Fruit Custard Bars

Ingredients

Crust
2 cups flour
1/4 cup sugar
200g marge

2 cups sugar
1 cup plain flour
1 cup whipping cream
3 eggs
5 cups fresh fruit (e.g. berries)

Method

For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a 13x9-in baking pan.

Mix the flour and sugar. Whisk in the cream and eggs. Stir in the fruit and pour the mixture over the crust. Bake at 180 for 40-45 mins. Cool then cut into bars.

Lemon Custard Pie

Ingredients

Crust
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

1 cup sugar
1 tbsp marge
2 eggs, separated
1 cup milk
3 tbsps flour
1/4 cup lemon juice
2 tsps grated lemon zest

Method

For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish.

Beat together the marge and sugar, then beat in the egg yolks. Mix in the water, lemon juice and zest.
Whisk the egg whites until stiff peaks form, then fold into the lemon mixture.
Pour into the base and bake at 170 for 1 hour.

White Chocolate Brownies

Ingredients

250g white chocolate, chopped
170g marge
3 eggs
1/2 cup sugar
3/4 tsp vanilla
1 1/2 cups sr flour
1 1/2 cups dark chocolate chips

Method

Melt the white chocolate with the marge. Whisk the eggs, sugar and vanilla, then mix in the white chocolate. Gradually add the flour, then stir in the chocolate chips.
Transfer into a lined baking pan and bake at 180 for around 30 mins.

White Chocolate Sauce Pudding

Ingredients

3/4 cup milk
1 1/2 eggs
75g marge, melted
2 tsps vanilla
1 3/4 cups sr flour
2 tsps baking powder
3/4 cup brown sugar
150g white chocolate, grated

2 tbsps sugar
1 3/4 cups lemonade
3 tsps vanilla

Method

Whisk the milk, egg, marge and vanilla. Stir into the flour, sugar and chocolate. Spoon into a baking dish.
Sprinkle over the 2 tbsps sugar. Mix the lemonade and vanilla and pour over the batter. Bake at 180 for around 50 mins.

Variation - white chocolate sauce.
Melt 150g white chocolate with 1/2 cup sugar, 2 cups water and 3 tbsps cornflour. Serve with the sponge pudding.

Chocolate Peanut Butter Cheesecake

Ingredients

Base

200g crushed pretzels
170g melted marge
1/4 cup brown sugar

700g soft cheese
2/3 cup sour cream
4 eggs
1 cup sugar
1 cup peanut butter
2 tsps vanilla
Optional: chocolate chips

Topping

1 cup sour cream
1 cup milk chocolate chips

Method

For the base, combine the pretzels, marge and sugar. Press into the bottom of a pan and bake at 180 for 10 mins.

Beat together the soft cheese, sour cream, sugar and vanilla. Beat in the eggs then the peanut butter. Pour into the crust. Bake at 180 for around 1 hour.

Warm the sour cream and chocolate in a saucepan until melted. Spoon over the top of the cheesecake then bake for another 5-10 mins.

Brownie Trifle

Ingredients

2 3.4oz sachets vanilla pudding
1 3/4 cups milk
500mls whipping cream
1/3 cup cold coffee
Brownies for two layers

Method

Whisk the milk with the vanilla pudding for 2 mins. Whisk the cream, then combine both mixtures with the coffee. Arrange a layer of brownies in a dish, spread half of the cream over, then repeat. Crumble brownies over the top layer of cream.

Sachlav Ice Cream

Ingredients

150mls cream
450mls milk
3 tbsps sachlav powder
125g sugar
2 tbsps rose water

Method

Mix the sachlav with some milk to form a paste. Heat the milk, cream and sugar then stir in the sachlav mix. Simmer for 10 mins, add the rose water, then freeze.

White Chocolate Raspberry Ice Cream

Ingredients

350mls cream
175mls milk
175g white chocolate
75g sugar
250g raspberry jam

Method

Melt the white chocolate over a low heat, Mix the milk, sugar, cream and chocolate. Stir through the jam, then freeze the mixture.

Sugar Cream Pie

Ingredients

1 baked pie base
1 cup sugar
1/4 cup cornflour
2 cups milk
115g butter
1 tsp vanilla essence
1/4 tsp cinnamon

Method

Combine sugar and cornflour in a saucepan and stir in the milk until smooth. Bring to the boil then simmer for 2 mins or until thickened. Stir in the butter and vanilla, pour into the pie base and sprinkle with cinnamon. Bake at 180 for 15-20mins until golden brown. Refrigerate until chilled, then serve.

Strawberry Shortbread Fool

Ingredients

Shortbread
90g butter
1/4 cup sugar
1 tsp vanilla essence
3/4 cup flour
1/4 cup ground almonds

2 cups whipping cream
250g fruit pie filling or jam (I used strawberry)

Method

Cream the butter, sugar and vanilla, then mix in the flour and ground almonds. Press the dough into a baking pan and bake at 180 for 20-25 mins. When cool, break into small pieces and layer them in the pan.
Whip the cream until stiff, then fold in the jam or pie filling. Spread over the shortbread pieces, then freeze before serving.

Lotus Icebox Cake

Ingredients

Lotus biscuits
1 tbsp espresso
2 tbsps icing sugar
1 cup whipping cream

Method

Whip the cream until soft peaks form, then stir in the sugar and coffee. Whip until stiff. Spoon 1/3 of the cream into a pan, arrange a layer of cookies on top, then repeat the layers, ending with the cream. Cover and freeze until set before serving.
Serves 6.

