FOR OUR

MOTHERS,
R AW I N I A A N D
C A R O LY N
 COVER
TITLE
INTRODUCTION
—
 CAKES
SWEET TARTS
SLICES
BISCUITS
DONUTS AND MORE
FESTIVE BAKING
CONFECTIONERY
SAVOURY PIES AND TARTS
SANDWICHES
BASE RECIPES
—
INDEX
ACKNOWLEDGMENTS
COPYRIGHT
 INTRODUCTION
When The Cook and Baker opened its doors in Sydney in August 2012, we
weren’t entirely certain how people would react. Diet gurus were preaching
that ‘sugar is poison’; and raw food, the Mediterranean diet and the joys of
green juice were all the rage. In our Bondi Junction neighbourhood we had
three organic health-food shops within a 500-metre radius. Was the world
ready for the return of the big fat jam donut, the lolly cake and a ginger
crunch modelled on our mothers’ faded handwritten recipes from last
century?

It didn’t take long to find out. Some of our customers may have looked
guilty as they ordered a cream-filled chocolate lamington with their latte in
those opening weeks, but The Cook and Baker soon had crowds milling
four-deep outside the shopfront. It turned out we weren’t the only people
who harboured a nostalgic longing for richly flavoured cooking.

In our case, that nostalgia has its roots in the home-baking traditions of
New Zealand, where we both grew up. Despite our different backgrounds –
Cherie was raised in suburban Auckland, Tass from Hunterville, a rural
community of only 500 people – both of us remember the generous
aromas and tastes emanating from the family kitchen as our induction into
the shared pleasures of food. Cherie can recall spending hours baking
cakes and pastries with her mother and Nana, who handwrote her recipes
and collated them into Cherie’s first cookbook. In Tass’s case, food was
intrinsic to the communal Maori culture he was born into: the traditional
meeting place known as the marae was where hundreds of extended
family members would congregate for birthdays, weddings and funerals –
gatherings that required industrial-scale cooking and baking that stretched
over several days. It was a training ground that stood Tass well during his
early teens when he began working with an aunty who ran a catering
business and offered Devonshire teas at her home.

The bible for home cooks In New Zealand was – and remains – the
Edmonds ‘Sure To Rise’ Cookery Book, a spiral-bound trove of recipes that
includes such old-fashioned delicacies as Albert squares, sausage rolls,
hokey-pokey biscuits and tennis cake. Many of these were homegrown
adaptations of traditional English recipes, and they filled the window
displays of the ‘home-cookery’ shops in every town and suburb. Mastering
these baking traditions was part of our basic training as chefs.
Cherie left school at 14 to enrol in a cooking course at Auckland’s
Polytechnic College, and by 17 she was head chef at a successful
delicatessen and catering business run by her early mentor and
taskmaster, Christine Hall. Tass served his teenage apprenticeship in a
Hunterville home-cookery business run by the sprightly seventy-something
baker Joyce Flintoff, who taught him the culinary secrets of the Country
Women’s Institute. Tass also graduated from the Polytechnic, after joining
the navy in his late teens, although his path wouldn’t cross with Cherie’s
until 1994. That year Cherie moved to Sydney to start her own café and
catering business, Gusto’s, in Bondi, placing an advertisement for a chef in
The New Zealand Herald (Sydney was suffering a chef shortage at the
time). Tass answered the ad and flew to Sydney fresh from his discharge
from the navy, where he had completed his service as personal chef to the
Maritime Commander. He recalls stepping off the plane in Sydney and
meeting Cherie in the kitchen of her new café, where she was elbow-deep
in a vast bowl of olives that required pitting. The bond that formed that day
was instant and enduring, shaped by a shared Kiwi irreverence and a
strong work ethic. Tass started work the next day at 5 am sharp!

It’s said you should never go into business with a close friend, but over 20
years of working together in several different food businesses we have
forged such a simpatico relationship that becoming partners became a
natural development. In 2012 we began talking about opening a store that
filled a gap in the market of baking in the style we remembered from our
family kitchens – food that was about generosity rather than the prevailing
trend for self-denial. The idea was to modernise and refine those traditional
recipes and to also stay true to the ideals of home-baking: source the best
raw ingredients, avoid anything pre-packaged and try to make as much as
possible in-house. In our minds, our shop would be an updated version of
the old New Zealand home-cookery shops, selling irresistible pastries,
whole cakes, pies and sandwiches, and using organic and locally grown
ingredients as often as we could. Somewhere along the way, the idea
developed that one of us would be the cook – Cherie – and the other the
baker – Tass – and we had a name for our nascent venture.

Some of those traditional recipes, like the Afghan biscuit, the Louise cake
and the custard tart proved to be immediate favourites with our customers.
But with our gluten-free goods – the flourless mandarin marmalade cake,
flourless chocolate fudge cake and raw brownie – we could cater to
modern taste needs without sacrificing flavour and the sense of abundance
that were our guiding principles. As much as possible, we have stuck to the
ideal of home-made ingredients, from the jam in our donuts to the tomato
sauce served with our pies and the honey from our rooftop hives.

In The Cook and Baker we hope to share the unalloyed pleasure from
cooking that first enticed us into our family kitchens and set us on the path
to becoming chefs. Some of the recipes come directly from our mothers
and grandmothers. All of them contain at least a little of the wisdom and
skill of those women who were our first mentors and teachers. We like to
think they’re looking down and giving us their blessing.

C H E R I E A N D TA S S
C H E R I E B E VA N
TA S S TA U R O A
 CHAPTER N O 1

CAKES

The joy of baking is in the

sharing. We are not the kind of
people to keep recipes secret.
Why, when so many memories
are shared over cake? We love
cake!!
We have all had cakes that promised actual chocolate flavour but didn’t
deliver. Unadorned, this cake is rich and moist, but layered with raspberry
jam, whipped cream and a smooth, creamy chocolate ganache, this one
takes the cake!

CHOCOLATE GANACHE CAKE, BERRY JAM AND

CREAM

Serves 10–12 • Makes one 23 cm round cake • Preparation time 1 hour • Cooking time 55
minutes

200 g (7 oz/11/3 cups) chopped dark chocolate

185 g (6½ oz/1¼ cups) plain (all-purpose) flour
55 g (2 oz/½ cup) dark cocoa powder
½ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
4 eggs, at room temperature
295 g (10½ oz/11/3 cups) caster (superfine) sugar
150 ml (5 fl oz) vegetable oil
260 g (9¼ oz/1 cup) plain yoghurt

CHOCOLATE GANACHE
100 ml (3½ fl oz) thin (pouring) cream
100 g (3½ oz/2/3 cup) chopped dark chocolate

320 g (11¼ oz/1 cup) Raspberry Jam

1 quantity Vanilla Whipped Cream

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering
water, making sure the water doesn’t touch the bowl. Cool. Sift together the
flour, cocoa powder, bicarbonate of soda and salt, and set aside.
Use an electric mixer with a whisk attachment to whisk the eggs and
sugar together on high until the mixture is thick and creamy. Pour the oil
into the egg mix, followed by the cooled melted chocolate, and whisk to
combine.
 Fold one-third of the sifted ingredients through the chocolate mix
followed by half of the yoghurt, repeat, then fold through the last of the dry
ingredients, scraping the side of the bowl as you go.
Pour into the prepared tin. Bake for 35–40 minutes, or until a skewer
inserted into the middle comes out clean. Leave to cool in the tin for 10
minutes, before turning out onto a wire rack to cool completely.
For the chocolate ganache: In a small saucepan, bring the cream to the
boil, take off the heat, then add the chocolate and stir until melted, smooth
and glossy. Allow to cool and thicken.
To assemble: Using a serrated knife, slice the cake into three even
layers and spread each layer generously with raspberry jam and vanilla
whipped cream. Top with the last layer of cake and pour over the softened
chocolate ganache.

Notes: Chocolate ganache can be kept at room temperature for 2 days or

stored in the fridge for up to 2 weeks. Before using, warm to soften in a
heatproof bowl over a saucepan of simmering water, keeping the bowl
clear of the water. The cake base can be made 2–3 days in advance and
stored in an airtight container or can be frozen for up to 1 month. Defrost
before using.
There is a cheesecake for just about everyone. Here, we use raspberries
and white chocolate, but feel free to replace the raspberries with other
berries or fresh fruit depending on the season.

BAKED WHITE CHOCOLATE RASPBERRY

CHEESECAKES

Serves 10–12 • Makes one 23 cm round cake or eighteen 5 cm small cakes • Preparation
time 30 minutes plus 1 hour refrigeration time • Cooking time 40 minutes for large cake;
15 minutes for small cakes

BISCUIT BASE
125 g (4½ oz) plain sweet biscuits, finely crushed
50 g (1¾ oz) butter, melted

TOPPING
500 g (1 lb 2 oz) cream cheese, at room temperature
2 eggs, at room temperature
220 g (7¾ oz/1 cup) caster (superfine) sugar
1 teaspoon natural vanilla extract
3 tablespoons cornflour (cornstarch)
400 g (14 oz) white chocolate, melted
300 ml (10½ fl oz) thickened (whipping) cream
125 g (4½ oz/1 cup) raspberries, fresh or frozen

Preheat the oven to 150°C (300°F). Lightly grease the base and side of a
23 cm (9 inch) spring-form cake tin or eighteen 5 cm (2 inch) mini
cheesecake moulds.
Mix together the crushed biscuits and butter and press evenly into the
base of the prepared tin/s. Set aside until ready to use.
In a food processor, process the cream cheese until smooth, add the
eggs, sugar, vanilla and cornflour, and process until completely
incorporated. Pulse in the melted chocolate and cream. Do not overmix.
Pour the filling over the crumb bases and scatter with raspberries.
For the single cake: Bake for 35–40 minutes.
For the mini cakes: Bake for 10–15 minutes.
 The filling will not be completely set. Remove from the oven and allow to
cool. Refrigerate until firm, about 1 hour. Remove from the tin/s to serve.

Note: You can store the cheesecake/s in the fridge for up to 5 days in an
airtight container.
Your cake hopes and expectations will be answered with this tropically
inspired cake. Packed with banana and pineapple, it will become the
highlight of a summer get-together.

HUMMINGBIRD CAKE

Serves 8–10 • Makes one 23 cm round cake • Preparation time 1 hour • Cooking time 50
minutes

450 g (1 lb/3 cups) plain (all-purpose) flour

1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon salt
3 eggs, at room temperature
385 g (13½ oz/1¾ cups) caster (superfine) sugar
1 teaspoon natural vanilla extract
310 ml (10¾ fl oz/1¼ cups) vegetable oil
250 g (9 oz) tinned crushed pineapple, with juice
4 ripe bananas, mashed

1 quantity Cream Cheese Icing

2 mangoes, ripe but firm

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper.
Sift together the flour, cinnamon, bicarbonate of soda and salt, and set
aside.
Use an electric mixer with a beater attachment to beat the eggs, sugar
and vanilla until pale and creamy. Slowly add the oil and mix until
combined. Mix in the pineapple with its juice and mashed bananas. Fold
through the sifted dry ingredients.
Pour into the prepared tin. Bake for 45–50 minutes, or until a skewer
inserted into the middle comes out clean. Leave to cool in the tin for 10
minutes, before turning out onto a wire rack to cool completely.
To assemble: Using a serrated knife, slice through the centre of the cake
to form two even layers and cover the bottom layer with one-third of the
cream cheese icing.
 Place the other half of the cake on top and ice with the remaining icing.
Alternatively, fill a piping (icing) bag fitted with a plain 1.5 cm (1/8 inch)
nozzle with the remaining icing and pipe as desired, such as in the
photograph.
Peel the mangoes and slice cheeks very thinly to decorate the cake,
loosely curving clusters of 2–3 slices.

Note: The cake base can be made 2–3 days in advance and stored in an
airtight container or can be frozen for up to 1 month. Defrost before using.
And so the debate goes on. Origin unproven, but there’s one thing we all
agree on — we love lamingtons! Ours have a layer of raspberry jam
running through the middle. Best served with lashings of our vanilla
whipped cream.

CHOCOLATE LAMINGTONS

Makes 12 small cakes • Preparation time 45 minutes • Cooking time 30 minutes

300 g (10½ oz/2 cups) self-raising flour

40 g (1½ oz/1/3 cup) cornflour (cornstarch)
340 g (12 oz) butter, softened
330 g (11¾ oz/1½ cups) caster (superfine) sugar
1 teaspoon natural vanilla extract
6 eggs, at room temperature
100 ml (3½ fl oz) milk

LAMINGTON DIP
160 g (5¾ oz/1½ cups) dark cocoa powder
500 g (1 lb 2 oz/4 cups) icing (confectioners’) sugar
100 g (3½ oz/2/3 cup) chopped dark chocolate
500 ml (17 fl oz/2 cups) boiling water

320 g (11¼ oz/1 cup) Raspberry Jam

350 g (12 oz/51/3 cups) thread (shredded) coconut, for coating
1 quantity Vanilla Whipped Cream, to serve

Preheat the oven to 180°C (350°F). Lightly grease a 12-hole standard 250
ml (9 fl oz/1 cup) muffin tin.
Sift together the flour and cornflour, and set aside.
Use an electric mixer with a beater attachment to beat the butter and
caster sugar until pale and creamy. Add the vanilla and then beat in the
eggs one at a time. If the mix starts to curdle, add a tablespoon of the
sifted flour. Fold in the rest of the sifted dry ingredients, then add the milk
and mix until just incorporated.
Spoon the batter into the prepared tins. Bake for 25–30 minutes or until
the sponge springs back when gently pressed on top. Cool in the tins
before turning out.
For the lamington dip: Sift the cocoa powder and icing sugar into a
medium bowl. Add the chopped dark chocolate and pour over the boiling
water. Whisk until combined and the chocolate has melted. Strain through
a sieve to remove any lumps and allow to cool.
To assemble: Cut each sponge in half and sandwich together with the
raspberry jam. Carefully dip each one into the lamington dip, drain off any
excess chocolate and roll in the coconut threads to coat. Place on a wire
rack to dry.
Serve with vanilla whipped cream.

Note: Store in an airtight container for up to 2–3 days.

And just in case you don’t have a carrot cake recipe, here’s ours. Carrot
cake has been a staple in our repertoire for many, many years.
A great sales pitch from one of our staff: ‘It is moist, packed with flavour
and healthy, right?! Carrots are a vegetable after all.’

CARROT AND WALNUT LOAF

Serves 10–12 • Makes one 23 cm round cake or two 10 x 20 cm loaves • Preparation time
1 hour 20 minutes • Cooking time 1 hour

375 g (13 oz/2½ cups) plain (all-purpose) flour

3 teaspoons mixed spice
2 teaspoons baking powder
1½ teaspoons bicarbonate of soda (baking soda)
1½ teaspoons salt
4 eggs, at room temperature
330 g (11¾ oz/1½ cups) caster (superfine) sugar
375 ml (13 fl oz/1½ cups) vegetable oil
400 g (14 oz/2½ cups) grated carrot
140 g (5 oz/1 cup) walnut pieces, toasted and roughly chopped
150 g (5½ oz) tinned crushed pineapple, drained

CREAM CHEESE ICING

125 g (4½ oz/½ cup) unsalted butter, softened
125 g (4½ oz/1 cup) icing (confectioners’) sugar, sifted
500 g (1 lb 2 oz) cream cheese, softened

SEED PRALINE
145 g (5 oz/1 cup) mixed seeds (sesame, sunflower, pepitas, pumpkin
seeds)
220 g (7¾ oz/1 cup) caster (superfine) sugar

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of a 23 cm (9 inch) spring-form cake tin, or two 10 x 20 cm (4 x 8
inch) loaf (bar) tins, with baking paper.
Sift together the flour, mixed spice, baking powder, bicarbonate of soda
and salt, and set aside.
 In a second bowl, use an electric mixer with a beater attachment to beat
the eggs, caster sugar and oil until frothy.
In another large bowl combine the grated carrot, walnuts and pineapple.
Mix in the egg, sugar and oil mixture. Mix thoroughly then fold in all the
sifted dry ingredients.
Pour into the prepared tin/s. Bake for 45–50 minutes, or until a skewer
inserted into the middle of the cake or loaves comes out clean. Leave to
cool in the tin/s for 10 minutes, before turning out onto a wire rack to cool
completely.
For the cream cheese icing: Use an electric mixer with a beater
attachment to beat the butter and icing sugar until pale and creamy.
Gradually add the cream cheese bit by bit. Keep beating until all the cream
cheese is combined and thoroughly mixed.
For the seed praline: Spread the seeds on a baking tray lined with
baking paper. In a medium saucepan, combine 2 tablespoons (1¼ fl oz/40
ml) water and the sugar. Bring to the boil, without stirring, over medium
heat until the sugar dissolves. Keep on cooking until golden amber in
colour. Quickly pour the toffee over the seeds to coat. Allow to set and
cool, then break into shards.
Ice the cake or loaves generously with cream cheese icing and decorate
with shards of seed praline.

Notes: The cake base can be made 2–3 days in advance and stored in an
airtight container or frozen for up to 1 month. Defrost before using. Cream
cheese icing will keep in the fridge for a week. The praline can be stored,
in pieces, in an airtight container for up to 2 weeks.
Not only are these cakes incredibly more-ish and moist, they are also
gluten- and dairy-free, making them the perfect all-rounder.

FLOURLESS MANDARIN MARMALADE CAKES

Serves 12 • Makes one 23 cm round cake or 12 standard muffins • Preparation time 25

minutes • Cooking time 1 hour 30 minutes for cake; 1 hour 10 minutes for muffins

MANDARIN PURÉE
500 g (1 lb 2 oz) mandarins

5 eggs, at room temperature

220 g (7¾ oz/1 cup) caster (superfine) sugar
250 g (9 oz/2½ cups) almond meal
1 teaspoon baking powder
flaked almonds, to scatter

320 g (11¼ oz/1 cup) Mandarin Marmalade

icing (confectioners’) sugar, for dusting

For the mandarin purée: Place the mandarins in a medium saucepan,

cover with water and bring to the boil. Reduce heat to medium and cook
until the mandarin peel is soft, about 45 minutes.
Remove from the water, allow to cool, then cut open, remove the seeds
and chop the mandarins roughly. Purée until smooth. You will need 300 g
(10½ oz/11/3 cups) of mandarin purée.
Preheat the oven to 180°C (350°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper or a 12-hole
80 ml (2½ fl oz/1/3 cup) muffin tin with paper cases.
Use an electric mixer with a whisk attachment to whisk the eggs and
sugar together until combined. Do not overbeat the eggs as this will aerate
the mixture. Add the mandarin purée, almond meal and baking powder and
mix well.
Pour into the prepared tin/s, scatter over the flaked almonds, and spread
the marmalade over the cake/s.
For the single cake: Bake for 40–45 minutes.
For the muffins: Bake for 20–25 minutes.
 The cakes/muffins are ready when they spring back when pressed, or
when a skewer inserted into the middle comes out clean.
Leave to cool completely before removing from the tin/s. Dust with icing
sugar before serving.

Notes: The mandarin marmalade and purée can be made well in advance,
making these cakes very quick to throw together. Left-over purée can be
stored in the fridge for up to 1 week in an airtight container or can be
frozen for up to 1 month.
The cake/s can be made 2–3 days in advance and stored in an airtight
container or can be frozen for up to 1 month. Defrost before using.
Our ‘Southern Belle’ is a light chocolate cake layered and covered with
vanilla frosting. It gets its deep red colour from — dare we say it — red
food colouring. As an alternative to vanilla frosting you can use cream
cheese icing. For an impressive result, finish the cake with a dusting of fine
red velvet cake crumbs, as shown in the photograph.

RED VELVET CAKE

Serves 10–12 • Makes one 23 cm round cake • Preparation time 1 hour • Cooking time 1
hour 10 minutes

335 g (11¾ oz/2¼ cups) plain (all-purpose) flour

1 tablespoon cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon salt
185 ml (6 fl oz/¾ cup) vegetable oil
345 ml (12 fl oz/1½ cups) buttermilk
295 g (10½ oz/11/3 cups) caster (superfine) sugar
2 eggs, at room temperature
1 tablespoon red food colouring
1 teaspoon white wine vinegar
1 teaspoon natural vanilla extract
320 g (11¼ oz/1 cup) Raspberry Jam
Red Velvet Cake crumbs (optional)

VANILLA FROSTING
75 g (2¾ oz/½ cup) plain (all-purpose) flour
480 ml (17 fl oz) milk
385 g (13½ oz/1¾ cups) caster (superfine) sugar
1 tablespoon natural vanilla extract
¼ teaspoon salt
450 g (1 lb) unsalted butter, softened

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper.
In a large bowl, sift together the flour, cocoa powder, bicarbonate of soda
and salt, and set aside.
 Use an electric mixer with a whisk attachment to whisk together the oil,
buttermilk, sugar, eggs, food colouring, vinegar and vanilla. Gently mix
through the sifted dry ingredients until well incorporated. Do not overmix as
this develops gluten, which leads to a tough cake.
Pour into the prepared tin. Bake for 50–60 minutes, or until a skewer
inserted into the middle of the cake comes out clean. Leave to cool in the
tin for 10 minutes, before turning out onto a wire rack to cool completely.
For the vanilla frosting: In a medium saucepan, whisk the flour and milk
together until smooth. Place over medium heat and continue to whisk until
the milk and flour thickens to a paste-like consistency. Let it cool, stirring
occasionally.
Add the sugar, vanilla and salt and transfer to the bowl of an electric
mixer fitted with a paddle attachment. Beat in the butter, a little at a time
until it is fully incorporated. The mixture will look split but keep beating on
high until the icing becomes homogenous.
To assemble: Using a serrated knife, slice the cake into three even
layers. Spread the bottom two layers with raspberry jam and vanilla
frosting. Top with the last layer and ice with the remaining frosting, covering
the sides as well. Cover with a dusting of red velvet cake crumbs, if using.

Notes: The cake base can be made 2–3 days in advance and stored in an
airtight container or frozen for up to 1 month. Defrost before using. The
vanilla frosting will keep in the fridge for up to 1 week.
We always thought there were too many muffins in this world so we
resisted making them. But after many requests, we gave in.
These gluten-free muffins provide the ultimate excuse for having
chocolate for breakfast.

FLOURLESS CHOCOLATE RASPBERRY MUFFINS

Makes 15–16 muffins • Preparation time 25 minutes • Cooking time 35 minutes

softened butter, for greasing

cocoa powder, for dusting
320 g (11¼ oz) unsalted butter, chopped
400 g (14 oz/22/3 cups) dark chocolate, chopped
10 eggs, at room temperature, separated
330 g (11¾ oz/1½ cups) caster (superfine) sugar
325 g (11½ oz/3¼ cups) almond meal
500 g (1 lb 2 oz/2 cups) fresh raspberries

Preheat the oven to 180°C (350°F). Lightly grease fifteen to sixteen 250 ml
(9 fl oz/1 cup) dariole moulds with softened butter and dust with cocoa
powder, or place 16 paper cases into standard 250 ml (9 fl oz/1 cup) muffin
tins.
In a medium saucepan, melt the butter over low heat, then add the
chocolate and stir until melted. Keep warm.
Use an electric mixer with a whisk attachment to whisk the egg whites.
Whisk until stiff (but not dry) peaks form. Sprinkle 110 g (3¾ oz/½ cup) of
the caster sugar over the egg whites and fold in. Set aside.
Mix the almond meal, egg yolks and remaining caster sugar into the
butter and chocolate mixture. Then gently fold through the egg whites.
Spoon the mixture evenly between the moulds, filling to three-quarters,
then place 3–4 raspberries on top of each. Bake for 25–30 minutes until
risen and firm. Leave to cool in the moulds before turning out.

Notes: These muffins will keep for 2–3 days in an airtight container. They
can also be frozen for up to 1 month. Defrost before serving.
Impressive and dramatic to say the least! The aromatic spices and
caramelised roasted pears make this a comforting cake for the cooler
months. This recipe is a bit more involved than most of the others but well
worth the effort.

SPICED GINGER AND ROASTED PEAR CAKE

Serves 10–12 • Makes one 23 cm round cake • Preparation time 45 minutes • Cooking
time 1 hour 50 minutes

485 g (1 lb 1 oz/3¼ cups) plain (all-purpose) flour

3 teaspoons ground ginger
1½ teaspoons ground cinnamon
1½ teaspoons bicarbonate of soda (baking soda)
¾ teaspoon salt
2 eggs, at room temperature, lightly whisked
220 g (7¾ oz/1 cup) caster (superfine) sugar
260 g (9¼ oz/¾ cup) golden syrup (light treacle)
250 ml (9 fl oz/1 cup) hot water
250 ml (9 fl oz/1 cup) vegetable oil

ROASTED PEARS
4 firm ripe pears
245 g (8¾ oz/11/3 cups, lightly packed) light brown sugar
½ teaspoon ground cinnamon

1 quantity Cream Cheese Icing

1 quantity Walnut Praline

Preheat the oven to 160°C (315°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper.
In a large bowl, sift together the flour, ginger, cinnamon, bicarbonate of
soda and salt.
In a medium bowl, whisk together the eggs, caster sugar, golden syrup,
hot water and oil. Pour onto the dry ingredients and stir until combined. Do
not overmix.
Pour into the lined cake tin. Bake for 70–80 minutes, or until a skewer
inserted into the middle comes out clean. Leave to cool in the tin for 10
minutes, before turning out onto a wire rack to cool completely.
For the roasted pears: Halve the pears, remove the cores and cut each
half into 4 wedges. Toss with the brown sugar and cinnamon. Line a baking
tray with baking paper, spread over the pear pieces and roast in the oven
at 180°C (350°F) for 25–30 minutes. Let cool. These can be cooked in
advance and used as needed.
To assemble: Using a serrated knife, slice through the centre of the cake
to form two even layers and spread the bottom layer with one-third of the
cream cheese icing. Place the other half of the cake on top and ice with the
remaining icing. Top with the roasted pears and walnut praline, if using.

Notes: The cake base can be made 2–3 days in advance and stored in an
airtight container or can be frozen for up to 1 month. Defrost before using.
A godsend for the gluten- and nut-intolerant folks out there. Our recipe is
baked in two stages, which creates a dense base with a light, fudge-like
topping. Piled high with berries and served with our vanilla whipped cream
or some crème fraîche, it is a little slice of heaven. Total decadence!

FLOURLESS CHOCOLATE FUDGE CAKE

Serves 10–12 • Makes one 23 cm round cake • Preparation time 30 minutes plus cooling
time • Cooking time 1 hour 15 minutes

240 g (8½ oz) unsalted butter, chopped

360 g (12¾ oz) dark chocolate, chopped
285 g (10 oz/1½ cups, lightly packed) light brown sugar
5 eggs, at room temperature, separated
cocoa powder, for dusting

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper.
In a medium saucepan, melt the butter over low heat then take off the
heat, add the chocolate and stir until melted.
In a small saucepan, mix together the sugar and 60 ml (2 fl oz/¼ cup)
water. Bring to the boil over medium–high heat. Pour the hot syrup over the
melted butter and chocolate and stir until combined. Stir in the egg yolks,
then pour into a medium bowl and set aside.
Use an electric mixer with a whisk attachment to whisk the egg whites
until stiff, but not dry, peaks form. Using a rubber spatula, gently fold the
beaten egg whites into the chocolate mixture until combined, making sure
there are no streaks of egg white.
Pour half of the mixture into the prepared tin, gently spread level. Bake
for 30 minutes, or until a skewer inserted into the middle comes out almost
clean. Remove from the oven and let cool completely.
Flatten the top of the cake, pour over the remaining batter then return to
the oven and bake for another 25–30 minutes. Leave to cool completely
before removing from the tin. Dust with cocoa powder and serve.

