Yummy pre-Christmas recipes

Fruit Pavlova

8 egg whites
3ml salt
500ml castor sugar
10ml vanilla essence
10ml white vinegar
30ml cornflour
500g fresh cream
500ml real custard
1 ripe mango, peeled and cut into pieces
1 small bunch green grapes
assorted fresh summer berries (raspberries, blackberries, strawberries, blueberries)
2 fresh granadillas
icing sugar

1. Preheat the oven to 140°C. Prepare 2 trays with baking paper.

2. Whisk the egg whites with the salt until soft peaks form. Slowly add the castor sugar, a tablespoon at a time, until all the castor sugar has been used. Add the vanilla essence and the vinegar and mix well. Fold in the cornflour.

3. Spread half the mixture over the prepared baking tray so that it forms a rectangle, about 5 cm high. Repeat with the remaining mixture on the second prepared tray.

4. Place meringues in the heated oven and bake for 75 – 90 minutes. Once cooked, remove from the oven and leave to cool. Gently move one of the cooked meringues to a serving platter.

5. Beat the cream until soft peaks form and spread half of the cream on the meringue base. Drizzle half the ready-made custard over the cream. Add a few pieces of fruit to this layer, but not too much. Place the second meringue on top of the first. Now repeat the process with the remaining meringue. Spread the rest of the cream over the meringue and drizzle with custard.

6. Arrange the remaining fruit, except the granadilla seeds, on top of the cream and custard layer. Squeeze out the granadilla seeds as topping and dust the pavlova with some icing sugar.
Pecan Nut and Strawberry Cream Pie

2 packets salticrax
250ml pecan nuts (keep a few for garnishing)
6 egg whites
500ml sugar
5ml baking powder
5ml vanilla essence
500ml fresh cream
300g punnet of strawberries

1. Preheat the oven to 180°C.

2. Crush the salticrax and nuts together.Beat the egg whites until stiff, fold in the sugar and baking powder, then fold in the crushed nuts and crackers.

3. Divide the mixture between 2 round greased baking tins and bake for 30 minutes or until done. Remove from the oven and allow to cool.

4. Whip the cream and vanilla essence until it forms stiff peaks. Cut the strawberries into thin slices, but keep a few for garnishing. Once the pecan pie has cooled, cover one round pie with a layer of cream and strawberries and then place the second pie on top. Cover with cream and garnish with a few strawberries and pecan nuts.
Ice Cream Layers with Caramel-Fudge Sauce

2 litres vanilla ice cream
chopped nuts (pecans and cashews)
butterscotch crunch biscotti
190ml Cape Velvet Liqueur
caramel-fudge sauce
chocolate shavings for garnish

1. Melt the ice cream until it is just soft enough to be stirred. Place the ice cream in a mixing bowl and add the chopped nuts. Mix well.

2. Cover the bottom of a dish with a layer of biscuits and pour over only enough liqueur to soak them. Spoon half of the ice cream and nut mixture over the biscuits and place in the freezer to set.

3. Remove the ice cream from the freezer when it has almost frozen and pour a little of the caramel-fudge sauce over it. Now repeat the layers – start with a layer of biscuits, cover with the rest of the liqueur, cover with the ice cream mixture, then pour over the caramel-fudge sauce. Garnish with chocolate shavings and place in the freezer until frozen.

4. To make the sauce a little more runny, pop it in the microwave for 10 seconds.

5. This dessert can also be made in individual serving dessert glasses.
Cupcakes with Nougat Filling

3 eggs
250ml sugar
5ml vanilla essence
375ml cake flour
pinch of salt
10ml baking powder
45ml oil
125ml milk
cupcake cases

500g icing sugar
150g margarine
20ml Sally Williams Nougat Liqueur
5ml lemon juice
approximately 10ml milk

500g icing sugar
150g margarine
food colouring (optional)
15ml lemon juice
approximately 10ml milk

1. Preheat the oven to 180°C.

2. Whisk the eggs until frothy and gradually add the sugar. Add the essence and mix well.

3. Sift together the flour, salt and baking powder. Mix the oil and milk. Fold the milk/oil mixture and the egg mixture into the sifted flour gradually.

4. Place the cupcake cases in a muffin pan and spoon in enough batter to fill 3/4 of each cup. Bake for 10 minutes, then allow to cool.

5. Make the filling by creaming the icing sugar and margarine. Whip in the liqueur and lemon juice to form a smooth mixture. Add the milk if the mixture is too stiff.

6. Spoon the mixture into an icing tube. Place the nozzle in the middle of each cupcake and press down until it reaches the centre. Inject enough filling to fill the cupcake.

