Tag Archives: berries

Sweet Treats

19 Oct

BLACKBERRY & CREAM CUPCAKES

What you will need:
1 1/2 cups of self raising flour
1 cup caster sugar
4 tablespoons butter
1 cup milk
2 eggs
1 tablespoon vanilla
1 cup cream, whipped
2 cups of blackberries
Icing sugar

Preheat your oven to moderate and grease and line your cupcake tray. In a large bowl beat together the butter and sugar along with the vanilla. Whisk in your eggs and gradually sift in the flour whist slowly pouring in the milk. Beat until your mixture it is smooth. Spoon the batter into your lined cupcake tray and bake for 20-25 minutes or until a skewer comes out clean. Allow your cupcakes to cool before spooning out a small section of the centre. Fill the spooned out space with the whipped cream and top with the blackberries. Dust each cupcake with icing sugar and serve. Enjoy!

Makes about 12 cupcakes.

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Summer Refresher

15 Oct

VERY BERRY SUMMER SANGRIA

Sangria has to be one of my favourite Spring/Summer drinks. This delightful concoction of sweet pink wine and juice is perfect for any occasion. Serve this sangria at your next picnic, a BBQ and even a quiet brunch and I guarantee it to be a crowd pleaser.

What to do is simple, in a large jug or pitcher combine 1 bottle (700ml) of pink moscato, 500 ml of orange juice, 500ml of apple juice, 200ml of mango nectar, 3 cups of your favourite berries and 1/4 cup lime juice. Stir until combined and garnish with a few sprigs of mint. Enjoy!

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Baked Mixed Berry Tart with White Chocolate Ganache Cream

29 Aug

MIXED BERRY TART WITH WHITE CHOCOLATE GANCHE CREAM

What you will need:

Pre-made uncooked frozen tart case or you can make your own
250 grams cream cheese
1 cup thickened cream
1 egg
3/4 icing sugar, sifted
1 tablespoon vanilla essence
500 grams frozen mixed berries
1/2 cup caster sugar
2 Tablespoons water

White Chocolate Ganache
150 grams white chocolate
80mL Cream

What to do:

Preheat the oven to moderate.
Partially cook your base until it starts to become slightly firm. (About 8 minutes)
Remove base from oven and allow to cool while you make the filling.
In a large bowl whip the cream cheese until soft and all the lumps are gone.
Add in the cream and continue to beat until fluffy
Add in the egg and vanilla and continue to beat.
Gradually sift in the icing sugar and beat until combined.
Arrange 350 grams of your berries in the bottom of the tart case and cover with the cream cheese filling.
Bake in the oven for about 20 minutes or until the filling thickens.
Allow the tart to cool and fully set in the refrigerator.
In a saucepan combine the caster sugar, berries and water. Cook until the berries loose their structure and the sugar is fully dissolved.
Using a sieve remove any of the seeds and lumps. You should end up with a bright light syrup.
Reheat the syrup in the saucepan again so it thickens. About 2 minutes.
Swirl the syrup onto the top of the tart. You will have extra for serving.

Make the White Chocolate Ganache Cream

Melt the white chocolate in a saucepan or heat proof bowl over a pot of simmering water.
Stirring occassionally with a metal spoon.
In a bowl beat the cream until light and fluffy.
Add in the melted white chocolate and beat until well combined.
Serve with the chilled tart.

Serves about 8.

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Raspberry Cheesecake Cupcakes with a Shortbread Base

28 Aug

RASPBERRY CHEESECAKE CUPCAKES WITH A SHORTBREAD BASE

What you will need:

The base..
100 grams butter or margarine, softened
1 cup plain flour
50 grams sugar
1 tablespoon vanilla

The filling…
2 cups SR flour
200 grams butter/margarine, room temperature
1 cup  caster sugar
1 tsp vanilla extract
1/2 cup cream cheese, whipped
2 eggs whites
1 cup raspeberries, roughly chopped

The icing…
200 grams cream cheese
1 cup icing sugar
1 teaspoon strawberry essence

(Optional) Raspberry Sauce…
100 grams raspberries
1/2 cup sugar
1/4 cup water

What to do:

Preheat the oven to moderate and prepare your muffin tray/s.

Make the base..

Rub the butter into the flour.
Gradually add the sugar and vanilla and knead until a soft dough
Press a small amount of the dough into the base of each of lined muffin tray holes, about 1cm thick.
Pierce each base with a fork and bake for around 5 minutes or until the dough starts to very slightly brown.

Make the filling…

Beat together the sugar and butter until light and fluffy.
Add the vanilla and eggs.
Continue beating until well combined.
Add in half the flour and using a wooden spoon lightly fold.
Add the whipped cream cheese and continue folding until well combined.
Add in the last of the flour gradually, then fold in the raspberries.
Spoon the mixture on top of the semi cooked bases and bake for about 15-20 minutes or until a skewer just comes out clean.
Allow the cupcakes to cool before icing.

Make the icing…

Using an electric mixture whip together the cream cheese, icing sugar and strawberry essence until light and fluffy.
Spoon or pipe the icing on top of the cooled cupcakes and if desired drizzle with raspberry sauce.

Make the raspberry sauce (Optional)

In a blender blend together your raspberries and water until smooth.
Pour the blended berries into a saucepan and add the sugar.
On a low heat cook until the sauce thickens and the sugar fully dissolves.
Allow to cool before drizzling over the cupcakes.
Enjoy.

Makes about 15

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No Bake Mini Berry Cheesecakes

17 Aug

NO BAKE BERRY CHEESECAKES

What you will need…
Base
200 grams crushed plain sweet biscuits, I used Arnotts Marie Biscuits
100 Grams Melted Butter
50 Grams Almond Meal
Filling
500 Grams cream cheese
100 Grams of icing (confectioners) sugar
200 Grams heavy cream
Topping
Pack Frozen mixed Berries, defrosted. Use as many or as little as you like
Strawberry Sauce
200 grams strawberries or any other berries (Fresh or frozen)
1/4 cup caster sugar
1/4 cup water (Omit this if you used frozen berries)

What to do:
In a bowl combine the crushed biscuits, melted butter and almond meal.
Press this mixture into the bottom of 6 lightly greased remington dishes. I used silicon dishes for easy removal.
Place in fridge while you make the filling.
In a large metal or glass bowl beat the cream cheese and cream together using an electric beater.
Once well combined gently fold in the sugar.
Spoon mixture on top of the bases and return to the fridge.
Now you start to make the strawberry sauce.
In a blender or food processor puree the strawberry/berries along with the sugar and water.
Pour this puree into a small saucepan and on a low heat cook until the sugar dissolves.
Remove from the heat and strain the sauce to remove any pips and seeds. Allow the sauce to cool.

To serve:

Gently remove the cheesecakes from the dishes.
Place some berries on top and drizzle with the chilled strawberry sauce. Alternatively place the berries and sauce onto the top of the cheesecakes and serve straight out of the dishes.
Makes 6 serves.

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