This is the time of the year that neighbours are dropping off 'zucchini bread' or 'zucchini brownies'. Everyone is trying to disguise this abundant vegetable (although some may argue that it is a fruit). If there was such a thing as a 'State Vegetable' then zucchini would be it for here in Utah.
Everyone has a thriving garden here (all except me it seems) and everyone plants zucchini. There is nothing unusual about opening your front door to find a bag full of zucchinis that some kind neighbour dropped off as they went for their morning walk.
So what to do with them? Yes the bread and the brownies are lovely but I think I have hit on a real winner here. I found a recipe for...wait for it...Zucchini CANDY!!! So being the kind of person who tries different or interesting recipes at least once (Vinegar Pie and Velveeta Fudge for example) I tried it.
These are such a huge hit in my home with my teenage sons that now I am going to have to plant a garden next year and grow my own zucchinis.
Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts
September 1, 2011
July 5, 2011
Homemade Chocolate
I have been making chocolate for years and for years people have asked me for the recipe. I have finally put the recipe up for everyone to see over here: A String of Pearls
If you go over and like what you read please leave a comment there and if you're interested I will be happy to share just how we made STRAWBERRY chocolate....but you'll have to leave a comment so I know.
If you go over and like what you read please leave a comment there and if you're interested I will be happy to share just how we made STRAWBERRY chocolate....but you'll have to leave a comment so I know.
November 10, 2010
Passionfruit Perfection
I LOVE passionfruit. It screams 'tropical'. I came across a recipe site that had a gazillion recipes that each use passionfruit in one way or another. Ok, ok, so maybe not a 'gazillion' but there was a LOT of 'em.
I decided that I would share with you the gems that I found in all of them. I whittled many out for various reasons. If they used alcohol they were GONE. If the method was too long or too work intensive they were GONE. And finally if any of the ingredients weren't something I've heard of or regularly used (like dried lavender flowers or 'titanium strength gelatin leaves') they were GONE.
Here's what we have left. I hope you find something you could enjoy making, eating and sharing.
Passionfruit curd
Makes: 3 cups
Ingredients
* 4 eggs
* 2 egg yolks
* 3/4 cup caster sugar
* 3/4 cup passionfruit pulp (see note)
* 125g butter, chilled, chopped
Add above ingredients to your shopping list
Method
1. Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
2. Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.
Notes: You will need 6 to 8 passionfruit for 3/4 cup pulp.
Passionfruit ice-cream
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients (serves 4)
* 500ml (2 cups) thickened cream
* 375ml (1 1/2 cups) coconut milk
* 4 egg yolks
* 100g (1/2 cup) caster sugar
* 160ml (2/3 cup) strained passionfruit pulp
* Ice-cream cones, to serve
Method
1. Combine the cream and coconut milk in a medium saucepan and bring to a simmer over low heat. Remove from heat.
2. Use an electric beater to whisk together the egg yolks and sugar in a heatproof bowl until thick and pale. Gradually stir the cream mixture into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring with a wooden spoon, for 15 minutes or until custard coats the back of the spoon. Set aside for 10 minutes to cool slightly. Stir in the passionfruit pulp.
3. Pour mixture into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
4. Roughly break up the ice-cream with a metal spoon. Transfer to the bowl of a food processor and process until smooth. Quickly return ice-cream to the metal container. Cover with foil and freeze for a further 3 hours or until firm.
5. Scoop ice-cream into cones or bowls and serve immediately.
Notes: You will need about 8 passionfruit for this recipe.
Passionfruit curd cheesecake
OK...this one has a little more to it than I usually like but it still seems easy enough and sounds YUMMO!!!!
Ingredients (serves 12)
* 250g butternut biscuits
* 200g digestive biscuits
* 120g butter, melted
* 500g cream cheese, at room temperature
* 1/2 cup (100g) caster sugar
* 300g sour cream
* 2 eggs
* 1 tsp finely grated lemon rind
*
Passionfruit curd
* 2 passionfruit
* 50g butter
* 2 eggs, lightly whisked
* 1/2 cup (100g) caster sugar
* 1 tbs lemon juice
Add above ingredients to your shopping list
Method
1. Line the base of a 20cm (base measurement) springform pan with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.
2. In the meantime, to make the passionfruit curd, place passionfruit pulp, butter, eggs, sugar and lemon juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside for 30 minutes to cool.
3. Preheat oven to 160°C. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add the sour cream and beat until smooth. Add eggs and lemon rind and beat until just combined.
4. Pour half the cream cheese mixture into the biscuit base. Dollop spoonfuls of half the passionfruit curd over the cream cheese. Pour over remaining cream cheese and dollop half of the remaining curd. Use a bamboo skewer to gently swirl passionfruit mixture and cream cheese to make a marbled pattern.
5. Place on an oven tray. Bake in oven for 45 minutes or until centre is just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Cover loosely with plastic wrap and place in the fridge to chill. Spread over remaining curd to serve.
Passionfruit marshmallow mousse
Preparation Time
15 minutes
Cooking Time
5 minutes
Ingredients (serves 6)
* pulp from 5 passionfruit
* 250g pkt marshmallows
* 200ml cream
* 1/2 cup natural yoghurt
* 1 cup cut up fresh fruit
* extra passionfruit pulp
Method
1. Use a teaspoon to remove the pulp from 5 passionfruit and place in a saucepan with 250g pkt marshmallows. Stir continuously, over a low heat until the marshmallows have melted.
2. Set aside to cool slightly, then stir in 200ml cream and 1/2 cup natural yoghurt until smooth. Transfer to serving glasses. Cover with plastic wrap. Refrigerate for 2 hours or until thickens.
3. Top with the fruit and extra passionfruit pulp.
Passionfruit slice
Preparation Time:15 minutes
Cooking Time: 20 minutes
Makes: 12
Ingredients
* Melted butter, to grease
* 150g (1 cup) self-raising flour
* 85g (1 cup) desiccated coconut
* 100g (1/2 cup) caster sugar
* 100g butter, melted
* 1 x 395g can sweetened condensed milk
* 125ml (1/2 cup) fresh lemon juice
* 2 tbs passionfruit pulp
Method
1. Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.
3. Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.
Notes: You will need about 2 fresh passionfruit for this recipe.
Tropical ice-blocks
You don't need special ice block molds to make Popsicles. Use paper cups filled to your desired amount. Cover with foil. Poke a hole through where you want the stick to stand then put the stick through. I put the cups in muffin tins and put the muffin tray in the freezer to stop the cups from falling over.
Makes: 18
Ingredients
* 1/2 (750g) pineapple, peeled, cored, chopped (use canned pineapple is fine)
* 1 large mango, peeled, chopped
* 4 passionfruit, halved
* 2 cups lemonade/Sprite
Method
1. Place pineapple and mango in a food processor or blender. Blend or process until smooth. Remove to a jug. Add passionfruit pulp and lemonade. Stir to combine.
2. Pour mixture into molds. Insert paddle pop sticks or secure with lids. Freeze until set.
3. Remove ice-blocks from molds. Serve.
Notes: You'll need eighteen 1/3 cup (80ml) capacity plastic ice-block molds and 18 paddle-pop sticks.
Coconut and passionfruit self-saucing pudding
Ingredients (serves 6)
* 1 cup self-raising flour
* 1/2 cup caster sugar
* 1/2 cup desiccated coconut
* 2/3 cup light coconut milk
* 1 egg
* 80g butter, melted, cooled
* pure icing sugar, to serve
Sauce
* 1/2 cup caster sugar
* 3 teaspoons cornflour
* 1/2 cup milk
* 2 small lemons, juiced
* 3 passionfruit, halved
Method
1. Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
2. Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
3. Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don't worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
4. Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.
Summer Christmas pudding
YUMMO!!! Who wants to be slaving over a hot stove/oven around Christmas in Australia??? NO ONE! So here's the way to have your 'Christmas Pudding' and your 'cool' as well.
Ingredients (serves 12)
* 1 large ripe mango, cheeks removed, peeled, sliced thinly
* 350g Sunbeam mixed fruit
* 2/3 cup (160ml) fresh passionfruit pulp
* 100g packet glace red cherries, chopped
* 110g packet Sunbeam macadamia nuts, toasted, chopped
* 100g white chocolate, chopped
* 2 litre ctn vanilla ice-cream, softened
* 150g fresh mixed berries, to serve
Method
1. Line 8 cup (2 litre) pudding basin with plastic wrap. Line base of basin with half the mango slices.
2. Combine the mixed fruit and passionfruit in small bowl. Set aside for 10 minutes to soften. Combine remaining mango, fruit mixture, cherries, macadamias, chocolate and ice-cream in large bowl.
3. Spoon the ice-cream mixture into the prepared pan. Smooth the top with the back of a spoon. Cover with plastic and place in the freezer overnight to firm. Carefully turn pudding out onto a serving plate. Remove the plastic wrap. Top with berries to serve.
Frozen mango and lime cheesecake
This recipe looks super easy and I can not wait to try it. I'm thinking I'd even forget about the crust and just sit with the container and a SPOON!!!
* 250g packet plain sweet biscuits (see note)
* 60g unsalted butter, melted
* 2 x 250g packets cream cheese, softened
* 3/4 cup caster sugar
* 1 teaspoon finely-grated lime rind
* 300ml thickened cream
* 425g can sliced mangoes, drained
* 3 passionfruit, halved
Method
1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.
4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.
Notes: You will need half the packet of biscuits for this recipe.
White chocolate mousse torte
Yes I know this one also looks a little fiddly but HELLO....White chocolate!!! Passionfruit!!! I'm thinking it would be well worth it.
Ingredients (serves 8)
* 1 sheet frozen ready-rolled butter puff pastry, partially thawed
* 1 tablespoon milk
* 2 egg yolks
* 1/4 cup caster sugar
* 300ml thickened cream
* 250g good-quality white chocolate, melted (see note)
* 3 teaspoons gelatine powder
* 3 passionfruit, halved
* 1 tablespoon icing sugar
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Using a 24cm round plate as a guide, cut 1 circle from pastry sheet. Place on prepared tray. Brush top with milk. Bake for 15 minutes or until golden and puffed. Allow to cool completely.
2. Grease and line a 22cm (base) springform cake pan with baking paper. Place pastry in prepared pan. Press gently to flatten (pastry will crack).
3. Combine egg yolks and caster sugar in heatproof bowl over a saucepan of simmering water (make sure base doesn't touch the water). Whisk for 3 minutes or until mixture is thick and warm. Add 2 tablespoons of cream. Whisk to combine. Add chocolate, stirring constantly, until smooth. Remove from heat.
4. Place 2 tablespoons of hot water in a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Stir gelatine mixture into chocolate mixture.
5. Beat remaining cream until soft peaks form. Gently fold cream into chocolate mixture. Pour mixture over pastry. Refrigerate for 3 hours or until set.
6. Transfer torte to serving plate. Combine passionfruit pulp and icing sugar in a small bowl. Pour over torte. Serve.
Notes: To melt chocolate: Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.
I decided that I would share with you the gems that I found in all of them. I whittled many out for various reasons. If they used alcohol they were GONE. If the method was too long or too work intensive they were GONE. And finally if any of the ingredients weren't something I've heard of or regularly used (like dried lavender flowers or 'titanium strength gelatin leaves') they were GONE.
Here's what we have left. I hope you find something you could enjoy making, eating and sharing.
Passionfruit curd
Makes: 3 cups
Ingredients
* 4 eggs
* 2 egg yolks
* 3/4 cup caster sugar
* 3/4 cup passionfruit pulp (see note)
* 125g butter, chilled, chopped
Add above ingredients to your shopping list
Method
1. Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
2. Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.
Notes: You will need 6 to 8 passionfruit for 3/4 cup pulp.
Passionfruit ice-cream
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients (serves 4)
* 500ml (2 cups) thickened cream
* 375ml (1 1/2 cups) coconut milk
* 4 egg yolks
* 100g (1/2 cup) caster sugar
* 160ml (2/3 cup) strained passionfruit pulp
* Ice-cream cones, to serve
Method
1. Combine the cream and coconut milk in a medium saucepan and bring to a simmer over low heat. Remove from heat.
2. Use an electric beater to whisk together the egg yolks and sugar in a heatproof bowl until thick and pale. Gradually stir the cream mixture into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring with a wooden spoon, for 15 minutes or until custard coats the back of the spoon. Set aside for 10 minutes to cool slightly. Stir in the passionfruit pulp.
3. Pour mixture into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
4. Roughly break up the ice-cream with a metal spoon. Transfer to the bowl of a food processor and process until smooth. Quickly return ice-cream to the metal container. Cover with foil and freeze for a further 3 hours or until firm.
5. Scoop ice-cream into cones or bowls and serve immediately.
Notes: You will need about 8 passionfruit for this recipe.
Passionfruit curd cheesecake
OK...this one has a little more to it than I usually like but it still seems easy enough and sounds YUMMO!!!!
Ingredients (serves 12)
* 250g butternut biscuits
* 200g digestive biscuits
* 120g butter, melted
* 500g cream cheese, at room temperature
* 1/2 cup (100g) caster sugar
* 300g sour cream
* 2 eggs
* 1 tsp finely grated lemon rind
*
Passionfruit curd
* 2 passionfruit
* 50g butter
* 2 eggs, lightly whisked
* 1/2 cup (100g) caster sugar
* 1 tbs lemon juice
Add above ingredients to your shopping list
Method
1. Line the base of a 20cm (base measurement) springform pan with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.
2. In the meantime, to make the passionfruit curd, place passionfruit pulp, butter, eggs, sugar and lemon juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside for 30 minutes to cool.
3. Preheat oven to 160°C. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add the sour cream and beat until smooth. Add eggs and lemon rind and beat until just combined.
4. Pour half the cream cheese mixture into the biscuit base. Dollop spoonfuls of half the passionfruit curd over the cream cheese. Pour over remaining cream cheese and dollop half of the remaining curd. Use a bamboo skewer to gently swirl passionfruit mixture and cream cheese to make a marbled pattern.
5. Place on an oven tray. Bake in oven for 45 minutes or until centre is just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Cover loosely with plastic wrap and place in the fridge to chill. Spread over remaining curd to serve.
Passionfruit marshmallow mousse
Preparation Time
15 minutes
Cooking Time
5 minutes
Ingredients (serves 6)
* pulp from 5 passionfruit
* 250g pkt marshmallows
* 200ml cream
* 1/2 cup natural yoghurt
* 1 cup cut up fresh fruit
* extra passionfruit pulp
Method
1. Use a teaspoon to remove the pulp from 5 passionfruit and place in a saucepan with 250g pkt marshmallows. Stir continuously, over a low heat until the marshmallows have melted.
2. Set aside to cool slightly, then stir in 200ml cream and 1/2 cup natural yoghurt until smooth. Transfer to serving glasses. Cover with plastic wrap. Refrigerate for 2 hours or until thickens.
3. Top with the fruit and extra passionfruit pulp.
Passionfruit slice
Preparation Time:15 minutes
Cooking Time: 20 minutes
Makes: 12
Ingredients
* Melted butter, to grease
* 150g (1 cup) self-raising flour
* 85g (1 cup) desiccated coconut
* 100g (1/2 cup) caster sugar
* 100g butter, melted
* 1 x 395g can sweetened condensed milk
* 125ml (1/2 cup) fresh lemon juice
* 2 tbs passionfruit pulp
Method
1. Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.
3. Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.
Notes: You will need about 2 fresh passionfruit for this recipe.
Tropical ice-blocks
You don't need special ice block molds to make Popsicles. Use paper cups filled to your desired amount. Cover with foil. Poke a hole through where you want the stick to stand then put the stick through. I put the cups in muffin tins and put the muffin tray in the freezer to stop the cups from falling over.
Makes: 18
Ingredients
* 1/2 (750g) pineapple, peeled, cored, chopped (use canned pineapple is fine)
* 1 large mango, peeled, chopped
* 4 passionfruit, halved
* 2 cups lemonade/Sprite
Method
1. Place pineapple and mango in a food processor or blender. Blend or process until smooth. Remove to a jug. Add passionfruit pulp and lemonade. Stir to combine.
2. Pour mixture into molds. Insert paddle pop sticks or secure with lids. Freeze until set.
3. Remove ice-blocks from molds. Serve.
Notes: You'll need eighteen 1/3 cup (80ml) capacity plastic ice-block molds and 18 paddle-pop sticks.
Coconut and passionfruit self-saucing pudding
Ingredients (serves 6)
* 1 cup self-raising flour
* 1/2 cup caster sugar
* 1/2 cup desiccated coconut
* 2/3 cup light coconut milk
* 1 egg
* 80g butter, melted, cooled
* pure icing sugar, to serve
Sauce
* 1/2 cup caster sugar
* 3 teaspoons cornflour
* 1/2 cup milk
* 2 small lemons, juiced
* 3 passionfruit, halved
Method
1. Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
2. Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
3. Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don't worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
4. Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.
Summer Christmas pudding
YUMMO!!! Who wants to be slaving over a hot stove/oven around Christmas in Australia??? NO ONE! So here's the way to have your 'Christmas Pudding' and your 'cool' as well.
Ingredients (serves 12)
* 1 large ripe mango, cheeks removed, peeled, sliced thinly
* 350g Sunbeam mixed fruit
* 2/3 cup (160ml) fresh passionfruit pulp
* 100g packet glace red cherries, chopped
* 110g packet Sunbeam macadamia nuts, toasted, chopped
* 100g white chocolate, chopped
* 2 litre ctn vanilla ice-cream, softened
* 150g fresh mixed berries, to serve
Method
1. Line 8 cup (2 litre) pudding basin with plastic wrap. Line base of basin with half the mango slices.
2. Combine the mixed fruit and passionfruit in small bowl. Set aside for 10 minutes to soften. Combine remaining mango, fruit mixture, cherries, macadamias, chocolate and ice-cream in large bowl.
3. Spoon the ice-cream mixture into the prepared pan. Smooth the top with the back of a spoon. Cover with plastic and place in the freezer overnight to firm. Carefully turn pudding out onto a serving plate. Remove the plastic wrap. Top with berries to serve.
Frozen mango and lime cheesecake
This recipe looks super easy and I can not wait to try it. I'm thinking I'd even forget about the crust and just sit with the container and a SPOON!!!
* 250g packet plain sweet biscuits (see note)
* 60g unsalted butter, melted
* 2 x 250g packets cream cheese, softened
* 3/4 cup caster sugar
* 1 teaspoon finely-grated lime rind
* 300ml thickened cream
* 425g can sliced mangoes, drained
* 3 passionfruit, halved
Method
1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.
4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.
Notes: You will need half the packet of biscuits for this recipe.
White chocolate mousse torte
Yes I know this one also looks a little fiddly but HELLO....White chocolate!!! Passionfruit!!! I'm thinking it would be well worth it.
Ingredients (serves 8)
* 1 sheet frozen ready-rolled butter puff pastry, partially thawed
* 1 tablespoon milk
* 2 egg yolks
* 1/4 cup caster sugar
* 300ml thickened cream
* 250g good-quality white chocolate, melted (see note)
* 3 teaspoons gelatine powder
* 3 passionfruit, halved
* 1 tablespoon icing sugar
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Using a 24cm round plate as a guide, cut 1 circle from pastry sheet. Place on prepared tray. Brush top with milk. Bake for 15 minutes or until golden and puffed. Allow to cool completely.
2. Grease and line a 22cm (base) springform cake pan with baking paper. Place pastry in prepared pan. Press gently to flatten (pastry will crack).
3. Combine egg yolks and caster sugar in heatproof bowl over a saucepan of simmering water (make sure base doesn't touch the water). Whisk for 3 minutes or until mixture is thick and warm. Add 2 tablespoons of cream. Whisk to combine. Add chocolate, stirring constantly, until smooth. Remove from heat.
4. Place 2 tablespoons of hot water in a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Stir gelatine mixture into chocolate mixture.
5. Beat remaining cream until soft peaks form. Gently fold cream into chocolate mixture. Pour mixture over pastry. Refrigerate for 3 hours or until set.
6. Transfer torte to serving plate. Combine passionfruit pulp and icing sugar in a small bowl. Pour over torte. Serve.
Notes: To melt chocolate: Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.
August 7, 2010
Old Time Cooking
When I was growing up I don't think I ever had a doughnut. Did I even know what they were? Probably not. Did I miss out by not having them? Heavens NO. We had something just as wonderful. We had 'Puftaloons'.
What are puftaloons? Well they are fried bits of dough smothered with golden syrup...or honey.
Here's the recipe:
Puftaloons
2 Cups S.R. Flour
1 desert spoon butter
¼ Teaspoon salt
¾ cup milk
Oil for Deep Frying
Combine flour and salt in a bowl, rub in butter, make a well in the centre and mix in milk to make a soft dough.
Turn out on a lightly floured board and kneed lightly until smooth. Roll out to 2 cm thickness, cut into rounds with a scone cutter (about 3cms diameter).
Heat oil in a large thick based frying pan and gently fry until puffed, golden and cooked through turning as you go. Drain on paper towel. Serve hot with honey or Golden syrup or roll in a mixture of cinnamon and sugar.
Note: Could make savoury ones with bacon and cheese.
What are puftaloons? Well they are fried bits of dough smothered with golden syrup...or honey.
Here's the recipe:
Puftaloons
2 Cups S.R. Flour
1 desert spoon butter
¼ Teaspoon salt
¾ cup milk
Oil for Deep Frying
Combine flour and salt in a bowl, rub in butter, make a well in the centre and mix in milk to make a soft dough.
Turn out on a lightly floured board and kneed lightly until smooth. Roll out to 2 cm thickness, cut into rounds with a scone cutter (about 3cms diameter).
Heat oil in a large thick based frying pan and gently fry until puffed, golden and cooked through turning as you go. Drain on paper towel. Serve hot with honey or Golden syrup or roll in a mixture of cinnamon and sugar.
Note: Could make savoury ones with bacon and cheese.
June 28, 2010
A&W Cream Soda
WOW.....I've just made a drink that is exactly like A&W Cream Soda (here in Australia we'd call it Creaming Soda).
1 cup very hot water
1 cup corn syrup (Glucose)
1/2 tsp PLUS 1/4 tsp vanilla
10 cups cold soda water
1/8 tsp Lemonade Kool-Aid powder (unsweetened kind) Don't worry my non-US friends I'm working on a substitute recipe for this.
Dissolve the sugar and Kool-aid in the hot water.
Add the corn syrup and vanilla. Stir well.
Cover and chill syrup until cold. When the syrup is cold, pour 1/4 cup syrup into a glass and add 1 cup cold soda water. Stir gently, add ice, and serve.
Corn Syrup/Glucose over here costs $5 for about the size of two cups so it wasn't really economical so I found a recipe for a corn syrup substitute that I have just tried and it really WORKS.
I made this recipe then before it cooled too much I poured it straight into the cream soda mix I made and it worked just fine. If I allowed it to cool much more it would have been too sticky and a lot of the mixture would stick to the sides of the saucepan. If you double the cream soda recipe then the corn syrup recipe is the perfect amount.
A&W Cream Soda
1 1/3 cup sugar1 cup very hot water
1 cup corn syrup (Glucose)
1/2 tsp PLUS 1/4 tsp vanilla
10 cups cold soda water
1/8 tsp Lemonade Kool-Aid powder (unsweetened kind) Don't worry my non-US friends I'm working on a substitute recipe for this.
Dissolve the sugar and Kool-aid in the hot water.
Add the corn syrup and vanilla. Stir well.
Cover and chill syrup until cold. When the syrup is cold, pour 1/4 cup syrup into a glass and add 1 cup cold soda water. Stir gently, add ice, and serve.
Corn Syrup/Glucose over here costs $5 for about the size of two cups so it wasn't really economical so I found a recipe for a corn syrup substitute that I have just tried and it really WORKS.
CORN SYRUP SUBSTITUTE
- 2 c. white sugar
- 3/4 c. water
- 1/4 tsp. cream of tartar
- Dash of salt
I made this recipe then before it cooled too much I poured it straight into the cream soda mix I made and it worked just fine. If I allowed it to cool much more it would have been too sticky and a lot of the mixture would stick to the sides of the saucepan. If you double the cream soda recipe then the corn syrup recipe is the perfect amount.
June 23, 2010
Family Home Evening a.k.a. FHE
Last night for our monthly Relief Society activity we went over Family Home Evening helps. We first spoke about all the helps available for FHE lessons. I love searching the internet for FHE lesson that have everything you need. Here are a number of lessons that I have found helpful over the years. I am very thankful for the clever people who are good enough to share their talents with us.
This link has Ten lessons that are based on Gordon B. Hinckley's book "Standing for something". They include topics such as 'Love', 'Gratitude', 'Civility' and more.
This site has 14 lessons you can download that go along with the Gospel Principles book.
This is a link to LDS Living which has many, MANY wonderful pdf files to download.
After the lesson we love playing games. One of our family favourites is 'Don't Eat Pete'. Just go here and print off a coloured or black and white version of the game, buy a bag of M&M's or smarties and play. (instructions are included on the game)
Here's another version of the game for the older kids...it has more boxes.
Other fun games:
1...2...3 WHACK
This games involves three players...a wrapped lolly/candy and a rolled up newspaper (you can decide the thickness). One person holds the newspaper. Another one holds the candy behind their back and chooses which hand to hold/hide it in. Then they bring both hands in front of them for the third person to choose which hand is hiding the candy. The person chooses which hand they think the lolly is in simply by touching the hand. If they guess correctly they get to keep the candy and someone else gets to play the game. If they choose incorrectly the person with the newspaper WHACKS them. It's all good fun...I promise.
TREATS:
One of the most important things with FHE is that there is ALWAYS a treat afterwards. Sometimes we've jumped in the car and headed to McDonalds for a .50 cent ice cream. Other times I've been more prepared and actually made something for the evening. Here are some recipes that are quick and easy.
