Recipes

Vanilla Malt Ice Cream

Vanilla Malt Ice Cream

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Ingredients

  • 600 ml about 1 pint soy milk
  • 400 ml about 14 fl oz full-fat coconut milk
  • 175 g about 6 oz sugar
  • 1 vanilla pod halved lengthways, with seeds scraped
  • 135 g about 4 ¾ oz malt powder
  • 60 g about 2 oz coconut oil
  • ½ teaspoon guar or xanthan gum only if you don’t intend to consume the ice cream immediately after churning

Yields 6 Servings | Preparation Time: 20 minutes (plus chilling)

Cooking Time: 5 minutes | Calories: Approximately 436 per serving

Instructions

  • In a medium saucepan, warm the soy milk and full-fat coconut milk over medium heat.
  • Add the sugar, scraped vanilla seeds, vanilla pod, malt powder, and coconut oil.
  • Gently whisk on low heat to melt the coconut oil and cook out the malt powder, which should take about 5 minutes.
  • Allow the mixture to cool.
  • Remove the vanilla pod.
  • If you are not consuming the ice cream immediately after churning, add the guar gum or xanthan gum, and incorporate it using a hand blender until the mixture is completely smooth.
  • Churn the ice cream in an ice cream maker following the manufacturer’s instructions.
  • If you don’t have an ice cream churner, pour the mixture into a large sealable container and place it in the freezer.

Notes & Wine Advice

The ice cream can be stored in the freezer for several months. When serving, remove it from the freezer 10-15 minutes before scooping to allow it to soften slightly.
Enjoy your homemade Vanilla Malt Ice Cream, a delightful treat for any occasion!
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Course; Ice cream
Diets; Gluten-Free

Plum and Pistachio Crumble with Star Anise-Infused Custard

Plum and Pistachio Crumble with Star Anise-Infused Custard

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Ingredients

For the Plum Filling:

  • 2 kg about 4 lb 4 oz plums, washed, pitted, and halved (quartered if large)
  • 6 peppercorns or cloves for a subtle spice
  • 2 tablespoons unrefined brown sugar
  • 1 teaspoon ground cinnamon

For the Crumble Topping:

  • 250 g about 9 oz all-purpose flour
  • 180 g about 6 oz vegetable margarine
  • 120 g about 4 ¼ oz oats
  • 100 g about 3 ½ oz unrefined brown sugar
  • 80 g about 3 oz pistachios, roughly chopped
  • For the Star Anise-Infused Custard:
  • 570 ml about 1 pint soy or almond milk, with a little extra for later
  • 3-4 star anise slightly crushed to release their flavor
  • 1 vanilla pod split
  • 1 ½ tablespoons cornflour
  • 120 ml about 4 fl oz soy or almond cream, to taste
  • 2 tablespoons unrefined light brown sugar to taste

Yields 6 Servings | Preparation Time: 25 minutes | Cooking Time: 35-45 minutes | Calories: Approximately 746 per serving

Instructions

  • Preheat your oven to 190°C (375°F).
  • In a deep baking dish, layer the halved plums along with your choice of peppercorns or cloves.
  • Sprinkle the sugar and ground cinnamon evenly over the plums.
  • To prepare the crumble topping, sift the all-purpose flour into a large bowl.
  • Add the vegetable margarine, and use your fingertips to rub them together until the mixture resembles breadcrumbs.
  • Mix in the oats, brown sugar, and chopped pistachios.
  • Spread this crumble mixture evenly over the plums in the baking dish.
  • Bake the plum and crumble mixture in the preheated oven for 35-45 minutes, or until the filling is bubbling, and the crumble topping is golden brown.
  • For the star anise-infused custard, gently bring the soy or almond milk to a boil, adding the slightly crushed star anise and the scraped seeds from the split vanilla pod.
  • Also, add the scraped vanilla pod itself.
  • Allow this mixture to simmer gently for 5 minutes, then remove it from the heat and let it sit for 15-20 minutes to infuse the flavors.
  • In a separate bowl, mix the cornflour with a splash of cold milk to form a paste.
  • Strain the infused milk to remove any large bits, and whisk the cornflour paste into the warm milk.
  • Return the mixture to the heat and bring it to a simmer for a few minutes.
  • Add the soy or almond cream and sugar to your preferred taste.
  • Remove the custard from the heat.

