BLUEBERRY TART

There is nothing better than home-made Blueberry Tart! Try this free Blueberry Tart Recipe, delicious on its own and even better served with cream, ice-cream or vanilla custard.

Ingredients


Pastry
225g cake flour
125g butter
80g icing sugar
2 tsp grated lemon peel or lime peel
3 extra large egg yolks
2 Tblsp ice water


Filling
1 Tblsp grated lemon peel or lime peel
1 tsp vanilla essence
100g butter
125g castor sugar
1 extra large egg
1 extra large egg yolk
100g ground almonds
50g cake flour
100g blueberries


Method

Pastry

• Blitz the flour, butter, icing sugar and lemon peel together to form crumbs.
• Add the egg yolks, one at a time, pulsing between each addition.
• Add 1 Tablespoon of water at a time and pulse until mixture comes together (add extra water if needed).
• Remove dough and shape into a ball. Cover and refrigerate for 30 minutes.
• Preheat the oven to 180ºC.
• Roll out pastry to about a 3mm thickness and line a 22cm-springform tin with the pastry.
• Bake the pastry base for 10 minutes, remove from oven and allow to cool and allow to cool.

Filling

• In a mixing bowl beat the peel, vanilla essence, butter and sugar together until pale and fluffy. 
• Add the egg, then the yolk, beating well after each addition.
• Fold through almonds and flour and spread mixture into pastry case and finally scatter the blueberries over the top.
• Bake in the preheated oven for 30-35 minutes until golden.
• Allow to cool slightly (or completely) before serving hot or cold.

Serving Suggestions:


Serve hot or cold with ice cream, cream or vanilla custard.


Serves 4 - 6

LITCHI & PASSION FRUIT SORBET

Try this free tangy Litchi & Passion Fruit Sorbet for a refreshing treat for the summer. Sorbet is the healthier alternative to ice cream. Feel free to substitute the fruit in this recipe for any other tropical fruit, mango and passion fruit also taste great together.      

Ingredients


1 cup sugar
125ml litchi juice
1 cup litchis, puréed
375ml passion fruit pulp, fresh
2 extra large egg whites


Method

• Heat the sugar and litchi juice in a saucepan, stirring until the sugar has dissolved. Set aside to cool.
• Stir in the fruit and freeze for about an hour.
• Whisk the egg whites until stiff peak stage and fold into the fruit mixture.
• Refreeze and beat the mixture with an electric beater every 45-60 minutes, then refreeze, until mixture freezes into fine, fluffy crystals.

Serves 6

CHOCOLATE CREAM MINT SWISS ROLL

This free Chocolate Cream Mint Swiss Roll is so quick and easy to make, great to serve with tea or coffee!


Ingredients


Swiss Roll:
4 extra large eggs, separated
125ml castor sugar
60ml self-raising flour
60ml cocoa powder
castor sugar for rolling


Filling:
Fresh cream
Sugar to taste
1 peppermint crisp


Method


Swiss Roll

• Preheat the oven to 180 °C.
• Beat the egg yolks and castor sugar until light and pale.
• Sift the flour and cocoa powder and add to egg mixture, beating well.
• Beat the egg whites until soft-peak stage and fold into the mixture with a metal spoon.
• Spread the mixture into a lined and greased 23 cm x 32 cm Swiss roll tin. 
• Bake in a preheated oven for about 10–12 minutes. 
• Remove from oven, leave to cool slightly and turn out onto a clean, dry tea towel sprinkled well with castor sugar. 
• Trim the edges to ensure rolling without breaking. 
• Remove the paper carefully and roll it up with the sugared cloth, leave it for about 5 minutes, then unroll and leave it to cool further.

Filling

• Beat the cream and sugar until thick.
• Spread over the Swiss roll, sprinkle the peppermint crisp over the cream and roll up.

NEW YORK CHEESECAKE

This free New York Cheesecake Recipe is so rich, creamy & absolutely delicious! This New York Cheesecake recipe is made with cream cheese and a little hint of lemon.

Ingredients


Pastry:
310ml cake flour
60ml castor sugar
3ml grated lemon rind
125g butter
1 extra-large egg yolk


Filling:
750g cream cheese
375ml castor sugar
10ml lemon rind
3ml vanilla essence
45ml cake flour
4 extra-large eggs
2 extra-large egg yolks
60ml fresh cream


Method


Pastry: 

• Sift the flour, add the sugar and rind. 
• Rub the butter in with your fingertips until it resembles fine breadcrumbs. 
• Add the egg yolk and knead lightly to mix well until it forms a ball.
• Cover the pastry and refrigerate for about 30 minutes. 
• Press half the pastry into the base of a greased 23cm loose-bottom cake tin. Bake in a preheated oven at 190 °C for about 10 minutes, remove from oven and set aside to cool slightly.
• Roll out or press remaining pastry and place on the sides. 
• Chill in fridge for about 10 minutes.

