Passionfruit Mango Tarts

Makes 12

image & recipe @gabo.ninemsn.com.au

Ingredients

For the pâte sucrée

• 250g plain flour
• 100g butter, chilled and diced
• 100g icing sugar
• 2 free-range eggs, lightly beaten

For the filling

• 180g butter, chopped
• 2 free-range eggs, lightly beaten
• ½ cup caster sugar
• 1 teaspoon grated lemon rind
• pulp of 6 passionfruit
• 3 large mangoes

Utensils

• 12 x 6cm individual fluted tart tins

Method:

1. Place the flour, butter and icing sugar into a food processor bowl and process until the mixture resembles breadcrumbs. Add the eggs through the feed tube and process until the ingredients are just combined. Place the dough onto a floured board and knead lightly until smooth. Wrap in cling wrap and chill for 20 minutes.
2. Preheat the oven to 160°C. Roll out the pastry on a lightly floured surface. Cut 12 x 10cm rounds and line the individual tart tins with pastry. Cover the pastry with non-stick baking paper and weigh it down with a thick layer of dried beans or rice. Bake for 15 minutes, then remove from the oven and carefully lift out the paper and weights. Return to the oven for a further 5 minutes. Cool and unmould from the cases.
3. To make the filling, place a large metal bowl over a pot of boiling water. Take care not to let the bottom of the bowl touch the water. Whisk together the butter, eggs and caster sugar until the mixture thickens, then remove from the heat. Fold in the lemon rind and passion fruit pulp. Cool completely. Spoon the cooled filling into the pastry cases. Slice the mango flesh finely and arrange in a rose pattern on top of each tartlet.

Brandy Snaps

Yields: 16-20

image & recipe @gabo.ninemsn.com.au

Ingredients

For the snaps

• 50g butter
• 60g brown sugar
• 60ml (¼ cup) golden syrup
• 50g (⅓ cup) plain flour mixed with 1 teaspoon ground ginger

For the filling

• 1 vanilla pod
• 160ml (⅔ cup) thickened cream, whipped until firm
• 1 teaspoon brandy (optional)

Utensils

• baking tray, lined with baking paper

Preparation Method

1. Preheat the oven to 170—180°C. Place the butter, sugar and golden syrup into a small, heavy-based pan, and heat over a low heat until the butter is melted and the sugar is dissolved (be careful not to boil the mixture as it may crystallise).
2. Cool the mixture slightly, then add the flour and ginger mixture. Mix until well combined.
3. On a prepared baking tray, drop 4 large teaspoonfuls of mixture to make neat circles. Leave ample room to spread.
4. Bake for around 8 minutes or until they are bubbling, lacy looking and dark golden in colour (they should spread to around 10—12cm in diameter).
5. Remove from the oven and slide the baking paper onto a wire rack. Allow the snaps to cool until firm enough to move yet still pliable enough to shape. (A wide spatula and palette knife are helpful.)
6. Roll the snaps around a lightly oiled wooden spoon handle to form a cylinder shape, then slip them off the handle and cool on a wire rack.
7. You will need to work quickly at this point so your snaps are shaped prior to them cooling and setting. (If the snaps cool too quickly on the tray prior to shaping, you can place them back in the warm oven to soften again.) Repeat with the remaining mixture.
8. To make the filling, split the vanilla pod and scrape the seeds into the cream (and brandy, if using). Place the cream in a piping bag. When the snaps are totally cold, fill them with the vanilla bean cream to serve. Note: once filled, serve immediately as they will soften quickly.

Tip

If you want to shape a basket, lay the biscuit over an inverted Chinese tea cup or similar and allow it to droop downwards. To make a cone, twist the biscuit to come together at one end only.

Coffee Scrolls

Yields:  12-14

image & recipe @gabo.ninemsn.com.au

Ingredients

For the dough

• 1 x 7g sachet dried yeast
• 275ml (1 cup plus 1 tablespoon plus 1 teaspoon) warm milk
• 1 free-range egg
• 450g white bread flour plus extra for rolling
• 25g caster sugar
• 1 teaspoon salt
• 50g unsalted butter, melted
• 1 cup sultanas

For the filling

• 50g butter
• 2 teaspoons cinnamon
• ⅓ cup brown sugar

For the icing

• 2 cups icing sugar
• 20–30ml strong espresso coffee

For the sugar syrup

• ¼ cup caster sugar, dissolved in 2 tablespoons boiling water

Utensils

• 1 baking tray, lined with baking paper

Preparation Method

1. Dissolve the yeast in the warm milk, beat in the egg, and then mix in the flour, sugar and salt. Add the melted butter and mix until evenly combined. Leave for 10 minutes, and then knead in the sultanas.
2. Lightly oil a 20cm area of worktop. Turn out the dough and lightly knead it. Return the dough to the bowl and leave it for 10 minutes. Knead once or twice more at 10-minute intervals, then cover and leave until risen by half — about an hour.
3. Flour the worktop and roll out the dough to a large rectangle shape, about 1cm thick.
4. Melt the butter and add the cinnamon and brown sugar to dissolve. Cool, and then brush evenly over the dough.
5. Roll up the dough tightly from the longer side, cut into 3cm wheels and place almost touching on the baking tray. Cover and leave somewhere warm until almost doubled (approximately 30 minutes).
6. Towards the end of the rising time, preheat the oven to 220°C. Bake for about 15 minutes.
7. Mix the icing sugar with the coffee a little at a time to make a thick coffee icing. Brush the baked buns with the sugar syrup while still warm to make them glossy, then spoon or drizzle with a generous amount of the coffee icing.

Layered Pavlova Torte

serves 8-10

image & recipe@gabo.ninemsn.com.au

Ingredients

For the meringue

• 6 egg whites
• 1½ cups caster sugar
• 1 teaspoon cornflour, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 150g almond meal, toasted
• 250ml thickened cream, whipped
• 250g strawberries, hulled and sliced or chopped
• 2 tablespoons passionfruit pulp

To finish

• fondant and food dye to make strawberries and leaves

Utensils

• 2 baking trays, lined with baking paper
• Preparation Method

1. Preheat the oven to 160°C. Draw 3 rectangles, 24cm long x 12cm wide, on the baking paper. Place the paper, ink side down, onto 2 baking trays.
2. Beat the egg whites in a clean bowl until stiff peaks form. Add the sugar a little at a time, beating well between each addition. Add the cornflour, vanilla and white vinegar. Fold in the almond meal.
3. Spread or pipe the meringue evenly over the rectangles. Bake for 50—60 minutes, then turn off the oven and allow the meringue to dry for a further 30 minutes. Remove the meringue layers from the oven and rest them on a wire rack to continue cooling.
4. Spread some whipped cream over a meringue rectangle and top with fruit. Layer another rectangle on top with more cream and fruit. Finish with a third layer.
5. Colour the fondant red and pink with the food dye and shape into small strawberries. Dye some fondant dark green (use blue and yellow dye plus a small amount of red to avoid a lolly-green colour). Shape this into leaves. Decorate the top meringue with a final smear of cream and top with the fondant strawberries and leaves.

Pavlova torte

Prep time: 40mins

Cook time: 35mins

Serves 10

image & recipe @taste.com

• 8 egg whites
• 430g (2 cups) caster sugar
• 1 tbs cornflour
• 2 tsp white vinegar
• 480g (2 cups) 99 per cent fat free vanilla custard
• 2 x 150g ctns Vanilla Creme Fruche
• 4 gold kiwifruit, peeled, thinly sliced
• 8 strawberries, washed, hulled, halved
• 2 passionfruit, halved
  
  1. Preheat oven to 160°C. Line 3 baking trays with non-stick baking paper. Draw a 22cm disc on each piece of paper.
  2. Step 2
     Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1/4 cup at a time, until the sugar dissolves and the mixture is thick and glossy. (you can tell if the sugar has dissolved by rubbing a small amount between two fingers. If it's still grainy than it hasn't dissolved completely) Beat in the cornflour and vinegar. (Once you feel the mixture is ready, hold the bowl upside down. If the mixture remains in the bowl than you know it's ready).
  3. Step 3
     Spoon the meringue mixture evenly among the prepared discs and smooth the surfaces. Bake, swapping the trays halfway through cooking, for 35 minutes or until the meringues are crisp and dry. Turn oven off. Leave meringues in oven, with the door ajar, to cool completely.
  4. Step 4
     Place 1 meringue disc on a serving platter or cake stand. Spread half the custard over the centre, leaving a 2cm border. Repeat with another meringue disc and the remaining custard. Top with the remaining meringue disc. Spread with the Fruche. Arrange the kiwifruit and strawberries on top. Spoon over the passionfruit pulp to serve.
     