One gal last night brought along something she called 'Lolly cake'. Apparently its a real treat in New Zealand. I found a website that gives the 'history' and includes a recipe of this yummy (and oh so colourful) treat.
A treat that has always been a hit in our house...and with the kids in the neighbourhood, is Sherbet (a.k.a. Pixie Sticks). It's a powdered candy that is usually used with licorice sticks or lollypops/suckers.
Fizzing Sherbet Powder (Candy Powder)
Ingredients
1 1/2 cups icing' sugar (confectioner's sugar)
1 teaspoon bi-carb (baking soda)
1 - 2 teaspoons citric or tartaric acid
1 - 2 packets of jelly (jello) crystals OR 2 tablespoons any flavor powdered drink mix (kool-aid, tang, etc.)
Sift all ingredients into a container. Then you can add small amounts (maybe 1/8 cup) to a sandwich bag or even a cup. Give them a lollypop and ENJOY.
Another treat that was shared was homemade chocolate. I grew up on this and really enjoy it.
TO MAKE YOUR OWN CHOCOLATE:
250g copha (My American friends will find something called Palmin. Probably at a health food store)
1 cup pure icing sugar
4 tablespoons cocoa
1 cup
Sift icing sugar, cocoa, powdered milk. Melt copha over gentle heat, add to dry ingredients. Mix until smooth and thick. Pour onto a cookie sheet covered with baking paper.
I like to add coconut that I've roasted or raisins or even rice bubbles for some variety.
I'd love to hear about your FHE treats and games so please share.
This link has Ten lessons that are based on Gordon B. Hinckley's book "Standing for something". They include topics such as 'Love', 'Gratitude', 'Civility' and more.
This site has 14 lessons you can download that go along with the Gospel Principles book.
This is a link to LDS Living which has many, MANY wonderful pdf files to download.
After the lesson we love playing games. One of our family favourites is 'Don't Eat Pete'. Just go here and print off a coloured or black and white version of the game, buy a bag of M&M's or smarties and play. (instructions are included on the game)
Here's another version of the game for the older kids...it has more boxes.
Other fun games:
Hawaiian Charades
This is one of those humorous and ridiculously fun family games that can get a little out of control in the right circumstances. Each person, with his/her back to the crowd, without talking and using only their rear end, must spell a word for the rest of the group to guess.1...2...3 WHACK
This games involves three players...a wrapped lolly/candy and a rolled up newspaper (you can decide the thickness). One person holds the newspaper. Another one holds the candy behind their back and chooses which hand to hold/hide it in. Then they bring both hands in front of them for the third person to choose which hand is hiding the candy. The person chooses which hand they think the lolly is in simply by touching the hand. If they guess correctly they get to keep the candy and someone else gets to play the game. If they choose incorrectly the person with the newspaper WHACKS them. It's all good fun...I promise.
TREATS:
One of the most important things with FHE is that there is ALWAYS a treat afterwards. Sometimes we've jumped in the car and headed to McDonalds for a .50 cent ice cream. Other times I've been more prepared and actually made something for the evening. Here are some recipes that are quick and easy.
One gal last night brought along something she called 'Lolly cake'. Apparently its a real treat in New Zealand. I found a website that gives the 'history' and includes a recipe of this yummy (and oh so colourful) treat.A treat that has always been a hit in our house...and with the kids in the neighbourhood, is Sherbet (a.k.a. Pixie Sticks). It's a powdered candy that is usually used with licorice sticks or lollypops/suckers.
Fizzing Sherbet Powder (Candy Powder)
Ingredients
1 1/2 cups icing' sugar (confectioner's sugar)
1 teaspoon bi-carb (baking soda)
1 - 2 teaspoons citric or tartaric acid
1 - 2 packets of jelly (jello) crystals OR 2 tablespoons any flavor powdered drink mix (kool-aid, tang, etc.)
Sift all ingredients into a container. Then you can add small amounts (maybe 1/8 cup) to a sandwich bag or even a cup. Give them a lollypop and ENJOY.
Another treat that was shared was homemade chocolate. I grew up on this and really enjoy it.
TO MAKE YOUR OWN CHOCOLATE:
250g copha (My American friends will find something called Palmin. Probably at a health food store)
1 cup pure icing sugar
4 tablespoons cocoa
1 cup
Sift icing sugar, cocoa, powdered milk. Melt copha over gentle heat, add to dry ingredients. Mix until smooth and thick. Pour onto a cookie sheet covered with baking paper.
I like to add coconut that I've roasted or raisins or even rice bubbles for some variety.
I'd love to hear about your FHE treats and games so please share.
June 22, 2010
Lemon Slice
I found this recipe on www.kidspot.com.au and thought it sounded yummy enough (and easy enough) to share with everyone.
ENJOY!
Egg-free, nut-free (check your biscuits)
ENJOY!
Too easy lemon slice
Makes 48 squaresEgg-free, nut-free (check your biscuits)
- 2 x 200g packets shortbread biscuits (I used Paradise Butterscotch Shortbread)
- 2 cups desiccated coconut
- 400g can skim condensed milk
- 125g butter, melted
- Zest of 1 lemon, finely chopped
Icing
- 2 cups icing sugar
- 30g butter, softened
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon desiccated coconut
To make icing, sift icing sugar into bowl and stir in butter. Add lemon juice one tablespoon at a time until icing is a smooth, spreadable consistency. Spread slice with icing, sprinkle with coconut, refrigerate until firm and then slice into squares or triangles. Store in the fridge.
