Two Country Cooks Decadent chocolate self- saucing pots Ingredients ½ cup milk 40g butter, melted 1 egg 1 teaspoon vanilla 1 cup flour ½ cup dark chocolate buttons ¼ cup caster sugar 2 tablespoons Cocoa powder 2 teaspoons baking powder ½ cup brown sugar ½ teaspoon of sea salt flakes 2 tablespoons Cocoa powder, extra
Rhubarb & Custard Tart Ingredients 8 Rhubarb stems washed and trimmed 3 tables spoon of brown sugar 2 tablespoon of lemon juice 1 carton of ready made thickened custard 11/2 cups of plain flour 130grams of cold butter- cut into cubes ½ cup of icing sugar 3 egg yolks 1 tablespoon of iced
Berry Pavlova Serves 6 Ingredients 4 egg whites 1 cup of sugar 200grams thickened double cream 150ml of Berry coulis Fresh raspberries, strawberries & blueberries Preheat your oven to 150 degrees. Line a baking tray with greaseproof paper. In an electric mixer whisk egg whites till soft peaks begin
CINNAMON APPLE CAKE Ingredients 1 ¾ cups of sugar divided ½ cup of butter softened 1 teaspoon of vanilla extract 170 grams of full fat cream cheese 2 large eggs 1 ½ cups of plain flour 1 ½ teaspoon of baking powder ¼ teaspoon of salt 2 teaspoon of ground cinnamon 2
Ingredients Store bought Raspberry sorbert Lemon Butter: 3 lemons 1 1/2 cups sugar 115 grams unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon salt Persian pashmak – (Found gourmet food deli’s) Lemon butter: Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white
1 Cup of plain flour
1/3 Cup of icing sugar
1/3 Cup of almond meal
150grams of cold butter
1 egg yolk
Tablespoon of cold water
125ml of fresh lemon juice
1 cup of castor sugar
Zest of two lemons- (Aprox 1 tablespoon)
1 cup of cream
In a food blender, mix all the dry ingredients together. Add cold butter and egg yolk and whilst the blender is on trickle the cold water in till the pastry form a ball. Remove and wrap in cling wrap for at least ½ an hour.
Remove pastry and roll out in between two pieces of baking paper. Once you have your pastry rolled out to fit your 26 cm tart tin (2.5 cm deep). Lay a piece of baking paper across the pastry and pour in baking beads. Blind bake for 10 minutes. Remove tart shell from the oven. Remove the beads and baking paper. Bake the tart shell for another ten minutes. Remove from oven. Reduce oven temperature to 150 degrees.
In an electric mixer, mix all the lemon filling together for two to three minutes and then leave to stand for 5 minutes.
Pour mixture into tart shell and bake for 30 minutes. Until the tart is set to touch.
Remove from oven and allow cooling before placing in the fridge for at least 3 hours before serving.
To serve, dust with icing sugar and serve with vanilla ice cream.