Posted in Fruits

Mixed Berries Trifle Cream

Recipe adapted from i-weekly
fresh blueberries
fresh strawberries
1/2 cup pure cream
50g castor sugar
1/4 cup full cream evaporated milk
Whip up the cream, full cream evaporated milk and sugar until fluffy.
Place the fruits in a transparent glass followed by the mixture.
Repeat the process until the glass is almost filled.
Top the cream with fresh berries.
Refrigerate and serve cool
Makes 1 glass
Posted in Fruits

Kiwi Stacks with Mascarpone

Recipe adapted from i-weekly
2 gold kiwifruit
1/6 orange juice
1/2 tbsp grated orange zest
1/4 cup mascarpone cheese
1 tsp honey
Peel and slice the kiwifruit into rounds. 
Sprinkle orange juice and zest over kiwifruit; set aside.
Stir mascarpone and honey together until blended; set aside.
Place kiwifruit into glass.
Spoon one tablespoon mascarpone over kiwifruit.
Repeat layering ending with kiwifruit.
Makes 1 glass
Will SHE make it again? 
YES. but without the mascarpone cheese
Posted in Brownies/Cakes, Fruits

Lemon Yoghurt Cake

Recipe from lifestyle
200g plain flour
2 tsp double acting baking powder
1/2 tsp sea salt
250g plain, full-fat yoghurt
225g sugar
3 large eggs
zest of 3 lemons
1/2 tsp vanilla extract
125ml vegetable oil
lemon syrup
80ml lemon juice (from about 2 lemons)
2-3 tbs sugar
Preheat oven to 180 deg C. 
Grease and flour a 21.5 by 11cm loaf pan.
Sift the flour and baking powder into medium-sized bowl, add salt, set aside.
To a large mixing bowl, add the yoghurt, sugar, eggs, lemon zest and vanilla extract.
Whisk together until smooth.
Whisk in the flour mixture slowly.
Pour in the oil and fold it into the mixture gently using a rubber spatula.
The batter will curdle but just keep at it until the batter is thick and smooth.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a skewer inserted into the middle of the cake comes out clean.
While the cake is baking, make the lemon syrup: combine the sugar and lemon juice in a saucepan and heat until the sugar is dissolved.
Take off the heat and set aside.
When the cake is done, stand it on a metal rack set over a foil-lined tray and let it cool in the loaf pan for 15 minutes.
Using a blunt knife, loosen the cake gently from the sides of the pan.
Remove cake from pan and place over the metal rack.
Spoon the lemon syrup over the warm cake and let it cool completely before serving.
Makes 1 loaf cake which serves 8 to 10.
Will SHE make it again? maybe not
Posted in Brownies/Cakes, Chocolate, Fruits

Black Forest Trifle

Recipe adapted from 8 days
chocolate sponge or pound cake
4 tbsp sherry, or to taste (optional)
1 can sweet dark cherries, drained (reserve liquid if not using sherry)
3/4 cup cream
32.5g bitter chocolate
To chocolate cream, place cream in a saucepan and bring to a boil.
Remove from heat and add chocolate.
Stir until the mixture is completely blended and smooth.
Pour into a bowl and cover.
Chill for at least 4 hours before using.
To assemble the trifle, cut sponge or pound cake into 2cm-thick slices.
Line the base of a glass with a layer of chocolate cake slice.
Sprinkle over 1 tablespoon of sherry (if using) and top with a layer of cherries.
If not using sherry, sprinkle over some of the liquid from the tin of cherries.
Remove chocolate cream from the fridge and give it a quick whisk.
Spread a layer of chocolate cream over the cherries.
Repeat the layer until you come to the top of the bowl.
The last layer should be chocolate cream.
Refrigerate for at least 4 hours or overnight so that everything melds together.
Makes 2 glasses.
Will SHE make it again? 
Posted in Chocolate, Fruits

Chocolate cup with raspberry cream

Recipe from New Idea
1/2 cup pure cream
1/4 cup milk
50g dark chocolate
1/2 tsp vanilla essence
2 egg yolks
1/6 cup caster sugar
Raspberry cream
1/2 cup raspberry
1/6 cup icing sugar mixture
100g tub double thick cream
Place cream, milk, chocolate and essence in a medium saucepan.
Stir over a medium heat until chocolate is melted.
Remove from heat.
Beat yolks and sugar until sugar is dissolved.
Keeping the electric mixer on, slowly add the warm chocolate mixture, beating until combined.
Place 2 ramekins in a deep roasting pan.
Divide chocolate mixture evenly among ramekins.
Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.
Cook in slow oven (160 degrees C) for 30 minutes or until just set (chocolate mixture should have a slight wobble and will firm on cooling).
Remove pan from oven.
Cool teacups by placing in a dish of water.
Cover and refrigerate until cold.
To make raspberry cream, combine raspberries and icing sugar in medium bowl.
Fold in cream.
Serve chocolate cup topped with raspberry cream.
Makes 2.
Will I make it again?
maybe and this time i’ll bake it longer & at a higher temperature
Posted in Cookies/Shortbread, Fruits

Cheesecake Stuffed Strawberries

Attempted again on 5th july 2012
Recipe adapted from realfunfood
18 strawberries
6 tbsp cream cheese
2 tsp icing sugar
3 digestive cookies, crushed
First cut off the strawberry tops and use a sharp knife to cut out the centers.
Mix together cream cheese,  sugar and 2 cookies.
Spoon the mix into the strawberries and dip the top with the remaining crushed cookie.
Makes 18
Will SHE make it again?
Posted in Cupcakes/Muffins, Fruits

Browned Butter and Blueberry Muffins

Recipe from Amandeleine 
100g unsalted butter
1/3 cup whole milk
1 large eggs
1 large egg yolks
1 tsp vanilla essence
1 1/2 cups all-purpose flour
3/8 cup sugar
3/8 cup brown sugar
1 1/2 tsp baking powder
3/4 tsp salt
125g fresh blueberries
40g cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of the oven and preheat oven to 190 degrees C.  
Line muffin pans with paper liners
Melt butter in a small saucepan over medium heat.  
Keep an eye on the butter.  
Melt and cook down the butter until little brown bits appear in the pan.  
The crackling will subside and butter will begin to brown fairly quickly after that.  
Keep a close eye.  
Remove from heat.
Whisk milk, egg, yolk and vanilla until combined.  
Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl  
Add milk and butter mixture all at one and stir gently to combine.  
Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
For the Streusel, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  
Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  
Cool in pan on a rack for 15 minutes then remove from the pan.  
Serve warm or at room temperature.
Makes 9
Will SHE make it again?