INDEX:

Macadamia & Cashew Cheesecake

Hazelnut & Choc-Orange Brownie Slice

Frozen Banana & Strawberry Soft Serve

Ultimate One Bowl Chocolate Dessert Cake

Joey's Raspberry Crumble

Baked Polenta Custard

Fruit Compote

Golden Syrup Dumplings

Indian Rice Pudding

Mango & Coconut Pannacotta

Carrot & Currant Steam Pudding

Carob Fudge Balls

Carob Fruit & Nut Chocolate

Pineapple & Lemon Sago Sweet

Butter Scotch Self-Saucing Pudding

Pear Cream


MACADAMIA & CASHEW CHEESECAKE

CRUST
½ CUP MACADAMIA NUTS CHOPPED SMALL
½ CUP DATES (SOAKED IN HOT WATER TO SOFTEN)
1 X TSP VANILLA
Mix all together and press into pie dish lined with glad wrap. Wet fingers to stop mixture sticking while you press. Refrigerate.
 
FILLING
PLACE INTO BLENDER:
3 X CUPS PINAPPLE JUICE
2/3 CUP CASHEWS
2/3 CUP HONEY
1/3 CUP COCONUT\6 X TABLESPOONS OF ARROWROOT/CORN FLOUR
3 X TBS LEMON RIND
¼ tsp SALT.
BLEND THE ABOVE INGREDIENTS.
 
PLACE INTO SMALL SAUCEPAN:
½ CUP WATER
1 TBS AGAR POWDER (vegetarian alternative to Gelatin)
BRING TO BOIL AND BOIL STIRING CONTINUOUSLY THEN POUR INTO BLENDER AS IT BLENDS.   POUR BLENDED INGREDIENTS INTO SAUCEPAN AND STIR OVER HEAT UNTIL IT COMES TO THE BOIL AND THICKENS. TURN OFF HEAT – ADD 2 X TBS LEMON JUICE (OPT) AND POUR OVER CRUST. REFIGERATE TO SET.
ADD FRUIT TOPPING OF CHOICE. FOR SOFT JELLY TOPPING BOIL ½ tsp AGAR FOR EVERY CUP OF LIQUID. POUR OVER SET FILLING.

 HAZLENUT CHOC-ORANGE BROWNIE SLICE
¾ CUP ROASTED HAZLENUTS. (1/2 FOR SLICE, ¼ FOR TOPPING)
1 X CUP CHOPPED DATES WASHED IN HOT WATER TO SOFTEN.
2 X CUPS COOKED ADZUKI BEANS                                                                              ( soak 1 cup beans in cold water 24 hours. Change water twice. Cover with water and simmer for 30 minutes)
1 TBS HONEY
2 X TBS COCOA
2 X EGGS OR EGG REPLACER
1 X CUP MILK OR SOY MILK
1 TSP VANILLA ESSANCE
¼ CUP SUGAR
RIND OF 1 X  LARGE ORANGE.
¼ CUP WHITE SR FLOUR
¼ CUP WHOLEMEAL SR FLOUR
¼ CUP RYE FLOUR (PLAIN)
 
TOPPING:  
REMAINING ¼ CUP ROASTED HAZELNUTS
RIND OF 1 X  LARGE ORANGE
1 X TBS ICING SUGAR
 
METHOD
PLACE FIRST 10 INGREDIENTS INTO FOOD PROCESSOR AND PROCESS TILL FINE. ADD THE THREE FLOURS TO PROCESSOR AND JUST MIX (DON’T PROCESS FOR TOO LONG ) POUR INTO SLICE TRAY LINED WITH BAKING PAPTER AND BAKE IN 180C OVEN 20 MINS. REMOVE FROM TRAY  AND SPRINKLE MIXED TOPPING INGREDIENTS EVENLY OVER THE TOP OF SLICE. GENTLY PRESS TOPPING INTO SLICE WITH A ROLLING PIN. COOL AND SLICE INTO SQUARES. WILL KEEP FOR A WEEK IN THE FRIDGE.
 
FROZEN BANANA AND STRWBERRY SOFT SERVE
TWO BANANAS ( CUT INTO ½ CM SLICES AND FROZEN)
6-8 STRAWBERRIES
2 TBS STRAWBERRY JAM.
 
METHOD
 
PLACE STRAWBERRIES AND JAM IN PROCESSOR AND LIQUIFY. ADD FROZEN BANANA RINGS AND PROCESS TILL SMOOTH AND THICK. CAN KEEP IN FREEZER OR SERVE IMMEDIATELY.