Notes: The cake can be made 2–3 days in advance. Keep covered in an
airtight container in the fridge. Serve at room temperature.
These muffins are wholesome, and full of fibre and good-for-me
ingredients. And the riper the bananas, the sweeter the muffins. The sour
cream adds a tangy depth to the flavour and extra moistness. Light and
satisfying.

MORNING GLORY MUFFIN

Makes 12 muffins • Preparation time 20 minutes plus 30 minutes soaking time for raisins
and bran mixture • Cooking time 40 minutes

170 g (6 oz/1 cup) raisins

200 g (7 oz/22/3 cups) bran flakes
300 ml (10½ fl oz) milk
420 g (14¾ oz) sour cream
2 eggs, lightly beaten
2 ripe bananas, mashed
50 g (1¾ oz/¼ cup) hulled millet
40 g (1½ oz/¼ cup) linseeds (flaxseeds)
30 g (1 oz/¼ cup) sunflower seeds
100 g (3½ oz/½ cup, lightly packed) light brown sugar
2 tablespoons molasses
335 g (11¾ oz/2½ cups) plain (all-purpose) flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon salt

Preheat the oven to 170°C (325°F). Lightly grease and line a 12-hole
standard 250 ml (9 fl oz/1 cup) muffin tin with paper cases.
In a small bowl, cover the raisins with hot water and set aside for 30
minutes to plump up.
In a medium bowl mix the bran flakes, milk, sour cream, eggs and
banana until well combined. Let stand for 25–30 minutes.
In another bowl, mix together the millet, linseed and sunflower seeds,
and set these aside.
Add the brown sugar and molasses to the bran mixture and stir until well
combined. Drain the raisins, add to the bran mixture, and stir.
 Sift together the flour, baking powder, bicarbonate of soda and salt.
Gently fold into the wet ingredients until just combined. Spoon into the
prepared tins, filling to the rim. Sprinkle over the seed mix.
Bake for 35–40 minutes until golden brown and the muffins spring back
when pressed in the middle. Cool in the tin before turning out.

Note: These muffins keep for 1–2 days in an airtight container.

This cake reminds Cherie of her years living and cooking in the Cook
Islands. Full of coconut flavour, tangy passionfruit and embellished with
even more coconut, it is the go-to recipe for all coconut lovers.

COCONUT AND PASSIONFRUIT CURD CAKE

Serves 10–12 • Makes one 23 cm round cake • Preparation time 40 minutes • Cooking
time 1 hour

300 g (10½ oz) butter, softened

550 g (1 lb 4 oz/2½ cups) caster (superfine) sugar
finely grated zest of 2 lemons
7 eggs, at room temperature
450 g (1 lb/3 cups) plain (all-purpose) flour
2½ teaspoons baking powder
195 g (6¾ oz/3 cups) thread (shredded) coconut
180 g (6½ oz/2 cups) desiccated coconut
200 g (7 oz) plain yoghurt

1 quantity Cream Cheese Icing

185 g (6½ oz/¾ cup) Passionfruit Curd
120 g (4¼ oz) coconut flakes

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper.
Use an electric mixer with a beater attachment to beat the butter, sugar
and lemon zest until pale and creamy. Add the eggs one at a time, mixing
well after each addition. Sift the flour and baking powder, and mix with the
creamed ingredients until just combined. Fold through the thread and
desiccated coconuts and the yoghurt.
Pour into the prepared tin. Bake for 55–60 minutes, or until a skewer
inserted into the middle of the cake comes out clean. Leave to cool in the
tin for 10 minutes, before turning out onto a wire rack to cool completely.
To assemble: Using a serrated knife, slice through the centre of the cake
to form two even layers. Spread the bottom layer with one-third of the
cream cheese icing and all the passionfruit curd. Place the other half of the
cake on top and ice with the remaining icing, covering the sides as well.
Coat with the coconut flakes.
Notes: The cake base can be made 2–3 days in advance and stored in an
airtight container or can be frozen for up to 1 month. Defrost before using.
Nothing says celebration like a layered cake. Once iced with vanilla
buttercream, it is a great blank canvas to let your imagination run wild. We
like to decorate with an array of seasonal flowers.
Don’t be alarmed by the number of egg yolks — this is what gives the
cake character and its lovely yellow colour.

BUTTER CAKE

Serves 10–12 • Makes one 23 cm round cake • Preparation time 1 hour 25 minutes •
Cooking time 1 hour 15 minutes

320 g (11¼ oz) plain (all-purpose) flour

2½ teaspoons baking powder
½ teaspoon salt
250 ml (9 fl oz/1 cup) buttermilk
1 teaspoon natural vanilla extract
280 g (10 oz) butter, softened
295 g (10½ oz/11/3 cups) caster (superfine) sugar
14 egg yolks, at room temperature

VANILLA BUTTERCREAM
440 g (15½ oz/2 cups) caster (superfine) sugar
5 egg whites, at room temperature
1 teaspoon cream of tartar
700 g (1 lb 9 oz) butter, diced and softened
1 tablespoon natural vanilla extract

320 g (11¼ oz/1 cup) Raspberry Jam

Preheat the oven to 160°C (315°F). Lightly grease and line the base and
side of a 23 cm (9 inch) spring-form cake tin with baking paper.
In a bowl, sift together the flour, baking powder and salt, and set aside.
In a separate bowl, combine the buttermilk and vanilla. Use a stand mixer
to beat the butter and sugar until pale and creamy. Beat in the egg yolks in
three additions.
Mix in one-third of the sifted flour and half the buttermilk, repeat, finishing
with the flour. Beat until just combined each time. Pour into the prepared tin
and bake for 55–60 minutes, or until a skewer inserted into the middle
comes out clean. Leave in the tin for 10 minutes, before turning out onto a
wire rack to cool completely.
For the buttercream: In a small saucepan over medium heat, combine
the sugar with 100 ml (3½ fl oz) water. Bring slowly to the boil and cook for
5–10 minutes, until it reaches 120°C (235°F) on a sugar thermometer,
making sure to keep an eye on it, then remove from the heat.
Meanwhile, combine the egg whites and cream of tartar using an electric
mixer fitted with a whisk attachment. Whisk the egg whites until soft peaks
form. On low speed, carefully pour in the sugar syrup down the side of the
bowl so that the hot syrup doesn’t splatter. Increase the speed to high and
beat for 5–10 minutes, until the mixture has cooled. Reduce to medium,
and add the butter a little at a time. If the icing curdles, increase the speed
to high and slowly keep adding the butter until it is smooth and thick. Stir in
the vanilla.
To assemble: Use a serrated knife to slice the cake into three even
layers. Spread the bottom two layers with raspberry jam and half the
buttercream. Place the last layer on top and completely cover with
buttercream.

Notes: The cake base will keep for 2–3 days in an airtight container or
frozen for up to 1 month. Defrost before using. The egg whites can be
frozen and used to make the Pavlova Wreath or Meringue.
We celebrated our first harvest of honey from our rooftop hives by baking
this cake. This cake is all about the honey. The fragrance wafting from the
oven when it’s baking is intoxicating.
Thanks to Queen Latifah and her hard-working bees!

QUEEN LATIFAH’S HONEY SPICE CAKE

Serves 10 • Makes one 10 x 20 cm loaf • Preparation time 20 minutes • Cooking time 1

hour 5 minutes

150 g (5½ oz/1 cup) plain (all-purpose) flour

½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
125 g (4½ oz) honey
50 g (1¾ oz) golden syrup (light treacle)
140 g (5 oz) butter, chopped
45 g (1½ oz/¼ cup, lightly packed) light brown sugar
2 eggs, at room temperature
1 tablespoon finely grated ginger

Preheat the oven to 160°C (315°F). Lightly grease a 10 x 20 cm (4 x 8

inch) loaf (bar) tin. Line the base and sides with baking paper extending
over the two long sides.
In a bowl, sift together the flour, baking powder, cinnamon and allspice,
and set aside.
In a small saucepan, over low heat, gently warm the honey, golden
syrup, butter and sugar until the butter is just melted.
Transfer the honey mixture to the bowl of an electric mixer fitted with a
whisk attachment and beat for 2–3 minutes at medium speed. Add the
eggs and grated ginger and continue beating until well combined. Fold in
the sifted dry ingredients.
Pour into the prepared tin and bake for 50–60 minutes, until golden
brown or until a skewer inserted into the middle of the loaf comes out
clean. Leave to cool in the tin for 10 minutes, before turning out onto a wire
rack to cool completely. Cut into thick slices to serve.
Notes: The cake can be made 2–3 days in advance and stored in an
airtight container or can be frozen for up to 1 month. Defrost before using.
 CHAPTER N O 2

SWEET TARTS

With busy schedules and time

constraints, the art of making
tarts is disappearing from the
home cook’s repertoire. These
are not complicated tarts, but
ones to be celebrated and
revisited. Our recipes are easy
and infallible.
Our take on Strawberries and Cream, these are best made as individual
tarts as it does not cut well as one large tart. You can substitute the
strawberries for any seasonal fruit.

STRAWBERRY AND VANILLA CUSTARD TARTS

Makes eight 10 cm tarts • Preparation time 30 minutes plus 30 minutes freezing time for
pastry and 1 hour refrigeration time for pastry crème • Cooking time 30 minutes

1 quantity Sweet Pastry

1 quantity Vanilla Pastry Crème

200 ml (7 fl oz) thin (pouring) cream

165 g (5¾ oz/½ cup) Raspberry Jam, to dollop
500 g (1 lb 2 oz/31/3 cups) strawberries, hulled, then sliced or quartered

Preheat the oven to 180°C (350°F). Lightly grease eight 10 cm (4 inch)

round loose-based fluted flan (tart) tins.
On a lightly floured surface, roll out the pastry to 3 mm (1/8 inch) thick.
Line the tins and trim any excess pastry. Cover with plastic wrap and rest in
the freezer for at least 30 minutes.
To blind bake the tart cases, line the tins with pieces of crumpled baking
paper and pour in some baking beads or uncooked rice or dried beans.
Bake for 10–15 minutes. Remove the paper and weights, return to the
oven and bake until golden, approximately a further 10–15 minutes.
Remove from the oven and allow to cool.
Put the pastry crème in the bowl of an electric mixer fitted with a paddle
attachment. Mix on low speed until smooth.
Using electric beaters, whip the cream to a soft peak. Fold this whipped
cream through the pastry crème mixture and chill in the fridge for about 1
hour.
Spoon or pipe the custard filling into each tart shell, top with a dollop of
jam and some strawberries. Serve immediately. These tarts are best eaten
within 2–3 hours once filled.

Notes: You can bake the pastry cases in advance and store in an airtight
container for up to 1 week. The pastry crème can also be made and
refrigerated up to 3–4 days ahead.
We created this tart after the cult following for our plum tart, when the plum
season ended and we had customers suffering from withdrawals. You can
also use granny smith apples and glaze with melted honey, if you prefer.
Great served piping hot from the oven with generous amounts of ice
cream.

PEAR AND ALMOND TART

Serves 8–10 • Makes one 20 x 30 cm tart • Preparation time 40 minutes plus 30 minutes
chilling time for pastry • Cooking time 55 minutes

300 g (10½ oz/2 cups) plain (all-purpose) flour

150 g (5½ oz) cold butter, diced
250 g (9 oz) caster (superfine) sugar
pinch of salt
2 egg yolks, at room temperature
1 teaspoon natural vanilla extract
185 g (6½ oz/¾ cup) Frangipane
4 firm ripe pears
3 tablespoons light brown sugar
½ teaspoon ground cinnamon
4 tablespoons apricot jam, to glaze

Preheat the oven to 180°C (350°F). Lightly grease and line a 20 x 30 cm (8

x 12 inch) slab tin with baking paper, ensuring the sides of the tin are fully
lined.
Put the flour and butter into a food processor and process until the
mixture resembles breadcrumbs. Add the sugar and salt, and mix again.
Add the egg yolks, 2 tablespoons cold water and the vanilla and bring
together until the mixture forms a ball.
Press the pastry evenly into the prepared tin and chill in the fridge for 30
minutes. Remove from the fridge and spread over the frangipane.
Halve and core the pears. Using a mandolin or sharp knife, slice the
pears thinly and scatter the slices on top of the frangipane. Sprinkle with
the combined brown sugar and cinnamon. Bake for 45–50 minutes until
cooked and golden brown.
Transfer to a wire rack and allow to cool in the tin. Gently heat the apricot
jam in a small saucepan, then pour through a sieve into a bowl. Brush the
pears liberally with the glaze. Cut evenly into 8–10 pieces. Serve warm or
at room temperature.

Note: This tart can be stored in the fridge for up to 3–4 days.
The frangipane in these tarts pairs beautifully with figs, stonefruit, poached
pears or slow-cooked quince. In summer our favourite fruit to use is
peaches or nectarines.

ROASTED PEACH AND ALMOND TARTS

Makes eight 10 cm tarts • Preparation time 50 minutes plus 30 minutes freezing time for
pastry • Cooking time 1 hour 20 minutes

FRANGIPANE (ALMOND CREAM)

Makes 900 g (2 lb)
220 g (7¾ oz) butter, softened
220 g (7¾ oz/1 cup) caster (superfine) sugar
½ teaspoon natural vanilla extract
4 eggs, at room temperature
200 g (7 oz/2 cups) almond meal
50 g (1¾ oz/1/3 cup) plain (all-purpose) flour
½ teaspoon salt

1 quantity Sweet Pastry

ROASTED PEACHES
6–8 ripe peaches
110 g (3¾ oz/½ cup) caster (superfine) sugar

crème fraîche or thick cream, to serve

50 g (1¾ oz/½ cup) flaked almonds, lightly toasted, to serve
icing (confectioners’) sugar, to dust

For the frangipane: In the bowl of an electric mixer fitted with a paddle
attachment, beat together the butter, sugar and vanilla on a medium speed
until pale and creamy.
Add the eggs, one at a time, making sure each is well combined before
adding the next egg. Add the almond meal, flour and salt. Beat until
thoroughly incorporated.
Preheat the oven to 180°C (350°F). Lightly grease eight 10 cm (4 inch)
round loose-based flan fluted (tart) tins.
 On a lightly floured surface, roll out the pastry to 3 mm (1/8 inch) thick.
Line the tins and trim any excess pastry. Cover with plastic wrap and rest in
the freezer for at least 30 minutes.
To blind bake the tart cases, line the tins with pieces of crumpled baking
paper and pour in some baking beads or uncooked rice or dried beans.
Bake for 10–15 minutes. Remove the paper and weights, return to the
oven and bake until golden, approximately a further 10–15 minutes.
Remove from the oven and allow to cool.
For the roasted peaches: Cut the peaches in half, remove the stones,
then cut in half again. Toss with sugar, place on a baking tray lined with
baking paper, then bake for 25 minutes or until just soft. Leave to cool.
Three-quarters fill each tart case with the frangipane. Place 2 pieces of
peach on top and lightly press them into the frangipane, then bake for 20–
25 minutes or until the frangipane is firm. Test by inserting a skewer – it
should come out clean.
Finish off with 2 more pieces of peach, a spoonful of crème fraîche and
almonds, and dust with icing sugar. These tarts are best eaten on the day
they are made. Serve hot or at room temperature.

Notes: Pastry cases can be made in advance and stored in an airtight

container for up to 1 week. Frangipane can be stored covered and
refrigerated for up to 1 week, or frozen in a sealed container for up to 1
month. Make sure to bring it back to room temperature before using.
A weekend special, this tart draws our customers from far and wide. The
crispy pastry crust makes a perfect case for the creamy, velvety custard. A
nostalgic memory for many, these don’t disappoint!

BAKED CUSTARD TART

Serves 8–10 • Makes one 23 cm tart • Preparation time 25 minutes plus 30 minutes
chilling time for pastry • Cooking time 1 hour 30 minutes

1 quantity Sweet Pastry

2 vanilla beans
600 ml (21 fl oz) thin (pouring) cream
100 ml (3½ fl oz) milk
10 egg yolks, at room temperature
75 g (2¾ oz/1/3 cup) caster (superfine) sugar

freshly grated nutmeg, to dust

Preheat the oven to 180°C (350°F). Lightly grease a round 23 cm (9 inch)

loose-based fluted flan (tart) tin.
On a lightly floured surface, roll out the pastry to 3 mm (1/8 inch) thick.
Line the tin and trim off any excess pastry. Cover with plastic wrap and
refrigerate for 30 minutes.
To blind bake the tart case, line the tin with a piece of crumpled baking
paper and pour in some baking beads or uncooked rice or dried beans.
Bake for 15 minutes. Remove the paper and weights, return to the oven
and bake until golden, approximately a further 15 minutes. Remove from
the oven and allow to cool. Reduce the oven temperature to 140°C
(275°F).
Split the vanilla beans in half lengthways, scrape the seeds from the
pods with the tip of a sharp knife, and set aside.
In a large bowl, whisk the cream, milk, egg yolks, caster sugar and
vanilla seeds until combined. Strain through a fine-mesh sieve and skim off
any froth from the surface.
Pour into the tart shell. Bake for 50–60 minutes or until just set, then dust
with nutmeg. Transfer to a wire rack and allow to cool in the tin. Slice into
wedges to serve.
 Serve at room temperature. This tart is best eaten the day it is baked.

Note: You can bake the pastry case in advance and store in an airtight
container for up to 1 week.
This has to be one of our most asked for recipes, and after long
deliberation we have decided to share this recipe with you.
The beautiful crimson colour of ripe plums makes this tart irresistible.
Blood plums are our favourite to use when available, but most importantly
the fruit should always be at its peak of ripeness.

PLUM TART

Serves 8–10 • Makes one 20 x 30 cm tart • Preparation time 35 minutes plus 30 minutes
chilling time for pastry • Cooking time 55 minutes

300 g (10½ oz/2 cups) plain (all-purpose) flour

150 g (5½ oz) cold butter, diced
250 g (9 oz) caster (superfine) sugar, plus 3 tablespoons for sprinkling
pinch of salt
2 egg yolks, at room temperature
1 teaspoon natural vanilla extract
750 g (1 lb 10 oz) firm ripe plums

4 tablespoons apricot jam, to glaze

Preheat the oven to 180°C (350°F). Lightly grease and line a 20 x 30 cm (8

x 12 inch) slab tin with baking paper, ensuring that the sides of the tin are
fully lined.
Put the flour and butter into a food processor and process until the
mixture resembles breadcrumbs. Add the sugar and salt and mix again.
Mix in the egg yolks, 2 tablespoons cold water and the vanilla and bring
together until the ingredients form a ball.
Quarter the plums and remove the stones.
Press the pastry evenly into the prepared tin, place the plums on top in
rows, sprinkle with the extra sugar and bake for 45–50 minutes until
cooked and golden.
Transfer to a wire rack and allow to cool in the tin. Gently heat the
apricot jam in a small saucepan, then pour through a sieve into a bowl.
Brush the plums liberally with the glaze. Cut evenly into 8–10 pieces.
Serve warm or at room temperature.

Note: This tart can be stored in the fridge for up to 3–4 days.
The tartness of the apricots cuts through the richness of the dark chocolate.
We serve this simply with a dollop of crème fraîche or thickened cream.
This tart is amazing!

DARK CHOCOLATE APRICOT TART

Serves 8–10 • Makes one 23 cm tart • Preparation time 40 minutes plus 30 minutes chilling
time for pastry • Cooking time 1 hour

1 quantity Sweet Pastry

APRICOT PASTE
200 g (7 oz/1¼ cups) dried apricots, finely chopped
2 tablespoons lemon juice

CHOCOLATE FILLING
150 ml (5 fl oz) thin (pouring) cream
150 g (5½ oz) butter, chopped
450 g (1 lb/3 cups) chopped dark chocolate
5 egg yolks, at room temperature
2 whole eggs, at room temperature
150 g (5½ oz/2/3 cup) caster (superfine) sugar

crème fraîche or thick cream, to serve

Preheat the oven to 180°C (350°F). Lightly grease a round 23 cm (9 inch)

loose-based fluted flan (tart) tin.
On a lightly floured surface, roll out the pastry to 3 mm (1/8 inch) thick.
Line the tin and trim any excess pastry. Cover with plastic wrap and
refrigerate for 30 minutes.
To blind bake the tart case, line the tin with a piece of crumpled baking
paper and pour in some baking beads or uncooked rice or dried beans.
Bake for 15 minutes. Remove the paper and weights, return to the oven and
bake until golden, approximately a further 15 minutes. Remove from the
oven and allow to cool.
To make the paste, cook the apricots with 4 tablespoons water and the
lemon juice in a small saucepan over low heat. Simmer for 5 minutes or
until soft. Purée in a blender until smooth; this purée should be slightly
sharp. Let cool and then spread onto the base of the blind-baked tart shell.
To make the chocolate filling bring the cream and butter to the boil in a
medium saucepan over medium–low heat. Take off the heat and add the
chocolate, then stir until melted and smooth. Let cool a little.
In the bowl of an electric mixer, fitted with a whisk attachment, put the egg
yolks, whole eggs and caster sugar. Whisk until pale and creamy, then fold
the chocolate mixture into the beaten eggs, and stir until all incorporated.
Pour the chocolate filling into the tart case over the apricot purée. Bake
for approximately 8–10 minutes. Transfer to a wire rack and allow to cool in
the tin. The filling should still be wobbly, with a slight crust formed on top.
This will firm up once the tart has cooled.
Cut into wedges and serve with crème fraîche or thick cream. This tart is
best eaten on the day it is baked.

Note: The baked pastry case can be stored in an airtight container for up to
1 week. The apricot paste will keep, covered, for up to 1 week in the fridge.
We love these tarts. The size makes them absolutely guilt free and we defy you to stop at just one.
A perfect combination of crispy pastry, tangy passionfruit and velvety meringue.

PASSIONFRUIT MERINGUE TARTS

Makes 24 mini tarts • Preparation time 50 minutes plus 30 minutes freezing time for pastry • Cooking time 40 minutes

1 quantity Sweet Pastry

PASSIONFRUIT FILLING
200 g (7 oz) tin condensed milk
60 ml (2 fl oz/¼ cup) lemon juice
65 ml (2¼ fl oz) sieved passionfruit pulp
2 egg yolks, at room temperature

MERINGUE
330 g (11¾ oz/1½ cups) caster (superfine) sugar
pinch of cream of tartar
3 egg whites, at room temperature
½ teaspoon natural vanilla extract

Preheat the oven to 180°C (350°F). Lightly grease a 24-hole 4 cm (1½ inch) mini muffin tin.
On a lightly floured surface, roll out the pastry to 3 mm (1/8 inch) thick. Cut circles with a 7 cm
(2¾ inch) plain pastry cutter and line the tins. Cover with plastic wrap and rest in the freezer for at
least 30 minutes.
To blind bake the tart cases, line the tins with small pieces of crumpled baking paper and pour in
some baking beads or uncooked rice or dried beans. Bake for 10 minutes. Remove the paper and
weights, return to the oven and bake until golden, approximately a further 10 minutes. Remove
from the oven and allow to cool.
For the passionfruit filling: In a medium bowl, whisk the condensed milk, lemon juice, sieved
passionfruit pulp and egg yolks until combined. Strain into a pouring jug, then pour the filling into
the blind-baked tart cases. Bake for 5–8 minutes or until just set.
For the meringue: Put the sugar into a small saucepan with 60 ml (2 fl oz/¼ cup) water and the
pinch of cream of tartar. Bring to the boil and cook to the soft ball stage (118°C/244°F) on a sugar
thermometer.
Put the egg whites and vanilla into the bowl of an electric mixer fitted with a whisk attachment.
On medium speed whisk the egg whites slowly while adding the sugar syrup, aiming for the side of
the bowl rather than the whisk. Once all the syrup is added, turn to the highest speed and keep
whisking until the meringue becomes thick and glossy, for about 8–10 minutes. Make sure the
meringue is still warm as it will be easier to work with.
Fill a piping (icing) bag fitted with a plain 1.5 cm (1/8 inch) nozzle, and pipe meringue as desired.
Torch with a brûlée torch until lightly golden in colour. These tarts are best eaten on the day they
are made.

Notes: The pastry cases can be made in advance and stored in an airtight container for up to 1
week. The passionfruit filling can be refrigerated for up to 1 week.
This is a real show-off of a tart. When you crack through the brittle caramel
to the sweet citrusy lemon and tartness of roasted rhubarb, it’s a
revelation. It is not mandatory to brûlée the tart, but certainly well worth the
effort.

BAKED LEMON AND RHUBARB TARTS

Makes eight 10 cm tarts • Preparation time 40 minutes plus 30 minutes freezing time for
pastry and setting time in fridge • Cooking time 45 minutes

1 quantity Sweet Pastry

3 rhubarb stalks, trimmed

3 tablespoons caster (superfine) sugar
600 ml (21 fl oz) Lemon Curd
icing (confectioners’) sugar

Preheat the oven to 180°C (350°F). Lightly grease eight 10 cm (4 inch)

round, loose-based fluted flan (tart) tins.
On a lightly floured surface, roll out the pastry to 3 mm (1/8 inch) thick.
Line the tins and trim any excess pastry. Cover with plastic wrap and rest
in the freezer for at least 30 minutes.
Line a baking tray with baking paper. Cut the rhubarb into 5 cm (2 inch)
lengths, place on the baking tray and sprinkle over the caster sugar. Roast
for approximately 10–15 minutes, until just soft enough to take the point of
a knife. Allow to cool before using. Drain well on paper towel.
To blind bake the tart cases, line the tins with pieces of crumpled baking
paper and pour in some baking beads or uncooked rice or dried beans.
Bake for 10–15 minutes. Remove the paper and weights, return to the
oven and bake until golden, approximately a further 10–15 minutes.
Remove from the oven and allow to cool.
Place the rhubarb into the tart shells, spoon over the lemon curd and
level with a palette knife. Put into the fridge until the curd sets.
Sift a thin, even layer of icing sugar over the lemon curd. Ignite a brûlée
torch and with a slow sweeping motion guide the flame over the sugar. The
nozzle should be 5–7.5 cm (2–3 inches) from the surface. The sugar will
melt slowly at first then caramelise. Serve immediately.
Notes: You can bake the pastry cases in advance and store them in an
airtight container for up to 1 week or freeze for up to 1 month. The lemon
curd can also be made and refrigerated up to 2 weeks ahead.
 CHAPTER N O 3

SLICES

We feel nostalgic for slices.

They are old-fashioned,
welcoming and make us feel
homesick. These recipes are
culinary memories from our
childhoods, conjuring up
feelings of love, comfort and
security.
The custard square is a classic bakery treat. To many Kiwis, the custard
square rates right up there with the pavlova as a classic Kiwi icon. It
consists of a thick layer of vanilla custard, sandwiched between two layers
of buttery, flaky pastry and iced with a vanilla or passionfruit icing.

