Tag Archives: Recipe

Pumpkin Spice Pavlova

Posted on by

Serves 8-10; Curd makes about 2 cups

Ingredients

Pumpkin Spice Curd

  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 cup white sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon orange juice
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 stick butter, chopped into small pieces

Meringue

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ teaspoon cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • 1 cup mascarpone
  • 1/2 cup pecans, chopped and lightly toasted
  • 2 oz dark chocolate, chopped
  • 2 oz white chocolate, chopped

Method

Pumpkin Curd

  1. Add all ingredients except the butte,  to the saucepan and whisk to combine
  3. Heat over a medium-low heat until the sugar has dissolved completely and it is slightly bubbling
  4. Continue to heat until the curd thickens slightly. When it’s ready it should coat the back of a spoon. Once you can draw a line on the back of the spoon with your finger without it running back together, it’s ready
  5. Remove from the heat. Add the butter in small chunks, stirring and letting it melt into the curd before adding the next few chunks
  6. Let cool completely and then put in the fridge to chill until you’re ready to use it

Meringue

  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.
  3. 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
  4. 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.
  5. Once cool, remove from the oven and set aside until ready to assemble

To Assemble

  1. Once your meringue has fully cooled, 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
  2. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Add a layer of the pumpkin spice curd on top – as much or as little as you like
  3. Sprinkle over ½ the dark and white chocolate pieces
  4. Add another layer of the whipped cream and finish by sprinkling with the remaining chocolate pieces and the toasted pecan pieces
  5. Serve and enjoy!

Tips:

  • Add you sugar in SLOWLY. I usually add it a Tablespoon at a time and let the mixture whisk for a couple pf minutes before I add the next. When all your sugar has been added you can check if its ready by dipping the back of a spoon (or your clean finger!) into the meringue mixture. Check by rubbing it. If it feels grainy- you need to whisk for about 2-3 more minutes. If it feels smooth – you’re good to go!
  • I know it sounds a long time but cooking (and cooling) your meringue as per the recipe ensures you’ll have the crispiest shell, with a chewy inside, and minimal cracks. But don’t panic! If you’re meringue does crack, or break, you can piece it back together and under the filling no on will know! Pavlovas are best when they look rustic anyway.

Cherry & Peach Pavlova w/ Tonka Bean Lemon Curd

Posted on by

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

Posted on by

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!

Bourbon Salted Caramel Cured Egg Yolks w/ Pandan Ice Cream

Posted on by

Serves 6

Ingredients

Caramel Sauce

  • 2 cups sugar
  • ½ cup water
  • 1 tablespoon corn syrup
  • ½ cup plus 2 tablespoons bourbon, divided
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon kosher salt

Cured Egg Yolks

  • 6 eggs

Pandan Ice Cream

  • 2 ½ cups heavy whipping cream
  • 2 teaspoons pandan extract
  • 1 ½ teaspoons honey
  • 1 can (14oz) sweetened condensed milk

Method

Caramel Sauce

  1. Combine sugar, ½ cup of water, and corn syrup in large saucepan and swirl saucepan until sugar is evenly moistened. Cook over high heat until mixture boils, starts to turn yellow in spots, and registers about 320 degrees, 6 to 8 minutes
  2. Reduce heat to medium and continue to cook, swirling saucepan occasionally, until mixture turns amber and registers 350 to 360 degrees F, 2 to 4 minutes longer
  3. Carefully pour ½ cup bourbon, ⅓ cup water, salt, and vanilla extract into caramel mixture and gently whisk/ stir to incorporate (be extremely careful as the mixture will bubble and steam)
  4. Continue to cook, stirring frequently, 1 minute longer. Turn off heat and add remaining 2 tablespoons bourbon; stir to combine
  5. Pour the caramel into a loaf pan and let cool completely, 45 minutes to 1 hour; Caramel can be made up to 2 days in advance and stored at room temperature

Cured Egg Yolks

  1. Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with fully cooled caramel sauce
  2. Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent, at least 6 hours or up to 8 hours, using small spoon to gently flip yolks halfway through

Pandan Ice Cream

*Ensure cream, bowl, and beaters have been chilled in your refrigerator for at least 3 hours

  1. In a large bowl, add the whipping cream and whisk to soft peak stage
  2. Gently fold in pandan extract, honey and condensed sweetened milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
  3. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze until fully frozen, for at least 6 hours

To Serve

  1. Place scoop of ice cream into a serving bowl. Using back of small spoon, make small indentation in centre of each scoop. Using small spoon, transfer 1 yolk to each indentation. Drizzle additional caramel over yolks and ice cream as desired
  2. Serve and enjoy!

Patatje Oorlog (War Fries)

Posted on by

Makes 2 cups sauce apx

Ingredients

  • 1 Tablespoon canola oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 -2 Tablespoons sambal oelek, or Sriracha sauce (dependent on spice tolerance)
  • 1 inch fresh ginger, finely grated
  • 1/2 cup smooth peanut butter
  • 1 cup chicken stock
  • 1 Tablespoo kecap manis
  • 2 Tablespoons dark brown sugar

To serve

  • Freshly cooked potato fries
  • Mayonnaise
  • 1/2 onion, finely chopped

Method

To make peanut sauce

  1. In a medium pan heat the canola oil. Add in the finely chopped onion and allow it to cook until it becomes soft. Once done, add in the sambal oelek, ginger and garlic, and let all the ingredients cook for approximately 1 minute, stirring occasionally
  2. Add the peanut butter, chicken stock, kecap manis, and dark brown sugar, stirring to combine. Cook over a medium heat, gently stirring to ensure the peanut butter is fully melted. Continue to cook for between 5-8 minutes until thickened. You want the consistency of ketchup. If the sauce becomes too thick you can a tablespoon or two of chicken stock
  3. After cooking time, take the pan off the heat and leave to cool slightly before using. The cooked peanut sauce can be refrigerated in an air-tight container in the refrigerator for up to 3 days

To serve

  1. Portion your cooked fries on to a plate or into serving bowl
  2. Generously spoon over the peanut sauce, then add mayonnaise to your liking
  3. Top with some of the finely chopped onion, serve and enjoy!