HAPPY BIRTHDAY CHERYL HUNTER

HAPPY BIRTHDAY CHERYL

Enjoy your day
Noelene Marchwicki

HAPPY BIRTHDAY DALE MURPHY

RAW PROTEIN BALLS WITH COCOA , CHIA , COCONUT AND ALMONDS

HAPPY 26TH BIRTHDAY DALE .....For you  to share with your work colleagues.
Love
Mum

.ICECREAM PUDDING CAKE

 

Mix together 1 cup of  Angus Park soft and juicy figs and 1 cup of Angus Park diced apricots and 1 cup of mixed glace fruit .
Stir to combine and pour over 1 tbs of brandy , cover and let stand overnight .
Now place 2 litres of slightly softened vanilla ice cream in a large bowl with the pre soaked fruit , 100gm of cocoa nibs , 1/2 cup of cream , 1/4 cup of granulated nuts .......and mix well together .
Place 1/2 of the mix in the steamer and then add 3 scoops of salted choc caramel  and top with the remaining  vanilla fruit mix .
Place lid on the steamer and freeze overnight .

Next day remove from freezer and sit on bench for 5 minutes while you melt 150 gm of Lindt Excellence , smooth blend 70% cocoa in the microwave .

Invert ice cream ,  to a serving plate and remove cling film .

Pour the melted chocolate over the icecream and place back into freezer to set.

Decorate as desired .

Let sit for 5 minutes before slicing with a hot knife to serve .

 

EGGPLANT AND HUMMUS TARTE TATIN

Preheat oven to 200 deg C
Heat an oiled  pan over a medium heat and add 3 halved  ( lengthwise ) Lebanese eggplants and 3 sliced red capsicums .
Cook on both sides for 4 minutes or until lightly coloured .
Transfer to a plate and set aside .
Add 3/4 cup of castor sugar to the pan with 1/4 cup of water .
Stir over a medium heat until sugar dissolves , continue to simmer until mixture turns a golden colour .
Season with salt and pepper .
Return eggplant and capsicum to the pan .
Layer 2 sheets of puff pastry on top of each other , spray the pastry sheets lightly with cooking oil  and sprinkle lightly with fine bread crumbs .
Lay pastry over the eggplant and capsicum mix , folding excess pastry back towards the centre of the pan .
Bake until pastry is golden and crisp .
Meanwhile mix 250 gm of hummus with 250 gm of cream cheese  ( room temp ) and a dsp of minced garlic .
Remove the tarte from the oven and invert on to an oven proof plate .
Smooth the hummus mix over  and top with fine breadcrumbs .
Place back in the oven till the breadcrumbs turn a light caramel colour.
Leave to cool for 5 minutes .
I topped this with halved cherry tomatoes and anchovy.
Slice and serve .

 

NICOLE`S CHRISTMAS EGGNOG

Separate 6 large eggs .
Beat the yolks gradually adding 3/4 cup of sugar while beating until they are pale and golden
Slowly beat in 1 and 1/2 cups of brandy .
1/2 cup of rum
4 cups of milk .
2 cups of cream .
Place mix in refrigerator till ready to serve .
In a separate bowl , whisk the 6 egg whites until stiff ...set aside .
Beat 2 cups of cream with 1/2 cup of icing sugar until thick .
When you are ready to serve ......fold the egg whites into the eggnog mixture .
Top each glass of eggnog with a dollop of whipped cream and a sprinkle of nutmeg .

 

MARMALDE GLAZED HAM ....

Remove the rind from the ham by running a thumb around the edge of the ham just under the rind .
Begin pulling from the widest edge , using your fingers to loosen it from the fat .
When the rind is removed to 10cm / 4inches from the shank , cut through the rind with a sharp knife .
Now cut along through the fat at 3cm / 1 inch intervals to form diamond shapes ....do not let the knife cut through the flesh ......
MARMALADE GLAZE
Combine in a small saucepan ....
1/2 a cup of marmalade , the rind of 2 oranges ( grated )
1/4 cup of honey
juice of 2 oranges
1 tbs of Dijon mustard
Ground pepper to taste .
Heat until well combined , stirring continuously .
Place the ham in a baking tray and pour over the glaze .
Marinate in the refrigerator over night , baste occasionally before going to bed .
Next day preheat your oven to 180 deg C for 35 mins per kilogram , basting frequently .

 

CHRISTMAS EVE SPICED NUT CAKE WITH CARAMEL FROSTING

Preheat your oven to 180 deg C .
Grease and flour 3 x 23 cm sponge tins
Cream 250gm of butter / marg  with 1 cup of firmly packed brown sugar and 1 cup of sugar in a large bowl .
Stir in 1 cup of minced fruit , 1 cup of apricot jam and 4 eggs .
Now mix in 1 cup of all pupose flour  and 1tsp of baking powder , 1 tsp of ground nutmeg , 1 tsp of ground cinnamon , 1/2 tsp of ground cloves and 1/4 cup of cocoa .
Now mix in 1 cup of natural yoghurt .
Blend well.
Stir in 1 cup of raisins , 1 cup of chopped walnuts and 1/2 cup of chopped pecans .
Pour the batter into prepared pans ...
Bake till the cake centre springs back when touched about ...50 minutes .
Allow the cakes to cool in the pans for 10 minutes .
Turn out .
Cool completely .

CARAMEL FROSTING
Melt 150gm of butter in a heavy saucepan
Add 1 and 1/2 cups of firmly packed brown sugar .and 1/2 cup of milk , stirring until sugar dissolves .
Increase heat and bring to the boil .
Remove from the heat .
Allow to cool for 30 minutes .
Then stir in 1 tsp of vanilla paste and whisk , while adding icing sugar , continue until the mixture is creamy  in texture

Place one layer on a serving platter and spread with caramel frosting .
Top with the second layer and spread with caramel frosting  .
Repeat with the third layer .
Sprinkle with extra walnuts , pecans and decorate with glace cherries .