I GOT THIS GREAT RECIPE FROM ONE OF MY CLOSET FRIENDS! I LOVE IT!
ingredients 1. 170g cream cheese (softened) 2. 3 tablespoons of honey (plus more for drizzling) 3. 1 sheet of puff pastry (Thawed) 4. 13 to 20 strawberries 5. shredded coconut method 1. preheat oven to 200°C 2. place cream cheese and honey into a mixing bowl, and beat together until light and fluffy 3. place puff pastry onto a baking tray lined with baking paper and spread cream cheese mixture on the top in an even layer 4. thinly slice strawberries and spread over cream cheese leaving 1 cm border, in a single even layer before stacking the remaining strawberries (I did 2 layers but you can do as many as you like) 5. bake tart for 18-22 minutes or until the crust is golden brown and the strawberries are caramelised. if the tart is very soft after this time put it in for another 5 and after that just allow to cool so you don't accidentally burn the pastry. 6. remove tart from oven and drizzle honey over the top. sprinkle coconut over the top. 7. allow tart to cool, about 15 minutes before slicing and serving variations 1. instead of honey drizzled over you could use dark or milk chocolate with coconut then sprinted over 2. instead of coconut over the honey you could use pistachios 3. you can use whatever you want to drizzle or sprinkle over
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ingredients
1. already cooked chicken (from Coles or Woolworths) 2. peas, corn and carrot diced packet (from Coles: https://shop.coles.com.au/a/a-national/product/coles-carrots-peas-corn-australian-frozen-5300850p) 3. sour cream and chives pasta and sauce package (buy from Coles: https://shop.coles.com.au/a/a-national/product/continental-pasta-sauce-sour-cream-chives) Method 1. follow the instructions on the pasta packaging to cook it. after you have done this put it in a big frying pan over medium heat and add the peas, corn and carrot and wait for them to defrost. then start peeling off the chicken in bitesize chunks. putting them into the pan. stir and when it is all mixed together take it off the heat. 2. finely grate the cheese over the top covering the whole pan. once this is done put it in the oven until the cheese is melted. SHOUT OUT TO MY MUM! this recipe is a variation of her sticky date puddings
INGREDIENTS 1 cup chopped dates 1 cup water 1/2 teaspoon bicarb soda 60g butter 1/2 cup caster sugar 2 eggs 1 cup of SR flour (sifted) butterscotch sauce 150ml cream 60g butter 1/4 cup brown sugar 1/4 cup golden syrup METHOD for the pudding preheat oven to 180°C. line a circular 20cm springform cake tin around the edges and base. combine dates and water in a saucepan bring to boil and before removing from heat make sure that the fruit is a bit soft. then stir in soda and star until cooled. beat butter and sugar in a bowl with a beater. add eggs one at a time then stir in the date mixture and flour (sifted) pour into cake tin and bake for 25 mins. for the butterscotch sauce place all the ingredients in a small saucepan and bring to boil. reduce the heat and simmer for 3-4 mins make sure sugar is dissolved. Pour into serving jug. INGREDIENTS
350g spiral spaghetti 1 cup of shredded mozzarella cheese 500g jar pasta sauce 1/2 basil leaves pinch of pepper pinch of mixed herbs 1/2 cup peas 1/2 cup corn half capsicum 1 small onion METHOD preheat the oven to 180°C. Put a medium sized saucepan half filled with water on the stove and then add the pasta when the water is boiling and let the pasta bubble away for 10 minutes or until the pasta is soft. while the pasta is cooking dice the onion, cut the capsicum in strips and then cut the basil leaves in half. put the onion in a frying pan then add the capsicum, peas and corn. when the pasta is done drain it and then add the pasta, the pasta sauce, the frying pan mixture and cheese to an oven proof dish and mix everything together, then when everything is mixed together sprinkle more cheese over the top and put it in the oven for 15 to 20 minutes. INGREDIENTS
for the base
METHOD for the chocolate base - preheat the oven to 180°C (bake). line the bottom and sides (you don't have to do all four sides) of an 8x8 inch square pan with baking paper leaving an overhang on 2 opposite sides. set aside. - whisk together the butter, sugar and cocoa powder (do not worry if it looks like the sugar grains are still there they will go away after you add the other stuff). stir in the vanilla essence, then mix in the eggs one at a time. then fold in the flour with a spatula or spoon until fully incorporated, folding until thick and shiny (about 40 - 50 folds). - reserve a 1/4 cup of the batter and set aside. pour the remaining mixture into the prepared pan, and spread out evenly. bake for 15-20 minutes or until the centre of the brownies is mostly set. allow to cool before putting cheese cake mixture on top. for the cheesecake - using a beater, beat the cream cheese and sugar until combined. beat in the egg, then fold in the vanilla essence and flour - pour the mixture over the brownie layer and spread out evenly. spoon the reserved chocolate bater on top and using a toothpick create swirls. - bake for 20-30 minutes or until the cheesecake centre is almost set, but still a little jiggly. allow to cool to room temperature, then refrigerate for 4-5 hours, the cut into bars and serve. NOTES you can store the brownies in an airtight container in the fridge for up to a week or freeze them for up to 2-3 months. as you can see the custard and rhubarb filo cups use 6 egg yokes so that is why I made this chocolate mousse because it uses 6 egg whites!
INGREDIENTS
INGREDIENTS
Pastry Base
Preheat the oven to 180 degrees Celsius To make the pastry base – Melt the 130g of butter in a saucepan or microwave and transfer to a bowl. Place a sheet of fillo pastry on the bench and brush it with the butter going right to the edge. Lay another fillo pastry sheet directly on top and repeat the process until you have four sheets layered with butter. Cut it into 6 squares approximately 14cm x 14cm and repeat the process with another 4 sheets of fillo to create another 6 squares. Line a muffin tin with these fillo pastry squares, pressing the squares into each cup. For the rhubarb filling, remove and discard the leaves from the rhubarb. Peel the rhubarb if needed to remove any tough skin. Roughly chop the rhubarb and weigh the required 295g. Place the rhubarb in a saucepan with the sugar, vanilla paste and cinnamon stick. Over a low heat, stir the rhubarb until tender. Once cooked set aside to cool. For the custard filling, mix all the ingredients together. Pour the custard mixture on top of the pastry in the muffin tin, filling each cup halfway. Divide the cooled rhubarb mixture between the 12 tarts by spooning it on top of the custard mixture. Melt another 130g of butter in a saucepan or microwave and transfer to a bowl. Place a sheet of fillo pastry on the bench and brush it with the butter, lay another fillo pastry sheet directly on top and repeat the process until you have three sheets layered with butter. Cut it into 6 squares approximately 14cm x 14cm and repeat the process to create another 6 squares. Scrunch the pastry a little bit and place on top of the custard. Bake for approximately 20 minutes or until the pastry is crunchy and golden. |