Lemon Meringue Pie

1 Tin Condensed Milk 3 Large Eggs ½ Cup Lemon Juice ½ Cup Castor Sugar 1 x As Easy As Pie Crust METHOD: 1. Heat oven to 160 degrees 2. Separate egg whites and yolks into 2 different bowls 3. Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!) 4. Add castor sugar slowly and continue whisking – set aside 5. Mix egg yolks and then add tin of Condensed Milk 6. Measure half a cup of lemon juice and add to yolk mixture 7. Beat for about a minute – mixture will start setting 8. Add egg mixture to READY MADE PIE BASE 9. Top with Meringue and spread evenly on top 10. Bake at 160 for 25 minutes. 11. Cool pie on oven rack 12. Refrigerate Pie and ENJOY!

Mad Passionate Explosive Cheese!

Mad Passionate Explosive Cheese! * 125g triple cream Brie * 1⁄4 cup (60ml) Kahlua * 1⁄4 cup (50g) brown sugar * 1⁄4 cup pecans, chopped Preheat oven 180C/360F. Gently slice the lid from the top of the soft cheese without removing. Place the cheese with its lid, on a small tray and bake for 10 minutes. (Preferably on a baking paper lined tray) Meanwhile, in a small saucepan over medium heat, stir the Kahlua and sugar rendering a syrup-like sauce. Bring this lusciousness to a kind boil. Add the pecans and cook for a further 2 minutes, until golden and bubbling. Remove the Brie from the oven, tenderly remove its lid and discard, transfer the wheel to a serving plate. Pour the alluring sauce over the top, so that it flows freely. Indulge immediately with crackers. Serve with a cheeky wine to a cheeky friend!

Yakitori Chicken Skewers

Vanilla ice Cream Recipe

Caramel Slice

Base Ingredients:

115 Butter plus extra for greasing
175grams (1 Cup) of plain flour
55 Grams (1/4 Cup) of Castor Sugar

Method:

Preheat oven to 180 degrees celcius

Grease and line the base of a 20cm square shallow baking tin

Place the butter, flour and sugar in a food processor. Process until they combine together like a biscuit crumb.

Press the mixture into the prepared tin and smooth the top.

Bake in the preheated oven for 10 minutes until lightly browned and slightly risen.

Set aside to cool for 10-20 minutes while making caramel. Leave oven on.

Filling Ingredients:

30 grams of butter
40ml (2 Tablespoons) of Golden Syrup
395 grams Sweetened Condensed Milk (1 Can)

Method:

Place butter and golden syrup in a medium heavy based saucepan over medium heat, stirring occasionally.

When butter has melted, add the condensed milk.

Stir constantly over medium heat for about 9-12 minutes (Until caramel thickens).

Gently spread caramel evenly over the shortbread base.

Return to oven for a further 10 - 12 minutes. ( About 1/2 a centimetre of lightly browned caramel should form around the edges of the slice.

Allow slice to cool to room temperature.

Topping Ingredients:

150 gram Milk chocolate Melts

Method:

Melt the chocolate.

Spread melted chocolate of caramel

Refrigerate slice until chocolate is just set. About 20-30 minutes.

Remove slice from pan and cut into small pieces.

Scrummy Lemon Pie

Ingredients

125g butter melted,

125g Marie biscuits crushed.

Pouring cream

340g of condensed milk

2 large lemons

For the base

1. Mix the butter and crushed marie biscuits to form a base and press into a pie dish.

For the filling 

1. Whip some pouring cream until it is stiff. 

2. Add 340g of condensed milk (or less to suit) and incorporate. 

3. Then quickly mix in the juice of two large lemons.

4. Basically then spoon it into the dish.

Grate some dark chocolate over to garnish and refrigerate.

Fudge Brownie Pie

Fudge Brownie Pie Recipe

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.