White Chocolate Truffle Tarts

White Chocolate Truffle Tarts for Dessert

White Chocolate Truffle Tarts

WHITE CHOCOLATE TRUFFLE TARTS

This is a decadent dessert for anyone wanting to make something that little bit special. I have had this recipe for 14 years now and although I don’t make it as often as I should it is a good one to go back to. Please enjoy!

Makes 10-12 tarts

Ingredients

250 g plain flour
2 tablespoons caster sugar
150 g chilled butter, diced
2 medium egg yolks
2 tablespoons ice water
¼ teaspoon ground cardamon
350 g white chocolate, chopped into pieces
400 ml double cream
1 teaspoon cocoa

Method

Preheat oven to hot (200°C). In a bowl combine flour and sugar. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add yolks and water and mix into a dough. Wrap in plastic wrap and refrigerate 30 minutes.

Grease a 12-cup medium muffin tray. Roll pastry out to 3 mm thick and cut into rounds to line muffin cups. Prick bases with a fork and chill 20 minutes.
Line cups with grease-proof paper and fill with rice. Bake 10 minutes. Remove paper and rice and bake 5 minutes or until golden. Set aside and allow to cool.

Sprinkle cardamon over chocolate. Bring cream just to the boil and add chocolate. Stir until chocolate has melted and is smooth. Whisk until mixture thickens. Chill 20 minutes. Spoon into pastry cases and dust with cocoa to serve.

Hints

Keep these tarts in a sealed container in the fridge for about three days.

Source:

Herald Sun, Tuesday, April 15, 2003
Recipe submitted by Kate McGhie

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Zucchini and Ricotta Strudel

Zucchini and Ricotta Strudel sliced.

Zucchini and Ricotta Strudel

ZUCCHINI AND RICOTTA STRUDEL RECIPE

This zucchini and ricotta strudel recipe is 9 years old  now, and boy has the time gone. I used to make a variation of this using spinach leaves and tasty cheese. You can also use silverbeet and tasty cheese as well or add some grated carrot. This recipe is easier than doing the smaller parcels which take longer. The filo also tends to dry out when doing the smaller parcels as well. This can be served with vegetables or salad for a nutritious meal any time of the year. Another great way to sneak some extra veg to the kids too. Please enjoy!

Serves 4

Ingredients

3 zucchini, grated
1 teaspoon sea salt
1 bunch chives, finely chopped
1 egg
500 g low-fat ricotta cheese
100 g low-fat feta cheese, crumbled
Freshly ground black pepper
8 sheets filo pastry
¼ cup extra virgin olive oil
1 bunch lemon thyme,leaves removed

Method

Preheat oven to 180°C. Line an oven tray with baking paper. Put zucchini in a colander and sprinkle with salt, stir through and allow to stand for 15 minutes. Rinse with cold water, drain well and pat dry with paper towel. Transfer to a bowl.

Add chives, egg, ricotta and crumbled feta. Season with pepper and beat with a wooden spoon until combined.

Lay a sheet of filo pastry on a clean surface and brush sparingly with olive oil. Sprinkle with some of the thyme leaves. Top with another layer of filo and repeat procedure until all 8 sheets are used.

Spoon ricotta mixture across long side of filo, leaving a 5 cm space at each end. Roll up to form a log, folding sides over filling as you go. Put log, seam side down, on prepared oven tray. Brush with remaining oil and bake for 35-40 minutes until golden and serve immediately.

Hints

The strudel is best eaten within a few hours of baking.

If the pastry goes a little soft on standing, reheat it in a low oven to crisp it up.

Work fast with the filo pastry or it will dry out and start to crack, cover remaining sheets with a damp towel if necessary.

Source:

Better Homes and Gardens, Page 114 – September 2008

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Zucchini and Tomato Medley Recipe

The Zucchini and Tomato Medley Recipe

A Zucchini and Tomato Medley

ZUCCHINI AND TOMATO MEDLEY

Serves 4

WOW, I cannot believe that this Zucchini and Tomato Medley recipe is 38 years old this year. However I still think that the oldies are the goodies. This recipe can be eaten as is or used as a side dish. Different vegetables can be added too, so you can give it a bit of your own individual touch. Enjoy!