PASSIONFRUIT CUSTARD SQUARES

Makes 12 pieces • Preparation time 30 minutes • Cooking time 25 minutes

1 quantity Pie Top

3 quantities Vanilla Pastry Crème

ICING
250 g (9 oz/2 cups) icing (confectioners’) sugar, sifted
2 tablespoons passionfruit pulp
1 tablespoon lemon juice

Preheat the oven to 180°C (350°F). Lightly grease two large baking trays.
Cut the pastry in half. On a lightly floured surface, roll out the pastry to
form a rectangle 20 x 30 cm (8 x 12 inches). Repeat with the other half of
the pastry.
Place them onto the prepared baking trays and prick all over with a fork.
Cover each pastry sheet with a piece of baking paper and lay another
baking tray on top to keep the pastry from rising.
Bake for 20–25 minutes or until dark golden brown. Remove from the
oven, take off the top trays and baking paper and set aside to cool on a
wire rack.
Lightly grease and line the base and sides of a 20 x 30 x 4 cm (8 x 12 x
1½ inch) slab tin with baking paper. Cut both sheets of the pastry to fit the
prepared tin. Place one sheet of the pastry into the base of the tin. Fill with
hot pastry crème, levelling out with a palette knife. Place the second piece
of pastry on top, then allow to cool to room temperature before icing.
For the icing: In a small bowl mix together the sugar, passionfruit pulp
and lemon juice.
Invert the custard square onto a clean tray, remove the baking paper and
spread over the passionfruit icing. Let the icing set before cutting into
squares. Cut into twelve 7 x 7.5 cm (2¾ x 3 inch) pieces.
These squares are best eaten on the day they are made.
This was one of Tass’s mum’s favourite slices to make, but it never lasted
that long in the cake tin with a hungry husband and five growing kids. Not
sure of the origin of this very distinct New Zealand recipe, but thanks Mum,
it sure is a winner!

OATY GINGER CRUNCH

Makes eight pieces • Preparation time 25 minutes • Cooking time 35 minutes

BASE
150 g (5½ oz/1 cup) plain (all-purpose) flour
1½ teaspoons baking powder
1½ teaspoons ground ginger
75 g (2¾ oz) desiccated coconut
165 g (5¾ oz/12/3 cups) rolled (porridge) oats
150 g (5½ oz/¾ cup, lightly packed) light brown sugar
150 g (5½ oz) butter
70 g (2½ oz) golden syrup (light treacle)

ICING
290 g (10¼ oz/21/3 cups) icing (confectioners’) sugar
1 tablespoon ground ginger
120 g (4¼ oz) butter
115 g (4 oz/1/3 cup) golden syrup (light treacle)

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of an 11 x 34 x 2.5 cm (4¼ x 13½ x 1 inch) rectangular loose-based
baking tin with baking paper, cutting into the corners to fit and allowing the
paper to extend about 2.5 cm (1 inch) above the sides.
For the base: Sift the flour, baking powder and ginger into a medium
bowl, then add the coconut, rolled oats and brown sugar. In a small
saucepan, melt the butter and golden syrup over low heat. Pour into the
dry ingredients and mix until combined.
Press the base mixture into the prepared tin. Bake for 25–30 minutes or
until golden brown.
For the icing: Sift the icing sugar and ginger into a small bowl. Melt the
butter and golden syrup in a small saucepan over low heat. Mix into the
sugar mixture until smooth and spread evenly over the cooked base with a
large spatula. Leave to set in the tin before cutting (we leave it overnight).
Cut into eight 4.25 x 11 cm (12/3 x 4¼ inch) pieces.

Note: This slice will keep for up to 3–4 days stored in an airtight container.
Originally known as the Empire biscuit, but more commonly called the
Belgian biscuit in New Zealand, our recipe is an old-fashioned spice biscuit
slice with a raspberry jam centre. Traditionally, this is served for morning or
afternoon tea.

BELGIAN SLICE

Makes 16 pieces • Preparation time 25 minutes plus 15 minutes chilling time for dough •
Cooking time 30 minutes

600 g (1 lb 5 oz/4 cups) plain (all-purpose) flour

1 tablespoon baking powder
½ teaspoon salt
1 tablespoon mixed spice
1 tablespoon ground ginger
220 g (7¾ oz) butter, softened
230 g (8 oz/1¼ cups, lightly packed) light brown sugar
2 eggs, at room temperature
2 tablespoons golden syrup (light treacle)

320 g (11¼ oz/1 cup) Raspberry Jam

icing (confectioners’) sugar, to dust

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of a 20 x 30 cm (8 x 12 inch) slab tin with baking paper.
Sift the flour, baking powder, salt and spices into a medium bowl.
Use an electric mixer fitted with a paddle attachment to beat the butter
and sugar until pale and creamy. Add the eggs one at a time, mix well and
then stir in the golden syrup and sifted dry ingredients. Mix until well
combined.
Divide the dough into two portions, press one portion into the prepared
tin. Flatten the second portion of dough, wrap in plastic wrap, and chill in
the fridge for 15 minutes. Spread the raspberry jam over the base, then
coarsely grate the chilled portion of dough over the jam.
Bake for 30 minutes or until golden brown. Allow to cool in the tin before
slicing. Dust with icing sugar.
 Using a sharp knife, cut into rectangles approximately 5 x 7.5 cm (2 x 3
inches) to make 16 pieces.

Note: This slice will keep for up to 3–4 days stored in an airtight container.
If you are in the mood for bananas and white chocolate, our blondie is the
way to go. It’s a really quick and easy dessert — try serving it hot with ice
cream.

BANANA WHITE CHOCOLATE BLONDIE

Makes 16 pieces • Preparation time 20 minutes • Cooking time 40 minutes

350 g (12 oz/21/3 cups) plain (all-purpose) flour

1½ teaspoons baking powder
½ teaspoon salt
150 g (5½ oz) butter, chopped
350 g (12 oz) white chocolate, chopped
245 g (8¾ oz/11/3 cups, lightly packed) light brown sugar
2 eggs, at room temperature, lightly beaten
300 g (10½ oz/3 medium) bananas, mashed
2 teaspoons natural vanilla extract
45 g (1½ oz/½ cup) banana chips (optional)

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of a 20 x 30 cm (8 x 12 inch) slab tin with baking paper.
Sift the flour, baking powder and salt into a medium bowl.
In a medium saucepan, melt the butter over low heat. Remove from the
heat, add the white chocolate and stir until melted. Pour into a large bowl
and add the sugar, eggs, mashed banana and vanilla, and mix well.
Fold through the sifted dry ingredients, mixing until well combined.
Pour into the prepared tin, then scatter over the banana chips, if using,
and bake for 30–35 minutes until golden brown and just set. Allow to cool
in the tin before slicing.
Using a sharp knife, cut into rectangles approximately 5 x 7.5 cm (2 x 3
inches) to make 16 pieces.

Note: This slice will keep for up to 3–4 days stored in an airtight container.
Our variation of the classic caramel slice has a modern twist — a crunchy
polenta base, rich sticky caramel, all finished off with a sprinkling of sea
salt flakes.

SALTED CARAMEL SLICE

Makes eight pieces • Preparation time 30 minutes • Cooking time 1 hour 10 minutes

BASE
185 g (6½ oz/1 cup, lightly packed) light brown sugar
130 g (4½ oz/2/3 cup) fine polenta
110 g (3¾ oz/¾ cup) self-raising flour
½ teaspoon baking powder
135 g (4¾ oz) butter, melted

FILLING
60 g (2¼ oz) butter, melted
90 g (3¼ oz/¼ cup) golden syrup (light treacle)
2 x 395 g (14 oz) tins condensed milk
½ teaspoon sea salt flakes

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of an 11 x 34 x 2.5 cm (4¼ x 13½ x 1 inch) rectangular loose-based
baking tin with baking paper, cutting into the corners to fit and allowing the
paper to extend about 2.5 cm (1 inch) above the sides.
For the base: Sift the sugar, polenta, flour and baking powder into a
medium bowl, add the melted butter and mix until incorporated. The
mixture will resemble fine breadcrumbs.
Press evenly into the prepared tin. Bake for 25–30 minutes until golden
brown, then set aside.
For the filling: Combine the melted butter, golden syrup and condensed
milk in a heavy-based saucepan, place over medium heat and stir
constantly, especially scraping around the sides and edge of the pan to
prevent sticking. Keep cooking and stirring for approximately 10–15
minutes until the mixture starts to thicken.
Pour over the base and spread evenly. Sprinkle with sea salt and bake
for a further 20 minutes or until golden in colour. Leave to cool in the tin
before slicing.
 Cut into eight 4.25 x 11 cm (12/3 x 4¼ inch) pieces.

Note: This slice will keep for up to 3–4 days stored in an airtight container.
No cake or slice collection would be complete without a traditional Louise
cake. Louise has a shortcake base, slathered with raspberry jam and
topped with a delicately crisp coconut meringue.
This is Cherie’s mother’s recipe and it takes her back to coming home
from school to the smell of home baking.

LOUISE CAKE

Makes 16 pieces • Preparation time 30 minutes • Cooking time 45 minutes

BASE
110 g (3¾ oz) butter, at room temperature
110 g (3¾ oz/½ cup) caster (superfine) sugar
3 egg yolks, at room temperature
juice of 1 lemon
225 g (8 oz/1½ cups) plain (all-purpose) flour
1 teaspoon baking powder

320 g (11¼ oz/1 cup) Raspberry Jam

TOPPING
6 egg whites, at room temperature
370 g (13 oz/12/3 cups) caster (superfine) sugar
175 g (6 oz) desiccated coconut

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of a 20 x 30 cm (8 x 12 inch) slab tin with baking paper.
For the base: Use an electric mixer fitted with a paddle attachment to
beat the butter and sugar until pale and creamy. Add the egg yolks and
lemon juice and continue mixing until combined. Sift in the flour and baking
powder and mix on low until just combined.
Press evenly into the prepared tin. Spread over the raspberry jam and
set aside.
For the topping: Use an electric mixer with a whisk attachment to whisk
the egg whites to stiff peaks, then gradually whisk in the sugar. Fold
through the coconut and spread the meringue evenly on top of the base.
Bake for 40–45 minutes until crisp and lightly golden. Leave to cool in
the tin before slicing.
 Using a sharp knife, cut into rectangles approximately 5 x 7.5 cm (2 x 3
inches) to make 16 pieces.

Note: This slice will keep for up to 3–4 days stored in an airtight container.
Who would have thought that a brownie could be so popular! This recipe
came about by adding left-over caramel to our chocolate brownie recipe.
And it’s much quicker to make than a cake. A brownie should have the
texture somewhere between a cake and a soft cookie.

CHOCOLATE SALTED CARAMEL BROWNIE

Makes 16 pieces • Preparation time 40 minutes • Cooking time 1 hour 15 minutes

SALTED CARAMEL
30 g (1 oz) butter
45 g (1½ oz) golden syrup (light treacle)
1 x 395 g (14 oz) tin condensed milk
¼ teaspoon sea salt flakes

BROWNIE
375 g (13 oz) butter, chopped
375 g (13 oz/2½ cups) dark chocolate, chopped
6 eggs, at room temperature
1 teaspoon natural vanilla extract
495 g (1 lb 1½ oz/2¼ cups) caster (superfine) sugar
225 g (8 oz/1½ cups) plain (all-purpose) flour
1 teaspoon salt

Preheat the oven to 180°C (350°F). Line a 10 x 20 cm (4 x 8 inch) loaf

(bar) tin with baking paper.
For the salted caramel: In a medium heavy-based saucepan, combine
the butter, golden syrup and condensed milk. Stir constantly over medium
heat, especially scraping around the side and edge of the saucepan to
prevent sticking. Keep cooking until the mixture starts to thicken,
approximately 10–15 minutes.
Pour into the lined tray and sprinkle with the sea salt. Bake for 15–20
minutes until golden brown. Leave to cool in the tin.
Lightly grease and line the base and sides of a 20 x 30 cm (8 x 12 inch)
slab tin with baking paper.
For the brownie: Melt the butter in a medium saucepan over medium–low
heat. Take off the heat and add the chocolate. Stir until melted and smooth,
then set aside.
 Use an electric mixer with a whisk attachment to whisk the eggs, vanilla
and sugar until combined. Whisk in the melted butter and chocolate. Then
fold in the sifted flour and salt and mix until smooth. Pour into the prepared
tin. Dot evenly with pieces of caramel and bake for 25–30 minutes until just
set.
Using a sharp knife, cut into rectangles approximately 5 x 7.5 cm (2 x 3
inches) to make 16 pieces.

Notes: To get a neat cut these can be made a day before and left to set
overnight at room temperature. This slice will keep for up to 3–4 days
stored in an airtight container.

Tip: You don’t want to overcook the brownie. Unlike cakes, you don’t want
the skewer to come out clean. It should be set on the outside but still fudgy
in the middle.
On those days when you don’t have time to make breakfast before leaving
the house, a slice of this bar is a great breakfast on the run. It’s full of oats,
nuts, seeds, coconut, honey and fruits.

BREAKFAST BAR

Makes 16 pieces • Preparation time 40 minutes plus cooling time for jam and chilling time
for base mixture • Cooking time 1 hour 20 minutes

JAM
140 g (5 oz/1½ cups) dried apples
105 g (3¾ oz/2/3 cup) dried cranberries
155 g (5½ oz/1 cup) dried apricots, diced
75 g (2¾ oz/1/3 cup) caster (superfine) sugar

BASE
95 g (3¼ oz/2/3 cup) walnut pieces, lightly toasted
250 g (9 oz/12/3 cups) plain (all-purpose) flour
150 g (5½ oz/1½ cups) rolled (porridge) oats
150 g (5½ oz/¾ cup, lightly packed) light brown sugar
80 g (2¾ oz) thread (shredded)coconut
1 teaspoon salt
1 teaspoon ground cinnamon
230 g (8 oz) butter
130 g (4½ oz) honey

TOPPING
40 g (1½ oz/¼ cup) linseeds (flaxseeds)
55 g (2 oz/1/3 cup) sunflower seeds
50 g (1¾ oz/¼ cup) hulled millet

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of a 20 x 30 cm (8 x 12 inch) slab tin with baking paper.
For the jam: In a food processor, pulse the dried apple to coarsely chop.
In a medium saucepan over medium heat put the apples, cranberries,
apricots, sugar and 450 ml (15¾ fl oz) water. Bring to a boil, then reduce
the heat to low and simmer for 10 minutes or until the dried fruits have
softened. Set aside to cool.
For the base: In a food processor, pulse the walnuts, flour, oats, brown
sugar, coconut, salt and cinnamon to a coarse texture. Transfer to a large
mixing bowl.
In a small saucepan, over low heat, melt the butter and honey together.
Add the butter and honey to the dry ingredients and mix until the mixture is
evenly combined.
Divide the mix into thirds and press two-thirds into the prepared tin then
bake for 30 minutes or until golden brown. Place the remaining one-third in
the fridge while the base is cooking.
Remove from the oven and leave to cool. Once cooled, spread the jam
evenly over the base.
For the topping: Remove the reserved base mixture from the fridge and
break up with your fingers into a small bowl. Add the linseeds, sunflower
seeds and millet and stir until combined.
Crumble evenly over the base and jam. Return to the oven and bake for
a further 30 minutes or until golden brown. Cool in the tin for 2–3 hours
before slicing.
Using a sharp knife, cut into rectangles approximately 5 x 7.5 cm (2 x 3
inches) to make 16 pieces.

Notes: The jam can be made in advance and stored in the fridge for up to
2 weeks. This slice will keep for up to 5 days stored in an airtight container
in the fridge.
Classic Kiwiana. A sweet malt biscuit fudge, packed with Fruit Puffs or
Eskimos and coated in coconut. It is so easy! No baking is needed. It’s an
absolute childhood favourite.

NEW ZEALAND LOLLY CAKE

Makes 16 pieces • Preparation time 20 minutes • Cooking time 10 minutes

1 x 395 g (14 oz) tin condensed milk

200 g (7 oz) butter, melted
500 g (1 lb 2 oz/2 packets) malt biscuits, finely crushed
360 g (12¾ oz/5 cups) Fruit Puffs or Eskimos or coloured marshmallows,
chopped
135 g (4¾ oz/1½ cups) desiccated coconut, for rolling

Lightly grease a 8 x 32 x 8 cm (3¼ x 12½ x 3¼ inch) loaf (bar) tin.

In a medium saucepan, over medium–low heat, warm the condensed
milk, add the melted butter, then remove from the heat.
Mix through the biscuits and fruit puffs. Roll in the coconut and press into
the prepared tin. Refrigerate until set.
Cut into sixteen 8 x 2 cm (3¼ x ¾ inch) slices.

Note: This slice will keep for up to 5–7 days stored in an airtight container
in the fridge.
The combination of buttery shortbread and tangy lemon curd makes these
shortbreads totally irresistible. You get equally impressive results using
passionfruit curd.

LEMON CURD SHORTBREAD

Makes 16 pieces • Preparation time 20 minutes plus chilling time for reserved dough and
cooling time for base • Cooking time 55 minutes

500 g (1 lb 2 oz/31/3 cups) plain (all-purpose) flour

1 teaspoon salt
280 g (10 oz) butter, at room temperature
220 g (7¾ oz/1 cup) caster (superfine) sugar
1 teaspoon natural vanilla extract

600 g (1 lb 5 oz) Lemon Curd

Preheat the oven to 180°C (350°F). Lightly grease and line the base and
sides of a 20 x 30 cm (8 x 12 inch) slab tin with baking paper.
In a bowl, sift together the flour and salt, and set aside. Use an electric
mixer fitted with a paddle attachment to beat the butter, sugar and vanilla
until pale and creamy. Add the sifted dry ingredients and bring together
until a dough has formed.
Press two-thirds of the dough into the prepared tin, reserving the
remaining one-third for the topping. Flatten the reserved dough, wrap in
plastic wrap, and chill in the fridge while the base is baking.
Bake the base for 25 minutes or until golden brown. Remove from the
oven and let cool in the tin.
Spread the cooled shortbread base with the lemon curd and evenly
crumble or grate the chilled portion of dough over the lemon curd. Return
to the oven and bake for a further 30 minutes or until golden brown. Cool in
the tin.
Using a sharp knife, cut into rectangles approximately 5 x 7.5 cm (2 x 3
inches) to make 16 pieces.

Notes: The base can be made and baked the day before and the topping
portion kept in the fridge so it is ready to finish off when required. This slice
will keep for up to 3–4 days stored in an airtight container.
 CHAPTER N O 4

BISCUITS

A stack of home-baked biscuits

is hard to resist. What you see
is what you get with a biscuit –
appearance and presentation
play a huge part in their allure.
Simple and only minutes to
prepare, biscuits are the
ultimate in foolproof baking.
Growing up, we knew these biscuits as peanut brownies and they were a
school lunch box classic. Sandwiched with peanut butter cream, two
halves make an even better whole!

PEANUT BUTTER COOKIES

Makes 12 • Preparation time 20 minutes • Cooking time 30 minutes

280 g (10 oz/2 cups) raw blanched peanuts

250 g (9 oz/12/3 cups) plain (all-purpose) flour
2 tablespoons cocoa powder
2 teaspoons baking powder
230 g (8 oz) butter, at room temperature
415 g (14¾ oz/2¼ cups, lightly packed) light brown sugar
2 eggs, at room temperature
150 g (5½ oz/12/3 cups) desiccated coconut

PEANUT BUTTER CREAM

220 g (7¾ oz/1 cup) Vanilla Cream Filling
2 tablespoons Chocolate Ganache
2 tablespoons crunchy peanut butter

Preheat the oven to 180°C (350°F). Line two baking trays with baking
paper.
Lightly roast the peanuts in a baking tin for 10 minutes. Set aside to cool,
then roughly chop.
Sift together the flour, cocoa powder and baking powder.
Use an electric mixer fitted with a paddle attachment to beat the butter
and sugar until pale and creamy. Add the eggs and mix well.
Add the sifted dry ingredients and mix until a dough forms. Add the
peanuts and coconut and combine thoroughly.
Place tablespoonfuls of the dough on the prepared trays, leaving a 3 cm
(1¼ inch) space between each biscuit to allow for spreading. Flatten
slightly with a fork. Bake for 15–20 minutes, until firm to touch.
For the peanut butter cream: In the bowl of an electric mixer fitted with a
paddle attachment, beat together the vanilla cream filling, ganache and
peanut butter until well incorporated.
 Allow the biscuits to cool completely on the tray. Sandwich together with
generous amounts of the peanut butter cream.

Notes: Store unfilled biscuits in an airtight container for up to 5 days. Once

filled, they are best eaten on the day.
The name biscotti means ‘twice-cooked’. Traditionally, biscotti were
almond flavoured but your imagination is the only limiting factor to what
can be added to these cookies — dried fruits, chocolates, nuts, seeds or
spices … experiment and enjoy!

CHOCOLATE ALMOND BISCOTTI

Makes 30–40 • Preparation time 30 minutes plus cooling time for dough • Cooking time 35
minutes

250 g (9 oz/12/3 cups) plain (all-purpose) flour

½ teaspoon baking powder
pinch of salt
165 g (5¾ oz/¾ cup) caster (superfine) sugar
110 g (3¾ oz/2/3 cup) blanched almonds
100 g (3½ oz/2/3 cup) dark chocolate, chopped
2 eggs, at room temperature, lightly beaten
¼ teaspoon natural vanilla extract
finely grated zest of ½ lemon

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Sift the flour, baking powder and salt into a medium bowl. Add the sugar,
almonds and chocolate.
In a small bowl mix together the eggs, vanilla and lemon zest. Add to the
dry ingredients and mix until combined.
Roll into a log 10 x 20 cm (4 x 8 inches), place on the prepared tray, and
bake for 20 minutes until golden and firm. Leave to cool on the tray.
Reduce the oven temperature to 160°C (315°F).
Cut the log into slices on a slight angle using a serrated knife,
approximately 5 mm (¼ inch) in thickness. Place the slices on the baking
tray and bake the biscotti for a further 10–15 minutes, until the biscuits
have dried out. Leave on the tray to cool completely.

Notes: You can do the first bake and leave the log in the fridge for 1 week,
then slice and do the second bake when needed, always having fresh
biscotti on hand. The biscotti can be stored in an airtight container for up to
2 weeks.
This is our version of the world’s favourite cookie. Do you split them and
eat the filling first, eat them whole, or dunk them? One thing for sure is they
should be served with a tall glass of cold milk.

COOKIES AND CREAM

Makes 16–18 • Preparation time 30 minutes plus 1 hour resting and chilling time for dough
• Cooking time 20 minutes

230 g (8 oz) butter, melted and cooled

165 g (5¾ oz/¾ cup) caster (superfine) sugar
210 g (7½ oz) dark chocolate, melted and cooled slightly
1 egg, at room temperature, lightly beaten
225 g (8 oz/1½ cups) plain (all-purpose) flour
80 g (2¾ oz/¾ cup) dark cocoa powder
1 teaspoon salt
½ teaspoon bicarbonate of soda (baking soda)

VANILLA CREAM FILLING

120 g (4¼ oz) butter, softened
250 g (9 oz/2 cups) icing (confectioners’) sugar
1 teaspoon natural vanilla extract
1 tablespoon milk
pinch of salt

Preheat the oven to 180°C (350°F). Line two baking trays with baking
paper.
Use an electric mixer fitted with a whisk attachment to combine the
melted butter and caster sugar. Whisk in the chocolate and egg until
thoroughly incorporated.
In a medium bowl, sift together the flour, cocoa powder, salt and
bicarbonate of soda. Fold into the chocolate mixture. You may need to mix
by hand until the dough comes together. Leave to sit for approximately 1
hour to firm up.
Roll into a log, approximately 5 cm (2 inches) in diameter, wrap in baking
paper and refrigerate until firm.
Cut the dough log into 1 cm (½ inch) thick slices and place on the
prepared trays, 5 cm (2 inches) apart. Bake for 15–20 minutes until firm.
Leave to cool completely on the trays.
For the cream filling: Use an electric mixer fitted with a paddle
attachment to beat the butter and icing sugar until smooth. Add the vanilla,
milk and salt and beat again until smooth and incorporated.
Sandwich the biscuits together with the cream.

Notes: The biscuit dough and the cream filling can be stored in the fridge
for up to 1 week. Store unfilled biscuits in an airtight container for up to 5
days. Once filled, they are best eaten on the day.
This is a popular little Italian biscuit, which is crisp on the outside and
slightly chewy on the inside. Made even more more-ish by adding dried
apricots and mandarin zest.

APRICOT AND MANDARIN AMARETTI

Makes 20 • Preparation time 20 minutes • Cooking time 15 minutes

180 g (6¼ oz/1¾ cups) almond meal

110 g (3¾ oz/½ cup) caster (superfine) sugar
finely grated zest of 1 mandarin
80 g (2¾ oz/½ cup) dried apricots, diced
2 egg whites, at room temperature
2 teaspoons honey
icing (confectioners’) sugar, for rolling

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
In a medium bowl, mix the almond meal, caster sugar and mandarin
zest. Rub together with your fingertips to disperse the zest evenly. Stir in
the dried apricots.
Use an electric mixer with a whisk attachment to whisk the egg whites
and honey until soft peaks form. Gently fold the egg whites into the almond
mixture and mix until a soft paste forms.
Roll the mixture into 20 balls, completely cover with the icing sugar and
shape each into a log approximately 4–5 cm (1½–2 inches) long.
Arrange on the prepared tray. Bake for 12–15 minutes, until lightly
golden and chewy in the centre.
Leave to cool completely on the tray.

Note: These biscuits can be stored in an airtight container for up to 5 days.

These biscuits are the love child of the brownie and the cookie. Do not be
tempted to over-bake as these biscuits should be fudgy like a brownie.
Best scoffed while warm and gooey!

BROOKIES

Makes approximately 24 • Preparation time 25 minutes • Cooking time 25 minutes

125 g (4½ oz) butter

600 g (1 lb 5 oz/4 cups) dark chocolate, divided: 300 g (10½ oz/2 cups)
chopped and 300 g (10½ oz/2 cups) coarsely chopped
100 g (3½ oz/2/3 cup) plain (all-purpose) flour
½ teaspoon baking powder
¼ teaspoon salt
3 eggs, at room temperature
275 g (9¾ oz/1¼ cups) caster (superfine) sugar
2 teaspoons natural vanilla extract
150 g (5½ oz/1½ cups) pecans, coarsely chopped
115 g (4 oz/1 cup) walnuts, coarsely chopped

Preheat the oven to 180°C (350°F). Line two baking trays with baking
paper.
In a small saucepan, melt the butter over low heat, add the chopped
chocolate and stir until melted. Set aside and allow to cool slightly.
In a bowl, sift together the flour, baking powder and salt.
Use an electric mixer fitted with a whisk attachment to whisk the eggs on
medium–high until foamy and lightly thickened, approximately 40 seconds.
Increase the speed to high and gradually add the sugar and the vanilla.
Whisk until thick and pale. Reduce the speed and beat in the melted
chocolate and butter until fully incorporated.
Change to a paddle attachment and on a low speed, gradually add the
sifted flour mix, then the coarsely chopped chocolate, pecans and walnuts.
Mix until evenly distributed.
Roll tablespoonfuls of the mixture into balls and place on the prepared
trays 4 cm (1½ inches) apart.
Bake for 17–20 minutes, until the biscuits are set around the edges, the
centre will still be underdone. Do not over-bake. Leave to cool completely
on the trays.

Note: These biscuits can be stored in an airtight container for up to 3 days.

These rich, fine-textured, buttery biscuits are so named because they
seem to literally melt in your mouth in a moment. They are also known as a
Yoyo.

