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.

Lola Berry’s Veggie Chips


Ingredients

Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil, You can use any of the below vegetables, Beetroot, Carrot, Sweet potato, Eggplant with garlic, Spicy kale

Method

Veggie chippies are great way to add more flavour and nutrients to your eating. And I love making these for family and friends. They’re full of colour and they’re so fun to share with the people you love most! It’s as simple as finely cutting the ingredients up, laying them out on a baking tray and roasting them with your favourite spices. I love to use chilli, lime juice, coriander seeds and sometimes I’m in the mood for fennel seeds, but it’s totally up to you. You can just go for a simple rock salt and pepper combo. Then just give a generous spray of Moro Pure Spray Primero Extra Virgin Olive Oil.
The cooking time depends on the size of your batch and the thickness of your chippies. I cut them super fine and they only take 10-15 mins. Give them a whirl, they make a great addition to dips, a side to meals and even add that little bit of extra crunch to a salad!

Bruschetta Caprese with Prosciutto


Ingredients

1 Punnet cherry tomatoes, quartered, ¼cup Torn basil leaves, 2 tablespoons Moro Primero Extra Virgin Olive Oil, extra, Sea salt and freshly ground black pepper, to taste, 12 Slices ciabatta or sourdough bread, ½ cup Moro Primero Extra Virgin Olive Oil, 6 Slices prosciutto, cut in half lengthways, 125g Buffalo mozzarella or bocconcini, torn, Moro Gourmet Italian Glaze, for drizzling

Method

Combine tomatoes, basil leaves and oil together and season to taste. Brush bread on both sides with Moro Primero Extra Virgin Olive Oil and grill until toasted on both sides to make bruschetta. Top bruschetta with prosciutto, tomatoes and torn mozzarella and drizzle generously with Moro Gourmet Italian Glaze.