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RASPBERRY ROULADE
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INGREDIENTS:
4oz (110g) caster sugar...4oz (110g) plain flour...4oz (110g) fromage frais...10oz (275g) fresh raspberries...mint leaves to decorate
METHOD:
Whisk the eggs and sugar together over a pan of hot water until they are very thick and frothy - about 15 minutes. Gradually fold in the flour with a metal spoon until it is well incorporated. Pour into a rectangular baking tin, lined with greaseproof paper, and bake for 10-15 minutes (gas mark 6; 400F; 200C), until firm to the touch. Turn out of the tin onto another sheet of greaseproof paper, and peel the other greaseproof paper from the sponge. Leave to cool slightly, covered with a damp tea towel. Spread the fromage frais over the sponge, and sprinkle on the raspberries. Roll up, and decorate with any left over raspberries, fromage frais and/or mint leaves.
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TREACLE AND GINGER TART
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INGREDIENTS:
12oz (350g) shortcrust pastry...4oz (110g) white bread crumbs...5oz (150g) golden syrup...1 tblspn treacle...2oz (50g) stem ginger, finely chopped...zest of 1 lemon
METHOD:
Roll out the pastry, and line a 6" flan tin, and leave to chill for 30 minutes. Bake blind in an oven (preheated to gas mark 6; 400F; 200C), using baking beans or crumpled tin foil for 15 minutes, and then for a further 5 minutes without the beans/foil.
Mix together the bread crumbs, syrup, treacle, ginger and lemon zest, and spoon into the pastry case. Return to the oven and bake for a further 20-25 minutes.
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FROZEN YOGHURT I l have a fantastic youghurt maker, but sometimes, I make more than I can eat... so what better way to use it up? |
INGREDIENTS:
12oz (350g) frozen fruit (eg strawberries, raspberries)... 1 pint (570ml) live yoghurt...2 tblspns honey
METHOD:
Make sure the fruit is frozen and the yoghurt is really cold. Puree the fruit and then add the yoghurt and honey, blending for a further minute until smooth. Add more honey if required. Put in the freezer, and use within a couple of weeks!i
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TARTE TATIN Another one of Jean Eggie's specials... |
INGREDIENTS:
PASTRY: 8oz (225g) plain flour...4oz (110g) butter...2floz (55ml) water
FILLING: 1½lb (700g) Granny Smith apples...3oz (75g) butter...4oz (110g) sugar
METHOD:
First, make the pastry by rubbing the lour with the butter and then add the water to make a smooth dough. Put aside to cool for about 1 hour. Meanwhile, make the caramel sauce by melting the butter and sugar together in a saucepan, stirring continuously. Peel the apples and cut into slices. Place evenly in the botom of a round oven-proof dish, and pour over the sauce. Cover with the pastry, and bake for about 45 minutes, or until the pastry is cooked.
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RICE PUDDING ICE CREAM Rice pudding is my favourite dessert, and what better way to improve it than by adding more and more calories to it? |
INGREDIENTS:
2oz (50g) short grain (pudding) rice...½ pint (275 ml) milk...pinch of nutmeg...2oz (50g) sultanas - optional...2 large eggs, separated...2oz (50g) caster sugar...½ tspn vanilla essence...¼ pint (150ml) double cream...nutmeg and mint sprigs to garnish
METHOD:
Put the rice into a large saucepan with the milk, bring to the boil and leave to simmer for 30 mins, stirring occasionally. Remove from the heat, stir in some nutmeg and sultanas (if required) and leave to cool. Beat the egg yolks and vanilla essence into the rice, and then fold in the whipped cream. In a separate bowl whisk the egg whites until stiff, gradually adding the sugar, to make a thick and glossy mixture. Gently fold the rice mixture into the egg white mixture, and freeze overnight. Serve with extra nutmeg and fresh mint sprigs.
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STICKY TOFFEE PUDDING A calorie laden treat, given to me by Jean Eggie (via Des Eggie and then Alex), before I had even met her! |
INGREDIENTS:
PUDDING: 6oz (175g) dates...½ pint (275 ml) water...1 tspn bicarbobate of soda...2oz (50g) margarine...6oz (175g) sugar...2 eggs...6oz (175g) self raising flour...½ tspn vanilla essence
SAUCE: 7oz (200g) brown sugar...6 tblspns (90ml) double cream...5oz (150g) margarine...½ tspn vanilla essence...1 tblspn (15ml) rum, brandy or whisky
METHOD:
First, make the pudding: soak the dates overnight in the water and bicarbonate of soda. Cream together the margarine, sugar and eggs, and add the flour gradually, beating well. Drain the dates and add to the mixture. Pour the mixture into a suitable dish, and bake in the oven (preheated to gas mark 5; 375F; 190C). Remove from the oven, and cut into individual portions
To make the sauce, melt the margarine in a saucepan, and stir in the sugar. add the cream, vanilla essence and whisky,rum or brandy, and bring to the boil.
