Nanny sue made these tasty little treats for a mother day high tea for my sister in laws and myself. They are the perfect bite and perfect for a party or if you're like me... a late night snack!
1 1/2 sheets Shortcrust Pastry or 1 batch of my homemade shortcrust
1 Egg yolk
1/3 cup Caster sugar
1 teaspoon Lemon rind, grated
2 tablespoons Lemon juice
50g Butter, chopped
Icing Sugar and lemon rind to serve (optional)
Grease a 12 hole mini muffin baking tray with butter. Using a large glass or round object (around 6 1/2cm diameter) cut 12 circles into the pastry. Press pastry into the greased pan holes.
Whisk together egg, egg yolk, sugar, lemon juice and lemon rind in a heavy based saucepan. Add butter and cook for 8mins or until it coats the back of a spoon. Sit to the side for 5mins and then place in a bowl and cover with cling film to cool completely.
Preheat oven to 160'c. Bake pastry for 15mins or until lightly golden brown, cool and top with lemon curd mixture. Sprinkle with icing sugar and top with lemon rind before serving.
A tasty classic. I usually just make a cheesecake that goes straight in the fridge, but i wanted to try making it the way i've seen it on the great british menu, baked. What a difference it made! A silky smooth creamy slightly set centre and a crunchy toasted base. Even though it does that a while to make, its well worth it!
250g Sweet Plain Biscuits (i used milk coffee, i had them in my cupboard)
125g Butter, melted
2x 250g Philly Cheese (cream cheese), softened
3/4 Cup Castor Sugar
3/4 Sour Cream
1 teaspoon Vanilla Extract
Fruit to decorate if wanted
Pre-heat oven to 140'c and line the bottom of a spring form cake tin and lightly grease sides.
Place biscuits into your thermocook and pulse 2 to 3 times until they resembles crumbs. Add melted butter and mix on speed 3 until combined. Press mixture into prepared tin pressing down firmly over bottom and up sides. Place in the fridge for 20mins.
In a clean thermocook bowl place cream cheese, sugar, sour cream and vanilla into your thermocook and mix on speed 4 until smooth. Add eggs 1 at a time, mixing until combined. Pour mixture into the prepared tin. Bake for 50mins to an hour until just set and centre wobbles a little bit still. Allow to cool in the oven for 2 hours ( leave the door open slightly). Put in the fridge to cool thoroughly before serving. Serve with fresh fruit if wanted.
A gooey milk chocolate fudge cake. The only way i can describe this cake is it tastes like cooked brownie batter. Seriously addictive! This size suits my family perfectly but if you want to serve more people just double the recipe. Perfect with warm fresh homemade custard or ice cream
150g Milk chocolate, chopped
1 tablespoons Cocoa Powder
1/4 cup Milk
1/2 cup Caster sugar
1/4 cup Brown sugar
1/2 cup Plain flour
Preheat oven to 160'c. Line a small, high sided cake tin with baking paper (I butter my tin first so the baking paper will stick). Place the butter and chocolate in your thermocook bowl and cook on speed 2 at 50 deg for 2mins 30secs ( or you can just do this is a saucepan over a medium heat) . Add the cocoa and milk and mix combine. Set aside whilst you make the rest of the mix.
Place the eggs, brown and caster sugars in the bowl of a mixer (I use my kitchenaid mixer) and whisk on high speed for 6-8 minutes or until pale in colour and thick and creamy.
Add the chocolate mixture to the egg mixture and mix until just combined. Set the speed to low, add the flour and mix until just combined.
Pour the cake mixture into the tin and bake for 1 hour or until set. Allow the cake to cool completely in the tin. Remove the cake from the tin,dust with icing sugar to serve.
This is my go to recipe when i need to take something to a party or if im having people over. Its so delicious and very easy to make. My husband even has requests from his work for me to make it for the staff, so it must be good!
