Recipes

Some of these recipes are supplied by our many wonderful producers who like to give us great ideas on how to use their products, others are ones that we have put together for the café, with some adapted from our customer’s favourite recipes.

1. MANDARIN, ALMOND, & CHOCOLATE (flourless) CAKE

8 Mandarins
500 gm almond meal
12 eggs
500 gm castor sugar
1 tablespoon baking powder
1 cup chopped dark couverture (cooking) chocolate

Method

• Place mandarins in a heavy based saucepan, cover well with water and bring to the boil. Boil for about 2 hours, drain and set aside to cool.
• Grease and line 28 cm cake tin.
• Set oven to 180c
• Chop and seed mandarins and place in food processor. Transfer to another large bowl and add eggs, sugar and baking powder.
• Fold in almond meal and chocolate
• Bake for approx 1 hour or until firm to touch.

Serving suggestions

Serve with double cream and candied peel. Bring to boil 1 cup sugar and 1 cup water. Boil for 5 minutes and add ½ cup chopped mandarin or orange peel. Boil for a further 20 minutes. Pour over warm cake.

This recipe was given to me by a customer of mine, Tricia Duncombe.
It is a favourite of many customers and so easy to make.

2. SPICY CAJUN PUMPKIN SOUP

Ingredients

½ medium size Jap pumpkin
25 grams Food Scents Cajun Spice Mix
1 onion
Salt and Pepper to taste
Around 1 litre Chicken Stock (or vegetable stock if you wish to make a vegetarian soup)
150 ml fresh cream

Method

Cut pumpkin into small pieces, place in oiled baking tray and coat with Cajun spice. Place in hot oven and cook until slightly crisp on the outside and cooked on the inside.

Whilst pumpkin is cooking sauté onion in large saucepan.

Add cooked pumpkin to saucepan with enough stock to cover vegetables, then add salt and pepper and cook slowly for ½ an hour.

Blend and add cream to serve.

Food Scent Cajun Spice Mix is a locally made product, available at Bent on Food