Mango Torte

I guess I should have posted this recipe in the holidays but this is a wonderful summer recipe for any occasion.

mango-torte

Sorry about the mobile phone photo

MANGO TORTE

Ingredients

100g digestive / tennis / marie biscuits crushed
50g melted butter
¼ cup sugar
3 Tbs cornstarch
1 cup evaporated milk
2 egg yolks lightly beaten
1 Tbs butter
1 tsp vanilla essence
4 mangoes sliced
Strawberries halved to decorate (optional)

Method

  1. Combine the crumbed biscuits and melted butter and press into a shallow pie dish and refrigerate.
  2. Mix the sugar and cornstarch in a small saucepan.
  3. Gradually add the evaporated milk and cook over a medium heat, stirring until thick.
  4. Add a heaped tablespoon of the milk mixture to the egg yolks and combine, then place into the saucepan with the remaining milk mixture and cook for a couple of minutes.
  5. Remove from the heat and stir in the butter and vanilla essence.
  6. Place custard mixture into the pie crust and top with the mango slices forming a rose pattern from the middle outwards.
  7. Decorate with strawberries (optional).
  8. Cover and chill until ready to serve.

Apple Crumble (The Cake the Buddha Ate)

Nothing like a comforting piece of apple crumble hot from the oven with some custard or cream to warm the cockles of your heart on a cold wintry evening with aromas from the spices which are beautifully intoxicating.

I adjusted the recipe slightly by increasing the spice quantities and placing the entire crumble on top of the apples instead of mixing a portion of it in with the apples as with the original recipe in the book, The Cake the Buddha Ate.

Buddha apple crumble

Apple Crumble

Ingredients

500g self-raising flour
½ tsp cinnamon – I used 1 tsp
½ tsp mixed spice
½ tsp cardamom – I omitted this as I only have pods
⅛ nutmeg – I used almost ½ tsp
½ tsp salt
250g butter, soft
2 cups brown sugar – I only used 1¼ cups
500g apples, cooked or 1 x 725 g tin – I cooked 4 large red apples in a about 2 tbsp lemon juice and 2 tbsp brown sugar
½ cup raisins – I omitted these because I was plum out of raisins
½ cup chopped nuts – I omitted these because I was plum out of nuts

Method

  1. Preheat the oven to 180°C and prepare a pie dish.
  2. Gently work the flour, spices, salt and butter together between your thumbs and fingertips to form crumbs.
  3. Add the sugar and blend with your fingers to retain the consistency of breadcrumbs.
  4. Combine half the mixtures with the apples and raisins, and place in a dish, alternatively just place the apples and raisins in the bottom of the dish followed by the entire crumble mixture on top.
  5. Sprinkle over the remaining crumbs and then the chopped nuts.
  6. Bake for 45 minutes until golden.
  7. Serve warm with custard or cream or possibly even ice cream if it isn’t too much of a wintry night.

Chocolate Meringue Pie

Dad always keeps interesting recipes aside which he finds in his Star newspaper for me to try when he and mom are visiting.  Angela Day runs a series of recipes with chocolate being the theme for Thursday 17 April 2014.

First on the agenda with the latest batch of recipes was a chocolate meringue pie which came in as winner with a unanimous vote.  Instead of making one pie, I opted for 4 smaller ones which worked very well for halving to share amongst 8 people.

Personally I would have preferred a softer centre and would add a minimum of 50ml extra cream – possibly even 100ml.  Overall though it is a lovely decadent pudding to share.

Chocolate Meringue Pie

Chocolate Meringue Pie

Ingredients

200g chocolate digestive biscuits crushed
80g butter melted
125ml chocolate hazelnut spread – (I omitted this)
300g dark chocolate
150ml cream – (I would definitely increase this)
125ml sugar
30ml water
5ml lemon juice
3 egg whites

Method

  1. Combine the crushed biscuits and melted butter and press into a 22cm pie plate or loose bottomed quiche tin (I used 4 smaller loose bottomed tins) and place in the freezer (I think the fridge is sufficient) to harden.
  2. Spread the hazelnut spread over the biscuit base or omit like I did.
  3. Combine the chocolate and cream in a bowl and microwave on a low setting for 1 to 2 minutes until melted and smooth.  (I melted the chocolate over a double boiler and stirred in the cream until combined once melted).  Pour over the base and refrigerate until set.
  4. Combine the sugar, water and lemon juice in a small saucepan and stir over a low heat until the sugar has dissolved.  Turn up the heat and boil until the mixture reaches 115°C on a sugar thermometer or test by dropping a little mixture into ice water.  If it forms a brittle thread, it is ready. (I took the saucepan off the heat just as the mixture started to colour).
  5. Just before the sugar syrup is ready, beat the egg whites with an electric mixer to form soft peaks.
  6. Once your syrup is ready turn up the speed on the mixer and beat the egg whites, slowly pouring in the hot sugar syrup and beat until the mixture is cool.
  7. Spoon the mixture into a piping bag and pipe blobs over the chocolate mixture.
  8. Use a blowtorch to brown the meringue or place the pie under a heated grill for a few seconds.

Peach Cobbler

Remember John’s From The Bartolini Kitchen magic plum cobbler I made a while ago, well it is still talked about in my family.

I was invited out for dinner a couple of evenings back and as per usual I got the proverbial suckers on my butt and sat at my computer way later than I should have before thinking about what to make to take with for dessert and seeing I am still watching what I eat (sort of), I didn’t have any fruit in the house but did manage to find a tin of peaches in the pantry cupboard which immediately made me think of a cobbler and then naturally I went straight for John’s recipe.

I was a bit concerned the peaches would be to heavy for the magic to happen so a placed the mixture over the peaches as opposed to the other way around and just as I hoped, success and yes, I did enjoy a wee portion.

Peach cobbler 1

Also delicious with a ball of ice cream, or custard or lightly whipped cream

Peach Cobbler

slightly amended and halved from John’s recipe

Ingredients

410g tin peach slices
½ cup all purpose flour
½ cup sugar – I used brown
½ tsp baking powder
½ tsp salt
½ cup milk
¼ cup butter melted

Directions

  1. Preheat the oven to 190°C.
  2. Place the peaches in the bottom of a baking dish and pour over half of the syrup from the tin.
  3. In a bowl, combine the flour, sugar, baking powder, and salt and mix.
  4. Add the milk and butter, mixing until just combined.
  5. Pour the batter over the peaches.
  6. Bake for 35 to 40 minutes until the top is golden brown.
  7. Serve warm or cold.

Chocolate Mousse

My responsibilities for Christmas lunch was the starter (Smoked Salmon Terrine) and one of the 3 desserts – Chocolate Mousse.  Thankfully I was able to make both dishes the day before leaving just the finishing touches and plating to be done on Christmas Day.  Sadly I woke with the spider bite migraine on Christmas morning which rendered me somewhat unable to complete my dishes.  Thankfully I had a few elves come to my rescue to plate the starer and prettify the individual chocolate mousses.  Family is awesome!  Sadly I took all of 3 photos the whole day so am unable to share my Mom’s beautiful Christmas table with you.  I was however able to get a quick semi in focus shot of the mousses as they were being decorated.  I made 3 times the quantity of the recipe shown below.

Choclate Mousse

Chocolate Mousse

Ingredients

200g dark chocolate
4 egg separated
250ml cream

Method

  1. Melt the chocolate in a bowl over hot water.
  2. Beat in the egg yolks one at a time and beat until smooth and thick.
  3. Lightly whip the cream and fold into the chocolate mixture.
  4. Lightly beat the egg whites and fold into the mixture.
  5. Spoon into 8 glass bowls or ramekins and refrigerate until set.

John’s Magical Plum Cobbler

This is one of those MUST MAKE recipes.  When I saw this on John’s From The Bartolini Kitchen blog, I immediately printed the recipe.  To quote John on why it’s a magical cobbler, “the topping starts in the bottom of the baking dish but rises to the occasion during baking, giving you a perfectly formed topping to the rich fruit/berry filling.”

Now, firstly I must confess when making this the first time, I used a dish that was far too narrow and deep so the magic didn’t quite happen, although it was still absolutely scrumity!  The reason the magic frizzled a wee bit is due to the fact that there was too much of a thick layer of fruit on top of the batter.  I am putting it down to the fact that I was still traumatised by the rain damage to our home – sad but true, oh, and not reading the recipe correctly!  So second round and a bigger dish et voila, a magic plum cobbler, oh and I also halved the recipe the second time around.

Magical Plum Cobbler

Ingredients

½ cup butter melted
1 cup all purpose flour
2 cups sugar – divided
1 tsp baking powder
½ tsp salt
1 cup milk
4 cups plums pitted and chopped
1 tbsp fresh lemon juice

Directions

  1. Preheat the oven to 190°C.
  2. Pour melted butter into a 23cm x 33cm x 8cm baking dish.
  3. In a medium bowl, combine the flour, 1 cup sugar, baking powder, and salt and mix well.
  4. Add the milk, mixing until just combined. Pour the batter into the baking dish containing the melted butter. Do NOT mix.
  5. In a medium saucepan, combine the plums, lemon juice, with the remaining cup of sugar and bring to a boil over a medium high heat, stirring constantly.
  6. Carefully pour the plum mixture into the baking dish. Do NOT mix.
  7. Bake on a baking sheet in the centre of the oven for 40 to 45 minutes or until the top is golden brown.
  8. May be served warm or cold, garnished with ice cream or whipping cream.

Tandy’s Crème Caramel

I thoroughly enjoy a good Crème Caramel and loved the recipe I saw over at Tandy’s blog, Lavender and Lime.  I was thrilled with the result when I made them and will definitely be making them again.  I must admit though that majority of the caramel stuck to the base of the mould and can only assume that I let it colour a little too much before spooning it into the moulds.  I would suggest you remove the caramel as soon as it starts colouring to prevent it sticking like toffee in the mould.

Crème Caramel

Ingredients

50g sugar
½ tsp lemon juice
½ tbsp water

1 cup milk
1 vanilla pod, split down the middle
1 egg
2 egg yolks
62g caster sugar

Method

  1. Spray 4  moulds.
  2. Heat the sugar, lemon juice and water until pale in colour and divide amongst the moulds.
  3. Preheat the oven to 190°C.
  4. Place the milk and the vanilla pod into a saucepan and bring the the boil.
  5. Whisk together the eggs, egg yolks and sugar.
  6. Strain the milk into the eggs and whisk quickly.
  7. Pour the custard over the caramel.
  8. Place the moulds into a bain-marie (water bath) using hot water and bake for 25 minutes.
  9. Remove the moulds from the bain-marie and allow to cool.
  10. Turn out and leave to cool before serving.

Sticky Toffee Pudding

I came across this recipe while browsing through scrumity posts over at Keep Calm and Cook and decided I would have to make this and as luck would have it,  I had all of the ingredients on hand – the dates were destined to be made into Date Balls but were quickly reallocated for this pud. This is a lovely easy take on a classic dessert.  Next time around though, I will pour the toffee sauce over the pudding when it comes out of the oven to make it more “sticky” as opposed to serving it separately.

Sticky Toffee Pudding

as seen on Keep Calm and Cook

Ingredients

170g dates chopped
1 cup boiling water
70g butter
170g soft brown sugar (I used regular brown)
2 eggs
170g self raising flour
1 tsp bicarbonate of soda

Toffee Sauce
140g soft brown sugar (I used regular brown)
85g butter
4 tbsp cream

Method

  1. Preheat the oven to 180°C.
  2. Place the dates in a bowl and cover with the boiling water.
  3. In another bowl, cream the butter and sugar.
  4. Add the eggs to the butter mixture one at a time, beating well after each addition then fold in the flour.
  5. Add the bicarb to the dates and stir into the pudding mixture.
  6. Pour the mixture into a prepared baking dish  and bake for 25 to 30 minutes.
  7. Combine all of the toffee sauce ingredients in a saucepan and gently heat stirring until the sugar has dissolved.
  8. Prick the cooked pudding all over and pour the sauce over.
  9. Serve warm or cold with ice cream, cream or custard.

I cut out sections of pudding using a used tin of chopped tomatoes cut in half.

Trish’s Warm Lemon Pudding

My sister-in-law Trish e-mailed me this recipe a while back and had I known how fabulous it is, I would certainly not have waited this long before making it.  This pudding has the perfect balance between tart and sweet with a soft extremely light crumb and a surprise creamy sauce hiding away at the bottom of the bowl.  Think of this as a lemon meringue soufflé that stays risen.  Thanks for the lovely recipe Trishy. 🙂


Trish’s Warm Lemon Pudding

Ingredients

60ml flour
170ml brown sugar
2.5ml salt
Rind of 2 lemons
2 extra large eggs separated
170ml full cream milk
60ml lemon juice strained
Cream to serve – optional

Method

  1. Preheat the oven to 180°C.
  2. Sift the flour, sugar and salt into a bowl.
  3. Add the lemon rind.
  4. Beat the egg yolks with the milk and lemon juice, and stir into the flour mixture.
  5. Beat the egg whites until stiff and fold into the lemon mixture.
  6. Divide the mixture between 6 to 8 ramekins and place in a baking pan of hot water.
  7. Bake for 15 to 20 minutes until a skewer comes out clean.


Plum and Apple Crumble

This absolutely scrumptious and ridiculously easy recipe came about when the folks were visiting over Easter.  I had bought a bag of plums from our local veggie man but sadly they were a touch over ripe by the time we got around to eating them and not wanting to throw them away, we peeled and chopped them up with a couple of apples and sugar, simmered until reduced and grated over our family flop proof, super easy sweet pastry et voila, a super moreish dessert, which we served with Celia’s Microwave Custard.

Plum and Apple Crumble

Ingredients

8 plums peeled stoned and chopped
2 apples peeled cored and chopped
½ cup sugar

Pastry

125g butter
½ cup sugar – I used brown
1 egg
2 cups flour
2 tsp baking powder

Method

  1. Place the plums, apples and sugar in a saucepan and bring to the boil, reduce the heat and simmer until the liquid has reduced and the fruit is soft.
  2. Preheat the oven to 180°C.
  3. While the fruit is cooking, cream the butter and sugar for the pastry.
  4. Add the egg and about 1 tablespoon of the flour and mix well.
  5. Add the flour and combine to form a dough and roll into a sausage.
  6. Wrap half the sausage in cling film and freeze for another day.
  7. Place the fruit mixture into a small pie dish and grate the pastry over the top.
  8. Bake for approximately 20 minutes until the pastry is golden brown.

Apple Cinnamon Roly Poly

It was my dad’s birthday the other week and we were lucky enough that he and my mom were still visiting so we were able to share in his birthday celebrations.  My aunty Christine made her famous roly poly for pudding – this version was minus the raisins which I know quite a few of my fellow bloggers will appreciate.  The recipe is super easy and super versatile – you can swap out the apples for pears; you can add nuts or cherries, ginger and mixed spice.  Enjoy it on it’s own or serve it with custard, cream or ice cream.

The result of scheduled posts - this photo is not taken with my "real" camera

Apple Cinnamon Roly Poly

Ingredients

Sauce
2 cups water
2 cups sugar
2tsp butter

Roly Poly
½ cup butter
2 cups flour
½ tsp salt
2 tbsp sugar
2 tsp baking powder
¾ cup milk
6 apples peeled
5ml cinnamon

Method

  1. Combine all of the sauce ingredients in a saucepan and bring to a boil.  Once the sugar has dissolved switch off the heat.  Retain one cup of sauce.
  2. Preheat the oven to 180°C.
  3. Rub the butter into the flour, salt and sugar.
  4. Add the baking powder and milk.
  5. Roll out to approximately 30cm x 40cm.
  6. Grate the apples over the pastry and sprinkle with the cinnamon.
  7. Roll up like you would a swiss roll and slice into 2.5cm thick slices.
  8. Place into a prepared oven proof dish and pour over the sauce. Retain one cup of sauce.
  9. Sprinkle over a little extra cinnamon before placing in the oven.
  10. Bake for 40 minutes or until baked through.
  11. Pour over the retained cup of sauce over the hot dish.
  12. Serve warm with custard or lightly whipped cream or ice cream.

Almond Tart

Tandy’s challenge for this week is to bake something sweet using almonds – I settled on buying flaked almonds and decided to use the filling portion from my recipe for pecan pie and my Aunty Christine’s sweet short crust pastry recipe for the base, which you make and use immediately – no having to put it in the fridge for an hour – what a win!  I am thrilled with the result, so a big thank you to Tandy for this weeks challenge.  I am just sorry that I couldn’t cut through the almonds any neater for a better picture.

Almond Tart

Ingredients

Crust

125g butter
½ cup sugar – I used brown
1 egg
2 cups flour
2 tsp baking powder

Filling

3

eggs
60g butter melted
225ml 
brown sugar
80ml
 golden syrup
10
ml vanilla essence
100g
 flaked almonds

Method

Crust

  1. Preheat the oven to 170 °C.
  2. Cream the butter and sugar.
  3. Add the egg and about 1 tablespoon of the flour and mix well.
  4. Add the flour and baking powder and combine to form a dough and roll into a sausage.
  5. Wrap half the sausage in cling film and freeze for another day.  Bonus!
  6. Press the remaining dough into a 23cm pie dish and  prick the base a few times with a fork.
  7. Bake blind for 10 minutes.  (I am sure this step could be skipped as the tart bakes for quite a while.  Will let you know next time what it is like without baking the case first).

Filling

  1. Lightly beat the eggs.
  2. Continue beating and add the butter and brown sugar.
  3. Add the golden syrup and continue to beat until the mixture is foamy.
  4. Add the vanilla essence.
  5. Arrange the nuts in the pastry case and pour the egg mixture on top.  The nuts will float to the top.
  6. Bake for 35 to 45 minutes.
  7. Allow to cool until the pie is set.

Brandy (Ginger) Snaps

Back in April, I won a copy of Bon Appetit, Mr President from the kitchen of Hilton Little, chef to the President of South Africa from the lovely Colleen aka BrownieGirl. 🙂  It was posted home so I was unable to read it until we returned home from Mauritius.

With being away from home for two and a half years left more repair and replacement than we care to remember, so while we were getting things back to ‘normal’, my book had to wait patiently on my office desk.

Finally after being able to read through this lovely book I was unable to make a decision on what to make first – I decided I would close the book and open it randomly – hoping it would not land on a page for Sheeps Head and Trotter or Boild Brains – I simple cannot bring myself to cook something like this.  To my relief it opened up to the page for Brandy Snaps.  I am not sure that mine are neat or pretty enough but I did enjoy making them and will definitely do so again.

Brandy Snaps

taken from Bon Appetit, Mr President

Ingredients

50g (just over 80ml) cake flour
2.5ml (½ tsp) ground ginger
50g (¼ cup) soft brown sugar – I used normal brown sugar
60ml (¼ cup) golden syrup
50g butter
5ml (1 tsp) lemon juice

Method

  1. Preheat the oven to 190°C (375°F) and spray a baking tray with non-stick cooking spray.
  2. To make the dough, sift the flour and ground ginger into a mixing bowl.
  3. Put the sugar, golden syrup and butter in a saucepan and stir over a low heat until the butter has melted.
  4. Remove from the heat and stir in the flour.  Blend well and mix in the lemon juice.
  5. Spoon small teaspoonfuls of the mixture onto the greased baking tray, placing no more than six brandy snaps on a tray and keeping them well apart as the mixture spreads during baking.  Place the tray in the centre of the oven and bake for 8-10 minutes, or until light brown.
  6. Roll each biscuit around the greased handle of a wooden spoon or pastry horn while still hot, and when crisp, slip the snaps off the handle or horn ready for the next batch.
  7. Set side to cool.  Should the biscuits become too hard to roll, return them to the oven for a few minutes.
There was also a rum cream  – I skipped this.
Rum Cream – whipped fresh cream flavoured with run, or any essence of your choice.
Before serving, fill the rolls with the rum cream.
I am just not sure why they are called brandy snaps when there is no brandy in them – all the same they are well worth making.
Next up from the book… Buttermilk Rusks.

