KITCHEN TIPS & TRICKS

RHUBARB AND PEAR SPONGE PUDDING : 180 -190 C INGREDIANTS : PEAR SLICES IN NATURAL JUICE : 825 GM RHUBARB ,TRIMMED ,CUT INTO 4 CM PIECES -800 GM CASTER SUGAR -2 TABLESPOON EGGS -2 NO. CASTER SUGAR [EXTRA] -75 GM PLAIN FLOUR -2 TABLESPOON SELF RAISING FLOUR -2 TABLESPOON CORN FLOUR -2 TABLESPOON METHOD: DRAIN PEARS;RESERVE 180ML OF THE JUICE.COMBINE RESERVED JUICE,RHUBARB AND SUGAR ON HEAT ;COOK.STIRRING OCCASIONALLY,UNTIL RHUBARB JUST TENDER.STIR IN PEARS.POUR MIXTURE INTO DEEP 1.75 –LITRE OVENPROOF DISH. MEANWHILE BEATT EGGS UNTIL CREAMY ;THEN ADD SUGAR ,BEAT UNTIL SUGAR DISSOLVES.GENTLY FOLD SIFTED FLOURS. SPREAD MIXTURE OVER HOT RHUBARB MIXTURE .BAKE IN MODERATE OVEN ABOUT 45 MINUTES OR UNTIL BROWNED LIGHLY.

SOUR CHERRY CHOCOLATE CHEESE CAKE : 150C INGREDIANTS: PLAIN SWEET BISCUITS - 250 GM BUTTER ,MELTED -125 GM MORELLO CHERRIES -680 GM CREAM CHEESE -3 *25O GM EGGS -3 NO. SOUR CREAM - 180 GM LEMON JUICE – 60 ML CASTER SUGAR -385 GM DARK EATING CHOCOLATE [MELTED] - 50 GM COCOA POWDER - 25 GM METHOD : BLEND BISCUITS ,UNTL,MIXTURE RESEMBLES FINE BREADCRUMBS. ,ADD BUTTER UNTIL COMBINED. USING HAND ,PRESS BISCUIT MIXTURE EVENLY OVER BASE AND 5 CM UP THE SIDE OF PREPARED TIN,PLACE ON OVEN TRAY ;REFRIGERATE ABOUT 30 MINUTES UNTIL FIRM. MEANWHILE DRAIN CHERRIES OVER SMALL BOWL;RESERVE ONE CUP OF THE JUICE.BEAT CHEESE ,EGGS,SOUR CREAM,LEMON JUICE AND 1 CUP OF THE SUGAR IN LARGE MIXING BOWL.UNTIL SMOOTH.PLACE HALF OF THE CHEESE MIXTURE IN MEDIUM BOWL;STIR IN CHOCOLATE AND SIFTED COCOA . POUR PLAIN AND CHOCOLATE MIXTURES ALTERNATELY INTO TIN ;PULL A SKEWER BACKWARDS AND FORWARDS THROUGH MIXTURE FOR A MARBLE EFFECT;TOP WITH ½ CUP OF THE CHERRIES .BAKE ,IN SLOW OVEN ABOUT 1 HOUR OR UNTIL

ROASTED PEAR TART : 200 C INGREDIANTS : ROLLED PUFF PASTRY SHEET -1 EGG,BEATEN LIGHTLY -1 PEAR HALVES IN NATURAL JUICE ,DRAINED - 825 GM PURE MAPLE SYRUP -1 TABLESPOON BUTTER ,MELTED -30 GM METHOD: CUT PASTRY SHEET IN HALF ;PLACE PASTRY HALVES ABOUT 2 CM APART ON PREPARED TRAY ,BRUS WITH EGG . PLACE THREE PEAR HALVES ,CUT SIDE DOWN ,ON EACH PASTRY HALF;BRUSH PEARS WITH COMBINED SYRUP AND BUTTER .BAKE IN MODERATELY HOT OVEN ABOUT 20 MINUTES OR PASTRY IS PUFFED AND BROWNED LIGHTLY..