Notes & Wine Advice

If you don’t plan to use the custard immediately, cover its surface with clingfilm to prevent a skin from forming. Serve the plum and pistachio crumble in bowls, generously ladling warm, star anise-infused custard over the top.
Enjoy this delectable Plum and Pistachio Crumble with its unique Star Anise Custard!
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Course; Breakfast / Dessert
Diets; Gluten-Free

Creamy Frosting

Creamy Frosting

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Ingredients

  • 1 cup of shortening
  • 1½ teaspoons of vanilla extract
  • ½ teaspoon of almond extract
  • 1 pound of powdered sugar about 4 cups
  • 3 to 4 tablespoons of milk

Preparation Time: 25 minutes

Instructions

  • In a large bowl, beat the shortening, vanilla extract, and almond extract with a mixer on medium speed for about 30 seconds.
  • Slowly add about half of the powdered sugar, beating well to combine.
  • Add 2 tablespoons of milk to the mixture.
  • Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach the desired spreading consistency.

Notes & Wine Advice

If you don’t use all the frosting at once, you can freeze it in a freezer container for up to 3 months. To use it, simply thaw it at room temperature before spreading or decorating.
This recipe yields approximately 3 cups of Creamy Frosting, perfect for frosting cakes, cupcakes, or any baked treats of your choice.
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Course; Basic recipe / Pastry

Royal Icing

Royal Icing

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Ingredients

  • 1 pound of powdered sugar about 4 cups
  • 3 tablespoons of meringue powder
  • 1/2 teaspoon of cream of tartar
  • 1/2 cup of warm water
  • 1 teaspoon of vanilla extract

Preparation Time: 15 minutes

Instructions

  • In a large mixing bowl, combine the powdered sugar, meringue powder, and cream of tartar.
  • Add the warm water and vanilla extract to the dry ingredients.
  • Use a mixer on low speed to initially combine the ingredients.
  • Gradually increase the mixer’s speed to high and beat the mixture for 7 to 10 minutes or until the icing is very stiff and holds its shape.
  • If you’re not using the icing immediately, cover the bowl with a damp paper towel and then tightly with plastic wrap (as royal icing dries out quickly when exposed to air).

Notes & Wine Advice

You can store it in the refrigerator for up to 48 hours. Be sure to stir it before using.
This recipe yields approximately 3 cups of Royal Icing, which is commonly used for decorating cookies, cakes, and other confections.
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Course; Basic recipe / Pastry

Powdered Sugar Icing

Powdered Sugar Icing

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Ingredients

  • 1 cup powdered sugar
  • 1/4 teaspoon of vanilla or almond extract
  • 1 tablespoon of milk
  • Additional milk as needed

Preparation Time: 10 minutes

Instructions

  • In a small bowl, combine the powdered sugar, vanilla or almond extract, and 1 tablespoon of milk.
  • Stir in additional milk, 1 teaspoon at a time, until the icing reaches the desired drizzling consistency.
  • This recipe yields about 1/2 cup of icing.
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Course; Basic recipe / Pastry

Citrus Spritz Cookies

Citrus Spritz Cookies

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Ingredients

  • ³/4 cup of softened butter
  • ¹/3 cup sour cream
  • ²/3 cup granulated sugar
  • ¹/2 teaspoon of baking powder
  • ¹/4 teaspoon of salt
  • 1 egg
  • 1 teaspoon of clementine zest
  • 1 teaspoon of lemon zest
  • 2 ¹/2 cups all-purpose flour
  • ¹/3 cup finely ground slivered almonds
  • 1 recipe for Citrus Icing
  • Yellow and/or orange sugar for decoration

