Orange Chocolate Bread & Butter Cake

1

Orange Chocolate Bread & Butter Cake :

Equipment

  • You will need a square 20cm (base measurement) cake pan for this recipe.

Ingredients

  • Melted butter, to grease
  • 145g (¾ cup) raisins
  • 1 ½ tablespoons Cointreau
  • 1 teaspoon fresh orange juice
  • 1 x 520g sliced raisin loaf
  • 40g butter
  • 150g good-quality dark chocolate, coarsely chopped
  • 5 eggs, lightly whisked
  • 250ml (1 cup) cream
  • 160ml (2/3 cup) milk
  • 1 teaspoon vanilla essence
  • 1 teaspoon finely grated orange rind
  • Icing sugar mixture, to dust

Method

  • Step 1 – Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper. Combine raisins, Cointreau and orange juice in a bowl. Set aside for 10 minutes to develop the flavours.
  • Step 2 – Spread 1 side of each slice of bread with butter and cut in half crossways. Arrange one-third of the bread, buttered-side up, over base of prepared pan. Sprinkle with half the raisin mixture and half the chocolate. Top with half the remaining bread and sprinkle with remaining raisin mixture and chocolate. Top with the remaining bread.
  • Step 3 – Whisk together the egg, cream, milk, vanilla and orange rind in a jug. Pour the egg mixture over the bread and set aside for 10 minutes to soak.
  • Step 4 – Bake in preheated oven for 50-55 minutes (cover with foil if cake is browning too quickly) or until custard is set. Remove from oven. Set aside in the pan to cool. Dust with icing sugar and cut into squares to serve.

Fred’s FruitOne Stop Shopping in Australia

Ollie The Octopus Cake

1

Ollie The Octopus Cake :

Ingredients

Equipment

  • You’ll need a 33cm x 42cm cake board and toothpicks

Ingredients

  • 2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)
  • 2 x 165g packets jam rollettes (see Cooking class)
  • 2 quantities Buttercream icing (see below)
  • Blue food colouring
  • 10 x 6g packets Candy Rolls or Fizzers
  • 2 large round peppermints
  • 5cm piece licorice twist
  • 4cm piece licorice strap

Buttercream icing

1 ½ cups icing sugar mixture

1 tablespoon milk

Method

  • Step 1 – Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity metal pudding steamer.
  • Step 2 – Prepare packet cakes following packet directions, or homemade cakes (see related recipe). Spread into prepared pan. Bake for 1 hour or until cooked through. Stand cake in pan for 10 minutes. Turn out onto a wire rack to cool completely.
  • Step 3 – Using a serrated knife, level top of cake if necessary. Place cake, cut-side down, on board to form the body. Using the picture as a guide, position rollettes around base of cake to form tentacles. Secure with toothpicks.
  • Step 4 – Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
  • Step 5 – Tint icing blue. Spread over top and sides of cake and rollettes, adding extra icing to cake top. Dab with a palette knife to create texture. Position Candy Rolls or Fizzers on tentacles to form suckers. Cut two 5mm pieces from licorice twist. Using a little icing, attach 1 piece licorice twist to each mint. Position mints on body to form eyes.
  • Step 6 – Cut licorice strap into a 2mm wide, 4cm long piece. Position licorice strap under eyes to form mouth. Serve.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Festive Meringue Cake

1

Festive Meringue Cake :

Ingredients

  • Cooking oil spray
  • 140g (1 cup) pitted dates
  • 100g (½ cup) red glace cherries
  • 100g (½ cup) soft dried figs
  • 55g (¼ cup) crystallised ginger
  • 80g (½ cup) blanched whole almonds
  • 80g (½ cup) Brazil nuts
  • 90g (¾ cup) pecans
  • 300g dark chocolate (70% cocoa solids)
  • 1 ½ teaspoons ground cinnamon
  • 150g (2/3 cup) caster sugar
  • 7 egg whites
  • Icing sugar, to dust
  • Fresh cherries or mixed berries and whipped cream, to serve

