Baklava circles Nest

 Ingredients 

Nuts 

• ½ cup pecan nuts 
• 1/2 cup of roasted Almonds
• ½ cup shelled pistachios
• 1 Tbsp granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp ground cloves

Assembly

¾ cup unsalted butter, melted

1 1 lb pkg (16 sheets) phyllo pastry, thawed

Powdered cinnamon and cloves 

Syrup

1 cup granulated sugar

½ cup honey

1 cup water

1/2 lemon, cut in half

1 cinnamon stick

4 whole cloves

Method

• First up it's good to  prepare the syrup so it can cool down always pore cooled Syrup on to hot pastry. It will help to stay crispy 

Syrup

1. For the syrup, bring the sugar, honey, water, lemon (squeeze the lemon juice into the pan and drop the lemon halves in), cinnamon stick and whole cloves up to a simmer in a medium saucepan over medium heat. Simmer this for 5 minutes, stirring to make sure the sugar has dissolved and then set aside to cool.

2. Hot from the oven, spoon the cooled  syrup over the hot baklavas, using a brush to fill in any gaps. Let the baklavas cool to room temperature on a rack before enjoying.

3. The baklavas can be stored in an airtight container for up to 4 days.

Nuts

1. For the nuts, pulse the pican and pistachios with the sugar, cinnamon and cloves in a food processor until evenly chopped (but not finely ground). Set aside.

Assembly

1. To assemble, preheat the oven to 350ºF (180ºC) and brush a 9-x-13-inch (23-x-33 cm) baking pan with some of the melted butter. Cut all the phyllo pastry sheets in half and stack one half on top of the other – cover the stack with a piece of plastic wrap topped by a damp tea towel (this will prevent it from drying out). Lay out a sheet of phyllo pastry and brush it lightly with butter. Top this with a small line of the nuts in a line and brush it lightly with butter. Using a long-handled wooden spoon or piece of doweling, place the spoon handle along the short end of the pastry and roll up the pastry over the spoon (but not too tightly). Scrunch the phyllo down the spoon to pull it off and also “ruffle” the pastry at the same time. Shape this into a small circle and place it in the buttered baking pan and repeat with the remaining pastry (15 baklavas fit into the pan nicely. Brush the tops of the baklavas with all the remaining butter.

2. Place a generous spoonful of the nut filling into the centre of each baklava circle and press in as much as you can and sprinkle some melted butter all over it. Bake the baklavas for about 30 minutes, until a rich golden brown. Then pore the cooled syrup all over as soon as they are out of the oven. When cooled place some chopped pistachio in the middle of each circle for decoration and enjoy.

Fay’s Fruity fridge cake

 

Fruity fridge cake 

Ingredients

Instant banana custard 

Instant vanilla custard 

375g Fresh cream

6 firm Bananas 

Some strawberries 

Some blue berries 

Italian biscuits 

cream cheese 

Icing sugar 

Condence milk 

Milk

Put it all together:

1. Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.and berries 
2. Spread half of the pudding mixture on top of the bananas and berries and add another layer of Nilla wafers.
3. One more layer of banana and berries slices, the remaining pudding mixture and then top with remaining whipped cream.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Remove from refrigerator and garnish as desired. Mini Nilla Wafers, banana slices, or wafer crumbs are great ideas!
6. Serve immediately.

Anty Fay’s Banana gluten-free cake

Anty Fay’s Banana gluten-free cake 

2 to 3 very ripe bananas mashed⅓ cup melted unsalted butter , dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil1 teaspoon baking soda1 ½ cups gluten-free flour ¼ teaspoon xanthan gum , leave out if your flour already has it in itPinch salt¾ cup granulated sugar 2 large eggs , beaten 1 teaspoon pure vanilla extract

Instructions

* Preheat the oven to 350° F.

* Spray a 4 x 8 loaf pan with cooking spray.

* In a mixing bowl, mash the ripe bananas until smooth.

* Add the baking soda to the mashed bananas.

* Stir the melted butter into the mashed bananas.

* Stir in the sugar, salt, eggs, and pure vanilla extract.

* Mix in the gluten-free flour and xanthan gum(leave out if your flour already has it in it).

* Pour the batter into a greased loaf pan.

* Bake on the center rack for 50 minutes to 1 hour on 170* or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.

* Cool completely before slicing. Enjoy!

* Store in an air-tight container.

Notes

* Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.

* The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

* Three mashed bananas are equal to 1 cup.

* Dairy-Free Options: Smart or Earth Balance Butter or coconut oil

* Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins. 

* Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.

* Store in an air-tight container,

* Mama says "Check all of your labels."

Kataifi rolls

Ingredient

Base ingred

• 1 pkt of kataifi dough
• 200g butter, melted (7 ounces)

For the custard

• 950g/ 33.5 ounces milk, divided in 700g/ 24 ounces and 250g/9.5 ounces
• 300g sugar (10.5 ounces)
• 1 tsp vanilla extract
• 3–4 egg yolks, depending on the size of the eggs
• 250g all-purpose flour (8.8 ounces)
• 50g butter, at room temperature (1.8 ounces)
• 1/3 of a cup heavy whipping cream (cold)
• 1 tbsp icing sugar

For the syrup

• 500g sugar (17.6 ounces)
• 400g water (14.1 ounces)

To prepare these amazing kataifi  pastries , start by making the syrup. In a pan add the sugar and water and bring to the boil; the syrup is ready, as soon as the sugar dissolves. Leave aside to cool down for a while.

1. Unroll the kataifi from the plastic sleeve and place on a working surface and shred it to make sure all is fluffy and loose take a hand full of kataifi and wrap it around a well buttered cone and with cooking brush drizzle with melted butter.
2. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of karaifi is used.
3. Continue with the rest of the kataifi in batches until all of the cones a filled and buttered well.
4. Line a large baking tray with parchment paper, place the kataifi  trolls  on top and brush them with melted butter. Bake in preheated oven at 160C for about 30 minutes, until nicely coloured.
5. As soon as you turn them out of the oven, dip them in the cold syrup, turning them sides; remove with a slotted spoon and set aside to cool down.
6. Prepare the custard for the pastries. In a pan add 700g/ 24 ounces milk, the sugar and vanilla extract to bring to the boil.
7. In a bowl add 250g/ 9.5 ounces milk and the egg yolks; whisk to combine. Add the flour in the bowl and whisk to combine. As soon as the milk comes to the boil, remove from the heat and ladle slowly 1/3 of the milk into the flour mixture and whisk.
8. Place the pan with the milk again on the stove and turn the heat down to medium. Add the flour mixture into the pan with the remaining warm milk; whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.
9. Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn’t form a crust) and place in the fridge to cool.
10. Put the cold heavy cream into a mixer’s bowl, add the sugar and beat into whipped cream.
11. Remove the custard from the fridge, add the whipped cream and fold gently to combine.
12. Using a pastry bag, fill the kataifi rolls with custard and garnish chopped nuts. Enjoy!

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.