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

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

TOFFEE APPLE RECIPE

This free Toffee Apple Recipe is such a fun recipe to make with your kids… Very quick and easy to make!

Ingredients

12 small red or pink lady apples
12 wooden skewers
4 cups white sugar
375ml water
250ml golden syrup
15ml red food colouring
buttered wax paper


Method

• Wash and dry the apples. 
• Insert a wooden skewer into the stalk-end of each apple. 
• Place the sugar and water in a saucepan and heat slowly, stirring continuously to dissolve all the sugar crystals before the mixture begins to boil. (Remove all the sugar crystals on the sides of the saucepan with a wet brush). 
• Add the golden syrup and boil until just before the hard crack stage stir occasionally, otherwise the syrup will crystallise. 
• Add the red colouring and mix well. 
• Remove the saucepan from the stove and place into a larger saucepan with enough boiling water to reach halfway up.
• Return to the stove and reduce the heat so that the water in the outer pan only just boils. 
• Dip the apples in the syrup, coating them well, allow most of the syrup to drip back into the saucepan. 
• Dry the skewered apples slightly by gently turning them back and forth. 
• Place on buttered waxed paper, and allow to dry completely. 

Variation:

• Use green apples and green food colouring instead of red for green toffee apples.

Makes 12 toffee apples

PUMPKIN ORANGE & POPPY SEED CUPCAKES

These amazing Pumpkin Orange & Poppy Seed Cupcakes are packed with goodness and are great for kids who won’t eat vegetables!

Ingredients


Cupcakes: 
1 (400g) packet diced pumpkin
450ml soft brown sugar
4 extra large eggs
1 pinch salt
560ml organic flour
1 Tblsp baking powder
2 Tblsp poppy seeds
1 finely grated orange peel
180ml olive oil or vegetable oil


Cream Frosting:
1 finely grated lemon peel
30ml lemon juice
1 finely grated orange peel
125ml sour cream
60ml icing sugar, sifted


Method

• Preheat the oven to 180ºC and line a muffin pan with 12 paper cupcake cases.
• Blitz or finely grate the diced pumpkin.
• Mix the pumpkin, sugar, eggs, salt, flour, baking powder, poppy seeds, orange peel and oil together.
• Fill the cupcake cases a third of the way with mixture and bake for 20-25 minutes or until cooked through.
• Whisk all the frosting ingredients together and refrigerate until cupcakes have cooled. 
• Spoon the icing onto the cupcakes, top with a little orange zest.

Makes 12 Cupcakes

CRANBERRY & ALMOND BISCOTTI

This free Cranberry & Almond Biscotti Recipe make the best tea time treats! Use almond extract instead of vanilla for a stronger almond flavour!

Ingredients


2 ¼ cups flour
1 cup white sugar
1 tsp baking powder
½ tsp bicarbonate of soda
2 egg whites
2 eggs
1 Tblsp vanilla essence
¾ cup sliced almonds
1 cup dried cranberries (sweetened)


Method

• Preheat oven to 170°C.
• In a mixing bowl, combine all dry ingredients together. 
• In a separate mixing bowl whisk the eggs, egg whites, vanilla or almond essence together.
• Add the egg mixture to dry the ingredients, using an electric mixer, mix on medium speed until just moist.
• Add the dried cranberries and almonds and mix well.
• On a floured surface, divide the mixture in half and gently shape each half into a log approximately 35cm long and 4cm thick. 
• Place on a baking tray and bake for about 30 minutes or until firm. 
• Cool on a wire rack.
• Reduce the oven temperature to 150°C.
• Cut biscotti into 1.5cm thick slices and place on baking tray and bake for an additional 20 minutes. 
• Allow to cool and store in a loosely covered container.

Makes about 30

CHOCOLATE TRUFFLES

These Chocolate Truffles will melt in your mouth… Try this quick & easy free Chocolate Truffle Recipe for the most divine tasting Truffles!
    

