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Berry Meringue Roulade


This delicious berry meringue roulade is a culinary showstopper that looks far more complex than it is to create, so you can wow your dinner guests. Leftovers will last in the fridge for up to three days – not that we can guarantee there will be any!

 

 

INGREDIENTS

5 (room temp) egg whites
2/3 cup caster sugar
3 teaspoons cornflour
600g fresh mixed berries
2/3 cup mascarpone cheese
2/3 cup thickened cream
Icing sugar mixture for serving
Extra berries for serving

 

METHOD

1. Preheat oven to 190°C. Grease and line a 2cm-deep, 25cm x 38cm baking tray with baking paper, allowing a 3cm overhang at each of the long ends.

2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add 1/2 cup of sugar gradually, beating well during the gradual addition until sugar has dissolved. Sift cornflour over egg mixture and fold into the egg mixture until just combined, using a spatula.

3. Spread meringue over prepared tray. Bake for 12 minutes or until just firm and pale golden.

4. Meanwhile, place a 40cm piece of baking paper on the bench top. Sprinkle with the remaining sugar. Carefully turn the meringue onto the paper. Remove lining from the meringue and allow it to cool.

5. Place one-third of the berries in a bowl and roughly mash them with a fork, before setting them aside. Whisk the mascarpone and cream in a bowl until soft peaks form, then add mashed berries and gently swirl them through the cream and mascarpone mixture.

6. Spread the berry mixture over the meringue, leaving a 1cm space on each of the sides. Starting from one of the short ends, roll up the meringue using paper, to form a Swiss roll. Wrap the paper firmly around the roll to secure it.

7. Place the roll seamside down on a tray and refrigerate for two hours or until well chilled.

8. Remove the baking paper from the roll and top the roll with some remaining berries for decoration, before dusting with icing sugar.


 

Salted Butterscotch and Jazz Apple Crumble Recipe


I’ve partnered with the team at JAZZ Apples to create an incredibly simple oaty butterscotch and apple crumble.

 

Serves 4-6 | By Gretchen Houston

 

New season JAZZ Apples are grown in sun-drenched Nelson and Hawkes Bay orchards creating a tangy-sweet flavour that cuts through the caramel for a not-too-sweet (but rich) dessert. I’ve cheated and used store bought caramel but you could equally make your own using brown sugar and butter.

 

INGREDIENTS

 

Topping ingredients:
1⁄2 cup flour
1⁄4 cup brown sugar
Pinch of sea salt
1 tsp ground cinnamon
100g cold butter, cubed
1⁄2 cup rolled oats
Filling ingredients:
6 JAZZ Apples, peeled, cored and chopped
2⁄3 cup caramel (I used Highlander caramel)
Pinch of sea salt
30g butter, chopped

 

METHOD

 

1. Preheat the oven to 180°C.


2. For the topping, combine the flour, brown sugar, salt, and cinnamon in a bowl.


3. Add the butter cubes and rub into dry ingredients to resemble breadcrumbs.


4. Stir in the oats, then set aside in a fridge while you cut the apples.


5. Toss the chopped apples well with the caramel sauce and salt.


6. Split the mixture between 4-6 ramekins, top each with a knob of butter then sprinkle the oaty topping evenly all over each.


7. Bake for 40-50 minutes until the apples are bubbling and the crumble is golden brown.


8. Serve with lots of ice cream.


 

Keto Peanut Butter Blondies: Two Ways!


Every time I go keto, I always want a sweet fix at some point. Over the years I’ve really tried it all! But this delicious recipe ticks so many of the boxes. I feel like it’s pretty hard to get it wrong when you’re combining peanut butter and chocolate. Or peanut butter and jam – but that’s my personal opinion.

By Elora Harre – The Shrinking Violet

 

 

INGREDIENTS

1/3 cup coconut oil, melted
1 tbsp coconut cream
1/2 cup Erythritol (I get mine from Nourish & Thrive)
130g smooth peanut butter (I use Pics)
2 eggs at room temperature
2 tsp vanilla extract
130g almond flour (again, I get mine from Nourish & Thrive)
Pinch of salt
3/4 tsp baking powder

EITHER:
1/2 cup 70% dark chocolate chips (I use 70% dark chocolate chips from Nourish & Thrive)
OR 1/4 cup mixed berries, frozen
OR 2 tbsp Barkers Spreadable Fruit (It’s refined sugar free!)

