Deserts

Apple Crumble
175g plain flour (or Buckwheat) 100g butter 100g caster sugar 1-2 tbsp of mixed nuts   4-5 large apples (see below)

In a food processor briefly whizz the mixed nuts so that they are still coarse not all flour like. Then add flour, butter and sugar and blend until it resembles coarse breadcrumbs (looking like "small pebbles") store this in the fridge or freezer (for 5min) while you prepare the apples.

4-5 cocking apples (pealed, cored, dices and parboiled) or
4-5 large eating apples (pealed, cored and diced)
Place into 1 or more ovenproof containers/dishes then firmly cover the apples with 1cm crumble (use a knife to make some ‘breathing holes’ for the fruit) and sprinkle over a little water, to ensure a lovely crusty top on the crumple.
Into the oven at 200°C and bake for 30 minutes or until golden and crisp, by which time the juices of the apples have started bubbling through the topping and caramelised promisingly on the surface (rather than on the oven floor).

It actually works very well with buckwheat (for those that can't have Flour).   Top

Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the milk, egg yolks, and vanilla.  Fold in the apple, pecans, and beaten egg whites.  Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet.  Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup (recipe below).  Makes 12 pancakes. Top

Combine the brown sugar, cornstarch, and spices in a saucepan and mix well. Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool slightly before serving. Top

Preheat the oven to 180°C.
Place the pastry in a greased cake dish (use a fork to prick the pastry).
Layer apple slices on the pastry (overlapping) make sure the whole dish is well covered.
Sprinkle the sugar over the top.
Bake in the oven for 15-20 minutes - until the pastry is crisp and golden and the apples are soft.
Serve hot or cold with crème fraîche or double cream or whipping cream. Top

Baked Apples
4 Bramley (or Grany Smith)       cooking apples (cored) 50g butter (pref. unsalted) 50g caster sugar (or 2 tbsp honey)       (plus 1 tbsp for finishing touch) 1 lemon (zest of) 2 tbsp sultanas (chopped if posible) 2 tbsp jam (raspberry, strawberry,       blackcurrent or apricot) 1 tbsp cinnamon (+1 crushed clove) 150ml sweet dessert wine       (Muscat or Soave)

Preheat oven to 190°C.
Mix the chopped sutanas, jam (optional), chopped nuts, butter, sugar (or honey), lemon zest and cinnamon
Spoon the mixture into the apples.
Stand the apples in an ovenproof baking dish. Add the dessert wine and springle the extra tbsp sugar over the apples.
Cover the dish with foil and bake for 45-50 minutes, but remove the foil after 25 minutes. The apples should be soft and slightly browned.
Serve with Cream/whipping/double, Custard, Ice Cream or Plain. Top

Microwave Cooked Apple You will need a microwave oven. This quick cooked apple is ideal for breakfast or as a snack during the day. I find that by cooking the apple I remove the acid and I can eat the apple that way.
	1 Washed and dried Apple

Quarter the apple and core the quarters. Then quarter each quarter and place in a microwave container. Cook on max for 2½ minutes. That’s it. Indulge yourself by serving it with ice cream or custard. Top

Preheat the oven 180C/350F/Gas 4.
Butter a 20cm/8in spring-bottomed cake tin with a removable base.
Melt the chocolate and butter in a bowl over simmering water.
Whisk the egg whites until stiff.
In another bowl whisk the yolks with the sugar until pale.
Add the chocolate mixture to the egg yolks and sugar then fold in the egg whites.
Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve alongside slices of the cake. Top

