DEBS  BAILEYS  AND  CHOCOLATE  trifle

This is a decadent and delightful dessert and is so easy to make.
Here is a link to the recipe ​http://thewhoot.com.au/whoot-news/recipes/baileys-trifle

Berry  Donut  Desserts

Thanks to Woolworths Fresh Magazine for this fast and fabulous recipe  Preparation time 10 minutes, serves 4
Ingredients

• 125gm strawberries, quartered
• 100gm blueberries (or 50gm blueberries and 50gm raspberries)
• 2 tbsp icing sugar, plus extra for dusting
• 1 cup thickened cream
• ½​ tsp vanilla extract
• 4 large cinnamon donuts (or 8 small)

Method

1. Combine berries and 3 tsp icing sugar in a bowl.  Set aside for 5 minutes, stirring occasionally.  Meanwhile, whip cream with vanilla and remaining icing sugar until thick.
2. Split donuts in half through the centre. Pipe or spoon cream onto the bases then top with berries (reserving some cream and a few berries for the top). Cover with donut tops. Dust with icing sugar then spoon or pipe a little cream into the donut hole and finish with berries.  ​Serve and enjoy.

Mango Mousse with Raspberry Jelly

This is a lovely desert which I tried from a recent edition of Woolworths Fresh magazine
Ingredients
Mango Mousse

• 1 tbsp gelatine powder
• 1/4 cup boiling water
• 2 mangoes
• 1/3 cup caster sugar
• 2 tbsp lime juice
• 300ml cream

Raspberry Jelly

• 2 tsp gelatine powder
• 1/3 cup boiling water
• 125gm frozen raspberries
• 1 tbsp caster sugar
• ½​ cup water
• Diced mango to serve

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Method

1. To make mango mousse, sprinkle gelatine over water and stir well to dissolve.  Set aside for 5 minutes.
2. Cut cheeks from mangoes and scoop flesh into a food processor.  Add 2 tbsp caster sugar and lime juice and process until smooth.  Add gelatine mixture and process to combine.
3. Whip cream with remaining sugar until well combined and mixture is thick.  Gently fold in mango mixture.  Divide mixture between 6 glasses (3/4 cup capacity).  Smooth tops and refrigerate for 30 minutes.
4. Meanwhile, to make jelly, sprinkle gelatine over water in a bowl and stir to dissolve.  Set aside for 5 minutes.
5. Place raspberries in a saucepan with sugar and water.  Bring to the boil, reduce heat and simmer for 10 minutes.  Strain mixture into a bowl to remove seeds then return to pan over medium heat.  Add gelatine mixture and simmer for 2 minutes.
6. Spoon 2 tbsp of mixture over mousse in each glass and chill until set.  Top with diced mango to serve.

Note
I recommend using a little less gelatine powder in the mousse as the mixture was quite firm.

JAMIE OLIVER'S LEMON and PINE NUT TART

Tangy and delicious.  Remember to allow adequate cooking and chilling time for this recipe.
Serves 8 to 10
Ingredients

• 125gm unsalted butter, softened
• 1/3 cup caster sugar
• 2 egg yolks
• 1½ cups plain flour, plus extra to dust
• ½ tsp baking powder
• Pinch salt
• 1 tbsp milk
• Icing sugar and whipped cream (or ice cream), to serve

Filling

• 5 egg yolks
• 125gm caster sugar
• 2+1/4 tbsp cornflour
• Finely grated zest and juice of 2 lemons
• Pinch salt
• 2 cups (500ml) milk
• ½​ cup pine nuts

Method

1. To make the pastry, beat butter and caster sugar until thick and pale.  Add the egg yolks and stir until combined.
2. Sift in plain flour, baking powder and a pinch of salt.  Mix until incorporated and the dough is smooth (add the milk if the dough does not come together).  Shape the dough into a disc, enclose in plastic wrap then chill for 1 hour.
3. Meanwhile, prepare the filling.  Whisk the egg yolks, caster sugar, cornflour, lemon zest, lemon juice and a pinch of salt.  Heat the milk in a saucepan until bubbles form at the edge then pour into the lemon mixture.  Whisk to combine.
4. Return mixture to saucepan over medium heat.  Cook, whisking constantly, until thickened.  Pour mixture into a clean bowl, cover the surface closely with plastic wrap to prevent a skin forming.  Set aside to cool.
5. Remove pastry from fridge.  Roll on a lightly floured surface until 3mm thick.  Use pastry to line a greased 21cm loose-bottomed tart pan, pushing into corners.  Trim excess pastry then cover and chill for 30 minutes.
6. Meanwhile, preheat oven to 180 degrees and place a baking tray on middle shelf to warm up.
7. Remove pastry from fridge then spoon in the lemon mixture.  Smooth the surface then scatter with the pine nuts.
8. Place the tart on the hot baking try and bake for 30 to 40 minutes until the pastry is golden and the filling is set.
9. Remove the tart from the oven and allow to cool in the pan for 15 minutes.  Remove tart from pan then allow to cool completely.  Chill until firm.  When ready to serve, dust with icing sugar and serve with cream (or ice cream).

