COMFORT ZONE
It’s wonderful to be able to share this deliciously simple recipe from my friend Gillian Nathan. Gillian usually asks me for recipes! This one comes from her mother, Shirley, and is one of Gillian’s favourite desserts because it’s so easy and so yummy. She says the best part is scraping the biscuit base off the pan.
1 × 200 g pack Nutty Crust biscuits
90 g butter, melted
1 × 2 litre tub vanilla ice cream, softened
1 × 397 g can caramel
1 Cadbury’s Flake™ bar
Spray a 23-cm deep, springform pan well with non-stick cooking spray.
Crush the biscuits in a food processor. Combine them with the butter, then line the base of the pan with them. Make sure that they reach a little way up the sides of the pan as well. Chill to set.
Cover the biscuit mixture with the following layers: a third of the ice cream, half the caramel, another third of the ice cream, the remaining caramel and finally the last third of the ice cream. Cover and freeze. Remove from the freezer 15 minutes before serving. Decorate with the crumbled Flake™ bar, then slice into wedges to serve. Serves 6–8
GINGERNUT LOG
I love ginger and this is super easy. Make it a couple of hours ahead of time so that the biscuits absorb the cream and almost turn into a chunk of ginger cake shrouded in thick cream.
1 Tbsp (15 ml) instant coffee granules dissolved in 1/2 cup (125 ml) boiling water
4 Tbsp (60 ml) coffee liqueur
1 × 200 g pack Bakers™ Gingernut biscuits
1 cup (250 ml) cream, whipped
50 g milk or Albany chocolate
a few nuggets glacé ginger, finely chopped
Leave the coffee mixture to cool, then stir in the liqueur. Quickly dip the biscuits, one at a time, into the coffee-liqueur mixture (if you leave them too long they become soggy) and smear one side of each biscuit with whipped cream.
On a serving plate, position the first cream-smeared biscuit upright at one end and repeat with the remaining biscuits so that they are stacked in a log shape, the same as in their original packaging. Spread the remaining cream over the log, covering the biscuits.
Melt the chocolate in the microwave on medium for 2–3 minutes. Drizzle the chocolate over the log, then sprinkle over the chopped ginger. Chill to set before serving in slices. Serves 4
MAGIC STRAWBERRY SORBET
Food personality Marty Klinzman has shared this clever recipe in many of her demonstrations. It really is magical. I have taken the recipe and spiced it up with a little chilli (or black pepper) and added some mint and wafers. If you prefer it without the ‘bite’, omit the chilli. Once made, the mixture must be eaten as it will not keep. For those watching their weight, the dessert is completely fat free – bar the wafers of course.
500 g strawberries, washed, hulled and frozen overnight
1/2 cup (125 ml) castor sugar
3 Tbsp (45 ml) lemon juice
1 small dried red chilli, crumbled, or a grinding of black pepper
1 extra large egg white
wafers to serve
a handful mint leaves
Blend the strawberries (but reserve a few for decoration) in a food processor until the mixture looks powdery. (The food processor will jump around so don’t leave the machine running on its own.) Add the sugar, lemon juice, chilli and egg white, then blend until fluffy.
Serve immediately in tall glasses, decorated with some fresh strawberries, wafers and mint. Serves 4
Butterscotch is one of my favourite flavours. The apples may be replaced with peeled and sliced bananas.
125 g butter
125 g brown sugar
1 cup (250 ml) cream
6 apples, peeled, cored and cut into wedges
1/2 tsp (3 ml) ground cinnamon
50 g pecan nuts, roughly chopped
ice cream to serve
In a large, heavy-based frying pan, melt the butter, add the sugar and keep stirring over medium heat until the mixture bubbles and is golden brown. Stir in the cream and heat through.
Add the apples and cinnamon and stir until they begin to soften and are well coated with the butterscotch mixture. Sprinkle over the nuts.
