Raspberry and Chocolate Brownie
Who Loves Chocolate? Me
These Raspberry and Chocolate Brownies are delicious. I pulled this Donna Hay Recipe from a newspaper probably sometime in the last 5 years. And I’m glad that I did, I love the combination of the chocolate and berries. Also I cannot find the recipe on the Donna Hay website, so at least I have it here. Once you have all of the ingredients out and ready it only takes about 10 minutes to put it all together and in the oven. If you are like me and always have frozen berries in the freezer then it’s a great recipe to make when you are expecting visitors. In fact I am making these again later this week to take to a friends’ house. I will add the photo when I have made them. I am looking forward to one of these!
Raspberry and Chocolate Brownies Recipe
50g dark chocolate, chopped
1/2 cup brown sugar
1/4 teaspoon plain flour
1/4 teaspoon cocoa powder
1/4 cup frozen raspberries
Preheat the oven to 180° C.
Place the chocolate and butter in a small saucepan over low heat and stir until smooth.
Place the sugar, egg, flour, baking powder, cocoa and chocolate mixture in a bowl and mix to combine.
Gently fold in the raspberries.
Cut out 12 rounds of baking paper (10cm x 10cm) to line the base of a 12 hole, 25ml capacity muffin tray.
Spoon in the chocolate mixture and bake for 20 minutes or until set.
Allow to cool in the tin.
Line a rectangle slice pan with baking paper and use it instead to make a slice
Once cold, store in an airtight container for 3 days
Can be warmed in the microwave and served with cream or ice-cream
Great for lunch boxes, school fairs and giving to friends
A Mocha Praline Terrine Recipe
I have held on to this recipe for over 20 years. Despite this I have never made it. You will appreciate the familiar excuses. Too busy and too many commitments. But then again I have a huge amount of them. It’s such a shame and yet I am always curious as to why I can find a recipe one day and make it the next and yet this and others sit untouched for so long. I am sure the same thing happens to everyone. This recipe sounded appealing at the time and still does. Maybe it’s the preparation which is putting me off. Please make it before I do!
¹/³ cup caster sugar
2 tablespoons custard powder
1½ cups milk
3 teaspoons instant coffee powder
80g dark chocolate, melted
1 x 600ml carton thickened cream
¾ cup slivered almonds
1½ cups caster sugar
¾ cup water
Line an 11cm x 25cm loaf dish (6 cup capacity) with a strip of foil to cover base and extend above two opposite sides
Combine sugar and custard powder in a pan, gradually stir in milk blended with coffee powder
Stir over heat until mixture boils and thickens
Stir in chocolate and cream
Pour mixture into a 20cm x 30cm lamington pan
Cover and freeze until firm
Chop coffee mixture into pieces transfer to a small bowl, beat with an electric mixer until creamy
Spoon mixture into prepared loaf dish
Cover a freeze until firm
Spread almonds on a oven tray
Cook in a moderate oven 180° C (350° F) for about 5 minutes, or until lightly browned
Transfer almonds in an even layer on to a lightly oiled tray
Combine sugar and water in a pan, stir over low heat, without boiling, until sugar is dissolved
Bring to boil, boil, uncovered, for about 10 minutes,or until golden brown
Pour over almonds; cool
When cold, break into pieces
Blend or process half the pieces until finely crushed
Turn out terrine, remove foil
Roll in crushed Praline, pressing on firmly
Serve sliced with extra Praline pieces
The Lamington pan can be replaced by any other similar sized pan with sides
You can substitute the foil for non-stick baking paper in the loaf tin
Lemon Tarts: A Tasty Treat
I found this recipe in a magazine about 4 years ago, it was an exert from a book called HEAT: The Way Forward is Good Food. The book is filled with recipes from renowned chefs Guy Grossi, Andrew McConnell, Luke Managan and Ian Curley. I don’t refer to the book often as I should. The reason being, that I love this recipe and don’t look at the rest. What I also like about this recipe is that you only have to separate one egg, and that’s the one for the egg wash. A few lemon tart recipes don’t use the whole egg. I find this inconvenient because I have to save the egg whites for a pavlova. If you love lemon tarts you will love these just as I do!
