NUTELLA RAVIOLI

Ingredients:

Directions:
01 - Line a baking sheet with plastic wrap.
02 - Place the Wonton Wrappers on the work surface.
03 - Beat the Egg in a small bowl and brush the edges of the Wrappers lightly with Egg.

04 - Spoon one tablespoon of Nutella into the centre of the Wrappers.
05 - Fold the Wrappers diagonally in half over the filling and press the edges of the Wrappers to seal.
06 - Place the Ravioli on the prepared baking sheet.

07 - Preheat the oven to 90C.
08 - In the meantime, add enough Oil to a heavy large frying pan to reach a depth of 5cm. Heat the Oil over medium heat to 180C.
09 - Working in batches, carefully add the Ravioli to the hot Oil and cook until they are golden brown, about 45 seconds per side.
10 - Using a slotted spoon, transfer the Ravioli to a plate lined with paper towels to drain.
11 - Now, move the cooked Ravioli to another baking sheet and keep them warm in the oven.
12 - Once crunchy remove them from the oven and let cool on an oven rack.
13 - Sprinkle some Powdered Sugar on top. Serve warm.



Notes:
The Ravioli can be fried 1 day ahead. Cool them completely and refrigerate. Before serving, het them at 190C for 7 minutes.

Chocolate Mousse

Prep time:
5 mins + chilling
Cook time:
10-12 mins
Serves:
4-6

• 200g dark chocolate (ideally at least 70% cocoa solids), coarsely chopped
• 2 cups (500ml) cream
• 1 cup (100g) chopped marshmallows

Heat chocolate, half the cream and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until melted and smooth (about 10 minutes). Remove from heat and allow to cool to room temperature.

Beat remaining cream to soft peaks and fold through chocolate mixture. Pour into glasses or bowls and refrigerate for at least 6 hours or overnight before serving.

A rice and milk dessert

Phirni is one of the easy sweet recipes to make for a beginner with minimal ingredients.

Prep time: 10 min
Cook time: 45 min
Yield: 5
Main Ingredients: rice milk


Ingredients

• Basmati rice - 1/3 cup (minus 1 tbsp of rice), soaked for 20 mts in water, drained and ground to a fine paste adding 1/2 cup milk

• Full cream milk - 4 cups
• Sugar - 1/4 cup + 2 tbsps
• Green cardamom powder - 1/2 tsp
• Pistachios - fistful, blanched, peeled and sliced
• Rose petals - few (optional)
• Saffron - 8-9 strands (optional) soak in 2 tbsps of milk

Method

Bring the milk to a boil in a heavy bottomed vessel. Simmer till it reduced to 3/4 th of its original quantity.

While the milk is simmering, drain the soaked basmati rice and grind to a fine paste add 1/2 cup of the boiled milk. Remove to a vessel, mix well and set aside.

After the milk has reduced to 3/4th of its original quantity, slowly add the ground rice mixture and keep on stirring till it blends well into the milk and it starts to thicken.

Keep on stirring so that the bottom does not burn. The stirring could take anytime between 12-15 mts. Add cardamom powder and sugar and continue to stir till the sugar dissolves and it forms a nice creamy mixture with no lumps. Turn off flame.

Remove to a serving bowl and chill until serving time. At the time of serving, ladle the phirni into serving bowl, garnish with sliced pistachios and rose petals.

Tips

1/4 sugar is usually enough but for a sweeter Phirni, you can add another 2 tbsps of sugar.

If using saffron, add it to the milk mixture at the time of adding cardamom powder.

If your Phirni has turned too thick, you can loosen it have adding a few tbsps of boiled milk.

Phirni recipe, a rice & milk based dessert is a gem among Punjabi recipes. Recipe of Phirni is categorized under Indian sweet recipes that are easy to make.

Chocolate and Caramel Pretzel bites

Ingredients

• 1/4 cup (60 ml) water
• 1 cup (250 ml) sugar
• 2 tablespoons (30 ml) corn syrup
• 1/2 cup (125 ml) 35% cream
• 1/4 cup (60 ml) unsalted butter, diced
• 48 small pretzels, about 1 1/2-inch (4-cm) in diameter
• 48 pecan halves, toasted
• 2 oz (55 g) milk or dark chocolate, melted and tempered

Preparation

1. Line a baking sheet with parchment paper. Set aside.
2. In a saucepan, bring the water, sugar, and syrup to a boil. Cook without stirring until the mixture turns a light amber colour. Off the heat, gradually add the cream. Beware of splattering. Cook over medium heat until the temperature reaches 117 °C (242 °F).
3. Add the butter and stir until melted. Transfer to a bowl. Let cool. Cover and let cool to room temperature, about 5 hours or until the caramel is firm.
4. Spread the pretzels on the baking sheet. Using two lightly oiled teaspoons, place 5 ml (1 teaspoon) of caramel in the centre of each pretzel. Place a pecan half on the caramel, pressing lightly. With a spoon, drizzle the chocolate over the pretzel bites. Let cool completely, about 30 minutes or until the chocolate is firm. Store in an airtight container at room temperature for about 1 week, separating each layer with a sheet of parchment paper.

