All posts filed under: Deserts

1200 x 800 fetaured images - Book Rice Pudding

Rice Pudding with Berries & Pistachio Nuts

My dad always cooked us rice pudding when we were growing up. He did a microwave version, but this recipe is made in a rice cooker. (Rice cookers make life so much easier!) This is a great pudding with very simple ingredients. It’s one of those ‘oh no I have last-minute guests coming over and don’t know what to make’ kinds of pudding, as most of the ingredients should be in your pantry already. Preparation Time: 5 minutes • Cooking Time: 25 minutes • Serves 4 1 cup rice 2½ cups water 400ml can coconut cream 1 cup cream ½ cup white sugar 2 bananas, sliced ½ cup raspberries ½ cup blueberries ¼ cup pistachio nuts, chopped Place the rice and water in a rice cooker and cook for a full cycle. (It usually takes about 15 minutes until the rice is completely cooked.) Add the coconut cream, ½ cup of cream and sugar and cook for a further 10 minutes, stirring often to stop the rice sticking to the bottom of the rice cooker. (After 10 minutes the pudding …

1200 x 800 fetaured images - Book Mini Cheesecakes

Mini White Chocolate & Raspberry Cheesecakes

Baked in the New York style, these little beauties are great for a small after-dinner treat. The raspberry coulis cuts nicely through the sweetness, while the Krispie biscuit base adds a yummy coconut flavour. Preparation time: 20 minutes • Cooking time: 15–20 minutes • Makes 12 mini cheesecakes Base ¾ of a 250g packet of Krispie biscuits 100g butter, melted Filling 120g white chocolate, chopped 375g traditional cream cheese, at room temperature ⅓ cup white sugar 1 tablespoon cornflour, sifted 1 teaspoon vanilla essence 2 free-range eggs, at room temperature 1 cup raspberries Coulis ½ cup caster sugar 3 tablespoons water 1½ cups raspberries 1 teaspoon framboise or rose petal syrup (optional) Zest of 1 lemon Method: Preheat the oven to 190°C and place paper liners in a 12-hole mini muffin or muffin tray (or two 6-hole tins). Put the biscuits in a food processor and blitz until finely crumbed. Transfer biscuit crumbs to a bowl, add the butter and massage in with your fingers. Divide the biscuit mix evenly between the 12 holes of the muffin tray. …

1200 x 800 fetaured images - Book Banoffee Pie

Banoffee Pie

This recipe is an easy ‘cheat’ version if you don’t have time to make your own pastry and caramel from scratch. The combination of caramel, banana and cream is truly divine. Preparation time: 20 minutes • Chill Time: 2+ hours • Serves 8 Base 250g packet of digestive biscuits 4 tablespoons caster sugar 4 tablespoons cocoa 120g butter, melted Caramel Filling 100g butter 100g brown sugar 395g can sweetened condensed milk 4 bananas, sliced Topping 500ml cream 2 tablespoons icing sugar, sifted 1 teaspoon vanilla essence 1 tablespoon Kahlúa Milk chocolate, grated (or 1 large crumbled Flake bar) Method: Grease a 26cm loose-bottomed tart tin. To make the base, blend the biscuits, sugar and cocoa in a blender until it resembles very fine crumbs. Massage the melted butter into the crumb mixture. It should be pretty wet, so add more butter if it’s too crumbly. Using your fingers, push the mixture into the bottom and sides of the tin, making sure it’s evenly distributed. Cover and refrigerate for an hour. To make the caramel filling, melt the butter and …

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Lemon & strawberry shortcake

The Rugby Pantry has joined up with our friends at Lewis Road Creamery to share one of our recipes  from our cookbook which has now been released. We have always been fans of the Lewis Road Creamery products and this recipe highlights their delicious cream, milk and worlds best butter. Why do we love their products? Because they are simply delicious and come from our very own NZ! Nothing better than local produce. So here it is guys! Enjoy … If you’re in need of a fast, simple dessert, here is your answer. There is something wonderful about the combination of lemons and strawberries. You can also use other berries such as raspberries and blueberries. Preparation Time: 10 minutes • Cooking Time: 25 minutes • Serves 4 Ingredients 1¼ cups self-raising flour ¼ cup white sugar ¼ teaspoon salt 1 free-range egg ¾ cup Lewis Road Creamery organic homogenised milk 1 tablespoon vanilla essence zest and juice of ½ lemon 50g Lewis Road Creamery premium NZ butter 1 punnet strawberries, sliced 2 cups Lewis Road …

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Jazzy Apple Cake with Maple Sauce

Nothing better then a seasonal apple cake that’s full of moisture and flavor. Jazz Apples have a great taste and a good dose of antioxidants and minerals, making them a perfect pairing for this cake. The maple sauce takes it way over the edge of decadent but is too delicious to leave out. Full credit for this recipe goes to Tamara Milstein, as I’ve simply changed a few elements from her delicious method. Her book ‘bake your cake and eat it too!’ is a well loved family favorite that keeps on giving. You’ll need- 3 large jazz apples, peeled and diced 1/2 a cup of apple purée (shop bought is easy, or boil one peeled and diced jazz and purée with a stick blender) 1 teaspoon mixed spice 1/2 teaspoon ground nutmeg 3 cups of self raising flour 2 cups of white sugar 1/2 a teaspoon of salt 125g of firm butter, grated 3 eggs 1/2 cup of vegetable oil 2 teaspoons vanilla essence For the sauce- 1 cup of real maple syrup (buy the …