PASSIONFRUIT MELTING MOMENTS

Makes 12–15 • Preparation time 30 minutes plus 30 minutes resting time for dough •
Cooking time 15 minutes

250 g (9 oz) butter, softened

90 g (3¼ oz/¾ cup) icing (confectioners’) sugar
finely grated zest of 1 orange
½ teaspoon natural vanilla extract
60 g (2¼ oz/½ cup) cornflour (cornstarch)
250 g (9 oz/12/3 cups) plain (all-purpose) flour
½ teaspoon salt

PASSIONFRUIT FILLING
120 g (4¼ oz) butter, softened
340 g (12 oz/2¾ cups) icing (confectioners’) sugar, sifted
4 tablespoons passionfruit pulp, sieved

icing (confectioners’) sugar, to dust

Preheat the oven to 160°C (315°F). Line two baking trays with baking
paper.
Use an electric mixer fitted with a paddle attachment to beat the butter
and sugar until pale and creamy. Add the orange zest and vanilla and
continue to beat. Sift in the cornflour, flour and salt and mix until combined.
Let this rest for 30 minutes to allow the mixture to firm up, making it
easier to roll. Roll tablespoonfuls of dough into balls and place on the
prepared trays 4 cm (1½ inches) apart. Flatten the tops slightly with a fork.
Bake for approximately 10–15 minutes until firm, but not coloured. Leave to
cool on the baking trays.
To make the passionfruit filling: Use an electric mixer with a beater
attachment to beat the butter and sugar until pale and creamy. Then mix in
the passionfruit pulp until smooth and incorporated.
 Once the biscuits have cooled, sandwich them together with a generous
amount of filling. Dust lightly with icing sugar.

Notes: You can bake the biscuits in advance, store in an airtight container
for 3–4 days and fill when needed. Once filled, they are best eaten within
2–3 days.
Every Kiwi kid’s induction into the kitchen to learn to bake was the Afghan.
A buttery chocolate and cornflake biscuit, this combination of simple
ingredients should not taste this good.
Thank you to Suzanne Watson from Christchurch for this recipe.

AFGHANS

Makes 18–20 • Preparation time 30 minutes • Cooking time 30 minutes

250 g (9 oz/12/3 cups) plain (all-purpose) flour

40 g (1½ oz/1/3 cup) dark cocoa powder
300 g (10½ oz) butter, at room temperature
110 g (3¾ oz/½ cup) caster (superfine) sugar
150 g (5½ oz/5 cups) cornflakes

WALNUT PRALINE
140 g (5 oz/1 cup) walnut pieces
220 g (7¾ oz/1 cup) caster (superfine) sugar

CHOCOLATE ICING
375 g (13 oz/3 cups) icing (confectioners’) sugar
4 tablespoons cocoa powder
100 g (3½ oz) butter, softened
1 teaspoon natural vanilla extract
80 ml (2½ fl oz/1/3 cup) hot water, to mix

Preheat the oven to 160°C (315°F). Line a baking tray with baking paper.
In a bowl, sift together the flour and cocoa powder.
Use an electric mixer fitted with a paddle attachment to beat the butter
and caster sugar until pale and creamy. Add the sifted dry ingredients and
mix well.
Remove the bowl from the mixer and stir through the cornflakes with a
wooden spoon, so the cornflakes don’t crush up too much.
Place heaped tablespoonfuls on the prepared tray, leaving a 5 cm (2
inch) space between the biscuits. Do not flatten. Bake for 15–20 minutes,
until they start to feel firm when pressed lightly in the centre. Allow to cool
completely on the tray.
 For the walnut praline: Arrange the walnuts on a baking tray lined with
baking paper. In a medium saucepan, combine 2 tablespoons (1¼ fl oz/40
ml) water and the sugar. Bring to the boil, without stirring, over medium
heat until the sugar dissolves. Then keep on cooking until golden amber in
colour. Quickly pour the toffee over the nuts to coat. Allow to set and cool
then break into shards.
For the chocolate icing: Sift together the icing sugar and cocoa powder
into a bowl. Add the softened butter, vanilla and enough of the hot water to
make an icing consistency.
Spoon a good dollop of icing onto each biscuit and top with roughly
chopped walnut praline.

Notes: Best eaten within 1–2 days. The praline can be made and stored,
broken into pieces, in an airtight container for up to 2 weeks.
This recipe is for all the people who long for something healthy. Sugar free,
dairy free and gluten free, you will be surprised at how incredibly rich and
satisfying these are.

RAW BROWNIE

Makes approximately 24 • Preparation time 20 minutes • Cooking time nil

325 g (11½ oz/21/3 cups) walnut pieces

100 g (3½ oz/1½ cups) thread (shredded) coconut
550 g (1 lb 4 oz) fresh medjool dates, pitted
80 g (2¾ oz/¾ cup) raw cacao powder
100 ml (3½ fl oz) coconut oil
desiccated coconut or raw cacao powder, to coat (optional)

Line a baking tray with baking paper.

Place the walnuts and coconut thread in the bowl of a food processor,
and process until the walnuts and coconut are small and crumbly.
Add the remaining ingredients to the food processor. Process again until
the mixture turns a lovely dark chocolate brown. Do not over-process or
the mix will become too oily.
Roll into walnut-sized balls, roll in desiccated coconut or raw cacao
powder, if using, and refrigerate to firm on the prepared tray.

Note: These brownies can be stored in an airtight container for up to 1

week.
Cherie’s Nana inspired her to cook from when she was a very young girl,
so one of her recipes had to feature in the book.
This shortbread is a very easy, simple recipe with ingredients that are
always to hand.

NANA BARKER’S SHORTBREAD

Makes 24–30 • Preparation time 25 minutes plus 30 minutes chilling time for dough •
Cooking time 30 minutes

500 g (1 lb 2 oz/31/3 cups) plain (all-purpose) flour

185 g (6½ oz/1½ cups) icing (confectioners’) sugar
½ teaspoon salt
350 g (12 oz) butter, cold and diced

Preheat the oven to 160°C (315°F).

Line a large baking tray with baking paper.
Sift the flour, icing sugar and salt into the bowl of an electric mixer fitted
with a paddle attachment. Add the butter and mix on medium speed until it
all comes together.
Shape into two logs, approximately 4 cm (1½ inches) in diameter. Wrap
in plastic wrap and chill in the fridge for approximately 30 minutes to firm
up before slicing into 8 mm (3/8 inch) thick slices.
Place onto the prepared tray 3 cm (1¼ inches) apart, prick them with a
fork and bake for approximately 25–30 minutes until slightly golden. Allow
to cool on the tray until firm.

Notes: The dough can be made ahead and stored in the freezer for up to 1
month. The shortbread can be stored in an airtight container for up to 1
week.
There are people who consider dunking déclassé, rude even. Pity them!
The ultimate dunker is a classic biscuit with an incredibly robust, sweet and
spicy flavour.

GINGERNUT DUNKERS

Makes 24–30 • Preparation time 20 minutes • Cooking time 15 minutes

300 g (10½ oz/2 cups) plain (all-purpose) flour

3 teaspoons ground ginger
1 teaspoon mixed spice
¼ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
150 g (5½ oz) butter, at room temperature
275 g (9¾ oz/1¼ cups) caster (superfine) sugar
1 egg, at room temperature
350 g (12 oz/1 cup) golden syrup (light treacle)
100 g (3½ oz) demerara or raw sugar, for rolling

Preheat the oven to 180°C (350°F). Line two baking trays with baking
paper.
Sift together the flour, ginger, mixed spice, bicarbonate of soda and salt.
Use an electric mixer fitted with a paddle attachment to beat the butter
and caster sugar until pale and creamy. Add the egg and golden syrup,
and mix until well combined. Add the sifted dry ingredients and mix until
just incorporated.
Roll into walnut-sized balls, coat in the demerara sugar, and place on the
prepared baking trays. Flatten with the back of a fork, leaving a 2–3 cm
(¾–1¼ inch) gap between each to allow for spreading. Bake for 15 minutes
or until the biscuits are firm. Leave to cool and firm up on the trays.

Note: These biscuits can be stored in an airtight container for up to 1 week.

The greatest buttery biscuit there is, these almond shortbreads will become
a favourite! Fill with your jam of choice, or our lemon or passionfruit curd.

BERRY JAM SHORTBREADS

Makes 24 • Preparation time 20 minutes • Cooking time 20 minutes

185 g (6½ oz/1¼ cups) plain (all-purpose) flour

60 g (2¼ oz/½ cup) cornflour (cornstarch)
90 g (3¼ oz/¾ cup) icing (confectioners’) sugar, plus extra to dust
35 g (1¼ oz/1/3 cup) almond meal
250 g (9 oz) cold butter, chopped
320 g (11¼ oz/1 cup) Raspberry or Berry Jam

Preheat the oven to 170°C (325°F). Lightly grease a 24-hole 4 cm (1½

inch) mini muffin tin.
Sift the flour, cornflour and icing sugar together into the bowl of an
electric mixer fitted with a paddle attachment, then stir in the almond meal.
Add the butter, and mix until a dough forms. Do not overmix.
Roll into 24 small balls and place in the prepared muffin tin. Bake for
approximately 15–20 minutes until lightly golden.
Remove from the oven and while still hot make a small indentation on
top of each shortbread using the cylindrical handle of a wooden spoon.
Cool for 10 minutes then turn out onto a wire rack. When completely cool,
dust with the extra icing sugar and then fill with a small dollop of jam.
Once filled, these are best eaten on the day they are made.

Notes: You can use any jam for these. Also, you can store the unfilled
shortbreads in an airtight container for 3–4 days and fill with jam as
required before serving.
 CHAPTER N O 5

DONUTS AND
MORE

Donuts are the new cupcakes,

and you can kiss the trendy
macaron goodbye. There is
one recipe in action throughout
this chapter: brioche is a
traditional French bread and
it’s the foundation for many of
our sweet and savoury
pastries.
Donuts are a childhood favourite. The memory of your first cinnamon donut
fresh from the fryer and tossed in sugar and spice stays with you forever.
These are rings of golden promise! The best donuts are prepared by hand.

CINNAMON DONUTS

Makes 12 • Preparation time 20 minutes plus 30 minutes proving time for dough • Cooking
time 25 minutes

1 quantity Brioche Dough

CINNAMON SUGAR
2 tablespoons ground cinnamon
350 g (12 oz/2 cups) rapadura (panela) sugar or caster (superfine) sugar

vegetable oil, for deep-frying

Lightly grease a baking tray. Empty the brioche dough from the bowl onto a
lightly floured surface. Divide the dough into 12 portions, and roll each
portion into a taut bun. Place on the prepared tray, leaving plenty of room
between them so they don’t stick together while proving. Loosely cover
with plastic wrap and leave in a warm place to prove, approximately 30
minutes until the dough has almost doubled in size.
In a large bowl, mix together the cinnamon and sugar. Put aside for
coating the donuts once they are cooked.
In a deep-fryer or a medium saucepan, heat 5 cm (2 inches) of vegetable
oil to 160°C (315°F), using a thermometer. When using hot oil, be
extremely careful – do not leave unattended!
To shape the donuts, gently remove a bun from the tray. Taking care not
to deflate the dough, pinch your thumb and index finger through the centre
and carefully stretch the hole – being careful not to tear the rim – until the
hole measures about 4 cm (1½ inches) in diameter. The hole will shrink
when the donuts are frying.
Do not overcrowd the deep-fryer – fry only 3 or 4 at a time for 3 minutes
on each side or until golden brown. Carefully remove the donuts from the
deep-fryer and drain well on paper towel. Toss through the cinnamon sugar
while still hot.
Best eaten warm or within 2–3 hours.
To eat one of these tear apart the soft brioche exterior to reveal the
luscious diplomat crème and home-made raspberry jam. This will certainly
take you back to your school days.

VANILLA CUSTARD DONUTS

Makes 12 • Preparation time 30 minutes plus 30 minutes proving time for dough • Cooking
time 25 minutes

1 quantity Brioche Dough

vegetable oil, for deep-frying
Diplomat Crème
165 g (5¾ oz/½ cup) Raspberry Jam
sifted icing (confectioners’) sugar, to coat

Lightly grease a baking tray. Empty the brioche dough from the bowl onto a
lightly floured surface. Divide the dough into 12 portions, and roll each
portion into a taut bun. Place on the prepared tray, leaving plenty of room
between them so they don’t stick together while proving. Loosely cover
with plastic wrap and leave in a warm place to prove, approximately 30
minutes until the dough has almost doubled in size.
In a deep-fryer or a medium saucepan, heat 5 cm (2 inches) of vegetable
oil to 160°C (315°F), using a thermometer. When using hot oil, be
extremely careful – do not leave unattended!
Gently remove the buns from the tray, taking care not to deflate the
dough. Do not overcrowd the deep-fryer – fry only 3 or 4 at a time for 3
minutes on each side or until golden brown. Remove the donuts from the
deep-fryer and drain well on paper towel. Set aside and allow to cool
completely before filling.
Fill a piping (icing) bag fitted with a wide 1.5 cm (1/8 inch), plain nozzle
with the diplomat crème. Roll each donut in icing sugar. With a small
serrated knife make a cut halfway through the donut. Fill with a dollop of
jam, and generously pipe diplomat crème into each donut. Dust with extra
icing sugar.
Best eaten within 3–4 hours.
A dark-hued sinful beast filled with more-ish chocolate custard, salty
caramel and dredged in cocoa powder and icing sugar, there is no turning
back after one of these.

CHOCOLATE CUSTARD BRONUTS

Makes 12 • Preparation time 30 minutes plus 30 minutes proving time for dough • Cooking
time 25 minutes

1 quantity Brioche Dough

vegetable oil, for deep-frying
1 tablespoon cocoa powder, to dust
125 g (4½ oz/1 cup) icing (confectioners’) sugar, to dust
1 quantity Chocolate Diplomat Crème
125 ml (4 fl oz/½ cup) Salted Caramel

Lightly grease a baking tray. Empty the brioche dough from the bowl onto a
lightly floured surface. Divide the dough into 12 portions, and roll each
portion into a taut bun. Place on the prepared tray, leaving plenty of room
between them so they don’t stick together while proving. Loosely cover
with plastic wrap and leave in a warm place to prove, approximately 30
minutes until the dough has almost doubled in size.
In a deep-fryer or a medium saucepan, heat 5 cm (2 inches) of vegetable
oil to 160°C (315°F), using a thermometer. When using hot oil, be
extremely careful – do not leave unattended!
Gently remove the buns from the tray, taking care not to deflate the
dough. Do not overcrowd the deep-fryer – fry only 3 or 4 at a time for 3
minutes on each side or until golden brown. Remove the donuts from the
deep-fryer and drain well on paper towel. Set aside and allow to cool
completely before filling.
Sift together the cocoa powder and icing sugar. Roll each donut in the
icing sugar and cocoa mixture. Fill a piping (icing) bag fitted with a wide 1.5
cm (1/8 inch), plain nozzle with chocolate diplomat crème. With a small
serrated knife make a cut halfway through the donut. Fill with a heaped
teaspoonful of salted caramel and generously pipe chocolate diplomat
crème into each donut. Dust with the remaining icing sugar and cocoa
mixture.
Best eaten within 3–4 hours.
This is a great Sunday brunch brioche. We use fresh blackberries to cut
through the sweet lemon curd and rich, buttery bread. It’s best to use fresh
blackberries when in season, but you can substitute with frozen.

BLACKBERRY AND LEMON BRIOCHE

Makes 12 • Preparation time 20 minutes plus 30 minutes proving time for dough • Cooking
time 20 minutes

1 quantity Brioche Dough

1 quantity Lemon Curd
250 g (9 oz) fresh or frozen blackberries
165 g (5¾ oz/½ cup) apricot jam, to glaze
50 g (1¾ oz) pistachio kernels, chopped

Preheat the oven to 180°C (350°F). Lightly grease twelve 9 cm (3½ inch)
round, loose-based fluted flan (tart) tins.
Empty the brioche dough from the bowl onto a lightly floured surface.
Divide the dough into 12 portions and roll each portion into a ball, then
shape each one into a disc that fits into the prepared tins and place in the
tins.
Loosely cover with plastic wrap. Leave in a warm place to prove,
approximately 30 minutes until the dough has almost doubled in size.
Make a slight indentation in the dough. Spoon 1 tablespoon of lemon
curd into the centre of each brioche. Dot over the blackberries and bake for
15–20 minutes until puffy and golden. Remove from the oven. Let cool,
then remove from the tins.
Gently heat the apricot jam in a small saucepan, then pour through a
sieve into a bowl.
Glaze with the melted jam and finish with the chopped pistachios.
Best eaten on the day they are made.
Warm from the oven, the cinnamon sugar or chocolate spread brioche is a
perfect way to start the day.

GOOD MORNING BRIOCHE

Makes 12 • Preparation time 30 minutes plus 40 minutes first proving time for dough and
30 minutes second proving • Cooking time 30 minutes

BRIOCHE DOUGH
250 ml (9 fl oz/1 cup) full-cream (whole) milk
10 g (¼ oz/2 teaspoons) dried yeast
75 g (2¾ oz/1/3 cup) caster (superfine) sugar
2 eggs, at room temperature, lightly beaten
485 g (1 lb 1 oz/3¼ cups) plain (all-purpose) flour
1 teaspoon salt
75 g (2¾ oz) butter, cut into small pieces, softened

Warm the milk in a small saucepan over low heat until it is lukewarm, then
stir in the yeast, sugar and eggs.
Put the flour and salt in the bowl of an electric mixer fitted with a dough
hook. Add the wet mixture to the flour and mix until a loose dough has
formed. Increase the speed to medium–high and mix for 5 minutes. Add
the softened butter and mix until it is incorporated and the dough becomes
smooth and elastic, approximately 5 minutes.
Place the dough in a large greased bowl. Cover with plastic wrap and
leave in a warm place until it has doubled in volume, approximately 40
minutes. Your dough is now ready to use.
Preheat the oven to 180°C (350°F). Line a 12-hole standard 250 ml (9 fl
oz/1 cup) muffin tin with paper cases.
Empty the dough from the bowl onto a lightly floured surface. Roll the
dough into a rectangle, approximately 25 x 48 cm (10 x 19 inches), and
around 1 cm (½ inch) thick. At this point, you can make the chocolate or
cinnamon sugar variations.

VARIATIONS
Chocolate Spread: Cover the dough with 450 g (1 lb/1½ cups) chocolate
hazelnut spread, such as Nutella. Roll from the longest side to form a log.
Slice into twelve 4 cm (1½ inch) thick slices, and place in the prepared tin.
Loosely cover with plastic wrap. Leave in a warm place to prove, until the
dough has almost doubled in size, about 30 minutes. Bake for 20–25
minutes until golden brown. Leave in the tin for 5 minutes before turning
out.
Cinnamon Sugar: Thinly spread 150 g (5½ oz) of softened butter over
the dough, then sprinkle liberally with 175 g (6 oz) Cinnamon Sugar. Roll
from the longest side to form a log. Slice into twelve 4 cm (1½ inch) thick
slices, and place in the prepared tin. Loosely cover with plastic wrap.
Leave in a warm place to prove, until the dough has almost doubled in
size, about 30 minutes. Bake for 20–25 minutes until golden brown. Leave
in the tin for 5 minutes before turning out.
A classic summer combo – juicy ripe tomatoes, creamy goat’s cheese and
pungent basil. This brioche makes the perfect lunch when paired with a
salad of mixed leaves.

TOMATO, BASIL AND GOAT’S CHEESE BRIOCHE

Makes 12 • Preparation time 30 minutes plus 30 minutes proving time for dough • Cooking
time 30 minutes

1 quantity Brioche Dough

TOMATO, BASIL AND GOAT’S CHEESE TOPPING

48 cherry tomatoes
olive oil, to drizzle
dijon mustard, to spread
250 g (9 oz) goat’s cheese
200 g (7 oz) basil pesto
basil leaves, to garnish

Preheat the oven to 180°C (350°F). In a roasting tin, put the cherry
tomatoes and prick them once or twice with a sharp knife, then drizzle with
a little olive oil. Roast for 8–10 minutes until softened. Set aside to cool.
Line a baking tray with baking paper or lightly grease twelve 10 cm (4
inch) flan (tart) tins.
Empty the brioche dough from the bowl onto a lightly floured surface.
Divide the dough into 12 portions and roll each portion into a ball. With a
rolling pin, roll each ball into a disc that fits into the tins, or roll slightly
thinner if making free-form, and place on the prepared tray.
Loosely cover with plastic wrap. Leave in a warm place to prove,
approximately 30 minutes until the dough has almost doubled in size.
Make a slight indentation in the dough to layer over the topping.
For the topping: Spread a thin layer of dijon mustard over each dough
base leaving a border. Top each with 4 roasted cherry tomatoes, and
crumble over the goat’s cheese.
Bake for 15–20 minutes until puffy and golden. Remove from the tins,
then dot with some basil pesto and finish with a few leaves of basil and a
drizzle of olive oil.
 Serve hot or at room temperature. These can be reheated at 180°C
(350°F) for 5–6 minutes or until warm.
Best eaten on the day they are made.
For your carnivorous friends, drape thinly sliced prosciutto over the baked
brioche and finish off with a drizzle of olive oil. These are best made when
figs are at their peak.

FIG, TALEGGIO, WALNUT AND CARAMELISED ONION

BRIOCHE

Makes 12 • Preparation time 30 minutes plus 30 minutes proving time for dough • Cooking
time 20 minutes

1 quantity Brioche Dough

FIG, TALEGGIO, WALNUT AND CARAMELISED ONION TOPPING

dijon mustard, to spread
12 fresh figs, halved
250 g (9 oz) taleggio cheese
125 g (4½ oz/½ cup) Caramelised Onion
60 g (2¼ oz/½ cup) walnuts, roughly chopped
olive oil, to drizzle

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper or
lightly grease twelve 10 cm (4 inch) flan (tart) tins.
Empty the brioche dough from the bowl onto a lightly floured surface.
Divide the dough into 12 portions and roll each portion into a ball. With a
rolling pin, roll each ball into a disc that fits into the tins, or roll slightly
thinner if making free-form, and place on the prepared tray.
Loosely cover with plastic wrap. Leave in a warm place to prove,
approximately 30 minutes until the dough has almost doubled in size.
Make a slight indentation in the dough to layer over the topping.
For the topping: Spread a thin layer of dijon mustard over each dough
base leaving a border. Top with two pieces of fig, a slice of taleggio, strew
over some caramelised onions and finish with the chopped walnuts.
Bake for 15–20 minutes until puffy and golden. Remove from the tins,
then drizzle with some olive oil to finish.
Serve hot or at room temperature. These can be reheated at 180°C
(350°F) for 5–6 minutes or until warm.
Best eaten on the day they are made.
Braided challah is a symbol of the Jewish Sabbath. It is customary to begin
the Friday night meal with the head of the household reciting a blessing
over this soft, rich, eggy bread.

CHALLAH

Makes 3 loaves • Preparation time 30 minutes plus 30 minutes first proving time for dough
and 45 minutes second proving • Cooking time 25 minutes

850 g (1 lb 14 oz/52/3 cups) plain (all-purpose) flour

1 tablespoon salt
400 ml (14 fl oz) warm water
15 g (½ oz/3 teaspoons) dried yeast
110 g (3¾ oz/½ cup) caster (superfine) sugar
50 g (1¾ oz) honey
3 eggs, at room temperature, lightly beaten, plus 1 extra, beaten for
glazing
100 ml (3½ fl oz) vegetable oil
sesame seeds and poppy seeds, for sprinkling (optional)

Preheat the oven to 160°C (315°F). Line two baking trays with baking
paper.
Sift the flour and salt into the bowl of an electric mixer fitted with a dough
hook. Put the warm water into a small bowl, and mix in the yeast, sugar,
honey, the 3 beaten eggs and the vegetable oil. Pour this into the flour and
salt. Mix on medium speed for 8 minutes until smooth and elastic.
Place the dough into a large greased bowl, cover with plastic wrap and
leave in a warm place to double in size, approximately 30 minutes. Place
the dough onto a lightly floured surface, and divide it into three equal
portions (to make three loaves).
Start with one portion of dough (keeping the other pieces covered with a
tea towel/dish towel). Divide the dough into three equal pieces, then roll
each piece into a long rope. This should be thick in the centre and tapered
at the ends. Align the ropes side by side and start braiding. When you
reach the end, pinch to seal and tuck the ends under the loaf. Repeat with
the two remaining portions of dough.
Place the loaves onto the prepared trays, and loosely cover with plastic
wrap. Leave in a warm place for 30–45 minutes until soft, puffy and almost
doubled in size.
Brush each loaf with the extra beaten egg, then leave plain or sprinkle
with sesame and/or poppy seeds. Bake for 20–25 minutes until golden
brown. They will sound hollow when tapped on the base. Cool completely
on a wire rack.
Best eaten on the day they are made or within 3 days if toasting.

Note: These loaves make the best French toast.

These scones are one of the first savoury items from the oven every
morning, and not a day goes by without Tass wanting to demolish one of
these laden with butter. It’s a battle for our fit, healthy baker!

CHEDDAR AND SWEETCORN SCONES

Makes 12–15 • Preparation time 20 minutes • Cooking time 25 minutes

485 g (1 lb 1 oz/3¼ cups) plain (all-purpose) flour

¼ teaspoon salt
1 tablespoon baking powder
50 g (1¾ oz) butter, chopped, plus extra, to serve
100 g (3½ oz/1 cup) grated cheddar cheese, plus extra, for topping
30 g (1 oz/1/3 cup) coarsely grated parmesan
2 spring onions (scallions), thinly sliced
200 g (7 oz) tinned creamed corn
275 ml (9¾ fl oz) milk

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Sift the flour, salt and baking powder into a medium bowl. Rub the butter
in until it resembles fine breadcrumbs. Mix through the cheddar, parmesan
and spring onion.
In a bowl, mix the corn into the milk, then pour into the dry ingredients.
Mix quickly to a soft dough. Do not overmix.
Tip the dough onto a lightly floured surface and pat it into a 3 cm (1¼
inch) thick round. Using a 7 cm (2¾ inch) round cutter, cut out the scones.
Press the scraped dough together gently and cut out the remaining
scones.
Place the scones on the prepared baking tray, 2 cm (¾ inch) apart, and
sprinkle the tops with extra grated cheese.
Bake for 20–25 minutes, until golden brown and well risen. Cool on a
wire rack. Serve with lashings of butter.
Best eaten on the day they are made.

Note: These are great toasted.

 CHAPTER N O 6

FESTIVE BAKING

Some of our best recipes for

special occasions have been
passed down from one
generation to the next,
adapted, polished and
preserved like family
heirlooms. The holidays are a
great time to make, create,
give, share and EAT!
A recipe surrounded with contentious debate whether its origin is Australia
or New Zealand. Either way, we love the pavlova for its crunchy, crisp
exterior and its soft marshmallowy inside. It has everything a dessert
should have without being too heavy.

PAVLOVA WREATH

Serves 8–10 • Makes one 30 cm pavlova wreath • Preparation time 50 minutes • Cooking
time 1 hour 10 minutes plus cooling time

8 egg whites, at room temperature

600 g (1 lb 5 oz) caster (superfine) sugar
300 ml (10½ fl oz) Vanilla Whipped Cream, to decorate
750 g (1 lb 10 oz) mixed fresh berries

Preheat the oven to 150°C (300°F). Line a large baking tray with baking
paper. With a pencil, draw a large circle approximately 30 cm (12 inches) in
diameter, then draw a second circle measuring 10 cm (4 inches) in the
middle. Turn the paper pencil-side down on the tray.
Put the egg whites and sugar in a large bowl over a saucepan of
simmering water, making sure the bowl doesn’t touch the water, and stir for
about 5–7 minutes, until the sugar is dissolved. At this stage the mixture
will be warm.
Pour the mixture into the bowl of an electric mixer fitted with a whisk
attachment. Whisk the egg white and sugar mixture until thick and the
mixture has cooled, approximately 10–15 minutes.
Spoon onto the prepared tray and shape into a wreath using the circles
as a guide.
Turn the oven temperature down to 100°C (200°F) and place the pavlova
wreath in the oven. Bake for 1 hour. Turn the oven off and leave the wreath
in the oven to cool completely.
Top with lashings of vanilla whipped cream and copious amounts of
mixed berries.

