Category Archives: Desserts and baking

anzac cookies by Cherie Green

Cherie Green is/was  one of my fellow tutors at Whitireia, and she had made some fabulous anzac cookies one day very very long back. after much persuasion and bribery she kindly parted with her recipe, which is what im sharing down here.Since that time cheries mood on literally to greener pastures and has her own farmland or section as its called in New Zealand

 

Anzac biscuits

  1. Mix Flour -50 gm
  2. Sugar- 75 gm
  3. Coconut dessicated- 2/3 cup
  4. 2/3 cup rolled oats
  5. MELT Butter- 50 gms add
  6. Golden syrup- 1Table spoon
  7. Dissolve Soda bicarb- ½ teaspoon in 2 Tablespoons of Boiling water.Mix in with the dry ingredients.

Form into round biscuit shapes and bake in pre-heated oven at at 180C 15-20 mins.

 

Daves fruit bread

Dave our It dude, made some fabulous fruit bread and here’s the recipe straight from heart.

self raising flour sifted -3 cups
Mixed nuts and seeds- 1 1/2 cups
mixed berries- 1 cup
Dried mango- 1 cup
Milk- 1cup
water- 2 cups
Extra virgin olive oil- 1 glug ( yes 1 glug)

Method

mix all the dry ingredients. mix water, milk and glug and add the dry ingredients to the this mix.

pour into a greased baking tin or 3 and bake in preheated oven at about 180 c for about 35-40 minutes.

cool down , slice toast and butter and you’re ready to roll.

Sitafal panacotta.

A take on a classical italian dessert- pana- milk , cotto is to  cook so literally cooked milk, set with gelatine and creamy, this one is flavoured with sitafal, an amazing fruit from india, there is a caribbean relative called soursop, but sitafal is sweeter and creamier.

  1. cream- 500 ml
  2. milk- 500 ml
  3. sugar- 100 gm
  4. gelatine- 15-20 gms depending on which country you are making it in.
  5. water – to soak the gelatine- 50 ml
  6. sitafal puree/ pulp-  750 gms
  7. cardamom powder- large pinch

Method

  • Soak gelatine in water.
  • heat milk and cream, add sugar and stir until dissolved.
  • add in the sitafal pulp and gelatine and whisk well. depending on how sweet the sitafal is you might need to slightly increase sugar quantity.
  • flavour with cardamom and  allow to cool down. set in individual glass bowls of small plastic shot glasses like i did( 80 x 60 ml) + got some extra.
  • chill for a minimum of 2 hours or overnight