Ingredients


200g white chocolate
1 large egg yolk
2 Tblsp butter
2 Tblsp cream
1 Tblsp chocolate liqueur
430ml icing sugar, sifted
1 cup cocoa powder


Method

• Melt the white chocolate in a bowl over hot water or in the microwave.
• Add egg yolk, butter, cream and liqueur and beat until smooth.
• Gradually beat in icing sugar until mixture forms a firm paste. Allow to cool slightly.
• Use your hands to roll teaspoonfuls of mixture into small balls, then roll in cocoa powder to coat
• Place in paper cases and leave to cool.

Makes about 35

APRICOT CRUMBLE TREATS

This free Apricot Crumble Treats Recipe makes the most delicious tea time treats! Sticky caramelised apricot jam between a crunchy shortbread base and crumble on the top! Feel free to substitute the apricot jam for strawberry or any other jam for a variety of flavours mmm!

Ingredients


250ml apricot jam
750ml self-raising flour
3/4 cups brown sugar
1 extra large egg
1 tsp vanilla essence
1 pinch salt
250g margarine, softened


Method

• Preheat the oven to 180°C.
• In a large mixing bowl add the flour, salt and margarine and mix well.
• In a separate bowl beat the sugar, egg and vanilla essence.
• Add the egg mixture to the flour mixture and fold in to form a dough.
• Take one third of the dough and refrigerate. 
• Press the remaining two thirds of the dough flat into a greased, rectangular baking dish that is about 30cm x 20cm and at least 6cm deep. 
• Spread the jam evenly and thickly across the dough.
• Take the chilled dough and use a grater to grate it evenly over the jam.
• Bake in the preheated oven for about 40 minutes or until the topping is nicely browned
• Allow standing for 5 minutes, cut into squares before it cools.

Makes about 12 squares depending on the size.

APPLE & CINNAMON MUFFINS

This delicious free Apple & Cinnamon Muffin Recipe is great when you need to whip up something quickly… The bran flakes make these muffins high in fibre… Lovely to serve with tea!

Ingredients


Muffins:
1 ½ cups bran flakes
1 ½ cups self-raising flour
1 cup brown sugar
1 cup apple, grated
375ml milk
125ml avocado oil
2 extra large eggs
1 Tblsp vanilla essence
1 tsp cinnamon


Topping:
125ml brown sugar

Method

• Preheat the oven to 190°C.
• Line 2 muffin pans with paper cases.
• Mix all the muffin ingredients together, be careful not to over mix.
• Spoon the muffin mixture into the paper cases in the muffin tins.
• Sprinkle a little sugar over the muffins and bake for 20-30 minutes or the muffins have risen and cooked through.

Makes 24

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

FRUIT & NUT BISCOTTI

Biscotti are very crunchy Italian biscuits/cookies, which are great to dip into coffee or wine. Biscotti means ‘twice baked cookies’. Biscotti contain nuts and sometimes dried fruit is added. Try this amazing free Fruit & Nut Biscotti Recipe!

Ingredients


60ml butter
1 tsp vanilla essence
1 cup castor sugar
3 extra large eggs
250g organic flour
3ml bicarbonate of soda
125ml seedless raisins
180ml sultanas
180ml mixed nuts


Glaze:
1 egg
1 Tblsp water
2 Tblsp castor sugar, plus extra for sprinkling


Method

• Beat the butter, vanilla essence and castor sugar together.
• Add eggs one at a time beating after each addition. 
• Add the egg mixture to the dry ingredients and stir though.
• Place dough on a floured surface and knead until smooth but still slightly sticky.
• Divide dough into two and shape into logs.

Glaze

• Mix the egg, water and castor sugar together and brush logs with glaze.
• Sprinkle with a little extra castor sugar. 
• Bake in a preheated oven at 150°C for 20 minutes and cool for 3 hours.
• Slice into 1cm thick biscuits. 
• Preheat oven to 150°C (fan on).
• Lay biscotti in a single layer on a baking tray and bake for 15 minutes or until crisp, turning halfway through baking time.

Makes about 50

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

GIANT CHOCOLATE SMARTIE MUFFINS

This free Giant Chocolate Smartie Muffin Recipe is deliciously chocolaty and colourful great for kids parties!

