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F E B R U A R Y
2 0 1 3
r e c i p e
c a r d s
By Tr a c y Fou l k e s
01
carrot cake
325g cake flour
1 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp NoMU Sweet Rub
1 pinch salt
1 cup canola or sunflower oil
250g caster sugar
4 large eggs
1 tsp NoMU Vanilla Extract
350g carrots, grated
150g pecan nuts, lightly toasted
and roughly chopped
Zest of 1 orange
cream cheese frosting
60g unsalted butter, softened
250g full fat creamed cheese
185g icing sugar
2 pumps NoMU Vanilla Paste
squeeze of orange juice, to taste
Preheat the oven to 180°C. Lightly grease a 23cm spring form tin or cake
mould with melted butter and line the base with baking paper.
Sift together the flour, baking powder, bicarb, Sweet Rub and salt and set aside.
Using an electric mixer, beat together the oil and the sugar. Add the eggs
one at a time, beating well between additions. Add the vanilla extract,
followed by the sifted dry ingredients and mix briefly to combine. Fold
in the grated carrot, orange zest and 100g of the pecan nuts. Pour the
mixture into the prepared cake tin and bake for 50-60 minutes or until a
skewer inserted comes out clean. Remove from the oven, and place it on a
cooling rack to cool completely.
To make the frosting, use an electric mixer to beat the softened butter
until very pale and creamy. Add the cream cheese and beat on high speed
until smooth. Add the icing sugar and Vanilla Paste and beat for a few
more minutes until the frosting is light and fluffy. Add a squeeze of
orange juice to taste and refrigerate until needed.
Once the cake has cooled completely, sprinkle with the remaining pecan nuts.
Serves 12
02
CHOCOLATE BEETROOT CAKE
120g NoMU Drinking Chocolate
270g self raising flour
240g caster sugar
4 eggs
300g peeled and cooked beetroot
1 tsp NoMU Vanilla Extract
120g NoMU Decadent Hot Chocolate
150g unsalted butter
to frost
Cream cheese frosting
(See 01 | Carrot Cake)
Preheat your oven to 180°C. Grease and line a 23cm spring form cake tin.
Sift the NoMU Drinking Chocolate, flour and sugar in a bowl. Beat the eggs
in a separate bowl. Process the cooked beetroot in a food processor, then
mix into the beaten eggs. Add the vanilla extract. Place the Decadent Hot
Chocolate Pieces and butter together in a small saucepan over low heat
until stir until melted and smooth. Add to the flour mix along with the
beetroot mix. Mix well, then pour into the cake tin and bake for 55-60
minutes or until an inserted skewer comes out clean.
Remove from the oven and place on a cooling rack to cool completely in
the tin. Once cool, carefully and evenly slice the cake in half. Layer and
frost with cream cheese frosting.
Serves 12
03
BAKED CHEESECAKE
200g Tennis biscuits
100g unsalted butter, softened
FILLING
3 eggs, large
4 x 250g low fat cream cheese
400g caster sugar
2 tbsp cake flour
5 pumps NoMU Vanilla Paste
500ml cream
Preheat your oven to 160°C. Lightly grease a 23cm spring form tin.
Place the biscuits in a food processor and pulse until you have crumbs.
Add the butter and pulse until just combined. Press the crumb mixture
onto the bottom and sides of the prepared tin and place in the fridge
for 30 minutes.
Using an electric mixer, beat the eggs, cream cheese and sugar until light
and fluffy. Add the flour, vanilla paste and cream and beat again
until smooth.
Pour onto the prepared biscuit base, then wrap the tin in 3 layers of tin
foil. Place the tin into a roasting tin and fill with hot water so that the
water covers 1/3 of the tin. Bake in a preheated oven for 1 hour. Turn the
oven off and leave in the oven overnight or until completely cool.
Carefully remove the cake from the tin by running a pallet knife around
the cake. Serve at room temperature or slightly chilled.
