בסיעתא דשמיא


♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Monday, June 27, 2011

Peach Upside-Down Cake

3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
or 2 cans peach slices in syrup
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed

Preheat oven to 350°.

Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Mochaccino Layer Cupcakes

Makes 12

1 cup (250 mL) sugar
2/3 cup (160 mL) cocoa powder
1-1/4 cups (310 mL) whipping cream
1/4 cup (60 mL) brewed coffee or water
1 egg
1-1/3 cups (330 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Mocha Frosting:
2/3 cup (160 mL) Semisweet chocolate chips
2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract
Pinch ground cinnamon
1-1/4 cups (310 mL) Real whipping cream, divided
Cinnamon hearts (optional)

Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.

In a large bowl, whisk together sugar and cocoa. Gradually whisk in cream until blended; whisk in coffee and egg. Without stirring, add flour, baking powder, baking soda and salt; stir until batter is smooth and blended.

Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.

Mocha Frosting:
In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate chips with coffee, cinnamon and 1 tbsp of the cream; stir until smooth. Let cool slightly.

In a large, chilled bowl, whip remaining cream to soft peaks. Fold one-quarter into chocolate mixture until blended; beat chocolate mixture into remaining cream. Chill until stiff.

Peel paper from cupcakes; cut each cake in half crosswise. With a spatula or piping bag, spread or pipe frosting over bottom cake layers. Top with cake tops and decorate with remaining frosting and cinnamon hearts (optional).

Recipe adapted from dairygoodness ca

Jelly Fruit Trifle

Serves 8

½ cup two fruits, tinned fruit
60g butter cake (ready made), cut into 1cm cubes
30g strawberry jelly crystals
1 cup (250ml) water
30g lime jelly crystals
½ cup (125ml) pouring custard
shaved chocolate, to garnish

Combine stewed fruit and chopped butter cake into a small mixing bowl. Spoon half of the mixture into the bottom of 8 parfait glasses (tall glasses).

Pour strawberry jelly crystals into a small jug and combine with half of the water, stir well until all the jelly crystals are disolved. Pour jelly into the parfait glasses and chill in the refrigerator for 30 minutes.

After the strawberry jelly has set repeat the above process with green jelly and chill for another 30 minutes.

Finally pour custard over cooled jelly for a layered effect and garnish with shaved chocolate.

Recipe adapted from

Mint Chocolate Brownies


1 cup butter, cubed
4 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
1 cup double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
4 squares (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint chocolate candies, chopped
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
mint chocolate candies, halved, optional garnish

Make the brownies: In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly.

In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13-in. x 9-in. baking pan.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

Make filling: In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or until chilled.

In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

Make the icing: In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling.

Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.

Maple Mousse

Serves 6

9g(4 sheets)gelatine
4 eggs, seperated
250ml maple syrup
5ml cream of tartar
500ml whipped cream
60ml cold water

Soften gelatine in cold water.

Beat egg yolks until frothy. Add maple syrup to the egg yolks. Mix well.Add gelatine.

Pour into saucepan. Let cook over very low heat, stirring constantly , for about 10 minutes until it becomes quite thick. Allow to cool.

Beat egg whites with cream of tartar and beat until stiff peaks form. Fold the egg yolks mixture and the egg whites together.

Add the whipped cream and fold delicately. Pour into dessert cups. Place in refrigerator until chilled. Serve.

Fresh Fruit Mini Pizza

dinner rolls, thawed to room temperature
8 ounces strawberry cream cheese spread
1 cup cool whip 1 cup cool whip
fresh fruit as desired

1.Spray counter lightly with non-stick cooking spray.

Flatten dinner rolls into 4-inch circles. Place on a sprayed baking sheet and poke with a fork several times to prevent bubbles from forming.

Bake at 350 for 10-15 minutes or until nicely browned. Remove from oven and cool completely.

Combine cream cheese and cool whip until smooth. Spread each crust with 1-2 tablespoons cream cheese mixture. Top with your favorite fresh fruits.

Chocolate Drizzled Cherry Bars

Yields 3 dozen

2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 cups sugar
1-1/4 cups butter, softened
1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening

In a large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown.

In a small bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned.

In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

Cinnamon Fudge

3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 teaspoons vanilla

Line a 9X13" pan with foil then coat with cooking spray.

In a heavy bottom 3 quart sauce pan, combine sugar, butter, and milk. Bring to a rolling boil over medium heat, stirring constantly. Keep stirring and boil for 5 minutes.

Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla then beat until blended.

Carefully pour mixture into the prepared dish. Let cool to room temperature then gently lift out of the pan and place on a cutting board. Cut into squares.

