Chocolate Dipped Apples

These tasty chocolate dipped apples are very commonly found around the shops in autumn, but they’re incredibly easy to make yourself and they’re great fun to do with the kids! This apple recipe calls for sugar coated chocolates and roasted peanuts, but feel free to cover the apples in any of your favourite sweets.

Ingredients List:
12 dessert apples
12 wooden skewers
1kg plain chocolate
75g roasted peanuts
75g sugar coated chocolate drops

Directions:
1) Wash and dry the apples and then impale them on the skewers.

2) Finely chop the peanuts and place them into a bowl.

3) Place the chocolate drops into a separate bowl.

4) Melt the chocolate either in a microwave or in a double boiler over a low heat until fully melted.

5) Dip the apples into the melted chocolate, making sure to fully cover the apple, before dipping into chocolate drops and the peanuts.

6) Place the apples apple side down onto some greaseproof paper to set.

Published in: on July 14, 2011 at 8:43 am  Comments (8)  
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How to make delicious homemade fresh lemon curd

List of ingredients needed:

2 lemons.
3/4 cup of sugar.
2/3 cup of lemon juice.
3 eggs.
2 egg yolks.
6 tablespoons of melted butter.

Preparation instructions:

Remove the zest from the lemons in thin strips with sharp swivel-bladed vegetable peeler.

Place the zest and sugar in a food processor and process until minced (about 20-30 seconds).

Place the sugar mixture, lemon juice, eggs, egg yolks and butter in a heavy-bottomed saucepan. Mix until smooth using a whisk. Cook over medium-low heat, stirring constantly until the mixture is thick enough to coat a spoon but does not come to a boil (about 8-9 minutes).

Transfer the curd to a fine-mesh strainer; strain.

Place plastic wrap on the surface of the curd; allow to cool completely then refrigerate, covered airtight.

Source: Curd Recipes.

Published in: on July 26, 2009 at 9:09 pm  Leave a Comment  
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Plum and Peach Dumplings

List of ingredients:

3 peaches.
4 plums, halved and pitted.
1/2 cup of water.
Grated rind of one lemon.
Dumpling batter.

Method:

Peel the peaches and slice into a covered saucepan.

Add the plums, sugar, water, and grated lemon rind, then bring to a boil.

Drop the dumpling batter by teaspoonfuls onto boiling fruit.

Cover and boil gently for 25 minutes. Do not remove cover during cooking.

Serve immediately.

More like this: Dumpling Recipes.

Published in: on July 24, 2009 at 11:10 am  Leave a Comment  
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Blueberry Tart

List of ingredients:

CRUST
1 1/4 cups of all-purpose flour.
1/4 cup of sugar.
1/4 teaspoon of salt.
1/2 cup of unsalted butter, cut up.
1 large egg yolk.

FILLING
1 envelope of unflavored gelatin.
3 tablespoons of water.
1 tablespoon of lemon juice.
1/2 cup of sugar.
1/4 teaspoon of cinnamon.
Pinch of salt.
8 cups of picked-over blueberries.
1 tablespoon of vanilla.

ACCOMPANIMENT
Whipped cream.

Method:

Preheat your oven to 400F.

CRUST

In a food processor, blend together the flour, sugar, salt and butter until the mixture resembles meal. Add the egg yolk and pulse until the dough begins to come together but is still crumbly.

Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim.

Using a fork, prick the bottom of crust all over and refrigerate for 30 minutes.

Bake the crust in middle of your oven for 20-25 minutes or until golden. Allow to cool in pan on a rack.

FILLING

In a small bowl, sprinkle the gelatin over the water to soften.

In a saucepan, combine the lemon juice, sugar, cinnamon, a pinch salt and 3 cups of blueberries. Simmer, stirring occasionally, for 10 minutes.

Remove pan from heat and stir in the gelatin mixture and vanilla.

Transfer the blueberry mixture to a metal bowl set in a bowl of ice and cold water and stir until thickened to the consistency of raw egg white but not set, about 15 minutes.

Fold in the remaining 5 cups of blueberries and pour the filling into the crust, spreading evenly.

Refrigerate the tart, covered loosely, for at least 4 hours, or until set, and up to 24 hours.

Serve the tart accompanied with whipped cream.

Source: Tart Recipes.

Published in: on June 23, 2009 at 5:25 pm  Leave a Comment  
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Grapes and Walnuts with Lemony Sour Cream Sauce

List of ingredients:

1 1/2 cups of red seedless grapes.
1 1/2 cups of green seedless grapes.
3 tablespoons of chopped walnuts.
1/2 cup of fat-free sour cream.
2 tablespoons of powdered sugar.
1/2 teaspoon of grated lemon peel.
1/2 teaspoon of lemon juice.
1/8 teaspoon of vanilla.

Method:

To make the topping, combine the fat-free sour cream, powdered sugar, lemon peel, lemon juice and vanilla in a small bowl. Cover and chill for several hours before serving.

Divide the grapes among six dessert glasses or bowls.

Add 2 tablespoons of the topping to each.

Sprinkle each serving with chopped walnuts.

More recipes like this: Grape Recipes.

Published in: on February 5, 2009 at 11:20 am  Leave a Comment  
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Recipe for Tangerine Curd

Ingredient list:

1/2 cup of tangerine juice.
1/4 cup of lemon juice.
2 tangerines, grated zest only.
1/4 lb of butter.
4 ounces of sugar.
8 egg yolks.

Method:

In a suitably sized saucepan, combine the fruit juices, zest, butter and sugar; bring to a boil over medium heat.

In a bowl, beat the egg yolks until liquid.

Beat a quarter of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.

Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly (about 2 minutes). Do not allow the curd to boil or it will scramble.

Pour into a clean bowl, cover surface with plastic wrap and chill.

See also: Tangerine Recipes.

Published in: on December 23, 2008 at 11:14 am  Leave a Comment  
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Sweet Treat Recipe for Raspberry Pancakes

List of ingredients:

2/3 cups of all-purpose flour.
1 tablespoon of sugar.
1 teaspoon of baking powder.
3/4 teaspoon of baking soda.
1/3 cup of nonfat plain yogurt.
1 medium egg.
1 tablespoon of margarine, melted and cooled.
1/2 cup of skim milk.
1 cup of fresh raspberries.
Confectioner’s sugar, optional.
Raspberry jam, optional.

Directions:

Whisk together the flour, sugar, baking powder and baking soda; then set aside.

In a large bowl, whisk together the yogurt, egg, margarine and milk.

Stir flour mixture into liquid mixture until just combined.

Fold in the fresh raspberries.

Heat a griddle coated with nonstick cooking spray over medium-heat.

Drop the batter by quarter cupfuls onto griddle, then cook for 1 minute or until bubbles form on top of pancakes.

Turn and cook for another minute.

Optionally, dust with confectioner’s sugar and serve the pancakes with raspberry jam.

Source: Raspberry Recipes.

Published in: on October 28, 2008 at 1:04 pm  Comments (1)  
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