Filling: 

• Whisk the cream cheese, sugar, lemon rind, essence and cake flour until smooth. 
• Add the eggs and yolks, one at a time and stir in lightly with the cream.
• Pour into the pastry base and bake in a preheated oven at 200 °C for about 15 minutes. 
• Reduce heat to 140 °C and bake further for about 60 minutes.
• Switch off oven and leave in for another 15 minutes.
• Leave to cool off and garnish with fresh fruit of choice.

Makes 1 large cake

BAKED APRICOT CHEESE CAKE

This free Baked Apricot Cheese Cake is divine...So quick and easy to make!

Ingredients


Pastry:
250ml cake flour
2ml baking powder
45ml castor sugar
80g butter or margarine
5ml grated lemon rind
2ml vanilla essence
1 extra large egg yolk


Filling:
75g dried apricots, coarsely chopped
60ml orange juice
500g smooth cottage cheese
125ml fresh cream
180ml castor sugar
3 extra large eggs
5ml vanilla essence
5ml grated orange rind


Method


Pastry:

• Sift the flour and baking powder together into a mixing bowl and add the sugar.
• Rub in butter with your fingertips until crumbly.
• Add the lemon rind, vanilla essence and egg yolk and knead lightly on floured surface. 
• Refrigerate for a minimum of 30 minutes.
• Press the pastry into the base of a greased 23cm round pie dish or loose-bottomed tin. 
• Bake in a preheated oven at 200°C for about 8 minutes. 
• Remove from the oven and cool.
• Reduce oven temperature to 160 °C.

Filling: 

• Soak the apricots in orange juice for about 20minutes. Drain. 
• Whisk the cottage cheese, cream, eggs, sugar and vanilla essence until smooth. 
• Add the apricots and juice and pour filling into the pastry base.
• Bake in preheated oven for about 40 minutes. 
• Reduce oven to 140°C and bake for a further 15 minutes. 
• Leave cake in the switched off oven to cool.

Makes 1 large cake

APPLE CAKE WITH CARAMEL SAUCE

This amazing saucy free Apple Cake with Caramel Sauce Recipe is so easy to make! Serve either hot or cold with a scoop of vanilla ice cream mmmm!

Ingredients


2 medium apples, peeled & cored
60g butter or margarine
125ml light brown sugar
125g butter or margarine
160ml castor sugar
5ml vanilla essence
2 extra-large eggs
375 ml self-raising flour
3ml bicarbonate of soda
250ml buttermilk
60ml fresh cream


Method


Cake:

• Preheat the oven to 180°C.
• Slice the apples into quarters and slice finely
• Add 60g butter to a heavy-based saucepan and fry the apples for a few minutes until softened. 
• Add the brown sugar and fry for a further 5 minutes until the mixture thickens slightly. Set apples and liquid aside.
• Beat the butter, castor sugar and vanilla essence well together. 
• Add the eggs, one at a time, beating until light and fluffy.
• Sift the dry ingredients and add, alternately with the buttermilk to the egg mixture.
• Spread two-thirds of the mixture into greased cake tin. 
• Top with apples, leaving a 2 cm border around the edge, cover with the remaining mixture. 
• Bake for about 50 minutes or until an skewer inserted into the centre comes out clean.
• Allow the cake to stand for a few minutes before turning out onto wire rack to cool.

Sauce: 

• Return reserved apple liquid to a large frying pan, add the cream and bring the boil. 
• Reduce heat and gently simmer for about 10 minutes until sauce thickens. Pour sauce over cake.

Makes 1 large cake

BANANA ICE CREAM

Banana Ice Cream is the bomb! Try this free Banana Ice Cream Recipe to make your very own homemade ice cream! Made with bananas & buttermilk which is a lot healthier than ice cream bought in the shops! Very quick & easy to make!


Ingredients


5 large bananas, peeled, sliced and frozen
1 cup buttermilk, chilled

Method

• Place the bananas in a blender.
• Add the buttermilk and blitz until a smooth consistency is reached.
• Serve immediately as is or with a sprinkle of chopped nuts.

Variations:


Drizzle a little dessert liqueur over the ice cream when serving.


Serves 4

WHITE CHOCOLATE TART

Decadence at its best… Everyone has to try this divine free White Chocolate Tart Recipe!      

