Recipes To Satisfy Your Hunger.
Desserts, Pastries, Puddings, Other
Photo by Julie O’Malley Banana, Raspberry and Coconut Loaf (Thermomix) Butter, for greasing 280g almonds 3 bananas, (approx. 275 g) 120g caster sugar 4 eggs 70g moist coconut flakes 1 1/2 tsp Gluten Free Baking Powder 120g Fresh Raspberries 30g flaked almonds 200g pouring (whipping) cream, to serve 2 tbsp icing sugar, for dusting Preheat oven …
Photo by Julie O’Malley Apricot and Cinnamon Cake Serves 8 140g (5 oz) self-raising flour 1/2 tsp ground cinnamon 50g (1 3/4 oz) caster sugar 1 egg, lightly beaten 3 tblsp milk 1 tsp vanilla extract 85g (3 oz) unsalted butter, melted 350g (12 oz) apricot halves Topping: 40g (1 1/2 oz) plain flour 1 …
Photo by Julie O’Malley Chocolate Self-Saucing Pudding Melted butter, extra, to grease 150g self-raising flour 30g unsweetened cocoa powder 100g brown sugar 125ml milk 60g butter, melted 1 egg, at room temperature Icing sugar, to sprinkle (optional) Ice-cream or cream, to serve Chocolate Sauce: 100g brown sugar 30g unsweetened cocoa powder, sifted 310ml boiling water …
Photo by Julie O’Malley Roasted Rhubarb Shortcake Rhubarb: 500g (18 oz) fresh rhubarb 50ml Grand Marnier juice of 1 orange 60gm (2 oz) muscovado sugar Shortcake: 60g (2 oz) butter 1/2 cup sugar 1 egg 1/4 cup milk 240g (8 1/2 oz) SR flour Rhubarb: Preheat oven to 170C (340F). Rinse rhubarb and cut into …
Krispy Kreme Trifle Serves 6 – 8 8 Krispy Kreme Original Glazed doughnuts 1/2 cup strong brewed coffee 2 Tablespoons kahlua (optional) 300ml carton thickened cream 2 Tablespoons caster sugar 500ml purchased vanilla custard 300g raspberries 155g packet milk chocolate Maltesers, chopped 1/2 cup toasted slivered almonds 1. Cut doughnuts into 8 pieces. Combine coffee …
Apple Teacake 1 cup self-raising flour 1 cup sugar 1 egg 125g butter, melted 2 green apples, cored & cut into large chunks (don’t peel) cinnamon, vanilla and/or nutmeg to taste 1. Preheat the oven to 190C. 2. Mix everything together. 3. Pour into a springform tin. 4. Bake for 40-45 minutes. To Turn into …
Photo by Julie O’Malley Chocolate and Custard Torte 70g (1/3 cup) caster sugar 1 vanilla bean, halved lengthways 1 x 600ml ctn thickened cream 4 egg yolks 200g good-quality dark chocolate, coarsely chopped 100ml thin cream 4 bought hot cross buns, thinly sliced vertically 2 Tbsp warm water 2 1/2 tsp gelatine powder 2 tsp …
Photo by Julie O’Malley Chocolate Hazelnut Self-Saucing Puddings 1/2 cup (125ml) milk 50g dark chocolate, chopped 50g butter, chopped 1/4 cup (60g) chocolate-hazelnut spread 2 Tablespoons cocoa powder 1/2 cup (75g) self-raising flour 1/4 cup (30g) hazelnut meal 1/3 cup (70g) caster sugar 1/2 cup (100g) brown sugar 1 egg, lightly whisked 1/3 cup (35g) …
Queen’s Pudding Serves 4 4 eggs 2 1/2 cups (600ml) skim or low-fat milk 2 teaspoons vanilla essence 3 slices wholegrain bread, crumbed 4 Tablespoons strawberry or raspberry purée 1. Separate two eggs and put egg whites aside. 2. Combine egg yolks with the other two whole eggs and beat. 3. Add milk and vanilla. …
Bread and Butter Pudding Serves 4 4 eggs 2 1/2 cups (600ml) skim or low-fat milk 2 teaspoons vanilla essence 3 slices wholegrain bread 2 teaspoons margarine 2 Tablespoons sultanas 1 teaspoon ground nutmeg 1. Place eggs in bowl and beat. 2. Add milk and vanilla essence. 3. Spread bread with margarine and cut each …
Chocolate and Cinnamon Flan Servings 4 215g (1 cup) caster sugar 60ml (1/4 cup) water 500ml (2 cups) milk 100g dark cooking chocolate, coarsely chopped 6 eggs 1 x 395g can sweetened condensed milk 1/2 tsp ground cinnamon 1/2 tsp vanilla extract Strawberries, washed, hulled, quartered, to serve 1. Preheat oven to 160°C. Line the …
Molten Chocolate Cake Serves: 4 1 stick unsalted butter (112g) 6 oz (180g) good quality dark chocolate 2 eggs 2 egg yolks 1/4 cup sugar Pinch of salt 2 tablespoons plain flour Preheat the oven to 200ºC (fan forced). Butter and lightly flour four 6-oz. ramekins. Tap out the excess flour and set the ramekins …
