Tag: dessert

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Foodie Friday: Papaya chia pudding with ‘nice cream’

Foodie FridayThis recipe for papaya chia pudding jars with chocolate ‘nicecream’ and granola was developed by Panacea’s Pantry for Australian Papaya.

Makes 2 large or 4 small | Prep time: 10 minutes, plus soaking time (30 mins)

Ingredients 

1 medium-sized papaya
1/3 cup yoghurt of choice
1/2 cup granola

Chia pudding

1/2 cup white chia seeds
2 1/3 cups coconut milk
1 tsp pure vanilla extract
1 tbsp lime juice
1 tsp lime zest

Chocolate ‘nicecream’

2 frozen bananas, chopped
1 tbsp cacao powder
2 tbsp coconut milk

Method

1. Make chia pudding by adding all ingredients to a bowl and whisking together. Set in the fridge for 20 minutes.

2. Cut the papaya in half, and remove the skin and seeds. Put half the papaya in a small blender and blitz until smooth, then dice the other half. Set aside.

3. In a clean blender, add the ‘nicecream’ ingredients and blitz into a smooth, thick consistency (you will need to use the tamper).

4. Assemble your jars (or put everything in a bowl!)- create layers of papaya, chia pudding, granola and yoghurt, then top with ‘nicecream’ and papaya chunks. Enjoy immediately.

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Foodie Friday: Easter chocolate mousse

Foodie Friday

While everyone loves an Easter bunny or a chocolate egg, sometimes it’s nice to take things up a notch. This chocolate mousse recipe is a fancy alternative to eggs over the Easter weekend!

Ingredients

300g good quality dark chocolate, roughly chopped

3 eggs, at room temperature

1⁄4 cup caster sugar

1 tbsp cocoa powder, sifted

300ml thickened cream, plus extra whipped cream to serve

Garnish: Flake, crumbled and mini Easter eggs

Method

1. In a bowl, whip cream until soft peaks form. Set aside.

2. Place the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted. Remove bowl from heat and set aside to cool slightly.

3. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.

4. Use a large metal spoon to carefully fold the cream into the chocolate mixture, being careful not to overwork. Spoon into six serving dishes and chill in the fridge for at least 1 hour. Remove from the fridge 15 minutes before serving.

5. Garnish with crumbled chocolate ake and mini Easter eggs.

–For that extra special touch, serve the chocolate mousse in the new Maxwell & Williams Teas & C’s Kasbah tea cups. The intricate patterns and vibrant colours of the range will add style to any special occasion.

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Foodie Friday: Pavlova with rosé strawberry syrup

Foodie Friday

Brought to us by Jacob’s Creek, today’s recipe combines a classic Australian pavlova with a strawberry rosé syrup for a contemporary update. You can also pair the dessert with a glass of the wine label’s new Le Petit Rosé which is currently housed in a gorgeous limited edition bottle designed by Australian artist Heidi Willis.

Pavlova

Prep: 15 mins (+ cooling time) | Cooking: 1 1/2 hours | Serves: 8-10

Ingredients

Pavlova:

  • 6 egg whites, at room temperature
  • Pinch of salt
  • 1½ cups (330g) caster sugar
  • 1 tbs cornflour
  • 1 tsp white vinegar
  • 2 tsp vanilla bean paste
  • 300ml thickened cream
  • Mixed berries, to serve
  • Fresh cherries, to serve

Strawberry Syrup: 

  • 1 cup (250ml) orange juice*
  • ½ cup (110g) caster sugar
  • 100g strawberries, hulled, chopped

Method

  1. Preheat oven to 140˚C (120˚C fan-forced). Line a baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Lightly spray with olive oil spray.
  2. Use an electric mixer to whisk the egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and the mixture is thick and glossy. Add the cornflour, vinegar and half the vanilla. Stir until just combined. Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a disc, using the circle as a guide, and smooth the sides in an upwards motion to make a crown.
  3. Reduce oven temperature to 120˚C (100˚C fan-forced). Bake for 1.5 hours or until pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely.
  4. Meanwhile, use an electric mixer to whisk the cream and remaining vanilla until soft peaks form. Cover and refrigerate until needed.
  5. To make the strawberry syrup, place the wine or orange juice, sugar and strawberry in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Reduce heat to low and simmer for 5 mins or until the syrup thickens and reduces by about half. Set aside to cool slightly. Strain the syrup through a sieve into a jug. Discard solids.
  6. Place the pavlova on a serving plate. Spoon over the cream and top with mixed berries and cherries. Drizzle with strawberry syrup to serve.

