Marshmallow truffles

Ingredients

• 200g good-quality milk chocolate, chopped
• 1/3 cup thickened cream
• 1/2 teaspoon vanilla extract
• 1 cup vanilla Mallow Bakes, chopped
• 1/4 cup coloured sprinkles

Method

1. Follow step 1 of Basic truffle using marshmallows) recipe replacing dark chocolate with milk chocolate. Set aside for 10 minutes to cool slightly. Stir through marshmallows.
2. Follow steps 2 and 3 of Basic truffle recipe (basically rolling in sprinkles), replacing cocoa with sprinkles.

Picture:

Strawberry trifles

Note: Upcoming Christmas recipes! :D

Ingredients (serves 4)

• 2 tablespoons apple juice
• 1 teaspoon vanilla extract
• 2 x 250g punnets strawberries, hulled, sliced
• 12 sponge finger biscuits, thickly sliced crossways
• 2/3 cup low-fat custard (we used Pauls trim custard)

Method

1. Place apple juice, vanilla and half the strawberries in a food processor or blender. Process until smooth.
2. Place biscuits in a bowl. Working quickly, pour strawberry mixture over biscuits and stir until just coated.
3. 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.

Picture:

White chocolate and berry cheesecake

Note: Still the christmas theme :)

Ingredients (serves 10)

• 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

Method

1. 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.
2. 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.
3. 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.

Picture:

Asparagus and Persian feta salad :D

Note: Another Christmas side.

Ingredients (serves 12)

• 4 bunches asparagus, trimmed
• 500g butter beans, topped
• 500g sugar snap peas, trimmed
• 175g marinated Persian feta (see note)

Method

1. 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.
2. 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.

Picture:

Gingerbread Men!

Note from me: Since its coming up on Christmas, I thought I might put up some Christmas themed recipes :D.

Ingredients

• 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

• Royal icing

• 1 eggwhite
• 1 1/4 cups pure icing sugar, sifted
• 1/2 teaspoon lemon juice

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

PICTURE:

<-Chocolate MUFFINS????->

Ingredients

• 1 cup (150g) plain flour
• 2 tbs cocoa powder
• 2 tsp baking powder
• 1 egg
• 2 tbs (40g) caster sugar
• 120ml milk
• 50g butter, melted
• 100g dark chocolate, melted, cooled
• Smarties, to decorate

Method

1. Preheat the oven to 200°C.
2. 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.
3. Place on a baking tray and bake for 10 minutes or until risen, then remove and allow to cool.
4. Spread the muffins with the chocolate and decorate with a Smartie.

PICTURE: 

Low-Fat Cheesecake (For you fatties)

Ingredients (serves 6)

• 180g plain biscuits (such as digestive or Marie)
• 90g unsalted butter, melted
• 250g low-fat cream cheese
• 250g low-fat cottage cheese
• 250g low-fat plain yoghurt
• 2 eggs
• 2/3 cup (150g) caster sugar
• 1/2 tsp vanilla extract

Method

1. Pre-heat the oven to 160°C (not fan-forced). Line the base of a 20cm springform cake pan with baking paper.
2. To make the base, crush biscuits in a food processor, add the melted butter and process to combine.
3. 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.
4. 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).
5. Cool cake in turned-off oven with the door slightly ajar (this is to prevent top from cracking). Serve with seasonal fruit.

PICTURE: