Sweet Potato and Olive Oil Cookies by Gerard Curto from Epocha


Ingredients

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

Method

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.

Tartare Sauce


Ingredients

1 Egg yolk, 2 1/2 teaspoons Moro White Wine Vinegar, ½ teaspoon Dijon mustard, ½ teaspoon Salt, 1 teaspoon Lemon juice, ¾ cup Moro Delicado Light Taste Olive Oil, 1 tablespoon Finely chopped dill pickle or gherkin, 1 tablespoon Chopped parsley, 1 teaspoon Chopped capers

Method

Combine egg yolk, vinegar, mustard, lemon juice and salt in a food processor and blend until combined. With the motor running, gradually blend in Moro Delicado Light Taste Olive Oil in a steady stream until slightly thickened. Refrigerate until thick. Mix in chopped dill, parsley and capers.

Chocolate Espresso Pudding Cups with Marsala Cream


Ingredients

Moro Delicado Light Taste Olive Oil, for greasing, 1 cup self raising flour, 2 tablespoons cocoa powder, 1 teaspoon cinnamon, 1/2 cup dark brown sugar, 1 egg, 1/3 cup Moro Frutal Extra Virgin Olive Oil, 1/2 cup milk, 3/4 cup dark brown sugar. extra, 2 tablespoons cocoa powder, extra, 1 1/2 cups hot strong black espresso coffee, Marsala Cream, for serving

Method

Grease six ovenproof cappuccino cups or ramekins with Moro Delicado Light Taste Olive Oil. Combine flour, cocoa, cinnamon and brown sugar together in a bowl. Make a well in the centre and stir in egg, Moro Frutal Extra Virgin Olive Oil and milk until smooth and divide evenly between cups. Combine extra brown sugar and cocoa together and sprinkle on top of each pudding. Pour hot coffee evenly over puddings and bake at 180°C for 20 minutes until risen and tops are firm to the touch. Stand for 5 minutes before serving dollopped with Marsala Cream