Rocky road brownie slice recipe

Photo: Rocky road brownie slice recipe

Stuck for Christmas gift ideas? Friends and family will love this deliciously good rocky road brownie slice!

To Prep 0:30
To Cook 0:25
INGREDIENTS 15
DIFFICULTY EASY
MAKES 15

Ingredients

Melted butter, to grease
75g (1/2 cup) plain flour
30g (1/4 cup) cocoa powder
155g (3/4 cup) caster sugar
2 eggs
125g butter, melted
150g pink and white marshmallows, halved
50g slivered almonds
100g salted pistachio kernels
50g banana lollies, coarsely chopped
45g (3/4 cup) Kellogg’s Coco Pops
100g glacé cherries, halved
25g (1/3 cup) shredded coconut
200g milk chocolate, melted
100g 70% cocoa dark chocolate, melted

Method

Step 1 Preheat oven to 180ºC. Brush a 20 x 30cm slab pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Step 2 Sift the flour and cocoa powder into a bowl. Stir in the sugar. Make a well in the centre. Add eggs and butter. Stir to combine. Pour the mixture into the prepared pan. Bake for 20-25 minutes. Set aside in the pan to cool completely.

Step 3 Combine the marshmallow, almonds, pistachios, banana lollies, Coco Pops, cherry and coconut in a bowl. Add the combined chocolate and stir to combine. Spoon mixture over the cake. Tap pan on the bench to settle the mixture. Set aside to set completely. Cut into squares to serve.

Australian Good Taste - September 2010 , Page 112
Recipe by Kerrie Ray

Photography by Rob Palmer 

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Photo: Rocky road brownie slice recipe

Stuck for Christmas gift ideas? Friends and family will love this deliciously good rocky road brownie slice!

To Prep 0:30
To Cook 0:25
INGREDIENTS 15
DIFFICULTY EASY
MAKES 15

Ingredients

Melted butter, to grease
75g (1/2 cup) plain flour
30g (1/4 cup) cocoa powder
155g (3/4 cup) caster sugar
2 eggs
125g butter, melted
150g pink and white marshmallows, halved
50g slivered almonds
100g salted pistachio kernels
50g banana lollies, coarsely chopped
45g (3/4 cup) Kellogg’s Coco Pops
100g glacé cherries, halved
25g (1/3 cup) shredded coconut
200g milk chocolate, melted
100g 70% cocoa dark chocolate, melted

Method

Step 1 Preheat oven to 180ºC. Brush a 20 x 30cm slab pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Step 2 Sift the flour and cocoa powder into a bowl. Stir in the sugar. Make a well in the centre. Add eggs and butter. Stir to combine. Pour the mixture into the prepared pan. Bake for 20-25 minutes. Set aside in the pan to cool completely.

Step 3 Combine the marshmallow, almonds, pistachios, banana lollies, Coco Pops, cherry and coconut in a bowl. Add the combined chocolate and stir to combine. Spoon mixture over the cake. Tap pan on the bench to settle the mixture. Set aside to set completely. Cut into squares to serve.

Australian Good Taste - September 2010 , Page 112
Recipe by Kerrie Ray

Photography by Rob Palmer 

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Almond vanilla fingers recipe

Photo: Almond vanilla fingers recipe

Easy to make, these almond and white chocolate biscuits are a tea-time favourite.

To Prep 0:40
To Cook 0:08
INGREDIENTS 7
DIFFICULTY CAPABLE COOKS
SERVINGS 40

Ingredients

1/2 cup flaked almonds
75g white chocolate, melted, to decorate

Basic biscuit mix

185g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.

Step 2  Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).

Step 3 Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.

Step 4 Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.

Nutrition

Energy 387kJ
Fat saturated 3.00g
Fat Total 5.20g    
Carbohydrate sugars g
Carbohydrate Total 10.10g    
Dietary Fibre 0.40g
Protein 1.30g    
Cholesterol 17.00mg
Sodium 36.00mg    

All nutrition values are per serve.

Super Food Ideas - March 2009 , Page 60
Recipe by Liz Macri

Photography by Mark O'Meara

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Photo: Almond vanilla fingers recipe

Easy to make, these almond and white chocolate biscuits are a tea-time favourite.

To Prep 0:40
To Cook 0:08
INGREDIENTS 7
DIFFICULTY CAPABLE COOKS
SERVINGS 40

Ingredients

1/2 cup flaked almonds
75g white chocolate, melted, to decorate

Basic biscuit mix

185g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.

Step 2  Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).

Step 3 Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.

Step 4 Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.

Nutrition

Energy 387kJ
Fat saturated 3.00g
Fat Total 5.20g    
Carbohydrate sugars g
Carbohydrate Total 10.10g    
Dietary Fibre 0.40g
Protein 1.30g    
Cholesterol 17.00mg
Sodium 36.00mg    

All nutrition values are per serve.

Super Food Ideas - March 2009 , Page 60
Recipe by Liz Macri

Photography by Mark O'Meara

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Little gingerbread cakes recipe

Photo: Little gingerbread cakes recipe

Whip up an easy dessert with our Little gingerbread cakes.

To Prep 1:30
To Cook 0:35
INGREDIENTS 13
DIFFICULTY EASY
MAKES 8

Ingredients

125g butter, chopped
2/3 cup golden syrup
2/3 cup dark brown sugar
2/3 cup milk
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1 2/3 cups plain flour, sifted
1 tablespoon ground ginger
1 teaspoon mixed spice
Lemon zest, to serve

Lemon icing

2 cups icing sugar mixture, sifted
2 tablespoons lemon juice
2 teaspoons boiling water

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.

Step 2 Place butter, golden syrup, sugar and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter has melted and sugar dissolved (do not boil). Remove from heat. Add bicarbonate of soda. Stir to combine. Set aside to cool for 10 minutes.

Step 3 Add egg. Whisk to combine. Add flour, ginger and mixed spice. Whisk until smooth. Spoon mixture into pan holes until half-full.

Step 4 Bake for 25 minutes or until a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Step 5 Make icing Place icing sugar, lemon juice and boiling water in a bowl. Stir until smooth. Spoon over cakes. Stand for 5 minutes or until icing starts to set. Top with zest. Set aside until set. Serve.

