FRESH AS° Groumet Series Recipes

EVERYDAY GOURMET SERIES

Welcome Welcome to the inaugural collection of Everyday Gourmet recipe cards, we aim to bring you a growing collection of delicious and extraordinary recipes you can try at home to wow your family and dining guests.

We welcome your feedback and are always looking for more great ideas for our expanding range of gourmet freeze dried products.

For more information about our products visit our website www.fresh-as.com

Enjoy,

Tommy Roff Director

EVERYDAY GOURMET SERIES

Mandarin Semifreddo EVERYDAY GOURMET RECIPE

Mandarin Semifreddo 4 eggs, separated 250g caster sugar 60g Fresh As Mandarin Segments 350ml cream, whipped 2 tablespoons lemon juice

Method Beat the egg yolks and sugar together until thick, pale and creamy.

Crush three quarters of the mandarin segments.

In a separate bowl, beat the egg whites until they hold soft peaks.

Fold together the egg yolk mixture, the crushed mandarin segments, the whipped cream, the lemon juice and finally the beaten egg whites.

Pour into a wide shallow metal container, cover with foil or plastic wrap and freeze until hard.

Remove from the freezer 5 minutes before serving and serve in scoops sprinkled with the remaining whole mandarin segments.

Serves 6.

Recipe and styling by Ray McVinnie Photography by Bruce Nicholson

www.fresh-as.com

Fry-pan Brownie EVERYDAY GOURMET RECIPE

Fry-pan Brownie 300gm Valrhona Guanaja Feves (dark chocolate) 30gm Valrhona Jivara Feves (milk chocolate) 75gm butter 85gm soft brown sugar 120gm caster sugar 3 eggs 1 teaspoon Heilala pure vanilla bean paste 55gm flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 30gm Fresh As whole Raspberries

Method Melt the butter with 220gms of the dark Valrhona Guanaja.

Combine the brown sugar, caster sugar and eggs and whisk until fluffy. To the egg mixture, add the 1 teaspoon vanilla bean paste.

Sift together the flour, baking powder and sea salt. Add the melted dark chocolate and butter to the egg mixture and fold in the sifted flour mixture. Chop the remaining dark Valrhona Feves and the milk chocolate Feves into small pieces and fold this through the mixture then fold in the Fresh As Raspberries.

Line 2 x 20cm fry pans with baking paper and bake in 180째C oven for approx. 20 - 25 mins.

Serve with vanilla bean ice-cream straight from frypan.

Recipe and styling by Kate Faye Photography by Bruce Nicholson

www.fresh-as.com

Passionfruit Baked Custard Cream EVERYDAY GOURMET RECIPE

Passionfruit Baked Custard Cream 5 eggs 160g caster sugar 4 tablespoons Fresh As Passionfruit Powder 400ml cream 400ml milk fresh passionfruit halves for serving (optional).

Method Preheat the oven to 180째C Beat the eggs and sugar until thick, pale and creamy in a heatproof bowl. Stir in the passionfruit powder.

Heat the milk and cream until just coming to the boil.

Whisking continuously, add a little of the hot cream and milk to the egg mixture to make it runny and then add the remainder.

Mix well and pour into 6 individual 200ml capacity ramekins or cups. Place the ramekins or cups in a roasting pan and pour enough hot water around the ramekins or cups so that it comes halfway up them.

Place in the oven for 20 minutes or until set.

Remove from the oven. Take the ramekins or cups out of the waterbath and cool. Cover and place in the fridge to chill.

Serve with passionfruit halves if desired. Serves 6.

Recipe and styling by Ray McVinnie Photography by Bruce Nicholson

www.fresh-as.com

Strawberry Almond Meringue EVERYDAY GOURMET RECIPE

Strawberry Almond Meringue 5 egg whites from number 7 free range eggs Pinch salt 1/8 teaspoon lemon juice 300g caster sugar 3/4 cup roasted almonds, coarsely ground 3 tablespoons Fresh As Strawberry Powder 300ml cream, whipped 250g strawberries, hulled and sliced, plus extra for serving if desired 30g Fresh As Strawberry Slices crumbled coarsely Icing sugar for serving

Method Preheat the oven to 140°C. Line two baking sheets with non-stick baking paper and draw a circle on each 20cm in diameter. Beat the egg whites, salt, juice and 50g of the sugar together until you have a stiff foam. Add another 150g of the sugar, slowly, large spoonful by spoonful, beating well after each addition. Fold in the remaining sugar and the almonds. Fold in the strawberry powder so it is “rippled” through the mixture. Put half the mixture in the middle of each circle on the baking paper. Spread to the edges quickly without mixing the mixture very much at all. Don't try to get it perfect, it doesn't matter if the top is bumpy. Place in the oven for 1 hour or until dry and slightly browned. Test if it ready by carefully lifting the corner of the paper. If it peels away easily it is ready, otherwise cook a little longer. Remove from the oven and cool. Remove from the paper and place one of the meringues on a serving plate. Fold the fresh and freeze dried strawberries into the cream and pile this mixture evenly onto the meringue on the plate. Top with the other meringue to make a sandwich, pressing the top down very gently with the palm of your hand so the filling is even and the top stuck down. Dust the top with icing sugar and place in the fridge for 30 minutes to one hour to soften a little. Serves in wedges with strawberries on the side if desired. Serves 6.

Recipe and styling by Ray McVinnie Photography by Bruce Nicholson

www.fresh-as.com

Pineapple Millefeuilles EVERYDAY GOURMET RECIPE

Pineapple Millefeuilles 400g flaky puff pastry 3 tablespoons golden rum 300ml cream 30g Fresh As Pineapple Chunks, crumbled coarsely 3/4 cup icing sugar 3 tablespoons pineapple juice

Method Preheat the oven to 200째C Roll the pastry out thinly on a floured surface and cut it into twelve 6cm x 10cm rectangles. I make a paper template and cut around it so the pasty pieces are uniform. Place them on a baking sheet, prick them all over with a fork and place in the fridge until hard.

Place in the oven for 15 minutes or until very well cooked and browned. Remove from the oven and cool completely.

Put the rum and cream into a bowl and beat until whipped.

Fold in the crushed pineapple chunks. To make the first of 6 millefeuilles, split the pastries in half horizontally. Place the bottom half of one piece of pastry on a clean surface and spread some of the cream mix over it. Place its top on top, but upside down.

Spread some more of the cream mix on top. Place the bottom half of another pastry on top, spread with the cream mix and top with the top of the second pastry. Repeat for the other 5. Mix the icing sugar and pineapple juice and drizzle this over the top of each millefeuille. Serves 6.

Recipe and styling by Ray McVinnie Photography by Bruce Nicholson

www.fresh-as.com