Mini Chocolate Mousse meringues

Decadent and Rich.  Thanks to Woolworths Fresh Magazine for the recipe.
Preparation:  30 minutes + chilling time
Ingredients

• 400gm milk chocolate, broken into pieces
• 400ml thickened cream
• 1/3 cup cocoa
• 1/4 cup pure icing sugar
• 300gm chocolate coated biscuits (I used Chocolate Wheaten)
• ½ cup almond meal
• 80gm butter, melted
• 4 egg whites
• ½​ cup cater sugar
• Extra grated chocolate (I used Flake) and cocoa, to serve

Method

1. Place chocolate, cream, cocoa and icing sugar in a saucepan.  Stir over low heat until smooth.  Cool completely.
2. Spray mini muffin tins with canola oil.  Place biscuits in a food processor and process until soft crumbs.  Add almond meal and butter.  Process until well combined.  Divide mixture evenly between 12 mini muffin tins.  Transfer to fridge to chill for 20 minutes.
3. Beat chocolate mixture until thick and pale.  Spoon over bases.  Chill for 1 hour, or until firm.
4. Beat egg whites until soft peaks form.  Gradually add in caster sugar, beating until stiff and glossy.
5. Transfer cakes to a serving plate.  Top with meringue and brown using a kitchen blowtorch.  To serve, dust with cocoa and sprinkle with crushed chocolate.

Hints

• These little gems are very rich so remember to keep them small.  To save time, I made these in regular muffin tins, however, they really were too rich to eat in that size.
• I found it a little tricky to remove the cakes from the muffin tins.  I suggest cutting little circles of baking paper to line the bases of the muffin tins before adding the biscuit mixture.

Neapolitan Mousse Cake

This is a beautiful dessert which tastes as good as it looks.  Thanks to Taste Magazine for the recipe (March 2014)
Serves 12
Preparation + cooking time:  80 minutes (plus 3 hours chilling time)
Ingredients

• 80gm butter
• 200gm dark chocolate, finely chopped
• 5 eggs (1 whole egg plus 4 egg yolks)
• ½ cup caster sugar
• ½​ cup plain flour
• 1 cup (125gm) frozen raspberries
• 1 cup milk
• 100gm white chocolate, finely chopped
• 1/4 cup boiling water
• 3 tsp gelatine powder
• 600ml thickened cream
• Strawberry Oreo Cookies, roughly broken, to serve
• Fresh raspberries to serve

Method

1. Preheat oven to 160 degrees (140 fan forced).  Line the base and inside edge of a 20cm springform pan with baking paper.
2. Combine butter and half of the dark chocolate in a saucepan over low heat.  Cook, stirring for 3 minutes until chocolate melts.  Remove from heat.  Add whole egg and half the caster sugar.  Stir to combine.  Spoon into prepared pan and smooth surface with the back of a spoon.  Bake for 30 minutes or until cooked through.  Set aside to cool.
3. Place the frozen raspberries in a saucepan over low heat.  Cook for 5 minutes or until raspberries collapse.  Strain through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible.
4. Place the milk in a saucepan over medium-high heat and bring to a simmer.  Use electric mixer to beat the egg yolks and remaining sugar until pale and creamy.  With mixer on low, gradually add the milk in a thin, steady stream.  Return to saucepan and cook, stirring over low heat for 5 minutes or until custard thickens and coats the back of a spoon.
5. Place white chocolate in a heatproof bowl.  Place remaining dark chocolate in a separate heatproof bowl.  Pour one third of the custard over the raspberry puree.  Pour one third of the custard over the white chocolate.  Pour the remaining third of the custard over the dark chocolate.  Stir each mixture until smooth and combined.
6. Place the boiling water in a small bowl.  Sprinkle with the gelatine.  Stir until dissolved.  Divide the gelatine mixture equally between the three bowls.
7. Beat the cream in a large bowl until firm peaks form.  Add one third of the cream to the dark chocolate mixture and fold gently to combine.  Pour over the brownie base.  Cover with plastic wrap and refrigerate for 30 minutes or until just set.
8. Add half of the remaining cream to the raspberry mixture and fold gently to combine.  Pour over the dark chocolate layer.  Randomly place some fresh raspberries into the mixture.  Cover with plastic wrap and refrigerate for a further 20 minutes or until set.
9. Add the remaining cream to the white chocolate mixture and fold gently to combine.  Pour over the raspberry layer.  Cover with plastic wrap and refrigerate for 2 hours or until completely set.
10. Remove cake from pan and place on a serving plate.  Decorate with broken Oreo cookies and fresh raspberries.  Serve and enjoy.