Note: The pavlova can be made a day in advance; make sure it is kept in a
cool dry place.
This pudding represents the essence of Christmas to us. Packed with
berries and a hint of vanilla, it is the perfect dessert for our hot summer
months. You will be surprised at how easy it is to make. Serve with a
generous amount of crème anglaise.

SUMMER BERRY PUDDING

Serves 8–10 • Makes one large pudding • Preparation time 40 minutes plus cooling time
for berries and overnight refrigeration • Cooking time 10 minutes

BERRY COMPOTE
1 vanilla bean
195 g (6¾ oz/1½ cups) frozen blackberries
310 g (11 oz/2½ cups) frozen blueberries
220 g (7¾ oz/1 cup) caster (superfine) sugar
625 g (1 lb 6 oz/5 cups) frozen raspberries

½ loaf sliced white sandwich bread, crusts removed

1 quantity Crème Anglaise, to serve

Split the vanilla bean in half lengthways and scrape the seeds from the
pods with the tip of a sharp knife. Keep the seeds.
In a large stainless steel saucepan, combine the blackberries,
blueberries, sugar and vanilla bean seeds and bring slowly to the boil. Stir
in the raspberries then remove from the heat. Set aside to cool.
When cooled, strain 250 ml (9 fl oz/1 cup) of the liquid from the berries
and put aside.
Line a 1.5 litre (52 fl oz/6 cup) pudding basin with plastic wrap, leaving
enough overhang to cover the pudding completely.
Reserve three slices of bread and cut the remaining slices in half. Dip
one side of the bread into the strained berry juices. Line the base and
sides of the pudding basin, soaked side facing out, overlapping the bread
as you go.
Put aside 250 ml (9 fl oz/1 cup) of the berry compote for garnishing.
Spoon the remainder into the pudding basin cavity to come just below the
top of the basin. Arrange the reserved three slices of bread on top of the
berries, trimming to fit. Fold the plastic wrap over the pudding.
 Place a plate on top of the pudding, making sure it sits inside the basin.
Place a heavy weight on top to compress the pudding, and refrigerate
overnight.
To serve: Unwrap the pudding and turn out onto a platter. Pour over the
reserved berry compote and serve with crème anglaise.

Note: The pudding must be made at least a day or up to 3 days in advance

of serving.
Nothing beats the smell and taste of freshly baked mince pies as they
come out of the oven. Our fruit mince is adapted from a collation of our
family recipes and contains a sticky mixture of fruit, apples and warming
spices all bound with a generous glug of brandy.
We easily gain a few extra kilos over this period!

CHRISTMAS MINCE PIES

Makes 24 mince pies • Preparation time Fruit Mince: soaking fruit up to 2 months; Pastry:
50 minutes plus 1 hour chilling time • Cooking time 25 minutes

FRUIT MINCE
470 g (1 lb ½ oz/2¾ cups) raisins
460 g (1 lb ¼ oz/22/3 cups) sultanas (golden raisins)
450 g (1 lb) currants
2 apples, peeled, cored and grated
310 g (11 oz/12/3 cups, lightly packed) light brown sugar
150 g (5½ oz) butter, melted
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
finely grated zest and juice of 1 lemon
finely grated zest and juice of 1 orange
200 ml (7 fl oz) brandy

PASTRY
350 g (12 oz/21/3 cups) plain (all-purpose) flour
110 g (3¾ oz/¾ cup) self-raising flour
90 g (3¼ oz/¾ cup) icing (confectioners’) sugar
240 g (8½ oz) cold butter, diced
2 egg yolks, at room temperature
50 ml (1¾ fl oz) iced water

caster, rapadura (panela) or raw sugar, to sprinkle

For the fruit mince: Mix together the raisins, sultanas and currants in a food
processor. Pulse the dried fruit mix until coarsely chopped.
 Transfer the mixture into a large mixing bowl and add the rest of the
ingredients. Mix with a wooden spoon until all incorporated.
Place in a sealed container and store in the fridge until needed.
For the pastry: Sift the flours and icing sugar into a bowl. Use an electric
mixer fitted with a paddle attachment, add the butter and mix until it
resembles fine breadcrumbs.
Mix the egg yolks and the iced water and pour into the flour and butter,
then mix at low speed until just combined.
Remove from the bowl, press into a disc and wrap in plastic wrap. Rest
for at least 1 hour in the fridge before using.
Preheat the oven to 180°C (350°F). Lightly grease two 12-hole 80 ml
(2½ fl oz/1/3 cup) muffin tins.
To assemble: On a lightly floured surface, roll out the pastry to 3 mm (1/8
inch) thickness. Using an 8 cm (3¼ inch) round pastry cutter, cut out 24
rounds and place into the prepared pans. Spoon 2–3 teaspoons of fruit
mince into each.
Re-knead the scraps and chill before rolling again. Roll and cut out lids to
desired shapes, such as stars and rounds, and sprinkle with sugar. Bake
for 20–25 minutes until golden. Leave to cool in the pans.

Note: It is best to make the filling up to 2 months in advance to let the

flavours develop. The pastry can also be made up to 4 days ahead or
frozen for up to 1 month.
A rich fruitcake is hard to beat for Christmas. Though our recipe may look
complicated at first glance it is, in fact, very easy if you prepare and weigh
all the ingredients and line the tin before you start.

CHRISTMAS CAKE

Makes one 25 cm round cake • Preparation time 30 minutes plus overnight soaking time for
fruit and 30 minutes icing the cake • Cooking time 1 hour 30 minutes

215 g (7½ oz/1¼ cups) sultanas (golden raisins)

195 g (6¾ oz/11/3 cups) currants
150 g (5½ oz/2/3 cup) pitted prunes, halved
110 g (3¾ oz/2/3 cup) mixed peel (mixed candied citrus peel), home-made or
best quality store-bought
120 g (4¼ oz/2/3 cup) raisins
1 apple, peeled, cored and grated
4 tablespoons marmalade
60 ml (2 fl oz/¼ cup) brandy
finely grated zest and juice of 1 lemon
finely grated zest and juice of 1 orange
150 g (5½ oz/1 cup) plain (all-purpose) flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
½ teaspoon salt
125 g (4½ oz) butter, softened
125 g (4½ oz/2/3 cup, lightly packed) light brown sugar
90 g (3¼ oz/¼ cup) golden syrup (light treacle)
3 eggs, at room temperature
100 g (3½ oz/1 cup) almond meal

ICING
500 g (1 lb 2 oz) ready-made marzipan
3 tablespoons apricot jam, heated and sieved
500 g (1 lb 2 oz) ready-made fondant
1 egg white
In a large ceramic or glass bowl, combine the sultanas, currants, prunes,
mixed peel, raisins, apple, marmalade, brandy, citrus zests and juices and
soak overnight at room temperature.
Preheat the oven to 160°C (315°F). Lightly grease and line the base and
side of a 25 cm (10 inch) round cake tin with several layers of baking paper.
Sift the flour, cinnamon, mixed spice and salt together.
Using an electric mixer with a beater attachment, cream the butter and
sugar until pale and creamy. Mix in the golden syrup, then add the eggs,
one at a time, beating well after each addition. Gently fold in the sifted
ingredients and almond meal. Finally, fold in the fruit mixture.
Spoon the mixture into the lined tin and smooth the surface. Bake for
approximately 1½ hours, or until a skewer inserted into the middle of the
cake comes out clean.
Cool completely in the tin. Remove the cake from the tin, and wrap in
baking paper and foil. Keep in a cool dark place until ready to eat.
To ice the cake, trim the top to ensure it is flat, and patch any holes on the
cake with marzipan. Knead the marzipan until smooth, roll out to a 6 mm (¼
inch) thickness, and cut out a 25 cm (10 inch) circle. Brush the top of the
cake with the warmed and sieved apricot jam. Place the marzipan on top of
the cake, pressing down until smooth. Knead and roll out the fondant to the
same thickness and cut out another 25 cm (10 inch) circle. Lightly brush the
marzipan with the lightly beaten egg white and finish off with the fondant
layer.
Decorate as desired.

Notes: This cake can be made 3–4 months ahead and left un-iced. Once
iced, store in an airtight container for up to 1 month.
Making hot cross buns is not difficult, all you need is some time up your sleeve. Our buns are laden with
apricots and with sultanas that have been soaked in Earl Grey tea, adding a lovely fragrance and
flavour, then spruced up with a sugar glaze to give them a high-gloss finish.
We promise you will never buy the shop versions again.

HOT CROSS BUNS

Makes 18 buns • Preparation time 45 minutes plus 30 minutes soaking time for sultanas plus 45 minutes first proving time for
dough and 45 minutes second proving • Cooking time 35 minutes

200 g (7 oz) sultanas (golden raisins)

250 ml (9 fl oz/1 cup) Earl Grey tea, strong and hot
250 ml (9 fl oz/1 cup) skim milk
10 g (¼ oz/2 teaspoons) dried yeast
110 g (3¾ oz/½ cup) caster (superfine) sugar
1 egg, at room temperature, lightly beaten
860 g (1 lb 14½ oz/5¾ cups) strong (bread) flour
2 tablespoons mixed spice
1 teaspoon salt
85 g (3 oz) butter, softened
130 g (4½ oz/¾ cup) dried apricots, diced

PIPING PASTE
4 tablespoons plain (all-purpose) flour
1 tablespoon caster (superfine) sugar

GLAZE
110 g (3¾ oz/½ cup) caster (superfine) sugar

butter, to serve

Soak the sultanas in the tea for 30 minutes, then drain thoroughly.
Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper.
In a medium saucepan, warm the skim milk and 200 ml (7 fl oz) water to 30°C (85°F) on a
thermometer, then remove from the heat. Add the yeast, sugar and egg and stir until the yeast is
dissolved. Set aside.
Sift together the flour, mixed spice and salt into the bowl of an electric stand mixer fitted with a dough
hook attachment. Add the softened butter and the yeast mix. Knead on low speed until just incorporated.
Turn the speed to medium and mix for 8 minutes. Add the fruit and knead until all the fruit is evenly
distributed through the dough, approximately 1–2 minutes.
Remove the dough to a lightly floured surface and knead for 1 minute. Form a ball, and place the
dough into a large, lightly greased bowl, then cover with plastic wrap and leave in a warm place to prove
for approximately 45 minutes or until doubled in size.
Divide into 18 equal pieces and roll into taut balls. Place on the prepared tray, allowing room for
spreading. Cover loosely with plastic wrap, leave in a warm place and prove for 45 minutes until doubled
in size.
For the piping paste: In a small bowl, mix the flour with the sugar and 60 ml (2 fl oz/¼ cup) water until
smooth. Fill a piping (icing) bag fitted with a 5–6 mm (¼ inch) plain nozzle, and pipe crosses on top of
the buns.
Bake for 20–25 minutes until golden brown and the buns sound hollow when tapped on the base.
To glaze: In a small saucepan, dissolve the sugar and 50 ml (1¾ fl oz)water and bring to the boil.
Brush this glaze over the buns.
Best eaten on the day or can be toasted up to 2 days later. Eat with lashings of butter!
Bite into a slice of our panforte and you may be surprised at how chewy it is.
Mixing the fruits, spices, nuts, cocoa powder and flour with a syrup made
from sugar and honey gives the cake an almost candy-like texture. Panforte
stores well, so you can hide it away and cut off small pieces any time of the
year when you have a sweet craving.

PANFORTE

Makes one 20 x 30 cm cake • Preparation time 40 minutes • Cooking time 1 hour

3 rice paper sheets

350 g (12 oz/21/3 cups) plain (all-purpose) flour
30 g (1 oz/¼ cup) dark cocoa powder
1½ teaspoons ground cinnamon
1½ teaspoons freshly ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
375 g (13 oz/21/3 cups) blanched almonds, lightly toasted
375 g (13 oz/22/3 cups) skinned hazelnuts, lightly toasted
290 g (10¼ oz/12/3 cup) raisins
185 g (6½ oz/1 cup) whole dried figs, quartered
180 g (6¼ oz/1¼ cups) currants
200 g (7 oz/1¼ cups) dried apricots, diced
205 g (7¼ oz/1 cup) prunes, pitted and halved
125 g (4½ oz) cedro, or mixed peel, finely diced
370 g (13 oz/12/3 cups) caster (superfine) sugar
260 g (9¼ oz/¾ cup) honey

Preheat the oven to 150°C (300°F). Lightly grease and line a 20 x 30 cm (8

x 12 inch) slab tin with the rice paper sheets, trimming to fit.
In a large bowl, sift together the flour, cocoa powder and spices. Add in all
the nuts and dried fruit and mix well.
In a heavy-based medium saucepan, combine the sugar and honey, and
bring slowly to the boil. Cook until the mixture reaches the soft ball stage, at
116°C (241°F) measured using a sugar thermometer, about 15 minutes. Be
cautious as you pour the syrup into the fruit and nut mix. Very carefully and
quickly stir with a wooden spoon until combined and evenly coated – this is
not an easy job.
Press evenly into the prepared tin. Bake for approximately 45 minutes or
until the top of the panforte is matt in appearance. Cool in the tin.
Turn out onto a chopping board and carefully cut into pieces with a
serrated knife using a sawing motion.

Note: Panforte can be made in advance and kept at room temperature in an

airtight container for up to 2 months – but we suspect yours will be eaten
long before that!
This recipe came from one of our biggest fans – Aunty Sue Coyle. You will
enjoy the contrasts of a crispy exterior, soft chewy centre, tart dried
cranberries and the bittersweet flavour of dark chocolate.

COCONUT AND CRANBERRY MACAROONS

Makes 12 • Preparation time 20 minutes • Cooking time 30 minutes

220 g (7¾ oz/1 cup) caster (superfine) sugar

20 g (¾ oz) liquid glucose
3 egg whites, at room temperature
130 g (4½ oz/2 cups) thread (shredded) coconut
135 g (4¾ oz/1½ cups) desiccated coconut
10 g (¼ oz/2 teaspoons) gluten-free plain flour
75 g (2¾ oz/½ cup) dried cranberries, chopped

melted dark chocolate, to dip (optional)

icing (confectioners’) sugar, to dust (optional)

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Combine the caster sugar, glucose and egg whites in a medium
saucepan. Cook over low heat until the mixture reaches 60°C (140°F) on a
sugar thermometer, stirring constantly.
Remove the saucepan from the heat, then add the thread and
desiccated coconuts, the flour and cranberries. Mix until just incorporated.
Divide the mixture into 12 equal portions and shape as desired. Bake for
approximately 12–15 minutes until a light golden brown.
Leave to cool completely on the tray. At this stage you can dip in melted
dark chocolate or dust with icing sugar, if desired.

Notes: Store in an airtight container. These keep for up to 1 week.

 CHAPTER N O 7

CONFECTIONERY

There is no better gift than

something that is made using
your own hands and given with
your heart. And while making
confectionery from scratch
may seem intimidating, it’s
actually pretty easy. When it all
comes together, it’s magic!
The ultimate Rocky Road, this recipe uses marshmallows, rose-flavoured
Turkish delight, pistachio nuts, toasted macadamias, cranberries, freeze-
dried raspberries and the best quality dark chocolate.

DARK CHOCOLATE ROCKY ROAD

Makes about 24 pieces • Preparation time 20 minutes plus overnight setting time •
Cooking time 30 minutes

3 x 125 g (4½ oz) packets pink and white marshmallows

120 g (4¼ oz/¾ cup) sweetened dried cranberries
90 g (3¼ oz/2/3 cup) pistachio kernels
265 g (9¼ oz/12/3 cups) macadamia nuts, toasted
500 g (1 lb 2 oz) rose-flavoured Turkish delight, halved
1.5 kg (3 lb 5 oz) dark chocolate, chopped
30 g (1 oz/½ cup) freeze-dried raspberries (optional)

Lightly grease and line the base and sides of a 20 x 30 x 4 cm (8 x 12 x 1½

inch) slab tin with baking paper, extending the paper 2 cm (¾ inch) over the
sides.
In a large bowl combine the marshmallows, cranberries, pistachios,
macadamias and the Turkish delight.
To temper the dark chocolate: Place 1 kg (2 lb 4 oz) of the chocolate in a
heatproof bowl over a saucepan of simmering water, and make sure the
base of the bowl does not touch the water. Melt the chocolate, stirring
constantly until it reaches 50°C (122°F) using a sugar thermometer. Take
the bowl off the saucepan, add the remaining chocolate and combine.
Keep stirring the chocolate until you get to 29°C (84°F) using the sugar
thermometer.
Then reheat the chocolate over the saucepan of simmering water at a
low heat to its using temperature of 32°C (90°F). When working with
chocolate, make sure you keep it at using temperature or you run the risk
of losing the chocolate temper.
Add the tempered chocolate to the marshmallow and cranberry mixture,
and mix well to coat. Spoon the mixture into the prepared tin and press
down with a spatula to level. Sprinkle with freeze-dried raspberries, if using,
and leave overnight to set.
Cut into bars or squares.
Notes: We use a dark couverture chocolate for our Rocky Road, which
needs to be tempered. You can use compound chocolate from the
supermarket, which is easier to use as it doesn’t need tempering, but it is
not as special.
Store in a cool dry place in an airtight container for up to 2 weeks.
This is our updated version of a classic sweet. Using coconut oil and
coconut cream will make this a definite prize winner at the school fete. Our
apprentice Lizzy from Lancashire is our coconut ice queen!

RASPBERRY COCONUT ICE

Makes about 24 pieces • Preparation time 30 minutes plus 3 hours 15 minutes chilling
time • Cooking time nil

1 kg (2 lb 4 oz/8 cups) icing (confectioners’) sugar, sifted

495 g (1 lb 1½ oz/5½ cups) desiccated coconut
4 egg whites, at room temperature
250 ml (9 fl oz/1 cup) coconut oil, melted (not hot)
100 ml (3½ fl oz) coconut cream (not low fat)
2 teaspoons natural vanilla extract
2 teaspoons sea salt, crushed
pink food colouring
20 g (¾ oz) freeze-dried raspberries, crushed

Lightly grease and line the base and sides of a 20 x 30 x 4 cm (8 x 12 x 1½

inch) slab tin with baking paper.
Sift the icing sugar into a large bowl and mix in the desiccated coconut.
In another bowl, use a whisk to combine the egg whites, coconut oil and
cream, vanilla and salt. Add the wet ingredients to the coconut and icing
sugar, and with your hands mix until well combined.
Divide the mixture in half and add pink food colouring and half the
freeze-dried raspberries to one portion, then knead the food colouring
through until the colour is even.
Press the white mixture evenly over the base of the prepared tin and
smooth the surface with your hand. Set in the fridge for 10–15 minutes
before topping with the pink portion.
Sprinkle with the remaining crushed raspberries and lightly press into the
mixture. Refrigerate for 2–3 hours or until firm.
Cut into bars or squares.

Note: Store in the fridge in an airtight container for up to 2 weeks.

Beware: your new salty-sweet addiction is going to get you in a whole lot of
trouble!
It is vital that you use a sugar thermometer and watch it very carefully. If
the temperature rises above 119°C (246°F), the result will be a hard chewy
candy. If it doesn’t reach that temperature, the caramel will be soft and
pale.

SALTED CARAMELS

Makes about 40 pieces • Preparation time 20 minutes plus wrapping • Cooking time 30
minutes

750 ml (26 fl oz/3 cups) thin (pouring) cream

750 ml (26 fl oz/3 cups) milk
880 g (1 lb 15½ oz/4 cups) caster (superfine) sugar
470 g (1 lb ½ oz/2½ cups, lightly packed) light brown sugar
60 g (2¼ oz) unsalted butter
300 g (10½ oz/1 cup) liquid glucose
1 teaspoon sea salt flakes, plus extra, for sprinkling

Lightly grease and line the base and sides of a 20 x 30 x 4 cm (8 x 12 x 1½

inch) slab tin with a piece of baking paper.
In a medium saucepan, combine the cream, milk, caster and brown
sugars, butter, glucose, sea salt flakes and 90 ml (3 fl oz) of water. Place
over medium–high heat and cook, whisking constantly, until the mixture
reaches 119°C (245°F) measured using a sugar thermometer, for about
25–30 minutes.
Once the caramel reaches 119°C (245°F), remove from the heat and
pour into the prepared tray, making sure to scrape any caramel from the
sides of the tin. Sprinkle sparingly with some extra sea salt and leave to
cool completely.
Cut into 5 x 3 cm (2 x 1¼ inch) rectangles, wrap well in waxed paper or
thick cellophane and twist at both ends.

Note: Store in an airtight container for up to 10 days.

What an irresistible sugar hit! Caramel-coated clusters of popcorn — light,
crispy, sweet, salty and insane. It’s also great with the addition of salted
peanuts or cashews. Once you start, you won’t be able to stop.

CARAMEL POPCORN

Makes approximately 10 cups • Preparation time 20 minutes • Cooking time 20 minutes

10 cups popped popcorn

470 g (1 lb ½ oz/2½ cups, lightly packed) light brown sugar
450 g (1 lb) salted butter, chopped
300 g (10½ oz/1 cup) liquid glucose
1 teaspoon natural vanilla extract
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon salt

Preheat the oven to 180°C (350°F). Line two large baking trays with baking
paper.
Divide the popcorn between the baking trays. In a medium saucepan,
combine the sugar, butter and glucose. Cook over medium heat, stirring
constantly, until the mixture reaches 118°C (244°F) on a sugar
thermometer.
Remove the saucepan from the heat and stir in the vanilla, bicarbonate
of soda and the salt. Pour the caramel over the popcorn, and carefully stir
to coat the popcorn evenly.
Place the trays in the oven and cook for 8 minutes, then remove the
trays and stir the popcorn to ensure the caramel is evenly distributed.
Leave to cool.
When completely cooled, break into chunks of caramel popcorn and
store in an airtight container.

Note: Caramel popcorn will last for up to 1 week in an airtight container.

It’s all about the peanuts and sugar. This recipe is a world apart from the
store-bought variety. And everyone loves peanut brittle — it’s the perfect
sweet treat for your own indulgence or to share.

PEANUT BRITTLE

Makes approximately 1 kg (2 lb 4 oz) slab of brittle • Preparation time 10 minutes •

Cooking time 20 minutes

550 g (1 lb 4 oz/2½ cups) caster (superfine) sugar

150 g (5½ oz/½ cup) liquid glucose
450 g (1 lb) whole blanched peanuts
30 g (1 oz) butter
1 teaspoon natural vanilla extract
½ teaspoon bicarbonate of soda (baking soda)

Lightly grease and line a large baking tray with baking paper.
In a large heavy-based saucepan, combine the sugar, 185 ml (6 fl oz/¾
cup) water and the glucose. Cook the sugar until it is amber in colour,
approximately 15–20 minutes.
Add the peanuts and stir gently until coated. Quickly mix in the butter,
vanilla and bicarbonate of soda, and stir gently.
Pour the mixture onto the prepared tray and spread with the back of a
spatula to a 1 cm (½ inch) thickness. Leave to cool completely before
snapping into pieces.

Note: Store in an airtight container for up to 1 week.

This charmingly old-fashioned recipe belongs to Tass’s dear Aunty Erena.
He has fond memories of her serving these marshmallows as part of
Devonshire tea at her homestead.

VANILLA AND TOASTED COCONUT MARSHMALLOW

Makes about 24 pieces • Preparation time 30 minutes plus 5–6 hours or overnight to set •
Cooking time 10 minutes

495 g (1 lb 1½ oz/2¼ cups) caster (superfine) sugar

450 g (1 lb/1½ cups) liquid glucose
24 g (1 oz) gelatine leaves/sheets or 7 teaspoons powdered gelatine
1 teaspoon natural vanilla extract
3 egg whites, at room temperature
½ teaspoon salt
cooking oil spray
195 g (6¾ oz/3 cups) thread (shredded) coconut, lightly toasted, to coat

Lightly grease and line the base and sides of a 20 x 30 x 4 cm (8 x 12 x 1½

inch) slab tin with baking paper.
In a heavy-based saucepan, place the sugar, glucose and 185 ml (6 fl
oz/¾ cup) water and heat, without stirring, to 127°C (261°F) measured
using a sugar thermometer, for approximately 10 minutes.
While the syrup is coming up to temperature, soak the gelatine sheets in
cold water for 5 minutes or until soft and hydrated, then drain. If using
powdered gelatine: In a small bowl, sprinkle the gelatine over the surface
of 80 ml (2½ fl oz/1/3 cup) water, and set aside to dissolve.
When the syrup reaches 127°C, take off the heat, add the gelatine and
vanilla and whisk until no lumps remain.
Using an electric mixer fitted with a whisk attachment, whisk the egg
whites and salt until light and fluffy. Stop the mixer and pour the syrup over
the egg whites, gradually turn the speed to high and continue whisking until
the mixture thickens, becomes glossy and has cooled a little.
Pour the mixture into the prepared tin and spread evenly. Lightly spray
the top of the mixture with oil spray, then place a piece of baking paper on
top, and use your hand to level and press the mixture into the corners.
Let cool until set, approximately 5–6 hours or overnight. Remove the
baking paper from the top, and sprinkle with some of the toasted coconut.
Turn out onto a work surface, remove the other piece of baking paper and
cut into 5 x 5 cm (2 x 2 inch) squares, then coat the marshmallow in the
remaining toasted coconut.

Note: Store in an airtight container for up to 1 week.

Quick hide it, Cherie’s coming!
Fudge was one of the first sweets Cherie made as a young girl. Time and
time again she made the overcooked, sugary fudge that only a child would
love. Now she has perfected a recipe that is soft, creamy and decadent.

CARAMEL FUDGE

Makes about 24 pieces • Preparation time 20 minutes plus setting time • Cooking time 20
minutes

415 g (14¾ oz/2¼ cups, lightly packed) light brown sugar

2 x 395 g (14 oz) tins condensed milk
160 g (5¾ oz) unsalted butter, chopped
90 g (3¼ oz/¼ cup) golden syrup (light treacle)
2 teaspoons natural vanilla extract
2 teaspoons sea salt
360 g (12¾ oz) white chocolate

Lightly grease and line the base and sides of a 20 x 30 x 4 cm (8 x 12 x 1½

inch) slab tin with baking paper.
In a heavy-based saucepan combine the sugar, condensed milk, butter,
golden syrup, 80 ml (2½ fl oz/1/3 cup) water, vanilla and salt. Stir over low
heat continuously for about 5 minutes or until the sugar has dissolved and
the mixture looks even.
Increase the heat to a simmer, stirring constantly, and cook until it
reaches 106°C (223°F) on a sugar thermometer, for approximately 10–15
minutes. Remove from the heat, add the chocolate and stir in gently, being
careful to not overwork it.
Pour into the prepared tin and leave to set at room temperature.
Cut into 5 x 5 cm (2 x 2 inch) pieces.

Note: Store in an airtight container for up to 2 weeks.

Nougat may seem intimidating, but it’s really just sugar syrup that has been
whipped into egg whites. Even though this recipe is quite labour-intensive,
you will be rewarded with the most fabulous nougat.
Thank you Jessica Pedemont, the chocolate artisan, for this recipe. You
have taught us many skills in the world of confectionery.

