1.

EGG SOUFFLE WITH CUSTARD

Serves: 8

Preparation: 25 mins

Cooking: 10 mins

Ingredients Quantity

vanilla bean 1
milk 125 ml(½ cup)
egg whites 7
Salt 1 pinch
caster sugar 75 g(⅓ cup)
lemon, zest finely grated 1
egg yolks, lightly whisked 4
plain flour 2 tbsp
corn flour 1 tbsp
icing sugar, to dust
melted butter, to grease.
Raspberry for garnish

Custard:

 1 cup milk
 1 cup thickened cream
 1 vanilla bean
 4 egg yolks
 1 tbsp Coles Cornflour
 1/3 cup caster sugar
Methods

1. Use a small sharp knife to split the vanilla bean lengthways and scrape out the seeds. Place the vanilla bean
seeds and milk in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside.
2. Preheat oven to 220°C (200°C fan-forced). Brush a shallow oval 1.5 liter (6 cups) ovenproof dish with the melted
butter to grease. Remove the vanilla bean from the milk and pour enough of the vanilla milk into the dish to just
cover the base.
3. Use an electric mixer with a whisk attachment to whisk the egg whites with the salt until soft peaks foam.
Gradually add the caster sugar, a spoonful at a time until thick and glossy.
4. Whisk together the lemon Rind and egg yolks. Add the egg whites and whisk briefly until just combined. Sift
together the flour and corn flour. Use a large metal spoon or spatula to fold in the flour mixture until just combined
(the mixture won’t be evenly combined).
5. Use two large metal spoons to shape 6-7 large quenelles and place them into the prepared dish in mounds to
assemble ‘mountains’ (see photography). Bake in a preheated oven for 10 minutes or until golden and well-puffed.

Custard:
1. Combine milk and cream in a small saucepan. Using a sharp knife, split the vanilla bean in half lengthways and
scrape out the seeds. Add beans and seeds to the milk mixture. Place over medium heat. Cook, stirring
constantly, for 5 minutes or until hot (do not allow to boil). Remove the saucepan from the heat.
2. Whisk egg yolks, cornflour , and sugar in a heatproof bowl until well combined. Remove vanilla beans from the
milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
3. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard
thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle)Serve custard
warm or cold over Souffledients
4.
 2.BANANA FRITTAS WITH CHOCHALATE SAUCE

Intgredients

 4 large, very ripe bananas

 100g plain flour
 50g wholemeal flour
 2 tsp baking powder
 1 heaped tbsp desiccated coconut
 3 tbsp brown sugar
 ¼ tsp salt
 ½ tsp ground nutmeg
 ½ tsp ground cinnamon
 ½ tsp vanilla extract oil, for deep-frying
 For the Chocolate Sauce
 75g dark chocolate, chopped
 10g butter or plant-based butter
 125ml double cream or plant-based cream
 a pinch of ground cinnamon
 ½ tbsp golden syrup
 To garnish

50 gm almond flakes
Method

Put the bananas in a food processor and blitz to a smooth purée (or mash well with a
fork). Scoop out into a bowl. Add the flours, baking powder and coconut and stir in the
sugar and salt. Mix well until you have a creamy, thick batter, adding a little warm
water if needed. Stir in the nutmeg, cinnamon and vanilla. Cover and allow to rest for
15 minutes.

Meanwhile make the chocolate sauce. Place all the ingredients in a small saucepan
over a low-medium heat, stirring constantly until everything has melted together and
formed a smooth, silky sauce. Remove from the heat.

Mix the caster sugar and cinnamon together in a shallow bowl.

Heat enough oil for deep-frying in a deep-fryer or deep, heavy- based saucepan,
making sure it comes no more than two-thirds of the way up the saucepan, to 160°C.
If you don’t have a thermometer, check the temperature by dropping in a little batter –
it should immediately sizzle and bubble gently.

Use a tablespoon to drop spoonfuls of the batter into the oil and fry in batches of 4 or
5 (don’t overcrowd the pan). Cook for 1–2 minutes then turn over and cook for another
1–2 minutes or until golden brown. If they brown too quickly, reduce the heat. Remove
with a slotted spoon and drain on kitchen paper while you cook the rest. Roll each
fritter in the sugar and cinnamon mixture until lightly covered and serve warm with
the chocolate sauce for dipping or drizzling.

3.CREPES- STRAWBERRY COULI

Ingredients (4 serves)
• 1 cup plain flour

• 2 large eggs

• ½ cup milk

• ½ cup water

• 1/4 teaspoon salt

• 2 tablespoons butter, melted.