Note

If your caramel seems too soft, press the bottom of the bites in crushed pretzels to prevent them fromm sticking to the serving platter.

Peanut butter pie (no bake)

Peanut butter pie (no bake)

Peanut butter pie (no bake) recipe

• 1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
• 8 oz. cream cheese
• 1 cup peanut butter
• 1/2 cup granulated sugar
• 1 tsp. pure vanilla extract
• 8 oz. frozen whipped topping, thawed
• whipped cream, chocolate syrup, and grated chocolate; optional garnishes

Preparation method for Peanut butter pie:

With an electric mixer, beat sugar and  cream cheese  until smooth.  Blend in vanilla and  peanut butter.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate for at least four(4) hours.  Garnish with whipped cream and add some chocolate syrup, with a sprinkling of grated chocolate.  Keep refrigerated and enjoy

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Source:tastykitchen

Coffee Ice-Cream Wafers

Coffee Ice-Cream Wafers recipe

Ingredients:

• 4 egg yolks
• 6 tbs caster sugar
• 1 tsp cornflour
• 300 ml milk
• 1 cup (250 ml) hot, strong black coffee, cooled
• 150 ml thick cream
• 100 g dark chocolate
• 12 wafers

Directions:

Place egg yolks, sugar and cornflour in a bowl and beat until very light and fluffy. Place milk in a saucepan and heat until just scalding, pour over egg mixture and beat to combine. Return the mixture to saucepan and cook over very low heat, stirring until thickened. Then remove from heat, add coffee and stir to combine. Refrigerate for 30 minutes just to chill.Whip cream and fold into coffee ice-cream. Pour mixture into a shallow container and freeze until frozen at edges. Remove from freezer(refrigerator) and beat with an electric beater. Pour back into container and refreeze, repeat process 2 or 3 times. (Or use an ice-cream machine)Line a 20 x 30cm lamington tray with foil, spread the ice-cream into the tray and freeze until firm. Turn ice-cream onto a board, remove and discard the foil. Working quickly, use a wafer as a template to cut out rectangles from the ice-cream (refreeze any off-cuts and use to make affogatos). Place ice-cream rectangles on a tray and refreeze.Melt chocolate in a bowl over a pan of simmering water (don't let bowl touch water), cool slightly. Coat both sides of each wafer in the melted chocolate (use a pastry brush to brush over any spots that are difficult to cover).To serve, sandwich each piece of ice-cream between 2 wafers. Serve on chilled plates. These are delicious with small glasses of hot, strong coffee.

(Recipe source : taste.com.au)
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Wafer Biscuits (napolitanki)

Wafer Biscuits (napolitanki) recipe

Ingredients:

• 1 x 200g packet of Tisa Wafers
• 300g currants, soaked and drained
• 250g unsalted butter, softened
• 250g plain biscuits, finely chopped
• 1 cup (115g) natural walnuts, chopped
• 250g icing sugar, sifted
• 4 organic or free range eggs, room temperature
• 2-3 tablespoons cocoa or melted cooking chocolate
• dash of vanilla essence

Directions :

In a medium bowl cover currants with boiling water and allow to stand for 30 minutes to 1 hour and drain well, squeezing out some of the excess liquid. While the currants are soaking prepare the other ingredients.Using an electric hand-held mixer combine the softened butter and icing sugar until pale and fluffy (3 to 5 minutes). Add the eggs, followed by the cocoa and vanilla essence until well combined. Using a spatula fold in the biscuits, walnuts and currants.Place wafer on a sheet of aluminium foil, evenly spread 1/4 of the mixture over the wafer, leaving a 5mm boarder. Carefully place the 2nd wafer sheet on top, press down slightly to fill in all the gaps, repeat for the remaining wafers leaving the top wafer without filling. Press down firmly to ensure filling is evenly spread, wrap in foil and refrigerate for a minimum of 4 hours (overnight if possible).Using a straight edge (I use the edge of a baking tin or clean ruler) and a sharp cooks knife or serrated bread knife, cut horizontal strips approximately 4 cm apart. Cut again on a 40° angle (following the lines of the wafer print) to make diamond shapes. Serve immediately or store in an airtight container and refrigerate until your guests arrive (they taste best if allowed to stand for 30 minutes before serving).

Creme Caramel

Creme Caramel recipe

Ingredients:

• 1 1/4 cups caster sugar
• 300 ml thickened cream
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 6 eggs

Directions for Creme Caramel

Preheat oven to 170°C/150°C fan. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.Then increase heat to high, bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve & enjoy.

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Tiramisu Ice Cream Cake

Easy Tiramisu Ice Cream Cake recipe

Ingredients:

• 1 cup sugar
• 1 1/2 cups strong, freshly brewed espresso
• 1/3 cup coffee liqueur, such as Kahlua (optional)
• Vanilla Sponge Cake
• 1/4 cup finely ground espresso
• 2 pints espresso ice cream
• 2 pints coffee ice cream
• Chocolate Curls

Directions for tiramisu

Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool.Using a serrated knife, cut sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.Remove cake from freezer; sprinkle with remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls. 

Plain sponge cake