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cookessentials - 2011-02-17 06:55:00

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cookessentials - 2011-02-24 20:09:00

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cookessentials - 2011-02-25 15:50:00

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elliehen - 2011-04-11 12:58:00

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cookessentials - 2011-04-11 15:45:00

cookessentials wrote:

For the person wanting to impress the chef's

It probably wasn't the correct phrase I was looking for cookessentials. I wanted to make something that they'd enjoy, that may be up to the high standard they make in their own work, that wasn't too difficult for me, (not a professional cook,) to make. Thanks for bumping the thread elliehen and to the others also for their ideas.

hezwez - 2011-04-11 16:36:00

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cookessentials - 2011-04-11 16:55:00

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cookessentials - 2011-04-13 10:44:00

Thanks cooks for the bran fig & pecan loaf
l was looking for something today to make for afternoon tea and l found the above recipe and made it up and it was so nice and l got lots of lovely compliments, it is really nice and l am not a big fan of figs but this is a keeper

griffo4 - 2011-04-13 18:05:00

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cookessentials - 2011-06-20 09:37:00

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cookessentials - 2011-06-24 15:07:00

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cookessentials - 2011-06-25 14:02:00

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deus701 - 2011-06-25 14:27:00

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carl-van-essen - 2011-06-28 14:02:00

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indy95 - 2011-06-30 17:23:00

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indy95 - 2011-06-30 17:27:00

Grasshopper Pie

Don't let the name fool you, this is one delicious pie.
Ingredients

* Melted butter, for greasing
* 250g packet plain chocolate-flavoured biscuits
* 1/2 cup desiccated coconut
* 180g unsalted butter, melted, cooled
* 1 cup milk
* 1/2 bunch mint
* few drops peppermint essence
* 3 egg yolks
* 1/2 cup caster sugar
* 1 tsp cornflour
* 1/4 cup cold water
* 1 Tbsp gelatine
* 1/4 cup crème de menthe
* 300ml thickened cream
* Extra cream, to serve (optional)

Method

1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs form, then transfer to a large bowl. Add coconut and butter and stir until well combined. Spoon biscuit mixture into prepared tin. Use a straight-sided sturdy glass to press biscuit mixture evenly up the sides and across the base of tin. Put biscuit-lined tin in freezer for 10 minutes.

2. Combine milk and mint in a medium heavy-based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove pan from heat and stand to cool. Strain milk through a fine sieve and discard mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg-yolk mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top of custard with plastic wrap, to prevent a skin forming.

3. Pour water into a jug, sprinkle with gelatine and whisk with a fork to combine. Stand gelatine for 5 minutes, to allow it to soften and swell. Microwave gelatine mixture on HIGH/100% for

30-40 seconds or until gelatine has dissolved. Allow to cool slightly. Add gelatine mixture and crème de menthe to custard. Stir until well combined.

4. Pour custard into a large mixing bowl, cover with plastic wrap and refrigerate until mixture is cold and starts to thicken, but not set. Using an electric hand beater, beat cream until soft

peaks form. Add cream to cold custard and fold in using a large metal spoon. Spoon custard mixture into prepared biscuit shell and refrigerate pie for 2-3 hours to set. Serve Grasshopper pie with extra cream, if desired.

theanimal1 - 2011-07-01 21:16:00

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cookessentials - 2011-11-07 20:27:00

Bumping for Christmas dessert ideas..

juliewn - 2011-12-11 00:57:00

Bump so I can check it out tomorrow.

cautis - 2012-02-15 21:50:00

I love desserts!

lindylambchops1 - 2012-02-15 22:02:00

theanimal1....in your grasshopper pie....how much is 1/2 a bunch of mint ?