Blend the biscuits in a food processor until crumbs form. Or crush in a plastic bag using a rolling pin. Put the butter in a saucepan and melt gently. Let cool slightly, then stir in the crushed biscuits. Tip into the cake tin and press evenly into the base.
To make the first layer, put the soft cheese, eggs, sugar and vanilla extract in a bowl and beat thoroughly. Pour it over the biscuit base and smooth the top. Put the tin on a baking sheet and bake in a preheated oven at 1 90°C/375°F/ R5 for 20 minutes or until just set. Remove from the oven and set aside for 20 minutes to firm up.
To make the second layer, put the soured cream, yoghurt, sugar and vanilla extract in a bowl and mix. Spoon evenly over the first layer. Return the cheesecake to the oven for 10 minutes, remove and let cool. Once cool, refrigerate for at least 6 hours or overnight.
For the topping, put the sugar and 2 tablespoons water in a saucepan and heat gently until the sugar has completely dissolved. Turn up the heat, add the blueberries, cover and cook, shaking the pan occasionally, for about 5 minutes until the berries are soft. Remove from the heat. Mix the arrowroot with 2 tablespoons water and add to the blueberries. Stir over low heat until the juice has thickened. Set aside to cool then check for sweetness, adding extra sugar to taste if necessary.
About an hour before serving ease a knife down the sides of the cake tin then release the clamp or push up the base. Spoon the blueberry topping evenly over the cheesecake and return to the fridge until ready to serve. Top

Carrot Cake Prep.time 10 min  Cooking time 75 min
4 Large Eggs - separated 200g Cleaned & Grated Carrots 200g Sugar 200g Peeled and grated Almonds    (or use 100g chopped nut mix      + 100g grated almonds) 40g Flour *    (or use 1 tsp potato flour) Clove powder * (grind 1 clove, use ½) Salt Nutmeg * 1 small glass of Kirsch * Butter to grease the form

Whip the egg-whites until stiff.
Whip sugar, yolks and kirsh until smooth (sugar nearly dissolved), then add the remaining ingredients.
Gently fold in the egg-whites and place the mixture in a greased (or lined) tray.
Bake for 1¼ hours at 210 degree; cover the cake for the 1st hour to prevent the top from burning. When cool sprinkle with icing sugar. Top

Cheer up Fruit Prepartion & Cooking time 10 min
Any fruit: Pears, Apples, Plums, Peach ..... and so on 10-30g butter enough to cover the whole pan when melted some sugar some ground cinnamon

Peel (obligatory) the fruit and cut into rings about ½-1 cm thick. Melt the butter in the heated frying pan. Then add the fruit (try not to overlap it) and sprinkle some white sugar over it (not too much). Turn each piece of fruit over to caramelize the sugar and sprinkle a little cinnamon onto the fruit. Turn once more and let fry for a minute or so. Serve with cream or ice-cream, even rolled into pancakes. Top

You will need a shallow glass bowl of about 1.5 litre (2% pint) capacity.
Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl. Sprinkle over 3 tablespoons of the Bailey’s and 2 tablespoons of the natural juice from the can of pears.
Whisk together the cream and mascarpone in a large bowl until lightly whipped (do not over whisk). Reserve 6 of the chocolate thins and chop the rest so they are still chunky - about the size of hazelnuts. Mix the chopped chocolate in with the cream.

Cut the pear halves into 1 cm slices and lay over the soaked sponge mixture. Spread with half the cream mixture and repeat the whole process again starting with the sponge. Coarsely chop the remaining chocolate thins and sprinkle over the top.
Leave to chill in the fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.

Courgette Cake Prep time 10-15 min; Cooking time 45-60 min
	100g butter (room temperature) 100g caster sugar 100g plain flour (sieved) 100g courgettes (1 small one) (grated coarsely) 75g small apple (grated coarsely) 1 egg separated ½ tsp baking powder ¼ tsp salt 1 tsp cinnamon Some grated nutmeg (optional) 2 drops of vanilla extract (optional) 40g pecans or chopped mixed nuts 40g sultanas Zest of 1 orange (optional)

Preheat oven at 180C/gas mark 4.
Grease a baking form – I used a 16cm round foil form.
If you have a small hand chopper – mix and chop the nuts and raisins.

Whisk the sugar and egg-yolk until smooth; then add the salt, baking powder, cinnamon, nutmeg, vanilla and orange zest. Now add the butter and whisk again until the butter is thoroughly intermixed; then add the flour (keep mixing). Gently squeeze the excess water/juice from the mixed grated apple and courgette; and fold this into the cake-mixture. Finally beat the egg white and fold it into the cake-mixture.

