Category Archives: Recipe

Grinchy Christmas Wreathes

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Makes 18

Ingredients

  • 8 Tablespoon butter
  • 3 cups (30) large marshmallows
  • A few drops of green food coloring gel
  • 1 teaspoon vanilla extract
  • 4 cups cornflakes
  • Red candy coated chocolates (M&Ms)

Method

  1. Line a large baking/ cookie tray with baking parchment and lightly spray with nonstick cooking spray. Set aside
  2. Add butter to a large pan and melt over a low heat
  3. Add in the marshmallows and cook, stirring constantly, until melted and smooth
  4. Remove pan from the heat, adding in the food coloring and vanilla extract, whisking until evenly blended
  5. Add the cornflakes and stir gently until well coated
  6. Working quickly to avoid the mixture hardening, use two small spoons (or your lightly oiled fingers) to drop small amounts- roughly 2 tablespoons, of mixture onto your prepared cookie sheet. Using  your fingers shape these mounds into wreath shapes with open centres
  7. While the wreath cookies are still sticky. Add the red candy coated chocolates for berries
  8. Set the finished wreath cookies aside to dry for several hours until they are fil and hold their shape
  9. The finished cookies can be kept for 1 month in an airtight container at room temperature

Crinkersnickle Cookies

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Makes 24

Ingredients

Cookie Dough

  • 1 cup unsalted butter
  • 1¼ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 Tablespoon milk powder
  • 2 teaspoons cream of tartar
  • ½  teaspoon cinnamon
  • ¼ teaspoon salt

For Rolling

  • 1 egg white, lightly beaten
  • ¼ cup sugar
  • 2 teaspoons cinnamon

Method

  1. Add butter to a large saucepan and place over medium heat. Continue to heat until the butter has melted and starts to foam. Make sure you whisk constantly. Continue to heat and whisk until the butter will begins to brown and turn a golden amber color on the bottom of the saucepan. You will notice some darker particles and the butter will start to have a “nutty” aroma. Remove from heat and immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool until it is the texture of room soft butter
  2. In a separate large bowl combine the dark brown sugar,  granulated sugars and add in the cooled browned butter. Mix with an electric whisk for about 2 minutes until combined
  3. Add in the egg and egg yolk and vanilla extract and whisk together until well combined, smooth and creamy; about 1-2 minutes
  4. In a separate bowl, whisk together the flour, baking soda, milk powder, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl. Slowly the dry ingredients to the bowl of the butter mixture and beat on medium-low speed just until combined
  5. Cover dough with plastic wrap and chill in the fridge for 2-3 hours or up to overnight*
  6. When you’re ready to bake, preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. If dough is too hard to roll into a ball, you may need to let it sit out at room temperature for 10-20 minutes before rolling
  7. Line 2 large baking/ cookie sheets with baking parchment
  8. While your oven preheats you can make the rolling mixture. Combine 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Dip the dough balls into the beaten egg white to coat then roll dough balls in cinnamon-sugar mixture, then place on cookie sheet, 2 inches apart
  9. Bake the cookies 8-12 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven
  10. Remove from the oven and allow to cool on the baking sheets at least 5 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough as needed

*Note: If you want to speed up the process, you can chill the dough for about 20 minutes them roll it  into balls before chilling the dough for the longer time. That way you can simply place them on the prepared baking sheet and bake!

Spiced Plum & Almond Cake

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Serves 10-12

Ingredients

Spiced Plums

  • 1 ½ cups sugar
  • 1 piece star anise
  • 1 cinnamon stick, broke in half
  • 2-3 pieces of unwaxed lemon peel
  • ¾ cup water
  • 6 small red plums, halved and pitted

Cake

  • 1 and ½ cups ground almonds, divided
  • 1 ½ cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • ¾ cup unsalted butter, room temperature
  • 1 cup sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 2 Tablespoons sliced almonds

Method

Spiced Plums

  1. In a small saucepan, combine the sugar, star anise, cinnamon stick, lemon peel, water and bring  to a boil, stirring occasionally. Remove from the heat and add the plums, ensuring they are submerged in the hot liquer. Let rest for 20 minutes. After this time drain, reserving ½ cup of the cooled syrup