Vanilla Poached Pears with Orange Zest

We are still being spoilt by my Mom who is cooking us the most wonderful meals and desserts.  Pete was away on business last week and Dad had returned home to Johannesburg so it was just Mom and I.  I was having my normal day of doing a 101 things and had left the decision of what we were going to eat up to Mom.  After a long day and a warm soothing bath, I popped over to Mom for supper.  What a fabulous treat!  Firstly, I was handed a gin and tonic at the door.  Talk about service! 🙂  How can you have a bad night when it starts like that?  Then the smell – the most wonderful full bodied pork/bacon heaven hit my nasal passages. Mom was roasting a pork fillet wrapped in smokey bacon (think it’s called an armadillo) which she served with creamy mashed potatoes, buttery steamed brussel sprouts, roasted pears and gravy and if that wasn’t enough, keeping with the pears portion of the theme, presented me with a oh so yummy pudding of vanilla poached pears with orange zest (and just for good measure) some cream on the side. 😀  F A B U L O U S !

Vanilla poached pears with orange zest

Ingredients

4 pears peeled and halved lengthways
45ml sugar
¾ cup water
10ml vanilla extract
5ml orange zest
Cream for serving

Method

  1. Place the pears, sugar, water and vanilla extract in a pot and bring to a boil.
  2. Reduce the heat and simmer until the pears are tender.
  3. Remove from the heat and allow to cool.
  4. Remove the pears and plate 2 per portion.
  5. Stir through the orange zest into the syrup and pour over the pears.
  6. Serve with cream.

Microwave Oven Chocolate Pudding in a Cup

Do you ever have one of those evenings when after dinner you really feel like something chocolatey and sweet but did not make a pudding, well… this seriously quick and easy recipe will have you sufficiently satisfied in under 5 minutes.  Serve with a scoop of vanilla ice cream or cream.

Sorry not the prettiest of pictures. 😉

Chocolate Pudding in a Cup

Ingredients

60ml cake flour
60ml sugar
30ml cocoa powder
1ml salt
1 egg
45ml milk
45ml oil
5ml vanilla essence
45ml chocolate chips

Method

  1. Mix all the dry ingredients together.
  2. Add the egg, milk, oil and vanilla essence and whisk together.
  3. Pour into 2 cups and add the chocolate chips and just mix in.
  4. Cook on 100 percent power for 2½ to3 minutes.*
  5. Run a knife around the inside of the cups and turn out.

* Microwave oven cooking times vary, have a look here for some tips.

Pecan Nut Pie

A short while back I made a Roast Beef and Yorkshire Pudding dinner for a friends birthday dinner, which we finished with a Pecan Nut Pie and ice cream.  The pie was delicious and will become a regular on our desserts menu.

Pecan Nut Pie

Ingredients

Crust

140g cake flour
1ml salt
80g cold butter cut into small cubes
10ml
castor sugar
1 large egg yolk
10
ml
iced water
2.5ml lemon juice

Filling

3

eggs
60g butter melted
225ml
brown sugar
80ml
golden syrup
5
ml vanilla essence
125g
unbroken pecan halves

Method

Crust

  1. Sift the cake flour and salt together.
  2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  3. Add the castor sugar to the flour mixture.
  4. Mix the egg yolk, water and lemon juice together and add sufficient to the dry ingredients to make a stiff dough and knead the dough well.
  5. Wrap the dough in cling film and chill for an hour.
  6. Preheat the oven to 170 °C.
  7. Roll out the pastry and line a greased 23 cm pie dish.  I think mine was a little smaller.
  8. Prick the base a few times with a fork.
  9. Bake blind for 10 minutes.

