MANGO AND LEMON CHIFFON TRIFLE:

INGREDIANTS:

SPONGE CAKE -200 GM

MANGO JELLY CRYSTALS -85 GM

LARGE MANGO,SLICED THINLY – 600GM

LEMON CHIFFON:

EGGS [SEPERATED] -2

EGG YOLKS -2

CASTER SUGAR -110 GM

FINELY GRATED LEMON RIND -1 TEASPOON

GELATINE -1 TEASPOON

WATER – 60ML

LEMON JUICE -1 TABLESPOON

WHIPPED THICKENED CREAM -180ML

METHOD:

CUT SPONGE INTO 1 CM SQUARES;DIVIDE AMONG SIX 2 –CUP [500ML] SERVING GLASSES.

MAKE JELLY ACCORDING TO DIRECTIONS ON PACKET .POUR HALF OF THE WARM JELLY MIXTURE OVER SPONGE,COVER;REFRIGERATE UNTIL SET .COVER REMAINING JELLY ,REFRIGERATE UNTIL THE CONSISTENCY OF UNBEATEN EGGWHITE.

MEANWHILE MAKE LEMON CHIFFON

RESERVE SIX SLICES OF THE MANGO.BLEND OR PROCESS REMANING MANGO UNTIL SMOOTH.SPOON SOFT JELLY OVER SPONGE ;TOP WITH MANGO PUREE.SPOON LEMON CHIFFON OVER PUREE;REFRIGERATE UNTIL SET.TOP EACH TRIFLE WITH ONE OF THE RESERVED MANGO SLICES.

LEMON CHIFFON:

BEAT ALL EGGYOLKS,HALF OF THE SUGAR AND THE RIND IN A MACHINE BOWL UNTIL THICK AND CREAMY.SPRINKLE GELATINE OVER THE WATER IN SMALL HEATPROOF JUG; STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER.STIR UNTIL GELATINE DISSOLVES;ADD JUICE,STIR INTO EGG MIXTURE.TRANSFER TO LARGE BOWL.BEAT EGGWHITES IN A MACHINE BOWL UNTIL SOFTPEAKS FORM.GRADUALLY ADD REMAINING SUGAR,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS;FOLD INTO LEMON MIXTURE ,THEN FOLD IN CREAM.

MANGO –PASSIONFRUIT SORBET WITH GRILLED MANGO:

INGREDIANTS:

PASSION FRUIT PULP -125 ML

WATER -250 ML

CASTER SUGAR -110 GM

LARGE MANGO CHOPPED COARSELY -600 GM

ORANGE FLAVOURED LIQUEUR -2 TABLESPOON

EGG WHITES -3 NO.

SMALL MANGOES -4 NO.

BROWN SUGAR -2 TABLESPOON

LIME,CUT INTO 8 WEDGES -1NO.

METHOD:

STRAIN PASSION FRUIT OVER SMALL JUG;RESERVE SEEDS.

STIR WATER AND CASTER SUGAR ON HEAT UNTIL SUGAR DISSOLVES.;BRING TO BOIL REDUCE HEAT;SIMMER ABOUT 10 MINUTES UNTIL MIXTURE THICKENS.COOL.

BLEND CHOPPED MANGO UNTIL SMOOTH;TRANSFER TO SMALL BOWL.STIR IN PULP ,SYRUP AND LIQUEUR.POUR MIXTURE INTO 14CM *21 CM LOAF PAN,COVER WITH FOIL ;FREEZE ABOUT 3 HOURS OR UNTIL JUST FIRM.

PROCESS SORBET WITH EGGWHITES UNTIL SMOOTH.STIR IN 2 TABLESPOONS RESERVED PASSIONFRUIT SEEDS;DISCARD REMAINING SEEDS.RETURN SORBET TO PAN.COVER ;FREEZE.

BEFORE SERVING ,SLICE CHEEKS FROM SMALL MANGOES;SCORE EACH CHEEK IN SHALLOW CRISS-CROSS PATTERN,TAKINGCARE NOT TO CUT THROUGH SKIN.SPRINKLE BROWN SUGAR OVER CHEEKS.;PLACE UNTIL HOTGRILL UNTIL BROWNED LIGHTLY.SERVE SORBET WITH MANGO CHEEKS AND LIME WEDGES.

TIPS:

YOU CAN USE COINTREAU,GRAND MARNIER,CURACAO OR ANY OTHER ORANGE –FLAVOURED LIQUEUR IN THIS RECIPE

STRAWBERRIES AND CREAM POWDER PUFFS :

INGREDIANTS:

EGGS -2 NO.

CASTER SUGAR – 75 GM

CORNFLOUR -2 TABLESPOONS

PLAINFLOUR -2 TABLESPOONS

SELF-RAISING FLOUR -2 TABLESPOON

THICKENED CREAM -160 ML

ICING SUGAR MIXTURE – 55 GM

STRAWBERRIES [CHOPPED] -250 GM

METHOD :

BEAT EGGS IN SMALL BOWL WITH ELECTRIC MIXERUNTIL THICK AND CREAMY .GRADUALLY ADD CASTER SUGAR,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.SIFT FLOURS TOGETHER THREE TIMES ONTO BAKING PAPER;FOLD INTO EGG MIXTURE.

DIVIDE MIXTURE AMONG PREPARED PANS.BAKE IN MODERATE OVEN ABOUT 8 MINUTES..TURN IMMEDIATELY .

BEAT CREAM AND HALF OF THE ICING SUGAR IN SMALL BOWL WITH ELECTRIC MIXER. UNTIL SOFT PEAKS FORM.;FOLD IN STRAWBERRIES.DIVIDE CREAM MIXTURE AMONG HALF. OF THE SPONGES;TOP WITH REMAINING SPONGES;

SERVE WITH ICING SUGAR

PEACH AND RASPBERRY TRIFLE:

INGREDIANTS:

RASPBERRY JELLY CRYSTALS -85 GM

UNFILLED PACKAGED SPONGE CAKE – 250 GM

RASPBERRY JAM -2 TABLESPOON

SWEET SHERRY – 125 ML

CUSTARD POWDER -30 GM

CASTER SUGAR -55 GM

MILK -375 ML

VANILLA EXTRACT -1/2 TEASPOON

THICKENED CREAM -300 ML

SLICED PEACHES,DRAINED -825 GM

ALMOND FLAKES TOASTED -2 TABLESPOON

METHOD:

MAKE JELLY ACCORDING TO DIRECTION ON PACKET ,COVER ;REFRIGERATE INTIL MIXTURE IS THE CONSISTENCY OF UNBEATEN EGGWHITE .

MEANWHILE SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE ;SANDWICH CAKE HALVES WITH JAM.CUT CAKE INTO 3CM SQUARES.

PLACE CAKE IN 2.5 LITRE DEEP SERVING BOWL;SPRINKLE WITH SHERRY.

MIX CUSTARD POWDER AND SUGAR IN A SAUCEPAN .GRADUALLY BLEND IN MILK ;STIR OVER UNTIL MIXTURE BOILS AND THICKENS.AFTER REMOVE FROM HEAT AND STIR IN EXTRACT AND ½ CUP OF THE CREAM.COVER SURFACE COMPLETELY WITH PLASTIC WRAPAND THEN COOL.

MEANWHILE POUR JELLY OVER CAKE AND REFRIGERATE UNTIL SET.

TOP JELLY WITH PEACHES THEN WITH CUSTARD.

BEAT REMAINING CREAM IN MACHINE UNTIL SOFT PEAKS FORM .SPREAD CREAM OVER CUSTARD AFTER REFRIGERATE AND SERVE WITH NUTS.

MANGO BOMBE ALASKA:

INGREDIANTS:

MANGO ICE-CREAM -2 LITRE

ORANGE JUICE – 60 ML

ORANGE FLAVOURED –LIQUEUR – 2 TABLESPOON

UNFILLED PACKAGED SPONGE CAKE -16 CM[ROUND]

THINLY SLICED MANGO -600 GM

EGG WHITES – 4 NO.

CASTER SUAGR -220 GM

METHOD:

KEEP 15 CM -1.375 LITRE [5 ½ -CUP]PUDDING BASIN OR BOWL WITH PLASTIC WRAP,EXTENDING PLASTIC 5 CM OVER EDGE OF BASIN.

PACK ICE-CREAM INTO PREPARED BASIN ,COVER WITH FOIL ;FREEZE ABOUT 2 HOURS OR UNTIL FIRM

PREHEAT OVEN TO VERY HOT.

