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Simon Johnson Christmas Trifle

Trifle

Make your mealtime jolly with this delicious trifle to crown any celebration in style. Laden with delicious layers of our Pandoro, ripe juicy peaches preserved by El Navarrico, Valrhona 66% Caraibe, Pons Caramelised Almonds, Agrimontana Sour Cherries and Mauri Formaggi Mascarpone, it's sure to delight.

Ingredients
  

  • 1 kg Pandoro (you won't need the icing sugar) use to dust mince pies at Christmas.
  • 390 g Agrimontana Sour Cherries in Syrup reserve syrup
  • 3 El Navarrico Whole Peaches in Syrup discard syrup
  • 70 g Valrhona Caraibe 66%
  • 4 tbsp Nielsen Massey Vanilla Paste
  • 250 g Mauri Formaggi Mascarpone available in store
  • 600 ml thickened cream
  • 3/4 cup Ponthier Blackberry Puree available in store
  • 130 g Pons Caramelised Marcona Almonds
  • you will need 20cm trifle bowl or similar

Instructions
 

Preparation

  • Slice Pandoro into three large discs, approx 3cm thick for trifle layers. Lay out according to largest, middle & smallest and set aside.
  • Gently halve peaches, using a paring knife to gently cut the stone away from the fruit. Set aside on a plate until ready to assemble.
  • Whisk thickened cream with vanilla paste until firm peaks form. Gently fold in mascarpone and stir until mixture is lump free, set aside in fridge.
  • Grate or shave chocolate onto a large piece of greaseproof paper, set aside until needed.

Assembly

  • Place largest Pandoro disc in bottom of trifle bowl.
  • Spoon a few sour cherries into the cavity of each layer & drizzle Pandoro layer with some of the reserved cherry syrup- approx 2 tbsp.
  • Drizzle with an additional 1/4 cup Ponthier blackberry purée over the Pandoro sponge.
  • Layer with the first layer of cream, approx 3cm thick and allow Trifle to set in fridge for 10 mins.
  • Add 2nd layer of Pandoro cake, the middle section.
  • Slip peach halves between each point in the cavity pressing flat side against the edge of the bowl.
  • Drizzle with a 1/4 cup Ponthier blackberry purée & layer with the 2nd layer of cream.
  • Spoon a few tbsp of sour cherries on top and set in fridge for a further 10 mins.
  • Top with final layer of Pandoro sponge and a 1/4 cup Ponthier blackberry purée. Spread with the final layer of cream, making sure to cover the top of the trifle bowl.
  • Set in the fridge for 45 mins, or until serving time.
  • Spoon remainder of the sour cherries over the top and garnish with grated Caraibe chocolate and caramelised almonds to serve.
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White Chocolate Ivoire Blondies with Raspberry

Valrhona Ivoire 35% Blondies with Raspberry puree from Ponthier.

White Chocolate Ivoire Blondies with Raspberry

These rich & buttery blondies are enriched with the sweet, vanilla notes of Valrhona Pacific Ivoire 35% chocolate. We added raspberries & Ponthier Raspberry Puree, for a fresh & fruity version of everyone's favourite blondie.
Course Dessert

Ingredients
  

  • 150 g Will Studd Le Conquerant Butter
  • 1 cup La Peruche loose sugar
  • 1 tsp Neilsen Massey Vanilla Extract
  • 0.5 tsp Tasman Sea Salt plus extra to sprinkle
  • 1 Kangaroo Island Eggs
  • 1.5 cups Self Raising Flour
  • 200 g Valrhona Ivoire 35% Chocolate Feves
  • 125 g fresh raspberries
  • 0.5 cup Ponthier Raspberry purée available at Simon Johnson in store

Instructions
 

  • Preheat oven to 180C & line baking tray with baking paper, (we used a 27cm x 17cm tray.)
  • Combine butter & sugar in a large heatproof bowl, microwave on high for 40 seconds (approx) until it begins to melt. Add vanilla extract and stir to combine.
  • Melt half the Ivoire chocolate - stirring 100g into the butter mix (reserve the rest to decorate blondies afterwards.)
  • Add 1 beaten egg, self raising flour & stir into chocolate mixture until smooth.
  • Gently fold raspberries/and pureé through the cake batter, spoon into baking tray & dot remaining Ivoire chocolate feves over the top to decorate.
  • Bake for 30 mins until golden on the edges and blondies have a slight wiggle in the centre. Turn off heat and rest in the oven for a further 15mins before removing.
  • (optional) sprinkle with a touch of sea salt, before cutting into squares to serve.
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Chai Walli Sticky Date Pudding

Chai Walli Sticky Date Pudding

Make this fragrant Sticky Date Chai-infused Pudding for something deliciously aromatic at Tea Time. Chai Walli is sourced from small batch, organic and fair trade tea gardens in the Assam Valley of India, producing ethical single origin Indian teas. Their signature chai is the most authentic chai on the market. It is made using only whole spices that are hand blended using traditional Indian practices.
Course Dessert

