New Recipes
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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Pomegranate Jelly Cakes
Makes 28 small squaresIngredients 2 eggs 75g caster sugar 35g Self Raising flour 30g cornflour 45g butter melted 500ml pomegranate juice 5g Gelatine sheets MethodSift the flours together. Whip the egg whites until soft peak and then add the sugar and then the egg yolks. Fold in the dry ingredients and the melted butter. Pour into a rectangle (27x17cm) greased and lined baking tin and bake for about 12-15 minutes at 170 until when touched in the centre it springs to the touch. Allow to cool and turn out of the tin. Cut into small cubes and then roll into jelly and dessicated coconut and allow to set. Cut in half and pipe whipped cream and decorate with fresh berries.Hydrate the gelatine sheets in water and once plump, squeeze out the excess water. Melt and add to the juice. Chill and allow to get thicker but not set. Dip the cake squares in the jelly then roll into dessicated coconut. Allow to set
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Salted Caramel Apple Self-Saucing Pudding
Serves 8-10Ingredients For the Filling 8 apples peeled and sliced 50g cranberries or sultanas 50g brown sugar 20g butter For the Cake 1 tsp grd cinnamon 1 tsp grd ginger 150g self-raising flour 1 egg 150ml milk 80g butter 50g brown sugar For the Sauce 120g brown sugar 10g cornflour 300ml boiling water 20g butter Good pinch of salt 1 tsp vanilla essence MethodFor the FillingHeat butter in a pan and add the apples, brown sugar and cranberries and cook until apples are tender. Place in a deep buttered baking dish.For the CakeSift dry ingredients together. Whip the butter, sugar and egg yolks fold in the dry ingredients with the milk. Whip the egg whites and fold into the batter. spoon onto the apples.For the SauceCombine all ingredients together and carefully pour over the baking dish. Bake at 170 for about 30 minutes. Serve hot with whipped cream
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Chai Spiced Cookies
Makes 36Ingredients 375g flour 7g baking powder 7g ground ginger ½ tsp ground clove ½ tsp ground cinnamon 100g butter 100g brown sugar 1 large egg 80ml date molasses or honey 5ml lemon juice caster sugar for rolling MethodSift dry ingredients together. Cream butter and sugar. Add egg. Stir in lemon juice and honey, fold in the sifted dry ingredients. Roll into 25g balls and roll in sugar. Bake at 160 for about 10-12 minutes.
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Chai Yoghurt Cheesecake
23cm cake tinIngredientsFor the base 100g almonds 40g raw cashew nuts 1 tsp ground ginger 1 tsp grd cinnamon. ¼ tsp grd cardamom ¼ tsp grd clove 20g coconut oil For the Top 750g yoghurt 250g cream cheese 2 sheets gelatine (soaked in cold water and drained) melted 60g honey (or to taste) pinch ground cardamom ½ tsp ground cinnamon pinch ground ginger 10ml lemon juice MethodFor the baseBlend together all ingredients and press into the base of a lined cake tin. (Alternatively use 1 packet ginger snap biscuits and crush, blend together with melted butter (60ml)For the topCombine all ingredients together except the gelatine and adjust seasoning to taste. Add a little yoghurt mix to the gelatine then fold into the mixture. Spoon into the cake tin and allow to set overnight. Serve with chai poached pears and candied ginger slices.
