RECIPE BOOK
A collection of beautiful and delicious recipes that Verve has featured over the years.
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Enjoy this lovingly curated collection of our favourite recipes. Verve
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Dearest subscribers,
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CONTENTS
Breakfast 6 Starters 18 MainCourse 30 Sweets 42 Drinks 54 5
Asparagus, Egg & Prosciutto Breakfast Tarts
Peanut Butter Frappe
Verve’s RecipesBreakfastSelect
6
Blackcurrant Bowl
Stewed Spinach Eggs
Goats Cheese Tart
Breakfast 7
1 tsp almond oil
pinch of vanilla bean powder
Peanut Butter Frappé
Method
Ingredients
4 tbsp peanut butter
2½ cups ice
Put all the ingredients into a blender and blitz until smooth. If it’s too thick, add a bit more water so it can blend more easily. Be careful not to over-blend, though, as you don’t want it reduced to a liquid. Pour into two cups or jars, and sprinkle peanuts on top if you feel like being a bit flashy. Share this frappé with a friend or your kids, and drink it slowly and mindfully so that you can savour the delicious, creamy flavour. I dig mine out with a spoon. Smile, too, as you eat because we could all do with some more positivity, as well as good, nourishing food.
¼ cup filtered water
1 frozen banana, peeled
9VERVE MAY 2019 BREAKFAST
4 Medjool dates
½ tsp vanilla extract
Put all the ingredients, except the blackcurrants and toppings, into a blender and blend until smooth. (When adding the probiotic, open the capsules and pour the powder over the other ingredients.) While the blender is running, remove the filler cap in the lid and add the frozen blackcurrants, about 1 tablespoon at a time through the ‘hole’. This method makes the texture thick and smooth. Pour into serving bowls, top with whatever toppings you like. It’s great with some banana slices, blueberries, toasted coconut flakes, and almond butter. Sprinkle with hemp seeds and pumpkin seeds and Thisserve.bowl
(without the toppings) will keep in the refrigerator for up to a week or in the freezer for 6-9 months.
Blackcurrant Bowl
Ingredients
11VERVE JULY 2022 BREAKFAST
½ cup (120ml) almond milk * pinch of sea salt sweetener of choice, such as coconut sugar or maple syrup (optional)
2 capsules of vegan probiotics (50–100 billion each capsule) or acidophilus 1½supplementscups(225g) frozen blackcurrants
Method
1 tsp vegan collagen powder
For the toppings: banana blueberriesslicesor fresh berries in season toasted coconut flakes almond butter hemp pumpkinseedsseeds
Serves: 2 Preparation Time: 15 Minutes
* Try Nutty Bruce Organic Unsweetened Activated Almond Milk from New World for $6.49 per 1l. Shop in stores or online at newworld.co.nz
2 bananas (240g), cut into chunks (if frozen, the texture will be thicker)
Serves: 4
Method
150ml single cream
for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set – covering with a lid will help this along.
Preparation Time: 10 Minutes
Makeliking.fourwells
herb garnish
TIP: Traditional recipes call for plain flour to thicken the mix. I often find cooking for longer and evaporating as much water as possible means you don’t need it. If you find, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.
13VERVE AUGUST 2018 BREAKFAST
500g frozen spinach
Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.
1 tbsp white wine vinegar a pinch of fine sea salt a pinch of sugar a handful of fresh dill, roughly chopped a handful of fresh chives, finely chopped
150ml milk whole nutmeg ½ tsp white pepper sea salt
Cooking Time: 25 Minutes
Ingredients
First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, the salt and the sugar.
1 onion, peeled and finely chopped a knob of butter
red onion, peeled & finely chopped
Stewed Spinach Eggs
4 Foreggsthe
1 small fresh red chilli, deseeded & thinly 1slicedsmall
Next put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and the white pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your
Goat’s Cheese Tart
+ 1 Hour Chilling Cooking Time: 1 Hour
Preparation Time: 30 Minutes
Ingredients
1 quantity Shortcrust Pastry plain (all-purpose) flour (for dusting)
2 tbsp flat-leaf parsley (finely chopped)
2 tsp thyme leaves
butter (for greasing)
2 spring onions (finely sliced)
Lay a sheet of baking paper over the pastry and cover with baking beans. You could use uncooked rice or dried beans if you like. Bake in the oven for 15 minutes, then remove the paper and beans and bake for another 5 minutes, or until the pastry is golden and dry. Set aside to cool.