 

INSTRUCTIONS

  1. Preheat your oven to 180°C. Line a square brownie tin with baking paper. Set aside.

  2. Add coconut oil, coconut cream, erythritol and peanut butter to a large bowl and whisk until thoroughly combined. I used my new KitchenAid with the paddle attachment.

  3. Add eggs, one at a time, mixing well after each until completely incorporated. Add vanilla.

  4. Add the almond flour, salt and baking powder and mix again until completely incorporated. Here you will either mix in your chocolate chips, or set the mixture aside and prepare your “jam.” Alternatively if you are using the Barkers Spreadable Fruit, you can now pour your mixture into the prepared pan and dollop this on top of your blondie mix, using the back of a spoon to swirl it into the top of your blondie.

  5. If making the jam, place the berries in a bowl and microwave for a minute. Using a fork, squish the berries until they form a paste with their juice. If they have too much liquid, simply pour some off. Spread these across the top of your blondie mixture.

  6. Once you’ve decided which option to go for (they’re ALL amazing!), place your blondie into the oven to bake for 20-25 minutes, until the centre is just set. This varies a lot from oven to oven, so when you make them the first time, start checking from 15 minutes onwards. They will continue to cook slightly once removed from the oven.

  7. Remove from the oven and leave to cool completely. Cut into 16 pieces and store in an airtight container. These also freeze really well!

 

Crunchy Carnival Salad Recipe


This spicy and sweet salad brings together all our favourite flavours from the famous Notting Hill Carnival – great for a relaxed healthy lunch on a sunny day. Make extra to pack into a lunchbox. It also goes really well with griddled tofu or jackfruit roasted in a spicy jerk or BBQ sauce.

 

Serves 6

 

INGREDIENTS

30g fresh coriander
¼ red cabbage
8 spring onions
2 carrots
1 red pepper
2 mangoes
1 avocado
1 large fresh red chilli
50g egg-free mayonnaise
1 tsp–1 tbsp Encona West Indian hot sauce
1 tsp maple syrup
2 limes
200g sweetcorn
Salt and black pepper

FOR THE SWEET POTATOES
2 large sweet potatoes (about 675g)
1 tbsp olive oil
½ tbsp chilli flakes
Salt and black pepper

FOR THE RICE & BEANS
5 sprigs fresh thyme
2 garlic cloves
1 x 400g tin kidney beans
1 x 400ml tin full-fat coconut milk
100ml water
¼ tsp ground allspice
1 tsp salt
¼ tsp black pepper
200g long-grain rice

 

METHOD

Preheat oven to 180°C. First cook the sweet potatoes. Peel the sweet potatoes and cut them into 2cm chunks. Spread over the baking tray, sprinkle over the oil, chilli flakes and a little seasoning. Roast for 25–30 minutes, turning halfway.


Meanwhile, make the rice and beans. Pick and roughly chop the coriander leaves and set aside. Tie the coriander stems and thyme together with string to make a bouquet garni. Peel the garlic. Drain the kidney beans.


Put the saucepan over a medium heat. Add the coconut milk, water, allspice, salt, pepper, garlic and bouquet garni and bring to a simmer.


Wash the rice under cold water until it runs clear and tip into the saucepan. Stir, reduce the heat to a very gentle simmer, put the lid on and cook until all the liquid has been absorbed, about 13–16 minutes.


Take the pan off the heat. Remove the garlic and bouquet garni. Fold in the kidney beans. Put the lid back on for 5 minutes.


Prep the rest of the fresh ingredients. Shred the cabbage, cut the spring onions in half and shred them lengthways. Peel the carrots and then peel them into ribbons. Trim the pepper and slice into thin strips.


Slice the mangoes lengthways down either side of the stone, spoon out the flesh and slice thinly. Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop out the flesh, then slice thinly.


Rip the stem from the chilli, cut it in half, scrape out the seeds and slice thinly.