Method

  • Step 1 – Preparing the pan: Preheat oven to 170°C. Grease a 24cm round cake pan, then line the side of the pan with the long piece of baking paper (see Measuring Up, below); the ends should overlap slightly, so trim using scissors if too long. Place the paper round in the base of the pan.
  • Step 2 – Cutting the fruit Spray a knife with cooking oil spray (this helps prevent the dried fruit sticking to the knife). Using the claw technique (see Cooking Techniques, below), finely chop dates, glace cherries, figs and ginger, then place in a large bowl. Alternatively, finely cut fruit using kitchen scissors.
  • Step 3 – Preparing the filling Process almonds, Brazil nuts and pecans in a food processor, pulsing in short bursts, until roughly chopped. Tip into the bowl with the dried fruit. Using your hands, break the chocolate into small pieces and add to the fruit and nut mixture. Add cinnamon, then, using your hands, toss well to combine.
  • Step 4 – Whisking the egg whites Place sugar in a small cup. Using an electric mixer, whisk egg whites to soft peaks (see Cooking Techniques). With the motor running, gradually ‘rain in’ the sugar, whisking until thick and glossy, and the sugar is dissolved (see Cooking Techniques).
  • Step 5 – Combining the ingredients Add the meringue to the filling and, using a large metal spoon, gently fold in until evenly combined. Spoon into the prepared pan. Using an offset spatula or the back of a spoon, level the meringue mixture.
  • Step 6 – Baking the cake: Bake on the middle shelf of the oven for 45 minutes or until firm to the touch and top is golden. Turn off the oven and cool cake completely in the oven with the oven door held ajar with a wooden spoon; this takes about 3 hours.
  • Step 7 – Serving the cake Invert cake onto a plate, lift pan away, then invert cake onto another plate so cake is sitting right-side up. Dust cake with icing sugar and top with fresh cherries. Serve with whipped cream.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Sticky Date Christmas Pudding

1

Sticky Date Christmas Pudding :

Ingredients

  • 150g Sunbeam Mixed Fruit
  • 125ml (½ cup) brandy
  • 235g (1 ½ cups) pitted dates, coarsely chopped
  • 250ml (1 cup) hot water
  • 1 tsp bicarbonate of soda
  • Melted butter, to grease
  • 200g unsalted butter, at room temperature
  • 160g (1 cup, lightly packed) brown sugar
  • 3 eggs
  • 300g (2 cups) self-raising flour
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • Thickened cream (optional), to serve

Ingredients

  • 300ml thickened cream
  • 160g (1 cup, lightly packed) brown sugar
  • 50g unsalted butter, chopped
  • ½ tsp ground ginger
  • ½ tsp mixed spice

Spiced caramel sauce

  1. Step 1 – Combine the mixed fruit and brandy in a bowl. Cover with plastic wrap and set aside overnight to macerate.
  2. Step 2 – Combine the dates, water and bicarbonate of soda in a heatproof bowl. Set aside for 20 minutes to soften.
  3. Step 3 – Preheat oven to 180°C. Grease a 2L (8 cup) pudding basin with butter. Line the base with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the brandy mixture, date mixture, flour, mixed spice and ginger until just combined. Spoon into the prepared basin and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the basin for 10 minutes to cool.
  4. Step 4 – To make the spiced caramel sauce, combine the cream, sugar, butter, ginger and mixed spice in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until smooth. Simmer for 5 minutes or until the sauce thickens slightly.
  5. Step 5 – Turn the pudding out onto a serving platter and serve with the caramel sauce and cream, if desired.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Berry Cheesecake Parfaits

000000000000000000000000000000000000000000000000000000000000

Berry Cheesecake Parfaits :

Ingredients

  • 250g reduced-fat cream cheese
  • ¼ cup caster sugar
  • 170g tub 98% fat-free berry yoghurt
  • 300g frozen mixed berries, thawed
  • 150g packet almond biscotti, chopped

Method

  1. Step 1 – Using an electric mixer, beat cheese and sugar until smooth. Mix in yoghurt and ¼ cup berries until just combined.
  2. Step 2 – Divide 2/3 cup remaining berries between four 2 cup-capacity glasses. Sprinkle with half the biscotti. Spoon 2 tablespoons cheese mixture into each glass. Repeat layers, finishing with berries. Serve.

