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Apple, rhubarb and oat slice

Ingredients 1 bunch rhubarb 4 Granny Smith apples 1/4 cup brown sugar 2 tsp vanilla extract 200g butter, chopped 3/4 cup caster sugar 2 eggs 1 1/2 cups plain flour, sifted 1 cup oats Extra 1/2 cup plain flour Method 1 Preheat oven to 180C. Line a large ovenproof dish with baking paper. Trim top and bottom of rhubarb, rinse under cold water and cut stalks into 10cm lengths. Peel, quarter and core apples. Cut quarters in half again. Spread apple and rhubarb over bottom of prepared baking dish, sprinkle with sugar and vanilla and bake for 25-30 minutes until tender and golden. Set aside to cool. 2 Line base and sides of a 20 x 30cm lamington tin with baking paper. Beat butter and sugar in the small bowl of an electric mixer until pale and creamy. Then add eggs, 1 at a time, beating after each addition. Stir in flour and oats until combined. Spread half of the oat mixture over base of prepared tin. Spread cooked apple and rhubarb over oat mixture. 3 Add extra flour to remaining oat mixture and stir to combine. Crumble over apple and rhubarb and bake for 35-40 minutes until golden. Remove from oven and stand on a wire rack to cool. Cut into pieces to serve

Rhubarb cake
Ingredients: For the cake mixture: 125g butter 1 cups castor sugar 1 egg (59g size) 1 teaspoon of vanilla essence 1 cup plain flour 1 cup self-raising flour 1 cup milk 1 tablespoon lemon juice 2 cups chopped rhubarb 1 tablespoon flour extra For the topping: cup butter 2 teaspoon cinnamon 1 cup brown sugar, firmly packed Method: Cream the butter and the sugar, then add the egg and whisk till well combined. Fold in 1 cup of plain flour, 1 cup of self-raising flour, and the vanilla, milk and lemon juice. Mix together the rhubarb with the extra 1 tablespoon of flour, then fold this into the above cake mixture. Pour into a 20cm round cake tin that has been greased and the base lined with baking paper. For the topping: rub together the brown sugar, cinnamon and butter. This is not quite the consistency of the 'normal' crumble topping - it is much moister. Distribute this evenly over the top of the cake mixture. No need to be too fussy about this. Bake at 160C for about 45 minutes. Leave in the tin for 10 minutes before turning out. Note: This cake can be converted to a slice very successfully by simply using a 28cm x 18cm (11in x 7in) slice pan

Rhubarb, Rasperry and Praline Warm Pudding (Neil Perry)


Vanilla butter cake see recipe below Chiboust Recipe below rhubarb puree recipe below Vanilla Butter Cake 300 g unsalted butter 1 tablespoon vanilla essence 12 Whole Eggs 360 g caster sugar 350 g Plain Flour Stewed raspberry Praline crushed roughly icing sugar 12 Eggs seperated 120 g caster sugar 60 g Cornflour 400 g caster sugar Rhubard Puree 330 g rhubarbs 100 g caster sugar

Salt
Chiboust 800 ml Milk

Place a round of vanilla butter cake in the base of 20 round bottomless moulds (22cmx10 cm). Top each with a layer of rhubarb puree and stewed raspberries. Place a paper collar around the outside of the moulds, then fill with a layer of chiboust. To Serve Pre-heat the oven to 190C. Sprinkle the tarts with the praline and dust liberally with icing sugar. Bake the tarts for 12 to 15 minutes or until golden. Remove the moulds carefully & dispose of the greaseproof paper. Serve with vanilla sauce or whipped cream. Once assembled, the tarts can be refrigerated for up to 4 hours. Vanilla Butter Cake Pre-heat the oven to 175C. Melt the butter & vanilla essence together. Whisk the eggs & caster sugar together until they are thick enough to form a ribbon. Mix the flour & salt together & fold them into the egg mixture, in 3 stages. Add of the mix to the butter & mix well. Fold the butter mix back through the remaining egg mix. Bake on a 57cm x 37cm baking tray, in a frame for 20 to 24 minutes. Set aside to cool. Cut out rounds of butter cake with a 10cm round bottomless cake ring. Chiboust Heat the milk gently, without boiling & set aside. Whisk the egg yolks together with 120g caster sugar & the corn flour. Add the hot milk & bring to the boil, whisking continuously. Boil for 1 minute. Pass through a sieve & set aside to cool, covered tightly with plastic so that a crust doesn't form. Whisk the egg whites together with 400g caster sugar & fold them back into the custard mixture.

