e5e254486e22c7a130cbad4c87c3248c
de5863463664c8e921c74f2c596df659
Sprog’s Chokkie Bark
Dish Magazine – Issue 108 Recipe Conversion One for the youngies – ditch a few of the store-bought Easter eggs and make your own flavour and texture combination. Ingredients To Prepare Hints & Tips Chocolate can be refrigerated for a few minutes to help set faster. Do not refrigerator any longer than necessary as it may collect condensation, which will…
Cinder Toffee with Sea Salt and Chilli
Dish Magazine – Issue 106 Recipe Conversion The combination of sweet, salty spicy hokey pokey with rich dark chocolate is a winner. Put this on a Christmas dessert platter. Total prep and cook time – 2 hrs 20 mins | Makes 38 pcs Ingredients To Prepare
Zesty Whole Lemon & Almond Cake with Whipped Lemon Ricotta
Dish Magazine – Issue 105 Recipe Conversion If you love a lemony lemon cake full of flavour and beautifully moist then this cake is just the perfect afternoon tea or dessert cake. The fact that its GF and DF* is an added bonus. Total prep & cook time – 2 hrs 25 mins | Serves 8 Ingredients To Prepare To…
Vicki’s Orange Sorbet
August in Wellington is always a highlight with a month long food festival ‘Wellington on a Plate’. This year is my best yet, a chance meeting at the Wellington Food Show enabled me to meet the vibrant and talented Vicki Young. Vicki is a self taught talent in pastry brilliance. Her festival event was everything WOAP is all about. Exploring…
Sticky Date, Chocolate and Ginger Pudding with Toffee Sauce
Dish Magazine – Issue 104 A favourite comfort dessert for our family in the depths of a cold winter is sticky date pudding. With a combination of dark chocolate and mouthfuls of crystallised ginger we will be making this again. We took to a friends for dessert accompanied with the delicious toffee sauce and a good quality vanilla ice-cream. The…
Gin & Lemon Drizzle Cake
Dish Magazine – Issue 102 This is a very unassuming-looking cake but it packs a lot of flavour. It’s very easy to make and keeps well for several days. I’m a big fan of a gin and lemons so this was always going to be a dish to make from this months Dish magazine. The cake was beautifully soft and…
Sweet Focaccia with Nectarines & Toasted Fennel Seed
Dish Magazine – Issue 102 Fennel is a favourite spice of mine with its versatility for use in both sweet and savoury dishes. The fennel which is crushed and throughout the dough adds this gorgeous aniseed flavour throughout. The baked stone fruit (we used a combination of apricot, nectarine and peach) and cream topping evoked an almost danish like sense…
Tiramisu Espresso Martini No-Bake Cheesecake
Dish Magazine – Issue 101 Tiramisu is undoubtedly one of the most famous desserts to come out of Italy. Literally meaning ‘a pick me up’, it’s a rich dessert consisting of layers of sweet mascarpone cheese, ladyfinger biscuits soaked in coffee and Marsala wine, and grated chocolate. It’s a stalwart of Italian restaurant menus and eaten across the country, with…
Black Doris Clafoutis
Dish Magazine – Issue 99 A softly set custard pudding that requires little effort and is really versatile. You could add ripe stonefruit, berries or cherries. Tinned plums are perfect for a wintery night with a touch of orange zest. Here I’ve converted it for use in the TM6, purchasing and milling just the amount of almonds required for the…