COMBINE JUICE AND LIQUEUR IN SMALL JUG,TRIM TOP OF CAKE TO FLATTEN;SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE.PLACE BOTTOM LAYER OF CAKE ON OVEN TRAY;BRUSH WITH HALF OF THE JUICE MIXTURE .TOP WITH MANGO,THEN WITH REMAINING CAKE HALF;BRUSH WITH REMAINING JUICE MIXTURE .

INVERT ICE –CREAM ONTO CAKE ,TRIM THE CAKE TO EXACT SIZE OF ICE- CREAM.RETURN TO FREEZER.

BEAT EGGWHITES IN MACHINE BOWL ,GRADUALLY ADD SUGAR,BEATING UNTIL SUGAR DISSOLVES.

REMOVE BOMBE FROM FREEZER;SPREAD MERINGUE OVER TO ENCLOSE BOMBE COMPLETELY.BAKE OR BURN THE MERINGUE TO GET BROWN COLOUR.

VANILLA PANNA COTTA WITH BERRY JELLY:

INGREDIANTS:

RASPBERRIES -120 GM

GELATINE -1/2 TEASPOON

CASTER SUGAR -1 ½ TABLESPOON

LEMON JUICE -1 TABLE SPOON

CRANBERRY JUICE -80 ML

VANILLA PANNA COTTA:

GELATINE – 2 TEASPOONS

CASTER SUGAR – 55 GM

MILK – 160 ML

THICKENED CREAM -300 ML

VANILLA EXTRACT -1/2 TEASPOON

METHOD:

PLACE RASPBERRIES IN EACH MOULD;RESERVE REMAINING RASPBERRIES.

SPRINKLE GELATINE AND SUGAR OVER COMBINED JUICES IN SMALL HEATPROOF JUG;STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER,UNTIL GELATINE AND SUGAR MELTS.

DIVIDE GELATINE MIXTURE AMONG PREPARED MOULDS,COVER;REFRIGERATE FOR 2 HOURS ,UNTIL SET.

MEANWHILE MAKE VANILLA PANNA COTTA.GENTLY POUR COOLED PANNA COTTA INTO MOULDS,COVER ;REFRIGERATE UNTIL SET.

VANILLA PANNA COTTA:

SPRINKLE GELATINE AND SUGAR OVER COMBINED MILK AND CREAM IN SMALL SAUCEPAN.STIR OVER LOW HEAT,WITHOUT BOILING,UNTIL GELATINE AND SUGAR DISSOLVE;ADD EXTRACT.STRAIN INTO MEDIUM JUG;COOL TO ROOM TEMPERATURE.

TOBLERONE FONDUE :

INGREDIANTS:

CHOPPED TOBLERONE -200 GM

THICKENED CREAM – 125 ML

COFFEE FLAVOURED LIQUEUR – 1 TABLESPOON

METHOD:

STIR TOBLERONE AND CREAM IN SMALL SAUCEPAN UNTIL SMOOTH.REMOVE FROM HEAT ;STIR IN LIQUEUR.TRANSFER FONDUE TO SERVING BOWL.

SERVE WITH FRESH FRUIT AND BISCOTTI

PLUMS WITH SOUR CREAM:

INGREDIANTS:

PLUMS IN SYRUP[DRAINED]-825 GM

SOUR CREAM -120 GM

HONEY FLAVOURED YOGHURT -140 GM

BROWN SUGAR -75 GM

METHOD :

HALVE PLUMS ;REMOVE STONES .DIVIDE PLUMS AMONG FOUR [250ML]SHALLOW FLAMEPROOF SERVING DISHES.

COMBINE SOUR CREAM,YOGHURT AND 2 TABLESPOON OF THE SUGAR IN SMALL BOWL.SPOON SOUR CREAM MIXTURE OVER PLUMS;SPRINKLE WITH REMAINING SUGAR.PLACE UNDER PEHEATED GRILL FOR 3 MINUTES OR UNTIL SUGAR DISSOLVES.

TOFFEED MANDARINS WITH ICE-CREAM:

INGREDIANTS:

BUTTER - 50 GM

BROWN SUGAR -75 GM

MEDIUM MANDARINS [PEELED ,SEGMENTED] – 5 NO.

VANILLA ICE-CREAM -1 LITRE

METHOD:

MELT BUTTER IN PAN ;COOK SUGAR AND MANDARINS,STIRRING,UNTIL SUGAR DISSOLVES AND MANDARINS SOFTEN SLIGHTLY

DIVIDE ICE- CREAM AMONG SERVING BOWLS;TOP WITH WARM MANDARIN MIXTURE.

TIPS:

SERVE WITH ALMOND BREAD

ROASTED PEAR TART: 200 C

INGREDIANTS:

ROLLED PUFF PASTRY SHEET -1

EGG,BEATEN LIGHTLY -1

PEAR HALVES IN NATURAL JUICE ,DRAINED - 825 GM

PURE MAPLE SYRUP -1 TABLESPOON

BUTTER ,MELTED -30 GM

METHOD:

CUT PASTRY SHEET IN HALF ;PLACE PASTRY HALVES ABOUT 2 CM APART ON PREPARED TRAY ,BRUS WITH EGG .

PLACE THREE PEAR HALVES ,CUT SIDE DOWN ,ON EACH PASTRY HALF;BRUSH PEARS WITH COMBINED SYRUP AND BUTTER .BAKE IN MODERATELY HOT OVEN ABOUT 20 MINUTES OR PASTRY IS PUFFED AND BROWNED LIGHTLY..

SOUR CHERRY CHOCOLATE CHEESE CAKE : 150C

INGREDIANTS:

PLAIN SWEET BISCUITS - 250 GM

BUTTER ,MELTED -125 GM

MORELLO CHERRIES -680 GM

CREAM CHEESE -3 *25O GM

EGGS -3 NO.

SOUR CREAM - 180 GM

LEMON JUICE – 60 ML

CASTER SUGAR -385 GM

DARK EATING CHOCOLATE [MELTED] - 50 GM

COCOA POWDER - 25 GM

METHOD :

BLEND BISCUITS ,UNTL,MIXTURE RESEMBLES FINE BREADCRUMBS.

,ADD BUTTER UNTIL COMBINED.

USING HAND ,PRESS BISCUIT MIXTURE EVENLY OVER BASE AND 5 CM UP THE SIDE OF PREPARED TIN,PLACE ON OVEN TRAY ;REFRIGERATE ABOUT 30 MINUTES UNTIL FIRM.

MEANWHILE DRAIN CHERRIES OVER SMALL BOWL;RESERVE ONE CUP OF THE JUICE.BEAT CHEESE ,EGGS,SOUR CREAM,LEMON JUICE AND 1 CUP OF THE SUGAR IN LARGE MIXING BOWL.UNTIL SMOOTH.PLACE HALF OF THE CHEESE MIXTURE IN MEDIUM BOWL;STIR IN CHOCOLATE AND SIFTED COCOA .

POUR PLAIN AND CHOCOLATE MIXTURES ALTERNATELY INTO TIN ;PULL A SKEWER BACKWARDS AND FORWARDS THROUGH MIXTURE FOR A MARBLE EFFECT;TOP WITH ½ CUP OF THE CHERRIES .BAKE ,IN SLOW OVEN ABOUT 1 HOUR OR UNTIL SET.AFTER KEEP IN FREEZER.

MEANWHILE STIR RSERVED CHERRY JUICE WITH REMAINING SUGAR IN SMALL SAUCEPAN OVER HEAT UNTIL SUGAR DISSOLVES ;BRING TO BOIL,WITHOUT STIRRING .STIR IN REMAINING CHERRIES,TRANSFER TO MEDIUM HEATPROOF JUG;COOL.SERVE CHERRY CAKE WITH CHERRY SAUCE

RHUBARB AND PEAR SPONGE PUDDING : 180 -190 C

INGREDIANTS:

PEAR SLICES IN NATURAL JUICE : 825 GM

RHUBARB ,TRIMMED ,CUT INTO 4 CM PIECES -800 GM

CASTER SUGAR -2 TABLESPOON

EGGS -2 NO.

