July 2023 Recipes

Desserts

Easy homemade versions of discontinued Nestlé fantales, made in an ice-cube tray,

395g can sweetened condensed milk

100g (1/2 cup, firmly packed) brown sugar

100g (1/2 cup) caster sugar

125g salted butter

86.88 gm glucose syrup

400g milk chocolate, chopped

9.20 gm canola oil

Place the condensed milk, brown sugar, caster sugar, butter and glucose syrup in a saucepan over medium-high heat. Bring to the boil, stirring constantly. Reduce heat to medium and cook, at a strong boil, stirring constantly for 5-7 minutes or until the mixture is a deep caramel and pulls away from the side of the saucepan.

Divide the caramel evenly among two 12-hole, 30ml-capacity, ice-cube trays. Place in the fridge and chill until cool. Twist the ice-cube trays gently to release the caramels. Place the caramels, base-side down, on a wire rack set over a shallow baking tray.

Place the chocolate and oil in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfway, or until the chocolate is melted and the mixture is smooth.

Pour the chocolate mixture over the caramels to coat evenly. If the caramel pieces are not completely coated in chocolate, repeat by placing the wire rack over a second shallow baking tray and reusing the chocolate mixture that has collected in the first baking tray to pour over the caramels again.

Chill until set. Serve.

Homemade 'Fantales' recipe

This decadent dessert is easier to make than it looks, it just takes a bit of time in the fridge to set. The best part is you can make it a day ahead so if you are entertaining, you’ll have one less thing to worry about on the day! Jazz it up with some fresh strawberries or raspberries on top if you like – or just enjoy the pure chocolate hit!

25 savoiardi biscuits

180g white chocolate, finely chopped

600ml thickened cream, plus 300ml extra, to decorate

2 eggs

6.00 gm gelatine powder

180g dark chocolate, finely chopped, plus extra, to decorate

Separate the base and side of a 21cm (base measurement) springform pan. Lay a sheet of baking paper over the base, overhanging the edge. Clip the sides back on, with the paper hanging out. Trim savoiardi biscuits so that they stand about 1cm above the rim of the pan, reserving the offcuts. Arrange around the edge, cut-side down. Lay a few whole savoiardi biscuits over the base of the pan, as close together as possible, then fill in gaps with the offcuts, trimming to fit (see notes). Don’t worry if there are a few little gaps here and there.

For the white chocolate mousse layer, place the white chocolate in a heatproof bowl. Heat 125ml (1/2 cup) of the cream in a small saucepan or in the microwave until it just comes to the boil. Immediately pour over the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool slightly. Separate 1 egg and stir the yolk into the chocolate mixture.

Place 1 1/2 tbs water in a small microwave-safe bowl and sprinkle with 1 tsp gelatine powder. Set aside for 2-3 minutes to soften. Microwave on high for 20 seconds or until warm. Use a fork to whisk until the gelatine dissolves. Set aside to cool slightly. Stir into the chocolate mixture (see notes).

Use electric beaters to beat 175ml cream in a bowl until soft peaks form. Use clean, dry electric beaters to beat 1 egg white in a separate bowl until soft peaks form. Use a metal spoon to gently fold the cream and egg white into the chocolate mixture until just combined. Pour into the prepared pan and smooth the surface. Place in the fridge to chill for 2 hours or until just set.

For the dark chocolate mousse layer, follow the same method for making the white chocolate mousse layer, using the dark chocolate and the remaining 300ml cream, 1 egg white and 1 tsp gelatine powder. Pour the dark chocolate mousse over the white chocolate mousse layer and smooth the surface. Cover and place in the fridge to chill for 6 hours or overnight or until set.

Just before serving, transfer the cake from the pan to a serving platter and slide the paper out from underneath. Use electric beaters to beat the extra 300ml cream in a bowl until firm peaks form and dollop on top of the cake. Use a vegetable peeler to shave the extra dark chocolate and sprinkle over the cream. Cut into wedges to serve.

