Season - Spring

PASTRY

• 85g butter, softened
• ½ cup Chelsea Caster Sugar (115g)
• 1 egg
• 1 tsp finely grated lemon zest
• 1 cup Edmonds Standard Grade Flour (150g)
• ¾ cup Edmonds Fielder's Cornflour (115g)
• 1 tsp Edmonds Baking Powder

FILLING

• ¼ cup Edmonds Fielder's Cornflour (38g)
• 1 Tbsp finely grated lemon zest
• ½ cup lemon juice (125ml)
• 4 egg yolks
• 1 cup Chelsea Caster Sugar (225g)
• 1 cup water (250ml)
• 1 Tbsp butter

SWISS MERINGUE TOPPING

• ⅔ cup Chelsea Caster Sugar (150g)
• 4 egg whites
• 1 tsp vanilla extract

• 300g plain flour
• Pinch of salt
• 1 tsp baking powder
• 1 tsp mixed spice
• 100g butter, cubed
• 100g Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Honey Maple or Maple Flavoured Syrup
• 2 eggs (size 6)

Icing

• 300g Chelsea Icing Sugar
• 3 Tbsp hot water
• Ribbon, silver balls, Chelsea Coffee Sugar Crystals for decoration

• 500g berries e.g. raspberries, blackberries
• 2 cups Chelsea Organic Raw Sugar
• 1 tsp of freshly squeezed lemon juice

• 8 oranges
• 4 lemons
• to each 500g fruit add 1.2 litres water
• and for every cup of pulp add 1 cup Chelsea White Sugar

Cake

• 600g white chocolate
• 400g butter
• 500ml milk
• 330g Chelsea Caster Sugar
• 1 Tbsp vanilla essence
• 4 large eggs, lightly beaten
• 200g self-raising flour
• 300g plain flour

Train Buttercream Icing

• 160g butter, softened
• 500g Chelsea Icing Sugar
• 40-50ml milk
• 2 tsp vanilla
• Food colouring of your choice

• 200-300g thin egg noodles
• 1 each red, green and yellow pepper, deseeded and sliced
• 5 spring onions, finely sliced
• 1 bunch coriander, chopped

Dressing

• 2 - 3 cloves garlic, crushed (1 tsp)
• 1 Tbsp fish sauce
• 1 tsp minced fresh ginger
• 1 Tbsp sesame oil
• 2 Tbsp sweet chilli sauce
• 1 Tbsp tomato or BBQ sauce
• 2 Tbsp Chelsea Soft Brown Sugar
• ¼ cup light olive oil
• ¼ cup golden soy sauce

Log

• 250g white chocolate
• 125g butter, softened
• 1 cup finely ground almond meal
• ½ cup Chelsea Caster Sugar
• 60g blanched almonds, roughly chopped
• 60g pistachio nuts, roughly chopped
• 80g raisins, roughly chopped
• 2 Tbsp rum
• 1 x 250g packet Digestive Biscuits, broken

Chocolate glaze

• 300g cooking chocolate, roughly chopped
• 125g butter, softened
• 150ml thickened cream
• ⅓ cup Chelsea Icing Sugar

Decoration

• 1 Tbsp Chelsea Icing Sugar, extra for dusting
• Grated chocolate and extra pistachios for decorating

Dusting Sugar

• 3 Tbsp Chelsea Icing Sugar
• 3 tsp cornflour

Marshmallows

• 300g packet of frozen raspberries, defrosted & strained (reserve juices)
• 5 tsp (20g) powdered gelatine
• 2 ⅓ cups (520g) Chelsea Caster Sugar
• 1 cup (250ml) water
• 2 egg whites

Fruit mixture

• 6 large sized pears, peeled & cored
• 2 tablespoons Chelsea Soft Brown Sugar
• 1 punnet strawberries, halved

Crumble

• 100g butter
• 2 tablespoons Chelsea Golden Syrup
• ½ cup rolled oats
• ⅓ cup Chelsea Soft Brown Sugar
• ¾ cup plain flour
• ½ cup shredded coconut
• ½ cup flaked almonds

• 1 cup dried apricots, chopped
• ½ cup boiling water
• ½ cup oil
• 2 tsp vanilla essence
• 2 eggs
• 1 cup Chelsea White Sugar
• 1½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 apples, peeled and grated

Topping

• 1 cup coconut, coarsely shredded
• ¼ cup Chelsea White Sugar
• 1 egg

• Cooking spray
• 100g almond meal
• 1 cup wholemeal self-raising flour
• ½ cup Chelsea Raw Sugar
• 2 x 50g eggs
• ⅓ cup skim milk
• 140g tub unsweetened apple puree
• 1 tsp vanilla extract or essence
• 1 ½ cups fresh or defrosted frozen mixed berries

• 500g thinly sliced beef steak (fillet or rump)

For the marinade

• 2 tablespoons soy sauce
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Chelsea Dark Cane Sugar
• 2 tablespoons oil, canola or light olive oil

For the Coconut Peanut Sauce

• ¼ cup oil
• 1 teaspoon crushed garlic
• 1 large onion, finely chopped
• 1 teaspoon ground chilli (or to taste)
• 1 cup crunchy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• ½ cup Chelsea Dark Cane Sugar
• 1 ½ cups coconut cream
• salt and pepper to taste

• 500g strawberries, hulled
• 500g rhubarb, chopped
• 1kg Chelsea Jam Setting Sugar (1 pack)
• Knob of butter (about 10g)

Top half

• 1 egg white
• 1 tsp cold water
• 1 cup Chelsea Caster Sugar

Bottom half

• 1 egg
• 1 egg yolk
• 1 tsp cold water
• ½ cup (100g) Chelsea Caster Sugar
• ½ cup (100g) plain flour
• ½ tsp baking powder

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 500g prawn cutlets
• Skewers soaked in water
• Olive oil, for grilling
• 2 Tbsp Chelsea Golden Syrup
• 100g butter, melted
• 1 small red chilli, chopped
• 1 garlic clove, crushed
• 1 Tbsp capers, chopped
• 1 Tbsp flat leaf parsley, chopped
• 1 Tbsp chives, chopped
• Sea salt and cracked black pepper
• Lemon wedges to serve

• 1 ¾ cups rice flour
• 3 tsp gluten free baking powder
• 1 ¼ cups instant Polenta (cornmeal)
• 3 Tbsp Chelsea Icing Sugar
• 1 ½ cups fresh or free flow frozen blueberries
• ½ cup yoghurt, plain or berry flavoured
• 2 Tbsp lemon juice
• 1 tsp grated lemon rind
• 1 egg
• 1 Tbsp corn or light olive oil
• 1 ¼ cup crushed pineapple in syrup or juice, drained with juice reserved
• extra Chelsea Icing Sugar to serve