Category Archives: Recipes – Sweet Treats

Kohu Road – creamiest dairy-free coconut ice cream  


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If I am going to indulge in a treat, my motto is to go for the best that I can afford. I reckon if I am going to use up my calorie quota on ice cream, it should be an indulgent experience in itself. One of my favourite is Kohu Road, artisan ice cream made locally, in West Auckland.

Kohu Road uses natural ingredients to make their award winning products. You might have come across their Peanut Butter ice cream that was launched earlier in 2017. My favourite is still Dark Chocolate, made with 72% cocoa dark chocolate making it the most decadent ice cream you can buy. I gave up making my own chocolate ice cream when they first launched in 2007.

For the past three years, they have been secretly developing a new range. Finally, launched in July 2017, is their new Dairy Free coconut ice cream.

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“We’ve cut out the dairy to leave our customers feeling lighter, healthier and wanting more.” Charlotte Stein, Marketing Executive of Kohu Road gushed as she passed me the new 500ml packs.

Made with coconut cream, the ice creams are creamy and smooth. Look at that shine! Far superior than any other dairy-free desserts I have ever tried. After tasting these, I would in fact choose these over the normal range. Ice cream identical in both taste and texture, yet with less calories, sugar and fat. Why wouldn’t you?

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This is one of the only products in the world to use monk fruit as a sweetener. Monk fruit is 200 times sweeter than sugar, meaning a lot less is required to sweeten the ice cream.

The ice creams are also 100% pure, containing no additives, preservatives or stabilisers – only natural ingredients.

So what did we think after tasting them?
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Vanilla

These are so light and smooth – they picked up a gold medal at the New Zealand Ice Cream Awards: ‘Dairy-Free’ category with judges commenting “clean and refreshing, with a good texture”. Very coconuty and made with vanilla extract and seeds, this is a very nice palette-cleansing ice cream.

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Chocolate

At first taste, the deep cocoa aroma fills your senses. Next the creamy coconut glides smoothly around your tongue. All the same smooth sensation of the Dark Chocolate dairy ice cream, but without the heaviness. Earlier in the year they hosted a sensory experiment with food bloggers and journalists and the majority were unable to tell that this flavour was dairy-free.

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Strawberry

The burst of freshness and lightness surprised me – this flavour is our family’s firm favourite. Judges at the New Zealand Ice Cream Awards commented “creamy texture and well-balanced strawberry and coconut flavours”. This was a gold award winner and ‘Best in Category’ in the ‘Dairy-free’ category. With 22% strawberries in each tub, it reminded me of the strawberry ice creams at berry farms. Super fresh tasting and I would not have believed it to be a dairy-free dessert.

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Green tea

The distinctive flavour of Japanese matcha green tea sings out, just like their dairy range. I love matcha and am very happy that I now have more ways to consume matcha.

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Where to find:
Exclusive in Farro Fresh for the month of August and will be in select Countdown and New World from October 2017.

I dare say Kohu Road makes one of the best ice creams in the world. Now I have even more choices for the ‘light’ dessert days!

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Gluten Free Chocolate Hazelnut Crunch Bar with Cocoa Puffs


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Finally! A gluten free version of my most requested hazelnut chocolate crunch bar for you all!  Be warned: it is as addictive as the normal version and super easy to make. No baking required.

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What makes these chocolate bars so irresistible? Two things: the hazelnut taste and the cocoa pops crunch. I tested many different type of gluten free cocoa pops before I was finally satisfied with the taste and texture. I settled on Hubbards’ Thank Goodness Gluten free cocoa puffs. These stayed completely crunchy!

Regarding the hazelnut-chocolate combination, you can certainly change it to suit your latest cravings. Think peanut butter, salted caramel, macadamia butter, almond cacao and also peppermint to name a few.

You can dress the bars up with whatever you like: a dusting of cocoa powder; hazelnut; hazelnut praline crunch; fresh-dried berries. Or left naked. Your options are endless which makes this an ideal ‘bring-a-dessert’ that *potentially* satisfies everyone.

