Orange Icecream

3 oranges
125 ml milk
500 ml whipping cream
5 egg yolks
150 g vanilla sugar

Scrub oranges in warm soapy water, rinse, and dry. Zest two of the oranges into a pan. Add milk and half the cream then bring slowly to the boil. Remove from the heat, cover, and leave for at least 30 minutes to infuse.

Combine egg yolks and sugar in a bowl then beat until pale yellow and lighter in consistency. Bring the orange peel infusion to just below boiling point. Using a strainer pour infusion onto egg yolks in stages whisking between each addition. Return mixture to pan and heat gently to make custard. (If you are unfamiliar with making an egg custard then find more detailed instructions.) Afterwards plunge pan into cold water to cool. Zest remaining orange into custard.

Juice all three oranges into clean pan and simmer to reduce volume by half. Stir this into the cooling custard. Chill in fridge until you are ready to make icecream. (An icecream maker is handy here. Again you may need to look for a more detailed recipe here.)

Strawberry Delight

apple juice
2 bananas

Use a blender or food processor to puree bananas and strawberries with the juice. Add grenadine to taste. Tinned strawberries are available in apple juice.

Mango Fool

1 mango
80 ml soya cream
80 ml low fat yoghurt
1 / 2 lime, juiced

Peel the mango and cut into chunks. Use a blender to liquidise mango and lime juice. Whisk the cream until it starts to thinken but stop well before it stands in peaks. Gently stir the cream and the liquidised mango into the yoghurt. Chill for 20 minutes in glasses then serve.

Cherry Chocolate Cookies

1 1 / 2 cups flour
1 / 2 cups cocoa
1 / 4 tsp salt
1 / 4 tsp baking powder
1 / 4 tsp baking soda
1 / 2 cup butter, softened
1 cup sugar
1 large egg
1 1 / 2 tsp vanilla
10 oz jar marachino cherries
6 oz pack chocolate chips
1 / 2 cup sweetend condesed milk

Mix flour, cocoa, baking powder and soda then set aside. Mix sugar and butter together until light and fluffy. Mix in egg and vanilla. Gradually add dry ingredients to this and blend well. Dough must be chilled in fridge for 1 hour. Shape into 1 inch balls and place on ungreased baking sheet. Make a depression in the center of each ball and place cherry in it. Heat chocolate chips and condensed milk in a pan until chocolate melts. Stir in 4 tablespoons of juice from the cherries. Place a tablespoon of this mixture on top of each cookie. Bake for 10 minutes at gas mark 4 (180 C) then cool on rack.

Black Cherry Cheesecake

250 ml double cream
mascapona cheese
icing or caster sugar
hobnob biscuits
morton's tinned cherries
dark chocolate

Crush the biscuits in a plastic bag using a rolling pin or buzz them in a blender. Mix with melted butter to make a firm mouldable material. Flatten into the base of a tin. Whisk the double cream together with mascapona cheese and sugar. Spoon this ontop of the base and level. Pour tinned cherries over it all and chill in fridge. Use a blender to chop the dark chocolate into a medium powder. This can be served alongside the cheesecake to be used as a topping.

Use a deep cake tin for this recipie, ideally one with push out base for easy removal. This cheesecake still runny when served which makes serving difficult. Try making individual cheesecakes in ramakin dishes, each one a single serving. Try an alternative base using this cookie recipie.

White Chocolate Rasberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1 / 4 cup butter, melted
10 ounces package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1 / 2 cup water
2 cups white chocolate chips
1 / 2 cup half-and-half cream
24 ounce cream cheese, softened
1 / 2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Mix together cookie crumbs, 3 tablespoons sugar, and melted butter then press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling for 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to gas mark 3. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Mix together cream cheese and 1 / 2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Magic Lemon Pudding

2 ounces margarine
Rind and juice of one lemon
3 ounces soft brown suger
2 eggs, seperated
1 / 2 pints milk
2 ounces self-raising flour

Grease a 2 pint dish. Mix lemon rind, margarine, and sugar until creamy then beat in egg yolk. Add lemon, milk, and flour to mixture. Whisk egg whites until stiff and fold into mixture. Pour into dish and place dish into a deep baking tray. Half fill tray with cold water. Bake for 40 minutes or until light brown and set.

Magic Chocolate Pudding

2 ounces margarine
5 teaspoons cocoa powder
3 ounces caster suger
2 eggs, seperated
12 fluid ounces milk
1.5 ounces self-raising flour

Grease a 2 pint dish. Mix margarine and sugar until creamy then beat in egg yolk. Sift flour and cocoa into egg mixture then stir in milk. Whisk egg whites until stiff and fold into mixture. Pour into dish and place dish into a deep baking tray. Half fill tray with cold water. Bake for 40 minutes or until light brown and set.