Ferrero Rocher, Nutella & Oreo Cheesecake

A friend of mine prepared this, so I decided to give my own twist. Tried it last weekend and it was a success. Easy and simple but very delicious..

Ingredients:

2 packets Oreo cookies (200gms)
80 gms unsalted butter
300ml double cream
250gms nutella
400gms full fat Philadelphia cheese
2tsp gelatin dissolved in cold water
12-14 Ferrero Rocher chocolate (few for décor and rest crushed)


Method;

1. You will need an 8inch spring foam tin lightly greased. Crush the Oreo cookies , add melted butter and mix well. Press this mixture over the base of tin evenly. Refrigerate. (I made this the previous night.)

2. In a mixing bowl, beat the cheese until smooth, Mix in the nutella.

3. In a separate bowl whisk the cream until peaks are formed. Lightly fold this into the cheese mixture.

4. Add the gelatin and crushed Ferrero chocolate. Gently mix, don't over mix as you want the cheesecake to be light.

5. Pour mix over the biscuit base, refrigerate until set or overnight.

6. Decorate with Ferrero chocolate and sprinkles...Enjoy!

Tri Colour Jello shots

An easy dessert recipe I made for our BBQ party. You can alternate the colour according to your theme, I made it blue/white & red to go with our British themed party.

Ingredients:

For the Blancmange layer

4-5 sheets of gelatin
15g cornflour
300ml milk
50g caster sugar
300ml single cream
200g white chocolate
Blue food colour

For the Vanilla cream layer

600 ml double cream
80-100g condensed milk
2-3 tsp vanilla essence

For the Jelly layer

1-2 packets of strawberry Jelly crystals


Method:

1. Soften the gelatin in cold water. In a saucepan, mix cornflour in little milk, once it has dissolved add rest of the milk.

2. Add sugar and cream, heat slowly and bring to a boil. Stir continuously with a wooden spoon, until thick and beginning to boil up.

3. Mix the softened gelatin into the boiling cream mixture, stir well until dissolved. Add the chocolate and stir frequently.  Add blue food colour and mix well. Leave to cool. Pour into the moulds. Keep refrigerated until set, before you pour next layer.

4. In a bowl whisk the double cream until it thickens and forms peaks. Add the condensed milk and vanilla essence. Pour into the mould once the blancmange layer is set. Keep back into the fridge to set.

5. Prepare the jelly according to the packet instructions. Allow to cool. Once the dessert in mould is set add the jelly slowly to each mould and refrigerate. Serve chilled.

Rice Kheer -- Indian Rice Pudding

My recipe is a quick and easy version using condensed milk.

Ingredients:

1/2 cup basmati rice

2 tsp ghee 

1 can (450ml) condensed milk

4 cups full fat milk

1-2 tbsp sugar (depending on taste)

1 tsp cardamom powder

For garnish

Saffron strands

chopped almonds and pistachios

Method:

1. Soak rice in water for 30 minutes. Drain.

2. Heat ghee in a non stick saucepan. Once it melts, add rice and stir well till coated.

3. Add milk, and slowly bring to boil on low heat. Stir constantly as you don't want it to burn at the bottom or to over cook.

4. Once the milk has reduced to more than half, add the condensed milk, stir and add sugar. Check for sweetness, if you prefer it more sweet add more sugar. 

5. Sprinkle the cardamom powder. 

6. Cook until rice is very soft and consistency is thick and creamy.

7. Serve either warm or cold depending on taste. Garnish with saffron strands, pistachios and almonds.

Serradura - Macau Sawdust Pudding

This is a simple, easy dessert believed to be originating from Macau.

Ingredients:

600ml Double cream
100g Rich Tea biscuits( can use Marie biscuit if available)
80-100g condensed milk
2-3 tsp vanilla essence

Method:

1. Place the biscuit in a ziploc bag and crush using a rolling pin into fine powder. If you have a food processor you can use it to powder the biscuits. Make sure the biscuits are crushed really fine.

2. Whip the cream until it forms peaks. It should be smooth paste and hold its texture. Add in the vanilla essence and condensed milk ( add little at a time as it can get too sweet, so adjust according to taste), continue whipping.