Thursday, June 16, 2011

White Chocolate Zebra Roll

6 eggs, separated
215g / 7½oz caster sugar
120g / 4oz self-raising flour
45g / 1½oz cocoa powder, plus extra for sifting
White and dark chocolate curls, to decorate

For the white chocolate butter cream:
3tbsp milk
60g / 2oz white chocolate, chopped
4tbsp coffee liqueur
120g / 4oz icing sugar, sifted
175g / 6oz butter, softened

Grease two 33 x 23cm (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment.

In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75g/2½oz sugar, beating completely until the sugar completely dissolves and the whites stand in stiff peaks.

Preheat the oven to 190°C (375°F/gas mark 5). In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-coloured. Add the flour and 45g/1½oz cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time.

Spoon the mixture into tins, spreading evenly. Bake for 8-10 mins or until the tops of the cakes spring back when lightly touched with your finger.

Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels.

Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely.

Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3tbsp of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat.

Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30mins, stirring occasionally.

Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 mins or until light and fluffy, scraping the bowl often with a rubber spatula.

Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula.

Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll.

Recipe adapted from whatsontv uk

Passionfruit Soufflé

Serves 4


2 teaspoons oil
2 tablespoons castor sugar
3 egg-whites
1/3 cup castor sugar
170g can John West Passionfruit Pulp in Syrup
2 egg yolks
Grated rind of 1 lemon

Brush four 1 cup oven proof dishes with oil and sprinkle with caster sugar, shake off any excess sugar and place dishes on an oven tray.

Beat egg-whites in a large bowl until soft peaks form. Add sugar gradually 1 tablespoon at a time and continue to beat until all sugar is dissolved.

Combine John West Passionfruit, egg-yolks and lemon rind in a large bowl, adding a ¼ of the egg-whites and gently stir with a metal spoon. Gently fold in the remaining egg-whites.

Spoon mixture into prepared oven proof dishes and run a small knife around the rim of the dish, about 1cm deep to prevent the soufflé from sticking.

Bake in a preheated oven at 200°C for 12 minutes or until risen and golden brown. Do not open the oven during cooking. Serve immediately.

Recipe adapted from simplygreatmeals

Pears Poached In Vanilla Spiked Syrup

Serves 4

2/3 cup castor sugar
1½ cups water
2 teaspoons concentrated vanilla extract or 4 teaspoons vanilla essence
4 pears, peeled and stalk left on
fresh cream, for serving
cinnamon, for dusting

Combine castor sugar, water and vanilla extract or essence in a medium sized deep saucepan, stirring over a medium high heat until sugar has dissolved.

Bring vanilla syrup to boil, place pears on their sides into saucepan. Cover and simmer for 20 minutes, turning pears over halfway through cooking time.

Remove pears and set aside. Boil syrup uncovered on high heat for approximately 4 minutes until syrup is reduced and thickened. Place pears into serving dishes and drizzle with syrup. Serve hot or cold with fresh cream dusted with cinnamon.

Recipe adapted from simplygreatmeals

M&M's® Cookies

Makes about 20 cookies

1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies

Preheat oven to 350°F.

In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies.

Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake.

Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Kellogg's® Honey Peanut Crunch

5 cups Kellogg's® Rice Bubbles®
1/2 cup roasted sesame seeds
1/2 cup rolled oats
1/2 cup peanut butter
3/4 cup honey
1/2 cup sugar
125g butter, chopped

Line a 30cm x 20cm baking tin with foil.

Place the Kellogg's® Rice Bubbles®, sesame seeds and rolled oats into a bowl.

Place the peanut butter, honey, sugar and butter into a saucepan.

Stir over low heat until the sugar has dissolved and the mixture is smooth.

Add the Kellogg's® Rice Bubbles® and mix well.

Press the mixture evenly into the tin.

Refrigerate for 1 hour or until set.

Tuesday, June 14, 2011

Classic Pancake Batter

2 cups self-raising flour
3 teaspoons caster sugar
3 eggs, lightly beaten
1 1/2 cups milk
50g melted butter

Sift self-raising flour. Stir in sugar.

In a separate bowl whisk milk, eggs and butter together. Add to flour mixture.

Use a wooden spoon or silicone spatula to mix until well combined. Cover and stand batter for 15 minutes.

Heat a non-stick frying pan.

Pour 1 ladle of pancake batter into frypan until bubbles form. Turn over and cook until golden. Repeat with remaining mixture.

To serve, place pancakes in serving plate and serve drizzled with honey.

Sunday, June 12, 2011

Coconut Lemon Squares

Makes 16 squares

For Crust -
3/4 cup All Purpose Baking Mix*
1/2 cup butter
1/3 cup unsweetened flaked coconut, lightly toasted and cooled
1/2 cup sugar

For Filling -
4 eggs
1 1/4 cup sugar
1/4 cup All Purpose Baking Mix
3/4 cup lemon juice , freshly squeezed
3 tablespoons freshly grated lemon zest
1/3 cup unsweetened flaked coconut, toasted and cooled

Preheat oven to 325 F. and butter 9×12 inch baking pan.