Ingredients
  

Chai Pudding

  • 250 g pitted dates roughly chopped
  • 1 tsp bicarbonate of soda
  • 1.5 cups boiling water
  • 125 g Lescure Unsalted Butter room temperature
  • 1 tsp Tasman Sea Salt
  • 3 tbsp Spice Chai Caffeine Free ground to a power using a mortar & pestle, or a spice grinder
  • 1 cup dark brown sugar
  • 1 tsp Neilsen Massey Vanilla Extract
  • 2 Kangaroo Island Eggs
  • 1.75 cups self raising flour

Chai Caramel Sauce

  • 300 ml thickened cream
  • 60 g Lescure Unsalted Butter
  • 1 cups dark brown sugar
  • 2 tbsp Spice Chai Caffeine Free
  • 1/2 tsp Neilsen Massey Vanilla Extract

Instructions
 

Chai Pudding

  • Preheat oven to 180°C (350°F).
  • Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
  • In a separate bowl mix butter, sugar and vanilla, using an electric beater until creamy. Add eggs to the butter mixture, 1 at a time, beating well after each egg.
  • Using a large spoon, fold through date mixture from step 1, flour and powdered chai mix until well combined.
  • Spoon the chai pudding mixture into a 23cm cake pan, pre greased and lined with baking paper.
  • Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
  • All to cool then turn upside down onto a plate, or cake stand.

Chai Caramel Sauce

  • Combine ingredients into a saucepan over medium heat. Stir the sauce for about 4 - 5 minutes until everything is combined and it comes to the boil.
  • Reduce heat to medium-low and simmer for 2-3 minutes. Strain sauce into a jug for pouring later, (discard tea leaves.)
  • Once the chai pudding has cooled, pierce it all over with a skewer then pour 1/2 cup of the warm chai caramel sauce over it.
  • Stand for 10 minutes before slicing. Serve the cake with remaining sauce as desired, alongside.
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Tartiflette

Tartiflette

Tartiflette is a traditional dish from the Alpine region. Rich and creamy with hearty potatoes, garlic, ham and cheese, it’s the perfect recipe to indulge in during July’s Tour de France. This recipe features L’Artisan Organic Mountain Man, by local cheesemaker Matthieu Megard.
Course Main Dish

Ingredients
  

  • 2 tbsp Will Studd Le Conquerant Butter demi sel
  • 2 Garlic cloves grated
  • 6 Desiree Potatoes peeled & sliced
  • 250 g Saskia Beer Black Pig Picolo Ham diced
  • Salt & Pepper to taste
  • 1 cup Simon Johnson Verjus
  • 2 cups single cream
  • 400 g L’Artisan Mountain Man cheese reblochon style is traditionally used in this recipe

Instructions
 

  • Preheat oven to 180C. Coat the inside of a large oven baking dish with butter & the grated garlic cloves.
  • Layer sliced potatoes neatly over the base of the dish and scatter with diced ham as you go. Season generously with salt & pepper and layer again until you reach the top of the dish.
  • Pour Verjus & cream over the top of the sliced potatoes and ham to cover generously.
  • Slice the cheese into neat slices and layer across the top of the potatoes.
  • Bake in the oven for 45 mins until golden brown and bubbly on top, reduce heat to 160C and cook for a further 15 mins.
  • Rest Tartiflette in the oven for 10 mins before serving alongside a green salad & crusty bread.
  • Bon Appétit!
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Feta & Spinach Pie

feature-recipe
feature-recipe

Spinach & Feta Pie

Warm up this winter with a flaky feta & spinach pie. Think of crisp golden layers of filo filled with Will Studd Aphrodite Feta, spinach and Le Conquerant butter. That's right we called it, buttery morsels filled with cheese...
Course Main Dish

Ingredients
  

  • 125 g Le Conquerant unsalted butter melted
  • 300 g baby spinach leaves washed, chopped & blanched
  • 250 g Will Studd Aphrodite Feta chopped roughly
  • 2 Garlic cloves grated
  • black pepper to taste
  • 1 tbsp dried oregano
  • 375 g filo sheets
  • 25cm springform tin

