Having a last-minute Christmas conundrums? Offered to "bring a plate" with no actual clue about what that might be? Fear not, the unrivalled queen of Kiwi cuisine Chelsea Winter shares two of her best recipes with 1News: the speedy salmon tartlets are perfect for pre-dinner drinks or as part of a buffet. And the pretty little cheese cakes make a sweet, wholesome alternative to all those pavs and trifles.
Speedy Salmon Tartlets
GLUTEN FREE (OPTIONAL) • DAIRY FREE (OPTIONAL) • NUT FREE
We like speedy, clever meals around here – especially ones that behave as breakfast, brunch, lunch, dinner, snack or a lunchbox filler. Using tortillas as the crust keeps things simple, and the savoury egg filling is loaded with protein-rich salmon, fresh vegetables and a hint of lemony zest. Ready in under 30 minutes, they’re versatile and easily made dairy free or gluten free, too. Serve them hot, warm or at room temperature. I do recommend grabbing a Texas-sized muffin tray from the supermarket for these ones (my range is great, did you know?) as a regular 12-hole tray is kinda fiddly.
PREP 10 minutes COOK 25–30 minutes
MAKES 6 tartlets
INGREDIENTS
6 small flour tortillas or wraps (gluten free if preferred)
extra virgin olive oil
130–150g (41⁄2–51⁄2 oz) hot-smoked or 100–130g (31⁄2–41⁄2 oz) cold-smoked salmon, any skin removed
1 cup broccoli florets (chopped small), or 1 zucchini shaved into ribbons, or 1⁄2 cup frozen peas
6 cherry tomatoes, quartered
1⁄3 cup feta (dairy free if preferred), crumbled
EGG MIXTURE
6 free-range eggs
1⁄4 cup cream or plant-based milk
zest of 1 lemon
2 tsp lemon juice
1 tsp salt
1 tsp dijon mustard
1⁄2 tsp fine black pepper
11⁄2 tsp onion powder
11⁄2 tsp garlic powder
1⁄2 tsp dried dill
1 tsp fresh thyme leaves (optional)
METHOD
Preheat the oven to 180°C (350°F) fan bake.
Have a Texas-sized muffin pan ready. If you don’t have a Texas one, use a regular 12-hole one — you will need to cut rounds from large wraps for these. Small-sized tortillas can work well for Texas size, as you only need to trim a little off the edges. You could again just cut rounds from large wraps.
Trim/cut rounds from the tortillas or wraps so that the edge comes up just above the sides of the muffin holes when firmly pressed in. Brush them on both sides with olive oil, then press into the tin so they act as a ‘pastry’ cup.
Divide chunks of salmon evenly between the tortilla cups. Do the same with the vegetables you’ve chosen, and the tomatoes and feta.
Add the egg mixture ingredients to a jug or mixing bowl and whisk until evenly combined. Pour an even amount into each tortilla cup until the mixture is used up — or until it’s near the top.
Bake for 25–30 minutes for Texas-sized tartlets or 20 minutes for regular ones, until the egg has set all the way through and the tortillas are crispy all over.
TIPS & SWAPS
• I love using Aoraki or Regal salmon, partly because they’re local to New Zealand and partly due to their ethos.
Pretty Little Cheesecakes
GLUTEN FREE • VEGAN (OPTIONAL)
Aren’t they oh-so-pretty?! An utterly delightful frozen delicacy for bothlittle and big people alike. Whether you’re looking for a healthier dessert toenjoy at home or a show-stopping treat for a special occasion, these mini cheesecakes will steal the spotlight. Made with a nutty, subtly spiced base and a lusciously smooth fruit-packed filling, they’re naturally sweetened with maple syrup or honey — no refined sugar needed. The addition of coconut cream and cashews creates a silky, dairy-free cheesecakey texture, while the berry coulis on top adds a refreshing, tangy contrast. You can make these as individual cheesecakes or as a full-sized dessert to share. Best of all, they’re completely gluten free, dairy free and vegan-friendly, making them a solid win for everyone at the table.
If using frozen mango/berries, remove these from the freezer for both the filling and the coulis about 1 hour before using, or until defrosted. At this point you can also soak the cashews in just-boiled water.
PREP 25 minutes + 4–6 hours freezing time
MAKES 6 mini cheesecakes
INGREDIENTS
BASE
1 cup ground almond meal
3⁄4 cup dates, roughly chopped
1⁄4 cup desiccated coconut
1⁄4 tsp ground cinnamon
1 tbsp extra virgin coconut oil
1 tbsp pure maple syrup
1 tsp pure vanilla extract
1 tsp lemon zest
pinch salt
FILLING
350g (12 oz) mango or strawberries (defrosted or fresh)
1 cup raw cashews, soaked in just-boiled water for up to 1 hour, then drained
1/2 cup pure maple syrup or raw honey
1⁄2 cup full-fat coconut cream
2 tsp lemon or lime juice
1 tsp pure vanilla extract
1⁄4 cup extra virgin coconut oil, melted
COULIS
350g (12 oz) raspberries or strawberries (defrosted or fresh)
1⁄2 cup water
1⁄2 cup pure maple syrup or raw honey
1 tsp lemon juice
1 tsp pure vanilla extract
pinch salt
TO SERVE
fresh berries (optional)
METHOD
Cut 6 rounds out of baking paper and place them in the bottom of a Texas muffin tin. I like to add a little coconut oil to the bottom of each muffin tin so the baking paper rounds stick in place. (You can also use regular muffin tins; the cheesecakes will just be slightly smaller and it’ll make a few more.)
To make the base, add all the base ingredients to a food processor and whizz to a fine crumb. Evenly distribute the mixture into the prepared muffin tins and flatten with the back of a teaspoon. Place in the freezer while you make the filling.
To make the filling, drain all the liquid from the defrosted fruit so the filling doesn’t turn icy. Add the drained or fresh fruit to a high-speed blender with the cashews and the remaining filling ingredients except the coconut oil.
Blend on high until you have a completely silky smooth mixture (1–2 minutes, depending on your blender). You may need to use a spatula initially to help it catch. Slowly add the melted coconut oil and blend for another minute, until the oil is fully incorporated. If it appears separated at all, continue to blend.
Evenly pour between the chilled bases until the mixture is used up, then smooth the tops with the back of a spoon. Return to the freezer to set for 4–6 hours.
To make the coulis, rinse the blender clean, then add the defrosted raspberries/strawberries along with the remaining coulis ingredients. Blend until a silky smooth purée forms. Pour this into a saucepan and simmer for 10 minutes, then pour through a fine-meshed sieve into a glass or small jug and store in the refrigerator until ready to serve.
Once the cheesecakes are fully frozen, run a hot, clean butter knife around each cheesecake and gently remove it from the tin. Allow them to stand for 15 minutes before serving (30 minutes in cooler temps). Just before serving, spoon over the coulis and, if you like, a few fresh berries.
For the littlies, you may like to serve a quarter or half a cheesecake.
Store in an airtight container in the freezer for up to 2 weeks without the coulis.
Coulis will last about a week in the fridge or in an airtight container in the freezer for a month.
TIPS & SWAPS
• You can make one large cheesecake using a 21–22cm (81⁄4–81⁄2) round tin greased with coconut oil. Press the base mixture into the tin to form an even thickness across the base and up the sides by about 3cm (11⁄4 in). Pour in the filling and smooth it out. Place on a tray and freeze for 4–6 hours. Cut with a hot knife and serve with coulis.
Extracted from Nourish by Chelsea Winter. Photography © Tamara West. Published by Allen & Unwin Aotearoa NZ.
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