As much as I love a good kitchen-based project, there some things that I would rarely, if ever, bother to make myself. I’d put pastry pretty high on that list, especially when you can buy such fantastic stuff ready-made by companies like Auckland-based French bakery Paneton*. I’ve loved their products for years and the buttery, super-flaky puff pastry has saved me on many a desperate dinner occasion.  In exciting news for chocolate lovers, their chocolate pastry is brilliant too.

My go-to showstopper dessert for a big crowd of people is the Pecan Praline Tart in Dean Brettschneider’s Pie book – essentially, chocolate pastry filled with praline-studded milk chocolate ganache, topped with dark chocolate ganache and a scattering of praline crumbs. But on a long run recently (which is when I do my best thinking about food), I started thinking about something lighter that would have more of a contrast with the pastry. Here’s the result…

Easy Raspberry Ripple Tart

Raspberry ripple tart

I used the Paneton brand discussed above for this tart – it’s very dark, rich and buttery – but if you want to make your own I’d recommend the Dean Brettschneider recipe above. It will be delicious either way. This serves 8-10 depending on greed.

For the raspberry curd:

2 cups frozen raspberries

1 Tbsp water

juice of 1 lemon

6 egg yolks

1 cup caster sugar

80g unsalted butter

For the tart:

About 300g chocolate pastry

1 cup cream

Extra raspberries, for garnishing

Start by preparing the tart shell. Heat the oven to 180C. Grease and line a 30 x 10cm tart tin. Ease the pastry into the tin, leaving plenty of overhang. Chill for 20 minutes.

Bake blind for 10 minutes, then remove the weights and paper and bake for another 10 minutes until the pastry is dry to touch and crisp. Remove to a rack to cool. Trim any overhang (the resulting pieces are a good cook’s perk, though you will struggle to get any if there are little helpers around) and set aside.

To make the raspberry curd, put the raspberries and the water in a small saucepan and set over medium heat. Cook for three to five minutes, until the fruit collapses, then remove from the heat. Push the raspberries through a fine sieve, discarding any seeds. This should make about 120ml (just under half a cup) of puree. Squeeze in enough lemon juice to make it up to 150ml. Set aside.

Whisk the egg yolks and sugar together, then pour into the saucepan you used earlier. Add the butter and raspberry-lemon juice. Set over medium heat and bring to a simmer, stirring constantly (this will take about five minutes). When the mixture is bubbling, remove from the heat. Stir well and transfer to a bowl to cool completely. Cover and refrigerate until ready to assemble the tart.

About an hour before serving, whip the cream to soft peaks. Fold in the curd to create a ripple effect, then pour this mixture into the pastry shell. Carefully put the tart in the fridge until ready to serve. Decorate with more raspberries before serving. A shower of grated chocolate – white or dark – wouldn’t go amiss on top, either. This serves 8-10 depending on greed.

But wait, there’s more…

It’s highly likely that you’ll end up with some leftover pastry when making this tart. If you can stop yourself from eating it raw, I recommend turning it into easy ice cream sandwiches. All you need to do is cut the pastry into rounds, bake for about 10 mins at 180C and let cool. While you’re waiting, cut the ice cream into the same shapes and freeze. Sandwich the biscuits together with ice cream, dust with icing sugar and serve. This makes about 10 tiny ice cream sandwiches, which is just enough to leave them all wanting more.

*Please note, this is NOT a ‘sponsored’ post. In other words, I have not received any payment to say nice things about Paneton. In the interests of full disclosure, Paneton did send me a packet of their chocolate pastry to try recently. I was so impressed by it that I’ve since bought it twice more with my own hard-earned money (and I’ll definitely buy it again). I don’t think you can get a better recommendation than that!

If I was the sort of person who did things by the book, I’d be planting my garlic today. But after the failure of last year’s crop – I’ll never know if it was too much rain at the wrong time, the wrong sort of compost, or just bad luck – I’m a bit reluctant. Serves me right for being so smug and getting it in on time last year, I suppose. Traditional garden lore says it should be planted on the Shortest Day, but apparently it can be planted any time from May until the end of July. That’s especially useful information for people like me, who don’t fancy going out in the dark tonight to get the job done.

In the meantime, I’m indulging in some extremely moreish black garlic grown and cured in Marlborough. Black garlic, or ‘garlic noir’ as it’s sometimes called, is fermented for a month to create a kind of super garlic that has double the antioxidants of the ordinary stuff. The fermentation process also changes the texture and flavour profile – black garlic is soft and almost chewy, with a sweet and smoky flavour that reminds me of molasses or fresh dates. It’s extremely moreish and I often find I have eaten a couple of cloves while slicing it up for something else.