Molten Baby Cakes Serves: 6 50g soft butter, plus more for greasing 350g best dark chocolate 150g caster sugar (heaped 3/4 cup) 4 large eggs, beaten with a pinch of salt 1 teaspoon vanilla extract 50g plain flour (heaped 1/3 cup) Unless you are making these up in advance, preheat the oven to 200°C/gas mark …
Gooey Chocolate Pudding 125g good chocolate 125g unsalted butter 3 large eggs 150g sugar 35g plain flour butter and flour for ramekins # Preheat the oven to 200C. # Melt the chocolate and butter in a bowl over water. # Whisk the eggs, sugar and flour together until blended, then whisk in the melted chocolate …
Photo by Julie O’Malley Apple Cobbler Filling: 5 cups tart apples, peeled and sliced (approx 5 large) 1/2 – 3/4 cup sugar (depending on how sweet you like it) 2 Tbsp plain flour 1/2 tsp cinnamon 1/4 tsp salt 1 tsp vanilla extract 1/4 cup water 1 Tbsp butter, softened Cobbler: 235g plain flour 1 …
Zabaglione Serves 4 5 egg yolks 1/4 cup sugar 1/2 cup marsala 1/4 cup dry white wine 1. Combine egg yolks and sugar in top of double saucepan. 2. Beat for a few minutes, off heat, with rotary or electric beater until well combined. 3. Put mixture over simmering water. Gradually beat in half the …
Berry and Apple Tray Bake Serves 6 300ml thickened cream, plus extra to serve 175g unsalted butter, chopped 3 eggs 2 cups (300g) plain flour 1 cup (220g) caster sugar 1 tsp vanilla extract 3 Granny Smith apples, peeled, cored, thinly sliced, tossed with 2 tbs lemon juice 300g frozen mixed berries, thawed Icing sugar, …
Apple pie with a Difference 125g butter slightly softened 1 cup caster sugar 1 teaspoon vanilla essence 1 egg 1/2 teaspoon bicarbonate soda dissolved in 1 tablespoon white vinegar 2 cups self-raising flour 1 cup desiccated coconut 800g can pie apple 1. Cream butter and sugar together until light and fluffy. Add vanilla and egg. …
Photo by Kelli Sticky Date Pudding 1 cup dates, pitted and chopped 1 cup boiling water 2 Tablespoons butter 1 cup brown sugar 3 large eggs 1 1/2 cups self raising flour 1 cup brown sugar 3/4 cup cream 2 Tablespoons butter # Pour the water over dates in a saucepan and let stand. # …
Tomato Jam Turnover Jam Filling: 4 cups cherry tomatoes 1 1/4 cups sugar pinch Salt Empanada Dough: 2 cups all purpose flour 1/2 teaspoon baking powder 3 Tablespoons sugar pinch of salt 3/4 cup unsalted butter, cut into small cubes 1/2 cup cream or heavy cream, plus extra for topping egg yolk, for topping Sugar …
Recipe and Photo by Kelli Gran’s Apple Pie 2 good Tablespoons of butter 1/2 cup sugar 1 egg 2 cups SR flour a little water 800g tin apples a little extra sugar to taste egg and milk for eggwash Pastry: Beat butter and sugar. Add egg, then add flour. Mix to form a dough (Add …
Photo by Julie O’Malley Strawberry Shortcake Pastry: 2 cups flour 1/2 cup caster sugar Pinch salt 100g butter 3 egg yolks 1/2 tsp grated orange peel Filling: 3 egg yolks 1/2 cup sugar 1/2 cup flour 2 drops almond essence 1 1/2 cups milk 1 1/2 cups hulled strawberries, lightly sweetened 1/4 cup apple jelly …
Photo by Julie O’Malley Passionfruit Soufflé Serves 6 1-2 Tbsp unsalted butter, softened 50g caster sugar, plus extra to sprinkle 1 generous cup of crème patisserie pulp from 6 passionfruits 2 Tbsp whipped cream 6 egg whites a pinch of cream of tartar 1 Tbsp caster sugar icing sugar, to dust # Brush the bases …
Chocolate Soufflé Serves 2 Softened butter, for greasing dishes 1 1/2 Tbsp caster sugar, plus extra to coat dishes 90g good quality dark chocolate 75ml thickened cream 2 eggs, separated 20ml (1 Tbsp) brandy 1 eggwhite Icing sugar, to dust Preheat oven to 200°C. Grease two 300ml soufflé dishes with butter, then sprinkle extra sugar …
Raspberry Soufflé Serves 6 If you want the perfect soufflé, it’s important to prepare and fill the soufflé dishes correct to ensure maximum lift. At the restaurant we use small copper pots, but at home you can use enamel mugs or large coffee cups. 1-2 Tbsp unsalted butter, softened 50g caster sugar, plus extra to …