Ultimate One Bowl Chocolate Dessert Cake (Serves 10)

 Ingredients

125g butter

375g dark chocolate, coarsely chopped

1 cup brown sugar

¼ cup plain four, rice flour or gluten free flour

2 Tbs milk

1cup almond meal

5 eggs

cocoa for dusting(optional)

 

METHOD

Preheat oven to 170c (325f)

Place the butter and the chocolate in a bowl and microwave in short bursts until melted or melt in a heat proof bowl over a saucepan of boiling water.

Add the sugar, flour, milk and almond meal and mix to combine

Add the eggs and mix well.

Pour mixture into a greased 22cm round springform tin lined with non stick baking paper.

Cover the tin with aluminum foil and bake for 40 minutes.

Incover and cool in the tin.

Dust with icing sugar or cocoa or just leave plain and serve with cream and raspberries.

 

Joey's Raspberry Crumble

Filling:

500g raspberries freash or frozen

2 tablespoons agave nectar or honey or 1 tablespoon sugar

Crumble:

3/4 cup plain flour, sifted

110g butter at room temperature, cut into small pieces

2 cups rolled oats

1/4 cup linseeds/flaxseeds or LSA mix

3 tablespoons agave nectar or honey or 1/4 cup sugar

1/2 teaspoon cinnamon

 

1.  Combine filling ingredients and place in over safe dish so that it is 3/4 full.

2.  Combine all other ingredients in food processor or manually until well combined and spoon on top of raspberries, pressing down evenly with a fork.

3.  Bake for about 30 minutes or until crumble top is lightly golden.

4.  Serve with organic cream or ice cream

*use fresh local organic products when possible, especially diary products.

 

Baked Polenta Custard

1 teaspoon Vanilla

1 teaspoon Sugar (opt.)

1 Pear, peeled (or 2 tinned halves)

1 1/4 cups Vanilla Soya Milk

1/4 cup Polenta

Sprinkle or Star Aniseed or Nutmeg

 

Place first four ingredients in processor and puree.  Mix in Polenta.  Pour into small greased dish, sprinkle with Aniseed/nutmeg and bake 30 minutes - 180.C.  Let cool for 10 minutes before serving.

 

Fruit Compote

10 Turkish Appriots

10 prunes

2-3 Apples, peeled quartered then halved again

1 cup Water

1 teaspoon Vanilla

1/4 teaspoon Star Aniseed

 

Place all ingredients in saucepan.  Bring to boil and simmer 10 minutes with lid on.  Remove lid and simmer further 15 minutes to reduce liquid.  Let coll for 10 minutes and serve with baked custard or ice-cream (or BOTH!!!)

 

Golden Syrup Dumplings

3 cups SR Flour (wholemeal)

1 teaspoon baking powder

pinch of salt

3 dessert spoons Butter

1 Egg, beaten

1 1/4 cups Soy Milk

Sift dry ingredients in bowl.  Rub butter with fingertips.  Mix with egg and milk to make a light dough.  Add small balls dough rolled in flour to boiling cyrup

Syrup:

1/2 cup sugar

3 1/2 cups water

2-3 tablespoons golden syrup

2 tablespoons lemon juice

Place all in a large saucepan.  Bring to boil.  Add small balls of dough.  Cook covered for 15-20 minutes.  Remove.  Pour syrup over dumpling and serve.  Nice with stewed apple.

 

Indian Rice Pudding

3 cups Rice, cooked

1 1/2 cups Milk

1 tin Lite Coconut Cream

1/2 teaspoon Cardamon

1/2 teaspoon Cinnamon

zest of 1/2 an Orange

1/4 cup Sultanas

3 cubes Palm Sugar, grated (or 2 tablespoons Sugar)

1/2 cup Pistachio Nuts, chopped (can be roasted, optional)

 

Put Milk and cooked Rice in saucepan and simmer for 5 minutes.  Add rest of ingredients except for Pistachio nuts and simmer for a further 5 minutes. 

Serve with warm nuts sprinkled on top of cold stewed fruit.