Serve over ice cream. Serves 4–6
Decadent, but really simple to make, these can be made ahead of time and kept, well covered, in the refrigerator. Remember to remove from the refrigerator and serve at room temperature.
300 g fruit-and-nut chocolate, broken into pieces
100 g unsalted butter
100 g glacé cherries, halved
100 g digestive biscuits, roughly chopped
100 g white chocolate, chopped into pieces
whipped cream or ice cream to serve
Spray a medium loaf pan with non-stick cooking spray. Cut a piece of greaseproof paper to line the bottom of the pan.
Place the fruit-and-nut chocolate pieces in a large glass bowl with the butter, then microwave on medium for 4–5 minutes, stirring every 2 minutes.
Leave to cool for a few minutes before adding the cherries, biscuits and white chocolate. Stir through until coated with chocolate.
Spoon into the prepared pan and press down with the back of a dessertspoon. Chill in the refrigerator for a couple of hours, until set.
To serve, remove from the pan and cut into 2-cm slices. Top each slice with cream or a scoop of ice cream. Serves 8
1-2-3-4 CONDENSED MILK CRÈME CARAMEL
The beauty of this recipe is that the condensed milk can becomes the measuring cup for other ingredients.
1 × 397 g can condensed milk
2 cans sugar
3 cans warm water
4 extra large eggs, lightly beaten
1 tsp (5 ml) vanilla essence
extra cream to serve
Preheat the oven to 160°C.
Pour the condensed milk into a large mixing bowl. Rinse the can in warm water and dry well.
Use the same can to measure out the sugar and place in a heavy-based pan. Stir over high heat until all the sugar dissolves, then without stirring allow the sugar to caramelise until it has the texture of golden syrup (approximately 15 minutes). Pour into the base of a round 2-litre oven-proof dish or cake pan. Place the dish snugly into a deep baking tray and pour sufficient water into the baking tray to reach halfway up the sides of the oven-proof dish.
Add the warm water and eggs to the condensed milk and whisk through lightly, adding the vanilla essence. Pour the mixture through a sieve over the caramelised sugar. Bake for 60 minutes. The mixture should be firm but still wobbly.
Leave to cool completely, covered, preferably overnight. Loosen the edges and gently turn out onto a large plate. Serve with cream. Serves 8–10
COFFEE CREAM
1 Tbsp (15 ml) gelatine
4 Tbsp (60 ml) water
2 cups (500 ml) cream
1 tsp (5 ml) vanilla essence
100 ml castor sugar
1/2 cup (125 ml) strong espresso coffee, cooled
cocoa powder to dust
Sprinkle the gelatine over the water and leave to stand until it becomes spongy. Spray a round, 1-litre glass dish or mould with non-stick cooking spray.
In a pan, bring the cream, vanilla essence and sugar to the boil.
Place the gelatine in the microwave on medium for 2 minutes. Add it to the cream mixture, stir in the coffee then pour into the prepared glass dish or mould. Cover and refrigerate overnight.
To serve, run a knife around the rim of the dish. Turn out onto a serving plate and serve in wedges dusted with cocoa powder and extra cream if you like. Serves 4–6
Pineapple is often overlooked as a dessert option. Combined with cream and lemon curd, it makes for a simple yet delicious dessert.
8 digestive biscuits
1 cup (250 ml) sweet white wine or clear apple juice
1 × 825 g can pineapple pieces in syrup, drained
1 cup (250 ml) cream
1/2 cup (125 ml) icing sugar, sifted
1 × 300 g jar lemon curd
50 g flaked almonds, toasted
Crumble a biscuit into each of 8 tall serving glasses. Drizzle 3 teaspoons (15 ml) of wine over the biscuit in each glass. Divide the pineapple chunks equally among the glasses, retaining at least 8 pieces to use as decoration.
In a large bowl, whip together the cream and icing sugar. Stir in the lemon curd and the remaining wine. Spoon the cream mixture into the glasses, taking care not to smear the sides. Cover and store in the refrigerator until ready to serve.