Photo by Jean Misko Chocolate Bombe Alaska Serves 4 400g chocolate sponge roll 75g dark chocolate, finely chopped 3 eggwhites 1 cup caster sugar chocolate icecream 1. Preheat oven to 200°C. 2. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for …
Photo by Julie O’Malley Sticky Date Pudding with Caramel Sauce 225g dates, pitted and chopped 450ml water 1 tsp bicarbonate of soda 90g soft butter 225g caster sugar 3 eggs 1 tsp vanilla extract 225g self-raising flour, sifted Caramel Sauce: 150g brown sugar 250ml pouring cream 200g butter, chopped 1. Preheat oven to 180C. 2. …
Photo by Julie O’Malley Peach, Raspberry and Almond Crumble Serves 6 1.8kg peaches (about 12) 200g raspberries 100g demerara sugar 2 tsp amaretto Almond Crumble: 250g plain flour 180g chilled butter, cut into 1cm pieces 100g demerara sugar 30g flaked almonds To Serve: double cream or ice-cream 1. For almond crumble, preheat oven to 200C. …
Crème Brûlée Serves 6 1 vanilla pod (bean) 1 litre (4 cups) double (heavy) cream 6 egg yolks 90g (1/2 cup) caster (superfine) sugar 30ml (2 tsp) almond or orange liqueur (optional) 75g (6 Tbsp) soft light brown sugar 1. Preheat the oven to 150c/300F/Gas 2. Place six 120ml (1/2 cup) ramekins, custard cups or …
Photo by Mem Apple and Berry Crumble Serves : 6 6 Pink Lady apples, skin on and cut into wedges 1 Tablespoon caster sugar 1/2 teaspoon ground cinnamon 1 teaspoon orange zest, finely grated 1 Tablespoon water 400g frozen or fresh mixed berries Crumble Topping: 1 cup plain flour 1 cup brown sugar 1 cup …
Photo by Julie O’Malley Lemon Pudding Surprise (Thermomix) Makes 6 individual bowls or one big one 2 lemons, zest of 1 and juice of both 200g granulated sugar 4 eggs, separated 25g butter 50g plain flour 500g milk Boiling water for the oven 1. Preheat oven 180 C. 2. Place the lemon zest into the TM …
Rhubarb Crumble 10 sticks of rhubarb 4 Tbsp water 8 Tbsp caster sugar 1 tsp powdered ginger 110g butter, softened 110g demerara sugar 180-200g flour To Serve: double cream 1. Preheat the oven to 180C/350F/Gas 4. 2. Cut the rhubarb into 7 1/2cm long sticks and place on an oven tray, sprinkle with the water …
Citrus Mascarpone Flan (Thermomix) Base: 120g plain flour 40g SR flour 20g shredded coconut 100g unsalted butter cubed and chilled 1 tsp vanilla bean extract 1 egg 60g caster sugar Filling: Zest and juice 2 large limes Zest and juice 1 lemon 200g caster sugar 200g mascarpone cheese 4 eggs 1. Butter a 30cm flan tin …
Macadamia Choc Coconut Pie (Thermomix) 50g macadamia nuts 20g dark brown sugar 200g caster sugar 80g cubed cold butter 140g plain flour 45g rolled oats 400g coconut cream 230g milk 70g corn flour 70g water 160g dark coverture chocolate Topping: 1 vanilla bean 30g sugar 250g mascarpone cheese 60g shredded coconut flakes toasted in oven for …
Easy Sticky Toffee Pudding Base: 100g brown sugar 175g self-raising flour 125ml full fat milk 1 egg 1 teaspoon vanilla 50g butter, melted 200g chopped dried dates Sauce: 200g brown sugar approx 25g butter in little blobs 500ml boiling water Pre-heat the oven to 190 degrees C. Butter a 1.5 litre capacity pudding dish. Combine …
Photo by Alecia Banoffee Pies Makes 8 250g pkt Arnott’s Granita biscuits 125g unsalted butter, melted 380g can caramel Top ‘N’ Fill 2-3 bananas 300ml thickened cream, whipped Grated dark chocolate, to garnish Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the …
Sticky Date Self-Saucing Pudding Serves 4 1 1/4 cups self-raising flour 2/3 cup firmly packed brown sugar 40g butter, melted 2/3 cup milk 1 cup pitted dried dates, finely chopped 1/2 teaspoon ground cinnamon Icing sugar and custard, to serve Sauce: 1 cup boiling water 1/2 cup firmly packed brown sugar 25g butter, finely chopped …
Recipe and Photo by Sares Lamington Pavlova 6 egg whites 2 1/4 cups sugar pinch salt 1 Tablespoon cornflour 1 1/2 teaspoons white vinegar 1 1/2 teaspoons vanilla extract 300ml cream 200g dark chocolate 1 punnet strawberries, sliced in half 1 cup strawberry jam 1/4 cup shredded coconut 1. Preheat oven to 150c. Line two …