Preparation Time: 40 minutes / Baking Time: 6 minutes per batch at 375°F

Instructions

  • Preheat your oven to 375°F.
  • In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
  • Beat in the sour cream.
  • Add granulated sugar, baking powder, and salt.
  • Beat until well combined, scraping the bowl as needed.
  • Beat in the egg, clementine zest, and lemon zest.
  • Gradually beat in the flour and ground almonds.
  • Force the unchilled dough through a cookie press, placing the dough 1 inch apart onto ungreased cookie sheets.
  • Bake for 6 minutes or until the edges are firm but not brown.
  • Remove the cookies and allow them to cool on wire racks.
  • Dip the tops of the cookies in Citrus Icing and sprinkle with yellow and/or orange sugar.
  • Let them stand until the icing sets.

Notes & Wine Advice

This recipe yields approximately 92 servings (1 cookie each).

Citrus Icing:

In a small bowl, combine 2 cups of powdered sugar and 1¹⁄2 teaspoons of clementine or lemon zest. Stir in 3 tablespoons of clementine or lemon juice. If needed, stir in enough additional juice to reach a thin coating consistency.

Storage:

Layer the cookies between sheets of waxed paper in an airtight container and cover. You can store them in the refrigerator for up to 3 days or freeze them for up to 3 months. Enjoy your Citrus Spritz Cookies!
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Course; Coockies / Biscuit / Fruit

Neapolitan Spritz Cookies

Neapolitan Spritz Cookies

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Ingredients

  • 1½ cups of softened butter
  • 1 cup of granulated sugar
  • 1 teaspoon of baking powder
  • 1 large egg
  • 1 teaspoon of vanilla bean paste or 1 tablespoon of vanilla extract
  • 3½ cups of all-purpose flour
  • 2 ounces of bittersweet chocolate finely chopped and melted
  • 2 tablespoons of strawberry-flavored gelatin

Preparation Time: 50 minutes / Baking Time: 7 minutes per batch at 375°F

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, use an electric mixer to beat the softened butter on medium to high speed for about 30 seconds.
  • Add the granulated sugar and baking powder.
  • Beat until well combined, scraping the sides of the bowl as needed.
  • Then, beat in the egg and vanilla bean paste (or vanilla extract) until fully combined.
  • Gradually add the all-purpose flour and mix until a smooth dough forms.
  • Divide the dough into three equal portions.
  • In one of the portions, stir the melted bittersweet chocolate until the chocolate is fully incorporated into the dough.
  • In the second portion, stir the strawberry-flavored gelatin until well combined with the dough.
  • Leave the third portion plain.
  • There’s no need to chill the dough at this point.
  • Take equal-sized pieces from each of the three colored doughs.
  • Roll these pieces into logs and place them together to fit into a cookie press fitted with a ribbon or star-shaped disk.
  • Use the cookie press to force the dough through onto an ungreased cookie sheet.
  • Bake in the preheated oven for 7 to 9 minutes, or until the edges are firm and just starting to brown.
  • Once baked, remove the cookies from the oven and allow them to cool on wire racks.

Notes & Wine Advice

This recipe yields approximately 112 servings, with each serving being one cookie.

Storage:

To store these Neapolitan Spritz Cookies, layer them between sheets of waxed paper in an airtight container and cover it. You can store them at room temperature for optimal freshness. Enjoy your delicious homemade cookies!
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Course; Coockies / Biscuit

Nutty Honey Graham Layer Bars

Nutty Honey Graham Layer Bars

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Ingredients

  • Nonstick cooking spray
  • ¹/₂ cup of melted butter
  • 1 ¹/₂ cups of finely crushed honey graham cereal like General Mills Golden Grahams
  • 1 teaspoon of orange zest optional
  • 1 14- ounce can of sweetened condensed milk
  • 2 cups of honey graham cereal like General Mills Golden Grahams, coarsely broken
  • 1 ¹/₂ cups of white baking chips
  • 1 cup of flaked coconut
  • 1 cup of dried tart cherries or cranberries
  • 1 cup of chopped pistachio nuts

