Ingredients:
400 g ricotta cheese
300 ml thickened cream (35 per cent fat)
165 g caster sugar
100 g white chocolate, chopped finely
100 g Turkish delight, chopped finely
150 g chopped nectarines
1. Line a 14 x 21-cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.
2. Beat the ricotta cheese and sugar in a small bowl with an electric mixer until smooth. Transfer mixture to a large bowl. Set aside.
3. Beat cream in a small bowl with an electric mixer until soft peaks form. Stir chocolate, Turkish delight and nectarines into the ricotta mixture then fold in the cream.
4. Spoon mixture into prepared pan. Smooth the top using the back of a clean tablespoon, cover and freeze overnight or until firm.
5. Turn out onto a board; slice. Stand for at least 15 mins or until softened slightly before serving. Decorate with extra chopped Turkish delight sprinkled over the top, if desired.
Custard paste
120 g caster sugar
1 tsp plainflour
45 g custard powder
1 medium egg, beaten lightly
200 ml evaporated milk
200 ml water
1 tsp vanilla essence
1 tbsp melted butter
Dough
300 g plain flour
60 g caster sugar
1/2 tsp salt
1 tsp baking powder
140 ml water
1 tbsp melted butter or oil
2 cups oil for deep-frying
1. Put ingredients for the custard paste into a bowl and mix well until lump free. Cook over a very low fire, stirring constantly until the custard thickens. Leaves aside to cool thoroughly.
(more…)
Base:
56 g sugar
2 eggs
136 g egg whites
64 g flour
56 g praline powder
56 g hazelnuts
Beat first measure of eggs and sugar. In a separate bowl, whisk the egg whites and sugar until they are fluffy. In another bowl, mix the flour, praline powder and hazelnuts. Fold a quarter of the fluffy egg whites into the egg mix, similarly with the remaining three quarters. Add dry ingredients then half fill a cake ring with the mixture. Nake at 160 C for about 40 minutes. Let cool.
Ganache:
40 g milk
28 g glucose
40 g cream
200 g dark cooking chocolate (must be premium grade)
48 g hazelnuts
Bring the milk, glucose and cream to the boil. remove from heat and add the chocolate and hazelnuts. Spread over the base. Refrigerate.
Mousse:
2 eggs yolks
10 g sugar
5 leaves gelatine
80 g dark cooking chocolate
200 g cream
(more…)
Ingredients:
12 sheets of filo pastry
Olive oil spray
1.5 tablespoons gelatine
1/3 cup boiling water
1/3 cup custard powder
2.25 cups skim milk
1/2 cup caster sugar
2 teaspoons vanilla essence
Nutmeg to dust
1. Preheat oven to a moderately hot 210 C. Lightly grease six flan tins (9 cm base, 2 cm deep) and place them on a tray.
2. Place one sheet of pastry flat on a board and spray with oil. Layer a second sheet of pastry over the first.
3. Cut the double sheet of pastry into quarters and layer the quarters over one flan tin. Repeat with the other tins and the remaining 10 pastry sheets. Trim any torn edges. Bake for 5-6 mins.
4. Sprinkle gelatine over the just boiled water, whisk to dissolve , then allow to cool. In a separate bowl combine custard powder with a little of the skim milk and caster sugar, then stir in the remaining milk.
5. Transfer custard mixture to a saucepan and stir over a low heat until thickened. Removed from heat, add vanilla and gelatine mixture and allow to cool slightly. Pour into pastry cases and refrigerate until set. Dust with nutmeg to serve.
Ingredients:
200 g currants
100 g cashews, finely chopped
275 g self-raising flour, sifted
100 g margarine
1 egg beaten
1 tsp bicarbonate of soda
300 ml skimmed milk
Add the currants and bicarbonate of soda to the milk and bring to boil. Set aside.
Put the flour in a mixing bowl. Rub the margarine and the flour with your fingertips until they resemble breadcrumbs. Pour in the currant and milk mixture followed by the egg and cashews. Mix well. Spoon the batter into paper cups set in patgy tins. Bake in a moderately hot oven for about 30 minutes.
Ingredients:
1.5 cups glutinous
Rice flour
1/2 cup thick coconut milk (use packet coconut cream)
2 tbsps sesame seeds
1 egg
1/2 cup water
150 g grated coconut
80 g palm sugar or gula melaka, grated finely
100 g rolled oats
3 cups oil
8-10 small bananas, peeled
1. Mix flour, coconut milk, sesame seeds, egg and water to form a batter.
2. Dry-fry coconut, sugar and oats together for about 20 mins or until fragrant.
3. Heat oil in pan over a high fire and coat bananas with coconut mixture. Once oil is smoking, dip bananas in batter and deep-fry until golden, about 2 to 3 mins. Drain on kitchen paper ans serve when slightly cool.
The secret of a great bread and butter pudding is to steer clear of fluffy, white, mass produced bread and find a loaf that actually “remembers” what it is to go stale after a day. This version is full of eggs, cream, butter and syrup, and bears no resemblance to the mean spirited stodge that many might cringingly remember from boarding school days.
1 baguette, or similar loaf, one day old, slightly stale
300 ml milk
300 ml cream
4.5 T sugar
4 large eggs
1/2 cup sultanas
Ground cinnamon
Toffee
100 g butter
100 g caster sugar
1/3 cup and 1 T golden syrup
Butter a 12 cup capacity oven dish. Prehet oven to 180 C. Slice bread very thinly and place a single layer in the bottom of the dish. Sprinkle with ground cinnamon and scatter with sultanas. Repeat until there are four layers and all the sultanas are used. The dish should be about two thirds full. Depending on the size of the loaf, you may not need all the bread. Whisk together the cream, milk, sugar and eggs and pour over the bread. Leave to soak while making the toffee.
(more…)
Meringues are universally popular, easy to whip up (let your cakemixer do the donkey work) and look pretty good on your best crystal or silver.
Preheat oven to 120 C
3 egg whites
3/4 cup caster sugar
1 tsp lemon juice
1.5 tsp ground cinnamon
Whisk egg whites until they hold soft peaks. Still whisking, slowly add caster sugar, ensuring it is dissolved before each addition. When all the sugar is beaten in, and the mixture is firm and glossy, add lemon juice and cinnamon. On baking paper-lined trays, either pipe or spoon mixture into piles and bake for one hour and 20 minutes. Turn oven off and leave meringues to cool in the oven. When completely cool, store them in an airtight container until needed. To serve, sandwich meringues halves together with chocolate filling. Makes 15.
Chocolate Filling
120 g dark chocolate
1/3 cup cream
1 T brandy
1/2 tsp ground cinnamon
(more…)
Ingredients:
