Chocolate truffle Easter eggs

Makes 22

Equipment
You will need 4 plastic trays each containing 11 Easter-egg moulds for this recipe.

Ingredients
2 x 180g pkts white chocolate, coarsely chopped
2 x 200g pkts milk chocolate, coarsely chopped
1/2 cup (125ml) thickened cream

Method
Place half the white chocolate in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts. Reserve 2 tablespoons of chocolate.

Use a small clean brush to brush a thin layer of melted chocolate over 22 Easter-egg moulds. Set aside to set. Repeat with half the milk chocolate.

Meanwhile, combine remaining white chocolate and half the cream in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat and cover with plastic wrap. Place in the fridge, stirring occasionally, for 1 hour or until ganache thickens. Repeat with remaining milk chocolate and cream.

Spoon white and milk-chocolate ganache evenly among chocolate egg shells and smooth the surface. Place in the fridge for 15 minutes to chill.

Turn eggs on to a clean work surface. Melt reserved white chocolate. Brush edge of a white-chocolate egg shell with melted chocolate and sandwich together with a second white-chocolate egg shell to make a whole egg. Set aside to set. Repeat with remaining melted white chocolate and white-chocolate egg shells.

Melt reserved milk chocolate and repeat with milk-chocolate egg shells.

Thanks : Notebook: - April 2007, Page 126

Triple-choc strawberry cups

Ingredients (serves 4)
50g white chocolate (see note)
4 (70g) chocolate dessert cups
4 scoops chocolate ice-cream
250g strawberries, hulled, cut into quarters lengthways

Method
Place chocolate in a small, heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 30 seconds. Stir with a metal spoon until smooth.

Place dessert cups on plates. Spoon 1 scoop of ice-cream into each. Top with strawberries. Using a small metal spoon, drizzle with chocolate. Serve.

Notes & tips
For a no-fuss, no-mess way of drizzling chocolate, melt chocolate in a snap-lock plastic bag in the microwave. Cut a small hole in one corner of the bag and use to thinly pipe chocolate over cups.

Thanks : Super Food Ideas - October 2007, Page 88

Chocolate coconut & turkish delight truffles

Preparation Time 30 minutes
Cooking Time 10 minutes
Makes 60

Ingredients
20g (1/4 cup) desiccated coconut
300g good quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream
2 55g Turkish Delight chocolate bars (Fry's brand), finely chopped
250g milk chocolate melts


Method
Place the coconut in a small frying pan over medium heat. Cook, stirring, for 3 minutes or until the coconut is golden brown and aromatic. (See microwave tip 1.) Set aside.

Place the chocolate and cream in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. (See microwave tip 2.) Remove from the pan.

Stir in the coconut and chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.

Line 2 trays with non-stick baking paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining chocolate mixture. Place in the freezer for 10 minutes or until firm.

Place the milk chocolate melts in a medium, heatproof bowl and place over a pan of gently simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir gently for 5 minutes or until the chocolate melts and is smooth. (See microwave tip 3.) Remove from the pan.

Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with remaining truffles and melted chocolate. Set the coated truffles aside at room temperature for 5-10 minutes or until set.

Notes & tips
Microwave tip 1: Place coconut in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 1-2 minutes or until light golden.

Microwave tip 2: Combine the chocolate and cream in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 2 minutes or until smooth.

Microwave tip 3: Place the milk chocolate melts in a small, heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100%, in 1 minute bursts, stirring every minute with a metal spoon, for 3 minutes or until the chocolate melts and is smooth.

Thanks : Australian Good Taste - April 2002, Page 53

Rich chocolate cake

Ingredients (serves 12)
200g good-quality dark chocolate, chopped
200g butter, softened
1 cup dark brown sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
1 1/2 cups self-raising flour
2 tablespoons cocoa powder
1/2 cup milk
chocolate curls or shavings (optional), to serve (see note)

Chocolate icing
200g good-quality dark chocolate, chopped
1/2 cup thickened cream

Method
Make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl.

Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

Notes & tips
To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

Thanks : Super Food Ideas - May 2006, Page 76

Chocolate & ricotta waffle sandwich

Preparation Time 15 minutes

Ingredients (serves 4)
8 bought round waffles
80g (1/4 cup) chocolate hazelnut spread
180g (3/4 cup) fresh ricotta
Chocolate fudge sauce, to serve
Icing sugar, to dust
8 strawberries, to serve


Method
Toast the waffles following packet directions. Combine the chocolate hazelnut spread and ricotta in a bowl.

Divide half the waffles among serving plates. Spread with the ricotta mixture. Top with the remaining waffles.

Drizzle over the chocolate fudge sauce and dust with icing sugar. Serve immediately with the strawberries.

Notes & tips
If you like your desserts even richer, use mascarpone instead of the ricotta in these waffle sandwiches.

Thanks : Australian Good Taste - June 2007, Page 63

Double-choc slab

Ingredients (serves 8)
450g dark chocolate, chopped
50g milk chocolate, chopped

Method
Line base and sides of a 22cm x 32cm shallow baking pan with baking paper. Melt chocolates separately in heatproof bowls over pans of simmering water (don't let bowls touch water). Stir until melted. Pour dark chocolate into pan, then drizzle over milk chocolate. Use a skewer to swirl in a decorative pattern. Cool for 10 minutes, then chill for 30 minutes to set. Serve in chunks as an Easter treat.

Thanks : delicious. - April 2007, Page 70

Triple chocolate cheesecake

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method
Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute.
Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch.

Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

Thanks : Super Food Ideas - February 2005, Page 53

Chocolate cherry muffins

Makes 12

Ingredients
1 quantity Basic muffin mix (see related recipe)
4 x 55g Cherry Ripe chocolate bars, roughly chopped
100g glace cherries, chopped
Chocolate sauce
100g good-quality dark chocolate
1/2 cup pouring cream

Method
Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.
Follow step 2 for making Basic muffin mix (see related recipe), omitting coffee and adding

Cherry Ripe and cherries to the flour.

Follow step 3 for making Cappuccino muffins (see related recipe), reducing cooking time to 20 minutes.

Make chocolate sauce: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%), stirring occasionally, for 2 minutes or until melted and smooth. Allow sauce to cool slightly. Drizzle over muffins and serve.

Notes & tips
Muffins freeze well in snap-lock bags, but are best eaten on the day they are made.

Thanks : Super Food Ideas - August 2007, Page 80

White chocolate cream cups

Ingredients (serves 4)
180g good-quality white chocolate, roughly chopped
250g mascarpone cheese, at room temperature
1 teaspoon vanilla extract
425g can blueberries in syrup, drained
4 chocolate dessert cups
white chocolate curls, to serve (see note)

Method
Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Allow to cool for 5 minutes.

Fold mascarpone and vanilla through chocolate. Spoon into dessert cups. Top with blueberries and chocolate curls. Serve.

Notes & tips
White chocolate curls: Spread melted white chocolate in a thin layer over a flat baking tray. Allow to set at room temperature until chocolate is no longer sticky. Using a large-bladed knife, run blade over chocolate towards you to create curls.

Thanks : Super Food Ideas - May 2007, Page 81

Devilish hot chocolate mocha

Ingredients (serves 2)
1 cup freshly made espresso coffee
60g finely chopped dark chocolate
whipped cream and finely grated dark chocolate, to serve

Method
Place coffee in a small saucepan over low heat and add chocolate. Cook, stirring, for 4 minutes or until the chocolate has completely melted and combined with the coffee. To serve, divide mocha mixture evenly among serving glasses and top with whipped cream and finely grated dark chocolate. Serve immediately.

Thanks : Simply Food - July 2008, Page 12

Cookie tarts with chocolate sauce

Ingredients (serves 6)
1/2 cup thickened cream
2 tablespoons brown sugar
150g milk chocolate, broken into squares
12 Butternut Snap cookies
500ml chocolate-chip ice-cream
80g (king-size) Crunchie chocolate bar, finely chopped

Method
Combine cream, sugar and chocolate in a small saucepan over low heat. Cook, stirring constantly with a metal spoon, for 3 minutes or until chocolate melts and sauce is smooth. Set aside.

Preheat oven to 180°C. Place a cookie over each hole of a 12-hole, 2-tablespoon capacity patty pan. Bake for 5 minutes or until cookies are soft and pliable. Remove from oven.

Press cookies into holes to mould into cups. Set aside to cool completely. Place on serving plates.

Top each cookie cup with a scoop of chocolate-chip ice-cream. Spoon over cooled chocolate sauce. Sprinkle with chopped Crunchie. Serve.

Thanks : Super Food Ideas - September 2005, Page 86

Chocolate trifles

Cooking Time 15 minutes

Ingredients (serves 4)
6 chocolate rollettes, thinly sliced
2 tbs coffee-flavoured liqueur (such as Kahlua)
225g (1 1/2 cups) thawed frozen mixed berries
2 x 200g ctns King Island chocolate creme dessert
White chocolate curls, to decorate

Method
Use the rollette slices to evenly line the bases and sides of four 250ml (1 cup) capacity serving glasses. Pour over the coffee liqueur. Spoon the berries among the glasses and top with a dollop of the chocolate creme dessert. Set aside for 10 minutes to develop the flavours.

Sprinkle trifles with chocolate curls and serve immediately.

Notes & tips
A classic trifle demands hours of setting, soaking and chilling, but this speedy sweet treat is ready to eat in just 15 minutes.

Thanks : Australian Good Taste - March 2006, Page 93

Chocolate Easter eggs

Preparation Time 30 minutes
Cooking Time 10 minutes
Makes 24


Ingredients
200g good-quality dark chocolate, coarsely chopped
100ml thickened cream
10 Arnott's Chocolate Ripple biscuits
70g (1/4 cup) chocolate sprinkles



Method
Place the chocolate and cream in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Cover with plastic wrap and place in the fridge for 1 hour or until firm.


Place biscuits in the bowl of a food processor and process until finely chopped. Add to chocolate mixture and stir until combined. Cover and place in the fridge for 3 hours or until firm.


Line a baking tray with non-stick baking paper. Spread the chocolate sprinkles over a plate. Roll 2 teaspoonfuls of the mixture into an egg shape. Roll in the chocolate sprinkles to coat. Place on the lined tray. Repeat with the remaining chocolate mixture. Place in the fridge to chill before serving.


Notes & tips
You can make this recipe up to 1 week ahead. Store in airtight container in the fridge.


Thanks : Australian Good Taste - April 2007, Page 92

Chocolate bombe Alaska

Ingredients (serves 4)
400g chocolate sponge roll
75g dark chocolate, finely chopped
3 eggwhites
1 cup caster sugar
4 Blue Ribbon Chocolate Sundaes


Method
Preheat oven to 200°C.

Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.

Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.

Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.

Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.


Notes & tips
Note: You will find boxes of 6 Blue Ribbon Chocolate Sundae ice-creams in the freezer section of the supermarket. You can replace them with a scoop of chocolate ice-cream if preferred.

Thanks :
Super Food Ideas - June 2003, Page 81

Apple & blackberry crumble

Preparation Time 20 minutes
Cooking Time 35 minutes

Ingredients (serves 6)
Melted butter, to grease
6 (about 1kg) granny smith apples, peeled, cored, thickly sliced
220g (1 cup) caster sugar
60ml (1/4 cup) water
1 cinnamon stick
150g frozen blackberries, thawed according to packet directions, drained on paper towel
Vanilla ice-cream (optional), to serve

crumble topping
55g (1/4 cup, firmly packed) brown sugar
50g unsalted butter, at room temperature
2 tbs plain flour
5 granita biscuits (Arnott's brand), crushed
2 tbs rolled oats
2 tbs cornflakes
1 1/2 tbs shredded coconut

Method
Preheat oven to 180°C. Brush a 1.25-litre (5-cup) ovenproof dish with melted butter to grease.
Place the apples, sugar, water and cinnamon stick in a large saucepan. Bring to the boil over a medium-high heat. Reduce heat to low, simmer uncovered, stirring occasionally with a wooden spoon, for 10 minutes or until apple slices are tender but retain their shape.

Meanwhile to make the crumble topping, place the sugar, butter and flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the biscuits, oats, cornflakes and coconut.

Drain apple mixture and discard cinnamon stick. Spread half the apple mixture over the base of the greased dish. Scatter half the blackberries over the apple mixture. Repeat with another layer of apple mixture and blackberries.

Spoon crumble mixture evenly over top and bake in preheated oven for 25 minutes or until golden brown. Serve with vanilla ice-cream, if using.

Thanks : Australian Good Taste - June 2002, Page 88

Apple & almond slice

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 12)
1 x 400g packet Traditional English Tea Cake mix
3 eggs
80g softened butter, chopped
2/3 cup (160ml) milk
3 green apples
125g slivered almonds
2 tbs demerara sugar

Method
Preheat oven to 200°C (180°C fan forced). Grease a 21cm x 31 cm x 5cm deep slab tin and line base with non-stick baking paper.

Place packet cake mix (reserve cinnamon sachet), eggs, butter and milk into the bowl of an electric mixer. Beat on low until ingredients are moistened, then beat on medium for 2 minutes.

Coarsely grate apples and stir through cake mixture. Pour into prepared tin. In a small bowl, combine slivered almonds, demerara sugar and cinnamon sachet. Sprinkle evenly over the top of the mixture.

Bake for 35-40 minutes until cake is cooked when tested. Cut into squares to serve. Serve warm with double cream.

Thanks : Fresh Living - August 2005, Page 35

Anzac tart with macadamia praline & cinnamon syrup

Cooking Time 25 minutes

Ingredients (serves 8)
250g Anzac biscuits
100g butter, melted
1 x 395g can sweetened condensed milk
1 x 300ml ctn thin cream
2 tbs honey
140g (2/3 cup) caster sugar
60ml (1/4 cup) water
1 x 7cm cinnamon stick
1 tbs honey, extra

Praline
80g (1/2 cup) roasted macadamia nuts, coarsely chopped
155g (3/4 cup) caster sugar
60ml (1/4 cup) water

Method
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to a 24cm (base measurement) fluted tart tin, with removable base. Use a glass to press mixture firmly over base and side of pan. Transfer to the freezer.

Use an electric beater to beat the condensed milk, cream and honey in a large bowl until the mixture has tripled in volume. Pour over the biscuit base and smooth the surface. Place in the freezer overnight to set.

Meanwhile, to make the praline, line a baking tray with non-stick baking paper. Spread the macadamia nuts over the tray. Combine the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to a simmer. Cook, without stirring, brushing down the side of pan with a brush dipped in water, for 8 minutes or until golden. Pour over the macadamias. Set aside to cool. Break into shards.

Combine the sugar, water and cinnamon stick in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer. Cook, without stirring, for 5 minutes or until syrup thickens. Remove from heat. Stir in extra honey. Set aside for 15 minutes to cool. Remove the cinnamon stick.

Top the tart with praline shards and drizzle over cinnamon syrup to serve.

Thanks : Australian Good Taste - January 2007, Page 91

Anzac biscuit tarts

Preparation Time 20 - 80 minutes
Cooking Time 45 minutes

Ingredients (serves 4)
225g (1 1/2 cups) plain flour
55g (1/2 cup) almond meal
45g (1/4 cup) icing sugar mixture
150g chilled butter, chopped
1 egg yolk
300ml thin cream
1 tsp vanilla bean paste
1 egg, lightly whisked
2 egg yolks, extra
55g (1/4 cup) caster sugar
8 Anzac biscuits, coarsely broken
1 tbs rolled oats
20g butter
1 tbs brown sugar
Vanilla ice-cream, to serve

Method
Place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just comes together.

Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Divide pastry into 4 even portions. Roll out 1 portion on a lightly floured surface to a 3mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest.

Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in oven for 8-10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for a further 8-10 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

Meanwhile, combine the cream and vanilla bean paste in a saucepan over low heat. Bring to a simmer. Remove from heat. Whisk together the egg, extra egg yolks and sugar in a bowl until combined. Gradually add the hot cream mixture, whisking constantly until combined. Pour evenly among pastry cases. Bake in oven for 15 minutes or until almost set.

Place the biscuit, oats, butter and brown sugar in the bowl of a food processor and process until it resembles coarse breadcrumbs. Sprinkle the biscuit mixture evenly over the tarts. Bake for a further 10 minutes or until the tarts are golden brown and crisp. Set aside for 15 minutes to cool slightly. Serve warm or chilled with ice-cream.

Thanks : Australian Good Taste - July 2006, Page 102

Aniseed & chocolate parfait

Preparation Time 10 minutes
Cooking Time 5 minutes

Ingredients (serves 4)
100g dark chocolate, chopped
1 x 300ml ctn thickened cream
1 egg, separated
2 tbs caster sugar
125g mascarpone
8 Unibic aniseed cake biscuits, chopped
80ml (1/3 cup) chilled espresso coffee
Cocoa powder, to dust

Method
Combine the chocolate and one-third of the cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.

Use an electric beater to whisk the egg white in a clean dry bowl until soft peaks form.
Use a balloon whisk to whisk together the egg yolk and sugar in a medium bowl until pale and creamy. Stir in the mascarpone.

Use an electric beater to whisk the remaining cream in a bowl until soft peaks form. Fold into the egg yolk mixture. Add the egg white and gently fold until just combined.

Place the biscuits in a bowl and drizzle with the coffee. Spoon half the biscuit mixture evenly among serving glasses. Top with half the chocolate sauce and half the cream mixture. Continue layering with remaining biscuits, chocolate mixture and cream mixture. Dust with cocoa to serve.

Thanks : Australian Good Taste - November 2006, Page 55

Amaretto ice-cream

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 10)
375ml (1 1/2 cups) thickened cream
300ml milk
1 vanilla pod, split
5 egg yolks
100g (1/2 cup) caster sugar
60ml (1/4 cup) amaretto liqueur

Method
Place the cream, milk and vanilla pod in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 20 minutes to infuse. Remove the vanilla pod and use a small sharp knife to scrape seeds into the cream mixture. Discard pod.

Whisk egg yolks and sugar together in a 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 constantly with a wooden spoon, for 5 minutes or until the custard coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Stir in the amaretto.

Place in a metal container. Cover with foil and place in the freezer for 6 hours or until almost set.
Break up the ice-cream with a metal spoon. Transfer to a bowl and beat with an electric beater until smooth. Return to the metal container. Cover with foil and freeze for a further 4 hours or until firm. Serve with dessert.

Notes & tips
You can make the ice-cream up to 3 days ahead.

Thanks : Australian Good Taste - December 2004, Page 62

Amaretto cream & praline with fruit

Preparation Time 5 minutes

Ingredients (serves 4)
100g (1/2 cup) caster sugar
50g (1/3 cup) toasted slivered almonds (Ducks brand)
Strawberries, pear slices and dates, to serve

Amaretto cream
250g mascarpone
2 tbs amaretto liqueur
2 tbs icing sugar mixture

Method
Line a baking tray with non-stick baking paper. Place the sugar in a small frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and caramelises. Remove from heat. Add the almonds and stir until well combined. Pour onto prepared tray and set aside for 10 minutes to cool.

Meanwhile: to make the amaretto cream, place the mascarpone, amaretto and icing sugar mixture in a bowl and stir until well combined.

Break up the almond toffee. Place in the bowl of a food processor and process until coarsely chopped.

Transfer the amaretto cream to a serving bowl and sprinkle with praline. Serve with strawberries, pear slices and dates, if desired.

Thanks : Australian Good Taste - August 2005, Page 95

Amaretto cheesecake

Ingredients (serves 8)
2 cups crushed digestive biscuits
1 tbs good-quality cocoa powder, sifted
90g unsalted butter, melted
4 egg yolks
1 tsp vanilla extract
1 cup (220g) caster sugar
675g ricotta cheese
1/2 cup (125ml) sour cream
1/4 cup (60ml) amaretto (see note)
1/4 cup plain flour
1/2 cup (125ml) thickened cream, whipped
3 eggwhites
200g good-quality dark chocolate, chopped

Method
Preheat the oven to 160°C. Lightly grease a 23cm springform pan. Cover the outer base and sides of the pan with a double layer of foil. Combine the biscuit crumbs, cocoa and butter, then spread the mixture over the base and 2cm up the sides of the prepared pan.

Process the egg yolks, vanilla and sugar in a food processor. Add the ricotta, sour cream, amaretto and flour, and process until smooth. Place the mixture in a mixing bowl and fold through the whipped cream. Beat the eggwhites until soft peaks form, then fold into mixture, making sure it's well combined. Finally, fold in half the chocolate. Place in prepared pan, then sit in a deep baking dish. Pour boiling water into baking dish so it comes halfway up sides of pan. Bake for 1 hour, turn the oven off and leave to cool completely, then refrigerate for a minimum of 1 hour.

To serve, place the remaining chocolate in a bowl over a pan of simmering water (making sure the bowl doesn't touch water) and stir until chocolate melts. Cool slightly, then serve slices of cheesecake drizzled with the melted chocolate.

Notes & tips
Amaretto is from bottle shops.

Thanks : delicious. - May 2004, Page 92

Amaretto brulee

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 6)
625ml (2 1/2 cups) thin cream
1 vanilla bean, split
7 egg yolks
100g (1/2 cup) caster sugar
60ml (1/4 cup) amaretto liqueur
2 tbs brown sugar

Method
Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins in a large roasting pan.

Place the cream and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to a simmer (do not boil). Strain through a sieve into a heatproof jug. Use a small knife to scrape vanilla seeds from the bean into cream. Discard bean.
Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and amaretto in a bowl until well combined.

Whisk the hot cream mixture into the egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins.

Cook in oven for 30 minutes or until just set. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.

Preheat grill on high. Sprinkle brulees with brown sugar. Cook under preheated grill, about 6cm from heat source, for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.

Thanks : Australian Good Taste - August 2005, Page 95

Amaretto apples with white chocolate risotto

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 4)
60g butter
2 tbs brown sugar
2 Royal Gala apples, unpeeled, cut into 5mm-thick slices
60ml (1/4 cup) Amaretto liqueur

White chocolate risotto
1.25L (5 cups) milk
1 x 6cm cinnamon stick
Pinch of ground nutmeg
40g butter, chopped
220g (1 cup) arborio rice
100g white chocolate, finely chopped
55g (1/4 cup) caster sugar

Method
To make the white chocolate risotto, bring the milk, cinnamon and nutmeg just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer.

Heat the butter in a medium heavy-based saucepan over medium heat until foaming. Add the rice and cook, stirring, for 3 minutes or until the grains appear slightly glassy.
Reduce heat to medium-low. Add a ladleful (about 125ml/1/2 cup) of the simmering milk mixture to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue to add the milk mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 35 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

Add chocolate and sugar and cook, stirring, for 2 minutes or until chocolate melts and the mixture is well combined.

Meanwhile, melt butter in a non-stick frying pan over medium heat. Stir in the sugar. Add apple and half the Amaretto. Cook, turning once, for 5 minutes or until tender. Stir in the remaining Amaretto.

Divide the risotto among serving bowls. Top with the apple slices and drizzle over the sauce to serve.

Thanks : Australian Good Taste - July 2007, Page 89

Amaretti cheesecakes with morello cherries and strawberries

Ingredients (serves 6)
75g amaertti biscuits
140g unsalted butter (40g melted, 100g softened)
185g caster sugar
1 tsp vanilla extract
1 tsp finely grated meon rind
2 eggs
125g self-raising flour
1/2 cup (100g) pitted morello cherries in syrup, plus 1 cup reserved syrup
250g strawberries, sliced withways

Filling
150g goat's curd, mascarpone or softened cream cheese
125g chreme fraiche
1/2 cup (110g) caster sugar
1 egg
1 egg yolk

Method
Preheat oven to 170°C. Grease a 6-hole (3/4 capacity) Texas muffin tin, then line bases with baking paper. Process amaretti in a food processor until fine crumbs form. Add 40g metled butter and process until larger clumps form. Press crumb mixture firmly into bases of prepared muffin holes. Regrigerate while making filling.

For the filling: whisk together all the ingredients in a bowl, then set aside.

Using an electric mixer, beat remaining 100g softened butter, 75g sugar, vanilla and meon rind in a bowl until light and fluffy. Add eggs and beat until incorporated, then add flour and beat until combined. Pour mixture over crumbs in muffin tin, then spread halfway up side of holes. Spoon filling into centres - don't worry about being too precise. Bake in oven for 20 minutes or until lighlty browned. Set aside in tin to cool completely (cheesecake will sink slightly on standing).

Combine: remianing 110g sugar and morello syrup in a small saucepan. Simmer over medium heat until reduced to about 3/4 cup and slightly syrupy. Set aside to cool completely. Top cheesecakes with cherries and strawberries, then drizzle with syrup to serve.

Thanks : Notebook: - October 2006, Page 133

Almond, dried cherry & aniseed cantuccini

Preparation Time 30 minutes
Cooking Time 50 minutes
Makes 24

Ingredients
Olive oil, to grease
2 eggs
125g caster sugar
250g (1 2/3 cups) plain flour, sifted
120g (2/3 cup) blanched almonds, coarsely chopped
95g (1/2 cup) dried cherries
1 tbs finely grated lemon rind
2 tsp aniseed seeds
1 tsp baking powder

Method
Preheat oven to 180°C. Brush a baking tray with olive oil to lightly grease.

Whisk together the eggs and sugar in a bowl until thick and pale. Add the flour, almonds, cherries, lemon rind, aniseed seeds and baking powder and stir until combined. Turn onto a lightly floured surface and knead until smooth.

Shape dough into a log about 30cm long and place on the prepared tray. Use your hands to flatten slightly. Bake in oven for 30 minutes or until cooked through. Set aside for 1 hour to cool.

Reduce oven temperature to 160°C. Brush 2 baking trays with olive oil to grease. Cut the log diagonally into 1cm-thick slices. Place, in a single layer, on the prepared trays. Bake, turning slices and swapping trays halfway through cooking, for 20 minutes or until golden. Transfer to a wire rack to cool.

Thanks : Australian Good Taste - December 2006, Page 136

Almond tuiles

Makes 6

Ingredients
2 eggwhites
1/3 cup (75g) caster sugar
1/3 cup (50g) plain flour, sifted
50g unsalted butter, melted, cooled
2/3 cup (50g) fl aked almonds

Method
Preheat oven to 190°C. Lightly grease the outside of 2 dariole moulds with a little oil. Line a baking tray with baking paper.

Combine eggwhites and caster sugar in a bowl. Add the fl our and the cooled melted butter, and stir with a wooden spoon. Stir in nuts. Using 2 tablespoons of batter for each, spread two 12cm circles on the prepared tray. Bake the tuiles for 5 minutes or until lightly browned. Working quickly, lift the tuiles off the tray using a palette knife and press over the outside of the greased dariole moulds to form dish shapes, then allow to cool on the mould for 30 seconds until hardened. Repeat twice more with the remaining batter.

Thanks : delicious. - October 2006, Page 70

Almond strawberry roulade

Ingredients (serves 8)
3 eggs
1/4 cup caster sugar
2 1/2 tablespoons plain flour, sifted
250g strawberries, hulled, chopped
1/4 cup pure icing sugar, sifted
250g mascarpone cheese
2 tablespoons flaked almonds, toasted
pure icing sugar, to serve

Method
Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.

Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.

Thanks : Super Food Ideas - October 2007, Page 93

Almond shortbreads

Preparation Time 30 minutes
Cooking Time 15 minutes
Makes 36
Ingredients
40g (1/4 cup) slivered almonds
125g unsalted butter, cubed, at room temperature
1 1/2 tbs icing sugar mixture, sifted
1 tbs brandy
200g (1 1/3 cups) plain flour
36 whole cloves
1/2 tsp rosewater essence
230g (1 1/2 cups) icing sugar mixture, extra

Method
Preheat oven to 180°C. Spread almonds over a baking tray and bake, stirring once, for 5-7 minutes or until browned. Transfer to a plate and set aside for 10 minutes to cool.

Use an electric beater to beat the butter and icing sugar in a medium bowl until pale and creamy. Add the brandy and beat until well combined. Sift the flour into a medium bowl. Add the almonds to the butter mixture and mix with a wooden spoon to combine. Add half the flour and mix with a wooden spoon until combined and almost comes together. Use your hands to mix until mixture forms a ball and then add enough remaining flour to form a soft, pliable dough that leaves the side of the bowl.

Roll 2 teaspoons of mixture into a 6cm length, with slightly tapered ends. Bend to form a crescent shape. Repeat with remaining dough. Place on ungreased baking trays about 3cm apart. Press a clove into centre of each.

Bake in preheated oven for 8 to 10 minutes or until lightly browned, swapping trays halfway through cooking. Lightly brush hot shortbreads with rosewater and set aside for 10 minutes to cool.

Sift some of the extra icing sugar onto a large sheet of greaseproof paper and sit the warm shortbreads on top. Sift more icing sugar over the top to completely cover the shortbreads.
Gently turn to coat the shortbread completely in icing sugar. Sift any remaining icing sugar over the top. Cool shortbreads in the icing sugar for about 1 hour or until cold.

To serve, place on serving plates and sift a little extra icing sugar over the top.

Notes & tips
Tip: You can make this recipe up to 3 weeks ahead. Store in an airtight container in a cool place.

Thanks : Australian Good Taste - April 2002, Page 60

Almond meringues with strawberry cream

Ingredients (serves 6)
2 egg whites
1/2 cup (100g) caster sugar, plus 2 tbs extra
2 tbs flaked almonds
250g punnet strawberries, washed, hulled, thinly sliced
1 cup (250ml) double cream

Method
Preheat oven to 120°C. Line an oven tray with baking paper. Use an electric mixer to whisk the egg whites until firm peaks form. Add sugar, 1 tablespoon at a time, whisking well between each addition. Continuing whisking for 2 minutes or until sugar dissolves.

Spoon tablespoonfuls of meringue mixture on to the lined tray. Sprinkle with almonds. Bake in preheated oven for 1 hour or until meringues are dry and crisp. Turn oven off and leave in oven, with door ajar, until cooled to room temperature.

Meanwhile, combine strawberries and extra sugar in a saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until sugar dissolves and strawberries release juices. Remove from heat and set aside to cool. Transfer to a bowl and place in the fridge to chill.

Combine the cream and strawberry mixture in a bowl. Dip meringues in strawberry cream to serve.

Notes & tips
Transportation tip: Store meringues in an airtight container. Store strawberry cream in an airtight container and place in an esky.

Thanks : Notebook: - March 2007, Page 120

Almond kulfi with rosewater syrup

Makes 8

Ingredients
300ml pure cream
300ml milk
1 1/2 teaspoons cardamom seeds
2 x 395g cans condensed milk
150g slivered almonds, toasted, roughly chopped
1/2 cup caster sugar
1/2 teaspoon rosewater essence (see note)

Method
Cut sixteen 2cm x 20cm strips of baking paper. Criss-cross 2 strips to line each of eight 3/4 cup-capacity texas muffin holes, allowing a 3cm overhang.

Place cream, milk and cardamom seeds in a saucepan. Bring to a simmer over medium-low heat. Remove from heat. Set aside for 15 minutes to allow flavours to develop.

Strain mixture into a bowl. Add condensed milk. Using an electric mixer, beat for 5 to 10 minutes or until mixture is thick and creamy. Stir in three-quarters of the almonds. Pour mixture into prepared holes. Cover with plastic wrap. Freeze overnight to set.

Place sugar and 1/4 cup of water in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Increase heat to medium. Cook without stirring for 5 minutes or until mixture thickens. Add rosewater. Stir to combine. Remove from heat. Allow to cool. Pour into a jug. Cover with plastic wrap and refrigerate if making the day before.

Remove kulfi from freezer. Run a knife around holes. Using paper strips, lift kulfi from holes. Place on plates. Drizzle with rosewater mixture. Serve.

Notes & tips
Rosewater essence is made from distilled red and pink rose flowers. It's most notably used in Turkish delight and many Indian desserts. You can find rosewater essence in the baking aisle of the supermarket.

You could use orange blossom water instead of the rosewater essence, and unsalted pistachios instead of the almonds for a different flavour.

Thanks : Super Food Ideas - October 2007, Page 50

Almond jelly with fruit salad

Ingredients
1/4 cup (55g) caster sugar
3 1/2 x 10g sachets powdered gelatine
3/4 tsp almond essence
395g can sweetened condensed milk
Lychees, honeydew, rockmelon, watermelon and peach, peeled, cut into 2cm pieces, to serve

Method
Place sugar and 2 cups water in a large saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat. Sprinkle gelatine over and stir until dissolved. Stir in almond essence, condensed milk and 3 cups water until well combined. Pour mixture into a 19 x 29cm slice tin and refrigerate for 6 hours or overnight until set.
Using a sharp knife, cut jelly into 2cm cubes. Divide among bowls with fruits.

Notes & tips
This recipe needs to be started 6 hours ahead or up to 1 day in advance.
Food note: This dessert is sometimes called almond tofu, because of its resemblance to tofu.

Thanks : Notebook: - February 2006, Page 120Notebook: - February 2006, Page 120

Almond jelly with fruit

Ingredients (serves 6)
3 gold-strength gelatine leaves (see note)
1 cup (220g) caster sugar
300ml pure (thin) cream
1 1/2 tsp almond extract
1 vanilla bean, split, seeds scraped
Fruit salad (such as honey dew, mango and pawpaw) and mint leaves, to serve

Method
Begin this recipe a day ahead. Soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, place 90g of the caster sugar in a pan over low heat with 200ml cold water, then stir to dissolve sugar. Squeeze excess water from the gelatine, then add the leaves to the syrup. Remove from the heat and stir to dissolve. Place cream, almond extract and 100ml water in a bowl. Add gelatine mix and stir to combine. Transfer to a 20cm round cake pan (not springform) or glass dish. Cover and chill overnight until set.

Place the remaining 130g sugar, vanilla pod and seeds, and 1/2 cup (125ml) water in a small saucepan over low heat. Stir to dissolve the sugar, then simmer, without stirring, for 2-3 minutes until syrupy. Cool, then discard pod. Divide fruit among serving plates, cut jelly into triangles, then place on top of fruit. Drizzle with vanilla syrup and serve scattered with mint.

Notes & tips
Gelatine leaves are from gourmet food shops.
Thanks : delicious. - February 2007, Page 68

Almond cake with strawberries & caramel sauce

Preparation Time 20 minutes
Cooking Time 55 minutes

Ingredients (serves 12)
Melted butter, to grease
130g (1 1/4 cups) almond meal
75g (1/2 cup) self-raising flour
200g butter, at room temperature
215g (1 cup) caster sugar
1/2 tsp vanilla essence
4 eggs
2 x 300ml ctns double cream
2 x 250g punnets strawberries, washed, hulled, sliced lengthways


Caramel sauce
12 soft caramels (such as Pascall Columbines)
80ml (1/3 cup) pouring cream

Method
Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper. Combine the almond meal and flour in a bowl.

Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold the almond meal mixture into the egg mixture until well combined.

Spoon the mixture into the prepared pan and smooth the surface. Bake in oven for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool before turning onto a wire rack to cool completely.

Meanwhile, to make the caramel sauce, combine the caramels and pouring cream in a small saucepan over medium heat. Stir until the caramels melt and the mixture is smooth. Set aside to cool to room temperature.

Use a balloon whisk to lightly whisk the double cream in a medium bowl until the cream thickens slightly. Use a large serrated knife to cut the cake in half horizontally. Place the base of the cake, cut-side up, on a cake stand. Spread half the double cream over the cake and top with half the strawberries. Repeat with the remaining cake, double cream and strawberries. Drizzle over the caramel sauce and serve immediately.

Thanks: Australian Good Taste - May 2007, Page 86

Almond bananas

Cooking Time 15 minutes

Ingredients (serves 4)
40g (1/3 cup) almond meal
60ml (1/4 cup) cold water
4 large (about 180g each) ripe bananas, peeled, cut crossways into thirds
1 tbs vegetable oil
250ml (1 cup) 99 per cent fat-free custard, to serve

Method
Kids' task: Spread the almond meal over a large plate. Use a pastry brush to brush bananas evenly with water. Roll the bananas in the almond meal to evenly coat.

Heat the oil in a large non-stick frying pan over medium-high heat. Add the bananas and cook for 3-4 minutes each side or until golden brown. Drain on paper towel.

Place bananas in serving bowls and serve with custard.

Notes & tips
Leftovers: Use the almond meal in muffins and cakes. Use the custard as an accompaniment to fresh fruit.

Thanks : Australian Good Taste - August 2004, Page 64

Almond & cherry nougat

Preparation Time 5 minutes
Cooking Time 25 minutes
Makes About 16 squares

Ingredients
Vegetable oil, to grease
2 edible rice paper sheets
320g (2 cups) almond kernels
285g (1 1/3 cups) caster sugar
60ml (1/4 cup) honey
60ml (1/4 cup) liquid glucose
2 tbs water
1 egg white
2 tsp rosewater
1 x 100g pkt red glace cherries, coarsely chopped
Method
Preheat oven to 180°C. Brush a square 15cm (base measurement) cake pan with oil to lightly grease. Line the base with 1 sheet of rice paper. Spread the almonds over a baking tray. Bake in oven for 8-10 minutes or until toasted. Set aside to cool.

Combine the sugar, honey, glucose and water in a medium saucepan and stir over low heat for 5-7 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 4-5 minutes or until a candy thermometer reaches 160°C. Remove from heat.

Meanwhile, use an electric beater to whisk the egg white and rosewater in a clean, dry bowl until firm peaks form. With the motor running, pour the hot sugar-syrup mixture into the egg-white mixture in a thin steady stream. Use a metal spoon to stir in the almonds and cherries. Pour into the prepared pan and press firmly into the base. Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.

Turn nougat onto a chopping board and cut into 2.5cm squares to serve.


