ANNA BARNETT
Cart 0

Mini molten pumpkin cheese pots with rosemary and garlic

HH Grazia Anna Barnett Pumpkin and Golden Beets Pumpkin Molten Pots 1401.jpg

Feeds 6 | Preparation time –15 minutes | Cooking Time -35 minutes

Ingredients –
6 mini pumpkins – tops cut off- insides scooped out
drizzle of oil
generous sprinkle of sea salt flakes
several turns of black pepper
½ freshly grated nutmeg
6 baby shallots
6 sprigs of rosemary
200g raclette – roughly grated
200g mozzarella - roughly grated
2 eggs – free range
250ml chicken or vegetable stock

Preheat your oven to 190 degrees Celsius | Prepare pumpkins as noted, slicing off the tops and scooping out the inside | Drizzle with oil, add seasoning and freshly grated nutmeg | Place on tray to be roasted. Peel whole baby shallots and add to roasting tray also. Roast for 20 minutes.

Once roasted, place shallots and rosemary in pumpkins | Thoroughly mix the eggs with the cheese then add the stock, pour into pumpkins and place back in the oven for a 10-15 minutes or until the cheese has melted.

Serve with fresh bread or charred sourdough.


Savoury pumpkin waffles with cream cheese and herb salad

HH Grazia Anna Barnett Pumpkin and Golden Beets Pumpkin Molten Pots 1419.jpg

Feeds 4 | Preparation time – 10 minutes | Cooking Time -15 minutes

Ingredients-
200g whole grain mix seed flour
2 tsp baking powder
1 tbsp brown sugar
1 free range egg
180ml milk or milk alternative
130g pumpkin puree
½ freshly grated nutmeg
60ml oil

Cream cheese filling-
200g cream cheese
1 tsp ground black pepper
zest of half a lemon 

Herb Salad-
200g mixed salad leaves
handful of radish sprouts
drizzle of rapeseed oil
juice of 1 lemon plus zest of half
sprinkle of sea salt flakes

Heat waffle iron and brush generously with butter or oil

Combine all dry ingredients in a bowl | In another combine all wet ingredients, then gradually add wet ingredients to the dry | Stir thoroughly and spoon into the waffles iron.

For the cream cheese, simply combine all ingredients. Combine salad ingredients and serve for everyone to help them selves.


Pumpkin cheesecake with salted caramel

HH Grazia Anna Barnett Pumpkin and Golden Beets Pumpkin Cheesecake 1377.jpg

Feeds -8 | Preparation time – 25 minutes | Cooking Time -1.15 hrs

Ingredients-
Ginger crunch crust-

300g ginger crunch biscuits
110g salted butter – melted
3 medjool dates –stone removed 

Cheescake mixture-
3 x cream cheese pots 280g- 840g
1 tin pumpkin puree 350g
150g caster sugar
½ tsp vanilla paste
zest of 1 orange plus juice of half the orange
½ tsp nutmeg
1heaped tsp cinnamon
6 large free range eggs
2 heaped tbsp plain flour

 Caramel sauce-
270g caster sugar
150ml double cream
50g butter

Pre heat the oven to 170 degrees Celsius.

Begin by making your biscuit base | Simply melt your butter | Blitz together the dates and biscuits until you have a fine crumb then pour in the melted butter | Next grease the bottom of your cake tin then line with the biscuit- patting it down to form a solid base | Bake for 10 minutes then remove

Combine all cheesecake mixture apart from the eggs, whisk until thoroughly combined in food processor or with an electric whisk, one by one add in the eggs, whisking again until thoroughly combined.

Pour over your biscuit base | Place in the oven and bake for 45 minutes until it has a little wobble to it still. Turn the oven off, open the door slightly and allow to cool in the oven to avoid splitting.

Cool before removing from the tin.

Caramel-
Pour sugar into a saucepan, add in 5 tbsp of water and cook over a medium to heat until the sugar has dissolved fully- don’t be tempted to stir or interfere with the sugar at this point | Increase the heat, cooking until it turns a caramel colour. Remove from the heat and add in both the cream and butter


BLACK FOREST ESPRESSO MARTINI

Habitat_AnnaBarnett_BlackForestEspressoMartini_037.jpg

A black forest espresso martini with chocolate dipped cherries 

Makes 1 | Preparation time – 5 minutes

Ingredients –
25ml Kahlua
25ml kirsch/ Crème de Cassis
25ml chocolate liqueur 
50ml fresh espresso
100ml extra thick double cream
splash of chocolate liquor
sprinkle of cocoa powder

 Fresh or glace cherries
50g dark chocolate
10 cherries

Begin by making up your espresso and set to one side to cool a little | Fill your cocktail shaker halfway with ice then add in all ingredients and shake thoroughly | Double strain, pouring through one strainer and followed by another for the ultimate smooth finish.

 Whip the cream until thick and holding its shape | Gently fold in the chocolate liquor and spoon or pipe on top of the cocktail | Finish with a sprinkle of cocoa powder.

 For the chocolate dipped cherries simply melt chocolate in a bowl over a pan of boiling water and dip the cherries then lay them out on parchment paper to set.