donna hay's Chocolate
cinnamon wontons

These wontons are so simple and impressive.
Ingredients

• 16 wonton wrappers
• 40gm butter, melted
• 16 small squares dark chocolate (I used Lindt Dark Cherry Choc)
• 1 tsp ground cinnamon
• 2 tbsp caster sugar

Method

1. Preheat oven to 180°C.  Brush edges of wonton wrappers with a little melted butter.
2. Place a chocolate square on one half of each wrapper.  Fold over the wrappers to enclose and press to seal the edges.
3. Place on a lined baking tray.  Brush wontons with melted butter and sprinkle with combined cinnamon and sugar.
4. Bake for about 8 to 10 minutes or until golden.  Cool slightly then dust with icing sugar.  Enjoy served with ice cream and coffee.

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'Not so fried' ice cream

This is an easy and impressive dessert from Taste magazine February 2014.  I added a strawberry fan for colour.
Serves 4
Preparation + cooking time:  20 minutes
Ingredients

• ½ cup firmly packed brown sugar
• ½ cup thickened cream
• 200gm Anzac biscuits, broken into small pieces
• 2 tbsp shredded coconut
• 8 scoops ice cream
• 4 strawberries (optional)

Method

1. Place the brown sugar and cream in a saucepan over low heat.  Cook, stirring for about 5 minutes until the sugar dissolves and the sauce thickens slightly.  Keep warm.
2. Meanwhile, line a tray with baking paper.  Process the biscuits until coarsely crushed.  Transfer to a shallow bowl.  Add the coconut and stir to combine.
3. Place 1 scoop of ice cream in the biscuit mixture and roll to coat. Place on lined tray and freeze while coating the remaining balls.  Repeat with remaining ice cream and biscuit mixture.
4. Divide the ice cream balls among serving bowls and pour over the warm caramel sauce. 
5. Top with sliced strawberries (optional).

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summer fruits Pavlova

A classic, crowd pleasing recipe taken from the legendary Margaret Fulton Cookbook.  This was my first cookbook and was given to me by my grandmother in the 1980's.  I still use the book often for classic, comfort food.  Cheers to Margaret and my lovely Hootenanny.

In the first picture, I used a springform pan to create nice neat even edges.  In the second picture I drew a circle using a large dinner plate and created a free-form pavlova for a more rustic appearance.

Ingredients

• 6 egg whites
• 2 cups caster sugar
• 1½ tsp vinegar
• 1½ tsp vanilla essence
• 300ml thickened cream, whipped
• Selection of chopped fresh fruit to decorate

Method

1. Preheat oven to a low temperature of 150°C.
2. Beat egg whites until stiff peaks form. Add caster sugar gradually (1 tablespoon at a time) beating at a high speed. When the sugar is thoroughly mixed through and a glossy meringue has formed, fold in the vinegar and vanilla.
3. Cover a flat baking tray with aluminium foil then grease. Heap the meringue mixture onto the foil (approx size of a large round dinner plate). Use a spatula to mould the sides up to achieve the required shape. Alternatively, pile the meringue into a greased, 20cm springform tin and lightly smooth the top for a flat surface.
4. Cook at low temperature for approx 45 minutes. Turn oven off and leave the pavlova to sit in the oven for 1 hour. to dry out.  Remove from oven to cool completely.
5. When ready to serve, top the pavlova with whipped cream and a selection of fresh fruit. Enjoy!

Pineapple Condensed Milk Tart

A very nice light dessert.
​Preparation time:  30 minutes + chilling time
Serves 6 to 8
Ingredients
Base

• 1 large ready-made tart case OR
• 200gm plain biscuits
• 100gm butter, melted

Filling

• 1 x 400gm can condensed milk
• ½​ cup lemon juice
• 300ml cream
• 1 x 420gm can crushed pineapple, drained

Method

1. If using a biscuit base, grease and line a 20cm springform pan.  Process biscuits until fine then add melted butter. Pulse until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
2. Meanwhile, combine condensed milk and lemon juice in a bowl then stir until smooth.  Mix the drained crushed pineapple into the condensed milk mixture.
3. Whip cream until stiff then fold slowly into pineapple mixture.
4. Pour mixture into prepared case and refrigerate until set.
5. Serve and enjoy.