Ingredients


Crust:
120g tennis biscuits, crushed
60ml butter, melted


Filling:
250g white chocolate, broken into pieces
125ml cream
2 Tblsp butter
150ml raspberries or sliced strawberries
a little icing sugar, for dusting


Method

• Preheat the oven to 160°C.
• Mix the tennis biscuits and butter together and press into the base of a 20cm loose-bottomed tart pan.
• Bake for 7-10 minutes, until just golden and allow to cool.
• Over a low heat gently heat chocolate, cream and butter in a saucepan, stirring until chocolate melts.
• Pour mixture through a sieve into the tart pan, allow to set in fridge for at least 4 hours.
• Top with fresh fruit and dust with icing sugar and serve immediately.

Variation: for those of you who prefer milk chocolate… Replace the white chocolate with milk chocolate.


Serves 5 - 6

BLUEBERRY & APPLE CRUMBLE

Jazz up your apple crumble and add some blueberries… This delicious free Blueberry & Apple Crumble Recipe is to die for… Quick & easy to make!

Ingredients


Filling:
5 Granny Smith apples, peeled, cored & sliced
1 tub blueberries
100g soft brown sugar
1 tsp ground cinnamon


Crumble Topping:
150g oats
125g soft brown sugar
50g cake flour
1 tsp ground ginger
100g butter, cold


Method

• Preheat the oven to 180°C. 
• Grease a 2l oven proof baking dish with melted.
• In a mixing bowl, combine the apples, blueberries, sugar and cinnamon and place in the prepared baking dish.
• Using your hands, mix the topping ingredients together sprinkle over the blueberry and apple mixture. 
• Bake for about 25 – 30 minutes or until the top is a rich golden brown. 
• Serve hot with vanilla custard or ice cream

Serves 6

PISTACHIO ICE CREAM

This free Pistachio Nut Ice Cream Recipe is so deliciously rich and creamy… Just one taste and you will be hooked!

Ingredients


100g pistachio nuts, unsalted and shelled
200ml full cream milk
2 cups cream
1 Tblsp brandy
1 tsp vanilla extract
4 extra large egg yolks
125ml castor sugar
2 drops green food colouring


Method

• Plunge nuts into boiling water for a few seconds. Refresh in cold water to loosen skins, peel and discard skins.
• Place nuts, milk, cream, brandy and vanilla into a saucepan and bring to the boil. 
• Remove from heat and allow to stand for 10 minutes.
• Purée the mixture until smooth.
• Beat egg yolks and castor sugar until pale.
• Add a ladleful hot pistachio mixture to the cream and mix well.
• Add the remaining mixture, then return mixture to saucepan.
• Gently cook mixture (don’t let it boil or it will curdle) for a few minutes until it coats the back of a spoon. Stir through food colouring.
• Remove from heat and cool over a bowl of iced water, whisking occasionally.
• Place mixture in the freezer and beat with an electric beater hourly until it forms a smooth ice cream.

Serves 4

TIRAMISU

Tiramisu is a heavenly Italian dessert… Made with layers of biscuits, cream cheese, coffee & Kahlua Liqueur Mmm… For those of you who prefer low fat desserts replace the cream cheese with low fat or fat free smooth cottage cheese. Try this quick easy & free Tiramisu Recipe and you will be hooked!

Ingredients


4 tblsp kahlua
200ml strong black coffee or espresso, cooled
250g boudoir biscuits or other sponge finger biscuits
3 egg yolks
7 tblsp castor sugar
460g cream cheese or smooth cottage cheese
100g dark chocolate, grated
a little cocoa powder for dusting
white chocolate shavings for garnishing


Method

• Line a 24cm square or rectangular dish
• Combine 3 for the Tablespoons of the Kahlua with the coffee and dip half of the boudoir biscuits into the coffee and place in the lined dish.
• Using an electric beater whisk the egg yolks with the caster sugar until pale and thick.
• Mix in the cream cheese or cottage cheese and the remaining Kahlua and whisk slowly until the mixture is pale and smooth.
• Spread half of the mixture over the biscuits and sprinkle with half of the grated chocolate.
• Repeat with another layer of biscuits, cheese mixture and grated chocolate.
• Cover and refrigerate.
• Serve dusted with cocoa powder & white chocolate shavings.

