Sorry for not posting in a long time, due to our favorite game being on , “The ashes” I was on a short trip to England to attend the match, so please if your interested and a cricket fan go to Auscricket.wordpress.com to catch up with the latest scores and wins!
Growing up a in a country’s being the best thing that has happened to my life! My favorite dessert I had growing up was the good old lemon slice! I always loved lemons, and from the first moment i tasted it have loved it ever since!
- 1/2 cup sweetened condensed milk
- 100g butter
- 200g Granita biscuits
- 1 cup desiccated coconut
- 1 lemon, rind finely grated
- 2 cups icing sugar mixture
- 40g butter, softened
- 1 lemon, juiced
- Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
- Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
- Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
- Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve
Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/
So finally winter has struck Australia, and I haven’t seen too much winter foods posts at all, and even more all I’m seeing on my “freshly pressed” page are delicious summer food and drinks from bloggers on the other side of the world and to be honest this is making me really jealous! So I’ve finally came up with the perfect winter dessert! This pudding resembles a light date cake until you add the rich caramel sauce ! The more sauce the pudding absorbs, the richer, sweeter and stickier it becomes.This dessert is to go down a treat on any winter day!
DO YOU THINK THIS THE PERFECT WINTER DESSERT? PLEASE COMMENT YOUR FAVORITE OR THE ONES YOU WOULD LIKE ME TO POST!
Okay to all the people who haven’t heard of this dessert (which I presume to be none) this is not at all a hard dessert to make! If you are capable cook you’ll be facing no trouble at all.
- 250g pitted dates, chopped
- 1 teaspoon bicarbonate of soda
- 1 1/2 cups boiling water
- 125g butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups White Wings Self-Raising Flour, sifted
- Firstly you’d want to preheat your oven to 180°C. Then grab you cake pan, after grease your and line the pan 7cm deep, 22cm basePlace dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
- Next using an electric mixer, beat the butter, sugar and vanilla until pale and creamy. Next add your eggs, only one at a time, beating it well after each addition. Then using a large metal spoon, fold through date mixture and flour until well combined.
- Carefully spoon your mixture into the prepared pan. Bake for 35 to 40 minutes, now insert a skewer into the centre and if it comes out clean. Turn onto a plate.
- Now its time to make that sauce. Combine all your sauce ingredients in a saucepan over medium heat. Cook, make sure you stir it often until sauce comes to boil. Reduce heat to medium-low. Summer for 2 minutes.
- Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce. I’m hoping this dessert would warm you up! Enjoy!
Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/
This beautiful dessert is a wonderful change from the traditional tart. This Peach tart is the perfect combination of buttery crisp pastry and sweet peaches. This tart looks lovely when pulled from the oven, with its pastry all brown and crisp, and the peaches all soft and sweet, with lightly caramelized edges. Excellent served warm with a small scoop of vanilla ice-cream.
Total time: 1 hr 30 mins
Cook time: 45 mins
- 7 tablespoon(s) butter (no substitutions), melted and cooled to room temperature.
- 1/3 cup of sugar
- 1/4 cup of vanilla extract
- 1 cup of all purpose flour
- 1 pinch of salt
Brown sugar fillings
- 1/2 cup of sugar
- 2 large eggs
- 1/4 cup of all purpose flour
- 1/2 cup of butter (no substitutions)
- 3 medium peaches peeled and thinly sliced
- Prepare crust: Preheat oven to 375 degrees F. In medium bowl, stir melted butter with sugar and vanilla until combined. Stir in flour and salt until dough just begins to come together. Press dough into 9-inch tart pan with removable bottom. Bake crust 15 minutes or until golden brown.
- Meanwhile, prepare Brown-Butter Filling: In small bowl, with wire whisk, beat sugar and eggs until well mixed. Beat in flour until blended; set aside.
- In 1-quart saucepan, heat butter over medium heat until melted and a dark, nutty brown but not burned, about 5 minutes, stirring occasionally. Whisking constantly, pour hot butter in steady steam into egg mixture until blended.
- Arrange peach slices decoratively on warm tart shell; pour in brown-butter mixture. Bake tart 45 minutes or until puffed and golden. Cool completely on wire rack. Refrigerate any leftovers.
This extraordinary dessert consists of Swiss roll covered in sherry, rum, or brandy,topped with layers of jelly, custard, whipped cream and fruits, making it the perfect treat to put on the table on a Aussie Christmas.