Showcased: March 2010

 

 

Mango & Coconut Pannacotta

1 400ml tin Coconut Milk

2 teaspoons Agar Agar

1 tablespoon Honey

1 tablespoon Vanilla Sugar

400ml Soya/Regular Milk

1/2 cup Mango Pulp, seived (or 1/2 Mango)

 

In a small saucepan, place Agar Agar with small amount of Coconut Milk, mix to a paste.  Add remaining Coconut Milk and bring to the boil, stiring.  Simmer 1 minute and add sugar and honey to melt.  Take off heat and add mango pulp and milk.  Pour into moulds.  Refrigerate till set.  Turn out of mould and serve with sauce made from pureed remaining mango and slices of fresh mango (optional).

Showcased: April 2010

 

 

Carrot & Currant Steam Pudding

1/2 cup Self-Raising Wholemeal Flour

1/2 cup Self-Raising White Flour

1 teaspoon Baking Powder

1/2 cup Brown Sugar

1/4 cup Toasted Walnut Pieces

Large Carrot, grated

Large Banana, mashed

1/2 cup currants

2 Eggs

1/4 cup Sunflower Oil

1/4 cup Milk

 

Mix dry ingredients in bowl.  Whiz wet ingredients together in separate bowl with wand or mash with fork.  Pour wet ingredients into the bowl with the dry ingrdients and fold in.  Por into greased pudding bow, cover with baking paper and tin foil.  Tie down with dtring and bowl.  Place in saucepan of boiling water and steam gently for 2 hours.  Serve with banana custard, cashew cream or maple syrup.

Showcased: June 2010

 

CAROB FUDGE BALLS

1/3 cup Milk

1/4 cup Honey (100g)

2 tablespoons Margarine

1 tablespoon Carob Powder

1/2 cup Sultanas

1/2 cup Sunflower Seeds

2 teaspoons Vanilla

1 cup Rice Bubbles

1 cup Skim Milk Powder

Coconut for rolling

 

Simmer milk, honey and maragine in a saucepan for 2 minutes.  Take off the stove and mix in carob powder throughly.  Add sultanas and seeds and stir.  Add vanilla.

Stir in rice bubbles throughtly then enough milk powder so that it doesn't stick to hands.  Roll into balls nad roll in coconut if desired.  Place in the freezer to harden.

(showcased: June 2011)

 

CAROB FRUIT & NUT CHOCOLATE

1 cup Milk Powder

1 cup Coconut or Rice Bubbles

1/2 cup Icing Sugar or 1/4 cup Honey

180g Copha

1/2 cup Chopped Nuts

1/2 cup Sultanas

2 level tablespoons Carob Powder

 

Melt copha and place the rest of the ingredients in a bowl.  Mix well, stir in the copha and mix thoroughly.  Pour onto tray and set in fridge.

(showcased June 2011)

 

PINEAPPLE & LEMON SAGO PUDDING

1/2 cup Sago

large can of Pineapple Slices in natural juice

1 teaspoon Pickled Sweet Ginger (optional)

All juice in the Pineapple can

1/4 cup Lemon & Lime Cordial

1 cup Water

 

Put pineapple and sweet pickled ginger into a processor and whiz it altogether.

Place sago, pineapple juice, cordial and water into a pan and bring to the boil, stirring occassionally.

Add the pineapple and ginger pulp.  Bring to boil and stir regularly until translucent.

Pour into a pie plateto set. 

Serve with ice-cream, yoghurt or thick cream (showcased: May 2011)

 

BUTTER SCOTCH SELF-SAUCING PUDDING

1/2 cup Plain Wholemeal Flour

1/2 cup Plain White Flour

1 1/2 teaspoon Baking Powder

1/4 cup Brown Sugar

1/2 cup Sultanas

3 tablespoons Margarine

1 egg, lightly beaten

4 tablespoons Soy Milk

1/2 teaspoon Vanilla

Sauce

1/2 cup Brown Sugar

1 1/4 cups Boiling Water

 

Sift flours and baking powder into a bowl.  Add sugar and sultanas.

Combine margarine, egg, soy milk and vanilla in a small bowl.

Stir liquid ingredients thoroughly into dry ingredients

Spoon batter into medium-sized, round casserole dish.

Sauce

Sprinkle batter with the extra brown sugar.  Pour boiling water gently over batter

Bake at 150-c for 30 minutes or until cooked. (showcased: April 2011)

 

PEAR CREAM

1x 440g tin Pears, drained

1/2 cup Raw Cashews

1/2 cup Soy Milk

1 teaspoon Vanilla

 

Blend all ingredients until very smooth.  Ready to serve, great on any dessert

(showcased: April 2011)

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