Desserts and sweets

Banana Roti Pisang

Serves: 6-8 | Preparation Time: 120 min

Ingredients 

  • 455g unbleached white flour (3 1/4 cups)
  • 1 tsp sea salt
  • 1 tbs sugar
  • 1 egg beaten
  • 1 tbs whole milk
  • 3/4 - 1 cup water
  • About 1/2 cup peanut or other vegetable oil or ghee
  • 1/4 cup butter

Instructions 

Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes; longer is better.

On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes or longer.

Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round.

Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin.

After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth.

Put the roti on the hot pan and place the banana on one half of the roti. When the underside is cooked fold over the half enclosing the bananas. Press down to seal in the bananas, sprinkle with a little cater sugar and allow to caramalise onto the roti base.

Serve with vanilla ice-cream

Custard Apple Muffins

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • 2 eggs
  • 2 tsp of baking powder
  • 2 cups flour
  • 1/2 cup milk
  • 1/4 cup sugar/honey
  • 1/2 cup melted butter or vegetable oil
  • 1 small tsp salt
  • 1 custard apple (flesh only)

Instructions 

Half the custard apple and scoop out both parts. remove stones and mash the remaining flesh with a fork.
Sift flour with other dry ingredients.
Stir the eggs, custard apple and milk together but Dont beat the eggs.
Mix both together slowly and divide into baking tray moulds.
Bake for 20 mins at 180 degrees c.
Don't tell your friends and pig out.....

Orange & Fennel Seed Cupcakes

Preparation Time: 40 min

Ingredients 

Cake Mix

  • 1 cup plain flour
  • 1/2 cup almond meal (can replace with another 1/2 cup plain flour)
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup sugar
  • Grated zest of 1 orange
  • 1/2 cup plain yogurt
  • 3 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup flavorless oil, such canola or safflower (I used about 2 tbsp less of this)

Icing

  • 1 tsp fennel seeds
  • 125g unsalted butter, softened slightly
  • 2 1/2 cups icing sugar
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • 1 tbsp sugar-coated (or regular) fennel seeds to sprinkle on top (available at Indian grocery stores)

Instructions 

Preheat the oven to 180 degrees C. Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and rub the zest into the sugar with your fingertips until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil.
 
You'll have a thick, smooth batter with a slight sheen. Spoon batter into a lined cupcake tray, filling it about 3/4 full.

Bake for 20-25 minutes or until cooked through and golden brown. Transfer to a rack and cool completely.

Icing
Beat butter at high speed with an electric mixer until light and fluffy. Sift icing sugar into bowl, then beat in orange juice.

Pipe or spoon on to top of cakes and then sprinkle a pinch of candied fennel seeds on top. Can be stored for several days in an airtight container.

Rhubarb & custard tart

Serves: 4-6 | Preparation Time: 30 min

Ingredients 

For the custard:
(If you know your stuff I'd make a creme pat as a preference) 

  • 397g Carnation light condensed milk
  • 100ml Carnation light evaporated milk
  • 5ml vanilla essence
  • 2 tbsp cornflour
  • 2 eggs
  • 2 yolks

For the rhubarb:

  • 300g rhubarb
  • 50g caster sugar
  • 50ml water
  • 200g rolled sweet pastry

Instructions 

Line a rectangular pastry case with sweet pastry and blind bake until golden.

To make the custard place the evaporated milk and cornflour in a saucepan and slowly bring to the boil stirring constantly. Meanwhile mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Put over a pan of boiling water and heat whilst stirring until thickened.

Pour into the cooked pastry case.

Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turn gently for another minute.

Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup  to glaze. Refrigerate until chilled.

Apple and Mango Crumble with Cranberries

Serves: 4 | Preparation Time: 30 min

Ingredients

The base

  • 1 mango, peeled and diced
  • 5 Apples, peeled and diced, enough to fill the baking dish
  • 1/4 cup dried cranberries
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp Chinese five spice powder (optional)
  • 1 tbsp flour

For the topping

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup flour

Lemon whipped cream

  • 1/4 cup sugar
  • Juice of 1/2 lemon
  • 1/2 pint heavy whipping cream, cold.