Instructions
 

  • Preheat oven to 180C. Brush springform tin (base & sides) with a generous amount of melted butter.
  • Mix spinach, chopped feta & grated garlic in a medium bowl and season with black pepper to taste. Add oregano and stir well to combine.
  • Layer two sheets of filo pastry & brush the top sheet with melted butter.
  • Spoon 2-3 tbsp of filling along the bottom 2cm of the sheet. Roll upwards into a cylinder, the butter will seal the sheet as it rolls.
  • Coil the first roll in the centre of the springform tin, using the melted butter to keep roll in place on the base of the tin.
  • Repeat process. Brush & layer filo sheets with butter, filling with feta mixture as before.
  • Continue to shape each roll around the last and continue around the tin as the pie takes shape. Repeat until all the filling has been used.
  • Brush the top of the pie with melted butter and place into the oven for 30 minutes.
  • Once 30 minutes have elapsed remove sides of the springform tin and continue to cook for another 10-15 mins. This will allow any excess moisture to escape and crisp up the bottom & sides.
  • If the pie has taken on too much colour - reduce heat to 170C during this time (if needed.)
  • Once baked, pastry should be golden with crisp edges on the sides and top. Remove pie from the oven and rest on a wire rack for 10 mins before serving.
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Flourless Chocolate Brownie Cake

Flourless Chocolate Brownie Cake

Looking to satisfy those chocolate cravings? Then this Flourless Chocolate Brownie Cake has just the right amount of decadence. Made using Valrhona Pacifc Guanaja 70% and Caraibe 66% the result is a dark, velvety cake that’s dense and nutty with all the right notes.
Course Dessert

Ingredients
  

  • 125 g Le Conquerant unsalted butter
  • 70 g Valrhona Guanaja 70%
  • 70 g Valrhona Caraibe 66%
  • 400 g almond meal
  • pinch Tasman Sea Salt
  • 2 tbsp VALRHONA cocoa powder plus extra to garnish
  • 4 Kangaroo Island Eggs yolks & whites separated
  • 1 cup caster sugar

Instructions
 

  • Preheat oven to 180C & line a 20cm round tin with baking paper.
  • Break chocolate into pieces and place in a heat proof bowl with butter. Melt chocolate & butter over a Bain Marie (pot of gently simmering water) until just liquid.
  • Remove bowl from the heat and allow mixture to cool to room temperature. Gently whisk in eggs yolks, mixture should thicken and take on a glossy appearance, set aside.
  • In a large mixing bowl combine almond meal, cocoa powder & a pinch of sea salt. Stir briefly to combine ingredients and set aside.
  • In a separate large mixing bowl, whisk eggs whites until they thicken and gradually add the caster sugar. Continue whisking until soft ribbons form in the meringue.
  • Combine chocolate mixture & meringue into the mixing bowl with the dry ingredients. Gently fold the batter using sweeping movements, until all the mixture is combined.
  • Spoon batter into the lined baking tin and bake for 45mins, until a glossy crust appears on the top and the cake is cooked through with a slight jiggle in the centre.
  • Allow cake to rest in the oven 15mins, before removing from the heat and continue to rest at room temperature until cool.
  • Gently sift 1 tbsp of cocoa powder over the top, before serving. Store reminder of cake in the fridge if you prefer a fudgey texture, you'll be delighted!
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Dulcey Caramel Cupcakes

Dulcey Caramel Cupcakes

These delightful caramel cupcakes are made with Valrhona Dulcey 32% blonde chocolate. We've topped these with an array of Valrhona praline candy eggs for a whimsical treat this easter.
Course Dessert

Ingredients
  

  • 200 g Lescure Unsalted Butter
  • 140 g Valrhona Dulcey 32% Chocolate 2 x 70g
  • 180 ml luke warm water
  • 1 cup Brown Sugar loosely packed
  • 1 tsp Nielsen Massey Vanilla Extract
  • 2 Kangaroo Island Eggs
  • 1 cup Plain Flour
  • 1 cup Self Raising Flour
  • Pinch of Salt Tasman Sea Salt
  • 1.2 tsp Baking Powder
  • you will need 18 cupcake cases

Frosting & decoration

  • 200 g Lescure Unsalted Butter room temperature
  • 2 cups icing sugar
  • 2 tbsp Schulz Organic full cream milk
  • Nielsen Massey Vanilla Extract to taste
  • Valrhona praline candy eggs

Instructions
 

  • Preheat oven to 150C, (fan forced oven) or 180C (convectional.) pre line cupcake tin(s) 
  • Combine butter, Dulcey, and water in a saucepan over medium heat and stir until the butter has almost melted, take off the heat and allow the residual heat to melt the remaining butter- put aside in a mixing bowl
  • Once cooled enough from hot to warm (if mixture is too hot you will scramble the eggs) stir in the sugar, then whisk in the eggs until mixture is well combined. 
  • Whisk or sieve the flours, baking powder and salt then stir into the chocolate mixture until it is smooth and no lumps remain. 
  • Using an ice cream scoop or 2 table spoon, fill each case 2/3 full (if using an icecream scoop, 1 scoop will do) 
  • Put into the oven and bake for 20 minutes. Until they have risen and the top has a spongey feel when pressed gently. 
  • Allow to cool completely before frosting.