Finaly, pour the sauce over the spongs, and bake in the oven for a further 5 minutes.
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FOOL-PROOF CHEESECAKE ... So easy, even Alex can make it! This is the recipe for a plain cheesecake, but there are also some ideas for variations - my favourite is Baileys cheesecake...mmm! |
INGREDIENTS:
6oz (175g) digestive biscuits, crushed into crumbs....4oz (100g) butter or margarine....8oz (225g) cream cheese ('Philadelphia') or cottage cheese....8floz (225ml) double cream....2oz (50g) sugar....¼oz (5g) powdered gelatine (half a sachet)
METHOD:
First, make the base, by melting the butter in a saucepan and adding the crushed biscuits. Mix together, and then pour into a lined baking tin, smoothing the mixture out with the back of a wooden spoon. Put aside in the fridge to cool whilst making the filling.
For the filling, beat together the Philadelphia cheese (low fat is fine to use) with the sugar. Alternatively, use cottage cheese and pass through a sieve before adding the sugar. In a pyrex measuring jug, dissolve the gelatine in some boiling water as per the packet instructions. Only use half a sachet, and the minimum of water - heat in the microwave if necessary - and add to the mixture. Finally, whip the cream and fold into the the other ingredients. Pour the mixture onto the biscuit base, and chill for three hours.
VARIATIONS:
Baileys: Add 1 or 2 measures of Baileys to the mixture, along with the cream.
Vanilla: Simply add some vanilla essence, or use sugar that has been stored with a vanilla pod.
Chocolate: Add 2 oz (50g) white chocolate chips, and top with a crumbled Cadburys 'Flake' bar.
Citrus: add the grated rind of an orange or lemon, and dissolve the gelatine in the orange or lemon juice. Top with orange segments.
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BANOFFEE CHEESECAKE WITH TOFFEE PECAN SAUCE ... A variation of fool-proof cheesecake, which is delicious but full of calories...Inspired by Delia's Winter Collection (but made easier for us lesser mortals, where digestive biscuits are not available) |
INGREDIENTS:
BASE:...3oz (75g) butter...1 tblspn (15ml) honey...1oz (25g) soft brown sugar...6oz (175g) oats...2oz (50g) plain flour
FILLING:...8oz (225g) cream cheese ('Philadelphia')....8floz (225ml) double cream....2oz (50g) sugar....¼oz (5g) powdered gelatine (half a sachet)...8oz (225g) peeled bananas...
TOPPING:...8oz (225g) peeled bananas...2 tblspns lemon juice
SAUCE:...2oz (50g) butter...3oz (75g) soft brown sugar...2oz (50g) granulated sugar...5oz (150g) golden syrup...5floz (150ml) double cream...a few drops of vanilla essence...2oz (50g) pecan nuts
METHOD:
Firstly, toast all the pecan nuts, and chop finely.
To make the base, melt the butter in a saucepan and add the honey and sugar, stirring until it dissolves. Add the flour, oats and half of the chopped pecan nuts, mix together and then pour into a lined baking tin, smoothing the mixture out with the back of a wooden spoon. Put aside in the fridge to cool whilst making the filling.
For the filling, beat together the Philadelphia cheese (low fat is fine to use) with the sugar. In a pyrex measuring jug, dissolve the gelatine in some boiling water as per the packet instructions. Only use half a sachet, and the minimum of water - heat in the microwave if necessary - and add to the mixture. Whip the cream and mash the bananas, and then fold into the the other ingredients. Pour the mixture onto the base, and chill for three hours.
For the topping, slice the bananas and toss them in a dish with the lemon juice. Layer the slices in overlapping circles on top of the cheesecake.
For the sauce, put the butter, sugars and golden syrup in a saucepan and dissolve over a low heat, leaving for about 5 minutes. Add the cream and vanilla essence, and stir until smooth. Finally, add the chopped pecan nuts, and leave to cool before serving.
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ORANGE CATALONIAN CREME BRULEE A recipe from one of my favourite UK TV chefs, Emma Crowhurst from 'Food and Drink'. In fact, she'd had a few cocktails before starting to make it, so it can't be too difficult! |
INGREDIENTS:
2 oranges,
peeled and cut into pithless segments...1 tbspn Grand Marnier or orange liqueur...1
pint (450ml) double cream...1 vanilla pod, cut in half and scraped...6 egg yolks...50g
(2oz) caster sugar, plus 60g (2½oz) for sprinkling
METHOD:
Divide the orange segments between four ramekin dishes. Put the cream and vanilla pod into a saucepan and heat to boiling point. Cover and allow to infuse for 10 minutes. Whisk the egg yolks and sugar together until pale and thick and add the cream. Stir well, strain and pour over the orange segments. Cook in a water bath in the oven (140C/275F/Gas 1) for about 20 minutes, until just set. Leave to chill overnight (at least 2-3 hours). Sprinkle sugar thinly and evenly over each dish and caramelise with a blowtorch (or under a very hot grill), repeat this process until you have golden crackling topping.
