Desserts

14 notes · generated by structure_markdown.py

Contents

1. Apple Almond Crumble Pie
2. Apple Tart
3. Baked Bananas with Peanut Butter and Coconut
4. Blueberry Pancake
5. Chocolate Mousse
6. Cream Puff
7. Crepes
8. Egg Tart
9. German Apple Pancake
10. Lemon Tarts
11. Mini Mille-Feuille
12. Note
13. Pecan Pie
14. Waffle

Apple Almond Crumble Pie

Created 2014-04-30 · Updated 2019-10-22

Ingredients

• PASTRY

• 175 gm/1 1/2 cups plain flour.
• 75 gm/3 oz butter, diced
• 25 gm/ 1/4 cup ground almonds
• 25 gm/2 tablespoon caster sugar
• 1 egg
• 1/4 teaspoon almond essence

• TOPPING

• 1 cup plain flour
• 1/4 teaspoon mixed spice
• 50 gm /2 oz butter
• 50 gm/2 oz raw sugar
• 50 gm 1/2 cup flaked [sliced ] almond

• FILLING

• 675gm/1 1/2 lb apples [ I used pink lady ]
• 3 tablespoon raisins

Method

1. PASTRY ----------------------------------------------------------- Place the the butter into the flour and rub in till the mixture resembles fine crumbs.
2. Stir in the ground almonds and sugar.
3. Whisk the egg and almond essence together and mix into the dry ingredients to form a soft pliable dough. Add a little water if is too dry.
4. Knead until smooth.
5. Wrap in glad wrap and leave in a cool place for 20 minutes.
6. ----------------------------------------------------------- ----------------------------------------------------------- TOPPING ----------------------------------------------------------- Sift the flour and mixed spice into a mixing bowl and rub in the butter with your fingertips.
7. Stir in the raw sugar and flaked almonds.
8. ----------------------------------------------------------- ----------------------------------------------------------- ----------------------------------------------------------- Roll out the pastry between two pieces of plastic sheet and use to line a greased 23 cm pie dish or quiche pan taking care to press the pastry neatly into the edges and to make a lip around the top edge . Using a rolling pin to trim off the excess pastry and give a neat edge.
9. Chill for 15 minutes.
10. preheat the oven to 190 C Peel and core and thinly slice the apples.
11. Arrange the slices in the pastry case in overlapping, concentric circles doming the centre, Sprinkle over the raisins Cover the apples with the crunchy topping mixture, pressing it on lightly.
12. Bake in the oven for 25 - 30 minutes, or until the top is golden brown and the apples are tender [you can test them with a fine skewer.] Leave the flan to cool in the tin for 10 minutes.
13. Serve warm or cold.

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Apple Tart

Created 2017-04-25 · Updated 2017-05-19

Ingredients

• 1kg. Apples, [ cut into thick slices }
• 1 Tablespoon Lemon Juice
• 1/4 Cup Caster Sugar
• 40gm [ 3 Tablespoon ] Butter

Pastry

• 2 Plain flour
• Pinch of salt
• 100gm Unsalted Butter
• 1 Tablespoon Caster Sugar
• 1 Egg {beaten ]
• Cold water as required
• To make pastry, rub the butter into the flour until
• The mixture resembles fine bread crumbs.

Method

1. Add in the eggs and bring the dough together, If dough is dry add a little water. Do not knead Or the pastry will be tough.
2. Wrap in cling wrap and chill for 30 minutes.
3. Put the apple slices in a bowl and sprinkle with Lemon Juice and sugar and toss to combine.
4. Melt the butter in a large heavy frying pan over medium heat And add the apples. Cook stirring frequently, for about 12 minutes until the apples are just turning golden brown.
5. Remove the pan from heat and set aside.
6. Preheat the oven to 190 C.
7. Roll out the pastry between 2 plastic sheets to about 12 inch round. Transfer the pastry into a 10 inch pie dish.
8. Heap the apple slices on the pastry, leaving a 2 inch border All round the edge of the pastry.
9. Gather the pastry border around the apple slices, enclosing Those closest to the rim and leaving the centre open.
10. Bake the tart for 35 - 40 minutes until the pastry is Crisp and golden brown.