CASTER SUGAR [EXTRA] -75 GM

PLAIN FLOUR -2 TABLESPOON

SELF RAISING FLOUR -2 TABLESPOON

CORN FLOUR -2 TABLESPOON

METHOD:

DRAIN PEARS;RESERVE 180ML OF THE JUICE.COMBINE RESERVED JUICE,RHUBARB AND SUGAR ON HEAT ;COOK.STIRRING OCCASIONALLY,UNTIL RHUBARB JUST TENDER.STIR IN PEARS.POUR MIXTURE INTO DEEP 1.75 –LITRE OVENPROOF DISH.

MEANWHILE BEATT EGGS UNTIL CREAMY ;THEN ADD SUGAR ,BEAT UNTIL SUGAR DISSOLVES.GENTLY FOLD SIFTED FLOURS.

SPREAD MIXTURE OVER HOT RHUBARB MIXTURE .BAKE IN MODERATE OVEN ABOUT 45 MINUTES OR UNTIL BROWNED LIGHLY.

PEAR CHARLOTTES WITH FIG SYRUP: 180-190 C

INGREDIANTS:

LARGE PEARS -5 NO.

BROWN SUGAR -220 GM

CINNAMON STICK -1 NO.

WATER – 250 ML

DAY – OLD WHITE BREAD SLICES – 16

BUTTER [MELTED] -90 GM

THINLY SLICED DRIED FIGS – 4 NO.

BRANDY -60 ML

METHOD :

BOIL PEELED PEAR WITH SUGAR ,CINNAMON AND WATER ,AFTER BOILING REDUCE HEAT ;SIMMER .STRAIN PEARS OVER MEDIUM BOWL;RESERVE SYRUP AND CINNAMON.

CUT EIGHT 8.5 CM ROUNDS FROM EIGHT BREAD SLICES.REMOVE CRUSTS FROM REMAINING BREAD SLICES;CUT EACH SLICES INTO THREE 3 CM WIDE STRIPS,THEN HALVE IT CROSSWAYS.

COMBINE BUTTER AND 2 TABLESPOON OF SYRUP IN SMALL BOWL ;BRUSH BUTTER MIXTURE ON ONE SIDE OF ALL BREAD PIECES.PLACE ONE BREAD ROUND,BUTTERED SIDE DOWN ,IN EACH DISH;LINE SIDE OF EACH DISH WITH BREAD FINGERS,BUTTERED-SIDE AGAINST DISH,OVERLAPPING SLIGHTLY.FILL CENTRES WITH PEARS;TOP WITH REMAINING BREAD ROUNDS,BUTTTERED SIDE UP AND BAKE FOR 30 MINUTES ,UNTIL BROWN COLOUR APPEARS.

MEANWHILE BRING 1 CUP OF RESERVED SYRUP AND CINNAMON TO BOIL;ADD FIGS ;REDUCE HEAT.;SIMMER;UNTIL SYRUP REDUCES BY HALF.ADD BRANDY;SIMMER;3 MINUTES.

TURN CHARLOTTES ONTO SERVING PLATE;SPOON FIG MIXTURE OVER EACH CHARLOTTES

ITALIAN TRIFLE:

INGREDIANTS:

WATER - 60 ML

LEMON JUICE -125 ML

CASTER SUGAR - 275 GM

LIMONCELLO -80 ML

RICOTTA -200 GM

MASCARPONE -250 GM

CANDIED FIGS,CHOPPED COARSELY -150 GM

TOASTED HAZELNUTS -110GM

DARK EATING CHOCOLATE -100 GM

DARK EATING CHOCOLATE MELTED -100 GM

THICKENED CREAM -600ML

PACKET SAVOIARDI SPONGE FINGER BISCUITS -250 GM

METHOD:

STIR THE WATER JIUCE AND ¾ CUP OF THE SUGAR IN MEDIUM SAUCEPAN OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO BOIL.BOIL,UNCOVEREDWITHOUT STIRRING ,UNTIL SYRUP THICKENES SLIGHTLY.STIR IN LIQUEUR OFF THE HEAT ;COOL IMMEDIATELY.

AT THE SAME TIME BEAT RICOTTA AND REMAINING SUGAR IN LARGE BOWL UNTIL SMOOTH .ADD MASCARPONE ,BEAT NICELY FOLD IN FIGS,NUTS AND CHOPPED CHOCOLATE.PLACE HALF OF THE RICOTTA MIXTURE IN MEDIUM BOWL;FOLD IN MELTED CHOCOLATE.

BEAT CREAM IN MEDIUM HBOWL WITH MIXTURE UNTIL COMING PEAK;FOLD HALF OF THE CREAM INTO EACH OF THE RICOTTA MIXTURE,

POUR HALF OF THE LEMON SYRUP INTL MEDIUM BOWL;SOAK HALF OF THE BISCUITS UNTIL JUST SOFTENED.LINE 3 LITRE SERVING DISH.

SPREAD HALF OF THE RICOTTA MIXTURE THEN HALF OF THE CHOCOLATE RICOTTA MIXTURE THEN HALF OF THE CHOCOLATE RICOTTA MIXTURE THEN HALF OF THE PLAIN RICOTTA MIXTURE OVER BISCUITS

TIPS:

SERVE WITH COCOA POWDER

GULAB JAMAN:

INGREDIANTS:

CASTER SUGAR -440 GM

WATER -500 ML

CARDOMOM PODS ,BRUISED -8

CINNAMON STICKS -2

STAR ANISE – 3

ROSE WATER -1 TEASPOON

SELF RAISING FLOUR -75 GM

FULL- CREAM MILK POWDER -25 GM

SPREADABLE PACKAGED CREAM CHEESE -125 GM

RAISINS -18

VEGETABLE OIL ,FOR DEEP FRYING

METHOD:

STIR SUGAR ,THE WATER ,CARDAMOM,CINNAMON AND STAR ANISE IN MEDIUM SAUCE PAN OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO BOIL.BOIL,UNCOVERED,WITHOUT STIRRING 5 MINUTES .REMOVE FROM HEAT;STIR IN ROSEWATER.COOL.

COMBINE FLOUR ,MILK POWDER AND CHEESED IN MEDIUM BOWL;USING WOODEN SPOON,MIX TO A SOFT DOUGH,TURN ONTO FLOURED SURFACE;KNEAD ABOUT 10 MINUTES OR UNTIL SMOOTH. ROLL 1 TEASPOON OF THE DOUGH AROUND EACH RAISIN.

HEAT OIL IN WOK,LARGE SAUCEPAN OR DEEP-FRYER TO 160C;DEEP FRY BALLS,IN BATCHES ,UNTIL GOLDEN BROWN.ADD BALLS TO ROSEWATER SYRUP;KEEP GULAB JAMAN 1 HOUR BEFOE SERVING.

SILKY CHOCOLATE MOUSSE:

INGREDIANTS:

DARK EATING CHOCOLATE[CHOPPED COARSELY-300GM

BUTTER -50 GM

EGGS ,SEPARATED -3 NO.

IRISH CREAM LIQUEUR -1 TABLESPOON

CASTER SUGAR -55 GM

WHIPPED CREAM -300ML

METHOD:

COMBINE CHOCOLATE AND BUTTER IN SMALL SAUCEPAN;STIR OVER LOW HEAT UNTIL SMOOTH.REMOVE FROM HEAT.

STIR IN EGG YOLKS,ONE AT A TIME,THEN LIQUEUR;TRANSFER MIXTURE TO LARGE BOWL.COOL.

BEAT EGGWHITES IN SMALL BOWL WITH MIXER UNTIL SOFT PEAKS FORM,GRADUALLY ADD SUGAR,1 TABLESPOON AT A TIME,BEATING UNTIL SUGAR DISSOLVES.

AT THE TIME FOLD CREAM INTO CHOCOLATE MIXTURE,THEN FOLD IN EGG WHITE MIXTURE,IN TWO BATCHES.

TIPS:

MOSTLY BAILEY”S IRISH CREAM IN THIS RECIPE

STICKY DATE CAKE WITH BUTTERSCOTCH SAUCE: 180 -190C

INGREDIANTS:

DRIED PITTED DATES -635 GM

HOT WATER -750 ML

BICARBONATE OF SODA -2 TEASPOON

BUTTER [CHOPPED]-185 GM

BROWN SUGAR -500GM

EGGS – 6 NO.

SELF RAISING FLOUR -450 GM

CHOPPED WALNUTS -60 GM

CHOPPED PECANS -60 GM

BUTTERSCOTCH:

BROWN SUGAR -440GM

THICKENED CREAM -500 ML

BUTTER [CHOPPED] -250 GM

BOIL DATES AND WATER THEN REMOVE FROM HEAT AND STIR IN SODA.BLEND DATE MIXTURE UNTIL SMOOTH.