Nutrition

Energy  2122kJ    
Fat saturated 9.20g
Fat Total 14.70g    
Carbohydrate sugars g
Carbohydrate Total 91.40g    
Dietary Fibre 1.30g
Protein 5.00g    
Cholesterol 66.00mg
Sodium 259.00mg    

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 81
Recipe by Claire Brookman

Photography by Ben Dearnley 

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Photo: Little gingerbread cakes recipe

Whip up an easy dessert with our Little gingerbread cakes.

To Prep 1:30
To Cook 0:35
INGREDIENTS 13
DIFFICULTY EASY
MAKES 8

Ingredients

125g butter, chopped
2/3 cup golden syrup
2/3 cup dark brown sugar
2/3 cup milk
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1 2/3 cups plain flour, sifted
1 tablespoon ground ginger
1 teaspoon mixed spice
Lemon zest, to serve

Lemon icing

2 cups icing sugar mixture, sifted
2 tablespoons lemon juice
2 teaspoons boiling water

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.

Step 2 Place butter, golden syrup, sugar and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter has melted and sugar dissolved (do not boil). Remove from heat. Add bicarbonate of soda. Stir to combine. Set aside to cool for 10 minutes.

Step 3 Add egg. Whisk to combine. Add flour, ginger and mixed spice. Whisk until smooth. Spoon mixture into pan holes until half-full.

Step 4 Bake for 25 minutes or until a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Step 5 Make icing Place icing sugar, lemon juice and boiling water in a bowl. Stir until smooth. Spoon over cakes. Stand for 5 minutes or until icing starts to set. Top with zest. Set aside until set. Serve.

Nutrition

Energy  2122kJ    
Fat saturated 9.20g
Fat Total 14.70g    
Carbohydrate sugars g
Carbohydrate Total 91.40g    
Dietary Fibre 1.30g
Protein 5.00g    
Cholesterol 66.00mg
Sodium 259.00mg    

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 81
Recipe by Claire Brookman

Photography by Ben Dearnley 

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Cranberry Cornmeal Cake Recipe

Photo: Cranberry Cornmeal Cake Recipe

Recipe courtesy Giada De Laurentiis

Total Time: 1 hr 12 min
Prep 12 min
Inactive 20 min
Cook 40 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

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Photo: Cranberry Cornmeal Cake Recipe

Recipe courtesy Giada De Laurentiis

Total Time: 1 hr 12 min
Prep 12 min
Inactive 20 min
Cook 40 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

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Mascarpone custard and fruit trifle recipe

Photo: Mascarpone custard and fruit trifle recipe

Mascarpone gives this sweet fruit trifle a creamy texture.

To Prep 8:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 8

Ingredients

85g packet strawberry flavoured jelly crystals
250g mascarpone cheese
1 cup vanilla custard
400g light fruit cake (see note)
1/4 cup sweet sherry
250g strawberries, hulled, sliced
425g can peaches in natural juice, drained, thinly sliced lengthways
4 passionfruit, halved
300ml thickened cream, whipped
1/3 cup shredded coconut, toasted

Method

Step 1 Place jelly crystals in a large heatproof bowl. Add 1 cup boiling water and stir until crystals dissolve. Stir in 200ml cold water. Cover and refrigerate for 2 hours or until set.

Step 2 Place mascarpone in a bowl. Beat with a wooden spoon until smooth. Stir in custard and set aside.

Step 3 Cut cake into eight 5mm-thick slices. Place 4 cake slices over the base of a 6 cup-capacity dish. Drizzle with half the sherry. Top with half the custard mixture. Using a spoon, break up jelly. Spoon half the jelly over the custard mixture. Top with half the passionfruit pulp, half the strawberries and half the peaches. Repeat layering with remaining cake, sherry, custard, jelly, passionfruit, strawberries and peaches.

Step 4 Spoon cream over trifle. Cover loosely with plastic wrap. Refrigerate overnight. Serve trifle sprinkled with toasted coconut.

Notes

You will need half an 800g light fruit cake for this recipe.

Nutrition

Energy 2344kJ
Fat saturated 22.60g
Fat Total 36.90g
Carbohydrate sugars g
Carbohydrate Total 47.50g
Dietary Fibre 4.60g
Protein 7.60g
Cholesterol 89.00mg
Sodium 281.00mg

All nutrition values are per serve.

Super Food Ideas - December 2007 , Page 12
Recipe by Alison Roberts
Photography by Mark O'Meara 

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Photo: Mascarpone custard and fruit trifle recipe

Mascarpone gives this sweet fruit trifle a creamy texture.

To Prep 8:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 8

Ingredients

85g packet strawberry flavoured jelly crystals
250g mascarpone cheese
1 cup vanilla custard
400g light fruit cake (see note)
1/4 cup sweet sherry
250g strawberries, hulled, sliced
425g can peaches in natural juice, drained, thinly sliced lengthways
4 passionfruit, halved
300ml thickened cream, whipped
1/3 cup shredded coconut, toasted

Method

Step 1 Place jelly crystals in a large heatproof bowl. Add 1 cup boiling water and stir until crystals dissolve. Stir in 200ml cold water. Cover and refrigerate for 2 hours or until set.

Step 2 Place mascarpone in a bowl. Beat with a wooden spoon until smooth. Stir in custard and set aside.

Step 3 Cut cake into eight 5mm-thick slices. Place 4 cake slices over the base of a 6 cup-capacity dish. Drizzle with half the sherry. Top with half the custard mixture. Using a spoon, break up jelly. Spoon half the jelly over the custard mixture. Top with half the passionfruit pulp, half the strawberries and half the peaches. Repeat layering with remaining cake, sherry, custard, jelly, passionfruit, strawberries and peaches.

Step 4 Spoon cream over trifle. Cover loosely with plastic wrap. Refrigerate overnight. Serve trifle sprinkled with toasted coconut.

Notes

You will need half an 800g light fruit cake for this recipe.

Nutrition

Energy 2344kJ
Fat saturated 22.60g
Fat Total 36.90g
Carbohydrate sugars g
Carbohydrate Total 47.50g
Dietary Fibre 4.60g
Protein 7.60g
Cholesterol 89.00mg
Sodium 281.00mg

All nutrition values are per serve.

