Village AUTUMN / WINTER 26 Life DISCOVER OUR IN-CENTRE DESSERT TRAIL FOOD EDITOR & CHEF Amanda Cordony The moreish recipes she can’t stop making It takes a Village to Nourish
stivesvillage.com.au 2 AMANDA CORDONY Bake it Away! Recipe creator, food editor, and wholesome cooking advocate, Amanda Cordony believes nourishing food should always be simple, delicious, and made for sharing. For Amanda Cordony, seasonal baking is about more than just what ends up on the plate. “Winter really invites you to slow down,” she says. “Baking becomes that way to warm the soul and your home.” Her love of baking is grounded in childhood winters spent in the kitchen with her mum, fighting her brothers for each batter-covered whisk. “Now I love re-creating that feeling with my own family, especially on quiet weekends when we have nowhere to be.” When it comes to making impressive but low effort treats and desserts, Amanda believes presentation does plenty of the heavy lifting. “Simply serve straight from the skillet, add a dusting of icing sugar, or finish with seasonal fruit” she adds. Setting the scene and mood can also be just as simple. “I love lighting a candle, and using flowers or greenery from my garden is a must yearround,” she adds. “When I’m baking in particular, nothing beats having relaxing music playing in the background – it’s usually Leon Bridges or Joss Stone for me.” Pictured below: Book Face First, Cream The Butter and Sugar by Emelia Jackson, $59.99. Baking & The Meaning of Life by Helen Goh, $55. A Year of Jewish Cooking by Monday Morning Cooking Club, $59.99. Our Top Kitchen Picks from The Village Bed Bath N’ Table Easton measuring cups, set of 4, $39.95. Book Face Talisman of Happiness by Ada Boni, $110. Bed Bath N’ Table French garden cake stand, blue, $39.99. Bed Bath N’ Table Jade oven mitt, $9.95.
AUTUMN / WINTER 26 3 /01 Caramelised Golden Syrup Apple Clafoutis PREP 15 mins, BAKE 25-30 mins SERVES 4-6 Ingredients - 50g unsalted butter - 3 Granny Smith apples (450g), peeled, cored and thinly sliced - 2 tbsp. golden syrup - 3 large free range eggs - 55g (¼ cup) fine caster sugar - 65g (⅓ cup) plain flour - ½ tsp. baking powder - 250ml milk - 1 tsp. vanilla extract - 1 pinch fine sea salt - 1 tbsp. icing sugar Method 1. Preheat oven to 190°C (170°C fan-forced). Grease a 23cm baking dish with 1 tbsp. of butter. Kitchenware pictured clockwise from top: Bed Bath N’ Table pie dish, $27.95. Anolon Edurance skillet, set of 2, $299.95. Cuisena stainless steel measuring cups, $34.95. Morgan & Finch waffle tea towel set, olive, $29.95. Hana dipping bowl, white, $8.95. Artisan side plate, sage, $12.95. Weighing bowl dual digital scales kit, $69.95. 2. Melt 50g butter in large frying pan over medium heat. Add apple slices and golden syrup. Cook for 4-5 mins, tossing occasionally, until apples are tender and lightly caramelised. Spoon into the prepared dish. 3. In a bowl, whisk eggs and caster sugar until combined. Whisk in flour and baking powder until smooth. Gradually whisk in milk, vanilla and salt until smooth. 4. Pour batter evenly over apples. 5. Bake on the top shelf of oven for 25-30 mins. Rotating halfway, until puffed and just set in centre. 6. Cool for 5 mins. Dust with icing sugar and serve warm with Greek yoghurt. “The sliced apples melt into the batter, creating a dessert that feels light yet indulgent.”