Put the egg-free mayonnaise, hot sauce and maple syrup into a large bowl. Halve one of the limes, squeeze in the juice and stir to mix. Add the cabbage, spring onions, carrots, pepper, chilli, coriander leaves and sweetcorn. Toss to coat in the dressing.


Serve the rice into large bowls. Spoon over the roasted sweet potatoes.


Pile over the salad and top with the avocado and mango slices. Squeeze more lime over the avocado. Quarter the remaining lime and place a wedge on each bowl. Serve immediately.

 

RECIPE EXTRACTED FROM BISH BASH BOSH

 

Kasbah Date Scones – Recipe by Allyson Gofton


Date scones are a perennial favourite. Here I’ve given them a make-over with an amazing spice blend with flavours redolent of the markets of Fez, Morocco.

 

Prep time: 20 minutes / Cook time: 15-18 minutes

 

INGREDIENTS

DATE FILLING
2 cups well-packed stoned dates, chopped
Grated rind of 1 orange
½ cup orange juice (or use water)
2 teaspoons kasbah fragrant spice blend (see below) or mixed spice
2 tablespoons coconut sugar or dark or soft brown sugar
2 tablespoons honey, quince jam or apricot jam
25 grams butter

DOUGH
2 cups self-raising flour
¼ teaspoon salt
50 grams butter, cold, grated
¾-1 cup milk, plus extra to glaze
1 egg
Coarse sugar crystals to decorate, optional

KASBAH FRAGRANT SPICE BLEND
1 tablespoon ground coriander
2 teaspoons ground cassia
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
2 tablespoons dried rose petals, optional
A few drops orange oil or pure orange essence
Mix together and store in an airtight container

 

METHOD

  1. Preheat the oven to 220°C (200°C fan bake). Set the rack in the centre of the oven. Line a baking tray with baking paper.
  2. To make the filling, put the dates, orange rind and orange juice (or water), spices, sugar, honey or jam and butter into a saucepan over a moderate heat. Warm, stirring until the dates have become mushy. Set aside to cool.
  3. To make the dough, sift the flour and salt into a bowl and rub in the butter until it resembles crumbs. Make a well in the centre.
  4. Mix ¾ cup milk and the egg together and pour into the well, stirring with a dinner knife or the handle of a wooden spoon to make a firm scone dough. Add extra milk if required.
  5. Turn out onto a floured bench and knead only to bring together. Roll out to a rectangle about 0.5cm thick. Spread the cooled date mixture over the scone dough. Beginning at the long edge, roll up. Brush the tops with milk to glaze. If wished, scatter over coarse sugar crystals to decorate.
  6. Bake in the preheated oven for 15–18 minutes or until the roll is well browned and, when tapped underneath, sounds hollow. Remove from the oven, place a clean tea towel on top and allow the roll to steam for 3–5 minutes.
  7. Cut into slices and serve warm with plain yoghurt or butter.

 

Recipe extracted from The Baker’s Companion, by Allyson Gofton, published by Penguin NZ, RRP$55.00. Photography by Lottie Hedley.

 


 

Spumone Ice-Cream Cake – Recipe


A much-loved dessert in southern Italy, spumone is a simple dome or loaf-shaped ice-cream cake, served sliced into wedges.

 

SERVES 6-8. Food Photographer: © Lauren Bamford – Lifestyle Photographer: © Emiko Davies

 

INGREDIENTS

50g savoiardi biscuits
60ml espresso coffee (or milk), cooled

GELATO
4 cups full-cream (whole) milk
200g sugar
100g 70 percent dark chocolate, roughly chopped
30g unsweetened cocoa powder
1 cup pouring (single/light) cream

CUPETA
100g whole, raw almonds
60g sugar

 

METHOD

Gelato: Place milk and sugar in a saucepan. Heat until almost boiling (you mustn’t let it boil). Sugar should have dissolved and surface of the milk, frothy. Remove from the heat and pour half of the milk into a container. While it is still hot, add the chocolate and cocoa to the milk left in the saucepan and whisk until smooth. Cool, then chill in the fridge. Leave the container of milk and sugar to cool completely, add the cream and chill in the fridge.

