Berry Jelly Flan

 

 

 

10 x butternut OR oat biscuits OR other plain biscuit
100 g packet hazelnuts (or Almonds)
100 g butter, melted
85 g Raspberry Flavour Jelly
1 cup (250 mL) boiling water
500 g packet frozen mixed berries

 

In a food processor, crush the biscuits together with the nuts. Mix crushed biscuits with the melted butter, then press into the base of a 10cm x 30cm rectangular loose-bottomed flan pan. (If you have one with a removable base it is much easier to serve). Refrigerate while preparing filling. Whisk the Jelly Crystals with 1 cup (250 mL) boiling water until dissolved, then allow to cool. Pour the mixed berries over the chilled flan base, and then pour over the cooled jelly. Allow to set in the fridge before serving.

Serve with optional dollup cream. 

Apple Crumble

 

4 large apples
1 cup sultanas
2 Tbs water
2 Tbs lemon juice
1/2 cup rolled oats
2 Tbs coconut
1/4 cup flour
1/2c tsp cinnamon
60g butter
1/2 cup brown sugar

Peel. quarter and slice apples. Combine in medium saucepan with sultanas, water and juice. Bring to boil, reduce heat, cover, simmer for about 5mins or until apples are soft. Pour mixture into shallow ovenproof dish. 
Combine oats, coconut, flour and cinnamon in a small bowl, rub in butter with fingertips until mixture is coarse and crumbly. Stir in sugar. Sprinkle mixture evenly over apple mixture. Bake in 180C for 30mins or until topping is golden.

Stew apples in microwave option:
Place sliced apples, sultanas, water and juice in large, shallow microwave-proof dsih, cover, cook on high for about 3mins or until apples are soft.
 

Via "Women's Weekly Basic Cookbook" 

Fruit-mince Pie Ice-cream

2L vanilla ice-cream
95g pure butter shortbread, roughly chopped
12 waffle cones, to serve
1 cup mixed dried fruit (Fruit medley)
75grams dried cranberries
1/4 cup dried diced figs
1/4 cup slivered almonds, toasted
1/2 tsp mixed spice
1/4 tsp ground cinnamon
1/4 cup brown sugar
2 tbs apricot jam
1/4 cup brandy 

Place mixed fruit, cranberries, figs, almonds, spices, sugar, jam and brandy in a large glass or ceramic bowl. Stir until well combined. Cover and stand overnight, stirring occasionally. Place ice-cream in a large bowl. Stand for 10 minutes or until softened but not melted. Add fruit mince mixture and shortbread. Gently fold until just combined. Spoon into a 11 x 21cm (7cm deep) loaf pan and gently press to compact. Cover and freeze overnight or until firm. Remove from the freezer and stand for 3 minutes. Using an ice-cream scoop, scoop ice-cream and place in cones. Serve immediately.

 

Via Woolworths

Mug Cake

 

3 tbs plain flour
3 tbs sugar
1 tbs cocoa
1/4 tsp baking powder
1 pinch salt
3 tbs milk
1 tbs marg
1/2 tsp vanilla extract

Sift dry ingredients together in a mug. Add remaining ingredients and stir well to combine. Microwave for 50-70 seconds. (Less microwave time results in a more molten) texture. Serve with ice cream. 

Via Kidspot

Pavlova/Meringue

 

4 egg whites

1 cup castor sugar

300ml cream, whipped

Fruit, e.g. strawberries, kiwifruit, bananas, mango, passion-fruit

In a clean, dry bowl, beat egg whites on high speed, until soft peaks form (about 1min). Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy (about 10mins). Spoon mixture onto lined tray to form a 20cm round. Bake in 120C for 1-1.5hrs or until it feels dry and crisp. Turn oven off and leave to cool in oven with door ajar (about 1hr). Top with whipped cream and fruit.

via Women's Weekly Basic Cookbook

Tiramisu Cheesecake Brownies

Coffee Dipping Mixture
1 cup strongly brewed coffee or espresso 
¼ cup dark rum 

Brownies 

115g melted butter (cooled) 

1 Tbs coffee dipping mixture

2 large eggs

1 cup sugar 

⅓ cup cocoa 

½ cup flour 

¼ tsp baking powder 

¼ tsp salt 

Cheesecake 

225g mascarpone cheese (room temperature)

225g cream cheese (room temperature)

½ cup sugar 

2 large eggs 

2 Tablespoons coffee dipping mixture 

Assembly 

8 Di Leo I Savoiardi lady finger biscuits 

¼ cup mini choc chips

Preheat oven to 160° and line an 20×20cm square baking pan with parchment paper and grease generously with butter or baking spray. In a shallow dish, combine coffee and rum together and set aside. 

In a medium sized bowl, combine melted butter, 1 Tbs of the coffee dipping mixture and eggs. Add sugar, cocoa, flour, baking powder and salt. Whisk until all of the ingredients are just combined. Pour brownie batter into prepared baking dish and set aside. 

In another medium sized bowl, combine mascarpone cheese and cream cheese. Beat cheeses on high for 2 mins until well combined. Add in sugar, eggs and 2Tbs of the coffee dipping mixture and beat until thoroughly mixed together. Set aside. 

Briefly dip each lady finger into the coffee dipping mixture and place in a single layer on top of the brownie batter. Break lady fingers in half if needed to fit evenly into the pan. Pour finished cheesecake batter on top of the dipped lady finger cookies and smooth with a spatula. Sprinkle the top with the mini chocolate chips. Bake in pre-heated oven for 45 mins or until cheesecake is cooked through and the top is lightly browned. The cheesecake should be cooked through when it is no longer shiny on top and it has a light brown color to it. Once cooled refrigerate for a minimum of 4 hours or overnight for best results.

Could try without the lady finger layer or add more (2 layers of biscuits)/place on their sides.

via Saporito Kitchen

Mug Cake

3 Tbs flour

1/4 tsp baking powder 

3 tsp sugar 

1 Tbs cocoa 

2 1/2 Tbs milk 

1/2 Tbsp vegetable oil

1 Tbs Baileys 

Combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Cook in the microwave for about 1min. Top of cake should be dry. Serve with ice cream.

via

This made a great gift. I tested the recipe first and was also nice with Kahlúa.

Mocha Brownies with Caramelised White Chocolate Ganache

Mocha brownies
170 g unsalted butter
170 g dark chocolate
1 Tbs instant coffee
3 large eggs
3/4 cup caster sugar (180g)
3/4 cup plain flour (100g)
3 Tbs cocoa powder
1/2 tsp salt

Preheat the oven to 180°C and line a 20cm square baking tin. In a medium bowl set over a small pot of simmering water, gently melt the butter and chocolate together. Stir in the instant coffee then set aside to cool. Beat the eggs and caster sugar together until pale and thick - they should form smooth ribbons when lifted with a spoon (about 3-5 minutes). Add the melted chocolate mix and fold in to fully combine. Sift over the flour, cocoa and salt, and fold to just combine. Pour into the baking tin and bake for 20-25 mins or until just set and a skewer inserted into the centre comes out with some moist crumbs (not completely clean). Cool to room temperature.


Caramelised white chocolate ganache
300 g white chocolate
1/2 cup cream (125ml)
1 tsp vanilla paste
1/2 tsp salt

Preheat oven to 130°C. In shallow rectangular baking dish, break up chocolate into small pieces (no need to line the dish). Place in the oven for 10 mins, then remove and stir (the chocolate will be white and melted at this point). Bake for about another 50 mins to 1hr, removing and stirring about every 10 mins, until the chocolate is a deep brown. Your chocolate may seize and crumble, especially if it has less than 30% cocoa (most supermarket brands have less). Don’t worry! Just keep stirring until it is a nice toffee caramel colour. 

Tip into a medium bowl. Heat the cream until it just bubbles at the edges (but don’t boil it), then pour over the caramelised chocolate. Stir with a whisk until you get a smooth ganache. If there are still some small white chocolate granules, use a blender to get it smooth, but won't make much difference to end product. Stir in vanilla and salt. Place in the fridge to cool until almost set but still spoonable (a thick Nutella-like consistency). Beat until lighter in colour, thick and frosting-like. Spread over the cooled brownie base.
Trouble shooting: If it's still quite liquid and doesn't lighten when beaten or ever seems to split (get oily)- refrigerate for 10mins then beat again. More trouble shooting tips.

