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Mango & Malt Cream Trifle with Traditional Waffles

By | Desserts | No Comments

Mango & Malt Cream Trifle with Traditional Waffles

Ingredients

  • 2-3 mangoes, peeled, cheeks removed
  • One packet of Toscano Traditional Waffles, toasted.
  • 600ml thickened cream
  • 375g fresh raspberries
  • 2 tbs pure honey, warmed
  • 1 tbs icing sugar

Peach & Mango Jelly

  • 20g punnet gelatine leaves
  • 3 cups peach iced tea
  • 1 mango, peeled, destoned, sliced

Malt Cream

  • 5 gelatine leaves
  • 180g white chocolate, chopped
  • 600ml pure cream
  • 2/3 cup malt powder
  • 11/2 tbs vanilla bean paste

Method

  1. To make the peach & mango jelly, soak gelatine leaves in cold water for 5 minutes to soften.

  2. Bring iced tea and 1 cup of water to the boil in a saucepan over high heat. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot liquid and stir to dissolve. Strain into a 16-cup-capacity trifle dish. Add mango and chill for 3 hours or overnight to set.

  3. Meanwhile, to make the malt cream, soak gelatine leaves in cold water for 5 minutes to soften. Place chocolate into a heatproof bowl. Whisk cream, malt, and vanilla in a saucepan over medium heat until mixture comes to the boil and malt dissolves. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot cream. Stir until smooth, then strain into a bowl over the chocolate. Stand for 2 minutes then stir until smooth. Cover directly with plastic wrap and chill for 3 hours or overnight to set.

  4. Preheat a chargrill pan over high heat. Line with a sheet of baking paper to fit. Cook mango cheeks for 2 minutes or until grill marks form. Transfer to a plate. Reserve one waffle and halve the remainder.

  5. Place set malt cream in the bowl of a stand mixer. Add thickened cream and whisk on high speed until stiff peaks form. Layer malt cream, halved waffles, mango, and raspberries into the dish over set jelly, reserving some fruit for decorating. Finish with reserved waffles and fruit. Drizzle over honey, dust with icing sugar and serve.

    Tip:

    Choose Kensington pride mangoes that have a pink blush to the skin and tropical aroma.

Mushroom, Artichoke & Chorizo Pizza – Gluten free & Dairy Free

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Mushroom, Artichoke & Chorizo Pizza – Gluten free & Dairy Free

Ingredients (Serves 2)

  • One gluten free pizza base of choice (Toscano make a delicious top 8 allergen free option)
  • Bag of dairy free grated cheese (I use Bio Cheese by MyLife)
  • 1-2 Tbsp pizza sauce/tomato paste
  • ½ a Primo chorizo, cut into small chunks (check ingredients as most chorizo contain diary, but this one doesn’t)
  • 2 cups sliced mushrooms
  • 2 Tbsp olive oil
  • 2 sprigs fresh thyme
  • handful of sliced kalamata olives
  • 4 pieces marinated artichoke, sliced
  • ½ red capsicum thinly sliced
  • Optional: pineapple pieces

Method

  1. Preheat oven according to pizza base instructions.
  2. Place pizza base on oven tray and spread pizza sauce/tomato paste evenly across base.
  3. Sprinkle a handful of grated cheese.
  4. Heat a medium fry pan oven medium heat, add the olive oil.
  5. Sautee mushrooms in the fry pan with the fresh thyme, stirring regularly. Season with salt and pepper.
  6. Once mushrooms are browned and reduced in size, remove from the pan.
  7. Keep pan on the heat and add the chorizo, stirring regularly until a little browned and crispy on the edges. Remove chorizo from pan.
  8. Top your pizza with mushrooms and capsicum, then add chorizo, olives and artichokes.
  9. Sprinkle with more grated cheese then place in the oven and cook according to pizza base instructions.
  10. Remove when base is cooked (the cheese won’t melt like dairy cheese does so use your base as a cooking guide).
  11. Enjoy!
Thank you Ruth Meaney for sharing your beautiful recipe with us!