Instructions 

The base
Toss the apples and mango with the other ingredients except flour, and pack tightly in a 2" deep buttered pie dish. Bake at 180 degrees for 30 minutes.
Stir the fruit, and check for sweetness and juice. If the mango is not very ripe, it will require longer baking.
Sprinkle the fruit with the flour, and stir to thicken the juices. When both the mango and apple start to soften, prepare the topping.

The topping
Blend the brown sugar with the butter. Add the flour to the mixture and sprinkle on top of the fruit. The topping will be crumbly. Bake an additional 30 minutes, or until the topping is browned. Serve with lemon whipped cream.


The cream
Stir the sugar and lemon together, heat in a pan to dissolve sugar. Refrigerate until cool. Whip the cream until peaks form, and slowly whip the lemon sugar mixture into the cream. Refrigerate until needed.

Beetroot Brownies

Serves: 8 | Preparation Time: 30 min

Ingredients 

  • 250g beetroot fresh
  • 100g dark cooking chocolate, chopped
  • 20g butter
  • 2 eggs, lightly whisked
  • 1/2 tsp vanilla extract
  • 1/4 cup (40g) plain flour
  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (115g) caster sugar
  • 100g walnuts, roughly chopped
  • 1 orange, rind finely grated (works without if not in season)

Instructions 

Bake the beetroot & allow to cool, then remove the skins. Chop the beetroot. Use a hand-held blender or small food processor to make about 1/2 cup of puree.
 
Preheat oven to 180°C. Line an 18cm square cake pan with non-stick baking paper.
 
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water or in a microwave safe bowl in the microwave in 20 second intervals, stirring often until smooth. Allow to cool slightly.
 
Whisk in the eggs and vanilla extract. Add the beetroot puree. Whisk until well combined.
 
Sift the flour and cocoa into a large bowl. Add the sugar and chocolate mixture.
 
Whisk until just combined. Stir in the walnuts and orange rind.
 
Pour into the cake pan. Smooth the surface.
 
Bake for 20 minutes or until the top is firm and crumbs cling to a skewer when inserted into the centre.
 
Cool completely in the pan before slicing.

Apple Galette

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 Unit sheet of ready made puff pastry
  • 80 Gram apricot jam
  • 1 Unit granny smith apple
  • 2 Teaspoon (Metric) raw demerara sugar

Instructions 

Pre heat oven to 210 degrees. Place the pastry over a large plate and cut around to form a neat circle. Transfer the pastry onto a lightly greased baking tray.

Heat the jam in a saucepan and strain off lumps. Brush the jam over the puff pastry leaving a 2cm border all the way around.

Peel and core the apple and slice into thin 2mm pieces. It is easier to cut it in half and work round the apple to get even wedge like pieces.

Starting 2cm from the edge overlap the apple pieces in a circular pattern all the way around, continue this in a second row until the pastry is totally covered. Sprinkle evenly with the sugar and bake for 30-35 minutes or until the edges rise and turn a golden colour.

Devour!

Strawberry filled croissants

Serves: 5-10 little piggies | Preparation Time: 20 min

Ingredients 

  • 10 bought mini croissants PLEASE NOT FROM COLES THOUGH!
  • 100g spreadable cream cheese
  • 1 1/2 tbs strawberry jam
  • 1 x 250g punnet strawberries, hulled, washed, sliced
  • Icing sugar, to dust

Instructions 

Use a small serrated knife to split the croissants, but don't cut all the way through.Spread the bottom half of the croissant with cream cheese and jam.
Kids' task: Fill the croissants with the sliced strawberry. Place strawberry croissants on a seving platter and dust with icing sugar.

