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Easy Peasy Pav with Passion Fruit Cream February 5, 2017

Filed under: Cakes,Desserts,Tarts & Pies — delishuss @ 8:46 am
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I’ve attempted making pavlova in the past with lots of failure. I found this recipe in the Taste magazine. It’s one of Matt Preston’s. His recipes are always straight forward and tasty so I thought I’d give it a try. It’s pretty fool proof. I’ve tried it twice now and it’s worked both times. I’ve altered the topping recipe but the base ingredients are the same. You can add whatever soft fruit you like. It’s best to make the pav the night before.

Ingredients

6 egg whites

315g caster sugar

1/2 tsp cream of tartar

1 tsp vanilla extract (I used essence the first time around and it wasn’t very nice, so I’d go for the extract or leave it out)

300g thickened cream

3 large passion fruit

3 tblsp icing sugar

1 mango, diced

75g raspberries

75g quartered strawberries

75g blueberries

1 kiwi, chopped

 

Method

  1. Preheat the oven to 150 degrees Celsius, 130 degrees Celsius for fan assisted. Draw a 22cm circle on a sheet of baking paper. Place the paper on a baking tray.
  2. Beat the egg whites to stiff peaks using an electric beater. Add the cream of tartar. Add one tablespoon of sugar at a time and beat until the sugar is dissolved in the egg whites. It’s worth taking your time to mix it in properly; I think that’s where I have slipped up in the past.
  3. Beat in the vanilla extract. Your egg whites should now be glossy and stiff.
  4. Spoon some of the mixture onto the baking paper and spread it out in the shape of the circle using a spatula. Do this repeatedly until all the mixture is on the baking paper. Try and get some height as it looks better and it collapses a little when cooked. Also, put a dip in the middle as this will be for your topping.
  5. Bake in the oven for 10 minutes. Reduce the oven temperature to 110 degrees Celsius or 90 degrees fan forced. Cook for a further hour and 20 mins. The meringue should be crisp and dry.
  6. Turn off the oven and leave the meringue in the oven overnight.
  7.  Scoop out the passion fruit pulp from the fruit into a bowl.
  8. In a separate bowl add the cream and sieve in the icing sugar. Stir in half of the passion fruit pulp.
  9. Spread the cream mixture over the meringue base.
  10. Sprinkle over the remaining passion fruit pulp and scatter over the fruit.

 

 

Chocolate Olive Oil Cake February 18, 2016

Filed under: Cakes,Desserts — delishuss @ 9:51 am
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I saw Nigella Lawson making this recipe on tv and thought I would make it for Valentine’s day for my beau. It doesn’t rise that high, which I imagine is because of the density of the mixture. You could if you wanted to make two and layer it but there’s no real need. It’s so luscious that you only need a smallish slice. I loved it, it has a brownie like consistency. It gets extra brownie points (pardon the pun) for being gluten free and if you don’t melt chocolate over it like I did, it’s also dairy free. Just double check the cocoa that you use as it may contain dairy. I made a little change to the recipe by adding half olive oil and half coconut oil.

Ingredients

 

  • 150 ml regular olive oil (plus more for greasing)
  • 50 grams good-quality cocoa powder (sifted)
  • 125 ml boiling water
  • 2 teaspoons best vanilla extract
  • 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 200 grams caster sugar
  • 3 large eggs

 

Method

1.Preheat your oven to 170°C/gas mark 3/325ºF. Use some oil spray to grease your 22-23 cm/ 9 inch cake tin. Line it with parchment paper.

2. Add the sifted cocoa powder to a bowl and whisk in the boiling water until you have a smooth, chocolatey viscous consistency.

3. Whisk in the vanilla extract, then set aside to cool while you are getting on with the rest. In another bowl, mix the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.

4. I used a hand held mixer because I don’t have a freestanding one. Either way, add the sugar, olive oil and eggs into a mixing bowl and beat together vigorously for about 3 minutes you have a pale yellow coloured cream mixture.

5. Turn the speed down and add the cocoa mixture little by little. Do the same with ground almond (or flour) mixture. Scrape down, and stir a little with a spatula, then pour the chocolate mixture into the baking tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks a little bit soggy still. Let it cool for 10 minutes on a wire rack, still in its tin. Remove from the tin after the 10 minutes. You can top it with melted chocolate and some fresh fruit or pistachios. For a bit of a change I served it with some vanilla flavoured Greek yogurt. It cut through the delicious dense chocolate.

