Umm Ali Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Umm Ali Recipe. Enjoy Egyptian Desserts and learn how to make Umm Ali. It's Cheep, easy!

Preparation time :     15 minutes
Cooking time :     20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLɮ Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLɮ Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200�C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.


More Dessert Recipes:

Pistachio Dates Truffles
Almond Sesame Balls
Baklava with honey syrup
Fried Qatayef Bil-Kishta
Qatayef Asafiri Bil-Kishta
Kunafa 

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Baklava with honey syrup recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava with honey syrup Recipe. Enjoy Middle Eastern Desserts and learn how to make Baklava with honey syrup.

Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted

Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

1. Preheat oven to 200�C. Lightly grease a shallow baking tray.

2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.
6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Source
Super Food Ideas - November 2005, Page 46
Recipe by Yianni Sourris

More Dessert Recipes:

Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe
Knafeh
Knafeh Dough  

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Mum's Christmas pudding recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mum's Christmas pudding Recipe. Enjoy best Christmas cooking recipes and learn how to make Mum's Christmas pudding - the ideal last-minute option as it doesn't need to mature to taste really good

Easy
Makes 1 x 2L/3.5 pint and 1 x 1L/1.75 pint pudding

Prep time 10 mins
Cook 3 hrs 30 mins

Ingredients

450g white breadcrumbs
350g golden caster sugar
225g vegetarian suet
100g self-raising flour
50g almonds , roughly chopped
225g currants
225g sultanas
225g raisins
175g mixed peel
1 tsp each mixed spice , ground ginger and grated nutmeg
2 tsp bicarbonate of soda
2 eggs
2 tbsp treacle
zest and juice 1 lemon
zest and juice 1 orange

Method

1. Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.

2. The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins - we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.

3. Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2� hrs and the larger one for 3-3� hrs. Cool, wrap well in foil and chill for up to 3 days.

Nutrition Per Serving
429 kcalories, protein 6g, carbohydrate 81g, fat 11 g, saturated fat 4g, fibre 2g, sugar 54g, salt 1.26 g

Recipe from Good Food magazine, January 2011.

More Christmas Desserts...
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream  

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Black forest trifle recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Black forest trifle Recipe. Enjoy Christmas cooking recipes and learn how to make Black forest trifle.

Preparation Time 15 minutes

Ingredients (serves 10)

2 x 600ml ctns thickened cream
2 x 300g pkts Home Brand Chocolate Sponge Roll, cut into 3cm pieces
60ml (1/4 cup) cherry brandy or kirsch
600g bought chocolate custard
1kg cherries, stems removed, pitted
45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped

Method

1. Use an electric beater to beat the cream in a bowl until soft peaks form.

2. Arrange one-third of the sponge over the base of a 3L (12-cup) capacity serving dish. Drizzle over 1 tablespoon of cherry brandy or kirsch. Pour over one-third of the custard. Top with one-quarter of the cherries and one-third of the cream. Repeat to make 2 more layers. Cover and place in the fridge for 6 hours or overnight to chill.

3. Top with remaining cherries and sprinkle over the hazelnuts.

Source
Good Taste - December 2009, Page 34
Recipe by Gemma Luongo

More Christmas Desserts Recipes 
Summer berry trifle
Frozen mango and lime cheesecake
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream
Orange cupcakes recipe 

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Summer berry trifle recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Summer berry trifle recipe. Enjoy Christmas desserts and learn how to make Summer berry trifle. It couldn't be easier to make!
 
Ingredients (serves 10)

1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) Pauls premium vanilla custard
250ml (1 cup) thickened cream, whipped

Method

1. Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.

2. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.

3. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

Source
Good Taste - December 2006, Page 56
Recipe by Michelle Southan


More Christmas Desserts Recipes
Frozen mango and lime cheesecake
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream
Orange cupcakes recipe
Vanilla cupcakes recipe 

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Frozen mango and lime cheesecake

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Frozen mango and lime cheesecake Recipe. Enjoy Christmas cooking recipes and learn how to make Frozen mango and lime cheesecake . 

Ingredients (serves 8)

250g packet plain sweet biscuits (see note)
60g unsalted butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
1 teaspoon finely-grated lime rind
300ml thickened cream
425g can sliced mangoes, drained
3 passionfruit, halved

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.

Notes
You will need half the packet of biscuits for this recipe.

Source
Super Food Ideas - December 2007, Page 90
Recipe by Kim Coverdale

More Christmas Recipes 
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream
Orange cupcakes recipe
Vanilla cupcakes recipe 

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Banana & chocolate cupcakes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Banana & chocolate cupcakes recipe. Enjoy Christmas Cupcake Recipes and learn how to make Banana & chocolate cupcakes.

Baking is a great way to spend a Saturday afternoon and these tasty treats are well worth the effort.

