Ingredients

-8 sheets of leaf gelatine
-500ml lemonade
-200g small strawberries, hulled
-2 small oranges
-1 Granny Smith apple, peeled, cored and quartered
-Juice of 1 lemon
-200ml Pimm’s No.1
-2 tbsp caster sugar
-125g mascarpone cheese
-150ml double cream
-A few mint sprigs
-Shortbread biscuits, to serve (optional)

Directions

1-Soften the gelatine in cold water for about 5 minutes. Meanwhile, heat half the lemonade until almost boiling, then remove from the heat. Squeeze the water from the gelatine, then stir it into the hot lemonade until completely dissolved.

2-Quarter the strawberries and peel and segment 1 of the oranges. Chop the apple into equal-sized pieces and toss in half of the lemon juice.

3-Once the lemonade and gelatine mixture has cooled, stir in the Pimm’s, the remaining lemonade and the lemon juice. Pass through a sieve. Divide the prepared fruit between 6-8 moulds, tumblers or teacups (the number depends on their capacity), then pour the jelly mixture over and chill for 2–3 hours until completely set.

 
4-To make the cream, finely zest and juice the second orange. Mix with the sugar and boil in a small pan for about 5 minutes until reduced to about 2 tablespoons. Beat into the mascarpone. Softly whip the double cream and fold into the orange mascarpone. Chill until ready to use.

5-Remove the jellies from the fridge 20–30 minutes before serving, placing them on small plates or saucers and turning them out if you wish. Spoon some of the orange cream on top of each jelly and garnish with mint leaves. Serve with a biscuit on the side if you like.
By Chef Gordon Ramsay

Baklava is a sweet very famous in Balkan.

This dessert is made with noodles stuffed with nuts .Its origin is from Turkey . Nowadays it dessert is known by all.
The ingredients for this recipe are:

Ingredients

For doughs :

-8 cups flour

-3 eggs
-2 cups water
-1 cup oil
-1/2 teaspoon salt
-little margarin

For filling :
-1 kilo of nuts-little sugar

For syrup :
-2 kg sugar

-1 Liter of water

-1/2 lemon of juice

Directions

Flotation throw flour on the table.Open a hole in the middle of the flour and add the eggs , oil , salt , margarine and hot water .Start working the dough.We continue to condensed dough until it becomes a homogeneous.

Prepared dough , we put in a plastic bag and let rest for 1 hour.After 1 hour , take the dough and divide in small balls.

Take a little starch in the table and place the dough small ball and we begin to open in thin noodles.We continue to do until the dough runs out .Noodles prepared , leave them to dry .

Place the baking pan noodles :
Once the noodles are dried, place one by one in a pan .When it's over half of noodles add chopped nuts mixed with sugar.

And now we continue to put other noodles .We expect with a knife shaped .then add the melted butter to open the entire surface .We put in hot oven 150 ° C for about 3 hours.

Preparation of syrup :
Throw in a pot of water and sugar .add the lemon juice.We are putting the syrup to boil until it thickens

Last preparation :
Since Baklava is completely cooled , then take warm syrup . Leaving cease for 2 days until baklava to absorb syrup.

Ingredients

-200ml Canna Oil
-250g flour
-250g brown sugar
-250ml water
-65g cocoa powder
-1 tsp baking powder
-1 tsp salt
-1 tsp vanilla essence

Directions

1. Pre-heat oven to 180 celcius.
2. Mix the dry ingredients in a large mixing bowl.
3. Add the Canna Oil, water, and vanilla essence. Mix well.
4. Fold in the chocolate pieces.
5. Bake in a greased or parchment-lined square tin for half an hour.
6. Leave to cool, slice, eat (one is enough!) and wait around two hours or so for the effects to kick in.

Ingredients

ALMOND SPONGE CAKE:
-2 sticks (8 ounces) unsalted butter, plus more for greasing
-8 ounces almond paste
-1 cup sugar
-Zest of 1 orange
-Seeds of 1 vanilla bean
-5 large eggs, separated
-2 cups all-purpose flour
-1/2 teaspoon fine salt
-About 20 drops red food coloring
-About 20 drops green food coloring
-Cherry jelly or preserves, for topping cake layer
-Apricot jam, for topping cake layer

CHOCOLATE GLAZE:
-9 ounces semisweet chocolate, finely chopped
-1 1/2 teaspoons honey
-1 cup heavy cream
-6 tablespoons (3 ounces) unsalted butter

 

Directions

For the almond sponge cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 13-by-9-inch baking pans. Line the bottoms and sides of the pans with parchment paper and grease the paper with additional butter.

