Recipes show­case Waikato

Bay of Plenty Times - - OPINION - Makes 18 pieces

Cel­e­brated Kiwi food writer and cook­book author Jan Bil­ton and her hus­band Michael Ryan have com­bined their culi­nary, writ­ing and pho­tog­ra­phy skills to pro­duce Taste Waikato, a fundrais­ing cook­book for Ro­tary Cam­bridge.

The cook­book is a show­case for the boun­ti­ful Waikato — an ul­ti­mate smor­gas­bord of recipes, by Jan, and sto­ries told by Michael.

Fol­low­ing is a recipe from the book:

CHOCO­LATE SHOTS

200g choco­late sponge

4 Tbsp choco­late sprin­kles

2 firm but ripe per­sim­mons or 1 cup sliced peaches, chopped

1-2 shots (3-6 Tbsp) or­ange liqueur or or­ange juice

Tatua Dairy Whip

Crum­ble the sponge cake finely. Com­bine with the choco­late sprin­kles.

Place half the mix­ture in the base of 4 serv­ing glasses or dishes.

Peel and dice or mash the per­sim­mon, depend­ing on ripeness. Or use peaches.

Spoon on top of the sponge cake. Driz­zle with the liqueur or or­ange juice. Top with a swirl of Dairy Whip more sponge then more Dairy Whip.

May be gar­nished with choco­late sprin­kles or choco­late stars.

— Serves 4

The hard­est part of a plant­based diet can be giv­ing up cheese, but cafe owner, cook and tele­vi­sion host Jeremy Dixon has made it easy. Dixon has cre­ated 13 ve­gan cheese recipes and shares them in his re­cently re­leased cook­book, The Re­vive Cafe Cook­book 7.

All of Dixon’s cook­books fea­ture healthy and de­li­cious foods, but this one goes a step fur­ther with to­tally plant-based/ve­gan recipes.

It’s not just savoury food, though. Also in­cluded are three of the most pop­u­lar sweets from the Re­vive Cafe this year — Pis­ta­chio and Rose Slice, Too Good To Be True Ti­ramisu, and Mocha Slice.

Fol­low­ing is a recipe from the book:

DE­LEC­TA­BLE RAW MOCHA SLICE

Yes that is a neat pat­tern of my front teeth in that photo and I im­mensely en­joyed eat­ing this slice as you will too.

In­gre­di­ents

BASE:

■ 2 cups cashews nuts

■ 1 cup dates

■ 4 tsp co­conut oil (melted)

■ 11⁄2 Tbsp smooth peanut but­ter

■ 1⁄4 tsp salt

MOCHA IC­ING:

■ 6 Tbsp co­conut oil (melted)

■ 1 1⁄2 Tbsp maple syrup

■ 6 Tbsp ca­cao pow­der

■ 1 1⁄2 Tbsp caf­feine-free cof­fee sub­sti­tute pow­der (eg. Caro, Inka, Ecco, Aro­malt)

Method

Put base in­gre­di­ents into a blender and blend un­til clumps to­gether.

Place bak­ing (parch­ment) paper in a 20x20cm (8x8in) bak­ing tray.

Spoon the base into the bak­ing tray and press down firmly with a spat­ula.

In a bowl mix to­gether the mocha ic­ing in­gre­di­ents. Pour over the base.

Put the tray in the freezer for 1 hour to set. Af­ter this store in the re­frig­er­a­tor.

Cut into 3cm squares and serve. Tip: If your bak­ing tray is too big just ar­range the mix­ture at one end of the tray to achieve a depth sim­i­lar to the photo. —

Jeremy Dixon

Taste Waikato: A Ro­tary Cam­bridge Fundraiser, with Jan Bil­ton, $39.95; ro­tarycam­bridge .nz/tastew­aikato.

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