Notes & tips
Edible rice paper sheets are available from delis and health-food stores. Rosewater is available from specialty spice outlets. If it's unavailable use 1 tbs rosewater essence. You'll need a candy thermometer for this recipe. This nougat will keep for up to 1 week. Store in an airtight container in a cool, dark place.

Thanks : Australian Good Taste - December 2005, Page 21

Almond & blueberry crumble muffins

Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 12

Ingredients
Melted butter, to grease
375g (21/2 cups) self-raising flour
155g (3/4 cup, firmly packed) brown sugar
150g butter, melted
80ml (1/3 cup) milk
2 eggs, lightly whisked
220g frozen blueberries, thawed
Bought vanilla custard, to serve

Crumble topping
115g (3/4 cup) plain flour
90g chilled butter, chopped
100g (1/2 cup, firmly packed) brown sugar
50g (1/2 cup) flaked almonds

Method
Preheat oven to 180°C. Brush twelve 150ml-capacity Texas muffin pans with melted butter to lightly grease.

To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.
Place the flour and sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.

Spoon the mixture evenly among the prepared pans. Divide the blueberries evenly among the pans. Sprinkle over the crumble mixture. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.

Warm the custard following packet directions. Remove the muffins from the pans and divide among serving plates. Drizzle over the custard to serve.

Notes & tips
Freezing tip: At end of step 4, set muffins aside in pans to cool completely. Wrap each in plastic wrap and place in airtight container. Freeze for up to four months. Thaw on kitchen bench overnight. Warm in microwave on High/800watts/100%, checking every 30 seconds until warmed through. Serve with custard.

Thanks : Australian Good Taste - August 2007, Page 110

choc-ices

Ingredients (serves 8)
700ml vanilla ice-cream
200g good-quality dark chocolate
25g milk chocolate

Method
Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.

Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.

Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.

Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Thanks : delicious. - January 2003, Page 147

Affogato

Ingredients (serves 6)
1 litre vanilla bean ice-cream
1 cup freshly brewed strong espresso coffee
1/2 cup (125ml) Frangelico liqueur

Method
Place generous scoops of ice-cream into individual serving glasses. Serve together with individual shot glasses of coffee and Frangelico. When ready to eat, guests pour coffee and liqueur over ice-cream. Serve with biscotti.

Notes & tips
We used Nice Cream Vanilla Bean Ice-cream, which is widely available from good delicatessens.

Frangelico is a hazelnut-flavoured liqueur. You can replace it with Kahlua.
Kids' Tip: Serve scoops of ice-cream with chocolate sauce and biscotti.

Thanks : Notebook: - September 2005, Page 143

coconut pie

Ingredients (serves 4)
4 eggs
225g (1 cup) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
2 tbs grated orange rind
125ml (1/2 cup) lemon juice
125ml (1/2 cup) orange juice
250ml (1 cup) coconut milk
1/2 cup plain flour, sifted
Lightly whipped cream and fresh passionfruit pulp, to serve

Method
Preheat oven to 180°C.

Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate.
Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.

Slice and serve with a little whipped cream and passionfruit.

Thanks : delicious. - January 2002, Page 71

Yoghurt, passionfruit & banana Eton mess

Ingredients (serves 4)
1/2 cup (75g) icing sugar
2 passionfruit, plus extra to serve
1/2 cup (125ml) pure (thin) cream
1 cup (280g) thick Greek yoghurt
1 tsp vanilla-bean paste (see note)
6 x 10g pavlova nests*, broken into 2cm chunks
2 bananas, sliced

Method
Stir half the sugar in a pan with 1/4 cup (60ml) cold water over low heat until sugar dissolves. Increase heat to medium-low and simmer, without stirring, for 1 minute, then set aside to cool. Stir passionfruit pulp into cooled syrup, then set aside.

In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla-bean paste and remaining sugar. Fold meringue into yoghurt mixture, then stir in the banana and half the passionfruit syrup. Spoon into glasses, top with the remaining passionfruit syrup and serve with the extra fresh passionfruit pulp.

Notes & tips
Available from supermarkets.
If you prefer, omit the passionfruit syrup and just use the pulp of 2 passionfruit. Try this classic English dessert with other seasonal fruit, such as mango and berries.

Thanks : delicious. - October 2007, Page 134

Flourless chocolate cake

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 8)
Melted reduced-fat dairy spread, to grease
50g (1/2 cup) cocoa powder
80ml (1/3 cup) hot water
2 tsp instant coffee powder
2 tsp boiling water
1 x 100g pkt almond meal
100g (1/2 cup) caster sugar
3 eggs, separated
Strawberries, washed, sliced, to serve

Method
Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.

Combine the cocoa powder and hot water in a medium bowl. Combine the instant coffee powder and boiling water in a cup. Add the coffee to the cocoa mixture and stir until combined.
Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.

Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool.
Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.

Cut cake into wedges and carefully transfer to serving plates. Serve with strawberries.

Thanks : Australian Good Taste - October 2004, Page 96

Whole orange & almond cake with botrytis syrup

Preparation Time 15 minutes
Cooking Time 150 minutes

Ingredients (serves 8)
3 large (about 250g each) oranges
Melted butter, to grease
5 eggs
315g (1 1/2 cups) caster sugar
200g (2 cups) almond meal
75g (1/2 cup) self-raising flour
1 tsp baking powder
375ml (1 1/2 cups) botrytis-style dessert wine
Double cream, to serve

Method
Place 2 oranges in a large saucepan and cover with cold water. Bring to the boil over high heat. Drain. Return oranges to the pan and repeat process (this will reduce the bitterness of the peel). Return oranges to the pan once again and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, adding more water when necessary to keep oranges covered, for 1 hour or until oranges are very tender. Drain. Set aside for 2 hours or until cooled to room temperature.

Preheat oven to 160°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper. Cut oranges into quarters. Remove the white cores and any seeds. Place in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a metal spoon to stir in the orange mixture. Add the almond meal, flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly.

Meanwhile, use a zester to remove the rind from the remaining orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove white pith and cut into very thin strips.) Juice the orange and place in a medium saucepan along with the rind, wine and remaining sugar. Place over low heat and cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until syrup thickens slightly. Remove from heat.

Turn cake onto a wire rack over a baking tray. Spoon the hot syrup and orange rind over the warm cake. Set aside for 30 minutes to cool. Cut cake into wedges and place on serving plates. Drizzle with any remaining syrup and serve with double cream, if desired.