Chocolate charlotte recipe

Swirl lemon curd through this deliciously easy blueberry and coconut loaf.

150g butter, softened

220g caster sugar

1 lemon, rind finely grated, juiced

2 Free Range Eggs

300g self-raising flour

140g yoghurt

40g desiccated coconut

200g Eureka blueberries

160g lemon curd

Preheat oven to 180C. Grease and line a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.

Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, yoghurt, coconut and lemon juice, in alternating batches. Stir in blueberries.

Spoon one-third of batter into pan. Spoon over half the lemon curd. Gently swirl to marble. Continue layering with remaining batter and lemon curd. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.

Eureka blueberry and lemon curd loaf

For a delicious low calorie snack you can't go past these sticky fig, honey and ricotta muffins.

5 fresh figs

235g (1 1/2 cups) wholemeal spelt flour

50g (1 ⁄4 cup) coconut sugar

30g (1 ⁄4 cup) almond meal

8.00 gm gluten-free baking powder

1.25 gm bicarbonate of soda

125ml (1 ⁄2 cup) buttermilk

80ml (1 ⁄3 cup) light extra virgin olive oil

80ml (1 ⁄3 cup) honey, plus 1 tbs, extra

1 tsp finely grated orange rind

120g fresh ricotta, crumbled

25g (1 ⁄4 cup) natural sliced almonds

Preheat oven to 180C/160C fan forced. Line twelve 80ml (1⁄3 cup) muffin pans with paper cases. Finely chop 2 figs. Set aside. Cut remaining figs into quarters. Reserve.

Combine the flour, sugar, almond meal, baking powder and bicarb in a large bowl. Make a well in the centre.

Whisk buttermilk, oil, honey, eggs and rind in a jug. Add buttermilk mixture, ricotta and finely chopped fig to the well. Stir until just combined (do not overmix). Divide among prepared pans. Top with almonds and fig quarters. Drizzle with extra honey. Bake for 25 minutes or until a skewer inserted comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Fig, honey and ricotta muffins

These cinnamon-style doughnuts have a custard centre that oozes as you bite into it—we can't promise you'll want to stop at one.

60ml (1/4 cup) warm water

3 tsp dried yeast

270g (11/4 cups) caster sugar, plus 1/4 tsp, extra

525g (3 1/2 cups) plain flour

185ml (3/4 cup) buttermilk

2 eggs, lightly whisked

60g butter, melted, cooled

Canola oil, to deep-fry

0.63 gm ground cinnamon

4 egg yolks

70g (1/3 cup) caster sugar

50g (1/3 cup) cornflour

435ml (1 3/4 cups) milk

60ml (1/4 cup) Original Irish Cream liqueur

160ml (2/3 cup) pouring cream

80g butter, chopped

Stir together the water, yeast and 1/4 teaspoon of sugar in a small jug until the yeast has dissolved. Set aside for 5 minutes or until frothy. Sift flour and 55g (1/4 cup) sugar into a large bowl. Make a well in the centre. Stir in the yeast mixture, buttermilk, eggs and butter. Stir until mixture forms a dough. Transfer to a lightly floured surface and knead until smooth. Place dough in a large greased bowl. Cover with plastic wrap and set aside in a warm place for 1 1/2 hours or until doubled in size.

Meanwhile, to make the Baileys custard, whisk the egg yolks, sugar and cornflour in a bowl until thick. Gradually whisk in the milk. Transfer to a saucepan. Stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Stir in Baileys. Strain custard through a sieve into a bowl. Cover surface with plastic wrap (to avoid a skin forming). Set aside to cool slightly.

For the butterscotch sauce, combine all the ingredients in a small saucepan. Stir over medium heat until butter has melted. Bring to the boil, then reduce heat and simmer for 3-5 minutes, until thickened slightly. Set aside to cool until warm.

