King Fish with Celery Mousse

• King Fish with Celery Mousse

• Cuisine: Continental
• Category: Main Course
• Serves: 7 persons
• Difficulty:
• Cost: Medium

Ingredients

• 6 sticks celery
• 1100 g king fish, skin off
• 40 g lemon juice, or juice of one lemon
• 1 teaspoon saffron filaments
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 500 ml water
• 4 tomatoes, peeled and diced
• Pinch of fresh tarragon, chopped
• Pinch of fresh thyme, chopped
• Pinch of white ground pepper
• 2 tablespoons white vinegar

• For the celery root mousse:

• 1 small celery root
• 2 tablespoons butter
• 2 tablespoons reduced fat cooking cream
• Pinch of white ground pepper

Preparation

Cook the celery root in boiling water. Process to a puree. Transfer to a sauce pan and stir over medium heat to dry the puree. Add the butter, cream and white pepper and set aside.
Thinly slice the celery ribs on a slight diagonal. Dip briefly in boiling water and refresh immediately.
Fillet the fish and season with lemon juice, spread a thin layer of celery root mousse on the fillets and top with overlapping pieces of celery to form scales.
To prepare the sauce, stir the saffron threads and MAGGI® Chicken Less Salt Bouillon cubes into the water. Boil then add the diced peeled tomatoes and the chopped herbs. Season to taste with freshly ground pepper.
Place the fish fillet in an oven-proof dish and pour in the white vinegar and sauce. Bake for about 8 minutes at 190 °C. Ladle some sauce onto the warmed plates and top with the fillets.

Chocolate Cherry Tart

• Chocolate Cherry Tart

• Cuisine: Continental
• Category: Dessert
• Serves: 8 persons
• Difficulty:
• Cost: Cheap

Ingredients

• 1¾ cups plain flour or 240 g
• 2/3 cup butter or 130 g
• 2 tablespoons icing sugar

• For the filling:

• 100 g dark chocolate, melted
• 1 tablespoon butter, softened
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 cup ground almonds or 100 g
• 2 eggs
• 2 cups cherries or 300 g, stone removed and halved

Preparation

Combine flour, margarine and icing sugar in a bowl, rub the ingredients by hand until crumbs form. Press into the base and sides of 26 cm loose bottomed tart tin.
Bake in 200°C preheated oven for 10 minutes. Remove from oven.
Beat the melted chocolate with margarine and NESTLÉ® Sweetened Condensed Milk . Add ground almonds and eggs and stir well. Add cherries halved and mix.
Spoon the mixture into the prepared tart tin. Bake in 185°C preheated oven for 30-35 minutes or until firm in the middle.
Cool before serving.

Mini Fruit Tarts

• Mini Fruit Tarts

• Cuisine: Continental
• Category: Dessert
• Serves: 12 persons
• Difficulty:
• Cost: Cheap

Ingredients

• For the base:

• 3 cups plain flour or 420 g
• 1 cup butter or 200 g, softened
• 1 cup caster sugar or 200 g
• 2 eggs
• 1 teaspoon lemon zest, grated

• For the filling:

• 2½ cups water or 625 ml
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 4 eggs
• 1 teaspoon vanilla powder
• ½ cup corn flour or 60 g
• 1 teaspoon lemon zest, grated

Preparation

Combine and rub all dough ingredients in a bowl using your finger tips until forming dough. Divide dough into small balls and press each ball over bottom and sides of each mini tart tin. Press the bottom using a fork to avoid dough from puffing up while baking. Then bake at a 200ºC preheated oven for 10-13 minutes or until it becomes yellow golden in color. Set aside to cool.
Meanwhile, mix water and NESTLÉ® Sweetened Condensed Milk in a saucepan and bring to boil.
Mix eggs, vanilla powder, corn flour and lemon zest in a mixing bowl, then pour them into the boiled mixture. Bring to boil with constant stirring until the mixture thickens. Set it aside to cool. (Cover with cling film to prevent cream from drying up).
Mix the cooled filling with a spoon until it’s smooth, then place in a piping bag and pipe it over the prepared cooled mini tart.
Arrange slices of mixed fresh fruits on top and serve.

