Sweets

Method:
Sift the flour, baking powder and salt into a bowl and make a well in the centre. In a second bowl, whisk the egg Yolks, milk, and oil together, then pour into the dry ingredients, whisking until smooth, without over mixing. Strain to remove Any lumps, and rest in the fridge for 30 minutes. Peel and slice the bananas and stir into the batter. Beat the egg whites until peaky, and gently fold into the batter. Heat 1 tablespoon oil or butter in a hot non-stick frying pan and add 2 tablespoons of banana batter. Cook over gentle heat for 2 minutes until golden brown, turn once and cook for a further minute or until golden brown. Repeat with remaining batter. Lightly crush the macadamia nuts. Serve with a drizzle of Golden Syrup ( and fresh cream or a scoop of vanilla ice cream )

Method:
Preheat oven to 180 °C. Peel and core pineapple and cut into slices. Grease and line a 23cm (9in) springform cake tin with greaseproof paper and arrange a layer of pineapple slices in the base. Dice remaining pineapple and set aside. Sprinkle raw sugar over pineapple slices, then drizzle melted butter over the top. Cream butter and sugar until pale and fluffy. Add eggs, one by one, incorporating well after each addition. Add vanilla and flour. Mix until well combined. Add remaining diced pineapple, and then spoon cake mixture on top of pineapple in tin. Bake in preheated over for 40 minutes, or until a skewer comes out clean. To serve, remove ring and turn cake upside-down.

Storing and preparing
Store at room temperature for up to a week. Over-ripe fruit should be eaten as soon as possible. Prepare pineapple but cutting off the top and bottom, then stand upright and slice off the spiky skin by cutting downwards. Then cut into quarters from the top down and remove the tough core from each wedge. Pineapple acid is said to dull knife blades so rinse knife well immediately after use.

Method:
Peel, quarter and core 4 apples and place in a bowl. Trim and peel 6 sticks of rhubarb, cut them into 5 cm pieces and add to the bowl. Add 4 tbsp caster sugar and 1 tbsp finely grated lemon zest (rind) and toss gently. Preheat oven to 150C. Place 1 cup of apple juice into a baking dish. Top with rhubarb pieces then with apple quarters. Bake in the oven until the fruits are soft.

Method:
For crust, combine walnuts and hazelnuts in a food processor. Pulse until coarsely chopped. Add biscuit crumbs, brown sugar, 1/4 Tsp ground ginger. Pulse two or three times to combine. Add the oil and melted butter. Pulse until crumbs are evenly moistened. Press crumb mixture over bottom and side of a 23cm deep pie plate. Place carrot in a large pot lightly salted boiling water to cover, cook until tender about 20 minutes. Drain well. Puree in a food processor. Leave to cool slightly. Preheat oven to 200 °C. Stir sugar, flour, remaining ginger and cinnamon, salt, nutmeg and cloves in a small bowl. Add to carrot puree in food processor, process to combine. Add the eggs and milk, process until smooth and thoroughly blended. Pour mixture into crust. Bake until a skewer inserted in the centre of the pie comes out clean, about 45 minutes. Serve warm or cool to room temperature. Or refrigerate for several hours.

Method:
Preheat oven to 200°C. Mix peaches, lemon juice, almond extract and sugar in a large bowl. Transfer to a 9 x 5 inch loaf pan lightly coated with non stick spray. Bake for 30 min. Blend lour, brown sugar, oil, cinnamon and almonds. Sprinkle over fruit and continue baking until topping is lightly browned. 15-20min. Serve Warm.

Method:
Combine milk, egg, margarine, vanilla and bananas, and blend in a mixing jug. Place flour and sugar in a large bowl. Mix in milk mixture. Pour mixture into a greased muffin tray. Bake for 20-25 minutes at 180°C.

Method:
Cover oven tray with foil, grease foil, dust with flour, mark a 23cm diameter circle on the foil. Beat egg whites in a small bowl with electric mixer until soft peaks form, gradually add sugar, beat until sugar is dissolved between additions. Fold in cornflour and juice. Spread quarter of mixture over circle leaving a 3 cm border. Spoon remaining mixture into a large piping bag fitted with a fluted tube. Pipe a thick border around meringue circle to form a shell. Bake in a very slow oven for about 1 ½ hours or until meringue is dry and firm to touch. Cool in oven with door ajar. Beat cream and sifted icing sugar in a small bowl, until firm peaks form, fill meringue shell with cream; decorate with fruit to taste.

Method:
Place desiccated coconut and coconut milk in saucepan. Heat pan to simmering point, then allow to cool. Beat together sugar, butter and vanilla extract until light and creamy. Beat eggs, one at a time. Add flour, then coconut mixture and then stir until smooth. Spoon into a greased 1 Litre pudding bowl. Cover with a layer of greaseproof paper, cover top with foil and tie tightly with string. Place in a large pot and pour in enough water to come three quarters of the way up the bowl. Place lid on saucepan and steam at a gentle simmer for ½ hour. Remove from water and allow to stand for 10 minutes. To make sauce place sugar, water, lime zest and juice in a small saucepan over low heat until sugar dissolves. Allow to simmer for 4-5 minutes, or until sauce slightly thickens. Remove foil and paper from pudding, unmould and serve with lime sauce.