150g Butter, chopped
1/2 teaspoon Vanilla Extract
1/3 Cup Sugar
1 Tablespoon Cornflour
1 1/3 Cups Plain Flour
1 teaspoon Lemon Rind
1 1/3 Cups Castor Sugar
1/3 Cup Plain Flour
2/3 Cup Lemon Juice
Icing sugar to dust
Preheat oven to 180'c. Grease a 3cm deep slice pan. Line with Baking paper. Place butter in a microwave safe container and melt on a med heat for 1-2mins. Set aside to cool. Once cooled add vanilla and sugar. Sift flour over butter mixture and using a wooden spoon mix until it forms a soft dough. Transfer to your lined pan and press down into pan. Bake for 15-20mins until golden. Remove pan from oven and put aside to cool. To make topping whisk eggs, lemon rind, flour and castor sugar together until smooth. Add lemon juice and whisk to combine. Pour lemon mixture over base and bake for 15mins until just set. Cool completely in the pan. Dust with icing sugar and cut into 24 pieces.
Silky, rich and fluffy chocolate mousse a recipe to always have on hand. My mother in law's simple recipe will make you go back for seconds, and thirds and maybe (who am i kidding) fourths as well!
150g dark chocolate chopped
3/4 cup thickened cream
2 eggs separated
2 tablespoons caster sugar
Decorate to serve, grated chocolate white or brown, whipped cream
Microwave uncovered chocolate on 50% for 1 to 2 minutes or until melted stirring every 30 seconds. Cool for 5 minutes.
Beat cream with electric beater until soft peaks form. Beat egg whites with cleaned beaters until soft peaks form. Sprinkle sugar over egg whites until sugar is dissolved.
Add eggs to chocolate stirring with spoon until combined. Fold into chocolate 1/3 of egg white mixture until combined. Fold in remaining egg whites then cream.
Spoon mixture into large plastic bag. Snip the corner and pipe into little shot glasses. Cover and refrigerate for 3 to 4 hours. Decorate to serve.
This milk tart is similar to your traditional custard tart. Its original name is 'Melktert' and comes from South Africa. It's a sweet tart consisting of milk, flour sugar and eggs. Its got a high ratio of milk (hence why it's called a milk tart) which is typically infused with cinnamon. Enjoy. This pastry mix will make 1 whole tart and 5 mini tarts (taste tester tartlets i like to call them)
2 Cups Milk
1 Cinnamon Stick
3 Eggs, separated
1 Tablespoon Cornflour
5 Tablespoons Plain flour
5 Tablespoons Caster sugar
1/2 teaspoon Baking powder
25g Butter, softened
1/2 Tablespoon Ground Cinnamon
1 Tablespoon Icing Sugar
250g Plain Flour
110g Icing Sugar
110g Butter, chilled
Preheat oven to 180'c. Lightly grease a loose bottom tart tin. In a food processor mix together flour, icing sugar and butter til it resembles breadcrumbs. Add the egg and process till it forms a smooth ball. Cover with plastic wrap and put in the fridge for 30mins. Roll dough onto a lightly floured surface and line the pan with it. Trim off any excess and place it back into the fridge for 10mins. Line tart pan with baking paper fill with baking beads (i've got some special jamie oliver beads i'm in love with) and bake in the oven for 10mins. Remove paper and weights and bake for another 5mins.
Place milk and the cinnamon stick in a saucepan. Bring to the boil, remove from the heat, then allow to infuse for 10mins. Reduce oven temp to 170'c. Place yolks flours, sugar and baking powder into a bowl, add a little of the milk mixture and stir to form a paste. Stir in the remaining milk and discard the cinnamon stick. Return mixture to the saucepan and over a very low heat stir for 5mins or until thickened. Remove from the heat and beat in the butter, cover the top with baking paper and cool (this stops a skin from forming).
Whisk egg whites, then fold into custard. Pour custard into pastry case an bake for 25mins or until the filling is set and slightly puffy. Remove, cool and sift combined cinnamon and icing sugar over the top. Serve.
There is nothing quite like a piece of red velvet cake covered in thick cream cheese icing. This cake is so super soft and moist you will want to make it again and again.
