Kulfi Almonds and Pistachios Dessert

Ingredients:

1 1/2 liters milk
20 g blanched almonds, finely chopped
20 g pistachios, finely chopped
8 cardamom pods
4 tbsp caster sugar

Preparing:

Bring to the boil milk and cardamom pods.
Reduce the heat and simmer, stiring until it has reduce by about on-third to 1 liter.
Add sugar and cook for 3 more minutes.

Strain out te cardamom pods and add the almonds and pistachios.
Pour the kulfi into a shallow container, cover the surface with a sheet of baking paper and freeze for 1 hour.

Line 6 cream horn moulds with baking paper and pour the kulfi among them and freeze overnight.

Pear and Ginger Cake

Ingredients:

450 g pears, peeles, cored and sliced thinly
175 g superfine sugar
175 g self-raising flour, sifted
14 tbsp unsalted butter, softened
1 tbsp soft brown sugar
3 tsp ginger
3 eggs, beaten

Preparing:

Whisk 175 g of the butter with sugar, flour, ginger and eggs, until the mix form a smooth consistency.

Pour the mixture on a greased cake pan.
Arrange the pear slices over the cake.
Sprinkle with brown sugar and dot the remaining butter.

Bake to 180ºC (350ºF) for 40 minutes.

Amaretto and Coffee Jelly

Ingredients:

Amaretto Jelly:
3/4 l milk
4 ml amaretto
1 cup cold water
1 can evaporated milk
1/2 can condensed milk
45 g unflavored gelatine

Coffee Jelly:
1/2 l water
100 ml coffee liquor
1/4 cup cold water
150 g sugar
15 g unflavored gelatine
1 tbsp soluble coffee

Preparing:

Moist unflavored gelatine in the cold water and set aside.
Bring water to the boil with the sugar and remove from heat.
Add moist gelatine, coffee and coffee liqueur, move until dissolved and reserve.
Apart 3 tbsp of this jelly.

Pour coffee jelly in the mould and refrigerate for 1 hour.
Cut shapes and place in the second mould.
Bathe figures with the 3 tbsp jelly you reserve.

Moist unflavored gelatine in the cold water and set aside.
Bring the milk to the boil and remove from heat.
Add gelatine and amaretto, move until dissolved and reserve.
Pour the amaretto jelly over the coffee pieces and refrigerate for 2 hours.

Jam Pudding

Ingredients:

185 g unsalted butter, softened
1 cup self-raising flour
3/4 cup caster sugar
1/2 cup plain fluor
1/2 cup berry jam
3 eggs, leghtly beaten
1 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (350ºF).

Beat the butter, cugar and vanilla for to 2 minutes.
Add the eggs gradually, and fold in the combined sifted flour.

Spoon the mixture into six greased moulds and smooth the surface.
Cover with a piece of greased foil, pleated int he middle and secure with a string.
Place in a large deep baking dish filled with enough boiling water to come halfway up the sides of the mpoulds.
Bake for 45 minutes.

Warm the jam in a pan for 4 minutes.
Leave the puddings for 5 minutes and top with the jam.

Wined Strawberries

Ingredients:

500 g strawberries
1 cup white wine
Pepper

Preparing:

Place strawberries in individual cups.
Pour wine over strawberries and sprinkle with pepper.
Marinate for 1 hour and serve.

Balsamic Melon with Strawberries

Ingredients:

2 melons, halved
1 cup strawberries, cut in half
1 cup balls of mozzarella cheese, cut in half
2 tbsp chopped mint leaves

Dressing:
1/2 cup balsamic vinegar
3 tbsp honey
1 tbsp mustard

Preparing:

Remove seeds from melons.
Mix cheese with strawberries and mint.
Fill melons with the mixture.

Mix well all the ingredients of the dressing.
Bathe melons with the dressing.

Frozen Fruits Dessert

Ingredients:

1 cake of 8 1/2 "x11"
800 g condensed milk
3 cups fruit cocktail
2 cups chopped walnuts
2 cups pineapple juice
Juice of 1 lemon

Preparing:

Mix the condensed milk with lemon juice.
Mix fruits with walnuts.

Place a layer of cake in a pyrex.
Bathe with the pineapple juice.
Add the condensed milk mixture and finally fruits and nuts.

Repeat the process twice more and refrigerate for 3 hours.

Apple Galettes

Ingredients:

2 cups plain flour
3/4 cup caster sugar
250 g unsalted butter, chopped
125 g unsalted butter, chopped
8 apples, peeled and sliced

Preapring:

Place the flour and butter in a bowl and cut the butter into the flour with 2 knives until it resembles large crumbs.
Gradually add 1/2 cup chilled water, stirring with a knife and pressing together, until a rough dough forms.
Turn onto a lightly floured board and roll into a rectangle.
Fold the pastry into thirds; turn it so the hinge is on your left and roll into a large rectangle.
Always turn the pastry the same way so the hinge in on the left.
Refrigerate in plastic wrap for 30 minutes.

Complete 2 more turns and fold before refrigerating the pastry for another 30 minutes.
Repeat the process so that you have completed 6 folds and turns.
Wrap the pastry in plastic wrap and refrigerate for 2 days.

Preheat the oven to 190ºC (375ºF).

