Pancake Stack with Fresh Berries and Chocolate Sauce

Ingredients
Stewed rhubarb 1 bunch rhubarb, chopped into 4cm lengths 1/2 teaspoon vanilla paste 2 tablespoons honey Pinch of cinnamon Juice of one orange Pancakes 1 cups milk 1 egg 2 teaspoons vanilla extract 2 cups self-raising flour cup caster sugar 25g butter Chocolate sauce 200g dark chocolate, broken into small pieces 200ml thickened cream Decorations 1 punnet strawberries 1 punnet raspberries Save to Cookbook

Method
Preparation: 15 minutes Cooking: 30 minutes Serves: 6 1. For stewed rhubarb, combine rhubarb, vanilla paste, honey, cinnamon and orange juice in a small saucepan over medium heat. Cook for 3-5 minutes, until soft. 2. For pancakes, whisk milk, egg and vanilla in large jug. 3. Sift flour into a large bowl and stir in sugar. Make a well in the centre and add milk mixture. Whisk until combined. 4. Heat a frying pan over medium heat and melt butter. Cook pancakes for two to three minutes until bubbles appear on the surface. Flip and cook for another minute. Place on a plate and cover with foil to keep warm. 5. For chocolate sauce, combine chocolate and cream in a glass bowl over a simmering saucepan of water. Stir until melted. 6. To serve, stack pancakes onto a plate and top with stewed rhubarb. Decorate the plate with berries and a jug of chocolate sauce on the side.

Baked Apples and Pears with Berry Salad and Caramel Sauce
Ingredients
Baked apples and pears 2 beurre bosc pears, peeled and halved, core removed cup sultanas 2 tablespoons caster sugar 2 teaspoons vanilla bean paste 1 cup water 2 granny smith apples, peeled and halved, core removed Berry Salad 1 punnet blueberries 1 punnet raspberries 1 punnet strawberries Caramel sauce 395g can sweetened condensed milk 3 tablespoons golden syrup 25g butter 150mls pure cream Rocky Road 1 cup dark chocolate 1 cup milk chocolate 1 cup marshmallows, halved cup sultanas 5 digestive biscuits, crushed Marshmallow skewers 1 bag marshmallows 2 punnets strawberries, calyx removed Save to Cookbook

Method
Preparation and cooking time: 45 minutes Serves: 4 1. Preheat oven to 200C. 2. For baked apples and pears, place pears in a roasting tray or Dutch oven, sprinkle sultanas and sugar over fruit and drizzle with vanilla bean paste. Add water, cover with a lid or foil and bake for 20 minutes or until pears are half cooked. Add apples and cook for another 15 minutes or until apples are tender. 3. For caramel sauce, pour condensed milk into a saucepan with golden syrup and butter and cook over a medium heat until caramelised, stirring frequently. Remove from heat, pour in cream and whisk to combine. 4. For berry salad, combine berries.

5. For rocky road, melt chocolate and combine with other ingredients. Press into a 3-5cm deep baking paperlined tray and allow to set. Turn out, remove paper and slice into pieces. 6. For skewers, soak bamboo skewers in water, or use metal skewers. Thread marshmallows onto skewers, roast over a fire until golden and decorate with a strawberry.

Sticky Date Pudding with Vanilla Bean Ice Cream and Caramel Sauce
Ingredients
Coconut butter, for greasing Almond milk 200g blanched almonds 500ml water Ice Cream 200ml almond milk 1 vanilla bean, seeds scrapped 4 egg yolks 100ml agave syrup Sticky Date Pudding 300g pitted dates, chopped 1 teaspoon bicarbonate of soda 250ml boiling water 70g coconut butter, extra virgin cold pressed 170g coconut palm sugar 2 vanilla beans, seeds scraped 2 eggs 90g white spelt flour 90g wholemeal spelt flour 1 teaspoon baking powder teaspoon mixed spice teaspoon cinnamon 2 teaspoon Dutch cacao powder Caramel Sauce 185g coconut palm sugar 375ml organic almond milk 20g extra virgin cold pressed coconut butter/oil 100g slivered almonds, to serve Save to Cookbook

Method
Preparation and cooking time: 70 minutes Serves: 8 1. Pre-heat oven to 180C. Grease a 12 x cup muffin tin with coconut butter. 2. For almond milk, place almonds and water in a food processor and process for 5 minutes. Strain through cheese cloth into a jug. 3. For ice cream, pour almond milk into a saucepan and place over a medium high heat, add vanilla bean seeds and bring to a simmer.