Lemon Tarts Recipe
100g butter, softened
1 cup plain flour, sifted
½ teaspoon milk
1 cup sugar
juice of 2 lemons
½ cup thickened cream
To make the pastry cases, cream butter and sugar in a bowl. Break in one egg and combine with the creamed butter mix. Add the flour and lightly mix to form dough. Cover with plastic wrap and chill for 30 minutes. Roll the pastry to a thickness of 4 mm. Line four tart cases and chill for another 30 minutes. Preheat oven to 190° C. Line pastry cases with foil, fill with rice, then bake for 15 minutes. Separate the remaining egg, discard the white and whisk the yolk with the milk to make an egg wash. Remove the foil and rice and brush the cases with egg wash. Reduce the temperature to 170° C and bake for a further five to seven minutes. Remove from the oven ready for filling.
Reduce the oven to 140° C
Break the eggs into a bowl, add sugar and lightly whisk until smooth and the sugar has dissolved. Mix the lemon juice with the egg mixture, stir in the cream and strain. Fill cases with the lemon filling and bake for 20 minutes at 140 C degrees or until just set. Serve with double cream.
If you dislike the “making pastry bit”, then buy some pre-made pastry cases from the supermarket
The pastry cases from the supermarket usually come in 6 packs therefore you can buy two packs and triple the filling ingredients
Left over filling can be frozen
Ideal as finger food for a party
A Tasty Tropical Date and Rum Cake
This recipe came from a magazine dated 1986. I can’t believe I have not only had it that long, but I haven’t made it either. This will have to change! However I must admit, I want to make everything I see and there isn’t enough time. So I might leave it up to you to make this one. Let me know how it works out, will you? This recipe has a few ingredients, and you may have to shop for some of them. The recipe though, seems rather easy to pull together.
Tropical Date and Rum Cake Recipe
1 teaspoon vanilla essence
¾ cup brown sugar, lightly packed
1 cup plain flour
½ cup self raising flour
½ cup coconut
¾ cup finely chopped dates
¼ cup pineapple juice
2 tablespoons dark rum
Cream butter, vanilla and brown sugar until light and fluffy
Add eggs one at a time, beat well after each addition
Stir sifted flours into creamed mixture, then coconut, dates, pineapple juice and rum
Spread mixture into a greased and base lined 20cm ring tin (bundt cake pan)
Bake in a Moderate Oven 40 minutes
Cool in tin then turn out when cooled
Freezes well up to 3 months if wrapped well
Not suitable for microwave cooking
Use baking paper to line bottom of tin
If you don’t have a ring pan place a small ramekin dish in the center of a round cake pan
Let’s face it, who doesn’t like a good old scone straight out of the oven? This is a basic scone recipe and a slight variation on the Lemonade Scone recipe. There are so many different scone recipes out there on the net. You may have your own trusted scone recipe already. Even if you do have your favorite recipe, compare it to this one. If there is a difference then go ahead, try this one. There are only 5 ingredients to this recipe and it’s rather quick to make. Let me know how you go.
4 cups self raising flour sifted
2 tablespoons icing sugar
60 grams melted butter
1 cup milk
3/4 cup water (room temperature)
Pre heat oven to 220 C degrees
Pour the dry ingredients into a bowl
Add the liquid ingredients and stir to combine (don’t over mix)
Roll out the dough onto a lightly floured board to 2 cm thickness
Using a floured cutter of approximately 4.5 cm cut out scones
Line baking tray with baking paper and assemble the scones
Place the scones next to each other leaving enough room to spread (approx. 2 cm)
Cook at 200 C degrees fan forced for 15 minutes until golden brown
Break in half when warm and fill with jam and cream
It’s all about the oven temperature, so make sure you know the correct temperature of your oven
Spend as little time with the dough as possible, you want to retain the air in the mix
Serve warm with whipped cream and jam
Can be reheated the next day but not as nice
The scones can be frozen when they are cooled
The Black Forest Mousse Story
I took this recipe for Black Forest Mousse from a magazine back in 1990. I couldn’t resist as I absolutely love Black Forest Cake. I thought that this recipe sounded fantastic. It is not as good as my beloved Black Forest Cake but it comes a close second. Great for something different at parties or for that special occasion. Try it and see what you think.
2 x 425g cans, pitted black cherries
2/3 cup sugar
1 tablespoon lemon juice
1 tablespoon Kirsch or apple juice
1½ tablespoons gelatine
¼ cup water
2 x 300ml cartons thickened cream
Drain cherries, reserve ¼ cup of syrup. Blend or process cherries, reserved syrup, sugar, juice and liqueur until smooth, transfer mixture to a bowl.
Sprinkle gelatine over water in a cup, stand cup in a pan of simmering water, stir until gelatine is dissolved. Stir gelatine mixture into cherry mixture.