     

Gluten-Free Asparagus Quiche

Makes one 9-inch quiche

image and recipe@http://www.yummly.com/recipe/external/Gluten-free-asparagus-quiche-309086

For the Crust:

• 1 1/2 cups Cup4Cup all-purpose gluten-free flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1/4 cup buttermilk
• For the Filling:
• 1 1/2 cups diced asparagus
• 1/2 cup sliced green onions
• 1/2 tablespoon unsalted butter
• salt and pepper to taste
• 6 large eggs
• 1 cup milk (I used 2 percent)
• 1/2 cup plus 2 tablespoons heavy cream
• pinch of salt and coarse ground pepper
• 1 cup grated sharp cheddar cheese or Gruyere cheese

To Make the Crust:

1. In a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. 
2. In a small bowl, stir together the egg yolk and buttermilk.   Create a well in the butter and flour mixture and pour in the liquid mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  
3. On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  Sprinkle generously with flour.  That’s perfect.  Shape dough into a disk and wrap in plastic wrap.  Allow dough to rest in the fridge while you assemble the filling.  Dough is easiest to roll out when it’s cold and rested.
4. When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle.  Press together any spots that might tear.  
5. Carefully lift down and place into the 9-inch pie plate.  Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.  Fold the excess dough under and crimp with fingers.

To Make the Filling:

1. Place a rack in the center of the oven and preheat oven to 190'C  [375 degrees F]
2. In a medium saucepan, over medium heat, melt butter.  Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes.  Season with a bit of salt and pepper, remove from heat, and set aside.
3. In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper.  Whisk until well blended.
4. Add the cooked vegetables to the unbaked pie crust.  Sprinkle half of the cheese over the vegetables.  Pour egg mixture over vegetables and top with more cheese.
5. Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
6. Remove from the oven and allow to cool for at least an hour.  Serve warm or cool.  Quiche will last, well wrapped in the refrigerator, for up to three days. 

Apple Crumble (Gluten, Dairy and Egg-Free)

Prep time: 15 mins

Cook time: 30 mins

Total time: 45

Serves: 6 people

Image & Recipe @yummly.com

Ingredients:

• 6 apples
• 1/2 cup water
• 1/4 cup sugar (optional)
• 1 1/2 teaspoons cinnamon

Topping

• 1 1/2 cups gluten-free self-raising flour
• 1/2 cup sliced almonds
• 1/2 cup brown sugar
• 1/2 cup vegan margarine

Method:

1. Preheat oven to 190ºC (375ºF).
2. Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
3. Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
4. Sprinkle crumble mixture over the apples.
5. Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.
6. Serve with dairy-free custard or ice cream.

Gluten Free Lemon Meringue Pie

Serves: 8

image & recipe @yummly.com

The Pastry...

• 1 1/4 cup gluten free flour blend
• 1/3 cup cold butter (or butter substitute)
• 1 egg yolk
• 1 teaspoon xylitol (or sugar, if you're not going sugar free)

Pie Filling and Meringue...

• 2 Tablespoons Cornflour
• 2 Tablespoons Agave Nectar (or brown sugar)
• 1 tablespoon Xylitol (or confectioners sugar)
• 2 large lemons, zest
• 1/2 cup fresh lemon juice
• 1 medium orange, fresh juice
• 3/4 cups water
• 1/4 cup cold butter
• 3 egg yolks
• 1 whole egg
• 4 egg whites (left over from filling and crust)
• 1/2 cup Xylitol (or 3/4 cup sugar)
• 2 teaspoons Corn Flour

Method:

1. Start by making the pastry. Place all your pastry ingredients into a food processor ( remember to save the egg white from your egg for the meringue) and blend until the ingredients are all binded together. If your mixture looks too dry, add 1 tsp of water at a time. If the mixture is too wet, add small sprinklings of flour until it reaches the right consistency of a firm dough ball. Form the pastry into your pie dish and place in the fridge for at least 45 minutes.
2. Preheat your oven to 180C/350F, place your pie crust covered with aluminium foil into the oven for 15 minutes, then remove the foil and bake for an additional 5 minutes. Remove from oven. While this is baking you can get started on your pie filling!
3. Heat your Agave, xylitol, lemon zest and corn flour in a pot. Gradually pour in your fresh squeezed and drained lemon juice, water and fresh orange juice. Stir regularly, once the mixture begins to boil, remove from heat and mix in your butter until it is melted.
4. Beat together the egg yolks and whole egg (keep the egg whites for the meringue), and mix into the citrus mixture. Place back on low heat and mix until the mixture blobs off the spoon. Remove from heat and it's meringue time!!
5. Beat your egg whites, slowly adding your cornflour and xylitol intermittently. Beat until thick and smooth (should take about 12-15 minutes if you are beating by hand, or about 5-7 minutes with an electric beater).
6. Reheat your pie filling mixture and pour into the crust. Place the meringue mixture on top of the pie, start along the edges first and build inward (so it doesn't collapse). Place in the oven for approximately 20 minutes until the meringue is golden and crisp. Once the pie is done, set aside for 1 hour before slicing! Love it and Eat it!

