Quince and Apple Butterscotch Sponge Print Delicious desert Author: Alan Simmons Recipe type: Desert Ingredients Sponge. 130g self raising flour 100g butter pinch of salt teaspoon of vanilla essence 1 egg 200 mil of milk Butterscotch sauce 100g brown sugar 150 mil hot water 2 tablespoons of golden syrup Fruit. Cut up into chunks
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Surplus quinces, plums or lemons Print A great tip. Author: Alan Simmons Instructions A good trick with surplus fruit is to just freeze them until required. With Quinces, lemons and plums just place them in a supermarket shopping bag or like and put in the freezer. When you want to use them just remove
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Stewed Quinces Print Author: Alan Simmons Recipe type: Desert or breakfast Ingredients A number of quinces. Instructions Do not peel the quinces. Slice the quinces into quarters leaving the core and then slice up the quarters into thin wedges or like. Put into a large pot and add sufficient water to cover the fruit.
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Baked Quinces Print Cook time 2 hours Total time 2 hours A Yummy way of impressing at a dinner party Author: Alan Simmons Recipe type: Deserts Cuisine: New Zealand Ingredients 1 large quince per two people. Brown sugar Orange juice Cinnamon powder Grapes / raisins/ sultanas/ Optional. Instructions You can either remove the
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Lemon Delicious Pudding Print Author: Alan Simmons Serves: 5-6 Ingredients 3 tablespoons margarine 1¼ cups caster sugar ½ cup self raising flour grated rind and juice of 2 ripe lemons 4 eggs, separated 300 ml milk small quantity icing sugar for ‘dusting’ Instructions ream sugar and margarine together, blend in flour, lemon rind and
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Citrus Sorbet Print Author: Alan Simmons Ingredients ¼ cup sugar ¾ cup water 2 teaspoons gelatine dissolved in 2 tablespoons hot water ½ cup lemon juice ½ cup orange juice 1 egg white 2 teaspoons grated lemon or orange rind 1 tablespoon Cointreau Instructions This can be served up an as entree or enjoyed
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Strawberry Ice Cream Print Author: Alan Simmons Ingredients 3 punnets ripe strawberries (approx. 750g) discard any fruit that has been bruised. 4 tablespoons castor sugar (or to taste) 2 egg whites 300ml whipped cream extra strawberries halved for garnish Instructions Wash and drain strawberries, blotting them with paper towel to remove excess moisture. Remove
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Pineapple Fruit Salad Print Author: Alan Simmons Ingredients 1 large fully ripe pineapple 2 punnets strawberries (discard any if bruised) caster sugar to taste 4 large mandarins kirsch or orange liquer, optional mint leaves for garnish Instructions Cut pineapple in halves lengthways, through the crown of the leaves. Run a short knife around the
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Watermelon Sherbet Print Author: Alan Simmons Ingredients 1 large watermelon (making sure it has a good shape) sugar to taste 3 teaspoons gelatine ½ cup water rose water or lemon juice to taste mint sprigs for garnish Instructions Wash melon and cut off top third of shell. With a melon baller make perfect melon
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Self Saucing Pudding Print Author: Alan Simmons Ingredients 1 cup SR flour ¾ cup sugar ½ teaspoon salt 55 g butter ½ cup milk Sauce: 2 tablespoons golden syrup 1½ cups hot water 30 g butter Instructions Pudding: Place all pudding ingredients in a large bowl and beat gently until mixed well. Place mixture
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Apple Bread n Butter Pudding Print Author: Alan Simmons Ingredients 8-10 slices fruit bread 2 Granny Smith apples ½ cup bourbon 600 ml cream 1 teaspoon mixed spice ½ cup castor sugar 3 eggs Instructions Remove crusts from bread, cut each slice in half diagonally. Core apples and slice thinly leaving skin on. Arrange
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Pavlova Print by the way, Invented in New Zealand. No matter how often the Australians claim it the proof is very clear. Pavlovas are usually decorated with kiwifruit or strawberries and loads and loads of cream. Author: Alan Simmons Ingredients 3 egg whites 3 tablspoons cold water 1 cup caster sugar 1 teaspoon vinegar
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