2/3 cup low-fat custard (we used Pauls trim custard)
Place apple juice, vanilla and half the strawberries in a food processor or blender. Process until smooth.
Place biscuits in a bowl. Working quickly, pour strawberry mixture over biscuits and stir until just coated.
Spoon 2 heaped tablespoons biscuit mixture into base of four 1-cup capacity dishes. Top each with 1 tablespoon custard. Arrange 3 to 4 strawberry slices over custard. Repeat layers twice. Cover and refrigerate for 30 minutes. Serve.
12 Cottage Cookies White Choc & Macadamia biscuits
300g frozen mixed berries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks Philadelphia Cream Cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
185ml can light evaporated milk
Line base and sides of a 6cm-deep, 22cm round springform pan with baking paper. Arrange biscuits, in a single layer, over base of pan. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine has dissolved.
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside.
Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set.
Bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes. Use tongs to transfer to a bowl of chilled water. Drain. Return water to the boil. Cook beans for 3 minutes and peas for 1 minute. Transfer to bowl of chilled water. Drain. Pat asparagus, beans and peas dry with paper towel. Place in a large bowl.
Drain feta, reserving 2 tablespoons oil. Crumble feta over asparagus, beans and peas. Drizzle with reserved oil and season generously with freshly ground black pepper. Gently toss to combine. Serve.
Note from me: Since its coming up on Christmas, I thought I might put up some Christmas themed recipes :D.
150g butter, chopped
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1 teaspoon bicarbonate of soda, sifted
1 egg, lightly beaten
1 tablespoon ground ginger, sifted
1 teaspoon mixed spice, sifted
1/2 teaspoon baking powder, sifted
3 cups plain flour, sifted
milk chocolate bits, to decorate
1 1/4 cups pure icing sugar, sifted
1/2 teaspoon lemon juice
Place butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a large, heatproof bowl. Cool.
Stir in egg, ginger, mixed spice, baking powder and flour until combined. Divide dough in half. Shape into discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
Preheat oven to 180°C/160°C fan-forced. Grease 3 baking trays. Line with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Using a 7cm gingerbread man cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining pastry disc.
Bake, 1 tray at a time, for 8 minutes or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Make icing: Using a fork, beat eggwhite in a bowl until foamy. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Decorate gingerbread men with icing and chocolate bits. Set aside for 20 minutes or until set. Serve.
Sift the flour, cocoa and baking powder into a bowl with a pinch salt. In a separate bowl, combine the egg, sugar, milk and melted butter, then stir into the dry ingredients until just combined - don't overmix. Pour the mixture into 12 medium-size muffin cases.
Place on a baking tray and bake for 10 minutes or until risen, then remove and allow to cool.
Spread the muffins with the chocolate and decorate with a Smartie.
Pre-heat the oven to 160°C (not fan-forced). Line the base of a 20cm springform cake pan with baking paper.
To make the base, crush biscuits in a food processor, add the melted butter and process to combine.
Place mixture into the springform pan and use your hand to press down firmly in the base. Bake in oven for 10 minutes, then remove and cool.
To make the filling, mix remaining ingredients in a food processor until smooth. Pour over cooled base, then bake for a further 35-40 minutes (it may still have a slight wobble, but will firm on cooling).
Cool cake in turned-off oven with the door slightly ajar (this is to prevent top from cracking). Serve with seasonal fruit.
Heat the stock, wine and 1 cup water in a small saucepan over medium heat. Bring to the boil then reduce heat to very low. Keep the saucepan on the burner whilst you make the risotto.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and bacon and cook for 3-4 minutes or until golden. Add the rice and garlic. Stir for 2 minutes or until rice is coated well.
Pour 2 cups hot stock mixture into the pan, along with the tomato paste, stirring regularly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add the remaining stock, stirring again until most of the liquid has evaporated and the rice is tender. This should take about 15 minutes. Once the rice is tender, stir through the sliced mushrooms and cook for another 4 or 5 minutes. Stir through the basil and serve immediately.
Place chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Set aside for 5 minutes or until cool.
Using an electric mixer, beat milk and cream together for 3 to 5 minutes or until soft peaks form. Gradually beat in cooled chocolate. Stir in biscuits. Spoon mixture into an 8 cup-capacity container. Freeze, covered, overnight or until firm. Serve.
1kg green king prawns, peeled (tails intact), deveined
2 large vine-ripened tomatoes, chopped
1 cup Thai basil leaves, to serve
Process eschalots and garlic in a food processor until finely chopped. Scrape down sides, add chilli and shrimp pastes, nuts and 2 tbs water. Process to combine.
Heat oil in a wok or deep frypan over medium-high heat. Add paste and onion and stir for 2-3 minutes until juices evaporate. Add 11/2 cups (375ml) boiling water, tamarind and sugar. Stir for 5 minutes or until sauce thickens slightly. Add prawns and tomatoes. Cook for 8 minutes or until prawns are cooked through. Serve scattered with basil.
Shrimp paste (in tubs), palm sugar and tamarind are from Asian food shops and selected supermarkets. Thai basil is from Asian shops and greengrocers.