Photo by Mem Triple Chocolate Mousse Tart Serves 10 250g plain chocolate biscuits 1 tablespoon plain flour 125g butter, melted cocoa powder, to serve Chocolate Ganache: 100g dark chocolate, chopped 1/2 cup thickened cream Chocolate Mousse: 200g dark chocolate, chopped 1 teaspoon vanilla extract 600ml thickened cream 1. Grease a 6cm-deep, 22cm round springform pan. …
Milo Banana Split Serves 4 1 cup milo 1/4 cup boiling water 1/4 cup cream 4 bananas 4 scoops vanilla ice-cream Put the milo in a microwave jug. Add the boiling water and mix to a smooth paste. Microwave the mixture on high for 1 1/2 minutes, stirring after 30 seconds and again after 1 …
Triple Chocolate Mousse Tart Serves 10 250g plain chocolate biscuits 1 Tablespoon plain flour 125g butter, melted cocoa powder, to serve Chocolate Ganache: 100g dark chocolate, chopped 1/2 cup thickened cream Chocolate Mousse: 200g dark chocolate, chopped 1 teaspoon vanilla extract 600ml thickened cream 1. Grease a 6cm-deep, 22cm round springform pan. Line base with …
Strawberry Passionfruit Pavlova Roll 4 egg whites 3/4 cup castor sugar 1/3 cup flaked almonds 1 teaspoon ground cinnamon 250g fresh strawberries 1 cup thickened cream 1/4 cup strawberry liquor (optional) Pulp of two passionfruit (fresh or tinned) 1. Preheat the oven to 180 degrees and lightly grease a swiss roll tin. 2. Beat the …
Chocolate-Flecked Frozen Christmas Pudding Serves 12 1/2 cup sultanas 1/2 cup currants 1/2 cup chopped raisins 1/4 cup finely chopped dessert figs 1/4 cup brandy 1 piece glace apricot, chopped 1 piece glace pineapple, chopped 1 piece glace pear, chopped 1 piece glace peach, chopped 1/2 cup glace cherries, chopped (optional) 1 litre good-quality vanilla …
Iced Christmas Pudding 1/2 cup each sultanas, currants and chopped raisins 1/4 cup each chopped glace cherries, glace pineapple and mixed peel 1/4 cup brandy 1L softened vanilla ice-cream 1/2 cup cream 1/2 cup toasted, flaked almonds 1/4 cup chocolate bits Strawberry sauce and strawberries to decorate (optional) 1. Mix nuts with brandy. Cover with …
Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse Caramel Mousse: 500ml thickened cream 1 vanilla bean, split, seeds scraped 135g liquid glucose 190g caster sugar 50g unsalted butter, cold 6 leaves gold leaf gelatine, soaked in cold water, drained 160g egg yolks Chantilly Cream: 250ml thickened cream 250g good quality milk chocolate …
Chocolate Fondant with Raspberry Coulis and Fresh Berries 200g dark cooking chocolate 60g butter, chopped 2 eggs 2 Tablespoons plain flour 1/3 cup brown sugar Coulis: 2 Tablespoons caster sugar 2 Tablespoons water 200g frozen raspberries Double cream, to serve Fresh raspberries, to garnish 1 Tablespoon icing sugar, to garnish 1. Preheat oven to 180°C. …
Chocolate Panna Cotta Serves 4 2 Tbsp water 2 tsp gelatine powder 2 cups (500ml) single or pouring cream 1/3 cup (50g) icing sugar, sifted 100g dark chocolate, chopped vegetable oil, for greasing mixed berries, to serve # Place the water in a bowl and sprinkle over the gelatine. Stand for 5 minutes or until …
Chocolate Mousse Shots with Raspberry Ripple Cream 1 cup dark chocolate chips 1 egg 1 teaspoon vanilla extract 2 x 300ml cartons double thick cream 1 Tablespoon caster sugar 1 cup frozen raspberries, thawed # Combine chocolate chips, egg and vanilla extract together in a food processor. # Heat 300ml cream in a saucepan until …
Fluffy Chocolate Mousse 60g (2 oz) butter 100g (3 1/2 oz) dark chocolate 3 eggs – separated 1 Tbsp orange rind (optional) 1 Tbsp Tia Maria 2 Tbsp cream, whipped 1/4 cup warm water # Melt the butter with the chocolate over a double saucepan, stirring constantly. Cool to room temp, stir in orange rind …
Chocolate Sticky Date Pudding with Butterscotch Sauce 250g pitted dried dates 1 teaspoon bicarbonate of soda 125g butter, chopped 1 cup firmly packed brown sugar 3 eggs 1 1/2 cups self-raising flour 100g dark chocolate, finely chopped double cream, to serve Butterscotch Sauce: 3/4 cup firmly packed brown sugar 1 cup cream 75g butter, chopped …
