Chocolate coconut Bounty Bars

 Chocolate coconut Bounty Bars

  

  Ingredients 

  • 325g  pk Coconut without sugar finely chopped

  •.  1 tin of condensed milk

  •.  2 tablespoons of coconut oil

  • 1/2 teaspoon vanilla extract

  •.  Some sweet cherries for stuffing

  For the chocolate coating

  • 3 1/2 teaspoons of maple syrup or honey,

  • 380g of chocolate chips

  • 60 grams of Copha 

  Some cut coconut for decoration

  Instructions

  In a large bowl, place the grated walnut, vanilla milk, and coconut oil (leaving the cherries until now) by hand, stirring until combined.  Cover the bowl with a plastic wrap and place in the freezer for a few minutes, so that the mixture is easier to wrap in the desired shape.  Place the plate with wax or parchment on a baking tray.  Remove the mixture from the freezer and form the mixture into pieces with your hands, I like to add the cherries in the middle and then fry them again until firm.  (If the mixture is too sticky to make the pieces, put it back in a bowl and freeze for a few minutes, until it is firm enough to form).  Chocolate chips are carefully melted.  I like mixing with butter from vegetables as it helps the chocolate sit and also because it makes a much smoother chocolate sauce that covers the bars more easily and allows you to use less chocolate overall.  Put the pieces in the chocolate sauce using two forks and a tray of parchment paper and sprinkle some chopped coconut on top before setting.  The leftovers are best preserved, but they can certainly stay away for a few hours on a not too hot day.  

Cherry Ripe Balls

 

Ingredients 

* glace cherries or the Amaretto cherries or the Greek yliko Cherries 

* 1 pkt. desiccated coconut

* I tin sweetened condensed milk

* Cherry or strawberry syrup 

* as much as you need dark chocolate 

* copha butter 1 tablespoon for melting chocolate 

Amounts depends on how many you want to make.

How To Make No-Bake Cherry Ripe Bars

Step 1 – Chop the glace cherries

Finely chop glace cherries (I use the Greek yliko cherries) using a knife or blitz them in a food processor

Step 2 – Add the coconut and sweetened condensed milk

Mix the coconut and sweetened condensed milk with the chopped glace cherries until sticky and combined. 

Step 3 –  strawberry or cherry topping Syrup

To get that vibrant colour, mix through 4-5  drones to achieve colouring until well combined. 

Step 4 – Roll into balls

Roll the mixture into heaped teaspoon-sized balls and place onto a flat baking tray. If your mixture is too soft to roll into balls, add a little more coconut and mix again. Chill the balls in the freezer for 30 minutes before rolling it's much easier 

Melt dark chocolate in micro oven 

Place the chocolates in a glass bowl add a table spoon of the cooga butter ( this will help to harden chocolate after you roll the cherries ripe ) and place in microwave for 30 seconds take it out and with a clean dry rubber scraper stir then place it back in the microwave for another 30 seconds again take out and stir do this 3 times until chocolate has melted making sure not to let any water near it as it will harden chocolate.

Dip the cooled cherries rules in chocolate and place them on a tray with baking paper so it's easy to remove once they have set! Continue with the rest let cool and enjoy! 

Can be frozen up to 3 months 

Trifle

fridge cake 

Ingredients

• 6 to 7 medium bananas sliced 1/4 inch thick
• Strawberries sliced 
• Blue berries 
• Pre made jelly of your choice
• 1 box of shortbread cookies or Chessman cookies can be used also it any cookies of your choice 
• 2 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 8 oz cream cheese softened
• 14 oz sweetened condensed milk
• 3.4 oz instant banana cream pudding mix
• 3.4 oz instant vanilla pudding mix or instant French vanilla pudding mix

Instructions

Whipped Cream

• Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
  
• Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Set aside.
  

Pudding Mixture

• Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined.
• Add pudding mixes and right about of milk required per pot of instant casturd and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
  
• Fold in two-thirds of the whipped cream. 
• 
  

Assembly

• Line a 9 x13 baking dish with one layer of cookies. Top with half of the banana strawberries slices and blue berries top with jelly 
  
• Spread half of the pudding mixture on top of the fruit and add another layer of wafers or biscuits 
  
• Repeat one more layer of fruit slices, the remaining pudding mixture and then top with remaining whipped cream. And decorate to your liking
  
• Cover and refrigerate for at least 4 hours or overnight.
  
• Remove from refrigerator and garnish as desired. Serve immediately.
  

How Do You Make Banana Pudding?

The recipe comes together in a series of easy steps.

Make the whipped cream:

Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.

Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Set aside.

Make the pudding mixture:

Add cream cheese to the bowl of a stand mixer or large bowl and beat until smooth. Add sweetened condensed milk and beat until combined.

Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.

Fold in two-thirds of the whipped cream.

Homemade Nougat Mandolato

Homemade Nougat Mandolato 

INGREDIENTS

• 250g packet marshmallows, 
• 100g packet of glased cherries or in syrup
• 50g packet macadamia nuts, 50g almonds roughly chopped
•  60g pistachios (optional) 
• 2 x 180g blocks good-quality white chocolate 
•  1 tsp of vanilla extract 
• 100g of unsalted butter to melt mashallows
• 1pkt ice cream Wafers depends of how big is the pkt best to buy 2pkts 

METHOD

• Step 1 
  Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. 
• Step 2 
  Combine butter marshmallows, cherries, nuts and in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth. 
• Step 3 
  Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, with wafers, pressing down with a spatula, lay some more wafers on top cool and Refrigerate for 2 hours or until set. Using a warm knife, cut into squares and Serve.
• I like to wrap them with clear cellophane paper wrapping for easier handling and presentation. 

Amigdalota Greek almond biscuits

 

Amigdalota Greek almond biscuits

Ingredients

• 350g almond meal (ground almonds)
• 250g icing sugar
• 1 teaspoon almond essence
• 4 egg whites, lightly beaten
• 20 pieces of slivered or whole blanched almonds (for decoration)

Method

1. Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
2. Combine almond meal, sugar, and essence in a large bowl. Add egg white and stir until mixture forms a firm paste. Roll level tablespoons of mixture into rounds, then shape to form a slightly flattened biscuits. Press slivered or whole blanched almonds onto top.
3. Place on prepared trays. Bake for 15 minutes or until lightly browned. Cool on trays.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
•