Recipes

Decadent Cheesecake

COOK TIME 25 MINUTES (+CHILLING TIME)

SERVINGS 6 - 8

Base
1¼ cups shortbread biscuits, crushed
75g butter, melted

Filling
500g cream cheese, softened
¾ cup caster sugar
1 tsp grated lemon rind
2 tsp gelatine dissolved in ¼ cup boiling water, cooled
200g white chocolate, melted
1 cup cream, lightly whipped

Garnish
Fresh berries, for decoration
Icing sugar, for dusting

Method

Combine the biscuits and butter and press into the base of a lightly greased 22cm springform pan.

Beat the cream cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted white chocolate and cream.

Pour the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.

Raspberry and white chocolate tea cake 

COOK TIME  1:10

SERVINGS  8

Ingredients

125g butter
1 cup caster sugar2 eggs225g self raising flour
1 cup vanilla yoghurt
180g white chocolate chopped
1 cup frozen raspberries, defrosted on a few sheets of paper towel

Method

Preheat oven to 170C fan forced. Grease a 20cm x 10cm rectangle loaf tin and line with baking paper.

Beat butter and caster sugar in the bowl of an electric mixer until light and fluffy. Add the eggs and beat to combine. Add the flour and yogurt and beat at a low speed to combine. Increase speed to high and beat for 60 seconds. Spoon half of the mixture into the prepared tin. Scatter over half the chocolate and half the berries. Add the remaining cake mixture and smooth top. Scatter over the remaining raspberries and chocolate.

Bake for 65-70 minutes, leave to cool in the tin.

Dust with icing sugar to serve.

Courtesy of Australia's Best Recipes 

Classic Chewy Chocolate Brownie

COOK TIME  35min

SERVINGS  16

Ingredients

125g Unsalted Butter, chopped 
125g CADBURY Baking Dark Chocolate, chopped
3 eggs, lightly whisked
335g (1 1/2 cups) white sugar
115g (3/4 cup) plain flour
30g (1/4 cup) Dutch cocoa powder
1 tsp vanilla extract
Pinch of salt

Method

Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.

Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water).

Stir with a metal spoon until melted.

Remove from heat.

Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined.

Pour into prepared pan.

Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging.

Set aside to cool completely.

Courtesy of Taste.com.au 

Strawberry Ghosts

Ingredients

1 Punnet of Strawberries
250g white melting chocolate
30g milk or dark melting chocolate

Method

Wash your strawberries and place on paper towel to dry.

Line a baking tray with baking papaer.

Melt your chocolate in a microwave safe bowl in increments of 40 seconds.

Grab your strawberries by the stem and dip into the bowl, when you place down on the baking paper drag and drop the strawberries, so it makes a ghost trail. Repeat for all the strawberries. Put strawberries in the fridge to set.

Melt milk chocolate and place in a ziplock bag with a small cut in the corner. Pipe on the eyes and mouth and place in the fridge.

ENJOY! 

Courtesy of Lil Luna

Homemade Mango Ice Cream 

Ingredients

2 Large Mangoes
395g/14oz Sweetened Condensed Milk (1 can)
2 cups Thickened Cream/Heavy/Whipping Cream (col)
1/8 tsp Yellow Liquid Food Colouring 9optional)

Method

Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango)

Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it’s reduced to at least 1 cup – less is even better!

Cool puree.

Ice Cream

Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined – lumps is fine (this is just to lighten it up a bit).
Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
Freeze for 12+ hours.
Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.

Courtesy of Recipe Tin Eats