I am literally addicted to any kind of citrus curd. Its pretty simple to make… A little elbow grease and separating eggs and your golden. Tasty, looks beautiful and a great finish to a dinner party. Most of all, make it in advance and let it sit in the fridge and do its thing.
2 eggs + 2 egg yolks
3/4 cup castor sugar
juice and zest of 4 limes
80g unsalted butter
Whisk the eggs and sugar together in a small pot. once whisked turn on the stove to a low heat. Add the butter and lime zest and juice, turn heat up slightly and continue whisking until the mixture turns thick. Strain through a sieve and put in the fridge to cool down.
250g cream cheese, at room temperature
300ml thickened cream
4 tbsp sugar
1 tsp vanilla essence
200g digestive biscuits
50g unsalted butter, melted
Place the crackers in a ziplog bag and crush with your hands. They break up very easily. Once broken up add the melted butter and mix well by squashing it all together in the ziplog bag. Whip the cream in a large bowl. I used a hand held mixer. Once whipped add the vanilla, sugar and cream cheese and beat until well combined.
Assembly time! Place some of your biscuit mixture at the bottom of a glass followed by the cheesecake mixture, top with some lime curd and more biscuit mix. Allow to set in the fridge for 4 hours. Enjoy
One for the sweet tooth out there. Salted caramel as you all know if YUM! This is a great way to serve dessert that is quick and easy to make and a great way of finding a use for those odd apples lying around the fridge.
This recipe will make approximately 4 servings.
Ingredients – Salted Caramel
2/3 cups white sugar
1.5 tbsp water
1/4 cup butter
1/3 cup thickened cream
1/2 tsp sea salt
Heat sugar and water in a pot or pan and allow to cook until the sugar has dissolved and the mixture starts to turn a golden colour. It is difficult to guess when the caramel is ready. Basically is up to you and how dark or light you prefer your caramel. Once sugar has dissolved and it has reached your desired colour, add butter and stir well to combine. Remove from heat and add the cream and salt. Stir to combine and set aside to cool.
Tip: In my experience the caramel will continue to cook and will turn darker after the butter and cream is added so do take it to a shade of colour just a bit lighter than you prefer and see how it turns out.
Ingredients – Vanilla Cream
200ml thickened cream
1 tsp vanilla bean extract
Whip the cream and mix in the vanilla.
Ingredients – Tarts
store bought puff pastry sheets
1 granny smith apple, peeled, cored and thinly sliced
2 tbsp brown sugar
1 tsp ground cinnamon
3 tbsp butter
Preheat your oven to 180 degrees Celsius. Prepare your puff pastry. If frozen thaw and cut out 10cm rounds. With the back of a butter knife score the pastry about 1cm from the edge without cutting all the way through the pastry to create a border. Brush the borders with the beaten egg (I use my finger) and place in the fridge on a baking tray lined with baking paper to cool while you prepare the toppings.
Mix the sliced apple, cinnamon and sugar together. Remove puff pastry from fridge and arrange the apple slices on the pastry. Break butter into little blobs and divide on top of all the tarts. Bake in the oven for 20 minutes or until the pastry is golden brown and apples are soft.
Serve warm with the vanilla cream and salted caramel. Enjoy
This recipe is super easy, super quick to make and it is my hubby’s favourite dessert. The only catch is that you have to wait for it to set in the fridge before you can chomp it down but there is always a bowl to lick while you wait.
250g cream cheese
300ml thickened cream
1 tsp vanilla bean extract
4 tbsp sugar
juice of half a lemon
260g original oreo cookies
Allow to cream cheese to sit at room temperature for 30 minutes so that it will be soft enough to mix in with the rest of your ingredients and not be lumpy. While the cream cheese is warming up chuck all your oreo cookies into double ziplog bags and smash them using either a meat tenderiser or a rolling pin. Don’t crush them too much as you still want some crumble chewy bits.
Next whip up your cream and then whisk the cream, sugar, lemon juice, vanilla and cream cheese together. Now you can start layering. Start and end with an oreo layer and fill with the cheese cake mixture between oreo layers. Allow to set in the fridge for minimum 4 hours. I normally make it the night before.
The oreo cookies adds a bitter taste that cuts through the richness of the cheese cake mixture. This is a sure winner and the best thing to make for dinner parties as you can make it the day before and just serve the next day. You can serve it in a glass but I prefer to serve it in jars because if you aren’t able to finish it the jars can be sealed and popped back into the fridge. I hope you all enjoy this one.
We are leaving for our 17 day road trip from North to South New Zealand in a few days which means that its time for me to start cleaning out the fridge and use what I can before we go. I had some apples and cream left and decided to make an apple crumble. Quick and simple to make. Yummy to eat. Double this recipe to serve a dinner party.
