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
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
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.
Keep these tarts in a sealed container in the fridge for about three days.
Herald Sun, Tuesday, April 15, 2003
Recipe submitted by Kate McGhie
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
2 sheets shortcrust pastry, thawed
1/3 cup orange juice
1 tablespoon brandy
2 teaspoons arrowroot
2 punnets strawberries, halved
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.
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.
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.
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
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
¾ cup honey
2 tablespoons water
2 strips orange rind
1 teaspoon ground cinnamon
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.
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.
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.
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!
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
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.
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.
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!
200 g dark chocolate, chopped
250 g butter, chopped
1 ¾ cups brown sugar
¹⁄³ cup cocoa powder, sifted
1 ¼ cup plain flour, sifted
1 ¼ teaspoon baking powder
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.
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.
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!
90 g butter, softened
1 ¾ cups sifted self raising flour
¾ cup sugar
½ teaspoon salt
¾ cup milk
2 teaspoons grated lemon rind
1 ½ teaspoons vanilla essence
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
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.
Cream butter, lemon rind, honey and vanilla. Add remaining ingredients and mix well.
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.
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!
1 x 250 g packet Choc Ripple biscuits
1 teaspoon caster sugar
300 ml cream
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.
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.
Who doesn’t love a Steamed Pudding for dessert at Christmas? I know it’s not Christmas yet, but it’s not far away. Christmas items are already appearing on the shelves at the local supermarket so it’s creeping up. I just wanted to share this Steamed Pudding recipe and have it here as a reference point so when it comes the time to start looking up recipes, it’s here. The Christmas Steamed Pudding in a Cloth is surprisingly enough, not that hard to make. This recipe has been made by four generations of my family every Christmas for at least 80 years and hopefully we will still be making it for the next twenty years.
2 cups of Plain Flour
1 cup of Sugar
2 cups of Mixed Fruit
Pinch of Salt
tsp of Mixed Spice
1 tbs Butter
Heaped tsp of Bicarb Soda
Put the tablespoon of butter into a tea cup, almost fill with boiling water and stir until it melts.
Put the Bicarb Soda into a tea cup, almost fill with boiling water and stir until dissolved.
Sift flour into bowl, add sugar, mixed fruit, salt and mixed spice. Make a well in the middle and add the butter and Bicarb mixes. Gently stir the mix and ensure that it is soft but not runny. If it is too runny you can add extra plain flour or if the mixture is too dry you can add extra boiling water.
Boil the cloth (Muslin) to sterilize it then squeeze out the excess water. Lay the cloth on a flat surface and rub butter all over the cloth (where the pudding mix will sit) then sift plain flour over the top of the butter. This prevents the pudding from sticking to the cloth and also gives the outer shell of the pudding a coating which helps to prevent water seeping in.
Pour the mixture out onto the center of the cloth and gather up the sides.
Be very careful to make sure every scrap of material is pulled up into the bunch at the top. Fold a piece of string (24 inches) in half leaving a loop at one end, wrap the loose ends around the bunched up cloth, knot it off as you go leaving the looped end hanging out. Ensure the string is tight, the mixture should be in the bottom of the sack with a gap before the string for air.
Have a stockpot quarter filled with boiling water on the stove. Place an overturned saucer in the bottom of the pot.
Place the pudding inside the pot, on the saucer, the water will temporarily cool but start boiling again, pull the string out of the pot and place the lid on firmly. The string will keep the pudding upright and help later to lift the pudding from the pot. Boil the pudding for 2 hours constantly. Check the water level at intervals and top up if required with boiling water from the kettle. Keep the water below where the string is tied around the sack.
Be careful when removing the steamed pudding from the pot, using the string gently remove, place on the bench and cut the string off. Gently unwrap the cloth, put a plate on top of the pudding and turn the plate and pudding over. The pudding will now be sitting on the plate with the bottom up. Gently remove the rest of the cloth and decorate with Holly.
If you are not confident in making this recipe, do a practice run as this pudding will suit any occassion
Can be eaten hot or cold and can be re-heated in the microwave oven
Can be served with cream, custard or ice-cream
Pre-decimal coins were always put in the mix, it was a tradition and still is in some house-holds (warn people first though)
This recipe is a tad over 20 years old. It’s a bit deceiving as it’s a yoghurt recipe made with yoghurt. However, I think this makes it easier to make. Being yoghurt based, at least it is healthier than the usual chocolate desserts. The recipe is not difficult and I think that this is a good one for the kids too. Try to ensure that the yoghurt that you buy has the least amount of sugar of those available. I like to make a berry sauce and serve it with the Frozen Berry Yoghurt. See what you think.
1 tablespoon gelatine
2 tablespoons water
2 tablespoons vanilla essence
½ cup caster sugar
1 x 1kg carton plain skim milk yoghurt
1 x 250g punnet strawberries, chopped
extra berries to serve
Sprinkle gelatine over water in a cup
Stand cup in a pan of simmering water, stir until dissolved and cool
Combine vanilla, sugar and yoghurt in a bowl, stir in gelatine mixture
Spread yoghurt mixture into a 23cm slab pan, cover and freeze until firm
Cut yoghurt mixture into pieces, transfer to a small bowl
Add egg-whites, beat with an electric mixer until smooth
Fold in strawberries and raspberries
Spread mixture into a 23cm slab pan
Cover and freeze until firm
Serve scoops of frozen yoghurt with extra berries
Line the pan with baking paper to make things easier when removing the mixture
Leave to rest before serving
You can make this with one type of any type of berry either alone or a combination
Use some frozen berries to make a hot berry sauce for pouring over your frozen yoghurt
I love this Frozen Strawberry Cheesecake! I have had the recipe for 21 years and it is a favorite. I must also confess that I am a fan of cold-set cheesecakes rather than the baked varieties. This cheesecake is different though, it’s set in the freezer. This is ideal as it can be made the day before its needed but then again, you can do that with any cold set Cheesecake. If you love cheesecakes you have to try this one!
1 x 250g packet plain chocolate biscuits
125g butter, melted
½ cup caster sugar
¹/³ cup water
5 egg yolks
1 x 250g packet cream cheese softened
1 tablespoon lemon rind
½ cup thickened cream
1 x 250g punnet strawberries
red food coloring, optional
whipped cream and extra strawberries to decorate
Line side of a 22cm spring-form tin with baking paper
Finely crush biscuits, add butter; mix well
Press biscuit mixture over base andup side of prepared tin
Refrigerate for 30 minutes
Combine sugar and water in a pan, stir over heat withut boiling until sugar is dissolved
Bring to the boil, simmer, uncoveed, for 5 minutes
Beat egg yolks in a small bowl with an electric mixer until pale and thick.
With motor operating, gradually pour in hot syrup in a thin stream; beat until cool
Beat cream cheese and rind in a small bowl with an electric mixer until fluffy
Beat in cream
Stir in yolk mixture; mix well
Blend or process strawberries until smooth; strain, discard seeds
Stir strawberry puree into yolk mixture
Tint with food coloring, if desired
Pour filling into prepared tin
Cover and freeze overnight or until firm
Place cheesecake in refrigerator for 1 hour before service
Remove cheesecake from tin; discard paper
Cut out a circle and line the bottom of the spring-form tin as well as the sides
Keep the egg whites for a pavlova
Keeps well for 3 days covered well in refrigerator