Custard Filling :
1 1/2 liter of milk, 125gm sugar
2tbsp custard powder, 1 egg
Method:
1) Boil milk with sugar
2) Dilute custard powder with boiled milk
3) Mix and stir well
4) Add in egg
Sugar Dough (1/2 recipe):
300gm icing sugar,
250gm butter
150gm margerine,
3 eggs
800gm flour,
1tsp baking powder
Method:
1) Beat icing sugar with butter and margerine until it is mixed well
2) Add in eggs one by one
3) Fold in the flour together wth the baking powder
4) Knead well and chill the dough for 1/2 hour minimum, preferably
overnight.
5) Fold the dough in the pie mould
6) Bake the dough in the moulds at 180C for 25-30 minutes
7) Once cooled, coat the inner part with chocolate and the pour in the
custard filling
8) Arrange the fresh fruits and glaze with apricot jam
Mango Cheesecake
Base:
110g butter diced, 200g finely digestive biscuits
50g cornflakes, 2tbsp brown sugar
Filling:
500g cream cheese, 120g castor sugar
100ml fresh orange juice, 460g mango puree
2tbsp gelatine dissolved in 100ml of water
300ml thickened cream
Method:
1) Prepare biscuit base by mixing together all base ingredients and
freeze for 30 minutes.
2) Beat cream cheese and sugar until smooth, beat in orange juice and
mango puree, pour in gelatine while mixing until combined, blend in cream.
3) Pour filling on biscuit base, cover cake pan, refrigerate overnight.
Papaya pie
For the pastry:
6 oz (175g) plain flour, plus a little extra for dusting
1/2 oz(10g) icing sugar, pinch of salt
3oz(75g) softened butter
a little cold water, 1large egg
For the Filling:
1ib (450g) papaya cut into chunks
2 large eggs plus 1 egg yolks (reserve the egg white)
3oz((75g) soft dark brown sugar
1tsp ground cinnamon, 1/2tsp nutmeg
1/2tsp ground allspice, 1/2 tsp ground cloves
1/2tsp ground ginger, 10fl oz(275ml) double cream
You will need a 9 inch diameter fluted flan tin, 11/2 inches (4cm) deep
with a loose base, lightly greased and a medium sized solid baking sheet.
Pre heat oven to gas mark 4, 350F (180C)
Method:
1) Sift flour , icing sugar and the pinch of salt into a large bowl then
add butter and start cutting it into the flour using a knife. When
everything is crumbly, add 1tbsp water and the egg yolk, mix with hands
until it forms a smooth dough. Put it in a bag and let it rest for 30
minutes in the fridge.
2) Cut up the papaya and mash it
3) Roll out pastry and transfer it to the flan dish, prick the base with a
fork and brush pastry with the reserved egg white lightly beaten.
4) Bake the pasrty for 20 - 25 minutes until pastry is crisp and golden
5)For the filling: lightly beat the eggs and extra yolk together, add
sugar spice and the cream, bring it to a simmering point, whisk it to mix
everything together. Pour it over the eggs and whisk it again, add the
papaya puree
6) Pour filling into the pastry case and bake the pie for 35 - 40 minutes
or until the sides are puffed up and the centre is slightly wobbly.
Honey Dew Sorbet
1/2 cup honeydew, 1/2 cup sugar
2 tbsp lemon juice,
3/4 cup of vanilla ice cream
Method:
Puree honeydew, sugar and lemon juice until smooth. Place it in pan and freeze
it until it is firm. Take it out and puree again with ice cream. Re-
freeze.
Watermelon Cake
Method: Cream and flour a deep pan. In a large bowl combine
dry cake mix, cubed watermelon, gelatine powder, egg whites and oil. Beat
until smooth, pour into prepared tin and bake at. 350 degrees. Cool and
frost with watermelon icing. Icing : Beat cream cheese and butter until fluffy.
Add sugar and watermelon juice and stir until blended.
1 package white cake mix
1 1/3 cups watermelon (seedless) cubed
1 package gelatine powder (mixed fruit)
3 egg whites
1tbsp oil
1/4 cup watermelon juice
1/2 cup butter
2 cups powdered sugar
2 packages cream cheese softened