Baked Quince in Rosehip Tea

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 4-6 Quince
  • 1 cup of Raw Sugar
  • 50gunsalted butter (or a teaspoon per half)
  • 3 cups Rosehip Tea (or rooibos)
  • Good quality vanilla bean ice cream or whipped cream to serve

Instructions 

Wash quince and rub the skins well to remove the downy coating.
Remove the core from each and cut the quinces in half. Place in a baking dish to fit snuggly,  flesh side up.
Cover each quince half generously with butter & sprinkle with sugar.
Fill baking dish with the tea or water.
Bake in a 180C degree oven for 45 minutes to 1 hour, until quinces are a golden color and soft.

The quince will become soft and turn a lovely pinkish colour when baked. The rosehip tea does not have to be strong, one teabag is plenty to flavour all three cups of water. If you've got a good selection try any of your herbal teas if you don't have rosehip. Citrus flavours work best but if you find any wild combos be sure to let me know!

Baked Peaches with crushed amaretti Biscuits

Serves: 4 | Preparation Time: 40 min

Ingredients 

  • 4 ripe yellow peaches
  • 8 amaretti biscuits crushed
  • 1/4 cup granulated sugar
  • 2 tablespoons butter
  • ¼ cup dark rum
  • whipped cream (as much as you want!)

Instructions 

Preheat the oven to 180ºc. Rinse the peaches under cold running water and dry with paper towels.
Cut the peaches in half and remove the stones. Use a teaspoon to make a hollow about the size of a golf ball in each peach half.
Place the peach flesh in a blender and add three-quarters of the amaretti cookies and 1/8 cup of sugar. Mix well and use to fill the peaches.
Use the butter to grease a baking pan large enough to hold all the peach halves snugly in a single layer. Arrange the peaches in the pan. Drizzle with the rum and sprinkle with the remaining amaretti cookies and sugar.
Bake for about 30 minutes.
Serve hot or at room temperature.

Macadamia & Chili Brittle

Serves: 8 | Preparation Time: 20 min

Ingredients 

  • 1/2 cup coarsley chopped salted macadamia nuts.
  • 1 cup of sugar
  • 1/2 cup of water
  • 1 tsp dried chilli flakes

Instructions 

Preheat oven to 250°C. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
Shake the nuts in a sieve to remove any nut powder (this will create a clear brittle).
Cook sugar and water in a deep heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.

Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and macadamia nuts and cook, stirring, until nuts are golden, about 1 minute.
Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 250 coven until warm enough to spread, 1 to 2 minutes.)
Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces. Brittle may be made 3 days ahead and kept in an airtight container at cool room temperature.

These are great to add texture to a desert, eye catching and totally delicious. Perfect for parfait, Ice cream or soufflés.

Banana Bread

Serves: 8 | Preparation Time: 30 min

Ingredients 

  • 2 Cup plain flour
  • 1.5 Teaspoon (Metric) baking powder
  • 0.5 Teaspoon (Metric) baking soda
  • 0.25 Teaspoon (Metric) salt
  • 0.25 Teaspoon (Metric) ground cinnamon
  • 0.125 Teaspoon (Metric) ground nutmeg
  • 2 Unit free range eggs, beaten
  • 1.5 Cup mashed banana (5 medium)
  • 1 Cup sugar
  • 0.5 Cup cooking oil or melted butter or margarine

Instructions 

Preheat oven to 180 degrees. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in centre of flour mixture; set aside. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan(s).Bake for 45 to 55 minutes for 9x5x3-inch pan or 30 to 35 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near centre comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.Makes 1 loaf (16 slices).

Chocolate, chestnut and sherry cake

Serves: 4-6 | Preparation Time: 15 min

Ingredients 

  • 150g dark cooking chocolate
  • 75g unsalted butter
  • 125ml Pedro Ximenez fino sherry, or if unavailable use a dry sherry
  • 6 medium eggs, separated
  • 150g castor sugar
  • ½ cup finley chopped and mashed chestnuts
  • 70g hazelnuts, toasted, skinned (rub off with a cloth) and coarsely chopped
  • 50g self-raising flour, sifted
  • 55g cocoa powder
  • Preheat oven to 180C (170C if you have a fan-forced oven). Grease a 24cm spring-form tin with butter, then line with baking paper.