Frosting & Decoration

  • Whip butter using an electric mixer with whisk attached until it is light and fluffy 
  • Add icing sugar, incorporate on low at first then up the speed then whip for a few minutes until all incorporated and fluffy
  • Add in milk and vanilla, again starting the mixer on slow then gradually increase the speed to avoid splashing it everywhere. 
  • Using a piping bag/ palette knife or back of a spoon, liberally apply the frosting to each cupcake in a ring, or piping a Kiss and creating a small indentation in the centre
  • Press 3 candy eggs in the centre. 
  • Store in an Airtight container for up to 5 days in a cool dark place/ keep in the fridge for up to a week, allowing them to come to room temperature before eating.
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Halloumi Fries

Halloumi Fries

It’s not hard to see why these Aphrodite Halloumi fries are a hit during any time of the year! They can make an appearance on any occasion & are perfect for the party season whilst watching the game, or simply whenever the craving calls. Made with generously cut pieces of this Will Studd selected cheese, it’s sourced from small batch family producers to deliver a authentic product.
Course Appetisers

Ingredients
  

  • 500 g Aphrodite Halloumi 2 blocks, cut into thick-cut fries
  • 1/4 cup fresh mint chopped
  • 1 lemon sliced into 4 lemon wedges, save zest
  • 1 tbsp Simon Johnson Harissa Paste
  • 75 g plain flour
  • Pons Green Extra Virgin Olive Oil for frying
  • 170 g Shaw River Buffalo Milk Yoghurt

Instructions
 

  • Mix the yogurt with the lemon zest, then swirl through the harissa.
  • On a plate, add the flour, then roll the halloumi in the mixture so that it’s evenly coated.
  • Heat oil in a shallow heavy - bottomed pan to 180°C.
  • Working in batches, deep fry the halloumi chips until golden (approx. 2–3 minutes; be careful as hot oil will spit).
  • Sprinkle over the mint and serve with lemon wedges & spicy yogurt for dipping.
  • Serve immediately.
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Seafood Paella

Seafood Paella

Channel the flavours of España with Aneto masterstocks and Paella bases. This Seafood Paella base is made with 100% natural ingredients, using a classic Soffrito, Virgin Olive Oil, Monk fish, Cod, and Rock fish. along with a fragrant seafood stock including Tomato, Onion, Garlic, Paprika & Saffron. Also available are the traditional Valenciana base or Carne (meat) to whet your appetite.
Course Main Dish

Ingredients
  

Paella

  • 1 tbsp Simon Johnson Extra Virgin Olive Oil Organic
  • 0.5 spanish onion diced
  • 1.5 cup Calasparra Rice
  • 2 La Boqueria Mild Chorizo sliced
  • 1 litre Aneto Seafood Paella Base
  • 500 g black lip mussels
  • 0.5 cup diced red capsicum
  • 0.25 cup green peas
  • Paella Pan optional

To serve

  • 0.25 cup flat leaf parsley to garnish
  • 1 lemon sliced into wedges

Instructions
 

  • Saute diced onion in olive oil in Paella pan, over a moderate heat.
  • Add sliced chorizo & rice and cook until grains are translucent and chorizo is slightly caramelised.
  • Add Paella base to the rice mixture and stir gently to combine ingredients. Simmer over a moderate heat for 10 mins
  • Add Mussels to the pan, slightly pushing them into the rice, sprinkle capsicum and peas over the top.
  • Continue to cook for 15 mins until the mussels fully open and the rice has soaked up the majority of the stock. (Cover the pan with foil if you need to speed up the cooking process) or if the ingredients look undercooked.
  • Serve Paella with a sprinkle of chopped parley and lemon wedges on the side to garnish.
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Orange Blossom Cake with Glacé Icing

Orange Blossom Cake with Glacé Icing

Be enticed by the fragrant perfume of these delicate Orange Blossom cakes with glacé icing. Made using Mymoune Orange Blossom water, these authentic essences and syrups are sourced from Mount Sannine in Lebanon, where each ingredient is individually handpicked & selected to deliver the best possible taste.
Course Dessert

Ingredients
  

Orange Blossom Cake

  • 100 g Le Conquerant unsalted butter softened to room temperature, plus extra to grease moulds
  • 1 tsp Mymoune Orange Blossom Water
  • 1/2 cup La Perruche Cassonade
  • 2 Kangaroo Island Eggs room temperature preferred
  • 1/2 cup Schulz Organic full cream milk room temperature preferred
  • 1 cup self raising flour
  • 1/2 cup semolina

Glacé Icing

  • 1 cup icing sugar
  • 2 tbsp Schulz Organic full cream milk
  • 1 tsp Mymoune Orange Blossom Water
  • 3 tbsp crushed pistachio nuts to garnish

Instructions
 

Orange Blossom Cake

  • Preheat oven to 180C.
  • Grease 12 x muffin tins with melted butter, set aside.
  • Cream softened butter, sugar and orange blossom water in a large mixing bowl, until mixture is light & fluffy.
  • Gently whisk together eggs and milk in a small mixing bowl until combined.
  • Gradually add egg/milk mixture to the butter & sugar, stirring gently as you go, (mixture) might curdle if the eggs and milk are too cold.
  • Add the semolina & flour into the batter and stir until combined.
  • Fill each muffin tin until batter is evenly distributed across all.
  • Bake for 25 mins in the oven until cakes are golden brown and cooked through.
  • Allow cakes to cool before icing and decorating.

