Categories
Dessert Rice

Lemon Meringue rice

Lemon Meringue rice
Ingredients
  • ½ cup short grain rice
  • 2 cups of milk
  • 2 teaspoon lemon rind
  • pinch salt
  • ¼ cup sugar, extra
  • 1 cup water
  • ¼ cup sugar
  • ¼ cup lemon juice
  • 2 eggs seperated
  • ¼ cup apricot jam
Instructions
  1. Wash rice well under cold water, drain . Put rice in saucepan with water, stir occasionaly
  2. Add milk, cook uncovered about 20 minutes or until rice is soft stir occasionaly. Add sugar, lemon juice and salt. Quickly stir in lightly beaten egg yolks. Place mixture in lightly greased ovenproof dish. Beat egg whites until soft peaks form gradually add extra sugar, beating well after each addition. Beat until sugar has dissolved. Spread jam over rice top with meringue. Bake in moderate oven until lightly browned, approx. 10 minutes.

 

Categories
Dessert

Lemon Meringue Pie

Lemon Meringue Pie
Ingredients
Short Crust Pastry:
  • 2 Cups plain flour
  • 125 grams butter
  • pinch of salt
  • ¼ cup of water
Filling:
  • ⅓ Cup plain flour
  • ⅓ Cup Cornflour
  • 1½ Cup Sugar
  • ½ Teaspoon Salt
  • 2 Cups of hot water
  • ⅓ Cup Lemon Juice
  • 1 tablespoon lemon rind
  • 4 egg yolks
  • 30 grams butter
Meringue:
  • 4 egg whites
  • ⅓ cup castor sugar
Instructions
Base:
  1. Sift flour into a bowl
  2. Rub butter into flour until texture resember breadcrumbs
  3. Add water (only enough to form a firm dough). Knead lightly and roll out.
  4. Fit into a greased family size pie dish and perforate with a fork.
  5. Cook in a hot oven (200 C) for 15 - 20 minutes.
  6. Let cool before adding filling.
Filling:
  1. Add flours, sugar and salt to a large saucepan.
  2. Pour in hot water slowly, stir until smooth and well blended.
  3. Add egg yolks and lemon juice together.
  4. Add yolk mixture to the saucepan away from heat and stir though until mixed well.
  5. Add butter and leave to cool slightly before pouring into pie shell.
Meringue:
  1. Beat egg whites until frothy.
  2. Gradually add the sugar whilst continuing to beat until sugar is dissolved.
  3. Spread the meringue over the pie sealing to the edges of the pastry.
  4. Bake in a moderate oven (180 C) for 12 minutes or golden brown.

 

Categories
Dessert

Lemon Delicious Pudding

Lemon Delicious Pudding
Ingredients
  • 60 g butter
  • ¾ cup castor sugar
  • 2 tablespoons lemon juice
  • ½ cup self-raising flour
  • 1 tablespoon grated lemon rind
  • 2 eggs, separated
  • 1 cup milk
Instructions
  1. Beat softened butter and sugar until it is well mixed and then stir in sifted flour, lemon rind and juice.
  2. Combine the 2 egg yolks with the milk, then gradually add to the mixture, beating well as you go. Beat the egg whites until there are soft peaks, and fold into the mixture.
  3. Pour into a greased 4 cup oven-proof dish. Bake in moderate oven for 35 minutes.

 

Categories
Dessert

Individual Chocolate Puddings

Individual Chocolate Puddings
Ingredients
  • 1 egg
  • ¾ cup Sugar
  • ½ cup Milk
  • ½ Teaspoon Vanilla Essence
  • 1 Cup Self Raising Flour
  • 2 Tablespoons Cocoa
  • pinch of salt
  • 60 grams of melted butter
Instructions
  1. Beat egg with sugar until creamy
  2. Add sifted dry ingredients together with milk and vanilla to the egg mixture and mix well.
  3. Melt butter and stir into mixture
  4. Take 6 well greased oven moulds and fill with mixture
  5. Bake in moderate to slow (160C) oven for approximately 40 minutes.

 

Categories
Dessert

Golden syrup dumplings

Golden syrup dumplings
Ingredients
  • 2 cups hot water
  • 2 tablespoons golden syrup
  • 1 tablespoon butter
  • ½ cup sugar
  • 2 cups self raising flour
  • 2 tablespoon margarine
  • milk as needed
Instructions
  1. Put first four ingredients into saucepan, bring to boil.
  2. Rub margarine into flour, mix to a soft dough using as much milk as needed, roll into balls and place in syrup simmer for about 20 mins
  3. serve hot with ice cream or cream

 

Categories
Dessert

Fruit Crumble

Fruit Crumble
Ingredients
  • 6-8 apples very lightly stewed with sugar to taste
Crumble
  • 1 cup SR flour
  • pinch salt
  • ½ cup brown sugar
  • ½ cup coconut
  • 125g butter (or margarine)
Instructions
  1. Place apple in deep pie dish (other fruit may be substituted e.g. apricots, or mixed fruits – nectarines, blueberries, rhubarb, strawberries etc)
  2. Make crumble mixture by mixing all the dry ingredients and then rubbing in the butter, (either by hand or in the food processor).
  3. [The mixture should be of such a consistency that it sticks together when pressed between the fingers – so add more flour or butter as needed].
  4. Put mixture over top apples (fruit) by hand
  5. Bake at 200˚ for first 10 mins to brown top, then reduce temperature to 150˚ until crumble cooked (about 30-35 mins).
  6. Place tray under container in oven while cooking in case of overflow.

