Sorry Xe, naughty me forgot to check any responses - yes, you can use ordinary sugarThis sounds divine. Will normal sugar work as a substitute for castor?
Sorry Xe, naughty me forgot to check any responses - yes, you can use ordinary sugarThis sounds divine. Will normal sugar work as a substitute for castor?
A rough pastry is plain flour, olive oil, salt & water mixed together in the food processor. Makes a lovely crunchy crust that a bought pastry won’t do!This sounds delicious Trish! Do you have any more info on how to do the pastry? Or would it be easier just to buy readymade pastry?
That sounds so simple yet delicious. Is that really all there is to it?The 2 ingredient party dip brought back memories from the 70’s.
Who remembers that famous 70’s dip that was all the rage.
Sour cream and a packet of French onion soup, groovy baby.
This sounds divine I don't suppose you have a recipe for the fruitcake too?Christmas Miniature Puddings:
800g dark fruit cake, crumble and add ½ to ¾ cup sherry, brandy, or whatever, till it is suitable to roll in your hand into little balls. Melt white chocolate and pour a bit on top of each ball, decorate with a piece of red cherry.
Haha touche. Fruit cake is a bit more challenging than plain old vanilla spongeI buy a fruit cake and do it, not a good cake cook.
If you have a small food processor just use that to make into caster sugar it works.This sounds divine. Will normal sugar work as a substitute for castor?
Okay I am definitely trying this one! Cheesecake is one of my favourite things on earth!!Chocolate No Bake Cheesecake
Serves: 16 Slices
Cost per Serve: approx. $2.80
Ingredients
Base
250g Pkt of Chocolate Ripple Biscuits
100g Melted Butter
Filling
1 dsp Gelatine Powder
⅔ Cup of Lukewarm Water
350g Milk Chocolate (chopped)
60g Dark Chocolate (chopped)
500g Cream Cheese.
350g Condensed Milk
300ml Thickened Cream
Procedure
Time Frame: 2 hours approx.
- Crush Biscuits until fine crumble remain.
- Combine Butter and Biscuits. Press into the base of a 26cm Spring Form Tin. Then place in fridge to set. (Spring Form Tins are the best to use, easier to get the cheesecake out)
- Whip the Cream and place bowl in fridge.
- Melt the Chocolates over hot water, and allow to cool slightly.
- Start beating the Cream Cheese and slowly pour in the Melted Chocolate until light and fluffy.
- Then pour in Condensed Milk, while mixer is running.
- Place lukewarm water in a large bowl and Sprinkle Gelatine over water, mixing Gelatine as you sprinkle. Stir until all dissolved.
- Remove Bowl from Mixer and slowly fold in the Gelatine water.
- Then Fold in the Whipped Cream.
- Once all Ingredients have been blended, Pour mixture onto the Biscuit base.
- Place in Fridge for setting.
- Note: Once set, the Cheesecake may be placed in the Freezer.
3 ingredient Fruit Cake. (16 pieces approx.)
( I use it for my Christmas cake as well by using 1/2 iced coffee & add other half Baileys)
Ingredients
- 1 kg (6 cups) dried mixed fruit see recipe notes
- 600 ml (2 1/2 cups) iced coffee see notes
- 265 g (2 cups) self-raising flour
Instructions
- Place the mixed dried fruit into a very large bowl. Add the iced coffee (or liquid substitute) and mix well. Cover with plastic wrap and place into the fridge overnight.
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 23cm cake tin with baking paper and set aside.
- Stir the self-raising flour through the fruit mixture and pour into the prepared tin.
- Bake for approximately 1 hour (see notes) or until the cake feels firm in the middle and a skewer inserted comes out with a few moist crumbs on it.
RECIPE NOTES
Mixed dried fruit- can be bought pre-packaged from the dried fruit/nuts section of any major supermarket. I like to use the Sunbeam Mixed Fruitthat contains sultanas, currants, raisins, orange peel, lemon peel and glace cherries.
Iced coffee -I like to use a store-bought iced coffee that is slightly sweetened for this recipe. There are many different brands of iced coffee that you can use, including: Big M, Farmers Union, Dare, Ice Break, Starbucks etc.
Iced coffee substitutes - if you prefer, you can substitute the iced coffee with: juice (orange, apple, pineapple etc), black tea, coffee or chocolate milk.
Adding alcohol - a splash of alcohol can be added to the mixture. These all work well: brandy, whisky, sherry, dark rum, orange-flavoured liqueur, Baileys Irish cream, Kahlua or port.
