1 Red Papaya
1 Punnet Raspberries
1 Mango
1 Lime
1/2 Large Honeydew melon
1 Orange
METHOD
Peel and Cut up fruit. Have the lime cut in 1/2. Sprinkle lime juice over fruit just before serving.
INGREDIENTS 1 Red Papaya 1 Punnet Raspberries 1 Mango 1 Lime 1/2 Large Honeydew melon 1 Orange METHOD Peel and Cut up fruit. Have the lime cut in 1/2. Sprinkle lime juice over fruit just before serving.
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INGREDIENTS 1 Cup Raw Almonds 1 Cup Dried Dates 1/2 Cup Goji Berries 2 Apricots 2 Tablespoons Raw Cocoa 1 Tablespoon Organic Coconut Oil 1/2 Tablespoon Water METHOD Place all ingredients in a food processor and blend until the mix comes away from the side of the bowl. Use a measuring spoon to scoop out equal amounts of "dough". Press together and top with a Goji Berry. INGREDIENTS 1 Cup Dextrose 2 Cups Full Fat Lactose-free Milk 5 Egg Yolks 500ml Thickened Lactose-free Cream 200g Red Glace Cherries 1 teaspoon vanilla extract Raspberry Coulis 2 Cups Frozen Raspberries,2 tablespoon water and 1 tablespoon caster sugar METHOD Use a large non-stick pan. Add all ingredients except raspberries in a pan and whisk to mix well. Mix solution on a medium heat without boiling. Stir constantly with a wooden spoon until the custard coats the back of the spoon. (About 170 degrees Fahrenheit) Once thickened, pour mixture into a bowl, cover the custard with glad wrap and place in the refrigerator to cool down for 2 hours. Once cooled, churn mixture in an ice-cream maker machine. As the ice cream is almost done, pour in the pre-prepared raspberry coulis. (keep some to pour over ice cream) Raspberry Coulis- Place 2 Cups of frozen raspberries , 2 tablespoons of water and 1 tablespoon sugar in a pan and heat. Once raspberries are heated they will fall apart and the mixture will thicken. Remove from heat, strain and set aside. INGREDIENTS 250g Butter 120 g Icing Sugar 1 egg yolk 150g Plain Flour 150g Self Raising Flour 75 grams almond meal *extra icing sugar for dusting* METHOD Beat butter until creamy. Add sugar and egg yok and mix well. Fold in the almond meal and flour. Add more flour if dough is too sticky. Press out dough and cut out desired shapes. Bake on non-stick baking paper for approximately 20 minutes at 160 degrees Celsius. Dust with icing sugar. INGREDIENTS RASPBERRY SYRUP 1 1/2 Teaspoon Cornflour 1/2 Cup Water 1 1/2 Cups Frozen Raspberries CHEESECAKE BASE- 150g Plain Flour 50g Caster Sugar 100 g Butter CHEESECAKE- 290 g Caster Sugar 330g Cream Cheese Rind of 1 lemon 1 Teaspoon Vanilla Extract 60 ml Lemon Juice 500g Fresh Ricotta 5 Eggs 1 1/2 Tablespoons Cornflour dissolved in 1 1/2 Tablespoons Water METHOD For the syrup, mix the cornflour in the water and mix into the frozen raspberries. Keep heating up this mix until it thickens and reduces. Strain and allow syrup to cool. Place aside. For the base, place softened butter with sugar and flour and blend. Once a ball forms, empty dough into the base of a pan lined with non-stick baking paper. Bake at 150 degrees Celsius for 20 minutes. Remove from oven and allow to cool. For the cheesecake, place the water/cornflour mixture into the other ingredients and blend until smooth. Pour mix into baked base. Tap to allow air bubbles to rise and burst on the surface. Pour raspberry syrup on top of the cheesecake mixture. Use a stick to form a pattern on the top of the raspberry and integrate some of the raspberry syrup into the cheesecake mix. Bake for 45 minutes on 150 degrees Celsius. Turn oven off and allow cheesecake to cool off in the oven for 1 hour. Do not