November 25, 2008
Scones/Biscuits
Yesterday I tried out two recipes that were quick and EASY AS. Two recipes for scones (or for my US friends...biscuits).
Cheesy Scones:
1 cup self raising flour (in lieu of SR flour 1 cup plain flour, 2 tsp baking powder 1 1/4 tsp cream of tartar)
1/4 tsp sugar
1/4 tsp salt
1/4 cup butter or marg
1 cup grated cheese
1/3 cup milk
Heat oven to 200 degrees C (450 degrees F). Cut or rub in butter and flour till it looks like bread crumbs. Stir in cheese and milk. Stir until mixture forms soft dough (a little....VERY little...more flour can be added if dough is too sticky)
Turn onto lightly floured surface (I use one of those cheap cutting 'boards' that come in different colours for fish, dairy, poultry etc...such easy clean up). Knead only 8-10 times or until dough is smooth-ish. Pat into a 6 inch square. Cut into 9 squares (can use scone cutter but squares leave no off cuts). Place on ungreased baking tray (I still use baking paper). Bake for 10-12 mins or until golden brown.
Optional: I also threw in a handful of chopped ham.
The other one is TOO easy. I got it from my friend Naomi. THANKS Naomi.
Lemonade Scones:
3 cup SR flour
1 cup lemonade (for my US friends that would be SPRITE and NOT what you would call lemonade)
1 cup cream
Mix all ingredients until they come together. Turn onto floured surface and knead lightly. Cut scones and place on baking tray. Pop into pre-heated oven (180 degrees C or 350 degrees F) for about 15 mins or until lightly browned.
Serve with cream and jam.
ENJOY!!!!!!!!!
Cheesy Scones:
1 cup self raising flour (in lieu of SR flour 1 cup plain flour, 2 tsp baking powder 1 1/4 tsp cream of tartar)
1/4 tsp sugar
1/4 tsp salt
1/4 cup butter or marg
1 cup grated cheese
1/3 cup milk
Heat oven to 200 degrees C (450 degrees F). Cut or rub in butter and flour till it looks like bread crumbs. Stir in cheese and milk. Stir until mixture forms soft dough (a little....VERY little...more flour can be added if dough is too sticky)
Turn onto lightly floured surface (I use one of those cheap cutting 'boards' that come in different colours for fish, dairy, poultry etc...such easy clean up). Knead only 8-10 times or until dough is smooth-ish. Pat into a 6 inch square. Cut into 9 squares (can use scone cutter but squares leave no off cuts). Place on ungreased baking tray (I still use baking paper). Bake for 10-12 mins or until golden brown.
Optional: I also threw in a handful of chopped ham.
The other one is TOO easy. I got it from my friend Naomi. THANKS Naomi.
Lemonade Scones:
3 cup SR flour
1 cup lemonade (for my US friends that would be SPRITE and NOT what you would call lemonade)
1 cup cream
Mix all ingredients until they come together. Turn onto floured surface and knead lightly. Cut scones and place on baking tray. Pop into pre-heated oven (180 degrees C or 350 degrees F) for about 15 mins or until lightly browned.
Serve with cream and jam.
ENJOY!!!!!!!!!
November 3, 2008
Banana Muffins
Ohhh my goodness. Making muffins could not be any easier than using this recipe. It said it was a banana cake recipe but I much prefer muffins. You could make it into a cake if you wanted to.
2 bananas mashed
1 cup Self Raising Flour
1 cup Sugar
1 cup dessicated coconut (flaked is fine)
1 cup milk
1 cup choc chips (optional)
Mix it all together. Pour mixture into well sprayed muffin tin (or use paddy papers). Cook in 180 degree Celsius oven (350 degree Fahrenheit) until cooked through.
You can tell if they are cooked by inserting a toothpick in the middle and having it come out clean.
NOTE: Before placing in the oven you can sprinkle with sugar.
2 bananas mashed
1 cup Self Raising Flour
1 cup Sugar
1 cup dessicated coconut (flaked is fine)
1 cup milk
1 cup choc chips (optional)
Mix it all together. Pour mixture into well sprayed muffin tin (or use paddy papers). Cook in 180 degree Celsius oven (350 degree Fahrenheit) until cooked through.
You can tell if they are cooked by inserting a toothpick in the middle and having it come out clean.
NOTE: Before placing in the oven you can sprinkle with sugar.
October 27, 2008
Homemade Tim Tams
Ohhhh we all know that Tim Tams are a girl's best friend. Those who have not yet discovered this fact....I'm so sorry....but hold off any thoughts of hopelessness. Read on there is a surprise. We all love truffles. I came across a recipe that combines BOTH!!! I kid you not!!!
So here's the recipe for Tim Tam Truffles:
One packet of Tim Tams (good so far right)
One packet of cream cheese (low fat if you want but WHY??? you're using a packet of Tim Tams!!!!!!!!!)