– See more at: http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551#sthash.fhQTcIGW.dpuf

 

 

 

 

Magnolia Bakery’s Banana Pudding Recipe March 18, 2014

Filed under: Desserts — delishuss @ 11:34 am
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Now I haven’t actually made this recipe, but rest assured I have tasted it and it’s fab. It’s really luscious so a little goes a long way. My dear friend Robyn brought this dish to a dinner party, so I had to get the recipe.

Ingredients

1 (14 oz) can of sweetened condensed milk

1 1/2 cups of ice cold water

1 (3.4 oz) packet of instant vanilla pudding mix

3 cups of heavy cream

1 (12 oz)  box Nabisco Nillia Wafers

4 cups of sliced ripe bananas

 

Method

1. In a small bowl, on a medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, approx 1 minute. Add the pudding mixture and mix well, about 2 more minutes. Cover and refrigerate for 3-4 hours or overnight before continuing.

2. In a large bowl on medium speed of an electric mixer, whip the heavy cream until a stiff peaks are formed.

3. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

4. To assemble the dessert, select a large wide bowl, preferably glass with a 4-5 quart capacity.

5. Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas, then 1/3 of the pudding.

6. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding.

7. Cover tightly with plastic wrap, and allow to chill in the refrigerator for 4 hours or up to 8 hours before serving.  More than 4 hours allows the wafers time to become cake-like.

 

 

Lemon Ripple Tart July 7, 2013

Filed under: Desserts — delishuss @ 12:47 pm
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I made this recipe a while back for a dinner party. It was a stinking hot day and all I could think of was my mum and my former home economics teacher harping on about keeping everything cold and not overworking the pastry. I thought it was going to be an unmitigated disaster but it actually turned out very well. I was telling my dinner guests about my episode with the pastry and they looked at me as if I had two heads on me and said who makes pastry nowadays. Part of my was thinking yep that’s a fair point and then when I was tasting the end results I was pretty chuffed with myself. I think it’s a cracker, I will definitely try this one again.  By the way, this is a Jamie Oliver recipe. If you have the time or the inclination I would probably make the pastry the day before.

Serves 10

Ingredients

6 egg yolks

5 eggs

270g caster sugar

1 vanilla pod, split lengthways, seeds removed

250ml lemon juice, plus the grated zest from the lemons

250g unsalted butter, at room temperature

250g raspberries

1tbsp caster sugar

Icing sugar, for caramelising (optional)

 

Pastry

500g plain flour, plus extra

100g icing sugar

250g cold unsalted butter, cubed

Finely grated zest of 1 lemon

2 eggs, beaten with a splash of milk

 

Method

1. For the pastry, sieve the flour and icing sugar onto a surface, then use your fingers to gently work in the butter till you have ‘crumbs’. Sprinkle in the zest, then gradually add the egg mixture till you get a ball of dough. Dust this with flour, flatten slightly, then wrap in cling-film and chill for about 30 minutes.

2. Grease a loose-bottomed 28cm to tart tin. Dust a clean surface and a rolling pin with flour and roll the pastry into a circle that’s 5mm thick and big enough to line the tart tin. Lightly press the pastry into the tin, trim off the excess, then cover with cling-film and put in the freezer for at least an hour.

3. Preheat the oven to 180C/gas 4. Unwrap the tart case, line it with greaseproof paper, then fill with rice or dried beans. Bake the pastry in the middle of the oven for 10 minutes, then remove the paper and baking beans and return to the oven for about 15 minutes or until light brown.

4. For the filling, put the yolks, eggs, sugar, vanilla seeds and lemon juice and zest into a heavy-bottomed pan; whisk over a very low heat until the mixture starts to thicken. Stir in the button, making sure you get all the bits of curd from the bottom of the pan. When it looks like really thick custard and coats the back of a spoon, take it off the heat and let it cool a little. Give it a whisk, then strain through a sieve.

5. Mash the raspberries with the sugar in a small pan. Cook over medium heat for 10 minutes, stirring continuously, until it starts to look like jam.

6. Spoon the lukewarm lemon curd into the tart and give it a shake so that the mixture spreads. Spoon the raspberry jam over the lemon and gently stir to create a ripple effect. Cool the tart for 30 minutes, if you like, dust the top with a layer of icing sugar and caramelise it with a kitchen blowtorch.

