Mocha Chocolate Chip Parfait with Orange Sauce

Ingredients

• For the parfait:

• 1½ cups liquid cream or 375 ml
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 2 eggs
• 2½ tablespoons NESCAFÉ® Gold
• ½ cup water or 125 ml
• 6 tablespoons plain chocolate, grated

• For the orange sauce:

• 1½ cups fresh orange juice or 375 ml
• ¼ cup caster sugar or 50 g
• 1½ tablespoons cornstarch

Preparation

Whip cream in an electric mixer for 4-5 minutes or until cream is slightly stiff, then keep in fridge.

Place NESTLÉ® Sweetened Condensed Milk , eggs, NESCAFÉ Gold Coffee and water in a medium saucepan, bring to boil with constant stirring until mixture is smooth and thickens. Set aside to cool into room temperature.

Fold the prepared whipped cream into the cooled mixture. Add chocolate chip and fold with the mixture.

Spoon mixture in an individual compartment hole or in a cake loaf tin and freeze until it sets.

To make the orange sauce: Combine all sauce ingredients in a small saucepan and bring to boil with constant stirring until sauce thickens. Remove from heat and set aside to cool down

Maamoul Tart Bil-Kishta

• Maamoul Tart Bil-Kishta

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

Ingredients

• For the dough:

• 2 cups semolina or 320 g
• 1 cup fine semolina or 160 g
• ¾ cup ghee or 150 g, softened
• ½ cup caster sugar or 100 g
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• 1 tablespoon rose water
• 1 tablespoon blossom water

• For the filling:

• 2 cups milk or 500 ml
• 1 tin NESTLÉ® Cream or 170 g
• 1 tablespoon sugar
• 6 slices toast bread, throw away crusts and cut pulp to cubes
• 1 tablespoon blossom water

Preparation

In a bowl, combine grain and fine semolina, ghee, sugar, mahlab and yeast. Mix the ingredients well then cover and set aside in room temperature for at least 4 hours.

Meanwhile, combine milk liquid, NESTLÉ® Cream and sugar and bring to boil, then add the cubed bread pulps over and simmer over low heat for 3 minutes with constant stirring, until the mixture is very smooth and thick. Add blossom water, stir and set aside to cool.

Add rose water and blossom water to the dried maamoul dough mixture; knead by hands until the dough starts to hold slighty together.

Divide maamoul dough into small portions and press each portion over a bottom and sides of small tartlet and bake at a 250ºC preheated oven for 12-13 minutes or until yellow golden in color. Then set aside to cool.

Spoon some of the cooled cream mixture over each of the cooled maamoul tartlet. Top with fruits slices, toasted almonds and honey

Marshmallow Coconut Easter Eggs

Marshmallow Coconut Easter Eggs

Cuisine: European

Category: Dessert

Serves: 40 persons

Difficulty:

Cost: Cheap

Ingredients

• 200 g butter
• ¼ cup cocoa powder or 25 g
• 1 cup brown sugar or 200 g, firmly packed
• 1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
• 1½ teaspoons vanilla essence
• 3 cups butter biscuit or 300 g, crumbled
• 40 marshmallows
• 1 cup desiccated coconut, for coating

Preparation

Place the butter, cocoa, brown sugar and NESTLÉ® Sweetened Condensed Milk in a large saucepan and cook over medium to low heat, stirring constantly. When the butter and brown sugar just melt and the mixture is smooth, remove from heat.

Mix in the vanilla essence and biscuit crumbs, leave until cool enough to handle.

With wet hands shape some of the mixture around each marshmallow and shape into an oval. Roll in coconut and place on a tray lined with wax paper. Refrigerate until firm.

Wild Berries Meringue

Wild Berries Meringue

Cuisine: French

Category: Dessert

Serves: 25 persons

Difficulty:

Cost: Medium

Ingredients

• 15 egg whites
• 5½ cups icing sugar or 750 g, sifted
• ½ teaspoon red coloring
• 2/3 tin NESTLÉ® Sweetened Condensed Milk or 260 g

• For the berries stuffing:

• 1/3 tin NESTLÉ® Sweetened Condensed Milk or 140 g
• 2 tablespoons cornstarch
• 150 g blueberries
• 150 g raspberries

Preparation

In a mixer bowl with whisk, whip the egg whites for 8 minutes, gradually pouring the icing sugar (keep 2 tablespoons of the icing sugar aside to dust the top). Add the red coloring and whip for another 5 minutes until stiff. Transfer the mixture into another bowl, add the NESTLÉ® Sweetened Condensed Milk and mix manually using a spatula.

To prepare the berries stuffing, heat the NESTLÉ® Sweetened Condensed Milk in a saucepan on low fire, add the cornstarch and stir for a minute or so, then remove from heat, add the berries and mix gently.

Use a piping bag to make the meringue mixture as spiral shapes on a non-stick tray, add the filling on each and then top it with another spiral-shaped meringue. Dust the top with icing sugar and bake in a preheated oven at 100 °C for 40-45 minutes until crispy. Remove and keep aside to cool down

Raspberry Yoghurt Ice Cream

• Raspberry Yoghurt Ice Cream

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

Ingredients

• 1 tin nestlé fat free sweetened condensed milk or 405 g
• 500 ml whipping cream
• 1 teaspoon vanilla essence or 5 g
• 250 ml low fat raspberry yoghurt
• 250 g raspberries
• 1 tablespoon icing sugar or 15 g

Preparation

Place the NESTLÉ Fat Free Sweetened Condensed Milk, cream and vanilla in a large bowl and beat with for 8-10 minutes until thick and foamy. Carefully fold through the yoghurt.
Mash together the raspberries and icing sugar and fold through the ice cream mixture.
Pour the ice cream into a 22cmx 11cm loaf tin lined with cling film. Freeze overnight, until firm. Serve sliced.

Light Berries Cheesecake

• Light Berries Cheesecake

• Cuisine: Continental
• Category: Dessert
• Serves: 16 persons
• Difficulty:
• Cost: Cheap

Ingredients

• 1 cup tea biscuit or 100 g, crumbled
• 1 tablespoon butter, melted
• 1 tablespoon water, warm
• 400 g low fat cream cheese
• 1 tin nestlé fat free sweetened condensed milk or 405 g
• 1 teaspoon vanilla essence
• 2 tablespoons gelatine powder
• 4 tablespoons water, hot
• 1 tablespoon lemon juice

• For berry sauce:

• 150 g raspberries, fresh
• 1 tablespoon sugar or 15 g

Preparation

Combine biscuit crumbs, butter and warm water. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.
Beat cream cheese, NESTLÉ Fat-Free Sweetened Condensed Milk and vanilla in an electrical beater until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix in low speed to combine all.
Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.
For Berry Sauce: add Raspberries and sugar together and simmer over medium heat for 8-10 min or until texture resembles a chunky jam. Set aside and cool in a refrigerator before pouring over cheese cake.

Fish Tagine

Fish Tagine

Cuisine: Lebanese

Category: Main Course

Serves: 6 persons

Difficulty:

Cost: Cheap

Ingredients

• 700 g hammour, fillets cut into small steaks
• 300 g sesame paste
• ½ cup lemon juice or 125 ml
• 1¾ cups water or 435 ml
• 2 tablespoons olive oil
• 1 large onion or 200 g, sliced
• ½ cup water or 125 ml, additional quantity
• 2 cubes MAGGI® Vegetable Bouillon
• Pinch of chili powder
• Pinch of ground cumin

Preparation

Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.

Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.

Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to boil and simmer until water is almost evaporated.

Add the prepared sesame sauce over and the MAGGI® Vegetable Bouillon cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.

Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.