Super Food Ideas - December 2007 , Page 12
Recipe by Alison Roberts
Photography by Mark O'Meara 

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Meringue cake with rosewater cream recipe

Photo: Meringue cake with rosewater cream recipe

Dazzle guests with this eye-catching and absolutely divine meringue cake.

To Prep 0:40
To Cook 1:25
INGREDIENTS 12
DIFFICULTY ADVANCED
SERVINGS 8

Ingredients

9 eggwhites
400g caster sugar
900ml thickened cream, lightly whipped
5 tbs (100ml) thick Greek yoghurt
150g icing sugar, sifted, plus extra to dust
5 tbs (100ml) rosewater*
400g strawberries, halved
300g raspberries
150g blueberries

Sugared rose petals

1 eggwhite
12-15 rose petals, pesticide-free
1/4 cup (55g) caster sugar

Method

Step 1 To make sugared rose petals, whisk eggwhite until loose. Dip each petal in eggwhite, drain well, then coat in a thin layer of sugar. Place on a tray lined with baking paper. Leave in a cool, dry, well-ventilated spot for 1-2 hours.

Step 2 Preheat oven to 120°C. Line 3 baking sheets with baking paper. Trace a 26cm circle on one, a 20cm circle on another, and a 13cm circle on the other.

Step 3 Beat eggwhites until stiff, add half the sugar, and beat to incorporate. Gradually add remaining sugar in a slow stream, beating until glossy. Spread meringue evenly on each circle to make 3 flat discs of equal thickness. Bake for 10 minutes, then reduce heat to 100°C and bake for a further 1 1/4 hours or until crisp and dry, then cool (these can be made in advance and stored in an airtight container).

Step 4 Fold cream, yoghurt, icing sugar and rosewater together. To assemble, place large circle of meringue on serving plate, top with half the cream and half the berries. Top with medium circle and most of the remaining cream and the remaining berries. Add small circle, top with remaining cream, scatter with petals and dust with icing sugar.

Notes

* Rosewater is from gourmet food stores and selected supermarkets.

Nutrition

Energy 3268kJ
Fat saturated 27.00g
Fat Total 43.00g
Carbohydrate sugars 89.00g
Carbohydrate Total 89.00g
Dietary Fibre 3.00g
Protein 9.00g
Cholesterol 120.00mg
Sodium 119.23mg

All nutrition values are per serve.

delicious. - December 2003 , Page 104
Recipe by Valli Little
Photography by Petrina Tinslay  

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Photo: Meringue cake with rosewater cream recipe

Dazzle guests with this eye-catching and absolutely divine meringue cake.

To Prep 0:40
To Cook 1:25
INGREDIENTS 12
DIFFICULTY ADVANCED
SERVINGS 8

Ingredients

9 eggwhites
400g caster sugar
900ml thickened cream, lightly whipped
5 tbs (100ml) thick Greek yoghurt
150g icing sugar, sifted, plus extra to dust
5 tbs (100ml) rosewater*
400g strawberries, halved
300g raspberries
150g blueberries

Sugared rose petals

1 eggwhite
12-15 rose petals, pesticide-free
1/4 cup (55g) caster sugar

Method

Step 1 To make sugared rose petals, whisk eggwhite until loose. Dip each petal in eggwhite, drain well, then coat in a thin layer of sugar. Place on a tray lined with baking paper. Leave in a cool, dry, well-ventilated spot for 1-2 hours.

Step 2 Preheat oven to 120°C. Line 3 baking sheets with baking paper. Trace a 26cm circle on one, a 20cm circle on another, and a 13cm circle on the other.

Step 3 Beat eggwhites until stiff, add half the sugar, and beat to incorporate. Gradually add remaining sugar in a slow stream, beating until glossy. Spread meringue evenly on each circle to make 3 flat discs of equal thickness. Bake for 10 minutes, then reduce heat to 100°C and bake for a further 1 1/4 hours or until crisp and dry, then cool (these can be made in advance and stored in an airtight container).

Step 4 Fold cream, yoghurt, icing sugar and rosewater together. To assemble, place large circle of meringue on serving plate, top with half the cream and half the berries. Top with medium circle and most of the remaining cream and the remaining berries. Add small circle, top with remaining cream, scatter with petals and dust with icing sugar.

Notes

* Rosewater is from gourmet food stores and selected supermarkets.

Nutrition

Energy 3268kJ
Fat saturated 27.00g
Fat Total 43.00g
Carbohydrate sugars 89.00g
Carbohydrate Total 89.00g
Dietary Fibre 3.00g
Protein 9.00g
Cholesterol 120.00mg
Sodium 119.23mg

All nutrition values are per serve.

delicious. - December 2003 , Page 104
Recipe by Valli Little
Photography by Petrina Tinslay  

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Choc ripple cake recipe

Photo: Choc ripple cake recipe

Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.

Ingredients

500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method

Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set. 

Step 4 Just before serving, sprinkle with grated chocolate.

Nutrition

Energy 810kJ    
Fat saturated 9.00g
Fat Total 15.00g    
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g    
Dietary Fibre -
Protein 2.00g    
Cholesterol 37.00mg
Sodium 74.63mg    

All nutrition values are per serve.

Australian Good Taste - December 2010
Recipe by Arnott's
Photography by Sue Ferris   

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Photo: Choc ripple cake recipe

Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.

Ingredients

500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method

Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set. 

Step 4 Just before serving, sprinkle with grated chocolate.

Nutrition

Energy 810kJ    
Fat saturated 9.00g
Fat Total 15.00g    
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g    
Dietary Fibre -
Protein 2.00g    
Cholesterol 37.00mg
Sodium 74.63mg    

All nutrition values are per serve.

Australian Good Taste - December 2010
Recipe by Arnott's
Photography by Sue Ferris   

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Black forest pavlova recipe

Photo: Black forest pavlova recipe

Combine two favourite desserts - Black Forest Cake and pavlova - to create a dessert which will have your guests clamoring for more.