Cake

  1. Preheat your oven to 350°F. Prepare with butter or baking spray the sides of an 8-inch springform pan and line the bottom with parchment paper
  2. In a bowl, combine 1 cup of the ground almonds, all the all-purpose flour and baking powder. Whisk to combine and set aside until needed
  3. In the bowl of a stand mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Set aside ½ cup of the batter. Transfer the remaining batter into the prepared pan and arrange the infused plums, cut side down, on the surface
  4. Stir the remaining ½ cup of ground almonds into the reserved batter. Spoon into a pastry bag fitted with a pastry tip. Pipe the mixture in the spaces between the plums and sprinkle with the almond slices. Place the pan on a baking sheet.
  5. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 10 minutes in the pan, then remove. Lightly brush the top of the cake with the plum infusing syrup from earlier (gently reheated for ease of brushing)
  6. Slice, serve and enjoy!

Cherry & Peach Pavlova w/ Tonka Bean Lemon Curd

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Makes 9 inch pavlova, yields 8-10 servings

Ingredients

Pavlova

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ tsp cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 2oz dark chocolate, chopped
  • 1 cup whipping cream
  • 1 ½ cups mascarpone
  • 3 ripe peaches, sliced
  • ½ lb cherries, halved and pitted
  • ¼ cup sugar
  • 1 Tablespoon rum
  • Toasted, flaked almonds (optional)

Tonka Bean Lemon Curd

  • 5 unwaxed lemons
  • 1 cup white sugar
  • 1 medium Tonka bean (1 inch), grated using a micro-plane
  • 3 whole eggs and 3 yolks, room temperature
  • 1/8 teaspoon salt
  • 7 Tablespoons butter, cubed, softened to room temperature

Method

Pavlova

  1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
  2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
  3. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours. Once cool, remove from the oven and set aside
  4. Place the chocolate into a small heatproof bowl and set it over a small saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted. Cool slightly, then brush the chocolate inside the meringue nest, leaving the top and sides bare. Do this gently, as the meringue is fairly delicate. Leave to set for about 2 hours
  5. Place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together. Refrigerate until needed
  6. In a bowl combine the peach slices, cherries, sugar and brandy. Leave to macerate on the counter while you prepare the curd

Tonka Bean Lemon Curd

  1. Zest three of the lemons into a bowl with the sugar and grated tonka bean. Rub together with your fingertips to release the oils, then squeeze enough the lemons to give 1 cup juice
  2. Whisk the eggs into the sugar followed by the lemon juice, a little at a time, until fully incorporated
  3. Put in a heavy-based pan over a low heat and stir continuously with a rubber whisk or wooden spoon until thickened- which should take about 7 minutes. Strain into a medium bowl to remove any lumps or debris
  4. Whilst gently whisking, start dropping in the butter, a  tablespoon at a time, beating well at each addition until incorporated before adding in the next. When all the butter has been added continue beating until smooth
  5. Cover with cling wrap and allow to cool fully in the fridge before use

To assemble

  1. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Using a teaspoon, place dollops of the tonka bean lemon curd onto the cream and swirl using a knife or chopstick.
  2. Top with the macerated fruit, drained of liquor, and pipe drizzles of additional curd over the fruit
  3. Sprinkle with a few toasted, flaked almonds for a finishing touch and serve immediately

Strawberry Cheesecake Tacos

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Makes 20

Ingredients

  • 5x 8 inch soft tortillas
  • 1 cup graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • ¼ cup salted butter, melted
  • 1 cup strawberries, roughly chopped
  • ¼ granulated cup sugar
  • 2 teaspoons water
  • 1 Tablespoon corn starch
  • 2 Tablespoons cold water
  • ½ cup cream cheese, softened
  • ½ tsp lemon zest
  • 1 teaspoon vanilla extract
  • 2 Tablespoons powdered sugar
  • ½ cup whipping cream

Method

  1. Pre-heat oven to 350°F. In a large flat dish mix together the graham cracker crumbs and ground cinnamon
  2. Cut 4 rounds out of each tortilla shell with a cookie cutter to get 20 shells*. Dip each into melted butter then coat in graham cracker crumb mixture
  3. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan
  4. In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries. Occasionally stir to break down the strawberries
  5. Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove from heat and set aside to cool completely.
  6. In a medium bowl, beat together the cream cheese, powdered sugar, lemon zest and vanilla until smooth. Add in the whipping cream and beat on medium speed, until it thickens. Chill in the fridge for 10 minutes. Transfer to a piping bag
  7. Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs. Any remaining strawberry sauce can be used for dipping
  8. Serve and enjoy!