To make crust - In a bowl blend together with fingertips baking mix, butter, coconut, and sugar until butter has no lumps and mixture resembles course meal.
Pat mixture into prepared pan and pierce with fork all over. Bake in middle of oven 20 minutes, or unitl golden brown. Reduce temperature to 300°F.

To make custard - In a bowl whisk together eggs and sugar until combined. Stir in baking mix, lemon juice and lemon zest.

Pour mixture over crust and bake in oven for 15 minutes. Top custard with toasted coconut and bake 5 minutes, or until just set.

Cool in pan then chill 1 hour before cutting into squares

*Note:An all purpose baking mix is a combination of dry ingredients that create a base for many baking recipes and can be bought ready packaged from your local grocery store.

Recipe adapted from thepurepantry

Saturday, June 4, 2011

Baked Vanilla Cheesecake with Vanilla Honey

75g unsalted butter
150g caster sugar
350g cream cheese
4 tbs vanilla honey*
75ml thick cream
3 eggs, separated
25g plain flour
1 vanilla bean, split
50g brown sugar
1 tsp cinnamon
50g flaked almonds

Sweet Shortcrust Pastry:
250g plain flour, sifted
110g unsalted butter, cubed, chilled
110g icing sugar
1 egg

To make pastry, place flour, butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C. Roll out the pastry on a lightly floured surface and use to line a 23 x 6cm loose-bottomed tart pan. Refrigerate for 30 minutes. Line pastry with baking paper and fill with rice or pastry weights and bake in the oven for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until dry and crisp.

Cream butter and caster sugar in a mixer until pale. Add cream cheese, 1 tablespoon of honey, cream, egg yolks and flour. Scrape in vanilla seeds, discarding the bean, and mix well.

In a clean bowl, beat eggwhites until stiff, then gently fold into cheese mixture. Pour into pastry case. Combine brown sugar, cinnamon and almonds. Sprinkle over cheesecake, then bake for 1 hour. Turn the oven off and allow to cool in the oven. Drizzle with extra honey, if desired.

* Available from gourmet food stores or substitute with regular honey.

Recipe adapted from

Easy Iced Cappuccino

3 tablespoons instant espresso powder
1/3 cup boiling water
1 can sweetened condensed milk
3 ice cubes
1 or 2 scoops coffee ice cream
whipped cream, to garnish
cinnamon sugar

cinnamon sticks

Dissolve espresso powder in boiling water.

Stir in sweetened condensed milk.

Puree in blender with ice cubes and ice cream. Pour into glass cup. Garnish with whipped cream, sprinkle on some cinnamon sugar . Serve immediately with cinnamon sticks.

Wednesday, June 1, 2011

Banana Cake

250g butter
250g sugar
2 cups flour
2 teaspoon baking powder
4 large eggs
1/3 cup milk
1 teaspoon vanilla essence
3 large mashed bananas

Creamy Banana Frosting:
2 tablespoons solid vegetable shortening
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
3 cups sifted confectioners' sugar
1 large banana, mashed
3 tablespoons scalded cream (about)

Pre-heat the oven to 180 degree and grease the side and base of a 22cm diameter square cake pan. Line base of the pan with non-stick baking paper..

Cream butter & sugar until light and creamy.

Add eggs(one at a time) and beat until well combined.

Next stir in milk, mashed bananas & vanilla essence. Followed by the sifted flour & baking powder.

Mix well then pour into the baking tin or paper loaf tray and bake for 40-45 mins or until or until a skewer or knife inserted in the centre of the cake comes out clean.

Leave cake to cool on a wire rack.

To make frosting - Combine solid vegetable shortening, butter, salt and grated
lemon rind, and blend.

Add 1/3 cup confectioners' sugar gradually, creaming well. Add mashed banana and blend.

Add remaining confectioners' sugar, alternately with cream,beating until smooth and creamy and stiff enough to spread.

Spread cooled cake with frosting and sprinkle chopped nuts on top. Store cake in an airtight container in the refrigerator.

Tropical Rice Dessert

Serves 8

1/2 cup sugar
1/4 cup water
3 cups cooked rice
4 bananas, sliced
4 passionfruits, pulps
1 punnet strawberries, halved
10 marshmallows, white, sliced in half
1 1/2 cups whipped cream
1 teaspoon vanilla essence

In a microwave heat sugar and water on high for 3-4 minutes, in a 4 litre casserole dish.

Remove from microwave. Stir in cooked rice and allow to cool.

Fold in fruit and marshmallows.

Return bowl to microwave and cook on high for 7-9 minutes.