To Prep 0:20
To Cook 1:00

INGREDIENTS 9   
DIFFICULTY CAPABLE COOKS
SERVINGS 8

Ingredients

6 egg whites
1 1/2 cups caster sugar
Pinch cream of tartar
1 tbsp cornflour
1 tsp vanilla extract
2 litres choc-vanilla swirl ice cream
150g fresh cherries
1/3 cup toasted flaked coconut
1/4 cup chocolate topping

Method

Step 1 Preheat oven to 120C/100C fan forced.

Step 2 Grease and line a baking tray with baking paper. Mark a 22cm circle on tray. Using an electric mixer, beat egg whites until soft peaks form.

Step 3 Gradually add sugar, 1 tablespoon at a time, beating until dissolved after each addition (this will take about 10 minutes). Add cream of tartar, cornflour and vanilla.

Step 4 Beat for 1 minute or until combined. Spoon meringue on to prepared tray. Using a palette knife, shape meringue into a circle. Bake for 1 hour to 1 hour 15 minutes, or until firm. Turn oven off. Cool in oven with door ajar. Just before serving, top pavlova with ice-cream.

Step 5 Decorate with cherries, coconut and topping. Serve immediately.

Notes

Always make sure egg whites are at room temperature before whipping to ensure maximum volume.

Nutrition

Energy  2453kJ    
Fat saturated 14.00g
Fat Total 21.00g    
Carbohydrate sugars 85.00g
Carbohydrate Total 91.00g    
Dietary Fibre 1.00g
Protein 7.00g    
Cholesterol 53.00mg
Sodium 159.95mg
   
Taste.com.au - December 2010
Recipe by Kim Coverdale, Food editor - Super Food Ideas
Photography by Mark O'Meara 

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Photo: Black forest pavlova recipe

Combine two favourite desserts - Black Forest Cake and pavlova - to create a dessert which will have your guests clamoring for more.

To Prep 0:20
To Cook 1:00

INGREDIENTS 9   
DIFFICULTY CAPABLE COOKS
SERVINGS 8

Ingredients

6 egg whites
1 1/2 cups caster sugar
Pinch cream of tartar
1 tbsp cornflour
1 tsp vanilla extract
2 litres choc-vanilla swirl ice cream
150g fresh cherries
1/3 cup toasted flaked coconut
1/4 cup chocolate topping

Method

Step 1 Preheat oven to 120C/100C fan forced.

Step 2 Grease and line a baking tray with baking paper. Mark a 22cm circle on tray. Using an electric mixer, beat egg whites until soft peaks form.

Step 3 Gradually add sugar, 1 tablespoon at a time, beating until dissolved after each addition (this will take about 10 minutes). Add cream of tartar, cornflour and vanilla.

Step 4 Beat for 1 minute or until combined. Spoon meringue on to prepared tray. Using a palette knife, shape meringue into a circle. Bake for 1 hour to 1 hour 15 minutes, or until firm. Turn oven off. Cool in oven with door ajar. Just before serving, top pavlova with ice-cream.

Step 5 Decorate with cherries, coconut and topping. Serve immediately.

Notes

Always make sure egg whites are at room temperature before whipping to ensure maximum volume.

Nutrition

Energy  2453kJ    
Fat saturated 14.00g
Fat Total 21.00g    
Carbohydrate sugars 85.00g
Carbohydrate Total 91.00g    
Dietary Fibre 1.00g
Protein 7.00g    
Cholesterol 53.00mg
Sodium 159.95mg
   
Taste.com.au - December 2010
Recipe by Kim Coverdale, Food editor - Super Food Ideas
Photography by Mark O'Meara 

Save and share Black forest pavlova recipe

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How to make Lemon Meringue Pie

A lemon meringue pie is not only delicious but it also looks impressive. If you follow these simple steps, we'll show you that a lemon meringue pie is a really easy tea-time treat to prepare.

Save and share How to make Lemon Meringue Pie

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A lemon meringue pie is not only delicious but it also looks impressive. If you follow these simple steps, we'll show you that a lemon meringue pie is a really easy tea-time treat to prepare.

Save and share How to make Lemon Meringue Pie

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How to make a gingerbread house

Celebrate the festive season with a traditional gingerbread house the whole family will love.

From Taste.com.au

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Celebrate the festive season with a traditional gingerbread house the whole family will love.

From Taste.com.au

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How to make Stained Glass Cookies

Take your Christmas tree to a whole new level with these edible decorations. These stained glass biscuits look so colourful and taste just as good.

Save and share how to make Stained Glass Cookies

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Take your Christmas tree to a whole new level with these edible decorations. These stained glass biscuits look so colourful and taste just as good.

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How to make Easy banana yoghurt cake

So simple - just mix, bake and enjoy our healthy twist on the classic banana cake.

Save and share how to make Easy banana yoghurt cake

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So simple - just mix, bake and enjoy our healthy twist on the classic banana cake.

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Fig cookies (cucidati) recipe

The name means "little bracelets" and for many Italians, particularly Sicilians, it simply wouldn’t be Christmas without these semicircular fig-filled biscuits.

Makes 21 | Skill level Mid

Ingredients

500 g dried figs, stems removed, chopped
150 g dried pitted dates, chopped
200 g (1⅓ cups) raisins, chopped
1 tsp orange zest
1 tsp lemon zest
60 ml (¼ cup) orange juice
90 g (¼ cup) honey
100 g (1 cup) walnuts, toasted
80 g (½ cup) blanched almonds, toasted
1 tsp ground cinnamon
1 tsp ground nutmeg
525 g (3½ cups) plain flour
120 g (¾ cup) icing sugar
150 g cold unsalted butter, chopped
1 egg, plus extra 3 egg yolks
hundred and thousands, to decorate

Royal icing
1 egg white
240 g (1½ cups) icing sugar mixture

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

For ease, you can use store-bought royal icing.

Process figs, dates, raisins, orange and lemon zest, juice and honey in a food processor until finely chopped. Transfer to a bowl. Process nuts in food processor until finely chopped. Add to fruit mixture with cinnamon and nutmeg, and stir to combine.

Process flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg, extra 2 egg yolks and 2 tbsp water, and pulse until mixture forms a dough. Shape into 7 discs, wrap each in plastic wrap and refrigerate for 30 minutes, to rest.

Preheat oven to 180°C. Working with 1 disc at a time, roll out dough to a 21 cm x 10 cm rectangle. Trim edges. Place ½ cup of the fruit mixture in the centre of the pastry along longest edge. Fold over bottom edge to cover mixture, then roll up to form a log. Repeat with remaining pastry and fruit mixture.

Using a floured knife, cut each fruit-filled log into 3 x 7 cm-long pieces. Cut 4 x 5 mm-wide slits three quarters of the way through biscuits. Shape biscuits gently to fan out slits.

Place on 2 greased and lined oven trays. Brush with remaining lightly whisked egg yolk. Bake for 20 minutes or until light golden. Transfer to a wire rack to cool.

To make icing, whisk egg white and icing sugar in a bowl until combined. Immediately drizzle biscuits with icing and scatter with hundreds and thousands, to decorate.

As seen in Feast Magazine, Issue 17, pg64.
By Angela Nahas
Photography by Alan Benson

More Christmas Desserts Recipes:

Christmas pudding
Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake

Save and share Fig cookies (cucidati) recipe

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The name means "little bracelets" and for many Italians, particularly Sicilians, it simply wouldn’t be Christmas without these semicircular fig-filled biscuits.

Makes 21 | Skill level Mid

Ingredients

500 g dried figs, stems removed, chopped
150 g dried pitted dates, chopped
200 g (1⅓ cups) raisins, chopped
1 tsp orange zest
1 tsp lemon zest
60 ml (¼ cup) orange juice
90 g (¼ cup) honey
100 g (1 cup) walnuts, toasted
80 g (½ cup) blanched almonds, toasted
1 tsp ground cinnamon
1 tsp ground nutmeg
525 g (3½ cups) plain flour
120 g (¾ cup) icing sugar
150 g cold unsalted butter, chopped
1 egg, plus extra 3 egg yolks
hundred and thousands, to decorate

Royal icing
1 egg white
240 g (1½ cups) icing sugar mixture

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

For ease, you can use store-bought royal icing.

Process figs, dates, raisins, orange and lemon zest, juice and honey in a food processor until finely chopped. Transfer to a bowl. Process nuts in food processor until finely chopped. Add to fruit mixture with cinnamon and nutmeg, and stir to combine.

Process flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg, extra 2 egg yolks and 2 tbsp water, and pulse until mixture forms a dough. Shape into 7 discs, wrap each in plastic wrap and refrigerate for 30 minutes, to rest.

Preheat oven to 180°C. Working with 1 disc at a time, roll out dough to a 21 cm x 10 cm rectangle. Trim edges. Place ½ cup of the fruit mixture in the centre of the pastry along longest edge. Fold over bottom edge to cover mixture, then roll up to form a log. Repeat with remaining pastry and fruit mixture.

Using a floured knife, cut each fruit-filled log into 3 x 7 cm-long pieces. Cut 4 x 5 mm-wide slits three quarters of the way through biscuits. Shape biscuits gently to fan out slits.

Place on 2 greased and lined oven trays. Brush with remaining lightly whisked egg yolk. Bake for 20 minutes or until light golden. Transfer to a wire rack to cool.

To make icing, whisk egg white and icing sugar in a bowl until combined. Immediately drizzle biscuits with icing and scatter with hundreds and thousands, to decorate.

As seen in Feast Magazine, Issue 17, pg64.
By Angela Nahas
Photography by Alan Benson

More Christmas Desserts Recipes:

Christmas pudding
Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake

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Dulcie's famous Christmas pudding recipe

Serves 6-8 | Preparation 20min | Cooking 7hr | Skill level Easy 

Ingredients

5 cups (large) flour
900 g sultanas
455 g currants
455 g raisins
42 g lemon peel, finely chopped
455 g suet (shortening)
1 tsp salt
4 tsp baking powder
4 eggs
455 g raw sugar
1 tbsp golden syrup
2 tsp vanilla
2 cups milk
2 cups water
2 tbsp flour

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Mix flour, fruit, suet, salt and baking powder.

In another bowl, beat eggs and raw sugar, then add golden syrup and vanilla to eggs. Mix egg mixture into dry ingredients, adding milk and water at the same time, mix well.

Scald a 60cm square of unbleached calico and dust with 2 tablespoons of flour. Put mixture into it and tie with room to swell. Boil — fully immersed in water — for 6–7 hours, adding boiling water as it steams away.

Recipe from Gran's Kitchen published by Hardie Grant.

More Christmas Desserts Recipes:

Christmas pudding
Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake

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Serves 6-8 | Preparation 20min | Cooking 7hr | Skill level Easy 

Ingredients

5 cups (large) flour
900 g sultanas
455 g currants
455 g raisins
42 g lemon peel, finely chopped
455 g suet (shortening)
1 tsp salt
4 tsp baking powder
4 eggs
455 g raw sugar
1 tbsp golden syrup
2 tsp vanilla
2 cups milk
2 cups water
2 tbsp flour

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Mix flour, fruit, suet, salt and baking powder.

In another bowl, beat eggs and raw sugar, then add golden syrup and vanilla to eggs. Mix egg mixture into dry ingredients, adding milk and water at the same time, mix well.

Scald a 60cm square of unbleached calico and dust with 2 tablespoons of flour. Put mixture into it and tie with room to swell. Boil — fully immersed in water — for 6–7 hours, adding boiling water as it steams away.

Recipe from Gran's Kitchen published by Hardie Grant.

More Christmas Desserts Recipes:

Christmas pudding
Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake

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Christmas pudding recipe

Ingredients

200g plain flour
1/2 tsp mixed spice
1/2 tsp ground nutmeg
300g sultanas
300g raisins
300g currants
100g mixed peel
50g glace cherries
450g brown sugar
200g fresh breadcrumbs
1 apple, peeled, cored, grated
50g ground almonds
300g butter, melted
Juice of 1 orange
5 large eggs, beaten
1/2 tsp almond essence
1/2 tsp vanilla essence

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Sift together the flour, mixed spice and ground nutmeg.

In a large bowl, combine the sultanas, raisins, currants, mixed peel, glace cherries, brown sugar, breadcrumbs, apple, ground almonds and the flour-spice mixture.