Instructions 

Melt the chocolate and butter in a bowl over a pot of simmering water. Add the sherry and gently stir until combined. Leave to cool.

Apricot, Banana & Apple Crumble

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 4 apples, peeled and cored and diced
  • 3 small bananas, thickly sliced
  • 150g dried apricots, halved (or 2-3 fresh)
  • 200ml orange juice or apple juice
  • 1 tsp ground cinnamon
  • 1 inch piece of ginger, peeled and finely chopped
  • 2 tbsp runny honey
  • 1/3 lemon, juice only
  • Boiling water
  • For the crumble:
  • 1.5 cups of oats
  • 1 cup flour
  • 1 cup ground almonds
  • 1 cup unsweetened dessicated coconut
  • ¾ cups butter, softened
  • ½ cups demerara sugar

Instructions 

Place the all the filling ingredients into a large pan on a medium-high heat and stew for 30 mins, stirring and adding water as required

Spread over an ovenproof dish about 3 inches thick. over in clingfilm and refrigerate for at least 2 hours

For the cumble, mix together all of the ingredients except the sugar with your fingertips, rubbing it all together until it forms a crumb consistency. It takes about 5 mins to achieve this

When ready, pre-heat oven to 180°C and scatter the crumble mix over the fruit. (You will not need it all, so place it in the freezer for another time of mix with honey and toast tom make really tasty grenola!)

Place in oven and cook for about 20-30 mins until crunchy and golden on top. Serve with plenty of hot custard! (creme anglais for the French!)

Mikala's Pineapple & Carrot Cake

Serves: 8 | Preparation Time: 45 min

Ingredients 

  • 1 Cup plain flour
  • 1 Teaspoon (Metric) baking powder
  • 0.75 Teaspoon (Metric) bi carb soda
  • 0.5 Teaspoon (Metric) salt
  • 0.5 Teaspoon (Metric) cinnamon
  • 0.5 Cup raw sugar
  • 1 Cup grated carrot
  • 200 Gram crushed pineapple
  • 0.25 Cup walnuts
  • 0.5 Cup sultanas
  • 2 Unit free range eggs
  • 2 Tablespoon (Metric) oil

Instructions 

Sift the dry ingredients into a bowl and mix lightly but well. Add the sugar, carrot, fruit and nuts, then the beaten eggs and oil. Stir until well combined. Bake in a moderate oven for 35 to 40 minutes. Icewith lemon frosting or cream cheese frosting when cool.

Coconut & Mango Sticky Rice

Serves: 4 | Preparation Time: 45 min

Ingredients 

  • 1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
  • 1 3/4 cups water
  • 1-2 ripe mangos, cut into bite-size pieces
  • 1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
  • 1 can good-quality coconut milk
  • 1/4 tsp. + pinch of salt
  • 2 tsp. coconut flavoring
  • 1 tsp. vanilla
  • 2 tsp. cornstarch or arrowroot powder dissolved in water

Instructions 

Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.

Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.

Sauce
Warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).

Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.

Enjoy!

Ginger bread cake

Serves: 8 | Preparation Time: 35 min

Ingredients 

  • 150g margarine
  • 3/4 cup brown sugar
  • 1/2 cup treacle
  • 1/2 cup honey
  • 2 eggs
  • 3/4 cup sour cream
  • 1 tsp grated fresh ginger
  • 1 tsp vanilla extract
  • 2 cups (300g) self-raising flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Lemon Icing

  • 1 cup (150g) icing sugar, sifted
  • Juice of 1/2 lemon
  • 1/3 cup crystallised ginger chips

Instructions 

Preheat oven to 180°C. Line base of a large, 9cm-deep, 24 x 10cm loaf pan and lightly grease sides.
 
Beat margarine, sugar, treacle and honey with an electric mixer for 2 minutes. Add eggs one at a time, beating after each. Add sour cream, fresh ginger and vanilla.
 
Sift in flour and spices and fold to combine. Pour into pan and bake for 45 minutes. Remove and cool.
 
Mix icing sugar with enough lemon juice to make a soft icing. Drizzle over cake and garnish with ginger chips.