Makes one square tray, cut bars sized to your liking. I got 39 (3 rows of 13 bars of  about 1.5 cm by 8cm)

For the crunchy Bottom layer:

  • 250g milk chocolate (33% cacao), melted
  • 100g roasted hazelnut paste (Nocciola from Equagold)
  • 125g (about half cup) chocolate-hazelnut spread (instead of the hazelnut paste and chocolate-hazelnut spread, you can use the same amount of Forty Thieves’ Cacao Hazelnut butter instead.)
  • 2 cups Hubbards Thank Goodness gluten free cocoa puffs

For the filling:

  • 300g dark chocolate (70% cacao) broken into small pieces, (I used Solomon’s Gold or Whittakers 72% Ghana will work too)
  • 300ml cream
  • 50g unsalted butter, cut into small cubes
  1. For the bottom layer, line a narrow rectangular tray (or shallow slice box) with 2 pieces of baking paper, with the paper hanging over the sides of the tray. (This will help you lift the slab off from the tray effortlessly.)
  2. Melt chocolate over a pot of simmering hot water. Once smooth, add the roasted hazelnut paste and chocolate-hazelnut spread; stir until smooth. 
  3. Fold in the cocoa puffs until the chocolate is combined (It should look like a mess!) Scoop the chocolate mixture to the prepared tray. Press the mixture down into a smooth, even layer. Let it chill in the fridge while you make the filling. 
  4. To make the top layer, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate.
  5. Shake the bowl a little and let this sit for about 2 minutes, this is so that the chocolate melts smoothly, avoiding any lumps in your final product. 
  6. Add the cubed butter and whisk until ganache is smooth. As you whisk, the cream will magically homogenize with the melted chocolate to form a shiny smooth, pourable ganache.
  7. Pour the ganache over the cocoa puffs and smooth with a spatula. Leave in the fridge to set, about 1 hour. 
  8. Decorate with whole hazelnuts, hazelnut praline crunch, freeze dried fruits or anything you wish! Place in the fridge to set it a further 2 hours. Slice into bars before serving. 

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Styled by my little chef.

 

Baked Chocolate Mousse


Cornflake crumble with Kohu Road Ice Cream and baked chocolate mousse #momofuku #goldcutlery

Having made a delicious salty-sweet combo out of my cornflake crumble and Kohu Road Pure Vanilla ice cream, I needed something to serve it with. Cookie sandwich was an obvious contestant, but I had a particular picture in mind. I wanted something light but not cakey, rich but not heavy. I need, a mousse cake. More so, I need a Darren Purchese cake. I’ve adapted the recipe from Lamingtons and Lemon Tart as follows.

Ingredients:

  • 100ml thickened cream, whipped
  • 180g 72% dark chocolate
  • 2 whole eggs + 2 yolks
  • 30g caster sugar

*this proportion when baked in a square tin will produce a beautiful but rather thin (1.5cm) cake slice. If you would prefer a thicker slice, double the amounts and bake for 1 hour 15 mins.

Instructions:

  1. Preheat the oven to 150C. Line a square baking tin with baking paper with enough overhand to lift the cake once cooked. Spray the paper lightly with rice bran oil.
  2. Melt the chocolate in short bursts in the microwave (2 mins should do it).
  3. Whip cream till thick and fluffy.
  4. Whisk the eggs, yolks and sugar together until thick and pale. Gently fold half of this mixture into the melted chocolate, then fold in the remaining egg mixture.
  5. Fold in the whipped cream.
  6. Pour mixture into the baking tin. Cover with foil and bake in the oven for 50 minutes.
  7. Remove from oven and leave cake to cool completely before chilling in the fridge for at least 2 hours.
  8. Lift cake by the baking paper and cut the cake into squares.

This is best served warm with ice cream or milk. Perfect for Mother’s day afternoon tea or dessert.