*You can swap the orange juice with Le Petit Rosé to add the perfect shade to pink to your pavlova.

Jacob's Creek bottle
Illustrated by Australian artist Heidi Willis, Jacob’s Creek’s Le Petite Rosé bottle is just too pretty!

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Foodie Friday: Peach raspberry ice pops

Foodie Friday

This week’s recipe comes from the new book ‘Ice Tray Treats,’ which is available locally from online homewares purveyor UNTIL. The book is a cookbook with a difference in that there’s no cooking involved! All of the recipes include no-bake desserts and treats made using ice trays and moulds. This simple, fruity confection is perfect for the warmer months.

peach and raspberry ice pops

Makes 12 ice pops

Ingredients

For the peach layer:

  • 1 cup peeled and chopped peaches (from 1 large peach) or 1 cup frozen peaches, thawed
  • 1/2 cup water
  • 1 tablespoon sugar
  • Juice and zest of 1 lime

For the raspberry layer:

  • 1/2 cup raspberries
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 12 lollipop sticks

Method

For the peach layer:

  1. Combine all the peach layer ingredients in a blender and blend until very smooth.
  2. Pour the mixture into a silicone ice tray, dividing evenly among 12 cubes and leaving room for the raspberry layer.
  3. Transfer to the freezer and freeze for three hours until the pops are partially frozen.

For the raspberry layer:

  1. In the same blender (make sure to give it a quick rinse), combine all the raspberry layer ingredients and blend until the mixture is very smooth.
  2. Remove the ice tray from the freezer. Pour the raspberry puree on top of the peach layer, distributing evenly among 12 cubes.
  3. Insert a lollipop stick in the middle of each cube and return the tray to the freezer. Chill until the pops are completely frozen, around five hours, or overnight.

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Foodie Friday: Fluffy miso caramel dumplings & icecream

Foodie Friday

Maxwell & Williams partnered with celebrity chef Sara Oteri on this recipe, served on their White Basics collection.

Serves 4

Ingredients

Dumplings
30g butter
1 cup self-raising flour
1/3 cup milk

Caramel sauce
2 cups hot water
3/4 cup brown sugar
2 tbsp honey
1 tsp yellow miso
45g butter

Method 

Combine all the sauce ingredients into a medium sized saucepan and simmer on a low heat until caramel slightly deepens in colour.

Rub butter into the flour until it resembles the texture of fine breadcrumbs. Slowly incorporate the milk until a dough forms. Alternatively, you can do this all in a food processor.

Roll the dough into walnut-to-golfball sized balls and place a few at a time into the simmering sauce.
Cook for 10-to-15 minutes before scooping each out, gently.

For a thicker sauce, keep on the heat a little longer before straining through a fine sieve and pouring over the dumplings.

Serve with vanilla bean ice-cream.

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Foodie Friday: Apple tart

Foodie Friday

With a dollop of cream and a cup of tea, this delicious treat is perfect for morning tea.

Ingredients

For the base
150 grams of soft butter
30 grams of sugar
60 grams of icing sugar
30 grams of ground walnuts
A pinch of salt
1 egg
250 grams of flour

For the glaze
85 grams of sugar
3 eggs
125 single cream
Zest of one unwaxed lemon
5 apples

Method

To make the tart dough, cream the butter in the mixer until light and fluffy. Gradually add the sugar, icing sugar, walnuts and salt. Stir in the egg, carefully add the flour and work everything together to make a smooth dough. Form into a ball, wrap in cling film and leave to rest in the fridge overnight.

