Category Archives: Sweet

Rice pudding Ice cream


Ice cream with chocolate shavings or crushed biscuits

Ice cream with chocolate shavings or crushed biscuits

Ingredients for 1 litre:

the hand blender is a must
the hand blender is a must
  • 190g rice pudding
  • 300g peach slices – drained
  • 1 teaspoon of vanilla essence
  • 500g natural yogurt
  • 20g sugar
  • Shavings of white & dark chocolate
  • Crushed ginger biscuits

Method:

In a mixing bowl, pour the natural yogurt and the sugar mix until the sugar has melted.

Peach & rice pudding
Peach & rice pudding

In a separate mixing bowl place the peach slices and the rice pudding then blend until really smooth.

Blended peach and pudding
Blended peach and pudding

Gently fold in the yogurt and sugar mix.

Now, pour the mix in a tub and place in the middle section of the freezer for minimum 4 hours.

Ready for the freezer
Ready for the freezer

Take the ice cream out of the freezer about 30 minutes before dishing.

Crushed biscuit option

Crushed biscuit option

Once it is ready, serve with chocolate shavings or the crushed ginger biscuits.

Chocolate shavings option

Chocolate shavings option

This is a great recipe to create with children. Get them involved. They’ll have fun.

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Golden coconut thins


Ingredients:

  • 100g desiccated coconut
  • 150g sugar
  • 10 hazelnut – roasted and crushed
  • Salt

Method:

Spray a bit of oil on the flat tray that will be used to cool down the thins. The light spread of oil will prevent the  thin from sticking to the used surface.

Hazelnuts
Hazelnuts

Mix the crushed hazelnuts to the coconut.

Melt the sugar on high heat, then stir until it becomes golden and really clear.

Melted sugar
Melted sugar

Add a pinch of salt to the melted sugar, then put in the coconut and hazelnut.  Mix very quickly with a spatula until the sugar is completely absorbed. This process should take 1 minute max… it has to be done very quickly.

The mix is flattened and scored
The mix is flattened and scored

Remove from the hob and lay the mix very flat on a dish prepared for it. Using a rolling pin or the back of the spatula, continue to flatten the mix, then create tracks as above on the picture.

The best ones to bite are the ones that are not compact
The best ones to bite are the ones that are not compact

The tracks you have created will allow you to easily break off the thins once the mix has cooled down and hardened.

If you rather make balls and have a high heat tolerance. You will have to move very quickly as the mix can cool down and harden within a minute… The balls can only be rolled by hand.

...And here is what I made  few months earlier... in the dark

…And here is what I made few months earlier… in the dark

Note: melted sugar can be really painful if not handled with care. No children should be around when you are doing these thins.

Adding salt to the melted sugar breaks down its sweetness.

Closed pie with pear and dark chocolate


Light, fluffy, not too sweet pear pie

Ingredients for 5 portions:

  • 100g Dark chocolate
  • Tin pear
  • 100g almond powder
  • 100g sugar
  • 1 lemon zest
  • 10ml corn or any vegetable oil
  • 1 Jus-Rol puff pastry sheet

Method:

Preheat the oven at 180C.

Drain the halved pears and cut them in 2 making each piece a quarter. Dry every quarter with paper towel and set them aside.

Dry the pear quarters

Mix the almond powder, lemon zest and sugar, together and set the mix aside.

Now prepare the chocolate sauce in the same way as for the sponge and orange sandwich (search the blog).

Spray some vegetable oil on the oven baking tray and lay the puff pastry flat on it.

Pears diped in chocolate

Cover the pear quarters in chocolate and gently place them length ways on the pastry sheet.

Now, cover the pears with the almond, zest and sugar mix like on the third photo on the top.  All you have to do now is just fold the pastry over the pears to create an envelope.

With a knife or fork score the edges of the pastry to seal the envelop. Using a baking brush, gently brush the top of the pie with some vegetable oil before placing it in the oven for 40 minutes at 180C.

Once the pie is ready, let it cool down for at least 10 minutes before serving. The dark chocolate can be very bitter for children, so, serve it to them with an ice cream or a fruit sauce. Enjoy!

.....mmmmm....
…..mmmmm….