Rhubard Puree Wash the rhubarb. Slice it finely & add to a saucepan with the caster sugar. Cook over a low to medium heat until thick. Set aside to cool.

BBQ Chicken Breast With Zucchini Sauce (Neil Perry)


Ingredients Method Heat plenty of extra virgin olive oil in a large frying pan. Add the garlic and sea salt and fry a couple of minutes. Add the zucchini and a touch more salt and continue frying, stirring continuously to get the zucchinis moving. Add the water or stock and allow to simmer 2 or 3 minutes, until the zucchini is well softened. Remove half the zucchini from the pan and blend roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil. Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and char grill a couple of minutes each side to produce a criss-cross effect. Be sure to add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts 2 minutes. Serve Spoon the zucchini sauce onto service plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper. Serves 2. 2 chicken breast fillets skin off 3 large Zucchinis sliced 1/2cm thick 4 Cloves Garlic roughly chopped Extra Virgin Olive Oil sea salt freshly Ground black Pepper 300 ml Water or chicken stock 50 g softened Butter

Rhubarb Cookies Ingredients: 115g butter 1 cup Sugar, brown, light 1 Egg 1 cup Cooked rhubarb, drained ** 2 cup Flour 1/4 tsp Salt 1 tsp Baking soda 1 tsp Nutmeg, grated 1 tsp Cinnamon 1/2 tsp Ground cloves 1/2 cup Walnuts; chopped 1 cup raisins Procedure: ** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining until just tender but still holding their shathe remaining until just tender but still holding their shape, less than 5 minutes. The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. Cream the butter and sugar together. Add the egg and beat until light, then stir in the rhubarb. Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges.

Strawberry-Rhubarb Muffins
Ingredients: 1 3/4 cup flour 1/2 cup sugar 1 egg 3/4 cup milk 2 1/2 teaspoons baking powder 1/3 cup oil 1 teaspoon vanilla 1/2 teaspoon cinnamon 3/4 cup minced rhubarb 1/2 cup sliced strawberries ***Topping:*** 2 tablespoons brown sugar 1/2 teaspoon cinnamon 6 strawberries, halved Directions: Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to flour, sugar, powder mixed in large bowl. Fold in fruits. Fill greased tins. Sprinkle mixed topping over each muffin, gently place one strawberry half on each muffin. Bake at 400 degrees for 20-25 minutes. makes 12

Cinnamon-Rhubarb Muffins
Ingredients For the muffins: 9 oz. (2 cups) all-purpose flour 3/4 cup granulated sugar 2-1/2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/2 tsp. kosher salt 1 cup sour cream 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly 2 large eggs 1 tsp. pure vanilla extract 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.) For the topping: 3 Tbs. granulated sugar 1/2 tsp. ground cinnamon Method Position a rack in the center of the oven and heat the oven to 400F. Line a 12-cup muffin tin with paper or foil baking cups. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Bake the muffins until theyre golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the panif necessary, loosen them with the tip of a paring knifeand let them cool somewhat. Serve warm.

Gordon Ramsay's Wholemeal Blueberry Muffins


2 very ripe large bananas 300g (2 cups) wholemeal plain flour 1 tsp baking powder 1 tsp bicarb of soda pinch of fine sea salt 100g ( cup) brown sugar 1 tblsp demerara sugar 280ml buttermilk 1 large egg, lightly beaten 75ml light olive oil (or melted butter) (I used veg oil) 200g blueberries, rinsed and drained Heat the oven to moderate, 180c. Line a 12 hole muffin pan with paper cases. Peel the bananas and mash with a fork. Mix the flour, baking powder, bicarb, salt and brown sugar together in a large mixing bowl. Make a well in the centre and add the buttermilk, egg, oil and mashed banana. Quickly fold the mixture until just incorporated, taking care not to overmix. Tip in the blueberries and give the batter one or two stirs. Spoon into the muffin pan and sprinkle with the demerara sugar. Bake for about 20 25 mins until well risen and golden brown on top. Leave to cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely. Supposed to make 12, my batter made 16 normal sized muffins. Try using the texas muffin trays next time.

