The Weekend Cooks

SPICY APPLE DESSERT SCONES Recipe Courtesy - @Robertsonsspice Ingredients 1 granny smith apple, (Peeled and Sliced in Rounds) 75g white sugar 5ml Robertsons Mixed Spice 280g self raising flour salt, (a Pinch) 5ml Robertsons Cinnamon 15ml castor sugar 60g butter, (Diced) 160ml buttermilk Method Preheat the oven to 180°C. Place a slice of apple in 4 x 125ml capacity ramekins. Combine the white sugar and Robertsons Mixed Spice together and sprinkle over the apples. Sift the self-raising flour, salt, Robertsons Cinnamon and castor sugar together. Rub in the butter until it resembles bread crumbs. Make a well in the centre and add the buttermilk. With a pallet knife combine the buttermilk until it forms a rough dough. Turn the dough out on a working surface and press the dough into a 2.5 cm thickness. Use a 7cm diameter cookie cutter to cut 4 scones and place them in the ramekin. Bake in the oven for 20-25 minutes or until golden brown. Re...

Peppermint Crisp Dessert Recipe Courtesy - @hulettsugar Ingredients: 1 x packet (200 g) ginger biscuits, crushed 80 g butter 200 g (250 ml) Huletts SunSweet Brown Sugar 125 ml (½ cup) milk 3 ml (½ t) salt 250 ml (1 cup) fresh cream 80 g (1 slab) mint chocolate, roughly chopped 40 g (½ slab) mint chocolate for grating on top fresh mint leaves to garnish, optional Method: Place the butter, sugar, milk and salt in a heavy-based saucepan over medium heat, allow butter to melt, then whisk continuously for 5 - 8 minutes, until caramel sauce thickens. Set aside and allow to cool. Place the cream in a bowl and whisk until thick; fold in the chopped chocolate and the cooled caramel sauce. To layer in a glass: start with a layer of crushed biscuits, top with caramel and cream mixture. Repeat process to make 2 layers. Top with grated peppermint chocolate and garnish with a mint sprig, if desired.

Individual Strawberry Cheesecake Desserts Recipe Courtesy - @Inapaarman Ingredients   Cheesecake 1 cup (250 ml) cold tap water 1 x 250 g Ina Paarman’s Lemon Flavoured Cheesecake Mix 1 cup (250 ml) fresh cream Topping 80 g strawberry jelly crystals ¾ cup (180 ml) boiling water ± 4 punnets strawberries Method Mix Cheesecake according to package instructions. Spoon cheesecake mixture into 12 small glasses. Refrigerate until set. Topping Dissolve jelly crystals in ¾ cup (180 ml) boiling water.  Add ¾ cup (180 ml) of cold water.  When cool but not yet set, pour over Cheesecake mixture.  Cover and refrigerate overnight.  Decorate with fresh strawberries sliced into tiny wedges, just before serving.

LANCEWOOD® OREO MOUSSE CHOCOLATE CHEESECAKE Recipe Courtesy - @Lancewood INGREDIENTS Base: 115g unsalted butter, melted 150g packet Marie biscuits, finely crushed Cheesecake: 385g can condensed milk 2 x 230g LANCEWOOD® Medium Fat Cream Cheese Plain, room temperature Juice of half a lemon 20ml gelatine 30ml cold water 250ml cream, whipped Oreo mousse: 200ml cream, whipped 120g Oreo chocolate Ganache: 120g Oreo chocolate 50ml cream Or Oreo chocolate topping: 120g Oreo chocolate METHOD Base: Mix butter with biscuit crumbs. Press firmly into bottom of 25cm springform pan. See Notes below for 20cm pan. Cheesecake: Use electric beater and beat condensed milk, cream cheese and lemon juice.  Set aside.  Sprinkle gelatine over water. Leave to stand for 5 minutes, then microwave gelatine for 10 seconds. Remove and stir. Repeat. Do not boil gelatine.  Cool slightly.  While ...

Malva Pudding with Naartjie and Poppy Seeds Recipe Courtesy - @InaPaarman Ingredients ½ cup (125 g) butter, at room temperature 3 extra large eggs, at room temperature 1 x 600 g Ina Paarman's Vanilla Cake Mix 1 T (15 ml) finely sliced naartjie skin ¼ cup (60 ml) naartjie juice ¾ cup (180 ml) milk, warm 2 T (30 ml) poppy seeds Syrup 1 cup (250 ml) fresh cream ¾ cup (180 ml) fresh naartjie juice ¾ cup (180 ml) sugar 2 T (30 ml) finely sliced naartjie skin 2 T (30 ml) butter ¼ cup (60 ml) Van Der Hum Orange liqueur or sherry or undiluted frozen orange juice Yogurt cream 1 cup (250 ml) fresh cream, whipped 1 cup (250 ml) plain double cream yoghurt pinch salt 2 T (30 ml) white sugar ¼ t (1ml) cinnamon 1 T (15 ml) grated orange and lemon rind Method Adjust the oven rack to the middle position. Preheat oven to 180°C. Cream the butter until soft, add one egg at a time together with 1 T of Cake Mix to the mi...

CAMERON’S CHOCOLATE SPONGE CAKE Recipe Courtesy - @JackieCameronschooloffood&wine Ingredients Cake: 125 g salted butter 315 g castor sugar 3 whole eggs 5 ml vanilla extract 200 g cake flour 30 ml cocoa powder 15 ml baking powder 185 ml full-cream milk, at room temperature Creamy Cocoa and Milk Icing: 15 g salted butter, softened 400 g icing sugar 60 ml cocoa powder 90 ml full-cream milk, at room temperature Method: Cream the butter and sugar together until light in colour. Add the eggs, one at a time, whisking each one in completely, then add the vanilla extract. Sift the dry ingredients together and add alternately with the milk to the creamed mixture. Once all the ingredients have been incorporated, use an electric mixer to whisk on high speed for 5 minutes. Divide the mixture between two lined and greased 22 cm cake pans. Bake in a preheated oven at 180°C for about 20 minutes, or until cooked. Remove the cakes ...

Portuguese coffee and chocolate Cookie Cakes Recipe Courtesy - @Moir’s Ingredients 2 x 200 g packets MOIR’S Munch-a-Lot Biscuits 150 ml strong black coffee 15 ml brandy (optional) 5 ml MOIR’S Vanilla Essence 1 x 250 g tub mascarpone cheese 60 ml milk 1 x 150 g packet MOIR’S White Chocolate Mousse 30 ml coco powder Berries for serving Method Mix the coffee, brandy and the vanilla essence together. Dip the biscuits into the coffee mixture. Take care not to “over soak”. Beat the mascarpone and milk together. Add the chocolate mousse and beat until thick. Spread some of the mascarpone mixture onto each biscuit. Sprinkle with cocoa. Repeat twice ending with the mascarpone mixture. Garnish with coffee beans and chocolate shapes.* *To make chocolate shapes. Drizzle melted chocolate in shapes on wax paper and leave to set. Peel off the paper.