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    Apple croissants with almond toppings

    Serves 4


    4 frozen French-style croissants 1 large (400g) Granny Smith apples 1/2 tblsp lemon juice 12.5g unsalted butter, chopped 1/4 cup sultanas 1/2 tsp mixed spice 1/8cup caster sugar

    Icing sugar mixture, thick custard and strawberries, to serve


    50g packet flaked almonds 1/2 egg white, lightly beaten 1/8 cup caster sugar


    1. Cut a slit in the croissant on an angle, not all the way through.

    2. Peel and core apple. Dice apple into 1cm pieces, tossing in lemon juice as you cut. Melt butter in a pan over a moderate heat. Add apple and cook, stirring, until just soft. Stir in sultanas, spice and sugar. Cook for 2 minutes. Remove from heat.

    3. To make almond topping, place all ingredients in a small bowl and stir with a fork to combine.

    4. Spoon apple mixture into croissants and place on a baking paper-lined tray. Spoon 1/2 tblsp of almond topping on each one.

    5. Cook in a hot oven (200C) until almond topping is golden.

    6. Serve croissants dusted with sifted icing sugar mixture, thick custard and strawberries

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    French toast with POM Apple Compote Serves 4


    Cinnamon French Toast: 4 large eggs 1-1/4 cups low-fat milk or plain soymilk 3 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon grated fresh nutmeg 8 slices bread 2 tablespoons unsalted butter Garnish: 1 cup arils from 1 to 2 large POM Wonderful Pomegranates Powdered sugar as needed

    Method - Cinnamon French Toast: 1. Score 1 to 2 fresh pomegranates and place in a bowl of water, break open the pomegranates

    under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use)

    2. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon and nutmeg. Place the bread slices in a flat casserole dish, and cover with the egg mixture, let soak for 5 to 10 minutes.

    3. Melt 2 tablespoons of butter in a 30cm non stick skillet over medium-high heat, add the slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side.

    4. Top the cinnamon French toast with the warm pomegranate apple compote, sprinkle with powdered sugar and garnish with fresh pomegranate arils.

    Method POM Apple Compote:

    1. Heat pomegranate juice in a small saucepan over medium heat until it simmers, turn off heat; add sliced vanilla bean and dried cherries.

    2. Let rest for 15 minutes until cherries are plump, scrape vanilla beans out of the pod and add them back into the compote; discard the remaining pod.

    3. Heat a 30cm skillet over medium-high heat, melt 1 tablespoon of butter in the pan and add the

    4. sliced apples. Cook the apples until they begin to soften but still hold their shape, about 5 to 6 minutes.

    5. Add the maple syrup to the apples along with the pomegranate juice with the cherries, simmer until the juice reduces to syrup, about 5 to 8 minutes.

    POM Apple Compote: 1 cup 100% Pomegranate Juice 1 vanilla bean, cut lengthwise 1/2 cup dried, pitted cherries 1 tablespoon unsalted butter 9 apples 1/2 cup real maple syrup

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    Blueberry Pancakes

    Serves 4


    2 cups self-raising flour 1 teaspoon baking powder 1/3 cup caster sugar 600ml buttermilk 2 eggs, lightly beaten 60g butter, melted and cooled 1/2 cup fresh or frozen blueberries


    1. Sift flour, baking powder and sugar in medium bowl. Combine buttermilk, eggs and butter in a jug. Make a well in centre of dry ingredients. Pour in buttermilk mixture and whisk to combine. Stand for 10 min.

    2. Heat a large non-stick frying pan over medium heat. Lightly grease pan with butter. For each pancake use 1/4 cup of the mixture and sprinkle over a few blueberries. Cook for 2 min or until bubbles appear on the surface. Turnover and cook a further 1 min. 3. Remove pancake from pan and keep warm. Repeat with remaining mixture and more butter as needed. Serve in stacks with extra blueberries, a dollop of ricotta and a drizzle of honey.

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    Cinnamon Waffles with Orange & Apple Balsamic Compote

    Serves 4


    60g wholemeal flour 60g wholemeal plain flour 1/4 tsp cinnamon powder 1/2 tsp baking powder [aluminium free] Pinch of salt 2 tsp icing sugar 1 egg yolk 3 egg whites 250ml skim milk 1 tsp cold-pressed grape seed oil 2 apples 1 tsp apple concentrate 1 orange zested and juiced 1 tsp apple balsamic vinegar


    Sift together the flours, baking powder, salt and sugar.

    Beat egg yolk with milk and oil. Pour into flour mixture and stir just enough to moisten dry ingredients.

    Beat egg whites until stiff but not dry and fold in.

    Peel and cut apples into matchsticks cook on stove with apple concentrate, orange zest, orange juice, and balsamic vinegar for approx ten minutes.

    Lightly spray a hot waffle maker with canola oil spray and pour batter, keeping it 3cm from edge.

    Cook for four to five minutes.

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    Apple and Bircher Muesli

    Serves 4


    2 cups (180g) rolled oats 1 1/2 cups (375ml) apple juice 1 granny smith apple, peeled, cored, coarsely grated 3/4 cup (180g) Greek-style yoghurt 1 tsp vanilla extract 1/2 cup (75g) toasted hazelnuts, coarsely chopped 1/4 cup (40g) pistachios, coarsely chopped 1 tbs toasted sesame seeds 1 tsp ground cinnamon 1/4 cup (60ml) honey


    1. Combine the oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.

    2. Add the apple, yoghurt and vanilla to the oat mixture and stir to combine. 3. Combine the hazelnuts, pistachios, sesame seeds and cinnamon in a small bowl. 4. Spoon the oat mixture evenly among serving bowls. Drizzle with honey and sprinkle with the

    hazelnut mixture. Serve immediately.

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    Chocolate Mousse

    Serves 4


    125g good-quality dark chocolate, broken into pieces 300ml carton Thick Custard 150ml carton Thickened Cream White chocolate, thickly grated, to serve


    1. Place the chocolate and custard in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.

    2. Use an electric beater to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve.

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    Serves 4


    3/4 cups boiling water 3/4tablespoons instant espresso coffee powder 3/8cup marsala 1.5 eggs 3/8 cup icing sugar mixture 250g mascarpone cheese 10 sponge finger biscuits Grated milk chocolate, to serve


    1. Combine water, coffee powder and marsala in a heatproof bowl.

    2. Using an electric mixer, beat eggs and icing sugar together for 5 minutes or until thick and creamy. Add mascarpone. Beat on low speed until just combined (do not overmix).

    3. Dip half the sponge fingers, 1 at a time, in coffee mixture. Arrange over the base of a 5cm-deep, 28cm x 20cm (base) 12 cup-capacity dish, trimming to fit, if necessary. Spread half the mascarpone mixture over sponge layer. Repeat with remaining sponge fingers, coffee mixture and mascarpone mixture. Cover. Refrigerate overnight. Serve topped with grated chocolate.

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    Crme Caramel

    Serves 4


    1 1/4 cups caster sugar 300ml thickened cream 1 1/2 cups milk 1 teaspoon vanilla extract 6 eggs


    1. Preheat oven to 170C/150C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

    2. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

    3. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.

    4. Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

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    Serves 4


    500g mascarpone cheese 600ml thickened cream 1/3 cup (50g) icing sugar 2 egg yolks 1 vanilla bean, split, seeds scraped 1/2 cup (125ml) Grand Marnier Juice of 2 oranges 300g savoiardi (sponge finger biscuits) 3 mangoes, flesh sliced 1cm thick

    Raspberry sauce

    1/4 cup (55g) ca