Serves 4

AMARULA MALVA PUDDING

Malva Pudding with a twist… This free Amarula Malva Pudding Recipe is absolutely heavenly! Creamy with a hint of Amarula Liqueur mmm…

Ingredients

Pudding:
500ml cake flour

Pinch of salt

10ml baking powder

80g butter, at room temperature

250ml sugar

2 eggs

45ml apricot jam

15mml white grape vinegar

5ml bicarbonate of soda

1 can Ideal low fat evaporated milk

Sauce:

250ml sugar

10ml vanilla essence

500ml water

160ml fresh cream

100ml Amarula Liqueur

60g butter

Method

Pudding:

• Preheat the oven to 180°C and grease a large ovenproof dish or 12 ramekins.
• Sift the cake flour, salt and baking powder together.
• Cream the butter and sugar together and add the eggs one at a time, beating well after each addition.
• Add the jam and vinegar and stir well.
• Dissolve the bicarbonate of soda in the evaporated milk.
• Add the flour and milk mixtures to the creamed sugar mixture and mix well.
• Pour the mixture into the greased oven dish or into the ramekins and bake for about 30 minutes or until a skewer inserted into the centre comes out clean.

Sauce:

• Bring all the sauce ingredients to the boil stirring continuously.
• Pour over the pudding as soon as it comes out the oven.
• Serve with vanilla ice cream.

Serves 12

LEMON MERINGUE PIE

Lemon Meringue Pie is a biscuit based pie with a sweet & sour filling and a gorgeous meringue topping… Try this easy free Lemon Meringue Pie Recipe to tantalize your taste buds! The sweet & sour flavours of the condensed milk and lemon juice compliment each other and create the most amazing pie!

Ingredients


Crust: 
1 packet tennis biscuit, crushed
90g margarine, melted


Filling:
1 can condensed milk
100ml lemon juice
3 large egg yolks


Topping:
3 large egg whites
4 Tblsp sugar


Method


Crust:

• Mix the melted margarine with the crushed Tennis biscuits.
• Line your tart dish with the margarine and Tennis biscuit mixture to form a crust.

Tart filling:

• In a mixing bowl add the condensed milk, egg yolks and lemon juice and mix well.
• Pour the filling into crust-lined tart dish.

Topping:

• Preheat the oven to 140°C.
• Add 1 tablespoon of sugar to the egg whites and start beating with an electric beater on high for 1 minute.
• Add another tablespoon of sugar to the egg whites and continue beating for 1 minute again.
• Add 1 another tablespoon of sugar to the egg whites and beat for a further 1 minute on high.
• Finally add the last tablespoon of sugar and beat until egg whites are stiff.
• Place the stiff egg whites over the condensed milk & lemon juice filling to cover the tart dish.
• Place in preheated oven and bake for about 15 minutes or until the egg whites have turned a golden colour.
• Remove from oven and allow to cool, once cool refrigerate for an hour before serving.

Serves 8

PAVLOVA

Pavlova is a meringue cake with a light, delicate, crisp crust and a soft sweet marshmallow centre, topped with whipped cream and fresh fruit. The dessert Pavlova is named after the Russian ballet dancer Anna Pavlova. This free Pavlova Recipe makes the most amazing meringue that will melt in your mouth… Just the sight of this spectacular dessert will have your mouth watering in no time! 

Ingredients

4 eggs, separated

pinch of salt

1 cup castor sugar

1 tsp white vinegar

½ tsp vanilla essence

1 level dessert spoon corn flour

whipped cream

strawberries or any fresh fruit

Method

• Preheat the oven to 140°C and place the rack in the middle of the oven.
• Beat the egg whites and salt together for 6 minutes.
• Add castor sugar and vinegar.
• Add vanilla essence and beat until stiff peaks form.
• Fold the corn flour in very lightly.
• Wet a plate with cold water then heap mixture onto damp plate, make sure the edges are slightly higher than the centre so you have a very slight well in the centre.
• Bake in the preheated oven for 1 hour and 15 minutes or until the meringue has turned a very pale, pinkish eggshell colour.
• Turn off the oven and leave the door slightly ajar to let the meringue cool completely.
• As the meringue cools it will crack slightly.
• Just before serving, take the meringue out of the oven and place onto a serving plate, with a spatula gently spread the whipped cream on top of the meringue and decorate with your choice of fruit.

Recommended: Fruit salad or passion fruit or strawberries or crushed pineapple.

Important tips ensuring a successful meringue:

• The most important thing is to have clean utensils, free of grease or eggshell. 
• The egg whites must be room temperature before beating them.
• Pavlova’s have a habit of deflating and forming cracks when you open the oven. Just whip some extra cream to fill in the hole if this happens. It will still be a spectacular dessert.

BANANA & BAR ONE SPRING ROLLS

Oh my goodness everyone has to try these decadent Banana & Bar One Spring Rolls. Bursting with banana & melted chocolate toffee these are sure to satisfy anyone with a sweet tooth! Substitute the Bar One Chocolate for any chocolate that has a toffee chocolate centre.