Transfer the pastry to the prepared pan, firmly pressing it into the pan, allowing the pastry to overhang the sides of the pan. Trim excess pastry. Prick the base all over with a fork and chill in the fridge for 30 minutes. Preheat the oven to 180°C/Gas Mark 4.
Serves: 8
Lightly grease a 30cm loose-bottom tart pan with butter. Roll the pastry out on a lightly floured work counter to make a 33cm circle.
200g goat’s cheese
4 250mleggs (1 cup) thickened or double cream
125ml (½ cup) whole milk salt & rocketpeppersalad(to serve)
Method
Sprinkle the goat’s cheese over the cool pastry shell, then sprinkle over the thyme, parsley and spring onions. Beat the eggs, cream and milk together in a bowl and season with salt and pepper. Pour the mixture over the goat’s cheese and bake in the oven for 40–45 minutes, or until golden on top. Serve the tart warm with a rocket salad on the side.
15VERVE MARCH 2021 BREAKFAST
150g chevre or soft goat cheese
Preheat the oven to 200˚C and line an oven tray with baking paper.
Brush the edges with a little of the egg wash and use the tines of a fork to gently prick the inside base of each pastry square (make at least 8-9 prick marks)
4 eggs, preferably free range organic 80g prosciutto sea salt & freshly ground black pepper finely grated zest of 1 lemon
Season the tarts with salt and freshly ground black pepper, sprinkle with lemon zest and serve immediately garnished with remaining crumbled cheese, chopped chives and shards of prosciutto. Drizzle with a little lemon oil if desired.
Cut the puff pastry into 4 equal pieces and place on the oven tray. Gently mark a 1cm border around the edge of each piece of pastry to cut just half way through.
Bake for 10 minutes, then remove from the oven and poke down all of middle pastry bits that have over-puff ed. Crumble half of the cheese evenly on each piece of pastry. Top with asparagus, leaving a little gap in the middle then crack an egg into the gaps.
Method
16 spears asparagus, trimmed, halved lengthways & through the centre
Reduce oven temperature by 10˚C and bake a further 10-15 minutes until the egg is cooked through.
Asparagus, Egg & Prosciutto Breakfast Tarts
1 egg whisked with 2 tsp milk or cream
250g ready rolled puff pastry
2 tsp lemon oil (optional)
Serves: 4 Ingredients
While the tarts are cooking dry fry the prosciutto in a hot frying pan for a minute each side until crispy.
17VERVE NOVEMBER 2020 BREAKFAST
2 tbsp finely chopped chives
18
Chargrilled Cheeses With Endive & Wild Honeycomb Cucumber, Plum & Gorgonzola Salad With Turmeric Vinaigrette Avocado Fritters With Kingfish Sashimi & Umeboshi Sweet & Sour Onion Petals Miso-Stuffed Steamed Turnips
Verve’s Select Starter Recipes
Starters
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Place a cast-iron pan on the fire so it gets nice and hot. Place the endive in the pan and cook for about five minutes, letting it develop some good char. Add the cheeses and cook until golden and starting to melt. Flip the halloumi and mozzarella – don’t turn the soft cheese over as it will fall apart.
250g halloumi cheese, sliced
Ingredients
2 endives, quartered lengthwise
Method
Light your fire 30 minutes before you are ready to cook and let it burn down until you obtain a low heat.
Once the cheeses are cooked and the endives are charred, break the honeycomb into pieces and arrange on top. Serve with grilled bread.
Chargrilled Cheeses With Endive & Wild Honeycomb
200g mozzarella, sliced
2x 200g rounds of soft cheese, such as brie or grilledhoneycombcamembertbreadorbaguette
21VERVE DECEMBER 2019 STARTERS
Serves: 5 Equipment : Cast-Iron Pan
Remove from the oven, transfer the tomatoes to a serving dish, and serve either hot or cold.
23VERVE AUGUST 2021 STARTERS
Preparation Time: 15 Minutes
15 minutes, then reduce the oven temperature to 110°C/Gas Mark 1/4 and bake for at least another 1 hour.