Method:
Prepare a low fire grill. On a cutting board, cut off the crown and bottom of the pineapple so it can stand. Slice down the sides, removing the peel and eyes. Cut into quarters and remove the core. Slice each quarter into ½ inch thick slices. Grill the pineapple slice, turning once, until lightly browned, about 15 minutes. Lightly coat with sauce. Serve hot with a delicious scoop of rich vanilla ice cream on the side

Sauce method:
In a small heavy based saucepan, bring sugar and water to the boil. Cook over medium-high heat, without stirring, until syrup turns amber, 5 to 10 minutes.Remove from heat and let cool slightly. Using wooden spoon, stir in butter until melted and smooth. Gradually stir in milk and vanilla. Return to heat and stir until well blended. Sauce can be made while pineapple is on the grill.

Method:
Sprinkle sugar, cinnamon and nutmeg on sliced peaches. Toss to mix and then place in a shallow casserole dish. Mix sugar, flour and egg to a crumb like texture. Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 180°C for 30 minutes or until top turns slightly brown and crusty. Serve hot or cold, plain or with cream, ice cream or both.

Method:
Cut Tangelos into eighths. Weigh out 200g. Put sugar and Tangelo segments into a food processor and process until finely chopped. Add egg, milk and melted butter and process again. Measure dry ingredients into a bowl and tip in liquid mixture. Combine but don’t over mix. Spoon into a greased muffin pan (regular size) and bake at 200C for 12-14 minutes. Delicious served with a dollop of cream on the side.

Method:
Melt butter in a large non stick frying pan. Add sugar and cream, stir over a medium heat until combined and the sugar is dissolved. Bring to the boil, add banana halves and coat with sauce. Reduce heat, simmer for 3 minutes to soften bananas. open tortillas microwave 8 tortillas in pouch on high /850/ watt/ 100% power for 45 seconds. Place a banana half on each tortilla, roll up and drizzle with caramel sauce, sprinkle with cinnamon crushed peanuts and add a dollop of cream or ice-cream.

Method:
Preheat oven to 190°C. Combine sugar, flour and cinnamon in a bowl. Add apples and raisins. Toss to coat. Line a baking tray with non-stick baking paper. Place the pastry on a lightly floured sheet of non-stick baking paper. Dust the pastry lightly with flour. Roll the pastry lightly in one direction to form a 30cm x 40cm rectangle. With one short side facing you, spoon the apple mixture over the bottom half of the pastry, leaving a 2cm border around the edges. Roll the pastry into a large log. Place, seam side down, on the baking tray. Tuck the ends under the roll. Combine the egg with 1 tbs of water. Brush with the egg mixture. Cut several 2cm-long slits, 2cm apart, into the top of the roll. Bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Dust with icing sugar and serve. Serve with any combination of custard, big dollop of cream and or icecream.

Method:
Preheat oven to 180 degrees & prepare muffin tin by greasing or lining with muffin patty pans. Place all dry ingredients in a large mixing bowl – mix well (if you want to also add optional ingredients – we have made banana only muffins, banana & coconut, banana choc chip & banana, coconut choc chip muffins – they are all yummy) In a jug mash the bananas, mix in the butter, then add the milk, egg & vanilla – mix well (don’t worry if it looks a bit curdled) Pour the wet mixture into the dry mixture – mix well. Divide mixture equally by spooning into a well greased muffin tray. You can use muffin patty cases if you prefer Bake in 180degree oven for 20 – 25 minutes. Muffins should have a golden brown appearance.

Method:
Peel bananas and cut down the middle, and then in half. Heat a heavy-based pan over medium heat. Add sugar and melt until it turns a light golden brown. Add butter, mix well. Add bananas, and cook lightly on each side. Pour rum in and set alight. Serve while still sizzling in the pan with vanilla ice-cream.

Method:
Mix all ingredients (except the vanilla extract) in a bowl and beat for three minutes on medium speed. Add the vanilla. Pour the mix into a greased or non-stick square cake pan and bake at 180o C (about 350o F) for 30 to 35 minutes until cooked. Remove the cake from the oven and while it's still warm, poke lots of holes in top with a fork (this allows the topping to sink into the cake). For the topping, mix the ingredients in a pan over the stove until the mixture comes to a boil, then pour it over the hot cake.

Method:
For the Pastry:
Butter should be straight from the fridge, so It will be easier to work. On a kneading board or in a large bowl combine flour and salt. Cut up butter and combine with flour, knead (like bread dough) until doughy. Add a few table spoons of water while kneading. You may need to add a little more flour. Roll out and shape in tart tin (22cm or 24 cm) or a cake tin with a removable base. and high sides. Lightly flour, cover with cling wrap and refrigerate for 30 minutes. Remove (from fridge) and put into 180°C pre-heated oven. Bake for about 25 minutes. Meanwhile on the kitchen bench. Combine (in bowl) whole eggs, cream, sugar, lemon juice/zest, blood orange juice/zest with electric beater. You may want to set aside some of the blood orange juice to drizzle over tart, prior to placing in oven. From and back into the oven again. Remove tart shell from oven and fill. Drizzle over extra blood orange juice. Reduce oven to 160°C and bake until filling sets. For an extra bit of decoration thinly slice some blood orange, coat with sugar and place over semi-set tart. When set remove from oven and allow to cool. Delicious served with cream.

Method:
Preheat the oven to 180°C. Cut four 12cm circles from the puff pastry. Place on a lightly buttered baking tray. Place the apples, overlapping, on top of the pastry. Brush with melted butter and sprinkle with sugar. Bake for 20-25 minutes until the pastry is crisp and golden. To serve, drizzle with honey and a scoop of vanilla icecream.