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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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Welcome to Cooking At Joys! We hope to inspire you with recipes both old and new. Our recipe collection spans from recent to 100 years. We enjoy cooking and we trust that if you are here, you do to. We will be adding our recipes slowly but surely and hope to tempt you in trying some out. We hope that you keep visiting as we will continuously be updating the site. Please subscribe if you wish to be notified of the latest entry. Thank you for visiting!

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