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 * Banana, Passionfruit and Blueberry Pudding**

1 banana, sliced 2 passionfruits, pulp only ½ cup thickened cream ½ cup milk 1 teaspoon vanilla bean paste/¾ cup caster sugar 80g unsalted butter at room temperature Strawberry Pretzel Pie (If you've never tried this before, you probably think it sounds really strange. I was hesitant to try this recipe because it really didn't seem like an appealing combination. I was pleasantly surprised, and if you like sweet and salty combinations, you probably will be too!) Ingredients: Instructions: 1. Combine the first three ingredients. Press into the bottom of a 9 X 13 casserole dish. 2. Bring the water to a boil in a medium saucepan. Remove from heat and thoroughly dissolve both packages of strawberry [|gelatin]. Add in the strawberries. Place gelatin mixture and crust in refrigerator while doing the next step. 3. Use your electric mixer to cream together the cream cheese and sugar or Splenda. When thoroughly blended, stir in the cool whip by hand. 4. Spread the cream cheese and cool whip mixture over the pretzel crust. Pour the slightly chilled gelatin mixture over the top of the filling. Cover and allow to chill overnight. Please note: This dish can be served as a salad or as a dessert. Strawberry Pineapple Fluff Drain the crushed pineapple. Mix together all ingredients in a medium mixing bowl. Cover and refrigerate for several hours before serving. Garnish with additional strawberries and/or chunks of pineapple if desired. 1 egg 1 cup plain flour 3 teaspoons baking powder 200g blueberries
 * 2 cups crushed pretzels (salted)
 * 1 cup melted butter
 * 4 tablespoons sugar or Splenda
 * 2 packages strawberry gelatin (6 ounces each)
 * 4 cups water
 * 32 ounces fresh or frozen strawberries, sliced
 * 8 ounces of cream cheese (reduced fat is fine, but do not use fat free)
 * 1 cup sugar or Splenda
 * 1 12-ounce tub of Cool Whip
 * 1 12-ounce tub of Cool Whip
 * 1 15-ounce container cottage cheese (regular or reduced fat)
 * 1 6-ounce package strawberry gelatin
 * 1 20-ounce can of crushed pineapple

**Butterscotch Sauce**

50g unsalted butter ¾ cup brown sugar ½ cup thickened cream

**Grilled Bananas**

2 teaspoons butter 1 banana, sliced in half lengthways 150mls thickened cream, whipped to serve 2 passionfruits, pulp removed to serve

in the Method
1. Pre-heat oven to 170⁰C. Brush two 12-hole, ½ cup-capacity muffin pans with butter.

2. Combine banana, passionfruit pulp, cream, milk and vanilla in a medium saucepan. Cook over high heat and bring to the boil. Remove from heat. Cool slightly.

3. Combine butter and sugar in the chopper attachment of a stick blender and process until light and fluffy. Transfer to a mixing bowl and whisk in egg until combined.

4. Sieve flour and baking powder into a small bowl, fold half the flour into butter mixture then fold in half the banana mixture. Repeat with remaining flour and butter.

5. Divide mixture between prepared muffin pans and top each with 5 blueberries. Bake in oven for 15-20 minutes or until muffins spring back when touched. Makes 24.

6. For butterscotch sauce: combine butter, brown sugar and thickened cream in a small saucepan, stir until sugar has dissolved. Bring to the boil then remove from heat.

7. For grilled bananas: melt butter in a small frying pan over a high heat and add bananas. Pan fry until golden and remove from heat.

8. To serve: arrange a ring of passionfruit pulp on one side of a serving plate. Slice the tops off the muffins and arrange upside down centre of the passionfruit ring. Arrange sliced bananas next to muffin with a quenelle of cream between the slices and top with a few blueberries. Serve sauce to the side.