Death by Chocolate

This week's recipe will absolutely knock your socks off!

Recipe by Anna Smith, Adoro Pastry Chef

Makes 1 cake or 24 mini cakes



200g dark chocolate
1 Tbsp coffee liqueur
250g butter
2 c sugar
11/2 c hot water

1 1/2 c self raising flour
1/2 c cocoa
2 eggs
2 tsp vanilla essence

How we do it

  1. Set the oven for 160 degrees and grease a cake tin or a 12-hole muffin tin.
  2. Gently melt the chocolate, liqueur, butter, sugar and hot water together.
  3. Take the melted mixture off the heat and stir in the flour, cocoa, eggs and vanilla until combined.
  4. Pour the mixture into the tin and bake for 1 1/2 hours (for the cake) or 15 minutes (for the muffin tins).
  5. Serve drizzled with melted chocolate.

Bacon, asparagus, tomato and mozzarella bakes

Recipe by Jean, Adoro Chef

Makes 4



8 rashers streaky bacon
8 asparagus, cut into thin pieces (keep the tips intact)
1 tomato, roughly chopped
3 eggs, beaten
1/3 c cream
50g grated mozzarella
Salt & pepper to taste

How we do it

  1. Set the oven for 180 degrees.
  2. Grease the ramekins with a little melted butter.
  3. Line the sides of each ramekin with two rashers of bacon.
  4. Put all remaining ingredients together in a bowl and mix well.
  5. Carefully fill each ramekin with the mixture, garnishing the top with a couple of asparagus tips.
  6. Bake for 18 minutes or until set.

This is a great recipe for using whatever you can find in your cupboards and fridge.  If you don't like tomato, or asparagus, you can replace them with some feta, or olives, or spinach or left-over roast pumpkin cubes.


Adoro's Homemade Toasted Muesli


Recipe by Jean, Adoro Chef


800g sugar or honey (to taste)
1 c oil
4 c rolled oats
1 c pumpkin seeds
1 c sunflower seeds
1 c dried apricots
2 c chopped dates
1 c sultanas
2 c slivered almonds

How we do it

  1. Set the oven for 170 degrees.
  2. Put the oil and sugar (or honey) in a saucepan and gently bring it to the boil.
  3. While you are waiting, combine the remaining ingredients in a large bowl and mix well.
  4. When the oil and sugar has boiled remove from the heat and mix into the dry ingredients, ensure the mixture is well coated.
  5. Spread on an oven tray and bake for approximately 50 minutes, stirring the mixture at regular 10 minute intervals.
  6. Remove from the oven and allow the mixture to cool, before storing in an airtight container.

We like to serve it with milk, yogurt and fresh fruit.  Enjoy!

Bacon, tomato and spinach scrolls



3 c self-raising flour
1 c soda water or lemonade
1 c cream
1 c grated mozzarella
1 tsp salt
1 tsp paprika or chilli powder

1 c tomato sauce
Bacon pieces
Chopped tomatoes
Baby spinach leaves
Cream cheese, cut into lumps

For egg wash: one beaten egg (optional)

How we do it

  1. Set the oven for 160 degrees and line an oven tray with baking paper.
  2. Mix the flour, soda water, cream, mozzarella, salt and paprika together in a large bowl until just combined.
  3. Roll out the dough so it is a flat square shape.
  4. Brush the tomato sauce over the dough and then spread the remaining ingredients around the dough.
  5. Roll the pastry and slice it into wheels.
  6. Place the wheels on the oven tray and brush with egg wash (if using)
  7. Bake for 15 - 25 minutes and enjoy!

Spring salad of crunchy greens, watercress, mushroom and feta


Serves 8


For the salad:

250g green beans
Half a head of broccoli, cut into bite-sized florets
100g oyster mushrooms (or any mushroom type will do if you can't get oyster mushrooms)
1 clove garlic, minced
50g watercress
50g feta

For the dressing:

3T fresh oregano
3T fresh basil
3T lemon juice
100ml olive oil
Salt & pepper

How we do it

  1. Blanch the beans and broccoli in salted boiling water for four minutes then cool down with cold water and ice.
  2. Pan-fry the oyster mushrooms and garlic in a little butter for 2-3 minutes.
  3. Make the dressing by blitzing the oregano, basil, lemon juice, olive oil and salt and pepper with a stick blender.
  4. Gently mix the salad ingredients and dressing together and top with crumbled feta.

Berry friands



250g icing sugar, sifted
50g gluten-free flour
70g dessicated coconut
100g ground almond
200g melted butter
6 egg whites
Berries, frozen

How we do it

Pre-heat the oven to 170°C and grease a friand tin (or muffin tin).
Mix together all the dry ingredients in a bowl and set aside.
Beat the egg whites to soft peaks.
Fold the egg whites into the dry ingredients.
Fold in the melted butter.
Pour the mixture into the friand tin until each cup is 3/4 full.
Sprinkle the berries on the top.
Bake for 20 - 25 minutes until golden

Let us know if you make it and how it goes in the comments below.  Enjoy!

Roasted vegetable and quinoa salad

Thanks to Gina Marshall, the nutritionist at Hawke's Bay Chiropractic for this week's recipe.

Serves 2



1 beetroot, sliced
1 carrot, sliced
1 zucchini, sliced
1 red or white onion, sliced
4 slices of butternut pumpkin
1 cup quinoa, rinsed and drained
2½ cups water
1 small red chilli, sliced and de-seeded
2 cups mixed greens and herbs (like fresh rocket, cos, oregano, parsley, basil, coriander, etc)
Juice of ½ lime
Black sesame seeds
Black pepper

Extra virgin olive oil
Tahini and Hummus, to serve

How we do it

  1. Pre-heat the oven to 200°C.
  2. Roast the beetroot, carrot, zucchini, onion and pumpkin for 50 to 60 minutes or until cooked, but not too soft.
  3. In a large pot, cook the quinoa and chilli in the 2 1/2 cups of water for 15 minutes.  Drain and rinse under cold water (or allow to cool at room temperature).
  4. In a large bowl, toss the quinoa with the greens and lime juice. 
  5. Add the roasted vegetables and gently mix, layering the pumpkin on the top.
  6. Sprinkle with the sesame seeds.
  7. Serve with fresh pepper, olive oil, tahini and hummus.

Let us know if you make it and how it goes in the comments below.  Enjoy!


Hash & Egg Nests

Recipe by Adoro chef, Jean Corvest


Makes 12


600g agria potatoes
200g grated cheese
1/4c olive oil
4 bacon rashers, grilled and chopped into small pieces
melted butter
12 eggs
parsley to garnish


How we do it

  1. Put the oven on at 180 degrees.
  2. Scrub the potatoes and then parboil them - about five minutes for small potatoes, longer for larger ones.
  3. Put the potatoes in the oven for five minutes to get the moisture out.
  4. Peel the skin off the potatoes and grate them into a bowl.
  5. Add the grated cheese and olive oil to the potatoes and season with salt and pepper.
  6. Grease a 12-hole muffin tin with butter (it must be butter!)
  7. Pack the potato mixture into the muffin tin and pack it down to make a nest in the middle (leave room for an egg).
  8. Bake for 20 minutes at 180 degrees or until browned on the side.
  9. Break an egg into each nest, sprinkle the bacon on the top and grind a little black pepper on top.
  10. Bake for around 12 minutes or until the egg has set.
  11. Remove from the oven and garnish with chopped parsley.

We like it served on a bed of baby spinach with hollandaise sauce, but they are fantastic just as they are.

Let us know how you get on making these in the comments below.  Bon appetit!