6 Egg whites, 1 ½ cups Caster sugar, 1 teaspoon Moro White Wine Vinegar, 2 teaspoons Rose water (or 1 teaspoon vanilla extract), 2 Punnets strawberries, hulled, 2/3 cup Caster sugar, 1/3 cup Moro Aged Balsamic Vinegar, 600ml Cream, whipped, 1/2 cup Shredded mint leaves, 2 tablespoons Chopped pistachio nuts
Preheat oven to 180°C. Beat egg whites with an electric mixer until stiff peaks form. Gradually beat in caster sugar until dissolved. Fold in vinegar and rose water. Spread half the mixture into a round shape, 25cm in diameter, on a baking paper lined oven tray. Spoon on the remaining mixture on top and gently spread out to the sides to form a pavlova shape. Place in oven, immediately reduce temperature to 150°C and bake for 1 ¼ hours. Allow to cool in oven.
The centre will collapse slightly forming a shell. Meanwhile, combine strawberries, sugar and Moro Aged Balsamic Vinegar together and allow to stand for at least one hour until syrupy. To serve, mix mint into strawberries, fill pavlova with cream and top with strawberries, balsamic syrup and pistachios.
200g Dried apricot halves, ¼ cup brown sugar, ¼ cup brandy, ½ teaspoon mixed spice, 3 cups plain flour, ½ teaspoon salt, 2/3 cup warm water, ½ cup Moro Frutal Extra Virgin Olive Oil, Flour, for dusting, Moro Delicado Light Taste Olive Oil, for frying, Cinnamon sugar, for sprinkling, Vanilla bean ice cream, for serving
Combine dried apricots, sugar, brandy and mixed spice in a saucepan and bring to the boil. Simmer, stirring regularly, until soft and plump and the liquid has almost all evaporated. Allow to cool. Combine flour and salt in a bowl, make a well in the centre and, using your hand, mix in water and Moro Frutal Extra Virgin Olive Oil, kneading lightly to make a smooth dough. Divide in half and roll out each piece until paper-thin into a large rectangle. Arrange apricots in rows across the pastry, at 5cm intervals, leaving a 2cm border. Brush in between with water. Roll out remaining dough a little larger than the first, and use to cover the apricots, pressing down around each apricot. Use a pastry wheel to cut into square ravioli shapes around each apricot. Place onto floured trays, sprinkle lightly with flour and allow to dry for 15 minutes. Just before serving, heat Moro Delicado Light Taste Olive Oil and deep fry ravioli until golden brown on both sides. Drain on absorbent paper and sprinkle with cinnamon sugar. Serve hot with vanilla bean ice cream.
2 cups Plain flour, 1 cup Sugar, ½ teaspoon bicarbonate soda, Pinch salt, Grated rind of 1 orange, ¾ cup Moro Delicado Light Taste Olive Oil, ¼ cup freshly squeezed orange juice, 1 teaspoon vanilla extract, Moro Pure Spray Primero Extra Virgin Olive Oil, 2/3 cup sugar, extra, ¼ cup pine nuts
Combine flour, sugar, bicarbonate of soda, salt and grated orange rind in a bowl. Make a well in the center and mix in Moro Delicado Light Taste Olive Oil, orange juice and vanilla. Roll teaspoonfuls of mixture into balls and coat in extra sugar. Place onto oven trays that have been sprayed with Moro Pure Spray Primero Extra Virgin Olive Oil, allowing 12 to a tray as they will spread. Flatten slightly and press pine nuts into the surface of each biscuit. Bake at 180°C for 15 minutes until golden around the edges. Allow to cool on trays for 2 minutes before carefully removing onto wire racks to cool completely. Store in an airtight container to keep them fresh.
680g jar pitted sour morello cherries in syrup, drained, syrup reserved, 1 tablespoon cornflour, 2 tablespoons raw sugar, 4 cloves, 1/3 cup Moro Frutal Extra Virgin Olive Oil, 1 cup almond meal, ½ cup raw sugar, extra, 2 teaspoons cinnamon, 350g Olive Oil Pastry, 1 egg, lightly beaten, 1 tablespoon flaked almonds, Icing sugar, for dusting, Mascarpone or pure cream, lightly whipped, for serving
Blend 1/3 cup cherry syrup with cornflour in a saucepan and add cherries, sugar and cloves. Bring to the boil, stirring regularly, until mixture thickens. Allow to cool and remove cloves, if desired. Heat Moro Frutal Extra Virgin Olive Oil in a fry pan and fry almond meal, stirring regularly, until toasted and golden brown. Stir in ½ cup raw sugar and cinnamon. Roll out pastry into a long rectangle shape until paper-thin. Place onto a baking tray, gently stretching out pastry. Spoon almond mixture along the center of the pastry, leaving a 5cm border, and top with cooled cherries. Brush edges of pastry with egg. Fold in sides and then fold over remaining edges, tightly wrapping around the filling to make a strudel shape. Brush with egg. Sprinkle with flaked almonds. Bake at 200°C for 20-25 minutes until golden brown. (Note: if the underside needs browning, lower to the base of the oven for the last 5-10 minutes). Dust with icing sugar and serve warm with whipped mascarpone.
