New Recipes
Dark Chocolate Hazelnut Truffles
Ingredients(makes about 40) 90g heavy cream 30ml hazelnut liqueur 250g dark chocolate, finely chopped 120g hazelnuts, chopped and roasted ½ tsp ground cinnamon 30-40g unsweetened cocoa powder MethodHeat the cream in a small saucepan add the chocolate and the liqueur. Stir in the nuts and cinnamon. Pour into a bowl. Cover and refrigerate until firm. Spoon mixture into 2cm balls and roll in the palms of your hands. Roll the truffles in the cocoa powder until evenly coated. Store at a cool room temperature for up to 2 weeks in an airtight container.
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Pear Pavlova
IngredientsFor the Poached Pear 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 For the Pavlova 150g egg white 100g sugar 100g icing sugar 10g cornflour 300ml whipped cream Fresh blueberries to garnish ¼ fresh pear shaved MethodFor the Poached PearPlace 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. For the PavlovaWhisk the whites until firm and slowly add the sugar. Beat until combined. Fold in the sifted dry ingredients and then place heaped spoonfuls onto a lined baking tray and smooth to a rough round shape. Bake in a low oven about 110°C for 40-60 minutes until dried. Allow to cool. Top with whipped cream, sliced roasted and poached pear and shavings of fresh pear and garnish with sliced hazelnuts.
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Hazelnut Tiramisu
Ingredients (makes 1 large bowl) 8 large egg yolks 6 egg whites 50g caster sugar 750g mascarpone 1 pkt Savoiardi biscuits 500ml cold espresso 150ml Bickford's Hazelnut Syrup Cocoa powder for dusting 100g chopped roasted hazelnuts to sprinkle Sliced roasted hazelnuts to garnish Shaved dark chocolate to garnish MethodCombine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisking constantly, until light and fluffy. Remove from the heat and add mascarpone and whip until combined. Set aside. Whip the egg whites to soft peak and fold into the mascarpone. Mix the cold espresso with the hazelnut syrup and dip the savoirdi biscuits into the mixture just long enough to get them wet, and gently squeeze out any extra liquid. Arrange the lady fingers in the bottom of the serving bowl. Spoon 1/3 the mascarpone cream filling over the lady fingers. Dust with cocoa powder and sprinkle with chopped hazelnuts. Repeat process with another layer or 2 of lady fingers and cream. Refrigerate for at least 4 hours or overnight. Dust with cocoa before serving and garnish with sliced hazelnuts and shaved chocolate.
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Hazelnut and Pear Frangipane Tart
Ingredients (makes 1 oblong tart) 100g hazelnut meal 2 pears, sliced 75g SR flour 2 eggs 80g sugar 130g butter softened 1 orange or lime zest 30ml brandy ½ tsp ground cinnamon For the Pastry 95g sugar 150g butter Pinch salt ½ vanilla bean scraped 1 egg 185g bakers flour 40g cornflour 2g baking powder MethodWhisk the butter and sugar and brandy together. Add the egg then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced pear on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature.For the PastryCream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case. Chill, then blind back until golden.
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Chocolate Meringue - Choc Eton Mess
Ingredients 150g egg white 100g sugar 100g icing sugar 1 tbsp cocoa powder 10g cornflour 300ml cream Berries to garnish Chocolate sauce MethodWhisk the whites until firm and slowly add the sugar. Beat until combined. Fold in the sifted dry ingredients and then place heaped spoonfuls onto a lined baking tray. Bake in a low oven about 110°C for 40-60 minutes until dried. Allow to cool. Whip cream with chocolate sauce to taste. In a glass break some meringue into the base of the glass. Gently spoon in some cream and add a few fresh berries.
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Salted Caramel
Ingredients 120g unsalted butter 120ml cream 40ml water 60ml light corn syrup or glucose 200g caster sugar ½ tsp course or flaked sea salt Line a 23x12cm baking tin MethodMelt the butter and cream and set aside. In a small saucepan combine the water, sugar and corn syrup and gently dissolve. Cook until a deep golden colour then carefully pour in ½ to the butter cream mix. Add the remaining butter mix. Cook to 115°C then pour into the prepared baking pan. Allow to cool slightly then sprinkle with sea salt flakes. Allow to set until cold.
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Salted Caramel Icecream
Ingredients 600ml heavy cream 250ml milk 200g sugar (cooked to a dark caramel) ½ tsp sea salt 5 large egg yolks 1 vanilla bean MethodCook the sugar to a dark caramel and add half the cream and cook until smooth. Heat milk and remaining cream with vanilla bean. Whip the egg yolks until light and fluffy, add the cream and the caramel and cook over a double boiler until thick. Strain and allow to cool. Freeze the mixture in your ice cream maker. Serve in icecream sandwiches or with poached pears.