My rice puddings


Kiwi, rice pudding & short bread
Kiwi, rice pudding & short bread

There are many ways to make rice pudding more  and enjoyable. Just find your preferred ingredients around the house and create until you find the best way you like your pudding.

Ingredients for 2 portions:

  • 120g Ambrosia rice pudding
  • 3 Kiwis
  • 3 short bread biscuits or ginger biscuits
  • Jam or Marmalade
  • Plain pumpkin seeds
Liquidised Kiwi, sliced kiwi, chopped seeds, shortbread and rice pudding

The option below has: liquidised kiwi, rice pudding topped with short crushed shortbread.

Rice pudding and kiwi

This next one was simply served in a wine glace with marmalade and poppy seeds. Any jam will do, but  like the contrast between the bitterness of the marmalade and the soft sweetness of the rice pudding.

Rice pudding & Marmalade
Rice pudding & Marmalade

The next one  was simply layered in the following order: Rice pudding, diced kiwi, chopped seeds.

Rice pudding, kiwi & pumpkin seeds
Rice pudding, kiwi & pumpkin seeds

You can also top your rice pudding with cooked berries and red fruits jams. Just have to find your own combo… Have fun.

Download the booklet to find out facts about ingredients in the did you know section.

Did you know? Pumpkin seeds are a very popular ingredient in Mexican and West African cuisine? In Cameroon for example, the seeds are dried then, turned into a flour that will be used to cook a savoury loaf in the style of a meat loaf. The seeds can be used also to make dumplings in some sauces. These seeds are very, very high in Iron.

 

Homemade biscuits


Homemade biscuits - gift
Homemade biscuits – gift

Find the downloadable book on the about page.

Ingredients:
 400g self raising flour
 2 tablespoons powdered milk
 1 egg
 50g butter
 1 lemon zest
 50g sugar
 Pinch of salt (not if you are using salted butter)
 Dark chocolate
 White chocolate
 Vegetable oil

Method:
Preheat the oven at 180C and place the butter in it for 3 minutes to melt.

Biscuit dough
Biscuit dough 1

Dissolve the milk in 50ml of water, then, beat together the melted butter, milk, salt, sugar and whole egg.
Beat them until the sugar granules are completely dissolved. Now sieve into the mix the flour.
Add the lemon zest and work the dough with your hands until it becomes a soft non-stick ball.

Wrap the dough in cling film and leave it to rest for about 10 minutes while you tidy up and create a space to roll and shape the biscuits.

Biscuits dough 2
Biscuits dough 2

Using a rolling pin or a clean full size wine bottle, flatten a portion of the dough on a surface dusted with flour. The thinner the dough, the crunchier will the biscuits be. After flattening the dough, slice it and create shapes. If there are children about, this is the time to let them loose. Let them shape the biscuits.

Biscuit shaping 1
Biscuit shaping 1

Once they are all shaped, place them on the oven tray and put it in the oven for 15-20 minutes at 180C depending on how thin the biscuits are. If your oven tray is scratch free, there is no need to butter or grease it before hand as the biscuits are dry enough not to stick.

Biscuit shaping 2
Biscuit shaping 2

Once all the biscuits have been in the oven, it is time to decorate them. Make a chocolate sauce like the one made for the sponge cake, divide the biscuits.

Read to decorate
Read to decorate

For some of them, just lay them flat on a dish and drizzle chocolate over them in patterns.

Chocolate drizzled biskits
Chocolate drizzled biskits

For the other set, dip one side in the chocolate then, dust with white chocolate shavings and for the other set, just leave it plain.

Dipped, drizzled, plain, dusted... Biscuits
Dipped, drizzled, plain, dusted… Biscuits

That’s it.

All four options
All four options

Offer them gift wrapped and they look expensive and beautiful.

Homemade biscuits
Homemade biscuits

Let me know how yours tasted. 
HJ

Download The Bank Cook booklet


Homemade biscuits
Homemade biscuits

Hi, thank you for visiting the page today. This blog is still being populated but,  If you’d like to download the booklet, please go ahead and click on the link below.

Recipes for food banks users – Low res PDF

If you are business and would like to sponsor the printing of a number of booklets please request the High Res PDF by emailing nashjulie9@gmail.com.

Please note, this booklet is not for sale.

Be blessed.

Hortense