Transfer to your baking tin and bake for 45-60 minutes, or until golden and firm to the touch. Allow to cool in the tin before turning out.

If you are cooking Gluten-free use “Buckwheat” instead of flour and gluten-free baking powder as well! Top

Lemon-Orange Meringues Serves 4 – Preparation time: 10-25 minutes Cooking time: 7-20 minutes Freezing: not recommended
	3 tablespoons cornflour 1/4 pint (150 ml) water Grated zest and juice of 1 Lemon and 1 Orange (max 150ml juice) Artificial sweetener (honey/sugar), to taste 2 eggs, separated 2 tablespoons caster sugar 2 tablespoons flaked almonds – crushed 1 tablespoons brandy or kirsch

• Preheat the oven to Gas Mark 4/180°C/350°F.
• Blend the cornflour and water in a small saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens.
• Remove from the heat and add sweetener, to taste. (The easiest way is to sweetening the juice before boiling the mixture. Gently heat the juice and dissolving the sweetener then add it to the now heating cornflower and water).
• Remove from heat and add the alcohol.
• When cool stir in the egg yolks. Make sure that the mixture is sufficiently cool or else the yolks will curdle. Divide the mixture between 4 ramekin dishes and place them on a baking tray.
• Bake for 5 minutes. Remove from oven and if you are using a fan oven reduce the heat to 160°C. Sprinkle the crushed almond evenly into each of the dishes.
• While baking, whisk the egg whites until they hold their shape. Add the caster sugar and whisk again until stiff and glossy.
• Pile an equal amount of meringue on top of each ramekin dish. Return them to the oven and bake for 10-15 minutes, or until the meringue is brown and crisp on the surface.

Serve hot as meringues will colaps – but they can be eaten later they just don’t look as impressive. Top

Fresh Fruit Brulée Prep time 1-2 Hours
	227g (8oz) strawberries, washed and sliced 125g (4oz) white grapes, (seedless or with pips removed), washed and halved 1 fresh peach, washed and sliced 8-10 ratafia biscuits 2 x 200m1 (7floz) tubs crème fraîche 125-l75g (+6oz) light brown soft sugar Fresh mint, to decorate

Chilling Time: 1-hour minimum - Cooking Time: 1-2 minutes - Serves: 4
Arrange the strawberries, Grapes and peach in the base of an approximately 900m1 (1½-pint) soufflé dish or 4 individual ramekin dishes.
Place the ratafia biscuits on top.
Then spoon over the creme fraîche to completely seal in the fruit and chill for at least 1 hour.
Sprinkle over the sugar and smooth the top, place under a preheated hot grill for 1-2 minutes until the sugar has caramelised.
Decorate with fresh mint and serve.
There lots of delicious alternative ingredients for this recipe:
Any fresh or canned fruit can be substituted
A tablespoon per person of fruit juice, liqueur, brandy or sherry could be added for extra liquid.
Use any almond macaroon biscuit instead of ratafias.
Natural Greek style yoghurt could be substituted for crème fraîche.
Light Muscovado sugar could be used instead of light brown soft sugar.
The biscuit can be left out all together. Top

Poached Pears with Toffee Sauce Serves: 4 - Preparation time: 15 minutes Cooking time: 40 minutes
	4 firm Pears 100 g light brown soft sugar 2 tbsp ginger wine or sherry (optional) 300 ml water 1 cinnamon stick 1 tsp ground arrowroot powder 2 tbsp half fat crème fraîche Toasted Almonds Ice cream or cream