Crunchy cornflake marshmallow chocolate chip cookies


Momofuku cornflake crumb chocolate chips marshmallow cookie
We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.

“How does cornflake marshmallow chocolate chip cookie sound?”

She was sold at marshmallow.

We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.

I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.

Cornflake Crunch

  • 210g plain cornflakes
  • 55g full fat milk powder
  • 55g caster sugar
  • 6g salt flakes
  • 160g butter, melted

Instructions

  1. Preheat the oven to 130C.
  2. Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
  3. Add milk powder, sugar and salt. Toss to mix.
  4. Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
  5. Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
  6. Cool completely before using.

Cornflake crumb

These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.

Cookie

  • 225g butter, room temperature
  • 250g caster sugar
  • 150g brown sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 240g flour
  • 2g baking powder
  • 1.5g baking soda
  • 5g salt flakes
  • 270g of Cornflake Crunch mix
  • 125g mini chocolate chips
  • 50g mini marshmallows

Instructions

  1. Cream butter and sugars for 3 minutes.
  2. Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
  3. Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
  4. Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
  5. Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
  6. Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
  7. Preheat the oven at 175C.
  8. Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
  9. Let cool completely on cookie sheet before transfering.
  10. Cookies will be fresh for 5 days and keep for a month in the freezer.

Momofuku cornflake crumb chocolate chips marshmallow cookie

Crunchy and fluffy Belgian waffles


Crunchy and fluffy belgian waffles. Square presentation with fruit and yoghurt

These are by far the crunchiest waffles I have ever made.

The key was the yeast and also the prolonged rising time – resulting in a crisp surface and fluffy centre. They stayed crunchy for a long time too. Perfect for freezing and reheating in the toaster. This portion is good for making 6 large square waffles. Serves 12.

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DSCF3937, a photo by michtsang on Flickr.

Ingredients
3 cups lukewarm milk
12 tablespoons butter (about 120g), melted
6 tablespoons maple syrup
1 1/2 teaspoon salt
1/2 teaspoon vanilla paste
4 large eggs
4 cups plain flour
3 teaspoons instant yeast

1/2 cup milk extra

Directions

1. Combine the milk, butter, maple syrup, salt and vanilla paste in a mixer; whisk on a medium speed and add the eggs in one by one. Add in the sifted flour and yeast, whisk until combined. Lumps are fine.

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2. Pour it into a large tall plastic box, leaving room for expansion; the mixture will bubble and grow.

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3. Slightly cover with plastic wrap or the lid of the box and let rest at room temperature for at least 1 hour; the mixture will begin to bubble. Make sure the box you are using is big enough – I used a box that allows for the mixture to triple in size 😅.

4. You can cook the waffles at this point, or leave it out for another 2 hours and then refrigerate the batter overnight (covered tightly) to cook waffles the next day. They will be extra crunchy this way.

5. Just before you are ready to cook it, check the consistency of the batter. If it is very thick, add the extra 1/2 cup of milk and mix.

6. Preheat your waffle iron. I used a nordicware iron so that means heating it on the stove top. Spray with non-stick vegetable oil spray, and pour 1 cup batter (or the amount recommended by the manufacturer) onto the center of the iron, making sure it covers all spaces. Close the lid and flip over, cooking this side for at least 2 minutes until this side of the waffle is golden brown. Flip over to the other side, and cook for a similar amount of time. It took me 5 to 6 minutes for each waffle to cook.

7. Adjust the heat if it is browning your waffles too quickly. I maintained mine on a medium-high power.

8. Place on a wire rack with lots of airing space below, and leave it to cool slightly.

9. Serve with chocolate sauce or maple syrup, if desired.

Crunchy and fluffy belgian waffles. Square presentation with fruit and yoghurt
10. Perfect to freeze and reheat in a toaster when the moment of yearning for a crunchy waffle arrives.

Yield: about 6 Belgian-style (deep-pocket) square waffles.

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