“If you’re afraid of butter, use cream” – Julia Child
Invite some friends and family over just as an excuse to try these three delicious desserts that don’t require any baking whatsoever. Treat your guests to a mouth-watering cheesecake, mousse or raw cake which are all made from scratch, and simply require some spare time, and a lot of room in the kitchen (and the refrigerator!).
This recipe for a no-bake Nutella cheesecake is so rich and creamy, that you probably won’t have any leftovers, which isn’t exactly a bad thing, is it? Get started on this recipe the day before your special event, since it requires a night of refrigeration to gain it’s texture.
250g digestive biscuits
75g soft unsalted butter
400g jar Nutella (the smallest size available) at room temperature
100g chopped and roasted hazelnuts
500g cream cheese (feel free to choose a light option)
60g icing sugar (sifted)
- Break the digestive biscuits into large pieces, then add into a food processor. Add the butter and a tablespoon of Nutella to create the base, then mix until it combines. Measure up 3 tablespoons of the roasted hazelnuts and mix until it’s sandy and damp.
- Spray a 23cm round springform pan and then line it in baking paper. Tip the mixture into the bottom of the pan, and press the base in evenly with your hands or the back of a spoon. Place in the fridge to chill.
- Combine the cream cheese and icing sugar into a large bowl and use an electric mixer until smooth. Then add the remaining jar of Nutella, and mix well until completely combined.
- Take the springform pan out of the fridge, and tip in the Nutella mixture on top of the base. Make sure to take time and smooth it over evenly, then scatter the remaining hazelnut pieces over the mixture. For some added flavour and texture, chop up Ferrero Rocher and sprinkle over the hazelnuts. Then cover the tin and place in the fridge to set overnight.
- By the next morning, the mixture will be set and ready to eat. Yum!
If you have some unexpected guests arriving and don’t have time to leave the mixture in the fridge overnight, try this no-bake recipe to achieve creamy chocolate mousse.
150g mini marshmallows
50g soft butter
250g dark chocolate (minimum 70% cocoa)
60ml hot water (from the kettle)
284ml double cream
1 teaspoon vanilla extract
- Add the marshmallows, butter, chocolate and water into a saucepan. Make sure the saucepan is deep enough to hold all these ingredients beforehand.
- Put the saucepan over gentle heat to melt the mixture and make sure to stir it every few minutes so it doesn’t stick. Then remove from the heat.
- Whip the cream with the vanilla extract until the mixture is thick, then add into the chocolate mixture which is cooling. Mix with a wooden spoon until it is cohesive and smooth.
- Place into glasses or small bowls and eat straight away, or put them into the fridge if you would like them to chill.
Raw Chocolate Cake
A delicious treat if you’re hosting a dinner party with guests who have a real sweet tooth.
150g dried figs
2.5 tablespoons raw honey
35g raw cacao powder
1.5 tablespoons vanilla extract
60g cacao butter
2.5 tablespoons raw cacao powder
1.5 tablespoons honey
200ml coconut oil
100g raw cacao powder
2 teaspoons raw dark agave nectar
- Line a 23cm springform pan with baking paper, or alternatively spray the bottom and sides with canola or cooking spray.
- For the base, shave the cacao butter finely, then place into a bowl of hot water and allow it to melt. Place the hazelnuts into a food processor and then combine with the melted cacao butter, cacao powder and honey. Then press into the bottom of the springform pan.
- Place the pecans into the food processor and remove only until they are very finely chopped. Then add the remaining ingredients and don’t stop until they make a cohesive mixture. Add this into the pan, then place into the fridge to chill for 3 hours.
- Now for the icing, combine the coconut oil, raw cacao powder and the dark agave nectar and chill for 20 minutes. This will allow the icing to set perfectly.
- Remove the cake from the pan, spread the icing and dusk with confectionary sugar or hazelnuts for added texture and taste.
Recipes via Nigella and Taste; Image via Buzzfeed
By Felicia Sapountzis
Traditional French macaroons are actually easy to make, regardless of the hype surrounding them. Plus, did you know that you only need less than 10 ingredients for the entire recipe?
We have tracked down the perfect recipe for delicious vanilla macaroons which the entire family is sure to love. Enjoy with juice for the kids, a cup of tea, or even a glass of champagne for a touch of glamour.