8 tomatoes, halved
Ingredients
1 thyme sprig salt & freshly ground black pepper
1 tsp balsamic vinegar
Method
Put the tomatoes into the prepared dish in a single layer, brush the oil and vinegar mixture over them, and sprinkle with the thyme Bakeleaves.for
Preheat the oven to 180°C/Gas Mark 4. Brush an ovenproof roasting dish or pan (tin) with Whiskoil. together the oil and vinegar in a bowl and season with salt and pepper.
Cucumber, Plum & Gorgonzola Salad With Turmeric Vinaigrette
4 tbsp olive oil, plus extra for brushing
Cooking Time: 1 ¼ Hour
Serves: 4
1 tbsp lemon zest, finely grated 125g Persian fetta, crumbled
Umeboshi - Remove the pits from the umeboshi and chop finely. In a mixing bowl, add umeboshi and enough olive oil to form a loose paste. Drizzle in vino cotto and season to taste. Fold through spring onion stems.
Peel the avocado and smash with a fork, toss with a little lemon juice to stop oxidation. Add the avocado to the zucchini along with the remaining ingredients, stir to combine. If the mixture is too wet, add a little extra fl our.
Preparation Time: 10 Minutes
Ingredients
1-2 tbsp extra virgin olive oil vino cotto, to taste salt flakes, to taste
Avocado Fritters With Kingfish Sashimi & Umeboshi
Cooking Time: 15 Minutes
To extraServevirgin olive oil micro miniaturechives,corianderfinelyslicedradish,optional
Method
4110gUmeboshi(Hiramasa)umeboshitbspspringonions,
Avocado fritters
Heat enough olive oil in a frying pan on medium to high heat, Induction setting 7. Place tablespoon dollops of mixture into the frying pan and fry gently on each side, 1-2 minutes until cooked through. Remove from the pan and drain briefly on paper towel before cooling on a wire rack. Continue cooking with remaining batter.
½ cup coriander leaves, picked & chopped ¼ cup self-raising flour salt flakes & freshly ground pepper, to taste extra virgin olive oil, for frying 300g sashimi-grade kingfish
1 large ripe avocado
1 tbsp lemon juice
2 medium zucchinis, grated
green stems, finely sliced
Kingfish - Trim the fish of any skin and bone and remove bloodline. Using a sharp knife, slice across the fillet into medallions 1-2mm
25VERVE DECEMBER 2019 STARTERS
- Serve the fritters at room temperature topped with sliced kingfish, umeboshi and garnish with coriander, chives and drizzle with olive oil.
2 spring onions, finely chopped
Tothick.Serve
2 large free range eggs
Fritters - Using your hands or a clean cloth, squeeze grated zucchini to remove as much liquid as possible. Discard the liquid and place zucchini into a large bowl.
Serves: 6-8
Method
Serves: 4 Ingredients
the chives with the remaining 45ml of oil and a good pinch of salt, and set aside. Pour the pomegranate syrup on to a large platter with a lip and swirl it around to cover most of the plate. Use your hands to loosely separate the onions into individual petals, then place them haphazardly over the syrup. Dot over the goat’s cheese, if using, spoon over the chive oil, and finish with the Urfa chilli flakes.
75ml olive oil
27VERVE DECEMBER 2020 STARTERS
Preheat the oven to 200°C fan.
10g chives, finely chopped
Combinesits.
Sweet & Sour Onion Petals
Meanwhile, put the pomegranate juice into a medium saucepan on a medium-high heat. Bring to the boil, then simmer for about 12 minutes, or until the liquid has reduced to about 70ml and is the consistency of a loose maple syrup. Set aside to cool; it will thicken as it
70g young & creamy rindless goat’s cheese, broken into 2cm pieces (optional)
400ml pomegranate juice (100% pure)
500g golf-ball-sized red onions (about12), peeled, then halved lengthways
Heat a large non-stick frying pan on a high heat until very hot. Toss the onions with 2 tablespoons of oil and ¼ teaspoon of salt and place them, cut side down and spread apart, in the hot pan. Place a saucepan on top to weigh the onions down and create an even char, then turn the heat down to mediumhigh and cook, undisturbed, for about 6 minutes, or until the cut sides are deeply charred. Transfer the onions to a parchmentlined baking tray, charred side up, and bake for about 20 minutes, or until softened. If your onions are larger than golf-ball size, this may take longer. Set aside to cool.
