SWEET DREAMS

Maximum flavour, minimum fuss is the ethos of Kiwi foodie Sam Parish, whose new recipe book is a treat for the busy cook.

PHOTOGRAPHY TONIA SHUTTLEWORTH

Burnt butter Basque cheesecake with Aperol sauce Thanks to Spain, it’s literally okay to burn the shiza out of your cheesecake. Also, this bounty of yum comes with a sauce spiked with one of my favourite alcohols, Aperol. It’s a no-brainer. Cook me! Serves 12 100g unsalted butter, chopped750g cream cheese, brought to room temperature250g mascarpone1½ cups (330g) caster sugar1½ tablespoon vanilla bean paste5 eggs1 cup (250ml) cream¼ cup (35g) plain gluten-free flour, sifted2 cups (300g) frozen raspberries½ cup (125ml) maple syrupFinely grated zest and juice of 1 lemon2 tablespoons Aperol (optional) 1 Preheat the oven to 200°C fan-forced. Grease and line the base and sides of a 23cm round springform cake pan with baking paper. Make sure the paper extends 2cm higher than the top of the tin. Set aside on a…

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Haven (Digital) - 1 Issue, September 2022

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