Garnish with a few flaked almonds and pineapple chunks. Serves 8
SPEEDY SWIRLED CHOCOLATE MOUSSE
Nothing could be speedier or more delicious than this mousse and it’s not even made with gelatine. Albany is a good choice for the dark chocolate.
1 cup (250 ml) cream
150 g dark chocolate, broken into pieces
4 marachino cherries
Whip the cream until soft and billowy.
Place the chocolate pieces in a glass bowl, cover and microwave on medium for 2–3 minutes, stirring every minute. Leave the chocolate to cool slightly then swirl it into the cream to create a marbled effect. Spoon into serving glasses and chill. Garnish each with a maraschino cherry. Serves 4
I have been making this dessert for years. It’s quick and the tartness of the apricots marries so well with the sweetness of the meringues. Selected home industry outlets sell excellent ready-made meringues. I particularly like the ones that are golden in colour and still a bit chewy inside. Don’t assemble the dessert more than 4 hours before you’re going to serve it because the meringues will become soggy.
Apricot and Meringue Layer (left), Speedy Swirled Chocolate Mousse (right)
1 large bag meringues
1 × 825 g can apricot halves, well drained
orange liqueur or brandy (optional)
1 cup (250 ml) cream, whipped
50 g flaked almonds, toasted
This dessert is best served in a stemmed glass dish. Roughly break the meringues into the base of the dish. Top with the apricots. Drizzle over a splash of orange liqueur or brandy if desired.
Top with the whipped cream and sprinkle over the nuts. Cover and chill. Serves 6
CHEAT’S TIRAMISU
Tiramisu literally means ‘pick me up’ in Italian. The cheat in this recipe is to use ready-made custard. Make it the day before to allow the flavours time to develop.
2 Tbsp (30 ml) instant coffee granules dissolved in 350 ml boiling water
4 Tbsp (60 ml) castor sugar
60–100 ml brandy or coffee liqueur
2 cups (500 ml) ready-made fresh custard
500 g mascarpone cheese
1 cup (250 ml) thick cream
1 × 200 g pack boudoir biscuits
cocoa powder
Mix together the coffee, sugar and brandy, then leave to cool.
In a large bowl, beat the custard, mascarpone cheese and thick cream with an electric hand beater until smooth.
Dip half the biscuits into the coffee mixture, one at a time very briefly, then layer them in the base of a 2-litre dish. Spread over half of the cheese mixture. Dip the rest of the biscuits in the coffee mixture and arrange them on top of the creamed mixture. Spoon over the remaining mixture and sift over cocoa powder to decorate. Cover and chill for 24 hours before serving. Serves 6–8
I gleaned the idea of this dessert from a Mike’s Kitchen photographic shoot when I styled it for their new menu. I know it’s very extravagant, but it’s also decadently delicious and perfect for a special occasion.
Simple to make, the dessert only has one ‘difficult’ part – the deep-frying. As a bonus, it may easily be made ahead of time; just store well covered in the freezer. Allow 2 bon-bons per person.
12 Lindt Lindor™ Dark Chocolate Truffles (‘dark’ is not as rich as ‘milk’)
6 sheets phyllo pastry
150 g butter, melted
3 cups (750 ml) sunflower oil for frying
icing sugar for dusting
cocoa powder for dusting
whipped cream to serve
Place the chocolates in the freezer for a couple of hours before using.
Take 2 sheets of phyllo pastry and brush each with the melted butter. Layer the 2 sheets together and then divide into 4 squares. Place an unwrapped truffle in the centre of each square, then roll up like a cracker, twisting the ends. Brush generously with butter. Repeat the process with the remaining sheets of phyllo pastry. Place the bon-bons on a baking tray and store in the freezer, covered, until needed.
Preheat the oil until a cube of bread dipped in it browns in seconds. Carefully drop the bon-bons into the oil, a couple at a time, and turn to brown on both sides. Remove and drain on paper towel.