3. Pour the mix into a piping bag fitted with a star nozzle. 

4. Place a layer of biscuit in the serving bowl, pipe a layer of cream mix continue till bowl is filled. Ensure the top layer is biscuit.

5. Cover with cling film and refrigerate. Enjoy chilled.

Ras Malai

Ras Malai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy,sweet, flavoured milk.

Ingredients

For Ras Malai balls

·         4 cups milk

·         1/4 cup lemon juice

·         1 1/2 cups sugar

·         4 1/2 cups water

For the Milk Mixture

·         3 cups of milk

·         2 1/2 tablespoons of sugar (according to your taste)

·         2 cardamom pods

·         1-2 tbsp sliced almonds and pistachios to garnish

Method

1. Mix lemon juice in half a cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium-high heat, stirring frequently making sure milk does not burn .
3. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5. Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. 
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. 
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
9. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
10. Knead the paneer in the palm of your hand,keep scooping it back to together and knead more. Your palm will be little greasy.
11. Divide the dough into 12 equal parts and roll them in smooth balls, lightly flatten.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. The paneer balls will have doubled in size.
14. Turn off the heat and wait a few minutes before opening the pressure cooker. 
15. Take out the balls from the syrup and squeeze them lightly,and keep aside.
16. Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
17. Make sure to frequently stir the milk so it does not burn.
18. Add the sugar and the Ras malai balls in milk. Let it cook for few minutes.
19. Add the cardamom and mix in. Once it boils, turn off the heat. Garnish with sliced almonds and pistachios.

20. Serve the Ras malai chilled.

Chocolate Truffles

An easy truffle recipe made with dark and white chocolate, which can be made in advance and will keep in the fridge for four days or freezer for two months.

Ingredients:

For dark chocolate truffles

225 g Dark Chocolate
150 ml double cream
2 tbsp Tia Maria or Drambuie
Cocoa for coating

Method:

1. Chop the chocolate into small pieces and place into a bowl. 

2. Heat 150 ml cream until it just starts simmer, remove from heat and pour onto the chocolate.

3. Stir until chocolate is melted and the mixture is smooth. Stir in the alcohol and chill for at least 2 hours.

4. Put cocoa on a plate and using two spoons, shape the mixture into small balls and roll in cocoa.  Put on a plate and chill.


For white chocolate and coconut truffle

Ingredients:


225 g White Chocolate
75 ml double cream
2 tbsp Caribbean White Rum or Malibu
40g dessicated coconut

Method:

1. Make the mixture as above and chill ( until step 3)

2. Put dessicated coconut on a plate, shape the mixture into balls as before and roll in the coconut. Place in plate and chill.

Coffee, Mascarpone & Banana Trifles

I tried this dessert recently at the friend's dinner party, it was simply delicious. I obtained the recipe from her and tried it out. It was very easy to prepare and can be either prepared in advance or on the day as it requires just a few hours to chill.

Serves 8 ( medium pots)

Ingredients:

4-6 trifle sponges
3 tbsp coffee
2 tbsp brandy
2 bananas, sliced into small circles
250g Madagascan Vanilla Custard ( ready made from Supermarket)
250g Mascarpone
2 tbsp caster sugar (depending on sweetness required)
200ml double cream
Dark chocolate, grated for topping

Method:

1. Place the sponges into the base of the glasses/pots. Distribute evenly.

2. In a bowl mix the coffee with 100 ml boiling water, add brandy and stir till coffee is dissolved. Spoon the mixture over the sponges, just enough to soak them. Save the rest of the coffee mix for later.

3. Place the banana slices evenly into each pot. Spoon over the vanilla custard.

4. Cream the mascarpone , sugar , cream and remaining coffee mixture. Mix well.

5. Layer over the custard. Cover each pot with cling film and chill.

6. Before serving, sprinkle the chocolate.

Almond Meringue with Apricot puree

An easy recipe that can be made for tea time or dessert. Bite sized meringues can be made for tea time snack or larger meringues for dessert.

Ingredients:

For the meringue

4 egg whites
150g caster sugar
100g chopped almonds
double cream, whipped
icing sugar for dusting

For the puree

1/2 lemon juice
50 g caster sugar
200g dried apricots

Method

1. To make the meringue: Pre heat the oven to 150C. Line a tray with baking paper.

2. Place the egg whites in a bowl and whisk until the mixture is fairly stiff. Add half the sugar and whisk until stiff peaks are formed. Gently fold in the rest of sugar and almonds.