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 16)

150g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
1 tsp vanilla extract
2 eggs
2 ripe bananas, peeled, mashed
1 x 200g pkt good-quality dark chocolate, coarsely chopped
300g (2 cups) self-raising flour
60ml (1/4 cup) milk
White chocolate curls, to decorate

Chocolate frosting
1 x 200g pkt good-quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream

Method

1. Preheat oven to 180�C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.

2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.

3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.

4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Source
Good Taste - April 2006, Page 98
Recipe by Michelle Southan

More cupcake recipes...
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream Orange cupcakes recipe  Vanilla cupcakes recipe 

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Double-chocolate cupcakes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Double-chocolate cupcakes recipe. Enjoy Christmas Cupcake Recipes and learn how to make Double-chocolate cupcakes.

Makes 18

Ingredients

1 cup (250ml) thickened cream
450g good-quality dark chocolate
5 eggs
3/4 cup (165g) caster sugar
1 cup (150g) plain flour
1 tbs good-quality cocoa powder
1/2 tsp baking powder
Sugar flowers (optional), to decorate (see note)

Chocolate sauce
100g dark chocolate, broken into pieces
1/3 cup (80ml) thin cream

Method

1. Preheat the oven to 180�C (160�C fan-forced). Line an 18-hole patty pan with paper cases.

2. Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.

3. Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.

4. Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.

5. Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.

6. Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.

7. Remove from heat and stir until smooth.

8. Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

Notes
* From kitchenware and cake shops.

Source
delicious. - September 2005, Page 94
Recipe by Valli Little

More cupcake recipes...
Christmas cupcakes with chocolate brandy buttercream
Orange cupcakes recipe 
Vanilla cupcakes recipe
 
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Christmas cupcakes with chocolate brandy buttercream

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Orange cupcakes recipe. Enjoy Christmas Cupcake Recipes and learn how to make Orange cupcakes.

Treat yourself and loved ones to these delightfully fluffy Christmas cupcakes with chocolate brandy buttercream.

Makes 12

Ingredients

125g butter, softened
3/4 cup (115g) caster sugar
2 teaspoons vanilla bean paste
2 eggs, at room temperature
1 1/2 cups (225g) self-raising flour
1/2 teaspoon ground cinnamon
1/3 cup (80ml) milk
Dried coconut flakes, to decorate
Chocolate brandy buttercream
125g butter, softened
1 1/2 cups (230g) icing sugar mixture
2 tablespoons cocoa powder, sifted
1 tablespoon brandy

Method

1. Preheat oven to 180�C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.

2. Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Spoon the mixture into paper cases. Bake for 20-25 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes then transfer to a wire rack to cool.

3. Make buttercream: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa until combined. Add brandy. Beat until combined. Spread (or pipe) buttercream onto cakes. Decorate with coconut. Serve.

Source
Taste.com.au - November 2010
Recipe by Kim Coverdale

Orange cupcakes recipe - Vanilla cupcakes recipe - Chocolate-Cherries Alaska Bomb Recipe - Chocolate Cherry Trifle Recipe

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Orange cupcakes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Orange cupcakes recipe. Enjoy Christmas Cupcakes Recipes and learn how to make Orange cupcakes.

Makes 12

Ingredients

1 quantity classic cupcake recipe (see related recipes)
2 oranges, rind grated, juiced
2 1/2 cups pure icing sugar, sifted
1 orange, rind grated, juiced
12 Jaffa sweets

Method

1. Follow step 1 of classic cupcake recipe.

2. Follow step 2, reducing milk to 1/4 cup and adding orange rind and 1/2 cup of orange juice.

3. Bake cupcakes following step 3.

4. Make icing: Mix together icing sugar, orange rind and 1/4 cup of orange juice until smooth and well combined. Spoon over cupcakes. Top each with 1 Jaffa. Allow to set before serving.

Source
Super Food Ideas - March 2004, Page 76
Recipe by Dixie Elliott

Vanilla cupcakes recipe - Chocolate-Cherries Alaska Bomb Recipe - Chocolate Cherry Trifle Recipe - Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

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Vanilla cupcakes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Vanilla cupcakes recipe. Enjoy Christmas Dessert Recipes and learn how to make Vanilla cupcakes.

Celebrate RSPCA's Cupcake Day tomorrow with these cute vanilla cupcakes. Thanks to a plethora of new products, exquisitely decorated homemade cakes are a cinch!

Makes 24

Ingredients

200g butter, softened
1 3/4 cups (370g) caster sugar
2 tsp vanilla bean paste
4 eggs
2 3/4 cups (405g) self-raising flour
1 cup (250ml) milk

Butter frosting
200g butter, softened
6 cups (900g) icing sugar mixture
1/2 cup (125ml) milk

Method

1. Preheat oven to 180�C. Line 24 1/3 cup (80ml) muffin pans with patty cases.

2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.

3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.

4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.

5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.


Decorating tips:
Colour: Add colouring gradually until you've reached the desired shade. Paste colouring offers a greater variety of shades and a more intense hue than liquids. Butter that is very yellow will affect the colour; unsalted butter gives a paler base after beating.
Frosting: Ready-made fondant icing can be coloured by kneading in drops of liquid or paste colouring. Roll flat on a surface sprinkled with pure icing sugar and use a biscuit cutter to cut out circles. Secure with a dollop of jam.

