Category: Dessert

Dessert recipes

August 20, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Buñuelos – Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.

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Buñuelos - Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Buñuelos are Mexicos version of donuts. Lightly flavored with anise, then sprinkled with cinnamon sugar, these treats are beautifully tender on the inside and slightly crisp on the outside. Buñuelos are quick and easy to make, and certainly worth a try.
Ingredients
For the dough
  • 225g Plain flour (cake flour)
  • 2.5ml Salt
  • 5ml Baking powder
  • 30ml Caster sugar
  • 1 Large egg
  • 120ml Milk
  • 50g Butter, melted
For the Frosting
  • 70g Cater sugar
  • 10ml Ground cinnamon
Instructions
  1. Place the flour, salt, baking powder, caster sugar and ground anise in a large mixing bowl.
  2. In a jug, whisk the egg into the milk.
  3. Melt the butter in your microwave.
  4. Stir the dry ingredients together in the bowl, then gradually add the milk egg mixture, stirring go combine after each addition.
  5. Pour in the melted butter and mix this until everything comes together as a dough.
  6. Turn this out onto a lightly floured work surface and knead it for 10 minutes, sprinkling extra four whenever it becomes too sticky.
  7. Divide the dough in half, then divide each half into 6 pieces.
  8. Roll each piece into a ball, flatten it slightly, then using a the back of a chopstick or the handle of a wooden spoon, press a hole through the center of the ball. Stretch the hole until it is about 1cm in diameter, or just less than half an inch.
  9. Repeat this until all of the rings are completed.
  10. Half fill your pan with oil and heat this to 190c or 375f.
  11. Carefully drop the rings into the oil, 6 in a batch, and fry these for about 2 minutes per side and the bunuelos are golden brown. Remove and drain on kitchen paper.
  12. Repeat with second batch.
  13. To coat the bunuelos, place the cinnamon and caster sugar in a plastic container, drop in a couple of the rings, place the lid on the container, then shake it gently to coat all over.
  14. Serve immediately with lime or lemon wedges and steaming coffee.

 

August 13, 2014 Dessert, Mexican Recipes

Mexican Fritters with Cinnamon Orange Syrup. Soft, Airy and Delicious Cinnamon Fritter Recipe.

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Mexican Fritters with Cinnamon Orange Syrup. Soft, Airy and Delicious Cinnamon Fritter Recipe.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Mexican Fritters with Cinnamon Orange Syrup. The texture and taste of these light and airy fritters is second to none. The cinnamon orange syrup rounds it all off perfectly. Nothing finishes off a feast quite as well as a plate of these fritters with citrus syrup.
Ingredients
For the Batter
  • 1 Cup Water
  • 70g Butter
  • 1 Cup self-raising flour, sifted
  • 4 Eggs, lightly beaten
  • Oil to deep fry
For the Syrup
  • ½ Cup brown sugar
  • 1 Cup water
  • 30ml Orange juice
  • 1 Tsp Ground cinnamon
Instructions
  1. Combine the butter and the water in a pan over low heat. Stir these together until the butter has melted. Don't let the mixture boil during this step.
  2. Remove the pan from the heat, add the flour and using a wooden paddle beat this until smooth.
  3. Return this to the heat and stir the mixture as it cooks and thickens and comes away from the base and sides of the pan.
  4. Remove the pan from the heat, allow to cool for a minute, then transfer the batter to a glass mixing bowl.
  5. Add the beaten eggs bit by bit, beating thoroughly after each addition. The mixture will be a thick glossy batter.
  6. Pour oil into a wok or pan to depth of 1 inch or 25mm and heat this to 180c or 350f.
  7. Drop heaped tablespoons of the batter into the oil and fry the for 2-3 minutes per side until crispy and golden. Remove these from the oil using a slotted spoon and drain them on paper towel. Repeat this process until all of the fritters are cooked.
  8. To make the syrup, combine the water, orange juice, brown sugar, orange zest and cinnamon in a small saucepan. Stir until the sugar has dissolved, then bring the mixture to a boil.
  9. Reduce the heat and simmer until the liquid has reduced to ¾ of its volume and the syrup coats the back of a spoon.
  10. Remove the syrup from the heat. Transfer the fritters to platters, drizzle each platter with the cinnamon syrup and serve immediately.

 

August 6, 2014 Baking, Dessert, Snack Food

Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.

