Tag: sweet treat

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Foodie Friday: Oven-baked berry clafoutis with Prosecco

Today’s scrumptious oven baked dessert recipe is from Smeg.

Berry clafoutis

Easy and delightful, you can set-and-forget this dish in the oven. Here is a quick recipe that will impress all the guests at your next dinner party.

  • 2 eggs
  • 100 ml prosecco
  • 60 g mascarpone
  • 75 g cornflour
  • 25 g sugar
  • 1 tsp vanilla bean paste
  • 400 g berries
  • icing sugar ((for serving))

  1. Set the oven to fan assist at 220°C and lightly grease a 25cm glass pie dish

  2. Whisk together eggs, prosecco, mascarpone, cornflour, sugar and vanilla until smooth

  3. Place berries in prepared dish and pour over egg mixture

  4. Bake for 25 mins until just firm

  5. Serve dusted with icing sugar

You can also join entertainers Anthony Callea and Tim Campbell in the kitchen with Silvia Colloca, Italian chef and actress to watch them make this, along with a main in under 30 mins!

Dessert, Dinner
Baked goods
baked, baking, berry, quick dessert

Foodie Friday: Deconstructed air fryer caramel s’mores

Today’s recipe comes from Air Fryer Guy who has partnered with Westinghouse to demonstrate the versatility of your air fryer.
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Foodie Friday: Lemon and thyme bars

This week’s recipe comes from our friends at Maxwell & Williams.

Serves: 12 | Prep: 20mins | Cook: 60mins

Ingredients

For the crust:
• 225g unsalted butter, room temperature • 1⁄2 cup caster sugar
• 2 cups plain flour
• 2 tbsp fresh thyme, finely chopped
• 1⁄4 tsp salt

For the lemon layer:
• 7 large eggs
• 2 1⁄2 cups sugar
• 3 tbsp lemon zest, grated
• 1 cup lemon juice, freshly squeezed • 1 cup plain flour

For the lemon glaze:
• 2 cups icing sugar
• 1⁄4 cup freshly squeezed lemon juice, apx. 2 lemons • Fresh thyme sprigs to garnish

Method

  1. Preheat oven to 180°C (160°C fan-forced)
  2. To make the crust, cream the butter and sugar in the bowl of an electric mixer until light. Reduce mixer speed to low and add flour, thyme and salt, mixing until just combined into a rough dough.
  3. With floured hands, gather the dough into a ball and place in the baking tray. Flatten and press into a greased 20 x 30cm baking pan to create a base. Chill in refrigerator for 30 minutes.
  4. Remove from refrigerator and bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack, leaving the oven on.
  5. To make the lemon layer, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over the cooled crust and bake for 35 to 40 minutes, or until the filling is set. Cool to room temperature.
  6. To make the lemon glaze, whisk together icing sugar and lemon juice. Add more or less sugar and/or juice for desired consistency. Pour glaze over lemon bars and spread with a spatula to cover evenly. Allow the glaze to set for at least 20-30 minutes.
  7. Cut into squares and garnish with fresh thyme. Serve on your favourite Maxwell & Williams Seed & Leaf platter.

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Foodie Friday: Lamington bananas

This quick and easy snack from Australian Bananas is great for kids and grown-ups alike and healthier than your average sweet treat!

Makes: 16 |  Prep: 10 mins  |  Cooking: 4 mins

Ingredients

  • 200g milk chocolate, chopped
  • 4-5 bananas (Lady Finger or Cavendish)
  • 1 ½ cups desiccated coconut

Method

1. Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.

2. Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.

3. Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut.

Variation: You can replace the coconut with hundreds and thousands or a mix of both.

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