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Gingerbread Trifle
Serves 6-8 Ingredients Gingerbread cake 250g butter 400ml Golden syrup 4 eggs 20g ginger, ground 10g cinnamon, ground 5g mixed spice 5g salt 500g self-rising flour 20g Baking powder 5g Bicarb soda 480ml milk Gingerbread men 185g honey 40g caster sugar 40g butter 1 egg 8g mixed spice 335g flour 2g bicarb soda 8ml water Cream cheese layer 750g cream cheese 1 lemon juiced 80g caster sugar 350ml cream 1 vanilla bean 1 tsp ginger 1/2 tsp cinnamon 2 tsp mixed spice Caramel Sauce 225g caster sugar 225g brown sugar 5g sea salt 90ml water 150g cream 75g unsalted butter MethodGingerbread cakeGrease and line a rectangle baking pan. And set aside. Melt butter with golden syrup, then add the milk and whisk in the eggs Sift together the dry ingredients and then fold into the wet mixture. Pour into the lined baking tin and bake for about 40 minutes until cooked in the centre. Set aside to cool. For the cake crumbs: Cut 1/3 of the cake and crumble roughly onto a lined baking tray and bake at 140°C until dried. Set aside or store in an airtight container until ready to use Gingerbread men. Heat the honey and sugar to 65°C and transfer to a mixer with a paddle attachment, add the butter, and mix, add the flour, egg & mixed spice, & then dissolve the bicarb in the water & add to the dough. Roll into a ball & cover for about ½ hour. Roll out to about 4-5mm thick & cut out shapes & place on a lined baking tray. Bake at 180°C for 10-12 minutes until cooked. Cream cheese layerIn a large bowl, beat cream cheese, scraped vanilla bean and sugar until smooth. Add ginger, cinnamon and mixed spice and mix until smooth. Add the cream and whip until thick and then add the lemon juice. Place in the refrigerator until ready to use.Caramel SauceMake a dry caramel by heating a little sugar in a saucepan and heat until melted, slowly adding in all the sugar until a dark caramel. Add the water and salt and stir until dissolved. Add the brown sugar and stir until melted. Add the cream and bring to the boil. Add the butter and melt and set aside to cool and thicken. Keeps in air tight container for a month.To assemble the trifleCut the remaining cake into chunks and place a layer on the base of the trifle bowl. Drizzle a small amount of caramel sauce over the cake. Arrange the gingerbread men to sit on top of the cake around the inside of the bowl, facing out. Top cake layer with cream cheese mixture and allow to set. Place another layer of cake and drizzle with a little caramel sauce and top with gingerbread crumbs. Spoon a little extra whipped cream on top and decorate with gingerbread men. Refrigerate until ready to serve, at least 4 hours. Can be made the night before and refrigerated overnight.
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Champagne Orange Trifle
Serves 6-8Ingredients For the Orange Crème Patisserie 600ml milk 5 eggs yolks 120g sugar 50g cornflour 1 vanilla bean 1 orange, zested 40ml orange liqueur 1 vanilla pod, split and seeded 400ml whipped cream For the Jelly 500ml fresh orange juice, strained 500ml champagne 100g caster sugar 12 sheets gelatine (20g) To Assemble orange segments, to garnish 200g Mascarpone mixed with 150g whipped cream (or combine with left over pastry cream) 4 oranges, sliced 1 orange madeira cake, sliced orange liqueur, to drizzle (optional) MethodFor the Orange Crème PatisserieHeat the milk with the scraped vanilla bean and orange zest and bring to the boil. Mix together the sugar, cornflour and egg yolks, and slowly pour in the milk. Strain into a saucepan and then cook for a few minutes stirring constantly until thick, add the orange liqueur. Pour into a bowl and cover with parchment paper and allow to cool. Fold in 400ml whipped cream, and set aside.For the JellyCombine the sugar, orange juice & champagne then whisk until sugar has dissolved. Soak the gelatine sheets in cold water until plump. Squeeze dry. Melt in a bowl over a double boiler & stir into the champagne mix. Allow to cool and start to set (thicken).To AssembleIn the base of a trifle bowl place a layer of pastry cream. Arrange slices of orange around the glass and in the centre. Spoon over enough jelly to cover the oranges. Place in the refrigerator to set. Top with a layer of cake and drizzle with orange liqueur. Top with pastry cream smoothing over the top and then a thin layer of jelly. Allow to set for several hours or overnight. Garnish with mascarpone cream, sliced orange segments and candied orange zest.
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Currant Spiced Shortbread
Serves 6-8Ingredients 100g Rice flour 300g Plain flour 250g Butter 80g caster sugar 150g currants 1 tsp mixed spice vanilla 50ml Rum, brandy, port or masala MethodMacerate the currants in alcohol the day before or for several hours. Heat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter and add the currants. Press into a baking tin and smooth the top. Bake in the oven until lightly golden (about 40-45mins). Remove and slice in the tin then allow to cool.
