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Zoë Ionean Sunrise

Brought to you by Chef Sabrina Mancin Prep Time |  60 minutesCook Time |  30 minutes IngredientsMUFFINS 200g All purpose flour 3g Baking soda 2g Baking pwd. 75g Zoë’s Bio Extra virgin olive oil 6g = 1tsp. Vanilla extract 3g = ½ tsp. Orange extract 150g = 3/4 cup Sugar 25g Maple syrup 1 tsp. Salt 100g = 2 large Eggs 300g Ricotta (I use whole milk ricotta) 36g Orange juice 20g Orange zest 0.5g = ⅛ tsp. (pinch) Saffron threads STREUSEL 100g Almonds 100g All purpose flour 100g Sugar 100g Butter, cold STREUSEL Preheat the oven to 350F Toast the almonds for about 9-10 minutes.  Let them cool completely on the sheet tray you toasted them in, this will...

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Zoë Spring Yogurt Bowl

Brought to you by Chef Sabrina Mancin Prep Time |  10 minutesCook Time |  0 minutes Ingredients 200g = 7oz Plain Greek yogurt, 0% or 2% fat 50g = ¼ cup Pomegranate seeds (arils) 30g = 1/3 cup Pistachios, roasted, chopped Few berries of your choice Mint leaves 2 T of Zoë’s Petimezi cooked must Few drops of Zoë’s Extra Virgin Olive Oil Simply spread the yogurt in a bowl.  I like making little indents or designs with the spoon as I spread it so that the Petimezi lands heavier on some parts (a treat to the mouth!). Pour the Petimezi on top of the yogurt.   Dispose the toppings as you wish.  You can switch the nuts or type...

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Choco Chili Zoë Cupcakes

These cupcakes are a step up from other ordinary cupcakes; our Zoë chili oil gives an extra punch and 'out of the ordinary' flavour that will keep you coming back for more. It adds just a slight bit of heat and alot of richness. Best of all there is no butter in this recipe and yet the cake is fantastically moist. For the cupcakes: 2 cups sugar 1¾ cups all-purpose flour ¾ cup cocoa powder 1½ tsp. baking powder 1½ tsp. baking soda 1 tsp. salt 2 eggs 1 cup milk ½ cup Zoë Chili Infused Extra Virgin Oil 1 tsp. vanilla extract 1 cup boiling water   For the buttercream icing: 1 cup room temperature butter 6 to 8...

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