3. Spoon the meringue into bite sized portions onto the baking paper and bake in the oven for 15-20 minutes or until crisp. Keep the meringue inside the oven to cool as this will prevent them from cracking.

4. For the puree: In a small saucepan, add 750ml water, lemon juice, sugar and apricots and bring to a boil. Once the apricots have softened and swollen, blend this into a puree. Keep aside to cool.

5. To serve:  Place a meringue onto a plate, spread whipped cream and a dollop of puree. Place another meringue on top, decorate with whipped cream and puree. Sprinkle icing sugar before serving.

Alle Belle - Goan Coconut/Jaggery Pancakes

This sweet dish is very popular in Goan homes as a tea time delight.

Ingredients:

1 cup of flour
1 egg
Salt for seasoning
Water to make a paste

For the filling

1 coconut grated finely
1/2 cup jaggery

Method:

1. In a bowl mix the flour, egg in little water into a thin pancake batter. Season as required.

2. Mix the grated coconut and jaggery thoroughly.

3. Heat a frying pan and when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake). When the underside is well-done, flip over.

4. When done on both the sides, remove and place on a plate. Place the filling in the centre and form rolls.

5. Serve with a nice cup of tea.
 

Banana & Orange Fritters

A quick, tasty and easy afternoon tea time recipe.

Ingredients:

1 banana

1 orange

3-4 tbsp self raising flour

1/2 cup milk

1 egg

1-2 tbsp granulated sugar (depending on the sweetness required)

1 tbsp dessicated coconut

Oil for shallow frying

Method:

1. In a bowl mash the banana and orange. Add sifted flour, sugar , coconut and milk. Mix everything into a smooth paste.

2. Mix in the egg. The paste has to be thick enough to coat the back of the spoon/spatula. Taste for sweetness.

4. Heat oil in a pan. Spoon the mix to make small circular fritters. Fry till lightly golden.

Tips:

If you want to cut down on sugar you can add orange juice and half the amount of milk.

Tia Maria Tiramisu

A Classic Italian dessert, which literally means 'pick me up'. Its made with layers of savoiardi biscuits dipped in coffee and mascarpone. 

With extra sprinkle of cocoa powder and grated chocolate

Ingredients:


3 tbsp of strong Nescafe coffee, dissolved in 500ml of hot water
500g mascarpone
300ml of extra thick double cream
5-6 tbsp Tia maria.
200g Savoiardi biscuits
6 tbsp icing sugar
2-3 fine caster sugar
8-10 tbsp grated dark chocolate
1-2 tsp cocoa powder


Method:


1. Mix together the coffee and 2 tbsp of Tia Maria.


2. Dip each biscuit in the coffee, just enough to soak the flavour of coffee (don't over soak as it will get too soft) and layer a 24cm round spring form cake tin. Sprinkle little caster sugar.


3. Mix the mascarpone, cream and icing sugar and rest of the Tia Maria and spread some over the biscuit layer. Sprinkle the grated chocolate and then layer again with biscuit soaked in coffee. Top the remaining mascarpone and smooth the surface.


4. Chill for atleast 3-5 hours.  You can cut out the name TIRAMISU on a thick baking paper and sprinkle with cocoa powder, or use any other stencil shapes. Cut slices and serve, I enjoy sprinkling extra cocoa powder and grated chocolate on each piece. 


Tips:


You can use Marsala wine for a more authentic Italian flavour.


You can also make these into individual portions and prepare them in dessert bowls.


You can add more icing sugar to the mascarpone mix if you like it more sweet.

Choco Swiss Bomb

A divine dessert recipe, easy to prepare using shop bought ingredients and will definitely impress your guests...

Ingredients:


1 Chocolate Swiss Roll cake
Rum to brush on to the cake (you can substitute it with any other alcohol of choice)
1-2 litres of chocolate ice cream ( or ice cream of your choice) softened, but still frozen

Method:


1. Line the inside of a medium bowl with clingfilm, keep extra clingfilm hanging over the sides.


2. Cut the Swiss roll into 1cm slices. Place one slice in the middle of the bowl to form a base, then place another close to it, continue until the entire bowl is lined with cake. Cut half slices when you reach the top if it does not fit.