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Baked Bananas with Peanut Butter and Coconut

Created 2015-05-02 · Updated 2016-11-25

Ingredients

• 4 Riped Bananas, Cut into half lengthwise
• Peanut Butter
• Desiccated coconut

Method

1. Spread the bananas with peanut butter and coat with disiccated coconut.
2. Bake in a preheated oven at a temperature of 180 c for 10 - 15 minutes.

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Blueberry Pancake

Created 2015-02-01 · Updated 2016-11-25

Ingredients

ngredients

• 2 Cups Plain Flour
• 1 Tablespoon Sugar
• 1 1/2 Teaspoon Baking Powder
• 2 x 60gm Eggs, separated
• 1 1/2 Cup Milk or Buttermilk
• 3 Tablespoon Melted Butter
• 250gm Fresh Blueberries

Method

1. Beat the egg white with a pinch of salt and 1/4 teaspoon cream of tartar.
2. Mix the flour, baking powder,egg yolk, milk and melted butter into a batter.
3. Fold in the beated egg white.
4. Cook the pancake in a non stick pan.

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Chocolate Mousse

Created 2017-06-28 · Updated 2018-01-19

Ingredients

• 150ml Fresh Cream
• 150ml Milk
• 3 Large Egg Yolks
• 80gm Caster Sugar
• 400gm 70% Dark Chocolate
• 350ml Thickened Cream

Method

1. Put sugar, milk, fresh cream in a saucepan and Bring to a boil. Put the chocolate in a mixing bowl.
2. Pour the hot solution over the chocolate and stir Till all the chocolate has melted.
3. Beat the egg yolk lightly.
4. Pour the chocolate mixture into the egg yolk.
5. Put the saucepan over the heat and cook stirring Till the mixture thickened and slightly bubbling.
6. Remove from heat and cool.
7. Whipped the thicken cream till soft peak formed Mix into the chocolate mixture and pour into Small glass bowls or ramekin dish to set in the fridge.
8. Enjoy. It is really delicious.

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Cream Puff

Created 2016-10-03 · Updated 2016-11-25

Ingredients

ngredients

• 4 oz. Butter
• 6 oz. Plain  Flour
• 4 x 60gm Eggs
• 10 oz. Water
• Pinch of salt

Method

1. Pour the water into a saucepan and bring it to a boil.
2. Add in the butter and stir till all the butter has melted.
3. Turn the heat to medium and add in the flour, quickly stir till it forms a dough.
4. Keep stirring till the dough leaves the side of the pot.
5. Remove from heat and tip it out on to a plate to cool When the dough is cooled, add in the eggs and use a hand whisk to mix it to a smooth batter.
6. Use a spoon to scope out on to lined baking tray. (makes 19 Puffs ) Bake in a preheated oven at a temperature of 200 C for 25 minutes.
7. Turn to fan bake and bake till the puffs are brown.
8. Remove from oven, use a knife to cut a slit at the side to let out the warm air.
9. Cool on a wire rack.
10. Fill the puffs with custard or whipped cream.
11. Custard:
12. 200 ml Full Cream Milk 4 Tablespoon Sugar 1 1/2 Tablespoon Custard Powder 1 1/2 Tablespoon Cornflour.
13. 2 Egg Yolks Pinch of salt 1 Teaspoon vanilla essence.
14. Mix all the ingredients together and strain into a small saucepan and cook, stirring over the fire until it comes to a boil.
15. Remove from the fire and tip custard into a bowl. Immediately cover the bowl with cling wrap, pressing the wrap down on to the custard to prevent a skin forming. Cool

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Crepes

Created 2014-04-29 · Updated 2016-11-25

Ingredients

• 2 Cups Plain Flour
• 1 Cup Milk
• 1 Cup Water
• 3 Eggs.
• 2 Tablespoon melted butter
• Pinch of Salt

Method

1. Directions Put the plain flour in a mixing bowl and add in the eggs. Mix well.
2. Add in the salt, milk and water to make a thin batter.
3. Add in the melted butter. Mix well Put the bowl of batter in the fridge overnight.
4. Stir the batter well before frying.
5. Serve with berries and honey, maple syrup and other jam or peanut butter.

