SPRING – Big news for the food dept! We are featured in delicious magazine! YAY!

We are so thrilled! It seems fitting that our editorial debut into print comes in the September issue of delicious magazine which is also their relaunch edition. Spring has sprung early for the food dept, so grab a copy of delicious, where you will find our wicked dessert feature, "Bright sparks", we are soooo loving the heading. There is even a little profile piece on little ole us.... terribly chuffed. Thank you team delicious!

To celebrate, we have a few extra recipes from the shoot to whet your palate AND our first competition to get you all excited, read below

For more Spring dessert recipes check your local newsagents for the September issue for the delicious. magazine.

SUBSCRIBE AND WIN!

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We have a fabulous competition, you could be hanging a beautiful food dept artwork on your wall. The winner will be able to choose ANY image from the wicked feature in delicious magazine and we will send one lucky reader a high quality giclee print on Hahnemühle Photo Rag paper.

To enter, you must subscribe to the food dept, just type your email address into the box on the top right-hand side of this page.

To be eligible to win you must also go to the delicious website

http://www.taste.com.au/delicious/

Lemon curd

These little jars of golden lemon curd make beautiful thank you gifts or look for decorative jars and sell them at your next local fete.

• ½ cup (110g) sugar
• finely grated zest and juice of 2 large lemons
• 3 large free range eggs lightly beaten
• 100g unsalted butter, cut into cubes

1. Place sugar, zest and juice in a saucepan over low heat, stirring until sugar dissolves. Remove the pan from the heat and gradually add eggs, stirring to combine.
Return the pan to low heat and add the butter, a piece at a time, whisking constantly for 8–10 minutes until thickened.
2. Remove from heat, transfer to a bowl, cover surface with baking paper and chill lemon curd until ready to serve or pour into sterilized jars. Use as required.

Coconut and passionfruit cupcakes with meringue frosting 

We think these little cupcakes would fit right in at Sydney's uber cool pool bar the "Ivybar" where they have lots of yellow and white stripes everywhere. The meringue frosting might be reminiscent of Marge Simpson's hair, but they are truly a statement cupcake. Whether you are about to jump into the Ivy pool or kick back and watch "the simpsons" you are in definately in for a treat!
Makes approximately 32 mini cupcakes (approx. 4–5cm).

• 1½ cups self-raising flour
• ½ cup desiccated coconut
• ¾ cup coconut milk
• ¼ cup passionfruit pulp (approximately 3–4 large passionfruit)
• 175g butter
• ¾ cup caster sugar
• 2 free range eggs
• 1 qty Meringue frosting

 1. Preheat the oven to 180°C (360°F). Ensure all ingredients are at room temperature. Whisk together the flour and coconut in bowl, set aside. Combine the coconut milk and passionfruit pulp in a small jug and set aside. 
2. Cream butter for 1–2 minutes until light and fluffy. Add the caster sugar a third at a time and beat for 1–2 minutes after each addition. 
3. Add the eggs 1 at a time and beat for 1 minute after the addition of each egg. 
4. Add 1/3 of the flour and coconut and beat on low until just combined.  Add half of the coconut milk and passionfruit mixture and beat until combined. Repeat this again and then finish with the final third of the flour and coconut. Do not over beat the mixture or it will become tough. 
5. Line mini muffin pans with papers and ¾ fill the cup cake papers. Bake for 15–20 minutes or until skewer comes out clean when tested. Allow cool on a cake cooler. 
6. Using a piping bag and plain nozzle, pipe on the Meringue frosting into a large ball on each cupcake, top with another smaller ball of meringue frosting.  Using a blowtorch lightly caramelize the meringue frosting. Store in an airtight container at room temperature for 1–2 days.


Meringue frosting

• 3 large free range egg whites
• ¾ cup sugar
• pinch of salt
• 1/3 cup water

1. Combine the egg whites, sugar, salt and water in a heat proof bowl and lightly whisk over simmering water until the sugar has dissolved. 
2. Transfer to a large mixer bowl and beat on high until stiff peaks form and the mixture is cold to touch and glossy. Do not over beat. Use immediately.

