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recipies
-meringues with choc-mint chips
prep time: 20min.
cook time: 45min.
makes:15
15 patty cases
4 egg whites
1 cup caster sugar
3 pepermint crisp bars, finely chopped
1 preheat oven to 150*C
put the patty cases on a baking tray. place the egg whites in a small bowl and beat using an electric mixer untill soft peaks form.
reduce speed of the mixer then add the sugar.
increase the speed to high and beat for 15 minutes untill glossy and the sugar has disolved
2. add pepermint crisps bits to the egg whites, fold through with a large metal spoo then spoon the mixture into patty cases
reduce oven temperature to 100*C adn bake for 45 minutes. turn the oven off and leave the door ajar untill the meringues are cool.
-Brownie rocky road cakes
Preparation time: 25 mins
Cooking time: 15 mins
Makes 10
125g unsalted butter, chopped
125g dark cooking chocolate, chopped
2 eggs
2 Tbsp light olive or vegetable oil
1 cup brown sugar 1 cup plain flour !/3 cup dark cocoa
Rocky road
200g milk cooking chocolate, chopped
30g copha
1 cup marshmallows, chopped
5 pieces Turkish delight, chopped
1/3 cup shredded coconut
1.Preheat oven to 180°C.
Line a 10 x 1/3-cup-capacity muffin tray with muffin papers. Put the butter and chocolate in a medium heavy-based pan and stir over a low heat until the chocolate has melted and the mixture is smooth. Remove and let stand until mixture is lukewarm.
2.Place eggs, oil and brown sugar into the small bowl of an electric mixer and beat until the mixture increases in volume, thickens and pales.
3.Sift the flour and cocoa into a large mixing bowl, pour in the butter and chocolate mixture and the egg mixture. Fold in using a large metal spoon and then spoon mixture into lined muffin tin. Bake for 12-15 minutes. Remove from the oven and stand on a wire rack to cool. When cold, spoon on the rocky road topping. Leave in a cool place until topping is firm.
4.To make rocky road topping: Put the chocolate and copha in a heatproof basin and stir over simmering water until the mixture has melted. Remove from the heat, stand for 10 minutes then add marshmallows, Turkish delight and coconut. Stir to combine. Stand for 5 minutes before using.
-Chocolate paimiers
Preparation time: 25 mins
Cooking time: 10 mins
Makes about 22
50g milk chocolate, chopped
100g dark chocolate, chopped
2 Tbsp sugar
1 tsp ground cinnamon
Extra 1/2 cup sugar
750g packet sweet puff pastry (4 sheets)
STEP 1 Preheat oven to 210°C.
Line 2 oven trays with baking paper. In a small bowl mix together chocolate, sugar and cinnamon.
Divide the chocolate mixture into 4 equal amounts.
Sprinkle bench with some of the extra sugar, place 1 sheet of puff pastry on the sugar and lightly roll with a rolling pin to press some sugar into the pastry. Sprinkle one amount of the chocolate mixture onto the pastry.
STEP 2 On one side of a second pastry sheet, sprinkle a little extra sugar.
Put the sheet sugar-side down on top of the first sheet.
Sprinkle on top another amount of the chocolate mix.
Pick up opposite sides of the pastry and fold so the pastry edges are halfway from the centre.
Then fold the sides over again, towards the centre, leaving a small gap in the middle.
STEP 3 Press the folded sides of pastry with a rolling pin to flatten slightly, then fold one side of the pastry onto the other. Flatten slightly again.
STEP 4 Trim ends, cut pastry into 11 x 1 cm-thick pieces.
STEP 5 Press cut sides into the extra sugar.
Put in prepared baking trays and bake for 10 minutes or until golden and puffed.
Repeat with remaining sheets and chocolate mix.