unmould. Place Cheesecake in the oven over night and serve the next day. INGREDIENTS 3 Cups Plain Flour 2 Eggs Pinch Salt 3 Tablespoons Sugar 3 Tablespoons Butter 4 Teaspoon dried yeast 1 Cup Milk 1 Tablespoon Fresh Orange Juice Rind of 1 Orange 1/2 Cup Sultanas Vegetable Oil For Frying Optional-Sugar to coat METHOD Combine yeast and warm milk and set aside for 8 minutes(dissolve well) Mix Eggs, Sugar, Melted Butter and salt. Add the flour and mix well until smooth. Stir in rind and sultanas. Cover mix with plastic wrap and set aside until dough doubles in size.(approximately 1 hour) *Place in a warm spot* Warm up oil to a medium temperature and drop desired amount of dough into the oil to cook. The Frittelle cook quickly so turn them over once they are brown. Once cooked, drain on a paper towel and then roll them in caster sugar. INGREDIENTS 4 Egg Whites 300g Icing Sugar 1 Teaspoon Vanilla Extract 200g Almond meal with Chia 175g Almond Meal 1 Tablespoon Cinnamon 1 teaspoon lemon juice. METHOD Whisk egg whites until stiff. Add Icing Sugar slowly and keep mixing until mix is glossy and all sugar is incorporated. (REMOVE 4 TABLESPOONS OF THE EGG WHITE/SUGAR MIX FOR ICING) Add the other ingredients and keep mixing. Refrigerate dough for 1 hour. It will still be sticky. Add flour to a board before rolling out the dough (or patting it down if too sticky). Refrigerate dough and use a star-shape cookie cutter to cut out shapes. Paint eggwhite/sugar mix on the cookies and bake for 20 minutes at 180 degrees Celsius INGREDIENTS 2 1/2 Cups Plain Four 140g Butter 1/2 Cup Brown Sugar 1/2 Cup Golden Syrup 1 Egg Yolk 1 teaspoon bicarbonate of soda 1 teaspoon ground ginger 1 teaspoon mixed spice 1 teaspoon cinnamon METHOD Beat butter and sugar for 5 minutes Add in egg yolk, mix for 1 minute Add in syrup until just mixed Mix in bicarbonate of soda, ginger , mixed spice and cinnamon. Add flour and mix until you form a dough. Roll out dough on baking paper to desired thickness. Cut out shapes into rolled out dough. Place rolled out dough in refrigerator for 10 minutes. Remove cooled dough out of refrigerator and peel off gingerbread men. Place gingerbread men on another prepared oven dish lined with baking paper. Cook for 7 minutes in a pre-heated oven at 170 degrees C. Decorate men with pre-bought icing. INGREDIENTS 4 Dried Apricots 1 Cup Raw Almonds 1/4 Cup Raw Cacao (Overfilled) 1/2 Cup dried Dates 1/4 Cup Dried Cranberries 2 Tablespoons Coconut Syrup 1/4 Cup Shredded Coconut 1/4 Cup Tahini FOR COATING-freeze-dried raspberries, puffed millet, matcha powder and green sprinkles METHOD Blend all ingredients except the tahini and coconut syrup. Once all the dry ingredients are mixed well, add the wet ingredients. Add water 1 tablespoon at a time if necessary to make the mixture sticky. Roll mixture into balls and coat with puffed millet, freeze-dried raspberries or sprinkles/matcha powder for a more festive look. INGREDIENTS SMALL APPLES (1 apple for every Christmas tree) Sugar stars for decoration Icing Mixture METHOD Slice each apple with a mandolin. Place apple slices in lemon juice for 3 minutes Place apple slices on a non-stick baking paper without over-laying them. Cook at 90 degrees for 3 hours. Remove from oven and allow to dry for 1 hour. Remove from oven and stack the apple slices. Stick the slices with a small dot of icing sugar. Place a star on the highest slice. |
ABOUT ME
My name is Martine. Welcome to my kitchen. This is a personal blog devoted to desserts for the home cook. RECIPES
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