Preparation Time: 20 minutes / Baking Time: 25 minutes at 350°F

Instructions

  • Begin by preheating your oven to 350°F (175°C).
  • Line a 13×9-inch baking pan with foil, allowing the foil to extend over the edges, and then coat the foil with nonstick cooking spray.
  • Brush the bottom and sides of the prepared pan with melted butter.
  • Sprinkle the bottom with 1¹⁄₂ cups of finely crushed cereal, and if desired, orange zest.
  • Pour sweetened condensed milk evenly over the crushed cereal.
  • Sprinkle with 1 cup of the coarsely broken cereal, white baking chips, coconut, dried cherries (or cranberries), and chopped pistachios.
  • Finish by sprinkling the remaining 1 cup of broken cereal on top.
  • Gently press the layers down to moisten them.
  • Bake in the preheated oven for 25 to 30 minutes, or until the edges turn light brown.
  • Using a sharp knife, loosen the bars from the foil-lined edges of the pan.
  • Let them cool in the pan on a wire rack.
  • Using the foil, lift out the uncut bars, then cut them into individual bars.

Notes & Wine Advice

This recipe yields 24 servings (1 bar each).

Storage:

To store these delightful bars, place them in a single layer in an airtight container. You can store them in the refrigerator for up to 3 days or freeze them for up to 3 months. Enjoy your Nutty Honey Graham Layer Bars!
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Course; Coockies / Biscuit

Crispy Turtle Bars

Crispy Turtle Bars

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Ingredients

  • Nonstick cooking spray
  • 1 cup of softened butter
  • 1 ¹/₄ cups of granulated sugar
  • 1 ¹/₂ teaspoons of baking powder
  • ¹/₂ teaspoon of salt
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3 cups of all-purpose flour
  • 1 12- ounce package of semisweet chocolate chips
  • 2 cups of chopped pecans
  • 3 cups of crisp rice cereal like Kellogg’s Rice Krispies
  • ¹/₂ cup of butter
  • 1 12 to 14- ounce jar of caramel-flavored ice cream topping
  • ¹/₂ cup of packed light brown sugar
  • Sea salt flakes

Preparation Time: 25 minutes / Baking Time: 25 minutes at 350°F

Instructions

  • Preheat your oven to 350°F (175°C).
  • Line a 15×10-inch baking pan with foil, ensuring the foil extends over the edges.
  • Lightly coat the foil with nonstick cooking spray.
  • In a large mixing bowl, beat 1 cup of softened butter with an electric mixer on medium speed for about 30 seconds.
  • Add the granulated sugar, baking powder, and ¹⁄₂ teaspoon of salt.
  • Continue to beat until well combined, scraping the sides of the bowl as needed.
  • Beat in the eggs and vanilla extract.
  • Then, beat in the flour.
  • Press the dough into the prepared pan.
  • Sprinkle it with 1 cup of chocolate chips and 1 cup of chopped pecans, gently pressing them into the dough.
  • Sprinkle the cereal on top.
  • In a medium saucepan, melt ¹⁄₂ cup of butter over medium heat.
  • Stir in the caramel topping and brown sugar.
  • Bring the mixture to a boil, stirring constantly.
  • Pour this caramel mixture over the layers in the pan.
  • Sprinkle the remaining chocolate chips and pecans on top.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top is light brown and bubbly.
  • Allow it to cool in the pan on a wire rack.
  • Sprinkle sea salt flakes over the top.

Notes & Wine Advice

Using the foil, lift out the uncut bars, and then cut them into 64 servings (1 bar each).
Storage:
To store these delectable bars, layer them between sheets of waxed paper in an airtight container. You can keep them at room temperature for up to 3 days or freeze them for up to 3 months. Enjoy your Crispy Turtle Bars!
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Course; Candy / Coockies / Biscuit