Lemon (& Lime) Bisque

Makes 9×13 sheet dessert

Ingredients

  • ¾ cup sugar
  • 1 (3-ounce) package lemon-flavored gelatin (Jello-O)
  • 1 cup boiling water
  • Zest 1 Lemon
  • Zest 1 Lime
  • ¼ cup mixed juice from 1 lemon and 1 lime
  • 1 ½ cups graham cracker crumbs
  • 1 (12-ounce) can evaporated milk, chilled overnight

Method

  1. Combine sugar and gelatin in bowl and stir to dissolve in boiling water
  2. Stir in lemon and lime zest and juice. Refrigerate until mixture is thickened but not completely set, about 1 hour
  3. Grease 13 by 9-inch baking dish with flavourless oil and coat with ¾ cup graham cracker crumbs
  4. In a large bowl, whip evaporated milk until stiff peaks form, about 5 minutes. Transfer mixture to large bowl
  5. Whip chilled gelatin mixture until thickened and light lemon colored, about 4 minutes
  6. Using large spatula, fold gelatin mixture into whipped evaporated milk until no yellow streaks remain. Transfer mixture to prepared dish and smooth top. Sprinkle remaining ¾ cup graham cracker crumbs evenly over the top
  7. Cover and refrigerate until fully chilled and set, at least 4 hours or up to 24 hours
  8. Serve and enjoy!
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Zenzero Cookies

Makes 24

Ingredients

  • 2 1/3 cups All Purpose flour
  • 1 Tablespoon ground Allspice
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ¾ cup + 2 Tablespoons light golden sugar
  • ½ cup cold butter, chopped
  • 12 pieces of Fabbri Zenzero candied ginger, roughly chopped
  • 1 large egg
  • 2 Tablespoons golden corn syrup
  • 3 Tablespoons Fabbri Zenzerro candied ginger surup
  • 7oz dark chocolate, chopped

To decorate

  • Fabbri Zenzero candied ginger, thinly sliced (optional)

Method

  1. Mix the flour, ground ginger, bicarbonate of soda, salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger pieces
  2. Beat together the egg and both syrups, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a log shape about 10cm in length. Wrap in cling film and chill for 20 mins
  3. Heat oven to 350°F and line 2 baking sheets with baking parchment. Thickly slice each log into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 14 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely
  4. Once the cookies have fully cooled melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn’t touching the bottom of the bowl. Dip one side of each cookie into the chocolate (it may help to wear gloves here!). Allow to set for a few minutes the decorate with a slice of ginger, if you like, and leave to set fully.
  5. *Will keep for 1 week in an airtight container

Self-saucing Chocolate Pudding

Ingredients

Topping

  • 1 cup brown sugar , loosely packed
  • ¼ cup cocoa powder
  • 1 ¼ cups boiling water

Pudding

  • 1 cup All Purpose flour
  • 2 ½ teaspoons baking powder
  • 1/3 cup fine (caster) sugar
  • ¼ cup cocoa powder
  • Pinch of salt
  • ½ cup milk, room temperature
  • 4 Tablespoons butte , melted
  • 1 egg
  • 1 teaspoon vanilla extract

Method

  1. Preheat oven to 335°F
  2. Grease 8x 8x 2.5” baking dish
  3. Whisk brown sugar and cocoa in a bowl to make the topping mix. Set aside
  4. Whisk flour, baking powder, fine sugar, cocoa powder and salt in a bowl
  5. In a separate bowl, whisk together the butter and milk, then whisk in the egg and vanilla. Don’t worry if some lumps form from the butter- carry on whisking together
  6. Pour the egg mixture into the flour mixture. Mix until combined – it will be a thick batter
  7. Spread into baking dish. Sprinkle with topping mixture. Shake gently to spread out thinly
  8. Carefully pour the hot water all over the top of the pudding, trying to avoid any pooling
  9. Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies
  10. Remove from oven, stand for just a few minute, then serve immediately

Low Carb Corned Beef Hash

with Pork Panko Eggs

(paid partnership with PALM Corned Beef)

Serves 3- 4

Ingredients

Seasoning*

  • 2 Tablespoons smoked paprika
  • 2 Tablespoons Kosher salt
  • 2 Tablespoon garlic powder
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon dried thyme
  • 1 Tablespoon celery salt
  • 1 Tablespoon cumin

Corned Beef Hash

  • 1 head cauliflower
  • 1 Tablespoon vinegar
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1x 12oz can PALM Corned Beef
  • 3 green onions, white part removed, green parts finely sliced
  • 1 cup Swiss cheese, grated
  • 1 medium avocado, sliced

Panko Eggs

  • 2/3 cup pork panko
  • 2 teaspoons parmesan cheese, finely grated
  • ½ black peppercorns, ground
  • 3 eggs (or 4 dependent on serving)

Method

Seasoning

  1. In a medium bowl, combine all the seasoning ingredients and whisk well to combine. Set aside until needed

*Note: This recipe makes more than required offer this dish. Store any remaining seasoning bland in an air-tight container for future use.