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Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.
Author: 
Recipe type: Dessert
 
These are sweetie pies with a difference. Instead of the marshmallow fluff piped onto wafers, then coated with chocolate, the marshmallow fluff is injected into crispy puffed pastry pillows, then dipped in chocolate.
Ingredients
For the Pastry
  • 225g Plain flour
  • 15 ml Baking powder
  • 5ml Salt
  • 25g Butter
  • 150ml Warm water
For the Marshmallow Fluff
  • 3 Egg whites
  • ¾ Cup / 180ml Sugar
  • ½ Cup / 125ml Liquid glucose
  • 1 Tsp Pure vanilla extract
Other
  • 125g of your favorite chocolate
Instructions
  1. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub this into the flour until it resembles fine bread crumbs.
  2. Pour in the warm water and using a paddle mix this until a dough comes together. Wrap the dough in cling wrap and allow to rest for 60 minutes.
  3. For the marshmallow fluff, place a glass mixing bowl over simmering water, add the sugar and the liquid glucose. Allow this to warm a little and the glucose has thinned a little, then add the egg whites. Mix this all until until combined.
  4. Using your electric mixer, beat the mallow until it is smooth and glossy and the temperature reaches 60c. This should take 12 to 15 minutes.
  5. Remove the bowl from heat and transfer the marshmallow fluff to a cold bowl. Add the vanilla extract and then whisk this by hand until the fluff has cooled completely, then put it aside.
  6. Turn the dough out onto a lightly floured surface. If the dough is sticky, knead the dough adding flour little by little until the dough is no longer sticky, and is the consistency of pizza dough.
  7. Divide the dough into 2 pieces, then working with one half, roll it out into a thin sheet of 2 to 3 mm thick. Cut the sheet into 70mm or just less than 3 inch squares.
  8. Half fill your pan with oil and heat this to 190c or 375f and carefully drop a few squares into the oil. Fry them for 60 seconds per side until crisp and golden, and puffed up.
  9. Remove the pastries, drain on kitchen paper, then continue with the remaining pastries.
  10. To fill the pastries, punch a small hole in each one, then using your piping gun, inject about 2 tablespoons of the marshmallow fluff into each pastry.
  11. Place a glass mixing bowl over a pot of simmering water and melt the chocolate. Dip the pastries into the chocolate on the side where the injection hole is. The chocolate will coat half of one side of each pastry and cover the hole.
  12. Allow the chocolate to set briefly, then serve accompanied with cream or ice cream.

 

July 22, 2014 Baking, Dessert, French Recipes

How to Bake Traditional Madeleines. Original French Madeleines recipe – quick and easy.

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How to Bake Traditional Madeleines. Original French Madeleines recipe - quick and easy.
Author: 
Recipe type: Baking / Biscuits / Cookies
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Crisp on the outside, soft and spongy on the inside - infused with the aroma and flavor of citrus, Madeleines are absolutely delicious. This Madeleines recipe is the real thing - it is also quick and easy to do.
Ingredients
  • 3 Eggs
  • 100g Caster sugar
  • 150g Cake flour
  • 100g Butter, melted
  • Zest of 1 lemon and 1 orange
Instructions
  1. Whisk the eggs and sugar together until thick and pale, and the whisk leaves a trail when lifted.
  2. Fold in the flour until combined.
  3. Fold in the lemon and orange zest.
  4. Fold in the butter.
  5. Spoon into the Madeleine molds leaving a little space for rising.
  6. Bake in a preheated oven at 200c / 400f for 12 minutes until lightly golden.
  7. Remove from the oven and cool on a wire rack for 15 minutes before serving.

 

July 18, 2014 Baking, Dessert, French Recipes

Traditional Creme Brulee Recipe. Baked cream custard topped with caramelized sugar.

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Traditional Creme Brulee Recipe. Baked cream custard topped with caramelized sugar.
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
How to make creme brulee. Creme brulee is one of the most well known and loved French desserts. It is remarkably easy to make following the step by step demonstration.
Ingredients
  • 500ml Cream
  • 200ml Milk
  • 125g Caster sugar
  • 2.5ml Pure vanilla extract
  • 5 Egg yolks
  • 1 Egg white
  • 15ml / 1 Tbs Orange flower water
  • Fine white sugar for topping
Instructions
  1. Pour the cream, milk and half of the sugar into a saucepan and heat this over medium heat.
  2. Meanwhile, in a large mixing bowl, whisk together the eggs, the egg yolk and the remaining sugar. Whisk until the sugar is totally dissolved.
  3. Stir in the orange flower water.
  4. As the milk and cream comes to a boil, remove it from the heat and pour it into the egg mixture, whisking continuously as you do so.
  5. Place 6-8 ramekins in a large roasting tin. Ladle the custard mixture into the ramekins.
  6. Pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins.
  7. Bake the custards in a preheated oven at 120c / 235f for 90 minutes and the centers of the custards have set.
  8. Remove the custards from the oven and place the ramekins on a rack to cool.
  9. Cover each ramekin with cling wrap before refrigerating. The custards can be refrigerated for up to a week, provided they are sealed air-tight with cling wrap.
  10. To serve the creme brulee, sprinkle a little fine sugar over the tops of the custards.
  11. Using your blow torch, caramelize the sugar over the tops and serve immediately.

