Add the 160g chocolate and butter to a heatproof bowl set over a saucepan of simmering water and allow to melt completely. Take off the heat and stir in the milk. Add the coconut, chocolate cake, icing sugar, pecan and rosemary and stir through. Allow the mixture to cool for about 15 minutes. Scoop 15ml portions into your hands and roll into balls. Place on a tray lined with baking paper and refrigerate until set. Scewer each truffle with a rosemary sprig. Add the remaining 160g chocolate to a heatproof bowl set over a saucepan of simmering water and stir every now and then to melt. Dip the truffles into the melted chocolate and place them back onto the lined tray. Stand the truffles at room temperature until the chocolate has set before serving.
These tiny loaves are deliciously moist and lemony and can be baked as cupcakes as well. The recipe yields about 10 mini loaves or 24 cupcakes.
200g flour 1,2ml baking powder 1,2ml bicarbonate of soda 1,2ml salt 15ml poppy seeds 105ml vegetable oil 210g sugar grated zest of 1 lemon 3 eggs 150g sour cream 7,5ml vanilla 15ml lemon juice
Lemon Buttercream: 200g butter, room temperature grated zest of half a lemon 10ml vanilla 15ml lemon juice 330g icing sugar, sifted
Preheat your oven to 160℃ and line 12 x mini-loaf tins with paper cups (2 x 12-hole muffin tins). Sift the flour, baking powder, bicarbonate of soda and salt together. Add the poppy seeds and set aside. Add the vegetable oil, sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on medium-high speed and mix for 1 minute. Turn the mixer down to a slow speed and add the eggs, one at a time. Turn off the mixer and scrape down the bowl. Turn back on to a low speed and add the flour mixture a spoonful at a time. Now add the sour cream, vanilla and lemon juice and mix until combined. Divide the batter among the paper cups and bake for 25 minutes. Remove from the oven and cool on a wire rack.
For the buttercream: Add the butter and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on high speed for 2 minutes, scrape down the bowl and mix for another 2 minutes. Add the vanilla and lemon juice and mix until incorporated. Turn the mixer to medium speed and add the icing sugar a spoonful at a time. Pipe/spread on to the cupcakes.
The recipe yields a small batch of around 16 small donuts. Feel free to double-up!!
80ml greek yoghurt 45ml lemon curd 10ml lemon zest 190ml self-raising flour vegetable oil for deep frying icing sugar
Add the yoghurt, lemon curd and zest to a mixing bowl and mix together. Add about two thirds of the flour and mix through. You should have a very thick, sticky dough. To test the consistency, break off a piece and roll between your palms. If you can’t form a ball and the dough is too sticky, add sour flour, mix again and give it another try. You want as little flour as possible so that you produce a light, airy donut. Scoop up 15ml of the dough with a measuring spoon and roll between your palms to make a ball. Place the balls on a tray lined with baking paper. Pour some vegetable oil about 5cm deep, into a small saucepan. Heat to 170℃. Add the donuts to the preheated oil and fry in batches until golden brown. Drain on kitchen paper. Arrange on a serving plate and dust with icing sugar.
4 bananas 1 x 380g tin of caramel treat 4 x 250ml Rice Krispies
Line a 12-hole muffin tin with paper cups. Add 3 bananas to a mixing bowl and mash until smooth. Add 190ml of the caramel and mix through. Now add the Rice Krispies and mix thoroughly. Divide the mixture evenly amongst the paper cups, pressing in the cup with the bottom of a shot glass to create a hollow centre. Now add a teaspoon caramel to each Rice Krispie cup. Slice the last banana into 12 slices and place a slice on top of each Rice Krispie cup. Refrigerate the cups for 1 hour.
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the melted butter and sugar to a large mixing bowl and whisk together. Add the espresso, eggs, vanilla and melted chocolate and whisk to combine. Now add the flour, cocoa powder and salt. Fold the ingredients together until you have a smooth batter. Add the chopped chocolate and fold through. Scrape the mixture into the prepared baking tin and set aside.
For the cheesecake swirl: Add the cream cheese, sugar, egg yolk and vanilla to a mixing bowl and whisk together until smooth. Spoon dollops of the cheesecake batter across the surface of the brownie mixture. Swirl the cheesecake mixture through the brownie batter with a small knife. Bake in the oven for 20 minutes. Cool the brownies in the baking tin before removing and slicing.
180g butter, melted 170g sugar 3 weet-bix bars, crushed or about 150g of crumbs/broken pieces 150g self-raising flour 85g desiccated coconut 2 x 395g cans condensed milk 310ml lemon juice (strained if using fresh) about 150g raspberries and blueberries
Preheat your oven to 170℃ and line a 20cm x 30cm oven tray with baking paper, allowing an overhang so that you can easily remove the fruit slices when set. Add the butter, sugar, weet-bix, flour and coconut to a mixing bowl and stir to combine. Spoon the mixture into the prepared baking tray and smooth it out. Bake for 15 minutes, remove from the oven and set aside to cool. Add the condensed milk and lemon juice to a mixing bowl and whisk until combined. Scatter the raspberries and blueberries over the cooled base. Gently pour the condensed milk mixture over the fruit and bake in the oven for 20 minutes. Remove and allow to cool to room temperature. Refrigerate overnight before slicing into squares to serve. Keep refrigerated.