Roll out the dough evenly on a lightly floured surface and place into a 28 cm diameter tart dish. Press down the edges using your fingers and cut off any excess dough using a knife.

Wash and halve the apples. Cut the apples into thin slices.

Preheat the oven to 190 degrees top/bottom heat (fan 175 degrees). Arrange the apple slices on the dough in rings.

To make the glaze, whisk the sugar, eggs, cream and lemon zest together well in a bowl. Spread evenly over the apple slices. Place into the oven and bake for around 35-40 minutes.

Served on Villeroy & Boch’s Artesano Original collection.

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Foodie Friday: Frozen tiramisu

Foodie FridayBypass the heatwave with this beat-the-heat, no-cook dessert from Williams Sonoma. Made with ice cream in place of mascarpone cheese, and assembled in individual moulds to fit into the freezer easily, this twist on the classic Italian dessert is perfect for dinner parties as well as nights in on the sofa.

Ingredients

250 ml vanilla ice cream
1/2 cup (125 ml) strong black coffee
2 tbsps coffee liqueur
90 g savoiardi biscuits, broken into large crumbs (about 3 cups)
Cocoa powder for dusting
Dark chocolate shavings for garnish

Directions

Microwave the ice cream on medium power until just softened, 30 to 45 seconds. Alternatively, set the ice cream on the benchtop until soft, about 20 minutes. Select 4 custard moulds or ramekins, each 3/4 cup (180 ml). Line each mould with a sheet of plastic wrap, allowing a 5cm overhang.

In a small bowl, combine the coffee and coffee liqueur.

Place 1/4 cup of the biscuit crumbs in the bottom of each prepared mould. Moisten the crumbs with 2 tsps of the coffee mixture. Top with 2 tbps of the ice cream and spread the surface smooth. Using a fine-mesh sieve, lightly dust the ice cream with cocoa powder. Repeat the layers. Add a final layer of biscuit crumbs, gently pressing them into the ice cream to form a flat surface. Drizzle the remaining coffee mixture over the surface, dividing evenly. Fold the overhanging plastic wrap over the top, covering completely. Place the moulds in the freezer for at least 2 hours or up to 24 hours.

When ready to serve, remove the moulds from the freezer and let sit for 15 minutes at room temperature. Unwrap the plastic and invert each mould onto an individual dessert plate. Pull on the edges of the plastic wrap to help unmould each tiramisu, then peel off the plastic wrap. Dust the tops with cocoa powder and sprinkle with chocolate shavings.

Serve immediately. Serves 4.

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Foodie Friday: Spiced Orange Sticky Date Pudding

This deliciously easy pudding/cake was developed for Williams Sonoma by the super-talented baker Sally Boyle of Simmer and Boyle.

Pudding ingredients

250g dates, stoned and chopped
1.5 teaspoons bicarbonate of soda
zest and juice of 1 orange
90g unsalted butter
120g caster sugar
110g brown sugar
3 large eggs
250g self-raising flour
1 tbsp ground cinnamon
1/4 tsp ground cloves

Orange caramel sauce ingredients

550g caster sugar
300ml cream
100g unsalted butter
zest and juice of 1 orange
1 cinnamon stick

Method

1. Preheat oven to 180°C.

2. Carefully butter and flour a 10-cup bundt tin, take your time to ensure you do not miss any spots, particularly the ridges.

3. Pour the orange juice into a jug, add water to make a total of 460ml, tip into a pan with the chopped dates and bring to the boil. Turn off the heat, add the bicarb soda, give it a quick stir and set aside for 10 minutes to cool, then using a stick blender or food processor, blend until smooth.

4. Sieve the flour, cinnamon and cloves into a bowl, set aside.

5. Cream butter and sugars until fluffy and the colour noticeably lightens, add the orange zest, then the eggs, one at a time, beating well after each.

6. Fold in the flour gently, then stir in the date mixture, the batter will be very wet, pour into your prepared tin.

7. Bake in the centre of the oven for 35-40 minutes, the pudding is cooked when a skewer inserted into the centre comes out clean (while the pudding is cooking make the sauce).

As soon as it’s out of the oven, invert the pudding onto a shallow oven proof dish or plate, pour a little sauce over the pudding and pop it back in the oven for 5 minutes or so, the sauce will form a deliciously chewy crust.

Sprinkle with flaked sea salt and serve generous slices with extra caramel sauce, a scoop of vanilla ice-cream, and maybe a candied orange slice or two.

Sauce directions

1. Combine the sugar and 200ml water in a saucepan, bring to the boil over medium-high heat, stir until the sugar dissolves, then brush down sides of pan with a wet pastry brush to remove any sugar crystals, cook until the caramel darkens and starts to smoke (10-15 minutes).

2. Add the cream, butter, orange juice and cinnamon stick (take care as the hot caramel will spit) stir until dissolved, strain in a jug, stir through the orange zest and set aside.

3. Sauce can be kept in an airtight container in the fridge for a week.

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Foodie Friday: Lemon and thyme bars

This week’s recipe comes from our friends at Maxwell & Williams.

Serves: 12 | Prep: 20mins | Cook: 60mins

Ingredients

For the crust:
• 225g unsalted butter, room temperature • 1⁄2 cup caster sugar
• 2 cups plain flour
• 2 tbsp fresh thyme, finely chopped
• 1⁄4 tsp salt

For the lemon layer:
• 7 large eggs
• 2 1⁄2 cups sugar
• 3 tbsp lemon zest, grated
• 1 cup lemon juice, freshly squeezed • 1 cup plain flour

For the lemon glaze:
• 2 cups icing sugar
• 1⁄4 cup freshly squeezed lemon juice, apx. 2 lemons • Fresh thyme sprigs to garnish

Method

  1. Preheat oven to 180°C (160°C fan-forced)
  2. To make the crust, cream the butter and sugar in the bowl of an electric mixer until light. Reduce mixer speed to low and add flour, thyme and salt, mixing until just combined into a rough dough.
  3. With floured hands, gather the dough into a ball and place in the baking tray. Flatten and press into a greased 20 x 30cm baking pan to create a base. Chill in refrigerator for 30 minutes.
  4. Remove from refrigerator and bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack, leaving the oven on.
  5. To make the lemon layer, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over the cooled crust and bake for 35 to 40 minutes, or until the filling is set. Cool to room temperature.
  6. To make the lemon glaze, whisk together icing sugar and lemon juice. Add more or less sugar and/or juice for desired consistency. Pour glaze over lemon bars and spread with a spatula to cover evenly. Allow the glaze to set for at least 20-30 minutes.
  7. Cut into squares and garnish with fresh thyme. Serve on your favourite Maxwell & Williams Seed & Leaf platter.

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Foodie Friday: Vegan caramel almond brittle tart

As the vegan food trend continues to grow in in Australia, Ben & Jerry’s, the world-famous ice cream makers, have combined their famous chunks and swirls with all-time favourite desserts to create a selection of delicious vegan creations even dairy lovers will enjoy! Making it more appealing for vegan Aussies to enjoy ice cream and desserts, Ben & Jerry’s Non-Dairy range delivers the same premium taste, just without the cow! The four almond milk-based varieties are certified vegan non-dairy decadence sure to invoke tastebud euphoria for those who prefer dairy-free goodness. The range is now available at all supermarkets, convenience retailers and Ben & Jerry’s Scoop Stores across Australia.

Recipe

Ingredients

Crust:
1 cup all-purpose flour
1 tablespoon sugar
Pinch of salt
1/2 cup (8 tablespoons) vegan buttery sticks
3-4 tablespoons cold water

Tart filling:
1 pint Ben & Jerry’s Caramel Almond Brittle Non-Dairy, melted
2 cups sliced and toasted almonds
1/2 cup vegan chocolate chunks

Method

Begin by making the crust. Combine all dry ingredients, then cut the vegan buttery sticks into the flour using a pastry blender (or your fingers).

Add the ice water, 1 tablespoon at a time until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least one hour (or for as long as 2 days).