Fig and Date Pudding with Butterscotch Sauce

Ingredients

• 3/4 cup chopped dates
• 3/4 cup chopped dried figs
• 1.25 cups (310ml) boiling water
• 1 tbsp brandy
• 1 tsp bicarb soda
• 2 English Breakfast tea bags
• 125gm butter, softened
• 3/4 cup brown sugar
• 3 eggs
• 1½ cups self raising flour

Butterscotch Sauce

• 50gm butter
• 1 cup brown sugar
• 300ml thickened cream
• Ice cream/strawberries to serve

Method

1. Preheat oven to 160 degrees. Grease and line a 20cm springform pan.
2. Combine dates, figs, boiling water, brandy, bicarb soda and tea bags in a medium bowl. Set aside for 15 minutes to soak. Remove and discard tea bags.
3. Beat butter and brown sugar together until pale and creamy. Add eggs one at a time, beating between each addition until just combined. Stir in flour and date mixture, in batches, alternating between each batch. Pour into prepared pan. Bake for approx 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool slightly.
4. Meanwhile, to make the butterscotch sauce, combine the butter, brown sugar and cream in a medium saucepan and stir over a medium-low heat for 5 minutes or until butter melts, sugar dissolves and sauce thickens slightly.
5. Serve either warm or at room temperature with hot butterscotch sauce, ice cream and berries.

Tiramisu Chocolate Cups

Ingredients

• 24 hazelnuts, shelled
• 1 tsp instant coffee granules
• 1 tbsp sherry or brandy
• 250gm mascarpone
• 2 tbsp icing sugar
• 24 mini chocolate cups (these are from Woolies)
• 2 tsp cocoa

Method

1. Preheat oven to 180 degrees (160 fan-forced). Spread hazelnuts over a lined baking tray.  Toast for about 7 to 8 minutes until golden. Set aside to cool.
2. Stir the coffee granules into the sherry (or brandy) until dissolved. Combine the coffee mixture, mascarpone and icing sugar. Spoon or pipe into chocolate cups.
3. Add a hazelnut to each cup and dust lightly with cocoa.

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Creme de Menthe Ice Cream Cakes

Ingredients

• 250gm Oreo cookies
• 30gm unsalted butter, melted
• 2 tbsp Creme de Menthe
• Green food colouring
• 1 litre good quality vanilla ice cream
• 50gm dark chocolate, melted (optional)
• Pecans or extra Oreo cookies to serve

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Method

1. Preheat oven to 180 degrees. Place cookies in food processor and process until smooth. Add melted butter to combine. Press the cookie mixture into 4 greased small (individual serve) springform pans, letting some mixture come half way up sides of tin. Place pans on baking tray and cook for 5 minutes. Allow to cool completely.
2. Remove ice cream from freezer and place in fridge for 15 minutes to soften.  Transfer to a bowl, beat in the Creme de Menthe and a few drops of food colouring. Fill the pans with ice cream mixture, smooth top and freeze until firm.
3. Meanwhile, melt the chocolate and coat pecans. 
4. To serve, remove ice cream from moulds and place on serving plates. Decorate with chocolate pecans or chopped Oreos.

Double  Chocolate  Mousse  Cake

Note:  Be sure to make this dessert in advance as it takes a few hours to set.
Ingredients

• 175gm plain chocolate biscuits
• 100gm butter, melted
• 400gm dark chocolate
• 600ml thickened cream
• 1/4 cup coffee liquer
• Berries to garnish

Method

1. Grease and line base and sides of a 20cm springform pan.
2. Process biscuits in a food processor until fine then add melted butter. Process until combined. Press over base of pan and refrigerate for 30 minutes.
3. Meanwhile break chocolate into pieces, place in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and set aside to cool for 10 minutes.
4. Beat cream and coffee liquer until soft peaks form.  Fold cream mixture into cooled chocolate. Pour mixture over biscuit base and smooth surface with a spatula.
5. Cover and refrigerate for 3 hours or until set.
6. Serve with your choice of berries.

Arnotts Iced Vovo Tart

A gorgeous dish ... perfect for Australia Day.  Thanks to Taste.com for the recipe http://www.taste.com.au/recipes/31865/arnotts+iced+vovo+tart