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6 x shortcrust pastry, thawed

200 g mascarpone

300 g thickened cream

2 tspn lemon, rind grated

4 Tbls icing sugar, sifted, plus extra for dusting

125 g fresh raspberries

125 g fresh blackberries



1. Preheat oven to 180 degrees Celsius. Use the pastry to line six 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5-8 minutes or until golden. Cool.

2. Beat the cream, mascarpone, lemon rind and sugar until thick and combined.

3. Fill the tart shells with cream mixture. Dust the rims with a little extra icing sugar and place the berries on top of tarts. Drizzle the tarts with raspberry coulis or strawberry sauce.

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200 g 70% dark chocolate, chopped

1 x punnet raspberries

1 x firm ripe mango

300 ml thickened cream

1 tspn caster sugar

1 tspn vanilla essence



1. Place chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir until the chocolate melts. Set aside to cool.

2. To create the chocolate baskets, use 150ml dariole moulds (you can use small glasses or small bowls). Invert the moulds and cover with baking paper and secure with kitchen strings or rubber band. You can make around 4-6 baskets depending on the size of the moulds.

3. Place melted chocolate in a paper piping bag. Pipe around the mould back and forth to create a lattice basket. Make sure to pipe a thick layer on the sides and base of the moulds. Place moulds in the freezer for 2 hours or until set.

4. Using an electric mixer, beat cream, sugar and vanilla in a bowl until thick.

5. To serve, place chocolate baskets on serving plates. Put cream in the basket and top with mango cubes and raspberries. Garnish with mint leaves.


Serving tips:

To achieve a glossy look for the raspberries, brush with a cooled raspberry flavored jelly and place them in the refrigerator to set.

You can replace cream with ice-cream and use your favorite fruit or use white chocolate to make the baskets.

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1 x 395g can condensed milk

2 x 275ml evaporated milk

10 x egg yolks

2 tbs cumquat juice or lemon juice

2 tbs water

1/3 cup caster sugar (for caramel)




1. To make the caramel,combine sugar and water in a small saucepan over low heat. Cook for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour caramel into a 5cm-deep, 24cm (base) round cake pan. Set aside for 5 minutes to cool.

2. Meanwhile, whisk egg yolks, evaporated milk and condensed milk in a large bowl until combined. Stir in the cumquat juice. Strain the mixture and pour into the prepared cake pan. Cover with foil.

3. Place crème caramel in the steamer (make sure that it is boiling hot). Cook for 45-60 minutes or until a skewer inserted comes out clean. Set aside to cool. Place in the refrigerator for 1-2 hours or overnight. Invert onto a serving plate. Serve with your favourite fruit.

 Note: You can bake the creme caramel in the oven over 180 degrees Celcius.

Place the cake pan in a large baking dish. Pour boiling water into baking dish until halfway up the sides of the baking pan. Bake for 30 minutes or until just set.

In the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations or special occasions. If you are looking for something creamy and luxurious, this is the perfect dessert for you!

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20 small candy cane

14 white marshmallow

80g Cadbury dark chocolate melts



1. place chocolate melts in a small bowl and microwave for 2 minutes or until melted. Set aside to cool slightly.

2. Crush candy canes using a mortar and pestle. Place candy canes in a bowl. Stick a candy cane into the marshmallow and dip in the melted chocolate, gently tapping on the side of bowl to drain excess chocolate. Roll into the crushed candy cane. Place on a tray lined with baking paper. Repeat with remaining candy canes.

3. Place candy cane pops in the fridge to set. (approximately 15 minutes).


Note: You can also use green or rainbow candy canes for this recipe.

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Vanilla Cake:

115g butter, softened

1 cup caster sugar

1 tsp vanilla essence

3 eggs

1 1/2 cups self-raising flour, sifted

1/2 cup milk

1/4 tsp pink food gel



1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.

2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Add the food gel. Continue mixing for another 2 minutes until combined.

3. Pour batter into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Halve the cake horizontally using a sharp knife.


Chocolate Cake:

1 cup hot water

2/3 cup cocoa powder

170g butter, softened

2 eggs

1 tsp vanilla essence

1 1/2 cups caster sugar

2 cups plain flour

1 1/4 tsp bicarbonate soda

1 tsp salt

1/4 tsp baking powder



1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.
2. In a large bowl, sift flour, baking soda, baking powder and salt. Set aside.
3. Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.
4. Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.
5. Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.
6. Pour the mixture into the prepared pan and bake for 1 hour or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely. Halve the cake horizontally using a sharp knife.


Buttercream frosting:

200g butter, softened

1kg icing sugar

1 tbs vanilla essence

1/3 cup milk

1/4 tsp pink food coloring

1 tsp strawberry essence



1. Using an electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes).

2. Gradually add icing sugar mixture, milk, strawberry essence and food coloring, beating constantly until combined.


To assemble the cake: Place 1 cake base, cut-side up, on a serving plate. Spread with buttercream mixture. Continue layering with 3 layers of the cake and the remaining buttercream mixture, finishing with the cream mixture. Use the remaining icing to completely cover the cake. Decorate with your favorite fruit.

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