Rich Chocolate Mousse

220g cooking Chocolate

4 eggs separated

250ml cream, lightly whipped lus extra to serve.

2 Tablespoons strong coffee

fresh rasberries to serve

Melt chocolate, stir well until smooth. Lightly beat egg yolks and stir into chocolate mix. Add coffee. Fold in the cream.Beat egg whites until soft peaks form and fold this through the mix. Serve with extra cream and rasberries.

Frangipani Pie

Frangipani Pie 

A childhood favourite! Mum used to make this at christmas time when we went to our Aunt’s.

1 450ml Can crushed Pineapple

2 x 1/4 cup cornflour

2x 1/4 cup Cold water

2 egg Yolks (But keep egg whites for meringure)

1.5 Cups Milk

3/4 cup Sugar

pinch salt

1 cup coconut

1 tblsp Margarine

1 tsp Vanilla essence

Pour pineapple into saucepan and gently bring to the boil. Blend cornflour and water till smooth and add yolks and stir through.  Add this to simmering pineapple and stir until smooth. Set aside off stove.

Using another pan, add milk sugar and salt and gently mix over low heat until sugar dissolves. Blend another 1/4 cup cornflour and water until smooth. Add this to the mix on the stove and stir  until smooth and thick. Remove from heat and add coconut, magerine and vanilla and stir well.

Using an 8″ pie dish, smooth 1/2 coconut mix into base, then all of the pineapple mix, then the rest of the coconut.

Whisk egg whites until sitff with 4 tablespoons of sugar, spread this over the top of the pie. Bake in a 180 degree centigrade oven for 15 mins. Cool on benchtop then refrigerate overnight.

Lemon Meringue Pie

One of my favourite recipies ever!

BASE

Using a bought sweet pie base OR Combine 180g plain crushed biscuits with 90g melted butter. Press into a 23cm pie plate and chill. (Use Arnott’s rice cookies in Aust)

Filling

Combine 1 x 400g tin of Condensed milk. 1/2 Cp Lemon Juice. The rind from 1 lemon, thinly sliced (or zested) adn 3 lightly beaten egg yolks.

Topping

Beat three egg whites till stiff and gradually add 1/2 cup of castor sugar. (Use a glass/metal bowl for this and ensure that beaters and bowl are clean and dry). Add 1/2 a teaspoon of cornflour to meringue before whisking (10mins on high)

Bake in a preheated 180 degree centigrade oven until golden.

Best Ever Rocky Road

Best Ever Rocky Road 

200g Slivered Almonds

1 Cup dessicated coconut

5 fry’s turkish delight bars, chopped roughly

250g Marshmallow’s, chopped in half. (Check packet for gf)

Line a deep baking Dish with baking paper.

Combine all ingredients together in a mixing bowl. Melt 500g Milk chocolate and when melted mix this through the dry ingredients. Pour into baking dish. Set in fridge overnight and chop into rough pieces.

Fudge (gf)

FUDGE

1/2 Cup Milk

2.5 cups Sugar

1/2 Cup Butter

2 Teaspoons cocoa

1 Teaspoon Vanilla

Boil milk and sugar until sugar dissolves. Add butter and cocoa and boil for about 20 mins. Add vanilla. Remove from heat and beat until quite thick. Pour into a buttered shallow pan and, when set, cut into squares.

Date Balls

Date Balls

125g Butter

1 cup Brown sugar

500g Dates

1 Cup Coconut

4 cups rice bubbles

extra coconut for coating

Boil butter, sugar and chopped dates for three minutes. Remove from heat and stir in coconut and rice bubbles. When cool, roll into balls and coat in extra coconut. Store in refrigerator.

Coconut Lemon Fingers (gf)

Coconut Lemon Fingers

125g Copha or Butter

400ml Condensed Milk

250g Plain Sweet Biscuits Crushed (for GF use Arnott’s rice cokies [aust] or othe GF sweet plain cookie)

3/4 cup coconut

grated rind of 1 lemon

Gently melt the copha or butter and add condensed milk. Combine all ingredients and stir well. Press firmly and evenly into a greased swiss roll tin and allow to set. Cover with Lemon icing and sprinkle with 1 tablespoon of coconut. When set, cut into fingers.

Lemon Icing

1 Cup Icing Sugar (Use pure to ensure GF)

2 tablespoons Lemon Juice or Lemon essence

2 Tablespoons boiling water

Sift Icing Sugar into saucepan. Add juice and boiling water. Stir over low heat until just warm. Use as required.

Coconut Ice (GF!)

Coconut Ice

3 Cups Icing Sugar

3 Cups Coconut

1 Teaspoon Vanilla

2 Egg Whites

125g Copha

cochineal (red food colouring)

Sift icing sugar. Add coconut, vanilla, and beaten egg white. Melt copha gently and allow to cool slightly. Add to mixture. Divide mixture and colour half with drops of cochineal until pink. Spread white mixture onto a well greased flat tray. Cover with pink half. Chill and cut into pieces.

Jam Drops

Jam Drops

Pre-heat oven 190C.

Ingredients
1 White Wings Vanilla Instant Pudding Mix – this is gluten free, but double check the label
4 tsp baking powder
2 cups cornflour
125g butter or margarine or dairy free version
1/3 cup sugar
1 egg
Strawberry or raspberry jam

Method
Sift together pudding mix, baking powder and cornflour. Cream butter and sugar, add egg and beat well. Gently fold in sifted dry ingredients to form a firm dough. Using cornflour dusted hands, shape teaspoonfuls of mixture into balls and place, slightly apart, onto greased baking trays. With the handle of a wooden spoon, dipped into cornflour (or use your finger), make an indentation in centre of each ball. Fill with a little jam and bake 15-20 minutes or until golden brown. Allow to cool on trays for 3 minutes before removing to wire racks to become cold. Yields approximately four and a half dozen.