BEAT BUTTER AND SUGAR IN MACHINE BOWL UNTIL FLUFFY.ADD EGGS ONE AT A TIME,AFTER STIR IN DATE MIXTURE AND FLOUR,SPREAD MIXTURE IN PREPARED DISH [26CM *36 CM] .SPRINKLE WITH NUTS AND BAKE IN MODERATE OVEN ABOUT 50 MINUTES.AFTER STAND CAKE IN DISH 10 MINUTES;TURN ONTO WIRE RACK,TURN CAKE TOP-SIDE UP.

AT THE TIME MAKE BUTTERSCOTCH SAUCE.

BRUSH SURFACE OF HOT CAKE WITH 1/3 CUP OF THE HOT BUTTERSCOTCH SAUCE.SERVE WITH REMAINING SAUCE.

BUTTER SCOTCH:

STIR INGREDIANTS IN MEDIUM SAUCEPAN OVER HEAT ,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO BOIL.REDUCE HEAT ;SIMMER 3 MINUTES.

GREEK –STYLE ALMOND BISCUITS: 130 -140 C

INGREDIANTS:

ALMOND MEAL – 375 GM

CASTER SUGAR - 220GM

ALMOND ESSENCE -1/4

EGG WHITES ,BEATEN LIGHTLY -3 NO.

FLAKED ALMONDS -80 GM

METHOD:

PRE HEAT OVEN TO MODERATE .GREASE TWO OVEN TRAYS.

MIX ALMOND MEAL,SUGAR AND ESSENCE IN LARGE BOWL.ADD EGG WHITES;STIR UNTIL MIXTURE FORMS A FIRM PASTE.ROLL LEVEL TABLESPOONS OF THE MIXTURE THROUGH NUTS;ROLL INTO 8CM LOGS.SHAPE LOGS TO FORM CRESCENTS.

PLACE CRESCENTS ON PREPARED TRAYS; BAKE, IN MODERATE OVEN ABOUT 15 MINUTES .UNTIL BROWN COLOUR APPEARS.

PLUM COBBLER:

INGREDIANTS:

PLUMS IN SYRUP -825 GM

SELF RAISING FLOUR -110GM

CASTER SUGAR -55GM

GROUND CINNAMON -1 TEASPOON

BUTTER, CHOPPED -60 GM

EGGYOLK – 1

BUTTER MILK -60 ML

COARSELY CHOPPED TOASTED HAZELNUTS -2 TABLESPOON

ICING SUGAR MIXTURE -2 TABLESPOON

METHOD:

DRAIN PLUMS OVER MEDIUM SAUCEPAN.HALVE PLUMS;DISCARD STONES.ADD PLIMS TO PAN;BRING TO BOIL,REDUCE HEAT ;SIMMER,UNCOVERED ABOUT 5 MINUTES OR UNTIL PLUM SOFTEN.

STRAIN PLUMS; RESERVE ½ CUP LIQUID.PLACE PLUMS AND RESERVED LIQUID IN 1 LITRE [4 CUP] OVENPROOF DISH;PLACE DISH ON OVEN TRAY.

SIFT FLOUR,CASTER SUGAR AND CINNAMON INTO MEDIUM BOWL;RUB IN BUTTER,STRI IN EGG YOLK AND ENOUGH OF THE BUTTERMILK TO MAKE A SOFT,STICKY DOUGH.DROP HEAPED TEASPOONS OF THE MIXTURE OVER HOT PLUMS;SPRINKLE WITH NUTS.

BAKE ,130 -135 C,FOR 30 MINUTES UNTIL BROWN COLOUR APPEARS.SERVE DUSTED WITH SIFTED ICING SUGAR.

TIPS:

SERVE WITH CREAM OR ICE- CREAM,IF DESIRED.

PECAN PIE :

INGREDIANTS: 130 -140C

TOASTED PECANS -280 GM

EGG YOLKS -6 NO.

GOLDEN SYRUP -175 GM

BROWN SUGAR -11O GM

BUTTER ,MELTED -90 GM

THICKENED CREAM -60 ML

METHOD:

PLACE NUTS IN PASTRY CASE. [24 –CM ROUND LOOSE –BASED FLAN TIN]., WHICH HAS MADE AN SUGAR PASTE BASE.

COMBINE EGGYOLKS, SYRUP, SUGAR, BUTTER AND CREAM IN SMALL BOWL ;WHISK UNTIL SMMOTH TEXTURE APPEARS.POUR MIXTURE OVER

NUTS;BAKE, UNCOVERED IN MODERATE OVEN ABOUT 30 MINUTES.

AFTER SERVE WITH CREAM IF DESIRED.

GREEK CREAMED RICE:

INGREDIANTS :

MILK - 1 LITRE

CASTER SUGAR - 75 GM

LEMON RIND STRIP – 1

CINNAMON STICK - 1

WHITE MEDIUM- GRAIN RICE – 100 GM

CORNFLOUR -2 TEASPOON

MILK[EXTRA] -2 TEASPOON

EGG YOLKS -4

TOASTED WALNUTS,CHOPPED COARSELY -25 GM

CINNAMON SUGAR -1 TEASPOON

HONEY -1 TABLESPOON

METHOD:

BRING MILK ,SUGAR AND RIND TO A BOIL IN MEDIUM SAUCEPAN.ADD CINNAMON AND RICE ;COOK,UNDER LOW HEAT.SHOULD STIR ,FOR 30 MINUTES UNTIL RICE IS TENDER.DISCARD RIND AND CINNAMON STICK.

BLEND CORNFLOUR WITH EXTRA MILK IN SMALL BOWL;STIR IN EGG YOLKS.STIR EGG EGG MIXTURE INTO RICE MIXTURE.STIR UNTIL MIXTURE BOILS AND THICKENS.

DIVIDE THE MIXTURE AMONG FLOUR 180 ML SERVING GLASSES;TOP WITH NUTS,CINNAMON SUGAR AND HONEY.

TIPS:

CREAMED RICE CAN BE SERVED WARM OR CHILLED

CHOCOLATE SELF-SAUCING PUDDING: 130 C

INGREDIANTS:

SELF-RAISING FLOUR -150GM

BI CARBONATE OF SODA -1/2 TEASPOON

COCOA POWDER -50 GM

BROWN SUGAR -275 GM

BUTTER ,MELTED -80 GM

SOUR CREAM -120 GM

EGG[BEATEN LIGHTLY] -1

BOILING WATER - 500 ML

METHOD:

SIFT FLOUR,SODA,HALF OF COCOA AND ½ CUP [50 GM] OF SUGAR IN TO MEDIUM BOWL;STIR IN COMBINED BUTTER ,SOUR CREAM AND EGG.

SPREAD MIXTURE INTO PREPARED DISH [DEEP 1.5 LITRE OVENPROOF DISH].SIFT REMAINING COCOA AND REMAINING SUGAR EVENLY OVER MIXTURE;GENTLY POUR OVER THE BOILING WATER.BAKE ,UNCOVERED,IN MODERATE OVEN ABOUT 40 MINUTES

VANILLA PEAR ALMOND CAKE:

INGREDIANTS:

CORELLA PEARS :800GM

WATER : 625 ML

LEMON RIND STRIPS : 1

CASTER SUGAR : 385 GM

VANILLA BEAN : 1

BUTTER ,CHOPPED : 125 GM

EGGS : 2 NO.

SOUR CREAM : 160 GM

PLAIN FLOUR : 100GM

SELF RAISING FLOUR : 100 GM

BLANCHED ALMONDS,TOASTED,

CHOPPED COARSELY : 40GM

DARK EATING CHOCOLATE ,CHOPPED COARSELY : 40 GM

ALMOND MEAL : 60 GM

METHOD:

PEEL PEARS LEAVING STEMS INTACT.

COMBINE WATER ,RIND AND 1 CUP OF THE SUGAR IN MEDIUM SAUCE PAN.SPLIT VANILLA BEAN IN HALF LENGHTWAYS,SCRAP AND PUT IN SAUCE PAN STIR OVER HEAT WITHOUT BOILING ;UNTIL SUGAR DISSOLVES.ADD PEARS BRING TO BOIL.REDUCE HEAT ;SIMMER COVERED ,ABOUT 30 MINUTES OR UNTIL PEAR ARE JUST TENDER.TRANSFER THE PEARS,BRING SYRUP TO BOIL,UNCOVERED ,UNTIL SYRUP REDUCES HALF.AFTER COOL THE MIXTURE.