Spinach Lasagne

Ingredients

Sauce
1 tbsp oil
1 onion, chopped
2 tsp crushed garlic
32oz chopped tomatoes
6oz tomato puree
Salt, pepper, oregano, basil

8oz lasagne noodles
10oz frozen spinach, thawed and drained
1 egg
1/4 tsp black pepper
15oz ricotta cheese or a mix of cream cheese and cottage cheese
8oz mozzarella, grated

Method

For the sauce, heat the oil then saute the onion and garlic. Stir in the remaining sauce ingredients, bring to the boil and simmer for 15 mins, stirring occasionally.
Mix the spinach, ricotta, egg, pepper, and some of the mozzarella.
Spoon 3 tbsps of the sauce into a 9*13" dish, cover with 1/3 of the lasagne. Spread over half of the ricotta, sprinkle with 1/3 of the cheese, and spoon over 1/3 of the sauce. Make another layer of lasagne, ricotta, cheese and sauce. Top with the rest of the lasagne, sauce, and sprinkle with the rest of the mozzarella.
Bake at 180 for 30-40 mins.

Spinach Fritada

Ingredients

4 eggs
550g (20oz) frozen spinach
1/2 cup matza meal
170g grated cheddar cheese
1 cup cottage cheese
Salt, pepper, onion powder

Method

Beat the eggs and mix in the remaining ingredients. Spread into a greased dish and bake at 175 for 40-45 mins. Makes around 8 servings.

Gooey Butter Cake

Ingredients

Cake layer
90g marge
3 tbsps sugar
1 egg
1 3/4 cups sr flour
60 mls water

225g butter
1 1/2 cups sugar
1/2 tsp salt
60 mls golden syrup
1 large egg (or 2 small)
2 1/2 tsps vanilla
1 1/4 cups plain flour
1/4 cup water

Method

For the cake, cream marge and sugar, beat in the egg, then add the flour and water. Press the dough into a baking tin.
Beat the butter, sugar, salt and golden syrup, then beat in the eggs and vanilla. Mix in the flour and water. Spread over the dough and bake at 180 for 25-35 mins.

Cheese Blintz Cake

Ingredients

Batter
3 eggs
1 1/8 cup milk
3 tbsps cream
1 cup sr flour
3 tbsps sugar

450g cream cheese
450g ricotta or cottage cheese
2 eggs
5 tbsps sugar
2 tbsps lemon juice
Chocolate for topping

Method

Mix together the ingredients for the batter. Pour half into a greased dish. Bake at 175 for 10 mins. Mix together the ingredients for the filling, then pour it over the bottom layer of the blintz. Pour the rest of the batter over the filling. Bake for another 40 mins.
Melt the chocolate and drizzle over the top.

Cheesecake

Ingredients

Crust
250g digestive biscuits
100g marge, melted

600g cream cheese
4 eggs
150g sugar
2 tbsps cornflour
1 tsp vanilla
200g whipping cream

Method

Crush the biscuits and mix in the marge. Press into the base of a cake tin.
Beat the cream cheese with the eggs, sugar, cornflour and vanilla, then whisk in the cream.
Pour over the base and bake at 180 for 1 hour.

White Chocolate Cranberry Blondies

Ingredients

125g marge
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla essence
1/2 tsp almond essence
2 cups sr flour
3/4 cup cranberries
1 cup / 175g white chocolate chunks
1/8 tsp cinnamon

Method

Cream together the marge and sugar, then beat in the eggs with vanilla and almond essence.
Mix in the flour, cinnamon, cranberries and chocolate.
Pour into a large greased square pan and bake at 180 for about 40 minutes. Melt some more white chocolate to drizzle over the top. Leave to cool, then cut into bars.

Strawberry White Chocolate Tiramisu

Ingredients

500mls cream or 250mls each cream and custard/vanilla pudding

5 oz white chocolate, grated

½ cup icing sugar

Vanilla cake

Juice or cherry liquer

Strawberries, sliced

Method

Melt the white chocolate. Mix the sugar and white chocolate into the custard/vanilla pudding, or, whisk half the cream until soft peaks form and mix in the white chocolate and sugar.

Whisk the remaining cream until stiff peaks form, then fold into the white chocolate and custard or cream mixture.

Layer slices of cake in a dish and spoon over the juice or liquer. Spoon half the cream mixture over, then top with half the strawberries. Sprinkle grated white chocolate over them. Then layer: cake, liquer, strawberries, cream, strawberries and grated white chocolate on top.

Coconut Bread

Ingredients

2 eggs
300mls milk (or water)
1 tsp vanilla
310g sr flour
2 tsp cinnamon
200g sugar
150g shredded coconut
75g melted marge
125g chocolate chips

Method

Whisk the eggs, milk and vanilla together. Mix into the flour, cinnamon, sugar and coconut. Stir in the marge then the chocolate chips. Pour into a greased loaf tin and bake at 180 for 1 hour.

Lotus Tiramisu

Ingredients

Sponge fingers or sliced vanilla cake (for two layers)
1 cup sweetened black coffee
500 mls whipping cream
250g cream cheese or mascarpone
250g lotus spread
8 lotus biscuits, crumbed

Method

Mix the lotus spread with the cream cheese. Whip the cream until stiff, then fold in the lotus spread mixture. Layer half the cake slices in a dish and spoon some coffee over. Spread a layer of half of the cream, and sprinkle over crushed lotus biscuits. Repeat another layer of cake, coffee, cream, and finally, sprinkle the rest of the lotus biscuit crumbs over the top.