stivesvillage.com.au VILLAGE LIFE 4 /02 Chocolate Skillet Fudge Cake With Verjuice Caramel PREP 20 mins, COOK 35 mins SERVES 6-8 Skillet fudge cake - 180g dark chocolate (70% cocoa), roughly chopped - 150g unsalted butter, chopped - 240g caster sugar - 3 large free range eggs - 1 lime juice (40ml) and zest - 60g self raising flour - 40g good quality Dutch cocoa - ½ tsp. fine sea salt Verjuice caramel - 220g caster sugar - 80ml (⅓ cup) verjuice - 300ml cream - 1 tsp. sea salt flakes Method 1. Preheat oven to 190°C (170°C fan-forced). Lightly grease and line base of a 28cm skillet with baking paper. 2. Place chocolate and butter in heatproof bowl over a saucepan of gently simmering water, stirring until almost smooth (approx. 4 mins). Set aside to cool slightly. “This is my idea of the ultimate winter dessert: rich, decadent, and deeply chocolatey.” Kitchenware pictured clockwise from top: Bed Bath N’ Table ergonomic silicone spatula, $24.99. Mason Cash mixing bowl, $175. Balloon whisk 28cm, $26.95. Essteele per Benessere covered saucepan 20cm, $209.95. RG Collection Madras Link apron and oven mit set, $49.95. 3. In a medium bowl whisk sugar, eggs and lime zest until well combined. Slowly pour in the chocolate and butter mix, whisking constantly until glossy and combined. Fold in the flour, cocoa and salt. Pour into skillet. 4. Dust 1 tbsp. of cocoa on top and bake for 25 mins until the top is set. Cool for 10 mins. 5. For the verjuice caramel, place sugar and verjuice in a medium saucepan over medium heat. Lightly simmer for 6-8 mins, until dark amber in colour. Add cream slowly, stirring until silky. Stir and bring back up to the boil. Stir in salt flakes. Remove from heat to cool slightly. 6. Spoon warm fudge cake in bowls with a drizzle of verjuice caramel over the top.
AUTUMN / WINTER 26 5 /03 White Chocolate & Almond Cake With Figs PREP 15 mins, COOK 30-35 mins SERVES 6 Ingredients - 4 large free-range eggs, room temperature - 150g (⅔ cup) caster sugar - 250g (2 cups) almond meal - 1 tsp. baking powder - 100g (½ cup) white chocolate roughly chopped Serve with - Fresh figs - Honey drizzle Method 1. Preheat oven to 190°C (170°C fan-forced). Grease and line a 20cm round cake tin. 2. Place eggs in large bowl and whisk briefly. Gradually add sugar, whisking for 4–5 mins until mixture is pale and creamy. 3. Sift in almond meal and baking powder. Gently fold through the chopped white chocolate until just combined. 4. Pour batter into prepared tin and smooth the top. Kitchenware pictured clockwise from top left: Bed Bath N’ Table Multi purpose bowl, white, $26.95. Balloon whisk 28cm, $26.95. RG Collection Jones & Co dish, red, $32.95. Bed Bath N’ Table Morgan & Finch waffle tea towel set, olive, $29.95. Cooling rack, $10. Ecology ruffle cake stand, $41.97. “The almond base keeps it moist and tender. The chocolate adds richness without overpowering it.” 5. Bake on the bottom shelf of the oven for 30–35 mins or until golden, puffed, and just set in the centre. If the cake still has a slight wobble, bake for a further 5 mins. 6. Leave cake to cool in the tin for 15 mins before turning out onto a serving plate. 7. Serve with fresh figs, drizzle of honey and shaved white chocolate.
VILLAGE LIFE 6 stivesvillage.com.au /04 Pear, Pecan & Caramel Cheesecake PREP 20 mins + overnight, COOK 4 mins, SERVES 8-10 Base - 250g plain sweet biscuits - 6 medjool dates, pitted - 100g unsalted butter, softened - ½ tsp. ground cardamom - 1 tsp. fine sea salt Filling - 500g cream cheese, softened - 200ml thickened cream - 200ml buttermilk - 65g (⅓ cup) icing sugar, sifted - 1 tsp. vanilla extract - 2 tbsp. (40ml) lemon juice - 8-10g gelatine leaves Topping - 2 pears, cored, cut into wedges - 30g salted butter - ½ cup caramel sauce* - ½ cup pecans, roughly chopped - ½ tsp. sea salt flakes - 5g thyme leaves, fresh - 1 tbsp. caster sugar “This is a celebration dessert for me. Silky, seasonal and delicious.” Kitchenware pictured clockwise from top right: RG Collection glass cake stand, $45.95. Jones & Co dish, green, $28.95. Bed Bath N’ Table Stanley Rogers ceramabake springform cake tin, $25.95. Anolon Edurance skillet set of 2, $299.95. Hana dipping bowl, white, $8.95. Method 1. Line base of a 23cm springform tin with baking paper. 2. In a medium to large saucepan, saute pears in butter for 3 mins, stirring throughout. 3. Add caramel sauce for 1 min. Add pecans and a pinch of sea salt. Take off heat. Place into fridge until ready to serve. 4. In a blender add biscuits, dates, butter, cardamom and salt. Blend on high for 2 mins, until fine crumb texture. Pour into tin and press evenly onto base. Chill while you make the filling. 5. Place the cream cheese, buttermilk, cream, icing sugar, vanilla, lemon juice in the bowl of a stand mixer and beat until smooth. Set aside. Place the gelatine leaves in cold water for 5 mins to soften. Squeeze out water, then microwave for 20 secs or until melted. Cool, then pour into the cream cheese mixture while mixing on low to combine. 6. Pour into prepared tin. Cover and chill for at least six hrs (overnight is best). 7. In a small bowl add sugar and thyme leaves. Combine together. 8. To serve, spoon over pear and pecan mixture and sprinkle with thyme and sugar. *See Verjuice Caramel recipe, page 4.