Peel the pears, leaving the stalks intact. Using an apple corer or small sharp knife, remove the core from the base if liked or if preferred simply slice a little off the base of each pear so it stands straight.
Place the sugar, ginger wine or sherry and cinnamon in a large pan with 300ml /1/2pt water. Heat gently stirring until the sugar has dissolved. Bring to the boil. Add the pears, reduce the heat, cover and simmer for 35-40 minutes until the pears are soft enough to cut with a spoon. Turn the pears several times during cooking to ensure even cooking.
Transfer the pears to a bowl, discard the cinnamon. Boil the cooking liquid for 4-5 minutes or until syrupy. Blend the arrowroot to a smooth paste with a little cold water. Stir the crème fraîche and arrowroot into the sauce and simmer for 1 minute until the sauce is glossy. Pour over the pears and leave to cool.
Serve sprinkled with toasted almonds and ice cream if liked. Top

Gently cook the pear in the currant juice until they are soft (25-30 minutes) check now and again to ensure that the liquid has not evaporated. Once soft force the pears through a sieve and add the gelatine. Place in serving glasses and leave in fridge to cool. Serve with a dollop of whipping cream and decorate with some mint leaves. Some biscuits can also be added. Top

As frozen desserts go, it doesn't get much easier than this. Serve this all by itself, or topped with a little chocolate or raspberry sauce.
Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer covered until the pears are tender, about 5 minutes. Puree in an electric blender or food processor and pour into a shallow metal pan. Freeze until solid, about 1 hour. Scrape with the tines of a fork to make a slush and return to the freezer. Top

Line a 10-inch pie or tart pan with the dough and prick it with a fork. Sprinkle with the cookie crumbs. Fill with the plum halves, packing them tightly and placing them so they are almost vertical and leaning against each other. Sprinkle with about 3/4 of the sugar mixture and bake in a preheated 375F (190C) oven for 30 minutes. Sprinkle with the remaining sugar mixture. Serve warm. Top

Rice Pudding Preparation 5 min. - Cooking time 45 min. Serves 4
	For the Rice:       300ml milk rice       600ml water       400ml milk       500ml whipping cream       A touch of salt For the Cherry Sauce       50g Chopped almonds       Vanilla extract or pod       1 or 2 cans of red cherries       25-50g Potato flour       Brandy or Kirsch

The Rice Pudding:

• Bring the water to boil with a little salt and gently add the rice to the boiling water.
• Simmer until the water has evaporated,
• then stir in: the milk, cream and vanilla,
• and leave to simmer for approx ½ hour.
• NO stirring required.
• Serve with butter, cinnamon-sugar and the cherry sauce.

• Strain the juice into a saucepan,
• in a seperate bowl add 25g potato flour (per ½ ltr cherry juice) to a small amount of the cherry juice,
• heat the remaining juice and slowly add the flour mixture to the warm juice,
• heat until it has thickened and return the cherries to the sauce.
• Optional, but nice (add some brandy or kirsch to the sauce).
• The sauce can be served cold or warm.

Top

The Milk Rice:
Split the vanilla pod and remove the seeds, reserve them for the Sauce. Heat the milk on low heat. Rinse the rice and drain well, add rice to the warm milk with the vanilla pod. Reduce the heat and stir gently until it starts boiling again, then reduce the heat to minimum, put a lid on and simmer for EXACTLY 1 hour. Occasionally stir to make sure it doesn’t stick to the pan. Cool the rice.
Mix the vanilla seeds with the sugar. Add the sugar to the cream and whip the cream until stiff.
Turn the cold rice and almonds gently into the stiff cream. Keep Cold.

The Sauce:
Strain the juice into a saucepan, add 25g potato flour (per 1/2ltr cherry juice) to a small amount of the cherry juice, heat the remaining juice and slowly add the flour mixture to the warm juice, heat until it has thickened and return the cherries to the sauce. (add some brandy or snaps to the sauce). Top

Combine the orange juice, grenadine and bitters in a large jug.
Put 175ml of near-boiling water in a small heatproof bowl. Sprinkle over all the gelatine and leave to dissolve for a few minutes, then stir and leave until tepid. Mix into the juice and divided between 6 glass serving dishes. Place on a tray, cover and refrigerate for 2 hours, until set - longer for a firmer set.
Arrange the peeled, cleaned grapefruit segments on top of each dish, just before serving. Top