Source
Notebook: - April 2008, Page 19
Recipe by Sarah Hobbs 

Chocolate-Cherries Alaska Bomb Recipe - Chocolate Cherry Trifle Recipe - Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

Save and share Vanilla cupcakes recipe

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Chocolate-Cherries Alaska Bomb Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate-Cherries Alaska Bomb Recipe. Enjoy cooking Christmas Desserts and learn how to make Chocolate-Cherries Alaska Bomb.

Prep Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

2 pints cherry ice cream (recommended: Ben and Jerry's Cherry Garcia Ice Cream)
1 (8-inch) round chocolate chip walnut brownies
4 large egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1/4 cup brandy

Directions

Line a small, round bottomed, 8-inch stainless steel bowl with plastic wrap, letting it hang over the sides. Spoon the ice cream into the prepared bowl, pressing it down as you go. Smooth the surface of the ice cream with a rubber spatula. Top the ice cream with the brownie round, bottom of the brownie side up. Bring the plastic wrap up and over the brownie, wrapping it all up tightly. Freeze for 4 hours or overnight until solid.

In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer the meringue to a large piping bag fitted with a large star tip.

Preheat oven to 450 degrees F.

Remove bomb from freezer, unwrap the bottom, and turn out onto a metal or other heatproof serving dish. Peel away the plastic wrap from the ice cream. Pipe stars of meringue all over the bomb, covering it completely and sealing it all the way to the edge of the dish.

Bake the bomb in the oven for 2 to 3 minutes until it begins to brown. Remove from the oven and gently pour the brandy all over the bomb. Ignite the brandy with a long kitchen match and let burn until the flame subsides.

When the flames die down, cut into wedges and serve immediately.

Chocolate Cherry Trifle Recipe - Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

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Chocolate Cherry Trifle Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Cherry Trifle recipe. Enjoy Christmas Recipes and learn how to make Chocolate Cherry Trifle.

Cook Time: 15 min
Level: Intermediate
Yield: 16 servings

Special Equipment: Large wide trifle bowl

Ingredients

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)

Custard:

4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa

Topping:

3 cups heavy cream
1-ounce bittersweet chocolate

Directions

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.

Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and

whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.

When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

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Baked cheesecake with passionfruit topping recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked cheesecake with passionfruit topping recipe. Enjoy Christmas Occasion Recipes and learn how to make Baked cheesecake with passionfruit topping.

A smooth creamy cheesecake is essential when entertaining cafe style, and this is a classic baked number.

Preparation Time 40 - 70 minutes
Cooking Time 85 minutes

Ingredients (serves 10)

1 x 250g pkt plain sweet biscuits (such as Arnott’s Nice)
125g unsalted butter, melted
2 x 250g pkts cream cheese, at room temperature
155g (3/4) cup caster sugar
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
2 tbs plain flour
5 eggs
125ml (1/2 cup) pouring cream
1 tbs cornflour
80ml (1/3 cup) water
1 x 170g can Woolworths Select Passionfruit Pulp
55g (1/4 cup) caster sugar, extra

Method

1. Release the base from a 20cm (base measurement) springform pan and invert. Line with non-stick baking paper, allowing sides to overhang. Secure the base back into the pan.

2. Place biscuits in the bowl of a food processor. Process until finely crushed. Add butter. Process until well combined. Transfer to pan. Use the back of a spoon to spread and press firmly over the base and side of pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.

3. Preheat oven to 160�C. Use an electric beater to beat cream cheese, sugar and lemon rind in a large bowl until smooth. Add the lemon juice and flour. Beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined.

4. Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking). Place in fridge overnight to set.

5. Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set.

Notes
Cook's tip: Don't worry if the cheesecake is slightly wobbly in the centre when you turn off the oven - it becomes firmer as it cools.
Source
Good Taste - March 2009, Page 89
Recipe by Kathy Knudsen

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Christmas Pudding Recipe

 

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas Pudding Recipe. Enjoy cooking tasty Christmas food and learn how to make Christmas Pudding. 

Nothing beats an excellent Christmas dinner, like the sweet taste of traditional pudding afterwards.

Ingredients:

225g sugar
175g butter
340g sultanas
340g raisins
225g currants
110g candied peel, chopped
110g plain flour
110g white breadcrumbs
55g flaked almonds
1 lemon, zest only
5 eggs, beaten
1 tsp ground cinnamon
1 tsp mixed spice
1 level tsp nutmeg
pinch of salt
150ml blackcurrant juice

Directions:

Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.

Cream, butter with sugar. Add eggs, in batches alternatively with flour until a batter is formed.

Add all remaining ingredients, leaving the blackcurrant juice for last. Mix well.

Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

Put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam for 5 hours, topping up water when necessary.

Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.

To serve: steam for 2 hours and serve with cream or custard.

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