Glacé Icing

  • Add icing sugar to a small bowl and gently drizzle in milk & orange blossom water.
  • Stir with a spoon until icing is lump free and smooth, or until it reaches a desirable pouring consistency.
  • Gently spoon icing over the cooled cakes and garnish with pistachio nuts to decorate, before serving.
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Dulcey Honey Madeleines

These delicious cake morsels – white caramelised chocolate & Yellowbox honey madeleines – are best eaten on the day of baking. Based on a recipe by Stephanie Alexander in The Cook’s Companion. The Monday Morning Cooking Club plans to publish this recipe in their new book in 2020.

Dulcey Honey Madeleines

These delicious cake morsels of white chocolate & honey madeleines are best eaten on the day of baking. Made with delicious ingredients of Valrhona Dulcey blond 32% chocolate & J Friend & Co honey, it’s based on a recipe by Stephanie Alexander in The Cook’s Companion. Monday Morning Cooking Club plans to publish this recipe in their new book in 2020, but you can have a sneak peek here.
Course Dessert

Ingredients
  

  • 90 g Lescure Unsalted Butter
  • 2 tsp J Friend & Co Yellowbox Honey
  • 2 Eggs Kangaroo Island Eggs available in store
  • 75 g caster (superfine) sugar
  • 1 tbsp brown sugar
  • Pinch Tasman Sea Salt
  • 1/8 tsp Vanilla Extract Pure Madagascar Bourbon
  • 90 g plain (all-purpose) flour plus extra for sprinkling
  • 1 tsp baking powder
  • 60 g Valrhona Blonde Dulcey 32% chopped
  • 1 tbsp Lescure Unsalted Butter just melted, for greasing
  • icing sugar for sprinkling

Instructions
 

  • The batter is best made at least 3 hours or up to one day ahead of baking. You will need a madeleine tray, made especially for these small shell-shaped cakes.  
  • Melt the butter and honey together and allow to cool. Set aside. In a food processor or with a stick blender combine the eggs, caster and brown sugar, salt and vanilla. Sift the flour and the baking powder and add to the batter, along with the butter and honey. Process briefly to combine.
  • Allow the batter to rest overnight, or for at least 3 hours.
  • When ready to bake, preheat the oven to 180C. Gently stir the chocolate through the batter.
  • Using a pastry brush, paint the tins with the melted butter and sprinkle generously with flour, removing any excess by rapping the tin upside down on the bench. Spoon the batter into the prepared tins, filling each mould 2/3 full.
  • Bake for 9 minutes or until just cooked.
  • Cool for a minute and knock the madeleines out of the tin onto the bench top.
  • Serve warm, sprinkled with icing sugar. Makes 16 madeleines.
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Chocolate Cherry Icebox Cake

Chocolate Cherry Icebox Cake

This delicious no-bake icebox cake uses a mix of ready made ingredients to deliver a truly festive offering for your table this Christmas. Made with Artisan Biscuits chocolate pralines, Veniani Brutti e Buoni, Agrimontana cherries in syrup and Valrhona caraibe 66%, it's a sweet chocolatey mix of flavours that we all love.
Course Dessert

Ingredients
  

Icebox Cake

  • 600 ml thickened cream
  • 225 g Artisan Biscuits Chocolate Praline Butterflies 2-3 packets, or as required
  • 390 g Agrimontana Amarene Cherries in Syrup strained & reserve the syrup
  • 100 g Brutti e Buoni (Coconut)

To Serve

  • 70 g Valrhona Caraibe 66%
  • fresh cherries

Instructions
 

Icebox Cake

  • Whip thickened cream in a large mixing bowl until stiff peaks are formed.
  • Fold through the strained cherries until combined, drizzle in reserved syrup until it reaches a desirable and spoonable consistency.
  • Lightly grease a loaf tin and line with cling wrap.
  • Line the base of the tin with some of the chocolate praline biscuits making an even layer and break any to fill in the spaces, (reserve remainder of biscuits.)
  • Spoon a little of the whipped cream & cherry mixture on top, whilst liberally crumbling some of the brutti e buoni over.
  • Repeat layers again alternating with chocolate praline bisctuits, cream & cherry mixture and brutti e buoni until finished.
  • Cover with cling film and set in the fridge until firm, or overnight if possible.