Combine the butter, almond paste, sugar, orange zest and vanilla seeds in the bowl of a stand mixer. Using the paddle attachment, beat until all ingredients are fully combined and the mixture is light and fluffy, about 5 minutes. Add half of the egg yolks, and mix until they are fully incorporated. Repeat with the remaining egg yolks. Add the flour in 1 addition and, with the mixer on low speed, beat just until combined.

In a separate bowl with clean beaters, whip the egg whites with the salt to stiff peaks and add them to the bowl with the batter. Fold the whites into the batter by hand; the finished batter will be thick.

Divide the batter evenly into 3 bowls, using about 1 1/2 cups of batter per bowl. Add the red food coloring to one bowl, and the green to another. Leave the third bowl as is. Fold the food coloring into the batter, being sure to rinse your spatula or spoon before switching colors. Transfer each batter to its own baking pan. Use an offset spatula to spread the batter evenly in the pans. Bake the cakes until the sides begin to pull away from the pan, 10 to 12 minutes. Remove the cakes from the pans right-side-up and allow them to cool completely on cooling racks.

To begin assembly, carefully flip the red cake onto a plastic cutting board. Apply a thin layer of the cherry preserves on top. Flip the uncolored cake onto the red layer. Spread a thin layer of apricot jam onto it. Flip the green cake onto the uncolored layer. Cover the entire cutting board with plastic wrap, transfer it to the refrigerator and place a heavy book on top of it; chill overnight.

For the chocolate glaze: Put the chopped chocolate and honey in a heat-resistant bowl. Bring the heavy cream to a simmer in a smallsaucepan and pour over the chocolate. Allow the mixture to sit for a minute, then whisk until all the chocolate is melted. Add the butter and whisk until it is completely melted and all ingredients are fully combined.

Remove the cake from the refrigerator and cut it into 1 1/2-inch-wide strips. Transfer the strips to a wire rack, making sure to keep space between the strips. (You may need to use 2 racks, or glaze the cakes in 2 batches.) Place the rack over a piece of plastic wrap to catch excess glaze. Spoon the glaze over the cake strips, allowing it to drizzle down the sides. Use an offset spatula to smooth the tops. Working one strip at a time, cut the strips into 3/4-inch pieces, wiping your knife often to keep it clean. Allow the glaze to set completely before transferring the cookies to an airtight container. The rainbow cookies will keep for 3 days at room temperature or up to a week refrigerated.

Ingredients

-1 pkg. (225 g) Baker's Semi-Sweet Chocolate
-1 pkg. (225 g) Baker's Unsweetened Chocolate
-1 cup butter
-6 eggs
-4 cups sugar, divided
-1-1/2 Tbsp. Maxwell House Instant Coffee Original Roast
-1 Tbsp. vanilla
-1 cup flour
-1 Tbsp. Magic Baking Powder
-1-1/2 cups chopped toasted pecans, divided
-1/2 cup water
-3 Tbsp. light corn syrup
-1/2 cup whipping cream
-1/2 cup sour cream

Directions

Heat oven to 350ºF.
Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 3 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.

Whisk eggs, 2 cups sugar, coffee and vanilla in large bowl until blended. Stir in chocolate mixture. Add flour and baking powder; mix just until blended. Stir in 3/4 cup nuts. Pour into prepared pan.

Bake 45 to 50 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Meanwhile, cook water, corn syrup and remaining sugar in medium saucepan on high heat until mixture comes to boil and sugar is dissolved, stirring constantly. Reduce heat to medium; cook 8 to 10 min. or until mixture is deep amber colour and registers 350ºF on candy thermometer. (Do not stir.) Remove from heat; cool 1 min. Slowly add cream, stirring after each addition until blended. Whisk in sour cream. Cool to room temperature.

Pour caramel sauce over brownies; spread to cover top. Sprinkle with remaining nuts. Refrigerate 2 hours. Use parchment handles to lift brownies from pan before cutting to serve.