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Egg Tart

Created 2014-12-24 · Updated 2016-12-31

Ingredients

Butter Dough

• 8 oz. [ 224gm ] Plain Flour
• 10 0z unsalted Butter
• Water Dough
• 8 1/2 oz plain flour
• 1 egg
• 1/2 teaspoon salt
• 3/4 cup cold water
• 2 oz icing sugar

Filling

• 5 oz Sugar
• 12 oz water
• 9 oz [252 gm ] shelled eggs ( 5 x 60gm )

Butter dough

Method

1. Rub the butter into the flour to form a soft dough.
2. Place the dough onto a grease-proof paper and refrigerate for 30 minutes Water dough:
3. Mix the flour, salt and icing sugar together in a mixing bowl and make a well in the centre, put in egg and cold water and mix into a dough. Knead the dough into a smooth and elastic dough.
4. Wrap the butter dough in water dough. Roll out into a rectangle of 1/2 inch thick . fold 1/3 of it on top towards the centre and another 1/3 underneath.
5. Sprinkle flour and half turn the dough to roll out and fold 1/4 of bothe sides towards centre and again the folded sides to the centre. Rest for 30 minutes in fridge.
6. Divide dough into 2 portions. put one portion into fridge and roll out the other into 1/4 inch thick.
7. cut into rounds to fit into greased tart shell.
8. Filling:
9. Put water and sugar into saucepan to dissolve over low heat. Do not boil.
10. Beat eggs in mixing bowl, gradually pour hot sugar solution into beaten egg while stirring continuously.
11. Filter through sieve. Spoon filling into tart shells to about 70% full.
12. Put into preheated oven of 160 C and bake for 20 to 25 minutes .
13. Serve hot or cold.

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German Apple Pancake

Created 2015-07-05 · Updated 2016-12-31

Ingredients

• 1 Cup Buttermilk
• 3 x 60gm eggs
• 3/4 Cup Plain Flour + 1/2 Teaspoon Baking Powder
• 2 Tablespoon Caster Sugar
• 2 Teaspoon Butter
• 1 Tablespoon Sugar
• 2 Granny Smith Apples Peeled, and chopped

Method

1. Cook apples in butter and sugar till slightly soft Put the cooked apples into a 20cm lined pan.
2. Mix the milk, eggs, sugar and flour together with a hand whisk till well mix.
3. Pour the batter over the apples and bake in a preheated oven at a temperature of 180 C for 35 minutes.
4. Cool and serve.

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Lemon Tarts

Created 2016-12-07 · Updated 2016-12-10

Ingredients

Short Crust Pastry

• 250gm Plain Flour
• 100 gm Unsalted Butter
• 50 gm caster sugar or Icing sugar
• 1 egg, lightly beaten

Method

1. Rub the butter into the flour till it resembles bread crumbs.
2. Add in the sugar and mix well Add in the egg and bring the dough together Do not over mix.
3. Wrap in cling wrap and set aside for 1/2 hour.
4. Roll out the pastry to fit a 10 inch Flan Tin.
5. Prick the base of the pastry case with a fork and bake blind, in preheated oven At a temperature of 200 C for 10 minutes.
6. Remove the blind filling and bake for another 10 minutes.
7. Filling:
8. 4 x 60 gm Eggs 8 oz Sugar 1 Cup Lemon Juice 2/3 Cup Orange Juice Finely grated rind of 4 lemons.
9. 1/2 Cup cream 2 Tablespoon Unsalted butter Beat the eggs lightly, place in a saucepan add the sugar, lemon juice, orange juice and lemon rind.
10. Stir the mixture continuously over low-medium heat until thick but do not allow it to boil.
11. Remove from heat and stir in the butter and cream.
12. Pour the lemon mixture out into a bowl and cover with cling wrap touching the surface of mixture Set aside to cool.
13. Preheat the oven to 160 C Pour the cooled lemon mixture into the pastry case and bake for 25 minutes or until a skin forms on top Allow to cool on a wire rack.
14. Note:
15. You can also use a few small flan pans.