2/3 tsp Urfa chilli flakes (or another variety of chilli flake if you can’t get them) salt
Cooking Time: 15-20 Minutes
Miso-Stuffed Steamed Turnips
29VERVE FEBRUARY 2019 STARTERS
Strew the sliced onions in the bottom of a heavy medium pot. Dollop the miso on top of the onions but do not mix, otherwise the miso will burn. Cover the pot and steam the onions over low heat until they have released their juices and have softened, but still have a pleasant crunch, about 15 minutes. (Take care not to scorch the bottom. Using a flame retarder could be advantageous.)
4 tbsp white or inaka miso
Ingredients
6 medium turnips (685g), scrubbed & tops removed leaving 2cm of stem
Preparation Time: 15 Minutes
Serves: 6
2 tsp finely slivered yuzu peel
Finding a well-grown onion is worth the effort for this recipe. The best way to tell the difference between a large-scale grown onion and a small, responsible farmer–grown onion is to taste them raw. If the onion is unpleasantly hot or insistent, then maybe it is not what you want to use in cooking either. Mild, sweet onions yield mild, sweet results. Negi (Japanese leeks, an allium more similar to fat scallions than Western leeks) sliced into thin rounds can be substituted for the onion. This dish works well as a salty bite before dinner or a condiment to a bowl of rice.
Stir the miso into the softened onions and scrape into a bowl for serving. Sprinkle with shichimi togarashi, if you like.
¾ tsp gold sesame oil
2 tsp gold sesame seeds
Method
Baked Masala Fish
Chicken With Lemon Green Pizz’
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Verve’s Select Main RecipesCourse
Spicy Sprout & Mushroom Noodles With Five-Sprout Stir-Fried Negi With Miso
Main Course
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Serves: 4
Cut the back and breast of the chicken into four pieces, pull off the wings and legs, and place the meat in a warmed serving dish.
2 tbsp olive oil
1 lemon, halved
Gently rub the chicken cavity with one of the lemon halves, then slice the remaining half. Stuff the cavity with the lemon slices, half the butter, and the garlic.
Sprinkleminutes.
1 chicken
1 garlic clove, peeled
Preparation Time: 30 Minutes
Place the chicken in a roasting pan (tin) with the olive oil and remaining butter, season with salt and pepper, and roast in the oven for 35
Sprinkle with the parsley and serve.
Method
Cooking Time: 1 ¼ Hour
2 tbsp/25g butter
Chicken With Lemon
the lemon juice over the chicken, return to the oven, and roast for another 40 minutes, until tender and cooked through.
Preheat the oven to 180°C/Gas Mark 4.
Ingredients
1 fresh flat-leaf parsley sprig, chopped salt & freshly ground black pepper
juice of 1 lemon, strained
33VERVE AUGUST 2021 MAIN COURSE
Method
2 tbsp olive oil
Remove from the oven and add the chopped rapini, finocchiona slices and mozzarella. Bake for a further five minutes. Remove from the oven and sprinkle with the grated and shaved pecorino. Don’t wait, serve and enjoy immediately!
Resting Time: 10 Minutes
Preheat the oven to 250°C. Cover a baking sheet with baking (parchment) paper. On a floured work surface, roll out the pizza dough into a circle about 30cm in diameter and about 2cm thick.
Place the pizza base (crust) on the baking paper. Cover it with the rapini cream and drizzle over the remaining one tablespoon of olive oil. Bake for five minutes.
35VERVE NOVEMBER 2019 MAIN COURSE
Chop half the rapini (broccoli rabe) stalks (stems) and remove the leaves. Cook the rapini for two minutes in a large pan of salted boiling water. Drain, then immerse them in a large container of ice water to stop further cooking. Leave to cool for 10
Ingredients (Per 1 pizza)
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
2 anchovy fillets in oil, drained 250g pizza dough
Green Pizz’ Rapini (brococoli rabe) cream, finocchiona, mozzarella & pecorino pizza
2 bunches rapini (broccoli rabe) or Tenderstem broccoli (broccolini)
Makeminutes.therapini
cream. In a large pan, heat one tablespoon of the olive oil over a high heat. Chop the remaining rapini stalks and fry with the anchovies for 15 minutes over a medium heat. Process everything in a food processor until you have a smooth cream.
