Category Archives: Dessert

Passionfruit Ice Cream

Passionfruit Ice Cream | Gather and Graze

Over the phone, I listened rather enviously as my Mum proceeded to tell me recently that she had passionfruit coming out of her ears… thankfully not literally, just figuratively! Unfortunately, my parents live about 1300km north from where we live, so helping her out with this glut of fruit was not going to be an option. It did, however, jolt my memory of a delicious passionfruit ice cream that I’d made about a year ago. Continue reading

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Tiramisu, making everything better

Tiramisu | Gather and Graze

It feels a little self indulgent to prepare a big bowl of Tiramisu, when it’s just for the four of us… on a weeknight no less. But with weather temperatures starting to dip, I really don’t require too much coercing to unleash my indulgent side. Thankfully walks around the lake have recommenced with vigor now that school holidays are over, ensuring those oversized portions of tiramisu don’t rest on my hips any longer than necessary. 😉 Continue reading

Classic Waffles

Classic Waffles | Gather and Graze

Just when I was really quite sure that I had all the kitchen appliances and gadgets one could possibly need, a conversation one recent Wednesday morning made me decide otherwise. Nancy, who is a Bostonian, spoke rather beautifully about her family tradition of alternating between pancakes and waffles on Sunday mornings. She had me craving a delicious waffle, along with the machine to make them, right there on the spot. Continue reading

Crème Brûlée (and what to do with all those leftover egg whites!)

Crème Brûlée | Gather and Graze

A few weeks ago, I paid good money to eat the worst Crème Brûlée in my life. In retrospect, I should never have ordered it… should have known that it would be ‘average’ at best! Continue reading

Strawberry Cream Baskets

Strawberry Cream Baskets | Gather and Graze

A special dessert, remembered from my childhood… this was one that Mum used to serve on occasions at their very grown-up Dinner Parties. I clearly recall hovering in the kitchen as she made the little baskets, secretly hoping that at least one of them would break or crack as she moulded them into shape, so that I could nibble on the broken bits. Continue reading

Croissant & Raspberry Jam Pudding

Croissant & Raspberry Jam Pudding | Gather and Graze

A pudding so easy that it almost feels like cheating. If you have access to beautiful, buttery, flaky croissants, then the hard work is all done for you and you can expect grand results with this delicious, wintery dessert. I’ve never been overly fond of Bread and Butter Pudding, but this is Bread and Butter Pudding with a difference… one that has converted me for life… evidently, you just need the right type of bread (or croissant)! Continue reading

Australian Apple Crumble with Lemon Myrtle and Wattleseeds

Australian Apple Crumble with Lemon Myrtle and Wattleseeds | Recipe | Gather and Graze

This cold, grey, drizzly autumnal day suggested that the kitchen was the only sensible place for me to be today. With the warmth and aroma that comes from oven-baking, who could possibly argue that this wasn’t the best of ideas? I’d been contemplating a softly scented Apple Crumble with an Aussie twist for a few days now and despite the weather being completely lousy for food photography, it was the perfect Apple Crumble-eating kind of day! Continue reading

Layered Chocolate Pavlova

Layered Chocolate Pavlova | Gather and Graze

So it’s Australia Day tomorrow… and Australia Day simply wouldn’t be Australia Day without a pavlova making it’s way onto the table at some point during the day! A couple of weeks ago… in fact it was on New Years Eve, I decided to make a trial pavlova. It was my first ever layered pavlova and what could be better than chocolate meringue to give a lovely contrast in colours with the whipped cream and red berries! I’ll be making a similar version of this tomorrow to have after our dinner… barbeque’d something it will certainly be… though I’m not too sure what. Come to think of it, prawns might be nice! Continue reading

Raspberry Ripple Ice Cream

Raspberry Ripple Ice Cream | gatherandgraze.com

This week we had some dearly loved friends come to stay with us. For three days, there were 5 beautiful boys (two of them my own…) racing around the backyard. Days filled with chatter,  food, laughter, hugs and a great thankfulness for these special times we get to spend together.

With their impending arrival earlier this week, I thought that a grand idea might be to make some home-made ice cream to serve up in cones for our first dessert together. The recipe to follow is what I made… Continue reading

Fresh Raspberry Panna Cotta

Fresh Raspberry Panna Cotta | gatherandgraze.com

I’m sure that most of the punnets of raspberries in the shops end up turning mouldy and being tossed out. They usually have such ridiculous price tags attached to them, that I can’t imagine who would be silly enough to buy them, particularly when they’re out of season and look like they’re on their last legs! Quite a tragedy in my opinion… as unfortunately for me they just happen to be my absolute favourite fruit. The perfect balance between sweet and tart… luscious and fragrant… little bites of pure deliciousness. Continue reading

Layered Chocolate Cheesecake – Fiesta Friday #27!

