Berry cordial

The kids will love this home-made berry cordial! 

Makes

3 cups

Ingredients

• 500g frozen mixed berries, thawed
• 2 teaspoons tartaric acid (see note)
• 1/2 cup lemon juice
• 1 1/2 cups caster sugar
• 1 cup boiling water

 

Method

1. Place berries, tartaric acid, lemon juice and sugar in a heatproof bowl. Add boiling water. Stir until sugar has dissolved. Strain through a sieve, pressing with the back of a spoon, into a large, heatproof jug. Pour into hot, sterilised bottles and seal. Refrigerate until chilled.
2. To serve: Use 1/3 cup cordial to 2/3 cup chilled sparkling mineral water or iced water. Serve with frozen raspberries.

 

Notes

Tartaric acid is a plant-derived preservative that prevents sugar crystallising and enhances flavour.

Berry passion cheesecake

Chilled cheesecake is a crowd-pleaser, and our no-bake version studded with seasonal fruit is a lite choice for the new year. 

Preparation Time

30 - 420 minutes

Ingredients (serves 10)

• Light olive oil spray
• 250g pkt plain sweet biscuits
• 125g unsalted butter, melted
• 60ml (1/4 cup) boiling water
• 3 tsp gelatine powder
• 2 x 250g pkts light cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 300ml ctn light thickened cream
• 1 tbs fresh lemon juice
• 300g fresh or frozen raspberries
• 2 passionfruit, halved
• 55g (1/4 cup) caster sugar, extra
• 1 tbs cornflour
• 60ml (1/4 cup) water

 

Method

1. Release the base from a 20cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
2. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
5. Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.
6. Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passionfruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.

Irish coffee

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 2)

• 2 tbs good freshly ground coffee
• 1/4 cup whisky
• 2-4 tsp sugar
• thickened cream

 

Method

1. Place 2 tbs good freshly ground coffee in a coffee plunger and pour over 1 1/2 cups boiling water. Stir well. Set aside for 5 minutes. Plunge the coffee.
2. Pour 1/4 cup whisky into two serving glasses. Pour over the coffee and then stir in 2-4 tsp sugar, to taste.
3. Carefully pour thickened cream over the back of a spoon into the coffee. Serve the coffee immediately.

 

Notes

Try this: If you are not a whisky drinker, other great alcoholic additions are Kahlua, Baileys, rum or Tia Maria.

Pineapple with mint sugar

Ingredients (serves 4)

• 1 1/2 tablespoons caster sugar
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 pineapple, peeled, halved lengthways, thinly sliced
• 1/2 lemon, juiced
• 2 x 100g tubs passionfruit frozen yoghurt

 

Method

1. Combine sugar and mint in a small bowl.
2. Arrange pineapple on a platter. Drizzle with 2 tablespoons lemon juice. Sprinkle with mint sugar.
3. Serve with scoops of frozen yoghurt.

"Hot chocolate" mousse

End your meal on Christmas eve with these festive cups of chocolate comfort. 

Preparation Time

15 - 375 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• 1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped
• 3 eggs, at room temperature, separated
• 125ml (1/2 cup) thickened cream
• 55g (1/4 cup) caster sugar
• Icing sugar, to dust
• Candy canes, to serve

 

Method

1. Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly. Stir in the egg yolks.
2. Use an electric beater to beat the cream in a bowl until firm peaks form. Use a metal spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream.
3. Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and glossy.
4. Fold the egg white mixture into the chocolate mixture. Spoon into four 250ml (1-cup) capacity serving cups. Cover and place in the fridge for 6 hours or until set.
5. Dust with icing sugar and serve with candy canes.

Apple and mint sauce

Serve this sauce as an accompaniment to roast pork. 

Preparation Time

10 minutes

Cooking Time

15 minutes

Makes

435 ml (1 3/4 cups)

Ingredients (serves 8)

• 6 large granny smith apples, peeled, cored, coarsely chopped
• 160ml (2/3 cup) sweet white wine
• 2 tbs caster sugar
• 3 tsp finely chopped fresh mint

 

Method

1. Combine the apples, wine and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves.
2. Increase heat to medium-high and bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 8-10 minutes or until apple softens. Set aside for 5 minutes to cool slightly.
3. Place apple mixture in the bowl of a food processor and process until pureed. Transfer to a serving bowl. Add the mint and stir until well combined. Serve warm or cover with plastic wrap and store in the fridge until required.

Balsamic strawberry skewers

Strawberry skewers are the ideal end to a barbecue dinner. 

Ingredients (serves 4)

• 2/3 cup mascarpone, at room temperature
• 2 tablespoons icing sugar mixture
• 2 teaspoons finely grated orange rind
• 1/2 cup firmly packed brown sugar
• 1/3 cup balsamic vinegar
• 32 strawberries, hulled, washed
• olive oil cooking spray

 

Method

1. Combine mascarpone, icing sugar and orange rind in a bowl.
2. Place brown sugar, vinegar and 2 tablespoons water in a saucepan. Bring to a simmer over low heat. Simmer, uncovered, for 2 minutes. Set aside to cool.
3. Thread strawberries onto 8 skewers. Brush with vinegar mixture.
4. Preheat a barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning, for 1 to 2 minutes or until strawberries are just tender and brown. Drizzle with remaining vinegar mixture. Serve with mascarpone mixture.

 

Notes

You will need 8 pre-soaked skewers.