Strawberry, Raspberry and White Chocolate Muffin Recipe


Fresh or frozen berries can be used. If using frozen berries, add them to the mixture while they are still frozen to help prevent them from colouring the batter. Makes 12 muffins. 2 teaspoons (10ml) lemon juice 250ml (1 cup) milk 125ml (1/2 cup) oil (we use peanut oil, but any mild-flavoured oil could be used) 1 large egg (we use eggs with a minimum weight of 59g) 300g (2 cups) self-raising flour 150g (2/3 cup) caster sugar 170g (1 cup) white chocolate chopped into small chunks 200g berries (we use 100g chopped strawberries and 100g raspberries) Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are using a conventional (not fan-forced) oven, place the oven rack in the centre of the oven. In a conventional oven, the position of the muffins in the oven affects how they brown. We like them to be close, but not too close, to the top element. Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top. Whisk lemon juice, milk, oil and egg in a medium bowl until well combined. Place self-raising flour, caster sugar and white chocolate in a large bowl. Stir to combine. Add berries. Gently stir to combine. Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet. Divide mixture evenly between muffin cases. Bake for about 22-27 minutes. To check whether the muffins are cooked, press lightly on the centre of a muffin; if it springs back, it's ready. A knife inserted into the centre of a muffin should come out without any batter attached. Serve the muffins warm or at room temperature, dusted with icing sugar if desired. They are at their best on the day they are baked. Store muffins in an airtight container. Muffins can be reheated in the microwave. Suitable to freeze.

Low-Fat Blueberry Bran Muffins


Ingredients 1 1/2 cups wheat bran 1 cup nonfat milk 1/2 cup unsweetened applesauce 1 egg 2/3 cup brown sugar 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup blueberries

Directions 1. 2. Preheat oven to 190 degrees C. Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

3.

Ginger Pear Muffins


Fabulous fruity muffins with an extra ginger zing! Ingredients 1 cups self-raising flour 1 cup wholemeal self-raising flour 2 tsp ground ginger cup brown sugar 2 tbsp margarine, melted cup skim milk 200g low fat natural yoghurt 1 egg 2 pears ripe, peeled and grated

Method Preheat oven to 180C. Lightly grease a 12-hole muffin pan. Sift flours into a large bow (tip husks into the bowl, too). Stir in sugar and make a well in the centre. In a small bowl, whisk margarine, milk, yoghurt, egg and pear together then add to flour mixture. Stir gently until mixture is just combined but do not over beat. Spoon mixture into prepared pan. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch. Leave in pan for a few minutes, then transfer to a wire rack to cool, or eat warm.

CARROT CAKE (cupcakes)


Makes 12 cupcakes and one loaf You Will Need 1 cup Brown Sugar 1 cup Vegetable Oil 3 Large Eggs Pinch Salt 1/2 teaspoon Bicarb Soda 2 cups Self Raising Flour 2 cups finely grated Carrot (around 4 large carrots) 1/2 cup Walnuts, finely chopped 1 teaspoon Cinnamon 1 teaspoon Nutmeg Cream Cheese Frosting 300g Icing sugar 125g Cream Cheese, cold 50g Unsalted Butter, room temp DIRECTIONS Cake Heat oven to 180 degrees celsius. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes. Add salt, bicarb soda, carrots, flour, walnuts and spices. Mix with wooden spoon until all combined. Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle. Frosting Beat the icing sugar and butter together with an electric mixer until well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Hummingbird Bakery Red velvet cupcakes (makes 12)


Ingredients For the red velvet cupcakes: 60g unsalted butter, at room temperature 150g caster sugar 1 egg 10g cocoa powder 20ml red food colouring tsp vanilla extract 120ml buttermilk 150g plain flour tsp salt tsp bicarbonate of soda 1tsp white wine vinegar

For the cream cheese frosting: 300g icing sugar, sifted 50g unsalted butter, at room temperature 125g cream cheese, cold 12-hole cupcake tray, lined with large cupcake cases

Method Preheat the oven to 170C. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2025 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile for the cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to mediumhigh speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny. When the cupcakes are cold, spoon over the cream cheese frosting on top. To make a red velvet cake instead, double the quantities below, divide between three 20cm cake tins and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of cream cheese frosting and sandwich together.

