Hazel
Ingredients
- 2 1/2 cups flour
- 2 cups caster sugar
- 1/2 cup cocoa
- 2 teaspoon baking soda
- 2 teaspoons salt
- 2 cups grated beetroot
- 1 1/4 cups canola oil
- 4 x size 7 eggs, lightly whisked
Beetroot Chocolate Cake (Radio Live)
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Author Archives: Helen Jackson
Berry Tiramisu
Serves 8
Ingredients
- 3/4 cup pure fruit juice
- 3 eggs, separated
- 1/4 cup caster sugar plus 1 teaspoon
- 2 tablespoons cointreau or brandy
- 250 g mascarpone
- 1 cup cream
- 24 sponge finger biscuits
- 1 punnet bluberries
- 1 punnet raspberries
- 1 cup chopped strawberries
Nans Microwave Christmas Cake
This recipe was supplied by a Radio Live listener.
Ingredients
- 1 kg dried fruit
- 1/2 cup dark rum
- 250 g butter
- 250 g brown sugar
- 4 eggs
- 2 tablespoons treacle
- 1/2 teaspoon lemon essence
- 1/2 teaspoon almond essence
- 300 g flour
- 1/2 teaspoon cloves
- 1/2 teaspoon ground nutmeg
- 1/4 cup milk, warmed
- 1/2 teaspoon baking soda
- 1 tablespoon brandy
Raspberry and Nougat Semifreddo
This creamy berry dessert is perfect for summer entertaining.
Leek and Gruyere Tarts
Makes approximately 25
3D Chocolate Christmas Tree
Kathryn
Ingredients
- 300 g milk chocolate (melting)broken into pieces, best melted over a hot water basin.
- 1 1/2 cups rice bubbles
- 3/4 cup coconut ( preferably shredded)
- icing sugar to frost if desired
Sand Art Chocolate Brownie
Zeetra
Ingredients
- Add to a wide mouth preserving jar in this order:
- 1/3 cocoa
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 + 1/8 c flour
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chopped
- 1/2 cup nuts
Grannys Christmas Cake
Alison Roy
To prevent your Christmas cake drying out make sure that you wrap approximately 6 layers of newspaper or newsprint around the outside of the pan and tie with string. Cover top if cake browns too soon.
Ingredients
- 250 g butter
- 3/4 cup sugar
- 4 eggs
- 250 g flour
- 500 g raisins
- 500 g sultanas
- 125 g dates, chopped
- 70 g glaceed cherries, chopped
- 75 g blanched almonds, chopped
- 1/2 teaspoon baking soda dissolved in
- 1/2 cup sherry or brandy
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond essence
- grated rind of 1/2 lemon
- extra 2 tablespoons brandy
Hot Chocolate Mix
Danielle Whakarau
The recipe makes enough for four gift-size portions. Include a tag with the following instructions: “Spoon 3 or 4 generous tablespoons of cocoa mix into your mug (depending on the size), add boiling water, and stir well. Add milk to taste”
Ingredients
- 2 cups dry milk powder
- 3/4 cup sugar
- 1/2 cup cocoa (preferably good quality)
- 1/2 cup chocolate chips (again, higher quality is better!)
- 1/8 teaspoon salt
Almond Pears
Aurel Kanagaratnam
Great with after-dinner coffee.
Ingredients
- 3 cups ground almonds
- 1/2 cup icing sugar
- 2 egg whites lightly beaten
- 1 teaspoon lemon rind finely grated
- whole cloves
- extra icing sugar for dusting
Mini Christmas Pudding Truffles
Ingredients
- 190 g mixed dried fruit, finely chopped
- 1/4 cup whiskey or brandy
- 250 g cake crumbs
- 1/3 cup icing sugar
- 150 g dark chocolate, melted
- 10 g white chocolate, melted
- chopped green or red cherries for garnish
Butter Biscuits
Michelle
Ingredients
- 250 g butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoon Baileys Irish Cream Liqueur
- 2 cups all-purpose flour, sifted
- dash of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
Date Odd Balls
Ingredients
- 1/2 cup sugar
- 75 g butter
- 1 cup chopped dates
- 2 cups rice bubbles
- coconut
Courgette tart
Ingredients
- 500 g (4 medium) courgettes
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup Greek yoghurt
- 3 eggs, lightly whisked
- 2 tablespoons each: chopped dill; chopped mint
- finely grated rind of ½ lemon
- 150 g feta, crumbled
- 1/4 cup pine nuts (optional)
- 8 sheets filo pastry
- 25 g butter, melted
Method
Coarsely grate the courgettes. Heat the olive oil in a frying pan and cook courgettes and garlic for 5 minutes, stirring regularly. Remove from the heat and set aside to cool.
Preheat the oven to 180 C.
Combine the yoghurt, eggs, dill, mint, lemon and feta in a bowl and add cooled courgettes.
Taking one sheet of filo pastry, brush it with melted butter and then place in a 24 cm flan pan. Repeat this process until 6 sheets have been used and the base and sides of the pan are well lined. Pour the filling into the base, loosely trim excess pastry and tear the remaining 2 sheets into rough pieces. Scrunch the pastry pieces and scatter over the top of the tart. Drizzle with butter and sprinkle with pine nuts.
Bake for 25 minutes until the pasty is golden and the filling is set.
If the pastry or nuts become too dark then loosely cover with foil.
Serves 4.