Churn the milk gelato in an icecream machine according to instructions. While the gelato is still soft, pour it into a loaf (bar) tin lined with plastic wrap and smooth it out with a spatula. Cover with plastic wrap and place it in the freezer to harden for a few hours or overnight. Churn the chocolate gelato in the ice-cream machine until soft and creamy.

Cupeta: Place almonds, sugar and 1 tablespoon water in a single layer in the bottom of a frying pan set over a medium heat. Cook until the sugar begins to melt and turn caramel brown. Shake the pan occasionally as the sugar melts, then toss the almonds with the caramel until toasted and well coated. Pour mixture onto a chopping board lined with baking paper and leave to cool. Before it is completely cool and hardened, chop finely with a heavy knife.

Dip the savoiardi biscuits into the coffee (or milk) and place a layer of them evenly over the fior di latte gelato in the loaf tin. Sprinkle over the chopped cupeta, then smooth over the softened, just-churned chocolate gelato right to the top.
Cover with plastic wrap and freeze until the chocolate gelato has hardened. Turn out onto a flat serving plate.

 

Edited extract from Tortellini at Midnight by Emiko Davies, published by Hardie Grant Books, RRP $57. Available in stores nationwide.

 

Spiced Apple & Dulce De Leche Bars – Recipe


JAZZ™ apples are now back in season and back in store. These award-winning apples are the perfect balance of tart, sweet, juicy and crunchy, making them perfect for these delicious spiced apple bars. Dulce de leche and spiced apples are sandwiched between two layers of oat-y crumble biscuit – a tasty autumnal treat.

 

Recipe created by Olivia Galletly of The Hungry Cook. For this and more of Olivia’s recipes, visit www.thehungrycook.co.nz

INGREDIENTS

Crumble and base
250g butter, cubed
200g plain flour
150g rolled oats
140g brown sugar
50g coconut
1 teaspoon baking powder
1 teaspoon vanilla essence

Filling
720g JAZZ™ apples, peeled, cored and quartered
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
380g tin of dulce de leche (caramel)

METHOD

  1. Preheat oven to 180°C. Line a 20 x 20cm tin with baking paper.
  2. Place all crumble ingredients in a bowl or bowl of a stand mixer. Mix until completely incorporated.
  3. Press 2/3 of the crumble mixture into the lined tin. Place the remaining mixture in the refrigerator. This will make it easier to crumble up later. Use the back of a spoon to smooth base out evenly. Bake for 15 minutes then set aside to cool.
  4. Cut apples into thin slices then place in a pot over a low heat along with the ground spices. Cook for 10 minutes or until apples have just started soften. Be careful not to let them get mushy.
  5. Smear 2/3 of the dulce de leche over the baked base then top with apples.
  6. Use your hands to crumble the remaining crumble mixture over the apples.
  7. Bake for 25 – 30 minutes or until golden brown. Leave in the tin to cool completely before cutting into squares.
  8. Place remaining caramel in a microwave proof bowl and microwave for 30 seconds or until runny. Drizzle over bars and chill.

Mother’s Day Macarons Recipe


 

Yields 35

 

INGREDIENTS

140g ground almonds
2 cups icing sugar
4 egg whites, at room temperature
4 tablespoons caster sugar
Food colour of choice

Ganache
150g white chocolate, broken in pieces
4 tablespoons cream
4 tablespoons icing sugar
1-2 tablespoons clever flavouring and colour combos

 

METHOD

  1. Line oven trays with baking paper marked with well-spaced 3cm circles. Process almonds with icing sugar then sift into a bowl. Beat egg whites to soft peaks. Gradually add caster sugar and beat for about 5 minutes. Add food colour.
  2. Mix almond mixture into egg whites. Place about half the mixture in a piping bag fitted with a 1cm nozzle. Pipe tight small rounds into each marked circle. Lightly tap trays on bench then leave macarons to dry at room temperature for about 30 minutes. Preheat oven to 170°C. Bake until dry, then turn heat to 140°C, place trays in oven and bake for 18-20 minutes. Carefully slide baking paper onto a damp benchtop. Cool macarons slightly then transfer to a wire rack.
  3. Microwave chocolate and cream on high for 1 minute. Mix well to melt chocolate then stir in icing sugar and flavouring or colour if using. Chill until thickened. Pipe mixture onto half the shells then sandwich together with remaining shells. Refrigerate in a covered container for at least an hour, overnight if possible. Master the recipe then get creative with colours and flavours.

