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    Let's Party: Creative Dessert and Wine Recipes
    Let's Party: Creative Dessert and Wine Recipes
    Let's Party: Creative Dessert and Wine Recipes
    Ebook184 pages42 minutes

    Let's Party: Creative Dessert and Wine Recipes

    By Chris Cooker

    ()

    Read preview

    About this ebook

    *** Special Offer - Buy 1, Get 3 Cookbooks ***

    In this dessert bundle, you'll get a good variety of cupcake, muffin, chocolate and wine recipes for celebrations or special events. If you love to party, you've come to the right place, especially if you LOVE to cook as well.

    If you have a weakness to chocolate, cupcakes and other dessert goodies, this dessert bundle is for you.

    Here are some of the recipes you'll discover:
    - Chocolate Fruit Husks
    - Tangy Bars
    - Marshmallow Brownie Slices
    - Nectar and Yoghurt Muffins
    - Carrot Brandy Cupcakes
    - Pumpkin Grapes Muffins
    - Lemon Pastry
    - Coconut Pastries
    - After-Eight Pastries
    - Lemon and Chocolate Swirls
    - Carrot Wine
    - Purple Wine
    - Coconut Wine
    - Almond Panick
    - And much more...

    Grab your copy now!

    LanguageEnglish
    PublisherDigital Publishing Group
    Release dateMar 18, 2015
    ISBN9781310187933
    Let's Party: Creative Dessert and Wine Recipes
    Author

    Chris Cooker

    I am passionate about cooking virtually everything. Feel free to download free sample of my books. if you love them, let me know :-) so that I can create more!

    Read more from Chris Cooker

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      Book preview

      Let's Party - Chris Cooker

      CHOCOLATE VANILLA DELIGHT

      Introduction

      The chocolate combined with vanilla flavor with a little hint of brandy creates a delicious dessert for the evening.

      Utensils

      1 Glass Mould

      2 Saucepans

      2 Bowls

      Ingredients (6 Servings)

      ½ Litre Cream

      80 g Dark Chocolate (grated)

      1 tsp Cornflour

      80 g Sugar

      4 Egg yolks

      30 g Gelatin

      1 tbsp Vanilla

      2 tbsps Brandy

      Caramelized nuts (chopped)

      Method

      Rinse a glass mould and keep aside for preparation.

      Divide the cream into two Saucepans.

      Add the chocolate into one pan with cream and keep on fire. Continue stirring until the chocolate is melted. Remove from fire.

      Place half of the corn-flour, half of the sugar and half of the egg yolks in a bowl. Mix in the chocolate mixture and combine well. Return to the fire and heat until the mixture becomes thick. Add half of the gelatin and stir until dissolved.

      Pour the mixture into the prepared mould and refrigerate for 1 hour until firm.

      Take the other saucepan with the balance cream, add the vanilla and the brandy and keep on fire. Remove from fire.

      In a separate bowl, place the balance corn-flour, sugar and egg yolks. Mix in the vanilla mixture and combine well. Return to the fire and leave until the mixture becomes thick. Remove from fire and add the balance gelatin and combine well.

      Mix in the caramelized nuts gently without over-mixing.

      Pour the vanilla mixture on the chocolate mixture and refrigerate for 45 minutes until the mixture is well set.

      DESSERT CLAY

      Introduction

      This is a moist and fudgy dessert. It is a great combination of chocolate, golden syrup and strawberries.

      Utensils

      2 Bowls

      1 Saucepan

      1 Egg Beater

      1 Mould for Baking

      1 Platter for serving

      Ingrediens (10-12 Servings)

      8 Eggs

      400 g Sugar

      150 g Flour

      ½ tsp Baking powder

      400 g Margarine

      700 g Cooking Chocolate

      Golden Syrup

      Few Strawberries

      Method

      Separate the eggs yolk and whites.

      Beat the egg yolks with the sugar. In a separate bowl place the egg whites and beat them until stiff. Combine the two mixtures.

      Melt the margarine and leave aside.

      Melt the cooking chocolate over hot water and combine with the margarine. Pour this mixture into the beaten egg mixture.

      Fold the flour, baking powder and mix well. Pour the mixture into the prepared mould.

      Bake in a moderate oven for 40 minutes.

      Allow to cool. Place the dessert on a platter. Take a fork and draw lines on the surface, sprinkle golden syrup and decorate with strawberries.

      CHOCOLATE AND BANANA LAYERS

      Introduction

      This is an easy holiday dessert with chocolate and bananas. It’s simple, yet sure to impress your guests.

      Utensils

      1 Blender

      4 Individual glasses for serving

      1 small Bowl

      1 Egg whip

      1 Bowl

      Ingredients (4 Servings)

      4 Bananas

      500 g Sugar

      125 g Sponge cake

      2 tbsps Fruit Wine

      250 g Custard cream

      250 g Yogurt

      100 g White chocolate

      150 g Double cream

      4 Red Cherries

      Few cashew nuts, chopped

      Method

      Place the bananas in a blender, add a little water and make into a smooth paste.

      Break the sponge cake into tiny crumbs and sprinkle into the individual glasses.

      Spoon the banana mixture over the crumbs and pour the fruit wine over the contents of the glasses.

      Whip the cream and place half in the refrigerator.

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