4. Place egg yolks and agave syrup in a bowl and beat until thick and creamy. Slowly pour in hot milk and whisk until combined. Pour mixture into a clean saucepan and place over a medium heat, stirring continuously until custard thickens and coats the back of a wooden spoon. 5. Pour into a metal baking tray and place in blast chiller for 10 minutes, stirring occasionally until ice cream is cool and begins to set firm. Pour ice cream into a pre chilled ice cream machine and churn for 30-35 minutes. Transfer ice cream pail to the freezer until required. 6. For sticky date pudding, place dates, bicarbonate of soda and water in a bowl, stir to combine and set to one side. 7. Beat coconut butter, coconut palm sugar and vanilla bean seeds in a large bowl of an electric mixer until light and fluffy. Add eggs, one at a time and beating well between each addition until combined. 8. Sift flours, baking powder, mixed spice, cinnamon and cacao powder into bowl, add date mixture and gently stir until combined. Spoon 1/3 cup of mixture in each prepared muffin tin and bake for 15-20 minutes or until just cooked through and an inserted skewer comes out clean. Allow to cool in muffin pan for 5 minutes and transfer to a wire rack to cool slightly. 9. For caramel sauce, place coconut palm sugar, almond milk and coconut butter in a saucepan and over a medium heat bring to a simmer, whisking to combine. Cook until sauce reduces and begins to thicken. Pour sauce into a small serving jug. 10. To serve, arrange a pudding on one side of a serving plate and garnish with a sprinkle of almonds. Place spoonfuls of ice cream into a small dish, place between a sticky date pudding and a jug of caramel sauce to one side.

Pavlova
Ingredients
150ml egg white (approximately 4 eggs) 1 cup (220g) caster (superfine) sugar 2 tablespoons corn flour (corn starch), sifted 2 teaspoons white vinegar Save to Cookbook

Method
1. Preheat oven to 150C (300F). 2. Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. 3. Reduce oven to 120C (250F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. 4. Decorate with your desired toppings.

Pavlova Stack with Berry Coulis and Summer Fruits

Ingredients
Meringue 4 egg whites 125g caster sugar Raspberry coulis 4tbs caster sugar 100mls water 1 punnet raspberries 1 cup pouring cream cup icing sugar Fruit punnet strawberries, hulled, quartered Blueberries 1 pomegranate, seeded 1 banana, thinly sliced Save to Cookbook

Method
1. Preheat the oven to 140C 2. For the meringues, place the egg whites into a clean, dry bowl, using a hand beater whisk the egg whites until peaks form. Gradually add the sugar continuing to whisk constantly until stiff peaks form. Line a baking tray with baking paper. Spoon the meringue mixture onto the tray and place try in the oven, reduce temperature to 90C to bake for 10-15 minutes or until cooked. Set aside to cool.

3. For the coulis, combine the sugar and water in a small saucepan over a medium heat, stir until the sugar has dissolved then allow to boil and reduce to a syrup. Place the berries in another small saucepan over a low heat, crush lightly then pour over the sugar syrup, cook for a few minutes then strain through a sieve and pour into a small jug. 4. Combine the cream and the icing sugar and whisk until soft peaks form. 5. Stack the meringues between layers of cream and berries, top with banana and pour over some berry coulis to serve.

