New Recipes
Almond Cream Cake
INGREDIENTS 1 cup salted butter room temperature 1.5 cups granulated sugar 3 cups Plain Flour 1.5 tsp salt 2 tsp baking powder 1 cup milk 1 tsp almond extract 7 egg whites 300g Flaked Almonds Cream Filling 300ml Thickened Cream ½ cup icing sugar 1 tsp Vanilla extract Almond Glaze 1 Cup + 2 tbsp icing sugar 1/2 tsp almond extract 2 tbsp milk METHOD Pre heat oven to 180degrees. Place flaked almonds on a lined baking tray and into oven. cook until golden brown. Remove from tray from oven and set aside. Begin by using a stand mixer equipped with the whisk attachment to beat the egg whites until they become stiff and form peaks, which should take approximately one to two minutes. Transfer the whipped egg whites to a separate bowl and refrigerate until needed. In the same mixing bowl used for the egg whites, add the softened butter and beat it using the beater blade attachment until it turns white and creamy, about two minutes. Incorporate the sugar into the butter and continue beating until the mixture becomes fluffy, which usually takes another one to two minutes. Combine the flour, salt, and baking powder in a small bowl, ensuring precise measurement, and set aside. In a separate bowl, mix together the milk and almond extract. Alternate adding the flour mixture and the milk mixture into the butter and sugar mixture, ensuring to incorporate each addition thoroughly. Gently fold the stiffly beaten egg whites into the cake batter, being careful not to overmix to avoid denseness in the final cake. Prepare two 23cm round cake pans by greasing and flouring them. Divide the cake batter evenly between the two pans. Bake the cakes in a preheated oven at 170 degrees for 25-27 minutes, or until the tops spring back when touched lightly. Allow the cakes to cool in the pans for 10 minutes before carefully removing them and transferring them to a wire rack to cool completely. While the cakes are cooling, prepare the filling Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency Place one cooled cake layer on a cake plate, spread cream filling on top, then place the second cake layer on top with almond glaze and toasted flaked almonds
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Peanut Butter & Blueberry Overnight Oats
INGREDIENTS 1 cup of oats 2 teaspoons of chia seeds 1 teaspoon of vanilla extract 2 ½ tablespoons of maple syrup 1 ½ cups of oat milk 2 cups of blueberries 3 tablespoons of peanut butter METHOD Add oats, chia seeds, vanilla extract, oat milk, and maple syrup to a bowl and stir until combined. Add 1 cup of blueberries and stir until mixed through. Grab your weck jars and drizzle some peanut butter onto the bottom and sides of the jar. Take your mixture and scoop and fill jars until all the mixture is gone. Place lid on jars and place in the fridge overnight or for a minimum of 6 hours. When ready to eat, top the overnight oats with extra blueberries and peanut butter. Enjoy! SHOP WECK JARS HERE
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Vegetarian Dumplings
Ingredients 3 x tablespoons of vegetable oil 1 x tablespoon of freshly grated ginger 1 x bunch thinly sliced scallion 4 x cloves minced garlic 220g finely chopped mushrooms 2 large carrots finely chopped 85g roughly chopped alfalfa sprouts 2 tablespoons finely chopped cilantro 1 teaspoon pepper 2 teaspoon olive oil 3 tablespoon of sherry 1 teaspoon sugar 2 tablespoons soy sauce 1 package of wonton wrappers Ingredients 1. Heat vegetable oil in a pan over medium-high heat 2. Add scallions, ginger, and garlic to pan and cook until onion begins to become translucent 3. Add mushrooms and cook until the liquid in the mushrooms has released 4. Add carrots and cook until tender 5. Transfer the mixture into a mixing bowl. Add your sproute, cilantro, pepper, olive oil, sherry, sugar, and soy sauce. Mix all ingredients together. 6. Layout wonton wrappers and carefully fill each one with 2 teaspoons of filling. Fold the dumpling over to encase the mixture and secure by pleating the edge. Water or egg wash can assist with creating the dumpling, if you are struggling to make it stick. 7. Steam the dumplings for 6 minutes, or until the wonton wrapper is cooked.
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Mango Salsa
Ingredients 2 x Ripe Mangoes, peeled, pitted & diced 2 x Jalapenos, seeded & diced 1 x red onion, peeled & diced 1/2 cup of chopped cilantro Juice of 1 fresh lime Method 1. Combine all ingredients in a medium sized bowl until mixed together. 2. Season mixture with salt & pepper 3. Serve immediately with chips, bread, or meat. Alternatively keep refrigerated before serving.
