Poached Feijoas
½ cup red wine
½ cup sugar
½ cup water Feijoas
Simmer peeled fruit in the wine, sugar and water until the fruit is cooked to taste.
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Cassata
2 litres plain ice cream
½ cup mixed glaced fruit
2 tbsp brandy
300 ml cream
2 tbsp castor sugar
125g chocolate
15g butter
2 tsp cocoa
1 tsp vanilla
crushed nuts
Line a loose bottomed cake tin with glad wrap. Combine mixed fruit with brandy and let stand. Beat cream with castor sugar. Fold in fruit. Put this first layer into the tin and freeze.
2 litres plain ice cream
½ cup mixed glaced fruit
2 tbsp brandy
300 ml cream
2 tbsp castor sugar
125g chocolate
15g butter
2 tsp cocoa
1 tsp vanilla
crushed nuts
Line a loose bottomed cake tin with glad wrap. Combine mixed fruit with brandy and let stand. Beat cream with castor sugar. Fold in fruit. Put this first layer into the tin and freeze.
Melt chocolate with butter. Allow to cool a little and mix in vanilla and cocoa. Mix into one litre of softened ice-cream. Pour the mixture on the frozen first layer and freeze again.
Soften last litre of ice-cream for top layer. Sprinkle crushed nuts on top and freeze.
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Berry Delight
1 punnet of berries (blue berries, black berries, boysenberries)
2 tbsp castor sugar
1 tbsp arrowroot
Wash berries and allow to stand for 1 to 2 hours, then bring slowly to the boil and simmer for a few minutes until fruit is just soft. Cool. Put fruit through a blender then return to heat and thicken with arrowroot. Place in fridge to set. Serve with cream.
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Coconut Salad
Yummy in summer with barbeque fare.
250g sour cream
450g can pineapple pieces
1 cup shredded coconut
6 mandarins sliced into quarters
bananas
Drain pineapple, saving the juice. Mix pineapple and other ingredients (except bananas) together and leave overnight in fridge. The mixture will firm. Add pineapple juice to make it moist. Add sliced bananas before serving. If desired, decorate with pieces of saved pineapple, mandarin and banana.
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