Layered Chocolate Cheesecake | Gather and Graze

It wasn’t easy, but I’ve removed my full-length Ugg Boots that have been firmly entrenched on my feet for the past two months and they’ve been replaced by a rather stylish set of heels. My Dame Edna frock has been donned, hair coiffed and coloured to the most beautiful lilac you’ve ever seen and my face made glamorous by a set of fancy, bejewelled glasses! I look a little something like this… Continue reading

Self-Saucing Butterscotch Pudding

Self-Saucing Butterscotch Pudding | Gather and Graze

The air has been sweeping off the back of the Snowy Mountains. If only it would snow here, then it might all perhaps seem worthwhile. Instead the chill just eats into you, gnawing away relentlessly until you find your way back indoors. So that’s mostly where I stay… loitering in the kitchen, by the warmth of the oven. The best place to be. Continue reading

French Apple Frangipane Tart

French Apple Frangipane Tart | Gather and Graze

It has been said that ‘the apple does not fall far from the tree’. My love of baking (and of course eating) cakes, biscuits, desserts and sweets is shared equally by my mother. When I baked this particular dessert a couple of days ago it made me think of her. I know for sure that she would enjoy it… this classic French tart, with perhaps a spoonful of double cream on the side. Continue reading

Roasted Honey and Walnut Figs

Roasted Honey & Walnut Figs | Gather and Graze

For a classic autumn dessert that embraces two stellar seasonal delicacies, this simple yet heart-warming dish is an absolute must. The lemon zest and sea salt work perfectly to create a balance with the sweet succulence of the figs and honey, while the walnuts provide textural crunch and a rich earthiness. This is not so much a recipe, but a celebration of seasonal ingredients while they’re at their peak. Continue reading

(Persianised) Apple Crumble with a Rosewater Cream

Persian Apple Crumble with Rosewater Cream| Gather and Graze

My friend Azita, from the most beautiful blog Fig and Quince, is travelling overseas over the next couple of months… to her beloved homeland of Iran that she hasn’t seen in 35 years. Her excitement and anticipation for this journey is well and truly infectious! Continue reading

Profiteroles (Fit for a Fiesta!)

Profiteroles | Gather and Graze

As some of you may well know, I’m a little on the quiet side. On occasions I require varying degrees of gentle coercion to prise me from the house, to be social. I always have a fabulous time when I get there, but given the choice I would almost certainly opt for a calming cup of tea and a good book.

My friend Angie, over at The Novice Gardener must have sensed this when she sent out the invitations to come along to ‘Fiesta Friday’ (an online party!) which she holds each week with inimitable style. Her somewhat subtle reminders to join in have recently been playing on my mind… so here I am, ready (with bells on!) for my first Fiesta Friday!

Funnily enough though, due to the time-zone difference between Australia and the USA, it looks like I might be partying on my own for about 16 hours, until midnight ticks over in America! Hmmm, perhaps I’ll make myself a cuppa and sit down with a good book while I wait. 😉

My sweet offering for Fiesta Friday is a rather indulgent French dessert, that needs little by way of introduction. Classic Profiteroles! The recipe I use and adore comes from the cookbook of a stunning French restaurant in New York City called Balthazar. A few years ago a friend and I had breakfast there while on a girl’s weekend in NYC and I’ve been dreaming of going back for dinner ever since!

Wishing you all a fun Fiesta Friday, a Happy Valentine’s Day and a very relaxing weekend!

Profitéroles | Gather and Graze

  • Servings: 40 Choux Puffs
  • Print

  • 125ml/½ Cup Whole Milk
  • 125ml/½ Cup Water
  • 130g/½ Cup Unsalted Butter
  • ¼ Teaspoon Salt
  • 150g/1 Cup Plain Flour (sifted)
  • 5 Large Free-Range Eggs

Pre-heat the oven to 180°C and line 2 baking trays with parchment paper.

In a medium saucepan, heat the milk, water, butter and salt until it just comes to the boil. Add the flour and stir with a wooden spoon until it all comes together into a dough. Continue to stir over medium heat for about 3 minutes (being careful that nothing starts burning on the base of the saucepan).

Place the hot dough into an electric mixer and mix at low speed for a few minutes to allow the dough to cool down a little. Then one at a time, add the eggs, mixing on medium speed between each addition to ensure they’ve been incorporated well. After the last egg goes in, mix for about 4 more minutes until a smooth dough forms.