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Pink Swiss Roll
Serves 6-8Ingredients 3 large eggs 100g caster sugar 150g plain white flour sifted 30g melted butter 200g sour cherry, strawberry or fig jam 400ml whipped cream Fondant to garnish Mini meringue kisses to garnish Garnish with dried figs, fresh figs and dried rose petals and edible flowers MethodWhip the eggs and caster sugar in a bowl until light and fluffy. Sift in the flour and gently fold into the whipped egg. Gently fold in the melted butter. Pour the mixture into a lined baking tray and smooth it out evenly. Bake in the oven 170°C for 10 to 12 minutes until lightly golden and just firm to the touch. Lay out a clean cloth on your work surface and place a piece of baking paper down. Dust with a little caster sugar. Turn out the cake onto the prepared surface and remove the top baking paper. Roll into a log using the tea towel. Allow to rest until the cake has cooled. Unravel the cake and spread with jam and whipped cream and roll to a coil. Roll out a thin layer of fondant large enough to cover the cake roll place the roll on top and cover. Place on a serving plate and garnish with dried fig, rose petals, fresh fig slices and meringue kisses.
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Christmas Icecream Slice
Ingredients berries and cherries, to garnish 2 litres vanilla icecream, slightly melted 1 store bought rich dark fruit cake brandy, to drizzle (optional) Method Line a loaf tin with plastic wrap. Layer a thin slice of cake on the base and the sides. Drizzle with a little brandy. Spoon in half the icecream and press down. Layer another layer of cake & drizzle with brandy and top with icecream. Finish with a layer of fruit cake and wrap and place in the freezer overnight. Remove from the tin and arrange on a serving plate. Garnish with fresh berries and cherries and enjoy a simple quick, easy and elegant Xmas dessert.
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Pink Pannacotta Tart
Serves 6-8Ingredients For the Pastry 30g icing sugar 1 egg yolk 240g plain flour ½ tsp salt 200g cold butter coarsely grated For the Filling 350ml milk 300ml cream 100g caster sugar 4 sheets gelatine (8g) soaked in cold water 1 vanilla bean 100g natural yoghurt 1 tsp rosewater For the Jelly 400ml Bickfords sparkling red grape & hibiscus 4 sheets gelatine (8g) soaked in cold water dried rose petals or fresh edible flowers, to garnish MethodFor 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. For the FillingHeat the milk, cream, vanilla bean & sugar. Dissolve the gelatine over a double boiler & stir into the milk. Allow to cool. Fold in the yoghurt and rosewater and place in the fridge stirring regularly until it starts to thicken. Pour into the tart base and allow to set.For the JellyFor the jelly layer dissolve the gelatine over a double boiler & stir into the sparkling & place in the fridge until it just starts to set. Pour over the tart & allow to set. Garnish with dried rose petals & edible flowers.
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Kataifi Nests
Serves 6-8IngredientsFor the Nest: 1 packet Kataifi pastry 180g butter, melted 1 cup (120g) pistachios finely chopped 1 cup (140g) almonds finely chopped 1/2 cup (100g) sugar 1 teaspoon ground cinnamon 1 lemon zest 1 egg white, lightly beaten 200g melted butter For the Syrup: 250g honey 500ml water 200g caster sugar zest of 1 lemon juice of 1 lemon 2 cinnamon sticks MethodFor the NestGrease a rectangular baking tin. Pulse the nuts in a food processor. Reserve 2 teaspoons of the pistachios for garnishing. In a bowl, combine together pistachios, almonds, sugar, cinnamon and egg white and mix well. Lay the kataifi pastry on your work surface and cover with a damp towel. Pull a small amount of pastry enough to roll into a ball and brush with melted butter and place a heaped tablespoon of the filling at one end of it. Roll it up firmly. Place all the rolls seam side down into the prepared baking tin and repeat until all the pastry and filling is used. Brush well with the remaining butter. Bake for 45-50 minutes until golden brown. Allow to cool. For the SyrupTo make the syrup add all the syrup ingredients to a pot and bring to a boil. Simmer for 15 minutes. Pour the syrup over the rolls. Pour hot syrup over the cooled rolls and allow the pastry to absorb the syrup. Sprinkle with reserved pistachios and serve with Turkish coffee.
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