- 85g packet port-wine jelly
- 600ml carton thickened cream
- 1/3 cup icing-sugar mixture
- 250g Swiss roll, sliced
- ½ cup sherry, or a liqueur of choice
- 800g can peaches, drained
- 300g packet frozen cherries
- Prepare jelly following packet instructions. Chill until firm. Chop roughly.
- In a large bowl, using an electric mixer, beat the cream and icing-sugar mixture until soft peaks form. Chill.
- Arrange half the cake slices over the base of an 8-cup serving bowl. Drizzle with sherry.
- Top with half the fruit, half the jelly and half the cream mixture. Repeat with remaining ingredients, finishing with a cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts (optional)
Rug up and get cosy with this delicious ans absolutely easy drink which tastes superb
- 1 cup espresso coffee
- 60g finely chopped dark chocolate
- whipped cream and finely grated dark chocolate, to serve
- Place coffee in a small saucepan over low heat and add chocolate. Cook, stirring, for 4 minutes or until the chocolate has completely melted and combined with the coffee. To serve, divide mocha mixture evenly among serving glasses and top with whipped cream and finely grated dark chocolate. Serve immediately. Just delicious.
These are AMAZING
WOW! The ice cream… the pastry puffs… put them together, You have got to make these.
Prep time:24 hours
Cook time:1 hour
Total Time: 24 hours
- Chocolate Brownie Ice-Cream
- Pastry Puffs
- 1/2 cup semi-sweet Chocolate chips
- 1/4 cup whole milk or heavy cream
- Melt chocolate at 70% power in the microwave. Stir to melt all the chocolate chips. Add the cream in slowly and stir until completely combined. The ganache should be thin, so if you need to add more cream, add in a teaspoon at a time.
- Cut puffs in half along the lower third of the puff.
- Place a small scoop of ice cream onto the pull.
- Dip the top half into the ganache and place on top of the ice cream.
- Serve immediately or return to the freezer until ready to serve.
Your kids will love these, your friends will love these, YOU will love these! I promise.
- 6 eggs separated
- 1 1/4 cup of caster sugar
- 2 tsp of cornflour
- tsp of white vinegar
- 1/2 tsp of vanilla extract
- 300 ml of thickened cream
- 2 tbs of icing sugar mixture
- finely shredded rind and juice of limes
- 2 bananas, thinly diagonally sliced
- 3 kiwi fruits, peeled and thinly sliced
- pup of 2-3 passion- fruit
- Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
- Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required
- Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, passion-fruit and lime rind.
This is a must taste australian favorite.
- melted butter, to grease
- 1/2 cup self-raising flour
- 1/2 plain flour
- 1/2 cup of cornflour
- 6 eggs (approx 59 grams)
- 1 cup of caster sugar
- 1 tbs of boiling water
- 2 cups of desiccated coconut
- 2 cups of icing sugar mixture
- 1/3 cup of cocoa powder
- 1/4 cup of milk
- 1/4 cup of boiling water
- Preheat oven to 160°C. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
- Sift the combined flours together into a large bowl. Repeat twice.
- Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until mixture is thick and sugar dissolves.
- Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool
- Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.
- To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
- Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for 1 hour or until icing sets.
Preparation time: 50-60 minutes
- melted butter, to grease
- 1 cup of self raising flour
- 1/2 cup of caster
- 2 tbs cocoa powder
- 1/2 cup of milk
- 50g butter, melted
- 1 egg, lightly whisked
- thickened cream, to serve
- 3/4 cups of brown sugar
- 2 tbs of cocoa powder
- 1 1/2 cups of boiling water
- Preheat oven to 180 degrees. Brush 1.5L capacity ovenproof dish with melted butter to lightly grease
- Combine the flour, sugar and cocoa butter in a medium bowl. Make a well in the centre. Combine the milk, butter and egg in a large jug. Gradually pour the prepared dish and use the back of the spoon to smooth the surface
- to make the chocolate sauce, swift the sugar and cocoa powder into a bowl. Sprinkle over the pudding mixture in the dish. Gently pour the pudding mixture in the dish. Gently pour the boiling water over the cocoa mixture
- Bake in oven for 30-40 minutes or until cake-like top forms and a skewer inserted halfway into the centre comes out clean. Set aside for 5 minutes to cool. Serve with thickened cream if desired.