CHOCOLATE, ALMOND AND SOUR CHERRY NOUGAT

Makes 12 bars • Preparation time 30 minutes • Cooking time 35 minutes

5 rice paper sheets

BATCH 1
180 g (6¼ oz) caster (superfine) sugar
300 g (10½ oz/1 cup) liquid glucose

BATCH 2
330 g (1½ cups) caster (superfine) sugar
300 g (10½ oz/1 cup) liquid glucose

100 g (3½ oz) egg whites (3 large eggs)

35 g (1¼ oz) caster (superfine) sugar
½ teaspoon sea salt
115 g (4 oz/1/3 cup) honey
1 teaspoon natural vanilla extract
500 g (1 lb 2 oz) blanched almonds, lightly toasted
200 g (7 oz/11/3 cups) chopped dark chocolate
150 g (5½ oz) dried sour cherries

Lightly grease a 20 x 30 x 4 cm (8 x 12 x 1½ inch) slab tin. Line the tin with

a single layer of rice paper.
In a medium saucepan, combine the first batch of sugar and glucose with
80 ml (2½ fl oz/1/3 cup) water, place over medium–high heat and cook until
the mixture reaches 122°C (252°F) on a sugar thermometer, for
approximately 10–15 minutes.
At the same time in another saucepan combine the second batch of sugar
and glucose with 125 ml (4 fl oz/½ cup) water and cook until it reaches
145°C (293°F) on a sugar thermometer, for approximately 15–20 minutes.
 In the bowl of an electric mixer fitted with a whisk attachment, whisk the
egg whites until they reach the soft peak stage, then add the remaining 35 g
(1¼ oz) sugar and the salt, followed by the first batch of liquid sugar, then
add the second batch.
Once all combined, add the honey and vanilla. Whisk for 5 minutes and
while the mixture is still warm, take off the electric mixer and stir in the
almonds, chocolate and sour cherries.
Pour into the prepared tin and level out with a palette knife. Cover the top
with rice paper and set aside to cool.
Cut into twelve 5 x 10 cm (2 x 4 inch) bars or pieces.

Notes: Store in an airtight container. Nougat will keep well for up to 1 month.
 CHAPTER N O 8

SAVOURY PIES AND

TARTS

No food comforts or nurtures

like a proper home-made pie.
Don’t be discouraged from
making your own pastry using
our reliable base recipes. If
you are time-poor, we won’t
judge if you use store-bought
pastry, but do buy the best
quality.
This comforting pie is mild and creamy, packed with tender chicken, leeks
and mushrooms, and is great for a family get-together. Served with potato
mash, garden salad or steamed greens, this makes for quick and easy
entertaining.

CHICKEN, MUSHROOM AND TARRAGON PIE

Serves 6–8 • Makes one 25 x 25 x 8 cm pie • Preparation time 45 minutes plus cooling time
and 30 minutes chilling time for dough • Cooking time 1 hour 30 minutes

2 tablespoons vegetable oil

2 brown onions, diced
1 leek, pale part only, thinly sliced into 1 cm (½ inch) rounds
250 g (9 oz) button mushrooms, quartered
1 kg (2 lb 4 oz) boneless, skinless chicken thighs, diced
250 ml (9 fl oz/1 cup) chicken stock
2 tablespoons cornflour (cornstarch)
200 ml (7 fl oz) thin (pouring) cream, to finish
½ bunch (1 tablespoon) tarragon leaves, picked and chopped
salt and pepper
½ quantity Pie Top
egg wash (beat 1 egg yolk with 2 tablespoons thin (pouring) cream)

In a large saucepan, heat the oil over medium–high heat. Add the onion,
leek and mushrooms and cook for 2 minutes.
Add the diced chicken thigh and stock and bring to the boil. Lower the
heat and simmer gently for 40–45 minutes or until the chicken is cooked
through and tender.
Make a slurry with the cornflour and 80 ml (2½ fl oz/1/3 cup) water, and
pour enough of this mix into the chicken to thicken. Simmer for a further 10
minutes, then take off the heat and add the cream, chopped tarragon and
season well with salt and pepper. Cool completely before using.
Preheat the oven to 180°C (350°F). Lightly grease a 25 x 25 x 8 cm (10 x
10 x 3¼ inch) pie dish.
To assemble the pie: On a lightly floured surface, roll the pie top to 4 mm
(¼ inch) thick, then rest in the fridge for 30 minutes.
Fill the pie dish almost to the top with the cold pie filling and cover with the
pie top. Trim the pastry overhang and fold over the edges. If desired, score
the pastry with a sharp knife in a fanlike pattern such as shown in the
photograph. Glaze the top of the pie with the egg wash.
Bake for 25–30 minutes until the pastry is cooked and golden brown.

Notes: This pie will keep for 2–3 days in the fridge. The pie filling can be
made 3 days prior to using and any left-over filling can be frozen for up to 1
month. If time-poor, use good quality store-bought puff pastry.
The beauty of a frittata is that it feeds a crowd and keeps well. It’s also a
quick and easy, gluten-free option for breakfast or a light lunch. Serve with
a simple salad. You can vary the filling by using other roasted vegetables
or different cheeses.

SWEET POTATO, ROAST CAPSICUM AND THYME

FRITTATA

Serves 4–6 • Makes one 30 cm frittata • Preparation time 25 minutes plus cooling time •
Cooking time 1 hour 10 minutes

2 large sweet potatoes, peeled and cut into 4 cm (1½ inch) cubes
2 red capsicums (peppers), seeded and thickly sliced
olive oil, to drizzle
100 g (3½ oz/2¼ cups) baby English spinach leaves
25 g (1 oz/¼ cup) grated parmesan
1 tablespoon thyme leaves, chopped
salt and pepper
1½ quantities Custard Filling (Savoury)

Preheat the oven to 180°C (350°F). Line two baking tins with baking paper.
Spread the sweet potato and capsicum separately in the tins. Drizzle
with olive oil, then bake for 20–25 minutes until cooked. Set aside to cool.
Lightly grease a 30 cm (12 inch) ovenproof dish. Place the spinach,
roasted sweet potato and capsicum in the dish, sprinkle with the parmesan
and thyme, season with salt and pepper, and pour over enough custard to
completely cover the vegetables.
Bake for 40–45 minutes until the filling has just set and is golden brown.
If the top browns too quickly, cover with foil and keep cooking until the
custard is set.
This is delicious served hot or at room temperature.
The delicious partnership of roasted pumpkin, ricotta and caramelised
onion makes this a great summer tart to take to a picnic in the park. It will
only take moments to assemble once you have made the pizza dough and
filling.

RUSTIC PUMPKIN, RICOTTA AND CARAMELISED

ONION TART

Serves 8 • Makes one 30 cm (12 inch) tart • Preparation time 30 minutes plus cooling time
• Cooking time 1 hour 10 minutes

750 g (1 lb 10 oz/5 cups) seeded, peeled and chopped into 3 cm (1¼ inch)
pieces uncooked pumpkin
olive oil, to coat and drizzle
250 g (9 oz/6¼ cups) English spinach
1 kg (2 lb 4 oz/41/3 cups) fresh ricotta cheese
25 g (1 oz/¼ cup) grated parmesan
2 eggs, at room temperature, lightly beaten
salt and pepper
125 g (4½ oz/½ cup) Caramelised Onion
1 quantity Pizza Dough

Preheat the oven to 180°C (350°F). Line a baking tin with baking paper.
Toss in the pumpkin cubes with enough oil to lightly coat. Roast for 20
minutes or until tender. Remove from the oven and leave to cool.
Sauté the spinach in a frying pan over high heat for 1–2 minutes until
wilted, leave to cool, then use your hands to squeeze dry.
In a large bowl combine the ricotta, parmesan, eggs and salt and
pepper. Fold through the pumpkin, spinach and caramelised onions.
Line a baking tray with baking paper. On a lightly floured surface, roll out
the pizza dough to 40 cm (16 inches) round and 5 mm (¼ inch) thick.
Transfer the rolled dough to the prepared tray. Spread the ricotta mix
over the pizza dough leaving a 5 cm (2 inch) border. Gather the edge of
the dough and drape back over the filling to create a ruffled look.
Bake for 40–45 minutes or until the crust is golden brown. Drizzle with
olive oil and serve.
This is delicious served hot or at room temperature.
One of the best things in life is the simple pleasure that comes from fresh
ingredients. The ratatouille for our pie is a fine example and sings with
summer vegetables. Ratatouille can also be enjoyed on its own as a
simple meal.

RATATOUILLE PIE

Serves 6 • Makes six 10 x 10 x 4 cm square pies • Preparation time 30 minutes plus

cooling time and 30 minutes chilling time for pastry • Cooking time 1 hour 30 minutes

ROAST VEGETABLES
2 eggplants (aubergines), diced
2 red capsicums (peppers), seeded and diced
4 zucchini (courgettes), diced
120 ml (4 fl oz) tablespoons olive oil
salt and pepper

TOMATO SAUCE
2 tablespoons olive oil
2 red onions, diced
2 garlic cloves, chopped
2 x 400 g (14 oz) tins chopped tomatoes
2 tablespoons tomato paste (concentrated purée)
15 g (½ oz/¼ cup, firmly packed) chopped basil
salt and pepper

½ quantity Pie Top

1½ quantities Pie Base
egg wash (beat 1 egg yolk with 2 tablespoons thin (pouring) cream)

Preheat the oven to 180°C (350°F). Line three baking trays with baking
paper.
To roast the vegetables: In a bowl, toss each vegetable separately with 2
tablespoons of oil and season well with salt and pepper. Place on the
prepared trays. Roast for 15–20 minutes or until tender.
Meanwhile, make the tomato sauce. In a large saucepan, heat the oil
over medium heat. Add the onion and garlic and cook for 5 minutes, or
until soft.
 Add the tomatoes and tomato paste, bring to the boil, then lower the heat
to a simmer and cook for 30 minutes. Finish the sauce with the basil. Set
aside.
Add the roasted vegetables to the tomato sauce and season well. Cool
completely before using.
Reheat the oven to 180°C (350°F). Lightly grease six 10 x 10 x 4 cm (4 x
4 x 1½ inch) pie tins.
To assemble the pies: On a lightly floured surface, roll the pie base and
the pie top to 4 mm (¼ inch) thick, then chill in the fridge for 30 minutes.
Remove the pastries from the fridge and line the tins with the pie base
allowing a 1 cm (½ inch) overhang.
Fill the pastry-lined tins almost to the top with the cold ratatouille. Brush
the pastry edge with egg wash and cover with the pie top, pressing the
edges together to seal. Trim the pastry overhang and glaze the top of the
pies with egg wash.
Bake for 30–35 minutes until pastry is cooked and golden brown.

Note: The pie filling can be made 3 days prior to using and any left-over
filling can be frozen for up to 1 month.
We love tarts and their versatility. The seasons play a vital role in selecting
the fillings — so many variations and combinations of meat, fish,
vegetables and herbs can be used. Use our pastry and custard filling as
your base and let your culinary imagination run wild.

CAULIFLOWER AND CHEESE SAUCE TART

Serves 4–6 • Makes one 11 x 34 x 2.5 cm tart • Preparation time 40 minutes plus 30
minutes chilling time for pastry • Cooking time 1 hour 30 minutes

1 quantity Pie Base

½ cauliflower, cut into florets
250 ml (9 fl oz/1 cup) milk
25 g (1 oz) butter
35 g (1¼ oz/¼ cup) plain (all-purpose) flour
100 g (3½ oz/1 cup) grated cheddar cheese
salt and pepper
100 g (3½ oz/2¼ cups) baby English spinach leaves
1 tablespoon grated parmesan
1 quantity Custard Filling (Savoury)

Preheat the oven to 180°C (350°F). Lightly grease an 11 x 34 x 2.5 cm (4¼

x 13½ x 1 inch) fluted rectangular loose-based flan (tart) tin.
Remove the pie base pastry from the fridge, lightly dust your work
surface with flour and roll out the pastry to fit the tin, approximately 3 mm
(1/8 inch) in thickness. Line the tin with the pastry, leaving a slight overhang.
Chill in the fridge for 30 minutes before trimming the edges.
To blind bake the pastry: Line the pastry shell with a piece of crumpled
baking paper and pour in some baking beads or uncooked rice or dried
beans. Bake for 15 minutes, then remove the paper and beans and return
to the oven for another 5–10 minutes, until the pastry is dry and just turning
golden. Cool a little.
For the cauliflower filling: Cook the cauliflower florets in a saucepan of
boiling water for 3–4 minutes, until tender. Drain well. Heat the milk in a
small saucepan over medium heat until just hot. Melt the butter in another
saucepan over medium heat, stir in the flour and cook for 2 minutes,
stirring. Gradually whisk in the hot milk and stir until it reaches simmering
point. Simmer for at least 20 minutes before adding in the cheese. Stir in
the cheddar cheese, and season well with salt and pepper.
Place the cauliflower in an oven dish, pour over the cheese sauce and
bake at 180°C (350°F) for approximately 15–20 minutes until golden
brown. Remove from the oven and cool.
To assemble the tart: Scatter the spinach into the tart shell, then nestle
the cauliflower cheese among the spinach leaves and sprinkle with the
parmesan. Pour in as much of the custard filling as you can without it
spilling over the edge. Return to the oven and bake for a further 25–30
minutes until the egg custard has set and is golden brown.
Serve hot or at room temperature.
CHERRY TOMATO, GOAT’S CHEESE AND BASIL
TART

Serves 4–6 • Makes one 11 x 34 x 2.5 cm tart • Preparation time 20 minutes plus
30 minutes chilling time for pastry • Cooking time 55 minutes

1 quantity Pie Base

100 g (3½ oz/2¼ cups) baby English spinach leaves
10 basil leaves
250 g (9 oz) cherry tomatoes
150 g (5½ oz/1¼ cups) crumbled goat’s cheese
1 quantity Custard Filling (Savoury)

Preheat the oven to 180°C (350°F). Lightly grease an 11 x 34 x 2.5

cm (4¼ x 13½ x 1 inch) fluted rectangular loose-based flan (tart) tin.
Remove the pie base from the fridge, lightly dust your work
surface with flour and roll out the pastry to fit the tin, approximately 3
mm (1/8 inch) in thickness. Line the tin with the pastry, leaving a slight
overhang. Chill in the fridge for 30 minutes before trimming the
edges. Blind bake for at least 20–25 minutes, until the pastry is dry
and just turning golden. Cool a little.
To assemble the tart: Place the spinach and basil in the tart shell,
then nestle the tomatoes among the baby spinach leaves. Dot with
the goat’s cheese and pour in as much of the custard filling as you
can without it spilling over the edge. Return to the oven and bake for
a further 25–30 minutes until the egg custard has set and is golden
brown.
Serve hot or at room temperature.
BACON, EGG AND CHERRY TOMATO TART

Serves 4–6 • Makes one 11 x 34 x 2.5 cm tart • Preparation time 20 minutes plus
30 minutes chilling time for pastry • Cooking time 55 minutes

1 quantity Pie Base

4 bacon rashers, trimmed
250 g (9 oz) cherry tomatoes
1 quantity Custard Filling (Savoury)

Preheat the oven to 180°C (350°F). Lightly grease an 11 x 34 x 2.5

cm (4¼ x 13½ x 1 inch) fluted rectangular loose-based flan (tart) tin.
Remove the pie base from the fridge, lightly dust your work
surface with flour and roll out the pastry to fit the tin, approximately 3
mm (1/8 inch) in thickness. Line the tin with the pastry, leaving a slight
overhang. Chill in the fridge for 30 minutes before trimming the
edges. Blind bake for at least 20–25 minutes, until the pastry is dry
and just turning golden. Cool a little.
To assemble the tart: Arrange the bacon in the tart shell and dot
with cherry tomatoes. Pour in as much of the custard filling as you
can without it spilling over the edge. Return to the oven and bake for
a further 25–30 minutes until the egg custard has set and is golden
brown.
Serve hot or at room temperature.
ASPARAGUS, PEA, LEEK AND RICOTTA TART

Serves 4–6 • Makes one 11 x 34 x 2.5 cm tart • Preparation time 20 minutes plus
30 minutes chilling time for pastry • Cooking time 1 hour

1 quantity Pie Base

20 g (¾ oz) butter
1 leek, pale part only, thinly sliced
2 bunches asparagus
140 g (5 oz/1 cup) frozen peas, defrosted
150 g (5½ oz) fresh ricotta cheese
4 tablespoons grated parmesan
100 g (3½ oz/2¼ cups) baby English spinach leaves
1 quantity Custard Filling (Savoury)

Preheat the oven to 180°C (350°F). Lightly grease an 11 x 34 x 2.5

cm (4¼ x 13½ x 1 inch) fluted rectangular loose-based flan (tart) tin.
Remove the pie base from the fridge, lightly dust your work
surface with flour and roll out the pastry to fit the tin, approximately 3
mm (1/8 inch) in thickness. Line the tin with the pastry, leaving a slight
overhang. Chill in the fridge for 30 minutes before trimming the
edges. Blind bake for at least 20–25 minutes, until the pastry is dry
and just turning golden. Cool a little.
For the filling: Heat a small frying pan over medium heat. Melt the
butter and sauté the leek for 3–4 minutes until softened. Trim the
asparagus, cut the spears in half, and keep aside the tips for
garnishing the top of tart. In a small bowl mix together the asparagus
ends, peas, cooked leek, ricotta and 2 tablespoons of the grated
parmesan.
To assemble the tart: Place the spinach in the tart shell, nestle the
asparagus and pea mixture among the spinach. Garnish with the
asparagus tips, sprinkle over the remaining parmesan. Pour in as
much of the custard filling as you can without it spilling over the
edge. Return to the oven and bake for a further 25–30 minutes until
the egg custard has set and is golden brown.
Serve hot or at room temperature.
A proper beef pie with chunks of tender meat, rich gravy and masses of
flavour, this is the perfect steak pie. It will warm your cockles on a cold
winter’s day.

BEEF AND ALE PIE

Makes twenty-four 7 cm party pies • Preparation time 40 minutes plus cooling time and 30
minutes chilling time for pastry • Cooking time 3 hours

80 ml (2½ fl oz/1/3 cup) vegetable oil

1 kg (2 lb 4 oz) chuck steak, diced
2 brown onions, diced
2 carrots, diced
4 celery stalks, diced
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
2 fresh bay leaves
1 tablespoon Vegemite or Marmite
1 tablespoon tomato paste (concentrated purée)
500 ml (17 fl oz/2 cups) beef or chicken stock
200 ml (7 fl oz) pale ale (beer)
4 tablespoons cornflour (cornstarch)
salt and pepper
1 quantity Pie Top
1½ quantities Pie Base
egg wash (beat 1 egg yolk with 2 tablespoons thin (pouring) cream)

In a large saucepan, heat 2 tablespoons of the oil over medium–high heat

and add the beef in batches, removing them to a side plate when fully
browned. Set aside.
Heat the remaining oil and add the onion, carrot and celery and cook for
5 minutes. Return the beef to the pan with the herbs, Vegemite and tomato
paste and pour in enough stock to just cover the beef.
Bring to the boil then reduce to a simmer and cook for approximately
1½–2 hours or until the meat is just tender.
Add the ale and bring back to the boil. Mix the cornflour with enough
water (about 120 ml/4 fl oz) to make a slurry, and pour enough of this
mixture into the beef to thicken. Simmer for a further 10–15 minutes.
Season well with salt and pepper. Cool completely before using.
Preheat the oven to 180°C (350°F). Lightly grease two 12-hole 80 ml (2½
fl oz/1/3 cup) muffin tins.
To assemble the pies: On a lightly floured surface, roll the pie base and
the pie top to 4 mm (¼ inch) thick, then chill in the fridge for 30 minutes.
Remove the pastries from the fridge. From the pie base, cut out twenty-four
8 cm (3¼ inch) circles. From the pie top, cut out twenty-four 7 cm (2¾ inch)
circles.
Line the tins with the pie bases allowing a 5 mm (¼ inch) overhang.
Fill the pastry-lined tins almost to the top with the cold pie filling. Brush
the pastry edge with egg wash and cover with the pie tops, pressing the
edges together to seal. Trim the pastry overhang and glaze the top of the
pies with the egg wash.
Bake for 25–30 minutes until the pastry is cooked and golden brown.

Note: The pie filling can be made 3 days prior to using and any left-over
filling can be frozen for up to 1 month.
An indelible memory of our school tuckshop days, when we thought the
cellophane-bagged, soggy, under-baked pie, filled with gravy and minced
(ground) meat was the best ever. How our tastebuds have matured! This is
our version.

MINCE ’N’ CHEESE PIE

Makes six 10 x 10 x 4 cm pies • Preparation time 40 minutes plus cooling time and 30
minutes chilling time for pastry • Cooking time 1 hour 40 minutes

2 brown onions, roughly diced

1 carrot, roughly diced
4 celery stalks, roughly diced
2 tablespoons vegetable oil
1 kg (2 lb 4 oz) minced (coarsely ground) beef
1 tablespoon thyme, chopped
2 fresh bay leaves
1 tablespoon Vegemite or Marmite
1 tablespoon tomato paste (concentrated purée)
1 litre (35 fl oz/4 cups) beef or chicken stock
4 tablespoons cornflour (cornstarch)
salt and pepper
125 g (4½ oz/1¼ cups) grated cheddar cheese
½ quantity Pie Top
1½ quantities Pie Base
egg wash (beat 1 egg yolk with 2 tablespoons thin (pouring) cream)

In a food processor, pulse the onion, carrot and celery until finely chopped.
In a large saucepan, heat the oil over medium–high heat. Add the
chopped vegetables and cook for 5 minutes.
Increase the heat to high, then add the minced beef and cook until
brown. Stir occasionally to prevent large lumps of meat forming.
Add the herbs, Vegemite, tomato paste and stock. Bring to the boil, lower
the heat and simmer gently for 35–40 minutes.
Mix the cornflour with enough water (about 120 ml/4 fl oz) to make a
slurry and pour enough of this mixture into the mince to thicken. Simmer
for a further 10 minutes, then season well with salt and pepper. Cool
completely before using.
Preheat the oven to 180°C (350°F). Lightly grease six 10 x 10 x 4 cm (4
x 4 x 1½ inch) square pie tins.
To assemble the pies: On a lightly floured surface, roll the pie base and
the pie top to 4 mm (¼ inch) thick, then chill in the fridge for 30 minutes.
Remove the pastries from the fridge and line the tins with the pie base
allowing a 1 cm (½ inch) overhang.
Fill each pastry-lined tin almost to the top with the cooled mince, then
add the grated cheddar. Brush the pastry edges with egg wash and cover
with the pie tops, pressing the edges together to seal. Trim the pastry
overhang and glaze the top of each pie with egg wash.
Bake for 30–35 minutes until the pastry is cooked and golden brown.

Note: The pie filling can be made 3 days prior to using and any left-over
filling can be frozen for up to 1 month. If time-poor, use good quality store-
bought pastry.
There are no rules for what makes a frittata. We often add smoked trout to
our fennel, potato and caramelised onion frittata as a variation. Frittatas are
an efficient way to use up your leftovers.

ROAST FENNEL, POTATO, CARAMELISED ONION

AND OREGANO FRITTATA

Serves 4–6 • Makes one 20 x 30 x 6 cm frittata • Preparation time 25 minutes plus cooling
time • Cooking time 1 hour 10 minutes

3 fennel bulbs, cut into wedges

3 large potatoes, peeled and cut into 3 cm (1¼ inch) cubes
olive oil, to drizzle
100 g (3½ oz/2¼ cups) baby English spinach leaves
60 g (2¼ oz/¼ cup) Caramelised Onion
25 g (1 oz/¼ cup) grated parmesan
1 tablespoon oregano leaves, chopped
salt and pepper
1½ quantities Custard Filling (Savoury)

Preheat the oven to 180°C (350°F). Line two baking tins with baking paper
and spread the fennel and potato separately into the tins. Drizzle with olive
oil and bake for 20–25 minutes until cooked. Set aside to cool.
Lightly grease a 20 x 30 x 6 cm (8 x 12 x 2½ inch) ovenproof dish. Place
the spinach, roasted fennel and potato, and caramelised onions in the dish,
sprinkle with the parmesan and oregano, season with salt and pepper and
pour over enough custard filling to completely cover the vegetables.
Bake for 40–45 minutes, until the filling has just set and is golden brown.
If the top browns too quickly, cover with foil and keep cooking until the
custard is set.
This is delicious served hot or at room temperature.
This is the perfect big family meal. Poached blue eye cod and vegetables,
bound in a béchamel sauce and topped with a rich, buttery, creamy mash, it
is almost impossible to refuse a second helping of this nurturing pie.

BLUE EYE COD AND POTATO MASH PIE

Serves 6–8 • Makes one 30 cm pie • Preparation time 45 minutes • Cooking time 2 hours 15
minutes

POTATO MASH
1 kg (2 lb 4 oz) all-purpose potatoes, peeled and diced
100 ml (3½ fl oz) thin (pouring) cream
100 g (3½ oz) butter
salt and pepper
freshly grated nutmeg

PIE FILLING
1 kg (2 lb 4 oz) blue eye cod, filleted, boned and skinned
1 litre (35 fl oz/4 cups) milk
3 brown onions, sliced
2 fresh bay leaves
½ bunch thyme sprigs
8 black peppercorns
200 g (7 oz) butter
4 celery stalks, diced
1 celeriac, peeled and diced
2 carrots, diced
100 g (3½ oz/2/3 cup) plain (all-purpose) flour
salt and pepper

Preheat the oven to 180°C (350°F). Lightly grease a 30 cm (12 inch) oval
ovenproof dish.
For the potato mash: Boil the potatoes for 12–15 minutes over medium–
high heat, until soft. Drain and mash until smooth, then stir in the cream and
butter and season well with salt, pepper and nutmeg. Cover and put aside to
cool.
For the pie filling: Place the fish in a medium-deep roasting tin, add the
milk, 1 of the sliced onions, the bay leaves, thyme and peppercorns and
cover with foil. Bake for approximately 40–45 minutes until the fish is opaque
and just cooked. Remove from the oven, and carefully remove the fish from
the tin. Set aside.
Strain the milk through a sieve, discarding the onion, thyme, peppercorns
and bay leaves. Keep this milk warm – it will be used to make the base
sauce.
Melt the butter in a medium saucepan, and add the remaining onion, the
celery, celeriac and carrot. Cover with a lid, and cook over low heat for 10–
15 minutes, or until the vegetables are tender, particularly the carrots.
Stir in the flour and cook over medium heat for 5 minutes. Add the warm
reserved milk. Bring slowly to the boil, stirring constantly, then lower the heat
to a simmer and cook for a further 20 minutes. Season well.
Flake the fish and gently fold through the sauce. Transfer to the prepared
dish, and top with the potato mash. Bake in the oven for 30 minutes or until
heated through and golden brown.

Note: The pie can be made 1–2 days in advance and stored in the fridge. Be
sure to bring the pie back to room temperature before cooking.
Who doesn’t love a good sausage roll? Ours is the perfect combination of
flavoursome pork, stewed apple and sage with our buttery, flaky pastry. A
must-have with our Old-fashioned Tomato Sauce!

OLD-FASHIONED PORK SAUSAGE ROLLS

Makes 12 • Preparation time 30 minutes plus cooling time • Cooking time 40 minutes

FILLING
2 tablespoons vegetable oil
2 brown onions, finely diced
1½ bunches (½ cup) sage leaves, picked and chopped
500 g (1 lb 2 oz) minced (ground) pork
500 g (1 lb 2 oz) pork sausage meat
250 g (9 oz) cooked apple, puréed
100 g (3½ oz) dry breadcrumbs
1 egg
salt and pepper

1 quantity Pie Top

egg wash (beat 1 egg yolk with 2 tablespoons thin (pouring) cream)
Old-fashioned Tomato Sauce, to serve

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
In a medium frying pan, heat the oil over medium–high heat. Add the
onion and cook for 5 minutes, until soft and translucent. Add the sage and
cook for a further 2 minutes. Remove from the heat and allow to cool.
Place the onion and sage in a large mixing bowl. Add the remaining filling
ingredients and mix by hand until combined.
On a lightly floured surface, roll out the pastry into a large rectangle 3
mm (1/8 inch) in thickness. Cut lengthways into two long rectangles.
Roll half the filling mixture into sausage shapes with your hands and
place along the edge of one of the pastry sheets. Brush along one edge
with the egg wash and fold the pastry over to enclose the sausage meat,
sealing the edges together. Repeat with the remaining filling and pastry
sheet.
Cut into whatever size you prefer, then space them 3 cm (1¼ inches)
apart on the prepared tray. Bake for approximately 25–30 minutes or until
golden brown.
Serve with our Old-fashioned Tomato Sauce.