Preparation time - This recipe need to be started the day before baking as the dried fruit needs to soak in the liquid overnight.
Storing the cake - This cake can be stored for up to 1 month. To store, simply wrap in foil or place into an airtight container at room temperature.
Freezing -Simply wrap the completely cooled cake in a layer of plastic wrap and then two layers of foil and freeze for up to 3 months.
Serving the cake - Serve at room temperature or warm it up and serve with a drizzle of cream or custard (brandy custard is delicious too).
Baking the cake - Cook at 160 degrees celsius fan-forced (320 degrees fahrenheit). If using a conventional oven (not fan forced) increase the temperature to 175 degrees celsius (350 degrees fahrenheit).
Cooking time - Cooking time can vary from 1 hour up to almost 2 hours (normally 1 hour -1 30 minutes) depending on your oven. The cake is cooked if the middle is firm to the touch and a skewer inserted into the middle comes out with a few moist crumbs on it.
If the cake is browning too much - loosely place a sheet of foil over the top and continue cooking.
I made this a few years ago, my husband loved it. Must do it again sometime.3 ingredient Fruit Cake. (16 pieces approx.)
( I use it for my Christmas cake as well by using 1/2 iced coffee & add other half Baileys)
Ingredients
- 1 kg (6 cups) dried mixed fruit see recipe notes
- 600 ml (2 1/2 cups) iced coffee see notes
- 265 g (2 cups) self-raising flour
Instructions
- Place the mixed dried fruit into a very large bowl. Add the iced coffee (or liquid substitute) and mix well. Cover with plastic wrap and place into the fridge overnight.
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 23cm cake tin with baking paper and set aside.
- Stir the self-raising flour through the fruit mixture and pour into the prepared tin.
- Bake for approximately 1 hour (see notes) or until the cake feels firm in the middle and a skewer inserted comes out with a few moist crumbs on it.
RECIPE NOTES
Mixed dried fruit- can be bought pre-packaged from the dried fruit/nuts section of any major supermarket. I like to use the Sunbeam Mixed Fruitthat contains sultanas, currants, raisins, orange peel, lemon peel and glace cherries.
Iced coffee -I like to use a store-bought iced coffee that is slightly sweetened for this recipe. There are many different brands of iced coffee that you can use, including: Big M, Farmers Union, Dare, Ice Break, Starbucks etc.
Iced coffee substitutes - if you prefer, you can substitute the iced coffee with: juice (orange, apple, pineapple etc), black tea, coffee or chocolate milk.
Adding alcohol - a splash of alcohol can be added to the mixture. These all work well: brandy, whisky, sherry, dark rum, orange-flavoured liqueur, Baileys Irish cream, Kahlua or port.
Preparation time - This recipe need to be started the day before baking as the dried fruit needs to soak in the liquid overnight.
Storing the cake - This cake can be stored for up to 1 month. To store, simply wrap in foil or place into an airtight container at room temperature.
Freezing -Simply wrap the completely cooled cake in a layer of plastic wrap and then two layers of foil and freeze for up to 3 months.
Serving the cake - Serve at room temperature or warm it up and serve with a drizzle of cream or custard (brandy custard is delicious too).
Baking the cake - Cook at 160 degrees celsius fan-forced (320 degrees fahrenheit). If using a conventional oven (not fan forced) increase the temperature to 175 degrees celsius (350 degrees fahrenheit).
Cooking time - Cooking time can vary from 1 hour up to almost 2 hours (normally 1 hour -1 30 minutes) depending on your oven. The cake is cooked if the middle is firm to the touch and a skewer inserted into the middle comes out with a few moist crumbs on it.
If the cake is browning too much - loosely place a sheet of foil over the top and continue cooking.
Xe, Let me know how it goes.Okay I am definitely trying this one! Cheesecake is one of my favourite things on earth!!
ZanyLady, how much ingredients, for example how much coffee? How much vanilla? etc , etcChocolate Log for dessert
1 packet of chocolate ripple biscuits
coffee
warm water
cream for whipping
vanilla
Flake
method
dissolve coffee in warm water, whip cream add vanilla to taste, dip biscuit in coffee till it’s damp and coat biscuit with whipped cream. Arrange biscuits together in the shape of a log on their side, cover with the rest of the log with the whipped cream and crumble the flake over the top. Refrigerate for a couple of hours. The biscuit goes like cake.
nice, quick and easy to make and tastes great.