Low Carb, Gluten Free, Bacon Chocolate Mocha Ice Cream Cake

image & recipe @http://www.ibreatheimhungry.com

Yields 10 slices

This recipe makes enough for two layers of an eight inch chocolate cake – to make a four layer cake you’ll have to double the recipe for both the cake and frostings.

Ingredients

For the Cake
• 1/4 cup heavy whipping cream
• 12 Tbsp butter
• 4 squares Lindt 90% chocolate (about 1.5 oz)
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 Tbsp coconut flour
• 1/2 cup granulated sugar substitute
• 1/4 tsp salt
• 6 Tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 2 cups sugar free coffee ice cream, softened
• 8 slices cooked bacon (very crispy!), chopped
For the Ganache Frosting
• 3/4 cups heavy whipping cream
• 1 bar (3.5 oz) Lindt 90% chocolate
• 2 Tbsp coconut oil
• 1/2 cup granulated sugar substitute
For the Mocha Whipped Cream Frosting
• 1/4 cup Ganache Frosting (above)
• 2 Tbsp strong coffee (brewed)
• 3/4 cup heavy whipping cream

Instructions

To make the cake:
• Melt the chocolate, cream, and butter together, whisking together until smooth. (You can do this on the stove, or in a microwave at 30 second intervals.) Cool slightly. Whisk in the beaten eggs a little at a time until fully combined. Add the vanilla and stir. Combine the almond flour, coconut flour, sugar substitute, salt, cocoa powder, and baking powder in a medium bowl. Add the melted chocolate mixture and stir until thoroughly combined. Pour into two greased and parchment-lined (optional but recommended – cut the parchment into an 8 inch circle and place on the bottom of the pan before pouring in the batter) 8-inch cake pans. Bake at 350 degrees (F) for 25 minutes. Remove the cakes from the oven and cool.
To make the Ganache Frosting:
• Combine the whipping cream, chocolate, coconut oil, and sugar substitute in a medium microwave safe bowl. Microwave for 1 minute, then remove and stir. Microwave for another 30 seconds, remove and stir. If not completely melted, microwave for another 30 seconds. Stir until completely smooth. Pour into a clean bowl (preferably stainless) and chill for 2 hours or overnight, until firm enough to whip into a frosting. Once it’s completely chilled (you’ll know because it will be firm), whip into a fluffy frosting. Reserve 1/4 cup for your Mocha Whipped Cream Frosting.
To make the Mocha Whipped Cream Frosting:
• In a large bowl, whip your heavy cream into stiff peaks. Whisk in the coffee. Fold about 1/3 of the whipped cream into the 1/4 cup of ganache frosting that you reserved, continue folding until fully combined. Add the chocolate mixture to the remaining whipped cream, and fold gently until smooth. Add to a pastry bag fitted with a large star tube. Chill until ready to use.
To assemble the cake:
• Place one layer of cake on your serving plate. Top with softened coffee ice cream, and spread evenly to the edges. Place the second layer of cake, upside down, over the ice cream and press down evenly. Return to the freezer for 10 minutes to harden. Remove from the freezer and frost with your chocolate ganache frosting. Press your chopped bacon into the sides all the way around the cake. Return to the freezer for 10 minutes. Remove from the freezer and pipe a scalloped edge of Mocha Whipped Cream Frosting around both the top and bottom edges of the cake. Serve immediately, or return to the freezer. If storing in the freezer, remove and thaw for about 10 minutes before cutting and serving.

Apple Pie

image @http://aww.ninemsn.com.au

Ingredients:

• 10 medium (1.5kg) apples 
•  ½ cup (125ml) water 
• ¼ cup (55g) caster sugar 
• 1 teaspoon finely grated lemon rind 
• ¼ teaspoon ground cinnamon 
• 1 egg white 
• 1 tablespoon caster sugar, extra 

        Pastry

• 1 cup (150g) plain flour 
• ½ cup (75g) self-raising flour 
• ¼ cup (35g) cornflour 
• ¼ cup (30g) custard powder 
• 1 tablespoon caster sugar 
• 100g cold butter, chopped coarsely 
• 1 egg yolk 
• ¼ cup (60ml) iced water

Method:

1. Pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.
2. Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool. 
3. Preheat oven to 220°C (200°C fan-forced). Grease a deep 25cm pie dish.
4. Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.
5. Roll the remaining pastry large enough to cover the filling; lift onto the filling. Press the edges together; trim away excess pastry. Brush the pastry with egg white; sprinkle with extra sugar. Bake for 20 minutes. Reduce the oven temperature to 180°C (160°C fan-forced); bake for about 25 minutes or until golden brown. Serve with vanilla custard or scoops of vanilla ice-cream, if desired.