Leave to cool and serve within 2 hours.
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STRAWBERRY SHORTCAKE OK - the ingredients may not be Balikpapan, but the name is. 'Strawberry Shortcake' is my Hash name (a weekly cross country walk in Balikpapan), chosen by a majority vote, and much nicer than some of the other suggestions! |
INGREDIENTS:
BASE: 6oz (175g) softened butter...3oz (85g) caster sugar...6oz (175g) plain flour...3oz (85g) ground rice or rice flour
FILLING: ½ pint (250ml) double cream...vanilla essence...2 tblspns icing sugar...14oz (400g) strawberries
METHOD:
Make the shortbread, by mixing the butter with the sugar, and then gradually incorporate the flour and ground rice / rice flour. Knead the mixture lightly, and divide into two portions, pressing each into a greased 8in (20cm) flan ring. Chill for 30 minutes, sprinkle with caster sugar and bake in the oven (gas mark 3; 325F; 170C) for 35-40 mins. When it is pale golden brown, remove from the oven and cut into 6 wedges before leaving to cool.
Whisk the cream along with the vanilla essence and icing sugar, until the cream holds its shape. Slice the strawberries, leaving 6 whole with their stems intact.
To assemble, place the 6 least perfect wedges into a circle, and heap with half of the cream and then the sliced strawberries. Top with the rest of the cream, and then place the whole strawberries on each piece, with the remaining shortbread wedges balanced on them at an angle. Dust with icing sugar before serving.
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OLD FASHIONED ENGLISH CUSTARD TART Another recipe poached from "Delia's How to Cook - Book 1". Although I've never made it, Sutarmi regularly makes it for dessert (oh the hardship of being an expat wife...) Watch out for those calories! |
INGREDIENTS:
PASTRY....5 oz (150g) plain flour....2½oz butter....pinch of salt....a little cold water
FILLING....1 pint (450ml) single cream....3 large eggs and 2 large egg yolks (beaten)....2oz (50g) caster sugar....½ tspn vanilla essence....1½ freshly grated nutmegs
METHOD:
First make the pastry. Sift the flour (with salt) and gently rub in the fat. When the mixture is crumbly, add the water slowly, mixing with a knife until the dough is smooth. Leave the pastry to rest in a polythene bag, in the fridge for 30 minutes. Roll out the pastry and transfer to a greased dish (7 inch base), and brush with some of the beaten eggs. Prick the pastry with a fork, and put in the oven (preheated to gas mark 5; 375F; 190C) for 20 minutes. Check after 4 minutes that the pastry hasn't risen - if it has, simply prick it some more. After taking the pastry out, reduce the oven temperature to gas mark 3; 325F; 170C.
For the filling, pour the cream into a saucepan and heat until simmering. Whisk the eggs with the sugar in a large pyrex jug, and add the hot cream, vanilla extract and half of the nutmeg; whisk again briefly. Return the pastry case to the oven (with the oven shelf half out), and pour the mixture in carefully. Scatter the remaining nutmeg (using a small seive) and dot with butter. Bake for 40 minutes, and serve when cold.
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MINIATURE CHOC-ICES These are so cute - Delia says they are perfect for dinner parties and Christmas, but why not more often? They need a bit of preparation, so start the day before you need them... |
INGREDIENTS:
1 pint (500ml) vanilla ice cream...16oz (450g) chocolate - white, milk or dark, or some of each...4 heaped tblspns chopped nuts, pistachio or roasted hazelnuts, or both
You will also need about 30 cocktail sticks and a melon scoop
METHOD:
The day before you want to make them, transfer the ice cream to a shallow dish, and return to the freezer along with a few baking trays lined with silicone paper.
At least 3 hours before you want to eat them, prepare a saucepan of hot (near boiling) water, a melon scoop and some cocktail sticks. Remove the ice cream and chilled baking tray from the freezer. Drag the melon scoop across the ice cream to make a small ball, put a cocktail stick in it and transfer to the baking tray. Repeat until all the ice cream is used, and return to the freezer for 2 hours.
For the next stage, melt the chocolate (either in the microwave, or in a bowl over a saucepan of water), and allow to return to room temperature (or there abouts). Take the ice cream out of the freezer, and spoon the chocolate over each of them and sprinkle over some of the nuts - the chocolate should harden immediately. Return to the baking tray and freezer until ready to serve.
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