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Passionfruit Pav cocktail
Ingredients: Wheel&Barrow Passionfruit Margarita cocktail mix 30ml Gin Tonic Mini Meringues Method: For the glass: Place crushed meringue into a small plate. Coat the inside of a tumbler with passionfruit margarita cocktail mix to rim. In a small bowl, put some cocktail mix and coat the rim of the glass. Angle the glass into crushed meringue to coat the rim. For the cocktail: Fill the tumbler with ice, add gin, and top with tonic. Garnish with a mini meringue.
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Lemon Pasta
Ingredients: 500g of spaghetti. 2 lemons. 50ml lemon juice. 6 tbsp olive oil. 80g of unsalted butter. 40g finely grated Parmesan. 100ml pasta water. Basil leaves (approximately a handful), roughly chopped Instructions: 1. Cook your pasta in salted boiling water with large slices of lemon peel from 1 lemon. Cook until it's al dente.2. In a separate pan, add olive oil and slices of peel from second lemon (avoid the white parts of your lemon as it will make everything bitter).3. Then add the butter and lemon juice (around 50ml) and cook for 3-4 minutes over low heat, making sure the lemon peel doesn't burn.4. Strain your pasta and reserve 100ml of the pasta water.5. Add the pasta to the pan with Parmesan and the reserved pasta water.6. Finish the cooking time in the sauce and add basil. Season to taste.7. Serve garnished with fresh basil and more lemon peel.
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Passionfruit Chilli Margarita
Ingredients: 1 tbsp Dried Chilli flakes 1 tbsp Salt 2 Tbsp Lime juice 45ml Tequila 75 ml passionfruit margarita cocktail mix Method: For the glass: Place lime juice onto small plate In a second small plate, place salt and dried chilli flakes, then mix them together. Using a coupe or margarita glass, hold the glass by its stem, carefully tip it toward the juice plate at about a 45-degree angle. Dip the glass into the juice, rotating the glass through the juice so that only the outer edge of the rim becomes moist. Repeat this process with the glass in the second plate, coating the outer lip of the glass in the salt/chilli mix. For the cocktail: In a cocktail shaker, add ice, tequila, and passionfruit cocktail mix. Shake vigorously. Strain the cocktail into the prepared glass.
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Lotus Flower
Ingredients: 60ml Wheel&Barrow Blue Lagoon 30ml lychee syrup from Canned lychees 60ml 23rd st pomegranate vodka 7 mint leaves Method: Lightly muddle mint in the base of a shaker. Add the other ingredients, Shake vigorously with ice, and strain into a chilled coupe glass. Garnish with mint and a lychee.
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Lemon Posset
Ingredients: 2 lemons (100ml juice lemon and zest) 600ml evaporated milk 1 x packet Cottees instant pudding mix Caster sugar for top Method: In a mixing bowl, combine the evaporated milk and lemon juice. Whisk until the mixture begins to thicken slightly. Add the instant pudding mix to the bowl and continue to whisk until fully incorporated. You can also transfer this mixture to a separate bowl if needed. Using an electric mixer, beat the mixture on high speed for about one minute until it becomes creamy and well combined. Spoon the pudding mixture into individual glass coupes or serving dishes, and use a spatula to smooth the tops. Garnish each serving with lemon zest. Cover the glass coupes and refrigerate the desserts overnight to allow the flavors to meld and the pudding to set. When serving sprinkle a thin layer of caster sugar on top and use a blow torch to caramelise.