Mojito Cheesecake Parfaits with Finger Lime Caviar

image @http://www.yummly.com

Ingredients

• 20 grams unsalted butter (melted)
• 150 grams biscuits (crushed)
• 150 grams white chocolate
• 150 grams caster sugar (raw)
• 60 mls water
• 3 limes (plus 1 extra lime, sliced, to garnish)
• 100 mls white rum
• 1 cup mint leaves (plus extra to garnish)
• 400 grams cream cheese
• 250 grams mascarpone cheese
• 1 lime (finger, split)

Method:

1. Combine the sugar and water in a saucepan over a medium heat. Stir until the sugar dissolves and bring to the boil before reducing the heat to low and simmering for 5 minutes. Remove from the heat, add the mint leaves, lime juice and zest, and rum and cover and set aside to infuse for 20 minutes. Strain and set aside.
2. Place the chocolate in a heatproof bowl over a pot of simmering water and stir until melted.
3. Place the cream cheese and mascarpone in a food processor and process until smooth. Add the strained syrup and melted chocolate and process to combine.
4. Combine the crushed biscuits and melted butter and stir to combine. Divide half the mixture between 6 glasses and press into the base. Top with half the cheesecake mixture. Top this with the remaining biscuit mixture and then layer with the remaining cheesecake mixture. Refrigerate for 1 hour to set.
5. When ready to serve top with a dollop of cream, mint leaves and finger lime caviar.

White chocolate parfait with Kahlua

image @http://www.taste.com.au

Ingredients:
Serves 4

• 50g caster sugar
• 120g good-quality white chocolate, chopped
• 3 egg yolks
• 300ml thick cream
• 80ml (1/3 cup) Kahlua

Method:

1. Place the sugar and 4 tablespoons water in a pan over medium heat and boil for about 4 minutes.
2. Place the chocolate in a food processor and process until finely chopped. Add the syrup and egg yolks and process until smooth. Transfer to a large mixing bowl.
3. In a separate mixing bowl, lightly whip the thick cream, then fold into the chocolate. Divide the mixture between 4 freezer-proof serving dishes, leaving room for the topping. Freeze for at least 4 hours. Remove from fridge 30 minutes before serving. Serve with white chocolate parfaits with about a tablespoon of kahlua poured over the top.

Mr. Galini's Coconut Cream Pie

Ingredients: 

image @http://www.cooking-with-us.com

• 3 cups half-and-half 
• 2 eggs 
• 3/4 cup white sugar 
• 1/2 cup all-purpose flour 
• 1/4 teaspoon salt 
• 1 1/4 cups flaked coconut 
• 3/4 teaspoon vanilla extract 
• 1 (9 inch) pie shell, baked 
• 1 cup frozen whipped topping, thawed 

DIRECTIONS 

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring continuously. 
2. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. 
3. Pour into pie shell and chill 2 to 4 hours, or until firm. 
4. Top with whipped topping and with remaining 1/4 cup of coconut.

Eve's Pudding

"The tempting apples beneath the sponge topping are the reason for the pudding's name"

image @http://www.deliciousmagazine.co.uk

Ingredients:
Serves 4-6

• 1/2 cup [115g / 4oz]  butter
• 1/2 cup [115g / 4oz]  sugar
• 2 eggs, beaten
• grated rind and juice from 1 lemon
• 1 cup [90g / 3 1/2 oz] self-raising flour
• 1/3 cup [40g / 1 1/2 oz] ground almonds
• 1/2 cup [115g / 4oz] soft brown sugar
• 500-675g [1 1/2lb] cooking apples, cored and thinly sliced
• 1/4 cup [25g / 1oz] flaked almonds

Method:

1. Pre heat the oven 180'C [356'F].
2. Beat together the butter and caster sugar in a large mixing bowl until the mixture is very light and fluffy.
3. Gradually beat the eggs into the butter mixture, beating well after each addition, then fold in the lemon rind, flour and ground almond.
4. Mix the brown sugar, apples and lemon juice, tip into the dish, add the sponge mixture, then the almonds.
5. Bake for 40-45 minutes, until golden