Desserts

Nutella Stack

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Ingredients:
Biscuits
Butter
Nutella
Peanut Butter
Condensed Milk
Chocolate chips/pieces

Method:
1. Crush the biscuits and combine with melted butter. Pat into bottom of a brownie tray or oven proof dish.
2. Dollop Nutella over the biscuit base and spread to firm a layer.
3. Melt some peanut butter in the microwave and spread this over the Nutella.
4. Pour Condensed milk over the peanut butter and sprinkle the chocolate. Then cook the stack in a preheated oven at 180 degrees till the condensed milk turns brown.

Note: If you aren’t a fan of peanut butter, replace it with hazelnuts or any crunchy crushed nuts.

Enjoy x

Love from Foodie Yusairah Batan

Triple Chocolate Cheesecake

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Ingredients:
100g butter
1 packet nice biscuits
1/2 teaspoon ground cinnamon(optional)
1/4 cup water
1 tablespoon gelatine
375g smooth cream cheese
1/2 cup milk
1/2 cup castor sugar
60g white chocolate (melted)
60g milk chocolate (melted)
60g dark chocolate (melted)
Fresh cream (whipped)

Method:
1. Crush biscuits until fine,add melted butter and mix till combined. Press onto the base of a spring form tin. Refrigerate for 20 minutes or until firm.
2. Put the gelatine and water in a glass bowl stir over a saucepan of simmering water until dissolved,
3. Whisk cream cheese until smooth, add milk, sugar and the gelatine. Melt the chocolates.
4. Divide the cheese mixture into three parts add 1/3 to the melted chocolates. Divide the whipped cream into three parts and add to the chocolate mixtures. Make sure to whisk each one properly.
5. Spread the white chocolate mixture onto the biscuits and leave in the fridge for about 5 minutes until set. Cover carefully with milk chocolate mixture then let it set. Finally carefully layer the dark chocolate mixture on top. Refrigerate for few hours or until firm.
Decorate with whipped cream rosettes and grated chocolate.

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Enjoy x

Love from Foodie Ayesha Kasu

Vanilla Cheesecake

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Ingredients:
1 1/2 packets nice biscuits
100g butter
250g smooth cream cheese
1 can condensed milk
1 fresh lemon juice
1 teaspoon vanilla essence
3 teaspoons gelatine
1 cup water
1 tub fresh cream (whipped)

Method:
1. Crush the biscuits until fine.
Add melted butter and mix until combined. Press firmly onto base of a spring form tin. Refrigerate for 20 minutes.
2. Combine the cream cheese  condensed milk, lemon juice and vanilla essence. Whisk until smooth.
3. In a glass bowl put the gelatine with water and stir over simmering water until dissolved. Add to the cream cheese mixture and mix well.
6. Add the whipped cream and pour over the biscuit, chill for a few hours.

Decorate as you wish with a jelly of your choice; or pour melted chocolate, spread and decorate further with chocolates.

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Passionfruit and Vanilla Cheesecake

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Strawberry Jelly and Vanilla Cheesecake

Enjoy x

Love from Foodie Ayesha Kasu

Special Mousse Jelly

Ingredients:
1 cup china grass
2 cups water
2 packets Angel Delight
Fresh fruit/tin fruit
Icing sugar

Method:
1. Boil the china grass in water.

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2. Make the Angel Delight as directed on packet.

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3. Cut fresh fruit or open tin and place in a dish. Pour the Angel Delight on top and level out.

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4. Sprinkle icing sugar on top and leave to set in refrigerator till time to serve.

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Enjoy x

Love from Foodie Nasreen Bhayat

Strawberry Dream Dessert

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Ingredients:
Strawberries
Jelly packet (strawberry/mixed berry)
Dream topping
Cadbury’s Strawberry and Creme Chocolatw

Method:
1. Place strawberries in the bottom of a  dessert bowl or glasses.
2. Make a jelly and pour into the glasses and let it set.
3. Whip up some dreams dropping. Melt chocolate. Let it cool and then fold into dream topping.
4. Spoon the dream topping onto the jelly. Crush strawberries and pour on top. Refrigerate and serve chilled.