Caramel Salted Popcorn 

This makes a great movie snack for kids or adults. Make some paper cones and fill them for your next party or put a jar-full on your next lolly bar.
Makes 2 large trays

• Spray oil
• 2 tablespoons vegetable oil
• ½ cup popcorn kernels
• 3 cups sugar
• 1 cup water
• 60g butter
• 2 tablespoons salt flakes

1. Spray and inside of a large saucepan and 2 rubber spatulas with oil, set the spatulas aside. This will allow you to work easily and quickly with the caramel later. Heat the vegetable oil in the greased saucepan and heat over a medium to high heat. Add a couple of corn kernels, place the lid on the pot and swirl over the heat until the kernels pop. When they pop, remove from the pot and add the remaining corn kernels, cover and give the pan a swirl. Once the kernels begin to pop swirl the pan around over the heat until the popping stops, remove from the heat, remove the lid and set aside. 
2. In a large saucepan combine the sugar, water butter and salt. Stir over a low heat until the sugar has dissolved. Do not allow the mixture to boil at this stage. Brush down the side of the pan with a wet pastry brush to make sure there are no sugar crystals. Once all of the sugar has dissolved, bring to the boil and boil without disturbing until the caramel is golden brown.  
3. Pour the caramel over the popcorn and toss well with the oiled spatulas. Pour onto 2 large lined trays and press out with the oiled spatulas, allow to set at room temperature.  Once hard and cold break into bit size pieces and store in an airtight container until ready to serve.

food dept fact: Add ½ cup roasted peanuts (or your favourite roasted nut) in with the popcorn before you toss through the caramel.


thank you...
To our lovely food assistant Linda Uzunovski, who laughed along with us on the day of this shoot. Your help is always appreciated.

 

ZING EXTRA - Add some extra ZING to your weekend with this easy mandarin hazelnut cake

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Mandarin hazelnut cake with cream cheese frosting and sugared mandarin peel

The great thing about this recipe is you use whole mandarins, yes skin, pith and all. The result is a wonderfully moist and moreish cake. Image.
Makes 1 x 24cm cake

• 3 medium - large mandarins
• 6 eggs  
• 1 cup caster sugar
• 2 cups hazelnut meal
• 150 grams cream cheese
• 250 grams icing sugar, sifted
• squeeze of lime, optional
• 1 quantity Sugared mandarin peel

1. Place the mandarins in a medium saucepan and cover with water. Bring to the boil over a high heat. Reduce the heat and simmer for 2 hours, checking every so often to make sure the mandarins are covered with water.
2. Preheat the oven to 160°C (325°F).  Grease and line a 24 cm (9 inch) spring form pan.
3. Remove the mandarins from heat and drain. Allow to cool. Use you hands to open the mandarins to remove any seeds. Puree the whole mandarins, including the skins, in a food processor.
4. Lightly beat eggs with sugar until well combined, gently fold in hazelnut meal and mandarin purée. Pour the mixture into the prepared pan and bake for 1 hour and 10 minutes, or until the cake is cooked when tested. It should spring back when touched and come away from the edges of the pan.  Remove from the oven and allow to cool in the pan.
5. For the icing beat the cream cheese until softened and slowly add in sifted icing sugar and beat until smooth, approx. 2mins on high speed. Add a squeeze of fresh lime juice if you like a less sweet icing.
6. Ice the top of the cake with the icing and serve decorated with Sugared mandarin peel or serve slices of the cake with a dollop of the icing and mandarin peel on the side.

Sugared mandarin peel

• Peel of 2 mandarin, pith removed and broken into pieces
or julienned
• 2 cups sugar
• 1 cup water
• ¼ cup caster sugar

1. Blanch the mandarin peel and drain. Return the peel to the pan with fresh water and simmer for 15 minutes until the peel is tender, drain.
2. Combine the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved. Add the drained mandarin peel and simmer for 10-15 minutes or until the mandarin peel becomes translucent.
3. Using a slotted spoon lift the mandarin peel out of the syrup. Toss a few pieces at a time in the caster sugar and place onto a cake cooler to dry for a few hours or overnight. Once completely dry, store in an airtight container for up to 3 months. Use as required.