INGREDIENTS
Toppings
METHOD
Place all ingredients in a food processor and pulse until the mixture forms a firm pastry. Turn out and knead lightly until smooth
Roll pastry out on a floured surface to a 0.5 cm thickness, Cut into strips about 1 cm wide and 7 cm long. Place 2 cm apart on baking tray and refrigerate until firm (about 30 minutes)
Preheat the oven to 180 degrees, brush with beaten egg, sprinkle with Parmesan and bake until golden brown (appx 15 minutes)
Cool on a wire rack
Enjoy!
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INGREDIENTS
METHOD
In a large bowl combine all ingredients, except brown sugar and white wine. Leave to marinate for at least 4 hours, preferably overnight
Preheat oven to 180 degrees
Pour the chicken mixture into a baking dish and sprinkle over brown sugar and white wine and bake for 40 minutes basting frequently until golden
Remove from the oven, cover with freshly chopped parsley and serve on couscous or your favourite grain
Enjoy!
]]>Preheat oven to 160 degrees
Ingredients:
375g butter
188g icing sugar
375g High grade flour
75g custard powder
Flavoring suggestions - Lemon rind & Pistachio, Orange & cranberry, Cardamom & hazelnut
Method:
Cream the butter & sugar
Add all other ingredients
Roll out dough till it is about 1 cm thick, and cut out shape with heart shape cutter. Refrigerate for 30 minutes and bake for 15 -20 minutes or until golden
Let them cool
Dip half the heart in chocolate and top with coconut, freeze dried raspberries or chopped nuts
Enjoy with someone you love!
]]>1/2 Cup rice flour
1/2 Cup quinoa flakes
1/4 Cup corn flour, Pumpkin seeds, Linseeds, Sesame seeds, Sunflower seeds
1 tsp Za'atar spice mix
Stir in 1/4 Cup rice bran oil then 1 cup boiling water
Split into two batches
Roll out each batch as thin as possible between 2 pieces of baking paper.
Remove top layer of paper, Sprinkle sea salt & bake 180 degrees for 15 minutes. Rotate and bake for another 15 minutes.
For the crispiest result, let cool then bake again for 5 minutes
Serve with your favourite dip, Enjoy!
]]>INGREDIENTS:
1 Cup Sugar
3 Eggs
1 tsp vanilla essence
250g Cream cheese
200g Sour cream
100g Whittakers chocolate (70%)
CRUST:
2.5 cups biscuit crumbs
100g Butter
METHOD:
First make the crust - Melt the butter and add biscuit crumbs. Pack into a lined 20cm tin and bake for 10 minutes in a preheated oven at 180 degrees.
Melt the dark chocolate.
Mix all other ingredients (except chocolate) together in a blender and pour over the crust.
Now swirl through dark chocolate and bake until set (appx 45 minutes)
Enjoy baking!!
https://seriousgourmet.co.nz/collections/cakes-corporate-catering/products/cake
]]>500 g black mustard seeds
500g white mustard seeds
1 liters white wine vinegar
Soak overnight
2 cups liquid honey
1 teaspoon cinnamon
2 teaspoons salt
Mix together with above & leave to sit for a few days before use.
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4 cloves of garlic
A small handful of fresh thyme
1 tsp of paprika
1 tsp of cumin
Juice & zest of 1 lemon
Salt & pepper
3 tbsp olive oil
3 tbsp sherry
Preheat the oven to 180 degrees Celsius
Place your cauliflower in a deep baking dish. Trim the outer leaves & the stalk, so the cauliflower can sit flat.
In a mortar & pestle pound together the garlic, thyme, cumin & paprika until you get a rough paste. Then add in your olive oil.
Brush the paste over the cauliflower & pour over sherry. Zest the lemon rind into a separate bowl, reserving for later. Then squeeze the lemon over the cauliflower.
Place in the oven with the lid on & bake for 1 hour & 20 minutes (or until tender) removing the lid for the last 20 minutes.
Once ready drizzle with olive oil, yoghurt, chopped herbs, chili flakes & toasted almonds.
Carve up & serve with quinoa & steamed greens or part of a roast dinner.
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1/2 cups of egg white
350g melted butter
1 ½ cups ground almonds
½ cup desiccated coconut
3 cups icing sugar
1 cup rice flour
Zest of two limes
Whip the egg whites slightly until soft peaks form. Then add the remainder of the ingredients.
Spray a muffin tray and fill till ¾ full. Bake in the oven for 15-20 minutes until golden.
Once cool ice with lime glaze and toasted coconut chips & edible petals.
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