Tastes great after being refrigerated to firm up. Cut once set.


Via The Brick Kitchen 

Chocolate Coconut Self-Saucing Pudding

1 cup plain flour 

2 tsp baking powder 

2 Tbs cocoa powder, plus 2 Tbs extra

1/4 cup desiccated coconut

1/4 cup caster sugar 

40g unsalted butter, melted 

1/2 cup milk

1 egg 

vanilla

1 cup brown sugar, firmly packed 

Preheat the oven to 175°C. Sift the flour, baking powder, cocoa and a pinch of salt into a large bowl, then stir in the coconut and caster sugar. In a separate bowl, combine the melted butter, milk, egg and vanilla with a wooden spoon, then mix with the dry ingredients. Pour the mixture into a greased ceramic pudding dish. Sprinkle the extra cocoa and brown sugar over the pudding, then carefully pour 1 cup boiling water over the top. Bake in the oven until the centre has puffed and the pudding feels firm – this should take about 40-45 mins.

Delicious.com.au

Vanilla Custard

1 cup milk 
1 cup thickened cream 
1 tsp vanilla extract
4 egg yolks 
1 Tbs cornflour 
1/3 cup caster sugar

Combine milk, cream and vanilla extract in a small saucepan. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Slowly pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 - 20 mins or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). Serve custard warm or cold over stewed fruit, pancakes or crumbles.

Tapioca Pudding with Mango

1 cup water 
100g brown sugar 
3/4 cup seed Tapioca 
1/4 cup (60ml) coconut cream 
1 Tbs vanilla extract 
Pinch of salt 
1 tin mango slices 
2 Tbs shredded coconut, toasted

Bring 1 cup water to boil in a small saucepan. Add brown sugar and cook until sugar has dissolved. Cook over medium heat and reduce until syrupy. Bring a large saucepan of water to boil and add seed tapioca, stirring to prevent sticking. Simmer for 15mins or until tapioca is just transparent. Drain through a sieve and rinse with cold water. Stir brown sugar syrup, coconut cream, vanilla and salt through seed tapioca. Divide amongst 4 small glass and allow to set in fridge (about 2hrs). Serve topped with mango and toasted coconut.

via Mckenzie Seed Tapioca packet recipe idea

Pear and Almond Tart

Poached Pears
6-7 Pears
3 cups water 
1 cup sugar
2-3 Tbs lemon juice 
1 cup Amaretto liqueur (or Grand Marnier, or Apricot/Peach Liqueur) 
5 Tbs vanilla extract 
cinnamon

Peel, core and halve the pears. In a large pot combine all other ingredients and bring to boil. Add the pears to the poaching liquid and simmer until the pears are soft and easily pierced with a knife. About 10-30mins. Leave the pears in the poaching liquid for a couple of hours or overnight.

French Almond Cream
60g unsalted butter, softened
1/4 cup sugar 
1 egg
1/3 cup ground almonds 
1 Tbs plain flour
1 Tsp vanilla

Add all ingredients to a bowl and beat until fluffy and thoroughly combined. Keep inn fudge until needed.

Tart
1 sheet of puff pastry
Slivered almonds
2-3 Tbs apricot jam

Preheat oven to 180C. Transfer the thawed puff pastry sheet into a tart mould and trim edges. Poke with a fork all around, to prevent it from puffing up in the oven. Place in freezer for about 10 minutes. Remove the tart from the freezer and bake until the tart is slightly golden, about 15-20 mins. Once out of the oven, allow it to completely cool. Fill tart with Almond Cream Mixture. Place in the freezer for 5 minutes. Slice pears and arrange about 3-4 cut up pears on top of the Almond Cream mixture. Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side touching the tart. Put back in the oven and bake until the almond mixture is well risen all the way in the middle, about 45 mins. Then remove the foil and bake for another 10 mins allowing the top to brown up slightly. Once the tart is baked allow it to completely cool on the rack. Heat apricot jam until a liquid then apply it generously to the top of the tart with a brush.

