- 1 1/2 cups water
- 3/4 cup uncooked brown rice
- 1 1/2 cups milk
- 1/3 cup sugar
- 3/4 cup milk
- 1 egg
- 1 tsp vanilla essence
- Put rice and water in pan over high heat and bring to boil.
- Simmer for 45 minutes until tender.
- Mix cooked rice, 1 1/2 cups milk and sugar and cook over medium heat for 15-20 minutes until creamy.
- Mix egg and 3/4 cup milk and add.
- Cook 5 minutes stirring all the time.
- Add vanilla essence and stir in.
- 3 cups diced pumpkin
- 2 onions chopped
- 1 tbsp olive oil
- 2 tins Indian flavoured tomatoes
- 2 cups chickpeas cooked and drained
- 300 ml light coconut cream
- Cook pumpkin in microwave until just tender
- Fry onion lightly until tender
- Add pumpkin, chickpeas, tomatoes and cream
- Heat through
- Serve with rice and garnish with corriander
- 5 egg yolks
- 50 grams sugar
- 3 egg whites
- 30 grams sugar
- 40 grams flour
- 15 grams cocoa powder
- rum (optional)
- 200 mls cream
- 200 grams butter
- 400 grams chocolate
- 50 ml rum
- 700 ml cream (whipped)
- 150 grams chocolate
- 120 ml cream
- 30 grams butter
- Beat yolks and sugar till light and fluffy
- Beat whites with sugar
- Fold all mixtures together
- Bake in large oblong or square tin at 230 degrees till cooked - 5-10 minutes
- Brush cooled cake with run if desired
- Bring cream and butter to boil and add chocolate
- Stir till smooth
- Stir in run and allow to cool slightly - to room temperature
- Add 1/4 of whipped cream and gently fold through.
- Pour back into remaining cream and amalgamate
- Pour onto sponge base and chill well
- Bring cream to boil with butter and stir in chocolate till smooth
- Cool slightly and pour over the truffle mix
- Chill well and cut with warm knife
- 2 cups cream
- 1/2 cup brown sugar
- 2 cups plain yoghurt
- 3 large pananas sliced
- 1/4 cup lemon juice
- 1 cup pre-made custard
- 100 grams jersey caramels
- additional 100 grams jersey caramels
- 1 cups cream
- 1/2 cup plain yoghurt
- Lightly whip cream and brown sugar
- Add yoghurt
- Put bananas and lemon juice in food processor and process until smooth
- Add custard and process till blended
- Stir in whipped cream
- Melt first measure of caramels in a microwave and stir in about half a cup of the cream mixture
- Add to the rest of the mixture and blend
- Pour into an 8-cup ring container and freeze
- Serve with toffee sauce
- To make toffee sauce - melt second measure of caramels and cream in microwave on 100% power for 1 minutes. Cool and stir in yoghurt
- 1 cup self-raising flour
- 40 grams butter
- 1/3 cup milk
- (chocolate - optional)
- 1 1/2 cups water
- 2 tbsp golden syrup
- 20 grams butter
- 1/2 cup sugar
- Process flour, butter and milk until a firm dough
- Roll into balls (if you want you can hide a square of chocolate in each ball)
- Place in baking pan
- Bring water, golden syrup, butter and sugar to boil in a pan
- Bake in oven for 20-30 minutes (in the top half of the oven)
- Serve with ice cream or cream
- 1 pkt plain biscuits crushed
- 125 grams butter melted
- 1 tsp ground nutmeg
- 750 grams cream cheese
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla essence
- 2 440 grams can mango
- Mix biscuits, butter and nutmeg
- Press into bottom of a 20cm lined springform tin
- Chill
- Process cream cheese, sugar, eggs and vanilla essence
- Pour half of the mixture onto the crumbs
- Spread mango slices over
- Cover with remaining cream cheese mixture
- Bake 160 degrees for 60 minutes. Turn off over and leave for another 30 minutes
- Chill in refrigerator overnight.
- 2 sheets pre-rolled short pastry
- 4 summer tomatoes
- 3 spring onions trimmed
- 1 courgette sliced
- 3 eggs
- 3/4 cup cream
- 2 tbsp pesto
- 2 tbsp parmesan cheese
- Heat oven with a baking tray in (the hot baking tray helps cook the base of the flan)
- Roll pastry and line bottom and sides of flan dish
- Blanch, peel and slice tomatoes
- Arrange vegetables in flan dish
- Beat eggs, cream and pesto
- Season with pesto and sprinkle with cheese
- Bake at 200 degrees Celsius for 20-30 minutes
