Citrus meringue tarts
PREPARATION TIME: 15 MINS COOKING TIME: 25 MINS
(+ 10 MINS COOLING) MAKES 12 (1 PER SERVE,
AS A SNACK OR DESSERT)
Cooking spray
5 sheets filo pastry
2 egg whites (60g eggs) 80g (1⁄3 cup) caster sugar
Citrus curd
60g (¼ cup) caster sugar 1½ Tbsp cornflour
80ml (1⁄3 cup) fresh orange juice 60ml (¼ cup) fresh lemon juice 1 egg yolk (60g egg)
Few drops orange food
colouring (optional)
1 To make the citrus curd, combine the sugar and cornflour in a small saucepan. Whisk in the orange juice and lemon juice. Cook, stirring, over medium heat, until the mixture thickens and comes to a simmer. Remove pan from the heat and whisk in the egg yolk and food colouring, if using. Return to the heat and cook, whisking, for 1 minute. Transfer to a medium bowl. Cover the surface with plastic wrap and set aside to cool slightly.
2 Preheat oven to 180°C (fanforced). Spray 12 x 30ml (1½ Tbsp) round-bottomed patty pan holes with cooking spray. Lay out 1 sheet of pastry on a clean surface. Spray with cooking spray, then top with another sheet of pastry and spray. Continue layering and spraying with the remaining pastry sheets. Using a 7.5-8cm round cutter, cut out 12 rounds, discarding remaining pastry.
Use pastry rounds to line the patty pan holes.
3 Prick bases of the pastry rounds with a fork. Bake for 10 minutes or until pastry is golden brown. Set aside for 10 minutes to cool.
4 Evenly spoon the citrus curd between the pastry cases. Place the egg whites in a small bowl. Using electric beaters, whisk until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking well between each addition until the sugar dissolves. 5 Evenly spoon the meringue over the curd. Using the back of the spoon, spread to cover, sealing in the curd. Use the spoon to make little peaks in the meringue. Bake for 8-10 minutes or until light golden. Serve.
Citrus soufflé
PREPARATION TIME: 20 MINS COOKING TIME: 25 MINS SERVES 8 (AS A DESSERT)
Cooking spray
3 Tbsp wholemeal plain flour 310ml (1¼ cups) low-fat milk
Zest of ½ orange
Zest of 1 lemon
60ml (¼ cup) fresh orange juice 2 x 60g eggs, separated
2 egg whites (60g eggs)
60g (¼ cup) caster sugar
Icing sugar, for dusting (optional) Grated orange zest, to serve
(optional)
1 Preheat oven to 170°C (fanforced). Spray a 1.25L (5-cup) ovenproof soufflé dish with cooking spray. Put the flour in a medium saucepan and gradually whisk in the milk. Cook, stirring, over medium heat until the sauce thickens and comes to a simmer. Add the zests, juice and egg yolks, and whisk until smooth. Transfer to a large bowl. Set aside.
2 Put the 4 egg whites in the bowl of an electric mixer and whisk until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking well between each addition, until the sugar dissolves. 3 Add a large spoonful of the egg white mixture to the citrus sauce and mix together until well
Luscious lemon and uplifting ORANGE. Bake yourself happy!
combined. Add the remaining mixture in 2 batches folding in until just combined. Pour mixture into soufflé dish, then run a finger around the inside edge of the dish to ensure the mixture isn’t sticking to the side. Bake for 20-25 minutes or until the soufflé is puffed, lightly golden and cooked through. Dust with icing sugar and top with zest, if you like. Serve.