Add the melted butter and orange juice to the dry ingredients. Add the eggs, and the almond and vanilla essences. Mix roughly with hands, making sure all dry ingredients are wet.

Transfer the mixture into greased pudding basins (you may require 2 basins). Cover the top  with greaseproof paper and kitchen foil. Stand in a large saucepan of boiling water (water 1/2 way up the side of the pudding basin) and simmer for 7-8 hours, topping up the water in the saucepan as required.

When cooked, replace the greaseproof paper and kitchen foil.

To serve, steam again for approx 1.5 hours (same method as for cooking). Serve with brandy sauce, brandy butter or chilled vanilla cream or ice-cream.

Adopted from Feast magazine

More Christmas Desserts Recipes:

Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake
Red Velvet Sandwich Cookies

Save and share Christmas pudding recipe

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Ingredients

200g plain flour
1/2 tsp mixed spice
1/2 tsp ground nutmeg
300g sultanas
300g raisins
300g currants
100g mixed peel
50g glace cherries
450g brown sugar
200g fresh breadcrumbs
1 apple, peeled, cored, grated
50g ground almonds
300g butter, melted
Juice of 1 orange
5 large eggs, beaten
1/2 tsp almond essence
1/2 tsp vanilla essence

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Sift together the flour, mixed spice and ground nutmeg.

In a large bowl, combine the sultanas, raisins, currants, mixed peel, glace cherries, brown sugar, breadcrumbs, apple, ground almonds and the flour-spice mixture.

Add the melted butter and orange juice to the dry ingredients. Add the eggs, and the almond and vanilla essences. Mix roughly with hands, making sure all dry ingredients are wet.

Transfer the mixture into greased pudding basins (you may require 2 basins). Cover the top  with greaseproof paper and kitchen foil. Stand in a large saucepan of boiling water (water 1/2 way up the side of the pudding basin) and simmer for 7-8 hours, topping up the water in the saucepan as required.

When cooked, replace the greaseproof paper and kitchen foil.

To serve, steam again for approx 1.5 hours (same method as for cooking). Serve with brandy sauce, brandy butter or chilled vanilla cream or ice-cream.

Adopted from Feast magazine

More Christmas Desserts Recipes:

Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake
Red Velvet Sandwich Cookies

Save and share Christmas pudding recipe

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Semolina Ma’amoul : stuffed cookies with dates and nuts recipe

If you looking to make Eid Dessert Recipes, you'll find the most unique and interesting Ma'amoul Recipes here! Indeed, maamoul is the king of desserts in Palestine, Jordan, Lebanon and Syria during Eid Al Fitr and Eid Al Adha.

Date Cookies

Almond Ma’moul

Maamoul

Date stuffed semolina cookies

Pistachio Maamoul

Kahk

Maamool with Walnuts

More from the Lebanese Recipes Kitchen:

Baklava Roll-Ups
Pistachio baklava
Pistachio & cardamom baklava
Middle-Eastern baklava
Coffee Baklava
Pistachio & Almond Baklava

Save and share Semolina Ma’amoul : stuffed cookies with dates and nuts recipe

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If you looking to make Eid Dessert Recipes, you'll find the most unique and interesting Ma'amoul Recipes here! Indeed, maamoul is the king of desserts in Palestine, Jordan, Lebanon and Syria during Eid Al Fitr and Eid Al Adha.

Date Cookies

Almond Ma’moul

Maamoul

Date stuffed semolina cookies

Pistachio Maamoul

Kahk

Maamool with Walnuts

More from the Lebanese Recipes Kitchen:

Baklava Roll-Ups
Pistachio baklava
Pistachio & cardamom baklava
Middle-Eastern baklava
Coffee Baklava
Pistachio & Almond Baklava

Save and share Semolina Ma’amoul : stuffed cookies with dates and nuts recipe

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Almond Ma’moul Recipe

Photo: Almond Ma’moul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Almond Ma’moul Recipe. Enjoy the Lebanese Cuisine and learn how to make Almond Ma’moul. 

INGREDIENTS:

1 1/2 cups of semolina flour (300 g.)
1 1/2 cups of farina or cream of wheat (300 g.)
2 sticks of butter (225 g.)
1/2 cup (4 ounces) of rose water and orange blossom water (use the combo of your choice, either 2 ounces of each or whatever mixture suits you) (125 g.)
14 ounces of almonds, peeled and slivered (400 g.)
sugar syrup made of 2 cups of sugar, one cup of water, one teaspoon of lemon juice and one teaspoon of rose water and one teaspoon of orange blossom water (2 verres de sucre, un verre d’eau, une cuillère à café de jus de citron, d’eau de rose et d’eau de fleur d’oranger)
Powdered sugar, if needed
Rose water and orange blossom water, as needed

METHOD:

Melt the two sticks of butter in a saucepan over low heat; skim the foam if you can.

Place the semolina and cream of wheat in the bowl of a food processor; combine for 20 seconds. Keeping the machine running, add the melted butter through the feed tube in a steady stream. The dough should be sandy and dry at this point.

Add the orange blossom and rose water through the feed tube and keep the machine running for one or two minutes until the dough leaves the sides of the bowl and forms a mass. Open the lid and feel the dough; it should be moist and pliable. Transfer to a one-quart ziploc bag and keep in the bag tightly closed for one hour or longer. The longer it stays in the bag, the more it will soak up the butter and imbibe with the fragrance of the flower waters.

Make the sugar syrup by placing two cups of sugar and one cup of water in a saucepan and stirring a bit to dissolve the sugar; bring to a boil, add a teaspoon of lemon juice and boil for 10 minutes, not a minute longer; add a teaspoon of rose and orange blossom water to the syrup and let it cool. (The syrup can be prepared up to two weeks ahead and stored covered in the fridge).

Place the slivered almonds in the bowl of the food processor and pulse to chop them up as fine as you like; add around4 tablespoons of syrup to the almonds, tasting to see if the sweetness is to your taste.

Transfer the almond paste to a bowl and cover until ready to use. When ready, spread two large pieces of wax paper on a work surface. Make one inch balls of almond dough (or smaller, depending on the mold used); make larger pieces of semolina dough (I used a 1 1/2 inch cookie dough scooper to do this). Prepare the cookie sheets by lining them with baking paper. Heat the oven to 400F. Place a bowl of flour next to you (to flour the ma’moul mold). Spray and flour the ma’moul mold.

