Easy Beautiful Desserts

Serves -6 Ingredients required for making the ice cream:- 450 grams of cooking apples 1 oz butter (cut into small pieces) 50 grams of white granulated sugar 250ml water 300ml double whipping heavy cream 2 egg yolks METHOD FOR MAKING THE ICE CREAM Peel, core and chop the apples. Put them in a saucepan with 1 tablespoon of water and cook over low heat gently until the apples form a puree. Now stir in the butter and beat the puree mixture until smooth. Leave to cool. Take a small pan and put the sugar and 150 ml of water into it and stir continuously over low heat till the sugar has completely dissolved .Bring it to a boil, leave the mixture to bubble till it turns golden brown, remove the pan from the heat immediately. Pour the remaining water over the mixture and stir until the caramel dissolves. Place the pan to the heat and boil till the mixture is thick syrup and reduced to half quantity. In a large bowl, beat the egg yolks till they are thick and pale. Co...

for Making the banana bread: Ingredients :-  2 & 2/3 cup  all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon freshly grated nutmeg 2 eggs large room temperature 1 cup castor sugar 1/3 cup  oil 1 cup mashed, riped bananas 2 teaspoons pure vanilla extract 3/4 cup  yogurt 1/4 cup milk for the syrup: 1/2 cup maple syrup 1/4 cup  peanut butter for the French toast: 3 eggs large 3/4 cup milk ½ tablespoon of  sugar 1/2 teaspoon vanilla extract ¼ teaspoon  salt butter for the griddle Method for making the banana bread:  Grease and dust flour in a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350. In a medium size bowl sift  together  flour, baking soda, baking powder, salt and nutmeg.  Set aside. In a large bowl, with an electric beater beat the eggs, sugar, and oil until well combined.  Add in the bananas and pure vanilla extract and mix...

The ingredients required for making this delicious dessert are 250 grams of butter at room temperature 1 teaspoon of grated lemon rind 1 cup white granulated sugar 3 large eggs, separated ½ cup coconut ¼ cup grounded almonds 2 tablespoons of fresh lemon juice 21/2 cups self raising flour 200 grams of yoghurt For the honey syrup 1medium lemon 1 cup honey METHOD FOR MAKING LEMON AND YOGHURT CAKE Grease a 23 cm pan. In a large bowl with an electric beater cream the butter, lemon rind and sugar together until it is light and fluffy. Now beat in the 3 egg yolks, one at a time. Stir in the coconut, grounded almonds and the lemon juice and mix well. Stir in the flour and yoghurt alternately spoon by spoon mixing well till all the ingredients are well combined. In a small bowl beat the egg whites with a beater till soft peaks are formed. Fold it into the cake mixture. Pour this cake batter into the greased pan and bake at 180 Degree C for about 1 hour. Spoon...

The ingredients required for making this dessert are:- 125 grams of butter at room temperature ¾ cup brown sugar 3 eggs room temperature 1 cup white self raising flour 1 cup wholemeal self raising flour 1 teaspoon of grounded cinnamon powder ½ teaspoon of grounded cloves ½ teaspoon of grounded nutmeg 1 cup pecan nuts, chopped 1 cup buttermilk 200 grams of milk carob, melted Steps to follow for making spicy buttermilk cake dessert In a small bowl sift all the dry ingredients. Grease a 23cm square pan, line with greaseproof paper, grease the paper. In a large bowl with a beater cream the butter and sugar together till light and fluffy. Add in 1 egg at a time beating well after each addition. Once all the eggs have been stirred in .Beat well till all the ingredients are well combined. Stir in the sifted dry ingredients and buttermilk alternately. Mixing well till all ingredients are well incorporated. Pour the cake batter in the prepared pan and bake at 180 ...

BANANA CHEESECAKE RECIPE Fixings required for setting up the hull 20 vanilla cream-filled sandwich style treats   1/4 compartment margarine, mollified For the filling 24 ounces cream cheddar, pacified 2/3 compartment granulated sugar 2 tablespoons cornstarch 3 eggs 3/4 compartment beat banana 1/2 compartment whipping cream 2 teaspoons vanilla concentrate shredded coconut, for settling (optional) STEPS 1 Use a blender to finely hack the treats. 2 Add margarine and blend until they are well unites. 3 Press mixture into the most reduced piece of a 10" springform dish and smooth it out. 4 Refrigerate the outside layer while you make the filling. 5 Beat cream cheddar with electric blender until velvety. 6 Beat in sugar and cornstarch took after by the eggs (every one thusly). 7 Beat in bananas, whipping cream, and vanilla. 8 Pour mixture into outside layer. 9 Place dish on a treat sheet and plan in a 350 degree stove for 15 minutes. 10 Reduce stove temperature to 200 degrees and ho...