Line a baking tray with baking paper. Sprinkle lightly with flour. Line another baking tray with paper towel. Punch down the dough and knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until about 2cm thick. Allow the dough to rest for 2 minutes. Use a 7cm round cutter to cut rounds from the dough. Transfer to the floured tray. Set aside in a warm place for 20 minutes or until risen by half.

Pour enough oil into a large saucepan to come 10cm up the side. Heat over medium heat until the oil reaches 180°C on a cook’s thermometer. Deep-fry the doughnuts, in batches, for 30-40 seconds each side or until puffed and golden. Use a slotted spoon to transfer to remaining lined tray. While warm, toss in combined cinnamon and remaining 215g (1 cup) caster sugar.

Use a wooden spoon to beat the Baileys custard to loosen. Spoon into a piping bag fitted with a 5mm plain nozzle. Push the nozzle into the side of the doughnuts (or make a small hole with a knife first) and pipe in the custard. Serve drizzled with warm butterscotch sauce.

Baileys custard-filled doughnuts

Melt-in-the-mouth magic, just made for afternoon tea!

125.00 gm almond meal (ground almonds)

225.00 gm pure icing sugar

4 eggwhites

53.75 gm caster sugar

20.00 gm cocoa powder

13.60 gm desiccated coconut

90g white chocolate, chopped

40.40 gm thickened cream

Grease 3 large baking trays. Line with baking paper. Sift almond meal, cocoa and icing sugar together in a bowl.

Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy (mixture will break down a little).

Spoon mixture into a large snaplock bag. Snip 1cm from 1 corner of bag. Pipe 4cm rounds of mixture onto prepared trays, 4cm apart. Sprinkle with coconut. Tap trays on bench to remove air bubbles. Set aside for 1 hour.

Preheat oven to 130°C/110°C fan-forced. Bake macarons, 1 tray at a time, for 18 to 20 minutes or until tops are firm. Cool on trays. Carefully transfer to a wire rack.

Make filling: Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until chocolate melts. Stir with a metal spoon to combine. Refrigerate for 10 minutes or until mixture thickens and becomes spreadable.

Spread 1/2 teaspoon filling over flat sides of half the macarons. Sandwich with remaining macarons. Set aside until filling sets. Serve.

Choc-coconut macarons

Sandwich lemony buttercream in spiced ginger biscuits, then add a sweet finish to create these special biscuits.

20.00 gm ground ginger

335g plain flour

45g rice flour

80g icing sugar

250g butter, chopped

1 tsp vanilla bean paste

1 Free Range Egg yolk

Lemon zest, to serve

250g butter, softened

480g icing sugar mixture

20.60 gm milk

2 tsp finely grated lemon rind

21.00 gm lemon juice

400g icing sugar

52.50 gm lemon juice

1. Place the ginger, flour, rice flour and icing sugar in a food processor and process until combined. Add the butter and vanilla and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn the dough onto a lightly floured surface. Gently knead until smooth. Divide dough into 2 even portions. Cover each portion in plastic wrap. Place in fridge for 30 mins to chill.

2. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll out 1 dough portion between 2 sheets of baking paper to a 3mm-thick disc. Use a 6cm round fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on 1 lined tray. Repeat with the remaining dough portion. Place in the fridge for 10 mins to chill.

3. Bake, swapping the trays halfway through cooking, for 12-15 mins or until the biscuits are light golden. Set aside on the trays to cool completely.

4. Meanwhile, to make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar, in batches, beating well after each addition until smooth. Add the milk, lemon rind and lemon juice and beat until well combined. Place in a piping bag fitted with a 1cm plain nozzle. Pipe the buttercream over half the biscuits. Top with the remaining biscuits.

5. To make the lemon drizzle, combine the icing sugar and lemon juice in a medium bowl. Place the mixture in a sealable plastic bag. Cut off 1 small corner. Pipe over each biscuit. Sprinkle with the lemon zest to serve.