Serves 12
04
ONION and TALEGGIO TART
250g sheet of butter puff pastry, chilled
3 brown onions
A few glugs of olive oil
1 tbsp sugar
1 block (250g) soft taleggio cheese
NoMU One For All Grinder
NoMU Sea Salt Grinder
NoMU Black Pepper Grinder
Fresh thyme (optional)
1 egg
1 tbsp milk
A drizzle of Noble Tonic 05:XO
Preheat the oven to 180°C. Place the sheet of chilled pastry on a floured surface. Using a plate or tart tin, cut
a circle with the widest diameter possible depending on the width of the pastry. (Do not roll it out). Score a
border of 1-1½ cm wide around the edge of the pastry and prick the inner circle all over with a fork to prevent
the centre from rising during baking. Place on a lined or greased baking tray and refrigerate until needed.
Halve and peel the onions, keeping the root section intact. Slice each half of the onions through
the root section into 4 wedges. Place on a baking tray, drizzle with olive oil and sprinkle with sugar.
Season with a generous grinding of One for All, salt and pepper. Place in the preheated oven for 20
minutes or until lightly caramelized and slightly blackened on the edges. Remove from the oven and
leave to rest until cool enough to handle. Increase the oven temperature to 200°C.
Fill the centre of the tart base with onion wedges, overlapping and interspersed with chunks or slices of
taleggio. Season with a few more grindings of One for All or fresh thyme and drizzle with olive oil. Make
an egg wash by whisking the egg with the milk and brush the border of the tart. Do not allow the egg
wash to run down the sides of the tart base, as this will act like glue, preventing the pastry from puffing
up nicely. Bake in a very hot oven for 20 minutes or untill beautifully puffed up and golden brown.
Serve immediately drizzled with extra virgin olive oil and aged Noble vinegar. Delicious with
roast chicken or a simple green salad.
Serves 4
COOK'S NOTES
•
•
Noble Tonic 05:XO is a blend of Canadian maple syrup, Sherry Vinegar and single grain Bourbon which
has been aged for 5 years in charred oak barrels. If you can’t get your hands on this, you can make
your own quick fix by placing ½ cup sherry or balsamic vinegar in a saucepan, add 60ml maple syrup
and a splash of Bourbon and simmer until reduced by half or until thick and syrupy.
If you can’t find taleggio cheese, you can try asiago or alternatively young brie or camembert.
05
Roasted Butternut, bacon and
radicchio salad with Croutons
500b butternut, peeled and cubed
2 shallots, peeled and quartered
Olive oil
NoMU One for All Grinder
NoMU Sea Salt
3 thick slices sourdough bread
200g streaky bacon, sliced
2 garlic cloves, lightly smashed
Sprig of thyme (optional)
1 tbsp red wine or sherry vinegar
1 tsp sugar
1 tsp Maille Dijon mustard
Radicchio and/or baby leaves
Parmesan, shaving (optional)
Preheat the oven to 200ºC. Place the cubed butternut and shallot quarters
on a roasting tray, drizzle with olive oil, season with One for All Grinder
and sea salt and roast until slightly charred and caramelized.
Pour 3 tbsp olive oil in a pan and heat over medium to high heat. Add the
bacon, garlic and thyme and fry until the bacon is crispy and browned.
Using a slotted spoon, remove everything from the pan and keep the
remaining oil.
To make the dressing, place the vinegar, sugar and a good grinding of salt
in a small jug or bowl and stir or whisk until the sugar has dissolved. Add
the mustard and whisk to combine. Add all the oil from the pan and whisk again.
Tear the slices of bread into rough, bite-sized pieces. Place on a baking
tray, and bake until nicely browned and crunchy. Remove from the oven and
place in a bowl. Pour over half the dressing, toss well to coat, then leave
for 10 minutes for the croutons to soak up the dressing.
Place your radicchio and baby leaves on one large or 2 smaller serving plates.
Top with the butternut, shallots, bacon and croutons. Drizzle with the
remaining dressing and top with freshly shaved parmesan before serving.