Dust the bon-bons with icing sugar while still warm, followed by a sprinkling of cocoa powder. Serve with a dollop of cream. Serves 6
Suitable as a dessert or even a teatime treat, this recipe is easily prepared with a pack of scone mix.
1 pack scone mix (e.g. Snowflake™)
1 punnet strawberries, washed, hulled and sliced
85–125 ml castor sugar
2 cups (500 ml) ready-made fresh custard
1 cup (250 ml) cream, whipped
Preheat the oven to 200°C.
Make up the scone mix according to the package instructions. Press out into a large circle and place on a baking tray sprayed with non-stick cooking spray. Shape the circle to have a thick lip around the edge so that its centre can hold the custard.
Bake for 10–15 minutes until golden brown and cooked through. Leave to cool on a wire rack.
In a glass bowl, combine the berries and castor sugar. When ready to serve, place the scone on a serving platter. Pour in the custard to fill the centre and top with the strawberries. Serve in wedges topped with a dollop of cream. Serves 6
YOGHURT PANNACOTTA
Even though it’s made with gelatine, this must be one of the easiest puds ever. The Italian original of ‘cooked cream’ is made less rich by using half cream and half plain yoghurt. Excellent on its own, it may also be served with seasonal fruit.
11/2 tsp (8 ml) gelatine
4 Tbsp (60 ml) water
1 cup (250 ml) cream
1/2 cup (125 ml) castor sugar
1 vanilla pod
1 cup (250 ml) good-quality plain yoghurt
Sprinkle the gelatine over the water and set aside until it cakes.
In a small pan, heat together the cream, sugar and seeds scraped from the vanilla pod. Add the gelatine and keep stirring the mixture over low heat for 5 minutes without bringing to the boil. Remove from the heat, leave to cool, then stir in the yoghurt. Pour into 4 ramekin dishes and refrigerate, covered, until set. Makes 4
CARAMEL MUFFINS WITH BABY PEARS
Impressive yet simple! The ingredients of this dessert are all available ready-made; it only requires you to put them together.
6 chocolate muffins
1/2 × 397 g can Nestlé™ caramel
1/2 × 425 g can (± 6) Goldcrest™ baby pears,well drained
1 tsp (5 ml) ground cinnamon
1 Tbsp (15 ml) castor sugar
1 cup (250 ml) cream, whipped
chocolate or butterscotch sauce to serve
Preheat the oven to 170°C.
Place the muffins on a baking tray. Using a small, sharp knife, cut out a small hole in the centre of the top of each muffin. Fill each hole with a teaspoonful of caramel, then top with a baby pear.
Mix the cinnamon and castor sugar. Just before baking, sprinkle the cinnamon-sugar over the pears.
Warm the muffins in the oven for 10–12 minutes. Remove and serve with cream and a drizzle of chocolate or butterscotch sauce. Serves 6
MAGICAL CHOCOLATE CUPCAKE
This is an amazing recipe; the ingredients are mixed in a mug and then microwaved in the mug in 2–3 minutes. And did I mention ‘delicious’ as well? My children, Matthew and Caitlin, have also discovered it!
4 Tbsp (60 ml) cake flour
1/2 tsp (3 ml) baking powder
4–5 Tbsp (60–75 ml) sugar (more if you like it a little sweeter)
2 Tbsp (30 ml) cocoa powder
1 egg
3 Tbsp (45 ml) milk
3 Tbsp (45 ml) sunflower oil
2 squares cooking or Albany chocolate
In a tall, microwaveable mug, mix together the flour, baking powder, sugar and cocoa. Add the egg and mix with a metal spoon. Pour in the milk and oil, then mix well.
Using the back of a spoon, push the chocolate into the mixture. Place in the microwave on high for 2–3 minutes. Rather undercook than overcook because it continues cooking once removed from the oven. Makes 1