1/2 Butternut pumpkin (with seeds),8 Chinese eggplants, cut in half ,A handful of flowering Rosemary ,Moro Frutal Extra virgin Olive Oil ,Moro Fig Vincotto ,Salt & Pepper to taste
Place chopped veggies and rosemary into baking tray and cover generously with Moro Frutal Extra Virgin Olive Oil and Moro Fig Vincotto.
Season with salt and pepper and cook at 150 degrees for 2 hours, turning veggies half way through.
The trick here is to cook the vegetables slow and low, allowing them to gently marinate and caramelise in the gorgeous Fig Vincotto.
Thanks to Lucy Giardina @littlebirdie.bleu for this great recipe. For more inspiration visit: Instagram @littlebirdie.bleu
8 Thin slices prosciutto, 200g Fresh rocket leaves ,6 Figs, scored into quarters (so they are open) ,1 Buffalo mozzarella (250gm), sliced ,¼ Cup fresh basil leaves ,Moro Fig Vincotto for drizzling ,Moro Frutal Extra Virgin Olive Oil for drizzling ,Salt & pepper for seasoning
Arrange prosciutto, figs and mozzarella on a serving plate. Season with salt and pepper. Add the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with Moro Vincotto and Moro Frutal Extra Virgin Olive Oil to taste.
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.
8 Baby beetroot ,½ Cup uncooked quinoa,Moro Classic Vincotto ,1/3 Cup Moro Primero Extra Virgin Olive Oil,150g Pepita seeds,1/2 Cup goats cheese,150g Spinach leaves,150g Rocket leaves
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Classic Vincotto, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
4 large ripe tomatoes, thinly sliced, 4 fresh mozzarella balls, thickly sliced,1/2 cup fresh basil leaves,Moro Classic Vincotto
Arrange the tomato and mozzarella slices.
Drizzle with Moro Classic Vincotto and sprinkle with fresh basil leaves. Serve immediately.
2 Tablespoons butter,2 Cloves garlic, crushed,1 Tablespoon freshly chopped parsley,6 Large Portobello Mushrooms (Remove stems and dry thoroughly) ,Moro Classic Vincotto ,6 Fresh mozzarella cheese balls,1 Cup cherry tomatoes,Fresh basil to garnish
Preheat oven to grill settings to a high heat. Line a baking tray with baking paper.
Combine butter, garlic and parsley together in a microwave safe bowl, and melt until butter is fully melted.
Brush the bottoms of each mushroom and place them on the lined baking tray, buttered side down.
Brush the insides of each mushroom with the melted butter.
Fill each mushroom with the mozzarella slices and tomato slices, and grill until cheese has melted and golden in colour (about 8 minutes). Place baking tray on the middle rack.
To serve, top with the fresh basil, drizzle with Moro Classic Vincotto and sprinkle with salt and pepper to taste.