Pistachio Dates Truffles Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio Dates Truffles Recipe. Enjoy Arabic Desserts and learn how to make Pistachio Dates Truffles.

Ingredients

1� cups date paste or 300 g
2� cups ground almonds or 250 g
1 tin NESTLɮ Cream or 170 g
1 cup ground pistachio nuts or 100 g

Preparation

In a large bowl, add and combine dates paste, ground almond and NESTLɮ Cream .

Mix all ingredients well until a soft dough forms. Cover and place the mixture in the fridge for 1 hour or to set. Roll the mixture into small balls.

Roll the balls in the ground pistachio and serve.

More Dessert Recipes:

Almond Sesame Balls
Baklava with honey syrup
Fried Qatayef Bil-Kishta
Qatayef Asafiri Bil-Kishta
Kunafa
Ladies Delight  

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Almond Sesame Balls

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almond Sesame Balls Recipe. Enjoy Middle Eastern Desserts and learn how to make Almond Sesame Balls.

Preparation time :     20 minutes
Cooking time :     8 minutes

Ingredients

2� cups ground almonds or 650 g
1 tin NESTLɮ Sweetened Condensed Milk or 397 g
� cup rose water
1 cup icing sugar or 125 g
3� tablespoons butter or 50 g
1 egg white
1� cups toasted sesame seeds or 250 g

Preparation

Combine the almond powder, NESTLɮ Sweetened Condensed Milk , rose water, icing sugar and butter to form dough. Avoid over-mixing the ingredients, or else the dough will become oily.

Form balls with the dough. Dip each ball in the egg white and then roll it over the sesame.

Put the balls in a non-stick tray and bake in a 200 �C preheated oven for 7-10 minutes or until golden in color. Serve cold.

More Dessert Recipes: 

Baklava with honey syrup
Fried Qatayef Bil-Kishta
Qatayef Asafiri Bil-Kishta
Kunafa
Ladies Delight

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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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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

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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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Upside Down Apple Cake

Apple Cake is a very healthy and delicious way to gobble up some dessert without much guilt. Everyone knows the nutritious value of Apples, but when you get bored eating apple slices for your snack time, try this beautiful, low-fat, low-sugar Upside Down Apple Cake. A generous serving of Caramelized apples flavored with apple cider form the base of the cake, and the actual cake topping is equally delicious and fragrant, touched with apple pie spice, non-fat buttermilk, margarine instead of butter, a bit of whole grain pastry flour, and substituting Splenda for Sugar, makes this a healthier version, without compromising at all on the taste factor.

[Recipe adapted from Woman's Day Magazine to make a healthier version; photo by Mark Thomas]

So the next time you are browsing around for a healthy dessert recipe, give this Apple Cake a fair chance. I promise you you will be pleasantly surprised. Please note that some people have their misgivings about using Splenda - if you are one of those, just go for ripe and sweet red apples and use brown sugar, but less in quantity so you can still get a cake sweet enough for dessert. You can even use some Maple Syrup or Honey as they are sweeter than sugar, but lower in calories.

This cake is actually quite dense enough, considering the use of low-fat substitutes. I think the Caramelized apples are the gem of the recipe though. As the cake bakes, the juices separated from the apples trickle in and make it nice and moist, just the way a cake should be!

Healthy Upside Down Apple Cake

Ingredients

Caramelized Apple Topping
1/2 cup splenda
1/4 cup apple cider or juice
1 Tbsp each lemon juice and light stick butter
4 medium Cortland or Fuji apples (1 1/2 lb), peeled, cored and each cut into 8 wedges

For The Cake
1/2 stick (1/4 cup) light butter, softened (or margarine)
2/3 cup sugar
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp apple pie spice powder (or all-spice)
1/4 tsp salt
2 large eggs
1 cups all-purpose flour
1/4 cup whole grain pastry flour (or use regular wheat flour)
2/3 cup nonfat buttermilk

Method
Heat oven to 350�F. You'll need a 9 x 2-in. round cake pan coated with nonstick spray.