3 green apples, peeled and chopped
2 tbsp castor sugar
1 tsp vanilla bean paste
1/3 cup shredded coconut
1/3 cup flour
1 tbsp castor sugar
50 g butter, softened
Pre heat your oven to 180 C. Mix the apples, vanilla and 2 tbsp castor sugar in a bowl. Transfer to the baking dish you will be using. In a separate bowl mix the other ingredients together using your hand until it start forming a web crumb. Spoon onto your apple mixture and back in the oven for 20 – 25 minutes. Serve with ice cream or whipped cream and enjoy.
As an anniversary gift my dearest hubby bought me a new toy, an ice cream maker! I love this machine. So many new and exciting things to try. I hereby present to you my first ever ice cream.
1 cup milk
1 vanilla bean
3/4 cup sugar
1/2 cup smooth natural peanut butter
1 1/2 cups heavy cream
1 1/2 cups pretzels
200 g dark chocolate
1/3 cup milk
Split the vanilla bean and remove the seeds. Heat the milk, cream, vanilla bean and seeds in a small pot until just warm. Do not allow it to boil. While the milk is warming up beat the eggs and sugar together in a large bowl until it becomes creamy. Slowly add the warm milk mixture to the eggs and sugar while whisking constantly. Once all the milk has been incorporated transfer the it all back to the pot on medium heat and stir constantly until the mixture starts to thicken. Once thickened stir in the peanut butter and strain. Transfer into a bowl and allow to completely cool down in the fridge. I left mine in the fridge for 5 hours.
While the mixture is cooling down melt the chocolate and 1/3 cup milk together in a small pot. Once melted stir in the pretzels until coated all over and pour out onto a tray lined with baking paper. Place in the fridge and leave to set.
After 5 hours remove the custard from fridge and place in your ice cream machine. Mine took about 20 minutes to be ready. While it is busy chop up the chocolate pretzels into small pieces and add to the ice cream 5 minutes before it is done.
Serve immediately or place in the freezer and serve later. Remember to remove the ice cream from the freezer about 15 minutes before serving. Enjoy
What is a Christmas meal without a hot, baked pudding. Here is a recipe that is sure to tingle everyone’s taste buds.
340 ml flour
190 ml brown sugar
1/4 tsp bicarbonate of soda
1 tsp baking powder
2 large eggs
70 ml sour cream
100 g butter
50 ml whiskey
50 g unsalted almonds, roughly chopped
Pre heat the oven to 160 degrees Celsius. Sift the flour, baking powder and bicarbonate of soda in a mixing bowl. Melt the butter, and add to the flour mixture along with all the other ingredients. Beat the eggs separately before adding it to the mixture. Pour into a greased pan and bake for 35 minutes or until it is cooked through. Test this by inserting a skewer into the center of the pudding, if it comes out clean, the pudding is cooked.
Allow to cool down for 10 – 15 minutes.
300 ml cream
240 ml brown sugar
1 tsp vanilla essence
100 g butter
Combine the butter and brown sugar in a pot over low heat. Stir until the sugar has dissolved. Add the cream and vanilla essence to the pot and stir to combine. Allow to cook for a few minutes until the sauce starts to thicken a bit. Once the pudding is baked, pour half of the sauce over and allow to pull into the pudding for an hour. Serve hot with the sauce and a scoop of vanilla ice cream.
This is a lovely summers night dessert and works well with the mustard chicken and asparagus sauce on french loaf.
120 ml milk
150 g chopped white chocolate
3 ml vanilla essence
2 egg yolks
15 ml castor sugar
45 ml water
7 g gelatine
100 ml double cream
3 egg whites
15 ml ground almonds
fresh berries of your choice
grated white chocolate to serve
Heat 60 ml milk in a pot and add the chopped white chocolate. Stir until the chocolate has melted and add the vanilla essence.
Beat the egg yolks and castor sugar together until creamy, and while the chocolate is still warm, add it to the egg mixture.
Put the water into a small bowl and add the gelatine. Set a side until the gelatine has formed a paste. Disolve the gelatine over low heat and add to the chocolate mixture. Put it into the fridge to thicken.
Whisk the egg whites until fluffy. Fold the cream and egg white into the chocolate mixture.
Leave the mixture in the fridge until thick and spongy. When your are ready to serve the dessert, remove from the fridge and stir in the rest of the milk and ground almonds. This will make the mixture smoother and thinner to form a custard. Layer the bottom of individual serving glasses with the berries, top up with the white chocolate custard and garnish with some more berries and grated white chocolate.