3. Brush the cake with rum. Spoon the ice cream into the bowl, covering the entire cavity,


4. Place in the cake in the freezer overnight or until completely set.


5. To serve, remove the bowl from the freezer, using warm hands rub the sides of the bowl to loosen the cake. Place a large serving plate on top of the bowl and turn the bowl, tug on the clingfilm if needed. Carefully remove the bowl and peel off the clingfilm.

slice of the cake

Rum & Raisin Cake layered with Chocolate Marshmallow fudge

This is an alternative to the traditional fruit cake and can be prepared in less than an hour. The base of this recipe can be used for any cake and the filling can be modified according to individual preference.


This cake recipe is especially great it you are a busy mum or working and don't have a lot of time on hand.

Christmas Cake

Ingredients:


For the cake:


175g unsalted butter
175g caster sugar
3 eggs beaten
175g self raising flour
1/2 cup mixed raisins
1-2 tbsp dark rum


For the filling


70g butter
200-250g brown sugar
125 evaporated milk
250-300g milk chocolate, chopped
50g dark chocolate
50g chopped almonds
200g marshmallows


For the icing


250g ready to roll icing fondant
1-2 tbsp icing sugar




Method:


To make the cake:


1. Preheat the oven to 180C. Lightly grease two circular baking tins (around 20cm diameter).


2. Cream together the butter and sugar until light and fluffy. Slowly add in the beaten egg.


3. Fold in sifted flour. Mix in the raisins and rum. Spoon this mixture into the baking tins.


4. Bake for 20 minutes, pierce with a toothpick to check if the cake is cooked, if the toothpick is clean the cake is ready. It should be light and still have a spring.


5. Leave to cool and then remove from a tray and let it rest on a baking wire.


For the filling:


1. Put the butter, milk and sugar in a saucepan and melt gently.Once the sugar is dissolved add the marshmallow, chopped chocolate and almonds. Mix well until it is smooth. Let is cool.


To assemble the cake:


1. Spread evenly the filling on top of one of the cakes. Place the other cake on top. Spread a little filling on the top so that the icing can stick to it.


2. To ice the cake, knead well the icing fondant until smooth and pliable. Sift a the icing sugar onto your work surface and begin to roll the icing until is it large enough to cover the entire cake. Carefully lift the icing onto the cake and ease down the sides to the bottom, trim off any excess icing.


3. Decorate with a ribbon or flowers as desired.


Tips:


You can make a Victoria's Sponge, by using the same cake base recipe but omit the raisins and rum.
For the filling just use whipped cream and strawberry jam.

Victoria's Sponge

Cake for Baby Shower

Peanut Butter & Dark Chocolate Baked Cheesecake

This is a salty sweet and nutty cheesecake, which can be eaten cold or warm. Great with whipped cream or chocolate sauce.

Ingredients

1 cup crushed McVities Digestive biscuits
1/4 cup caster sugar
1/2 cup Smooth Peanut Butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
2 eggs
250g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Dark chocolate, melted for drizzle

Method
1. Combine the biscuit crumbs, butter, sugar and cinnamon and press into the base of a greased and lined springform tin. Chill.

2. Beat together the PHILADELPHIA and brown sugar using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. Add the peanut butter. Mix until smooth.

3. Bake at 180°C for 30 minutes, until still slightly wobbly in centre. Allow to cool.

4. Drizzle with melted dark chocolate.


Enjoy with a cup of tea.

Tips:

If you prefer a sweeter version, you can add bit more sugar to the philly mix. The cheesecake can be served with hot chocolate sauce.

You can also top the cheesecake with chopped peanuts.

You can refrigerate the cheesecake.

Baked Rum Banana Served with Vanilla Ice Cream

Serves 4

Ingredients:


2 bananas, cut lengthwise and halved
2-4 tbsp brown sugar
1/2 tsp nutmeg
1 cinnamon stick or 1/2 tsp cinnamon powder
1/2 cup orange juice
2-4 tbsp dark rum
1 tbsp butter


Method:


1. Pre heat oven to 200C. Heat a saucepan, add the sugar, orange juice, nutmeg, cinnamon and rum. Cook until the sugar is completely dissolved.


