170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling
Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.
Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.
Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.
Tip: Serve just as it is.
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.
• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.
Recreated from SBS cooking program. Dontt have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds.
Made by Helen
Blueberry Pork Chops
3 tbs. extra virgin olive oil, divided
½ red onion, roughly chopped
1 pint blueberries
3 tbs. sugar
1 lemon, zested and juiced
3 fresh thyme sprigs
1 tsp. cinnamon
Salt and pepper to taste
4 bone-in pork chops (1/2 inch thick)
2 -3 bunches brocollini, boiled
1/2 cabbage, stir fry with a bit oil and garlic
Brush grill grates with 1 1/2 tbs. olive oil and preheat.
On the stovetop, heat 1 tbs. olive oil in a saucepan on medium-high heat.
Add the onion and sauté for 5 minutes until it’s fragrant and softened.
Add the blueberries, sugar, lemon juice, thyme and cinnamon.
Simmer for 7 minutes until the blueberries begin to release their juice and the sauce starts to thicken.
Meanwhile, boiled the brocollini and stir fry cabbage.
Turn the heat to low and remove the thyme sprigs. Keep the sauce warm while you grill the pork chops.
Rub the pork chops with remaining olive oil and sprinkle with salt and pepper.
Grill, turning once for 8-10 minutes and then remove to a platter to let stand for 5 minutes.
Spoon vegetables onto plates then top with pork chop and blueberry compote.
WHAT YOU NEED
1½ cups Arnott’s biscuit crumbs
100g butter, melted
60g butter, softened
¼ cup brown sugar
¼ cup caster sugar
2 tablespoons water
½ cup plain flour
220g of strawberry and blueberries
750g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
HOW TO MAKE IT
COMBINE the biscuit crumbs and butter. Press into the base of a greased and paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
CREAM the butter and sugars with an electric mixer until light and fluffy. Stir in the water and flour, then add the strawberry & blueberries, mixing until well combined. Set aside.
BEAT the PHILLY until smooth. Add the condensed milk and eggs, mixing until just combined. Pour the filling over the prepared base then place teaspoonsful of cookie dough onto the PHILLY mixture. Bake in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill.
what you need
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
250 ml thicken cream, whipped a bit
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add blueberries; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.
6 scotch fillets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack
Marinade – Bourbon
½ lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125ml (½ cup) bourbon whiskey
60ml (¼ cup) honey
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp Hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon
Kick-Ass Chilli Sauce
4 bird’s-eyes chillies
4 long red chillies
2 garlic cloves
125ml (½ cup) truffle infused olive oil or just olive
125ml (½ cup) apple cider vinegar
2 tbs white sugar
½ lemon, juiced
2 tsp chili flakes and powder
Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking. My fillet is med rare to rare. Cook it extra 1 or 2 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.
To make marinade, combine all ingredients in a medium bowl. Add fillets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute.
Preheat a barbecue grill pan to high. Shake excess marinade off fillets, then add to grill and cook, brushing continuously with kicking ass chilli sauce, for 3-4 minutes on each side or until cooked to your liking.
Roast figs with cinnamon and honey and pears with honey and mustard.
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
3 teaspoons McCormick® Pure Vanilla Extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
3/4 cup butter, softened
6-3/4 cups confectioners’ sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.
Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings.
Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
What you need
150g unsalted butter
3/4 cup caster sugar
1 tsp vanilla extract
1 lemon, zest and juice
1 orange, zest and juice
3/4 cup Sunbeam Coconut Meal
500g Sunbeam MIxed Fruit
80g Sunbeam Pistachios
Preheat oven to 150°C.
Double line a 20cm round tin with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla extract and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and pistachios.
Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.