When ready to make the tart, preheat the oven to 170°C. Remove the dough from the plastic wrap and roll out a 25cm circle on a lightly floured board. Place the rolled dough into a 22cm tart pan, folding the extra over around the edges. Set aside or place in the fridge while you prepare the filling.

To make the filling, combine all ingredients and pour into the tart shell.

Bake for 40-50 minutes. Check the tart every 10 minutes by tapping the top of the filling to eliminate any film forming on the top. The tart will be done when the crust is golden and the filling is a beautiful caramel color.

Remove from oven and allow to cool. Slice and serve with a scoop of Ben & Jerry’s Caramel Almond Brittle Non-Dairy.

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Foodie Friday: Plum and lime crumble

It’s plum season – and we love matching them with bold flavours, like the fragrant lime zest used in this tart crumble from Williams Sonoma.

Ingredients

For the crumble topping:
1 1/2 cups (235 g) plain flour
3/4 cup (185 g) sugar
1 tsp salt
250g cold unsalted butter, cut into pieces
1 cup (90 g) rolled oats

For the filling:
1.75 kg plums, pitted and sliced
Finely grated zest of 2 limes
3/4 cup (185 g) sugar
1/4 cup (45 g) plain flour

Vanilla ice cream for serving (optional)

Method

Preheat the oven to 190°C. To make the topping, in a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the oats and pulse to combine. Transfer to a bowl.

In a bowl, stir together the plums, lime zest, sugar and flour. Spread the fruit in a 23-by-33cm baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Alternatively, divide the fruit mixture and topping among eight 1/2-cup (125 g) ramekins.

Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour for the baking dish or 30 minutes for the individual ramekins. Serve warm or at room temperature with ice cream, if you like. Serves 6-8.

–Taken from the Williams Sonoma cookbook Dessert of the Day.

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Foodie Friday: Passionfruit and mango pavlovas

Why not take the time to celebrate all things Aussie this long weekend by making these individual pavlovas from Williams Sonoma? They’re the perfect finish to a casual barbecue with friends.

Mangoes are at their best right now, the sweet soft flesh perfectly paired with the zingy tang of homemade passionfruit curd. If you’re new to pavlovas, be sure to set aside enough time – the meringues take about an hour to cook and more than double that to cool completely. The curd can also be made in advance.

Ingredients

For the pavlovas:
4 large eggwhites
Pinch of salt
1 cup (220 g) caster sugar
1 tsp cornflour
½ tsp malt vinegar

For the passionfruit curd:
¾ cup (185 g) sugar
2 whole eggs, plus 4 egg yolks
½ cup (125 g) cold unsalted butter, cut into small pieces
½ cup (125 ml) passionfruit juice, strained
Juice of 1 lime

For the whipped cream:
1 cup (250 ml) cream
2 Tbsp sugar
½ tsp vanilla extract

For assembling:
2 large mangoes, peeled and cubed
3 passionfruit, halved (optional)

Method

Preheat an oven to 165°C. Line a baking tray with baking paper or parchment.

To make the pavlovas, in the bowl of a stand mixer, beat the eggwhites and salt on high speed until foamy. Gradually beat in the sugar and continue to beat until the whites hold stiff, glossy peaks. Beat in the cornflour and vinegar.

Spoon 6 to 8 dollops of the meringue onto the prepared baking tray, dividing the mixture evenly and spacing them 2.5 cm to 5 cm apart (or, for 1 large meringue, spoon into a single large mound). Use the back of the spoon to create an indentation in the centre of each mound.

Bake for 2 minutes, then reduce the oven temperature to 120°C. Continue to bake until crisp to the touch, about 1 hour for individual meringues or 1 hour 40 minutes for a large meringue. Turn off the oven and leave the meringue(s) in the oven to cool completely, about 2 hours or up to overnight.

Meanwhile, to make the curd, in a bowl, whisk together the sugar, whole eggs and egg yolks. In a saucepan, stir the butter and passionfruit and lime juices over low heat until the butter melts. Add the egg mixture to the pan and cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 8 minutes. Remove from the heat.