Take one ball of dough and press it between the palms of your hands. You will obtain a 2 1/2 inch disk.Place the smaller ball of almond paste in the middle. Enclose the ball with your fingertips and roll back and forth between your palms to smooth it out. Insert the ball in the ma’moul mold and press on it gently with your palm; flip over the baking sheet with a snappy movement until the mold releases the ma’moul.

Bake in the preheated oven for 20 minutes: the ma’moul should be light gold, not brown.

Serve while still warm (or cooled) with some powdered sugar or a sprinkling of syrup on the cookies if you like.

IMPORTANT NOTE: If the dough stiffens after resting for a while, you will place it in a bowl (of a mixer or food processor) and knead it again for a few minutes all the while adding some rose or orange blossom water if it needs it (if too dry or stiff). Start with one tablespoon at a time. 

Source: Taste of Beirut

More Mamoul Recipes:

Mamoul, Maamoul
Mamool
Simple Eid Cookies (ka’ak)
Pistachio Maamoul
Kahk
Maamool with Dates 

Save and share Almond Ma’moul Recipe

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Photo: Almond Ma’moul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Almond Ma’moul Recipe. Enjoy the Lebanese Cuisine and learn how to make Almond Ma’moul. 

INGREDIENTS:

1 1/2 cups of semolina flour (300 g.)
1 1/2 cups of farina or cream of wheat (300 g.)
2 sticks of butter (225 g.)
1/2 cup (4 ounces) of rose water and orange blossom water (use the combo of your choice, either 2 ounces of each or whatever mixture suits you) (125 g.)
14 ounces of almonds, peeled and slivered (400 g.)
sugar syrup made of 2 cups of sugar, one cup of water, one teaspoon of lemon juice and one teaspoon of rose water and one teaspoon of orange blossom water (2 verres de sucre, un verre d’eau, une cuillère à café de jus de citron, d’eau de rose et d’eau de fleur d’oranger)
Powdered sugar, if needed
Rose water and orange blossom water, as needed

METHOD:

Melt the two sticks of butter in a saucepan over low heat; skim the foam if you can.

Place the semolina and cream of wheat in the bowl of a food processor; combine for 20 seconds. Keeping the machine running, add the melted butter through the feed tube in a steady stream. The dough should be sandy and dry at this point.

Add the orange blossom and rose water through the feed tube and keep the machine running for one or two minutes until the dough leaves the sides of the bowl and forms a mass. Open the lid and feel the dough; it should be moist and pliable. Transfer to a one-quart ziploc bag and keep in the bag tightly closed for one hour or longer. The longer it stays in the bag, the more it will soak up the butter and imbibe with the fragrance of the flower waters.

Make the sugar syrup by placing two cups of sugar and one cup of water in a saucepan and stirring a bit to dissolve the sugar; bring to a boil, add a teaspoon of lemon juice and boil for 10 minutes, not a minute longer; add a teaspoon of rose and orange blossom water to the syrup and let it cool. (The syrup can be prepared up to two weeks ahead and stored covered in the fridge).

Place the slivered almonds in the bowl of the food processor and pulse to chop them up as fine as you like; add around4 tablespoons of syrup to the almonds, tasting to see if the sweetness is to your taste.

Transfer the almond paste to a bowl and cover until ready to use. When ready, spread two large pieces of wax paper on a work surface. Make one inch balls of almond dough (or smaller, depending on the mold used); make larger pieces of semolina dough (I used a 1 1/2 inch cookie dough scooper to do this). Prepare the cookie sheets by lining them with baking paper. Heat the oven to 400F. Place a bowl of flour next to you (to flour the ma’moul mold). Spray and flour the ma’moul mold.

Take one ball of dough and press it between the palms of your hands. You will obtain a 2 1/2 inch disk.Place the smaller ball of almond paste in the middle. Enclose the ball with your fingertips and roll back and forth between your palms to smooth it out. Insert the ball in the ma’moul mold and press on it gently with your palm; flip over the baking sheet with a snappy movement until the mold releases the ma’moul.

Bake in the preheated oven for 20 minutes: the ma’moul should be light gold, not brown.

Serve while still warm (or cooled) with some powdered sugar or a sprinkling of syrup on the cookies if you like.

IMPORTANT NOTE: If the dough stiffens after resting for a while, you will place it in a bowl (of a mixer or food processor) and knead it again for a few minutes all the while adding some rose or orange blossom water if it needs it (if too dry or stiff). Start with one tablespoon at a time. 

Source: Taste of Beirut

More Mamoul Recipes:

Mamoul, Maamoul
Mamool
Simple Eid Cookies (ka’ak)
Pistachio Maamoul
Kahk
Maamool with Dates 

Save and share Almond Ma’moul Recipe

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Lebanese Knafeh Recipe

Photo: Lebanese Knafeh Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lebanese Knafeh Recipe. Enjoy Middle Eastern Desserts and learn how to make Lebanese Knafeh.

Cuisine: Lebanese, Middle Eastern
Recipe Type: DessertsLevel: Advanced
Source: lebanese-cuisine.com

Ingredients:

1 package of shredded Kataifi dough
1 cup of butter melted
1 tablespoon melted Ghee
2 ½ cups of Akawi cheese
1/2 cup unsalted pistachio coarsely chopped
2 1/4 cups of milk
½ cup of Semolina (fine)
1 tablespoon of Rose water

Syrup:

3 cups sugar
1 ½ cups of water
1 teaspoon of fresh lemon juice
2 teaspoon of rose water

Preparation:

Thinly slice the cheese into patties and soak in water for an hour changing the water at least twice to remove salt.
 
Next is to defrost the Kataifi dough. Remove from bag, and chop the log into 1 inch treads.
 
In a sauce pan, make syrup (add sugar, water, lemon juice and rose water) and bring to a boil for 7-10 minutes. Then heat down to low and keep warm.
 
In a large bowl, shred the dough to make sure you have no clumps. Then add the melted butter and ghee while continuously shredding the dough and making sure it’s competently incorporated.
 
