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To purchase any of our Food Service range of products please contact your local distributor:
AUCKLAND
Bidvest Foodservice Ltd
Phone: 09 573 7100
James Gilmour & Co Ltd
Phone: 09 621 0820
CHRISTCHURCH
Trents Wholesale Ltd
Phone: 03 353 8675
Service Foods (South Island) Ltd
Phone: 03 343 0835
NELSON
Mediterranean Food Warehouse
Phone: 03 546 7964
WELLINGTON
Moore Wilson Ltd
Phone: 04 384 9906
Toops Wholesale Ltd
Phone: 04 527 2511
WHANGAREI
Foodfirst
Phone: 09 430 0658
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 Recipes |
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Apricot Jam Crostata
- 350g butter
- 100g castor sugar
- 4 eggs
- 500g flour
- 100g ground almond meal
- 1kg Anathoth Apricot Jam
- 56 whole almonds (for decoration)
Lightly cream together the butter and castor sugar. Add the eggs and then fold in the dry ingredients to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes until it firms up.
Pin out the dough and line the bottom and sides of eight 13cm fluted tart or pie tins, approximately 2.5cm in depth (100 grams of pastry dough per tart).
Deposit 125 grams of Anathoth Apricot Jam on top of the dough in each tart (approximately half full) then spread out evenly.
Using the remainder of the dough (50 grams per tart) cut into equal strips and arrange in a lattice style on top of the jam. Brush over the top with an egg glaze and then place 7 almonds on top of each tart. Leave to rest for 5 to 10 minutes.
Bake at 180ºC for approximately 12 to 14 minutes or until golden brown in colour. When cool lightly dust with icing sugar.
Makes 8 Tarts
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Jam Filled Delights
Pin out a standard sweet or shortbread pastry.
Cut out circular or heart shapes. Every second shape will need a hole cut out of the middle.
Bake at 180ºC for approximately 12 to 14 minutes or until golden brown in colour.
When cool, sandwich two biscuits together by using any of the Anathoth range of jams.
Note: Before placing the top biscuit on top of the bottom biscuit dust the tops with icing sugar. Then place on carefully.
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Pink Marshmallow Biscuits
Pin out a standard sweet or shortbread pastry to 5mm in thickness.
Cut into 6cm x 4cm rectangles and place onto a greased baking tray.
Bake at 180ºC for approximately 10 to 12 minutes or until golden brown in colour.
When cool, spread approximately 15 grams of Anathoth Strawberry Jam down the centre of the biscuits.
Using your own marshmallow recipe, colour with pink food clouring. Pipe the marshmallow lengthways down both sides of the biscuits. (A 15mm plain nozzle will work for this). Scatter dessiccated coconut over the marshmallow.
Note: Anathoth Raspberry Jam can be used as an alternative.
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Raspberry Creme Rounds
- 175g butter
- 120g brown sugar
- 1 tsp vanilla extract
- 1 egg
- 260g flour
- 4g baking powder
Beat together the butter, brown sugar and vanilla extract (until pale and creamy). Add the egg yolk and mix until combined. Add the sifted flour and baking powder and mix until combined. Do not over mix.
Roll the biscuit mixture into 30g balls. Press onto a greased baking tray. Bake at at 180ºC for approximately 16 to 18 minutes or until golden brown in colour.
When cool, sandwich two biscuit halves together using Anathoth Raspberry Jam on one biscuit half and Creamy Icing on the other biscuit half. Do not overfill. Leave approximately 20 minutes to set then dust lightly with icing sugar.
CREAMY ICING
40g butter (softened)
240g icing sugar
30ml warm water
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Raspberry Linzer Torte Flan
- 350g butter
- 300g icing sugar
- 6 egg yolks
- 500g flour
- 10g baking powder
- 10g ground ginger
- 20g cinnamon
- 200gm ground almond meal
- 1kg Anathoth Raspberry Jam
Lightly cream together the butter and icing sugar. Add the egg yolks and then the dry ingredients to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes until it firms up.
Pin out the Linzer dough and line four 20cm flan tins, approximately 2.5cm in depth (250 grams of pastry dough per flan).
Deposit 250 grams of Anathoth Raspberry Jam on top of the dough in each flan tin (approximately half full) then spread out evenly on top.
Using the remainder of the dough (100 grams per flan) cut into equal strips and arrange in a lattice style on top of the jam. Leave to rest for 5 to 10 minutes.
Bake at 180ºC for approximately 18 to 22 minutes or until golden brown in colour.
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Toasted Brioche with Creme Fraiche & Raspberry Jam
Cut your favourite brioche bread into 1.5cm thick slices.
Toast or grill the brioche slices.
Spread each slice with a good spoonful of creme fraiche.
Top with Anathoth Raspberry Jam and spread out evenly to cover the creme fraiche. |
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Toasted Fruit Bread with Ricotta & Marmalade
Cut your favourite fruit bread into 1.5cm thick slices.
Toast or grill the fruit bread.
Spread each slice with a good spoonful of ricotta cheese.
Top with Anathoth Breakfast Marmalade and spread out evenly to cover the ricotta. |
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