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750g Sweet potato, 2 tsp Cinnamon powder, 200ml Moro Delicado Light Taste Olive Oil, ¼ cup (60ml) Muscatel wine (sweet dessert wine ), ¼ cup (60ml) Aniseed flavoured liqueur, 500g Bakers flour, ½ cup (110g) Caster sugar, ¼ cup Demerara sugar, 1tbs Aniseeds
Preheat the oven at 180ºc. Grease and line 3 baking trays with baking paper.
Place sweet potato on a baking tray and roast for 1 hour 30 minutes or until cooked through and softened. Stand to cool. Peel and discard skin then weigh out 500g in a
bowl and combine with 1 teaspoon cinnamon powder and 2 tablespoons of caster sugar, use a fork to mash until smooth (use remaining sweet potato for sweet potato
mash).
Combine Moro Delicado Light Taste Olive Oil, wine, liquor, 1/3 cup (80ml) water and remaining 1 teaspoon ground cinnamon in a large bowl. Add the flour and stir to
combine. using hands knead dough until it does not stick to the sides of the bowl and is smooth. Form into a ball, cover bowl with plastic wrap and stand for 15 minutes to rest. Divide dough into 16 equal portions. (approx. 50g each). Roll portioned dough out between two sheets of baking paper to form a 12 circle. Add 1 tablespoon of sweet
potato mixture to dough and bring edges together close up like a dumpling.
Place caster sugar in a bowl and use to coat cookies.
Place cookies, seam-side down on pre-lined baking trays and press to flatten slightly to 1cm thickness. Scatter cookies with demerara sugar and aniseeds. Repeat with remaining dough and filling.
Bake cookies for 20 minutes or until golden. Stand to cool then serve.
Batter, 1 Cup plain flour, 1/4 Cup caster sugar, 1/4 Cup cocoa powder, 2 Teaspoons baking powder, Pinch sea salt, 1/3 Cup Moro Fig Vincotto , 1/4 Cup unsalted butter melted, 3/4 Cup full cream milk, Sauce, 3 Tbsp cocoa powder, 1/4 Cup caster sugar, 1 1/4 Cup boiling water, 1/4 Cup brown sugar, Mascarpone or vanilla ice cream to serve
Preheat a fan forced oven to 180C. Mix all the batter ingredients to make the batter. Ensure you sift the flour, caster sugar, cocoa powder, baking powder and salt into a large bowl and mix together. Melt the butter then combine with milk, Moro Vincotto and whisk until it’s a smooth batter.
Add the milk, melted butter and Moro Vincotto to the mixture and whisk into a smooth batter.
To make one large pudding, pour the batter into a 1.3L oven proof bowl. Otherwise if you are making individual serves, pour the mixture into 4-6 ramekins depending on size. Ramekins should hold around 300ml.
For the sauce, place caster sugar, brown sugar and cocoa powder into a small bowl and mix well to combine. Sprinkle thie sauce powder over the mixture (either large serve or single serves).
Line a baking tray with baking paper. Use the back of a spoon and pour boiling water over the top of the pudding/s, then place onto a lined baking tray.
Cook large pudding for 40 minutes or 25 minutes for single serve puddings.
Remove from the oven and allow to sit for 10 minutes before serving with mascarpone or vanilla ice cream.
3/4 cup milk, 300ml thickened cream, 100g white chocolate, roughly chopped , 2tbsp castor sugar, 2tsp powdered gelatine, 1 punnet fresh strawberries , 1tbsp icing sugar, 1/4 cup Moro Fig Vincotto
Place the milk and cream together in a medium saucepan along with the powdered gelatine. Allow to sit for 5 mins for the gelatine to bloom.
Over low heat bring the mixture to a boil (do not boil), stirring occasionally until gelatine dissolves. Remove from heat, add the sugar and white chocolate. Leave aside until chocolate melts. Stir to mix.
Pour the mixture into serving glasses or molds. Refrigerate for 3-4 hours or until set. Serve with Vincotto strawberries.
To make the Vincotto strawberries, mix all the ingredients together. Stand at room temperature until needed.