Ingredients

-2 individual packages graham crackers
-2 (3 ounce) packages instant vanilla pudding mix
-3 cups milk
-1 (8 ounce) container frozen whipped topping, thawed
-1 (16 ounce) package prepared chocolate frosting

Directions

Line the bottom of a 9x13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
By allrecipe

Ingredients

-1 avocado, peeled and pitted
-1/2 cup milk
-1/4 cup white sugar
-1/2 teaspoon vanilla extract

Directions

Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

Ingredients

-4 eggs, lightly beaten
-1 1/3 cups milk
-2 tablespoons butter, melted
-1 cup all-purpose flour
-2 tablespoons white sugar
-1/2 teaspoon salt

Directions

In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Ingredients

-200 g dark chocolate, chopped
-2 Coles Brand Navel oranges, rind finely grated, juiced
-1 tsp vanilla extract
-2 Coles Brand Australian Free Range Eggs, separated
-300 ml thickened cream
-2 tbsp brown sugar
-2 tsp orange zest, to garnish

Directions

1-Place chocolate, rind, orange juice and vanilla in a medium heatproof bowl over a saucepan of simmering water (do not allow bowl to touch water). Stir for 3 minutes or until mixture is smooth. Remove bowl from heat. Set aside for 20 minutes to cool. Stir in egg yolks.
2-Use an electric mixer to beat cream in a bowl until soft peaks form. Fold three-quarters of the cream into chocolate mixture. Chill remaining whipped cream until required. Beat egg whites and sugar in a bowl until thick and glossy. Fold into chocolate mixture. Divide among 6 x 3/4 cup capacity serving glasses. Chill for 2 hours or until set.
3-Top mousse with remaining cream and sprinkle with orange zest.

Ingredients

-2 cups flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup sugar
-1 large egg
-1 cup milk
-4 tablespoons butter, melted
-1 teaspoon vanilla extract
-1 teaspoon lemon juice
-1 1/2 cups mixed berries

Directions

Preheat the oven to 400 degrees F. Grease a muffin tin.

In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the sugar and egg. Whisk in the milk, melted butter, vanilla and lemon juice. Form a well in the dry ingredients and gradually stir in the milk mixture. Fold in the berries.

Spoon the batter into the muffin tin and bake about 18 to 20 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool 10 minutes before serving.

Ingredients

-1 cup blueberries
-1 tablespoon lemon juice
-Custard Base for Ice Cream (see recipe)

Companion recipe: Custard Base for Ice Cream

Directions

Place blueberries and lemon juice in the bowl of a food processor, process until smooth. Add to custard mixture. Pour into a 13 X 9-inch pan. Freeze until almost set.

Remove from pan and place into a bowl of a processor or electric beater. Process and beat until smooth. Return to pan and freeze. Alternatively, use an electrice ice-cream maker and follow the manufacturer's instructions.

Ingredients

1/2 cup low-fat or full-fat plain yogurt
1 cup frozen mango chunks
2 tablespoons sugar

Directions

Place all the ingredients in a blender and blend until smooth. Taste to check the level of sweetness, adding more sugar if necessary.

Pour the mixture into popsicle molds and freeze for 8 hours or overnight.

Tip: Feel free to use fresh mangoes when they are in season.

Ingredients

-4 oz 60% baking chocolate
-1/4 cup boiling water
-1/3 cup unsweetened cocoa powder
-1/2-cup sugar
-2 cups milk
-2 cups cream
-Pinch of salt
-1/4 teaspoon instant coffee (optional)
-3 egg yolks, whisked
-1 teaspoon vanilla extract

Directions

      

      

Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). When melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

      

Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan. When the chocolate base is smooth, turn heat to medium high, stirring occasionally, wait until the base starts to steam. Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking. Once you've incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

      

Turn heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat. Stir in the remaining cup of cold cream, to prevent further cooking. Pour the chocolate base through a mesh strainer in to a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.) Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise put it in the freezer for a couple hours to firm up. Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop.