 

July 13, 2014 Baking, Dessert, French Recipes

Crepes Suzette. Feather-light pancakes infused with citrus, flambe’d in Brandy and Grand Marnier.

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Crepes Suzette. Feather-light pancakes infused with citrus, flambe'd in Brandy and Grand Marnier.
Author: 
Recipe type: Dessert
Cuisine: French
Serves: 4-6
 
Crepes Suzette is a classic of French desserts. These feather-light crepes are infused with the flavor and aroma of citrus, then flambe'd in brandy and Grand Marnier resulting in a heavenly pancake saturated with citrus syrup. Crepes Suzette is quick and easy to make and will be a sure winner with your loved ones.
Ingredients
For the Crepes Suzette Batter
  • 2 Tbs Orange zest
  • 1 Tbs Lemon zest
  • 250g Cake flour
  • Pinch of salt
  • 1Tsp Sugar
  • 2 Eggs
  • 400ml Milk
  • 1 Tbs Melted butter
  • Extra milk for thinning
For the Sauce / Syrup
  • 125g Caster sugar
  • 250ml Orange juice
  • 1 Tbs Orange zest
  • 2 Tbs Brandy
  • 2 Tbs Grand Marnier
  • 50g Butter
Instructions
To Make the Crepes
  1. Add the flour, salt and sugar to a large mixing bowl.
  2. In a jug, whisk the eggs into the milk, then pour this into the flour, whisking continuously as you pour.
  3. Continue to whisk until you have a smooth batter.
  4. Pour in the melted butter and the lemon and orange zest and whisk this in thoroughly.
  5. Cover the bowl and refrigerate for 20 minutes.
  6. Remove the bowl from the refrigerator and whisk in a little more milk, bit by bit, until the batter has the consistency of drinking yogurt.
  7. Heat a 200mm / 8 inch crepe pan over medium high heat. Using a ⅓ cup measure, scoop up a measure of batter and pour it into the pan.
  8. Swirl the pan to spread the batter.
  9. Cook the crepe until the edges start to lift, then flip the crepe over and cook for another 60 seconds. Remove the crepe from the pan and continue this until all the crepes are cooked.
To Make the Sauce
  1. Heat a large frying pan over medium heat and add the caster sugar.
  2. When the sugar starts to melt, tip the pan from side to side or stir the sugar to ensure even coloring.
  3. When all of the sugar is melted, add the orange juice and zest, stir this in, bring to a boil and boil for 2 minutes.
To Finish
  1. Fold the crepes into quarters and place them in the pan. Turn the crepes over in the sauce until they are all totally saturated with the sauce.
  2. Add the brandy and Grand Marnier, immediately set this alight with your blowtorch. Allow the flames to burn out on their own.
  3. Add the butter to the pan and allow this to melt into the sauce.
  4. Transfer 2 crepes to each serving platter and serve immediately.

 

July 10, 2014 Baking, Dessert, French Recipes

Creme Caramel – Creamy Baked Caramel Custard Dessert Recipe.

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Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe.
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Creme caramel is a baked custard flavored with vanilla and topped with a decadent caramel syrup. This recipe is quick and easy and will give you smooth, creamy custard that will have your guests coming back for more.
Ingredients
For the caramel
  • 100g Caster sugar
  • 30ml / 2 Tbs Water
For the custard
  • 650ml Milk
  • 2.5ml / ½ Tsp Pure vanilla extract (can substitute essence)
  • 125g Caster sugar
  • 3 Eggs
  • 3 Egg yolks
Instructions
To make the Caramel
  1. Place the 100g of caster sugar in a small saucepan over medium high heat.
  2. As the sugar melts, tips the pan pan from side to side to ensure even coloring.
  3. When all of the sugar has melted, remove from the heat and add the water. Stand back when you do this, it will spatter. Mix the water in to make a smooth syrup.
  4. Pour equal amounts of the syrup into each of the 6 ramekins.
To make the Custard
  1. Pour the milk into a pot and add the vanilla.
  2. Heat the milk over medium heat until it just comes to a boil.
  3. In a large mixing bowl, combine the eggs, egg yolks and caster sugar. Whisk this together until all of the sugar has dissolved.
  4. When the milk comes to a boil, remove it from the heat and pour it over the egg mixture, whisking continuously while pouring.
To finish
  1. Ladle the custard mixture into the ramekins.
  2. Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
  3. Bake the custards in a pre-heated oven at 180c / 350f for 35-40 minutes until the custards are firm to the touch.
  4. Remove from the oven, remove the ramekins from the pan and allow them to cool for 15 minutes on a rack before turning out and serving.

