Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Posted on 2017-12-20

Golden Pavlova with summer berries and salted chocolate sauce. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

GOLDEN PAVOVA WITH SUMMER BERRIES AND SALTED CHOCOLATE SAUCE
Server 6-8

A Pavlova recipe with a golden twist and a salty chocolate sauce that breaks with the sweet pav and the tart summerberries.

Pavlova:
6 egg whites, at room temperature
380g brown sugar
4 tsp. cornflour
2 tsp. cider vinegar
1 tsp. vanilla extract

Salted Chocolate Sauce:
100g dark chocolate of good quality
150 ml single cream
1 tbsp. syrup
2 tsp. sea salt flakes

Garnish:
200 ml single cream, whipped to peaks
100g Blueberries (fresh or frozen)
100g Blackberry (fresh or frozen)
100g Raspberries (fresh or frozen)

Golden Pavlova:
Preheat the oven to 140 ° C. Place baking paper on a baking tray. Whip egg whites until they stiff and then gradually add brown sugar until the meringue forms soft peaks and is shiny. Be patient, it may take up to 10 minutes. Then add corn flour, vinegar and vanilla and whip on low setting until the meringue is even. Arange the meringue on baking paper on a baking tray and shape it in a large circle, about 5-6 cm high using a rubber spatula. Smooth the edges with the spatula and then bake approx. 1 hour until it is firm and light golden. Turn off the oven and leave to cool completely before serving. The Pavlova can be made a few days in advance and stored in an airtight container.

Salted Chocolate Sauce:
Heat water in a large sauce pan on the stove and place a heatproof bowl that fits into the pan so that the water touches the bottom of the bowl. Then slowly melt the chocolate into the water bath while stirring occasionally with a silicone / rubber spatula. When the chocolate is melted add the syrup and mix thoroughly. Then add whipped cream into small portions and stir continuosly until the sauce is smooth. Finally, taste with sea salt.

Gather the pavlova by distributing whipped cream over it in a smooth layer and decorate with berries and salted chocolate sauce. If you are using frozen berries, leave the pavlova for 10-15 minutes before serving so they can thaw a bit. Serve with extra chocolate sauce.

This recipe is part of my salt story published in Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream

Oozy Salted Chocolate Caramel Tart

Posted on 2017-12-18

Salted Chocolate, Caramel Tarts. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

OOZY SALTED CHOCOLATE CARAMEL TART
Serves 12

This delicious oozy salted chocolate, caramel tart has a surprising layer of crunch, and will satisfy any chocolate and salted caramel craving.

Tart shells:
Makes 1 tart of 12 cm x 35 cm or 12 small tart shells of 10 cm diameter.
Half the dough can be frozen for later use.

140g unsalted butter, softened
85g vanilla sugar
1 large egg
225g plain flour, sifted

Caramel filling:
450g glass Dulce de Leche
1 tsp. sea salt
100g butter, melted
100g golden or rice malted syrup
80g peanuts, roughly chopped

Chocolate layer:

200 g dark chocolate, finely chopped
25 ml of whipped cream
2 tsp. golden or rice malted syrup
2 tsp. sea salt

Method tart shells:

In a stand mixer, beat butter on medium speed until smooth but not whipped. With mixer on low, stream sugar into butter until well combined. Add the egg until incorporated. Add flour in 3 stages just until incorporated. Don’t overwork the dough. Turn out onto a board and work with a dough scraper until smooth. It should feel like “play dough”. Shape into 2 discs, wrap tightly in double plastic and chill until ready to shape into the tart pan.

Preheat the oven to 175ºC.

When ready to bake, remove from plastic and pat out into pan smoothing the dough with your hands. If it gets too soft place in fridge and chill until firm and then rework the dough. You may also roll chilled dough into rounds between layers of plastic wrap. Peel off bottom layer and place in tart pan shaping sides to fit snugly. Cover and chill until firm. Place a sheet of parchment inside tart shell and fill with pie weights.

Bake at 175ºC for about 15 minutes until edges are browned. Carefully remove parchment and pie weights. Return to oven and bake until just lightly browned, about 12 min. Remove from oven when done, and set aside to cool completely, before removing tart tins.

Method chocolate ganache:

Put chopped chocolate in a small bowl and place inside a medium sized bowl. Boil 500ml of water, and pour into the medium sized bowl, to melt the chocolate over a water bath. Heat cream until steamy in a small saucepan. Pour heated cream over chocolate and let stand for 1 minute then slowly stir until chocolate is melted. Do not refrigerate but set aside until ready to assemble.

Method caramel filling and assembly:

Place the Dulche de Leche in a small pot, and heat on the stove on low-medium heat to smoothen it up, mix in melted butter, syrup and sea salt. Mix till well combined and smooth. Fill tart shell 2/3 and add a layer of chopped peanuts. Cover with a layer of chocolate ganache and sprinkle with sea salt. Serve immediately.

