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lime cheesecake

19 Nov


  • 160 g digestive  biscuit crumbs
  • 40 g butter, melted
  • 250 g Philadelphia Original
  • 125 ml fresh  lime juice, ideally from key limes…3/4 normal limes and 1/4 calamansi limes
  • 397 g tin sweetened condensed  milk
  • finely grated zest of 1  lime


Combine the biscuit crumbs and melted butter and press firmly into the base and sides of a 20 cm pie dish or foil pie dish. Leave to chill.

Whisk together the Philadelphia and condensed milk until smooth. Stir in the lime juice and zest until thoroughly mixed. Spoon the mixture in to the biscuit crumb case and chill for at least two hours to thicken before serving.

YUMMMMM…Tried and tested!

banana chocolate cake

21 Aug

1/2 cup Unsalted butter (113g)
3/4 cup Sugar
1 Egg (beaten)
1 tsp Vanilla
1 1/2 cup Banana (mashed)
1 1/2 cup Cake flour
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/4 cup Cocoa powder
2 tbsp milk (to add moisture to the chocolate bottom)
1/2 cup Chocolate chips (mini)
1/2 cup Walnut (roasted & chopped)

Preheat oven at 175 deg C, line the base of a 8 inch square tin
1. Cream butter and sugar until light and fluffy.
2. Drizzle in the eggs, follow by vanilla and mashed bananas. Beat thoroughly till well corporated.
3. Sieve cake flour, baking powder, baking soda and salt into the butter mixture. Mix well with a spatula.
4. Divide the batter into half. Add cocoa powder and milk into 1 portion. Spread this chocolate portion evenly into a 8 inch square tin.
5. Spread the remaining plain batter evenly on top of the chocolate batter, swirl gently with a knife.
6. Sprinkle chocolate chips and walnut on top.
7. Bake in pre-heated oven at 175 deg C for 25-30mins. Cool and cut into squares to serve.

homemade waffles with caramelized apples

13 Aug

3/4 cup/168 g sugar
1 vanilla bean, split lengthwise
1/2 cup (1 stick)/113 g unsalted butter
6 Pink Lady apples (about 2 1/2 pounds/1.1 kg), cored and each cut into eight 1-inch-wide wedges
½ cup/65 g raisins
1/4 cup/55 g heavy whipping cream
1 1/2 cups/245 g all purpose flour
3 tablespoons/42 g sugar
2 1/4 teaspoons/about 5 g baking powder
3/4 teaspoon/about 3 g baking soda
3/4 teaspoon/about 4 g salt
1 1/2 cups/360 ml whole milk
1 large egg
3 tablespoons (1/4 stick)/40 g melted unsalted butter
Nonstick cooking spray
1 1/2 pints/710 ml vanilla ice cream


Place a large heavy frying pan over medium heat. Add the sugar. Using a small sharp knife, scrape the seeds from the vanilla bean into the sugar and add the bean. Cook for 2 minutes, or until the sugar dissolves. Stir in the butter. Add the apples and toss to coat.
Cook, stirring occasionally, for 5 minutes, or until the apples begin to soften and release their juice Stir in the raisins. Continue to cook, gently tossing the apples occasionally, for 5 minutes, or until the apples are tender but still hold their shape and the caramel sauce forms. Stir in the cream.
Meanwhile, preheat the Belgian waffle iron. Preheat the oven to 200°F/93°C. Sift the flour, sugar, baking powder, baking soda and salt into a bowl. In a separated bowl, whisk the milk, egg and melted butter to blend. Add the milk mixture into the dry ingredients, whisking constantly to avoid lumps.
Ladle about 1/2 cup/105 ml of the waffle batter onto each of the two 4 1/2-inch-/11-cm-square grids or about 3/4 cup/155 ml over a 7-inch-/18-cm-diameter grid on the waffle iron. Cover and cook for 5 to 8 minutes, depending on your iron (most new irons have a timer), or until the waffle is golden and crisp on the outside and cooked through. Transfer the waffles to the oven tray and keep them warm in the oven, while cooking the remaining waffles.
Cut the square waffles diagonally in half or cut the round waffles into 4 wedges. Place two hot waffles triangles or wedges on each plate. Spoon the caramelized apple mixture over the waffles. Scoop the ice cream atop and serve immediately.

bread and butter pudding

13 Aug
3 1/2 cups whole milk
3 cups whipping cream
1 1/2 cups granulated sugar
1 ½ tablespoons vanilla extract
9 whole large eggs
9 large egg yolks
1 cup raisins
6 croissants (each torn into 8-10 pieces)

Preheat the oven to 275°F. Stir the milk, cream, sugar and vanilla in a heavy large saucepan over medium heat until the sugar dissolves and the milk mixture is warm, about 10 minutes.
Remove from the heat and allow to cool slightly. Whisk the whole eggs and the yolks together in a large bowl, then gradually whisk into the warm milk mixture. Place the croissant pieces in a 13×9-inch baking dish.
Pour the custard over the croissant pieces and sprinkle the raisins over. Press gently to submerge the croissants and raisins. Let stand for 20 minutes to allow the croissants to absorb some of the custard. Place the baking dish in a large roasting pan. Set the roasting pan on the oven shelf. Add enough warm water to the roasting pan to come halfway up the sides of the baking dish.
Bake until the pudding is firm to the touch, about 1 hour and 20 minutes. Serve warm.

strawberry cheesecake

30 Jul

Strawberries Cream Sherbet

30 Jul–Cream-Sherbet/detail.aspx

Razz Ma Tazz bars

29 Jul