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April
2
2008

Sticky Date Pudding

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September
24
2006

TRIFLE

[JO’S KITCHEN] 

1 BUTTER CAKE or TOP-TASTE MADIERA CAKE

1 litre CUSTARD

1 RASPBERRY or LIME AEROPLANE JELLY

300ml CREAM

SWEET SHERRY

PREPARE JELLY & ALLOW TO SET. CUT CAKE INTO SMALL CUBES & SPRINKLE WITH SHERRY. PREPARE CUSTARD, PLACE PLASTIC WRAP ON TOP OF CUSTARD TO PREVENT SKIN FORMING & ALLOW TO COOL SLIGHTLY. POUR CUSTARD OVER CAKE & REFRIGERATE UNTIL SET. WHIP CREAM WITH 2 TEASPOONS SUGAR & A FEW DROPS OF VANILLA ESSENCE. CHOP JELLY ROUGHLY. DECORATE TRIFLE WITH JELLY & CREAM.

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September
24
2006

SWEET PASTRY

[MUM’S KITCHEN] 

1 CUP PLAIN FLOUR

1 CUP SELF RAISING FLOUR

3 DESERTSPOONS SUGAR

125g MARGARINE

1 EGG

20-30ml COLD WATER

RUB MARGARINE THROUGH FLOUR & SUGAR. ADD EGG, IF PASTRY IS TOO DRY ADD A LITTLE WATER. ROLL OUT ON FLOURED SURFACE USING HALF OF PASTRY FOR BASE & HALF FOR PIE TOP.

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September
24
2006

STRAWBERRY BRANDY SNAPS

[WW BEST EVER RECIPES P104] 

2 TABLESPOONS GOLDEN SYRUP

60g BUTTER

1/3 CUP BROWN SUGAR

¼ CUP PLAIN FLOUR

2 TEASPOONS GROUND GINGER

PINCH SALT

PUT SYRUP, BUTTER & BROWN SUGAR IN SAUCEPAN. STIR OVER LOW HEAT UNTIL BUTTER HAS MELTED. SIFT FLOUR, GINGER & SALT INTO BOWL, STIR IN BUTTER MIXTURE; MIX WELL. DROP SMALL TEASPOONFULS OF MIXTURE ON TO GREASED TRAYS, ALLOWING ROOM FOR SPREADING. BAKE IN MODERATE OVEN [180C] 5 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN, ALLOW TO COOL ON TRAYS 1 MINUTE BEFORE PUTTING ON WIRE RACKS TO COOL.

FILLING

2 CUPS CREAM

1 TABLESPOON SUGAR

2 TABLESPOONS GRAND MARNIER

1 PUNNET STRAWBERRIES

WASH & HULL STRAWBERRIES, RESERVE 3 FOR DECORATION. SLICE STRAWBERRIES IN HALF. WHIP CREAM, SUGAR & GRAND MARNIER  UNTIL FIRM PEAKS FORM. SANDWICH 3 BRANDY SNAPS TOGETHER WITH CREAM & SLICED STRAWBERRIES. TOP EACH WITH CREAM & HALF A RESERVED STRAWBERRY.

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September
24
2006

RICH CHOCOLATE SELF-SAUCING PUDDING

[WW ALL TIME FAVOURITES P52] 

1 CUP [150g] SELF-RAISING FLOUR

¾ CUP [165g] CASTER SUGAR

2 TABLESPOONS COCOA POWDER

½ CUP [125ml] MILK

1 TEASPOON VANILLA ESSENCE

30g BUTTER [melted]

¾ CUP [150g] BROWN SUGAR [firmly packed]

¼ CUP [25g] COCOA POWDER [extra]

1 ¾ CUPS [430ml] HOT WATER

GREASE 2-LITRE [8 CUP] OVENPROOF DISH.

SIFT FLOUR, CASTER SUGAR & COCOA INTO A LARGE BOWL; ADD THE COMBINED MILK, ESSENCE & BUTTER, STIR UNTIL SMOOTH. POUR MIXTURE INTO PREPARED DISH; SIFT COMBINED BROWN SUGAR & EXTRA COCOA EVENLY OVER TOP. CAREFULLY POUR HOT WATER OVER PUDDING.

