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 ...