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Our website fredsfruit

Baked caramel custards

00000000000000000000000000

​ Baked caramel custards :

Ingredients

  • Melted butter, to grease
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) thickened cream
  • 125ml (1/2 cup) no-fat milk (Dairy Farmers Shape brand)
  • 1/2 teaspoon vanilla essence
  • 155g (3/4 cup) caster sugar

Method

  • Step 1 – Preheat oven to 220°C. Brush four round 8cm (base measurement) 150ml-capacity ovenproof ramekins with melted butter to lightly grease. Place ramekins in a roasting pan.
  • Step 2 – Combine the egg, cream, milk, vanilla essence and 55g (1/4 cup) of the sugar in a jug.
  • Step 3 – Place the remaining sugar in a medium heavy-based frying pan over medium-high heat. Cook, stirring with a metal spoon, for 3 minutes or until the sugar dissolves and starts to caramelise. Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins. Pour the hot caramel evenly among ramekins.
  • Step 4 – Pour the milk mixture evenly among ramekins. Cover each ramekin with foil. Cook in preheated oven for 12 minutes. Uncover ramekins and cook for a further 5 minutes or until custard sets. Remove from oven. Carefully turn the baked caramel custards into shallow bowls and serve immediately.

For more recipes, please go here :

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

You also can visit here :

Fruit shop centre in Australia, Healthy food shop Australia, Healthy fruit, Healthy food,fruit shop centre, Pumpkin & Coconut Soup, Prawn & potato curry, Indian Pumpkin and Coconut Soup, South Indian Pumpkin and Coconut Soup, One Stop Shopping, fruit market in Australia, Fruit and Vegetable, Healthy Food shop in Australia, Healthy fruit shop in Australia, Healthy fruit,Healthy food, Fruit shop australia

Meatloaf Rosemary Pears

30

Meatloaf Rosemary Pears :

Ingredients

  • 400g pork mince
  • 400g veal mince
  • 1 brown onion, grated
  • 2 Granny Smith apples, peeled, grated
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1/2 cup fresh wholemeal breadcrumbs
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 14 (200g) thin slices prosciutto
  • 120g baby spinach, to serve

Rosemary pears

  • 2 large pears, cored, each cut into 6 wedges
  • 2 tablespoons rosemary leaves, chopped
  • 1/4 cup orange juice
  • 1/4 cup brown sugar
  • 30g butter, melted

Method

  • Step 1 – Make rosemary pears: Place ingredients in a bowl and stir gently to coat pears. Arrange pears in a single layer in an ovenproof dish. Pour over marinade.
  • Step 2 – Preheat oven to 200°C. Combine mince, onion, apple, parsley, breadcrumbs and salt and pepper in a large bowl. Whisk egg and milk together. Add to mince mixture. Stir to combine.
  • Step 3 – Line a greased 7cm deep, 12cm x 20cm (base) loaf pan with prosciutto slices, leaving ends hanging over sides. Spoon mince mixture into pan, pressing down firmly with the back of a spoon. Fold prosciutto over to cover top. Bake for 30 minutes. Place pears on shelf below meatloaf and bake both for 30 minutes or until meatloaf is firm in the centre.
  • Step 4 – Drain fat from meatloaf. Stand meatloaf for 5 minutes. Slice. Serve with pears, spinach and pear pan juices.

For more recipes, please go here :

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

You also can visit here :

Fruit shop centre in Australia, Healthy food shop Australia, Healthy fruit, Healthy food,fruit shop centre, Pumpkin & Coconut Soup, Prawn & potato curry, Indian Pumpkin and Coconut Soup, South Indian Pumpkin and Coconut Soup, One Stop Shopping, fruit market in Australia, Fruit and Vegetable, Healthy Food shop in Australia, Healthy fruit shop in Australia, Healthy fruit,Healthy food, Fruit shop australia