Recipes

INGREDIENTS 1.5 cups skinned hazelnuts  225g chocolate chips 2 tablespoons caster sugar  1⁄2 teaspoon salt 1⁄2 cup thickened cream 85g unsalted butter, cut into 2cm pieces, room temperature METHOD Preheat the oven to 170°C. Spread the hazelnuts on a baking tray, and toast until fragrant and li...

INGREDIENTS 190ml warm water (40°C) 3 tablespoons (45ml) olive oil 310g bread or 00 flour 3g instant or active dry yeast* 1 tablespoon caster sugar 1 teaspoon salt TOPPING 500g fresh ricotta cheese 2 tbsp pure maple syrup 1 tsp vanilla extract 740g (jar) Nutella or Hazelnut Spread 1 – 2 punnet...

INGREDIENTS 300g plain flour 200g unsalted softened butter 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 100g dark chocolate, roughly chopped 1 tsp vanilla extract 160ml sour cream 55g cocoa powder 400g granulated sugar (caster or raw) 3 medium free-range eggs, at room temperature ME...

INGREDIENTS 2 cups pure cream 4 tbsp granulated sugar (for cream mixture) 1 tsp vanilla extract (for cream mixture) 4 large egg yolks 6 tbsp granulated sugar (for yolk mixture) 1/2 tsp vanilla extract 2 tsp granulated sugar for each ramekin to top METHOD: Arrange 4 x 6oz (3/4 cup) ramekins ont...

INGREDIENTS 12 fresh dates, pitted 40g raw almonds 2 teaspoons maple syrup 2 teaspoons coconut oil, melted 1 tablespoon raw cacao powder 2 tablespoons desiccated coconut, toasted Pinch salt METHOD Place coconut into a shallow bowl and reserve. Insert the universal blade into the work bowl of t...

INGREDIENTS 1 cup raw pistachios (shelled) 1/2 cup dried unsweetened dates (about 6-8 dates, pitted) 1 tablespoon dried rose petals (food-grade, see note below) 1 tablespoon honey 1/4 teaspoon ground cardamom Pinch of sea salt Extra pistachios and dried rose petals for coating METHOD Place the...