Category: Recipes

Serves: 4

INGREDIENTS
1 ¼ cup (310 ml) skimmed milk
1 teaspoon vanilla essence
1 teaspoon artificial liquid sweetener
1 egg yolk, beaten
2 tablespoons powdered gelatine, dissolved in ½ cup hot water, cooled
¾ cup strawberries, puréed

PREPARATION
Heat milk and vanilla essence in a saucepan until it comes to the boil.
Remove from heat.
Stir in sweetener and gelatine mixture.
Set aside to cool.

Fold in beaten egg yolk and puréed strawberries until well blended.
Spoon mixture into a slightly wet mould and refrigerate until set .
To serve, unmould terrine and cut into slices.

Makes – 2 1/2 dozen

INGREDIENTS
4 eggs
1 cup (230g) raw sugar
250g butter, softened
vanilla essence, to taste
1 teaspoon finely grated orange rind
3 ½ cups (420g) flour
3 tablespoons cocoa powder
1 teaspoon baking powder
pinch of salt

PREPARATION
Beat butter and whisk in slightly beaten eggs and sugar.
Sift together flour, cocoa powder, baking powder and salt.

Fold into mixture and work to form a firm dough.
Knead to a ball shape and wrap it in plastic food wrap.
Refrigerate for some hours.

Turn the dough onto a floured surface and roll out until it is 3cm thick.
Cut out different Christmas shapes with floured cutters.

( You can also trace shapes on a piece of cardboard and cut them with a sharp knife or rolling wheel cutter).

Place them on ungreased baking sheets and bake for about 10 minutes or until cooked. They can be stored in hermetic containers and served plain or decorated with glazes of different colours.

Makes 36
INGREDIENTS
4 eggs
1 ½ cup (300 g ) sugar
150g dark chocolate
150g butter
1 cup (100 g ) walnuts, chopped
1 cup (120 g ) flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
pinch of salt
1 teaspoon vanilla essence

PREPARATIÓN
Place the eggs in a mixing bowl and beat until light and fluffy.
Gradually add the sugar and beat vigorously after each addition until creamy ( approx. 10 minutes).

Chop the chocolate or grate it.
Cut the butter into cubes.
Place these two ingredients in a bowl and melt in microwave oven or in a double boiler.

When completely melted, stir into the eggs and add the vanilla essence.
Sift together flour, baking powder, bicarbonate of soda and salt.
Fold in the batter and add chopped walnuts.

Pour the batter into a greased and floured rectangular tin. Bake in a moderate oven for about 30 minutes or until tested with skewer.
Remove from oven and cut into small squares, while still warm.

Serves: 8 – 10

INGREDIENTS
3 cups (750ml) milk
1 glass (250ml) white wine
2 eggs
vanilla essence, to taste
2 egg yolks
1 cup (200g) sugar
3 heaped tablespoons flour

PREPARATION
Place eggs, egg yolks, sugar and flour in a saucepan.
Mix well.

Whisk in milk and wine, beating well with a wooden spoon until all the ingredients are well blended.

Bring to the boil over a low heat, whisking constantly until mixture thickens.
Remove from heat and pour into a bowl.

Cover surface with plastic food wrap tight, so that
The cream does not form a crust.

Set aside to cool. Refrigerate.
You can serve it as a dessert or use it as a filling.

Serves: 8

INGREDIENTS
3 egg yolks
3 egg whites
300g reduced-fat cream cheese
2 teaspoons artificial liquid sweetener
2 teaspoons instant coffee powder

PREPARATION
Beat egg yolks with 1teaspoon sweetener until thick.
Beat in cream cheese and coffee.

Whisk egg whites with 1 teaspoon sweetener until stiff peaks form.
Fold gently into mixture.

Spoon into individual serving bowls or glasses and serve chilled.

Makes 24

INGREDIENTS
1 cup (250 ml) water
100g butter
1 cup (120 g) flour
1/2 teaspoon salt
4 large eggs

For the filling
2 cups (500 ml) milk
1/2 cup (60 g ) flour
1/2 cup (100g ) sugar
50g sweet chocolate powder
50g butter

PREPARATION
Profiterole batter:
Place water, butter and salt in a saucepan and slowly bring to the boil.
As soon as the mixture boils, quickly stir in flour, using a wooden spoon.

Cook over low heat, beating constantly
Until mixture is smooth and leaves the sides of the pan.
Remove from heat and set aside to cool slightly.

Beat in eggs, one at a time, beating well after each addition and until mixture is light and glossy. Rest for 30 minutes.

Spoon batter into a piping bag fitted with a large fluted nozzle and pipe small swirls onto a well greased baking sheet.
Bake in a hot oven until well risen.

