Bee’s Kitchen

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This is one of our favourite instant desserts, it comes frozen in a two pack all you need to do is take it out of the freezer, heat up a non stick fry pan and gently cook till both sides are golden. You can also reheat it in the oven at 180 deg C. for 15 minutes.

Inside is a delicious sweet red bean paste which goes really well with vanilla ice cream, great eaten on its on as well.

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A few years ago Mum taught me this popular yum cha dessert, it’s so simple and easy to make compared to other Chinese desserts. It’s great when fresh mangoes are in season, frozen or canned are alternatives although not as sweet or juicy.

Preparation Time – 10 minutes
Cooking Time – NIL

Serves – 4

Ingredients

1 packet mango jelly
1 cup water, hot
½ cup evaporated milk
1 cup mango nectar
1 mango, cubed

Method

1. In a measuring jug (at least 750ml) pour in hot water and sprinkle in mango jelly crystals, stir well with fork till dissolved.
   
2. Allow to cool then add in evaporated milk, mango nectar and mango pieces.
   
3. Pour into four dessert bowls and place in fridge until set. Serve chilled with evaporated milk.

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Preparation Time – 5 minutes
Cooking Time – 5 minutes

Makes – 24

Ingredients

1 cup icing sugar, sifted
15 g butter, melted, cooled
2 tbsp passionfruit, pulp

Method

1. Sift icing sugar into a bowl. mix through butter and passionfruit pulp.
2. If too runny add more icing sugar, if too stiff, place bowl over a pot of boiling water and stir, icing should be smooth and glossy in appearance.

Finally the green banana’s i bought a few days ago are now ripe and yellow, we used half of them to make banana muffins, and tonight included them into a yummy banana rice custard.

Off the topic of food, i reformatted my laptop a few days ago and I’m still going through the process of reinstalling all my programs. Computer maintenance is a pain!!!

Preparation Time – 10 minutes
Cooking Time – 20 minutes

Makes – 4

Ingredients

1 cup short grain rice
3 cups water
2 cups reduced fat milk
2 tablespoons custard powder blended with 2 tablespoons water
2 tablespoons sugar
2 bananas, chopped
ground cinnamon

Method

1. Place rice, water, and milk in a saucepan and bring to boil. Reduce heat and simmer, stirring occasionally for around 12- 15 minutes or until rice is tender.
2. Stir in custard powder mixture and sugar and cook for 2- 3 minutes longer. Add banana and mix to combine. Spoon rice into serving bowls and sprinkle with cinnamon. Eat and enjoy!

Women’s Weekly – COREY HINDE

Preparation Time – 15 minutes
Cooking Time – 15 minutes

Makes – 2

Ingredients

1 sheet puff pastry
Filling
2 small apples (cubed)
1 small packet sultanas
3 tbsp caster sugar
1 tsbp cinnamon
1/2 tsbp nutmeg
1/2 cup water
Glaze
1 egg (beaten)

Method

1. Preheat oven to 200 degrees Celsius. Lightly grease baking tray.
2. Using a small non stick frypan combine apples, sultanas, sugar, cinnamon, nutmeg and water. Bring to boil then reduce heat and simmer till apples are tender. Transfer to small bowl cover and place in fridge until cooled.
3. Cut puff pastry into four squares, split ingredients in half and place half of the mixture in the centre of the square. Place another square on top, fold the edges together to seal. Glaze with beaten egg. Repeat then place in oven and bake for 15 minutes or until golden brown.
4. Served warm with vanilla ice cream.

Preparation Time – 20 minutes
Cooking Time – 15 minutes

Makes – 24

Ingredients

125g butter (softened)
1 teaspoon vanilla extract
110g caster sugar
120g almond meal
1 egg
100g plain flour
2 tablespoons raspberry jam

Method

1. Preheat oven to 180 deg C. Grease oven trays; line with baking paper.
2. Beat butter, extract, sugar and almond meal in small bowl with electric mixer until light and fluffy. Add egg, beating until just combined; stir in sifted flour.
3. Drop level tablespoons of mixture on trays 5 cm apart. Use handle of wooden spoon to make small hole (about 1cm deep) in top of each biscuit; fill each hole with 1/2 teaspoon jam. Bake about 15 minutes; cool jam drops on trays.

Women’s Weekly – Cakes BIscuits & Slices

My mum loves baked things with raisin’s or sultana’s, so i decided to make some chocolate raisin cookies, I found the recipe at the back of the sunbeam raisin box!

Preparation Time – 10 minutes
Cooking Time – 10 minutes

Makes – 30

Ingredients

1 1/4 cup raisins
1 1/4 cups plain flour
1 tsp baking powder
2 tsp cinnamon
1 tbsp cocoa
100g butter (softened)
1/2 cup brown sugar
1 egg

Method

1. Place flour, baking powder, cocoa and cinnamon in a large mixing bowl.
2. Cream butter and sugar together until light and fluffy. Beat in egg.
3. Mix in dry ingredients and raisins.
4. Place tablespoons onto a biscuit tray, press down and bake for 10-12 minutes at 180 degrees Celsius. Cool on tray before removing.

Vanilla buttercake cupcakes
90 g butter (softened, cubed)
½ tsp vanilla essence
½ cup caster sugar
2 eggs
1 cup self raising flour (sifted)
2 tbsp milk

Chocolate icing
10 g butter
½ cup milk
2 cups icing sugar (sifted)
¼ cup cocoa powder (sifted)

Additional
1 cup desiccated coconut
¼ cup raspberry jam
½ cup thickened cream (whipped)

Preheat oven to 180 degrees C. Line 12 standard muffin pan with paper cases.

Beat butter, vanilla, sugar, eggs, flour and milk in medium bowl until mixture is pale yellow colour. Scoop mixture into cases then smooth evenly.

Bake in oven for 20 minutes, and then cool on wire rack. Remove cases from cakes.

To make chocolate icing, in a heat proof bowl over a saucepan, melt butter, adding milk, icing sugar and cocoa until smooth and coating consistency.

   

Dip cakes fully in chocolate icing then drain off excess, roll in coconut, then place on wire rack to set.

Cut cakes in half and fill with jam and cream.

YUMMY!