Ingredients


3 sheets phyllo pastry, cut in half lengthways
90g butter, melted
2 x 100g Bar One chocolate
3 small banana’s
100ml cream
100g chocolate chopped


Method

• Lay the pastry sheets out onto a cold surface and brush with butter on both sides.
• Divide each bar of chocolate into 3 pieces.
• Slice the banana’s length ways, trim to fit the pastry if necessary.  
• Place a piece of Bar One and half a banana on a phyllo sheet and roll up like a spring roll.
• Refrigerate while you preheat the oven to 200°C.
• Bake the spring rolls for 15 to 20 minutes until golden.
• Heat the cream and chopped chocolate until melted completely and pour over the spring rolls.
• Serve with ice cream or whipped cream.

Serves 6

PEAR & ALMOND FLAN

If you love pears and almonds then this Free Pear & Almond Flan Recipe is for you… A flan is an opened-topped baked pie or tart with a sweet or savoury filling.

Ingredients


750g pears, peeled, cored & quartered
120g sugar
250ml milk
45ml brandy
75g melted butter
4 large eggs
60g ground almonds
10ml almond essence
Pinch of salt
75g cake flour
icing sugar to decorate


Method

• Butter a 2 litre heatproof baking dish and arrange the pear quarters on the bottom and sprinkle with half the sugar.
• Place the milk, brandy, remaining sugar, butter, eggs, ground almonds, almond essence, salt and the flour into a blender in that order.
• Cover and blend on high for a minute.
• Pour the batter over the pears and bake in a preheated oven at 175°C for about 40 minutes or a skewer inserted into the centre comes out clean.
• Sprinkle with icing sugar and serve hot with fresh cream.
• The pudding will sink a little as it cools.

Serves 6 – 8

BAR ONE SPRING ROLLS

Oh my goodness everyone has to try these decadent Bar One Spring Rolls. Phyllo pastry bursting with melted chocolate toffee these are sure to satisfy anyone with a sweet tooth! Substitute the Bar One Chocolate for any chocolate that has a toffee chocolate centre.

Ingredients


3 sheets phyllo pastry, cut in half lengthways
90g butter, melted
2 x 100g Bar One chocolate
100ml cream
100g chocolate chopped


Method

• Lay the pastry sheets out onto a cold surface and brush with butter on both sides.
• Divide each bar of chocolate into 3 pieces.
• Place a piece of Bar One on a phyllo sheet and roll up like a spring roll.
• Refrigerate while you preheat the oven to 200°C.
• Bake the spring rolls for 15 to 20 minutes until golden.
• Heat the cream and chopped chocolate until melted completely and pour over the spring rolls.
• Serve with ice cream or whipped cream.

Serves 6

TRADITIONAL WAFFLES

Everyone has to try this amazing free Traditional Waffle Recipe… Comfort food at its best! Serve with cream or ice cream & chocolate sauce or maple syrup.

Ingredients


300g flour
10g baking powder
Pinch of salt
75g icing sugar
100g butter
2 eggs
500ml milk


Method

• Mix the flour and baking together in a mixing bowl.
• Add the salt, icing sugar, melted butter and eggs.
• Mix well, adding a little milk at a time.
• Leave the mixture to stand for an hour before cooking.
• Serve with ice cream or cream and maple syrup.

Makes about 16 small waffles

BLUEBERRY CARAMEL ICE CREAM TREATS

Oh my goodness these are heavenly… Try this free Blueberry Caramel Ice Cream Treat Recipe and you will be hooked! Great for parties or anytime treats!

Ingredients


1l vanilla ice cream, slightly softened
170g fresh blueberries
200g dark chocolate, roughly chopped
200g caramel treat
12 tennis biscuits (square coconut biscuits)
Extra blueberries to serve (optional)


Method

• Line a 15 x 25cm dish with plastic cling wrap.
• Lightly mash half the blueberries.
• In a large bowl, combine the softened ice cream, mashed and whole blueberries and the chocolate.
• Mix quickly, (do not let the ice cream melt) and place into the lined dished, spreading evenly and place in the freezer for 30 minutes.
• Remove from the freezer and drop spoonfuls of caramel treat over the ice cream.
• Draw a knife through the caramel treat and ice cream to create a marble effect.
• Level the mixture and return to the freezer overnight.
• Turn the ice cream out onto a board and cut into squares the same size as the biscuits.
• Place each ice cream square onto a biscuit and top with another biscuit.
• Serve immediately with extra blueberries or wrap individually in foil and store in the freezer.

Serves 6