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Salted Chocolate, Caramel Tarts. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

The Perfectly Salty Margarita

Posted on 2017-12-07

The Perfectly Salty Margarita. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

THE PERFECTLY SALTY MARGARITA
Serves 4

The original zingy flavor of summer, this refreshing cocktail is bound to bring a good mood to any summer gathering. The salted rim on the glasses is the perfect flavor combination with the tequila and the zingy lime.

375 ml lime juice (juice of app 15 limes)
175g caster sugar
6 cups of crushed ice
165 ml good quality tequila
2 limes cut into wedges
Soda to serve

Rim glasses:

Cest of 1 lime
2 tbsp of sea salt flakes
1tbsp of sugar

Method Margarita:

Blend lime juice and caster sugar in a blender until sugar has dissolved. Transfer mixture to a large jug. Whizz crushed ice in batches in a food processor until slushy. Add to jug with tequila and stir well.

Method glass rim:

Mix lime zest, sea salt and sugar in a bowl and spread out on a plate in an even, thick layer. Use a wedge of lime to rub around the rim of 4 chilled glasses, and then dip each glass into the salt/ sugar mix to lightly coat the rim. Serve margarita in prepared glasses with extra lime wedges and a dash of soda (if desired).

The Perfectly Salty Margarita & Pink Grapefruit Margarita. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

PINK GRAPEFRUIT MARGARITA
Serves 4

For a sweeter version of the classic margarita, the pink grapefruit is a festive colour and less sour than the the lime version. Still the salt cuts the sweet, tangy taste of the grapefruit.

325 ml pink grapefruit juice (juice of 4-5 grapes)
50 ml lemon juice (juice of 2 lemons)
100g caster sugar
6 cups of crushed ice
165 ml good quality tequila
1 grapefruit cut into slices
Soda to serve

Rim glasses:

Cest of 1 lemon
2 tbsp of sea salt flakes
1tbsp of sugar

Method Margarita:

Blend grapefruit juice, lemon juice and caster sugar in a blender until sugar has dissolved. Transfer mixture to a large jug. Whizz crushed ice in batches in a food processor until slushy. Add to jug with tequila and stir well.

Method glass rim:

Mix lemon zest, sea salt and sugar in a bowl and spread out on a plate in an even, thick layer. Use a wedge of lemon to rub around the rim of 4 chilled glasses, and then dip each glass into the salt/ sugar mix to lightly coat the rim. Serve margarita in prepared glasses with slices of grapefruit and a dash of soda (if desired).

Drink responsibly!

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Salt Dough Baked Leg of Lamb

Posted on 2017-11-07

Salt Dough Leg of Lamb. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

SALT DOUGH BAKED LEG OF LAMB
serves 8-10

Baking a Leg of Lamb in salt dough takes a bit of patience and concentration, but slow cooking your meat like this, ensures great flavor and moisture and it will be worth all your efforts. Furthermore cracking the crust open at the dinner table is a bit of a showstopper!

2 kg leg of lamb, French trimmed
1 tbsp finely chopped thyme
6 cloves garlic, halved lengthways
1 tbsp Dijon mustard
Extra thyme leaves on stem

Salt dough:

700g/ 6 cups plain flour
300 g / 2 ½ cup sea salt
1 ½ tbsp freshly ground pepper
3 egg whites, lightly beaten
1 ½ cup/ 375 ml water
2 egg yolks mixed with a little cold water

Method leg of lamb:

Pre heat the oven to 180ºC

Combine the thyme and the mustard in a small bowl. Cut 12 deep slits in the leg of lamb and push in the garlic cloves. Rub the mustard paste over both sides of the lamb. If you have a large flat grill plate, the leg of lamb can be browned and cooled before rubbing with the mustard mixture. This doesn’t change the flavour, but does make the lamb look more attractive when the crust is broken.

Method salt dough:

Mix flour, salt and pepper in a bowl to combine. Slowly add the combined egg whites and water to make dough, stirring with a spoon, adding a little more water if necessary to bring the dough together. Tip onto a lightly floured bench and knead for a couple of minutes until well combined. Don’t let the dough rest, as this will make it dry out.

Roll the dough to a large 40 cm x 45 cm rectangle.

Place extra thyme leaves on stem on the dough and the leg of lamb on top, presentation side down, and bring the sides of the dough up, over the lamb. Wet the edges of the pastry and press firmly to make sure the lamb is completely sealed. Turn the lamb right side up and place on a lined baking tray. Wet the pastry where necessary and smooth with your fingers to seal any cracks, making sure the dough is sealed tightly. Brush the dough with egg wash.

Roast for 1 ½ hours, then remove from the oven and rest the leg of lamb for 15 minutes.

To serve:

Carefully break the crust open and pour the cooking liquids into a jug (or discard). The cooking liquids can be used as a stock for making gravy to accompany the lamb. Lift the lamb out of the crust, then carve against the grain and serve.

Thyme. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth. Recipes for MAD&venner. Salt Dough Leg of Lamb. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth. Recipes for MAD&venner.