Ingredients

1 large onion
Garlic clove
2 tablespoons olive oil
Large pinch salt
Freshly ground black pepper
¼ cup chopped parsley
1 teaspoon chopped, fresh thyme or sage
4 large tomatoes
500 g (1 lb) green beans
500 g (1 lb) zucchini

Method

Slice onion, crush garlic, and saute in oil in a heavy frying pan. Season with salt and freshly ground black pepper. Add chopped herbs.
Cut beans into lengths, and zucchini into chunks. Add tomatoes, beans and zucchini to pan with ¼ cup water, and simmer covered for 10 minutes or until just tender. Drain.
Add all of the ingredients into a large serving bowl or plate up individually.

Hints

For those who enjoy vegetables lightly cooked with a natural, fresh flavour, this is a dish that is good on its own, or may be served as an accompaniment to grilled chicken or meats. Topped with grated cheese, it is a meal in itself for a light lunch or supper.

Source:

New Idea P. 64 – 9/6/79

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Yo Yo Biscuits

YO YO Biscuits or Melting Moments…

Melting Moments or Yo Yo Biscuits

Yo Yo Biscuits

Loving this recipe, it is quite simple and easy as far as recipes go. These biscuits are easy to bake and therefore great for getting the kids involved in the process. A very elegant alternative to offer for afternoon tea or when friends pop in. Enjoy!

 

Makes 12 to 15

Ingredients

185 g butter
60 g pure icing sugar
60 g custard powder
185 g plain flour

Method

Pre-heat oven to moderately slow (160°C). Cream butter and sugar in bowl. Sift together custard powder and flour 2-3 times. Add to butter mixture and mix well. Form into small balls, place on a lined baking tray and press flat with fork dipped in flour. Bake 15-20 minutes or until firm. When cold join with vanilla or lemon-flavored butter cream.

Hints

Spread jam in the middle with the vanilla or butter cream.
Store in an airtight container in the cupboard for up to 30 days.
Source: Herald Sun, Tuesday, February 25, 2003
Recipe submitted by Kate McGhie

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French Strawberry Flans

FRENCH STRAWBERRY FLANS

A plate of French Strawberry Flans.

French Strawberry Flans

These French Strawberry Flans are not the easiest recipe to make, but they are worth the effort. I love tarts but can usually only find them at my local bakery. It’s not often that you visit someone and they offer you a Strawberry Flan. They are just that little bit special, next time you are expecting a special visitor make the effort and present them with these French Strawberry Flans. Enjoy!
Makes 4

Ingredients

2 sheets  shortcrust pastry, thawed
1/3 cup orange juice
1 tablespoon brandy
2 teaspoons arrowroot
2 punnets strawberries, halved

Filling

1 egg
1 ¼ cups milk
2 egg yolks
1 tablespoon plain flour
1 tablespoon cornflour
¼ cup caster sugar
1 teaspoon vanilla essence

Method

Grease 4 x 10 cm loose-based flan tins. Cut pastry sheets in half. Line tins with pastry; trim edges. Place tins onto an oven tray. Cover; refrigerate for 30 minutes.
Cover pastry with baking paper; fill with dried beans or rice. Cook in a moderately hot oven, 190°C for 10 minutes, or until lightly browned; cool.

Filling

Place egg in a bowl; beat in ¼ cup of milk using an electric mixer. Add yolks, flour, cornflour and sugar ; beat until thick. Place remaining milk in a pan, bring to boil. Remove from heat. Gradually beat hot milk into egg mixture until smooth. Return mixture to pan, whisk over heat until mixture boils and thickens. Remove from heat, stir in essence. Cover with plastic wrap, cool.
Combine juice, brandy and arrowroot in a small pan, stir over heat until mixture boils and thickens.
To serve, divide filling evenly among pastry cases, top with strawberries. Brush strawberries with warm orange glaze.