Makes 14 150 grams of white castor sugar 50 grams of butter 50 grams of honey 50 grams of plain flour ½ teaspoon grounded cinnamon METHOD Put the honey, sugar and butter together in a heavy based pan. Stir over low heat till the sugar and butter melt. Remove the pan from heat. Sift the flour and cinnamon together in a bowl and mix them lightly into the honey mixture. Place 3 teaspoonfuls of the mixture well apart on lightly greased baking trays (3 honey curls on each baking sheet) and bake for 7-10 minutes until golden. (Bake at 180 Degree C or 350 Degree F) Do not prepare more than 3 trays of honey curls at a time. Using a palette knife, remove the honey curls from the baking sheet as quickly as you can and curl each one around the handle of a wooden spoon. Leave for a minute or two to set, and then slip off carefully on to a wire tray to cool.

MAKES 20 8oz plain flour 90 gram white granulated sugar plus a little extra A pinch of salt 100 grams of butter 1 egg and 1 extra egg yolk METHOD Mix the plain flour, sugar and salt together in a large bowl. Rub in the butter to make a crumbly mixture. In another bowl, beat the egg and egg yolk together with a fork. Make a well in the centre of the crumbly flour mixture, pour in the beaten eggs and mix to make a dough, Mix first using a fork and then with hands. Knead into a ball in the bowl, and keep in the refrigerator to chill for about 30 minutes. Grease 2 baking trays. On flour dusted board roll out the dough to 5mm (3/4inch) thick with a rolling pin. Using a biscuit cutter cut the biscuits and arrange on the greased baking trays in rows. Scatter lightly with a little granulated sugar and bake at 180 Degree C or 350 Degree F for 8 minutes in a preheated oven until they are crisp and tinged with gold around the edges. Cool on a wire tray. The sand biscui...

SERVES-8 150 grams of butter room temperature 75 grams of white castor sugar 1 lemon rind grated 1 egg yolk 8 oz of plain flour 450 ml of double cream whipped 225 grams of seasonal fruits Powdered sugar for icing METHOD Cream the butter and sugar together with an electric beater in a large bowl until soft and fluffy. Stir in the grated lemon rind and the egg yolk. Fold in the plain flour and knead into soft dough. Divide the dough into 3 parts. Roll out the dough on a lightly flour dusted board then roll out each piece between 2 pieces of non-stick silicone paper to make a 20cm circle that is 8 inches in diameter. Remove the top piece of paper from each circle and crimp the edges with fingertips and prick the circles all over with the help of a fork. Set each circle on a lightly greased baking sheet and bake in a preheated oven at 180 Degree C or 350 Degree F until golden brown. Allow to cool for 5 minutes. Divide one circle of shortcake into 8 equal...

FOR THE PANCAKES-makes 8 ¼ cup buckwheat flour 1 banana 2 eggs ¾ cup milk at room temperature 1 tablespoon fresh squeezed lemon juice FOR THE ORANGE SAUCE 30 grams of butter ¼ cup castor sugar 1 cup orange juice 1 tablespoon corn flour 1 tablespoon water Method for making the pancakes In a blender, blend all the ingredients required until smooth. Transfer the batter to a large bowl and cover it. Allow the mixture to stand for about 30 minutes. Pour 3 tablespoons of the pancakes batter into a heated greased small frying pan Cook the batter until lightly brown in colour underneath. Turn the pancake over Brown on the other side. Repeat the same process with the remaining pancakes batter. Fold the pancakes as desired. For the orange sauce Melt butter in a medium saucepan, add sugar, stir over low flame for 2 minutes or till the sugar has completely dissolved and the mixture is golden brown. Add juice, stir over heat without boiling until the mixture is...

For the pastry ¼ cup white self raising flour ¾ cup white plain flour 1 cup wholemeal plain flour 150 grams butter 2 tablespoons water 6 medium peaches sliced FOR THE FILLING 300 grams sour cream 1 egg beaten 1/3 cup castor sugar 1 tablespoon white plain flour 2 teaspoons fresh lemon juice STEPS FOR THE PASTRY Sift the flours in a large bowl and rub butter into it .Now add enough water to make a firm dough. Cover with a wrap and refrigerate for about 30 minutes. Divide the pastry dough evenly into 8 portions. Roll out the each of the 8 portion on a lightly floured surface until large enough to line an 8X9cm flan tins. Place the tins on oven trays. Cover the pastry cases with greaseproof paper, fill with rice. Bake at 180 Degree C for about 7 minutes. Cool slightly. Place the peaches into the pastry cases, and top with filling. Bake in the oven at 180 Degree C or until the filling is set. Serve hot or cold. STEPS FOR THE FILLING Combine all the ingr...