-Chocolate nests
Preparation time: 30 mins
Cooking time: 15 mins
Makes 8
lOOg white chocolate, melted
Blue food colouring
100g unsalted butter, chopped
l/2 cup caster sugar
1 tsp vanilla essence
1 egg yolk
40g dark chocolate, grated
1 cup plain flour, sifted
1 Tbsp dark cocoa, sifted
Icing
l l/2 cups purchased vanilla frosting
lOOg white chocolate, melted
1 cup shredded coconut, toasted
1.Preheat oven to 180°C.
Line an oven tray with baking paper. Place the white chocolate in a small bowl, add a couple of drops of food colouring and stir to combine. Spoon mixture into small chocolate egg moulds. Leave in a cool, dry place and allow to set. Turn out eggs and join halves by brushing edges with a little melted chocolate. Leave in a cool, dry place and allow to set.
2.Place the butter and sugar in a small bowl and beat with an electric mixer until pale and fluffy.
Add the vanilla essence and egg yolk, then beat for about 1 minute. Add dark chocolate and sifted dry ingredients. Use a wooden spoon to mix ingredients until well combined.
Gently knead the mixture into a ball then wrap in baking paper and refrigerate for 20 minutes.
3.Take 2 tablespoons of the mixture and roll into a ball to form one biscuit. Repeat for remaining mixture.
Place balls on prepared tray leaving 5cm between each and press down gently to flatten slightly.
Bake for 12-15 minutes.
Remove from the oven and stand on a wire rack to cool.
4.To make the icing: Put the frosting and white chocolate into a small bowl and mix to combine, then fold the coconut through the mixture.
5.Spread each biscuit with the icing and, finally, sit an egg on top.
Cook's tips
-Meringues with choc-mint chips
•Peppermint Crisp bars are sold at supermarkets. Chocolate-coated honeycomb bars can also be used.
• Meringues will keep for up to a week if in a container in a cool, dry place.
-Chocolate nests
•The biscuits can be made up to three days in advance. Once iced, they will keep for two to three days if in a cool, dry place.
-Brownie rocky road cakes
•These will keep for up to five days if in a container in a cool, dry place.
-meringues with choc-mint chips
prep time: 20min.
cook time: 45min.
makes:15
15 patty cases
4 egg whites
1 cup caster sugar
3 pepermint crisp bars, finely chopped
1 preheat oven to 150*C
put the patty cases on a baking tray. place the egg whites in a small bowl and beat using an electric mixer untill soft peaks form.
reduce speed of the mixer then add the sugar.
increase the speed to high and beat for 15 minutes untill glossy and the sugar has disolved
2. add pepermint crisps bits to the egg whites, fold through with a large metal spoo then spoon the mixture into patty cases
reduce oven temperature to 100*C adn bake for 45 minutes. turn the oven off and leave the door ajar untill the meringues are cool.
-Brownie rocky road cakes
Preparation time: 25 mins
Cooking time: 15 mins
Makes 10
125g unsalted butter, chopped
125g dark cooking chocolate, chopped
2 eggs
2 Tbsp light olive or vegetable oil
1 cup brown sugar 1 cup plain flour !/3 cup dark cocoa
Rocky road
200g milk cooking chocolate, chopped
30g copha
1 cup marshmallows, chopped
5 pieces Turkish delight, chopped
1/3 cup shredded coconut
1.Preheat oven to 180°C.
Line a 10 x 1/3-cup-capacity muffin tray with muffin papers. Put the butter and chocolate in a medium heavy-based pan and stir over a low heat until the chocolate has melted and the mixture is smooth. Remove and let stand until mixture is lukewarm.
2.Place eggs, oil and brown sugar into the small bowl of an electric mixer and beat until the mixture increases in volume, thickens and pales.
3.Sift the flour and cocoa into a large mixing bowl, pour in the butter and chocolate mixture and the egg mixture. Fold in using a large metal spoon and then spoon mixture into lined muffin tin. Bake for 12-15 minutes. Remove from the oven and stand on a wire rack to cool. When cold, spoon on the rocky road topping. Leave in a cool place until topping is firm.