Note: You can use tinned cooked apple.

 CHAPTER N O 9

SANDWICHES

No matter when the craving

strikes, these combos promise
to satisfy every time. Be
creative and think outside the
sandwich box. The crucial
golden rules of sandwich
making are to use quality
bread and to balance the
textures and flavours.
This is our twist on a French classic: a glorified ham and cheese toastie,
using good quality ham, eggs and gruyère, smothered in aïoli and toasted
until the cheese is oozing and the bread has turned a deep golden brown.
It’s our top-selling breakfast toastie and a great hangover cure!

CROQUE MADAME

Makes four sandwiches • Preparation time 20 minutes • Cooking time 10 minutes

8 thick slices of white bread, buttered

60 g (2¼ oz/¼ cup) Aïoli
400 g (14 oz) thinly sliced ham
4 eggs, at room temperature, fried
8 slices gruyère cheese

Place the slices of bread on your work surface, buttered side down. Spread
liberally with aïoli, then place slices of ham and a fried egg on 4 of the
bread slices. Finish off with 2 slices of cheese and sandwich together with
the remaining slices of bread, buttered side out.
Place in a preheated sandwich press and cook until golden brown and
the cheese has melted, approximately 5 minutes.
Serve hot.
Roasted eggplant tossed in a tangy vinaigrette and sweetened with
sultanas and fresh mint gives a sweet and sour contrast to this hearty
vegetarian sandwich.
Without the bread it makes a great antipasto, or serve with our slow-
roasted lamb shoulder for a mouth-watering feast.

ROAST EGGPLANT SALAD, FETA, ROAST CAPSICUM

MAYO AND ROCKET

Makes four sandwiches • Preparation time 30 minutes plus cooling time • Cooking time 20
minutes for roasting eggplant and capsicum

80 ml (2½ fl oz/1/3 cup) olive oil

salt and pepper

ROAST EGGPLANT SALAD

2 eggplants (aubergines), diced
1 spring onion (scallion), thinly sliced
45 g (1½ oz/¼ cup) sultanas (golden raisins), chopped
1 bunch (½ cup) flat-leaf (Italian) parsley, roughly chopped
½ bunch (¼ cup) mint, leaves picked and chopped
80 ml (2½ fl oz/1/3 cup) Vinaigrette

ROAST CAPSICUM MAYONNAISE

2 red capsicums (peppers), halved and seeded
250 g (9 oz/1 cup) Aïoli
a few drops of Tabasco sauce
salt and pepper

salted butter, at room temperature, for spreading

8 slices sourdough bread
2 handfuls baby rocket (arugula) leaves
150 g (5½ oz) feta cheese, crumbled

Line two baking trays with baking paper. Toss the eggplants and capsicums
in two separate bowls with 2 tablespoons of oil in each. Season both well
with salt and pepper. Place on the prepared trays and roast for 15–20
minutes or until tender. Allow to cool.
For the roast eggplant salad: Combine the roasted eggplant, spring
onion, sultanas, parsley, mint and vinaigrette in a bowl and season well.
Lightly toss all the ingredients together.
For the capsicum mayonnaise: Peel the roasted capsicum and purée in a
food processor until smooth, blend in the aïoli and Tabasco sauce and
season well.
To assemble the sandwiches: Butter the bread. Spread 4 slices of the
buttered bread liberally with the capsicum mayo, top with some rocket, then
eggplant salad and crumble over the feta to finish. Top with the 4 remaining
slices of buttered bread.
Layered with corned beef, heaped with tangy sauerkraut, creamy Russian
dressing and molten Swiss cheese, the Reuben is so hypnotically good it
has left a lasting impression on us. This is our version of the New York deli
classic.

REUBEN

Makes four sandwiches • Preparation time 30 minutes • Cooking time 2 hours 20 minutes
for corned beef

CORNED BEEF
1.5 kg (3 lb 5 oz) corned silverside
3 fresh bay leaves
5 garlic cloves, bruised
3 allspice berries
1 onion, halved
1 carrot, halved
2 celery stalks, cut in half
10 black peppercorns

RUSSIAN DRESSING
250 g (9 oz/1 cup) Aïoli
60 ml (2 fl oz/¼ cup) tomato sauce (ketchup)
1 spring onion (scallion), finely chopped
10 cornichons (gherkins), roughly chopped
1 tablespoon bottled horseradish
1 teaspoon Worcestershire sauce
a few drops of Tabasco sauce

salted butter, at room temperature, for spreading

8 slices rye sourdough bread
200 g (7 oz/1 cup) sauerkraut
12 slices Swiss cheese

To cook the corned beef, place the silverside in a medium saucepan, add
the remaining ingredients and cover with water. Bring slowly to the boil,
then reduce to a simmer and cook for 2 hours or until the silverside is
tender. Remove from the saucepan, cool and slice thinly.
For the Russian dressing: Put all the ingredients into a food processor
and process until blended, but not too smooth. You will need 185 ml (6 fl
oz/¾ cup).
To assemble the sandwiches: Butter the bread. Spread 4 slices of the
buttered bread liberally with the Russian dressing, top with generous
amounts of corned beef, layer over some sauerkraut and finish with the
cheese and the 4 remaining slices of bread, buttered sides out. Place in a
preheated sandwich press and cook until golden brown and the cheese
has melted, approximately 5 minutes.
Serve hot.

Note: The remaining unsliced corned beef can be stored, covered in its
cooking liquor, in an airtight container in the fridge for up to 1 week.
We all know chicken is a crowd pleaser and this chicken roulade is the star
of this sandwich. A lot of time and preparation goes into this sandwich
filling, but it is definitely worth the effort. If you are time-poor, use a store-
bought roasted, seasoned chicken, making sure it’s good quality.

ROAST CHICKEN WITH SAGE AND ONION STUFFING,

TOMATO, ROCKET AND MAYO

Makes four sandwiches • Preparation time 40 minutes plus cooling time • Cooking time 45
minutes

1.6 kg (3 lb 8 oz) free-range chicken, deboned (this size chicken will make
more than 4 sandwiches and will keep in the fridge for 3 days)

STUFFING
100 g (3½ oz) butter
1 onion, finely chopped
1 garlic clove, minced
300 g (10½ oz) sourdough bread
½ bunch (¼ cup) sage, leaves picked and chopped
1 egg, at room temperature, lightly beaten
2 tablespoons milk

olive oil, to brush

salt and pepper

salted butter, at room temperature, for spreading

8 slices sourdough bread
125 g (4½ oz/½ cup) Aïoli
2 ripe tomatoes, sliced
2 handfuls rocket (arugula) leaves

For the stuffing: Melt the butter in a small frying pan over medium heat,
add the onion and garlic and cook, stirring, for approximately 5 minutes, or
until they soften.
Pulse the bread coarsely in a food processor and put in a medium bowl.
Add the cooked onion and garlic, then the sage and combine well. Add the
egg and gradually add enough of the milk so the mixture is soft and firm,
but not too wet. Mix well.
Preheat the oven to 180°C (350°F). Place the boned chicken skin side
down on your work surface, and press on the stuffing to form a log on top
of the chicken. Roll the chicken (basically fold in half). Tuck in the ends
and secure with wooden skewers, and tie the chicken with kitchen string to
ensure the shape is even. Brush the chicken with olive oil and season well
with salt and pepper. Place on a baking tray, seam side down and roast for
45 minutes. Cool and slice.
To assemble the sandwiches: Butter the bread. Spread 4 slices of the
buttered bread liberally with aïoli, top with sliced chicken and tomatoes,
season well and finish with rocket. Top with the 4 remaining slices of
buttered bread.
A hot, gooey, melty cheese sandwich is as basic as it gets, but this doesn’t
mean this classic comfort food can’t be elevated by using topnotch
ingredients. We use a good quality gruyère and home-made Bread ’n’
Butter Pickles. It is well worth the effort to make your own pickles — you’ll
be shocked at how easy it is.

CHEESE TOASTIES

Makes four sandwiches • Preparation time 30 minutes plus 3 hours standing time for
pickles • Cooking time 15 minutes

BREAD ’N’ BUTTER PICKLES

2 telegraph (long) cucumbers
1 brown onion
2 tablespoons salt
450 ml (15¾ fl oz) white wine vinegar
370 g (13 oz/12/3 cups) caster (superfine) sugar
1 teaspoon ground turmeric
½ teaspoon mustard seeds
¼ teaspoon celery seeds

salted butter, at room temperature, for spreading

8 slices sourdough bread
12 slices gruyère cheese

For the pickles: Wash and thinly slice the cucumbers and onion. Place in a
medium bowl, add the salt and 500 ml (17 fl oz/2 cups) cold water. Let
stand at room temperature for 3 hours. Drain thoroughly without rinsing.
In a large saucepan, combine the remaining pickle ingredients and bring
to the boil, then add the cucumber and onion. Take off the heat, allow to
cool, then store in the fridge in an airtight container.
To assemble the cheese toasties: Butter the bread. Place the slices of
bread on your work surface, buttered side down. Place the slices of cheese
on 4 of the bread slices, top with 250 ml (9 fl oz/1 cup) drained pickles and
sandwich together with the remaining slices of bread, buttered side out.
Place in a preheated sandwich press and cook until golden brown and the
cheese has melted, approximately 5 minutes.
Serve hot.
Note: The pickles will keep in the fridge for 1 month. They’re very handy –
you can serve them with cheese or cold cuts.
The freshness of the crisp apple and tarragon slaw balances the rich
flavours of the roasted pork. Lightly toasted, this sandwich is amazing. A
great sandwich to use up left-over pork from Sunday’s roast.

ROAST PORK, APPLE SLAW AND ROCKET

Makes four sandwiches • Preparation time 40 minutes plus cooling time • Cooking time 1
hour

1 tablespoon minced garlic

1 tablespoon fennel seeds, ground
80 ml (2½ fl oz/1/3 cup) olive oil
½ shoulder of pork, approximately 750 g (1 lb 10 oz), boned, skinned and
rolled
salt and pepper

APPLE SLAW
2 granny smith apples, peeled, cored and grated
1 spring onion (scallion), thinly sliced
½ bunch (¼ cup) flat-leaf (Italian) parsley, finely chopped
2 tablespoons tarragon, finely chopped
125 g (4½ oz/½ cup) Aïoli
salt and pepper

2 handfuls rocket (arugula) leaves

salted butter, at room temperature, for spreading

8 slices sourdough bread

Preheat the oven to 180°C (350°F). In a small bowl, combine the garlic,
fennel seeds and oil, and mix to a paste. Put the prepared pork in a
roasting tin. Lather the paste all over the pork, season well and roast for
45–60 minutes. Cool, then slice thinly.
For the apple slaw: Combine all the slaw ingredients in a medium bowl
and season well.
To assemble the sandwiches: Butter the bread. On 4 slices of the
buttered bread lay generous amounts of roasted pork. Spread over the
apple slaw, then add the rocket, and top with the 4 remaining slices of
buttered bread.
We stay close to tradition with these small, compact, savoury sandwiches,
and use bread straight from the supermarket, good ol’ white and brown,
sandwich-sliced. Be generous with the fillings —spread right to the edges
before removing the crusts. Be sure to have plenty of moistened paper
towel or cloths on hand to keep the bread covered and fresh.

EGG AND CHIVE FINGER SANDWICHES

Makes 12 ribbons/fingers • Preparation time 20 minutes • Cooking time nil

8 free-range eggs, hard boiled

125 g (4½ oz/½ cup) Aïoli
2 tablespoons finely chopped chives
salt and pepper
salted butter, at room temperature, for spreading
12 slices white or wholemeal bread, sandwich slice

Peel and coarsely grate or crumble the eggs into a bowl. Mix with the aïoli
and chives and season well with salt and pepper to taste. Butter the bread
slices, then lay out 4 slices and spread generously with half the filling. Top
with another slice of bread, spread with the remaining filling and finish with
another slice of bread.
Remove the crusts and cut each square into thirds to make 3 fingers.

Note: You can make this into curried-egg finger sandwiches by adding 1
teaspoon curry powder to the aïoli mix.
SMOKED SALMON, DILL AND CAPER FINGER
SANDWICHES

Makes 12 ribbons/fingers • Preparation time 20 minutes • Cooking time nil

½ bunch (2 tablespoons) dill, finely chopped

1 spring onion (scallion), finely chopped
1 tablespoon baby capers, drained and chopped
salted butter, at room temperature, for spreading
12 slices white or wholemeal bread, sandwich slice
250 g (9 oz) smoked salmon
freshly ground black pepper
125 g (4½ oz) light cream cheese, at room temperature

In a small bowl, mix together the dill, spring onion and capers. Butter
the bread, lay out 4 slices and top with the smoked salmon, then
season with pepper. Top with another slice of bread. Spread
generously with the cream cheese and then the dill caper salsa and
finish with another slice of bread.
Remove the crusts and cut each square into thirds to make 3
fingers.
CHICKEN AND MAYO FINGER SANDWICHES

Makes 12 ribbons/fingers • Preparation time 20 minutes plus cooling time •

Cooking time 12 minutes for poaching chicken

2 boneless, skinless chicken breasts

2 fresh bay leaves
2 thyme sprigs
1 garlic clove, smashed
1 celery stalk, finely diced
1 small spring onion (scallion), finely diced
1 teaspoon fennel seeds, lightly toasted and ground
250 g (9 oz/1 cup) Aïoli
salt and pepper
salted butter, at room temperature, for spreading
12 slices white or wholemeal bread, sandwich slice

Place the chicken breasts in a medium saucepan, add the bay

leaves, thyme and garlic and just cover with cold water. Place the
pan over medium–high heat, bring the water to the boil, then reduce
the heat to low and simmer until cooked, approximately 8–12
minutes depending on the thickness of the breasts. Remove the
chicken from the poaching liquid and allow to cool. Discard the bay
leaves, thyme and garlic. Chop the chicken finely.
Combine the chicken, celery, spring onion, fennel seeds and aïoli
and season well with salt and pepper. Butter the bread slices, then
lay out 4 slices and spread generously with half the filling. Top with
another slice of bread, spread with the remaining filling and finish
with another slice of bread.
Remove the crusts and cut each square into thirds to make 3
fingers.

Note: The remaining chicken stock can be used for sauces, soups or
can be frozen for up to 1 month.
Quality lamb and slow cooking are both crucial to the success of this
sandwich. This sandwich is inspired by the flavours and aromas of the
Middle East.

SLOW-ROASTED LAMB SHOULDER, ROAST

CARROTS, LABNE AND MINT

Makes four sandwiches • Preparation time 30 minutes plus overnight draining time for
labne • Cooking time 2 hours 30 minutes

LABNE
500 g (1 lb 2 oz) Greek-style yoghurt

SLOW-ROASTED LAMB
1 tablespoon ground cumin
1 tablespoon minced garlic
2 tablespoons olive oil
salt and pepper
1 shoulder of lamb, approximately 1 kg (2 lb 4 oz), bone in

ROAST CARROTS
2 teaspoons ground cumin
½ teaspoon ground coriander
2 tablespoons olive oil
salt and pepper
500 g (1 lb 2 oz) carrots, cut into 1.5 cm (5/8 inch) slices
½ bunch (¼ cup) fresh mint leaves, picked and chopped

salted butter, at room temperature, for spreading

8 slices sourdough bread
4 tablespoons Apple and Mint Jam
salt and pepper

For the labne: Spoon the yoghurt into a sieve lined with a piece of muslin
(cheesecloth). Set the sieve over a bowl, cover and place in the fridge
overnight to drain.
 For the lamb: Preheat the oven to 220°C (425°F). In a small bowl,
combine the cumin, garlic, olive oil, salt and pepper, and mix to a paste.
Make a few shallow slashes on the fat side of the lamb and rub the cumin
paste all over.
Put the prepared lamb in a roasting tin and roast for 30 minutes. Add 250
ml (9 fl oz/1 cup) water and wrap the lamb securely with foil, then turn the
oven down to 160°C (315°F) and cook for a further 2 hours or until the
meat is falling off the bone. Remove from the oven. Shred the lamb when
cool enough to handle.
For the carrots: Line a baking tray with baking paper. In a small bowl,
combine the cumin, coriander, olive oil, salt and pepper, and mix to a
paste. Toss the carrots in the paste, then spread them over the prepared
tray. Roast in the oven with the lamb for the last 30 minutes, until soft and
golden brown. When cool, toss through the chopped mint.
To assemble the sandwiches: Butter the bread. Spread 4 slices of the
buttered bread liberally with the labne, and top with the lamb, carrots and
apple and mint jam. Season well and finish with the 4 remaining slices of
buttered bread.
 CHAPTER N O 10

BASE RECIPES

The following recipes are the

bricks and mortar of The Cook
and Baker, and we use them
daily. In no time at all you will
find that these versatile recipes
have become an essential part
of your repertoire.
SWEET PASTRY

Makes about 500 g (1 lb 2 oz) • Preparation time 15 minutes plus 30–60 minutes
chilling time • Cooking time nil

250 g (9 oz/12/3 cups) plain (all-purpose) flour

55 g (2 oz/¼ cup) caster (superfine) sugar
pinch of salt
200 g (7 oz) butter, cold and diced
50 ml (1¾ fl oz) cold water

Sift the flour, sugar and salt into the bowl of an electric mixer fitted
with a paddle attachment. Add the cold butter and mix on low speed
until it resembles fine breadcrumbs.
Add the water and mix until the dough forms a ball. Transfer the
dough to a lightly floured work surface, press into a flat disc, then
wrap in plastic wrap. Refrigerate for 30–60 minutes before using.

Note: Keeps in the fridge for 3 days or can be frozen for up to 1

month.
PIE BASE (SHORTCRUST)

Makes about 500 g (1 lb 2 oz) • Preparation time 15 minutes plus 30 minutes–

overnight refrigeration • Cooking time nil

A basic pastry that is made with about half the usual quantity of fat to
flour and has a crisp but crumbly texture.

300 g (10½ oz/2 cups) plain (all-purpose) flour

150 g (5½ oz) butter, cold and diced
½ teaspoon salt
125 ml (4 fl oz/½ cup) cold water

In the bowl of an electric mixer fitted with a paddle attachment, place

the flour, butter and salt. Mix on low speed until it resembles
breadcrumbs. Add the cold water, and mix until a dough is formed.
Remove from the bowl. Roll into a ball and flatten, wrap with
plastic wrap and refrigerate for 30 minutes or overnight.

Note: Keeps in the fridge for 3 days or can be frozen for up to 1

month.
PIE TOP (ROUGH PUFF)

Makes about 750 g (1 lb 10 oz) • Preparation time 40 minutes plus 30 minutes–

overnight chilling plus another 2 hours chilling time • Cooking time nil

A light flaky pastry similar to a full puff pastry without the hard work.

350 g (12 oz/21/3 cups) plain (all-purpose) flour

¼ teaspoon salt
335 g (11¾ oz) butter, cold and cubed
140 ml (4¾ fl oz) cold water

In the bowl of an electric mixer fitted with a paddle attachment, place

the flour, salt and 135 g (4¾ oz) of the butter. Mix on low speed until
it resembles coarse breadcrumbs. Add the remaining butter, and mix
on low until the butter cubes are coated with the flour. (You still want
to see big cubes of butter.) Add the cold water and mix on low, until
the dough comes together. Add a little extra water if needed.
Remove from the bowl, press into a rough rectangular shape, wrap
with plastic wrap and refrigerate for at least 30 minutes or overnight.
Lightly flour your work surface. Roll the dough out to a 25 x 60 cm
(10 x 24 inch) rectangle, then with the long side facing you, fold in
the two ends to meet in the middle. Then fold them over again. This
is called a bookend fold. Rest in the fridge for at least 30 minutes.
Lightly flour your work surface, and place the rested dough on it
with the short end facing you. Roll it again lengthways to 20 x 50 cm
(8 x 20 inches). Then, with the long side facing you, fold as before.
Rest for another 30 minutes and repeat this step for a third time.
Rest in the fridge for at least 1 hour prior to using.

Notes: The longer you rest your pastry between folds the flakier it will
be. Left over trimmings should be stacked up and chilled before re-
rolling for another use – do not scrunch them together in a ball or
you will lose the layers. Keeps in the fridge for 3 days or can be
frozen for up to 1 month.
PIZZA DOUGH

Makes about 1.2 kg (2 lb 10 oz) • Preparation time 20 minutes plus 30 minutes

proving time for dough

750 g (1 lb 10 oz/5 cups) plain (all-purpose) flour

40 g (1½ oz) dried yeast
¼ teaspoon caster (superfine) sugar
¼ teaspoon salt
400 ml (14 fl oz) tepid water
2 tablespoons olive oil

Place the flour, dried yeast, sugar and salt in the bowl of an electric
mixer fitted with a dough hook attachment. Add the tepid water and
oil and mix on low speed until combined. Knead the dough at this
speed for approximately 5 minutes or until smooth and elastic.
Remove the bowl from the mixer, cover with plastic wrap and set
aside in a warm place until the dough doubles in size, approximately
30 minutes.
Remove the dough from the bowl and place on a lightly floured
surface. Knead for 30 seconds until the dough is its original size.
Shape the dough into a ball, and press lightly to flatten.

Note: You can store the dough in the fridge for up to 3 days or freeze
it for up to 1 month. Make sure the dough is returned to room
temperature before using it.
CUSTARD FILLING (SAVOURY)

Makes about 750 ml (26 fl oz/3 cups) • Preparation time 10 minutes • Cooking time
nil

6 eggs, at room temperature

400 ml (14 fl oz) thin (pouring) cream
salt and pepper
freshly grated nutmeg

Using a hand whisk, beat the eggs, cream, salt, pepper and nutmeg
together in a medium bowl until well incorporated.

Note: This lasts in the fridge 3–4 days, so can be made in advance.
VANILLA WHIPPED CREAM

Makes about 500 ml (17 fl oz/2 cups) • Preparation time 10 minutes • Cooking time
nil

½ vanilla bean
300 ml (10½ fl oz) thin (pouring) cream
1 tablespoon caster (superfine) sugar

Split the half vanilla bean lengthways, then scrape the seeds using
the tip of a sharp knife.
Combine the cream, vanilla seeds and sugar in a bowl and use an
electric mixer with a whisk attachment to whisk the cream until it
forms soft peaks.

Note: Cover and store in the fridge for up to 1 day.

VANILLA PASTRY CRÈME

Makes about 650 ml (22½ fl oz) • Preparation time 20 minutes • Cooking time 30
minutes

We use whole eggs, which makes for a lighter pastry crème.

½ vanilla bean
500 ml (17 fl oz/2 cups) full-cream milk
¼ teaspoon salt
60 g (2¼ oz/½ cup) cornflour (cornstarch)
110 g (3¾ oz/½ cup) caster (superfine) sugar
2 eggs, at room temperature
60 g (2¼ oz) butter, diced

Split the half vanilla bean lengthways, then scrape the seeds using
the tip of a sharp knife.
In a heavy-based saucepan over medium heat, put the milk, salt,
vanilla bean and seeds. Bring slowly to the boil. Remove the
saucepan from the heat as soon as it reaches boiling point.
While waiting for the milk to boil, in a large bowl whisk together the
cornflour and sugar, then add the eggs and whisk until smooth. Pour
half the hot milk onto the eggs and sugar, whisking well. Pour in the
remaining milk and whisk again.
Strain this mixture into a clean heavy-based saucepan and cook
over medium heat, whisking constantly until the custard is very thick,
approximately 10–15 minutes.
Remove from the heat. Whisk the butter into the custard until
smooth and incorporated. Pour the pastry crème into a bowl. Cover
with plastic wrap directly on the custard to prevent a skin forming on
the surface. Leave to cool completely before using.

Note: Keep in an airtight container in the fridge for up to 5 days.

VARIATION
For Chocolate Pastry Crème: Add 80 g (2¾ oz) dark chocolate,
finely chopped, when whisking the butter into the custard.
DIPLOMAT CRÈME

Makes 950 ml (33½ fl oz) • Preparation time 10 minutes • Cooking time nil

Diplomat crème is a lighter version of pastry crème. Basically, it is

pastry crème with added plain, whipped cream mixed through.

650 ml (22½ fl oz) chilled Vanilla or Chocolate Pastry Crème

300 ml (10½ fl oz) thin (pouring) cream, whipped

Loosen the chilled pastry crème by whisking in a bowl until smooth.

Gently fold the whipped cream through the pastry crème. Cover with
plastic wrap directly on the diplomat crème to prevent a skin forming
on the surface.

Note: Store in an airtight container. Keeps for 3–4 days refrigerated.

SALTED CARAMEL

Makes about 750 ml (26 fl oz/3 cups) • Preparation time 20 minutes • Cooking time
20 minutes

495 g (1 lb ½ oz/2¼ cups) caster (superfine) sugar

1 teaspoon sea salt
100 g (3½ oz) butter, diced
65 g (2¼ oz/¼ cup) sour cream
70 ml (2¼ fl oz) thin (pouring) cream

Place the sugar and 150 ml (5 fl oz) water in a large heavy-based

saucepan. Without stirring, cook over low heat to dissolve the sugar,
approximately 5 minutes.
Increase the heat to high and boil the sugar until it turns golden
caramel in colour. Swirl it occasionally just to even out the colour and
keep the hot spots from burning. Once the colour starts to change,
watch your caramel very closely as it can go from undercooked to
overcooked within a few seconds.
Remove from the heat and very carefully add the butter, sour
cream and cream, whisking until the butter has melted and the
caramel is smooth. Allow to cool completely.

Note: Store in an airtight container in the fridge for up to 1 month.

CRÈME ANGLAISE

Makes about 1.5 litres (52 fl oz/6 cups) • Preparation time 20 minutes • Cooking
time 20 minutes

1 vanilla bean
500 ml (17 fl oz/2 cups) full cream milk
500 ml (17 fl oz/2 cups) thin (pouring) cream
12 egg yolks, at room temperature
165 g (5¾ oz/¾ cup) caster (superfine) sugar

Split the vanilla bean in half lengthways, then scrape the seeds from
the halves using the tip of a sharp knife.
In a heavy-based saucepan, pour in the milk, 250 ml (9 fl oz/1 cup)
of the cream and the vanilla bean and seeds. Place over medium
heat and bring slowly to the boil. Remove the saucepan from the
heat as soon as it reaches boiling point.
While the milk, cream and vanilla are heating, whisk together the
egg yolks and sugar in a bowl until smooth. Pour half the hot milk
and cream mixture onto the eggs and sugar, whisking well as you do
so. Pour in the remaining milk and cream mixture and whisk again.
Pour this mixture back into the saucepan and cook over medium
heat, stirring constantly until the mixture coats the back of the spoon,
approximately 5 minutes. Remove from the heat, then stir through
the remaining 250 ml (9 fl oz/1 cup) of cream to stop the cooking
process.
Cool, then strain through a sieve into a container and cover with
plastic wrap directly on the crème anglaise to prevent a skin forming
on the surface.