Thanks : Australian Good Taste - November 2005, Page 111

White-chocolate panna cotta with coffee syrup

Preparation Time 5 minutes
Cooking Time 10 minutes

Equipment
You will need eight 150ml capacity dariole moulds for this recipe.

Ingredients (serves 8)
600ml thickened cream
1 x 180g pkt white chocolate, broken into small pieces
160ml (2/3 cup) milk
140g (2/3 cup) caster sugar
2 tbs boiling water
3 tsp powdered gelatine
200ml freshly brewed strong espresso coffee
60g (1/4 cup) white sugar

Method
Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.

Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.

Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.

Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.

Thanks : Australian Good Taste - November 2005, Page 78

Blackforest cheesecake

Preparation Time 15 minutes
Cooking Time 50 minutes

Ingredients (serves 8)
Melted butter, to grease
200g plain chocolate biscuits
125g butter, melted
200g good-quality dark cooking chocolate, chopped
1 tbs boiling water
1 tsp gelatine
2 x 250g pkt cream cheese, at room temperature
70g (1/3 cup, firmly packed) brown sugar
1 x 670g jar morello cherries
2 tbs caster sugar
1 tbs cornflour
White chocolate curls, to decorate

Method
Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.

Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.

Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch water) and stir until melted.

Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.

Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan.
Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.

Slice cheesecake. Serve topped with cherries and chocolate curls.

Thanks : Australian Good Taste - July 2005, Page 74

Mango, raspberry & passionfruit trifle

Preparation Time 20 minutes

Ingredients (serves 8)
300g fresh or frozen raspberries, thawed in juice
2 tbs icing sugar, sifted
300g madeira cake, cut into 5cm squares 1cm thick
150ml sweet sherry
2 large mangoes, cheeks removed, flesh cut into 2cm cubes
1 x 1kg ctn Dairy Farmers Thick Custard
1 x 300ml ctn Dairy Farmers Thickened Cream
2 passionfruit, halved, pulp removed
120g fresh raspberries, extra, to serve

Method
Place the raspberries and icing sugar in the bowl of a food processor and process until smooth. Strain into a bowl through a fine sieve. Discard the seeds.

Place the cake in the base of a serving bowl and drizzle with sherry. Spoon over the raspberry puree and top with half the mango. Pour the custard evenly over the mango.

Use an electric beater to whisk the cream in a bowl until soft peaks form. Strain the passionfruit pulp into a bowl through a fine sieve. Discard seeds. Add passionfruit pulp to cream and gently fold until just combined. Spoon cream mixture over the custard. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Top with the remaining mango and extra raspberries to serve.

Thanks : Australian Good Taste - December 2005, Page 81

Sicilian ricotta cheesecake

Preparation Time 20 minutes
Cooking Time 65 minutes

Ingredients (serves 12)
75g (1/2 cup) hazelnuts
480g (2 cups) fresh ricotta
100g (1/2 cup) caster sugar
125g (1/2 cup) sour cream
2 eggs, lightly whisked
1 x 100g pkt Lindt 70% cocoa dark chocolate, coarsely chopped
95g (1/2 cup) mixed peel
2 tbs brandy
Icing sugar mixture, to dust

Shortcrust pastry
150g (1 cup) plain flour
55g (1/2 cup) almond meal
60g (1/3 cup) icing sugar mixture
125g chilled butter, chopped
1 egg yolk

Method
To make the pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 20cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.

Meanwhile, spread the hazelnuts over a baking tray and bake in oven for 10 minutes or until lightly toasted. Set aside for 5 minutes to cool slightly. Place the hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.

Combine the hazelnuts, ricotta, sugar, sour cream, egg, chocolate, mixed peel and brandy in a large bowl.

Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in oven for 10 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10 minutes or until golden. Remove from oven and reduce temperature to 180°C.

Spoon the ricotta mixture into the pastry base and use the back of a spoon to smooth the surface. Bake in oven for 45 minutes or until filling is just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 1 hour or until cool (this will prevent the cake from cracking). Remove from oven and cover with plastic wrap. Place in the fridge for 2 hours to chill. Dust with icing sugar to serve.

Notes & tips
Prep: 20 mins (+ 45 mins resting, 1 hour cooling & 2 hours chilling time)

Thanks : Australian Good Taste - June 2006, Page 80

Berry meringue smash

Ingredients (serves 4)
2 cups frozen berries (such as raspberries or mixed berries)
150ml thickened cream
100g packet pavlova nests
100g white chocolate, roughly chopped

Method
Place berries on a large plate lined with paper towel. Stand at room temperature for 5 minutes to partially thaw.

Using an electric mixer, beat cream until soft peaks form. Using your fingers, gently crush pavlova nests. Add crushed pavlova and white chocolate to cream. Gently stir to combine.

Transfer fruit to a bowl. Gently mash fruit with a fork. Add to cream mixture, stirring until just combined (do not overmix or mixture will turn pink).

Spoon into four 3/4-cup capacity glasses. Cover. Refrigerate until ready to serve.

Thanks : Super Food Ideas - September 2005, Page 86

Rum and raisin bread and butter pudding

Cooking Time 40 minutes

Ingredients (serves 4)
olive oil cooking spray
1/3 cup caster sugar
3 large eggs
1 teaspoon vanilla essence
1 orange, rind finely grated
1 tablespoon rum
1 3/4 cups lite white milk
5 slices raisin bread, halved diagonally
1 tablespoon pure icing sugar
4 scoops low-fat ice-cream and 250g sliced strawberries, to serve

Method
Lightly spray a 5cm deep, 20cm (base), 5-cup capacity baking dish with oil.

Place sugar and eggs in a bowl. Beat with a fork until pale. Add vanilla, orange rind, rum and milk. Beat until well combined.

Arrange bread in dish, overlapping slices. Pour over egg mixture. Stand for 20 minutes.

Preheat oven to 170°C. Place pudding on a baking tray. Bake for 35 to 40 minutes or until set. Dust with icing sugar and serve with ice-cream and strawberries.

Thanks : Super Food Ideas - September 2005, Page 34

Key lime pie

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 6)
200g wheatmeal or Granita biscuits
1/4 cup ground almonds
1 tbs caster sugar
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes

Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.

Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.

Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.

Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.

Thanks : Fresh Living - July 2005, Page 35

White chocolate & passionfruit mousse

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 6)
3 egg yolks
1/4 cup caster sugar
1/2 cup passionfruit pulp
150g white chocolate
300ml thickened cream
3 egg whites
6 medium Easter eggs

Method
Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.

Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.

Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.

Thanks : Fresh Living - March 2005, Page 36