Recipe by Stefan Predorf & Katelynne Wooldridge
Print Recipe Wholewheat butternut & buttermilk pancakes Serves: 8 – 10 Cooking Time: 30 mins Ingredients 3 eggs 65g brown sugar 80ml vegetable oil 375ml (1½ cups) buttermilk 100g butternut, cooked and puréed 10ml (2 tsp) vanilla extract 5ml (1 tsp) ground cinnamon pinch ground nutmeg pinch ground cloves 300g wholewheat flour 30ml (2 tbsp)
Print Recipe Chocolate terrine with hazelnut praline and salted caramel popcorn Serves: 12 Cooking Time: 2 hours plus setting time Ingredients Chocolate terrine 250ml (1 cup) fresh cream 200g Lindt 70% Dark Chocolate 225g castor sugar 60ml (¼ cup) boiling water 100g hazelnuts, roughly chopped Hazelnut-praline topping 225g castor sugar 60ml (¼ cup) boiling water
Print Recipe Bourbon and chilli dark-chocolate truffles Serves: 30 Cooking Time: 30 minutes + 4 hours, to chill Ingredients 250ml (1 cup) double-thick cream 50g unsalted butter 300g good-quality 70% dark chocolate 30ml (2 tbsp) bourbon (optional) Pinch red chilli flakes (optional) Cocoa powder, to dust Instructions 1 Warm the cream in a double boiler
Print Recipe Marshmallow and cherry chocolate hearts Serves: 15 pieces Cooking Time: 20 Ingredients 1 x 385g tin sweetened condensed milk 200g milk chocolate 100g dark chocolate 100g marshmallows, roughly chopped 100g glacé cherries, chopped Instructions 1 Heat the condensed milk and chocolates in a large saucepan over medium heat, stirring, until the chocolate has
Print Recipe Berry, rose and cherry lattice pie with cream cheese pastry Serves: 6 – 8 Cooking Time: 1 hour and 15 mins + 30 minutes, to chill Ingredients PASTRY 160g butter, at room temperature and cubed 240g block cream cheese, at room temperature 110g double-thick cream 500g cake flour + extra, to dust 30ml