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Mini Mille-Feuille

Created 2016-12-07 · Updated 2016-12-10

Ingredients

• 2 Pieces ready rolled puff pastry
• 3 egg yolks
• 1/4 Cup caster sugar
• 1 1/2 Tablespoon Plain Flour
• 6 fluid oz. Milk
• 2 x 125gm Fresh Raspberries.

Method

1. Line a baking tray Using a 5cm / 2 inch plain pastry cutter, Cut out 20 rounds from the pastry.
2. Lift the rounds on to the baking tray and Prick each a few times with a fork.
3. Bake the pastry rounds for 15 - 20 minutes till golden.
4. Transfer to wire rack to cool.
5. Whisk the egg yolks and sugar until light and fluffy.
6. Whisk in the plain flour until just blended.
7. Bring the milk to a oil over medium heat and Pour it over the egg mixture, whisking to blend.
8. Return to the pan and bring to a boil and Boil for 2 minutes, whisking constantly Remove from heat.
9. Pour into a bowl and press a piece of cling wrap on to the surface to prevent a skin from forming.
10. Set aside to cool.
11. Carefully split the pastry into half.
12. Spread each. Round with pastry cream.
13. Arrange a layer of raspberries over the cream And top with a second pastry round.
14. Spread with a little more cream and a few raspberries Top with a third pastry round.
15. Enjoy.

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Note

Created 2020-10-10 · Updated 2020-10-10

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Pecan Pie

Created 2016-12-07 · Updated 2016-12-10

Ingredients

Short Crust Pastry

• 250gm Palin  flour
• 100 gm Unsalted Butter
• 50gm caster sugar or Icing sugar.
• 1 Egg, lightly beaten

Method

1. Rub the butter into the flour until it resembles bread crumbs.
2. Add in the sugar and mix together.
3. Add in the egg and bring the dough together Taking care not to over mix.
4. Set aside for 30 minutes, covered with plastic wrap.
5. Roll the pastry out and line a rectangular fluted flan pan.
6. Or you can use a 9 inch Pie Dish.
7. Prick the pastry with a folk.
8. Filling:
9. 2 oz butter ( 60 gm ) 1 Cup golden syrup 1/2 Teaspoon salt 1/2 Cup caster sugar 4 x 60gm eggs, lightly beaten 2 Cups pecan nuts.
10. 1 Teaspoon Vanilla Essence Melt the butter and mix it together with the sugar, syrup And eggs and vanilla essence and salt.
11. Mix well and pour into the prepared pan and add in the pecan nuts face upwards.
12. Bake in a preheated oven at a temperature 180C for 35 - 40 minutes or until the filling is cooked And the pastry golden brown.
13. Cool in pan.

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Waffle

Created 2016-07-17 · Updated 2017-07-15

Ingredients

• 250gm Plain Flour
• 2 Teaspoon Baking Powder
• Pinch of salt
• 2 x 60gm eggs ( separated )
• 3 Tablespoon Melted Butter
• 300ml Milk or Buttermilk
• 1 Tablespoon Sugar
• A Teaspoon Vanilla Essence

Method

1. Beat the eggwhite with a pinch of salt and half teaspoon cream of tartar till stiff peak.
2. Mix the rest of the ingredients together till smooth.
3. Fold in the beaten eggwhite.
4. Cook in a waffle pan at high heat till all the batter are used up.

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