 

The clever people who make it at Marlborough Garlic suggest using it as part of an antipasto platter, but I’ve also been adding it to vinaigrettes, or as a last-minute flavour boost to risotto, as it doesn’t need to be cooked. They also suggest dipping it in dark chocolate, which I was unsure about until a recent lunch at the sublime Wharekauhau Lodge where pastry chef Yannick Beaurienne devised a gorgeous black garlic chocolate mousse with kumara and pear brunoise, kumara ice cream and garlic caramel, as seen below.

Yannick’s version was beautiful, elegant (and extremely labour-intensive). Here’s my much-simplified version for the home cook.

Black garlic chocolate mousse with black garlic toffee
Don’t be afraid – the black garlic just deepens and enriches the chocolate flavours. This was a huge hit in my household, to the point that there was barely any left to photograph.

For the mousse:
200g dark chocolate
2 cloves black garlic (about 8g)
400ml cream
1/2 tsp pure vanilla extract

For the black garlic toffee:
3-4 cloves black garlic, finely sliced
4 Tbsp caster sugar
20ml (4 tsp) water

A little extra cream, for drizzling

Break the chocolate into pieces and put into a heatproof bowl. Put half the cream into a small pot and heat to nearly boiling point. Pour over the chocolate and set aside for five minutes.
Mash the garlic to a paste and stir through the chocolate and cream until the mixture is smooth.
Whip the cream and vanilla to soft peaks. Fold through the cooled chocolate mixture,  then pour into a large bowl or divide between six small serving dishes (I use Great Aunt Shirley’s whisky glasses). Cover and put in the fridge to set for at least two hours.

For the toffee, spread the sliced garlic on a piece of non-stick foil or baking paper. Put the sugar and water in a small pot and set over medium heat. Stir to dissolve the sugar, then let it bubble away for five to 10 minutes, until it turns a dark golden colour (don’t wander off, this will happen sooner than you think!) Pour the toffee over the garlic and leave to set.

To serve, remove the mousses from the fridge at least 20 minutes before serving. Break the toffee into pieces and use to decorate each one. Drizzle a little cream over the top and serve.

Are you planting garlic this winter? Do you have any top tips for failed growers?

I read something last week about how ‘invisible prisons’ – jobs, societal pressures, parenting, caring for older relatives – meant that modern women are shackled with more responsibilities than their mothers and grandmothers. I don’t know if that’s true. Personally, if that’s the price I have to pay for being able to vote, drive, own property and be generally free to do what I like, I’m fine with it. But last week I did find myself wishing I did a bit less. There’s nothing like racing home after work on the night of the school production and remembering en route that you were supposed to bake something for the cake stall to give you conniptions, is there?

Now, I know I could have ignored the cake stall request, or I could have been more organised and done it a few days in advance. But I didn’t do either of those things. Instead, I whipped up this slab of deliciousness in 20 minutes, while concurrently making boiled eggs for dinner and getting the child in and out of the bath. We then made it to the show on time, and all the lovely mothers (it’s always mothers, isn’t it?) who are so good they even RUN THE CAKESTALL cooed over the slice and wanted the recipe. In that moment, I felt a little bit less like a failure and more like a contributing member of society, even if my child was appearing in the show with a whopper of a black eye. But that’s another story.

Chunky white choc, orange and cranberry slice
There are a zillion versions of this slice and the world probably doesn’t need another one, but if you have weeks where the wheels are coming off and yet you still need to ‘bake’, this will save your bacon. Or bakin’. Or something.
Anyway, this version is better than all the others because it’s big and chunky, and therefore more satisfying to eat. It’s also slightly less sweet than some versions. If you’re very, very short of time, you may like to know that it’s possible to pre-crush the packet of biscuits with the full tin of condensed milk while you’re stopped at the lights. Also, if you don’t have quite enough biscuits, add a little more coconut. Or use less butter. If you’re reading this while running to the shops, a 200g packet of dried cranberries will give you enough for the base and the topping, while a 250g block of Whittaker’s white chocolate will fulfill all your chocolate needs.

100g butter
1/2 a tin (about 3/4 cup) condensed milk
300g plain sweet biscuits, bashed to large crumbs (keep a few big pieces in there for texture)
1 cup desiccated coconut
125g white chocolate, roughly chopped
zest of an orange
1 cup dried cranberries
125g white chocolate, roughly chopped

For the icing:
125g white chocolate
50g butter
1 cup icing sugar
juice of an orange (use the one you zested above)
1/2 cup dried cranberries

Line a 20 x 25cm tin (or thereabouts) with baking paper, leaving enough overhanging the sides that you can use to pull it out later.
Melt the butter and condensed milk together over low heat in a large pot. Let cool briefly, then tip in the biscuits, coconut, most of the orange zest, cranberries and chocolate. Stir to mix, then tip into the prepared tin. Press down (the overhanging paper will help here) to smooth the top. Put in the freezer.
Use the same pot to make the icing. Melt the butter and white chocolate over very, very low heat. Sift in the icing sugar and stir well, then squeeze in a little orange juice at a time until it forms a thick, spreadable mixture. Pour over the biscuit base, then sprinkle the cranberries and reserved orange zest on top. Return to the freezer for 5-10 minutes before slicing and racing out the door.
If your life is more leisurely, let the icing set in the fridge before slicing. Store in an airtight container in the fridge.