 

May 22, 2014 Baking, Bread, Dessert

Foolproof Flapjack / Crumpet Recipe

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Foolproof Flapjack / Crumpet Recipe
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4-6
 
This quick and easy flapjack / crumpet recipe requires no special skills.... just mix and cook. Our step-by-step demonstration will have you cooking the best flapjacks in town, in no time at all.
Ingredients
For the Flapjacks / Crumpets
  • 2 Cups all-purpose flour
  • ¾ Cup Sugar
  • 1 Tbs Baking powder
  • 3 Eggs
  • 1 Cup milk
  • 2 Tbs Butter, melted
For the Topping (Optional)
  • 240g Whole Strawberry Jam
  • 80ml Brandy
  • Whipped cream
Instructions
For the Batter
  1. In a large mixing bowl, combine the flour, sugar, baking powder, eggs and milk. Stir this until you have a smooth batter.
  2. Pour in the melted butter and mix this until totally combined.
  3. Allow the batter to stand for 10 minutes.
For the Topping
  1. In a small bowl, mix together the strawberry jam and the brandy.
To Cook the Flapjacks / Crumpets
  1. Heat your pan over medium high heat.
  2. Using a ⅓ cup measure, pour 2 full measures into the pan.
  3. Bubbles will start to rise in the cooking batter. When a few of these bubbles have burst on the top of the flapjacks, it is time to flip them over.
  4. Cook the reverse side for roughly the same amount of time it took for the bubbles to form on the first side.
  5. Repeat this until all of the batter is used.
To Serve
  1. Place one pancake on a serving platter.
  2. Top the pancake with a tablespoon of brandy jam, and a little whipped cream.
  3. Place another flapjack on top of this, with more of the jam and cream.
  4. Serve immediately.

 

May 16, 2014 Dessert

Sherry Apple Pie Fillo Baskets

Sherry Apple Pie Fillo Baskets. How to make sherry apple filling in fillo pastry baskets.


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Sherry Apple Pie Fillo Baskets
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Apple slices fried to tender perfection in sherry, presented in flamboyant, crispy fillo baskets. This cooking video will show you how to make the sherry apple filling and the fancy fillo / filo / phyllo pastry baskets.
Ingredients
  • 6 Medium Granny Smith apples, cored, peeled and sliced thinly
  • 100ml (4oz) Medium cream sherry
  • 100g (4oz) Seedless raisins
  • 6 Sheets fillo pastry, cut into quarters
  • Cream to garnish, plain or whipped
  • 1 Tsp Cinnamon
  • 50g (2oz) Butter
Instructions
For the Filling
  1. Heat your pan over medium heat, add the raisins and sherry.
  2. Heat these until they start to steam, then transfer them to a bowl and set aside.
  3. Add the butter to the pan, along with the apple slices. Fry these for 5 minutes.
  4. Return the raisins and sherry to the pan, and continue to fry for a further 5 minutes until the juices are a glossy syrup.
  5. Remove from the heat. Keep warm if you intend using immediately, other wise store in an airtight container in your refrigerator for up to a week.
For the Baskets
  1. Lightly oil each piece of fillo by dripping a little oil on each and spreading it by hand.
  2. Press one piece of fillo into one of the recesses of your muffin pan.
  3. Press another piece into the recess on top of this, at 90 degrees to the first one.
  4. Continue to do this until all of the recesses are filled.
  5. Bake the baskets in a preheated oven at 160c / 310f for 20 to 25 minutes, until golden and crisp.
  6. Remove from the oven.
To Serve
  1. Spoon a little of the apple into each basket, top with a little cream and serve hot or cold.

 

May 9, 2014 Baking, Bread, Dessert

How to Make Real Chelsea Buns

How to Make Authentic Chelsea Buns. The real and authentic Chelsea Bun Recipe.