 

Mini Banoffee Meringues Recipe


Serves 18

 

INGREDIENTS

140ml aquafaba (the drained water from 1 x 400g tin chickpeas)
½ tsp cream of tartar
100g caster sugar
2-3 bananas
25g dark chocolate

For the caramel sauce
150g caster sugar
120ml full-fat coconut milk
pinch of salt
½ tsp dairy-free butter
For the cashew cream
150g cashews
600ml full-fat coconut milk
2 tbsp icing sugar
1 tsp vanilla extract
½ banana

METHOD

  1. Preheat oven to 180°C.
    Pour the aquafaba into the mixer. Turn the mixer onto high and leave it running. Add the cream of tartar and continue to beat. After two minutes, add the caster sugar slowly. Beat on high for 10–15 minutes, until aquafaba is a thick, meringue-like mixture that won’t fall off a spoon turned upside down.
  2. Spoon the mixture onto the lined baking sheets to make nests about 8cm wide, no more than 1.5cm high and smooth on top, leaving 2cm between them. Put the trays in the oven and immediately reduce the heat to 100°C. Bake for two hours, then turn off the heat, leave the door closed and let the meringues cool completely, preferably overnight in the oven. This allows them to set properly and reduces the chances of them cracking due to sudden temperature changes.
  3. Caramel sauce: Put the frying pan on a medium heat, pour in the sugar, 75ml of the coconut milk and the salt. Bring to the boil, whisking continuously. Once the mixture has turned caramel in colour, about 10-15 minutes, remove from the heat. Add the rest of the coconut milk and the dairy-free butter, stir through and transfer to a heatproof bowl.
  4. Cashew cream: Put the small saucepan over a medium heat, add the nuts and 400ml of the coconut milk. Bring to the boil, then reduce the heat and simmer until most of the coconut milk has evaporated. Transfer to the liquidiser, add the icing sugar, vanilla and remaining 200ml coconut milk. Add the banana to the liquidiser, blend until smooth.
  5. Place meringue nests on serving plates. Cover with long diagonal strips of banana, dollops of coconut cream and lashings of caramel sauce. Finely grate over the chocolate and serve.


 

Delectable Chocolate Truffles Recipe


For those who love the classic rich ‘keto fat bomb’ treat, here’s a version from the new cookbook, What the Fat – simple, tasty and full of fat.

Prep time: 10 minutes | Cook time: 10 minutes | Chilling time: 10 minutes | Serves 12

 

INGREDIENTS

1 cup cream
3 tbsp butter
1/3 cup virgin coconut oil
175 g dark chocolate (85% or higher), broken into 2 cm pieces

For the coating (optional)
Your choice of:
2 tbsp cocoa
2 tbsp chopped hazelnuts
(or another nut you prefer)
2 tbsp shredded coconut

METHOD

  1. Place the cream, butter and coconut oil in a small pot over a medium-low heat. Gently heat, stirring occasionally, until melted and the mix begins to bubble. Remove from the heat and add the chocolate.
  2. Whisk vigorously to combine the ingredients together – you want to form a nice stable emulsion with no oily liquid escaping round the sides. This can also be done with a hand-held blender, by placing the chocolate in a narrow jug, pouring the liquid over and blending until smooth. At this point you can stir in some desiccated coconut or chopped nuts if you like.
  3. Pour the mixture into individual moulds (an ice cube tray is good) or into a small container (about 10 cm x 15 cm). Cover and place in the fridge to chill completely.
  4. Once fully set, turn out the ice cube tray or container onto a sheet of baking paper. If you used a container, cut the mix into bite-sized pieces. Roll the truffles in cocoa, nuts or coconut or cocoa if you like. Transfer to a container with a tight-fitting lid and store them in the fridge for up to two weeks.

 


From What the Fat? Recipe copyright © The Real Food Publishing Company, 2019, image copyright © Todd Eyre Photography, 2019