Photo by Julie O’Malley Golden Syrup and Pecan Steamed Pudding 1/2 cup golden syrup 1/2 cup roasted pecans, roughly chopped 125g butter, softened 1/2 cup caster sugar 2 tsp vanilla extract 2 eggs, lightly beaten 1 cup S.R.Flour 1/2 cup milk Custard, ice cream or cream to serve # Grease a 4-6 cup capacity pudding …
Photo by Julie O’Malley Strawberry Sorbet 450g fresh strawberries, rinsed and hulled 150g sugar 1 tsp kirsch (optional) 1 tsp freshly squeezed lemon juice Pinch salt # Slice the strawberries and toss them in a medium bowl with the sugar and kirsch if using. Stir until the sugar begins to dissolve. Cover and let stand …
Photo by Julie O’Malley Baked Rice Pudding Serves 4 2 cups (500ml) milk 300ml thin cream 1/2 cup (110g) medium grain (calrose) rice, rinsed, drained 1/2 cup (100g) caster sugar 1 cinnamon stick 1 vanilla bean, split, seeds scraped Pinch of ground nutmeg, plus extra to sprinkle 2 strips lemon rind 2 egg yolks 1. …
Sticky Date Pudding with Butterscotch Sauce Serve 8-10 200g dried pitted dates 300ml boiling water 60g softened butter 3/4 cup brown sugar 1/4 cup golden syrup 2 eggs 1 1/3 cups self raising flour 1 teaspoon bicarb-soda Butterscotch Sauce: 150ml thickened cream 60g butter 1/4 cup brown sugar 1/4 cup golden syrup 1.Preheat oven 170°C/150°C …
Chocolate Mousse Cake Serves 4 500g dark chocolate 2 Tbsp golden syrup 125g unsalted butter 4 eggs 1 Tbsp caster sugar 1 Tbsp plain flour, sifted Melted chocolate, to decorate Chocolate sorbet, to serve Coffee Mascarpone: 200g mascarpone cheese 2 Tbsp instant coffee 2 Tbsp pure icing sugar 1. Preheat oven to 220°C. Grease and …
Chocolate Mousse Fridge Cake 165g packet Maltesers, crushed 250g mascarpone cheese 200ml thickened cream, whipped 2 x 220g packets White Choc & Macadamia Cottage Cookies 2/3 cup Bailey’s Irish cream liqueur Chocolate Mousse: 300g good-quality dark chocolate, roughly chopped 2 eggs, at room temperature 1/4 cup caster sugar 3/4 cup thickened cream, whipped Make Chocolate …
Photo by Mem Tiramisu Cake Serves 12 6 eggs 1 cup (220g) caster sugar 1 cup (150g) self-raising flour 1/2 cup (75g) cornflour 1 cup (250ml) boiling water 1 1/2 tablespoons dry instant coffee 1/2 cup (125ml) marsala 1/4 cup (25g) finely grated chocolate 300ml thickened cream, whipped 75g dark chocolate, extra Mascarpone Filling: 4 …
Sticky Date Cheesecake Serves 10 1 1/4 cups dried pitted dates 1 1/4 cups boiling water 1 teaspoon bicarbonate of soda 1/2 cup brown sugar 40g butter 2/3 cup self-raising flour 2 eggs Cheesecake: 2 teaspoons gelatine 2 tablespoons just-boiled water 2 x 250g packets cream cheese, chopped, at room temperature 2 tablespoons caster sugar …
Orange Custard Pudding 1/2 cup of sugar 1/4 cup of cornstarch Pinch of salt 1 1/2 cups of orange juice 3 medium egg yolks, beaten 1 cup of plain yoghurt 2 Tablespoons of margarine 2 teaspoons of orange peel, finely shredded 2 cups of fresh orange segments 1. Combine the sugar, cornstarch and salt; then …
Simple Ice Cream Cake 3 Litres vanilla ice cream 200g glace cherries 160g pistachios, roughly chopped 125g strawberries, hulled and roughly chopped 150g frozen raspberries, partially thawed 1/4 cup icing sugar 1 bottle Ice Magic for decoration Extra strawberries and icing sugar for decoration 1. Lightly grease and line a 10-cup capacity glass bowl with …
Baked Chocolate Pudding 455g best-quality cooking chocolate (70% cocoa solids) 50ml hot espresso or good, strong instant coffee 125g butter, plus extra for greasing 6 eggs, free-range or organic, separated 200g caster sugar 100g ground almonds 100g rice flour 1 small handful chopped hazelnuts, toasted 1. Melt 125g of the chocolate with the coffee, then …