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How to Make Real Chelsea Buns
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
If you're tired of the stodgy and overly sweet Chelsea Buns from your bakery, then this recipe is for you. This authentic Chelsea Bun recipe is as close to the original centuries old favorite as you can get, right down to the orange rind. Every step is worth the effort. For more "Learn to Cook" videos like this, please subscribe to our channel!
Ingredients
For the dough
  • 500g Strong white flour
  • 1 Tsp Salt
  • 7g Fast acting yeast
  • 300ml Full cream milk
  • 40g Unsalted butter
  • 1 Large egg
For the filling
  • 25g Unsalted butter, melted
  • 1 Orange, zest only, finely grated
  • 75g Demarara sugar
  • 2 Tsp Ground cinnamon
  • 100g Dried cranberries
  • 100g Seedless Raisins
For the glaze
  • 1½ Tbs Smooth apricot jam
  • 1 Tbs Water
For the icing
  • 200g Icing sugar, sifted
  • 1 Orange, zest only,finely grated
  • 45ml Water
Instructions
  1. Place the flour and salt in a large mixing bowl and mix thoroughly. Make a well in the center and pour in the yeast.
  2. Melt the butter in a small saucepan and add the milk. Heat this until lukewarm.
  3. Lightly beat the egg.
  4. Pour the egg and the milk-butter mixture into the flour.
  5. Mix the flour until the dough begins to come together and comes away from the sides of the bowl.
  6. Turn the dough out onto a lightly floured work surface, sprinkle a little more flour on top of the dough, and proceed to knead the dough for 5 minutes until it is smooth and elastic.
  7. Place the dough back in the mixing bowl, cover the bowl with a damp kitchen towel and allow to rise for 60 minutes.
  8. Turn the dough back out onto the work surface, knead briefly, then roll out into a rectangle 20cm x 30cm (8in x 12in)
  9. Paint the surface of the dough with the melted butter.
  10. Sprinkle the sugar evenly over the surface of the dough, followed by the cinnamon, dried fruit and orange zest.
  11. Working with the long side of the dough, roll the dough up, keeping it as tight as possible without deforming the roll.
  12. Using a sharp, thin blade knife, cut the roll into 4cm (1¾in) sections.
  13. Lightly oil a deep roasting pan and arrange the buns in the pan, no further than 1cm apart.
  14. Allow the buns to rise for a further 30 minutes, uncovered, in a warm place.
  15. Preheat your oven to 190c / 375f.
  16. Bake the buns for 20-25 minutes until golden brown. Check the buns after 15 minutes and cover lightly with foil if they are browning too quickly.
  17. Remove the buns from the oven and allow to cool for a few minutes before transferring them to a wire rack.
  18. Melt the jam in a small pan along with the tablespoon of water and paint the buns with this solution to glaze.
  19. In another bowl, mix together the icing sugar, orange zest and water until totally combined. Drizzle this liberally over the buns.
  20. Allow the icing to set before serving.

 

May 6, 2014 Cheese, Dessert, French Recipes, Starters

Baked Camembert in Fillo Pastry

Bake Cambembert in Fillo Pastry Recipe


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Baked Camembert in Fillo Pastry
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
 
This baked camembert in fillo pastry is a winner. Not onlt does it look beautiful, but it tastes like heaven. The recipe is quick and easy. Give baked camembert in fillo a try today! This recipe is suitable as a starter course, or as a dessert. ps- "fillo", "filo", "phyllo", are all the same thing -- a very thing pastry, and the word is pronounced "fee-low"
Ingredients
Ingredients per serving
  • 1 x 125g Camembert round
  • 2 x 30cm Square sheets fillo pastry (12 inch sq)
  • 2 Tbs Whole fruit quince jelly (or the whole-fruit jelly of your choice)
  • A pinch of fresh thyme leaves
Instructions
  1. Cut the camembert in half laterally to make 2 rounds
  2. Oil the first sheet of fillo lightly
  3. Place the second sheet on top of this at a 90 degree angle, and oil as well
  4. Place one half of the camembert in the center of the pastry and top it with 1 Tbs of the jelly
  5. Place the other half camembert on top of this, followed by another Tbs of the jelly
  6. Sprinkle a pinch of fresh thyme leaves on top of this.
  7. Gather up the corners of the top fillo sheet and crimp the fillo lightly above the cheese to close
  8. Repeat this with the second sheet
  9. Lightly grease a baking tray, place the parcel on the tray and bake it in a preheated oven at 160c or 310f for 20-25 minutes until golden and crispy
  10. Remove from the oven and serve

 

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