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Lemon Meringue Cake
Ingredients: Cake 225 g plain flour 2 teaspoons baking powder 1 teaspoon salt 220 g sugar 2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice 185 g sour cream 2 large eggs 125 g unsalted butter, melted Lemon curd 3 eggs 2 egg yolks 220g caster sugar 1 tablespoon finely grated lemon rind 125ml lemon juice 150g cold unsalted butter, chopped Italian meringue 200g sugar 1/2 cup water 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar Method: Cake Preheat the oven to 180°C Lightly grease 2x 23 cm spring from tins. Line bottom with baking paper. Whisk the flour, baking powder, salt in a medium bowl. In a large bowl, combine the sugar with the lemon zest and rub together with your fingertips. Whisk in the sour cream, eggs and the lemon juice until well blended. Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared tin, smoothing the top. Bake until the top of the cake is golden brown, the edge pulls away from the side of the tin, and a tester inserted in the centre comes out clean - around 30mins. Lemon curd Makes 1½ cups. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved Reduce the heat to medium and gradually add the butter, 3 pieces at a time, stirring continuously until melted. Continue to cook, stirring continuously, for 4-6 minutes or until the mixture is thickened and coats the back of a spoon. Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold. Tip: You can store this lemon curd in an airtight container or sterilised jar in the refrigerator for up to one week. Italian Meringue In a small saucepan, combine sugar and water. Heat over high heat, stirring constantly until the mixture comes to a boil. Once it reaches a boil, stop stirring. Cook the sugar syrup until it reaches 115°C on an instant-read or candy thermometer. Be cautious not to stir during this process. If sugar crystals appear on the sides of the pot, use a pastry brush dipped in water to brush them down into the syrup. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, combine egg whites and cream of tartar. Set the mixer to medium speed and mix until soft peaks form. This means that when you lift the mixer's whisk, the peaks in the egg whites should gently form and slowly collapse back into themselves. This process should take about 2 minutes. With the mixer still running, carefully and slowly drizzle the hot sugar syrup into the egg white mixture. Safety note: Hot sugar can cause severe burns, so exercise caution while doing this step. After adding all the sugar syrup, increase the mixer speed to high and whip the mixture until stiff peaks form. This should take a few minutes. You'll notice that the mixture becomes glossy and holds its shape when the whisk is lifted. Assemble: Place one cake onto a cake stand: Start by placing one of the cake layers onto your cake stand or serving platter. Spread lemon curd over the cake: Using a spatula or the back of a spoon, spread a generous layer of lemon curd evenly over the top of the first cake layer. Place the second cake on top: Gently place the second cake layer on top of the lemon curd-covered first layer. This creates the cake's base structure. Spread Italian meringue over the top: Carefully spread a thick layer of Italian meringue over the top cake layer. Use a spatula to create swirls and peaks in the meringue. This not only adds a decorative touch but also allows the meringue to caramelize beautifully. Torch the meringue: Using a kitchen torch, evenly torch the meringue all over. Hold the blow torch about an 3cm or so away from the meringue and move it in a circular motion until you achieve a golden brown, caramelised finish.
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Naked Gingerbread cake
Gingerbread cake 250g butter 400ml Golden syrup 480ml milk 4 eggs 20g ginger, ground 10g cinnamon, ground 5g mixed spice 5g salt 500g self-rising flour 20g Baking powder 5g Bicarb soda Caramel Sauce 150g caster sugar 150g brown sugar 3g sea salt 135ml water 150g cream 75g unsalted butter Cream cheese frosting 750g cream cheese 1 vanilla extract 80g caster sugar 1 tsp ginger 1/2 tsp cinnamon 2 tsp mixed spice 350ml cream 1 lemon juiced Cake Grease and line base of 3 x 20cm springform cake tins 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 equally into the lined baking tin and bake for about 30 minutes until the centre is cooked. Set aside to cool. Caramel In a saucepan, combine the caster sugar, brown sugar, sea salt, and water. Place the saucepan over medium heat and stir until the sugar has dissolved. Allow the mixture to come to a boil without stirring. Let it cook until it reaches a deep amber colour. Remove the saucepan from heat and carefully whisk in the cream and butter. Be cautious as the mixture will bubble vigorously. Continue whisking until the caramel sauce is smooth and well combined. Let the caramel sauce cool slightly. Poke holes into top of cakes and pour over caramel sauce. Cream cheese frosting In a large bowl, beat cream cheese, vanilla extract 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. To Assemble Place a first cake on a cake stand and add frosting. Keep layering until you have used the last cake. Spread the rest of the frosting around side of cake until smooth. Scrape some frosting away to reveal cake layers (giving that naked cake look) Decorate top with rosemary trees.
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Roasted Carrots with maple and whipped feta
Roasted Carrots 1kg Dutch carrots 3 TBSP of maple syrup 2 TBSP of olive oil 1/2 tsp of chilli flakes Salt Pepper Whipped feta 60g Greek yoghurt 100 g feta cheese 2 Tbsp olive oil 1 lemon juiced and zested Salt Pepper Roasted Carrots Preheat the oven to 220°C and prepare a baking tray by lining it with baking paper Begin by trimming the tops and of the carrots. If you have larger carrots, it's a good idea to cut them into equal-sized pieces to ensure even cooking. Transfer the cleaned and trimmed carrots onto the lined baking tray. Pour over the maple syrup, oil, chili, salt, and pepper: Drizzle the maple syrup and oil evenly over the carrots. Sprinkle the chili, salt, and pepper evenly over the carrots as well. Gently toss the carrots in the maple syrup, oil, and seasonings until they are evenly coated. You can use your hands or a spatula to do this. Arrange the coated carrots in a single layer on the baking tray. Make sure they are evenly spaced to allow for even cooking and caramelization. Place the baking tray with the carrots in the preheated oven and roast for about 20 minutes or until the carrots are tender and slightly caramelised. Keep an eye on them to prevent overcooking. Whipped feta Place all ingredients into blender and blitz till creamy Assemble Spread whipped feta on platter and place roasted carrots on top
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