EVERYDAY GOURMET SERIES

WelcomeWelcome to the inaugural collection of Everyday Gourmet

recipe cards, we aim to bring you a growing collection

of delicious and extraordinary recipes you can try at

home to wow your family and dining guests.

We welcome your feedback and are always looking for

more great ideas for our expanding range of gourmet

freeze dried products.

For more information about our products visit our website

www.fresh-as.com

Enjoy,

Tommy Roff

Director

EVERYDAY GOURMET SERIES

Mandarin Semifreddo

EVERYDAY GOURMET RECIPE

Mandarin Semifreddo4 eggs, separated250g caster sugar60g Fresh As Mandarin Segments350ml cream, whipped2 tablespoons lemon juice

MethodBeat the egg yolks and sugar together until thick, pale and creamy.Crush three quarters of the mandarin segments.

In a separate bowl, beat the egg whites until they hold soft peaks.Fold together the egg yolk mixture, the crushed mandarin segments,the whipped cream, the lemon juice and finally the beatenegg whites.

Pour into a wide shallow metal container, cover with foil or plasticwrap and freeze until hard.

Remove from the freezer 5 minutes before serving and serve inscoops sprinkled with the remaining whole mandarin segments.Serves 6.

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Recipe and styling by Ray McVinniePhotography by Bruce Nicholson

Fry-pan Brownie

EVERYDAY GOURMET RECIPE

Fry-pan Brownie300gm Valrhona Guanaja Feves (dark chocolate)30gm Valrhona Jivara Feves (milk chocolate)75gm butter85gm soft brown sugar120gm caster sugar3 eggs1 teaspoon Heilala pure vanilla bean paste55gm flour1/2 teaspoon baking powder1/2 teaspoon sea salt30gm Fresh As whole Raspberries

MethodMelt the butter with 220gms of the dark Valrhona Guanaja.Combine the brown sugar, caster sugar and eggs and whisk untilfluffy. To the egg mixture, add the 1 teaspoon vanilla bean paste.Sift together the flour, baking powder and sea salt. Add the melteddark chocolate and butter to the egg mixture and fold in the siftedflour mixture. Chop the remaining dark Valrhona Feves and themilk chocolate Feves into small pieces and fold this through themixture then fold in the Fresh As Raspberries.

Line 2 x 20cm fry pans with baking paper and bake in 180°C ovenfor approx. 20 - 25 mins.

Serve with vanilla bean ice-cream straight from frypan.

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Recipe and styling by Kate FayePhotography by Bruce Nicholson

Passionfruit BakedCustard Cream

EVERYDAY GOURMET RECIPE

Passionfruit BakedCustard Cream5 eggs160g caster sugar4 tablespoons Fresh As Passionfruit Powder400ml cream400ml milkfresh passionfruit halves for serving (optional).

MethodPreheat the oven to 180°CBeat the eggs and sugar until thick, pale and creamy in a heatproofbowl. Stir in the passionfruit powder.

Heat the milk and cream until just coming to the boil.Whisking continuously, add a little of the hot cream and milk tothe egg mixture to make it runny and then add the remainder.

Mix well and pour into 6 individual 200ml capacity ramekins orcups. Place the ramekins or cups in a roasting pan and pour enoughhot water around the ramekins or cups so that it comes halfwayup them.

Place in the oven for 20 minutes or until set.Remove from the oven. Take the ramekins or cups out of thewaterbath and cool. Cover and place in the fridge to chill.Serve with passionfruit halves if desired. Serves 6.

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Recipe and styling by Ray McVinniePhotography by Bruce Nicholson

StrawberryAlmond Meringue

EVERYDAY GOURMET RECIPE

Strawberry Almond Meringue5 egg whites from number 7 free range eggsPinch salt1/8 teaspoon lemon juice300g caster sugar3/4 cup roasted almonds, coarsely ground3 tablespoons Fresh As Strawberry Powder300ml cream, whipped250g strawberries, hulled and sliced, plus extra for serving if desired30g Fresh As Strawberry Slices crumbled coarselyIcing sugar for serving

MethodPreheat the oven to 140°C. Line two baking sheets with non-stick bakingpaper and draw a circle on each 20cm in diameter. Beat the egg whites,salt, juice and 50g of the sugar together until you have a stiff foam. Addanother 150g of the sugar, slowly, large spoonful by spoonful, beating wellafter each addition. Fold in the remaining sugar and the almonds. Fold inthe strawberry powder so it is “rippled” through the mixture. Put half themixture in the middle of each circle on the baking paper. Spread to theedges quickly without mixing the mixture very much at all. Don't try to getit perfect, it doesn't matter if the top is bumpy. Place in the oven for 1 houror until dry and slightly browned. Test if it ready by carefully lifting thecorner of the paper. If it peels away easily it is ready, otherwise cook a littlelonger. Remove from the oven and cool. Remove from the paper and placeone of the meringues on a serving plate. Fold the fresh and freeze driedstrawberries into the cream and pile this mixture evenly onto the meringueon the plate. Top with the other meringue to make a sandwich, pressingthe top down very gently with the palm of your hand so the filling is evenand the top stuck down. Dust the top with icing sugar and place in thefridge for 30 minutes to one hour to soften a little. Serves in wedges withstrawberries on the side if desired. Serves 6.

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Recipe and styling by Ray McVinniePhotography by Bruce Nicholson

Pineapple Millefeuilles

EVERYDAY GOURMET RECIPE

Pineapple Millefeuilles400g flaky puff pastry3 tablespoons golden rum300ml cream30g Fresh As Pineapple Chunks, crumbled coarsely3/4 cup icing sugar3 tablespoons pineapple juice

MethodPreheat the oven to 200°CRoll the pastry out thinly on a floured surface and cut it into twelve6cm x 10cm rectangles. I make a paper template and cut aroundit so the pasty pieces are uniform. Place them on a baking sheet,prick them all over with a fork and place in the fridge until hard.Place in the oven for 15 minutes or until very well cooked andbrowned. Remove from the oven and cool completely.

Put the rum and cream into a bowl and beat until whipped.Fold in the crushed pineapple chunks. To make the first of 6millefeuilles, split the pastries in half horizontally. Place the bottomhalf of one piece of pastry on a clean surface and spread some ofthe cream mix over it. Place its top on top, but upside down.

Spread some more of the cream mix on top. Place the bottom halfof another pastry on top, spread with the cream mix and top withthe top of the second pastry. Repeat for the other 5. Mix the icingsugar and pineapple juice and drizzle this over the top of eachmillefeuille. Serves 6.

www.fresh-as.com

Recipe and styling by Ray McVinniePhotography by Bruce Nicholson