Risengrød (DK) kan koges 2 dage i forvejen og ris a l'amande kan blandes dagen før 8 portioner
1 liter sødmælk 125 g grødris 1 vaniljebælg Endvidere: 1/2 liter piskefløde (jeg blander gerne lidt mere i for at gøre ris a l'amande mere blød - den bliver nemlig lidt fastere i køleskabet) Korn fra 1 stang vanilje 2-3 spk sukker eller mere efter behag 200g smuttede, hakkede mandler 1 hel smuttet mandel

Kog mælken op for lav varme i en tykbundet gryde med tætsluttende låg.
Skyld risen i koldt vand, dryp dem godt af og rør dem i den kogende mælk sammen med bælgen af den flækkede vaniljestang
Forinden skrabes dog vaniljekornene ud - gem dem til flødeskummet.
Skru ned for varmen og bliv ved med at røre til mælken kommer atter i kog.
Læg låg på og lad grøden simre akkurat 1 times tid.
Rør af og til under kogningen så intet brænder på og pas på at varmen ikke bliver for høj.
Grøden køles helt af.
Bland vaniljekornene med lidt sukker og pisk dem med fløden til fast skum.
Vend de kolde ris i flødeskummet og vend de hakkede mandler i.
Anret enten i en skål med en hel mandel rørt i eller anret portionsvis med en mandel i den ene portion så folk selv kan vælge. Top

Kiksekage (DK)
	260 Gram Palmin 2 Æg 200 Gram Kiks 250 Gram Mørk Chokolade 225 Gram Sukker

Fremgangsmåde for Kiksekage:
Palmin og chokolade smeltes ved svag varme, rør af og til, til det er afsvalet. Æg og florsukker piskes lidt, heri hældes palmin, chokolade massen lidt efter lidt, der piskes godt. 1 1/2 l. form beklædes med bagepapir. Chokolademasse - kiks -chokolademasse - kiks osv. slut med chokolademasse. Opbevares koldt. Top

Zucker und Eigelb werden schaumig gerührt und mit allen Zutaten vermischt. Die Eiweiß werden recht steif geschlagen, und zuletzt unter die Masse gezogen, die in eine gut gefettete Springform eingefüllt wird.
Im schön vorgewärmten Bachofen bäckt man die ausgiebige und ausgezeichnet Torte bei massiger Hitze 1 bis 1¼ Stunden. Top

Butter und Zucker zu eine samtigen Masse rühren und den Eigelb beifügen. Mascarpone unterrühren bis die Masse gleichmäßig ist, dann den Zitronensaft beigeben und glatt rühren

Eiweiß steif schlagen. Zucker allmählich zugeben. Eigelb leicht aufschlagen und dem Eischnee beifügen. Mehl, Bachpulver und Wasser unter heben. Gleichmäßig auf dem Blech verteilen und 6-8 Minuten goldgelb Bachen
Sauberes Tuch mit Zucker bestreuen. Biskuit heiß auf das Tuch stürzen (Folie abziehen). Biskuit mit dem Saft der Zitronen behäufeln und auskühlen lassen (lauwarm). Mit der Füllung bestrichen und aufrollen. Die Roulade vom Tuch nehmen und fest in Alufolie packen. Minuten 12 stunden zuunterst im Kühlschrank kühlen.
Das schwierigste ist die Roulade vom Tuch auf die Alufolie zu kriegen. Sie ist in diesem Moment sehr brüchig. Am besten geht es mit einem langen Kuchenspatel.
Wenn Du richtig Eindruck machen willst, kannst Du das Ganze mit ein Fruchtsauce servieren.

Fruchtsauce Beispiel:
Mango-púree
2 kleine Mangos klein schneiden

Im Mixer zusammen mit 3 Esslöffel Orangesaft und 2 Esslöffel Cointreau glatt púrieren.
Ein kleine menge Mango-púree auf Dessertteller anrichten und 2 schieben Roulade darauf legen. Top