Acquire great cooking skills and create delicious appetizers
Ingredients: 2 cups milk 2 eggs, beaten 2 tbs melted butter 2 cups self-raising flour 2 cups Kellogg’s Rice Bubbles 2 tbs honey fresh berries (strawberries and blueberries) Method: 1Combine all ingredients except the berries into a protein shaker and shake to mix together. 2Pour …
Ingredients: 2 ¼ cups fresh squeezed orange juice (6-8 oranges) 1 1/2 Tablespoons lemon juice 3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet) 2 cups heavy cream 1 Tablespoon orange Jello* Instructions: Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add …
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Image Source:*cafedelites.com
Source:cafedelites.com
Ingredients: 200g plain flour 200g granulated sugar 100g butter 50g cocoa powder Method: Pre-heat the oven to 180 C / Gas 4. In a mixing bowl, mix the flour, sugar and cocoa (do not use hot chocolate, you can taste the difference). Melt the butter …
Ingredients: 1mango (peeled and diced)12 oz.Greek yogurt2 tbsp.dark brown sugar or muscovado sugar1/3 c.toasted Brazil nuts (roughly chopped) Directions: Fold mango into Greek yogurt, then divide between two 8-oz glasses or jars. Top with dark brown sugar or muscovado sugar. Lightly cover with plastic wrap and …
MARINATED PRUNES
ARMAGNAC MESS
1-Begin with the prunes as these will need to soak overnight. Place the boiling water in a pan over a medium heat and stir in the sugar until fully dissolved. Add the spices and the zest of 1 of the oranges and cook for a couple of minutes until the mixture thickens to form a syrup
2-Add the prunes to the pan and continue to simmer for 3 minutes in the spiced syrup. Remove from the heat and allow to cool completely, then cover the pan and leave to marinate overnight
3-Preheat the oven to 100°C/gas mark 1/2. Line a large baking tray with baking paper
4-To make the meringues, place the egg whites in a large clean bowl and whisk until the mixture holds soft peaks when the whisk is lifted out. Start adding the sugar a little at a time, whisking continuously until the meringue is thick and glossy
5-Use a tablespoon to spoon mounds of the mixture on to the lined baking tray, leaving a little space for expansion between each one. Bake in the oven for 3 hours until crisp on the outside and a very pale golden colour. Cool and store until ready to serve
6-When ready to serve, place the double cream in a large bowl and add the icing sugar. Gently whip until soft and slightly thickened, then add the Armagnac and continue to whip until firm and voluminous – be careful not to overwhip as the cream will become stiff and dry
7-Drain the prunes, discarding the spices but reserving the syrup. Chop the prunes into halves or quarters (depending on their size) and roughly crush the meringues. Layer up the prunes, syrup, Armagnac cream and crushed meringues in serving glasses or bowls, finishing with a generous sprinkle of orange zest
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Image Source:*greatbritishchefs.com
Source:greatbritishchefs.com
INGREDIENTS: For the Crust1 cup macadamia nuts1 cup blanched almond flour1/4 cup unsweetened shredded coconut3 Tbsp coconut oil or butter, meltedPinch sea salt For the Filling1 lemon3 8-oz packages cream cheese, softened1 cup powdered erythritol1 tsp vanilla3 eggs1 8-oz carton sour cream1/2 cup fresh blueberries …
INGREDIENT: Orange juice 2 lb 4 cupsLime juice 6 oz 3/4 cupWater, cool approx. 72°F 1 lb 2.00 oz 2 1/4 cupsLemon extract 1 TbspGreen food coloring Instructions: Combine orange and lime juices, water, lemon extract and food coloring in bowl. Pour 1/2 liquid (approx. …
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Image Source:*allrecipes.com
Source:allrecipes.com
Ingredients: 1-1/2 cups butter, softened3 cups sugar5 large eggs, room temperature2 tablespoons lemon juice1 teaspoon vanilla extract3 cups all-purpose flour3/4 cup 7UP soda GLAZE: 1-1/2 cups confectioners’ sugar 1 tablespoon lemon or lime juice 1 to 2 tablespoons 7UP soda 1/2 teaspoon grated lemon or …