METHOD

Preheat oven to 150°C. Line a baking tray with baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.

Whisk egg whites and salt until soft peaks form. Add sugar, 1/2 cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.
Combine cornflour, vinegar and vanilla essence. Add to meringue and whisk until just combined.

Use a spatula to spread meringue over the circle, smoothing the surface and sides. Reduce the oven temperature to 120°C. Bake for 1 hour to 1 hour 15 minutes – the pavlova should be dry to the touch. Turn off the oven and leave to cool completely. Pile high with whipped cream and raspberries just before serving.

A simple but delicious breakfast for our customers.

We used our favorite Granola brand and topped with Vanilla bean yoghurt, pumpkin seeds and of course our yummy raspberries.

This photo is taken by the lovely Gretchen Lowe and has inspired us to make the tasty breakfast almost daily!

Summer Berry Platter with Meringue Shards and Whipped Coconut Cream (GF, DF)

A delicious, sweet dessert that is prepared in advance and is guaranteed to impress your guests! Berries, meringue and cream are the perfect combination, however whatever seasonal fruit you can get your hands on would work. This version is dairy free but the coconut cream can be easily swapped for whipped cream.

Ingredients:

2 cups of fresh berries (or other summer fruit)

Meringue:

3 Egg whites

½ cup caster sugar

½ cup icing sugar

Optional: Freeze dried raspberry powder

Cream:

1 x 400mL can of coconut cream – chilled in the fridge for 24 hours

For the cream:

Place can of coconut cream in the fridge at least a day before you are wanting to serve this dish.

On the day, whip the chilled coconut cream with an electric whisk until thick. Place back in fridge for 1-2 hours to allow to set. NB. Coconut cream does not whip the same as your standard cream. It may take several more minutes to whip and consistency will not be as thick as whipped cream, but is just as delicious!

For the meringue:

Preheat oven to 80C bake. Line an oven tray with baking paper.

Place egg whites in clean bowl and using an electric mixer, whisk to soft peaks. Next add in caster sugar, one tablespoon at a time, whilst continuing to whisk until mixture is incorporated and then for a further ~5 minutes until mixture is glossy and forms stiff peaks.

Sift icing sugar into the meringue mixture and fold in gently with a metal spoon until mixture in evenly incorporated.

Tip meringue mixture onto the oven tray and using a spatula, spread the mixture out flat so that it is about 0.5cm thick. It does not need to be perfectly flat as a bit of texture to the meringue is fine. Sprinkle with freeze dried raspberry powder.

Bake meringue for ~1.5 – 2 hours, until meringue is dry and lifts off oven tray easily.

Once cooked, allow to cool and then break into shards. These can be kept in an airtight container for up to a week.

To serve, assemble berries on a platter with meringue shards and whipped cream.

METHOD

Pastry: Pulse all ingredients in a food processor until combined, adding ~1T water until the mixture forms a ball. Wrap pastry and leave in the fridge to chill for at least 20 minutes. Once chilled, dust bench with flour and roll pastry out on this to ~5mm thickness. Cut pastry to size and place in pre-greased tart tins of your choice. Place back in fridge to chill for at least 10 minutes.

Pre-heat oven to 180C. Fill tart shells with baking beads and bake tart shells for 10 minutes. Remove baking beads and cook tarts for a further 3-5 minutes until cooked. Allow to cool.

Filling: Over low – medium heat, heat cream until just before boiling. Cream will start to form bubbles at the side of the pot. Remove cream from heat and add chocolate. Leave mixture for 5 minutes, then stir until mixture is combined and silky. Pour mixture into tart shells and place back in fridge.

Once chilled, top tarts with fresh berries or summer fruit of your choice.

Bring tarts out of the fridge at least 15 minute prior to eating to allow them to come to room temperature. Serve and enjoy!

Recipe from Annabel Langbein Recipe here

METHOD

Preheat the oven to 200C.

Mix the flour, cinnamon and brown sugar together with a whisk, making sure there are no lumps of sugar left. Add the blueberries, being gentle, and stir them in. Mix the egg, milk, butter and lemon zest together (the milk ought to be warm enough that the butter does not solidify when they are combined).

Combine the two mixtures, and fold together with a spatula until there are no dry ingredient pockets left. Be very gentle: overmixing will yield rubbery muffins!

Pour the mixture into greased muffin tins, filling right to the top. Sprinkle each muffin with raw sugar.

Bake for 15-20 minutes, or until a skewer inserted comes out clean.

METHOD

Preheat oven to 180C. Grease and line a 10cm x 22cm loaf pan with baking paper.

Beat butter, sugar & lemon rind in an electric mixer in a bowl until pale and creamy. Add eggs (1 at a time), beating well each time. Fold in the flour, yogurt, coconut and lemon juice a little bit at a time. Mix in blueberries.

Spoon batter into prepared plan. Bake for 1 hour pr until a skewer comes out clean. Leave in pan for 5 minutes before transferring onto cake rack to cool. Serve with Fresh blueberries. lemon curd, yogurt or cream.

Method:

1. Line the base and sides of a 6-8 cup loaf pan with baking paper, leaving an overhang on either side so the frozen mixture can be easily lifted from the container.
2. Place white chocolate and cream in a pot and warm gently until the chocolate has softened (1-2 minutes). Stir to fully melt chocolate then remove from heat and cool.
3. Beat egg whites in a clean bowl using a very clean electric beater and gradually adding sugar until stiff peaks form when the beater is lifted from the bowl.
4. Add fully cooled chocolate mixture, vanilla and lemon juice to beaten egg whites and fold gently until evenly incorporated. Gently fold in the fresh or freeze-fried raspberries.
5. Pour into prepared tin, smooth the top, fold in the baking paper edges to cover and freeze until solid (at least 6 hours).
6. Serve garnished with berries and chopped pistachios.

Recipe as appeared in NZ Herald Canvas Magazine Saturday 15th June 2019

Place berries in a large saucepan. Add sugar, water and lemon juice and bring to a simmer.

Blend cornflour with water to make a smooth paste and add to berries.

Bring mixture to the boil, stirring constantly to prevent it catching on the bottom. Cook for 5 minutes. Refrigerate in an airtight container for up to 4 weeks.

This mixture can also be blended to make a purée. We prefer it thick and more natural looking.

Recipe from the Food Show website – supplied by Chef Kim Evans
https://www.foodshow.co.nz/recipes/raspberry-coulis/