wheelz - 2012-02-16 12:17:00

"LEMON WALNUT TORTE by Cathy Taylor in "The Cooks Collection"
she says 'This is the best dinner party dessert I know. If the recipe is doubled, it looks amazingly voluptuous! This recipe serves 10.
Ingredients 6 egg whites, 1.5 cups castor sugar, 2T cornflour, 1/2T malt vinegar, 1c chopped walnuts ........ FILLING: 6 egg yolks, 2-3T castor sugar, 4 lemons, 175g butter, 300ml cream. method beat egg whites until soft peaks form. Gradually beat in castor sugar, a spoonful at a time, to make a stiff meringue. Beat in cornflouor and vinegar, then fold in chopped walnuts. Divide mixture in half. Spoon onto oven trays covered with baking powder. Press down a little with the back of the spoon until two even pavlova style circles are formed. Bake in 140 C oven for 1 hr or until dry. finally the filling: Melt butter in a bowl placed over a saucepan of boiling water. Beat egg yolks and castor sugar together with lemon juice and rind. Cook until thickened, whisking all the time. Allow to cool. Fold in whipped cream and sndwich the two meringues together with about half of lemon mixture. Top with remaining half. I've never doubled the recipe, so I'll have to take Cathy's word for the voluptuousness or otherwise decadently appearance. She's right that it is a very lovely dinner party dessert, very popular with our guests! posted by fastlanenz" :-))

bev00 - 2012-05-11 22:20:00

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cookessentials - 2012-05-12 21:07:00

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cookessentials - 2012-06-09 11:17:00

What about the good old fashioned: 3/4 hour ( golden syrup ) pudding.

1 cup SR Flour, 25 grams butter, enough milk to make a scone like dough.
Sieve flour into basin that you will put into pot to steam. Rub in butter, with fingers untill crumbly.
1 Tblspn golden Syrup, 2 Tblspns sugar, 1 cup boiling water, Mix well to dissolve and pour over scone mixture. Put basin into a pot with simmering water and cook for 3/4 hours. No need to cover the basin, while cooking.

Edited by willman at 12:42 pm, Sat 9 Jun

willman - 2012-06-09 12:40:00

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cookessentials - 2012-06-09 19:29:00

valentino wrote:

Self-Saucing Chocolate Pudding. Base;

2 Tablespoons butter, melted
1/2 Cup milk
1 Cup flour
1/2 Cup sugar
1 Teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cocoa

Topping;

½ cup sugar
2 teaspoons cocoa
2 cups hot water

Make base;

Melt butter in a small bowl, add milk and warm.
Mix flour, sugar, baking powder, salt and cocoa in a bowl.
Add butter mixture, mix well to thick dough. ( One can add some Choc Chips for extra choccy taste).
Put into greased dish.
(please select dish large enough that base only takes up 1/3 to ½ of dish, mixture swells quite a bit and if too small the pudding could overflow ).

To Make Topping;

Mix sugar and cocoa together and sprinkle over dough.
Pour over hot water. Cover dish with lid or tin foil.
Bake at 180 C for 50 minutes (Do not overcook).

Serve Hot with cream or ice cream.[have found that this microwaves well about 10-15mins and tastes just as good]

chocolatechev - 2012-06-09 21:11:00

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cookessentials - 2012-06-17 19:17:00

SELF-SAUCING PUDDING GINGER & TOFFEE
Ingredients
Batter
1 cup flour
2 tsp baking powder
2 tsp ground ginger
1/4 cup Chelsea Soft Brown Sugar
1/4 cup Chelsea White Sugar
50g butter
1 tbsp Chelsea Golden Syrup
1/2 cup milk

Sauce
1/2 cup Chelsea Soft Brown Sugar
1/2 cup Chelsea White Sugar
1 tbsp Chelsea Golden Syrup
2 tsp ginger
2 cups boiling water

Method
Combine dry batter ingredients in a large bowl. Melt butter with golden syrup. Pour into dry ingredients with milk and mix. Place in greased oven-proof dish that is quite deep, such as a small lasagne dish.

Put sauce ingredients in a bowl (you can use the same one you used for the batter). As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture. Bake for 45 minutes at 180°C.

Serve with vanilla ice-cream or whipped cream.

bev00 - 2012-06-19 22:41:00

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cookessentials - 2012-08-01 06:54:00

Yum to all of the above!!!! Not good for someone who is trying to lose her baby weight Hehehee

fishbaby - 2012-08-01 07:11:00

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cookessentials - 2013-02-01 11:13:00

Someone looking for a nice crumble topping, look at post number 284.

The crumble on this is lovely.

Cheers

valentino - 2013-05-23 11:36:00

This is a super recipe !!!!