7. Make the icing by creaming together the icing sugar and margarine. Add the colouring and lemon juice and mix thoroughly. Add milk if the mixture is too stiff. Use an icing tube to ice the cupcakes.
Coconut Milk Rice Dessert

750ml cooked long-grain white rice
1 can (400ml) coconut milk
250ml milk
125ml condensed milk
10ml vanilla essence
150ml brown sugar
5ml cinnamon
grated lemon or orange rind or roasted coconut
fruit to garnish (optional)

1. Place the rice, coconut milk, milk, condensed milk, vanilla essence, sugar and cinnamon in a saucepan and cook over a moderate heat for 20 minutes.

2. Spoon into a serving dish and sprinkle with grated lemon or orange rind, roasted coconut and fruit.
Apricot Fingers

500ml chopped dried apricots
150ml water
15ml sugar
60ml apricot jam
2 cans condensed milk
750ml coconut
15ml lemon juice
5ml grated lemon rind
1 packet Marie biscuits, crushed
100g margarine, melted
roasted coconut

1. Soak the apricots in the water overnight to rehydrate. Add the sugar, place in a saucepan and cook for 15 minutes. Pour off the water.

2. Place the apricots and jam in a food processor and blend until finer, but not smooth. Place this mixture in a saucepan with the condensed milk and stir while it simmers for 15 minutes. Remove from the heat. Add the coconut, lemon juice and rind and mix through thoroughly. Allow to cool.

3. Mix the biscuit crumbs with the melted margarine and press into a large, greased glass dish. Refrigerate to set.

4. Spoon the apricot mixture over the biscuit crust and sprinkle with roasted coconut.

5. Refrigerate for at least 3 hours to set. Cut into fingers and serve.
Cinnamon Cream Pears

45ml butter
45ml brown sugar
3 large pears, peeled and cored
10ml ground cinnamon
250ml cream

1. Preheat the oven to 200°C.

2. Grease a shallow ovenproof dish.

3. Sprinkle half of the sugar into the dish. Place the pears, cut sides down, in the dish and sprinkle with the remaining sugar and cinnamon. Bake for 15 – 20 minutes.

4. Pour over the cream and bake for a further 10 minutes. Serve straight from the oven.
Moulded Chocolate Pudding

250g good quality dark chocolate, chopped
110g butter
3 eggs
2 egg yolks
100g castor sugar
60ml cake flour
5ml baking powder

1. Grease four metal pudding moulds and dust them with flour. Keep them in the freezer until needed.

2. Melt the chocolate and butter in a double boiler, or pot over another pot of water (but not touching the water) stirring occasionally until smooth. Beat the eggs, egg yolks and sugar until thick and light.

3. Gradually stir in the melted chocolate. Sift the flour and baking powder together and fold it through the chocolate mixture until smooth.

4. Spoon the mixture into the moulds, filling up to 2/3 and refrigerate for 1 hour.

5. Preheat the oven to 200°C.

6. Bake for 12 – 15 minutes. Remove from the oven and rest for 2 minutes. Loosen and invert each mould onto a plate.

7. Serve with a dollop of crème fraiche or vanilla ice cream.
Butternut and Guava Dessert

1 packet ginger biscuits, crushed or processed
100g butter
500g butternut, cut into 2 x 2 cm cubes
2ml fine cinnamon
1ml salt
1 can (410g) guavas, quartered and drained (keep the syrup)
100ml water
50ml brown sugar
50ml golden syrup
20ml custard powder
75ml water

1. Pre-heat the oven to 180°C.

2. Mix the biscuit crumbs and margarine, press into a large round pie dish and refrigerate.

3. Place the butternut, cinnamon, salt and guava juice, as well as 100ml water in a saucepan over a low heat. Simmer until the butternut is just beginning to soften. (Add water if the syrup looks too little).

4. Spoon the butternut from the syrup into the crust using a slotted spoon. Arrange the guavas on top and sprinkle with brown sugar and drizzle with golden syrup.

5. Mix the custard with the water and pour it over the mixture.

6. Bake for 15 minutes or until the sauce has thickened.

7. Allow to cool slightly, but serve hot with ice cream.
Peanut Butter Balls Dipped in Chocolate

500g sifted icing sugar
250g margarine
410g smooth peanut butter
3ml salt
300g dark baking chocolate

1. Mix all the ingredients, except the chocolate, together.

2. Roll into walnut-size balls. Arrange balls on a plate and refrigerate until firmly set.

3. Melt the chocolate, then dip one half of each ball into the chocolate and refrigerate until set.

4. Keep refrigerated until needed.

Thanks to Crossing Superspar

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