• Strawberry

• Sugar

• Almonds for Garnish

Method

 Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine.
Add salt and melted butter; beat until smooth.
 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle,
using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the
surface evenly.
 Cook until the top of the crepes is no longer wet, and the bottom has turned light brown, 1 to 2 minutes. Run
a spatula around the edge of the skillet to loosen the crepe; flip and cook until the other side has turned light
brown, about 1 minute more. Serve hot.

Strawberry Coulis

Ingredients

 1(10oz)packagefrozen strawberry
 2tablespoonssugar
 1tablespoonfreshlemonjuice,totaste

Method

Puree raspberries with syrup, sugar and lemon juice in a blender or food
processor.Pourmixturethroughafinesieveintobowl,pressingonsolids.
 4.Applestrudel WITH CREAM CHANTILLY
Serves:8 portions
Ingredients:

225strudelpastry(seerecipebelow) 200g
granny smith apples
40gsugar
½teaspooncinnamon
25g sultanas
20mlapricotjam
30g butter
15gfreshbreadcrumbs
10g flaked almonds
Icingsugar(fordusting)

CRÈME CHANTILLY

 300mls cream
 45g caster sugar
 vanilla essence

Cookinginstructions:

Filling:
1. Peel,coreandslicetheapplesthinly.
2. Meltabout10gofbutterinafryingpanandsweattheapplessothattheyarejustsoft, place
them in a basin.
3. Wipeoutthepanandmelt15gofthebutter,frythebreadcrumbsandalmonds.Turnthem often to
colour evenly.
4. Pickoverthesultanasand addthemtotheappleswiththesugar,cinnamon,apricotjam,
breadcrumbs and almonds. Mix well.
Strudel:
1. Layoutthestrudelpastrytomakeasheetabout40cmsquare.
2. Melt15gofthebutterandlightlybrushoverthewholesheet.
3. Spreadthemixtureoverthepastrywithbutterasyouroll.Finishwiththeopenedgeon the
bottom of the roll. Pinch the ends together.
4. Placeonthebakingsheetandbakeat180°Cuntilcooked,25-30minutes.Whenhalf cooked
brush again with butter.
5. Coatwithicingsugarandcutintoportions.
6. Servewithcustardsauceorrum-flavouredwhippedcream.
 Recipe:Strudeldough
Quantity:225grams
Ingredients:

150gflour
20ml oil
75mlwarmwater
1egg yolk
Pinchofsalt

Cookinginstructions:

1. Sifttheflourintoabasinandmakeabayintheflour.
2. Beattheoil,water,eggyolkandsaltandaddtotheflour.
3. Mixwellandworkupintoasmoothelasticdough.
4. Rolloutasthinlyaspossibleonalightlyflouredbench.
5. Spreadthepastryoutontoalightlyflouredcloth.
6. Stretchthedoughtomakeitsothinastobetransparent.
7. Stretchitoverthebackofyourhandssothatyoucanseeitstretchwithoutmaking holes.
8. Trimoffanythickedges.
9. Brushwithmeltedbutterandpreparethestrudel.

Cream Chantily: Whip cream, sugar and vanilla essence until starting to thicken continue
whisking until stiff peaks form keep cold.
5.Vanilla bean panna cotta WITH PASSIONFRUIT COULIS

Ingredients

1 ½ cups (375ml) pouring cream


 1 1/2 cups (375ml) milk
 1 vanilla bean
 1/2 cup (115g) caster sugar
 2 1/2 teaspoon gelatine powder
 Sliced strawberries, to serve
 Blueberries, to serve
Passionfruit Coulis:

 1 tbsp cornflour
 80ml (1/3 cup) water
 170g can Passionfruit Pulp
 55g (1/4 cup) caster sugar, extra
 

Method
Step 1: Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean
lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the
saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside
for 10 minutes.

Step 2: Discard bean from the cream mixture. Add sugar and return to a low heat. Cook,
stirring for 5 minutes or until sugar dissolves.

Step 3: Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine.
Bring a small saucepan of water to boil. Remove from heat. Stir the bowl of gelatine in the
water and stir until dissolved. Cool slightly, then stir into the cream mixture.

Step 4: Lightly oil 6 * 1/2 cup dariole moulds or ramekins. Place on a tray and pour in cream
mixture. Refrigerate for 4 hours.

Step 5: To serve, break the seal by inserting a small knife between the panna cotta and the
mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries.

6.To make Strawberry Coulis, Combine strawberries, sugar, 2 tablespoons water, and lemon juice in a
saucepan and bring to simmer over medium heat.

6.CHOCOLATE MOUSSE

Ingredients (4 serves)

 400g dark chocolate

 60g sugar
 40ml water
 4 egg yolk, beaten
 5ml vanilla essence
 450ml thicken cream, whipped
 50ml thicken cream.