Mix sugar and apple cider in a large nonstick skillet; bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey color. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp-tender when pierced with a skewer. Remove from heat and cool in skillet for 5 minutes.

Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minutes. Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40 to 45 minutes, until a pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes. Invert onto a serving plate. Cool until cake is just warm, then serve. (This cake is also delicious at room temperature.)

Related Recipes
Fried Apple Pies (Empanadas)
Spiced Apple Bread
Best Homemade Apple Pie

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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Baked Apple Cinnamon & Goat Cheese Tart

Goat cheese, sometimes called chevre, is a cheese product made from the goat's milk. Goat cheeses can range in taste from strong and pungent, to delicate and mild, however, it does have a distinct tangy flavor which it inherits from the hormones in the goat's milk. The latter is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Hence Goat Cheese is also a healthy alternative to full-fat cheese like Cream cheese, and is also a favorite among gourmet chefs. It comes in several shapes and flavors - plain or mixed with olive oil and herbs, marinated or sometimes even sampled as a dessert cheese, mixed with chocolate or fruits.

In this extremely simple Tart recipe that is adapted from the Woman's Day magazine, [photo courtesy of Frances Janisch] we combine Goat cheese with Apples and Cinnamon to make this gorgeous and very delicious tart. The mildly pungent flavor of Goat cheese pairs well with the sweet granny Smith apples, and the flavor is accentuated by adding a hint of cinnamon and nutmeg to bake this tart which uses Puff Pastry as a base. The original recipe called for using Apple Jelly, but I decided to saute the apples in a sugar syrup instead, flavored with the spices so the fruit gets a deeper flavor when it is baked. Feel free to modify the recipe to pair cheese with your favorite fruit and you'll end up with a quick-fix dessert recipe that is elegant and delicious in itself.

Ingredients
6 oz goat cheese
1 sheet frozen puff pastry, thawed as pkg directs
3 medium Granny Smith apples - choose the sweet ones
2 Tbsp apple jelly, at room temperature
a pinch of cinnamon
a pinch of nutmeg
2 Tbsp sugar
1/2 cup water
some caramel sauce to drizzle on the tart (optional)

Method
Heat oven to 400�F. Have a large baking sheet ready. Place goat cheese in freezer 10 to 20 minutes to make it crumble more easily.

Unfold 1 sheet of pastry; roll out on a lightly floured surface with a floured rolling pin into a 12-in. square. Cut in half lengthwise. (You can make more cuts if you wish to make small individual-sized tarts). Place 1 inch apart on ungreased baking sheet. Prick each piece with a fork several times to within 1/2 in. of edges.

Divide goat cheese into 6 portions. Crumble 1 portion on each pastry to within 1/2 in. of edges. Refrigerate the prepared sheet while preparing the apples.

Peel, halve and core the apples. Slice each half crosswise in 1/4-in.-thick slices. Take a pan on medium heat and boil the water. Add the sugar to make a thick syrup. Add in the nutmeg and cinnamon, then saute the apple slices in the syrup till they become a little soft and are coated evenly with the syrup.

Remove tarts from refrigerator; arrange apple slices in a row, overlapping as needed, on top of cheese on each tart.

Bake 30 minutes or until pastry is golden, and apples are tender and start to brown at edges. Serve warm or at room temperature with caramel sauce to drizzle on tarts.

Recipe Variations
These tarts are best enjoyed warm, probably 5-8 minutes out of the oven. If you don't have caramel sauce on hand, dust it with some powdered sugar instead. If you are not much of an Apple person, no worries; goat cheese pairs well with other fruits like Peach, Plums or even cherries!

