Eid Breakfast Raspberry and Oatmeal Swirls (serves 6)
2 cups frozen raspberries
4 teaspoons icing sugar/confectionery sugar
2 cups natural yoghurt
1/2 cup oatmeal cookie crumbs (about 3- 4 crushed cookies)
4 teaspoons icing sugar/confectionery sugar
2 cups natural yoghurt
1/2 cup oatmeal cookie crumbs (about 3- 4 crushed cookies)
1) Put the frozen raspberries into a blender with the sugar, and puree.
2) Spoon 1 to 2 teaspoons of the raspberry puree into each glass. Then top with 2 tablespoons of the yoghurt and sprinkle a layer of cookie crumbs on top.
3) Then repeat with a second layer of each mixture with finally cookie crumbs again at the end.
4) Serve and enjoy.
2) Spoon 1 to 2 teaspoons of the raspberry puree into each glass. Then top with 2 tablespoons of the yoghurt and sprinkle a layer of cookie crumbs on top.
3) Then repeat with a second layer of each mixture with finally cookie crumbs again at the end.
4) Serve and enjoy.
250g White Chocolate
1 cup cream
1 egg white
1/4 teaspoon of peppermint extract
Fresh mint leaves for decoration (optional)
1) Break up white chocolate and place in a bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it’s melted, stand the bowl on a cold surface to cool down a little.
2) In another bowl whisk the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
3) Put some of your cream mixture into the cooled down chocolate and fold (lightly mix) together. Then gently fold the chocolate mixture into the cream mixture bowl and mix gently.
4) Place mixture into small serving glasses if having a dinner party (you can buy small plastic glasses eg shot glasses at discount stores)
5) Place fresh mint leaf on top and place in fridge until ready to serve.
2) In another bowl whisk the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
3) Put some of your cream mixture into the cooled down chocolate and fold (lightly mix) together. Then gently fold the chocolate mixture into the cream mixture bowl and mix gently.
4) Place mixture into small serving glasses if having a dinner party (you can buy small plastic glasses eg shot glasses at discount stores)
5) Place fresh mint leaf on top and place in fridge until ready to serve.
ICE CREAM CAKE
1 litre of vanilla ice cream
150g packet of chocolate cookie
1 Crunchie bar
150g Milk or White chocolate Chips (or a mixture of both)
150g packet of chocolate cookie
1 Crunchie bar
150g Milk or White chocolate Chips (or a mixture of both)
1) Take the ice cream out of the freezer to soften slightly. Line an deep 8 inch cake tin with plastic wrap.
2) Place chocolate cookies and crunchie bar into plastic bag and smash with rolling pin until it is smashed into medium pieces. (save a handful to sprinkle over top of ice cream cake before serving)
3) Place softened ice cream, cookie and cruchie bar pieces, and chocolate chips into a large bowl and mix well.
4) Pour mixture into plastic wrapped cake tin and place some plastic wrap on top and then place the cake tin into the freezer for ice cream to set)
5) Remove from freezer, and remove from cake tin. Remove all plastic wrap and place on serving platter or pretty plate.
6) Sprinkle saved cookie and crunchie bar pieces over top. (You could add a few chocolate chips as well if you have some)
7) Serve by itself OR with butterscotch sauce recipe below.
2) Place chocolate cookies and crunchie bar into plastic bag and smash with rolling pin until it is smashed into medium pieces. (save a handful to sprinkle over top of ice cream cake before serving)
3) Place softened ice cream, cookie and cruchie bar pieces, and chocolate chips into a large bowl and mix well.
4) Pour mixture into plastic wrapped cake tin and place some plastic wrap on top and then place the cake tin into the freezer for ice cream to set)
5) Remove from freezer, and remove from cake tin. Remove all plastic wrap and place on serving platter or pretty plate.
6) Sprinkle saved cookie and crunchie bar pieces over top. (You could add a few chocolate chips as well if you have some)
7) Serve by itself OR with butterscotch sauce recipe below.
BUTTERSCOTCH SAUCE
50g unsalted butter
3 tbls light brown sugar
2 tbls white sugar
150g golden syrup
125ml cream
3 tbls light brown sugar
2 tbls white sugar
150g golden syrup
125ml cream
1) Place butter and both sugars into a pot, and place on medium heat to allow the sugars and butter to melt while stirring.
2) Allow to boil on medium heat for 5 minutes.
3) Add cream, stir and boil for 2 minutes more.
4) Cool down until warm before serving.
2) Allow to boil on medium heat for 5 minutes.
3) Add cream, stir and boil for 2 minutes more.
4) Cool down until warm before serving.
(This sauce can be made ahead of time and just reheated before serving with ice cream cake)
A creative way to decorate a simple cookie recipe (of your choice) and cut the shape of a moon on some cookies BEFORE you bake them in the oven. Simply use jam of your choice to sandwich the cookies together and a sprinkle of icing sugar/confectionery sugar on top before serving.
Pineapple Cheese Ball
250g Spreadable Cream Cheese (softened at room temperature)
1 small can of crushed pineapple
1/4 cup of finely cut up gherkin
1/4 cup of finely cut up fresh bell pepper/capsicum
Pinch of salt
1 cup of walnuts (chopped)
1 small can of crushed pineapple
1/4 cup of finely cut up gherkin
1/4 cup of finely cut up fresh bell pepper/capsicum
Pinch of salt
1 cup of walnuts (chopped)
1) Drain and squeeze out any liquid juice in pineapple and add to a mixing bowl.
2) Add your cream cheese, gherkin, bell pepper/capsicum and a pinch of salt and then mix well.
3) Shape the mixture into a round ball.
4) Place chopped walnuts on a cutting board and coat your cream cheese ball mixture well with the walnuts.
5) Wrap in plastic wrap and place in fridge to set and until you are ready to serve.
2) Add your cream cheese, gherkin, bell pepper/capsicum and a pinch of salt and then mix well.
3) Shape the mixture into a round ball.
4) Place chopped walnuts on a cutting board and coat your cream cheese ball mixture well with the walnuts.
5) Wrap in plastic wrap and place in fridge to set and until you are ready to serve.
NOTE: This can be made ahead of time (such as the night before) so its easy entertaining friends and family.
If your budget is VERY tight, then you CAN leave out the gherkin and bell pepper/capsicum to make this recipe more economical.
Spicy Roasted Chickpeas (Prepare the simple appetizer in under 15 minutes)
If your budget is VERY tight, then you CAN leave out the gherkin and bell pepper/capsicum to make this recipe more economical.
Spicy Roasted Chickpeas (Prepare the simple appetizer in under 15 minutes)
1/4 cup extra-virgin olive oil
2 cans chickpeas, rinsed, drained, and patted dry
1 teaspoon cayenne pepper
1 tablespoon cumin seed
salt
2 cans chickpeas, rinsed, drained, and patted dry
1 teaspoon cayenne pepper
1 tablespoon cumin seed
salt
1) Preheat oven to 220C.
2) Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, for about 3 minutes.
3) In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine.
4) Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes.
5) Transfer to paper towels and let cool slightly. Serve warm.
2) Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, for about 3 minutes.
3) In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine.
4) Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes.
5) Transfer to paper towels and let cool slightly. Serve warm.
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