hhmemo

Quindim – a Brazilian Dessert

SERVES: 5 PREP TIME: 25 MINUTES COOKS IN: 40 MINUTES Ingredients 8 egg yolks, sieved 3/4 cup sugar 3 tablespoons butter, melted 2 tsp freshly squeezed lemon or lime juice 1/2 cup coconut milk 1 cup unsweetened shredded coconut For the bottom of the molds: soft, unsalted butter sugar Method Place the shredded coconut in a large bowl and pour the coconutContinue reading “Quindim – a Brazilian Dessert”

Flourless chocolate hazelnut cake

SERVES: 10 PREP TIME: 20 MINUTES COOKS IN: 90 MINUTES Ingredients 200g dark chocolate, chopped 150g butter, chopped 6 eggs, separated 2/3 cup caster sugar 1 1/2 cups hazelnut meal double cream, to serve CHOCOLATE ICING 300g dark chocolate, chopped 2/3 cup pure cream Method Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cakeContinue reading “Flourless chocolate hazelnut cake”

Pecan and pistachio chocolate bark

SERVES: 16 PREP TIME: 10 MINUTES COOKS IN: 20 MINUTES Ingredients 180g dark or milk chocolate 135g white chocolate 1/3 cup pecans, chopped 1/3 cup pistachios, chopped 1/3 cup goji berries, chopped Method Line a tray with baking paper. Melt each block of chocolate, keeping them separate. Spread the melted dark chocolate onto the tray andContinue reading “Pecan and pistachio chocolate bark”

Macadamia and cranberry bars

SERVES: 16 PREP TIME: 10 MINUTES COOKS IN: 15 MINUTES Ingredients 3 large ripe bananas, mashed 2 cups rolled oats 1/2 cup macadamias, chopped 1/4 cup shredded coconut 1/4 cup cranberries Method Preheat oven to 180 degrees C. Line a lasagne dish with baking paper. Place all ingredients into a large bowl and mix well untilContinue reading “Macadamia and cranberry bars”

Low-fat mango fool

SERVES: 4 COOKS IN: 35 MINUTES DIFFICULTY: NOT TOO TRICKY Ingredients 150g low-fat ricotta cheese (see note) 1/2 cup low-fat vanilla custard 2 large ripe mangoes, peeled, roughly chopped 8 pieces almond bread Method Step 1Place ricotta in a food processor. Process until creamy. Pour in custard and pulse until just combined. Transfer to a large bowl.Continue reading “Low-fat mango fool”

Fluffy flourless pancakes

WITH OATS & COTTAGE CHEESE SERVES: 2 COOKS IN: 10 MINUTES DIFFICULTY: NOT TOO TRICKY Ingredients 100 g porridge oats 100 g cottage cheese 2 large free-range eggs 1 teaspoon baking powder olive oil or unsalted butter , for frying 1 avocado , optional 2 large free-range eggs , optional chilli sauce , optional Method PutContinue reading “Fluffy flourless pancakes”

Sticky cinnamon fig & yoghurt breakfast bowls

WARM ROASTED FRUIT, CREAMY YOGHURT & PISTACHIOS SERVES: 4 COOKS: IN 20 MINUTES DIFFICULTY: NOT TOO TRICKY Ingredients 8 ripe figs ¼ teaspoon cinnamon 4 tablespoons fresh unsweetened orange juice 4 tablespoons runny honey 150 g blackberries 600 g Greek yoghurt 4 tablespoons granola 2 tabelspoons unsalted pistachio nuts Method Preheat the oven to 200ºC/400ºF/gas 6.Continue reading “Sticky cinnamon fig & yoghurt breakfast bowls”

Baked Ricotta Pies with Blueberry Coulis

Serves: 4 Ingredients 2 egg whites 4 tablespoons honey 250g reduced-fat ricotta cheese 1 cup frozen blueberries thawed Method Preheat the oven to 180°C. Beat the egg whites until stiff peaks form. Add 3 tablespoons of honey and the ricotta cheese and mix to combine. Using a ½-cup measure, spoon the mixture into 6 cups of a silicone (or other nonstick) muffinContinue reading “Baked Ricotta Pies with Blueberry Coulis”