Hummingbird Bakery Carrot Cake


Ingredients 300g Soft Light Brown Sugar 3 Eggs 300ml Sunflower Oil 300g Plain Flour 1 tsp Bicarbonate of Soda 1 tsp Baking Powder 1 tsp Ground Cinnamon, plus extra to decorate tsp Ground Ginger tsp Salt tsp Vanilla Extract 300g Carrots, grated 100g Shelled Walnuts, chopped, plus extra, chopped and whole, to decorate

Instructions Preheat the oven to 170C. Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (dont worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed. Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 2025 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely. When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

How To Make Macarons: A Workshop With Adriano Zumbo A good Macaron has a perfect round shiny dome with feet around the base. The shell is crisp and delicate on the outside, giving way to light moist meringue that dissolves in your mouth. Achieving this, however, proves easier said than done! When researching tips and tricks for making the perfect Macaron, the advice can seem endless and confusing. Who better to seek advice from than Australias legendary Macaron Master: Adriano Zumbo. How To: Make Macarons The Macaron Recipe For the recipe by Adriano Zumbo please see the Macaron shell recipe posted on the Masterchef website from the Macaron Tower episode Week 12, Monday 5th July. This recipe uses Italian Meringue, which is prepared by beating a hot sugar syrup into egg whites until firm peaks form. How To: Make Sugar Syrup (for Italian Meringue) Exact temperature is important. Purchase a quality thermometer, digital if possible, as the sugar syrup needs to be at 118-121 degrees Celsius. Stir the mixture a little, but once the sugar has lifted from the bottom of the saucepan stop stirring. This minimises sugar crystal formation. Add water to the saucepan if the mixture gets too hot. How To: Add colour to the shell Its best to add colour during the sugar syrup process: the heat will evaporate any extra liquid, which can jeopardise the stability of your macaron shell. You can use either gel or powdered food colouring. How To: Age Egg Whites The egg whites whipped in with the sugar syrup must be aged. Simply leave the bowl on a bench for two days. This reduces the moisture content and thins the egg white for maximum volume when they are whipped. There is no need to strain the whites to remove the membrane. How To: Beat Egg Whites for Italian Meringue Start with aged egg whites at room temperature. When the sugar syrup reaches 100 degrees Celsius, begin beating the egg whites on slow speed (level 2 on a KitchenAid) to allow maximum volume to develop. If you start at fullspeed it will whip faster, but on the downside it will quickly lose volume. The egg whites should be at soft peaks by the time the sugar syrup reaches 118-121 degrees. When adding the hot sugar syrup to the egg whites, pour it slowly down the side of the mixing bowl while beating. Pour from two sides of the bowl to prevent sugar building up in one place. Avoid hitting the whisk if possible to prevent spun-sugar from happening. Once added, you can start turning up the speed of the mixer (level 6-8 on a KitchenAid). Whip to a glossy firm meringue. The mixing bowl should still be warm to the touch. If cold, its a sign that theres too much air in your meringue.

How To: Add flavour to the shells Preferably, use only dry ingredients and powders. Liquids such as fruit purees can be destructive. You could try substituting some of the almond meal for other types of nuts like pistachio for a different flavour and texture. Mix in the dry flavour along with the almond meal and icing sugar. How To: Fold the meringue and dry ingredients Always sift the almond meal and pure icing sugar to minimise imperfections in the shell. Pour the meringue on top of the dry ingredients and fold together with a spatula until all combined and the mixture is molten like lava. Then slap the air out of the mix with a few sharp blows to the mix. Dont be shy! If you lift the batter with your spatula and it holds its shape, you need to keep mixing. It should run down the bowl. How To: Bake Macarons Where possible, use two baking trays under your baking paper or silpat mat. By using a double-tray you help avoid excess heat burning the base of your macaron shells. How To: Pipe Macaron Shells a piping bag two thirds full and twist the top to maintain tension. Pipe perpendicular to the table, keeping the nozzle in the mixture and allowing the mix to expand around the nozzle until at the desired size (25mm, ~a 20c piece). Once piped, tap the baking tray sharply a few times with your hand to even the domes and remove ripples. How To: Dry Macaron Shells This is an important step in forming feet and smooth shells. When the shell is gently touched the mixtures should not stick to your finger. You can dry the shells in a warm oven or at room temperature: In the oven: heat to 200 degrees Celsius, put in the piped macaron shells and turn off the heat. Once dried, bake for 5 minutes at 105 degrees. Room temp: leave shells uncovered to dry. Then bake at 135 degrees for around 15 minutes, or until the shell has set. When baking is complete, the shell should not stick to the tray. How To: Fill and Store Macarons Pipe generous domes of cream onto one macaron shell, and sandwich with another half. Refrigerate, covered, for 24 hours to fully allow flavours to develop. Macarons can be kept frozen for 3-6 months.