TOFFEED MANDARINS WITH ICE-CREAM : INGREDIANTS: BUTTER - 50 GM BROWN SUGAR -75 GM MEDIUM MANDARINS [PEELED ,SEGMENTED] – 5 NO. VANILLA ICE-CREAM -1 LITRE METHOD: MELT BUTTER IN PAN ;COOK SUGAR AND MANDARINS,STIRRING,UNTIL SUGAR DISSOLVES AND MANDARINS SOFTEN SLIGHTLY DIVIDE ICE- CREAM AMONG SERVING BOWLS;TOP WITH WARM MANDARIN MIXTURE. TIPS: SERVE WITH ALMOND BREAD

PLUMS WITH SOUR CREAM : INGREDIANTS: PLUMS IN SYRUP[DRAINED]-825 GM SOUR CREAM -120 GM HONEY FLAVOURED YOGHURT -140 GM BROWN SUGAR -75 GM METHOD : HALVE PLUMS ;REMOVE STONES .DIVIDE PLUMS AMONG FOUR [250ML]SHALLOW FLAMEPROOF SERVING DISHES. COMBINE SOUR CREAM,YOGHURT AND 2 TABLESPOON OF THE SUGAR IN SMALL BOWL.SPOON SOUR CREAM MIXTURE OVER PLUMS;SPRINKLE WITH REMAINING SUGAR.PLACE UNDER PEHEATED GRILL FOR 3 MINUTES OR UNTIL SUGAR DISSOLVES.

TOBLERONE FONDUE : INGREDIANTS: CHOPPED TOBLERONE -200 GM THICKENED CREAM – 125 ML COFFEE FLAVOURED LIQUEUR – 1 TABLESPOON METHOD: STIR TOBLERONE AND CREAM IN SMALL SAUCEPAN UNTIL SMOOTH.REMOVE FROM HEAT ;STIR IN LIQUEUR.TRANSFER FONDUE TO SERVING BOWL. SERVE WITH FRESH FRUIT AND BISCOTTI

VANILLA PANNA COTTA WITH BERRY JELLY : INGREDIANTS : RASPBERRIES -120 GM GELATINE -1/2 TEASPOON CASTER SUGAR -1 ½ TABLESPOON LEMON JUICE -1 TABLE SPOON CRANBERRY JUICE -80 ML VANILLA PANNA COTTA : GELATINE – 2 TEASPOONS CASTER SUGAR – 55 GM MILK – 160 ML THICKENED CREAM -300 ML VANILLA EXTRACT -1/2 TEASPOON METHOD: PLACE RASPBERRIES IN EACH MOULD;RESERVE REMAINING RASPBERRIES. SPRINKLE GELATINE AND SUGAR OVER COMBINED JUICES IN SMALL HEATPROOF JUG;STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER,UNTIL GELATINE AND SUGAR MELTS. DIVIDE GELATINE MIXTURE AMONG PREPARED MOULDS,COVER;REFRIGERATE FOR 2 HOURS ,UNTIL SET. MEANWHILE MAKE VANILLA PANNA COTTA.GENTLY POUR COOLED PANNA COTTA INTO MOULDS,COVER ;REFRIGERATE UNTIL SET. VANILLA PANNA COTTA: SPRINKLE GELATINE AND SUGAR OVER COMBINED MILK AND CREAM IN SMALL SAUCEPAN.STIR OVER LOW HEAT,WITHOUT BOILING,UNTIL GELATINE

MANGO BOMBE ALASKA : INGREDIANTS: MANGO ICE-CREAM -2 LITRE ORANGE JUICE – 60 ML ORANGE FLAVOURED –LIQUEUR – 2 TABLESPOON UNFILLED PACKAGED SPONGE CAKE -16 CM[ROUND] THINLY SLICED MANGO -600 GM EGG WHITES – 4 NO. CASTER SUAGR -220 GM METHOD: KEEP 15 CM -1.375 LITRE [5 ½ -CUP] PUDDING BASIN OR BOWL WITH PLASTIC WRAP,EXTENDING PLASTIC 5 CM OVER EDGE OF BASIN. PACK ICE-CREAM INTO PREPARED BASIN ,COVER WITH FOIL ;FREEZE ABOUT 2 HOURS OR UNTIL FIRM PREHEAT OVEN TO VERY HOT. COMBINE JUICE AND LIQUEUR IN SMALL JUG,TRIM TOP OF CAKE TO FLATTEN;SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE.PLACE BOTTOM LAYER OF CAKE ON OVEN TRAY;BRUSH WITH HALF OF THE JUICE MIXTURE .TOP WITH MANGO,THEN WITH REMAINING CAKE HALF;BRUSH WITH REMAINING JUICE MIXTURE . INVERT ICE –CREAM ONTO CAKE ,TRIM THE CAKE TO EXACT SIZE OF ICE- CREAM.RETURN TO FREEZER. BEAT EGGWHITES IN MACHINE BOWL ,GRADUALLY ADD SUGAR,BEATING UNTIL SUGAR DIS