Ingredients

-½ pound (2 sticks) unsalted butter
-10 ounces bittersweet chocolate, finely chopped
-3/4 cup granulated sugar
-3⁄4 cup firmly packed light brown sugar
-4 large eggs, beaten
-2 teaspoons pure vanilla extract
-1 teaspoon kosher salt
-1 1/3 cups cake flour
-¼ cup natural cocoa powder
-35 small chocolate-covered peppermint patties candies (about 1 pound)
-1 cup mini chocolate chips or regular chocolate chips

Directions

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil. Grease the foil.
In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.

Pour about 1/2 of the brownie batter into the prepared dish, spreading it into an even layer. Place the peppermint patties over the top in a single, even layer.

Top with the remaining brownie batter and spread into an even layer.

Bake until a toothpick inserted into the center comes out almost completely clean, about 30 minutes. During the last 3 minutes of baking, sprinkle the chocolate chips over the top in an even layer; return to the oven to let the chips melt enough to stick to the surface.

Let cool completely in the dish, then remove from the dish using the foil to lift them out. Cool in the refrigerator until firm. Cut into gooey squares.

Ingredients

-1 cup white sugar
-1 cup milk
-2 eggs
-2 cups heavy cream
-1 1/2 teaspoons vanilla extract
-1 tablespoon fresh lemon juice

Directions

In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool.
In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until medium-stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight.
Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.

Ingredients

1 avocado, peeled and pitted
1/2 cup milk
1/4 cup white sugar
1/2 teaspoon vanilla extract

Directions

Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

Ingredients

-1 (18.25 ounce) package dark chocolate cake mix
-1 (18.25 ounce) package low calorie chocolate cake mix
-4 eggs
-2/3 cup vegetable oil
-1 (8 ounce) package cream cheese, softened
-2 cups confectioners' sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.

In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.

Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.

To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

Ingredients

-1 cup heavy cream
-2 tablespoons butter
-4 (1 ounce) squares baking chocolate
-2 3/4 cups semi-sweet chocolate chips
-2 tablespoons instant espresso powder (optional)

Directions

Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour

Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

Ingredients

For Crust:
-1/2 cup flour
-1/4 cup chopped walnuts
-1/4 cup butter, softened

For Whipped Cream:
-1 cup heavy whipping cream
-1/3 cup powdered sugar

For Cream Cheese Layer:
-4 ounces cream cheese
-1/2 cup powdered sugar

For Pudding Layer:
-1 package (3.9 ounces) instant chocolate pudding
-1 1/2 cups 2% or whole milk

For Garnish (optional):
-Grated chocolate
-Chopped nuts

Directions

Preheat oven to 350 degrees F.

For Crust:

In a small bowl, blend together crust ingredients with a pastry blender or your hands. Press mixture into bottom of ramekins and bake for 20 to 24 minutes or until light brown. Set aside to cool completely.

For Whipped Cream:

Beat together whipping cream and powdered sugar until at medium peak stage and keep chilled.

For Cream Cheese Layer:

Beat together cream cheese and powdered sugar in medium bowl. Mix in 1/2 cup of reserved whipped cream then spread over cooled crusts and refrigerate while you make pudding.

For Pudding Layer:

Blend pudding mix with milk in medium bowl, continuing to mix at medium speed for 2 minutes. Spread over cream cheese layer. Top with remaining whipped cream and chill for several hours before serving.

Garnish with grated chocolate or nuts if desired.

Recipe Note: This recipe was developed using 6-ounce ramekins.

Ingredients

1 cup milk
½ kg sugar
½ kg ghee
2 liters water
½ kg cornflour or white flour (dissolved in little water)
¼ kg almonds, chopped
4 tbsp pistachio, chopped
2 tbsp small cardamom
1 tsp saffron ( dissolved in little water) 

Directions

1- Heat pan and add 1 liter water, sugar and boil for 5 minutes.

2- Next add 1 cup milk and boil for another 5 minutes.

3- Add the remaining water, sugar syrup and saffron mixture.

4- Add the cornflour mixture slowly and keep stirring over low flame.

5- Once it becomes thick start adding ghee, 1 tbsp at a time.

6- Continue adding all the ghee slowly to prevent it from sticking to the pan.

7- When the ghee separates from the mixture, the Sohan Halwa is ready.

8- Sprinkle the chopped almonds, pistachio & green cardamoms in it.

9- Grease a tray with oil and spread the halwa on it and press with a wooden spoon to flatten it.