Transfer the curd to a heatproof container. Press a sheet of plastic wrap directly onto the surface of the curd and refrigerate until chilled, at least 2 hours.

No more than 4 hours before serving, whip the cream: In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium peaks form. Use immediately, or cover with plastic wrap and refrigerate until ready to use, up to 4 hours. Whisk the cream briefly just before using.

To assemble, place the meringues on plate(s) and fill the centre(s) with the curd, dividing it evenly. Top with whipped cream and the mango cubes. If you like, squeeze the passionfruit seeds and pulp over the top of each pavlova, then serve. Serves 6 to 8.

–Find this recipe and more simple desserts in Kim Laidlaw’s Dessert of the Day Cookbook at Williams Sonoma.

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Foodie Friday: Dark chocolate tartlets with candied orange

Rich bittersweet chocolate tarts are topped with candied orange slices and a dash of sea salt for a sophisticated dessert. Baked into miniature versions, these tarts make a perfect treat to indulge in and are the ideal size to bring along to your next event.

Shown served on Maxwell & Williams‘ stunning Botanica Floris range. Designed in collaboration with the Royal Botanic Gardens Victoria and botanical artist Malcolm Hobday, this range features beautiful oversized blooms, set against a backdrop of matching golden silhouettes. Made from luminous fine bone china with a hand painted gold rim, the collection is a nod to the outdoors, making a beautifully polished statement on the tabletop.

Ingredients

Serves 6 Prep: 30 minutes Cook: 15 minutes

For the salted dark chocolate tart:
250g dark chocolate
150g butter
3 eggs, plus 1 yolk
30g plain flour
50g caster sugar
1 mandarin, juiced
1 teaspoon sea salt
2 tablespoons Grand Marnier or other orange-flavoured liquer
6 x10cm ready-made tart shells

For the candied orange:
2 oranges
1 1/2 cups sugar

Method

Candied Orange and Syrup

Thinly slice 2 oranges and set aside.

Simmer sugar with equal parts water over medium heat.

Add orange slices to the mixture and reduce heat to low. Cook for 5 minutes or until softened.

Remove orange slices and let cool on wire rack.

Continue to heat the syrup under medium heat for 2 minutes or until reduced. Let it cool slightly.

Salted Dark Chocolate Tart

Preheat oven to 180°C.

Melt chocolate, butter and 3 tablespoons of syrup over a pan of simmering water. Add sea salt, mandarin juice and Grand Marnier to chocolate mixture and stir to combine. Set aside to cool.

Whisk eggs, flour and sugar in a separate bowl then gradually add chocolate to the egg mixture.

Pour into the tart shells and bake for 15 minutes. The filling will wobble slightly, but will then become firm as it cools.

Arrange candied orange slices over the tart, drizzle with syrup and sprinkle sea salt flakes to serve.

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Foodie Friday: Apricot pistachio tart

The best time for apricots is the beginning of summer – and baking brings out their sweetness even further! Thanks to Williams Sonoma for this week’s delicious recipe!

Ingredients

  • 1 sheet frozen all-butter puff pastry, thawed
  • 10 apricots, halved and pitted
  • 2 tbs sugar
  • 1 tbs orange liqueur
  • 1/2 cup (155 g) thick apricot preserve
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 6 tbs (45 g) chopped pistachios
  • 2 tbs honey

Method

1. Preheat an oven to 200°C. Have ready a 25-cm square tart pan with a removable bottom. 

2. On a lightly floured surface, roll out the puff pastry sheet into a 28-cm square and transfer to the prepared pan. Trim off the corners, then gather any dough overhang and press it into the sides of the pan to form a rim that is even in thickness. Using a fork, prick the bottom and sides of the dough. Place the tart shell in the freezer for 15 minutes. Remove from the freezer and bake until lightly golden, about 15 minutes. Let cool on a wire rack for about 30 minutes.

3. Meanwhile, in a bowl, stir together the apricots, sugar and orange liqueur. Let the mixture stand at room temperature for 15 minutes. 