Lemon, yoghurt and semolina cake
PREPARATION TIME: 15 MINS COOKING TIME: 35 MINS
(+ 10 MINS COOLING
+ 15 MINS SETTING) SERVES 12 (AS AN OCCASIONAL DESSERT)
Cooking spray
120g (¾ cup) wholemeal
self-raising flour
75g (½ cup) self-raising flour
110g (½ cup) caster sugar
or granulated sugar substitute 100g (½ cup) fine semolina
Finely grated zest of 2 lemons
130g (½ cup) low-fat Greek-style
natural yoghurt
70g light margarine, melted, cooled 100ml fresh lemon juice
80ml (1⁄3 cup) low-fat milk
2 x 60g eggs, lightly whisked Lemon twist and mint leaves,
to serve (optional) 80g (½ cup) pure icing sugar
Zest of 1 lemon
3 tsp fresh lemon juice
Few drops yellow food colouring
1 Preheat oven to 170°C (fanforced). Spray a 20cm (base measurement) round cake tin with cooking spray. Line the base and side with baking paper.
2 Combine the flours, sugar, semolina and lemon zest in a large bowl. Add the yoghurt, margarine, lemon juice, milk and eggs. Whisk until just combined and pour into the pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the tin for 10 minutes before transferring to a wire rack to cool completely.
3 To make the icing, sift the icing sugar into a small bowl. Stir in zest, juice and food colouring.
4 Pour the icing over the cake, allowing it to drizzle down the sides. Set aside for 15 minutes before serving, topped with lemon twists and mint leaves, if you like. Keep in an airtight container in the fridge for up to 3 days. Alternatively, you can slice, wrap the individual pieces in plastic wrap and place in a resealable bag. Expel air, label, date and freeze for up to 4 months.
Lemon cupcakes with cream cheese frosting
PREPARATION TIME: 20 MINS COOKING TIME: 10 MINS
(+ COOLING)
MAKES 12 (1 PER SERVE, AS A SNACK)
Cooking spray
4 x 60g eggs, at room temperature 110g (½ cup) caster sugar or
granulated sugar substitute
1 tsp vanilla extract
Finely grated zest of 1 lemon
80g (½ cup) wholemeal
self-raising flour
40g (¼ cup) plain flour
60ml (¼ cup) fresh lemon juice 40g light margarine, melted
Frosting
100g light cream cheese
2 Tbsp icing sugar, sifted Lemon zest, to serve (optional)
1 Preheat oven to 180°C (fanforced). Line 12 x 80ml (1⁄3 cup) muffin pan holes with paper cases. Spray with cooking spray.
2 Using electric beaters whisk the eggs and sugar in a medium bowl for 5-6 minutes or until thick and pale. Whisk in vanilla and zest. 3 Sift the flours into a medium bowl, returning husks to the bowl. Using a large metal spoon, gently mix half each of the flour, lemon juice and margarine into the egg mixture. Repeat with remaining flour, juice and margarine. Evenly spoon batter between paper cases. 4 Bake cupcakes for 10-12 minutes or until light golden brown on top and a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes before transferring to wire racks to cool.
5 To make frosting, put cream cheese and icing sugar in a small bowl. Mix until well combined.
6 Use a palette knife to spread frosting over cupcakes. Top with zest, if using. Serve.
COOK’S TIP
Keep the cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature for 10 minutes before eating.
Honey, walnut and orange biscuits
PREPARATION TIME: 10 MINS (+ 30 MINS STANDING + COOLING)
COOKING TIME: 10 MINS MAKES 20 (1 PER SERVE,
AS A SNACK OR DESSERT)
80g (½ cup) wholemeal
self-raising flour 40g (¼ cup) plain flour
45g (¼ cup) rice flour
1 tsp finely ground ginger
60g walnuts, finely chopped Finely grated zest of 1 orange 80ml (1⁄3 cup) honey
40g light margarine, melted 60ml (¼ cup) fresh orange juice
1 Combine the flours, ginger and 50g of the chopped walnuts in a medium bowl. Stir in the orange zest. Add the honey, margarine and orange juice and stir until well combined. Cover and set aside for 30 minutes.
2 Preheat oven to 170°C (fanforced). Line 2 baking trays with baking paper. Shape heaped teaspoonfuls of the mixture into small balls. Place balls on trays and press down slightly with your fingers. Sprinkle a little of the reserved walnuts over each. 3 Bake for 10-12 minutes or until biscuits are just cooked.