Thanks to Sugar et al for this great recipe. For more inspiration visit: www.sugaretal.com or on Instagram @sugaretal
500g thickened cream , 90g egg yolks , 60g custard sugar , 3 mandarins, 1 vanilla bean pod, Moro Frutal extra virgin olive oil , Pinch of salt , Pinch of nutmeg
Halve the vanilla pod lengthways, then scrape out the seeds and add to the cream, egg yolk and sugar in a bowl then blitz all the ingredients until smooth with a hand blender.
Pour the liquid into little baking moulds and bake at 100 degrees for 1/1,5 hours until set.
Remove from the oven and put in the fridge for couple of hours before serving.
When ready to be served dust the pannacotta with nutmeg a little salt and olive oil and few mandarin segments.
3/4 cup (180ml) Pure cream, 100g Dark (70%) chocolate, chopped, 150ml Moro Delicado Light Taste Olive Oil, plus extra to shallow-fry , 1 Vanilla bean, split, seeds scraped, 2 1/2 cups (375g) Plain flour, 1 Large egg, 1/2 cup (110g) Caster sugar, 1 tsp Ground cinnamon
Place the cream and chocolate in a saucepan over low heat. Stir until chocolate is melted. Add 1/2 tsp salt flakes. Keep warm.
Place Moro Delicado Light Taste Olive Oil and half vanilla seeds in a saucepan over medium heat and stir for 2 minutes to infuse. Add pinch of salt and 21/2 cups (625ml) water and bring to the boil. Stir in flour until thick and combined. Cook, beating the dough, for 2 minutes to cook out flour. Remove from heat and beat in the egg. Cool slightly, transfer to a piping bag fitted with a 1.5cm fluted nozzle. Fill a deep fry pan with 2cm Moro Delicado Light Taste Olive Oil and heat to 170°C. Squeeze dough into hot oil in 12-15cm strips and cut ends. Fry, turning regularly, for 4-5 minutes or until golden. Remove cooked churros and drain on paper towel. Repeat with remaining dough. Toss in caster sugar, cinnamon and remaining vanilla seeds while hot.
Serve hot with the warm salted chocolate sauce.
Rice Pudding Ingredients: , 180g Risotto rice, 50g Sugar, 500g Cream, 500g Milk, 150g Egg yolk, 50g Sugar, 6g Chopped truffle, 20g Truffle cream (optional), Olive Oil Gelato Ingredients: , 1.2L Water, 300g Sugar, 186g Milk powder, 150g Moro Frutal Extra Virgin Olive Oil, 50g Dextrose, 50g Truffle oil (optional), 4g Stabiliser , Orange Madeira Jelly Ingredients:, 300g Orange juice, 150g Madeira, 80g Sugar, 6g Pectin NH (or other thickener), Shaved truffle to finish (optional)
METHOD TO MAKE RICE PUDDING
• Bring milk, cream, truffle and 50 gm of sugar to the boil
• Add the rice and simmer until tender
• Mix together the yolk and 50 gm of sugar, add to the cooked rice, take off the heat and stir through
METHOD TO MAKE OLIVE OIL GELATO
• Mix together the sugar, dextrose, stabilizer and milk powder
• Heat the water and add the dry ingredients when warm
• Bring to the boil them sit in ice
• Once cool, whisk in the oils, transfer to containers and freeze
METHOD TO MAKE ORANGE MADEIRA JELLY
• Bring all ingredients, (except truffle if you have this) to the boil
• Cool down then refrigerate
• Whisk before serving
• Shave truffle on the top (optional)
150g Pouring cream, 35g Glucose syrup, 300g White chocolate, 200ml Moro Frutal Extra Virgin Olive Oil, 180g Milk or dark cooking chocolate, Freeze dried raspberries, chopped finely, to garnish
To make ganache: In a saucepan, bring the cream and glucose to a gentle boil. Pour the mixture over the white chocolate, and stir until the chocolate is melted. Continue to stir the mixture while slowly pouring in the Moro Furtal Extra Virgin Olive Oil to emulsify the mixture. Spread the mixture into a lined tray, cover and place in the freezer for 2 hours or until set firm.
Finish with chocolate:
Melt the dark or milk chocolate in a double boiler. Slice the ganache into squares and dip to cover in the chocolate. Place the coated chocolates on baking paper. Sprinkle with freeze dried raspberries (if using) and allow the chocolate to set at room temperature. Enjoy!
