Category Archives: Snacks

Pic of Potato Donuts with coconut cream icing and coconuts shavings for Mother's Day by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

Booch® Bender with Donuts

Picture of Goodbuzz feijoa with Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington Potato Donuts Tis the feijoa season. And you either love them or hate them! I’ve been on a bit of a Goodbuzz Booch® bender trying every flavour and up there with the Coffee Booch is definitely the Feijoa.

Don’t run away yet…. I’m not using feijoas for this tidbit! I’m making a match – a match that even those staunch feijoa haters might actually like!

When I think feijoa, I think breakfast with homemade muesli with coconut yogurt and shavings or I remember eating Kasey and Karena’s feijoa crumble up in Maketu when I visited them for their For The Love of… cookbook launch. Delicious! And with Mother’s Day around the corner, I thought I’d combine those flavours, but do something a little different! A Mother’s Day treat… DONUTS!

It’s fascinating how trendy donuts have become. Sweet fried dough can be found in various shapes, flavours and ingredients all over the world from French beignets to Mexican Churros, Dutch Oliebol to Indonesian Potato Donuts. Wait, potato donuts?! Why yes, potato donuts!

Spudnuts, they were called in the US and supposedly date back to the 1930s. But when I first heard “potato donut” I thought, it’s the perfect answer to a gluten free donut. These CAN be light if they are yeast raised or a little dense if you make them without yeast. I personally prefer a donut with substance and sometimes I just want a donut now, not in 3 hours time, so I thought I’d share my quicker yeast free version!

Pic of Ingredients for Potato Donuts for Mother's Day by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

The key with these donuts is the potatoes. You want dry cooked potatoes. Try using agria potatoes and bake them instead of boiling. You can bake them whole for a approximately an hour at 200°c as you would for gnocchi peeling the skin off afterwards. Or, if you’re using small prewashed potatoes cut into small pieces, lightly spray with rice bran oil and bake at 200°c for 20-30mins. You don’t even need to peel them, seriously.

Here’s what you need…

POTATO DONUTS

  • 1 ½ cup (180g) Warm mash potato ~ use a potato ricer if you have one for light and fluffy potato mash. Using leftover mash potatoes? Spread evenly onto a baking tray and heat in the oven.
  • 3 Tbsp (40g) Coconut oil
  • ½ cup (40g) Raw sugar
  • 3 Tbsp (45ml) Rice bran oil
  • 1 tsp (5ml) Vinegar
  • 2 tsp Vanilla
  • 2 Tbsp Coconut cream
  • ¼ cup and 2Tbsp (93ml) Goodbuzz Feijoa Kombucha but any Original works well too
  • 1 ½ cup (180g) Self raising flour ~ I’ve used Organ to make these gluten free
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Grated nutmeg
  • 1 tsp Ground ginger

Pic of batter for potato donuts by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington for Mother's DayCream coconut oil and raw sugar. Add rice bran oil, vinegar, vanilla, coconut cream and Goodbuzz Feijoa Booch® and continue mixing until combined and glossy.

Add mashed potato slowly to the mix.

 

Pic of Potato Donut Dough by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington for Mother's Day

When smooth, or as smooth as can be if you’ve left skins on, sift in self raising flour, baking soda, salt, and ginger. Grate in fresh nutmeg. Mix until combined then place on bench to roll out about 1.5cm thick about ½in thick. Cut into desired shapes.

Deep fry 180°c (375°F) for 2-4mins depending on size flipping halfway through. After removing from oil drain on paper towel and sprinkle with icing sugar or dip in coconut cream icing and top with shredded coconut. Serve with an ice cold Goodbuzz Feijoa Kombucha.
Pic of fried potato donuts by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington for Mother's Day

COCONUT CREAM ICING

  • ½ Tbsp Cornflour
  • 2 Tbsp Booch
  • ¼ cup Coconut cream
  • ½ cup Icing sugar

Pic of Coconut Cream Icing for Mother's Day Potato Donuts by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

In a pot on low heat combine Booch® and cornflour to make a paste. Turn heat to medium-low cooking out cornflour for a couple of minutes. Add coconut cream and sifted icing sugar. Heat and stir until desired consistency. Ideally you want it to coat the back of your spoon so it coats your donuts.Dip donuts into Coconut Cream Icing and top with shredded coconut.

