Categories
Dessert Rice

Coconut Rice

Coconut Rice
Ingredients
  • 1½ cups cooked rice
  • 400ml coconut milk
  • sugar
Instructions
  1. Mix rice and milk together. Add desired amount of sugar.

 

Categories
Dessert

Coconut Icecream

Coconut Icecream
Ingredients
  • 1 cup desiccated coconut
  • 3 egg yolks
  • 3 tbls castor sugar
  • ¾ cup cream
  • 2 tbls chocalate flavoured cream liqueur
  • ½ tsp coconut essence
Instructions
  1. Toast the coconut in a dry pan over medium heat, keep stirring until it browns a little.
  2. Add the sugar to the egg yolks and beat until fluffy.
  3. Whip the cream until it is stiff. Then add the egg mixture, liqueur, essence and coconut. Mix very well and then pour into a mould or tin to freeze for 4 or 5 hours.

 

Categories
Dessert

Chocolate Mousse

Chocolate Mousse
Ingredients
  • 125g plain chocolate
  • 4 egg whites
  • 4 egg yolks
  • 1 tablespoon water
  • pinch salt
Instructions
  1. Melt chocolate and water in a saucepan. Then pour into mixing bowl.
  2. Beat egg yolks until smooth, slowly stir into chocolate.
  3. Add a pinch of salt to egg whites and whisk until they form stiff peaks.
  4. Fold whites into chocolate mixture.
  5. Pour in small bowls and put in refridgerator until set.
  6. Serve with spinkles of chocolate and cream.

 

Categories
Dessert

Chocolate Brownie Trifle

Chocolate Brownie Trifle
Ingredients
  • One pack prepared brownie mix (family size)
  • One bag toffee pieces
  • Whipped cream
  • One packet instant chocolate pudding
  • Skim milk to prepare the pudding
  • Strawberries (optional)
Instructions
  1. Prepare the brownies as directed on the box. Bake them for the time specified.
  2. In the meantime, prepare the instant pudding using the cold skim milk. Refrigerate.
  3. Wait for the brownies to completely cool before cutting into squares.
  4. If you do not own a trifle bowl use a large square plastic container (around 3 or 4 litre).
  5. Assemble the trifle: layer brownies on the bottom, followed by the whipped topping, then the chocolate pudding, and the toffee pieces. Continue layering until all of the ingredients are gone. Leave enough whipped cream to cover the top of the dessert.
  6. Add sliced strawberries or other fruit to decorate the top of the dessert. Refrigerate until ready to serve.

 

Categories
Dessert

Bread and Butter Custard

Bread and Butter Custard
Ingredients
  • 4 slices day old bread
  • butter
  • 1 teaspoon grated lemon rind
  • 500ml milk
  • ground nutmeg
  • 1 tablespoon sultanas
  • 3 eggs
  • 2 tablespoon sugar
  • ½ teaspoon vanilla
Instructions
  1. Beat eggs with sugar, add lemon rind, milk, and essence. Pour into dish, stir in sultanas. Remove crusts from bread, butter each slice, cut into triangles. Place overlapping slices on top of custard, sprinkle with nutmeg. Place dish in a baking dish with warm water. Bake for 55 mins at 175 degrees (celsius)

 

Categories
Dessert

Banana Fritters

Banana Fritters
Ingredients
  • ½ cup plain flour
  • 3 or 4 bananas
  • pinch salt
  • ⅓ cup warm water
  • 1 tablespoon oil
  • oil for deep-frying
  • 1 egg, separated
Instructions
  1. Sift the flour and salt into a bowl and make a well in the centre. Add the oil, egg yolk, and water then beat well until the batter is smooth.
  2. Let it stand at room temperature for half an hour. Meanwhile beat the egg white until soft peaks occur. Then fold into the batter.
  3. Peel the bananas and cut them in half, then half again long ways and coat in the batter.
  4. Deep fry in hot oil until golden brown.
  5. Drain on some paper towel and sprinkle with sugar. Serve hot with cream or icecream.

 

Categories
Dessert

Banana and Honey Pudding

Banana and Honey Pudding
Ingredients
  • 4 ripe bananas
  • 300ml cream
  • 300ml plain yogurt
  • 2 tablespoons clear honey
  • Almonds
  • 1 teaspoon lemon juice
Instructions
  1. Whip the cream until fluffy.
  2. Peel and slice bananas.
  3. Mash in another bowl with a fork.
  4. Stir in the honey, yogurt and lemon juice.
  5. Fold in the whipped cream.
  6. Serve in small bowls, sprinkled with almonds.

 

Categories
Dessert

Baked Apple Dumplings

Baked Apple Dumplings
Ingredients
  • 250g shortcrust pastry
  • 2 teaspoons mixed spice
  • 6 small cooking apples
  • a little extra sugar
  • 2 tablespoons brown sugar
Instructions
  1. Grease a Baking Pan. Divide pastry into 6 equal portions, shaping into balls first, then rolling into circles big enough to cover apples. Core and peel apples. Place an apple on each piece of pastry and fill with sugar and spice. Work pastry lightly and smoothly over apples, damping edges with cold water and pressing joins together. Arrange apples in the Baking Pan with joins underneath. Brush with water and sprinkle with extra sugar. Bake in a hot oven (220 C) until pastry is golden, about 15 minutes, then lower heat to 180°C and cook for a further 30 to 40 minutes or until apples are tender.
  2. Cover dumplings with greaseproof paper if they tend to over-brown.
  3. Serve with custard or cream. 6 servings.

 

Categories
Dessert

Avocado Icecream

Avocado Icecream
Ingredients
  • 500 ml vanilla icecream
  • 2 medium ripe avocados
  • 2 tbls honey
  • 2 tbls lemon juice
Instructions
  1. Let the icecream soften out of the freezer. Peel and deseed the avocados and mash the pulp with honey and lemon juice. Mix well into the icecream and return to the freezer for at least an hour.

 

Categories
Dessert

Apple Turnovers

Apple Turnovers
Ingredients
  • 1¾ cups plain flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 8 tablespoons butter
  • 1 teaspoon lemon juice
  • 100 ml cold water
  • 1 tin of pie apples
  • 2 tblsp castor sugar
Instructions
  1. Sift flour, salt and baking powder into a bowl.
  2. Cut butter into pieces, the size of marbles.
  3. Stir butter into flour lightly with a knife.
  4. Add lemon juice and water, and mix into a dry dough.
  5. Knead lightly on a floured board.
  6. Roll out to a thin strip.
  7. Fold in three, seal ends and turn. Repeat three times.
  8. Roll out pastry thinly and cut into 8 squares or circles.
  9. Place 2 tablespoons apple on each piece of pastry.
  10. Moisten edges of pastry and fold in half.
  11. Press edges together firmly.
  12. Place on a greased tray and prick well.
  13. Brush over with egg and milk, and sprinkle with castor sugar.
  14. Bake in a moderate to hot oven for l5 to 20 minutes or until golden brown.