BEAT BUTTER AND REMAINING SUGAR UNTIL FLUFFY.ADD EGGS.ONE AT A TIME,AFTER ADD SOUR CREAM;BEAT UNTIL JUST COMBINED.MIXTURE MAY CURDLE AT THIS STAGE BUT WILL COME TOGETHER LATER.

STIR IN 2 TABLESPOON OF THE SYRUP,THEN FLOURS,NUTS,CHOCOLATE AND ALMOND MEAL.

SPREAD MIXTURE ON INSERT BASE23 CM SPRINGFORM TIN UPSIDE DOWN IN TIN TO GIVE A FLAT BASE;PLACE PEAR UPRIGHT AROUND EDGE OF TIN .GENTLY PUSHING TO THE BOTTOM.ABD THEN BAKE IN MODERATELY SLOW OVEN ABOUT 1 HOUR 35 MINUTES

SAGO PLUM PUDDING WITH ORANGE CREAM :

130-135C/3 HOURS[MODERATE OVEN]

INGREDIANTS:

WATER :500ML

SAGO : 130GM

BI CARBONATE OF SODA : 1 TEASPOON

BUTTER SOFTENED : 250GM

VANILLA EXTRACT : 2 TEASPOONS

CASTER SUGAR : 220GM

EGG : 1

PLAIN FLOUR :75 GM

BI CARBONATE OF SODA EXTRA :1/2 TEA SPOON

STALE BREADCRUMBS :140GM

SULTANAS :320GM

ORANGE CREAM :

FINELY GRATED ORANGE RIND : 2 TEASPOONS

ORANGE FLAVOURED LIQUEUR

ICING SUGAR MIXTURE :1 TABLESPOON

THICKENED CREAM :300ML

METHOD :

COMBINE THE WATER ,SAGO AND SODA IN MEDIUM BOWL,COVER ;STAND OVERNIGHT.

PRE HEAT OVEN TO MODERATE .GREASE EIGHT ¾ -CUP [180ML] OVENPROOF MOULDS.

BEAT BUTTER ,EXTRACT,SUGAR AND EGG IN SMALL BOWL WITH ELECTRIC MIXTURE UNTIL FLUFFY.ALSO ADD WITH FLOUR ,AND EXTRA SODA ,SAGO MIXTURE ,BREADCRUMBS AND SULTANAS

DIVIDE THE MIXTURE IN THE MOULDS AND COVER WITH FOIL.PLACE MOULDS IN BAKING DISH AND POUR ENOUGH BOILING WATERTO COME HALFWAY UP SIDE OF MOULDS.BAKE INMODERATE OVEN FOR 3 HOURS.

MEANWHILE MAKE ORANGE CREAM

TURN PUDDINGS INTO SERVING PLATE,THEN SERVE DOLLOPED WITH ORANGE CREAM.

ORANGE CREAM:

BEAT INGREDIANTS TOGETHER UNTIL SOFT PEAKS APPEARS.

RHUBARB AND ALMOND JALOUSIE: 130 -140 /35 MIN.

INGREDIANTS:

CHOPPED RHUBARB – 250 GM

CASTER SUGAR -75 GM

ROLLED PUFF PASTRY – 2 SHEETS

APRICOT JAM -1 TABLESPOON

EGG WHITE - 1

CASTER SUGAR EXTRA -1 TABLE SPOON

FRANGIPANE FILLING :

BUTTER -30GM

V ANILLA EXTRACT -1/4 TEASPOON

CASTER SUGAR -55GM

EGG – 1

PLAIN FLOUR -1 TABLE SPOON

ALMOND MEAL -80 GM

METHOD :

PLACE RHUBARB AND SUGAR IN MEDIUM SAUCEPAN;COOK OVE LOW HEAT,STIRRING ,UNTIL SUGAR DISSOLVES AND RHUBARB DISSOLVES.

MAKE FRANGIPANE FILLING.

CUT ONE PASTRY SHEET NTO 14CM *24 CM RECTANGLE;CUT REMAININ PASTRY SHEET INTO 16CM *24CM RECTANGLE.LEAVING 2CM BORDER AROUND ALL SIDES,MAKE ABOUT 8 EVENLY SPACED SLITS ACROSS WIDTH OF LARGER PASTRY PIECE.

SPREAD PASTRY SHEET WITH JAM;PLACE FILLING ON PASTRY;TOP FILLING EVENLY WITH RHUBARB MIXTURE.BRUSH AROUND BORDER WITH EGG WHITE.

BRUSH JALOUSIE WITH REMAINING EGG WHITE ;SPRINKLE WITH EXTRA SUGAR AND BAKE IN HOT OVEN ABOUT 35 MINUTES OR UNTIL JALOUSIE IS BROWNED LIGHTLY AND COOKED THROUGH.

FRANGIPANE FILLING:

BEAT BUTTER ,VANILLA AND SUGAR IN SMALL BOWL WITH MIXER UNTIL THICK AND CREAMY .ADD EGG;BEAT UNTIL COMBINED.STIR IN FLOUR AND ALMOND MEAL.

RICH CHOCOLATE TART: 140 -150 /30 MIN.

INGREDIANTS:

EGG YOLKS -4 NO.

EGGS - 2NO.

CASTER SUGAR -55 GM

THICKENED CREAM -80ML

DARK EATING CHOCOLATE [MELTED] -300GM

VANILLA EXTRACT -1 TEASPOON

METHOD :

BEAT EGGYOLKS,EGGS,CASTER SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY .FOLD IN CREAM,CHOCOLATE AND EXTRACT.

POUR CHOCOLATE MIXTURE INTO PASTRYCASE[MADE OF SUGAR PASTE] .BAKE ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 30 MINUTES OR UNTIL FILLING IS SET.COOL 10 MINUTES.SERVE TART DUSTED WITH A LITTLE EXTRA SIFTED COCOA,IF DESIRED.

VANILLA CHEESE CAKE WITH POACHED QUINCES: 140-150 C/35MIN.

INGREDIANTS:

BISCUITS - 125 GM

BUTTER MELTED - 80GM

VANILLA BEAN - 1

CREAM CHEESE -500GM

EGGS -2 NO.

SOUR CREAM -120 GM

LEMON JUICE - 60 ML

CASTER SUGAR -590 GM [2 2/3 CUPS]

WATER - 500ML

MEDIUM QUINCES -660 GM

[Peeled, cored, quartered]

LEMON RIND STRIPS -2

METHOD:

PREHEAT OVEN TO MODERATELY SLOW.INSERT BASE OF 23 CM SPRING FORM TIN UPSIDE DOWN IN TO GIVE A FLAT BASE;GREASE TIN.

BLEND OR PROCESS BISCUITS UNTIL MIXTURE RESEMBLES FINE BREADCRUMBS.ADD BUTTER ;PROCESS UNTL COMBINED .USING HAND PUT THIS MIXTURE AS BASE OF TIN.

MEANWHILE SPLIT VANILLA BEAN IN HALF LENGHTWAYS,SCRAPE SEEDS INTO MEDIUM BOWL ;RESERVE POD FOR POACHED QUINCES.ADD CHEESE ,EGGS,SOUR CREAM,JUICE AND 2/3 CUP OF THE SUGAR TO SEEDS ;BEAT WITH MACHINE UNTIL SMOOTH.

POUR THE MIXTURE ON THE TRAY AND BAKE FOR 35 MINUTES ON ON SLOW TEMPERATURE.

MEANWHILE STIR THE WATER AND REMAINING SUGAR IN MEDIUM SAUCEPAN OVER LOW HEAT UNTIL SUGAR DISSOLVES.ADD QUINCE RIND AND RESERVED VANILLA POD;BRING TO BOIL .REDUCE HEAT;SIMMER,COVERED ,ABOUT 2 HOURS OR UNTIL QUINCE IS TENDER.

COOL QUINCE IN SYRUP ,THEN SLICE THINLY.

RETURN QUINCE SYRUP TO A BOIL,REDUCE HEAT ;SIMMER ,UNCOVERED ,UNTIL SYRUP REDUCES BY HALF ;AFTER TOP CHEESECAKE WITH QUINCE SLICES:BUSH WITH SYRUP.