Hints

Flans are best assembled just before serving.

Best eaten fresh.

Will keep sealed in an airtight container in the refrigerator for up to 3 days.

Source:

Women’s Day

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Loukoumathes / Greek Honey Puffs

Loukoumathes also known as Loukoumades

Loukoumathes otherwise known as Loukoumades

LOUKOUMATHES (GREEK HONEY PUFFS)

These sweet syrupy fried donuts remind me of Fritolli. Not only that, but these are also called Loukoumades as I discovered when doing some research. They are a bit fiddly to prepare and fry, but they are worth it. Just assemble everything beforehand and make sure that there are no distractions when frying. They are best eaten still warm but are ok even the next day, hot or cold. Enjoy!

Makes about 40

Ingredients

1 teaspoon dried yeast
1 ½ cups plain flour
1 teaspoon sugar
1-1 ¼ cups warm water
Vegetable oil for deep frying
Cinnamon sticks for decoration

Syrup

¾ cup honey
2 tablespoons water
2 strips orange rind
1 teaspoon ground cinnamon

Method

Combine the dried yeast, flour and sugar in a large bowl; stir in enough water to make a smooth, thick batter. Cover; stand batter in a warm place for about 30 minutes, or until the batter has almost doubled in size.
Syrup
Combine all ingredients in a small pan; stir over heat until almost boiling. Cover; keep warm.
Deep fry rounded teaspoons of batter in hot oil, in batches, until browned all over and crisp. Drain on absorbent paper.
Drizzle hot syrup over the hot Loukoumathes. Serve warm or cold; decorate with cinnamon sticks.

Hints

When spooning the mixture into hot oil, use two teaspoons, dipped in a glass of hot water between each one to prevent batter from sticking to the spoons.

Source:

Women’s Day

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Italian Tiramisu

A slice of Italian Tiramisu

ItalianTiramisu

I just love this Italian Tiramisu recipe. It is one of my favorite desserts. It’s not something that you would make often so when you have the chance to taste it, it’s special. I have to be honest, it is fiddly to make, but well worth it. Just assemble the ingredients to start off with and it doesn’t seem as difficult. It can be made a couple of days ahead and stored in the refrigerator. This is handy if you are busy already doing preparations for another dish. You will also have to shop to get some of the ingredients, I know I don’t usually have Mascarpone lying around. However if you enjoy making this, you may like to try making your own Mascarpone one day. Enjoy!

ITALIAN TIRAMISU

Serves 6

Ingredients

2 tablespoons instant coffee powder
1 ½ cups boiling water
½ cup sweet Marsala wine
1 x 250 g packet sponge finger biscuits
½ cup thickened cream
¹⁄³ cup icing sugar mixture
2 cups Mascarpone cheese
50 g dark chocolate, grated
1 x 150 g punnet raspberries to serve

Method

Dissolve coffee powder in water in a medium bowl. Stir in half the Marsala wine; cool.

Dip half the sponge finger biscuits, one at a time, into the coffee mixture; arrange in a single layer over the base of a serving dish (10-cup capacity).

Beat the cream and the icing sugar mixture in a small bowl with an electric mixer until soft peaks form; fold in the Mascarpone and remaining Marsala.

Spread half the cream mixture over biscuits in dish. Dip remaining biscuits in remaining coffee mixture; arrange over cream layer in dish. Top biscuit layer with remaining cream mixture; sprinkle with chocolate. Cover; refrigerate for about 6 hours, or overnight.

Slice chilled Tiramisu; serve with raspberries.

Hints

Tiramisu can be made up to 2 days ahead and kept covered in the refrigerator.

Keep leftovers in an airtight container in the refrigerator for up to three days.

Source:

Unknown

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Triple Choc Brownies

A Triple Choc Brownie

Triple Choc Brownie

TRIPLE CHOC BROWNIES

Anything with Chocolate is always a crowd pleaser. I love these Triple Choc Brownies, they are quite easy to make and bake. Lovely heated with some cream or straight out of the oven with ice-cream. Enjoy!