Notes: The pears are delicious on there own as a dessert warmed with cream or ice cream.
The Almond Cream  can be used a a french toast  stuffing by sandwiching a heaped tablespoon of filling between 2 slices of bread. Soak the sandwich in an egg and sugar mixture. Cook on both sides over medium heat in a buttered skillet, until golden crust forms.

via: Let The Baking Begin

Key Lime Pie

150g plain sweet biscuits (Granita)
75g butter, melted
4 egg yolks
395g can sweetened condensed milk
1 Tbs finely grated lime rind
1/2 cup lime juice
whipped cream and finely grated lime rind, to serve 

 Preheat oven to 180°C/160°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in butter. Press mixture over base and side of a 3cm-deep, 20cm (base) glass or ceramic pie dish. Bake for 10 minutes or until base is light golden. Cool. Using an electric mixer, beat egg yolks in a bowl for 3 to 4 minutes or until light and fluffy. Gradually beat in condensed milk, lime rind and lime juice. Pour mixture over crust. Bake for 12 minutes or until mixture has just set. Remove from oven. Cool to room temperature. Refrigerate for 3 hours or until chilled. Cut into wedges. Serve with cream and lime rind.

Via taste.com.au

Lemon Meringue Pie

1 1/2 cups plain flour 
2 Tbs icing sugar mixture 
125g butter, chilled, coarsely chopped 
2 1/2 Tbs iced water 

Lemon filling 
1/3 cup cornflour 
1/2 cup water 
1 cup fresh lemon juice 
2 cups caster sugar 
60g butter, coarsely chopped 
4 eggs, separated

Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely

Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy. Step 6 Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

Via taste.com.au

Feijoa and Apple crumble

75g butter
½ cup flour 
¼ cup coconut 
¼ cup rolled oats 
½ cup soft brown sugar 

12 ripe feijoas, peeled and sliced 
2 apples, peeled and sliced
¼ cup of sugar

Preheat the oven to 180°C. To make the crumble combine all ingredients. Place the fruit in a baking dish, mix with sugar and water. Top with the crumble mixture. Bake for 35-40 mins, until fruit is cooked and crumble crisp and golden.

Can double recipe

via

Apple and Pear Studel

2 apples, sliced
2 pears, sliced
2 Tbs caster sugar
1/2 tsp lemon rind
pinch ground cinnamon
4 Tbs water
6 sheets of pastry

Stew fruit with sugar, lemon and cinnamon, cool. Layer 3 pastry sheets together, fold in half, spoon fruit mixture along centre. Fold in ends and sides over fruit. Place on paper-lined baking tray, bake in hot oven (240C) 7mins each side or until browned. Serve with custard.

Makes 2 

Apple Crumble

 6 cooking Apples

½ cup water

4tsp sugar

Topping

3/4 cup flour

1/2 cup brown sugar

2 Tbs coconut

4 Tbs marg

1 tsb cinnamon

2 Tbs rolled oats

Peel, core and slice apples. Add apples, water and sugar to a saucepan and cook gently with lid on. Spoon into casserole dish. To make topping combine all ingredients and mix well. Sprinkle over apples and bake in moderate oven 180C for 30mins or until brown. Serve hot with ice-cream or custard.

Butterscotch Self-saucing Pudding

Sauce
2 Tbs golden syrup
1 1/2 cups hot water
30g butter

Combine all ingredients in saucepan. Stir over low heat until butter melts

Pudding
1 cup SR flour
3/4 cup sugar
60g butter
1/2 cup milk

Sift sugar and flour into a bowl. Melt butter. Add to flour mixture with milk. Combine thoroughly. Place into well greased oven proof dish. Pour sauce mixture on top. Mod oven 30-40mins

Butterscotch Sauce

1 3/4 cups brown sugar 

2 tbs plain flour 

3/4 cup milk 

30g butter 

 

Mix the sugar and flour together in saucepan, add milk. Stir while it cooks and thickens (about 5mins). Drop in butter and stir till melted. Serve hot or cold over ice cream.

Bread and Butter Pudding

5 slices stale bread (approx.)
2 eggs
300-450ml milk
sugar
sultanas, coconut, jam etc.
cinnamon, butter

Break bread into rough pieces (crust too). Put in pudding basin. Beat eggs, milk and sugar. Place sultanas/jam/coconut on bread, pour custard over. Sprinkle with cinnamon and dot with butter. Mod oven till cooked