When this process is complete and the dough coated well with the butter and ghee, separate the dough into two equal portions.
 
In a pan ( 30*20cm), spread out the dough thoroughly, and gently press down.
 
Remove cheese from water and pat dry on paper towel.
 
In a sauce pan, cook the milk, semolina and rose water until thickened. Pour over the pressed dough in the tray and spread evenly ovoid touching the edges of the tray.
 
Lay the cheese patties onto the semolina spread. Lay the second half of the dough onto the cheese so that it is evenly distributed. Gently press down making it even all over.
 
Preheat the oven to 350 degrees, then place the pan in the middle for roughly 45 minutes. With a butter knife check the side to make sure bottom is browning.
 
Once golden brown on both sides, remove from oven then sprinkle with pistachio’s and then spoon half the sugar syrup over the Knafeh.
 
Serve warm with a spoonful of syrup over it. Once cooled you can reheated it in microwave for 30-40 seconds a slice and then pour some syrup over it.

More from the Lebanese recipes kitchen:

Knafeh
Lebanese Knafe Na'ama 
Osmallieh
Pistachio baklava   
Pistachio & Almond Baklava
Coffee Baklava 
Maamool with Pistachios
 
Save and Share Lebanese Knafeh Recipe

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Photo: Lebanese Knafeh Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lebanese Knafeh Recipe. Enjoy Middle Eastern Desserts and learn how to make Lebanese Knafeh.

Cuisine: Lebanese, Middle Eastern
Recipe Type: DessertsLevel: Advanced
Source: lebanese-cuisine.com

Ingredients:

1 package of shredded Kataifi dough
1 cup of butter melted
1 tablespoon melted Ghee
2 ½ cups of Akawi cheese
1/2 cup unsalted pistachio coarsely chopped
2 1/4 cups of milk
½ cup of Semolina (fine)
1 tablespoon of Rose water

Syrup:

3 cups sugar
1 ½ cups of water
1 teaspoon of fresh lemon juice
2 teaspoon of rose water

Preparation:

Thinly slice the cheese into patties and soak in water for an hour changing the water at least twice to remove salt.
 
Next is to defrost the Kataifi dough. Remove from bag, and chop the log into 1 inch treads.
 
In a sauce pan, make syrup (add sugar, water, lemon juice and rose water) and bring to a boil for 7-10 minutes. Then heat down to low and keep warm.
 
In a large bowl, shred the dough to make sure you have no clumps. Then add the melted butter and ghee while continuously shredding the dough and making sure it’s competently incorporated.
 
When this process is complete and the dough coated well with the butter and ghee, separate the dough into two equal portions.
 
In a pan ( 30*20cm), spread out the dough thoroughly, and gently press down.
 
Remove cheese from water and pat dry on paper towel.
 
In a sauce pan, cook the milk, semolina and rose water until thickened. Pour over the pressed dough in the tray and spread evenly ovoid touching the edges of the tray.
 
Lay the cheese patties onto the semolina spread. Lay the second half of the dough onto the cheese so that it is evenly distributed. Gently press down making it even all over.
 
Preheat the oven to 350 degrees, then place the pan in the middle for roughly 45 minutes. With a butter knife check the side to make sure bottom is browning.
 
Once golden brown on both sides, remove from oven then sprinkle with pistachio’s and then spoon half the sugar syrup over the Knafeh.
 
Serve warm with a spoonful of syrup over it. Once cooled you can reheated it in microwave for 30-40 seconds a slice and then pour some syrup over it.

More from the Lebanese recipes kitchen:

Knafeh
Lebanese Knafe Na'ama 
Osmallieh
Pistachio baklava   
Pistachio & Almond Baklava
Coffee Baklava 
Maamool with Pistachios
 
Save and Share Lebanese Knafeh Recipe

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reade more... Résuméabuiyad

Kanafeh Recipe - How to Make Kanafeh

Photo: Kanafeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kanafeh recipe. Enjoy Lebanese food and learn how to make Kanafeh.

Ingredients:

1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish

Preparation:

Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

From beirutrestaurants.com

More from the Lebanese Recipes Kitchen: 

Knafeh 
Om Ali 
Pistachio baklava 
Hazelnut and honey cake
Namoura
Znoud Elsit 

Save and share Kanafeh Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Kanafeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kanafeh recipe. Enjoy Lebanese food and learn how to make Kanafeh.

Ingredients:

1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish

Preparation:

Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

From beirutrestaurants.com

More from the Lebanese Recipes Kitchen: 

Knafeh 
Om Ali 
Pistachio baklava 
Hazelnut and honey cake
Namoura
Znoud Elsit 

Save and share Kanafeh Recipe

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Om Ali Recipe - How to Make Om Ali

Photo: Om Ali Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Om Ali recipe. Enjoy Lebanese food and learn how to make Om Ali. 
 
Ingredients:

1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/2 cup chopped walnuts
1 cup chopped pecans
1 cup chopped hazelnuts
1 cup raisins
1 cup flaked coconut
1 1/4 cups white sugar, divided
4 cups milk
1/2 cup heavy cream

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
 
 2. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
 
3. Preheat the oven broiler.
 
4. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9×13 inch dish.
 
5. Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
 
6. Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
 
7. Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.
 
More from the Lebanese Recipes Kitchen: 

Honey fritters 
Umm Ali
Hazelnut and honey cake
Namoura
Znoud Elsit 
Pistachio baklava  

Save and Share Om Ali Recipe

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Photo: Om Ali Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Om Ali recipe. Enjoy Lebanese food and learn how to make Om Ali. 
 
Ingredients:

1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/2 cup chopped walnuts
1 cup chopped pecans
1 cup chopped hazelnuts
1 cup raisins
1 cup flaked coconut
1 1/4 cups white sugar, divided
4 cups milk
1/2 cup heavy cream

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
 
 2. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
 
3. Preheat the oven broiler.
 
4. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9×13 inch dish.
 
5. Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
 
6. Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
 
7. Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.
 
More from the Lebanese Recipes Kitchen: 

Honey fritters 
Umm Ali
Hazelnut and honey cake
Namoura
Znoud Elsit 
Pistachio baklava  

Save and Share Om Ali Recipe

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reade more... Résuméabuiyad