SPANAKOPITA SPRINGROLLS, LEMON ORAGANO SPRAY

2bunch            Spinach, wash chop

1/2 bunch        Spring onion, finely chop thin

300g                Fetta, crumb

300g                Ricotta, crumb 

2Tb                  Dill, chop

2whole            Eggs 

Spring roll wrap.

Cornflour, turn to paste to stick spring rolls together.

Oil for frying.

 

HOW TO

1. Mix all the ingredients together, season well.

2. Put 2tb of mixture into the spring roll wraps and wrap them as spring rolls.

3. Allow the oil to come to 180c, place in fryer and allow to become golden in color.

 

GARNISH

Lemon, Oregano in spray bottle

​

​

BASQUE CHEESECAKE

D’AFFINOIS CHEESECAKE, OAT BISCUITS, MARMALADE JAM

 

D’AFFINOIS BASQUE CHEESECAKE

625g   Cream Cheese

200g   Caster Sugar

225g   Fromager D’Affinois

4        Eggs

250ml Thickened Cream

1tbs    Plain Flour, sifted

Vanilla Paste & Pinch Sea Salt

 

HOW TO MAKE THE BASQUE CHEESECAKE

1. Preheat the oven 190°C fan-forced. Line a 21cm baking tin with baking paper, leaving some of the paper overhanging the edges.

2. In an electric mixer with a paddle attachment, beat together the cream cheese and caster sugar on a medium speed until smooth.  Add D’Affinois, then gradually the eggs, one at a time. Add the thickened cream, flour, vanilla, and sea salt and continue beating until combined.

3. Pour Basque mixture into the prepared baking tin. Bake for 45-50 minutes, until the surface and darken, and the centre is still wobbly. Allow the cheesecake to cool in the tin to room temperature.

 

OAT BISCUITS (MAKES 22-24 BISCUITS)

150g   Plain Flour

110g   Rolled Oats, whizzed slightly in a food processor 

1/2 tsp Bicarb Soda

55g     Unsalted Butter

110g   Caster Sugar

Sea salt (for seasoning)

1        Egg

1-2 tbs Water

Milk (to brush on biscuits) 

 

HOW TO MAKE THE OAT BISCUITS

1. In an electric mixer with a paddle attachment, beat together all the dry ingredients and the butter to form a crumb.

2. Add egg and 1-2 tbs water and mix to form a dough, then transfer onto a floured surface and knead the dough until smooth.  Divide in half, wrap each piece in plastic wrap, and place in the fridge for an hour.

3. Meanwhile, preheat oven to 165°C fan-forced. Line two large baking trays with baking paper.

4. Working with one piece of dough at a time, roll into sheets around 0.5cm thick, then cut into 7cm round discs.  Arrange so the biscuits aren't touching on prepared baking trays, brush with milk, and bake for 12-15 minutes until lightly golden. Repeat with remaining dough.

 

 

PINEAPPLE MARMALADE

1        Whole Orange, washed well, finely diced
120g   Pineapple, finely diced
150ml Pineapple juice
50ml   Water
150g   Caster Sugar
½       Vanilla pod, de-seeded
5g      Pectin

 

HOW TO MAKE THE PINEAPPLE MARMALADE

1. In a small saucepan, place the diced orange, pineapple, vanilla, 100g sugar, water and pineapple juice. Bring to a boil.

2. Once boiling, mix the remaining 50g sugar and pectin together then add into the marmalade mixture.

3. Reduce heat to a simmer over medium heat, and cook, stirring constantly so the mixture doesn’t stick to the base of the pan, for about 20-25 minutes until the oranges have softened.

4. Test the marmalade by putting a small amount onto a plate and cooling it in the fridge – you want the mixture to have a jammy consistency.

5. Transfer marmalade to a dish to cool completely.

​

 

CHURROS

CINNAMON CHURROS, SALTED CARAMEL

WHIPPED CHOCOLATE MOUSSE

 

CHURROS

250g   Plain Flour

250g   Water, Boiling

1tsp    Baking Powder

1Tbs   Olive Oil

 

CARAMEL SAUCE

50g     Unsalted butter

50g     Brown sugar

100ml Cream

 

CHOCOLATE MOUSSE

200ml Cream, Semi Whisked

100g   Dark Chocolate, Melted

1Tb    Olive Oil

 

HOW TO

• With the Churros, place all ingredients into a boil mix them well together.

• Preheat the fryer to 175c pipe the churros into the fryer with plain nozzle

• To make the CARAMEL SAUCE bring all ingredients to the boil

• To make the CHOCOLATE MOUSSE Whisk together the melted chocolate along with the olive oil too, then fold through the cream

​

 

CINNAMON APPLE FRITTERS, MAPLE GLAZE

 

APPLES

2          Green Apples

Unsalted butter

Caster Sugar

 

MIXTURE

200ml  Milk

2          Eggs

250g    Plain Flour

50g      Caster Sugar

2.5tsp  Baking Powder

Cinnamon

 

MAPLE GLAZE

200g Icing Sugar

¼ cup Maple Syrup

Milk

 

Oil for frying

 

HOW TO

1. Peel, Dice Apples cook off in butter and caster sugar till soft remove

2. To make mixture, whisk all ingredients together, add in the cooled apples. 

3. Preheat oil to 180c, spoon the mixture into the oil once cooked remove and place on a wire rack

4. Whisk together the maple glaze, drizzle on top

​