Let’s get something straight: I’ve never been one to join in the ‘fun’ of St Patrick’s Day. Not for me the early morning pints of Guinness, the purposeful wearing of Kelly green or the joining of parades on March 17. Not my circus, not my monkeys, as the saying goes.

Three Ways With Guinness Guinness Granita With Irish Cream Credit: Lucy Corry

So it has come as a bit of a surprise to find that I’m actually a little bit partial to Guinness. I’m probably more likely to find a four-leaf clover than drink a pint of it in one go, but it’s not a bad drop, all told. And it’s quite fun to play with as an ingredient, especially if you get the cans with the little ball in them that help you pour it just like they do at the pub. Here are three ways to get some of that Guinness goodness into you…

Guinness Granita with Irish Cream
This idea came to me like a vision while I was running up Mt Victoria in the half-dark one hot and sticky late summer morning. It’s every bit as refreshing as I hoped – and it makes one can of Guinness go a very long way. The granita will hold in the freezer for a couple of weeks and you should get at least six to eight servings out of it. The cream is best made just before serving – the amount specified below is enough for four.

1/2 cup caster sugar
1 cup boiling water
1 x 440ml can Guinness
1/2 cup cream
2 Tbsp Bailey’s Irish Cream (or Irish whiskey)

Put the sugar and water in a bowl and stir well to dissolve the sugar. Slowly add the Guinness and stir well, then pour into a shallow freezer-safe container.
Put in the freezer and leave until partially frozen (about 1 to 1.5 hours), then scrape up the crystals with a fork and stir well. Return to the freezer for another 1.5-2 hours, then scrape up the mixture into large crystals. At this point you can serve the granita, or scrape into a covered container and leave in the freezer until you’re ready.
When you’re ready to serve, whip the cream with the Baileys or whiskey until soft peaks form.
Scrape about half a cup of the granita into a glass, then top with a large spoonful of the cream.
Serve immediately.

2. Black Velvets
This isn’t my invention but I’ve always loved the story associated with it. After the death of Prince Albert in 1861, a London bartender invented a drink that looked suitably sombre for those in mourning by mixing Guinness and champagne together. It takes a little bit of skill to get it right without the glasses overflowing, but it’s otherwise a very simple drink. Just half-fill a champagne flute with sparkling wine (not your best French champagne, unless you’re a member of the Guinness family or similar), then carefully, carefully, carefully, top up with chilled Guinness.

3. Guinness Affogato
If you don’t have time to make a Guinness granita, as detailed above, you can still have a Guinness-y pudding. Scoop some best-quality vanilla ice cream into a chilled glass, then pour over half a shot of espresso coffee and half the same quantity of Guinness. Top with some shards of very dark chocolate.

Have a great week, everyone. Slainte!

Do you know how good it is to go nuts? In fact, we should all go nuts more often. Nuts are full of health benefits, with some recent studies claiming that eating them regularly may help improve heart health and lower cholesterol.

Of course, if you’d rather chew your own arm off than do anything perceived to be good for your health, you could always make this nut-packed chocolate slab. Ignore the nutty goodness, disregard chocolate’s antioxidant properties and shrug off the mental health benefits of treating yourself if you like, but there’s no way to avoid the fact that this is 100 per cent delicious.

Nutty tropical cluster fudge

If you can get your hands on a tin of condensed coconut milk, now’s the time to use it. Condensed coconut milk has all the same ‘eat-out-of-the-tin-with-a-spoon’ properties as the ordinary sort, but with the added richness of coconut. It also seems less sweet. I’ve used a mixture of macadamias and cashew nuts here, but hazelnuts and almonds would also be good. 

1 x tin coconut condensed milk

350g dark chocolate (I use Whittaker’s Dark Ghana 72 per cent)

150g roasted, salted macadamia nuts, roughly chopped

150g roasted, salted cashew nuts

100g dried fruit – crystallised ginger, dried mango, dried pineapple – roughly chopped if large

pinch sea salt flakes

Line a tin measuring about 10cm x 25cm (I use a large loaf tin) with baking paper. You can use a larger tin, but this makes a good, solid slab.

Put the chocolate and condensed milk into a large pot and set over very, very low heat, until melted (or, put it in a large heatproof bowl in a low oven for about 10 minutes). 

When the chocolate mixture has melted, tip in the macadamia nuts, half the cashew nuts and the dried fruit. Stir well, then pour the mixture into the prepared tin. Press the remaining nuts on top and scatter over the salt.

Put in the fridge to set (this will take an hour or so), then cut into small squares. A little goes a long way! Store in a covered container in the fridge.

Have a great weekend, everyone x