PEACH AND RASPBERRY TRIFLE : INGREDIANTS: RASPBERRY JELLY CRYSTALS -85 GM UNFILLED PACKAGED SPONGE CAKE – 250 GM RASPBERRY JAM -2 TABLESPOON SWEET SHERRY – 125 ML CUSTARD POWDER -30 GM CASTER SUGAR -55 GM MILK -375 ML VANILLA EXTRACT -1/2 TEASPOON THICKENED CREAM -300 ML SLICED PEACHES,DRAINED -825 GM ALMOND FLAKES TOASTED -2 TABLESPOON METHOD: MAKE JELLY ACCORDING TO DIRECTION ON PACKET ,COVER ;REFRIGERATE INTIL MIXTURE IS THE CONSISTENCY OF UNBEATEN EGGWHITE . MEANWHILE SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE ;SANDWICH CAKE HALVES WITH JAM.CUT CAKE INTO 3CM SQUARES. PLACE CAKE IN 2.5 LITRE DEEP SERVING BOWL;SPRINKLE WITH SHERRY. MIX CUSTARD POWDER AND SUGAR IN A SAUCEPAN .GRADUALLY BLEND IN MILK ;STIR OVER UNTIL MIXTURE BOILS AND THICKENS.AFTER REMOVE FROM HEAT AND STIR IN EXTRACT AND ½ CUP OF THE CREAM.COVER SURFACE COMPLETELY WITH PLASTIC WRAPAND THEN COOL.

STRAWBERRIES AND CREAM POWDER PUFFS : INGREDIANTS : EGGS -2 NO. CASTER SUGAR – 75 GM CORNFLOUR -2 TABLESPOONS PLAINFLOUR -2 TABLESPOONS SELF-RAISING FLOUR -2 TABLESPOON THICKENED CREAM -160 ML ICING SUGAR MIXTURE – 55 GM STRAWBERRIES [CHOPPED] -250 GM METHOD : BEAT EGGS IN SMALL BOWL WITH ELECTRIC MIXERUNTIL THICK AND CREAMY .GRADUALLY ADD CASTER SUGAR,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.SIFT FLOURS TOGETHER THREE TIMES ONTO BAKING PAPER;FOLD INTO EGG MIXTURE. DIVIDE MIXTURE AMONG PREPARED PANS.BAKE IN MODERATE OVEN ABOUT 8 MINUTES..TURN IMMEDIATELY . BEAT CREAM AND HALF OF THE ICING SUGAR IN SMALL BOWL WITH ELECTRIC MIXER. UNTIL SOFT PEAKS FORM.;FOLD IN STRAWBERRIES.DIVIDE CREAM MIXTURE AMONG HALF. OF THE SPONGES;TOP WITH REMAINING SPONGES; SERVE WITH ICING SUGAR

MANGO –PASSIONFRUIT SORBET WITH GRILLED MANGO : INGREDIANTS: PASSION FRUIT PULP -125 ML WATER -250 ML CASTER SUGAR -110 GM LARGE MANGO CHOPPED COARSELY -600 GM ORANGE FLAVOURED LIQUEUR -2 TABLESPOON EGG WHITES -3 NO. SMALL MANGOES -4 NO. BROWN SUGAR -2 TABLESPOON LIME,CUT INTO 8 WEDGES -1NO. METHOD: STRAIN PASSION FRUIT OVER SMALL JUG;RESERVE SEEDS. STIR WATER AND CASTER SUGAR ON HEAT UNTIL SUGAR DISSOLVES.;BRING TO BOIL REDUCE HEAT;SIMMER ABOUT 10 MINUTES UNTIL MIXTURE THICKENS.COOL. BLEND CHOPPED MANGO UNTIL SMOOTH;TRANSFER TO SMALL BOWL.STIR IN PULP ,SYRUP AND LIQUEUR.POUR MIXTURE INTO 14CM *21 CM LOAF PAN,COVER WITH FOIL ;FREEZE ABOUT 3 HOURS OR UNTIL JUST FIRM. PROCESS SORBET WITH EGGWHITES UNTIL SMOOTH.STIR IN 2 TABLESPOONS RESERVED PASSIONFRUIT SEEDS;DISCARD REMAINING SEEDS.RETURN SORBET TO PAN.COVER ;FREEZE. BEFORE SERVING ,SLICE CHEEKS FROM SMALL MANGOES;SCORE EACH CHEEK IN SHALLOW CRISS-CR

