Peach Curd With Meringue Clouds

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Peach Curd With Meringue Clouds
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Course Dessert
Servings
Ingredients
  • 3 large eggs separated, room temperature
  • 1/2 cup plus 1/3plus 1 tablespoon sugar
  • 3 medium peaches 1 pitted and chopped, 2 cut into 1/4-inch wedges, about 500g total
  • 1/2 cup plus 1 teaspoon fresh lime juice
  • 3 tablespoons white rum
  • 5 tablespoons chilled unsalted butter cut into pieces
Course Dessert
Servings
Ingredients
  • 3 large eggs separated, room temperature
  • 1/2 cup plus 1/3plus 1 tablespoon sugar
  • 3 medium peaches 1 pitted and chopped, 2 cut into 1/4-inch wedges, about 500g total
  • 1/2 cup plus 1 teaspoon fresh lime juice
  • 3 tablespoons white rum
  • 5 tablespoons chilled unsalted butter cut into pieces
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Instructions
  1. Preheat oven to 90°C. Using a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy, about 1 minute. With the motor running, add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, about 5 minutes. Continue to beat until stiff, glossy peaks form, 10–12 minutes.
  2. Transfer meringue to pastry bag and cut off tip so opening is 1/4" wide. Pipe four 3 1/4" rounds onto a grease proof-lined rimmed baking sheet. Bake meringues until dry, firm, and peel easily off of baking sheet around 90–105 minutes. Turn off oven and let cool in oven with door slightly ajar.
  3. Meanwhile, pulse chopped peach in a food processor until smooth. Transfer peach purée to a small bowl.
  4. Toss peach wedges with 1 Tbsp. sugar and 1 tsp. lime juice. Let sit, tossing occasionally, until peaches release their juices.
  5. Bring a medium pot of water to a simmer. Whisk rum, egg yolks, and remaining 1/3 cup sugar and 1/4 cup lime juice in a medium bowl. Place bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is foamy and thickens slightly, around 5 – 6 minutes. Whisk in butter a few pieces at a time, incorporating completely before adding more. Stir in peach purée and let cool slightly.
  6. Strain through a fine-sieve into a small bowl. Press plastic wrap directly onto surface and chill until cold, at least 2 hours.
  7. Gently break each meringue and divide among bowls. Spoon peach curd over and top with macerated peaches.
Recipe Notes

Do Ahead: Peach curd can be made 2 days ahead. Cover and chill.

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MANGO CHEESECAKE JARS

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MANGO CHEESECAKE JARS
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Course Dessert
Servings
jars
Ingredients
FOR THE BISCUIT BASE
  • 100 g digestive biscuits
  • 40 g Butter melted
FOR THE CHEESECAKE FILLING
  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional
Course Dessert
Servings
jars
Ingredients
FOR THE BISCUIT BASE
  • 100 g digestive biscuits
  • 40 g Butter melted
FOR THE CHEESECAKE FILLING
  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional
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Instructions
  1. Put the biscuits in a zip lock bag and crush the biscuits by rolling a rolling pin over it. Remove the crushed biscuits into a bowl and mix it with melted butter
  2. Put this biscuit mixture at the base of every jar. Press with a spoon while adding the crushed biscuits to the bottom of the jars. Refrigerate for 10 mins
  3. In another bowl, beat the cream cheese until light and fluffy. Add the whipping cream to this mixture and continue beating until the whipping cream becomes fluffy. Add the mango puree and beat well until the ingredients are well combined
  4. Now, add the melted white chocolate to the mixture, beat well. Mix in the lemon juice and add colour if using
  5. Put this in a piping bag and pipe this mixture all around the sides of the jar making a well in the centre. Keep adding the mango pieces in the centre of the jars and the cream cheese mixture on the sides of the jar
  6. Once filled, tap the jars to remove any extra air bubbles. Top the jar with some more mango pieces and some mint. Refrigerate for 2 hours and enjoy!
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CORN, ASPARAGUS AND ZUCCHINI FRITTERS

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CORN, ASPARAGUS AND ZUCCHINI FRITTERS
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Servings
patties
Ingredients
  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • chives chopped (for garnish)
Servings
patties
Ingredients
  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • chives chopped (for garnish)
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Instructions
  1. In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
  2. Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
  3. Run the asparagus and zucchini through the food processor with the shredding blade attachment.
  4. In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
  5. Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
  6. Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
  7. Cook for about 3-4 minutes on each side or until browned.
  8. In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.
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Honey Grilled Watermelon Caprese Salad

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Honey Grilled Watermelon Caprese Salad
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Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
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Instructions
  1. Preheat a grill or fry pan to medium heat.
  2. Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper.
  3. Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
  4. Remove and add a little more honey if desired.
  5. Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves.
  6. Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!
Recipe Notes

Balsamic Glaze is available in our store. However if you want to make it add 1 cup of balsamic vinegar and 1 tablespoon of brown sugar to a pan, bring to the boil then reduce heat and simmer until reduced by 3/4. The glaze will thicken further once removed from the heat.

