Lemon Parfait

Lemon Parfait

 

parfait

This super-easy dessert can be whipped up in a matter of minutes and is sure to impress any dinner guest!

The tart lemon curd is complimented perfectly by the smoothness of the vanilla cream, while to biscuit crunch makes this dessert moreish and utterly irresistible.

Ingredients

  • 1 pottle of Anathoth Farm Lemon Curd
  • 1 packet of scotch finger biscuits
  • 300ml of thickened cream
  • 1 tsp of vanilla bean paste
  • Wafer rolls

Method

  1. Combine thickened cream and vanilla bean paste in a large mixing bowl and using an electric beater mix until soft peaks form.
  2. Meanwhile, crumble scotch finger biscuits to resemble a fine crumb.
  3. In six small glasses or jars, evenly distribute a  layer the biscuit crumb, top with lemon curd and whipped cream; repeat.
  4. Top each serve with a light sprinkle of biscuit crumb and serve.

Enjoy!

Raspberry Ice Cream Sandwich

Strawberry and White Chocolate Ice Cream Sandwich

Strawberry Ice Cream Sandwich

Homemade Ice Cream Sandwiches?  Yes, please!

I like ice cream sandwiches any time of the year, or day for that matter; and by using bought ice-cream and biscuits means these pretty treats are a breeze to make. The only thing easier than making them is eating them.

This recipe uses one of my favourite flavour combinations – raspberries, macadamia nuts and white chocolate… but why limit yourself to this?!  Make your own flavor combinations – try soft chocolate biscuits with mint ice cream or shortbread with caramel ice cream with crushed violet crumble… The options are ENDLESS!

Ingredients

  • 200g of McCain Season’s Choice Strawberries
  • 200g of McCain Season’s Choice Raspberries
  •  1L of good quality Vanilla Ice Cream
  • 1 packet of White Chocolate and Macadamia Cookies

Method

  1. Add McCain Season’s Choice Strawberries and McCain Season’s Choice Raspberries to a large mixing bowl and using the back of a fork mash them into a chunky paste.
  2. Add softened ice cream to berry mix and fold through, allowing the berries to swirl in the ice cream. Cover the mixing bowl with cling-wrap and return to freezer for four hours or until set.
  3. Remove berry ice cream mix from freezer and simply sandwich a scoop of ice-cream between two cookies and eat quickly!

Enjoy!

Chocolate and Hazelnut Mousse with Raspberries

Chocolate and Hazelnut Mousse

Chocolate and Hazelnut Mousse with Raspberries

This Chocolate and Hazelnut Mousse can be whipped up in a flash and is completely delicious and utterly moreish. The sour of the raspberries is complimented by the creamy mousse. Topped with Raspberry Caviar it’s the perfect Valentine’s Day treat for your someone sweet.

Ingredients

  • 300ml of thickened cream
  • 200g of good quality milk chocolate
  • ¼ cup of hazelnut spread
  • 2 ¼ cups of McCain Season’s Choice Frozen Raspberries

Method

  1. Scatter McCain Season’s Choice Raspberries, over the base of 4 small-sized serving glasses and set aside.
  2. Separate the raspberry  drupelets from the main fruit, place on a freezer-proof plate and place in the freezer until needed.
  3. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
  4. Beat cream in a bowl to soft peaks and then fold through the melted chocolate and hazelnut spread.
  5. Spoon the mousse among serving glasses over the raspberries, scatter with raspberry drupelets to resemble caviar and serve immediately.

Enjoy!

Double Chocolate and Salted Caramel Shortbread Slice

I am a firm believer that there can never be too much chocolate, caramel or nuts in a slice and FINALLY I have found the perfect recipe. This Double Chocolate and Salted Caramel Shortbread Slice is so, so tasty.

It is relatively easy to make, if you don’t mind some mindless stirring and little hands will love to dip their fingers into condensed milk help you make it and pipe on the white chocolate icing at the end. The salt from the nuts sets off the sweetness of the caramel and chocolate… like I said, HEAVEN.