2. Place the bananas in an oven proof dish. Pour the hot rum mixture over the bananas and place in the oven.


3. Cook for 10 minutes or until caramelised, remember to baste the bananas with the rum sauce.


4. Serve with Vanilla Ice cream and toasted nuts (optional).

Custard Fruit Tart

This is an easy fruit tart made of sweet pastry crust , custard, chocolate, jam and fresh fruits.

Ingredients:


For the Sweet Pastry Crust


200 grams All purpose flour
pinch of salt
120gm unsalted butter
1 egg, lightly beaten

For the Custard 

• 5 egg yolks
• 300 ml milk
• 300 ml single cream
• 2 tbsp caster sugar
• 2 bay leaves , or 1 cinnamon stick or 1 vanilla pod, slit lengthways (epends what flavour you like)

For the filling

100g dark chocolate, melted

2-3 tbsp strawberry jam

cut fruits of your choice ( I used kiwis, strawberries, peach and raspberries)

Method:

1. In a bowl, whisk the flour with the salt. In a separte bowl , add butter and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)

2. Lightly butter and flour an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

3. Meanwhile, preheat oven to 200 degrees C. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 180 degrees C and continue to bake the crust for about 15minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

4. To make the custard,whisk the egg yolks lightly in a bowl. 

2. Put the milk and cream into a pan with the sugar and your chosen flavouring. Bring gently up to the boil, then pour onto the egg yolks, whisking constantly.

3. Return the mixture to the pan, set over a very gentle heat. Stir constantly until the custard thickens enough just to coast the back of the spoon and no more. Pull straight off the heat and strain into a cool bowl. Refrigerate. 

4. Once the tart base is cooled, melt the dark chocolate and spread over the tart base.

5. Fill the tart with the cooled custard.

6. Spread the jam over the custard.

7. Arrange the fruits carefully over the custard/jam mixture. Refrigerate.

8. Before serving sprinkle icing sugar.

Heavenly White & Dark Chocolate Mousse

This is a white and dark chocolate mousse, which is easy to prepare and will definitely be a perfect end to any dinner party.

Ingredients:


For the Dark Chocolate Mousse


300g dark chocolate, broken into pieces
60g icing sugar
100g unsalted butter, softened
3 large eggs
50g cocoa powder
150ml whipping cream


For the White Chocolate Mousse


300g white chocolate, broken into pieces
300 ml organic whipping cream
2 leaves gelatine
3 large egg yolks
150 g icing sugar
2 tsp Tia Maria


To decorate


Cocoa powder & raspberries




Method:


1. For the dark chocolate mousse: melt the chocolate in a large heatproof bowl suspended over a saucepan of barely simmering water. Add the icing sugar and stir in the butter, then beat in the egg yolks, cocoa and a pinch of salt. 

2. Whisk the egg whites until stiff peaks start to form. Separately whip the cream until thick, then gently fold the egg whites and the cream alternately into the chocolate mixture. Do not over mix, but ensure that it is well blended. 

3. Place an 18cm bottomless ring mould on a large, round serving plate. Pour the mousse into the mould and chill for about 2 hours before making the white chocolate mousse. 

4. For the white chocolate mousse: melt the chocolate in a large heatproof bowl suspended over a saucepan of barely simmering water. Ensure that the water does not touch the base of the bowl, as white chocolate is especially sensitive to being overheated. Gently warm the cream in a saucepan, then dissolve the gelatine in about four tablespoons of the cream. 

5. Whisk the egg yolks and icing sugar until thick and creamy, then add the Tia Maria, gelatine mixture and the melted chocolate. 

6. Whip the remainder of the cream until thick and fold it into the chocolate mixture. 

7. Pour the white mousse on top of the dark mousse that has already set and chill overnight. 


8. To unmould the mousse, dip a palette knife in boiling water, dry it, then slide it around the inside edge of the mould. Lift the ring mould off carefully and smooth the sides of the mousse with the palette knife. 

9. To serve, sieve the cocoa over the top of the mousse and scatter with whole raspberries. 

Tips:

You can also melt the chocolate in the microwave but care not to burn as it melts quickly.