MANGO AND LEMON CHIFFON TRIFLE: INGREDIANTS: SPONGE CAKE -200 GM MANGO JELLY CRYSTALS -85 GM LARGE MANGO,SLICED THINLY – 600GM LEMON CHIFFON: EGGS [SEPERATED] -2 EGG YOLKS -2 CASTER SUGAR -110 GM FINELY GRATED LEMON RIND -1 TEASPOON GELATINE -1 TEASPOON WATER – 60ML LEMON JUICE -1 TABLESPOON WHIPPED THICKENED CREAM -180ML METHOD: CUT SPONGE INTO 1 CM SQUARES;DIVIDE AMONG SIX 2 –CUP [500ML] SERVING GLASSES. MAKE JELLY ACCORDING TO DIRECTIONS ON PACKET .POUR HALF OF THE WARM JELLY MIXTURE OVER SPONGE,COVER;REFRIGERATE UNTIL SET .COVER REMAINING JELLY ,REFRIGERATE UNTIL THE CONSISTENCY OF UNBEATEN EGGWHITE. MEANWHILE MAKE LEMON CHIFFON RESERVE SIX SLICES OF THE MANGO.BLEND OR PROCESS REMANING MANGO UNTIL SMOOTH.SPOON SOFT JELLY OVER SPONGE ;TOP WITH

CHOCOLATE GLAZE : INGREDIANTS : WATER : 1100GM SUGAR :570 GM COCOA POWDER :250 GM GLUCOSE : 250 GM GELATINE :14 LEAF METHOD : BOIL THE FIRST FOUR INGREDIANTS TOGETHER, ATLAST ADD GELATINE .THEN PUT IN THE REQUIRED CONTAINER

RASPBERRY BITTER SPONGE : INGREDIANTS: EGG YOLK :625 GM SUGAR :550 GM COCOA POWDER : 150 GM ALMOND POWDER : 250 GM FLOUR :300 GM BUTTER :300 GM EGG WHITE :625 GM SUGAR :425 GM METHOD : MIX FIRST INGREDIANT AFTER ADD THE SECOND THREE INGREDIANTS ,THEN ADD MELTED BUTTER TO THE ABOVE MIXTURE, ATLAST ADD THE MERINGUE [EGG WHITE AND SUGAR].

BUTTER CREAM : INGREDIANTS : BUTTER : 4 KG SUGAR :I KG EGG WHITES : 1 KG SUGAR[MELTED BUTTER] :1 KG METHOD : MIX BUTTER IN THE MACHINE . AFTER ADD THE MERINGUE [SUGAR AND EGG WHITES] ATLAST ADD THE MELTED SUGAR TO THE ABOVE MIXTURE SLOWLY

OPERA SPONGE 140 C /5 -10 MIN. INGREDIANTS : EGG WHITE : 37 NO.’ SUGAR : 700 GM EGGS :40 NO. SUGAR :1 KG ALMOND POWDER :1700GM FLOUR :600GM COFFEE ESSCENCE :30 GM METHOD : MAKE THE MERINGUE AS WITH THE ABOVE FIRST INGREDIANT WHEN MERINGUE BECOME AN SOFT PEAK APPEARANCE ,MIX WITH THE SECOND INGREDIANTS ,WITH EGGS AND SUGAR. ATLAST ADD LAST THREE INGREDIANTS HOW TO USE : PUT IN A SILPAT OR BAKING PAPER. BAKE TILL CREAMY TEXTURE CHANGES TO A SOFT SPONGE APPEARANCE