Ingredients

Muffins:

50ml cocoa powder

50ml milo

50ml boiling water

500ml cake flour

15ml baking powder

150ml brown sugar

50g Albany chocolate, chopped

50g milky bar, chopped

1 egg

300ml ideal low fat evaporated milk

125ml butter

White Chocolate Icing:

125g icing sugar

500ml icing sugar

100ml melted milky bar

Dash of vanilla essence

1 box of Smarties to decorate

Method

Muffins:

• Preheat the oven to 180°C.
• Line 12 large muffin tin hollows with large paper cups.
• Blend the cocoa powder and Milo with the boiling water to make a paste. Leave to cool.
• Sift the flour and baking powder together and add the sugar and chocolate and mix well.
• Whisk together the egg, evaporated milk, cocoa paste and melted butter and add this mixture to the dry ingredients. Mix gently taking care not to over mix.
• Spoon the batter into the paper cups, filling them three quarters of the way.
• Bake the muffins for about 20 minutes or until done and a skewer inserted into the centre comes out clean.
• Leave to cool and decorate with the white chocolate icing and Smarties.

Icing:

• Beat the butter with the icing sugar.
• Add the melted milky bar and vanilla essence. Beat well.

Makes 12 large muffins

LEMON SQUARES

Try this lovely free Lemon Squares Recipe that will make your mouth with a divine sweet but tart lemony flavour!

Ingredients


Base:
250g butter at room temperature
85g icing sugar
625ml cake flour


Topping:
2 – 3 lemons
4 eggs
400g castor sugar
5ml baking powder


Method

• Grease a deep cake tin (23cm x 23cm x 4cm) with butter and line the bottom with grease baking paper.
• Beat the butter and icing sugar until light and creamy.
• Add 500ml of the flour to the creamed mixture and beat or knead with hands until it forms a dough ball.
• Press the dough into the bottom of the prepared cake tin and refrigerate for 15 minutes.
• Preheat the oven to 180°C.
• Place the cake tin into the oven and bake the crust for 15 minutes and remove from the oven and set aside to cool while you prepare the topping.

Topping:

• Grate the zest of 2 lemons with a fine grater.
• Juice the lemons (about 90ml required).
• Beat the eggs and castor sugar until well combined.
• Add the remaining cake flour, baking powder, lemon zest and juice, beat well.
• Pour the mixture onto the baked crust and return to the oven for about 30 minutes or until the topping has set.
• Allow to cool in the cake tin, dust with a little icing sugar and cut into squares.

Makes 12 – 16 squares

GINGER SHORTBREAD

If you love ginger then this free Ginger Shortbread Recipe is for you… This recipe is very easy & makes the most divine Ginger Shortbread… Best served with a nice hot cup of tea or coffee!

Ingredients


500g butter
250g castor sugar
500g cake flour
250g corn flour
60ml glace ginger in sugar syrup, drained & finely chopped


Method

• Preheat the oven to 160°C and grease two rectangular (20cm x 30cm) baking tray.
• Cream the butter and castor sugar together until light and creamy.
• Sift the cake flour and corn flour together and add the ginger.
• Add the dry ingredients to the butter mixture and mix thoroughly until a dough is formed.
• Divide the dough mixture and press into the baking trays.
• Prick the dough with a fork and mark out bars or squares.
• Bake for 1 hour or until golden brown.
• Sprinkle castor sugar on the top after baking.

Makes about 30 squares or bars

QUICK COCONUT ICE

When time is limited and you need to make something quick and easy try this free Quick Coconut Ice Recipe!

Ingredients


250ml icing sugar
900ml desiccated coconut
1 tin condensed milk
5ml vanilla essence
1ml cream of tartar
1ml salt
few drops of food colouring


Method

• Mix the icing sugar, coconut, condensed milk, vanilla essence, cream of tartar and salt together.
• Press half of the mixture firmly on the base of well-greased 25 x 15cm dish.
• Colour the remaining half light pink with the food colouring. Knead the mixture well.
• Press the pink mixture firmly onto the white layer.
• Refrigerate to harden.
• Cut into 4cm x 4cm squares.