Filling

  1. Lightly beat the eggs.
  2. Continue beating and add the butter and brown sugar.
  3. Add the golden syrup and continue to beat until the mixture is foamy.
  4. Add the vanilla essence.
  5. Arrange the nuts in the pastry case and pour the egg mixture on top.  The nuts will float to the top – you can add a few extra at this point to fill in any gaps.
  6. Bake for 45 minutes.
  7. Allow to cool until the pie is set.
  8. Serve with cream or ice cream.

 

Lemon Meringue

There is no easier or a more satisfying tart than this Lemon Meringue and not surprisingly it is another one of those childhood favourites that my Mom still makes and will always remain a firm family favourite.  I often use it as a backup dessert for the times when I don’t really feel like thinking of something else to make and it always gets oohs and aahs.

Lemon Meringue

Ingredients

½ packet tennis biscuits
50g melted butter
397g tin condensed milk
2 egg separated
½ cup lemon juice
50ml castor sugar

Method

  1. Preheat the oven to 160°C.
  2. Crush the tennis biscuits and mix in the melted butter.
  3. Press into a small pie dish and place in the fridge.
  4. Mix the condensed milk and egg yolks together.
  5. Add the lemon juice and mix until just blended.
  6. Pour the mixture over the biscuit crust.
  7. Beat the egg whites until stiff and then slowly add the sugar and continue beating until the egg whites look silky.
  8. Spoon the egg whites over the lemon mixture and gently smooth over, leaving the egg whites puffy.
  9. Bake for 10 minutes.

Strawberry Ice Cream

Today brings the end of the desserts chapter, but fear not, Monday brings the start of the Baking chapter.  I finish today with my mom-in-laws lovely Strawberry Ice Cream – thanks Pammy.

Strawberry Ice Cream

 

Ingredients

500ml cream
500ml strawberry yoghurt
397g tin condensed milk

Method

  1. Whip the cream until just stiff and stir in the yoghurt and condensed milk.
  2. Place in the freezer until firm.

 

Submitted by:  Pam Frielinghaus, Port Elizabeth

Apple Bake

This fabulous comfort pudding is for those of you who are going into the colder weather, although don’t let that stop you if you are in the warmer climates – this Apple Bake is equally as nice served warm or cold with some lightly whipped cream.

Apple Bake

 

Ingredients

4 apples peeled and thinly sliced
125ml sugar
5ml lemon juice
50ml butter
75ml sugar
1 egg
200ml cake flour
5ml baking powder
10ml vanilla essence

Sauce

15ml butter
250ml soft brown sugar
125ml brandy
5ml vanilla essence

Method

  1. Preheat the oven to 180°C.
  2. Place the apples, sugar and lemon juice in a saucepan and cover and slowly cook until the apples are soft.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the egg and beat well.
  5. Add the flour, baking powder and vanilla essence and mix through.
  6. Place the apples into a greased pie pan and pour over the batter and bake for 25 to 30 minutes.
  7. While the pie is in the oven, combine all the sauce ingredients in a saucepan and slowly simmer until the sugar is dissolved.
  8. While the pie is still hot, using a fork, pierce holes into the top of the pie crust and pour the sauce over.

 

Submitted by:  Val Olsen, Johannesburg

Chocolate Mousse

How can I possibly top yesterday’s perfect dessert – well, simply with a another perfect dessert.  Chocolate Mousse.  This truly has to be the easiest chocolate mousse to make and is guaranteed to leave you wanting more!  

Chocolate Mousse

 

Ingredients

200g dark chocolate
4 egg separated
250ml cream

Extra cream and strawberries for decorating

Method

  1. Melt the chocolate in a bowl over hot water.
  2. Beat in the egg yolks one at a time and beat until smooth and thick.
  3. Lightly whip the cream and fold into the chocolate mixture.
  4. Lightly beat the egg whites and fold into the mixture.
  5. Spoon into glass bowls or ramekins and refrigerate.

Decorate with lightly whipped cream and strawberries just before serving.

Submitted by:  Mandy Frielinghaus, Mauritius