4. Spread the apricot preserve evenly over the bottom of the tart shell. Sprinkle the cinnamon, cardamom and 4 tbs (30 g) of the pistachios over the preserve. Arrange the apricots, cut sides down, on top and drizzle with any juices remaining in the bowl. Sprinkle the remaining 2 tb. pistachios over the top. 

5. Bake until the apricots are tender and the pastry is golden brown, 30 to 40 minutes. 

6. Remove the tart from the oven and drizzle the honey over the top. Let cool on a wire rack for about 1 hour. (The tart can be baked up to 4 hours in advance and cooled, then tented with aluminium foil and stored at room temperature.)

7. When ready to serve, slide the tart onto a serving plate.

Serves 8.

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Foodie Friday: Leche Merengada with spiced blood orange

Sure to wow your guests this party season, this zingy dessert from food writer and cookbook author Katrina Meynink is ultra sophisticated, yet simple to make. Inspired by a love of cooking with her young daughters, Katrina recently put down her apron for a brief pause to write her first children’s book, Lulu Le Baby Chef. Lula tells the tale of a prodigious toddler chef who heads off around the world searching for the perfect ingredient.

Ingredients

Leche merengada

  • 300ml milk
  • 200ml condensed milk
  • Rind of 1 lemon
  • Juice of 1⁄2 lemon

Spiced blood orange

  • 200g light brown or rapido sugar
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 2 cloves, ground
  • dash pedro ximinez vinegar
  • 3 blood oranges, peeled and segmented

Method

For the leche merengada, add all the ingredients to a small saucepan and bring to a simmer over a low heat for three minutes. Set aside to cool then strain into a freezerproof container. Cover tightly and freeze for at least 4 hours.

Add the sugar, 1 teaspoon cinnamon, cloves, vinegar and 150 ml water to a saucepan over medium heat and cook until sugar dissolves and the mixture reduces and thickens slightly (about 10 minutes).

Add the blood orange slices to a serving bowl. Pour over the caramel mix and stir gently to coat the fruit.

Place in the fridge to allow fruit to steep for at least an hour. Just before serving, pull the leche merengada from the freezer and scrape the top with a fork to get a sticky, granita texture.

Serve on top of the fruit and sprinkle with the remaining teaspoon of cinnamon.

In book stores from this month, and online at thelittlecrumb.com.au, Lulu’s the perfect Christmas gift for your foodie friend. And this is the perfect recipe for entertaining during a long, hot summer. 

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Foodie Friday: Williams Sonoma’s Peppermint Bark Pavlova

This layered pavlova makes a stunning Christmas Day dessert.

Ingredients

  • 2 1/2 cups (630g) sugar
  • 2 tbs cornflour
  • 12 egg whites
  • 2 pinches of salt
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 625g dark chocolate, roughly chopped
  • 2 1/2 cups (625 ml) thick cream (min 35% fat)
  • 1 tin (454g) Peppermint Bark, 1 sheet broken into small pieces, 1 sheet broken into large shards
  • Vanilla ice cream for serving (optional)

Method

Have all the ingredients at room temperature.

Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 120°C. Line 2 baking sheets with baking paper.

In a small bowl, whisk together 1 1/4 cups (315g) of the sugar and 1 tbs of the cornflour until evenly distributed. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together 6 of the egg whites, 1 pinch of salt and 1/2 tsp of the cream of tartar on low speed until frothy, about 30 seconds. Increase the speed to medium and beat for 30 seconds more. Increase the speed to medium-high and slowly add the sugar mixture. Beat for 1 minute, then add 1/2 tsp of the vanilla. Continue beating until the mixture is glossy and stiff peaks form, 1 to 2 minutes more. Transfer the meringue to a pastry bag fitted with a 2cm round tip.

Starting in the centre of each prepared baking sheet, pipe a 23cm round of meringue, working outward in a spiral fashion. Using a spatula, gently spread the meringue so it is level and flat. Transfer the baking sheets to the oven and bake until the meringues are just slightly browned and dry to the touch, about 1 1/4 hours, switching the sheets between the racks and rotating them 180 degrees halfway through baking.

Transfer the baking paper sheets with the meringues on them to wire racks. When the meringues are cool to the touch, gently remove them from the baking paper and place directly on the racks.