Corned Beef Hash

  1. Prep your cauliflower by removing any green leaves and/ or bruised stem from the bottom. Soak the cauliflower in a large bowl with a solution of 1 part vinegar to 3 parts water for 10 minutes. After this time remove, discard the water and rinse the cauliflower until cold, running water
  2. Transfer to a large pot filled 1 Tablespoon vinegar and enough water to cover the head of cauliflower. Boil for between 6-8 minutes (dependant on size of cauliflower), should have slight resistance to a fork
  3. Remove from heat, drain and leave to cool. Once cool use a knife to cut off small florets of cauliflower. Once all florets have been removed, cut and dice the remaining cauliflower stem in medium, home-fries size pieces. Set aside together in a bowl until needed
  4. In a 10 or12 inch cast-iron skillet, add some canola, or avocado oil, and heat over a high heat. While the skillet heats, prep the onion and peppers by trimming and dicing
  5. Add the prepared onion and pepper to the hot skillet and sauté for 3-4 mins. After this time add in the prepared cauliflower and season with seasoning mix to taste. I usually use 3 heaped teaspoons. Continue to sauté vegetables and seasoning for 2-3 minutes, stirring occasionally to avoid breaking up the cauliflower too much
  6. Addi in the PALM Corned Beef, gently breaking it up and folding it in so as to incorporate it through the seasoned vegetables
  7. Continue to cook for 3-4 minutes until PALM Corned Beef is heated through. Reduce heat to medium and leave the hash mixture to cook undisturbed. This will give that wonderful “crust” to the hash when cooked

Panko Eggs

  1. While the hash cooks, combine the pork panko, parmesan cheese and black pepper in a bowl and mix
  2. Turn on the broiler to high. Heat a 9-inch pan over medium heat. Once it’s hot, add the seasoned pork panko in a single layer. Swish them around with a wooden spoon to toast.
  3. Once the crumbs are sizzling and starting to turn a shade darker and form in three roughly “fried egg” size disc shapes, crack the eggs into the hot pan over the crumb areas
  4. Fry the pork panko and eggs until the whites are almost set, then transfer the pan under the broiler. Broil, watching closely and checking frequently, until the egg yolks are as gooey or firm as you’d like

To Serve

  • Check that your corned beef hash has a nice crust and remove from heat. Top with a sprinkling of grated Swiss cheese and finely sliced green onions. Use a spatula to transfer your cooked eggs to the top of the hash and top with some additional avocado slices. Sprinkle over any remaining stray pork panko crumbs from frying the eggs and enjoy!

Amarena Cherry Almond Loaf

Makes 1 loaf

Ingredients

Loaf

  • 1 cup ground almonds, or almond meal
  • 1 ¼ cups, and 1 Tablespoon All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ Teaspoon Salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 3 large eggs
  • 2 Tablespoons Amaretto almond liqueur
  • 1 cup Amarena cherries, drained and cut into halves

Glaze

  • ½ cup powdered sugar
  • 2 Tablespoons Amarena cherry syrup
  • 1 teaspoon melted salted butter
  • 2 teaspoons whipping, or heavy, cream

To decorate

  • Toasted flaked almonds
  • Additional Amarena cherries, drained

Method

Loaf

  1. Preheat oven to 375°F.
  2. Prepare 9” x 5” inch loaf pan with baking spray, or grease with butter, and set aside until needed
  3. In a bowl, combine the flour, ground almonds, salt and baking powder. Whisk together well
  4. Beat the butter with the sugar at medium speed until light and fluffy
  5. Add the eggs, one at a time, beating well between each addition
  6. Add the almond liqueur and mix to combine
  7. Add ½ the flour mixture and mix briefly
  8. Add the remaining of the flour mixture and fold just until no flour spots remain
  9. Toss the cherries in 1 tablespoon all-purpose flour and fold in the batter
  10. Pour the batter into your prepared loaf pan and bake for about 55 minutes or until a cake tester comes out clean when inserted into the center. *If the loaf begins to brown too much before it has completed baking, cover it loosely with aluminium foil
  11. Cool 15 minutes before removing the loaf from the pan. Allow to cool completely before glazing

Glaze

  1. Whisk together the powdered sugar, cherry syrup, and melted butter until just smooth
  2. Add in the cream one teaspoon at a time until you can pour the glaze

To finish

  1. Drizzle the glaze over your cooled loaf
  2. Sprinkle with the toasted almonds and dot surplus Amarena cherries to your liking
  3. Slice and serve

Loaf will keep best for up to three days at room temperature in an air-tight container