Brownies with Chocolate Mousse

• Brownies with Chocolate Mousse

• Cuisine: French
• Category: Dessert
• Serves: 14 persons
• Difficulty:
• Cost: Medium

• Ingredients

  • For the chocolate mousse:

  • 20 g gelatine, sheet
  • 350 g dark chocolate
  • 1/3 tin NESTLÉ® Sweetened Condensed Milk or 125 g
  • 600 g whipping cream

  • For the ganache:

  • 100 g dark chocolate
  • 100 ml liquid cream

  • For the brownies:

  • 250 g dark chocolate
  • ½ cup butter or 100 g, melted
  • 2/3 tin NESTLÉ® Sweetened Condensed Milk or 275 g
  • 5 egg
  • 1 cup plain flour or 130 g
  • 2 cups walnut or 200 g, chopped
  • 2 teaspoons baking powder

  Preparation

  To prepare the chocolate mousse:
  Soak the gelatin in cold water for 5 minutes; melt the chocolate.
  Heat the NESTLÉ® Sweetened Condensed Milk , add the gelatin and add them to the chocolate.
  Using a spoon, add the whipped cream slowly. Keep in fridge for 1 hour.
  To prepare the ganache:
  Melt the chocolate, add the warm cream and mix slowly.
  To prepare the brownies:
  Melt the chocolate; add the melted butter, NESTLÉ® Sweetened Condensed Milk and mix slowly.
  Beat the eggs until foaming, then add the mixture.
  Mix the flour, walnuts and baking powder; add it to the mixture and mix slowly using a big spoon. Pour into a greased 30 x 45 cm baking tray and bake in a 180°C preheated oven for 10 to 12 minutes.
  Remove from the oven and keep in fridge to cool down for 20 minutes; add the chocolate mousse and keep in freezer for 3 hours.
  Remove from freezer, spread evenly the ganache on top, cut and serve cold

Tiramisu Cream Cake

• Tiramisu Cream Cake

• Cuisine: Continental
• Category: Dessert
• Serves: 10 persons
• Difficulty:
• Cost: Cheap

Ingredients

• For the cake dough:

• 2 eggs
• 1/3 cup caster sugar or 70 g
• ½ teaspoon vanilla essence
• ½ cup plain flour or 70 g, sifted

• For the cream:

• 2/3 cup liquid cream or 165 ml
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 2½ cups mascarpone cheese or 500 g
• 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
• 3 tablespoons NESCAFÉ® Gold, dissolved in ¾ cup or 185 ml of hot water
• 1½ tablespoons cocoa powder

Preparation

Whisk the eggs and caster sugar for 6-8 minutes or until it thickens, then mix in the vanilla essence.
Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.
Pour the mixture into a 22cm greased and floured round tin. Bake in a 190°C preheated oven for 20 minutes or until when inserting a skewer in the center it comes out clean. Then move out onto a wire rack to cool.
In a bowl, combine fresh liquid cream, NESTLÉ® Sweetened Condensed Milk and mascarpone cheese. Mix until the mixture is smooth and almost firm then pour over the dissolved gelatin and stir constantly until well combined.
Cut and throw away 1 cm from the edges of the cake and then slice it into 2 layers. Place one layer of cake over the bottom of 22cm cake tin and spoon ½ quantity of the melted NESCAFÉ® Gold . Pour over evenly ½ of the cream mixture. Repeat the layering process ending with cream mixture.
Chill for 3 hours or until the cake is firm, after that dust with cocoa powder and remove from tin. Slice and serve

Chocolate Balls

• Chocolate Balls

• Cuisine: Oriental
• Category: Dessert
• Serves: 12 persons
• Difficulty:
• Cost: Cheap

Ingredients

• 2 eggs
• 1½ cups plain flour or 210 g
• 1 teaspoon baking powder
• ½ cup vegetable oil or 125 ml
• 3 tablespoons cocoa powder
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1½ teaspoons vanilla essence
• 1 cup dark chocolate or 150 g, melted
• 1 tin NESTLÉ® Cream or 170 g
• 4 tablespoons water
• 1 cup dark chocolate or 150 g, grated for garnishing

Preparation

In a mixing bowl, combine eggs, flour, baking powder, oil, cocoa powder, NESTLÉ® Sweetened Condensed Milk and vanilla and beat using an electric beater. Beat on low speed for 2 minutes, then on medium speed for another 2 minutes or until mixture becomes smooth.