Panettone Bread and Butter Pudding

4 eggs
160g caster sugar
570 ml milk
570 ml double cream - not thickened
1 ½ tsp vanilla essence
1 Panettone* - cut into thick 2cm slices and buttered on each side
Zest of 1 orange or mandarin, or 1 tsp orange blossom water
4 tbsp Cognac/Brandy
A little icing sugar

Preheat the oven to 160 °C
Whisk the eggs with the sugar until pale. Add the milk, cream, vanilla, Cognac and orange zest/orange blossom water – mix to incorporate. The mixture will be very runny, do not worry it will thicken in the oven.
Layer the panettone slices into a buttered baking dish. Pour the custard slowly over the bread.
You can make 1 large pudding, 2 smaller ones or individual ones, just fill the custard up to 1 cm below the top. Give the dish a good tilt to the right and left to make sure the custard has reached the centre of the dish at the bottom.
Place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes, until there is a nice crust on top.
You can also cook the pudding(s) in advance and reheat gently in a slow oven (140°C) for 1/2 hour just prior to serving.
Serve with ice-cream or cream.
Serves 8
*Panettone - is a typical bread of Milan containing candied orange, raisins, citron and lemon zest, usually prepared and enjoyed for Christmas and New Year in Italy and Switzerland. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.

Option: Quite often instead of using a Panettone bread would use a mixture of a custard bread and a nice very fruity bread like Birgens or Vogel, comes out very nice.

valentino - 2013-05-23 11:44:00

jenna68 wrote:

Any fruit icecream.. 2 x 425g tins of fruit or the equivalent in fresh fruit, 2 eggs, separated, 1Tbsp artificial sweetner, 375ml reduced fat milk, 1/2cup skim milk powder. Method:In a food processor blend the fruit, include the juice, to a smooth paste. In a double boiler that is simmering, whisk together the egg yolks, sweetner, milk and milk powder. Stir continually for 10mins or until the custard thickens. Beat the egg whites until stiff peaks form. Remove the custard from the heat and pour into a suitable ice cream container, add the fruit puree and fold in the egg whites. Freeze several hours until firm. Bring out freezer 1/2 an hour before serving. Serves 6.

Heya, would like to make your recipe but dont have a food processer would a blender work. Also dont have a double boiler what can i use instead.

dolphinlu - 2013-05-25 01:16:00

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cookessentials - 2013-05-28 14:59:00

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cookessentials - 2013-06-05 14:37:00

Butter couple of weetbix, add brown sugar and milk, zap in the microwave till milk is hot - yum pudding or breakfast.

taurus2005 - 2013-06-05 15:20:00

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cookessentials - 2013-06-27 12:22:00

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cookessentials - 2013-06-27 13:28:00

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cookessentials - 2013-08-30 15:38:00

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cookessentials - 2013-09-04 16:05:00

cookessentials wrote:

This is one of our favourites.

BAKED RHUBARB AND ORANGE SPONGE
1 bunch rhubarb,trimmed and chopped. 1/4 cup firmly packed brownn sugar; 2 tsp grated orange rind; 3 tbsp warmed honey; 60g butter; 1/4 cup caster sugar; 1 egg, lightly beaten; 3/4 cup self raising flour; 1/3 cup milk.
Place rhubarb in buttered ovenproof dish,sprinkle with the brown sugar and half the orange rind and pour over warmed honey. Cream butter with remaining orange rind and caster sugar until light and fluffy. Beat in egg, then fold in sifted flour alternatively with the milk. Bake in a pre-heated modeerately hot oven (190C) for about 40 minutes or until golden. Serve hot with custard or cream. I serve it with a good vanilla bean ice-cream.

This looks delicious. A perfect way to use the bunch of deep red rhubarb I've just been given.

kaddiew - 2013-09-04 16:19:00

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cookessentials - 2013-09-04 16:27:00

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cookessentials - 2013-09-04 21:48:00

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cookessentials - 2013-09-25 10:36:00

Check out these recipes, I have priced out 30 Desserts, they are easy peasy, and very ecomomical.
http://trinasbeautifulbudgetingbasics.blogspot.co.nz/2013/09
/30-dessert-recipes-to-chose-from.html

kob - 2013-09-25 11:51:00

what a great lot of nice recipes have come to light, something to
satisfy everyone. we have a great bunch of cooks here some names
i recognise. go to it and make a new pudding for dinner tonite,
thankyou everyone for your recipes. cheers

claudds - 2013-10-12 13:29:00

bumping this

wise_one - 2013-10-29 15:10:00