4.To make rocky road topping: Put the chocolate and copha in a heatproof basin and stir over simmering water until the mixture has melted. Remove from the heat, stand for 10 minutes then add marshmallows, Turkish delight and coconut. Stir to combine. Stand for 5 minutes before using.
-Chocolate paimiers
Preparation time: 25 mins
Cooking time: 10 mins
Makes about 22
50g milk chocolate, chopped
100g dark chocolate, chopped
2 Tbsp sugar
1 tsp ground cinnamon
Extra 1/2 cup sugar
750g packet sweet puff pastry (4 sheets)
STEP 1 Preheat oven to 210°C.
Line 2 oven trays with baking paper. In a small bowl mix together chocolate, sugar and cinnamon.
Divide the chocolate mixture into 4 equal amounts.
Sprinkle bench with some of the extra sugar, place 1 sheet of puff pastry on the sugar and lightly roll with a rolling pin to press some sugar into the pastry. Sprinkle one amount of the chocolate mixture onto the pastry.
STEP 2 On one side of a second pastry sheet, sprinkle a little extra sugar.
Put the sheet sugar-side down on top of the first sheet.
Sprinkle on top another amount of the chocolate mix.
Pick up opposite sides of the pastry and fold so the pastry edges are halfway from the centre.
Then fold the sides over again, towards the centre, leaving a small gap in the middle.
STEP 3 Press the folded sides of pastry with a rolling pin to flatten slightly, then fold one side of the pastry onto the other. Flatten slightly again.
STEP 4 Trim ends, cut pastry into 11 x 1 cm-thick pieces.
STEP 5 Press cut sides into the extra sugar.
Put in prepared baking trays and bake for 10 minutes or until golden and puffed.
Repeat with remaining sheets and chocolate mix.
-Chocolate nests
Preparation time: 30 mins
Cooking time: 15 mins
Makes 8
lOOg white chocolate, melted
Blue food colouring
100g unsalted butter, chopped
l/2 cup caster sugar
1 tsp vanilla essence
1 egg yolk
40g dark chocolate, grated
1 cup plain flour, sifted
1 Tbsp dark cocoa, sifted
Icing
l l/2 cups purchased vanilla frosting
lOOg white chocolate, melted
1 cup shredded coconut, toasted
1.Preheat oven to 180°C.
Line an oven tray with baking paper. Place the white chocolate in a small bowl, add a couple of drops of food colouring and stir to combine. Spoon mixture into small chocolate egg moulds. Leave in a cool, dry place and allow to set. Turn out eggs and join halves by brushing edges with a little melted chocolate. Leave in a cool, dry place and allow to set.
2.Place the butter and sugar in a small bowl and beat with an electric mixer until pale and fluffy.
Add the vanilla essence and egg yolk, then beat for about 1 minute. Add dark chocolate and sifted dry ingredients. Use a wooden spoon to mix ingredients until well combined.
Gently knead the mixture into a ball then wrap in baking paper and refrigerate for 20 minutes.
3.Take 2 tablespoons of the mixture and roll into a ball to form one biscuit. Repeat for remaining mixture.
Place balls on prepared tray leaving 5cm between each and press down gently to flatten slightly.
Bake for 12-15 minutes.
Remove from the oven and stand on a wire rack to cool.
4.To make the icing: Put the frosting and white chocolate into a small bowl and mix to combine, then fold the coconut through the mixture.
5.Spread each biscuit with the icing and, finally, sit an egg on top.
Cook's tips
-Meringues with choc-mint chips
•Peppermint Crisp bars are sold at supermarkets. Chocolate-coated honeycomb bars can also be used.
• Meringues will keep for up to a week if in a container in a cool, dry place.
-Chocolate nests
•The biscuits can be made up to three days in advance. Once iced, they will keep for two to three days if in a cool, dry place.
-Brownie rocky road cakes
•These will keep for up to five days if in a container in a cool, dry place.