Pour mixture into a 30cm x 11cm greased baking loaf tin and bake in 170°C preheated oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Set aside to cool at room temperature.

Crumb the cooled cake and place in an electric beater with the melted chocolate, NESTLÉ® Cream and water. Beat well until mixture forms a soft dough (add more water if needed).

Divide mixture into small balls and roll over the grated chocolate then serve

Chicken and Vegetables Sambousek

Chicken and Vegetables Sambousek

Cuisine: Oriental

Category: Starter

Serves: 10 persons

Difficulty:

Cost: Cheap

Ingredients

• For the dough:

• 3 cups plain flour or 420 g
• 1 tablespoon sugar
• 1½ teaspoons salt
• 4 tablespoons vegetable oil
• 1 tablespoon yeast, dissolved in 4 tablespoons warm water
• ¾ cups water or 185 ml

• For the stuffing:

• 2 tablespoons vegetable oil
• 1 small onion or 100 g, diced to small pieces
• 250 g chicken, minced
• 1 medium baby zucchini or 100 g, diced to small pieces
• 1 small green capsicum pepper or 100 g, diced to small pieces
• 1 baby eggplants or 70 g, diced to small pieces
• 1 medium tomatoes or 150 g, peeled and chopped
• 1 tablespoon tomato paste
• 2 cubes MAGGI® Chicken Bouillon, crumbled
• 2 tablespoons pine seeds, toasted
• ¼ teaspoon ground black pepper
• ½ teaspoon seven spices

Preparation

Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.

Add the dissolved yeast and mix. Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile heat the oil in saucepan and sauté onion for 2 minutes then add minced chicken and stir until chicken is cooked then add the baby zucchini, capsicum and eggplant and stir over a medium heat for 5 minutes or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI® Chicken Bouillon cubes. Stir and cook for 5 minutes or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat.

Roll the dough into round 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Place the stuffed sambousek in a greased oven tray keeping around 1cm space between each piece from other and place them in a warm area for 30 minutes or until stuffed sambousek dough rise up.

Bake sambousek in a 250ºC preheated oven for 13-15 minutes or until it becomes golden brown in color. Remove from oven and serve immediately

Date Cheesecake

Ingredients

• 1 cup tea biscuits or 100 g, crumbled
• 2 tablespoons butter, melted
• 1 tablespoon honey
• ½ cup sugar or 100 g
• ½ cup water or 125 ml
• 1 cup dried dates or 200 g, seeded and chopped
• 1 cup liquid cream or 250 ml, chilled
• 1½ cups cream cheese or 300 g
• 1 tin NESTLÉ® Cream or 170 g
• 1 teaspoon vanilla essence
• 1½ tablespoons gelatine powder, dissolved in 4 tablespoons hot water

• For the date jelly topping:

• 1 tablespoon gelatine powder
• 1/3 cup boiling water or 85 ml
• ¼ cup date syrup or 65 ml
• 1/3 cup water or 85 ml, cold

Preparation

Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.

In a small saucepan, place the sugar, water and the chopped dates and bring to boil. Simmer for 5 minutes then set aside to cool to a room temperature.

Whip the fresh liquid cream for 5-6 minutes or until it is almost firm and set in the fridge.

Beat cream cheese, NESTLÉ® Cream , vanilla and the cooled date mixture until they are well combined. Add the whipped cream to the cheese mixture and mix to combine all.

Pour the dissolved gelatin over the cheesecake mixture with constant stirring.

Pour the cheese mixture evenly over the prepared base and place in the fridge for ½ hour or until its almost firm.

Strain and pour the date jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.

To make date jelly topping: Place the gelatin and the boiled water in a mixing bowl, stir until gelatin is dissolved. Add the date paste and the cold water and stir