Category Archives: Recipes

Raspberry Panna Cotta


These beautiful Raspberry Panna Cottas are super easy to make! Made using Fresh As’ panna cotta mixes, it requires only the addition of milk and cream. No complicated prep or cooking at all. J’s latest favourite dessert to have and make by herself.

Recipe adapted from Fresh As.

Ingredients

  • 150ml full cream
  • 50ml milk
  • Fresh As Raspberry Panna Cotta (one packet)
  • 2 dariole moulds or serving bowls
  • Fresh As Freeze dried whole raspberries, for garnish

Instructions

  1. Heat milk and cream in a pan to lukewarm, around 40 degrees C. Remove from heat.
  2. Gradually sprinkle the Panna Cotta pack contents over the cream mixture, gently whisking until all ingredients are well combined.
  3. Spray dariole moulds with a neutral flavour oil. Wipe away excess with a paper towel.
  4. Pour the cream mixture evenly into 2 dariole moulds. Cover and refrigerate overnight.
  5. Run a knife around the edge of the moulds and gently tip the panna cotta out to serving dishes.
  6. Garnish with raspberries.
  7. Alternatively, you can pour it directly into serving bowls to set and serve.

* If the panna cottas don’t release easily, you can dip it into a container of hot water for a few seconds to release it. Don’t do this for more than a few seconds though!

Chocolate Brownie Crinkle Cookies


I turned one of my earlier Brownie recipes into a cookie! To be honest, these were inspired by the many versions of the same on Instagram lately, and for fear of missing out, I followed suit. Henceforth known as #fomocookies.

These are quick to make too!

Makes 20 – 22 cookies

Ingredients

  • 300g dark chocolate (70% best chocolate, I used Valrhona), chopped
  • 60g unsalted butter, cubed (I use Westgold)
  • 45g plain flour
  • 1 tablespoon finely ground instant coffee powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 200g brown sugar
  • 2 eggs (about 55g each)
  • 1 tablespoon water
  • Salt flakes, for sprinkling

Instructions

  1. Place the dark chocolate and butter into a medium sized heat-proof bowl set over a saucepan of barely simmering water.
  2. Heat on a medium-low heat, stirring often, until melted and smooth. Remove from the heat and set aside to cool.
  3. In a separate mixing bowl, whisk together the flour, coffee powder, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whisk the brown sugar and eggs on medium speed, until thick, doubled in volume, and light caramel in color (about 4 minutes). Add in the melted and slightly cooled dark chocolate. Continue to whisk until well incorporated. You may have to scrape down the sides of the bowl.
  5. Set the mixer speed to medium and add in the dry ingredients. Whisk until just combined, then, add in the water. Continue to whisk until homogenise. The dough should be fluid, and form a thick flowing trail when the whisk is lifted. Remove the bowl from the stand mixer and set it in the refrigerator to chill for at least 15 minutes, or up to an hour. (Not any longer or it will be too hard to scoop.)
  6. Meanwhile, preheat the oven temperature to 180 degrees Celsius. Line three large baking trays with baking paper.
  7. Using a small cookie scoop, scoop the dough evenly onto the prepared cookie sheets. The dough should be soft but will hold its shape when being scooped. If not, leave in the fridge for a further 15 minutes. Place 6-8 scoops on each cookie sheet with plenty of room to spread. Drop the sheets against the kitchen bench to slightly flatten the cookies. Sprinkle over a little of the flaked sea salt.
  8. Bake the cookies for a total of 11 minutes. To make crinkles (method is according to Sarah Kieffer), you’ll have to do the following steps:
  • Set a timer for 11 minutes of baking. Place sheets in.

  • After 5 minutes, rotate the cookie sheet half-way around. Lift and drop the sheet against the oven rack to deflate the cookies. A small circle of crinkles should be visible on the outer edge of the cookies. Close the oven door and allow the cookies to rise again.

  • 2 minutes later, again lift and drop the tray against the oven rack to deflate and further crinkle the cookies. They will be very visible (I was so excited when I saw these!) Bake for another 2 minutes.

  • Repeat one more time of lift and drop, and bake one last 2 minutes.

  • The cookies should be flat with plenty of crinkles. They should be just firm around the edges and set in the middle.

Remove from the oven and let the cookies cool on their trays for 10 minutes, then to a wire rack to cool further.

Raspberry cheesecake brownies


I adore raspberries. I find myself sneaking them into most sweet dishes: from cereals to cakes and desserts.

I love the tang of the fruit and the burst of flavour added to the dish.

It was therefore the first flavour that I reached for when sampling the new range of Spreadable Fruit by Barkers of Geraldine.