Resepi Pavlova. Bahan-bahan : 4 biji putih telur 1 cawan gula kastor ( saya guna 3/4 cawan untuk mengurangkan manis) 1/2 sudu teh esen vanilla 1 sudu teh cuka masakan 1/2 sudu besar tepung jagung Topping/hiasan : 1 cawan (240 ml ) whipping cream 1 1/2 sudu besar gula halus - saya pakai gula icing. 1/2 sudu teh esen vanilla Tip sebelum membakar : 1- Pastikan (baca dengan nada garang. hihi) ketika mengasingkan antara telur putih dan kuning, tiada sedikit (langsung) telur kuning yang masuk dalam telur putih. Untuk memudahkan kerja, gunakan telur yang disimpan dalam peti sejuk. Telur yang sejuk, mudah untuk diasingkan antara kuning dan putih. Bila nak digunakan, pastikan putih telur berada dalam suhu bilik. Jangan guna masa telur masih sejuk. 2- Periksa peralatan yang digunakan bersih dari sebarang air dan kesan minyak. Lain la kalau korang tak kisah. Dalam hati duk kata," apasal la meringue aku tak bertanduk langsung." heh. Cara-cara : 1- Pukul putih telur menggunakan hand mixer dengan kelajuan perlahan. Kalau ada stand mixer lagi senang. Tengok je. Tangan tak payah kerja. Pukul sehingga adunan menjadi 'soft peak form'. Apa eh istilah melayu dia.? 2- Kemudian, dengan kelajuan yang tinggi, masukkan gula sudu demi sudu sambil terus putar adunan. Masa ni adunan akan bertukar menjadi putih tapi belum lagi berkilat. Bila pegang sedikit adunan di tangan terasa lagi gula yang belum hancur. 3- Teruskan memutar adunan dengan kelajuan tinggi sehingga bertukar menjadi putih berkilat. Bila diangkat dia akan mengeluarkan tanduk. Haha. Jangan risau. Ni tanduk bagus punya. Kalau dah bertanduk tu maknanya jadilah meringue. Jika belum, atau tanduk tak tajam dan belum mantap. Pukul lagi 2-3 minit. 4- Masukkan esen vanilla dan pukul lagi sampai sebati.

Tanda meringue anda dah jadi ialah bila diangkat adunan akan menghasilkan tanduk yang tajam dihujung. Nak lebih yakin, telangkupkan bekas meringue atas kepala. Kalau tak jatuh tu confirm jadi. Agak-agak berani tak? ;) 5- Masukkan tepung jagung dan cuka. Gaulkan menggunakan spatula atau senduk kayu. Bukan senduk kari ye..! Kang ada pulak rasa kari dalam pavlova. 6- Buatkan garisan bulat di atas kertas minyak(parchment paper). Saya gunakan tin kek yang bersaiz 7 inci. Zaapp. Dah jadi bulat. 7- Bentukkan meringue mengikut bulatan yang kita lukis. Pastikan bahagian tepi lebih tinggi dari tengah. Konon macam tebing pendek la kan. Part ni saya tak buat. Saya buat cara saya sendiri. :) Masa membakar : 1- Panaskan oven pada suhu 150' C. Saya panaskan 15 minit lebih awal. Letakkan rak di tengah bahagian oven. 2- Masukkan adunan meringue. Dalam 15 minit, turunkan suhu kepada 140'C. Masak selama 1 jam. Pavlova dimasak dengan api yang sederhana panas. Bila api terlalu panas, luarnya akan garing tapi dalam tak masak. Bila api tak cukup panas pun tak kena juga. Kang lama pulak nak masak. Takkan nak berkampung depan oven sampai 2 jam? :) Masak sehingga warna meringue bertukar menjadi coklat muda. Bila dipegang terasa garing di luar dan lembut bahagian dalam. Tutup api. Biarkan pintu oven sedikit terbuka. Jangan keluarkan meringue terus dari oven. Tunggu sehingga sejuk. Cara menghias : 1- Pukul whipping cream dalam bekas sehingga kental. Satu petua nak mudahkan kerja. Masukkan bekas dalam peti ais bahagian beku selama 2-3 jam sebelum memukul whipping cream. 2- Bila whipping cream dah kental. Masukkan gula dan esen vanila. Ini pendapat sayalah kan. Whipping cream tu dah manis. Sekiranya nak kurangkan atau tak masukkan gula pun tak jadi masalah. 3- Masukkan whipped cream dalam plastik. Simpan dalam peti ais beku sekejap. Nanti bila nak deco baru keluarkan. Bila rasa nak makan, baru picitkan whipped cream dan hias dengan buahbuahan yang siap dipotong. Kalau hias awal sangat nanti takut pavlova tu berderai.