Moro Pure Spray Primero Extra Virgin Olive Oil , 1 ½ cups plain flour, ¾ cup sugar, 1 tablespoon baking powder, 3 oranges, 4 eggs, 1 cup Moro Delicado Light Taste Olive Oil or Moro Primero Extra Virgin Olive Oil, 75g shelled pistachios, coarsely chopped, ¼ cup caster sugar, 2 tablespoons orange liqueur (Cointreau or Grand Marnier)
Spray a 23cm round cake pan with Moro Pure Spray Primero Extra Virgin Olive Oil and line with baking paper. Sift together flour, sugar, baking powder and salt. Beat eggs with an electric mixer for 5 minutes until thick and fluffy. Gradually beat in Moro Primero Extra Virgin Olive Oil and juice of 1 orange in a steady stream. Reserve 2 tablespoons pistachios for garnish and fold the rest into the mixture with the flour. Pour into cake pan. Bake at 180°C for 40-45 minutes or until golden and cooked when tested (a skewer inserted in the centre will come out clean). Meanwhile, remove the skin of the remaining oranges with a sharp knife and cut the flesh into slices. Heat caster sugar and orange liqueur until dissolved. Add orange slices and allow to cool.
Turn cake out onto a wire rack to cool and garnish with liqueur oranges and reserved pistachios.
2 teaspoons gelatine, 1 cup water, ¼ cup caster sugar, 150g frozen raspberries, 300g premium dark chocolate, chopped, ½ cup Moro Frutal Extra Virgin Olive Oil, ¼ cup port, 3 eggs, separated
Soak gelatine in ¼ cup cold water until water is absorbed. Combine remaining ¾ cup water and sugar together and bring to the boil. Remove from heat and whisk in gelatine until dissolved. Stir in raspberries and allow to semi-set in refrigerator. Melt chocolate in microwave on Medium for 2 minutes, stirring occasionally or in a bowl over simmering water until melted. Stir in Moro Frutal Extra Virgin Olive Oil and port and allow to cool. Beat egg whites until stiff peaks form and gently beat in yolks one at a time.
Fold into chocolate mixture and spoon into serving glasses. Top each mousse with semi-set raspberry jelly and refrigerate until completely set.
1 ½ cups self-raising flour, ½ cup caster sugar, 1/4 teaspoon salt, ½ cup Moro Delicado Light Taste Olive Oil, 2 eggs, lightly beaten, 1 cup milk, 1 teaspoon vanilla extract
Pre-heat oven to 200ºC and line 12 muffin pans with paper muffin cases. Combine flour, sugar and salt in a bowl and make a well in the centre. Mix in Moro Delicado Light Taste Olive Oil, eggs, milk and vanilla until just combined. Spoon into muffin cases and bake for 15-20 minutes until golden. Turn out onto a cooling rack and serve warm or cold.
Moro Delicado Light Taste Olive Oil, for greasing , 200g glace apricots, chopped, 200g glace pears or glace pineapple, chopped, 200g prunes, chopped, 150g dried figs, chopped, ¼ cup brandy, 1 ½ cups plain flour, 1 teaspoon baking powder, 1 teaspoon mixed spice, 4 eggs, 2/3 cup Moro Delicado Light Taste Olive Oil, 1/3 cup golden syrup, 120g macadamia nut halves, ¼ cup apricot jam, warmed
Grease 12 muffin pans with Moro Delicado Light Taste Olive Oil and line bases with baking paper. Combine fruit and brandy together. Sift flour, baking powder and spice together and make a well in the centre. Add eggs, Moro Delicado Light Taste Olive Oil and golden syrup and lightly whisk together until smooth. Stir in soaked fruit and macadamias. Spoon into muffin pans, pressing down to remove any air bubbles, and bake at 150°C for 40-45 minutes until golden and cooked in the centre (when inserted into the centre, a skewer should come out clean). Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Brush with warm apricot jam to glaze. Keep in an airtight container for at least 2 days before serving. Well wrapped cakes will keep for 2 weeks.
1/3 cup caster sugar, 1 tablespoon cinnamon, 2 cups plain flour, 2 teaspoons dried yeast, 2 teaspoons sugar , 1 teaspoon salt, 1 egg, 500ml Moro Delicado Light Taste Olive Oil, 1 teaspoon vanilla extract, 1 cup lukewarm water, ½ cup strawberry jam, 1 tablespoon water, extra
Combine caster sugar and cinnamon in a large bowl and set aside. Combine flour, yeast, sugar and salt together and make a well in the centre. Lightly beat egg and mix with 1 tablespoon Moro Delicado Light Taste Olive Oil, vanilla and lukewarm water and stir into flour to form a thick batter. Cover and stand in a warm place for 20 minutes or until doubled in size. Heat jam and water together to form a sauce. Heat remaining Moro Delicado Light Taste Olive Oil in a wok or large saucepan and deep fry spoonfuls of mixture in batches over medium heat until puffed and golden on one side, before turning over to cook on the other side. Quickly toss doughnuts in cinnamon sugar and serve immediately with Hot Jam Sauce.
125g hazelnut kernels, 1/3 cup Moro Delicado Light Taste Olive Oil, ½ cup icing sugar, 1 tablespoon unsweetened cocoa powder, ¼ teaspoon vanilla bean paste
Roast hazelnuts at 180°C for 8-10 minutes until skins have darkened. Wrap in a clean kitchen towel and rub to remove most of the loose skins. Blend hazelnuts in a food processor until finely ground. Add Moro Delicado Light Taste Olive Oil and blend to a paste. Add icing sugar, cocoa and vanilla and blend until combined. Store in a sterilized jar in the refrigerator. Use within two weeks.