Adriano Zumbo Golden macarons


Ingredients Vanilla-gold ganache 200g white chocolate, cut into small pieces 120g cream Macaron shells 95g egg whites 125g caster sugar 40g water

1 vanilla bean 65g unsalted butter 2 sheets 23-carat edible gold 270g TPT (135g whole blanched almonds and 135g icing sugar in a food processor) 2 tbsp gold powder Metallic gold dust, to decorate

Preparation The ganache


Place the chocolate in a stainless steel bowl. Set the bowl aside. In a saucepan, mix your cream and vanilla over medium heat. Bring to the boil. Pour the cream mixture over the chocolate and wait 20 seconds, allowing the heat of the cream to melt the chocolate. Stir the mixture with a whisk until a glossy ganache forms. When the chocolate has completely melted, add the butter. Stir the butter through and mix well. Gently break up the gold leaf and fold it in. When you begin to see little gold flecks, the ganache is done. Cover the bowl with plastic wrap, making sure it touches the surface of the mixture. Then put the bowl in the fridge.

The golden shells


Crack the eggs and separate them. Put 50g of egg whites in one bowl and 45g in another. Pour the water into a saucepan. Add the sugar and gently stir. Place the mixture on the stove and, using a cooking thermometer, stir until the temperature reaches 118C. Meanwhile, put the TPT mixture in another bowl. Make a well in the centre of the TPT and place 45g of egg whites in the well. The egg whites should just sit in the nest. Set that bowl aside. Place the remaining batch of egg whites into the clean, dry bowl of a food processor. On medium speed, slowly run the hot sugar mixture down the side of the bowl so it blends in with the egg whites. After 3-5 minutes, it should form a firm, glossy meringue mixture. Take the bowl with the TPT mixture and gently fold through the meringue mix. Then lastly, add the gold powder. Fit a piping bag with a 9mm tube. Fill the bag half-way, and pack the mixture down tight so there are no air bubbles. Line a tray with baking paper. Make each shell about the size of a 20-cent piece. Lay out the shells in alternate rows so the air flow on the tray is nice and even. When finished, pick up the tray and lightly tap the bottom. That will get rid of any excess air. Set the tray aside for about 30 minutes or until a skin forms on the top of the shells. Once theyre touch dry, put the shells in the oven at 135C and bake for 15 minutes. When the shells are cool, flip them out and match them up in pairs.

Assembly
Take the vanilla-gold ganache out of the fridge and load up the piping bag using a 7mm tube. Pipe a ball of ganache, roughly the size of a 20-cent piece, onto half of the shells. Then top with the remaining shells to make a beautiful golden sandwich. For the finishing touch, take a dry brush and skim a little metallic gold dust on top of each macaron, then turn the macaron over and repeat on the other side. Put them on a baking tray, cover them with plastic wrap, then leave in the fridge overnight.

Adriano Zumbo Brownies


Ingredients 170g hazelnuts 70g unsalted butter, cut into small squares 265g dark couverture chocolate, cut into small pieces 45g plain flour 5g baking powder 35g cocoa A pinch of salt 3 eggs 265g brown sugar 35g vegetable oil 85g sour cream 85g white couverture chocolate, cut into small pieces 85g milk couverture chocolate, cut into small pieces 1x can Nestl Top n Fill Caramel Preparation Preheat oven to 180C. Arrange the hazelnuts on a baking tray. Cook in the oven until theyre lightly golden and the skins start to come away from the nuts. Remove from oven and set aside to cool slightly. Rub to separate the skins from the nuts. Place the butter and dark chocolate in a medium stainless-steel bowl. Bring a saucepan of water to the boil, and place the bowl over the saucepan. Switch off the heat and leave for about 5 minutes or until the chocolate and butter have melted completely. Stir the mixture until smooth. (The chocolate must be kept warm at 45C so it doesnt seize when added to the remaining ingredients.) Sift the flour, baking powder and cocoa into a clean bowl. Add a pinch of salt, and set aside for later. Place the eggs and sugar in a bowl. Using a whisk, gently mix until combined. Add the vegetable oil to the melted chocolate mixture. Using a spatula, gently fold the melted chocolate mixture into the egg mixture. Fold in the cocoa and flour mixture, and add the sour cream, taking care not to overmix. You want the mixture to be just combined. Stir in the white and milk chocolate, and hazelnuts. Pour the mixture into a 15 x 15cm cake tin. Pour a quarter of the caramel into each corner of the tray. Swirl the caramel through the mixture. Again, dont over -mix. Put the tray on the middle shelf and bake the mixture at 180C for 30-40 minutes. Remove from oven when the top forms a crust and the brownie feels firm and spongy to touch. Set aside to cool completely. Cut the brownies into squares to serve.