Wash and dry the mixer bowl and whisk. Repeat the process with the remaining sugar, cornflour, egg whites, salt, cream of tartar and vanilla, and bake and cool 2 more rounds of meringue.

Wash and dry the mixer bowl and whisk. Place the chocolate in the mixer bowl.


In a small saucepan over medium-high heat, bring the cream to a simmer. Pour over the chocolate and let stand for 2 minutes, then stir until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature, about 2 hours.

Set the bowl on the mixer fitted with the whisk attachment. Beat on medium-high speed until the ganache is light and fluffy, 2 to 3 minutes. Transfer the ganache to a clean pastry bag fitted with a 2cm round tip.

To assemble the pavlova, pipe a small dollop of the ganache on a cake stand or platter. Place 1 meringue round on top, pipe a layer of the ganache on the meringue and sprinkle with one-third of the small Peppermint Bark pieces. Repeat the layers, ending with a layer of ganache on top of the fourth meringue round. Top with the large Peppermint Bark shards. Serve the pavlova with vanilla ice cream. Serves 12.

Tip: To make it easier to create even layers of meringue, draw a circle guideline on each sheet of baking paper, then place the paper on a baking sheet. If you don’t have a pastry bag, place large scoops of the meringue in the centre of each circle guideline and use a spatula to carefully spread the meringue to the edges of the circle, forming an even layer. Whip the ganache just before assembling the pavlova; it can quickly become too firm to work with.

Buy Williams Sonoma’s famous Peppermint Bark online.

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Foodie Friday: Chocolate brownie cake

The secret to this rich brownie cake from Williams Sonoma is no surprise: choose high-quality dark chocolate, at least 70% cacao. The finished product has the consistency of a dense, delicious brownie with the presentation of a cake — the perfect way to make a childhood favourite worthy of a dinner party.

Ingredients 

  • 110g unsalted butter, at room temperature, plus extra for greasing tin
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup plain flour
  • 120g good-quality dark chocolate, coarsely chopped
  • Unsweetened cocoa powder for dusting

Method

Preheat an oven to 180°C. Line an 20cm round cake tin with a piece of aluminium foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared tin, smoothing the surface with the spatula. Bake until the cake is puffed and a skewer inserted into the centre comes out clean, 20 to 25 minutes. Transfer the tin to a wire rack and let the cake cool completely in the tin.

Using the edges of the foil, lift the cooled cake out of the tin. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

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Foodie Friday: Soft chocolate mini cakes

With spring around the corner, now’s the time for some wonderfully soft-centred chocolate mini cakes to see out the last of the cool winter evenings! Thanks to our friends at Williams Sonoma for this week’s recipe.


Ingredients

  • 75 g unsalted butter, cut into small cubes, plus more for greasing
  • 250 g dark chocolate, chopped
  • 125 g sugar
  • 2 large eggs
  • 1.5 tsp. pure vanilla extract
  • Pinch of sea salt
  • 45 g plain flour
  • Whipped cream, crème fraîche or vanilla ice cream to serve (optional)

Method

Position a rack on the lowest level in the oven and preheat to 200 degrees celsius. Lightly butter six half-cup (125g) ramekins.

Put the butter and chocolate in a heatproof bowl and place over (not touching) simmering water in a saucepan. Heat until melted, then stir until smooth. Remove from the heat and let cool slightly.

Meanwhile, in a bowl, combine the sugar, eggs, vanilla and salt. Using an electric mixer set on high speed, beat until thickened, about 3 minutes. Reduce the speed to low. Gradually sprinkle the flour over the batter and continue beating just until combined. Using a spatula, fold the egg mixture into the cooled chocolate mixture until combined. 

Divide the batter among the prepared ramekins. Place the ramekins on a rimmed baking sheet and bake until the tops are puffed and dry and a wooden skewer inserted in the centre comes out with some soft batter clinging to it, about 10 minutes.

Serve the cakes hot, in the ramekins. Top with a dollop of whipped cream, if you like. Serves 6.