Ginger-spiced biscuits with lemon drizzle recipe

Traditionally made with sponge cake or biscuits, raspberries and cream, our version of Charlotte cake (or icebox cake as it's also known as) has a uniquely Aussie twist thanks to the passionfruit and mango jelly. Serve it at Christmas lunch (there's no baking required freeing up much-needed oven space) or a summer catch-up, and watch it disappear before your eyes.

2 X 9g packet Lite Jelly Mango Passionfruit jelly crystals

250ml (1 cup) boiling water

300g packet savoiardi (sponge finger biscuits)

750ml (3 cups) thickened cream

180g (2/3 cup) passionfruit curd

Passionfruit pulp, to serve

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir until dissolved. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled but not set.

Meanwhile, line the base of a 7cm-deep, 20cm (base size) springform pan with baking paper. Trim 14 biscuits to 7cm lengths (reserve offcuts). Arrange upright around the side of prepared pan. Arrange remaining biscuits and reserved offcuts over the base of the pan.

Use electric beaters to beat 375ml (1 1/2 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture, beating constantly, until firm peaks form (do not overbeat).

Spread half the cream mixture over the biscuit base. Top with half the passionfruit curd. Use a skewer to create a swirled effect. Top with remaining cream mixture. Place in the fridge for 6 hours or overnight until set.

Use electric beaters to beat the remaining cream in a bowl until firm peaks form. Use a large metal spoon to fold the remaining curd into the cream until just combined. Top the cheesecake with the curd mixture then drizzle over the passionfruit pulp.

Passionfruit Charlotte cake recipe

Our food director Shelly has pulled out all the stops for a minty make-ahead Christmas centrepiece! It’s layered with bought choccy cakes (slice those up while they’re frozen, it’s easiest and safest that way), mint cheesecake, fudge sauce and so many choc-mint sweets like Peppermint Crisp bars and after dinner mints.

“We’ve taken all the shortcuts for easy freezy fun! Make it up to step 5 and store in an airtight container in the freezer 1 month in advance. Decorate on the day.” - Michelle Southan

350g packet frozen Chocolate Cake

3 x 118g packet Nestlé Aero Mint chocolate

300ml carton thickened cream

150ml double cream

1 tsp peppermint extract

Green liquid food colouring, to tint

35g Nestlé Peppermint Crisp bar, broken into shards

After dinner mint chocolates, to decorate

Darrell Lea Minty Crunchy Chocolate Balls Milk Chocolate, to decorate

250g packet cream cheese, at room temperature, chopped

185ml (3/4 cup) thickened cream

160ml (2/3 cup) sweetened condensed milk

1⁄2 tsp peppermint extract

200g dark chocolate, finely chopped

185ml (3⁄4 cup) thickened cream

26.80 gm golden syrup

Line a 7.5cm-deep, 8 x 27cm (base size) loaf pan with baking paper, allowing the paper to overhang the sides.

Cut the cake in half crossways. Stand 1 half on its side, cut-side up, and trim 1cm off the cake base. Repeat with the remaining half. Place the halves, icing-side up, in the base of prepared pan. Use the cake offcuts to fill any gaps.

To make the cheesecake, use electric beaters to beat cream cheese in a bowl until smooth. Add the cream, condensed milk and peppermint extract. Beat until well combined. Add colouring to tint mixture green. Beat until evenly coloured. Pour over cake base. Smooth surface. Place in freezer for 2 hours or until firm.

Meanwhile, make the fudge sauce. Place all sauce ingredients in a small saucepan. Cook, stirring, over low heat until melted and smooth. Set aside for 1 hour or until cooled completely

Transfer 1 ⁄4 cupful of fudge sauce to a microwave-safe jug. Cover and set aside. Pour 1 ⁄2 cupful of the remaining sauce over the cheesecake layer. Smooth the surface. Top with Aero, trimming to fit, then pour over 1 ⁄2 cupful of the remaining sauce. Top with Aero, trimming to fit. Pour over the remaining sauce and smooth the surface. Place in the freezer for 6 hours or overnight to set

Use electric beaters to beat the thickened cream, double cream and peppermint extract in a bowl until soft peaks form. Add colouring to tint green. Beat until firm peaks form.