UPSIDE –DOWN TOFFEE BANANA CAKE:

130C/40MIN.[MODERATRE OVEN]

INGREDIANTS:

CASTER SUGAR :220 GM

WATER :250 ML

BANANAS ,SLICED THINLY : 400GM

EGGS[BEATEN LIGHTLY] :2NO.

VEGETABLE OIL : 160ML

BROWN SUGAR : 165 GM

VANILLA EXTRACT : 1 TEASPOON

FLOUR : 100GM

SELF RAISING FLOUR : 50GM

MIXED SPICE : 2 TEASPOON

BICARBONATE OF SODA :1 TEASPOON

MASHED BANANA : 1 CUP

METHOD :

ARRANGE DEEP 22CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.

STIR CASTER SUGAR AND WATER IN A MEDIUM SAUCEPAN,UNTIL SUGAR DISSOLVES;BRING TO BOIL.BOIL ,UNCOVERED ,WITHOUT STIRRING ,ABOUT 10 MINUTES OR UNTIL CARAMELIN COLOUR.POUR TOFFEE INTO PREPARED PAN ;TOP WITH SLICED BANANA.

COMBINE EGGS ,OIL,BROWN SUGAR AND EXTRACT IN MEDIUM BOWL.STIR IN DRY INGREDIANTS ,THEN MASHED BANANA ;POUR MIXTURE INTO PREPARED PAN.BAKE ,UNCOVERED ,IN MODERATE OVEN ABOUT 40 MINUTES .

TURN ONTO WIRE RACK ,PEEL OFF BAKING PAPER;TURN CAKE TOP-SIDE UP.

TIP:

SERVE WITH THICK CREAM

TARTE TARTIN : 130C/30 MIN.

INGREDIANTS:

LARGE APPLES: 1.2KG

UNSALTED BUTTER ,CHOPPED : 100GM

FIRMLY PACKED BROWN SUGAR 220GM

LEMON JUICE : 2 TABLESPOONS

PASTRY:

PLAIN FLOUR : 150GM

CASTER SUGAR : 2 TABLESPOON

COLD UNSALTED BUTTER ,CHOPPED :80GM

SOUR CREAM: 2 TABLESPOONS

METHOD:

* PEEL, CORE AND QUARTER APPLES.MELT BUTTER IN LARGE HEAVY BASED-BASED FRYING PAN; ADD APPLE, SPRINKLE EVENLY WITH SUGAR AND JUICE.COOK, UNCOVERED, OVER LOW HEAT,1 HOUR,TURNING APPLE AS IT CARAMELISES.

*PLACE APPLE, ROUNDED –SIDES DOWN, IN 23 CM PIE DISH; DRIZZLE WITH 1 TABLESPOON OF THE CARAMEL IN PAN .RESERVE REMAINING CARAMEL.PAVK APPLE TIGHTLY TO AVOID ANY GAPS, COVER REFRIGERATE WHILE PREPARING PASTRY.

*MAKE PASTRY

*ROLL DOUGH BETWEEN SHEETS OF BAKIN PAPER UNTIL LARGE ENOUGH TO COVER APPLE.PEEL AWAY ONE SHEET OF BAKING PAPER ;INVERT PASTRY OVER APPLE.REMOVE REMAINING PAPER ;TUCK PASTRY AROUND APPLE .BAKE ,UNCOVERED ,IN MODERATELY HOT OVEN ABOUT 30MINUTES OR UNTIL BROWNED.CAREFULLY TURN ONTO SERVING PLATE.

*REHEAT RESERVED CARAMEL OVER LOW HEAT; DRIZZLE OVER APPLE.

PASTRY:

PROCESS FLOUR, SUGAR, BUTTER AND SOURCREAM UNTIL INGREDIANTS JUST COME TOGETHER .KNEAD DOUGH ON FLOURED SURFACE UNTIL SMOOTH.COVER; REFRIGERATE 30 MINUTES.

CINNAMON FLAN: 150 -160C/45MIN.

INGREDIANTS:

CASTER SUGAR :220GM

WATER :125ML

MILK :625 GM

THICKENED CREAM :300ML

CINNAMON STICKS :2

CLOVES : 2

EGGS :4

EGG YOLKS :2

CASTER SUGAR :75GM

VANILLA EXTRACT :2 TEASPOON

METHOD :

*STIR SUGAR AND WATER IN MEDIUM HEAVY-BASED SAUCEPAN OVER HEAT UNTIL GOLDENBROWN COLOUR ,AFTER PUT THE SYRUP OVER 20 –CM –ROUND CAKE PAN. PLACE PAN IN LARGE BAKING DISH[TOFFEE WILL SET A THIS STAGE].

*COMBINE MILK ,CREAM AND SPICES IN MEDIUM SAUCEPAN;BRING TO BOIL,AFTER STRAIN THE MIXTURE.

*WHISK EGGS,EGGYOLKS,EXTRA SUGAR AND EXTRACT IN MEDIUM BOWL.GRADUALLY WHISK WARM MILK WARM MIXTURE INTO EGG MIXTURE.STRAIN MIXTURE OVER TOFFEE IN PAN.POUR ENOUGH BOILING WATER INTO BAKING DISH TO COME HALFWAY UP SIDE OF PAN.BAKE ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 45 MINUTES OR UNTIL CUSTARD JUST SETS.REMOVE PAN FROM WATER ;COOL.COVER ,REFRIGERATE 24 HOURS.

*JUST BEFORE SERVING ,TURN FLAN ONTO A RIMMED SERVING DISH.

HONEY - ALMOND PASTRIES :

INGREDIANTS:

TOASTED BLANCHED ALMONDS : 240GM

CASTER SUGAR : 110GM

GROUND CINNAMON : 1 TEASPOON

FILLO PASTRY SHEET : 8 NO.

MELTED BUTTER : 100GM

HONEY : 360GM

TOASTED SESAME SEEDS : 1 TABLESPOON

METHOD :

PRE HEAT OVEN TO M ODERATE .GREASE TWO OVEN TRAYS

BLEND ALMOND ,SUGAR ,CINNAMON,SOFTENED BUTTER AND 3 TEASPOON OF THE ORANGE FLOWER WATER UNTIL MIXTURE FORM A PASTE.

CUT FILLO SHEETS INTO HALF LENGHTWAYS,THEN IN HALFCROSSWAYS;COVER FILLO RECTANGLE WITH BAKING PAPER;THEN WITH DAMP TEA TOWEL.BRUSH ONE FILLO RECTANGLE WITH MELTED BUTTER ;USING HANDS,ROLL 1 TABLESPOON OF THE ALMOND MIXTURE INT LOG SHAPE.PLACE LOG AT SHORT SIDE OF FILLO RECTANGLE;ROLL TO ENCLOSE MIXTURE ,FOLDING IN SIDES AFTER FIRST COMPLETE TURN.RUSH WITH BUTTER .CONTINUE WITH REMAINING FILLO RECTANGLES ,MELTED BUTTER AND ALMOND MIXTURE.

PLACE PASTRIES SEAM-SIDE DOWN ,ON PREPARED TRAYS.AND THEN BAKE OVER 120 - 130C/15 MIN.

AT THE SAME TIME BRING HONEY AND REMAINING ORANGE FLOWER WATER TO A BOIL IN MEDIUM SAUCEPAN.REDUCE HEAT ;SIMMER;UNCOVERED ,3 MINUTES.

ADD HOT PASTRIES TO HONEY MIXTURE ,TURNING WELL COATED ,AFTER SPRINKLE WITH SEEDS ;COOL COMPLETELY BEFORE SERVING

LIME MERINGUE PIE:

INGREDIANTS :

PLAIN SWEET BISCUITS : 250GM

UNSALTED BUTTER MELTED : 100GM

CORNFLOUR : 75GM

CASTER SUGAR : 330GM

LIME JUICE : 125 ML

WATER : 310ML

UNSALTED BUTTER EXTRA : 60GM

EGGS SEPARATED : 4 NO.

FINELY GRATED LIME RIND : 2 TEASPOON

METHOD :

*GREASE 24 CM –ROUND LOOSE –BASED FLAN PAN.

*BLEND BISCUITS UNTIL MIXTURE RESEMBLES FINE BREADCRUMBS,AFTER ADD BUTTER .USING HAND PRESS BISCUIT MIXTURE EVENLY OVER BASE AND 2CM UP THE SIDE OF PREPARED TIN;PLACE ON OVEN TRAY ;REFRIGERATE WHILE PREPARING FILLING.