BAKE IN A MODERATE OVEN [180C] FOR ABOUT 50 MINUTES OR UNTIL PUDDING IS FIRM. DUST WITH SIFTED ICING SUGAR IF DESIRED.

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September
24
2006

RICH CHOCOLATE MOUSSE

[WW FRENCH P96] 

300g DARK CHOCOLATE [chopped]

300ml CREAM

2 TABLESPOONS RUM

4 EGG WHITES

1/3 CUP CASTOR SUGAR

½ CUP CREAM [extra]

PROCESS CHOCOLATE UNTIL FINELY GRATED. HEAT CREAM TO JUST BELOW BOILING POINT, GRADUALLY ADD CREAM TO CHOCOLATE WHILE MOTOR IS OPERATING; ADD RUM, PROCESS UNTIL SMOOTH. TRANSFER CHOCOLATE MIXTURE TO A LARGE BOWL.

BEAT EGG WHITES IN SMALL BOWL UNTIL SOFT PEAKS FORM, GRADUALLY ADD SUGAR A TABLESPOON AT A TIME, BEATING WELL AFTER EACH ADDITION. FOLD THROUGH CHOCOLATE MIXTURE IN TWO LOTS.

WHIP EXTRA CREAM UNTIL SOFT PEAKS FORM, FOLD CREAM THROUGH CHOCOLATE MIXTURE. POUR MOUSSE INTO SERVING GLASSES. REFRIGERATE SEVERAL HOURS OR OVERNIGHT. SERVE WITH WHIPPED CREAM & CHOCOLATE CURLS.

SERVES 8.

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September
24
2006

PASSIONFRUIT MOUSSE WITH MANGO COULIS

[SUMMERTIME P104] 

3 TEASPOONS GELATINE

2 TABLESPOONS WATER

¾ CUP PASSIONFRUIT PULP [about 6 large passionfruit]

½ CUP THICKENED CREAM

¼ CUP CASTOR SUGAR

2 TABLESPOONS LEMON JUICE

MANGO COULIS

1 MANGO [chopped]

¼ CUP SUGAR

¼ CUP WATER

1 TABLESPOON LEMON JUICE

SPRINKLE GELATINE OVER WATER & MICROWAVE ON HIGH FOR ABOUT 20 SECONDS. COOL. COMBINE PASSIONFRUIT, CREAM, SUGAR & LEMON JUICE IN BOWL. ADD GELATINE TO PASSIONFRUIT MIXTURE. LIGHTLY OIL 6 EGG RINGS, PLACE ON SERVING PLATES, POUR PASSIONFRUIT MIXTURE INTO EGG RINGS; REFRIGERATE SEVERAL HOURS. REMOVE RINGS, SERVE WITH COULIS & FRESH FRUIT.

MANGO COULIS

COMBINE MANGO IN PAN WITH SUGAR & WATER, BRING TO THE BOIL, REDUCE HEAT, SIMMER UNCOVERED 2 MINUTES; COOL. PROCESS UNTIL SMOOTH, ADD LEMON JUICE.

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September
24
2006

ORANGE LIQUEUR PEARS

[WW DINNER PARTY NO 2 P76]

4 PEARS

1 CUP ORANGE JUICE

½ CUP WATER

½ CUP DRY WHITE WINE

¼ CUP SUGAR

2 STRIPS ORANGE RIND

¼ CUP GRAND MARNIER OR COINTREAU

PEAL PEARS LEAVING STEMS INTACT. IF NECESSARY TRIM BASE OF PEARS SO THAT THEY STAND UPRIGHT. IN A SAUCEPAN COMBINE STRAINED ORANGE JUICE, WATER, WINE, SUGAR & ORANGE RIND; STIR OVER LOW HEAT UNTIL SUGAR HAS DISSOLVED. ADD PEARS TO PAN, SIMMER COVERED 20 MINUTES OR UNTIL PEARS ARE TENDER, BASTING WITH SYRUP OCCASIONALLY. ALLOW PEARS TO COOL IN SYRUP, THEN ADD GRAND MARNIER. WHEN COLD REMOVE FROM SAUCEPAN & PLACE EACH PEAR IN INDIVIDUAL SERVING DISH. REMOVE ORANGE RIND FROM SYRUP. SPOON SYRUP OVER EACH PEAR BEFORE SERVING.

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