Serves 2
06
Grilled Parma Ham and Mozzarella
Sandwich
Chunky Tomato & Basil Dressing
200g Rosa tomatoes
NoMU Sea Salt
NoMU Black Pepper
½ tsp sugar
4 tbsp olive oil
1 tbsp balsamic vinegar
A large handful of fresh basil
200g buffalo mozzarella, sliced
8 slices artisan bread
8 slices Parma ham
Olive oil, for brushing
To make the dressing slice the tomatoes in half and place in a mixing
bowl. Give each half a light squeeze to release some of their juice to form
the base of the dressing. Add the sugar and season with salt and pepper.
Give it a quick stir and leave to infuse for 10 minutes. Add the remaining
ingredients and stir to combine. Give it a quick taste to check the
seasoning and acidity balance.
Place generous slices of mozzarella onto 4 of the slices of bread and
top each one with 2 slices of Parma Ham. Place another slice of bread on
top of each one to make a sandwich. Drizzle both sides with olive oil.
Heat a heavy based pan and fry each sandwich on both sides until
the cheese has melted and the bread is golden brown and deliciously
crunchy.
Slice each sandwich in half, pop onto a plate, and generously spoon over
the dressing. Serve immediately.
Serves 4
07
LEMON SQUARES
BASE
FILLING
1½ cups cake flour
½ cup caster sugar
125g unsalted butter, chilled & cubed
1 tbsp lemon zest
3 pumps NoMU Vanilla Paste
1 tbsp cold water, if necessary
1¾ cups caster sugar
6 large eggs, room temperature
1 cup lemon juice, freshly squeezed
1 tbsp lemon zest (optional)
TO SERVE
Icing sugar to dust.
Preheat the oven to 180°C. Lightly grease (or spray-and-cook) a 20cm x 30cm
baking tin and line with baking paper.
Sift the flour and sugar together and place in a food processor. Add the
chilled butter, lemon zest and vanilla paste and pulse until it resembles
bread crumbs. Add the cold water and pulse again until it just comes
together. Place in the prepared tin and press down until smooth and evenly
distributed. Place in the preheated oven and bake for 20-25 minutes until
golden brown.
While the base is in the oven, prepare the filling. Place the sugar and eggs
in a bowl and whisk until well combined. Whisk in the lemon juice and zest.
Remove the tin from the oven and pour the filling over the base. Return to
the oven and bake for another 15-20 minutes until the filling has just set.
Remove from the oven, place on a cooling rack and allow to cool in the tin.
Once completely cooled, dust liberally with icing sugar and slice into squares.
Makes 24 large squares.
08
ORANGE DRIZZLE TART
200g unsalted butter, softened
200g caster sugar
3 large eggs, room temperature
200g self raising flour
100g ground almonds
¼ cup orange juice, freshly squeezed
1 tbsp orange zest
Drizzle
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau
1/3
cup caster sugar
Preheat the oven to 170°C. Lightly grease (or spray-and-cook) a 23cm
spring form tin or loose bottomed tart tin.
Using an electric mixer, cream the butter and sugar together until pale
and creamy. Lightly whisk the eggs and sift the flour before adding bit
by bit to the egg mixture, alternating with the eggs. Add the almonds,
orange juice and zest and mix again until well combined.Pour into the
prepared tin and smooth the top with a spatula. Bake in a preheated oven
for 25 minutes or until golden brown and a skewer inserted into the centre
of the tart comes out clean.
While the tart is in the oven, make the drizzle. Place all the ingredients in
a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup
has reduced by one third.
Remove the tart from the oven and prick all over with a wooden skewer
then slowly pour the drizzle over the tart so that it seeps into the holes.
Allow to cool before serving with vanilla cream and drizzle with any
leftover syrup.
TO SERVE
125ml double cream, combined with 1 tbsp icing sugar and 5 pumps
NoMU Vanilla Paste.
Serves 12