Pic of Potato Donuts with coconut cream icing and coconuts shavings for Mother's Day by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

Serves 4-6. Enjoy! xx E

TIPS

> To avoid gluey potatoes and gluey donuts use a potato ricer (Mum’s Day gift with donuts, this recipe and some Goodbuzz Booch®?!) and add to mixture warm.

 

 

©Elizabeth Marshall – specialty cooking classes catering & cakes

Photo of Elizabeth Marshall MasterChef New Zealand Macaroni and Cheese in Wellington

The Roux to Béchamel – and ultimately cheese sauce!

Say cheese! I have fond memories of food from my childhood but one of my favourites… my mother’s macaroni and cheese.

Photo of Elizabeth Marshall MasterChef New Zealand Macaroni and Cheese in Wellington

Crunchy on the outside and smooth in the centre, it was worlds apart from the artificial bright orange Kraft macaroni, and fake, cheese out of the box from the USA… Mum made hers from scratch. Actually, she made pretty much everything from scratch something I’m still thankful for everyday.

In New Zealand, it was broccoli or cauliflower with cheese sauce. And I remember in restaurants seafood mornay so rich and fatty you could see pools of oil dabbled across the gooey top that even this cheese lover would struggle to finish!

From my travels around the world, I fell in love with many a cheese and white sauce but learned not every white or cheese sauce is created equal!

There are different methods to creating a smooth and glossy sauce: adding cornflour, egg yolks, or beurre manié (a kneaded butter flour mixture), or reducing liquid down and adding cream/or butter at the end.

Then there’s roux. A mixture of fat and flour that not only thickens sauces, soups, casseroles, meat pie filling, and gravy, it boosts the flavour. And the darker the roux the deeper the flavour!

So you may be worried because we’re making a light sauce it will lack in flavour. Not to worry, there is plenty of room to add extra flavour along the way. Unlike the classic French method, I infuse my béchamel milk before adding it to the roux.

The other key to a beautiful béchamel is the temperature. Gluggy lumpy sauces are not becoming. A fabulous sauce is flavourful, smooth and glossy. The trick is to make sure your roux is room temp and your infused milk slightly warm. If you add hot milk into a hot roux, not only do you have a high chance of burning yourself with steam, your result may be lumpy.

White Roux

  • 25g Flour or cornflour (cornstarch)
  • 25g Butter
  • Salt if using unsalted butter

Cook together over medium-low heat for a few minutes whisking constantly until sandy in texture. Remove from heat to cool. If you’re using cornflour the mixture won’t get to a sandy texture, instead it will look more like a runny paste. 

Picture of Elizabeth Marshall MasterChef New Zealand Sandy Roux Wellington
Classic Flour Roux

If you want the science behind it – the heat and whisking allows the starch molecules to expand binding to the fat. The longer you heat a roux, for example a brown roux, the more the starch will break down so you’ll actually need more roux to thicken whatever you’re thickening!

 

Picture of Elizabeth Marshall MasterChef New Zealand Cornflour Roux Wellington
Cornflour “Roux”

The next step is to add warm milk, while whisking, to your room temperature roux over a medium-low heat to make your béchamel. Simmer until desired consistency et voila! You have a white sauce!

From there you are only limited by your imagination and for me I quite like my cheesy sauce. So much better than the packet stuff too! Add a cup or more of your favourite cheese to your béchamel and try two of my secret ingredients – a little Worcestershire sauce (my mother’s trick) and a few drops of hot sauce (cause I like to heat things up!).

Photo of Elizabeth Marshall MasterChef New Zealand Cheese Sauce Wellington

Béchamel 

  • 25g (88oz) Flour or cornflour
  • 25g (88oz) Butter
  • 375ml (1 1/2cup) Milk
  • Salt (if you’ve used unsalted butter)
  • Whatever ingredients you want to infuse the milk

Heat milk on medium-low heat to infuse whatever ingredients you choose. Do not boil!!! A classic combo is onion, bay leaf, a few cloves, dash of grated nutmeg and a pinch of cayenne. Once infused and flavoured to your liking, remove from heat and strain.