Macaron filling:
butter icing (approx 2- 3 parts icing sugar to 1 part softened butter beaten together until fluffy) ganache (175g chopped white chocolate, heat 100ml cream then pour over chocolate, then stir in 60g butter. Or use dark chocolate for chocolate macaroons) fruit mousse (the recipe i used for raspberry mousse above can be adapted for other fruit purees) butter cream- my personal favourite as its not quite so sweet and works well with the sweetness of the macaroon. This is Adriano Zumbos recipe for a basic buttercream 200g caster sugar 75g water 150g eggs 90g egg yolks 400g butter, softened add the sugar and water to a saucepan and bring to the boil, cooking until it reaches 118C. Using an electric mixer, mix the eggs and egg yolks in a large bowl until combined. With the mixer running on medium speed, pour over the sugar syrup and continue to beat until 50C. Carefully and slowly add the butter Pick one of the base recipes above and flavour it how you wish!

Violet Macaroons with Raspberries & Butter Cream


Ingredients 225g pure icing sugar 130g almond meal 3 egg whites 60g caster sugar violet essence, to taste a few drops purple food colouring 150g raspberries 75g blueberries 120g caster sugar 1 tsp glucose 2 egg whites

2 sheets titanium strength gelatine leaves 250ml raspberry puree 50ml thickened cream, lightly whipped 85g unsalted butter, softened 100g pure icing sugar, sifted

Method: Step 1: Preheat oven to 120C. Step 2: Sift icing sugar and almond meal into one bowl. Sift the mixture into a second bowl, then sift ingredients back into the original bowl (almond meal mixture is to be sifted 3 times). Step 3: In an electric mixer, add 3 egg whites and whisk until doubled in size. While machine is running, slowly add the caster sugar, then whisk until mixture forms firm peaks. Add violet essence to taste, then carefully add purple food colouring. Step 4: Fold almond meal mixture into the violet coloured meringue until the mixture is smooth and glossy, then place mixture into a piping bag. Pipe 4-5cm diameter circles onto a lined baking tray. Leave to rest for 20 minutes until macaroons form a skin. Step 5: Place macaroons into the oven, bake for 20 minutes or until macaroons can be lifted from the tray. Remove from the oven and allow to cool. Step 6: To make the filling, pour the sugar, glucose and 40ml water into a saucepan. Stir to dissolve then bring to the boil. Cook for 5-7 minutes until 121 C. In a clean bowl, use an electric mixer, to whisk egg whites to soft peaks. Slowly add the hot sugar syrup in a thin trickle while whisking continuously on high speed. Continue whisking the meringue for about 8-10 minutes until cold. Step 7: Dissolve the gelatine leaves in a saucepan placed over low heat with 50ml of the raspberry puree. Remove from heat, mix in remaining puree and pour into a large bowl. Fold in cream and meringue, then place mousse in a fridge for 1 hour or until set. Spoon into a piping bag and set aside. Step 8: For the butter icing, place softened butter in an electric mixer. Add icing sugar and beat until mixture forms a smooth, glossy paste. Place into a piping bag fitted with a starshaped nozzle. Step 9: To assemble macaroons, pipe some icing onto the base of half of the macaroons. Place 3 raspberries onto the icing, then top with a tablespoon of raspberry mousse. Top with remaining macaroons, spread about a tablespoon of the butter icing over the top each, then place a blueberry on top. Makes 28 Macaroons

Neiman-Marcus Cookies
Ingredients 125g butter cup brown sugar cup caster sugar 1 egg teaspoon vanilla 1 cup oatmeal (quick oats) 1 cup plain flour teaspoon bi carb soda teaspoon baking powder teaspoon salt 170g choc chips 125g Cadbury chocolate (grated) cup chopped pecans (optional) Method Cream butter and both sugars until smooth and pale. Add lightly beaten egg and vanilla. Mix together with flour, oatmeal, salt, baking powder and bi carb soda. Add choc chips, grated choc and nuts. Roll into balls and place 2 apart on a greased tray. Bake 10 mins at 180C or 160C fan forced Makes 28 cookies