5 thin slices of finocchiona or salami 90g fior di latte (or mozzarella di bufala), roughly cut 70g grated pecorino (plus a few shavings to garnish salt)
Cooking Time: 25-30 Minutes
1 tsp ground coriander
Mix everything together and spread over the fish. Marinate in the refrigerator for 30 Preheatminutes.oven to 180°C.
Place the fish on an oven tray, cover the fish with a large piece of foil and bake for 20–25 minutes or until fish is opaque. Take off the foil to crisp and brown the fish for a further 5–10
37VERVE SEPTEMBER 2020 MAIN COURSE
Serves: 4-6
Removeminutes.fromthe
Ingredients
1Marinadetspchilli powder
Preparation Time: 30 Minutes
oven. Serve with lemon wedges and homemade chips. Perfect!
Baked Masala Fish
1 tsp ground cumin ½ tsp ground black pepper ½ tsp salt
1 tsp paprika
1 whole fish (deboned)
Method
1–2 cloves garlic, crushed 1/3 cup olive oil a good squeeze of lemon juice 1 tbsp tomato passata
Method
1 tbsp maple syrup
Finish by adding the cooked noodles and tossing everything together for 30 seconds so the noodles pick up the flavours, adding a tiny splash of water if you need to. Serve with the sesame seeds, fresh herbs and chilli sauce (if using) on top.
400g mushrooms, any type, roughly chopped 3cm piece of ginger, finely chopped or grated
Cooking Time: 20 Minutes
Spicy Sprout & Mushroom Noodles With Five-Sprout
1 tbsp lemon or lime juice or vinegar
Chop the mushrooms, then add them too, stir-frying for 5 minutes along with the ginger, garlic, chilli and five-spice. If you’ve got sprout tops, add them now to briefly fry.
1 tbsp oil or ghee
2 tbsp tamari
Fry the sprouts in oil or ghee in a wok or large deep-sided frying pan over a high heat for 4 minutes. For the first few minutes, fry them in an even layer, untouched for a minute or so, then stir or shake the pan to get to the other side. This will give you nice golden edges, which adds flavour.
Meanwhile, get the noodles cooking in a second saucepan following the label instructions; they should be ready once the sprouts are.
1 tsp fish sauce or extra tamari
2 bundles of noodles (soba works best) *
1 fresh red chilli, seeds too, finely chopped 3/4 tsp five-spice
3 garlic cloves, finely chopped or grated
* Try Mama San Dried Soba Noodles 320g from Farro for $3.79 per bundle. Shop in stores or online at farro.co.nz
Once the sprouts are tender and the mushrooms have started to go golden and any liquid they have released has been cooked off , add the maple syrup, tamari, citrus (and fish sauce if using) to the sprouts panand mix everything together.
Serves: 16
Ingredients
300g brussels sprouts & their sprout tops (bite-size pieces, the sprout tops shredded)
2 tbsp black sesame seeds or chopped nuts to serve
39VERVE MARCH 2020 MAIN COURSE
41VERVE MAY 2021 MAIN COURSE
Cooking Time: 10 Minutes
1shoulder)tbspsoy sauce
2 usuage deep-fried tofu pouch, optional boiling water, optional
150g akami no usugiri (thinly sliced pork
In a small bowl, stir together the miso and mirin. Scrape over the vegetables and toss o heat until incorporated. Serve hot or at room temperature. Leftovers are fine reheated or cold.
In a large frying pan, heat the oil over medium-low heat until starting to shimmer. Add the ginger and chile and stir-fry for about 30 seconds until fragrant. Scoop up the pork with your hand, letting the marinade drip through your fingers, and drop the pork into the frying pan. Increase the heat to medium and cook, stirring, until the meat whitens, 1–2 minutes. Slide in the negi, bok choy, shiitake, and usuage (if using) and stirfry until the vegetables are cooked through, 3–5 minutes.
