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Desserts

	Carob truffles These truffles are completely chocolate free, using the much underrated and underused carob. When I started my quest for an interesting carob recipe, my boyfriend screwed his face up in disgust. After a childhood of carob treats due to an eccentric mother who had a passion for looking after her More

	Chocolate mousse-filled easter eggs Being of the non-religious, sweet toothed persuasion, Easter for me is a celebration of chocolate in all its delicious forms. In my humble opinion, these chocolate mousse-filled chocolate eggs are a good place for the party to begin. A perfectly made mousse is deliciously rich, silky-smooth and decadent. More

	Chai spiced honey cake This recipe is out of one of my favourite recipe books, A Neoclassic View of Plated Desserts, a whole book devoted to completely amazing and decadent desserts. I cooked my final for my chef training out of this book and over the years have been slowly meandering my way through it. More

	Chocolate caramel slice This caramel slice is the kind of food to show appreciation or apologise, it will help win votes, help someone get well and will create more office smiles when made and brought into work. More

	Valentines Day Shortbread Happy Valentine’s Day readers! Each year, February 14th creates its fair share of controversy; there are the believers and the non-believers and there are the gift receivers and the non-receivers. I can understand those that don’t agree with this tradition, those that make the stand that every day should be More

	Summer fruit salad with peach & mint vinaigrette The peach and mint infused vinegar I posted earlier in the week makes a great base for a sweet and tangy vinaigrette to dress this summer fruit salad. Strawberries in particular love a good smack of vinegar, and the fresh flavours of mint and basil really make this salad pop. More

	Baileys custard-filled profiteroles Profiteroles are definitely something that have crept into my Christmas food traditions. Chocolate-dipped and custard-filled, the mere sight of them fills me with Yule tidings. I hope this association travels into my two-year-old son as the years go by. More

	Truffles These truffle recipes come to us from Sophie (a.k.a. Fabulous Sophie (because she is)), our marketing guru Sydney-side. When I first started at Fisher & Paykel, Sophie was based down here in Dunedin, and she always brought a little ray of sunshine (and glamour) into the office. I have fond memories of these truffles made [...] More

	Christmas wine soup As promised, Balint has provided us with two traditional Hungarian Christmas recipes this month; Christmas wine soup and Poppy seed bread pudding (Mákos guba). For those of you who don’t know, Balint is our technical writer and he has shared with us previously his beautiful photographs and story ‘Eating tour of Hungary’. More

	Poppy seed bread pudding (Mákos guba) And here is Balint’s second recipe… “Pronounced “MAH-kosh GOO-bah”, this no-fuss Christmas dessert combines simplicity with Hungarians’ love of consuming poppy seeds in quantities that would be considered bordering on the illegal in some other countries… More

	Almond drops The 1st December marks a very special day in Auckland’s Christmas calendar. On this auspicious evening every year just as dusk turns to dark in one of our central city streets, a row of houses light up with the spirit of Christmas. Draped in curtains of Christmas lights these houses are transformed and it is [...] More

	Spring frangipane tart As I have said in an earlier post, always try to use seasonal produce. I hate the thought of people travelling all over the place, trying to find an ingredient for a recipe and ending up either paying 10 times the price they would have had it been in season or getting fed up looking and cooking [...] More

	Lemon and yoghurt cake This recipe is from Laura-Daisy who looks after refrigeration performance in Product Development. Laura is an accomplished rower and to look at her, you wouldn’t think a sugar-laden treat has ever passed her lips. But on the contrary, she loves to bake and workmates birthdays see her bringing in her More

	Chocolate self saucing pudding Chocolate self saucing pudding is synonymous with the Kiwi Sunday roast. Easily pre-prepared and banged into the oven as the roast comes out, I imagine it’s kept many a farmer happy after a hard day’s yakka. More

	Kiwifruit sorbet I love sorbet, especially freshly churned sorbet on a hot summer’s day. When thinking of a new way to serve kiwifruit with the pav I decided, hey, why not make kiwifruit sorbet. I had heard that freezing fruit and then blending it in a food processor with some sugar and water was an easy way [...] More

	Traditional Kiwi pavlova Pavlova is the ultimate Kiwi classic. It is synonymous with the Saturday barbie, covered in kiwifruit and usually over-whipped cream, plonked surreptitiously on the bench until mass amounts of beer and sausage have been consumed and the greedy hoards come looking to satisfy their sweet tooth. More

	Passionfruit lamingtons I have made over the humble lamington in this simple recipe. Once more, I am publishing ‘small food’ and for that you inevitably want maximum flavour. In my opinion, sponge cake doesn’t quite cut it so I have made a light blondie-brownie as the base. The catering company I worked for gave me the idea [...] More

	Spiced banana cakes with hot caramel sauce For me, the perfect banana cake need not involve chocolate. I feel it needs something more gentle, more loving, more saucy to tenderly wrap it in dreamy deliciousness. Enter hot caramel sauce. Roasting the bananas before using them in these little cakes also lends a delicious caramel flavour—it brings out the natural sweetness in the [...] More

	Poached pears with mascarpone Being a fan of puddings, desserts and generally all things treat-like, I love to serve a sweet course to finish a meal. The nice thing about this dessert is that it is sweet without being sickly, and all those who try to refuse dessert because they are ‘just too full’ (wimps!) can be persuaded to [...] More

	Non traditional vacherin A traditional Vacherin dessert is created by layering meringue disks with crème Chantilly. It gets its name from a cow’s milk cheese made during the cold winter months in France and Switzerland; the colour and shape of vacherin cheese compare to that of this dessert. In this non-traditional vacherin More

	Chilli chocolate brownies After falling in love with chilli dark chocolate, I thought what better way to warm up a gloomy winter Tuesday than to make some chilli chocolate brownies for morning tea? Well, the warming effect was certainly intense! My first attempt at these sent a few of the more fragile members of staff running for the [...] More

	Vanilla panna cotta with coconut macaroons This combination of smooth, creamy panna cotta and crunchy, slightly chewy macaroon is really rather luscious! You can either serve the panna cotta atop the macaroon (as shown in the photos), or on the side with a little fresh fruit or berries. More

	Green tea creme brulee with burnt orange Crème brulee is one of my favourite desserts, it is the smoothest richest custard and the crunchy caramel sugar topping adds that extra something that tips it over the edge to ultimate deliciousness, definitely a decadent dessert for a celebratory feast. More

	Parkin This recipe was written by a former colleague of ours Karen O’Neill. Karen has moved on from Fisher & Paykel after six years as the product evaluator for cooking products. Her knowledge and experience were invaluable—we certainly learnt a lot sharing the cooking lab with Karen, and her English plumb and laugh are sorely missed [...] More

	Little lemon meringue tarts I love making small or bite sized morsels. Whether they be presented lined orderly on a clean white platter for a cocktail party or piled high on a tiered cake stand for a baby shower, smaller foods are more likely to be sampled. More