Melting chocolate
Skewers (optional)
You'll want to crush the Tim Tams so they are very fine. Look for the texture of bread crumbs...or finer (using a food processor would be great or even your blender). No you're going to add in the cream cheese and mix really well. Wrap it in plastic wrap...put it in a zip lock back....cover with foil...any of these will work, and chill. Chill for a couple of hours (BE PATIENT!!)
Take the mix out from the fridge and roll into about wallnut size. (That size so you don't just shove the entire thing in your mouth in one go.....try and look like you can control yourself at least.) Put it on the tip of the skewer and dip it in melted chocolate. Ohhhh I forgot to say MELT THE CHOCOLATE) You can sprinkle some coconut over it if you want....drizzle melted white chocolate....or instead of dipping it in chocolate you can just roll it in cocoa.
Now for the SURPRISE!!!!!!!!
I have searched the internet. Looked in every nook and cranny and FOUND a recipe for a Tim Tam bikkie. I have not tried it yet....but you can bet I will. I just couldn't wait to post it is all. I'm not exactly sure how I feel about it but reckon it could work in a pinch. The recipe is exactly how I found it. Should I make some changes to it after I make it I will come back and let you know. If you make them before me and found something else works, PLEASE come back and let us know. To my American friends; I hope you can understand the recipe. I've tried to link up some ingredients to sites that explain them. If you're still confused, let me know.
Here's a conversion site: Online conversion
Here's a translation:
biscuits = Cookies
bikkies = cookies
copha = don't even bother...you have nothing like it. Crisco or lard comes close but Ewwww Ohhh hang on....parafin might work. Don't you sometimes use that to melt with chocolate? Correct me if I'm wrong.
Here's a site that can help with more fun Aussie words: Also known as Strine
Homemade tim tams
250g pack Jersey caramels
20g butter
1 tablespoon cream
1 and 1/2 packs (375g) Morning Coffee biscuits
450g dark chocolate melts (or use real chocolate for a better flavour)
40g copha
Line two oven trays with foil.
Combine the caramels, butter and cream in a small pan. Stir over a low heat until caramels have melted and mixture is smooth. cool slightly until mix begins to thicken.
Sandwich two biscuits together with 1 teaspoon of caramel mixture. Repeat with remaining biscuits. Let the biscuits rest for 15 minutes or until the caramel firms.
Combine the chocolate and copha in a small bowl and stand the bowl over a pan of simmering water. Stir until melted and smooth.
Use two forks to dip the biscuits in the chocolate mixture, shake off the excss and place on the prepared trays to set.
ENJOY!!!!!!!!!!!!!!
So here's the recipe for Tim Tam Truffles:
One packet of Tim Tams (good so far right)
One packet of cream cheese (low fat if you want but WHY??? you're using a packet of Tim Tams!!!!!!!!!)
Melting chocolate
Skewers (optional)
You'll want to crush the Tim Tams so they are very fine. Look for the texture of bread crumbs...or finer (using a food processor would be great or even your blender). No you're going to add in the cream cheese and mix really well. Wrap it in plastic wrap...put it in a zip lock back....cover with foil...any of these will work, and chill. Chill for a couple of hours (BE PATIENT!!)
Take the mix out from the fridge and roll into about wallnut size. (That size so you don't just shove the entire thing in your mouth in one go.....try and look like you can control yourself at least.) Put it on the tip of the skewer and dip it in melted chocolate. Ohhhh I forgot to say MELT THE CHOCOLATE) You can sprinkle some coconut over it if you want....drizzle melted white chocolate....or instead of dipping it in chocolate you can just roll it in cocoa.
Now for the SURPRISE!!!!!!!!
I have searched the internet. Looked in every nook and cranny and FOUND a recipe for a Tim Tam bikkie. I have not tried it yet....but you can bet I will. I just couldn't wait to post it is all. I'm not exactly sure how I feel about it but reckon it could work in a pinch. The recipe is exactly how I found it. Should I make some changes to it after I make it I will come back and let you know. If you make them before me and found something else works, PLEASE come back and let us know. To my American friends; I hope you can understand the recipe. I've tried to link up some ingredients to sites that explain them. If you're still confused, let me know.
Here's a conversion site: Online conversion
Here's a translation:
biscuits = Cookies
bikkies = cookies
copha = don't even bother...you have nothing like it. Crisco or lard comes close but Ewwww Ohhh hang on....parafin might work. Don't you sometimes use that to melt with chocolate? Correct me if I'm wrong.
Here's a site that can help with more fun Aussie words: Also known as Strine
Homemade tim tams
250g pack Jersey caramels
20g butter
1 tablespoon cream
1 and 1/2 packs (375g) Morning Coffee biscuits
450g dark chocolate melts (or use real chocolate for a better flavour)
40g copha
Line two oven trays with foil.
Combine the caramels, butter and cream in a small pan. Stir over a low heat until caramels have melted and mixture is smooth. cool slightly until mix begins to thicken.
Sandwich two biscuits together with 1 teaspoon of caramel mixture. Repeat with remaining biscuits. Let the biscuits rest for 15 minutes or until the caramel firms.
Combine the chocolate and copha in a small bowl and stand the bowl over a pan of simmering water. Stir until melted and smooth.
Use two forks to dip the biscuits in the chocolate mixture, shake off the excss and place on the prepared trays to set.
ENJOY!!!!!!!!!!!!!!
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