*COMBINE CORNFLOUR AND ½ CUP OF THE SUGAR IN MEDIUM SAUCE PAN ;GRADUALLY STIR IN JUICE AND WATER UNTIL SMOOTH.COOK,STIRRING,OVER HIGH HEAT UNTIL MIXTURE BOILS AND THICKENES.REDUCE HEAT ;SIMMER ,STIRRING,1 MINUTE REMOVE FROM HEAT AND AFTER ADD BUTTER ,THEN YOLKS AND RIND.CONTINUE UNTIL BUTTER MELTS.COOL 10 MINUTES.

*SPREAD FILLINGS OVER BISCUIT BASE AND REFRIGERATE 2 HOURS.

*AFTER MAKE MERINGUE WITH REMAINING EGGWHITE AND SUGAR ,THEN APPLY ON TOP OF PIE AND BURN TO GET BROWN COLOUR.

COFFEE AND PECAN PUDDINGS WITH CARAMEL SAUCE:

INGREDIANTS :

COARSELY CHOPPED TOASTED PECANS : 90GM

CREAM :300ML

BROWN SUGAR :330GM

COLD BUTTER CHOPPED :100GM

BUTTER [SOFTENED] :125GM

VANILLA EXTRACT :1 T.S

CASTER SUGAR :110GM

EGGS :2 NO.

SELF RAISING FLOUR :150 GM

PLAIN FLOUR : 35GM

MILK : 60ML

FINELY GROUND ESPRESSO COFFEE

METHOD:

* DIVIDE NUTS AMONG MOULDS ;PLACE MOULDS OVER OVEN TRAY

*STIR CREAM ,BROWN SUGAR AND CHOPPED BUTTER IN SMALL SAUCEPAN OVER HEAT ,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES.REDUCE HEAT ;SIMMER UNTIL MIXTURE THICKENS SLIGHTLY.SPOON 2 TABLESPOON OF SAUCE OVER NUTS IN EACH MOULD;RESERVE REMAINING SAUCE.

*BEAT SOFTENED BUTTER ,EXTRACT AND CASTER SUGAR IN MACHINE BOWL UNTIL FLUFFY.AFTER ADD EGGS ONEBYONE AFTER STIR IN SIFTED FLOUR ,MILK AND COFFEE;DIVIDE MIXTURE AMONG MOULDS AND BAKE .

*REHEAT RESERVED SAUCE ,SERVE PUDDINGS WITH SAUCE.

TIPS:

SERVE WITH ICECREAM

ORANGE AND RASPBERRY SELF SAUCING PUDDING:

INGREDIANTS:

ALMOND FLAKES :20GM

BUTTER :30GM

SELF-RAISING FLOUR:110GM

MILK: 80ML

BROWN SUGAR :150GM

FINELY GRATEWD ORANGE RIND:2 T.S

FROZEN RASPBERRY:110GM

ORANGE JUICE:60ML

BOILING WATER:18ML

METHOD:

*PLACE NUTS IN OVEN TO GET BROWN COLOUR

*MELT BUTTER THEN ADD FLOUR ,MILK,SUGAR AND WHISK NICELY.STIR RIND AND RASPBERRY;SPREAD INTO PREPARED DISH.

*SPRINKLE REMAINING SUGAR OVER RASPBERRY MIXTURE ;CAREFULLY POUR OVER COMBINED JUICE AND BOILING WATER.

PLACE PUDDING OVER MICRO-OVEN AND COOK[70C-80C/12MIN.]

SRINKLE PUDDING WITH NUTS AND SERVE WITH CREAM OR ICE CREAM.

POACHED PEARS IN RED WINE SYRUP WITH PEAR CHIP:

INGREDIANTS:

PEARS[MEDIUM] :6NO.

WATER :500ML

DRY REDWINE :500ML

ORANGE-FLAVOURED LIQUEUR :125ML

ORANGE RIND STRIPS :4NO.

CASTER SUGAR : 165 GM

VANILLA BEAN :1NO.

PEAR CHIPS:

MEDIUM PEAR :1NO.

CASTER SUGAR :110GM

WATER :125ML

METHOD :

* MAKE PEAR CHIPS

*MEAN WHILE ,PEEL PEARS,LEAVING STEMS INTACT.

*COMBINE .THE WATER ,WINE ,LIQUEURAND SUGAR IN A LARGE SAUCE PAN.SPLIT VANILLA BEAN IN HALF LENGHTWAYS AND PUT IN MIXTURE WITHOUT BOILING .THEN BOIL UNTIL SUGAR DISSOLVES.ADD PEARS;BRING TO A BOIL.REDUCE HEAT ;SIMMER,COVERED,ABOUT 1 HOUR OR UNTIL PEARS ARE JUST TENDER.

*TRANSFER THE PEAR TO A LARGE BOWL ;BRING SYRUP TO BOIL .REDUCE HEAT ;SIMMER ,UNCOVERED ,UNTIL SYRUP REDUCED BY A THIRD.REMOVE FROM HEAT ;DISCARD POD.

*STRAIN SYRUP OVER PEARS,COVER REFRIGERATE UNTIL COLD.

*SERVE WITH PEAR CHIP AND NUT –FLAVOURED ICE CREAM.

PEAR CHIP:

STIR SUGAR AND WATER IN MEDIUM SAUCEPAN OVER HEAT ,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES ;BRING TO BOIL ABOUT 5 MINUTES UNTIL SUGAR SYRUP THICKENS SLIGHTLY.ADD PEAR SLICES [OF 2MM SLICE],SIMMER UNTIL PEAR SLICE IS JUST TENDER.DRAIN.ARRANGE PEAR SLICE IN A TRAY WITH BAKING PAPER OR SILPAT AND BAKE IN VERY SLOW OVEN UNTIL DRIED OR CRISPY TEXTURE APPEAERS.

LEMON MOUSSE:

INGREDIANTS:

EGGYOLK : 5O NO..

SUGAR : 800GM

CREAM : 5 LITRE

LEMON JUICE : 300GM

GELATINE : 50 GM

METHOD:

BEAT EGGYOLK AND SUGAR IN A MACHINE BOWL

THEN ADD CREAM TO THE MIXTURE ,AS FOLLOWS THE LEMON JUICE ALSO.ATLAST ADD GELATINE.

PANETTONE BREAD AND BUTTER PUDDING :

INGREDIANTS:

PANETTONE :1 KG

BUTTER[SOFTENED] :90 GM

MILK :1 LITRE

THICKENED CREAM: 300ML

CASTER SUGAR :150 GM

VANILLA BEAN :1 NO.

EGGYOLKS : 3NO.

EGG :3 NO.

APRICOT JAM :80GM

ORANGE FLAVOURED LIQUEUR : 1 TABLESPOON

METHOD:

CUT PANETTONE IN HALF FROM TOP TO BOTTOM;[RESERVE HALF FOR ANOTHER USE ];CUT REMAINING HALF IN HALF AGAIN,THEN CROSSWAYS INTO 1.5 CM SLICES.TOAST PANETTONE LIGHTLY BOTH SIDES AND LET IT TO WARM THEN PUT IN BASE OF CAKE PAN AS A LAYER WITH LITTLE BUTTER SPREAD N SIDE OF SLICES .

THEN COMBINE MILK ,CREAM AND SUGAR IN A SAUCE PAN,PUT VANILLA BEANS ALSO AND BOIL ,AFTER COOL FOR 10 MIN.

BEAT EGGYOLKS AND EGGS IN MACHINE BOWL UNTIL THICK AND CREAMY TEXTURE APPEARS , OVER WARM PUDDING.

GRADUALLY BEAT IN HOT MILK MIXTURE;POUR CUSTARD OVER PANETTONE IN CAKE PAN,WHICH WE ARRANGED BEFORE.

PLACE PAN IN BAKING DISH WITH BOILING WATER FOR 1HOUR AND 30 MIN.

AFTER BAKING ,CAREFULLY TURN TOP-SIDE UP ONTO SERVING PLATE.

STIR JAM AND LIQUEUR IN A SAUCEPAN OVER HEAT UNTIL COMBINED;STRAIN.BRUSH JAM MIXTURE

TIPS :

PAN CAKE WITH WHIPPED PRALINE BUTTER :

INGREDIANTS: [T.S –TABLESPOON]

PANCAKE

FLOUR : 500GM

SUGAR : 200GM

EGG :9 NO.

BUTTER,MELTED :200GM

MILK :1 LITRE

WHIPPED PRALINE BUTTER:

BUTTER :125GM

ICING SUGAR :1 T.S

MAPLE SYRUP :1 T.S

VIENNA ALMONDS OR

CHOPPED COARSELY :45GM

METHOD :

COMBINE FLOUR AND SUGAR IN A LARGE BOWL ;WHISK IN COMBINED EGGYOLKS,BUTTER EXTRACT AND MILK

POUR ¼ OF THE BATTER IN A LARGE HEATED NON-STICK FRYING PAN;COOK,UNTIL BROWN COLOUR APPEAR.

SERVE WITH MAPLE SYRUP AND WHIPPED PRALINE BUTTER.

WHIPPED PRALINE BUTTER:

BEAT BUTTER IN A SMALL MACHINE BOWL WITH ELECTRIC MIXER UNTIL PALE IN COLOUR.BEAT IN SUGAR AND SYRUP ;FOLD IN NUTS.

BLACK BERRY AND APPLE PIE :

INGREDIANTS :

PEEL AND SLICED APPLE : 9NO.

CASTER SUGAR :2 TEA SPOON

CORNFLOUR :1 TEASPOON

WATER :1 TEASPOON

FROZEN BLACKBERRIES : 300GM

CORNFLOUR :1 TEASPOON

DEMERARA SUGAR :1 TEASPOON

METHOD :

COOK SLICED APPLE AND CASTER SUGAR IN A SAUCE PAN AND FIRE IN A LOW HEAT FOR 10 MIN.

AFTER STRAIN [RESERVE COOKING LIQUID] ,AND BLEND THE CORNFLOUR WITH WATER IN THE RESERVE COOKING LIQUID AND COOK UNTIL MIXTURE BOILS.

AFTER ADD THIS MIXTURE INTO THE STRAINED APPLE ,THEN STIR NICELY,AFTER TOST BLACKBERRIES IN EXTRA CORNFLOUR OR STABILIZER ,AND MIX TO THE ABOVE INGREDIANT.

PUT THIS MIXTURE INTO A SUGAR PASTE BASE AND COVER WITH ROLLED PASTRY,AND BAKE [160C/ 12 -17 MIN.] UNTIL BROWN COLOUR APPEARS.

ÉCLAIR: 160C/20 -30 MIN.

INGREDIANTS :

WATER : 1 LITRE

BUTTER :400 GM

FLOUR : 600 GM

EGG : 8 NO.

SUGAR :TO TASTE

METHOD :

MELT BUTTER IN WATER,AFTER ADD FLOUR AND SUGAR.THEN TAKEOUT SIDE THE MIXTURE AND ALLOW IT TO COOL .

LATER MIX IN MACHINE BOWL WITH EGG,WHICH SHOULD ADD ONEBYONE.

THIRAMUSU:

INGREDIANTS :

EGG YOLK :25 NO.

SUGAR :900 GM

MASCARPONE CHEESE :2250KG

WHIPPED CREAM :2750 KG

GELATINE :2O LEAF

METHOD :

FIRST DOUBLEBOIL EGG YOLK AND SUGAR ,AFTER MIX WITH MASCARPOE CHEESE IN A MACHINE BOWL.[DON’T MIX CHEESE TOO MUCH IT WILL LEAD TO BREAK THE CHEESE. AFTER MIXING ADD WHIPPED CREAM, ATLAST ADD GELATINE .

THEN CUT SPONGE [WHICH DIPPED IN MOKA ] AND PUT IN CHOCOLATE SHELL.AND ABOVE ,PUT THE THIRAMUSU MIXTURE.AND KEEP IN DEEP FREEZER FOR GOOD RESULT.

HOW TO MAKE CHOCOLATE SHELL :

MELT CHOCOLATE AND BRUSH IN SILPAT MOULD[ANY SHAPE] AND ALLOW IT TO COOL ,BY THIS METHOD WE WILL GET A FINE CHOCOLATE SHELL.

CHOCOLATE NERON COOKIES: 160C /10 -12MIN.

INGREDIANTS:

BUTTER :500 GM

ICING SUGAR :220 GM

EGG YOLKS :10 NO.

FLOUR :500GM

COCOA POWDER :100 GM

METHOD :

MIX FIRST TWO INGREDIANTS IN THE MACHINE BOWL .

AFTER ADD EGG YOLKS ,ATLAST ADD LAST TWO INGREDIANTS.

COOKIES : 130 C/ 10 – 15 MIN.

INGREDIANTS :

BUTTER :1100GM

ICING SUGAR :500GM

FLOUR : 1600 GM

CINNAMMON POWDER :25 GM

METHOD :

MIX FIRST TWO INGREDIANTS IN THE MACHINE .

AFTER ADD SECOND INGREDIANT TO IT.

FRENCH CUISINE :

INGREDIANTS:

EGGS :14 NO.

YOLK : 24NO.

SUGAR : 400 GM

FLOUR :300 GM

CORN FLOUR :300 GM

BUTTER :600 GM

EGG WHITE 24 NO.

SUGAR :200 GM

METHOD :

MIX THE FIRST THREE INGREDIANTS IN A MACHINE BOWL ,

AFTER ADD SECOND TWO INGREDIANTS

THEN ADD THE MELTED BUTTER

ATLAST ADD THE MERINGUE TO THE ABOVE INGREDIANTS

[WHEN ,ADDING MERINGUE MIX SLOWLY BY HAND OR MACHINE]

TIPS :

SALAMANDER IS USING FOR THE DISH

USUALLY , MIXTURE WILL PUTTING IN A SQUARE CONTAINER WITH A BASE OF BUTTER PAPER .

MIXTURE SHOULD PUT IN VERY LESS QUANTITY TO GET A THIN LAYER.

.

HOW TO USE :

ONCE, PUT THE MIXTURE IN THE CONTAINER ,PUT IN THE SALAMANDER, AFTER COMING GOLDEN BROWN COLOUR ,TAKE OUT AND PUT SOME MORE MIXTURE ON THE TOP AND AGAIN PUT IN THE SALAMANDER TO GET A THIN LAYER ,REPEAT THIS PROCEDURE TILL YOU GET REQUIRED THICK RESULT.

AFTER PUT IN FREEZER AND USE GETTING COLD.

CHOCOLATE GLAZE:

INGREDIANTS :

WATER : 1100GM

SUGAR :570 GM

COCOA POWDER :250 GM

GLUCOSE : 250 GM

GELATINE :14 LEAF

METHOD :

BOIL THE FIRST FOUR INGREDIANTS TOGETHER,

ATLAST ADD GELATINE .THEN PUT IN THE REQUIRED CONTAINER

RASPBERRY BITTER SPONGE :

INGREDIANTS:

EGG YOLK :625 GM

SUGAR :550 GM

COCOA POWDER : 150 GM

ALMOND POWDER : 250 GM

FLOUR :300 GM

BUTTER :300 GM

EGG WHITE :625 GM

SUGAR :425 GM

METHOD :

MIX FIRST INGREDIANT AFTER ADD THE SECOND THREE INGREDIANTS ,THEN ADD MELTED BUTTER TO THE ABOVE MIXTURE,

ATLAST ADD THE MERINGUE [EGG WHITE AND SUGAR].

BUTTER CREAM:

INGREDIANTS :

BUTTER : 4 KG

SUGAR :I KG

EGG WHITES : 1 KG

SUGAR[MELTED BUTTER] :1 KG

METHOD:

MIX BUTTER IN THE MACHINE .

AFTER ADD THE MERINGUE [SUGAR AND EGG WHITES]

ATLAST ADD THE MELTED SUGAR TO THE ABOVE MIXTURE SLOWLY

OPERA SPONGE 140 C /5 -10 MIN.

INGREDIANTS :

EGG WHITE : 37 NO.’

SUGAR : 700 GM

EGGS :40 NO.

SUGAR :1 KG

ALMOND POWDER :1700GM

FLOUR :600GM

COFFEE ESSCENCE :30 GM

METHOD :

MAKE THE MERINGUE AS WITH THE ABOVE FIRST INGREDIANT

WHEN MERINGUE BECOME AN SOFT PEAK APPEARANCE ,MIX WITH THE SECOND INGREDIANTS ,WITH EGGS AND SUGAR.

ATLAST ADD LAST THREE INGREDIANTS

HOW TO USE : PUT IN A SILPAT OR BAKING PAPER.

BAKE TILL CREAMY TEXTURE CHANGES TO A SOFT SPONGE APPEARANCE