500g-piece topside beef, thinly sliced across the grain
1 tbs soy sauce
3 tsp cornflour
1 tsp sesame oil
1 tsp cracked black pepper
2 tbs peanut oil
1 brown onion, halved, cut into thin wedges
4 garlic cloves, crushed
1/3 cup coarsely chopped fresh garlic chives
1 bunch broccolini, cut into 4cm lengths
160ml (2/3 cup) vegetable stock
2 tbs kecap manis
Steamed rice, to serve
Combine the beef, soy sauce, cornflour, sesame oil and pepper in a large bowl.
Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. Add half the beef mixture and stir-fry for 1-2 minutes or until brown. Transfer to a heatproof bowl. Repeat with 3 tsp of the remaining oil and the remaining beef mixture, reheating wok between batches.
Heat the remaining oil in the wok over medium-high heat until just smoking. Add the onion and stir-fry for 2 minutes or until soft. Add the garlic and half the chives and stir-fry for 1 minute or until aromatic. Add broccolini and stock and stir-fry for 3 minutes or until broccolini is bright green and tender crisp.
Return beef to the wok along with the kecap manis and remaining chives and stir-fry for 1 minute or until mixture boils and thickens. Serve with steamed rice.
1/3 cup (80ml) lemon juice, plus extra wedges to serve
1 egg, beaten
1 tbs sesame seeds
Preheat the oven to 200°C. Line a baking tray with baking paper.
Halve each sheet of pastry. Spread 2 teaspoons of pesto in the centre of 4 sheets, leaving a 3-4cm pastry border. Place a salmon fillet on each and season with salt and pepper. Lay overlapping slices of tomato on top of each salmon fillet. Drizzle with lemon juice and brush the pastry border with some beaten egg.
Cut 4-5 long slits in the centre of the remaining 4 pastry pieces. Lay each piece of pastry over a salmon fillet, pulling slightly to separate strips, then press down the edges and trim, making each parcel into a neat rectangle. Brush the pastries all over with beaten egg and sprinkle with sesame seeds.
Using a fish slice, carefully lift the parcels onto the prepared baking tray, bake for 20-25 minutes until the fish is just cooked through and pastry is puffed and golden. Serve with lemon wedges and a green salad, if desired.
Melted reduced-fat dairy spread (Devondale Light brand), to grease
3 ripe medium bananas, peeled, finely chopped
2 tbs brown sugar
1 1/2 tbs water
1 tbs light coconut milk (A Taste of Thai brand)
Lime wedges, to serve
225g (1 1/2 cups) self-raising flour
185ml (3/4 cup) light coconut milk (A Taste of Thai brand)
185ml (3/4 cup) reduced-fat milk
2 eggs, lightly whisked
1 tbs brown sugar
To make the pancake batter, sift the flour into a medium bowl and make a well in the centre. Whisk together the coconut milk, milk, egg and sugar in a jug. Gradually add the milk mixture to the flour, whisking constantly, until batter is smooth and combined. Set aside for 20 minutes to rest.
Preheat oven to 100°C. Brush a large non-stick frying pan with melted dairy spread and heat over medium-high heat. Add the banana to the batter and stir until combined. Pour two 60ml (1/4-cup) quantities of pancake batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear around the edges and pancakes are golden brown underneath (the batter will appear uncooked in the centre). Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.
Transfer pancakes to a heatproof plate and cover loosely with foil. Place in preheated oven to keep warm. Repeat, in 5 more batches, with the remaining batter, greasing and reheating pan between batches.
Combine the sugar, water and coconut milk in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug.
Divide the pancakes among serving plates and drizzle with sauce. Serve immediately with lime wedges.
NOTE: You don't need to add lime wedges, but it makes a good touch.
2 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried
1 cup Caesar salad dressing (see related recipe)
6 anchovy fillets, rinsed, halved lengthways
80g parmesan cheese, shaved
Method (For those who don't know how to cook chicken and make a salad. LOL)
Preheat oven to 180°C. Place bread slices on a large oven tray. Brush both sides with oil. Bake for 10 to 15 minutes or until golden. Set aside to cool.
Place eggs in a saucepan. Cover with cold water. Place over medium heat. Bring to the boil, stirring often to create a whirlpool (to centre yolks). Reduce heat to low. Simmer for 5 minutes. Drain. Refresh in cold water. Peel and cut eggs into 8 wedges.
Arrange lettuce in a large serving bowl. Pour 1/3 cup dressing over lettuce and turn to coat. Top with croutons, anchovies and egg. Drizzle with remaining dressing and top with parmesan. Season with freshly ground black pepper. Serve.
Note: Don't use eggs if you don't like them, Personally I wouldn't mix eggs with a quality salad like this.
Method (Incase your unsure how to make sex flavoured squares from heaven)
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.
Place butter and chocolate in a saucepan over low heat. Stir for 3 minutes or until melted (see shortcut). Remove from heat and transfer immediately to a bowl.
Add sugar, eggs and vanilla. Mix well. Sift flours and cocoa over mixture. Add walnuts. Stir to combine. Refrigerate for 1 hour or until firm enough to roll.
Preheat oven to 180°C. Roll heaped tablespoonfuls of mixture into balls and place 3cm apart on lined baking trays. Bake for 12 to 15 minutes, swapping trays after 8 minutes, or until biscuits are cracked on top. (Cookies will firm on cooling and stay fudgy inside.)
Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.
Shortcut: Place butter and chocolate in a heatproof, microwave-safe bowl. Heat, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.