Scan the QR code to find all of Amanda’s recipes. AUTUMN / WINTER 26 7 Donut bites - 150g self raising flour - 210g thick Greek-style yoghurt Cinnamon sugar coating - 60g caster sugar - 1 tsp. ground cinnamon - 40g unsalted butter, melted Chocolate sauce - 50g butter - 2 tbsp. cocoa, unsweetened - 2 tbsp. sugar - 2 tsp. vanilla paste - 100ml milk Method 1. Preheat oven to 160°C (180°C fan-forced). Grease and line a baking tray with baking paper. 2. Place flour and yoghurt in a medium bowl and mix with a spatula until a soft, sticky dough forms. If dough feels too dry, add an extra tsp. of yoghurt. 3. Transfer dough to a 2cm plain nozzled piping bag. Pipe 3cm balls onto the prepared tray, spacing each ball out. Use scissors to cut the dough as you pipe, then lightly smooth the tops with damp fingers. 4. Bake for 10 mins, rotating the tray halfway through, until puffed and lightly golden. 5. Meanwhile, combine caster sugar and cinnamon in a shallow tray. 6. While the donut bites are still warm, coat lightly with melted butter, then toss in cinnamon sugar until evenly coated, keep warm. 7. To make the chocolate sauce add butter, cocoa, sugar and vanilla paste to a small saucepan on low heat. Whisk to combine and add milk. Continue whisking for 1-2 mins and take off heat. It will thicken as it cools a little. 8. Serve donuts warm with chocolate sauce. A Sweet Gesture Two-Ingredient Baked Donuts With the Best Chocolate Sauce These little bites are soft and fluffy inside with a golden exterior. Everything you love about a cinnamon donut, minus the deep-frying. The perfect, easy, kid-friendly baking project for a thoughtful, handmade Mother’s Day treat. Shopping list Quick Mix Piping Fun Choc Heaven
1 2 3 4 5 @stivesvillage | stivesvillage.com.au 166 Mona Vale Road, St Ives Belgian Double Waffle This delectable breakfast and brunch option is served with your choice of banana, strawberries, ice-cream and a rich chocolate sauce. Cafe Milligram, Level 1 Biscoff Pancakes Start your morning with a triple stack of house made buttermilk pancakes filled with Biscoff cheesecake cream and crumbs, vanilla ice-cream, salted caramel, and berries. Archie’s Cafe Co, Level 2 Brioche French Toast This brioche loaf is served with whipped caramel mascarpone, candied walnuts, hazelnut crumbs, seasonal berries and maple syrup. JJ’s Eatery, Level 1 Custardella Hand-made and freshly baked each morning, this Custardella is the ultimate combination of pastry, rhubarb compote, and rich vanilla custard. Fabulously rich, undeniably delicious. Mrs Jones The Baker, Level 2 Lemon Polenta Mini Cake Excite your taste buds with the sensation of grounded almonds, finely textured polenta, and a zest of lemon. Individually sized and gluten free, these lemon polenta mini cakes feature just the right mix of sweet and savoury. Three Beans Cafe, Level 1 KEEP IT SWEET: The Village Dessert Edit The temperature has dropped but these delicious and tempting desserts might be just the thing to get you out of hibernation mode. Follow The Village dessert trail and discover why some things are absolutely worth leaving the house for. It takes a Village to Nourish
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