Remove from microwave and let it cool. Fold in whipped cream and vanilla.(Leaving a little cream for topping dessert)

Pour into individual tall glasses and decorate with whipped cream and passionfruit pulp. Slice the bottom of a strawberry 1/2 way and slide onto rim of glass. Serve.

Devil’s Food Cupcake with Chocolate Buttercream

Makes 24

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Chocolate Buttercream
enough to lightly frost 24 cupcakes

1 stick butter
1/2 cup cocoa powder
4 cups confectioner’s sugar
1/4 cup milk

Preheat oven to 350 degrees.

Measure out everything but the eggs directly into your mixer bowl.

Mix on low speed just until incorporated.

Beat on high speed for 2 minutes.

Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this.

Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

To make the chocolate buttercream -
Beat butter on high for about 30 seconds until soft.

Add cocoa and 1 cup of sugar and beat until incorporated

Add half of the milk and the remainder of sugar and beat until incorporated.

Continue to add milk until you get to the consistency you want.

There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.

Recipe adapted from cupcakeblog

Caramel Apples

1 cup honey
1 cup whipping cream
1/8 teaspoon salt
6 apples (place them in the refrigerator the night before so they will be well chilled – it will help the caramel harden quickly so it will stick better)
chopped nuts (any of your choice)
200g cooking chocolate chocolate
6 wooden ice cream sticks

Wash the apples thoroughly. Put the sticks in each apple.

Make the caramel - Use a pan much larger than you would think, the caramel bubbles up so use a big pan. Add the cream to the pan and over medium heat bring almost to a boil.

Add the honey and salt and cook over medium heat, stirring constantly until the temperature reaches 255-260 (if you plan on using them as candies I would go to 260-265 so they will be a little firmer).

Fill the sink with ice water and as soon as it reaches the proper temperature, immediately put the pan in the cold water being sure not to get any water in the pan.

Stir the caramel for a minute or two until it thickens but not so long that it is firm (if you try an apple and the caramel drips off, let it cool a little longer).

Take the pan out of the water and dip the apples, placing them on buttered wax paper. Allow to cool.

Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Leave until the chocolate has fully melted, stirring occassionaly.

Once the caramel has hardened enough to lift them off the paper, dip into melted chocolate to coat. Gently drip off any excess chocolate. continue to dip chocolate coated apple into the chopped nuts,coconut, chocolate chips, etc. pressing them gently into the caramel. Repeat with the remainder of the apples.

If you prefer you can dip them in the add-ons immediately, but they look better if you let them firm up a little first, then you can press them in so it sticks

Recipe adapted from simplycooking101

Orange Ice Cream


4 eggs, separated
3-4 tablespoons sugar
2 cups whipped cream sweetened with a little powdered sugar
juice of 2 oranges
grated zest of one orange
1 cup milk
1 -2 oranges cut into small pieces

Beat the yolks with the sugar until it's yellow and fluffy, then beat in the fruit juice.

Bring the milk to a boil with the orange zest, let it cool, and add it to the yolks, passing it through a strainer.

Heat the mixture over a double boiler, stirring it gently with a spoon, until it thickens, then let it cool- Do not let it boil, or it will curdle.

When the milk mixture has cooled mix into the whipped cream. Stir in the chopped orange pieces.

Beat egg whites until firm peaks form. Fold into whipped cream and milk.

Pour into an ice cream maker, chill/churn for about 30 minutes. Alternatively place into freezer until firm and ready to serve.

Scoop ice cream into dishes and serve with freshly sliced oranges.

Apfel (Apple) Streusel

Ready made pastry for a single-crust pie
500g sweet apples
3-4 tablespoons apple juice
1 lemon (grated zest)
250g plain flour
3 teaspoons baking powder
A pinch salt
1/2 teaspoon vanilla essence
125g butter, softened
150g caster sugar
2 eggs
2-3 tablespoons milk

50g plain flour
25g butter, chilled
25g demerara sugar
1 tablespoon chopped roasted almonds
2 teaspoons lemon zest
A dash of cinnamon

Toss the apples in the juice and lemon zest. Leave to absorb for about half an hour.

Sift flour, baking powder and salt.

Beat butter, sugar and vanilla unitl creamy. Mix the eggs one at time.

Fold in the sifted flour and then the milk. Then stir in the apples.

To make the topping - Rub the chilled butter into the flour, almonds, cinnamon and lemon zest. It should resembles fine breadcrumbs.

Grease a 20cm (8-inch) deep round cake tin (ideally loose-bottomed) and line with baking paper. Line pan with ready made pastry crust. Heat the oven to 170°C (gas mark 320°F).

Spoon the cake mix into the tin, level off the top. Sprinkle the topping over the cake. Bake for approximately1 hour or until golden.

Leave it in the tin for 10 minutes, then turn out onto a wire rack to cool. Serve warm.