Apricot delight

Ingredients:

    1 825g can apricot halves, in natural fruit juice
    1 orange
    25mls (5 tsp) Grand Marnier liqueur (optional)
    18 savoiardi (sponge finger) biscuits
    500mls (2 cups) thickened cream
    2 tsp caster sugar

Directions:

1. Drain the apricots in a colander and reserve the juice for later use.
2. Use a vegetable peeler to peel the rind from the orange.
3. Remove the white pith from the rind and cut the rind into very thin strips.
4. Reserve the orange find. Juice the orange. Combine the reserved apricot juice, orange juice and the liqueur (if using) in a shallow bowl.
5. Dip half the savoiardi biscuits quickly into the juice mixture and then arrange over the base of a 1.5 litre (6 cup) serving dish.
6. Use electric beaters or a whisk to whisk the cream and caster sugar in a medium mixing bowl until soft peaks form.
7. Spread half the cream mixture evenly over the biscuits then arrange half the apricots on top.
8. Dip the remaining savoiardi biscuits quickly into the juice mixture and arrange over the apricots.
9. Reserve any remaining juice mixture.
10. Finish with a layer of the remaining cream mixture and remaining apricots.
11. Cover with plastic wrap and refrigerate for 30 minutes. Spoon into individual serving bowls and pour over some of the remaining juice mixture.
12. Serve immediately, decorated with the orange rind strips.

   

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Cassava Cake

Ingredients:

Batter:
    2 packs grated cassava
    1 can coconut milk
    ½ can evaporated milk
    2 pieces raw egg
    ¼ cup butter, melted
    6 tbsp cheese, grated
    ½ cup condensed milk
    14 tbsp sugar



Topping:
    1 can coconut milk
    2 tbsp sugar
    ½ cup condensed milk
    2 tbsp flour
    2 tbsp cheese, grated
    1 piece raw egg

Directions:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.
6. Pour-in the condensed milk then mix thoroughly.
7. Add the cheese while stirring constantly.
8. Pour the coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
11. Glaze the topping with the egg white (you may use a basting brush for this step)
12. Broil the Cassava cake until color turns light brown.
13. Garnish with grated cheese and serve. Share and enjoy!

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Coconut Macaroons

Ingredients:

    14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)
    3/4 cup butter
    1/2 cup brown sugar
    3 pieces raw eggs
    14 ounces condensed milk








Directions:

1. Place the butter in a big bowl and cream using a fork
2. Add-in the brown sugar and mix well
3. Add the eggs and condensed milk then stir/beat until all ingredients are blended
4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture
5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups
6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes
7. Bake the Coconut Macaroon mixture for 30 minutes or until color turns golden brown.
8. Serve during dessert or snack time. Share and Enjoy!

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Vanilla Ice Cream

Ingredients:
5 egg yolks (beaten)
4oz (100g) caster sugar
¾ pint (375ml) full cream milk
¾ pint (375ml) heavy/double cream
1 vanilla pod (scored down the middle)

Optional extra:
1 level teaspoon cornflour (for a thicker texture or when using an ice cream maker with a bowl that has to be frozen in advance)

Directions:

1. Pour the milk into a saucepan and bring slowly up to boiling point but do not let it boil.
2. Place the vanilla pod into it and leave to infuse for about 20 minutes.
3. In a bowl, beat and mix together the egg yolks and sugar (and cornflour if using it) until thick. 
4. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk.
5. Pour the milk into the mixture of egg yolks and sugar whilst stirring. 
6. Pour the mixture back into the pan and heat gently, stirring until the custard thickens.
7. Do not bring to the boil or it will probably curdle.  
8. When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
9. Then, when the custard base is cold stir in the cream and transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time). Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serves 8-10.

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Caramel Nut Tart

Ingredients:

    All-purpose flour, for dusting
    Pate Sucree
    1 cup unsalted butter (2 sticks)
    1 cup packed light-brown sugar
    1/4 cup granulated sugar
    3/4 cup honey
    1/4 cup heavy cream
    1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
    1 teaspoon pure vanilla extract







Directions:

1. Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
2. Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
3. Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
4. Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool. Store in an airtight container up to 2 days.

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Strawberry Oatmeal Muffins

Ingredients:

    1 1/4 cups old fashioned oats
    1 cup plain yogurt
    1/2 pound strawberries
    2 teaspoons granulated white sugar
    1 teaspoon balsamic vinegar
    2 eggs
    1/2 cup (1 stick) unsalted butter, melted
    1/2 cup brown sugar (packed)
    1 teaspoon vanilla extract
    1 cup all purpose flour
    1 Tbsp baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 teaspoon finely ground black pepper
    1/2 teaspoon cinnamon

Directions:

1. Mix the oats and plain yogurt together in a large bowl.
2. Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.
3. Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.
4. Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon.
5. Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated.
6. Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.
7. Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in.
8. Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.

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Pastillas

Ingredients:

    2 cups powdered milk
    1 can, 14 oz condensed milk
    sugar for coating






Directions:

1. Combine powdered milk and condensed milk. Mix and blend evenly using a spoon.
2. Set aside for few 10-15 minutes before shaping.
3. Shape into balls or mini logs.
4. Wrap the pastillas in a cellophane or food paper.  If you don't like wrapping, shape into balls and insert a toothpick at the center.
5. Enjoy your yummy dessert!

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Leche Flan

Ingredients:

    10 pieces raw eggs
    1 small can condensed milk
    1 cup fresh milk (or evaporated milk)
    1 cup granulated sugar
    1 tsp vanilla extract






Directions:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!

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Yema Balls

Ingredients:

3 tbsp unsalted butter
1 can (14 ounces) condensed milk
3 egg yolks
3 tbsp peanuts, chopped






Directions:

1. Place the butter in a heated saucepan and allow to melt
2. Stir-in the condensed milk and allow to cook for 3 minutes
3. Add the egg yolks then continue stirring for 2 minutes
4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be achieved.
5. Turn-off the heat and allow the mixture to cool down
6. When the temperature of the mixture is tolerable, scoop a spoonful then roll with your hands to form a sphere (ball shape).
7. Transfer to a serving dish and apply your desired presentation
8. Serve. Share and Enjoy!

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