Ingredients

  • 150g butter, softened
  • ½  cup of firmly packed brown sugar
  • 1 egg yolk
  • 1 cup plain flour
  • 1/3 cup self-raising flour
  • 395g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • ¾ cup salted chopped mixed nuts – you can use unsalted if you prefer
  • 200g milk chocolate, chopped
  • 2 tps vegetable oil
  • 50g white chocolate, melted

Method

  1. Preheat oven to 140°C. Grease a 3cm deep, 20cm x 30cm pan and line with baking paper.
  2. Using an electric mixer, beat 120g butter, sugar and yolk until pale and creamy.
  3. Stir in flours until combined. Press mixture evenly over base of prepared pan.
  4. Bake for 20 minutes or until golden and leave to cool. It is important that you leave it to cool or everything you try and put on top will melt, which isn’t quite as awesome as you think it would be.
  5. Meanwhile, place condensed milk, golden syrup and remaining butter in small aucepan over medium-low heat. Cook, stirring, for 15 minutes or until mixture is golden brown.
  6. Pour caramel over biscuit base. Smooth top. Sprinkle with nuts and carefully press into caramel. Bake for 10 minutes.
  7. Place milk chocolate and oil in a small saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Pour chocolate mixture over caramel layer. Refrigerate for 2 hours minimum.
  8. Remove slice from pan. Spoon melted white chocolate into a snap-lock bag. Snip off 1 corner. Pipe white chocolate over milk chocolate. Set aside for 20 minutes or until set.
  9. Trim edges and cut into delicious chunks. I prefer to make them uneven as I think it gives it a more rustic look and feel.

Enjoy!

Malteser Cake

Let me start this by confessing that I am in no way a baker. I dread the thought of having to accurately measure quantities, sit by the oven until the skewer comes out clean and pace the kitchen nervously wondering if it that flour was self-raising or plain.

So when my hubbies birthday rolled around I knew that along with it came the birthday cake. With the infrequency of my baking I decided to go hell for leather and make a version of Good Taste Magazine’s Amazing Maltesers Cake.

Cue sweaty palms and heart palpitations. Now as much as I love Maltesers and the malt flavour I knew there was no way we would use enough malt powder to warrant buying an entire jar. Coffee on the other hand is a completely different story, as was the prospect of including delicious coffee cream as the layer filling. I also couldn’t bring myself to include the three layers of cream in the cake, though I am sure my arteries would have found it delicious so I opted for a mere one layer of heaven. Although, if you feel like adding the full three layers I am sure the cake would be polished off in one sitting.

Without further ado the recipe for the best cake I have ever made, or had for that matter is below. This comment was seconded by my hubby, although I guess he kind of had too, and by the ladies at work who are avid cake bakers and eaters with the recipe requested and made on the same day – so hey, I must have done something right.

photo (2)

Ingredients

CAKE

  • 1 cup firmly packed brown sugar
  • 3/4 cup milk
  • 125g butter, chopped
  • 3/4 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup cocoa powder
  • 3 eggs, lightly whisked
  • 2 x Jumbo bags of Maltesers – I had some leftover for snacking

COFFEE CREAM FILLING

  • 1 tbs instant coffee granules – add more or less depending on how strong you would like your coffee. I am not a regular drinker or fan of instant coffee, however I have recently found Maccona Gourmet Range – Indulgence which I don’t mind. 
  • 2 tbs boiling water
  • ½ tbs cocoa powder
  • ½ cup icing sugar – add more or less depending on how sweet you would like it
  • 300ml of thickened cream

GANACHE

  • 300g dark cooking chocolate, finely chopped
  • 1/2 cup thickened cream
  • 30g butter

Method

  1. Preheat oven to 160°C. Grease a 20cm round cake pan with butter and line base and side with baking paper. I did’t use a 20cm cake pan so you will notice mine isn’t as tall as the Good Taste cake, however this wasn’t a problem as I didn’t need to cut it into four layers.
  2. Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 3-5 minutes or until the butter melts and the mixture is smooth.
  3. Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.
  4. To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.
  5. Place the boiling water, coffee granules and cocoa powder in a bowl and mix until smooth.
  6. Pour in the cream and icing sugar. Use an electric beater to beat the mixture until fluffy.
  7. Set the ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.
  8. Meanwhile, use a large serrated knife to cut the cake horizontally into layers. Place the cake base on a platter. Spread the layers with the cream. Cover and place in the fridge for 1 hour 30 minutes to chill.
  9. Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers. To get even rows when decorating, first make a strip of Maltesers straight down the centre of the cake, then add in rows on either side.

Enjoy!