Microwave the reserved fudge sauce on High for 20 seconds or until runny. Set aside to cool slightly. Half-fill sink with hot water. Place base of pan in water for 20 seconds. Transfer the cake to a serving plate. Top with the mint cream and Peppermint Crisp shards. Decorate with mint chocolates and balls. Drizzle over the fudge sauce to serve.

Freeze ahead choc-mint cheesecake recipe

Doing the keto diet and craving dessert? Try this delightful low-carb and gluten-free slice.

40.00 gm boiling water

7.50 gm gelatine powder

250g cream cheese, at room temperature, chopped

40.00 ml powdered stevia

80ml (1/3 cup) strong espresso coffee, cooled

4.40 gm vanilla extract

300ml thickened cream, whipped, plus extra, whipped, to serve

Coffee beans, to serve (optional)

Cacao powder, to dust

100g (1 cup) pecans

130g (1 1/4 cups) almond meal

20.00 ml cacao powder

20.00 ml powdered stevia

1 egg

40.00 gm unsalted butter, melted

Preheat oven to 180C/160C fan forced. Line a 16 x 26cm slice pan with baking paper, allowing the paper to overhang the 2 long sides.

To make the base, place the pecans in a food processor and process until finely ground. Add the almond meal, cacao and stevia. Pulse to combine. Add the egg and butter. Process until mixture comes together. Transfer to prepared pan. Evenly press mixture firmly into the base. Bake for 10 minutes or until light golden. Set aside to cool.

Place the boiling water in a small heatproof bowl. Sprinkle over the gelatine and whisk until gelatine dissolves.

Use electric beaters to beat the cream cheese, stevia, cooled coffee and vanilla in a large bowl until smooth. Beat in the gelatine mixture until well combined. Fold in the whipped cream. Pour the mixture over the cooled base and use a spatula to smooth the surface. Cover and place in the fridge for 4 hours or until set.

Use a sharp knife to cut the slice into 16 squares. Top with extra whipped cream and coffee beans, if using. Serve dusted with cacao.

Keto frappuccino slice recipe

How to make the best Barbie-themed truffle balls.

210g pkt Arnott’s Iced Vovo biscuits

51.60 gm sweetened condensed milk

52.80 gm raspberry jam

290g pkt white choc melts

Pink food colouring, to tint

Pink sprinkles, to decorate (see Note)

Place the biscuits in a food processor and process until finely crushed. Add the sweetened condensed milk and jam and process until well combined. Transfer to a bowl.

Line a baking tray with baking paper. Roll heaped teaspoonfuls of the biscuit mixture into balls and place on the prepared tray. Place in the fridge for 30 minutes to chill.

Place the choc melts in a microwave-safe bowl. Microwave, on Medium, stirring every minute with a metal spoon, for 2-3 minutes or until melted and smooth. Add pink food colouring to tint.

Use a fork to dip the balls into the melted chocolate to coat, allowing excess chocolate to drip off. Return to the tray. Sprinkle with sprinkles to decorate. Set aside for 5 minutes to set. Serve.

Barbie truffles recipe

<p><span style="font-weight: 400">We all know there’s nothing that gets kids more excited than Milo. And this the perfect dessert to have ready for the kids as an after school snack. The simplicity of the ingredients and steps make for an easy-to-memorise recipe. With just five ingredients you can have a quick and easy dessert made in the air fryer. The croissants give this bread and butter pudding a super crunch on top. Use leftover croissants or substitute with bread. And add Milo to give it a chocolate touch. </span></p>

July 2023 Recipes

Sections

Recipes