Roll the pastry out on a lightly floured surface until 3mm thick.
Cut into eight 10cm rounds.
Arrange the apples in a spiral on the pastry.
Sprinkle well with the sugar and dot with unsalted butter.
Bake on a greased tray for 30 minutes.

Coconut Pancakes with Palm Sugar Syrup

Ingredients:

185 g palm sugar, roughly chopped
2 cups shredded coconut
1/2 cup coconut cream
1 cup plain flour
1 cup coconut cream
1 egg

Preparing:
Stir the sugar with 1 1/2 cups water in a pan over low heat until sugar has dissolved, and simmer for 15 minutes.
Stir the coconut with the coconut cream and 2/3 cup of the syrup.
Return the pan with the remaining syrup and simmer for 15 more minutes.

Mix the flour, egg, coconut cream and 1/2 cup water until smooth and set aside fo 30 minutes.
Pour a little batter into a greased pan, swirling, to thinly cover the base.
Cook fo 20 seconds and trasfer to a plate.

Place 1 tbsp of shredded coconut filling in the center of each crepe.
Roll them, folding the edges to form a parcel.

Orange Jellies

Ingredients:

3 cups orange juice
1 tbp Grand Marnier
6 tsp gelatine

Preparing:

Moist gelatine in 1/2 cup of the juice.
Dissolved the gelatine in water bath and cool slightly.

Stir in the rest of the orange juice.
Strain the liquid and stir in the liqueur.
Pour the mixture into 6 wet moulds and refrigerate for 4 hours.

Strawberry and Orange Tart

Ingredients:

1/4 k strawberry, cut by half
200 g sugar
100 g butter
200 ml orange juice
3 eggs
1 sheet of pie crust
Apricot Jam
GRated rind of 1/2 orange

Preparing:

Place the crust on a greased mold.
Click with the fork, cover with foil and bake for 10 minutes.

Beat butter with the sugar.
Add eggs, orange zest and orange juice.
Pour the mixture over the crust and bake for 25 minutes.

Heat the jam until it is liquid.
Place strawberries on the tart and cover with liquid jam.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Manchego Cheese Cake

Ingredients:

400 g evaporated milk
220 g cream cheese
200 g Manchego cheese, cut into cubes
200 g butter
2 cups flour
1/2 cup milk
4 eggs
2 tbsp vanilla
2 tsp baking powder

Preparing:

Preheat oven to 150ºC (300ºF).

Beat cream cheese with butter.
Add eggs and vanilla.

Mix flour with the baking powder and sifted.
Add to the above mixture along with evaporated milk and Manchego cheese.
Pour into a greased mold and bake for 1 hour.

Raspberry Cheesecake

Ingredients:

250 g plain sweet biscuits
90 g unsalted butter, melted

Filling:
500 g cream cheese, softened
250 g frozen raspberries
1 1/4 cups cream, whipped
1/2 cup caster sugar
1/3 cup lemon juice
2 tbsp gelatine
2 tbsp caster sugar, extra

Preparing:

Finely crush the biscuits in a food processor.
Mix with the butter and press firmly over the base of a greased tin (and line the base with baking paper) until firm.
Refrigerate for 20 minutes.

Moist the gelatine in 1/4 cup water.
Dissolved the gelatine in water bath, stir and allow to cool.

Beat the cream cheese until creamy.
Add the lemon juice and sugar.
Fold in the whipped cream and half the gelatine.

Process the raspberries and extra sugar in a food processor until smooth.
Push the purée through a fine-meshed nylon sieve to remove any pips.
Fold the remaining gelatine into the raspberry mixture.

Place both mixtures into the tin and swirl them together, using the point of a knife.
Refrigerate for 5 hours.

Potato and Orange Dessert

Ingredients:

1 1/2 cups milk
1 cup mashed potatoes
3/4 cup superfine sugar
2 tbsp raisins
1 tsp ground cinnamon
1 tsp grated orange peel
1 tsp vanilla

Preparing:

Cook the milk with sugar, cinnamon, raisins, orange rind and vanilla.
Add the mashed potato when boil and stir constantly.
Place in individual glasses and serve.

Lemon Granita Italian Dessert

Ingredients:

3 lemons
2 1/4 cups cold water
3/4 cup lemon juice
100 g superfine sugar

Preparing:

Finely grate the lemon rind.
Bring to the boil the lemon rind and juice and superfine sugar.
Let simmer for 5 minutes and leave to cool.

Stir in the cold water and pour into a shallow freezer container with a lid.
Freeze for 6 hours, stirring occasionally to break up the ice.

Blackberry Yogurt Ice Cream

Ingredients:

3 cups plain yogurt
2 cups blackberries
1/2 cup cream cheese
1/3 cup Glucerna SR
1/3 cup water
4 tbsp sugar

Preparing:

Drain 2 cups of yogurt in a cloth overnight to form a kind of yogurt cheese.

Cook blackberries over a low heat for 5 minutes, and mashed them.
Cook for 3 more minutes, sift and reserve.
Refrigerate for 1 hour.

Mix the remaining cup of yogurt with cream cheese, blackberries, sugar, yogurt cheese and Glucerna SR dissolved in the water.
Place the mixture in a plastic container.
Freeze for 6 hours.