2 3/4 cups Plain Flour
1/4 cup Cocoa powder
1 teaspoon Bicarb soda
3/4 teaspoon salt
2 cups Sugar
3/4 cup Butter, softened
1/3 cup Vegetable oil
3 Large eggs
2 Egg yolks
Red food colouring
1 1/3 cups Buttermilk
1 Tablespoon Vanilla extract
1 1/2 teaspoon White vinegar
1.5 packets cream cheese, softened
12 Tablespoons Butter
1 teaspoon vanilla extract
4 1/2 cups Icing sugar
Preheat oven to 175'c. Butter and flour a deep 22cm round baking tin then line bottom with baking paper, set aside.
To a mixing bowl add flour, bicarb soda and salt. Add cocoa powder then whisk till combined, set aside.
In a kitchenaid bowl with the paddle attachment beat together sugar and butter until pale and fluffy. Mix in vegetable oil, add eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.
Mix together buttermilk then whisk in vanilla extract and vinegar. Add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition scrape down sides and bottom of bowl with a spatula to ensure everything is mixed well. Add mixture into prepared baking tin. Bake in preheated oven 50-70 minutes until knife inserted into center of cake comes out clean. Cool in cake tin for 10 minutes then turn out onto a wire to cool completely. Once cool cut the cake into desired layers (if any), frost with Cream Cheese Frosting and decorate (my daughter did ours). Store cake in an airtight container in fridge.
For the Cream Cheese Frosting
In the bowl beat together cream cheese and butter until smooth and fluffy. Mix in vanilla extract and icing sugar and whip until light and fluffy. Coat generously over cake and inbetween layer (if having layers)
This recipe is just like the two fruit in jelly you buy at the shop for a ridiculous price, but much better! With my version you can pick which jelly flavor and whatever fruit you like. I use the the two fruits in the bottle when they are on special as they have had chance to soak in the juice.
1 packet Jelly (i used mango)
500g Two fruits, drained well (the ones in the plastic tub)
Make up the jelly as per packet recommendations. Add fruit and mix. Put in the fridge till set.
Note: Make sure the fruit is well drained, as the extra juice you put it wont allow the jelly to set.
My christmas fruit salad is just a typical fruit salad using fruit that we have in season during summer here in Australia. The red from the cherries and watermelon and the green from the kiwi gave it that seasonal cheer. For christmas 2015 my job was to make a fruit salad and this one went down a treat!
600g pineapple, peeled, chopped
800g rockmelon, chopped
800g seedless watermelon, chopped
300g seedless Cherries
300g seedless red grapes
6 Kiwi Fruits, peeled and sliced
2 Green Apples, Sliced
1 Packet Blueberries
1 Tablespoon Lime Juice
Toss all the ingredients together to combine. Serve in a nice big dish.
Note: Use whatever fruit is in season in your country, it's cheaper and the flavor will be much more fruiter.
A soft, fluffy, creamy filling with little chewy bits of gooey caramel chocolate and a super delicious, crunchy biscuit base. A real winner!
150g Nice Biscuits
125g Butter, melted
3 teaspoons Powdered Gelatine
1 1/2 tablespoons Boiling Water
250g Philly Cream Cheese, softened
250g Mascarpone Cheese
2/3 cup Caster Sugar
2 teaspoons Vanilla extract
300ml Thickened Cream, whipped
2 Packets Caramello Chocolate Bars
Caramel Sauce (i use the squeezy bottle one)
Line the bottom of a springform pan. Blitz the biscuits in a food processor and mix the biscuits with the melted butter. Spread on the bottom of the cake tin and press down firmly. Leave to set in the fridge whilst you make the rest.
Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly.
Using an electric mixer (I used my kitchenaid with the whisk attachment), beat cream cheese, mascarpone cheese, sugar and vanilla until light and fluffy. Gradually add in gelatine mixture until mixture is fully combined. Fold in whipped cream and caramello's. Pour mixture into prepared tin, level the top with a spatula. Cover. Refrigerate until set (mine took about 3-4hrs). Once set remove from tin and decorate with caramel sauce (as much or as little as you dare!)
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.