left-over Xmas pudding.
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Gingerbread Spice Sponge Cake
(1x 3 layer 18cm or 4 layer 15cm)Ingredients 4 eggs 200g sugar ½ cup SR flour ½ cup cornflour ½ tsp ground clove ½ tsp ground nutmeg 3 tsp ground cinnamon 20ml golden syrup 20ml water 90g butter 600ml whipped cream MethodMelt butter, water and syrup. Whip the egg whites and add the sugar, add the egg yolks and then fold in the sifted dry ingredients and then fold in the wet mix. Spoon into lined cake tins and bake at 180°C for about 15-20 minutes. Allow to cool. Layer cake with whipped cream dust with icing sugar and serve with fresh cherries.
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Raw Cherry “Cheesecake†Cake
(24cm round)Ingredients For the Base 80g almonds 100g pitted dates fresh Vanilla 30g raw cacao 5g cinnamon 50g shredded coconut 30ml coconut oil For the filling 300g cashew nuts soaked for several hours or overnight Maple syrup or honey to taste 400g coconut cream 1 tsp vanilla 1 lemon juice Pinch salt 90ml coconut oil 200g fresh dates (about 10 pitted) ½ tsp cinnamon powder 250g pitted frozen cherries, defrosted and drained (keep the juice and reduce until sticky) MethodFor the BaseCombine ingredients in a food processor until it comes together. Press into a lined spring form baking tin and set aside. Blend all ingredients in blender except the cherries and cinnamon until smooth and creamy. Pour half of the mix into the prepared baking tin and place in the freezer to firm. Add the cherries and cinnamon to the blender and blend until smooth. Pour over the first cream layer and place in the freezer to set. About ½ before serving remove from the freezer, place in a cake stand and garnish with fresh cherries.
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Spiced shortbread
(makes about 36)Ingredients 125g butter 60g caster sugar 180g plain flour 20g mixed spice (nutmeg, cinnamon, clove, ginger pepper) Icing sugar to dust MethodBeat butter, sugar and sift dry ingredients and fold together. Chill for ½ hour and roll out to 4mm thick cut into shapes and place on a lined baking tray and bake 180°C for about 15 minutes. Allow to cool and dust with icing sugar.
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Mulled Wine Cookies
Ingredients For the Wine 750ml red wine ½ cup water 70g caster sugar 5 whole cloves 2 cardamom pods cracked ½ lemon, sliced 3 star anise 2 cinnamon stick For the Cookies 250g butter 100g caster sugar 4 eggs 300g plain flour 10g baking powder 140g dark chocolate, grated 120ml mulled wine 1 tsp ground cinnamon MethodFor the WinePut everything into a saucepan and bring to simmer. Cook until it has reduced and has thickened.For the CookiesPreheat oven to 180°C lined a oven tray. Beat butter and sugar until creamy. Add eggs, one at a time and mix well. Add sifted flour, baking powder, then fold in the chocolate, and mulled wine. Spread evenly on the oven tray and bake at 170°C for 10-15minutes. Allow to cool. Cut into shapes and dust with icing sugar.
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Mulled Wine
Ingredients 750ml red wine ½ cup water 70g caster sugar 5 whole cloves 2 cardamom pods cracked ½ lemon, sliced 3 star anise 2 cinnamon stick MethodPut everything into a saucepan and bring to simmer. Cook until it has reduced and has thickened. After about ½ hour, strain and drink or use for mulled wine cookies.
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Cactus Cupcakes
Makes 12Ingredients 170g unsalted butter softened 160g caster sugar 3 eggs 1 tsp vanilla 280g sour cream 300g self-raising flour 10g baking powder 3g bicarb soda pinch salt fondant green food colour green buttercream icing crushed biscuits lemon zest 60ml lemon juice MethodWhip butter & sugar until light & fluffy, add the eggs one at a time incorporating each time then add the sour cream. Fold in the sifted dry ingredients, lemon zest & juice. Spoon into silicon muffin cups and bake about 15 minutes until golden. Allow to cool. To decorate: Spread a thin layer of buttercream over the top of the cupcake then dip in crushed biscuits. Pipe onto the cupcake in cactus shapes & garnish with white sprinkles or sugar flowers & allow to set. Shape fondant into desired shape & allow to set.
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Coconut Raspberry Layer Cake
1x16cm layer cakeIngredients For the Cake 4 eggs, separated 150g caster sugar 75g self raising flour 60g cornflour 90g butter melted 20g desiccated coconut For the Frosting 125g unsalted butter, room temperature 125g cream cheese, room temperature 2 punnets raspberries 350g pure icing sugar, sifted 1 vanilla bean, scraped MethodFor the CakeSift the flours together. Whip the egg whites until soft peaks form, then add the sugar and egg yolks. Fold in the flour, coconut and the melted butter. Divide evenly amongst 3 greased & lined 16cm baking tins & bake for about 10 minutes at 180C until when touched in the centre it springs to the touch. Allow to cool and turn out of the tins.For the FrostingWhip the butter, cream cheese & vanilla until light and fluffy. Add one punnet of raspberries & beat to combine. Add the icing sugar and fold. Layer the cake with a little frosting & remaining raspberries & repeat with the remaining layers. Cover the cake with a thin layer of frosting & decorate with fresh flowers, remaining raspberries, strawberries & meringues kisses.
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Rose Pannacotta
Makes 18 shot glassesIngredients 250ml cream 150ml milk 120g sugar 1 tsp rosewater 350g natural yoghurt 5g gelatine sheets (soaked in cold water) 50g raspberries pureed and strained Fairy floss or pashmak (from middle eastern stores), to finish MethodBoil cream, milk and sugar. Squeeze out excess water from the gelatine and dissolve into the cream. Add the raspberry and rosewater and stir in the yoghurt. Pour into shot glasses and allow to set. Top with a fine layer of pomegranate or raspberry jelly.
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Poached Pears and Roasted Quinces
Serves 6-8Ingredients 2 vanilla beans 500g sugar 5 oranges zest and juiced 60ml honey 750ml bottle white wine 3 cinnamon sticks pomegranate seeds, to garnish 500g natural yoghurt pinch of saffron 20g sugar 5 small pears peeled cored and cut in half 5 small quinces peeled cored and cut in quarters MethodCombine all ingredients in a saucepan and bring to the boil. Place the quinces in a baking tray and pour over half of the poaching syrup. Add the honey and cover and bake for 45mins-1hour until tender. Allow to cool. Poach the pears on a gentle simmer in the remaining syrup until tender. Allow to cool. Serve together in a bowl with saffron yoghurt and almond bread and a sprinkle of pomegranate seeds. For the saffron yoghurt: pound saffron with 20g sugar in a mortar & pestle, add yoghurt and fold together.
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Raspberry Coconut Friands
Makes 36Ingredients 120g almond meal 150g pure icing sugar 65g coconut flour ½tsp gluten free baking powder 5 eggwhites (150g) 125G unsalted butter melted 150g raspberries 1 lemon zest 50g slivered pistachio nuts MethodPreheat oven to 170°C. Sift the dry ingredients together. And whip the egg whites to soft peak. Fold in the dry mix with the melted butter, then fold in the nuts and berries. Spoon into well-greased mini muffin tin and bake for 10-12 minutes until golden and a skewer comes out clean when inserted. Allow to sit for a few minutes then turn out and allow to cool.
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