 Raspberry & Chocolate ,sauce , wafer to garnish

Methods
1. Place the dark chocolate in a heatproof bowl over simmering water. Make sure the bowl does
not touch the water. Let the chocolate melt and stir the chocolate occasionally.
2. Separate the eggs in two different bowls. Put sugar into yolks and whisk it until it's fluffy.
3. Slowly mix the melted chocolate with the egg custard mix well until it is well combined.
4. In a mixing bowl, place the cream and whisk it until it is whipped. You should be able to hold the
bowl upside down without falling.
5. Now slowly put the chocolate custard into whipped cream and fold gently. Separate a little bit of
whipped cream for garnishing. Don’t whisk at this point otherwise, it will split. Fold until well
combined in color.
6. Now spoon the mouse into different mouse glasses and place it in the cool room to set for 2-3
hours.
7. Melt the dark chocolate over the heat. Set aside to cool it down.
8. Garnish the mouse with chocolate sauce & raspberry.
9. Chocolate Sauce: Place chocolate in a bowl. Place cream in a pan over medium heat and bring to
just below boiling point. Pour over chocolate, then stir until smooth. Store in the fridge for up to
1 week.
 7.Sunny lemon cheesecake
Ingredients

 200g plain biscuits

 125g butter, melted
 500g coles spreadable cream cheese, softened
 1/2 cup caster sugar
 2 tablespoon lemon zest, plus extra to serve
 2 coles free range eggs
 Whipped cream, to serve

Fruit Jellies, Strawberry, Blueberry for Garnish

1.1Lemon curd
 2 tablespoons lemon zest
 1/4 cup lemon juice
 1/2 cup caster sugar
 40g butter, chopped, softened
 2 coles free range egg yolks, lightly whisked
1.2Method
Step 1: Preheat oven to 180C. grease a 20cm springform cake tin. Pulse biscuit in a food processor until
finely chopped. Transfer to a bowl and add butter. Stir until combined. Spoon biscuits mixture
into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30
mins.

Step 2: In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an
electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until
combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until
just set in the centre. Turn off oven and leave
cheesecake in the oven with the door ajar for a couple of hours or until oven is completely
cool. Chill in the fridge for 2 hours. Step 3

For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan over low
heat. Cook, stirring, for 5-10 mins or until mixture thickens. Strain through a fine sieve onto a
dinner plate or flat tray.

Step 4: Pour curd over cheesecake. Chill in the fridge

until serving. Step 5: Serve cheesecake with whipped

cream and lemon zest.

 Crème Caramel with Pistachio Praline

Ingredients (6 Servings)
For the Creme Caramel:
• 1 cup granulated sugar (for caramelizing)
• 4 large eggs
• 1/2 cup granulated sugar
• 2 cups whole milk
• 1 teaspoon vanilla extract

For the Pistachio Praline:

• 1/2 cup shelled pistachios
• 1/2 cup granulated sugar
• 2 tablespoons water

Method
Making the Creme Caramel:

• Preheat your oven to 160°C.

• In a small saucepan, heat 1 cup of granulated sugar over medium heat. Stir occasionally
until the sugar melts and turns golden brown, forming caramel. Be careful not to burn it.
 Once caramelized, quickly pour the caramel into the bottom of six ramekins or custard
cups. Swirl the ramekins to coat the bottom evenly.
• In a mixing bowl, whisk together the eggs and 1/2 cup of granulated sugar until well
combined.

• Heat the milk in a saucepan until it just starts to simmer. Remove from heat and gradually
pour the hot milk into the egg mixture, whisking continuously.
• Stir in the vanilla extract.
• Strain the custard mixture through a fine mesh sieve to remove any lumps.
• Divide the custard mixture evenly among the prepared ramekins.
• Place the ramekins in a baking dish and carefully pour hot water into the baking dish until it
reaches halfway up the sides of the ramekins.
• Bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly
jiggly in the centre.
• Remove the ramekins from the water bath and let them cool to room temperature. Then,
refrigerate them for at least 4 hours or overnight to chill and set.

Making the Pistachio Praline:

• Line a baking sheet with parchment paper and set aside.

• In a small skillet, combine the shelled pistachios, granulated sugar, and water over medium
heat.
• Cook, stirring constantly, until the sugar melts and coats the pistachios, turning golden
brown, about 5-7 minutes.
• Quickly transfer the pistachio praline mixture to the prepared baking sheet, spreading it out
into a thin layer.
• Let the praline cool completely, then break it into small pieces or chop it roughly.
Assembly:

• To serve, run a knife around the edge of each ramekin to loosen the creme caramel.
• Place a serving plate upside down over the ramekin and invert it, allowing the creme
caramel to release onto the plate with the caramel sauce on top.
• Sprinkle the pistachio praline over the creme caramel just before serving.
• Serve chilled and enjoy the delightful combination of creamy creme caramel with crunchy
pistachio praline!