1 tbsp sake
Stir-Fried Negi With Miso
2 tbsp barley miso
Serves: 6
2 medium negi or 6 fat scallions (spring 200g,onions)cut
4 shiitake, stems discarded & caps quartered
Method
If using the usuage, place in a wire-mesh sieve and pour a steady stream of boiling water over it for 10 seconds. Shake off and cut into 2cm squares.
100g bok choy, cut crosswise into 4cm pieces
1 tbsp mirin
crosswise into 2 cm pieces
1 tbsp fresh ginger, finely chopped
1 tbsp gold sesame oil
1 small dried red chile, seeded, finely chopped
Preparation Time: 20 Minutes
Ingredients
Cut the pork across into 2 cm pieces. In a bowl, whisk together the soy sauce and sake. Toss with the pork pieces to evenly coat.
42
Passionfruit & Ginger Cheesecake Thyme & Lemon Shortbread RawFlødebollerBrownies With Salted Nut Butter Caramel Matcha Ice-Cream Sandwich
Verve’s Select Sweet Recipes
43
Sweets
Scrape the mixture onto the biscuit base, cover with cling wrap and refrigerate for at least 3 hours.
To serve, remove the cake from the tin. Squeeze the passionfruit seeds and juice over the top and cut into portions to serve.
Method
* Alternatively, replace the passionfruit with 300g mixed berries of your choice (blueberries and raspberries work well). In a pan heat a knob of butter, then add ½ a tsp vanilla extract and 2 tbsp caster sugar. Gently stir in the berries and cook for 3–4 minutes until soft.
45VERVE APRIL 2022 SWEETS
Serves: 8-10 Ingredients
Set aside to cool before spooning over the cheesecake.
Beat the mascarpone and icing sugar in an electric mixer until smooth.
Crush the biscuits into a fine crumb. In a small saucepan, melt the butter and stir in the crumbs. Tip the mixture into a 22cm loose-bottomed cake tin and press down. Refrigerate until firm, 45 minutes to 1 hour, or in the freezer if you are in a hurry.
400gBase ginger biscuits
Add the vanilla bean extract/seeds and stir them in with the crème fraîche.
Passionfruit & Ginger Cheesecake
120g 175g250gFillingbuttermascarponeicingsugartspvanillabeanextract or 1 vanilla bean pod 400ml crème fraîche 300ml cream 4–5 ripe passionfruit *
In a separate bowl whip, the cream until it stands in soft peaks (take care not to overwhip), then gently fold it into the mascarpone mixture.
2–3 tsp finely chopped thyme leaves
Remove from oven and allow to cool on the trays for a few minutes. Gently transfer shortbread to a wire rack to cool completely and let them crisp up.
help to put the (uncooked) shortbread in the fridge for about 15 minutes before baking to help create a crisp texture.
Bring dough together with your hands and shape into two balls. Wrap balls in clingfilm and refrigerate for five minutes to firm up a
Combine flour, caster sugar, polenta/ semolina, egg yolk, lemon zest and thyme in a large bowl. Add butter and use your fingertips to gently rub it in until mixture resembles fine breadcrumbs. Alternatively, place ingredients in a food processor and pulse until mixture resembles breadcrumbs.
Transfer to the prepared trays with the help of a metal fish slice or edge of a knife. Bake for 20–25 minutes or until shortbread is light golden around the edges. Swap the trays around halfway through cook time, so that the batches cook evenly.
1 free-range egg yolk finely grated zest of 1 lemon
1/3 cup caster sugar
Preheat oven to 150°C. Line two baking trays with baking paper.
Thyme & Lemon Shortbread
175g plain flour
75g fine polenta or semolina
Method
Ingredients
Onlittle.a
• Avoid overmixing as it will result in a tough •dough.Itcan
clean, dry, lightly floured surface, roll a ball of dough out to 0.5–0.75cm thickness. Use a cookie cutter (approximately 6cm diameter) to cut into rounds. Whilst quite delicate to work with, shortbread dough is very forgiving. So, if the mixture starts crumbling or breaking up, don’t fret as you can just press and patch it back together with your fingers — you can even add leftover bits of dough to help patch up cracked bits!
TIP: The temperature of the butter is key — it must be cool or cold, not softened or melted, in order to get a flaky-textured shortbread.
