Easter Strawberry and Kiwi Jam

Ingredients:

1 kg strawberries
500 g sugar
250 g kiwifruit, peeled
1 apple, chopped
Juice of 1 lemon

Preparing:

Cook over medium heat strawberries, kiwis, apples, lemon juice and half the sugar.
Add the remaining sugar when boil.
Stir constantly with a wooden spoon, removing the foam is formed.
Put a drop of the mixture on an inclined plate, if solidifies fast, is now ready.
Pour jam on a clean jar and sterilize.

Chocolate and Rum Valentine's Mousse

Ingredients:

250 g good-quality dark chocolate chopped
1 cup cream, softly whipped
1/4 cup caster sugar
3 eggs
2 tsp dark rum

Preparing:

Put the chocolate in a heatproof bowl.
Half fill a saucepan with water and bring to the boil.
Remove from heat and place the bowl over the pan, making sure it's not touching the water.
Stri until the chocolate has melted and set aside.

Beat the eggs and sugar for 5 minutes.
Fold in the chocolate and rum and leave the mixture to cool.
Fold in the whipped cream.

Spoon into individual glasses and refrigerate for 2 hours.

Chocolate and Nuts Saint Valentine's Sweet Temptations

Ingredients:

1 cup sugar
1 cup marshmallows
1 cup chopped walnuts
1 cup chocolate chips
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup flour
1/4 cup buttermilk
1 egg
1 tsp vanilla

Preparing:

Preheat oven to 180ºC (360ºF).

Combine butter and cocoa in a pan to low heat .
Remove from heat and add sugar, flour, buttermilk, egg and vanilla.
Pour the mixture into a greased pan and bake for 25 minutes.

Remove from the oven and sprinkle the marshmallows, walnuts and chocolate chips on top.
Return to oven for 5 minutes.

Frozen Chocolate and Nuts Saint Valentine's Cheesecake

Ingredients:

285 g cream cheese, softened
1 1/2 cup ground crackers
1 1/3 cup whipped cream
1 cup semibitter chocolate chips
3/4 cup chopped walnuts
1/2 cup sugar
1/3 cup melted butter
1 tsp vanilla

Preparing:

Preheat oven to 160ºC (350ºF).

Combine ground crackers with the melted butter.
Press at the bottom of a pan and bake for 10 minutes.
Remove from oven and allow to cool.

Stir cream cheese with sugar.
Add melted chocolate chips, vanilla and nuts.
Fold in the whipped cream.

Pour the mixture over the crust and freeze for 3 hours.

Saint Valentine's Chocolate and Chestnut Pots

Ingredients:

1 cup unsweetened chestnut purée
1/4 cup Madeira
9 ounces unsweetened chocolate, chopped
2 eggs, separated
2 tbsp butter, diced
Crème Fraîche to decorate

Preparing:

Melt the chocolate with Madeira inwater bath.
Remove from heat and add the butter, stiring until melted and smooth.
Beat the egg yolks quickly into the mixture, then beat in the chestnut purée.

Whisk the egg whites until stiff.
Stir about 1 tbsp of the whites into the chestnut mixture, and then fold in the rest.

Spoon the mixture into small ramekins and chill until set.
Decorate with crème fraîche.

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