 

Roxy’s Rockin Cheesecake July 3, 2013

Filed under: Cakes,Desserts — delishuss @ 10:07 am
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I told my work colleague that I had a blog and she said I made the nicest cheesecake at the weekend so she shared her creation with me and I said I would post it. I have to try it myself soon, it sounds gorgeous. I’m a sucker for cheesecake.

EQUIPMENT

20cm spring form tin
Food processor
Electric mixer with mixer blade

INGREDIENTS
1 packet Nice Arnotts Biscuits
125g melted butter
1 tablespoon cinnamon
1 vanilla bean pod
3 tablespoons vanilla extract
1 cup thickened cream
500g (2 blocks) Philly cream cheese, diced
3/4 cup caster sugar
3 teaspoon gelatine
1/4 cup boiling water

METHOD
Base: In a food processor, blend whole packet of Nice biscuits until a small crumb. Add cinnamon and quick blend to mix in.  Add melted butter and blend to combine.  Scoop out combine base into a spring form tin.  Press base and sides.  Chill in fridge while making the filling.

Filling: Boil water and dissolve gelatine in a small bowl, stir until dissolved. Place a plate or lid to allow stubborn crystals to dissolve and set aside.

Set up your electric mixer with the mixer blade (not whisk). Add caster sugar and diced Philly cheese.  Mix until completely smooth and creamy.

With mixer running on low, gradually drizzle in cooled desolated gelatine and beat until just combined.  Add vanilla bean seeds, vanilla extract and thickened cream and continue beating until smooth and fluffy.

Remove chilled base from fridge and scoop mixture into pre-prepared base.  Gently smooth to edges, cover with cling film and refrigerate for at least 3 hours or overnight.

 

 

Tia Maria Cheesecake November 14, 2012

Filed under: Cakes,Desserts — delishuss @ 9:06 am
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I haven’t tried this recipe yet but I reckon I will make it for Christmas. Catherine passed this recipe on to me and thought I would like it. It sounds fab. It’s from bbc.goodfood.com

Cuts into 16 slices

Prep 30 mins plus cooling

Cook 35 mins

 

Ingredients

85g hot melted butter, plus extra for greasing

140g plain chocolate digestive biscuits, finely crushed

3x 300g packs full-fat philadelphia cheese

200g golden caster sugar

4 tbsp plain flour

2 tsp vanilla extract

2 tsbp Tia Maria

3 large eggs

300ml pot soured cream

For the topping

150ml pot soured cream

2 tbsp Tia Maria

Cocoa, for dusting

8 Ferrero Rocher chocolates

 

Method

1. Heat oven to 180 degrees celsius, 160 degrees fan assisted oven, gas mark 4. Line the base of a 25cm springform tin with baking parchment. Blend the butter and biscuit crumbs and press onto the base of the tin. Bake for 10 mins, then leave to cool.

2. Increase oven to 240 degrees celsius/ 220 fan assisted oven, gas mark 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, Tia Maria, eggs and soured cream.

3. Grease sides of the cake tin with butter. Pour in the cheesecake mixture and smooth. Bake for 10 mins, then decrease oven to 110 degrees celsius/ 90 degrees fan assisted oven, gas mark 1/4 for 25 mins. Turn off the oven, open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.

4. To make the topping, mix the soured cream and Tia Maria, then smooth over the top of the cheesecake. Chill. To serve, remove from the tin and slide onto a plate. Dust with cocoa through a tea strainer until the top is covered. Lightly mark the cheescake into portions with a knife, and place a chocolate on every other portion.

 

 

 

 

Carrot Cake October 22, 2012

Filed under: Cakes,Desserts — delishuss @ 10:42 am
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I haven’t actually tried this recipe yet but my friend Kathy has and I have it on good authority that this cake is awesome. So I thought I would share it with you so that you could try it. It’s a Rachel Allen recipe from Bake! I must give it a try some time.

Prep time: 25 min

Cook time: 1 hr 15 min

Serves: 12

 

Ingredients

For the carrot cake

140 ml vegetable oil, plus extra for greasing

2 eggs

200 g light brown sugar

300 g grated carrots, (grated weight)

100 g raisins

75 g pecans or walnuts, chopped (optional)

180 g self-raising flour

1 pinches salt

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp mixed spice

For the orange cream cheese icing

250 g cream cheese, chilled

50 g butter, at room temperature

1 tsp vanilla extract

275 g icing sugar, sifted

1 orange, zest only

 

Method

1. Preheat the oven to 150C/gas 2. Oil and line a 13 x 23cm loaf tin with greaseproof paper.

2. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined.

4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.

5. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

6. For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.