STRAWBERRY, ROSEMARY
& VODKA TIRAMISU
SERVESSERVES 8 8
Begin this recipe 1 day ahead. Begin this recipe 1 day ahead.750g strawberries, hulled 750g strawberries, hulled
33 tsp rosemary tsp rosemary leaves leaves
1111 // 22 cups (330g) cups (330g) caster sugar caster sugar
22 vanilla beans, vanilla beans, split, seeds scraped split, seeds scraped
1111 // 44 cups (310ml) cups (310ml) vodka vodka
2211 // 22 cups (600g) creme fraiche cups (600g) creme fraiche
33 cups (750g) mascarpone cups (750g) mascarpone
44 egg yolks egg yolks
350g sponge finger biscuits (savoiardi) 350g sponge finger biscuits (savoiardi)CRYSTALLISEDCRYSTALLISED ROSEMARY ROSEMARY
2 rosemary sprigs (with flowers, 2 rosemary sprigs (with flowers,
if available)if available)
11 eggwhite, lightly beaten eggwhite, lightly beaten
22 tbs caster sugar tbs caster sugarFor the crystallised rosemary, place For the crystallised rosemary, place
rosemary sprigs on a wire rack.rosemary sprigs on a wire rack. Brush Brush
with eggwhite and scatter with sugar. with eggwhite and scatter with sugar.
Set aside overnight to dry Set aside overnight to dry out. out.
Place 250g strawberries in a bowl. Slice Place 250g strawberries in a bowl. Slice
remaining 500g strawberries andremaining 500g strawberries and place place
in a separate bowl with rosemaryin a separate bowl with rosemary leaves. leaves.
Place 1 cup (220g) sugar, 1 vanilla pod Place 1 cup (220g) sugar, 1 vanilla pod
and seeds, and seeds, and 1 cup (250ml)and 1 cup (250ml) water in water in
a saucepan over medium heat and stir until a saucepan over medium heat and stir until
sugar dissolves. Simmer for 6 minutes or sugar dissolves. Simmer for 6 minutes or
until thickened. Stir in 1 cup (250ml) vodka. until thickened. Stir in 1 cup (250ml) vodka.
Drizzle 1Drizzle 1^11 // 22 cups (375ml) vodka syrup cups (375ml) vodka syrup
over sliced strawberry andover sliced strawberry and remaining remaining
syrup over hulled strawberries. Set aside syrup over hulled strawberries. Set aside
for 10 minutes to macerate. Remove cremefor 10 minutes to macerate. Remove creme
fraiche and mascarpone from the fridge.fraiche and mascarpone from the fridge.
Place egg yolks, remaining Place egg yolks, remaining^11 // 22 cup (110g) cup (110g)
sugar, sugar,^11 // 44 cup (60ml) vodka and vanilla cup (60ml) vodka and vanilla
seeds in a heatproof bowl. Whisk to seeds in a heatproof bowl. Whisk to
combine, then place over a saucepan of combine, then place over a saucepan of
gently simmering water (don’t let the bowl gently simmering water (don’t let the bowl
touch the water) and whisk for 5 minutes touch the water) and whisk for 5 minutes
or until thick andor until thick and pale. Cool to room pale. Cool to room
temperature, thentemperature, then add creme fraiche and add creme fraiche and
mascarpone, and whisk until combined. mascarpone, and whisk until combined.
Crumble half the biscuits in a serving Crumble half the biscuits in a serving
dish and arrange sliced strawberry over dish and arrange sliced strawberry over
the top. Drizzle with 1 cup (250ml) syrup. the top. Drizzle with 1 cup (250ml) syrup.
Crumble remaining biscuitsCrumble remaining biscuits over over
strawberry and drizzle with remaining strawberry and drizzle with remaining
syrup. Dollop with mascarpone mixture syrup. Dollop with mascarpone mixtureand use a palette knife to spread. Chill and use a palette knife to spread. Chill
forfor 2 hours before serving. 2 hours before serving.
Just beforeJust before serving, spoon over hulled serving, spoon over hulled
strawberries, reserving syrup. Scatter with strawberries, reserving syrup. Scatter with
crystallised crystallised rosemary leaves and drizzle rosemary leaves and drizzle
with reserved syrup to serve.with reserved syrup to serve.CARROT,CARROT, PARSNIP PARSNIP & ZUCCHINI & ZUCCHINI
CAKECAKE WITH WITH PISTACHIO PISTACHIO PRALINE PRALINE
SERVES SERVES 882222 // 33 cups (400g) self-raising flour cups (400g) self-raising flour
22 tsp each ground cinnamon and ginger tsp each ground cinnamon and ginger(^11) // 22 tsp each ground allspice and cloves tsp each ground allspice and cloves
11 tsp freshly ground black pepper tsp freshly ground black pepper
11 cup (220g) cup (220g) caster sugarcaster sugar
(^11) // 44 cup (20g) desiccated coconut cup (20g) desiccated coconut
44 large eggs, large eggs, lightly beaten lightly beaten
400ml sunflower oil400ml sunflower oil
100g dried100g dried apricots, finely apricots, finely chopped chopped
11 each zucchini, each zucchini, small parsnip and carrot small parsnip and carrot
(about 320g in(about 320g in total), coarsely grated total), coarsely grated
PISTACHIOPISTACHIO PRALINE PRALINE
(^11) // 22 cup (110g) caster cup (110g) caster sugar sugar
(^11) // 44 cup (35g) pistachios, roughly chopped cup (35g) pistachios, roughly chopped
CREAMCREAM CHEESE CHEESE FROSTING FROSTING
400g cream cheese, softened400g cream cheese, softened
100g unsalted100g unsalted butter, butter,
chopped, softenedchopped, softened
22 cups (240g) pure icing sugar, sifted cups (240g) pure icing sugar, sifted
For the pistachio praline, line a baking For the pistachio praline, line a baking
tray with foil. Place sugar intray with foil. Place sugar in a frypan over a frypan over
high heat, shaking to a thin,high heat, shaking to a thin, even layer. even layer.
Cook, shaking the pan occasionally, Cook, shaking the pan occasionally,
forfor 4-5 minutes or until a golden 4-5 minutes or until a golden
caramel forms. Add nuts and swirl to caramel forms. Add nuts and swirl to
coat, then pour onto prepared tray. coat, then pour onto prepared tray.
Set aside forSet aside for 30 30 minutes to set, then minutes to set, then
crush to a roughcrush to a rough praline. praline.
Preheat oven to 180°C. Grease a 22cm Preheat oven to 180°C. Grease a 22cm
round cake pan and line with baking round cake pan and line with baking
paper. Sift flour and spices into a bowl paper. Sift flour and spices into a bowl
with a pinch of salt. Stir in sugar and with a pinch of salt. Stir in sugar and
coconut. Place egg and oil in a separate coconut. Place egg and oil in a separate
bowl and whisk tobowl and whisk to combine. Stir combine. Stir oil oil
mixture into dry ingredients, then fold mixture into dry ingredients, then fold
through apricot and grated vegetables. through apricot and grated vegetables.
Spread mixture into prepared pan and Spread mixture into prepared pan and
bake for 1 hour 15 minutes or until bake for 1 hour 15 minutes or until
a skewer inserted in the centrea skewer inserted in the centre comes comes
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