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Tomato-Basil Jam

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Tomato-Basil Jam
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Servings
Ingredients
  • 1.2 kg ripe tomatoes peeled
  • 1/4 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 3 tablespoons powdered fruit pectin
Servings
Ingredients
  • 1.2 kg ripe tomatoes peeled
  • 1/4 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 3 tablespoons powdered fruit pectin
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Instructions
  1. Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.
  2. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot sterilized 250ml jars, leaving a 1cm headspace and seal while hot.
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Oysters with Chorizo Crumb & Tomato, Chilli & Coriander Salsa

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Oysters with Chorizo Crumb and Tomato, Chilli & Coriander Salsa
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Course Entree
Servings
Ingredients
  • 12 fresh oysters
  • 1 cured chorizo sausage from the deli
  • 1 tbsp olive oil if needed
  • 1 vine-ripened tomatoes seeded and finely diced
  • 1 French shallots finely chopped
  • 1 small red chillies seeded and sliced
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon lime juice
  • Lime wedges to serve
Course Entree
Servings
Ingredients
  • 12 fresh oysters
  • 1 cured chorizo sausage from the deli
  • 1 tbsp olive oil if needed
  • 1 vine-ripened tomatoes seeded and finely diced
  • 1 French shallots finely chopped
  • 1 small red chillies seeded and sliced
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon lime juice
  • Lime wedges to serve
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Instructions
  1. Finely chop (or crumble) the chorizo sausage - you might need to peel the skin off first. Place the chorizo crumb in a cold non stick pan and set over a medium heat. Allow to cook until the chorizo has released its oils and crisped a little. You may n need to add some oil to help it along. Remove from heat and allow too cool.
  2. Remove the oysters from their shells. Wash the shells in hot water, then pat dry. Replace the oysters and cover with a damp cloth in the refrigerator.
  3. Put the tomato, shallots, chilli and coriander in a bowl and mix together well. Stir in the lime juice, then season to taste with salt and pepper.
  4. Put a teaspoon or so of the chorizo crumb on each oyster and top with a teaspoon of salsa.
  5. Serve with lime wedges for extra juice.
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Pan-fried & raw asparagus with goats curd & beetroot

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Pan-fried & raw asparagus with goats curd & beetroot
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Servings
Ingredients
  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate
For the dressing
  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted
Servings
Ingredients
  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate
For the dressing
  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted
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Instructions
  1. First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.
  2. Hold the asparagus at the base and just below the tip, then snap in two – you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.
  3. Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.
  4. Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.
  5. Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.
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Baked Coconut Chicken Tenders with Mango Mustard Sauce

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Baked Coconut Chicken Tenders with Mango Mustard Sauce
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Servings
as a main
Ingredients
Chicken
  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt
Coating
  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp sriracha
  • tsp ½chili flakes
  • salt to taste
sauce
  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • salt to taste
Servings
as a main
Ingredients
Chicken
  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt
Coating
  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp sriracha
  • tsp ½chili flakes
  • salt to taste
sauce
  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • salt to taste
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Instructions
  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200°C. Set a cooling rack on a baking sheet and spray or brush with oil.
  3. Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with Sriracha and 2 tablespoons water. In the third bowl, place shredded coconut seasoned lightly with salt and chili flakes.
  4. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
  5. Bake for 20 to 25 minutes till cooked through, turning halfway through. Place under the griller for the last 2-3 minutes till the tenders are golden brown.
  6. Serve these baked coconut chicken tenders with mango mustard dipping sauce.
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Angel Cake w. Meringue Icing & Strawberry Ganache

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Angel Cake w. Meringue Icing & Strawberry Ganache
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Course Dessert
Servings
serves
Ingredients
  • 480 g egg whites we used Two Chicks egg whites from a carton
  • 400 g white caster sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 140 g plain white flour sifted twice
For the meringue icing
  • 2 large egg whites
  • 225 g white caster sugar
  • splash of vanila extract
  • pinch cream of tartar
For the strawberry ganache
  • 100 g white chocolate finely chopped
  • 50 ml Double cream
  • 50 g strawberries chopped
  • red food colouring
To decorate
  • 250 g strawberries quartered or sliced
  • Optional decorations
  • 2-3 white or pink macarons mini meringues, edible flowers and freeze-dried strawberries
Course Dessert
Servings
serves
Ingredients
  • 480 g egg whites we used Two Chicks egg whites from a carton
  • 400 g white caster sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 140 g plain white flour sifted twice
For the meringue icing
  • 2 large egg whites
  • 225 g white caster sugar
  • splash of vanila extract
  • pinch cream of tartar
For the strawberry ganache
  • 100 g white chocolate finely chopped
  • 50 ml Double cream
  • 50 g strawberries chopped
  • red food colouring
To decorate
  • 250 g strawberries quartered or sliced
  • Optional decorations
  • 2-3 white or pink macarons mini meringues, edible flowers and freeze-dried strawberries
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Instructions
  1. Heat oven to 180C/160C fan. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
  2. Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down – if it doesn’t have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
  3. Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
  4. To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
  5. Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
  6. Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it’s still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it’s a hot day), top with the strawberries and your choice of decorations.
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Blueberry Banana Quinoa Muffins

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Blueberry Banana Quinoa Muffins
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Servings
muffins
Ingredients
  • 3/4 cup white quinoa
  • 1 teaspoon Sea salt flakes plus more
  • Nonstick vegetable oil spray
  • 1.5 cups wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1/2 cup dark brown sugar packed
  • 1 large egg
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Raw sugar for sprinkling
Servings
muffins
Ingredients
  • 3/4 cup white quinoa
  • 1 teaspoon Sea salt flakes plus more
  • Nonstick vegetable oil spray
  • 1.5 cups wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1/2 cup dark brown sugar packed
  • 1 large egg
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Raw sugar for sprinkling
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Instructions
  1. Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.
  2. Preheat oven to 180c. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.
  3. Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.
  4. Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa.
  5. Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Let cool slightly before serving.
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