Fried Banana Fritters 3 big ripe bananas 1 1/2 cup flour 1 1/2 Tbsp sugar 1 egg 2 Tbsp water Cooking oil 1. Break the bananas into small pieces and put them into a bowl. Add the flour, egg, sugar and water and stir well. 2. Heat a saucepan and add enough cooking oil to …
Photo by Julie O’Malley Chocolate Roulade 3 eggs 1/2 cup castor sugar (with 1/3 cup removed for actual cake) 1/4 cup flour 3 Tablespoons cocoa powder 300ml whipping cream Vanilla Strawberry jam 6 strawberries Extra cocoa/icing sugar to dust 1. Preheat oven to 200c (180c fan forced). 2. Grease and line a 25×30 Swiss roll …
Pink Turkish Delight Jellies Serves 6-8 4 leaves leaf gelatine, for pink: 3 white and 1 red 4 tablespoon rose syrup 1 lemon, juiced 90 grams caster sugar 90 ml Grand Marnier 1. Soak the gelatine in cold water until softened. Put the rose syrup, lemon juice and caster sugar in a pan with 400ml …
Soft-Freeze Berry Ice Cream Serves: 4 3 cups frozen “free flow” berries – raspberries, strawberries, blackberries or a mixture 3/4 cup icing sugar (or a little more or less depending on the sweetness of the berries) 1 cup well chilled yoghurt (plain or fruit flavoured) or a cup of cream or milk Place the still …
Baby Meringues 6 egg whites 2 cups caster sugar 1 tsp vanilla essence 1 tsp malt vinegar 1 tsp cornflour pink food colouring whipped cream to serve In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add the caster sugar very slowly. The mixture should be getting thick with each …
Apple and Raspberry Crumble (Gluten Free) Serves 4 Fruit Base: 5 large sized (900g) Granny Smith apples, peeled and cored 20g butter 1/2 teaspoon ground cinnamon 1/2 cup CSR Pure Icing Sugar (Gluten Free) 1 cup frozen raspberries Crumble Topping: 1/2 cup CSR Pure Icing Sugar (Gluten Free) 1/3 cup Orgran Gluten Free plain flour …
Mega Chocolate Fudge Cake Serves 8 This cake is best made using a food processor, as you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix. 200g good-quality dark chocolate (70% cocoa solids) 175g butter, …
Rich Dark Chocolate Mousse Tart 285g dark chocolate, chopped 570ml double cream 6 large egg yolks 170g caster sugar cocoa powder 50g Amoretti biscuits, crushed creme fraiche, to serve Amaretto liqueur, to serve Preheat oven to 130C. Put chocolate in large bowl over a pan of simmering water and leave for 5 minutes without stirring. …
Lemon-Sauced Pudding 1 cup plain flour 1/2 cup sugar 2 tsp baking powder 2 tsp grated lemon peel 1/8 tsp salt 1/2 cup milk 2 Tbsp cooking oil 1 3/4 cups hot water 1/4 cup lemon juice 3/4 cup sugar Measure first 7 ingredients into a bowl and mix well. Turn into a 3.5 litre …
Lemon Meringue Pie Serves 8 Shortcrust Pastry: 150g (1 cup) plain flour 55g (1/4 cup) caster sugar 75g cold unsalted butter, coarsely chopped Lemon Curd: 3 lemons, juice and finely grated rind only 45g cornflour 3 egg yolks 150g caster sugar 80g unsalted butter Italian Meringue: 330g caster sugar 4 eggwhites 1. For Pastry: Blend …
Frangipani Apple Tart Short Crust Pastry: 1 1/2 cups plain flour 1 cup icing sugar 100g butter 1 Tablespoon cold water squeeze lemon juice Tart: 100g butter 1 cup caster sugar 2 eggs 1 level Tablespoon plain flour 100g almond meal 1 Tablespoon kirsch 2 medium sized apples 1 lemon 1 level Tablespoon caster sugar …
Honeycomb and Chocolate Mousse Serves: 4-6 150g dark cooking chocolate 70g Crunchie bar, roughly chopped 300g thickened cream 250g mascarpone white cooking chocolate Gently melt the dark chocolate and then mix in the Crunchie. In another bowl, combine the cream and mascarpone with a wooden spoon, being careful not to curdle. Then add this to …
Chocolate Fudge Puddings 125g butter 125g dark chocolate Place chopped butter and broken up chocolate in a bowl and microwave on medium for 1-2 minutes until melted. Stir. 3/4 cup sugar 3 eggs 3 tablespoons plain flour Mix the above 3 ingredients together and then add to chocolate mix. Pour into 4 small ramekins and …
Passionfruit Semifreddo 3/4 cup passionfruit pulp (approx 8 passionfruit) 1 tablespoon CSR SMART 3 eggs 2 egg yolks extra 1/3 cup CSR SMART, extra 1 1/2 cups light cream 1 punnet strawberries, for garnish 3 passionfruit, extra for garnish 1. Combine passionfruit and CSR SMART in a saucepan over medium heat. Stir over heat for …
