Pavlova
1 tablespoon cornflour
6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar, sifted
1 teaspoon vanilla extract
1 teaspoon white vinegar
200ml cream, whipped with 1 tsp sugar
250g strawberries, halved
Preheat oven to 200°C. Draw a 24cm circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with cornflour.
Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar very carefully.
Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low center. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).
Slide pavlova onto a serving plate. Top with cream and strawberries.
Avocado Ice Cream
½ cups orange juice
½ cups lemon juice, well chilled
1 cups mashed ripe avocados
1 ½ cups sugar
400g can evaporated milk
Mix juices. Beat milk in chilled bowl until almost doubled in volume. Add all ingredients; blend well.
Freeze.
Banana Split Ice Cream
2 cups white sugar
3 tbsp plain flour
½ tsp salt
1ltr milk
340g can evaporated milk
6 eggs, beaten
1 tbsp vanilla extract
1ltr chocolate milk
500g frozen strawberries, thawed
3 bananas, diced
400g can pineapple, with juice
In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened.
Pour a small amount of hot milk into the beaten eggs, stirring to combine – remove milk mixture from heat and stir the eggs into the milk until fully incorporated. Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice.
Freeze in a large metal bowl, gently folding to the centre every half hour or so.
Coffee Liqueur Ice Cream Pie
1 ¼ cups chocolate wafer, crushed
½ cup unsalted butter, melted
6 tbsp coffee-flavored liqueur
1 tsp instant coffee powder
85g chocolate, chopped
1 tbsp unsalted butter
600g vanilla ice cream, softened
2 tbsp coffee-flavored liqueur
600g chocolate ice cream, softened
2 tbsp coffee-flavored liqueur
¾ cup whipped cream, beaten stiff
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.
In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth.
Allow to cool completely.
Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream.
Freeze pie until firm. Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm.
Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.
Easy Chocolate Ice Cream
1 400g can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
Line a 9×5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form.
Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.
Five Ingredient Ice Cream
½ cup cold milk
1 tbsp vanilla extract
400g sweetened condensed milk
¼ tsp salt
600ml heavy cream
In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden.
Serve or store in an airtight container up to 10 days.
Magdalenas
2 eggs
¾ cup castor sugar
½ tsp grated lemon rind
1 cup plain flour, sifted
½ cup light olive oil
1 tbsp rum
Oil and flour some muffin trays or similar tins. Beat eggs and sugar until thick and mousse like. Add lemon rind and fold in flour and mixing only until all is blended. Spoon into moulds and bake at 190 till golden.
Apple Crumble
5 Apples, sliced and peeled
1 cup brown sugar
¾ cups oats
¾ cups flour
1 tsp cinnamon
1 tsp nutmeg
250g butter
2 tsp grated lemon rind
1 tbsp golden syrup
¼ cups apple juice
Preheat oven to 180°. Put half of the apples in a greased pan. Rub together butter and flour, and blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top.
Bake 35 minutes.