Related Recipes
Spiced Apple Bread
Best Homemade Apple Pie
Upside Down Apple Cake
Fried Apple Pies (Empanadas)

Fudgesicle Triple Chocolate Low Fat - An Accidental Reviewer

One of the fun things about being a food blogger is that you are often asked to try new products, and so I was thrilled when I was contacted by Popsicle brand to try new products targeted for those of us who are trying to pare down after holiday excesses. It is a well-known fact that often the best-intentioned diet is broken by the feeling of constant deprivation. Popsicle's new Sugar Free Tropical Bars and Fudgesicle Low Fat Triple Chocolate Bars were intended to address one of the toughest problems faced by parents and dieters alike-what can you eat for a treat when you are watching your sugar and fat? Popsicle has been around since I was a kid and they have gathered some data on eating habits that is very interesting, and it confirms what many of us as parents know - we are often sneaking these treats we buy for our children, and so choosing wisely is not only important for their health but for ours.

So when they offered me a sample of one of these new products and some coupons for free products for my readers, I jumped at the chance! Given my choice, and my strong penchant for chocolate, I chose the low-fat Triple Chocolate, and within a day or two, a package with dry ice and the complementary bars were at my house (as you can imagine, the dry ice was as exciting for the kids as the popsicles were!) The Triple Chocolate includes a white chocolate bar as well as more traditional milk and dark chocolate versions. Since the bars had been shipped in dry ice, I set them in the freezer to wait a day as recommended by the shipping instructions. Finally one night after dinner, I thought I would finally try each of the three flavors and write a review, but when I pulled open the freezer, I could see the box was open, but I was shocked when I saw the inside of the box (Share my dismay, right!) It turns out my husband and kids had been reviewing the bars for several days, and I think you can see, the Triple Chocolate Fudgesicles got rave reviews! After a severe dressing down, my husband brought back a new box for me to actually get a chance. I have to say that my favorite was the white chocolate -it was so rich and creamy that you would never guess it was missing the fat. For those of you who have to watch your sugar, Fudgesicle also has a No Sugar Added variety that is perfect for children or adults who want the flavor without the sugar

So here is the fun for you- Popsicle will be providing 10 coupons for free products so you can find Play with Food readers can find their own favorite frozen treat . Leave a comment with your best Popsicle-related memory, and I will pick ten readers at random on Valentine's Day.

Here is mine to start- I remember as a child the classic twin pops and how we used to push them on the edge of the counter top to break them in two, and how great those popsicles were on a hot summer day (before air-conditioning!) What a simple time! Now it's your turn!

Raspberry Trifle - Raspberry Trifle Recipe

Delicious and easy Raspberry Trifle Recipe with vanilla custard, Madeira loaf, raspberries, orange, cr�me fra�che, and pistachios. Learn how to make the best Raspberry Trifle, a mix of classic Middle Eastern flavors that come together very simply in this pretty trifle.

Preparation time 10 mins
Cook time 2 mins Plus 30 mins chilling

Ingredients - Serves 6
2 cubes Turkish delight , optional
500g pot good-quality vanilla custard
� a 350g bought Madeira loaf
300g pack raspberries
juice 1 orange
200ml tub cr�me fra�che (use reduced-fat if you like)
handful pistachios , roughly chopped

Method

1. If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
2. Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of cr�me fra�che, the remaining raspberries and a sprinkling of pistachios.

Nutrition Per Serving
380 kcalories, protein 6g, carbohydrate 35g, fat 26 g, saturated fat 15g, fibre 2g, salt 0.41 g

Recipe from Good Food magazine, June 2007.

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Chocolate Crunch Bars - Chocolate Crunch Bars Recipe

Enjoy Chocolate Crunch Bars recipe with Turkish delight, marshmallows, rich tea biscuits, and dark chocolate. Learn how to make Chocolate Crunch Bars, a little melting, stirring and chilling and you've got a chocolaty treat to enjoy with a cuppa. The kids can help, too.

Ingredients
100g butter , roughly chopped
300g dark chocolate (such as Bournville), broken into squares
3 tbsp golden syrup
140g rich tea biscuits , roughly crushed
12 pink marshmallows , quartered (use scissors)
2 x 55g bars Turkish delight , halved and sliced (or use Maltesers, Milky Way or Crunchie bars)

Method

1. Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
2. Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.

