ABSOLUT BLUE SOUVENIR COCKTAIL

This free Absolut Blue Souvenir Cocktail Recipe is made with Absolut Vodka, Cinnamon Schnapps Liqueur, blue curacao and champagne, and served in a champagne flute.

Ingredients


1 shot Vodka (Absolut Vodka)
1 shot Cinnamon Schnapps Liqueur
1 shot Blue Curacao
champagne to top up
maraschino cherry


Method

• Add the vodka, cinnamon liqueur and blue curacao to a chilled champagne flute.
• Top up with champagne and garnish with a maraschino cherry.

Makes 1 Cocktail

QUEEN OF HEARTS STRAWBERRY TARTS

This free Queen of Hearts Strawberry Tart Recipe is a great treat to serve at children’s birthday parties or tea parties! Mmm a delicious shortcrust pastry base filled with strawberry jam! Very easy to make!

Ingredients


Shortcrust Pastry 
250g cake flour
5 Tblsp icing sugar
125g butter
1 extra large egg yolk
4 Tblsp ice water


Filling
125ml strawberry jam
1 Tblsp castor sugar, to sprinkle


Method

• In a mixing bowl using an electric beater, mix the flour, icing sugar and butter together until the mixture resembles fine breadcrumbs.
• Add the egg yolk and pulse to combine. 
• Add enough cold water to form a soft dough.
• Cover the dough with cling wrap and refrigerate for 30 minutes.
• Preheat the oven to 180˚C.
• Roll out the pastry to 5mm thickness.
• Cut out rounds to line 12 small tart tins or a muffin pan.
• Cut out 12 small heart shapes from the leftover pastry
• Spoon 2 tablespoon’s of jam into each pastry shell, top with hearts and sprinkle over with castor sugar and bake for about 15 minutes or until golden.
• Allow to cool before serving.

Serves 4

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

POTATO CHEESE & SPRING ONION CAKES

This free Potato Cheese & Spring Onion Cakes Recipe is so quick and easy to make! These are great to serve as finger foods when entertaining guests! Feel free to add some bacon to give the potato cakes an extra special flavour.
        

Ingredients


1 bunch spring onions, sliced
6 medium sized potatoes, cooked and peeled
125ml mature cheddar cheese, grated
2 tbsp dijon mustard
125ml flour, for dusting
a little oil, for frying
salt and freshly ground black pepper to taste
1 tomato sauce, for serving


Method

• Roughly mash the spring onions, potatoes, cheese and mustard together and season.
• Shape mixture into fat sausage shapes and dust patties in flour.
• In a frying pan heat 1 – 2cm of oil and fry the cakes, turning occasionally, until golden brown and cooked through.
• Drain the cakes on kitchen paper towel.
• Serve with tomato sauce.

Variation


Fry 100g of diced bacon until crispy and add to the mixture.


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.

BEEF TERIYAKI

This free Beef Teriyaki Recipe is a delicious & healthy dish for the whole family, packed with lean beef & Vegetables. Teriyaki is a Japanese dish made with noodles, meat and vegetables, which are cooked in a Teriyaki sauce. Feel free to add vegetables of your choice.

Ingredients


250g rice noodles or white rice
500g free range beef, sliced into strips
1 Tblsp sesame oil
1 onion, finely sliced
1 ½ cups broccoli florets
1 red pepper finely sliced
1 cup button mushrooms, quartered
2 cloves garlic, chopped
2 Tblsp soya sauce
2 Tblsp teriyaki sauce
2 Tblsp fish sauce
1 pinch of salt and milled pepper


Method

• Place the noodles in a bowl, cover with boiling water and soak the noodles for 5 minutes and then drain.
• Sear the beef in the sesame oil, add the vegetables and garlic and fry until just tender about 5 to 8 minutes (add the mushrooms last they cook quickly).
• Add the soy, teriyaki, fish sauces and noodles or rice and fry for a few more minutes until heated through and combined.
• Serve immediately.

Serves 4

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