Melt butter with flour in a different pot over medium-low heat for a few minutes whisking constantly until sandy in texture. If you’re using cornflour the mixture won’t get to a sandy texture, instead it will look more like a runny paste. Remove from heat to cool.

Once cool gradually add warm milk while whisking and return to a low heat. Whisk until smooth and then simmer to desired consistency.

Enjoy!

Picture of Elizabeth Marshall's Simply Sweet Bourbon Caramel Sauce Ingredients in the pot

Simply Sweet Bourbon Caramel Sauce

 

Picture of Elizabeth Marshall's Simply Sweet Bourbon Caramel Sauce Ingredients in the pot

I’d love to think of myself as a new age Julia Child… starting a culinary career in my mid-thirties, learning from top chefs while teaching home cooks & non-cooks the tricks of the trade. Then to  publish a cookbook or two and have a television cooking show, not necessarily in that order!

Elizabeth Marshall with her friend and past flatmate PaulaAlthough my friend, and a past flatmate, Paula used to joke “O-ooh, Juuu-lee-ah’s back in the kitchen tonight!’” and our stories have a slight similarity, I still have a long way to go! But I feel Julia and I have a bond – our passion for teaching and our passion for food with a glass of something on the side!

Alcohol brings another layer to a dish that can’t be substituted by anything else. The key is understanding the flavour profile of the alcohol you’re using and whether it will work with the other flavours in the dish. To understand flavour combinations, a fantastic resource is The Flavour Bible which I am very thankful Sushil Ravikumar (a friend, past MasterChef New Zealand contestant and now of Shushil’s Tasty Manna) recommended to me. Oh, and remember to taste, taste, taste!

lOGO FOR Elizabeth Marshall's boozE cakesOne of my favourites, is bourbon – especially with sweet things. My signature Bourbon Chocolate Cake with Morello Cherries and a Coffee Liqueur Ganache was a hit with MasterChef New Zealand judges and is now a favourite with Wellingtonians through my boozE cakes stand at the City Market – I do take orders! But I’m steering away from chocolate today.

What’s just as decadent and goes superbly with desserts?! And even pancakes or waffles!?! Bourbon caramel sauce… it’s super easy, super quick, and super yummy. Serving suggestions after recipe – but you’re only limited by your imagination!

Simply Sweet Bourbon Caramel Sauce (makes approximately 1 cup)

Picture of Elizabeth Marshall's Ingredients for her Simply Sweet Bourbon Caramel Sauce

  • 1/4 cup bourbon
  • 3/4 cup brown sugar (pack down firmly in measuring cups & level off)
  • 75g (2.6oz) butter
  • 1/3 cup thickened cream
  • 1/2 t lemon juice

Add all the ingredients except lemon juice into a saucepan on med heat.

Picture of Elizabeth Marshall stirring ingredients for her Simply Sweet Bourbon Caramel Sauce

While stirring bring to a simmer and then turn heat down to low.

Once sauce is all combined and smooth add lemon juice.

Simmer on low stirring for 5-10 minutes or until thickened.

Picture of Elizabeth Marshall's finished Simple Bourbon Caramel Sauce in the pot

Serve warm.

If you have any leftover, store in fridge for up to 3-4 days. From cold, spoon out the amount you want to use & microwave on low to loosen back up. Never reheat food more than once.

Things this sauce goes well with:

Picture of Elizabeth Marshall's Yeast Raised Wafffles with bourbon caramel sauce being poured overBreakfast Dishes

  • Bacon
  • French toast
  • Pancakes
  • Sausages
  • Waffles
  • Whole meal cinnamon scones
  • Crumb or coffee cakes
  • Banana loaf
  • Oatmeal

 

 Elizabeth Marshall's Simply Sweet Bourbon Caramel SauceDesserts

  • Apple (or peach) tarts, crumbles and cobblers
  • Blondies
  • Bread & butter pudding
  • Cheesecake (brown sugar, vanilla, lemon)
  • Chocolate brownies
  • Cinnamon scrolls
  • Ice cream
  • Cake – Pineapple, Pumpkin or kumara (sweet potato), Banana, Apple
  • Steamed or sticky pudding

It also goes really well with buttered popcorn! To having food, cooking food and sharing food – Enjoy!

xx E

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