Makes 24 pieces

CARROT & PECAN NUT MUFFINS

This free Carrot & Pecan Nut Recipe is divine! Made with rice flour which makes these muffins gluten free.

Ingredients

2 eggs

250ml sugar

150ml oil

250ml plain yoghurt

250ml grated carrots

250ml pecan nuts, roughly chopped

600ml rice flour, sifted

Method

• Preheat the oven to 180°C and grease a muffin pan.
• Beat all ingredients together (except rice flour) until well mixed, be careful not to over mix.
• Spoon the mixture into the muffin pan until ¾ full.
• Bake for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
• Allow to cool for a few minutes in the muffin tin before removing and allow to cool completely on a wire rack.

Makes 6 large muffins

BLUEBERRY OATS LOAF

This free Blueberry Oats Loaf is delicious… Full of blueberries! This loaf makes a lovely tea time treat!

Ingredients


Loaf:
375ml flour
7ml baking powder
180ml rolled oats
125ml brown sugar
200ml buttermilk
50ml canola oil
10ml vanilla essence
2 large eggs
250ml blueberries fresh or frozen


Topping:
30ml rolled oats
30ml brown sugar
30ml flour
15ml cold butter


Method


Topping:

• Mix the oats, sugar and flour together, gently rub the butter in with your fingertips until the mixture resembles breadcrumbs.

Loaf:

• In a large mixing bowl sift the flour, baking powder and pinch of salt together.
• Stir in the oats and sugar.
• Combine the buttermilk, oil and vanilla essence in a large jug, add the eggs and beat well.
• Pour the egg mixture into the dry ingredients and stir gently until a smooth batter forms.
• Add the blueberries and mix gently.
• Grease a 21cm greased loaf tin, pour the mixture into the tin and sprinkle the topping over the batter.
• Bake in a preheated oven at 180°C for about 50 minutes to an hour or until a skewer inserted into the centre comes out clean.
• Allow to cool in the tin for about 15 minutes then turn out onto a wire cooling rack to cool completely.

Makes 1 loaf

CHOCOLATE COCONUT CLUSTERS

Looking for something quick and easy to make when your time is limited….Try this awesome free Chocolate Coconut Cluster Recipe!

Ingredients


125g margarine
½ cup cocoa
3 cups oats
1 cup desiccated coconut
2 cups sugar
½ cup milk
1 tsp vanilla essence
Pinch of salt


Method

• Place the margarine, sugar, cocoa and milk into a saucepan and boil for 5 minutes on a low heat until all ingredients have dissolved.
• Boil for a further 5 minutes on a high heat until the mixture starts bubbling.
• Add the boiling mixture to the oats and coconut and mix.
• Drop teaspoonfuls onto grease proof paper and allow to cool and set.

CHOCOLATE CHELSEA BUNS

A dream in every mouthful, indulge & enjoy! Try this free Chocolate Chelsea Bun Recipe and you will be hooked… Great to serve with tea or coffee.

Ingredients


Yeast Mixture:
150ml flour
5ml sugar
8g instant yeast
125ml milk


Buns:
25g butter
350ml flour
1 egg
100g chocolate, chopped
15ml sugar
10ml cinnamon
Golden syrup for glazing


Method

• Mix all the yeast mixture ingredients together and leave in a warm place for about 20 minutes until frothy.
• Meanwhile rub the butter into the 350ml flour until it resembles fine crumbs.
• Add the egg to the yeast mixture and mix well and add to the flour and butter crumbs.
• Knead the dough for about 10 minutes, until smooth.
• Cover the dough with plastic wrap and allow to rise until double in size.
• Grease a 15 x 20 x 5cm baking tray.
• Roll the dough out onto a lightly floured surface to form a 1cm thick rectangle.
• Sprinkle the chocolate, sugar and cinnamon over the dough and roll into a sausage.
• Using a sharp knife, cut 3cm thick slices and arrange them on the baking tray.
• Bake in a preheated oven at 180°C for 20 minutes or until golden and a skewer inserted into the centre comes out clean.
• Drizzle a little golden syrup over the buns as a glaze.
• Serve hot or cold.

Makes 8

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