To Serve

  • Once the cake has had sufficient time to rest, turn out onto a serving platter and remove plastic/cling wrap.
  • Garnish with chocolate curls or (alternatively) grate Caraibe chocolate over the top prior to serving and finish with fresh cherries.
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Risamalande

Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores. Original recipe credit with thanks to Nadine Levy Redzepi.

Risamalande

Risalamande is a traditional Danish dessert typically served at Christmas. The original version from Nadine Levy Redzepi can be found in MMCC’s ‘It’s Always About the Food’. We like to serve this deliciously cool and creamy dessert with our salted caramel cream and Agrimontana cherry jam.


Course Dessert

Ingredients
  

Risamalande

  • 300 ml Water
  • 180 g Simon Johnson Carnaroli rice
  • 1.25 litres Schulz organic Milk
  • 2 tsp Nielsen Massey Vanilla Bean Paste Madagascar Bourbon
  • 75 g caster sugar
  • 1 pinch Tasman Sea Salt
  • 1 litre Thickened cream
  • 200 g Toasted Blanched Almonds coarsely chopped
  • Agrimontana Wild Cherry Jam

Salted Caramel Cream

  • Simon Johnson Salted Caramel Sauce
  • 250 ml Thickened cream

Instructions
 

Risamalande

  • 
 
Start this recipe the day before serving. This recipe requires a large saucepan with a lid.


  • In the saucepan, bring the water to boil over medium-high heat. Add the rice and cook, stirring, for 3 minutes. Add the milk and the vanilla bean paste and bring back to the boil.
  • Reduce the heat to low and partially cover the pan. Simmer, stirring occasionally to avoid catching on the bottom, for 40 minutes or until most of the liquid is absorbed and the rice is tender.
  • Remove from the heat and stir in the sugar and salt. Allow to cool, then cover and refrigerate overnight.

  • The next day, with an electric mixer, whip the cream until stiff peaks form. Fold the cream into the rice pudding. Pour the risalamande into a serving bowl, or individual serving bowls, and sprinkle with the almonds.
  • Serve with salted caramel cream and cherry jam.

Salted Caramel cream

  • Gently whisk the salted caramel sauce & 1/2 cup of thickened cream together by hand until smooth. Serve immediately.
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Pomegranate Lamb Cutlets

Pomegranate Lamb Cutlets

These delightfully sticky lamb cutlets pack a punch of flavour, with the sharp tang of Pomegranate Molasses from Mymoune natural. Serve on their own with fresh mint & pistachio for a crowd pleaser, or make this a simple supper for two.
Course Main Dish

Ingredients
  

  • 8 Lamb Cutlets
  • Tasman Sea Salt to taste
  • 4 tbsp Mymoune Pomegranate Molasses optional - extra to drizzle before serving
  • 3 tbsp Simon Johnson Extra Virgin Olive Oil Organic
  • 1/4 cup Pistachio Nuts
  • 3 sprigs Fresh Mint leaves only

Instructions
 

  • Combine lamb cutlets, sea salt and pomegranate molasses in a medium size mixing bowl, set aside to marinate for 20 mins.
  • Heat frying pan over a gentle heat, add olive oil and pan fry cutlets until they begin to brown & the molasses begins to caramelise.
  • Flip and caramelise other side untl cooked through, approx 4-5 mins in total for medium rare (depending on size of cutlets.)
  • Serve cutlets on tray or slate, (optional) drizzle sparingly with extra pomegranate molasses and garnish with pistachio nuts & fresh mint before serving.
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Potato Latkes

The festival of Chanukah is celebrated in December. During the ‘festival of light’ families light the special candelabra (chanukiah) and traditionally eat food fried in oil. It is certainly not the festival to be dieting. For the girls of Monday Morning Cooking Club it is always about the food and they love to make potato latkes (small potato cakes, like roesti.) Eat these with a little salt, piled high with a dollop of Tribehou crème fraîche and a decadent amount of caviar to celebrate. This recipe is from their second book, The Feast Goes On.

Potato Latkes

The festival of Chanukah will be celebrated for 8 days in December. It is sometimes called the ‘festival of light’ and families light the special candelabra (chanukiah) and traditionally eat food fried in oil. It is certainly not the festival to be dieting. For the girls of Monday Morning Cooking Club it is always about the food and they love to make potato latkes (small potato cakes, like roesti.) Eat these with a little salt, piled high with a dollop of Tribehou crème fraîche and a decadent amount of caviar to celebrate. This recipe is from their second book, The Feast Goes On.
Course Appetisers

Ingredients
  

Latkes

  • 600 g Desiree (or frying) Potatoes
  • 2 eggs, lightly beaten, Kangaroo Island Free Range Eggs, available in stores
  • 1 heaped tbsp plain flour (optional)
  • Tasman Sea Salt
  • black pepper to taste
  • 1 cup vegetable oil

