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♥

Saturday, May 28, 2011

Apricot Strudel Roll

Serves 6

4 sheets filo pastry
30g butter or margarine, melted
¼ cup ground almonds
800g can apricot halves in natural juice – drained
100g ricotta cheese
¼ teaspoon ground cinnamon
1 tablespoon milk

Preheat oven to moderate 180 degrees celcius. Line an oven tray with baking paper. Lay one sheet of pastry on top of another. Brush top with margarine (or butter), sprinkle with almonds.

Place remaining two sheets on top. Cover with a damp tea towel to prevent drying out.

Combine apricots, ricotta cheese and cinnamon in a bowl. Mix well. Place filling along one edge of pastry, leaving 2cm at each side. Fold in sides and roll.

Place roll on prepared tray. Brush with milk. Bake for 40 minutes or until golden. Serve strudel hot with yoghurt or low fat ice cream.

Coffee, Rum & Walnut Ice Cream

Makes approx 1.5Litres

¾ cup water
¾ cup caster sugar
3 teaspoons instant coffee powder
2 cups cream
2 cups milk
¼ cup rum
1¼ cups toasted walnuts, roughly chopped
walnuts, extra, and wafer rolls for serving

Place water, sugar and coffee powder in a pan. Stir over low heat without boiling until sugar and coffee are both dissolved. Remove from heat and let cool.

Combine above cooled mixture, cream, milk and rum, mix well.

Pour into an ice cream maker, chill/churn for about 30 minutes.

When ice cream is starting to thicken, add roughly chopped walnuts and chill/churn for a further 10 minutes. Scoop ice cream dishes and serve with walnuts and wafer rolls.

Hot Orange Mocha Drink

Serves 2

2 cups milk
4 oz bittersweet chocolate, chopped
3 pieces of orange zest
1/2 tsp instant coffee
1/8 tsp ground nutmeg

whipped cream and strips of orange rind, for serving

Melt everything together in a saucepan, on low heat - but do not let boil. Whisk until foamy, then remove the orange zest pieces. Whisk again. Pour into mug topped with whipped cream and orange rind strips. Serve warm.

Waffle Fingers With Banana Custard

Serves 4


4 waffles, warm & slightly crisp
1 tablespoon shredded coconut
600ml vanilla custard
4 ripe bananas

Cut waffles into 2cm-thick pieces lengthways.

Place coconut in a small saucepan over medium heat and cook, stirring, for 3-5 minutes or until toasted. Transfer to a plate.

Add vanilla custard to the pan. Stir over medium-low heat for 2-3 minutes or until warm.

Divide 4 ripe bananas, peeled, sliced, among serving bowls. Pour custard over the banana and sprinkle with coconut. Serve with waffle fingers.

French Toast Star Stacks

Serves 4

12 thick slices bread
2 eggs
1/3 cup milk
1/2 teaspoon ground cinnamon
40g unsalted butter
3 bananas, sliced diagonally maple syrup, to serve

Using a 9cm star-shaped cutter, cut 1 star from each bread slice. Whisk eggs, milk and cinnamon in a bowl. Line a baking tray with baking paper.

Dip 1 bread star in egg mixture to coat, allowing excess to drain. Place on prepared tray. Repeat with remaining bread stars and egg mixture.

Melt half the butter in a frying pan over medium-high heat until foaming. Cook bread stars, in batches, for 2 to 3 minutes each side or until golden, adding extra butter if needed. Transfer to a plate. Cover to keep warm.

Layer stars and banana on plates. Drizzle with maple syrup. Serve.

Strawberry Delight Milkshake

Serves 2


2 cups fresh milk
4 scoops strawberry ice cream
2 tablespoons strawberry syrup
1/2 teaspoon vanilla sugar
whipped cream
fresh strawberries

Pour milk into a blender (or milkshake maker). Add the strawberry ice cream, syrup and vanilla sugar. Blend until smooth and creamy. Pour into glasses and top with whipped cream, and garnish with strawberry slices.

Best served chilled.