White Chocolate & Rose Tartlets

Easy, Serves 30


These delicious tartlets are made by are very own Kitchen Warehouse staff member John Newton. You can visit him at Malaga if you need any tips


  • 30 Medium Tartlets from Kitchen Warehouse
  • 100ml Milk
  • 280ml Single Whipping Cream
  • 35g Caster Sugar
  • 175g White Chocolate Drops 175g Callebut from Kitchenwarehouse
  • 1 Egg Free Range
  • 35ml Rose Water
  • Rose Petals decorate


  1. Preheat a fan-forced oven to 150°C, and line a baking sheet with the baking paper or silicon mat.
  2. Space the tart shells out on the tray evenly
  3. In the saucepan, bring the milk, cream and sugar to the simmer over medium heat, but do not boil.
  4. Add the chocolate and let sit for a minute to melt, then whisk until smooth.
  5. Whisk in the egg until smooth
  6. Strain the mixture through the sieve into the mixing bowl and stir through the rose water.
  7. Transfer the mixture to a measuring jug or something with a spout so it can be easily poured
  8. Fill the tart shells with the white chocolate mixture to capacity, and transfer to oven to cook for 10 minutes, or until just set.
  9. Chill before serving and garnish each tart with the rose petals, if using.
  10. Serve with your favourite tea

Key Lime Pots

Easy, 20 mins + 1.5hours, Serves 4

An intense hit of sweet and sharp with a spiced crunchy biscuit base.This recipe is a variation on the well known key lime pie originating from America and named after the small juicy limes found in the Florida Keys. Any juicy limes can be used.

  • 20g Butter
  • 50g Ginger Nut Biscuits
  • 2 Egg Yolks
  • 1 Juicy Lime Large zest and juice
  • 200g Condensed Milk
  • 2 Egg whites
  • Pinch cream of Tartar
  1. 1 Pre Heat Oven to 180C
  2. Make Base place the biscuits into a strong bag and crush to a fine crumb with a rolling pin
  3. Make filling whisk the egg yolks together then continue to whisk whilst adding the lime juice and zest followed by the condensed milk
  4. Pour the mixture over the biscuit bases and set to one side
  5. To make the topping whisk the egg whites until stiff
  6. Add the sugar and cream of tartar gradually in small amounts whilst continually whisking. The meringue is ready when all the sugar has all been incorporated and stiff peaks form
  7. Place the meringue into a piping bag and pipe in swirls on top filling. Bake for 12 – 15 minutes until the tops are golden brown. Cool and chill for 1 hour before serving

Stir Fried Hoisin Chicken with Vegetables

Easy, Serves 4


Full flavoured tender chicken combined with lightly cooked vegetables makes this a quick and very healthy mid–week meal. Marinating the chicken (use ready sliced chicken strips for speed) for just a few minutes whilst preparing the vegetables, makes all the difference to the overall flavour of this recipe.


  • 3 Chicken Fillets sliced
  • 2 Tbs Dark Soy Sauce
  • 2 Tbs Rice Wine or Sherry
  • 1 Garlic Clove crushed
  • 2.5cm Ginger finely sliced
  • 4 Spring Onions (topping)
  • 125g Snow Peas
  • 125g Pak Choy
  • 2 Tbs Peanut Oil
  • 2 Tbs Hoisin Sauce
  • 1 Can 220g Bamboo Shoots drained
  • 2 Tspns Sesame Seeds


Choc Mint Trees

Easy, 3hrs, Serves 12

Not great for the hips but perfect for the lips! By Candace Carless


  • 2C Icing Sugar
  • 1/4Tsp Cream of Tartar
  • 1 can condensed Milk
  • 1/2t Peppermint Essence
  • 3 1/2 C Coconut
  • 40g chocolate melts


  1. Line a slice tin with baking paper·
  2. Sift icing sugar and cream of tartar into a bowl·
  3. Add condensed milk and peppermint essence and stir to combine·
  4. Add the coconut, ½ a cup at a time·
  5. Mix well·
  6. Press mixture into the prepared tin and refrigerate for 2 hours·
  7. Turn out the slice and use a Christmas tree shaped cookie cutter to cut out the slice in serving sizes·
  8. To decorate, melt the chocolate in a snap lock bag for 40 seconds, snip off a corner and drizzle over each shape

Christmas Chocolate Log

Easy, 1hr 30 mins plus refrigerate overnight, Serves 12

By Krystal Howell

  • 300ml Thickened cream, plus 300ml extra
  • 1/2 canhttp://uat.kw.dhm.io/index.php/recipe/adminhtml_recipe/edit/id/11/key/1413c1469eaa7b5e1193ae47903257c5376ab61cae4114e4441db28878da7d12/# Nestle sweetened condensed Milk
  • 1/4cup Milk
  • 1TBS Hazelnut Liquor
  • 2x 250g Plain Chocolate Bicuits
  • 500g Dark Chocolate, chopped
  • 1TBS Baking Cocoa
  1. 1 Using an electric mixer, beat cream and nestle condensed milk until thick. spread a little of the cream mixture onto the base of the serving plate.
  2. Combine milk and hazelnut liquor. Working with 1 packet of biscuits at a time, use a pastry brush to brush the back of each biscuit with the milk mixture to soften slighty, then spread each biscuit with 1 tsp of cream mixture, placing biscuits on their side and sandwiching- them together to form a log.
  3. Repeat with remaining biscuits and cream mixture to form a second log, next to the first log. refrigerate overnight.
  4. The day of serving, combine dark chocolate and extra cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon- until smooth. Remove bowl from heat. Set aside at room temperature to cool (can take up to 3 hours) stirring occasionally, until ganache is thick & spreadable.
  5. Spread ganache all over the top and sides of cake to form a log. Dust with cocoa powder.