Set aside on the trays for 5 minutes, before transferring to a wire rack to cool completely.
COOK’S TIPS
Keep the biscuits in an airtight container for up to 3 days. Alternatively, wrap each in plastic wrap and place in a resealable freezer bag and expel air. Label, date and freeze up to 4 months.
The muffins (opposite page) can also be stored this way.
Baked jaffa cheesecake
PREPARATION TIME: 30 MINS COOKING TIME: 1 HOUR 20 MINS
(+ 3 HOURS COOLING
+ 4-6 HOURS CHILLING)
SERVES 16 (AS OCCASIONAL DESSERT)
100g Arnott’s Milk
Arrowroot biscuits
30g light margarine, melted, cooled 2 Tbsp unsweetened apple juice
Filling
2 x 300g pkt silken tofu, drained
2 x 220g tubs Philadelphia Extra
Light Spreadable Cream Cheese 175g (¾ cup) caster sugar or
granulated sugar substitute
4 x 60g eggs
1 tsp vanilla extract
60g good-quality dark chocolate,
broken into pieces
2 Tbsp cocoa powder, sifted
Finely grated zest of 2 oranges 125ml (½ cup) fresh orange juice Slices of orange, to serve, (optional)
1 Line the base of a 20cm (base measurement) round springform tin with baking paper. Place on a baking tray. Using a small food processor, process the biscuits into fine crumbs. Transfer to a small bowl. Add margarine and apple juice. Using the back of a spoon, press mixture evenly over the base of the pan in a thin layer. Place in fridge while making filling. 2 To make the filling, put tofu in the bowl of an electric mixer with a beater attachment and beat until almost smooth. Add the cream cheese and sugar. Beat until well combined and sugar is dissolved. Add eggs one at a time, beating well. Beat in vanilla.
3 Preheat oven to 140°C (fanforced). Put the chocolate, cocoa, zest and juice in a small saucepan over a low heat. Cook, stirring, until the chocolate is melted. Transfer to a small bowl and set aside for 10 minutes to cool slightly. Whisk half a cup of the cream cheese filling into the chocolate mixture. Whisk in another half a cup. Pour into the cream cheese mixture and whisk. 4 Pour the filling over the base. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until filling is just set. Turn off the oven, place a wooden spoon in the door to keep it ajar for 1 hour. Transfer to a wire rack to cool for 2 hours. Undo tin and transfer cheesecake to a plate or an airtight container. Chill in fridge for 4-6 hours.
5 To serve, top with thin slices of orange, if you like.
COOK’S TIPS
Try replacing the orange zest with lime or lemon zest and top with thin slices of lime if you like. You could also replace the dark chocolate with milk chocolate.
In place of the orange slices on top of the cheesecake, you could decorate with a mixture of lemon and lime slices, and grated orange zest to add colour, or simply dust lightly with cocoa powder.
Orange and polenta gluten-free muffins
PREPARATION TIME: 10 MINS COOKING TIME: 10 MINS MAKES 24 (2 PER SERVE,
AS A SNACK OR DESSERT)
Cooking spray
140g (1 cup) gluten-free
self-raising flour
60g (1⁄3 cup) polenta (cornmeal) 55g (½ cup) almond meal
110g (½ cup) caster sugar or
granulated sugar substitute Finely grated zest of 1 orange 2 tsp poppy seeds
80ml (1⁄3 cup) fresh orange juice 60g egg, lightly whisked
40g light margarine,
melted, cooled
1 Preheat oven to 180°C (fanforced). Line 24 x 30ml (1½ Tbsp) mini muffin pan holes with paper cases. Spray with cooking spray.
2 Combine the flour, polenta, almond meal, sugar, orange zest and poppy seeds in a large bowl. Stir in the orange juice, egg and margarine until well combined.
3 Divide the batter between paper cases. Reduce oven to 170°C (fan-forced) and bake for 10-12 minutes, or until tested with a skewer. Set aside in pans for 10 minutes. Transfer to a wire rack to cool completely. See cook's tips (opposite page).