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
The Perfectly Salty Margarita
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Crispy Salt and Vinegar Potato Skins

Posted on 2017-09-19

Salt and Vinegar Potato Skins with Tahini Dressing. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

SALT AND VINEGAR POTATO SKINS WITH TAHINI, SOUR CREAM DIP
Serves 4-6

These salt and vinegar potato skins are inspired by the kiwi obsession with the salt and vinegar flavour combination on potato chips. Very crispy, salty and tangy and VERY DELICIOUS!

8 medium sized Potatoes
1/4 cup / 75 ml White Wine Vinegar
Extra Virgin Olive Oil for brushing
50 g Parmesan Cheese, grated
Freshly ground Black Pepper
1 handful Italian Parsley, finely chopped
5 tsp Sea Salt

Tahini Sour Cream Dip:

225 g Sour Cream/ Crème Fraiche
2 tbsp Tahini
Lemon Juice from 1 lemon
1 tsp Sea Salt

Method Salt and Vinegar Potato Skins:

Preheat oven to 250ºC.

Wash the potatoes and cut into halves. Place on baking paper on a baking tray and bake in the oven for 45 min until just tender, but still firm. Set aside to cool. Scoop out the flesh into a bowl, leaving ½ cm thick shell. The potato flesh may be set aside for another use (mash). Lightly score the interior of each potato with a fork and brush generously with vinegar, allowing the flavours to soak in.

Preheat oven to 250ºC grill.

Brush the potatoes with olive oil and season generously with salt and a little ground pepper. Place the potato skins, skin side up, on a baking tray and place under the grill in the oven and cook for 2-3 minutes, making sure they don’t burn. Turn the potatoes over and grill for another 5 minutes. During the last few minutes of grilling, sprinkle each potato with Parmesan and grill until melted. Garnish with Parsley and serve the Salt and Vinegar Potato Skins while hot, with Tahini Sour Cream Dip.

Method Tahini Sour Cream Dip:

Mix sour cream, tahini, lemon juice and a generous sprinkle of sea salt in a bowl. Set aside to cool in the fridge before serving.

Enjoy!

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Pork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margarita
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Christmas with House and Garden

Posted on 2013-12-24

NZ House & Garden Magazine issue 232, Casual Christmas

Heading off to the beach or the bach for a casual Christmas dinner, or straight after Christmas day? Here’s a few fabulous and quick entertaining ideas from a shoot I did with Claudia Kozub (Style Etc & Indie Home Collective) and Bernadette Hogg for NZ House & Garden’s Christmas issue 2013. Easy to do with leftover ham, these recipes are sure to impress.

Fruity Tea Punch

2 cups strong tea
11/2 cups sugar
1 cup lemon juice (about 5 lemons)
1⁄4 cup lime juice (about 3 limes)
2 cups pineapple juice, chilled
2 cups orange juice, chilled
slices of orange, lemon, ginger and fresh mint sprigs for garnish
1.25 litres ginger ale, chilled

Place tea and sugar in a large saucepan and simmer, stirring occasionally, to dissolve sugar. Add lemon and lime juices, bring to the boil then remove from heat to cool.
Place some of the cooled liquid into ice cube trays and freeze. Put remaining punch base into fridge to chill thoroughly (or freeze if making ahead).
When ready to serve, place punch base, punch ice cubes, pineapple and orange juices, slices of orange, lemon, lime and fresh ginger into a punch bowl or serving container. Add chilled ginger ale and a few sprigs of fresh mint. Makes about 2.5 litres

The base of this refreshing beverage can be made up to a week in advance and frozen. Thaw it on the morning it is needed – although it doesn’t need to thaw completely as it can be used slightly slushy. Add the ginger ale and garnish just before serving.

Roasted Pear and Glazed Ham Platter

This dish gets the ham cooking out of the way nice and early, as it can be glazed and cooked several days beforehand. Slice it on the morning required, wrap in plastic wrap and refrigerate until half an hour before serving. The pears, onions and cherries can be roasted the day before needed.

5 firm but ripe pears, skin on, cored and quartered
3 red onions, outer skin removed, each cut into 8 wedges
2 smallish cinnamon sticks
1 thumb ginger, peeled and finely sliced
3 whole star anise
2 tablespoons each: maple syrup, sweet chilli sauce, olive oil, rice wine vinegar juice of 1 lemon
200g fresh cherries
1 1⁄2kg cooked glazed ham, thinly sliced

Heat oven to 200°C. Line a large baking dish with baking paper.
Place pear quarters and red onion wedges in a large bowl and add all remaining ingredients except cherries and ham. Toss to coat pears well.
Tip pear and onion mixture into prepared dish and arrange in a single layer. Bake about 60 minutes, turning pears and onion every 15 minutes. In the last 10 minutes of cooking, scatter cherries over. Remove pan from oven when pears are tender and golden. Cool to room temperature. If making ahead, store covered in the fridge and remove from fridge 30 minutes before serving.
To serve, arrange pears, onion and cherries decoratively on a platter with sliced ham. Serves 6-8