1cup Milk, 1 tablespoon Moro Unfiltered & Organic Apple Cider Vinegar, 1 cup Plain flour, sifted, 1 tablespoon Baking powder, 1 teaspoon Ground cinnamon, 1 teaspoon Ground nutmeg, ½ teaspoon Salt, 1 teaspoon Vanilla essence, 1 Egg, 2 tablespoons Unsalted butter, melted, Caramelised Apple Sauce, 40g Butter, 2 Red apples cored, cut into wedges, 1/4 cup, Firmly packed brown sugar, 1/3 cup Thickened cream, Serve with extra maple syrup if desired
In a small bowl, combine the milk and vinegar, allow to sit for 10 minutes to sour to make buttermilk. Sift together the flour, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Whisk together the vanilla, buttermilk and egg in a separate bowl. Stir wet ingredients into dry ingredients until batter is just combined (some lumps are fine). Fold in the melted butter and let the batter stand at room temperature. Heat a large frying pan over medium heat and coat with cooking spray. Pour a small amount of batter in the pan and let cook until bubbles form on the centre on the pancake. Flip the pancake and cook until cooked through and it’s golden brown. Continue this process for all the pancakes until all the batter is used up. To make the caramelised apple: melt the butter in a frying pan over medium heat. Add apple and cook until golden. Add sugar and cream and cook, stirring, for 1-2 minutes or until sauce thickens and apple is tender. Place apples on top of pancakes and serve immediately.
3cups Plain flour, ½ teaspoon Salt, ½ teaspoon Sugar, ½ teaspoon Bicarbonate of soda, ½ teaspoon Baking powder, 1 sachet (7g) Dried yeast, Moro Delicado Light Taste Olive Oil for greasing and deep-frying, ½ cup Caster sugar, 2 tablespoon Ground cinnamon, ½ tablespoon Ground nutmeg, 1 cup Honey, 1 Cinnamon stick, Thick cream to serve (Optional)
Place the flour, salt, sugar, bicarbonate of soda and baking powder in a large mixing bowl. Pour 1 ½ cups of warm water into a jug, add the yeast and stir for a few minutes. Pour the dissolved yeast into the dry mixture and, using an electric mixer, beat until smooth and free of lumps. Grease a mixing bowl with a little Moro light olive oil and place the dough in the bowl. Cover with a damp tea towel and set aside for about 1 hour to rise. To make the cinnamon sugar, place the caster sugar, cinnamon and nutmeg in a bowl. Stir to combine, and set aside. To make the honey syrup, place the honey, cinnamon stick and ¼ cup of water in a small saucepan over medium heat and bring to the boil. Pour into a bowl and set aside. Fill a deep-fryer with Moro light olive oil and preheat to 185°. When the dough has doubled in size, drop tablespoonful into the deep-fryer, in batches, and fry for 2-3 minutes, turning them over and cooking until golden brown. Drain on paper towel to absorb the excess oil. Dip the Loukoumades in the cinnamon & nutmeg sugar and then into the honey syrup. Transfer to a plate and sprinkle more cinnamon sugar on top.
TIP: Loukoumades are best eaten on the day they are cooked.
250ml Milk , 1tsp Caster sugar , 50g Unsalted butter, chopped , 2 Vanilla beans, split, seeds scraped out, 115g Plain flour , 3 Egg yolks , Caster sugar, to dust, Chocolate sauce, 100ml Condensed milk , 200g Dark eating chocolate, chopped , Splash of milk , Splash of rum , 2L Moro Delicado Light Taste Olive Oil (for frying)
To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot. Add chocolate. Whisk until smooth before whisking in milk and rum. Remove from heat and cover to keep warm.
To begin making the churros dough, bring the milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan. Discard the vanilla beans and then remove the saucepan from heat.
Sift the flour into the milk, sugar, butter and vanilla mixture. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat and stand, covered with plastic wrap, for 10 minutes.
Beat in egg yolks with wooden spoon or in the mixer, one at a time. Spoon the dough into a piping bag fitted with a 2cm, n9 or n11 star nozzle.
Heat oil to 180°C (when a cube of bread turns golden brown, oil is hot enough). Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.
Deep fry churros until golden brown, then drain on absorbent paper. Dust with caster sugar and serve with warm chocolate sauce.