Little Passionfruit Puddings with Passionfruit Sauce and Kiwifruit Serves 6 Pudding: 60g chopped butter 110g sugar 5 eggs finely grated rind of 1 lime 3 Tbsp passionfruit juice 6 Tbsp sifted plain flour Sauce: 125g melted butter 4 eggs 4-5 Tbsp passionfruit juice 150g caster sugar Place 60g chopped butter and 110g sugar in a …
Apricot and Passionfruit Tiramisu 7 ripe apricots (350g) 1/2 cup caster sugar 3/4 cup water 300ml tub thickened cream 250g tub mascarpone cheese 2 Tbsp finely chopped fresh mint 170g can passionfruit pulp in syrup 16 sponge finger biscuits halved apricots and fresh mint, to decorate 1. Cut apricots in half. Remove stones. Coarsely chop …
Mango Sorbet and Passionfruit Meringues Serves: Serves 6 85g packet passionfruit jelly 1 1/2 cups (375ml) boiling water 2 large (860g) mangoes 6 x 7cm round pavlova shells (meringue nests) 6 scoops mango sorbet 3 passionfruit 1. Dissolve jelly crystals in boiling water (disregard packet directions); cool to room temperature. Pour into a small dish; …
Baked Passionfruit Custards Makes 6 750ml cream grated zest 1/2 orange 8 egg yolks 150g caster sugar 8 passionfruit Preheat oven to 160°C. Place a tea towel on the bottom of a baking dish large enough to hold six 200ml ramekins. Heat cream and orange zest in a saucepan over a low heat for 3-4 …
Chocolate Mousse 4 Eggs 200g Chocolate 5 Tablespoons of hot strong coffee 1. Separate the eggs. Whisk the whites until stiff. 2. Grate the chocolate and mix in the hot coffee. It should melt the chocolate. If it does not, heat gently until the chocolate melts. 3. When melted, whisk in the egg yolks. 4. …
Photo by Photo by Julie O’Malley Microwave Pear Pudding 100g SR flour 100g brown sugar 100g unsalted butter, softened 2 eggs Handful of sultanas 3 tsp ground cinnamon 2 x 400g cans pears in syrup, drained and roughly chopped Icing sugar to dust Put flour, brown sugar, butter and eggs in a bowl. Beat for …
Photo by Julie O’Malley Banana Bread and Butter Pudding Serves: 4-6 Ingredients: 4 slices white toast bread softened butter 1 large reasonably firm banana, peeled and sliced (or 2 medium sized ones) 450 ml milk 85g brown sugar plus extra for sprinkling a good pinch of ground cinnamon 2 large eggs 1 Tbsp cornflour thickened …
Photo by Julie O’Malley Vanilla Shortcrust Pastry for Mince Pies Pastry for approx 18 pies, 1 2/3 cups (250g) plain flour 1 Tbsp caster sugar 1/4 tsp baking powder 180g cold unsalted butter, chopped 1/3 cup (80ml) iced water 1 tsp vanilla extract Place flour, sugar and baking powder in a food processor and pulse …
Photo by Mem Tiramisu 2 cups strong black coffee 1/2 cup marsala (see note) 3 eggs, separated 1/3 cup caster sugar 250g mascarpone 300ml thickened cream, lightly whipped 1 large packet of sponge fingers (savoiardi) cocoa, for dusting 1. Pour coffee and marsala into a shallow dish. Set aside. 2. Beat egg yolks and sugar …
Photo by Mem Mem’s Macadamia Baileys Mousse 250g Cadburys Macadamia Chocolate Block 4 eggs, separated 1 1/2 Tbsp Baileys 1 cup cream Chop chocolate roughly, put into top of double saucepan, stir over hot water until melted (be very careful as it will burn easy). Remove from heat, cool slightly, gradually add Baileys and egg …
Photo by Julie O’Malley Chocolate Mousse 125g dark chocolate 4 eggs, separated 1 Tbsp brandy 1 cup cream Chop chocolate roughly, put into top of double saucepan, stir over hot water until melted. Remove from heat, cool slightly, gradually add brandy and egg yolks. Beat until mixture is smooth and thick. Whip cream. Do not …
Creamy Baked Custard Serves 4 3 eggs 1/2 cup (115g) caster sugar 1 tsp vanilla extract 1 cup (250ml) milk 300ml cream Ground nutmeg Preheat oven to 180°C. Whisk the eggs and sugar in a bowl until the sugar dissolves. Whisk in the vanilla extract, milk and cream. Pour the mixture into a 4 cup …