To Serve

  • Your choice of Caviar ARS italica, Black Pearl, Tsar Nicoulai, Gourmet House
  • Tribehou Crème Fraîche

Instructions
 

  • Peel and grate the potatoes. Place in a colander for 15 minutes to drain. Squeeze the grated potato with your hands to remove any liquid. Wrap and then wring in a tea towel (dish towel) or paper tower to remove any residudal liquid.
  • Tip the potato into a large bowl. Add the eggs and flour, if using, then season generously with salt and pepper. Mix well.
  • Add enough oil to a large frying pan to reach a depth of about 5 mm - 1 cm (1/4 - 1/2 inch). When the oil is hot, carefully add teaspoons of the potato mixture to make small round potato cakes. Flatten them slightly. Fry the latkes over medium heat for a few minutes on each side until deep golden brown. Drain on paper towel.
  • Serve hot or at room temperature with your choice of caviar, including Smoked Salmon Caviar by Gourmet House. Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica.
  • Makes 40 Latkes
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Coconut Rose Malabi

We love this do-ahead, dairy-free dessert. This recipe is adapted by Monday Morning Cooking Club thanks to Ronit Robbaz from Byron Bay’s Open Table Catering. The recipe appears in MMCC’s most recent book ‘It’s Always About the Food’. Learn more about them at https://mondaymorningcookingclub.com.au photo credit Alan Benson Photographer. 

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Pumpkin & Chickpea Curry

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at https://mondaymorningcookingclub.com.au

Pumpkin & Chickpea Curry

This is wholesome hearty food at it’s best. This delicious pumpkin & chickpea curry has all the flavours which you’d come to expect from Monday Morning Cooking Club & it’s an easy pantry friendly meal which can be whipped up quickly for those busy mid week dinners. Featuring delicious ingredients like these beautiful chickpeas from Monjardin organic, our butter chicken paste and coconut cream.
Course Main Dish

Ingredients
  

  • 500 g Japanese (Kent) pumpkin cubed
  • 2 birds eye chillies deseeded and sliced
  • 1/2 tsp (each) ground cinnamon & coriander
  • 1 tsp Tasman Sea Salt and to taste
  • 2 tbsp Pons Green Extra Virgin Olive Oil
  • 1 onion chopped
  • 50 g Simon Johnson Butter Chicken Paste half jar
  • 680 g Monjardin Organic Chickpeas rinsed & drained
  • 400 ml Simon Johnson coconut cream
  • 150 g baby spinach leaves
  • 1 lime juiced
  • 1/2 bunch coriander chopped, for garnish (optional)
  • steamed jasmine rice to serve

Instructions
 

  • Preheat the oven to 200℃. In a roasting pan, toss the pumpkin with the cinnamon, coriander and salt. Drizzle with 1 tablespoon of the oil and toss again. Roast for 20 minutes.
  • In the meantime, saute the onion in the remaining oil in a large deep frying pan for 20 minutes or until soft. Add the Butter Chicken Paste and saute for a few minutes until fragrant. Add the pumpkin and the chickpeas and toss gently to combine.
  • Add the coconut cream and simmer for 10 minutes, shaking the pan from time to time. Add the spinach and gently stir through. Add salt to taste, and then the lime juice.
  • Garnish with coriander and serve immediately with hot rice.
  • Serves 6.
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Classic Mignonette Dressing

Classic Mignonette Dressing

This classic mignonette dressing is suitable for the majority of seafood & light proteins. Forvm Chardonnay vinegar is produced in Catalonia, Spain. Using a traditional method, unfermented grape juice is blended with wine and the previous year’s vinegar, then left for six to eight months. Aged in oak and chestnut casks, the result is a smooth and fruity vinegar with a delicate flavour.
Course Appetisers

Ingredients
  

  • 2 French eschallots finely diced
  • 200 ml Forvm Chardonnay vinegar
  • freshly cracked black pepper to taste
  • Tasman Sea Salt to taste

Instructions
 

  • Combine ingredients in a small serving jug or dish.
  • Allow eschallots to macerate until they are paler in colour & absorb the flavours of the Chardonnay vinegar.
  • Enjoy this classic mignonette dressing drizzled over fresh oysters, fish or poached chicken breasts for a lighter alternative to heavier sauces during the warmer months.
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Cashel Blue® Cheese Tartlet

Cashel Blue® Cheese Tartlet

Entertaining for a crowd? These flaky pastry shells are dressed with slices of celery, nashi fruit & crowned with morsels of Cashel Blue® Cheese. The pairing of sweet pear & this fresh creamy blue makes it a modern twist on an old favourite.
Course Appetisers