75g ground almonds
50g caster sugar
1 tsp vanilla extract
100g icing sugar
50g butter (unsalted)
100g icing sugar (for the filling)
- Fill a food processor with the ground almonds and 100g of icing sugar, then mix for 10-15 seconds.
- In another bowl, whisk the 2 egg whites then add the remaining caster sugar until you have a soft meringue. Then add 1/2 teaspoon of the vanilla extract.
- Fold the almond mixture into the meringue until you have a soft, consistent texture. Then pour it into a piping bag with a plain nozzle.
- Line a tray with baking paper and preheat the oven to 160ºC (320ºF), then pipe out 32 rounds onto the tray. Leave the tray at room temperature for at least 15-30 minutes, then bake for 10 minutes.
- For the filling, combine the butter (softened) and vanilla extract into a bowl until fluffy. Place it on the bottom of each round, then sandwich it with the top.
Image via Brit.co
With Mother’s Day fast approaching, Philadelphia has created five exciting and inspiring recipes to help make something special for their mum next Sunday. Here is the first:
Preparation Time 15 minutes
Cooking Time 55 minutes
125g Philadelphia Block Cream Cheese, softened
¼ cup caster sugar
1 egg, lightly beaten
¼ cup white chocolate chips
1½ cups flour
1¼ cups caster sugar, extra
½ cup cocoa
1½ teaspoons bicarbonate of soda
150g butter, melted
½ cup milk
1 tablespoon vinegar
2 eggs, extra, lightly beaten
1 teaspoon vanilla essence
200g frozen raspberries
- Beat the Philly and sugar with an electric mixer until smooth. Beat in the egg then stir through the white chocolate chips.
- Sift the flour, extra sugar, cocoa and bicarb soda into a mixing bowl. Combine the butter, milk, vinegar, extra eggs and vanilla then stir into the dry ingredients until combined.
- Pour the mixture into a greased and paper lined 30cm x 25cm slice pan. Dot the top with spoonfuls of the Philly mixture and swirl through gently with a knife. Lightly press the raspberries over the top. Bake in a moderate oven 180°C for 40–45 minutes or until cooked. Allow to cool on a wire rack for 10 minutes before removing from the pan. Cool then cut into squares. Serve as required.
Thinking of making your own ice cream this summer? Lawrence Harris, creator of Harry’s Ice Cream, shares his tips for making the best homemade ice cream and how to come up with a winning flavour combination every time.
Lawrence knows a thing or two about creating delectable ice cream flavour combinations – Passionfruit Pavlova, Sticky Date Pudding and Raspberry Cheesecake are currently on the production line in his artisan ice cream factory in Brunswick, Victoria. While there is no winning formula to creating delicious ice cream flavour combinations, Lawrence recommends following these simple rules of thumb.
1. Keep it simple
Keep it simple with a maximum of three additions; you want to be able to taste each element.
2. Beware the sweetness
If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reducing the amount of sugar in the base mix to ensure the end product isn’t overly sweet.
3. Complimentary flavours
Think about each flavour on a plate and consider if they complement each other – match flavours that have a natural affinity to each other or reflect an existing dessert that works well.
4. Ice ice baby
The freezer bowl you’re using should be completely frozen before starting the process – put it in the freezer for 24 hours prior.
5. Size matters
Mix-in ingredients and flavours should be no larger than a 10 cent piece.
This pineapple and passionfruit cheesecake recipe is the quintessential Australian dessert, with an Anzac crumb base and a delicious summer fruit swirl.
Recipe and image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz, Published by Murdoch Books, RRP: $59.99. Makes a great Christmas gift idea for the foodie in your life.
Anzac crumb base
150 g plain flour
125 g rolled oats
70 g caster sugar
90 g desiccated coconut
1 teaspoon fine sea salt
150 g unsalted butter, diced
200 ml pure maple syrup
3 g bicarbonate of soda (baking soda)
500 g cream cheese, chopped
200 g caster sugar
200 ml cream (35% fat)
50 ml passionfruit purée (see note)
50 ml pineapple purée (see note)
Anzac crumb base
Preheat the oven to 180C. Mix the flour, oats, sugar, coconut and salt together in a large bowl.
Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.
Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.
Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.
Turn the oven down to 130C. Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.
With the mixer running, add the eggs and cream and mix for a further 2 minutes.
Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.
Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.
Note: Fruit purées are available from specialty food stores, often in Tetra packs.