Use either a piping bag, or a soup spoon to form small puffs on the baking trays. Each should be approximately 5 cm in diameter.

Place the trays into the oven and bake for about 35 – 40 minutes or until golden brown. If you are placing 2 trays in at once, remember to swap them around at the halfway mark.

Allow the choux puffs to cool on a wire rack.

When you are ready to serve, slice each profiterole in half with a serrated knife (like a hamburger bun), place a scoop of vanilla bean ice-cream on each base and place the tops back on. Drizzle with chocolate sauce (recipe to be found here…), decorate with berries/fruit if you wish and serve without delay.

Profiteroles | Gather and Graze

Cooking Notes:

  • If you make the choux pastry without an electric mixer, be sure to allow the hot dough from the saucepan to cool down enough in a mixing bowl before you begin to beat in the eggs. This will avoid a nasty case of scrambled egg choux puffs…
  • The choux puffs can be made in advance and kept for a day or two in an airtight container. Re-crisp them a little before serving, in a 180°C oven for approx 5 minutes.
  • I’ve decided to try freezing a batch to see how they fare… I’ll let you know in the next week or two if they still taste great.

* Recipe from “Balthazar” cookbook

Honey Chocolate Tiramisu

Honey-choco-misu, Gather and Graze

About a week ago my husband and I celebrated our 15th Wedding Anniversary (the crystal glasses seen in my previous post were our gift to one another to remember this rather special milestone). We also decided to take our two boys out for dinner that evening to a local Italian restaurant to delight in some really wonderful food. After a relaxing meal and a glass or two of wine, it finally came time for dessert… tiramisu was spotted on the menu and my choice was made (all rather swiftly). It arrived at the table and naturally the children were keen to have a taste, but with the infusion of coffee and liqueur, a small spoonful was more than enough and they were straight back to their gelato. Phew… all the more for me! 😉

Following that evening, an idea has been rattling around in my head to create a version of this iconic, marvellous dessert that could be equally tempting for both adults AND children. So, despite not having posted a savoury recipe in well over a month, I am hoping that you will indulge me just one more time, so that I can put my head down to rest tonight and get a full night’s sleep! It really has been bothering me to the point of distraction.

One other thing that’s been causing a little lack of sleep lately is the fact that we were given a wonderful big pot of honey just before Christmas from our very kind bee-keeping neighbour. Those of you who follow G&G on Facebook may remember seeing photos of the Honey Bee Swarm in our backyard last October and our fabulous bee-keeping neighbour who came to save the day and remove them for us. I have to say that this pot of honey is very well loved, but I really didn’t want to see it all disappear, slathered onto slices of toast (never mind how delicious that is…)! So, developing this dessert has also allowed me to celebrate the amazing honey bees that visit our garden, along with the incredible-tasting honey that my neighbour and his hives  have produced. Thanks very much D!

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Honey Chocolate Tiramisu | Gather and Graze

  • 12 Savoiardi Biscuits
  • Chocolate (for grating over the top)

Chocolate Dipping Sauce

  • 60ml/¼ Cup Heavy Cream
  • 60ml/¼ Cup Full-Cream Milk
  • 25g Milk (or Dark) Chocolate (chopped into chunks)

Honey Mascarpone Cream

  • 300ml Heavy Cream
  • 100g/½ Cup Mascarpone Cheese
  • 3 Tablespoons Honey

For the dipping sauce, heat the cream and milk in a small saucepan over low heat, until just below boiling point. Remove from the heat and add the chocolate. Leave for a couple of minutes, then stir until completely melted and combined. Allow to cool to room temperature.

To make the Honey Mascarpone Cream, whip the cream in a large mixing bowl until frothy on top. Add the mascarpone and honey and continue to whip until you have soft peaks.

To assemble the dessert, dip the savoiardi biscuits into the dipping sauce, turning them a couple of times in the sauce to ensure completely coated. Place a single layer of the soaked biscuits in the base of a serving bowl (see photos below if unsure), then add a layer of the honey mascarpone cream. Continue layering biscuits and cream, finishing with a layer of cream. Grate some chocolate over the top and refrigerate for about 6 hours (or overnight), for the biscuits to soften and the flavours to infuse. Serve chilled!

Cooking Notes:

Option of adding a little fresh fruit between the layers… berries, sliced banana or mango would all work really well in my opinion.

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Bringing in the New Year!

Gin and Tonic, Gather and Graze

A refreshing aperitif – Gin & Tonic – perfect on this summery afternoon!

