Monthly Archives: December 2013

Caraway and Apple crackers

Standard

I know many people who have a sweet rather than savoury tooth, often opting for cheese at dessert time. These crackers are definitely for them. It is an adaptation of the crackers in The Little French Kitchen by Rachel Khoo

Makes 16 crackers

IMG_4182

Ingredients

400 gms wholemeal flour

2 tsp caraway seeds

2 tsp dried yeast

1 tsp salt

1 tsp maple syrup

2 Granny Smith Applies cored and grated

160 ml water

Method

Mix the dry ingredients with the apple then pour over the water. Mix until you have a sticky ball. Place in a clean bowl and cover with a damp tea towel, leave in a warm place for 1 hour.

Preheat over to 180 degrees. Split the dough in half, and dust a bench with   

Roll out to 5mm thick (any thicker and the crackers will be chewy not crispy) Cut out with a cookie cutter of any shape and place on an oven tray. Bake for 20-25 mins and leave to cool.

Serve with cheese and a good fruit jelly.

IMG_4191-001

IMG_4189

Chocolate and raspberry marshmallow slice

Standard

I adapted a recipe from the NZ House and Garden magazine that was for Chocolate mint marshmallow slice. Here is my version.
image
Ingredients
Base
250 gms (one packet) of super wine biscuits
2 tbsp cocoa powder
150 gms shredded coconut
300 gms melted butter

Filling
400 gms Marshmallows
250 gms dark chocolate drops
2/3’s cup milk
6 tsp gelatin
4 tbsp warm water
1/4 cup raspberry powder (plus more for dusting)
2 cups of cream lightly whipped

Method
Line the base of a slice tin (about 18cm x 28cm) with baking paper. Place biscuits, coconut and cocoa in a food processor and pulse until finely crushed. Add butter and mix well. Press into tin and chill.

Combine marshmallows, chocolate and milk in a medium saucepan and heat gently until melted and smooth.

Meanwhile, sprinkle gelatin over water and let swell for 5 minutes.

Stir gelatin and raspberry powder into marshmallow mixture until gelatin is dissolved. Cool 5-10 minutes until thickened then fold in whipped cream.

Pour mixture over base and chill at least 3 hours before slicing. Dust with more raspberry powder.

T2 Pomegranate and Berry Jelly

Standard

I am still on the hunt for healthy desserts, and I have so many beautiful moulds and tins that I thought jelly was a good option. You could use any fruit/berry tea that you like but it needs to be pretty strong for the flavour to come through.

Jelly 1

Ingredients
1 litre of fruit/berry tea. I used T2 Tea Pumping Pomegranate. Brew according to the instructions for a strong flavour
2 cups of fresh mixed berries
A few drops of strawberry essence
4 gold gelatin leaves
Fresh berries and cream to serve

Jelly 2

Method
Brew the tea according to instructions, spray or wipe the inside of a jelly mould with a neutral oil (I use canola)
Soak the gelatin leaves in cold water for around 5 minutes. Chop up the fresh berries and put in the bottom of the mould. Squeeze the water out of the gelatin leaves and stir through the hot tea until combined. Pour over the fruit in the mould and leave to set until firm (I left mine over night)
When you are ready to serve, dunk the mould in hot water for 5 seconds. Serve with fresh berries and cream

Jelly 3