PINEAPPLE SALSA

1/2 a pineapple, skin removed
20g soft brown sugar
20g palm sugar (gula melaka)
50ml water
1/2 tsp salt
1 vanilla bean, split

Core and finely chop the pineapple.
Combine all sugars, pineapple, salt, vanilla bean and water in a saucepan.
Cook, stirring for 5-6 minutes or until sugars have dissolved.
Dish out into a heatproof bowl.
Leave to cool completely. Cover with cling film wrap and refrigerate.

Serve chilled as an accompaniment to your favourite dessert.

LEMONY MUFFIN

INGREDIENTS:

165g self-raising flour
1 tsp baking powder
1/4 tsp salt
110g castor sugar
80g butter (diced)
75ml fresh UHT low fat milk
20g plain yogurt
3 eggs
1 tbsp poppy seeds

(A)
Grated rind of 1 lemon and 1 orange
1 tbsp castor sugar
1 tbsp water

METHOD

Line a muffin pan with paper cases. Preheat oven to 200 degree C.

Sift flour, baking powder and salt into a large bowl. Stir in sugar to mix. Rub in butter lightly and mix into a crumbly mixture.

Combine ingredients (A) in a small saucepan. Cook on low heat to a gentler boil. Allow to simmer until sugar is dissolved, at least 2-3 minutes. Remove contents from pan and leave to cool completely.

Add eggs, yoghurt, milk and sugared lemon and orange rinds to the crumbly mixture. Stir with a wooden spoon until mixture is combined. Add poppy seeds.

Divide mixture evenly between muffin cups, filling each to three-quarters full. Spread a little sugared lemon and orange rind over each muffin.

Bake for 20-25minutes or until muffins are well risen.

BANANA SWEET CORM MUFFIN

INGREDIENTS:


200g bananas (mashed)
2 eggs (lightly beaten)
70ml low fat UHT milk
160g butter
100g soft brown sugar
50g Castor sugar
1/4tsp banana essence
1/2tsp vanilla essence
1/2tsp salt
220g self-raising flour
1 1/2tsp baking powder
70g fresh sweet corn kernels (coarsely chopped)
Banana slices for garnish

METHOD:

Preheat oven to 200 degree Celsius. Grease or line a 12 x 1/3cup-capacity muffin pan with paper cases.

Place banana, eggs and milk into a jug. Whisk with a fork to combine. Cream butter, sugars, essences and salt until pale.

Sift self-raising flour and baking powder together into a bowl and stir in milk and banana mixture. Stir to combine. Add sweet corn kernels to mix.



Spoon mixture into the prepared paper cups until two-thirds full. Add 1-2 slices of bananas on top of the batter. Bake for 25 minutes or until muffins are well risen, golden brown and cooked through.

RAINBOW PUNCH

(MAKES 10 CUPS)

1 litre apple juice
1 litre orange juice
1 can cranberry cocktail (300g)
1 lemon (slice thinly)    
1 green apple (slice thinly)              

Mix everything with loads of ice. Great for parties. Have fun!                 

ICE CREAM CAKE

INGREDIENTS:


2 of your favourite buttercake or marble cake
(standard one pound cake)
4 litres ice cream, you can vary the flavours
Whipped cream
Icing or sprinkles
A loaf pan
Cling film

METHOD:

1) Take the ice cream out of the freezer tp soften it.

2) Cover the bottom of your pan with cling film, making sure you have at least 6 inches extra at the     
     side.

3) Slice up the cake lengthwise( in long rectangle shapes) and place on the bottom and sides of the 
     pan.

4) Take the softened ice cream and using a rubber spatula, spread it on the cake pressing down gently.
     You can use two flavours by putting another layer of cake in the middle.

5) Cover with cling film and freeze for an hour or more.

6) When serving use the excess film to lift the cake. Cover with whipped cream and decorate as you  
     please.

LEMON CHEESECAKE

INGREDIENTS:

125g unsalted butter
250g digestive biscuits
1 large lemon
2 medium eggs
500g cream cheese
140ml sour cream
172g castor sugar
1 1/2tsp vanilla sugar
1 tsp cornflour
50g sultanas

METHOD:

1) Grease the base and sides of a 23cm spring-form tin. Melt butter in a large pan.

2) Chop up biscuits in a food processor or put in a plastic bag and bash with a rolling pin.

3) Stir into the butter, Tip into tin and press down with the back of a spoon. Chill for 1 hour.

4) Preheat oven to 180 degree. Grate lemon zest in the bowl of your mixer. Halve the lemon and
     set aside 3 thin slices of lemon. Juice the lemon into the bowl with the zest.

5) Add the eggs, cream cheese, sour cream, vanilla and cornflour to the bowl. Using an electric
     mixer, whisk until smooth. Fold in the sultanas.

6) Pour the mixture into the tin and tap it on the worktable till smooth.

7) Bake for 30 minutes then arrange the lemon slices on the top and bake for a further 25 minutes
     until just set but still a bit wobbly in the centre. Turn off the oven and leave the door ajar and
     allow to cool for 2 hours.

8) You can also make 8 tartlets instead of one whole cake and the baking time will be reduced
     by half: 15 minutes for the first bake and another 10 to 15 after the lemon slices are added.

9) Chill and remove from refrigerator 30 minutes before serving.

CHOCOLATE ORANGE CHEESECAKE

BASE:

200g - digestive biscuit (crushed)
100g - butter (melted)
2 - 3 tbs sugar (optional)

FILLING

500g    - cream cheese        } remove from fridge at least
200ml -  whipping cream   } 30 minutes before use
500g    -  dark chocolate (chopped)
1 - 2 oranges, depending on size

METHOD   

1) Mix well biscuit and butter and press into base of 8inches springform tin. If using sugar, add to 
     biscuit with butter and mix well then press into base of tin.

2) Bake at preheated oven 180 - 200 degree for 10 - 15 minutes. Cool completely.

3) Grate orange for the zest only. Melt chocolate and cool slightly.

4) Beat cheese till smooth, gradually add whipping cream until smooth. Add melted chocolate and 
     orange zest and mix well.

5) Pour over base, tap the ton to get rid of any bubbles. Set in fridge for at least 4 hours. Preferably
     overnight.

6) If using gelatine, reduce chocolate to 400g. Heat some of the cream and sprinkle 1 tbs gelatine
    over. Stir to dissolve. Add to filling, then pour into tin.