Ingredients
  

  • 1/2 cup Dominio Di Bagnoli White Polenta
  • 1 tsp Tasman Sea Salt
  • 300 ml water
  • 30 Simon Johnson Flaky Pastry Shells
  • 200 g Cashel Blue® Cheese
  • 2 celery Stalks thinly sliced
  • 1/2 nashi pear thinly sliced
  • Le Blanc Hazelnut Oil to drizzle
  • 3 tbsp fresh chives finely chopped for garnish

Instructions
 

  • Combine polenta, salt & water in a medium size saucepan.
  • Simmer over a gentle heat for 15-20 mins stirring continuously until polenta is cooked through and soft, taste & adjust for seasoning.
  • Allow to cool for 10 mins, before spooning the soft polenta into pastry shells.
  • Garnish each shell with a few slivers of sliced celery & nashi pear.
  • Crumble blue cheese over the top and drizzle with hazelnut oil.
  • Sprinkle with freshly chopped chives to garnish, before serving.
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Lemon Olive Oil Cake

Lemon Olive Oil Cake

This deliciously moist olive oil cake uses Pons Green Extra Virgin Olive Oil. It’s fruity flavour is derived from fresh Arbequina olives, which matches well against the zesty flavour of fresh lemons. A perfect recipe for Springtime, we can hear our afternoon tea calling us now.
Course Dessert

Ingredients
  

  • 2 Lemons zested & juiced (see method below)
  • 2 cups Self Raising Flour
  • 0.5 cup Dominio Di Bagnoli Polenta White
  • 5 Kangaroo Island Eggs
  • 1.5 cups La Perruche Cassonade
  • 0.75 cups Pons Green Extra Virgin Olive Oil
  • icing sugar to garnish

Instructions
 

  • Preheat oven to 180C & line a 20cm cake tin with baking paper.
  • Zest lemons using a grater or microplane, set aside zest. Juice lemons, discarding pith & seeds, set aside.
  • Combine self raising flour, polenta and lemon zest in a medium size mixing bowl, stir to combine.
  • Crack the eggs into a large mixing bowl, add sugar and whisk until the sugar dissolves into the eggs.
  • Gently pour reserved lemon juice into the egg mixture & whisk gently before adding the olive oil. Continue whisking until the mixture thickens & emulsifies, until glossy.
  • Gradually add the dry ingredients - (flour mixture) into the wet ingredients (egg mixture) whisk until combined and the cake batter is lump free & smooth.
  • Pour batter into prepared cake tin and bake for 45-55 mins, until golden on top & cooked through. If the cake still jiggles at the centre, continue to cook for 5 min intervals until done.
  • Remove cake from the oven and rest for 15 mins to cool, before dusting with icing sugar to serve.
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Honey Snap Biscuits

This heirloom recipe from Monday Morning Cooking Club is perfect for the upcoming celebration of Rosh Hashanah (Jewish New Year). These Honey Snaps from Carolyn Levitt in Perth makes use of the JFriendandCo Orange Blossom honey, to ensure a sweet new year.

Honey Snap Biscuits

This heirloom recipe from Monday Morning Cooking Club is perfect for the upcoming celebration of Rosh Hashanah (Jewish New Year). These Honey Snaps from Carolyn Levitt in Perth makes use of the JFriendandCo Orange Blossom honey, to ensure a sweet new year. Learn more about Monday Morning Cooking Club at https://mondaymorningcookingclub.com.au
Course Dessert

Ingredients
  

  • 3 cups Plain Flour plus extra for rolling
  • 1.5 tsp Baking Soda (Bicarbonate of Soda)
  • 0.5 tsp Tasman Sea Salt
  • 1 tsp Ground Ginger
  • 0.5 tsp Ground Mixed Spice
  • 0.5 tsp Ground Cinnamon
  • 185 g Lescure Butter at room temperature
  • 1 cup Firmly Packed Brown Sugar
  • 1 Kangaroo Island Egg
  • 0.25 cup J Friend & Co Orange Blossom Honey

Instructions
 

  • Sift the flour, baking soda, salt and spices together. Set aside.
  • Beat the butter until creamy. Add sugar and beat until the mixture is light and fluffy.   
  • Add the egg and the honey and beat until well combined. Fold in the dry ingredients to form a dough. Wrap the mixture in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 180°C. Line a baking tray. Flour the benchtop.
  • Using half of the dough at a time, roll it out to a thickness of about 3 mm, lightly flouring the benchtop as needed. Cut out biscuits using a floured cookie cutter. Places the biscuits on the prepared tray.
  • Bake for 10 - 15 minutes or until just starting to brown and feel firm. Allow to cool on the trays until crisp.
  • Makes about 90 biscuits (using a 6 cm round scalloped cookie cutter)
  • NOTE: The dough (as well as the biscuits) freezes well and the recipe can be doubled successfully.