Preheat your oven to 180℃. Add the biscuits to the bowl of a food processor and process to crumbs. Whisk the egg white just until frothy and add it to the crumbs with the melted butter. Mix well until the mixture resembles wet sand. Tip the crumb-mixture into a loose-bottom tart tin and level it out. Use a glass with a flat bottom to press the crumb down firmly all over and up the sides of the tin. Keep pressing until the base comes together. Place the tart tin on a baking sheet and bake in the oven for 10 minutes. Set aside to cool.
Add the cornstarch to a large mixing bowl and pour the water over. Mix to a smooth slurry. Add the egg yolks and whisk through. Pour the custard into a saucepan and bring to a boil. Remove from the heat and slowly and in a very thin stream, add it to the slurry while whisking continuously. Pour the mixture back into the saucepan and place it on medium heat while whisking until it thickens. Pour the filling into the cooled base and sprinkle with ground cinnamon. Refrigerate the milk tart for 3-4 hours before serving.
Filling: 100g butter 200g brown sugar 2 x 385g tins of condensed milk 7,5ml salt
Topping: 83ml cream 160g dark bitter chocolate, chopped
For the base: Preheat your oven to 160℃ and spray a 23cm loose base tart tin with cooking spray. Add the biscuits to the bowl of a food processor and process to fine crumbs. Add the melted butter and mix/blitz until the mixture looks like wet sand. Spoon the crumb mixture into the tart tin and press it firmly into the base and sides of the tin. Bake the tart base for 10 minutes. Remove from the oven and allow to cool.
For the filling: Add the butter to a saucepan and melt it over medium heat. Add the sugar and whisk to combine. Keep stirring the mixture with the whisk until the sugar has melted completely. Add the condensed milk and keep whisking to incorporate. Cook the caramel for about 5 minutes, taking that it doesn’t overheat and burn, and then add the salt. Pour the mixture into the tart case and bake in the oven for 15 minutes. Take the tart from the oven and set aside to cool slightly.
For the topping: Add the cream and chocolate to a heatproof bowl set over simmering water. Stir the mixture every now and then until smooth and completely melted. Take the bowl from the heat and allow to stand for about 10 minutes. Give it a stir every now and then so that it cools down. Spoon the chocolate onto the caramel layer and spread it evenly with a spatula. Refrigerate the tart for 2 hours to set. Allow the tart to come to room temperature before serving.
This is fragrant dessert with rose water and honey and is based on the traditional Roz bel Laban. The recipe provides 6 generous portions depending on the size of the glasses or bowls it is served in.
500ml milk 250ml cream 2 cinnamon quills 6 cloves 1,2ml ground cardamon 250ml rice 30ml sugar 500ml water 83ml condensed milk 30ml butter 30ml rose water honey and pistachio nuts to serve
Add the milk, cream, cinnamon, cloves and cardamon to a saucepan. Turn the heat on medium and wait for the mixture to come to the boil. Turn the heat down so that the mixture simmers and add the rice, sugar and water. Allow the mixture to simmer until the rice is cooked, stirring continuously. This will take 30 – 40 minutes. Do not leave the mixture – keep an eye on it! Take the saucepan from the heat and add the condensed milk, rose water and butter. Stir thoroughly. Spoon the rice pudding into glasses or serving bowls. Drizzle each dessert with honey and a sprinkling of pistachio nuts. The rice pudding is best served warm.
Poaching the quince: Pour 750ml water into a saucepan and add 250ml sugar and the juice of one lemon. Turn the heat onto low and stir the mixture until the sugar has dissolved. Keep the saucepan on a low heat. Cut the quince in quarters, peel the quarters with a vegetable peeler, core the quarters and then cut each into half again. Add the quince pieces to the poaching liquid. Cut a circle from baking paper and place the paper directly onto the poaching liquid. Turn the heat up so that the liquid comes to a simmer. Poach for an hour to an hour and a half or until a sharp knife easily pierces the quince. Remove from the heat and allow the quince to cool in the poaching liquid.
Preheat your oven to 180℃. Butter an ovenproof pie dish. Arrange the cooled quince pieces and gooseberries on the bottom of the pie dish. Add the flour and sugar to a mixing bowl and stir through. Add the eggs, vanilla, melted butter and milk to a wide-mouthed jug and whisk together to combine. Pour the wet mixture onto the dry mixture in a thin stream, whisking constantly. Pour the batter into the dish with the fruit and bake for 40 minutes. Take the clafoutis from the oven and cool it on a cooling rack. The clafoutis will be puffed up high but will fall back onto itself as it cools. Dust with icing sugar to serve.