Chocolate Macaroons

Ingredients:

Macaroon Batter

• 1 cup powdered sugar
• 1/2 cup powdered almonds 
• 3 tbsp unsweetened cocoa powder
• 2 large egg whites, at room temperature
• 5 tbsp granulated sugar  

Chocolate Filling

•  1/2 cup heavy cream
• 110g bitter sweet chocolate, finely chopped 
• 2 tbsp unsalted butter

 Directions:

1. Preheat oven to 180c.
2. Line two baking sheets with parchment paper ans have a pastry bag with a plain tip(2cm) ready.
3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps(use blander/food processor)
4. Using a mixer-beat the egg white until they begin to rise and hold their shape
5. While whipping -beat the granulated sugar until very stiff and firm(about 2 minutes).
6. Fold the dry ingredients, into two batches, into the beaten egg whites with rubber spatula.
7. When the mixture is smooth and there is no steaks of egg white, stop folding and scrape the batter into pastry bag.
8. Pipe the batter on the parchment-lined baking sheet in (3cm) circle (about 1 tablespoon each of batter), evenly spaced (3cm) apart.
9. Rap the baking sheet a few times firmly on the counter top to flatten the macaroons
10. Then bake the for 15-18 minutes.
11. Let it cool completely then remove from baking sheet.

Chocolate Filling:

1. Heat the cream in a small saucepan
2. When the cream just to begin to boil at the edges,remove from heat and add the chopped chocolate.
3. Let it sit one minute, then stir until smooth
4. Stir in the pieces of butter 
5. Let them cool completely before using. 

      Ready In : 1 hour 30 minutes

Mini Coconut Creme Caramels

Ingredients

• 2/3 cup (140 g) caster sugar
• 1/4 cup (60 ml) water
• 200 ml coconut milk
• 1/4 cup (45 g) finely grated palm sugar
•  3/4 cup (185 ml) milk
• 3 eggs, lightly whisked

 

Preparations

1. Brush 24 individual 1 1/2 tablespoons (30ml) capacity mini muffin pans with oil to lightly grease.
Combine the caster sugar and water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until golden. Remove from heat and pour evenly among the prepared pans.

2. Combine the coconut milk and palm sugar in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Remove from heat. Add the milk and eggs and whisk until well combined. Strain through a fine sieve into a jug. Pour evenly among the muffin pans.

3.Cook, covered, in a steamer basket over a wok half filled with simmering water, for 10 minutes or until custards are just set. Remove from heat. Set aside to cool slightly. Loosely cover with plastic wrap and place in the fridge overnight to chill. Turn onto a serving platter to serve.

Ready in: 25 minutes

 

Nathan's Lemon Cake

 

Ingredients

CAKE : 

• 2 tablespoons all-purpose flour
• 2 cups all-purpose flour (about 9 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs 
• 1 cup nonfat buttermilk
• 2 tablespoons finely grated lemon rind
• 2 tablespoons fresh lemon juice 

 

ICING:

• 3 cups powdered sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon lemon rind
• 1/4 cup fresh lemon juice
• Lemon rind strips (optional) 

 

Preparation

1.     Preheat oven to 350°.

2.     To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans   with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

3.     Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

4.     Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).

5.     Add eggs, one at a time, beating well after each addition. Add flour mixture and non-fat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

6.     Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.

7.     Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

8.     To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake.

9.    Garnish with lemon rind strips, if desired.

10. Store cake loosely covered in the refrigerator.

   Ready In : 1 hour

 

                                     

Apple Bread Pudding

Ingredients:

• 6 slice sandwich bread
• 4 teaspoon of butter
• 4 spoon of raisins
• 4 green apples (slice in 8 part piece)
• 1 teaspoon of cinnamon powder
• 2 cups of fresh milk
• 2 eggs 
• 2 spoons of sugar

Preparation:

1. Preheat oven at 180c
2. Put the shredded bread into a bowl with the butter and stir until smooth.
3. Dab a butter on the brass and put the bread mixture into it as a first layer
4. For the second layer stack the apple slice in it and sprinkled the raisins on top of that.
5. After that, cover another bread mixture on top of the second layer.
6. Mix and stir the sugar,milk and egg in the other bowl and pour into the layer of bread.
7. Then bake into the oven about 30-40 minutes   

 

Vegan Chocolate Parfait

 

 

  Ingredients

• 200 g dark chocolate
• 85 g blanched almonds
• 150 g dairy-free margarine
• 85 g glacé cherries
• 100 g dried cranberries
 

  For the honeycomb : 

• 5 tbsp granulated sugar
• 2 tbsp golden syrup 
• 1/2 tsp bicarbonate of soda

 

  Directions

1. Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. 
2. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.
3. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up.
4. Line a 450g loaf tin with enough cling film to allow it to drape over the sides by about 7–8cm, smoothing the cling film into the tin to form a crease-free surface.
5. Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.
6. Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour.
7. Remove from the freezer and transfer the parfait to the fridge until completely set.
8. Once you're ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.

    Ready In : 1 hour 45 minutes

Chocolate Eclair Dessert

 Ingredients

• 2 individual packages graham crackers
• 2 ( 28 grams) packages instant vanilla pudding mix
• 3 cups milk  
• 1 (227 grams) container frozen whipped topping, thawed

  Directions

1. Line the bottom of a 9x13-inch pan with graham crackers.
2. In a large bowl, combine pudding mix and milk; stir well. 
3. Mix whipped topping into pudding mixture. 
4. Spread half of mixture over graham cracker layer. 
5. Top with another layer of graham crackers and the remaining pudding.
6. Top all with a final layer of graham crackers and frost with chocolate frosting.
7.  Refrigerate at least two hours before serving to allow the graham crackers to soften.

Preparation  : 15 minutes

Ready In      : 2 hour 15 minutes