With the rise in the hashtag foodporn on Instagram, there’s plenty of interest out there in food, glorious food—and how beautifully it can be presented.
It’s a great marketing ploy, then, to find a way to channel that into your products, and Collection might have tapped into that by releasing recipes based on their Lasting Colour Lip range.
Sister duos Julia and Libby, and Amy’s Secret Kitchen, have taken new shades from the range and turned them into fully fledged recipes.
Julia and Libby’s peach pie, inspired by the Collection Lasting Colour Pretty in Peach shade, is one of the delicious treats, while Amy’s Secret Kitchen has come up with a marbled chocolate cake, inspired by Rose Wood.
The lipsticks themselves retail for NZ$16·50 each, with colours such as Café au Lait and Mulberry Burst. We’ve shown China Rose, Cupcake Pink, Fig Dream, and Pretty in Peach.
Julia and Libby’s peach pie
4 peaches, seeds removed
½ cup chia seeds
3 tbsp maple syrup
Zest of 1 lemon
2 green apples, core removed, cut into quarters and thinly sliced
Cinnamon to dust on top
200 g walnuts
1½ cup desiccated coconut
½ cup dates, pitted
3 tbsp extra virgin coconut oil, melted
1 tbsp maple syrup
1 tsp pure vanilla extract
2 organic eggs
Zest of 1 lemon
Grease a tart tin with coconut oil. In a food processor blend the peaches with the chia seeds, maple syrup and lemon zest. Pour into a cup or bowl and set aside for 15 minutes to form a gel.
To make the crust, pulse all of the crust ingredients in a food processor until they resemble a crumbly mixture that is slightly sticky. Press into the tart tin base and up the sides of the tin. Cover the base of the crust with half of the green apple pieces. Spoon all of the peach mixture on top of the apple layer. Place the remaining sliced apples on top.
Bake in the over for 25–30 minutes.
Take out of the oven to cool slightly before serving. Dust with cinnamon.
Best served with a dollop of Greek or coconut yoghurt.
Amy’s Secret Kitchen marbled chocolate cake
2 cups sugar
1 cup coconut oil or canola oil
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of sea salt
1½ cup milk
1 tsp of lemon
¼ cup cocoa powder
Rose Water Glaze
1 cup icing sugar
1 tbsp water
1 tsp rose water dried rose petals (for decorating)
Preheat the oven to 160°C fan bake. Mix milk and lemon juice together and set aside. Place sugar and oil into a free-standing electric mixer using a paddle attachment. Beat until combined.
Add sifted flour, baking powder, baking soda and sea salt. Pour milk and lemon juice into the mixer scraping down the sides of the bowl to ensure everything is mixed. Add all eggs at once and mix until just combined. Fold cocoa powder in gently to create a marbled effect. Pour mixture into a non-stick cake mould.
Bake for 45–50 minutes or until a skewer inserted into the cake comes out clean. Leave cake in mould until cool. Then pop cake out onto cooling rack.
Make the rose water glaze by sifting the icing sugar into a bowl. Add water and rose water and stir until combined; set aside. Once cake is completely cool, transfer onto a serving plate and pour the glaze slowly over the top of the cake. Top with dried rose petals.
You can also use an electric hand mixer or wooden spoon.