Ingredients 2 cups plain white flour 20 grams yeast 1 cup warm apple juice 2 cups wholemeal plain flour 2 teaspoons grated lemon rind 1/3 cup castor sugar ¼ cup vegetable oil ¼ cup honey FOR THE APRICOT FILLING 200 grams apricots (dried) 2 teaspoons grated orange rind ½ cup orange juice ¼ teaspoon grounded cardamom A teaspoon of pure vanilla extract ½ cup water+1/2 cup water (extra) HONEY PECAN TOPPING 1 cup rolled oats 1 cup pecan nuts ¼ cup oil ¼ cup honey 1 teaspoon grounded cinnamon STEPS Grease (2)23cm round cake tins. Sift white flour in a bowl of medium size and make a well in the centre. Gradually mix in the crumbled yeast and apple juice and stir until smooth. Cover and allow it to stand in a warm place for about 15 minutes or till the mixture is foamy. Sift wholemeal flour in a large bowl and stir in the lemon rind, sugar and oil. Stir in the yeast mixture and mix to make soft dough. Turn the dough onto a lightly floured surfa...

Ingredients 4 cups of milk ¾ cup of castor sugar 45 grams of butter 3 teaspoons of grated lemon rind 1 cup polenta 1 cup sultanas 1/3 cup chopped walnuts ½ cup of cream 1 apple large and sliced thinly 1 tablespoon of maple syrup 3 teaspoons of white castor sugar A pinch of grounded cinnamon STEPS Grease 20 cm spring form tin. In medium saucepan heat milk, sugar, butter and lemon rind over high heat without boiling till the sugar has completely dissolved. Bring to a boil reduce the flame to low now stir in the polenta ,cover and cook for about 10 minutes stirring occasionally .Remove from heat. Add in the sultanas, cream and the chopped walnuts. Pour this mixture into the greased spring form tin. Top with sliced apples .Pour the maple syrup over the apples and sprinkle the castor sugar and cinnamon .Bake in oven at 180 degree C for about 30-35 minutes or till the apple is tender and the flan has come slightly away from the sides of the tin. Cool   to roo...

Bombe is best made a day ahead. You can keep it covered in the freezer. This recipe is very easy to follow. All that you require for making grapefruit and apricot bombe is Grapefruits, fresh apricots, milk and castor sugar. A very beautiful and delicious dessert that is relished by everyone when served. RECIPE INGREDIENTS 3 large grapefruit 11/3 cup of white castor sugar ½ kg fresh apricots that have been chopped 2 cups of milk METHOD Peel and segment the frapefruit, discard the seeds. Combine the grapefruit segments and 1 cup castor sugar in blender and blend until smooth. Pour the mixture into a lamington pan, cover with a foil and freeze in the freezer for about 2-3 hours or until it is completely firm. Flake mixture with the help of a fork, press evenly over the base and side of a well chilled aluminium pudding streamer of 6 cup capacity, cover and freeze until firm. Process the remaining castor sugar, chopped fresh apricots and milk until smooth. Pour it ...

Soy milk can be made 10 days in advance. Keep it covered in the refrigerator. You can sweeten the milk with honey or sugar. The ingredients required for making soy milk are: makes 4 cups 125 grams that is about 2/3 cup of dried soy beans 4 cups of warm water First step Wash the beans. Place in a large bowl. Covers with water allow it to stand overnight; Drain.Rinse beans under cold water; drain. Rub off the skin with fingertips. Discard the skins. Step 2 In a blender blend the beans until they are finely grounded. Step 3 Spoon the blended mixture into a fine cloth. Tie with a string securely. Place cloth into a large bowl, cover with water. Squeeze and press for 10 minutes. Remove the cloth from bowl. Squeeze with hands and remove all the liquid. Serve hot or cold

You are required to cook about 350 grams of pumpkin for making this pudding. Pudding can be made a week in advance. Keep it covered in the refrigerator. Ingredients required for making this pudding are 11/2 cup wholemeal plain flour 1 teaspoon mixed spice 1 teaspoon grounded ginger 1 cup stale wholemeal breadcrumbs 1 cup dates chopped ½ cup raisins chopped ½ cup dried apricots chopped 60 grams of butter 1/3 cup of honey any brand 1 cup of cold mashed pumpkin 2 eggs beaten lightly PREPARATION METHOD Sift flour and spices together in a large bowl. Stir in the stale breadcrumbs and the chopped dry fruits. Combine honey and butter in a small saucepan and stir over low heat until the butter is completely melted. Stir honey mixture in a bowl with mashed pumpkin and beaten eggs. Spoon the mixture into a well greases streamer (7 cup capacity), cover tightly. Place pudding in a large boiler with enough boiling water to come half way up to the side of the stre...