6 slices bread
1/2 cup milk
1 Tsp cinnamon
1/4 cup caster sugar
1 Tbls icing sugar
3 Tbls butter
In a large bowl whisk eggs, milk sugar and cinnamon.
Heat half the butter in a large fry pan over med-high heat. Dip one slice of bread into egg mixture, turning.
Carefully place bread into hot pan and cook for 2-3 minutes each side or until golden brown.
Transfer to serving plates. Repeat with remaining butter, bread and egg mixture. Sprinkle icing sugar over and serve with fruit and yoghurt.
250g good-quality milk chocolate, broken into pieces
3 punnets fresh raspberries
2 tablespoons icing sugar
Raspberry jelly crystals
4 eggs, separated, plus 1 extra egg white
125g caster sugar
250g Mascarpone cheese
14 large sponge finger biscuits (Savoiardi)
Cocoa powder, to dust
Place chocolate in a heatproof jug and microwave on 50% for 30 second intervals, until chocolate melts. Cool slightly.
Make jelly as per packet instructions. Leave to cool. Set aside a quarter of raspberries, then place remainder in a bowl with icing sugar and 2 tablespoons of jelly liquid. Leave aside until needed.
Using an electric mixer, beat egg yolks and caster sugar in a large bowl until pale and thick. Beat in the Mascarpone, followed by the cooled chocolate.
In a seperate bowl, using electric beaters, beat egg whites to stiff peaks, then fold into the chocolate mix using a metal spoon.
Layer a 2-litre (8-cup) dish with sponge fingers. Pour over the remaining jelly mixture. Spread half the chocolate mixture over sponge, then top with macerated berries. Continue layering. Cover and chill for 4 hours.
Dust with cocoa and garnish with reserved raspberries to serve.
300g good-quality dark chocolate, roughly chopped
3 eggs, at room temperature
1/4 cup caster sugar
1 tbls cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water or the chocolate will burn). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in an electric mixer and beat for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
In a separate bowl, whip cream until thickened. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 2 hours. Top with extra whipped cream and grated chocolate to serve.
1 cup rice puffs
2 cups rolled oats
1/2 cup macadamias, crushed
1/2 flaked almonds
1 cup almond meal
8 pitted dates
1/2 cup dried cranberries
1/3 cup honey
1 tsp cinnamon
2 tsp vanilla extract
Pre heat oven to 180°. Line a slice tin with non-stick baking paper leaving an overhang on the long sides.
Spread the rice puffs, oats and flaked almonds in the tray evenly and cook in oven for 15 minutes or until toasted and golden. Allow to cool once cooked. Add almond meal and macadamias.
Place the dates and cranberries in a food processor and process until chopped.
Place the honey, butter, cinnamon and vanilla into a small pan over a low heat. Stir continuously until smooth and glossy. In a large bowl combine oat mixture and honey mixture. Stir well until combined.
Place mixture bake into prepared tin and press down firmly until the mixture is evenly spread in tin. Freeze for 1 hour.
2 cups hazelnut spread
1/2 cup hazelnuts
1 cup self raising flour
200g dark chocolate, roughly chopped
Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan.
Place the hazelnuts on a baking tray. Bake for 12 mins or until just toasted. Place in a clean tea towel and gently rub to remove skins. Roughly chop.
In a large bowl combine hazelnut spread with eggs. Sift in flour and stir well until combined. Fold though the hazelnuts and chocolate. Add to prepared pan and cook for 40-45 mins or until firm to touch. Place on cooling tray for 10 minutes before serving.
1 packet mini tart shells
1 cup thickened cream
3/4 cup caster sugar
1/2 cup lemon juice
Pre-heat oven to 180 degrees. In a large bowl, whisk together the eggs, cream, lemon juice and sugar. Place in fridge for an hour to chill.
Evenly pour egg mixture into prepared cases. Bake for 25-30 minutes or until just set. Cool in pan.
2 cups toasted muesli
1 cup dried apricots
1/4 cup honey
60g butter, melted
1 cup desicated coconut
Place all ingredients, except coconut, into food processor and process for 1-2 mins until well combined.
Place coconut on a plate and roll spoonfuls of muesli mixture into balls. Toss through coconut and refrigerate before eating.
1 packet arrowroot or marie biscuits
1 tin sweetened condensed milk
2-3 standard size honeycomb chocolate bars (Eg Violet Crumble/Crunchie)
3 Tsp cocoa
Desiccated coconut for rolling
Place biscuits into a food processor and process until a fine crumb.
Add remaining ingredients (except coconut) and mix again until well combined.
Roll small amount of mixture into balls and toss through coconut. Refrigerate once done.