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Episode 4 Recipes


Bacon and Mozzarella slice
Recipe ©copyright Julie Le Clerc 2012

Serves 12

6 eggs
Salt and freshly ground black pepper
1 1/2 cups EasiYo Natural yogurt
1/4 cup Matapiro Olive oil
2 Orcona Red Peppers, chopped with seeds removed
4 spring onions, chopped
1/4 cup chopped parsley
250g Hellers free-farmed Middle Eye Bacon, finely diced
2 cups grated Dairyworks Mozzarella cheese
1 cup flour, sifted
5 Beekist Red Delight tomatoes, thinly sliced

1 Heat oven to 190°C. Line a 17 x 27cm slice tin with non-stick baking paper.

2 Break eggs into a bowl, season well with salt and pepper and whisk lightly. Whisk in yoghurt and oil, and then stir in all remaining ingredients, except tomatoes, in the order given.

3 Pour mixture into prepared tin, smoothing the surface. Arrange sliced tomatoes on top. Bake for 35-40 minutes or until golden brown and set.

4 Slice to serve hot or at room temperature.

Episode 4 Vanilla, White chocolate, Blueberry Blondie
Recipe ©copyright Julie Le Clerc 2012

Makes 18

150g Rolling Meadow butter, softened
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
3 large eggs
2 cups self-raising flour, sifted
1 1/2 cups Orchard Gold Frozen Blueberries
150g Whittakers white chocolate, coarsely chopped
Icing sugar, to dust

1 Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper leaving an overhang on all sides.

2 In a bowl, beat butter, sugars and vanilla until pale and creamy. Beat in eggs, one at a time then beat for 1 minute more.

3 Turn mixer speed to low and then gradually beat in the flour. Stir in the blueberries and white chocolate.

4 Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin then remove and cut in squares. Dust with icing sugar, to serve.

Episode 4 Tutti Fruity Cupcakes -  Decorated with Kiwi Cakes edible metallic cake decorations.
Recipe ©copyright Julie Le Clerc 2012

Makes 12

125 g Rolling Meadow butter
3/4 cup caster sugar
3 small eggs
1/2 cup sour cream
3 tbsp “Fresh As” freeze dried passionfruit powder
1 cup plain flour
1 tsp baking powder
Super fruity frosting:
125g Roling Meadow butter, well softened but not melted
3 cups icing sugar, sifted
Juice of 1 lemon
3 tbsp “Fresh As” freeze dried raspberry powder
Kiwi Cakes edible metallic cake decorations

1 Heat oven to 180°C (160°C fan bake). Place 12 pretty cupcake papers into a 12 hole standard muffin tin.

2 Place butter and sugar in a bowl and beat until pale and creamy. Beat in eggs, one at a time. Beat in sour cream and passionfruit powder. Fold in sifted dry ingredients.

3 Spoon mixture into prepared tins, dividing evenly. Bake for 20-25 minutes or until a skewer inserted in the centre of one cake comes out clean. Allow to cool before removing from cake tins.

4 To make frosting, place butter in a bowl and beat until pale. Add remaining ingredients and beat until fluffy, adding a little boiling water if necessary to bring to the right consistency. Ice cold cakes with frosting and decorate as desired with edible cake decorations.

Episode 4 Strained yoghurt cheese balls
Recipe ©copyright Julie Le Clerc 2012

Makes 500g

1 litre EasiYo Greek-style yogurt
2 cloves garlic, crushed
1/2 tsp Himalayan salt
1 tbsp dried oregano
Extra virgin Matapiro olive oil
1 Make EasiYo yogurt. Stir in garlic and salt.

2 Place clean muslin or cheesecloth into a sieve. Pour yoghurt into the cloth. Bring ends of cloth together and tie with string. Suspend the yoghurt to drain over a bowl. Leave overnight, at room temperature - the yoghurt thickens and is like a tangy cream cheese consistency. The longer you leave it the thicker it gets. Should be thick enough to roll into balls, or use as a spread.

3 Roll into bite-sized balls and place in a jar. Sprinkle with oregano and cover with extra virgin olive oil. Seal well and leave to marinate. Serve balls of Yoghurt cheese on rounds of bread as cocktail food.

Episode 4 Apple Syrup ChocolateTruffles
Recipe ©copyright Julie Le Clerc 2012

Makes 50
250g Whittakers 72% Dark Ghana chocolate, chopped
60g Rolling Meadow butter, cubed
1/3 cup cream
1/3 cup Freshfields Apple Sryup
1-2 cups sifted cocoa powder, for dusting

1 Place chocolate, butter and cream in a heatproof bowl set over a saucepan 1/4 full of simmering water. Make sure the bottom of the bowl does not touch the water otherwise it will overheat and seize up.

2 Allow chocolate to gently melt. Stir until smooth. Stir through Apple Syrup and leave mixture to cool. Cover and refrigerate for 2 hours or until firm.

3 Set up your truffle-rolling station. Sift cocoa onto a plate or small tray. Using a melon-baller or teaspoon, scoop the firm chocolate mixture into little mounds or roll into balls. Drop balls into cocoa powder and roll around until completely covered.
4 Store truffles in an airtight container in the fridge for up to 5 days.

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