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Salted Caramel Thumbprint Cookies/Ice Cream Sandwiches
Ingredients 170g unsalted butter softened 80g caster sugar 2 egg yolks 225g plain flour Salted caramel icecream (recipe online) For the Caramel Sauce 225g caster sugar 225g brown sugar 5g sea salt 40ml water 150g cream 75g unsalted butter MethodFor the Caramel SauceDry cook the caster sugar to a dark caramel. Add the water and the syrup, salt and cream. Add the brown sugar. Bring to the boil and add the butter. Whisk to melt and then allow to cool.For the CookiesWhip the butter and sugar until light and fluffy. Add the egg yolks. Fold in the flour and roll into balls. Make a thumbprint into the center of half the balls. Chill then place on a lined baking tray and bake at 160°C until lightly golden. Allow to cool. Place a scoop of salted caramel icecream on the base of a cookie and add the top cookie. Spoon a little salted caramel sauce in the centre.
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Salted Caramel Icecream Terrine
Ingredients For the Icecream 250g mascarpone 4 eggs 500ml cream whipped to soft peak 100g sugar 200g peanut butter 250g salted caramel chunks/nougat cut into small pieces (recipes online) 1 vanilla bean, scraped For the Caramel Sauce 225g caster sugar 225g brown sugar 5g sea salt 40ml water 150g cream 75g unsalted butter MethodFor the IcecreamWhip the egg yolks, vanilla, and sugar over a double boiler until light and fluffy. Fold in the mascarpone and peanut butter. Fold in the cream, peanut nougat, and salted caramel pieces (recipes online). Whip the egg whites to soft peak and fold into the mix. Pour into a lined loaf tin and freeze overnight. Remove and slice and serve with salted caramel sauce. For the Caramel SauceDry cook the caster sugar to a dark caramel. Add the water and the syrup, salt and cream. Add the brown sugar. Bring to the boil and add the butter. Whisk to melt and then allow to cool.
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Saffron & Spiced Yoghurt Pannacotta
Ingredients (makes 8) 250ml cream 150ml milk 100g sugar 8 cardamom pods lightly crushed 350g yoghurt 1 tsp rosewater Pinch saffron 1 orange zest 1.5 sheets gelatine(5g) Dried rose petals to garnish Pistachio nuts roughly chopped to garnish Candied fennel seeds to garnish MethodBring cream, milk, sugar cardamom, orange zest, and saffron to a simmer. Soak the gelatine in cold water until soft, strain and add to the cream. Remove from heat strain and whisk into the yoghurt, add the rosewater and pour into cups and chill in the fridge for several hours or overnight. Garnish with candied fennel seeds, sliced pistachios, and dried rose petals.
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Rhubarb Bread and Butter Pudding
Ingredients (serves 12) For the Rhubarb Syrup 1kg rhubarb, washed & cut into chunks 1 vanilla bean 2 oranges, juiced 1 orange zest 1 tsp rosewater For the Custard 130g unsalted butter 1 vanilla bean 400ml double cream 400ml whole milk 1 orange zest 1 tsp ground cardamom 6 large free-range eggs 80g caster sugar Assembly of the Pudding 1kg panettone or brioche, tear or cut into inch size chunks 80g strawberry jam 1 punnet strawberries Flaked almonds, to garnish MethodFor the Rhubarb SyrupIn a large pan add the rhubarb, vanilla bean & seeds, orange zest and juice. Place the lid on & cook on low to medium heat stirring occasionally for about 15 minutes until the rhubarb is tender. Add the rosewater & remove the rhubarb (put aside for later use), reduce the liquid until syrupy and set aside.For the CustardPreheat the oven to 180°C. Lightly grease a 28cm cast iron sauté pan with butter. Scrape the vanilla bean seeds into a saucepan with the cream, milk, orange zest, cardamom and butter. Heat until the butter has melted. In a large bowl, whisk the eggs and sugar until smooth. Then add the hot cream mixture to the bowl and whisk to combine, then strain.Assembly of the PuddingPlace the panettone into a large bowl & add the strained custard mix leaving it to soak for a few minutes. Spoon half of the soaked bread into the prepared pan & dot around the strawberry jam and half the cooked rhubarb. Pile on the remaining bread and dot with more rhubarb & strawberry jam. Sprinkle with flaked almonds and bake for around 40-50 minutes, until golden & set. Allow the pudding to rest for 10 minutes then serve with cream fresh strawberries & rhubarb syrup.
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Lemon Ricotta Cake
Ingredients 150g plain flour 1 tsp baking powder pinch salt 100g caster sugar 80ml olive oil ¾ cup of ricotta 80ml lemon juice 2 large eggs, separated 60g unsalted butter, melted finely grated zest of 2 lemons for the icing 1 cup of pure icing sugar 1½ Tblspn fresh lemon juice candied lemon slices, to garnish MethodHeat the oven to 170°C. Line the bottom of a 24cm quiche pan with baking paper, beat the egg yolks, oil & caster sugar until light & fluffy. Add the ricotta, lemon juice & zest, then fold in the flour & baking powder. In a separate bowl whisk the egg whites until they form stiff peaks, fold into the batter and drizzle in the melted butter. Pour the batter into the baking pan & bake for about 30 minutes until golden. Allow to cool & place on a serving plate. Combine the lemon juice and icing sugar and stir until smooth. Pour over the top of the cake and smooth. Once set garnish with candied lemon slices & serve with whipped cream.
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