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