175g cold butter, cubed (see Tip)
47VERVE DECEMBER 2019 SWEETS
Cooking Time: 20-25 Minutes
In a stand mixer, beat the egg whites until stiff, add the 1 Tbsp sugar and continue to beat for a few minutes. Trickle in the hot syrup/glucose mixture, while beating, and continue to beat for about 7 minutes.
Heatbutter.up
For The Waffle Base
Cut the waffles into 20 rounds using a 5cm diameter glass or cookie cutter. (This can be done the day before, if you want to get ahead.)
75g plain (all-purpose) flour 100g salted butter, melted and cooled
Place the flødebollerne on a wire rack and pour over the tempered chocolate, or hold by the waffle base and dip the whole cake into the chocolate. Decorate with desiccated coconut. Allow the chocolate to set before serving.
a cast-iron waffle mould, if cooking on gas, or an electric waffle iron. Pour in the batter and cook. If using a cast-iron mould, turn it once. Cook until the waffles inside are golden brown and crisp. Let them cool on a wire rack.
In a bowl, mix together the egg, buttermilk and sugar for the waffle base. Add the our little by little, whisking all the time, until there are no more lumps, then stir in the melted
You will need a sugar thermometer to make the marshmallow.
49VERVE JUNE 2021 SWEETS
For The Coating
25g caster (granulated) sugar
1 200mlegg buttermilk
Ingredients
Flødeboller
50ml water 150g caster (granulated) sugar, plus 75g liquid glucose 100g pasteurised egg whites
Transfer the mixture to a piping bag and pipe it on to the waffle bases. Set aside at room temperature for at least 6 hours.
Makes 20
For The Marshmallow
200g tempered dark (bittersweet) chocolate desiccated (shredded) coconut, to decorate
Now make the marshmallow. Pour the water into a saucepan and stir in the 150g sugar and the glucose. Place over a medium heat and bring to the boil, then continue to cook until a sugar thermometer reads 115°C.
Method
1 cup fresh dates, pitted
Makes 12 Small Squares
¾ cup almond butter or nut butter of your choice *
51VERVE APRIL 2019 SWEETS
½ cup coconut oil, melted and cooled 1/3 cup coconut cream 1/3 cup pure maple syrup or honey 2 tsp pure vanilla extract pinch of sea salt
Almond Butter 220g from New World for $15.99. Shop in stores or online at newworld.co.nz
For The Caramel
Ingredients
Place the caramel ingredients in a food processor or blender, and blend until silky and smooth. If the mixture starts to split, add some more coconut cream, a little at a time, scraping down the sides, until it comes together smoothly. This can sometimes happen quite quickly depending on the speed of your blender.
For The Brownie
1 cup freeze-dried or fresh raspberries
1 cup buckwheat groats or rolled oats ¾ cup almonds or nuts of your choice ½ cup cocoa or cacao powder pinch of sea salt 1 cup melted coconut oil 2 tbsp water
* Try Ceres Organics Organic Smooth
Pour the caramel on top of the brownie, and smooth out evenly using a spatula. Sprinkle the raspberries on top, and then pop in the freezer to set for at least 45 minutes.
Raw Brownies With Salted Nut Butter Caramel
Store in an airtight container in the freezer for up to 3 months. To serve, remove from the freezer and allow to thaw for a few minutes. Slice into small squares and enjoy.
Line a 22×12cm loaf tin with baking paper.
Method
Place the fresh dates and dry brownie ingredients in a food processor, and process for 20 seconds until the mixture resembles coarse breadcrumbs. Add the coconut oil and water, and pulse until the mixture starts to come together. Press mixture evenly into the lined slice tin.
For The Topping
Mix completely to dissolve the sugar.
(Plus 4-6 Hours Freezing) Cooking Time: 20 Minutes
Matcha Ice-Cream Sandwich Makes Preparation6 Time: 15 Minutes
280ml thick (double) cream
Method
Ingredients
6 organic egg yolks
Combine the cream, milk, vanilla seeds and vanilla pod in a saucepan. Cook over medium–low heat until just below boiling point. Remove from the heat. Pour just one ladleful of the liquid into the egg mixture, mix well and then add the rest of the milk.
pour the custard into a container to freeze for 2–3 hours. Whisk the custard, then return to the freezer and repeat this process for the next 2–3 hours, until frozen.