Note: Store in the fridge for up to 7 days. The egg whites can be
frozen for later use or can be used to make the Pavlova Wreath or
Meringue.
MANDARIN MARMALADE

Makes about 1.5 kg (3 lb 5 oz/42/3 cups) • Preparation time 45 minutes plus 10

minutes standing time • Cooking time 45 minutes

1.25 kg (2 lb 12 oz) mandarins

735 g (1 lb 10 oz/31/3 cups) caster (superfine) sugar
juice of 1 lemon

Peel the mandarins, trying to keep the peel as whole as possible.

Cut the peel into thin strips and set aside.
Cut the mandarins in half horizontally and remove the seeds. Wrap
the seeds tightly in a piece of muslin (cheesecloth) and tie with
kitchen string. Roughly chop the flesh of the mandarins and place in
a large heavy-based saucepan with the peel, sugar, lemon juice and
1 litre (35 fl oz/4 cups) water. Add the seeds in the muslin.
Stir constantly over low heat until the sugar is dissolved, for
approximately 5 minutes. Bring to the boil, then reduce the heat to
medium. Simmer uncovered, without stirring, for approximately 30
minutes or until the mixture will jell when tested on a cold saucer.
Discard the muslin parcel. Stand the marmalade for 10 minutes
before pouring into hot sterilised jars.
Jelling test: Drop a teaspoon of mixture onto a saucer that has
been chilled in the freezer. Return to the freezer for a few minutes. If
jelled it will have formed a skin that wrinkles when pushed with a
finger.
To sterilise jars: Clean jars with hot soapy water, rinse well, then
drain and place on a baking tray and put into a 120°C (250°F) oven
for 20 minutes until they are fully dried.

Note: Store in a cool, dark place for up to 12 months. Once opened,

keep in the fridge and use within 1 month.
RASPBERRY JAM

Makes about 1.25 kg (2 lb 12 oz/4 cups) • Preparation time 30 minutes plus 10

minutes standing time • Cooking time 40 minutes

1 vanilla bean
1 kg (2 lb 4 oz/8 cups) raspberries, fresh or frozen
495 g (1 lb 1½ oz/2¼ cups) caster (superfine) sugar
juice of 1 lemon

Split the vanilla bean in half lengthways, then scrape the seeds from
the halves using the tip of a sharp knife.
In a heavy-based saucepan, put the raspberries, sugar, lemon
juice, vanilla bean and seeds, and 125 ml (4 fl oz/½ cup) water. Stir
constantly over low heat until the sugar is dissolved, approximately 5
minutes.
Bring to the boil, then reduce the heat. Simmer uncovered, stirring
occasionally, for approximately 20–25 minutes until the mixture will
jell when tested on a cold saucer.
Discard the vanilla bean. Stand the jam for 10 minutes to settle
before pouring into hot sterilised jars.

Note: Store in a cool, dark place for up to 12 months. Once opened,

keep in the fridge and use within 1 month.
BERRY JAM

Makes about 1.25 kg (2 lb 12 oz/4 cups) • Preparation time 30 minutes plus 10

minutes standing time • Cooking time 40 minutes

1 vanilla bean
1 kg (2 lb 4 oz) mixed berries (raspberries, blueberries,
blackberries), fresh or frozen
495 g (1 lb 1½ oz/2¼ cups) caster (superfine) sugar
juice of 1 lemon

Split the vanilla bean in half lengthways, then scrape the seeds from
the halves using the tip of a sharp knife.
In a heavy-based saucepan, put the berries, sugar, lemon juice,
vanilla bean and seeds, and 125 ml (4 fl oz/½ cup) water. Stir
constantly over low heat until the sugar is dissolved, approximately 5
minutes.
Bring to the boil, then reduce the heat. Simmer uncovered, stirring
occasionally, for approximately 20–25 minutes until the mixture will
jell when tested on a cold saucer.
Discard the vanilla bean. Stand the jam for 10 minutes to settle
before pouring into hot sterilised jars.

Note: Store in a cool, dark place for up to 12 months. Once opened,

keep in the fridge and use within 1 month.
APPLE AND MINT JAM

Makes about 500 g (1 lb 2 oz/1½ cups) • Preparation time 20 minutes • Cooking

time 20 minutes

4 large green apples

4 tablespoons light brown sugar
½ cinnamon stick
2 tablespoons apple cider vinegar
50 g (1¾ oz/1 cup) chopped mint leaves
salt and pepper

Peel, core and dice the apples and place in a medium saucepan with
the sugar, cinnamon stick and 80 ml (2½ fl oz/1/3 cup) water.
Cover and cook over medium–low heat for 20 minutes or until the
apples are soft and falling apart.
Remove from the heat, and take out and discard the cinnamon
stick. Stir in the vinegar and mint and season well with salt and
pepper.

Note: Refrigerate in sterilised jars or in an airtight container for up to

1 month.
LEMON CURD

Makes about 1.25 g (2 lb 12 oz/5 cups) • Preparation time 30 minutes • Cooking

time 15 minutes

300 ml (10½ fl oz) lemon juice

6 eggs, at room temperature
2 egg yolks, at room temperature
330 g (11¾ oz/1½ cups) caster (superfine) sugar
¼ teaspoon salt
450 g (1 lb) butter, at room temperature, diced

In a large heatproof bowl, whisk together the lemon juice, whole

eggs and egg yolks, caster sugar and salt until well combined. Place
over a large saucepan of simmering water, and make sure the base
of the bowl does not touch the water.
Hand-whisk for approximately 10–15 minutes until the mixture
becomes very thick and reaches 82°C (180°F) on a sugar
thermometer. Remove the bowl from the saucepan.
Add the butter a little at a time, whisking after each addition and
making sure the butter is fully incorporated before adding more.
Lemon curd should be pale yellow and thick.

Note: Refrigerate in sterilised jars or an airtight container for up to 2

weeks.
PASSIONFRUIT CURD

Makes about 1.25 g (2 lb 12 oz/5 cups) • Preparation time 30 minutes • Cooking

time 15 minutes

150 ml (5 fl oz) passionfruit pulp, strained

150 ml (5 fl oz) lemon juice
6 eggs, at room temperature
2 egg yolks, at room temperature
330 g (11¾ oz/1½ cups) caster (superfine) sugar
¼ teaspoon salt
450 g (1 lb) butter, at room temperature, diced

In a large heatproof bowl, whisk together the passionfruit juice and

lemon juice, whole eggs and egg yolks, caster sugar and salt until
well combined. Place over a large saucepan of simmering water, and
make sure the base of the bowl does not touch the water.
Hand-whisk for approximately 10–15 minutes until the mixture
becomes very thick and reaches 82°C (180°F) on a sugar
thermometer. Remove the bowl from the saucepan.
Add the butter a little at a time, whisking after each addition and
making sure the butter is fully incorporated before adding more.
The curd should be pale yellow and thick.

Note: Refrigerate in sterilised jars or an airtight container for up to 2

weeks.
OLD-FASHIONED TOMATO SAUCE

Makes about 2.5 litres (87 fl oz/10 cups) • Preparation time 30 minutes • Cooking
time 1 hour 15 minutes

2 kg (4 lb 8 oz) ripe tomatoes, coarsely chopped

500 g (1 lb 2 oz) granny smith apples, peeled, cored and coarsely
chopped
500 g (1 lb 2 oz) brown onions, coarsely chopped
495 g (1 lb 1½ oz/22/3 cups, lightly packed) light brown sugar
375 ml (13 fl oz/1½ cups) malt vinegar
6 whole cloves
6 allspice berries
1 teaspoon black peppercorns
4 fresh bay leaves
1 tablespoon salt

In a large heavy-based saucepan combine all the ingredients. Slowly

bring to the boil over medium–high heat, stirring to dissolve the
sugar.
Reduce to a simmer and cook uncovered for 1 hour.
Pass the sauce through a fine mouli and check the seasoning.

Note: Pour into hot sterilised jars or bottles or keep in an airtight

container in the fridge for up to 1 month.
CARAMELISED ONION

Makes about 500 g (1 lb 2 oz/2 cups) • Preparation time 20 minutes • Cooking time
30 minutes

2 tablespoons olive oil

3 large red or brown onions, thinly sliced
¼ teaspoon salt
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar

Heat the oil in a large deep frying pan over low heat. Add the onions
and salt and cook for 15–20 minutes until softened. Stir frequently to
prevent them from browning.
When the onion is cooked and lightly golden, stir in the sugar and
vinegar. Continue to cook over low heat for a further 5–10 minutes,
stirring occasionally, until sticky and caramelised.

Note: Use immediately or store in the fridge in a sterilised jars or

airtight container for up to 1 month.
AÏOLI

Makes about 750 g (1 lb 10 oz/3 cups) • Preparation time 20 minutes • Cooking

time nil

4 egg yolks, at room temperature

1 tablespoon dijon mustard
1 tablespoon wholegrain mustard
1 garlic clove, chopped
½ teaspoon sea salt flakes, plus extra if needed
juice of ½ lemon
500 ml (17 fl oz/2 cups) vegetable oil
250 ml (9 fl oz/1 cup) olive oil
pepper

In a food processor, place the egg yolks, mustards, garlic, salt and
lemon juice, and process until combined.
While blending, pour in the oils in a slow steady stream until
emulsified and thick. Check the seasoning.
Add boiling water to thin if necessary.

Note: This can be made in advance and stored in the fridge in an

airtight container for up to 1 month.
VINAIGRETTE

Makes about 330 ml (11¼ fl oz/11/3 cups) • Preparation time 10 minutes • Cooking time nil

80 ml (2½ fl oz/1/3 cup) white wine vinegar

1 tablespoon dijon mustard
salt and pepper
1 teaspoon caster (superfine) sugar
250 ml (9 fl oz/1 cup) vegetable oil

In a small bowl, whisk together the vinegar, mustard, salt, pepper and sugar. Slowly add the oil,
whisking thoroughly until emulsified.

Note: Store refrigerated in a sterilised jar or bottle. Keeps for 1 month.

INDEX

A
Afghans
aïoli
almonds
apricot and mandarin amaretti
berry jam shortbreads
chocolate almond biscotti
chocolate, almond and sour cherry nougat
flourless chocolate raspberry muffins
frangipane
pear and almond tart
roasted peach and almond tarts
apples
apple and mint jam
apple slaw
old-fashioned tomato sauce
apricots
apricot and mandarin amaretti
apricot paste
dark chocolate apricot tart
asparagus, pea, leek and ricotta tart

B
bacon, egg and cherry tomato tart
baked custard tart
baked lemon and rhubarb tarts
baked white chocolate raspberry cheesecakes
bananas
banana white chocolate blondie
hummingbird cake
morning glory muffin
beef
beef and ale pie
mince ’n’ cheese pie
Reuben
Belgian slice
berries
baked white chocolate raspberry cheesecakes
 berry jam
berry jam shortbreads
blackberry and lemon brioche
dark chocolate rocky road
flourless chocolate raspberry muffins
pavlova wreath
raspberry coconut ice
strawberry and vanilla custard tarts
summer berry pudding
biscotti
biscuits
Afghans
apricot and mandarin amaretti
berry jam shortbreads
brookies
chocolate almond biscotti
cookies and cream
gingernut dunkers
lemon curd shortbread
Nana Barker’s shortbread
passionfruit melting moments
peanut butter cookies
raw brownie
blackberry and lemon brioche
blind baking
blue eye cod and potato mash pie
bread
challah
see also sandwiches
bread ’n’ butter pickles
breakfast bar
brioche
blackberry and lemon brioche
brioche dough
chocolate spread brioche
chocolate custard bronuts
cinnamon sugar brioche
fig, taleggio, walnut and caramelised onion brioche
good morning brioche
tomato, basil and goat’s cheese brioche
vanilla custard donuts
brookies
brownies
chocolate salted caramel brownie
raw brownie
butter cake

C
cakes
baked white chocolate raspberry cheesecakes
butter cake
carrot and walnut loaf
chocolate ganache cake, berry jam and cream
chocolate lamingtons
chocolate salted caramel brownie
Christmas cake
coconut and cranberry macaroons
coconut and passionfruit curd cake
flourless chocolate fudge cake
flourless chocolate raspberry muffins
flourless mandarin marmalade cakes
hummingbird cake
Louise cake
morning glory muffin
New Zealand lolly cake
panforte
Queen Latifah’s honey spice cake
raw brownie
red velvet cake
spiced ginger and roasted pear cake
capsicum
roast capsicum mayonnaise
sweet potato, roast capsicum and thyme frittata
caramel
caramel fudge
caramel popcorn
caramelised onion
chocolate salted caramel brownie
salted caramel
salted caramel slice
salted caramels
carrots
carrot and walnut loaf
roast carrots
cauliflower and cheese sauce tart
challah
cheddar and sweetcorn scones
cheese
asparagus, pea, leek and ricotta tart
 baked white chocolate raspberry cheesecakes
cauliflower and cheese sauce tart
cheddar and sweetcorn scones
cheese toasties
cherry tomato, goat’s cheese and basil tart
croque madame
fig, taleggio, walnut and caramelised onion brioche
mince ’n’ cheese pie
roast eggplant salad, feta, roast capsicum mayo and rocket
rustic pumpkin, ricotta and caramelised onion tart
tomato, basil and goat’s cheese brioche
cheesecakes, baked white chocolate raspberry
cherries: chocolate, almond and sour cherry nougat
cherry tomato, goat’s cheese and basil tart
chicken
chicken and mayo finger sandwiches
chicken, mushroom and tarragon pie
roast chicken with sage and onion stuffing, tomato, rocket and mayo sandwich
chocolate
Afghans
baked white chocolate raspberry cheesecakes
banana white chocolate blondie
brookies
caramel fudge
chocolate almond biscotti
chocolate, almond and sour cherry nougat
chocolate spread brioche
chocolate custard bronuts
chocolate ganache cake, berry jam and cream
chocolate icing
chocolate lamingtons
chocolate pastry cream
chocolate salted caramel brownie
dark chocolate apricot tart
dark chocolate rocky road
flourless chocolate fudge cake
flourless chocolate raspberry muffins
chocolate, tempering
Christmas cake
Christmas mince pies
cinnamon donuts
cinnamon sugar
cinnamon sugar brioche
coconut
coconut and cranberry macaroons
 coconut and passionfruit curd cake
New Zealand lolly cake
raspberry coconut ice
vanilla and toasted coconut marshmallow
condensed milk
caramel fudge
New Zealand lolly cake
confectionery
caramel fudge
caramel popcorn
chocolate, almond and sour cherry nougat
dark chocolate rocky road
peanut brittle
raspberry coconut ice
salted caramels
vanilla and toasted coconut marshmallow
The Cook and Baker
cookies see biscuits
cranberry and coconut macaroons
cream cheese icing
crème anglaise
croque madame
custard
baked custard tart
chocolate custard bronuts
passionfruit custard squares
strawberry and vanilla custard tarts
vanilla custard donuts
custard filling (savoury)

D
dairy-free recipes
aïoli
apple and mint jam
apricot and mandarin amaretti
berry jam
caramelised onion
flourless mandarin marmalade cakes
mandarin marmalade
raspberry jam
raw brownie
tomato sauce
vinaigrette
dark chocolate apricot tart
dark chocolate rocky road
dates: raw brownie
desserts
pavlova wreath
summer berry pudding
see also cakes; tarts, sweet
diplomat crème
donuts
chocolate custard bronuts
cinnamon donuts
vanilla custard donuts
dressings
aïoli
Russian dressing
vinaigrette

E
eggplant salad, roast
eggs
bacon, egg and cherry tomato tart
butter cake
challah
crème anglaise
croque madame
egg and chive finger sandwiches
pavlova wreath
Empire biscuit see Belgian slice

F
fennel: roast fennel, potato, caramelised onion and oregano frittata
fig, taleggio, walnut and caramelised onion brioche
fillings
chocolate
mixed fruit jam
passionfruit
peanut butter cream
savoury custard
vanilla buttercream
vanilla cream
fish
blue eye cod and potato mash pie
smoked salmon, dill and caper finger sandwiches
flourless cake and muffin recipes
flourless chocolate fudge cake
 flourless chocolate raspberry muffins
flourless mandarin marmalade cakes
frangipane (almond cream)
frittatas
roast fennel, potato, caramelised onion and oregano
sweet potato, roast capsicum and thyme
fruit mince
fudge
caramel fudge
flourless chocolate fudge cake
New Zealand lolly cake

G
ginger
Belgian slice
gingernut dunkers
oaty ginger crunch
spiced ginger and roasted pear cake
gingernut dunkers
gluten-free recipes
aïoli
apple and mint jam
apricot and mandarin amaretti
berry jam
caramel fudge
caramel popcorn
caramelised onion
coconut and cranberry macaroons
crème anglaise
dark chocolate rocky road
flourless chocolate fudge cake
flourless chocolate raspberry muffins
flourless mandarin marmalade cakes
lemon curd
mandarin marmalade
passionfruit curd
pavlova wreath
peanut brittle
raspberry coconut ice
raspberry jam
raw brownie
salted caramel
salted caramels
tomato sauce
 vanilla and toasted coconut marshmallow
vanilla whipped cream
vinaigrette
good morning brioche

H
home-baking
honey
panforte
Queen Latifah’s honey spice cake
hot cross buns
hummingbird cake

I
icing see toppings

J
jam
apple and mint
berry jam
mandarin marmalade
mixed fruit jam
raspberry jam

L
lamb, slow-roasted shoulder, roast carrots, labne and mint sandwich
lamington dip
leeks: asparagus, pea, leek and ricotta tart
lemons
baked lemon and rhubarb tarts
blackberry and lemon brioche
lemon curd
lemon curd shortbread
Louise cake

M
macaroons, coconut and cranberry
mandarins
apricot and mandarin amaretti
flourless mandarin marmalade cakes
mandarin marmalade
mango: hummingbird cake
marzipan icing
meringue
Louise cake
passionfruit meringue tarts
pavlova wreath
mince ’n’ cheese pie
mince pies, Christmas
mixed fruit jam
morning glory muffin
mushroom, chicken and tarragon pie

N
Nana Barker’s shortbread
New Zealand lolly cake
nougat, chocolate, almond and sour cherry

O
oats
breakfast bar
oaty ginger crunch
old-fashioned pork sausage rolls
old-fashioned tomato sauce
onions
caramelised onion
old-fashioned tomato sauce
sage and onion stuffing

P
panforte
passionfruit
coconut and passionfruit curd cake
passionfruit curd
passionfruit custard squares
passionfruit filling
passionfruit icing
passionfruit melting moments
passionfruit meringue tarts
pastry
rough puff pastry
shortcrust pastry
sweet pastry
pastry crème, vanilla
pavlova wreath
peaches: roasted peach and almond tarts
peanut brittle
peanut butter cookies
peanut butter cream
pears
pear and almond tart
spiced ginger and roasted pear cake
peas: asparagus, pea, leek and ricotta tart
pickles, bread ’n’ butter
pie base (shortcrust)
pie top (rough puff)
pies
beef and ale pie
blue eye cod and potato mash pie
chicken, mushroom and tarragon pie
mince ’n’ cheese pie
ratatouille pie
pineapple: hummingbird cake
pizza dough
plum tart
popcorn, caramel
pork
old-fashioned pork sausage rolls
roast pork, apple slaw and rocket sandwich
potatoes
blue eye cod and potato mash pie
roast fennel, potato, caramelised onion and oregano frittata
praline
seed
walnut
pumpkin: rustic pumpkin, ricotta and caramelised onion tart

Q
Queen Latifah’s honey spice cake

R
raspberry coconut ice
raspberry jam
ratatouille pie
raw brownie
red velvet cake
Reuben
rhubarb: baked lemon and rhubarb tarts
roast chicken with sage and onion stuffing, tomato, rocket and mayo sandwich
roast eggplant salad, feta, roast capsicum mayo and rocket sandwich
roast fennel, potato, caramelised onion and oregano frittata
roast pork, apple slaw and rocket sandwich
roasted peach and almond tarts
rough puff pastry
Russian dressing
rustic pumpkin, ricotta and caramelised onion tart

S
salads
apple slaw
roast eggplant salad
salmon: smoked salmon, dill and caper finger sandwiches
salted caramel
salted caramel slice
salted caramels
sandwiches
cheese toasties
chicken and mayo finger sandwiches
croque madame
egg and chive finger sandwiches
Reuben
roast chicken with sage and onion stuffing, tomato, rocket and mayo
roast eggplant salad, feta, roast capsicum mayo and rocket
roast pork, apple slaw and rocket
slow-roasted lamb shoulder, roast carrots, labne and mint
smoked salmon, dill and caper finger sandwiches
sauces
old-fashioned tomato sauce
tomato sauce
sausage rolls, old-fashioned pork
savoury custard filling
scones, cheddar and sweetcorn
seeds
breakfast bar
morning glory muffin
seed praline
shortbread
berry jam shortbreads
lemon curd shortbread
Nana Barker’s shortbread
shortcrust pastry
slices
banana white chocolate blondie
 Belgian slice
breakfast bar
chocolate salted caramel brownie
lemon curd shortbread
Louise cake
New Zealand lolly cake
oaty ginger crunch
passionfruit custard squares
salted caramel slice
slow-roasted lamb shoulder, roast carrots, labne and mint sandwich
smoked salmon, dill and caper finger sandwiches
spiced ginger and roasted pear cake
strawberry and vanilla custard tarts
sterilise jars
summer berry pudding
‘Sure to Rise’ Cookery Book (Edmonds)
sweet pastry
sweet potato, roast capsicum and thyme frittata
sweetcorn and cheddar scones

T
tarts, savoury
asparagus, pea, leek and ricotta tart
bacon, egg and cherry tomato tart
cauliflower and cheese sauce tart
cherry tomato, goat’s cheese and basil tart
roast fennel, potato, caramelised onion and oregano frittata
rustic pumpkin, ricotta and caramelised onion tart
sweet potato, roast capsicum and thyme frittata
tarts, sweet
baked custard tart
baked lemon and rhubarb tarts
dark chocolate apricot tart
passionfruit meringue tarts
pear and almond tart
plum tart
roasted peach and almond tarts
strawberry and vanilla custard tarts
tomatoes
bacon, egg and cherry tomato tart
cherry tomato, goat’s cheese and basil tart
old-fashioned tomato sauce
tomato, basil and goat’s cheese brioche
tomato sauce
toppings
chocolate icing
coconut meringue topping
cream cheese icing
fig, taleggio, walnut and caramelised onion
ginger and syrup icing
marzipan icing
passionfruit icing
tomato, basil and goat’s cheese
vanilla frosting

V
vanilla buttercream
vanilla cream filling
vanilla custard donuts
vanilla frosting
vanilla pastry crème
vanilla and toasted coconut marshmallow
vanilla whipped cream
vegetables
ratatouille pie
roast eggplant salad, feta, roast capsicum mayo and rocket
vinaigrette

W
walnuts
Afghans
breakfast bar
brookies
carrot and walnut loaf
fig, taleggio, walnut and caramelised onion brioche
praline
raw brownie

Y
yoyos see passionfruit melting moments
 ACKNOWLEDGMENTS
I would like to take this opportunity to thank my business partner, mentor,
confidante, BFF, pseudo-wife and fellow baker/chef, Cherie. I am indebted
to you for all you have shown me over the past 22 years, professionally
and socially. Thank you for believing in me. We have created an
unbelievable business together, a place to share, teach, nurture and most
of all laugh – we should be extremely proud of ourselves. To my amazing
family and friends, I know you haven’t seen much of me during the last 3
years, and I thank you for your never-ending support and words of wisdom.
TA S S

My biggest thank you goes to my business partner and long-time best

friend, Tass. You have always motivated and inspired me and kept me in
love with my profession. To work beside someone every day who has such
talent and the same passion as I do is a rarity. I respect you, Tass, and love
what we are achieving every day at The Cook and Baker. To my beautiful
soul mate, Peggy, thank you for coming into my life. To my daughter, Coco,
you have inspired me, and I hope I have taught you that if you believe in
something passionately, you succeed; if you work hard towards your goals,
they come to fruition. I love you with all my heart. xxx C H E R I E

Thank you to all our baristas, front of house staff, pastry chefs and our
boys in the back kitchen, past and present, for your commitment and
professionalism. You have all helped in the success of The Cook and
Baker. Special mentions to Troy Holland, Lauren Dearing, Lisa Krebel and
Tamasine McNamara, who have worked so tirelessly and enthusiastically,
and have set the benchmark – we truly are grateful. Gurvinder (King Harry)
Singh, who has been with us from the beginning, your endless energy and
dedication never cease to amaze us, you are a living legend.
Thanks to Cheryl Akle, our agent, for your encouragement and for
believing in us. To Jane Morrow, Barbara McClenahan, Megan Pigott,
Vanessa Pellatt, Jacqui Porter and Dan Peterson and all the team at
Murdoch Books for making this book happen. To Chris Chen, whose
photography has made this book come alive, and Vanessa Austin, the
amazing stylist, for putting up with our pedantic personalities – what a
brilliant team!
Published in 2015 by Murdoch Books, an imprint of Allen & Unwin

Murdoch Books Australia

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Crows Nest NSW 2065
Phone: +61 (0) 2 8425 0100
Fax: +61 (0) 2 9906 2218
murdochbooks.com.au
info@murdochbooks.com.au

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93–99 Upper Richmond Road
Putney, London SW15 2TG
Phone: +44 (0) 20 8785 5995
murdochbooks.co.uk
info@murdochbooks.co.uk

For Corporate Orders & Custom Publishing contact Noel Hammond, National
Business Development Manager, Murdoch Books Australia

Publisher: Jane Morrow

Editorial Manager: Barbara McClenahan
Design Manager: Megan Pigott
Project Editor: Vanessa Pellatt
Design: Dan Peterson and Jacqui Porter, Northwood Green
Photographer: Chris Chen
Stylist: Vanessa Austin
Food Editor: Michelle Earl
Production Manager: Mary Bjelobrk

Text © Cherie Bevan and Tass Tauroa 2015

The moral rights of the authors have been asserted.
Design © Murdoch Books 2015
Photography © Chris Chen 2015

All rights reserved. No part of this publication may be reproduced, stored in a

retrieval system or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior written
permission of the publisher.

A cataloguing-in-publication entry is available from the catalogue of the National

Library of Australia at nla.gov.au.

ISBN 9781925268140 (ebook).

A catalogue record for this book is available from the British Library.

Colour reproduction by Splitting Image Colour Studio Pty Ltd, Clayton, Victoria

IMPORTANT: Those who might be at risk from the effects of salmonella poisoning
(the elderly, pregnant women, young children and those suffering from immune
deficiency diseases) should consult their doctor with any concerns about eating
raw eggs.

OVEN GUIDE: You may find cooking times vary depending on the oven you are
using. For fan-forced ovens, as a general rule, set the oven temperature to 20°C
(35°F) lower than indicated in the recipe.

MEASURES GUIDE: We have used 20 ml (4 teaspoon) tablespoon measures. If

you are using a 15 ml (3 teaspoon) tablespoon, add an extra teaspoon of the
ingredient for each tablespoon specified.
 OLD-SCHOOL FAVOURITES, TAKEN TO THE
NEXT LEVEL

Who can resist exquisite hummingbird cake, delicate red velvet cake
or decadent chocolate salted caramel brownies? Remember the
pleasure of an after-school indulgence of Louise cake, peanut butter
cookies or a crispy sausage roll?

In this mouth-watering collection of foolproof recipes, the geniuses

behind busy café/bakery The Cook and Baker provide everything
you need to take your home baking up a notch. Crowd-pleasing
creations that cater for modern tastes but stay true to the nostalgia of
your childhood. Slip on an apron, preheat the oven – your household
is in for a treat.