These are 99% fruit with no refined sugar added. Sweetened only with pear juice concentrate, it’s a great alternative to fruit purees. In fact, that’s even better than making my own!

I decided to make an easy baked cheesecake brownie, to keep things simple. The brownie batter was done in one bowl while the cheesecake batter was mixed with my trusty Kitchenaid stand mixer.

Just be careful when swirling the fruit – you don’t want to over do it, so that you can keep the pretty red/ white colours.

Who wants a slice?

Brownies

  • 170g unsalted butter, melted (I used Westgold)
  • 300g (1.5 cups) caster sugar
  • 120g (2) eggs
  • 1 tsp vanilla paste (I used Equagold)
  • 3g (1/2 tsp) salt
  • 70g (3/4 cup) dutch cocoa powder (I used Valrhona)
  • 70g (1/2 cup) plain flour
  • 5-6 tbsp Barker’s Raspberry Spreadable Fruit

Cheesecake

  • 250g cream cheese, softened
  • 40g mascarpone cheese (I used Tatua)
  • 60g (1) egg
  • 60g (1/4 cup plus 2 tbsp) caster sugar
  • 2g (1/4 tsp) salt

Directions:

  1. Preheat oven to 170°C.
  2. Line a 20cm square baking tin with 2 strips of baking paper. (This makes it easier to lift the brownie out of the tin).
  3. In a large ceramic bowl, melt the butter in the microwave.
  4. Mix in sugar, eggs, vanilla paste and salt.
  5. Once fully combined, fold in cocoa powder and flour. Mix till all combined.
  6. Pour the brownie batter into the baking tin, spreading evenly, careful to push batter all the way to the edges.
  7. Combine all cheesecake ingredients in a stand mixer.
  8. Whisk for 2-3 minutes on medium-high speed.
  9. Pour cheesecake batter over brownie batter, spreading evenly.
  10. Drop spoonfuls of the raspberry spreadable fruit on top of the cheesecake in rows of 3s and 2s and swirl using a palette knife.
  11. Bake for 1 hour, check in the last 10 minutes (so it doesn’t go past the golden point). Test brownie with palette knife – it should be almost clean.
  12. Leave to cool in tin before placing in fridge to cool and firm up for 1-2 hours.
  13. Cut into 16 squares, wiping down the knife after each cut for a cleaner look.
  14. Serve with a nice cup of tea!

*I received a jar of the Spreadable Fruit when I attended the NZ Foodwriters annual May Market. Post not sponsored.

Espresso Tim Tam Cheesecake with Valrhona chocolate


Sometimes, the craving to bake or make something is so bad, that I just need a recipe that is quick, fool-proof and simple. By simple I mean one or two pans, minimal utensils (i.e minimal washing as our dishwasher is still out of action) and ingredients I readily have in the house. If this isn’t your first time on my blog, you would know I use Valrhona chocolate and always have a good stash of it in the house. If you don’t have access to this beautiful chocolate, please use the best you can find. Trust me, it makes all the difference to your desserts.

This is my go-to no bake cheesecake recipe, which combines all the things I like – Valrhona chocolate, Westgold butter, Tim Tams and cold desserts.

There aren’t many seperate elements to prepare in this recipe, which qualifies it as simple. I don’t even need the oven, just some fridge and freezer space. Tick.

I have been practising my chocolate tempering techniques and love how the cut chocolate shapes can keep for a while in a cool place, so I can use it on my desserts whenever I need them. i.e. readily available.

The beautiful dome shapes are made using Silikomart molds, and the design is inspired by the stunning work of Maja Vase, one of my favourite foodies on Instagram. These molds can be purchased online and through Savour, a Melbourne patisserie school by none other than Kirsten Tibballs. I dream of the day I fly over for their many cooking classes.

I’ve just taken delivery of some new molds and am so excited with the new cake designs that I am going to do soon. (People walking past me must wonder what good news I have, with the big grin on my face 😅). But for now, I give to you this velvety chocolate goodie.

P.s. by ‘quick’, I am referring to the making time, not how long before I can eat it. That part I don’t worry so much as I am more of a maker than eater, which I leave for my tasters.