Lower the heat of the oven and cook pastries a little longer, until golden.
Turn off the oven and leave them inside until cool and crisp.
Cool on wire racks.

Chocolate filling:
Place milk in a saucepan and bring to the boil. Remove from heat.
Melt the butter in a saucepan over a low heat, add the flour and stir with a wooden spoon. Remove from heat.

Add the sugar and chocolate powder, alternating with the hot milk.
Cook over a moderate heat, stirring continuously and bring to the boil.
Boil for 5 minutes, stirring all the time and remove from heat. Cool.

Make a slit in the base of each profiterole.
Spoon the chocolate filling into a piping bag fitted with a plain nozzle and pipe filling into profiteroles.

Place them on a serving dish and sprinkle them with sweet chocolate powder or caster sugar.

Makes 3 dozen

INGREDIENTS
4 eggs
2 cups (400 g) sugar
1 teaspoon vanilla essence
200g butter
1 cup (130 g) cocoa powder
1 cup (120 g) flour
1 teaspoon baking powder
11/2 cups (150 g) walnuts, chopped

PREPARATION

Place eggs in a mixing bowl and beat until fluffy.
Gradually add sugar and vanilla essence, beating well after each addition, until thick and creamy (for approx. 10 minutes).

Cut the butter into cubes and melt in the microwave oven or in a double boiler.
Stir in the cocoa powder until well blended.
Pour in and stir well.

Fold in the sifted flour, baking powder and floured walnuts.
Pour the batter into a well greased and floured square or rectangular tin and bake in a moderate oven for about 30 minutes or until tested with a skewer.

Remove from oven and cut into small squares while still warm.
Serve them like that or sprinkled with caster sugar.
You can also serve warm accompanied by a scoop of ice cream.

INGREDIENTS
3 egg yolks
200g skimmed milk powder
1 ½ tablespoons powdered gelatine
2 ½ cups (625ml) water
artificial liquid sweetener, to taste
1 teaspoon vanilla essence

PREPARATION
Soak gelatine in ½ cup of cold water.
Place skimmed milk powder, soaked gelatine, egg yolks , water, liquid sweetener and vanilla essence in a blender.

Blend for some minutes and let stand for 1 hour.
Pour mixture into a freezerproof container and freeze until solid.
Remove from freezer some minutes before serving.

Makes 24

INGREDIENTS
For the batter
1 cup (250 ml) water
100g butter
1cup (120 g) flour
4 eggs
pinch of salt

For the sabayon filling
11/2 cup (375 ml) boiling milk
2 egg yolks
4 tablespoons sugar
2 heaped tablespoons flour
½ cup (125 ml) sherry or Garnacha wine

PREPARATION
Place water, butter and salt in a saucepan and slowly bring to the boil.
As soon as the mixture boils, quickly stir in the flour, using a wooden spoon.
Keep stirring and cooking over a low heat for some minutes until mixture is smooth and leaves the sides of the saucepan.

Remove from heat and set aside to cool slightly.
Beat in eggs, one at a time, beating well after each addition and until mixture is light and glossy.

You can either spoon small portions of the batter onto a well greased baking sheet or pipe them, using a piping bag fitted with a large fluted nozzle.

Separate them well from one another as they rise quite much in the oven.
Bake them in a hot oven for some minutes or until well risen.
Lower the heat of the oven and bake a little longer or until golden and crisp.
Cool on wire racks.

Sabayon filling:
Place egg yolks and sugar in a saucepan and beat them well over a low heat.
Add the flour and stir well.
Slowly add the milk and keep stirring over the heat until the mixture thickens.
Remove from the heat and cool.

Add the sherry or Garnacha wine and mix well.
Make a slit in the base of each profiterole.

Spoon some sabayon into a piping bag fitted with a small plain nozzle and pipe filling into profiteroles.
Place them on serving dish and sprinkle them with caster sugar.

Makes 3 dozen

INGREDIENTS
150g butter at room temperature
1 cup (200g) sugar
3 eggs
3 tablespoons milk
1 teaspoon vanilla essence
3 cups (360 g) flour
2 teaspoons baking powder
pinch of salt
cornflakes

PREPARATION
Whip the butter and sugar until creamy. Add the eggs, one at a time, mixing well.
Add and stir, the milk and vanilla.

Sift the flour, the baking powder and the salt into the bowl and blend well to form the dough.
Place some cornflakes in another bowl.

Spoon a portion of the dough and roll it over the cornflakes until forming well coated balls. Place the biscuits on well greased baking sheets, well separated from one another.

Bake in a moderate oven until slightly golden. Remove from the oven and cool on a wire rack.