Nutrition Per Serving
294 kcalories, protein 2g, carbohydrate 39g, fat 15 g, saturated fat 9g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, November 2008.

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Marzipan Recipe

I'm sure many of you must've admired the beautiful decorations made on cakes and sighed with envy. And though decorating with frosting is an art, there are ways by which even a novice can create exquisite patterns and designs on cakes and desserts, thanks to the very powerful and very handy use of Marzipan. Primarily made from Sugar and Almond Meal, Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes, or to make fabulous figurines like those pictured above. [Photo courtesy of cybaea; published under a Creative Commons License]. Marzipan-filled Chocolates, and miniature Fruits & vegetables made from Marzipan are very common, especially during the holiday season.

Though its easily available outside, some people prefer to make Marzipan at home, just so that they can control the consistency and use it to shape it any way they want. Contrary to my belief, it is actually very easy to make Marzipan, or Almond Paste, as some might call it. Here's a simple recipe that worked for me, so I'm sure you'll love it too! And it tastes so good, I practically ate most of it raw while making the dough!)

If you are looking for a hassle-free recipe, here's one that I liked over at Gingerbread-House-Heaven. They use Karo Syrup and Marshmallow cream, which provide the stickiness and the consistency needed to knead the dough, without needing to boil the mixture. If you can find the ingredients, this is by far the best and the easiest Marzipan recipe. I was able to find Karo Syrup in Ranch 99 stores, so I believe you could get it in any Asian grocery store.

Quick-Fix Marzipan Recipe
courtesy of Gingerbread House Heaven

Ingredients
1 cup Almond Paste (available in stores)
2 Tablespoons White Karo Syrup
1/2 cup Marshmallow Cream
2 cups Powdered Sugar

Method
Combine the almond paste, karo syrup, and marshmallow cream. Add the powdered sugar a small amount at a time.

As the mixture becomes too thick to stir, knead in the rest of the powdered sugar until you have a pliable dough. If it's too sticky to work with (especially if hand-modeling,) add powdered sugar until it's firm but not dry.

This is a great recipe when you need some marzipan instantly, and works well for newbies like me. However, if you like to challenge yourself, and are interested in going for the traditional marzipan recipe, here's a good one that I found on about.com

Traditional Marzipan Recipe
As quoted from About.com

Ingredients
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

Preparation
Sprinkle some powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

Now remove the cover, and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

Place the bottom of the saucepan in the cold water you�ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy. Stir in the ground almonds and the egg whites, then place back over low heat and stir for 2 minutes more until the mixture is thick.

Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

My Notes: I found the Quick-fix version to be a better alternative, and the resultant Marzipan was much easier to work with. I have tried the traditional recipe above before, and though the consistency achieved is more smoother, it tends to get a bit more sticky when you try to shape it. So you might have to use more flour while working with it. However, chilling the dough for a sufficient amount of time helps quite a bit. The Quick-Fix recipe works well for shapes and for covering small cakes, but be prepared for the distinct flavor of Karo syrup in the dough; the Marshmallow adds a nice creamy taste to the Marzipan, which I liked.

Tips & Ideas for Working with Marzipan

Marzipan can be molded by hand, rolled flat and cut out with cookie cutters, or it can be pushed into candy molds to make easy and consistent shapes. Chill the marzipan in the mold to make it easier to remove from the mold.

You can mix this marzipan recipe with a small amount of fondant to make a lighter colored dough with less of a strong almond flavor.

Use edible food colors to paint details on your marzipan figures more realistic. For instance, a little brown coloring on half of a pear, streaks of brown down bananas, reddish-orange painted on 1/2 of an orange colored peach.

Cloves can be used to make stems for many fruits. Marzipan decorations stay for a much longer time, and taste great!

So this holiday season, as you try to bake some beautiful cakes, keep Marzipan in mind; it can be a great substitute for frosting, and will be much easier to work with. Hope this makes some of your holiday baking a bit less strenuous!