Tag Archives: sauces

Kiwi Cheesecake Dip

23 Sep

EASY KIWI CHEESECAKE DIP

It’s kiwi fruit season here in Australia and I couldn’t be happier. Despite their furry skin I love these bright green morsels of goodness. Typically I eat kiwi fruit peeled and as is or sliced on top of yoghurt but I decided to try something a bit different and make these furry little fruits the star of my cheesecake dip. This dip is easy to make and goes down really well at any party or gathering.

** WHAT YOU WILL NEED **

3  fresh kiwi fruits peeled and pureed
250 grams cream cheese
1/2 cup icing sugar
1 teaspoon vanilla

** WHAT TO DO **

In a large bowl beat the cream cheese until smooth. Beat in the kiwi fruit and vanilla. Gradually sift in the icing sugar. Mix well until smooth and serve with fresh fruit or sweet crackers. Store in the fridge for up to 3 days in an airtight container. Enjoy!

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Sweet Treats

22 Feb

CHILLI CHOCOLATE SERVING SAUCE

I have been craving chocolate something chronic lately and after getting a bit experimental in the kitchen and making some Spiced Orange Hot Chocolate I thought it would be fun to make a chilli infused chocolate sauce. A while back chilli (or chili or chile?) chocolate was a bit of a culinary craze and although I love anything spicy and chocolate I was too chicken to try it. But times have changed and I have decided to become more creative in the kitchen, alas this chilli chocolate sauce was born. I hope you enjoy it as much as I do!

What you will need:
1 1/2 cups dark chocolate, roughly chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Dutch cocoa
2 teaspoons chilli powder (adjust to suit your tastes, I like spicy)

What to do:
On a low heat combine all your ingredients together in a heavy bottomed saucepan. Gently stir until your chocolate has melted and all your ingredients have been well combined. Remove your saucepan from the heat once just combined to avoid burning. You can serve this sauce warm or chilled. I poured mine over some vanilla ice cream and added a few coconut flakes. Delicious. Store in an airtight container or jar in the fridge for around 10 days.

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Spiced Rum Caramel Sauce

26 Sep

SPICED RUM CARAMEL SAUCE

I love caramel sauce. I love caramel anything really. After first cooking with alcohol and making my Butterscotch Schnapps Apple Pie I decided to try it again and boozed up my traditional caramel sauce recipe. Like most caramel sauces it can take a bit of trial and error to get a great consistency and flavour but after a bit of tweaking this recipe turned out great.

What you will need:

1 cup brown sugar
150 grams unsalted butter, chopped
1/4 cup water
1/2 cup heavy cream
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup spiced dark rum

What to do:

In a saucepan on a medium heat melt the sugar together with the water. Allow the sugar to boil for 2-3 minutes or until the sugar has completely dissolved, swirling the pan occasionally. Remove the saucepan from the heat. Add the butter and whisk until melted and well combined. Gradually add the cream and rum whilst stirring. Sift in the nutmeg and cinnamon and you’re done! Allow your sauce to cool then pour into an airtight container or jar.

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Easy Blackberry Topping

17 Sep

BLACKBERRY TOPPING

This topping is so easy to make and tastes delicious on anything from ice cream to scones.  Simply combine  in a saucepan on a medium heat 500 grams of frozen blackberries with 2 tablespoons of butter, 1 teaspoon of vanilla essence and 1.5 cups of caster sugar. Whisk continuously until the mixture begins to boil. Allow to boil for 1-2 minutes then reduce the heat to simmer and continue to cook for 10-15 minutes. The mixture should thicken and the sugar should dissolve. Store in an airtight container or jar for up to 3 weeks in the fridge.

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Homemade Blueberry Curd

15 Sep

BLUEBERRY CURD 

What you will need:

1 cup caster sugar
2 cups frozen blueberries
1/4 cup butter
2 eggs
30ml water

What to do:

In a saucepan on a medium heat cook the blueberries in the water until very soft. Once cooked, press the berries through a sieve and discard of the berry skins and pips. Combine the blueberry juice with the sugar and butter and return to a very low heat. Continue cooking while whisking until the sugar dissolves completely. Once dissolved whisk in the eggs and continue to cook until the mixture thickens.This should take about 30 minutes. Store in an airtight jar in the refrigerator for up to 2 weeks.

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