Ingredients:

200 g dark chocolate, chopped
250 g butter, chopped
1 ¾ cups brown sugar
4 eggs
¹⁄³ cup cocoa powder, sifted
1 ¼ cup plain flour, sifted
1 ¼ teaspoon baking powder

Method:

Preheat oven to 160°C. Place chocolate and butter in a saucepan and stir over low heat until smooth. Allow to cool slightly. Mix sugar, eggs, cocoa, flour and baking powder in a bowl, mix in chocolate mixture until combined.
Line 20 cm baking tin with baking paper and pour in mixture. Bake for 50 minutes or until set. (You can check by inserting and removing a skewer – it should come out clean). Cool slightly in the tin, then cut slices and serve with cream.

Hints:

These make great gifts, wrapped in some tissue paper and tied with a ribbon.
Use an electric knife to ensure a neat edge when cutting.
Store in an air tight container in the cupboard for approx. 3 days.
Suitable for freezing.
Serve heated  with ice cream or cream.

Source:

Eastercoles.com.au
March 13, 2008

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Crisp-Topped Vanilla Cake

CRISP-TOPPED VANILLA CAKE

This Crisp-Topped Vanilla Cake is quite unusual. I have never seen another recipe for this cake. When I did some research I found that the only recipe which had Crisp in the heading was an apple cake. So this one is definitely something different to try and share with others. Enjoy!

Ingredients:

90 g butter, softened
1 ¾ cups sifted self raising flour
¾ cup sugar
½ teaspoon salt
1 egg
¾ cup milk
2 teaspoons grated lemon rind
1 ½ teaspoons vanilla essence

Topping:

15 g (3 teaspoons) butter
1 teaspoon grated lemon rind
1 ½ tablespoons honey
¼ teaspoon vanilla essence
½ cup desiccated coconut
½ cup rolled oats
Pinch of salt

Method:

Place butter, flour, sugar, salt, egg and half the milk in a large bowl. Beat 2 minutes at medium speed with an electric mixer or blend well with a wooden spoon.
Add remaining milk, lemon rind and vanilla and beat 2 minutes longer. Turn into a greased loaf tin about 23 x 10 cm (9 x 4 inches) with the base lined with greased grease-proof paper and bake in a moderately hot oven 190°C (375°F) for 30 minutes or until a skewer inserted in the center comes out clean. When cake is ready spread topping over it, turn oven down to 180°C (350°F) and return cake to the oven  for 10-15 minutes or until the topping is golden.

Topping:

Cream butter, lemon rind, honey and vanilla. Add remaining ingredients and mix well.

Hints:

You can substitute the grease-proof paper with non-stick baking paper if that suits.
The cake can be kept in an airtight container in the cupboard for approximately 3 days.

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Chocolate Ripple Cake

A plat of Chocolate Ripple Cake

Chocolate Ripple Cake

CHOCOLATE RIPPLE CAKE

Serves 15

The Chocolate Ripple Cake is an Aussie classic. Extremely easy to make, or rather put together. An ideal introduction to recipes for the kids. You can also be a bit adventurous and experiment too. I like to use Raspberry jam between the biscuits along with the cream. Enjoy!

Ingredients

1 x 250 g packet Choc Ripple biscuits
1 teaspoon caster sugar
vanilla essence
300 ml cream

Method

Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log thickly and entirely with the remaining cream. Place in the refrigerator for at least 6 hours to set.

Before serving, decorate log with grated chocolate, if desired.
To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve with seasonal berries, if desired.
To add extra flavor to the cake, brush the biscuits with a liqueur of choice before sandwiching together, or add a splash of liqueur to the cream before whipping.

Hints

Spread a layer of Raspberry or Strawberry jam on each biscuit before spreading on cream.
Sandwich 3 biscuits into an individual serving bowl or glass.

Source:

Arnotts

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