53VERVE SEPTEMBER 2020 SWEETS
2 ¼ cups full-cream (whole) milk
1 vanilla pod, split lengthways & scraped to remove the seeds
Alternatively,instructions.
Rinse the saucepan and pour the egg and milk mixture back into the pan. Cook over medium–low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Remove the vanilla pod and scrape the custard into a bowl. Sift the matcha powder over the custard and carefully stir to remove all of the lumps. Cover with plastic wrap until cooled.
Mix the egg yolks and sugar in a large bowl.
2 tbsp matcha powder (green tea powder) * 12 digestive biscuits
* Try Organic Culinary Grade Matcha 60g (great in baking, raw treats and smoothies) from Matcha Matcha for $19.00 or save & spend $16.72 when you subscribe. Order online at matchamatcha.co.nz
To serve, scoop about 90g of the ice cream and sandwich it between two digestive biscuits. You can freeze the sandwiches again to serve later if you wish.
2/3 cup caster (superfine) sugar
Pour the cooled custard into an ice-cream maker and churn according to the machine’s
Maple Almond Cold Brew Anti-Bloating Tonic Apple TarataBlushingHighballGoddessShandy
Verve’s Select Drink Recipes
54
Drinks
55
1/2 cup or more plain unsweetened almond milk
57VERVE APRIL 2022- ONLINE DRINKS
1 cup cold brew
Method
pinch of sea salt
Divide almond milk and maple syrup between two glasses (or add all to the pitcher), and stir together with a pinch of sea salt. Add ice if Servedesired.cold!
Cold-brewed coffee will keep for up to a week in the fridge. I recommend adding the milk, syrup and salt just before serving.
Maple Almond Cold Brew
Ingredients
2 tbsp maple syrup
1 celery stalk
1 sprig mint
juice of 1 lime
Method
1 green apple
1 tsp apple cider vinegar
1 tsp chia
Add all ingredients (except apple cider vinegar and chia seeds) into your juicer. Mix juice and remaining ingredients together and serve.
Serves: 2
Appliance: Juicer *
2 slices ginger
* Shop the MOD Cold Press Juicer TM at nz.modappliances.com
Preparation Time: 5 Minutes
59VERVE NOVEMBER 2019 DRINKS
Ingredients
1 cucumber
Anti-Bloating Tonic
Shake and strain into a chilled highball glass. Top with soda water and add fresh ice. Garnish with an apple fan.
61VERVE JULY 2022- ONLINE DRINKS
Add all ingredients except soda water to a cocktail shaker with ice.
Method
Ingredients
* You can purchase the Seedlip Garden 108 at seedlipdrinks.com
Non-alcoholic cocktail
Apple Highball
Seedlip Garden 108: 60ml * unfiltered apple juice: 30ml lemon juice: 15ml maple syrup: 15ml soda water: 90ml Glass & Garnish applehighballfan
15ml Chambord
15ml ginger syrup
63VERVE OCTOBER 2021 DRINKS
Blushing Goddess
(available in 200ml or 700ml bottles) *
Shaken and fine strain into a martini glass. Garnish with a flower.
50ml Juno Extra Fine Gin
Ingredients
15ml lemon juice
Method
* visit junogin.com to order
15ml orgeat
65VERVE NOVEMBER 2020 DRINKS
10 dehydrated tarata leaves
Simple Syrup
20ml tarata syrup 60ml zero-alcohol beer fresh tarata leaf (to garnish)
Mix together the tarata leaves and sugar syrup. Leave to infuse in a jar for a week. Add the lemon juice and mix well. To serve, mix the tarata syrup and beer together. Decorate with tarata leaf.
Tarata Shandy
Ingredients
100ml simple syrup ( see below ) 250ml lemon juice
For the Tarata Syrup
500ml water 500g white sugar (Makes 750ml)
Method
Put sugar and water in a heavy pot set over medium heat. Bring to a simmer, stirring until the sugar has completely dissolved. Remove from heat and allow to cool, then transfer to a clean bottle or jar. Store in the fridge or in a cool, dark place.
Method
For the Shandy
66
Published by Random House NZ Godwit
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