Ingredients

  • 350g Tim Tam Biscuits, Iced Coffee flavour (2 packets)
  • 120g butter, melted (I use Westgold)
  • 3 teaspoon gelatine powder
  • 60ml (1/4 cup) boiling water
  • 500g cream cheese, at room temperature
  • 150g (3/4 cup) caster sugar
  • 400ml thickened cream
  • 120g milk chocolate, melted (I use Valrhona Jivara 40%, notes of caramel and vanilla enhanced with a touch of malt)
  • 120g dark chocolate, melted (I use Valrhona Manjari 64%, heavenly acidulous red fruit and dried-fruit hints. Single Origin Madagascar)

Directions

  1. Release the base of an 8cm-deep, 22cm (base measurement) springform pan and invert. (This is so that you get a straight edge.)
  2. Grease the base and line with baking paper, then secure back in the pan, allowing the edges to overhang. Grease the side and line with baking paper.
  3. Process the Tim Tams in a food processor until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the mixture over the base of the pan. Place in the fridge for 30 minutes to chill.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves. Set aside.
  5. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add cream and beat until smooth. Add the gelatine mixture and beat to combine.
  6. Divide mixture between 2 bowls. Add the melted milk chocolate to one of the bowls and stir to combine.
  7. Fill 12 half spheres of the silikomart micro dome molds with the milk chocolate cheesecake. Place in freezer to set overnight. For the rest of the milk chocolate cheesecake, pour over the biscuit base and smooth the surface. Place in the freezer for 15 minutes.
  8. Fold the dark chocolate into the remaining cream cheese mixture until combined. Fill 6 of the silikomart quenelle molds with the dark chocolate cheesecake. Place in freezer to set overnight. For the rest of the dark chocolate cheesecake, pour over the milk chocolate layer and smooth the surface. Place in the fridge for 4 hours or until set.

Assembly

Remove cream cheese micro domes and quenelles from freezer and place strategically on the cheesecake. Sprinkle over Valrhona crunchy pearls and decorate with tempered chocolate discs.


Chocolate Pâte Sablée letter tart cake


With countless pictures of this beautiful dessert seen from every corner of the world, it’s hard not to want one right away. It’s really super fun and easy to make too. All you need is a great Chocolate Pâte Sablée recipe, a meringue or buttercream and a whole host of little sweets nibbles you want to decorate (and eat) with.

This became my birthday tart cake for 2018. Loved it!

This dough is buttery, rich and most decadent. It’s different to your normal sugar dough: while the sugar dough (Pâte sucrée) is cookie-like, this has a higher proportion of butter and less egg, making it richer and more “sandy”. Almond meal is often added. Higher egg yolks ratio in the overall egg quantity also maintains that richness. You can opt to use icing sugar instead of caster sugar as well.

Ingredients

  • 2 cups plain flour
  • 3/4 cup almond meal
  • 1/4 cup best dutch cocoa powder
  • 1/2 teaspoon salt
  • 125g unsalted butter (I use Westgold), softened
  • 3/4 cup caster sugar
  • 1 large egg
  • 1 large egg yolk

Instructions

  1. In a bowl, whisk together the flour, almond meal, cocoa powder and salt. Set aside.
  2. Beat the butter and sugar in the bowl of a stand mixer until light and fluffy.
  3. Beat in the egg & yolk one at a time. Mix until completely combined. Scrape the bowl several times.
  4. Turn the mixer to low, beat in the flour mixture until the dough just comes together and you can’t see any flour. Do not overmix. (The dough should hold when pressed together between your fingertips. If not, lightly mix in up to 1 tablespoon cream or milk.)
  5. Place half the dough on a piece of baking paper. Gather the dough together and press it into a round disk. Place a second sheet of baking paper on top and roll the dough out to 3mm thick. Take note of the size of the shape you wish to cut out (I just scaled up a letter M with pencil and ruler) and make sure the dough is big enough.
  6. Repeat with the remainder of the dough.
  7. Chill in the fridge for an hour or overnight.
  8. Using your paper template, cut out a shape from each of the dough sheets with a sharp knife.
  9. Carefully transfer baking paper with your shape to a cookie sheet and bake at 165 degrees Celsius for 12 minutes.
  10. Cool completely before assembling tart.

While the biscuit is baking, make the filling. Remember to leave the butter out on your work surface before you start, so that it will have softened by the time you need it.

I used my Chocolate Swiss Meringue and a star tip to pipe big stripey blobs of meringue on the bottom layer. I love the lines created by this tip!

Crushed chocolate was sprinkled on before the second layer biscuit was placed carefully on top.

I also chose this meringue recipe for its body – it can withstand the weight of the biscuit and all the yummy things I piled on top!

Less is more when it comes to the goodies – for example you only need 2-3 macarons for the whole cake. Think about what you would like to eat; the colours and texture.

Here I have macarons (no brainer as you can see how much I love macarons), Valrhona chocolate from Easter, mini chocolate eggs, tempered chocolate discs (made by yours truly), wafer flowers, heart and mini marshmallows, Fresh As freeze dried raspberries and Gavottes feuilletine flakes.

Thank you Westgold for the butter 😊