 

Categories
Dessert

Fig Pie

Fig Pie
Ingredients
  • 375g shortcrust pastry
  • 2 cups finely chopped dried Figs
  • 1 cup boiling water
  • ¼ cup sugar
  • 1 tablespoon golden syrup
  • rind and juice of I lemon
  • 1 apple, peeled, cored and finely chopped
  • ½ tsp ground ginger
  • ½ cup soft breadcrumbs
  • a little extra sugar
Instructions
  1. Grease a 20cm Pie Plate. Roll out pastry thinly and line Pie Plate with half of it. Simmer figs with the water, sugar and golden syrup, very gently, for about 20 minutes. Cool. Add rind and juice of lemon, apple, ginger and breadcrumbs. Spoon into pastry lined shell. Damp edges of pastry and cover with remaining pastry. Crimp edges and cut slits in top. Brush with water and spnnkle with extra sugar. Bake in a hot oven (220 C) for 30 minutes or until pastry is golden and cooked through, reducing heat if necessary. 6 servings

 

Categories
Dessert

Easy Microwave Pavlova

Easy Microwave Pavlova
Cooking can be fun. And when I feel like it, I’m happy to work away in my kitchen all day cooking something special. Like when I made some choc mint cupcakes that took several hours to prepare. And like when I design new cupcake decorations. But often I am in too much of a hurry and need something quick and easy, thus why I cook so many Crock Pot Meals. Well this recipe is fast and easy and you can make it right now. It’s neither a Crock Pot Recipe nor a Cupcake Recipe. It is a Pavlova Recipe. Those of you who know what a Pavlova is, will think I’ve gone stark raving mad because a Pavlova recipe typically takes almost two hours of long, slow cooking. Well now we have the 3 minute version. For those unlucky souls who have not had a Pavlova before, let us tell you it is devine. Traditionally it is a large round dessert with a meringue type shell and a soft marshmallow type inside. Once cooked and cooled it is decorated with fresh whipped cream and fruit. This delicious sweet desert was first cooked in either Australia or New Zealand (let’s not start that argument) to commemorate a visit from a Russian ballet dancer called Anna Pavlova, in the 1920’s. Anyway, this microwave recipe results in the sweet marshmallow type of flat round that you cover in cream and fruit and then roll up. It looks fabulous and tastes great. Neil and I made it the other night and it is so quick and easy. Give it a try as we are sure you will add it to your list of recipes.
Ingredients
  • ¼ cup hazelnut meal or cinnamon sugar or crushed nuts
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 4 egg
  • ¾ cup of superfine (castor) sugar
Instructions
  1. Firstly you need to take some baking paper and shape it to fit in your microwave. We took the glass tray out of our microwave and made it on it. But you don’t have to. Just make sure it is going to fit.
  2. Ok, now cover the baking paper with a layer of your nuts. We used hazelnut meal because that is what we had in the pantry.
  3. Using an electric beater, whip the egg whites until light and fluffy.
  4. Now add the caster sugar, vinegar and vanilla extract. Whip until it forms stiff peaks. This will take a few minutes and when you mix it, it should retain it’s shape. Once it's firm you can spoon the mixture onto the cinnamon sugar or crushed nut covered baking paper.
  5. Plop the mixture into blobs linked up all over the baking paper and then with the back of your spoon, smooth it out as best you can. Be gentle so as to not disturb the sugar/nuts too much. I does not have to be perfect, just roughly smooth.
  6. Now put in the microwave and cook for 3 minutes on high. It should look light and fluffy and feel like soft marshmallow.
  7. Cool the pavlova in the microwave with the door open to stop condensation forming that will spoil your pav.
  8. When you're ready to serve up whip some cream. Spread this all over the pav and then lightly cover with the fruit of your choice. We use a mix of berries or strawberries and passionfruit.
  9. Gently roll it up into a roll.

 

Categories
Dessert

Date Pie

Date Pie
Ingredients
  • 250g shortcrust pastry
  • ¼ cup sugar
  • 1 cup stoned chopped dates
  • 2 eggs, beaten
  • 2 teaspoons grated orange rind
  • ½ cup milk
  • ½ cup water
  • ½ teaspoon vanilla essence
  • 125g cream cheese
  • Grated nutmeg
Instructions
  1. Grease a 24cm Pie Plate, Roll out pastry thinly and line the pie plate with it. Crimp the edge. Simmer dates, orange rind and water in a small saucepan until thick. Cool.
  2. Spread over pastry shell. Soften cream cheese, add sugar and eggs a little at a time, mixing well after each addition. Blend in milk and vanilla. Pour over the dates. Sprinkle with nutmeg. Bake in a hot oven (200 C) for 10 minutes, then reduce
  3. the heat to 160 C for a further 30 minutes or until pastry is cooked and filling
  4. set and lightly browned. 8 servings.

 

Categories
Dessert

Creme Caramel

Creme Caramel
Ingredients
Caramel:
  • ½ cup sugar
  • 2 tablespoons water
Custard:
  • 2 cups milk
  • 3 eggs
  • 2 tablespoons sugar
  • ½ teaspoon vanilla essence
Instructions
  1. Heat sugar and water in a small saucepan and boil until light amber in colour and the consistency of golden syrup. Pour into mould and twist it round and round until caramel coats the sides. Custard:
  2. Heat milk and pour over beaten eggs and sugar. Add vanilla and pour into prepared mould. Bake in a slow oven (150C) for 30 - 40 minutes or until custard is set. Turn out when thoroughly chilled. 4 servings.