Gather and Graze

Cooking al fresco on the BBQ – Linguine in the pot and Buttery Persillade Prawns in the pan.

Inspiration thanks to the lovely Stéphane, creative genius of My French Heaven!

PersilladePrawns

Last, but not least, a fabulous finish with decadent Dark Chocolate Sauce, ideal for smothering fresh Raspberries and Vanilla Bean Ice-cream.

Dark Chocolate Sauce, Gather and Graze

Dark Chocolate Sauce (for Ice Cream)

  • 250ml/1 Cup Cream
  • 100g (70%) Dark Chocolate (Chopped)
  • 45g/3 Tablespoons Unsalted Butter (diced and softened)
  • 2 Tablespoons Icing Sugar (Sifted)

In a small saucepan, bring the cream just below boiling point. Remove from the heat and add the dark chocolate – allow to sit for a couple of minutes before stirring gently to combine. Add the butter and icing sugar and continue stirring until smooth and glossy.

Enjoy drizzled over ice-cream and berries.

Dark Chocolate Sauce, Gather and Graze

Fireworks, Gather and Graze

Happy New Year everyone! May 2014 bring you all much happiness and good health!

Margot.xx

Chocolate-Chip Pavlova and Pointe Shoes

Chocolate Chip Pavlova, Gather and Graze

From the tender age of three, up until about eighteen, I took part in Classical Ballet lessons. No doubt there were days when I didn’t want to attend, but for the most part I danced along quite happily, grand-jetéing and pirouetting all the way to class… Ballet books lined the shelves, tutus filled the dress-up tub and oh so much oohing and aahing was had over the national and international ballet dancers who came to perform in our local theatre. My mother bought season tickets each year for us both to attend. Mikhail Baryshnikov was my pin-up boy… until the likes of INXS, Wham and Michael J Fox took over. Ahh yes, I’m an 80’s girl after all…

So unsurprisingly, in my younger years, a pavlova would be my number one request each year for my Birthday Cake. A dessert created for the beautiful, touring Russian ballerina, Anna Pavlova – what could be finer? I thank my Mum dearly for making such delicious cakes over the years and for always making whatever our hearts desired. I’ve continued that tradition with my own children and love the challenge of finding a way to make their requests come to fruition, not to mention the priceless looks of wonder and appreciation at the finished cakes.

These days pavlova makes an appearance in our house more often at Christmas and always on Australia Day (January 26th). A summer dessert, perfect for when berries and passionfruit are in season and the sun is sitting high in the sky. This year, it was a Chocolate-Chip Pavlova that adorned our Christmas Day table and tempted us to eat just that little bit more…, deliciously topped with fresh raspberries, strawberries and chocolate curls.

Chocolate-Chip Pavlova, Gather and Graze

The recipe below is adapted slightly from a classic recipe of Stephanie Alexander‘s in her amazing tome The Cook’s Companion. I feel rather strongly that the oven temperatures she uses are too hot (for my own oven, at least…), resulting, once before, in an unfortunate-looking, browned pavlova. Never a good look… unless of course you’re making a Chocolate Pav! One of my dearest friends, Claire, made a wonderful Chocolate-Chip Pavlova a couple of years ago and ever since then, I’ve shamelessly added choc-chips to my own – thinking of her ALWAYS when I do though! xx

Chocolate-Chip Pavlova | Gather and Graze

  • 4 Free-Range Egg Whites (at room temperature)
  • Pinch of Salt
  • 220g/1 Cup Caster Sugar
  • 2 Teaspoons Cornflour (Sifted)
  • 1 Teaspoon Verjuice (or White Wine Vinegar)
  • 100g/½ Cup Good Quality Dark Chocolate (Chopped)
  • 300ml Cream (Whipped to Soft Peaks)
  • Fresh Fruit/Berries/Shaved Chocolate to Decorate

Pre-heat the oven to 130°C. Line a large baking tray with baking paper.

Using an electric mixer, whisk the egg whites and salt until soft peaks form. Slowly add the caster sugar while continuing to whisk, until stiff peaks form. Fold in lightly the cornflour, verjuice/vinegar and the chopped chocolate.

Scoop the mixture onto the baking tray and shape into a 20cm round, flattening the top and sides.

Bake for 1½ hours and then turn the oven off, prop the door slightly ajar with a wooden spoon, leaving the pavlova shell to sit in the oven until completely cool.

When ready to serve, top the shell with whipped cream, fresh berries/seasonal fruit and a scattering of chocolate curls.

Chocolate-Chip Pavlova, Gather and Graze

* Recipe adapted from Stephanie Alexander’s ‘The Cook’s Companion’ Cookbook