Beat cream in a bowl with electric mixer until soft peaks form, fold into cherry mixture. Pour mixture into eight glasses, cover and refrigerate for several hours, or until set.
Decorate with extra cherries and extra cream, if desired.
Use grated chocolate or chocolate curls to decorate
Try using different shaped glasses or bowls depending on the occasion
The Black Forest Mousse can be made a day ahead
Use chocolate cups or make your own to hold the mousse
Perfect for Christmas with an unusual combination of ingredients
I found this recipe for Cherry Chip Cake in an old magazine. The magazine probably dates back to the 80 s by the look of it. What I found interesting was that the name of the food editor was Vo Bacon. She is no spring chicken according to the photo. I would hazard a guess that Ms. Bacon is probably in food heaven by now. This recipe was amongst others with a Christmas theme. So keep this one in mind for the holiday season. As Ms. Bacon stated, “finish your holiday dinner on a high, sweet note with a super cake, pie or pudding. This final touch will make it another Christmas long remembered by everyone including family and friends”.
Cherry Chip Cake Recipe
Makes 1 loaf
1 cup sugar
1½ cups flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup choc bits
2 cups pecan nuts, chopped
1½ cups coarsely chopped pitted dates
1 cup maraschino cherries, halved
In a bowl beat the 3 eggs then stir in the cup of sugar
Sift together in a bowl flour, baking powder and salt
Add the choc bits, pecan nuts, dates and cherries, mix well
Fold in the egg sugar mixture
Turn into a lined 23 x 13 x 7 loaf pan
Place a small pan of water on bottom oven rack, then bake at 160° C (325° F) for 1-1¼ hours on middle oven rack
Do not over-bake
Remove from oven and cool for 10 minutes in pan, then remove from pan and place on a wire cooling rack
Can be made in two smaller loaf tins
Great for afternoon tea
Golden Syrup Dumplings
A Wonderful Winter Treat
I have had this recipe for Golden Syrup Dumplings for over 30 years. I must confess though, that I have never made them. This must change! The recipe looks easy enough and I have everything in the cupboard and fridge ready to go. I think it is a job for this weekend. I can imagine having them with my favorite ice-cream in the lounge with the heater turned up and a movie playing. Sounds good, doesn’t it, why don’t you give it a try.
Golden Syrup Dumplings Recipe
1 cup self raising flour
1 egg beaten
1 tablespoon butter
A dash of milk
For the Syrup
1 cup water
1 cup sugar
1 tablespoon butter
1 tablespoon golden syrup
Rub the butter into flour and add beaten egg and milk. Roll into small balls ready for dropping into the boiling syrup. Boil for 20 minutes until golden brown.
Add all of the ingredients for the syrup into a saucepan and bring to the boil. Drop the balls into the syrup as stated above and boil for 20 minutes.
The dumplings may also be put into a greased pie dish. Pour the syrup over the top and bake in a moderate oven for 20 minutes.
Serve with the syrup and add either thickened cream or ice-cream
Always supervise the boiling syrup, never leave on stove top unattended
Not suitable for reheating or freezing
Photo origin: taste.com.au
I clipped this recipe for Apple Pie out of a magazine in 1993, my how time flies! This is an old favorite and of course very well known. Even though everyone has their favorite Apple Pie recipe, they are all slightly different so try this one and see how you go. This recipe uses tinned apples and prepacked shortcrust pastry so it’s quicker than starting from scratch.
4 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
Icing sugar and strawberries to decorate
2 x 450g cans pie apples
1/4 cup apricot jam
pinch ground cinnamon
Lightly grease a 23cm pie dish
Using 1½ of the pastry sheets, line prepared dish. Brush lightly with some of the egg
Cook in a hot oven 200° C (400°F) for about 15 minutes, or until cooked through; cool
Combine all ingredients in a bowl
Spread Filling into pastry base. Cover with 1½ of the remaining pastry sheets
Press edges together firmly; cut a small slit in centre
Cut out 3 large, and as many small hearts as you need to cover edge of pie from remaining pastry sheet
Brush pie with remaining egg. Decorate with heart shapes
Cook in hot oven 200°C (400°F) for about 30 minutes, or until golden brown
Serve warm or cold, dusted with sifted icing sugar; decorated with strawberries
Serve hot with cream and or ice-cream
Can be frozen
Use baking paper to make it easier to remove the pie
If you keep the pastry and cans of apples on hand, you can make this anytime at short notice