Enjoy x

Love from Foodie Fatema Hansrod

Mango Mousse Dessert

Ingredients for mousse:
1 tin mango pulp (kesar)
1 carton double cream (whipped)
2 tbsp gelatine
1/4 cup cold Water
Madeira cake

Method for mousse:
1. In a glass bowl sprinkle gelatine add 1/4 cup of water and leave for about 1 minute until it thickens.
2. Then heat in the microwave for 30 seconds. After 30 seconds check if the gelatine has dissolved if not give it another 10 second burst in the microwave. 
3. Combine mango pulp and sugar together. Whisk the cream till thick.
4. Then whisk the gelatine and mango pulp together. Then add thewhipped cream.
5. Finally layer your dessert dish with cake and then a spread of the mango mousse. Leave to set and then add the mango glaze. You can do two layers if you want.

Ingredients for mango glaze:
2 cups mango pulp
1 cup of hot water
2 tbsp of gelatine
Sugar to taste

Method for mango glaze:
1. Dissolve the gelatine in hot water.
2. Add it to mango puree and mix well. Then add sugar if you like it sweeter. Layer onto set mousse and refrigerate for a few hours.

Enjoy x

Love from Foodie Ayesha Kasu

Mango & Peach Mousse

Ingredients:
1 packet 80g peach jelly
2 tbsp gelatine
380g can evaporated milk
1/2 cup caster sugar
1 cup boiling water
1 cup mango juice
1 cup ripe mangoes chopped and pureed
1/2 cup cold water

Method:
1. Chill the milk overnight. Dissolve jelly and sugar in boiling water.
2. Soak gelatin in cold water for 5 mins.  Then add to hot jelly with the mango juice. Mix until completely dissolved. Leave to cool.
3. Beat milk with electric beater until stiff peaks are formed.
4. Add cooled jelly mixture beating continuously.
5. Then fold in purée. Pour into dish and refrigerate until set.

Enjoy x

Love from Foodie Afifa Batan

Strawberry Lattice Tarte Tartin

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Ingredients:
Strawberries (sliced)
Sugar
Cocoa powdee
Tin of Tip Top Creamy Milk
Puff pastry
Butter

Method:
1. Slice the strawberries and toss in sugar. Then add a bit of cocoa powder.
2. Then add the creamy milk tin. Mix together.
3. Roll and cut the pastry into the shape of the cake tin for the pastry lids. Prick it all over so that it does not puff so much.
4. Cut thin slices of pastry from the leftover pastry and layer these slices in a lattice pattern at the bottom of the cake tin. Brush with milk.
4. Sprinkle some sugar on top of the lattice pastry strips and some melted butter.
5. Spoon on to it the strawberries. Then place the pastry lids on top and tuck into the edges and pinching it to join onto the pastry strips.
6. Brush the pastry with milk. Bake in a preheated oven till brown.

Serve hot with clotted cream and cinnamon powder.

Enjoy x

Love from Foodie Hajra Bhayat

Raspberry & Blueberry Cheesecake

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Ingredients
For base:
175g butter
300g digestives biscuits
For filling:
125g cream cheese
10floz double cream
1 carton hazelnut yogurt (150g)
For topping:
200g blueberries and raspberries
6-7 tbsp icing sugar

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Method:
1. Greaseproof the bottom of a cake tin or pie tin with a removable base.
2. Melt butter in a pan and add crushed digestives once fully melted. Mix well and then take off heat.
3. Press the biscuit mix into the tin firmly till packed to the bottom and level to create a sturdy base. Place in the fridge till the base is hard.
4. For the filling whip double cream till thick. Then add the cream cheese (mixed on its on first) till fully combined.

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5. Then add the hazelnut yogurt and fold it together. Spread onto base and put the base with its filling back into the fridge.
6. For the topping combine the fruits, icing sugar and 4-5 tbsp water (only if the fruits are not frozen) in a pan. Simmer till the mixture becomes thick.

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7. Leave to cool and then spread over the cheesecake filling.

Serve chilled.

Enjoy x

Love from Foodie Aiysha Haji

TOPPING
in a pan put ur fruits & icing sugar add 4-5tblsp of water(if fruits are frozen don’t add water)simmer till it goes a bit thick.leave to fully cool down. then spread over ur cheesecake. serve chilled.                                     enjoy.  Aiysha Haji