Fried Ice Cream scoops of ice-cream 4 eggs 225g plain flour 100g dry breadcrumbs 90g desiccated coconut 50g shredded coconut 2 passionfruit 2 litre oil Caramel Sauce: 1/2 cup water 110g sugar 125ml cream 1. Scoop out ice-cream into balls the size of a golf ball. Dip in flour, then beaten egg, then roll in …
Photo by Julie O’Malley Grated Chocolate Roll 4 eggs, separated 1/2 cup caster sugar 2 Tbsp hot water 60g dark chocolate, grated 1/2 cup SR flour 1-2 Tbsp caster sugar, extra Vanilla Cream: 3/4 cup thickened cream 2 tsp icing sugar mixture 1 tsp vanilla extract/essence Grease 25 x 30cm Swiss roll pan, line base …
Photo by EmmCee Profiteroles Serves 10 Choux Pastry: 50g unsalted butter 3/4 cup (185ml) water 3/4 cup (90g) plain flour, sifted twice 3 eggs, lightly beaten Filling: 1 1/2 cups (375ml) milk 4 egg yolks 1/3 cup (90g) caster sugar 1/4 cup (30g) plain flour 1 teaspoon vanilla essence 110g good-quality dark chocolate 2 teaspoons …
Photo by Julie O’Malley Summer Fruits Brulee Tartlets Serves 4 Pastry (this is enough for 8 tarts, so freeze half): 2 1/4 cups plain flour 1/4 cup ground almonds 1 Tbsp icing sugar 160g chilled butter, diced 1 egg yolk approx 3 Tbsp chilled water, could be a bit more Filling: 4 egg yolks 1 …
Photo by Julie O’Malley Banoffee Pies Serves 6 1 x 250g pkt granita biscuits (Arnott’s brand) 125g butter, melted 2 bananas 1 x 300ml ctn double cream Caramel Filling: 1 x 395g can sweetened condensed milk 70g (1/3 cup, firmly packed) brown sugar 50g butter 1. Place the biscuits in the bowl of a food …
Photo by Julie O’Malley Berry and Apple Tray Bake 300ml thickened cream, plus extra to serve 175g unsalted butter, chopped 3 eggs 2 cups (300g) plain flour 1 cup (220g) caster sugar 1 tsp vanilla extract 3 Granny Smith apples, peeled, cored, thinly sliced, tossed with 2 Tbsp lemon juice 300g frozen mixed berries, thawed …
Bumbleberry Cobbler 1 cup plain flour 1/2 cup sugar 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp salt 2 large eggs, lightly beaten 2 Tbsp cooking oil 2 Tbsp milk 1 tsp vanilla extract 1 cup fresh (or frozen) raspberries 1 cup fresh (or frozen) blueberries 1 cup sliced fresh strawberries 3/4 …
Photo by Julie O’Malley Strawberry Mousse 1 punnet strawberries (250g), washed, hulled 1/2 cup castor sugar 1 1/4 cup cream 1 Tbsp lemon juice 1/3 cup boiling water 2 tsp gelatine 2 egg whites Place strawberries, sugar, lemon juice and cream into electric blender. Place boiling water into small bowl, add gelatine, stir until dissolved. …
Chocolate Pudding Bar 250g packet malt biscuits 3 x 80g Crunchie bars, refrigerated 395g can sweetened condensed milk 600ml thickened cream drinking chocolate, to serve (optional) 1. Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base …
Choc Yoghurt Mousse 1 cup milk 1 packet chocolate instant pudding 1 1/4 cups yoghurt 300ml cream Whipped cream and sliced fruit to garnish (optional) In a bowl combine the milk and the instant pudding. Whisk until smooth and thick. Fold in the yoghurt and the cream. Pour into parfait dishes or other serving bowls …
Lemon Sherbet 1 cup cream 2/3 cup icing sugar 1 cup yoghurt Juice and grated zest of 1 lemon In a bowl or container suitable for freezing whip the cream until stiff. Fold in the rest of the ingredients. Place in the freezer and stir ever 45 minutes until frozen (about 5 hours). Remove the …
Jewelled Rice Pudding butter, for greasing 900ml full fat milk 75g pudding rice 75g caster sugar 1 1/2tsp vanilla essence 50g ready to eat dried apricots 50g dried berries and cherries grated nutmeg for sprinkling extra thick cream and jam to serve 1. Brush the cooker pot with a little butter. Pour the milk into …
Spiced Rhubarb and Berry Compote Serves 4-6 2 bunches of rhubarb, cut into 2cm pieces 500g frozen mixed berries 3/4 cup sugar 1 cinnamon quill 3 whole cloves 1 teaspoon grated orange rind 1. Combine all ingredients in the slow cooker. 2. Cover and cook on LOW 3-4 hours. 3. Serve hot with ice-cream or …