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RICOTTA BERRY PANCAKES
Makes 6 to 8
3 eggs, separated
7oz (200g) ricotta cheese
½ cup (125ml) milk
¾ cup (110g) self-rising flour
1½ teaspoons baking powder
2 tablespoons caster sugar
Butter for greasing
fresh blueberries
maple syrup
Place egg yolks, ricotta cheese, milk, 1.
self-rising flour, baking powder and
caster sugar into blender jug.
Medium Speed (5-8), blend until 2.
ingredients are just combined, about
10 to 15 seconds, do not over process.
Beat egg whites in a large bowl until 3.
soft peaks form. Add ricotta mixture to
egg whites and gently fold together.
Heat a heavy base frying pan or griddle 4.
over a low to moderate heat. Lightly
grease with butter.
Spoon about 2 tablespoons of the 5.
mixture into pan and cook until golden
brown on both sides.
Serve with fresh blueberries and maple 6.
syrup.
CHEESECAKE WITH MANGO AND
PASSIONFRUIT COULI
Serves 8 to 10
7oz (200g) packet graham crakers, broken
into pieces
4oz (125g) butter, melted
8oz (250g) cream cheese, cubed and
softened
14oz (400g) can sweetened condensed
milk
½ cup (125ml) cream
1 tablespoon finely grated lemon rind
¼ cup (60ml) fresh lemon juice
MANGO AND PASSIONFRUIT COULI
2-3 fresh ripe mangoes, peeled and
chopped
2-3 tablespoons of fresh orange juice
Pulp of 3 passionfruit
GRAHAM CRACKER BASE
Place graham crackers into blender 1.
jug.
Select PULSE setting and pulse until 2.
biscuits are finely crushed.
Place into a bowl, add melted butter 3.
and mix well. Press biscuits mixture
into the base and sides of a greased
and lined 9in (22cm) spring form pan.
Chill until firm.
FILLING
Place cream cheese, condensed milk, 4.
cream, lemon rind and lemon juice into
clean blender jug. Select a High Speed
(9-12), blend until mixture is smooth
and well combined, about 20 to 30
seconds, do not overbeat.
Pour into prepared crumb crust, cover 5.
and refrigerate for at least 24 hours
before serving.
MANGO AND PASSIONFRUIT COULI
Place mango and orange juice into 6.
clean blender jug. Select a Medium
Speed (5-8), blend until smooth, pour
into a serving jug and stir through
passionfruit pulp.
Serve cheesecake with mango and
7.
passionfruit couli.
NOTE:
If mango puree is a little too thick,
add extra orange juice.
RECIPES – SWEET TREATS
LIME AND MINT CRUSH
Serves 1
1 lime, peeled and cut into 8 pieces
8 – 10 spearmint or mint leaves
1
⁄3 cup (80ml) sugar syrup
1oz/30ml white rum or vodka
8 medium ice cubes
1 cup (250ml) soda water or lemonade
Place all ingredients into blender jug.1.
Select ‘PULSE’ setting and pulse until 2.
all ingredients are roughly chopped.
Pour into a glass, serve immediately.3.
FRUIT DAIQUIRI
Serves 2
1 cup chopped fresh fruit
½ cup (125ml) white rum or vodka
¼ cup (60ml) sugar syrup
8 medium ice cubes
Place all ingredients into blender jug.1.
Select ‘PULSE’ setting and pulse until 2.
ice is crushed.
Pour into 2 cocktail glasses to serve.3.
TIP:
Most fresh fruit can be used. If
using frozen fruit defrost before
using. Fruit with hard skin or stones
must have these removed before
using. Large fruit must be diced
before use.
RECIPES – COCKTAILS