Mindy Belle

Mother’s Day Dessert – Apple Rose Tarts

Ingredients

Puff Pastry sheets

4 Red apples

Juice of one lemon

Apricot Jam

Cinnamon for sprinkling

Icing Sugar for Dusting

Method

Cut each apple in half, remove the core and v the ends.

Slice the apples thinly, cover with lemon juice, place in a small saucepan  over a low heat- keep watch the apple need to cook to be flexible enough to bend no more. Just a few minutes.

Place the puff pastry sheet on a floured bench – roll out slightly and cut horizontally into three strips.

With a desert spoon place a spoon of apricot jam and spread across the strip

Place the apples with the red side to the base of the sheet, overlap each apple piece by a half.

Sprinkle with cinnamon and fold the half down the pastry to cover some of the apple leave the red part showing.

Roll up the flower to reveal a lovely petal shape pastry.

Place in a muffin pan lined with a patty pan and bake for 40 minutes at 180 degrees or until golden on the edges.

Dust with icing sugar to serve.

Enjoy. !

Mother’s Day – Heart Clementine Cake – from Walter Mitty ( Cathy Merenda’s recipe )

CLEMENTINE CAKE
• 375 grams clementines (approximately 5 small) ( Mandarin in Australia )
• 6 eggs
• 1 1/4 cup (225 grams) white sugar
• 2 1/4 cups (250 grams) ground almonds
• 1 teaspoon baking powder
1. Preheat the oven to 375ºF. Butter and line an 8 or 9 inch springform pan with parchment. ( Heart shape tin lined )
2. Poke each clementine 3 or 4 times with a knife. Put the clementines in a bowl with a microwave safe cover or plastic wrap. Cook on high for 3-4 minutes. Cool slightly then dump the clementines (whole) in a food processor and process until smooth.
3. In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes)
4. Add in chopped clementines and mix well. Then add ground almonds and baking power and mix until combined.
5. Pour mixture into pan and bake for about 45 minutes (when a skewer will come out clean).
6. Cool in the pan on a rack. Once cake is cold, remove from pan and pull off any parchment.
7. Glaze and add candied clementines to decorate.
GLAZE
• 2 cups confectioners sugar
• 3 tablespoons softened butter
• 1/2 cup clementine juice
1. Mix everything in a bowl adjusting clementine juice and sugar to make a loose but thick glaze

Decorate with glaze and place fresh cut roses in the middle.

I am allergic to Mandarin so i didn’t make the candied version for decoration see recipe below. .
CANDIED CLEMENTINES
• 3 clementines
• 2 cups sugar
• 1 cup water
1. Slice clementines very thinly.
2. Put sugar and water in a heavy bottomed pan on medium heat. Stir until sugar is dissolved.
3. Add clementine slices and simmer on low for about 15-20 minutes.
4. Pull clementines from sugar mixture and place on parchment or silpat until cool.

Enjoy !

Chocolate Truffles

Ingredients:

200g Packet of Chocolate Creamies  or chocolate cream buscuits

1/3 cup dessicated coconut

1 Tbs cocoa powder

1 cup of sweetened condensed milk

Method

Process the chocolate biscuits until fine crumbs,

transfer to a bowl and stir in coconut and cocoa

stir in condensed milk

cover with glad wrap and refrigerate for min of one hour.

Roll into 1/2 tablespoon balls and roll in extra coconut to coat the outside.

Refrigerate overnight to set.

Enjoy !

Date Seed Bliss Balls

Ingredients

12 Medjool dates

1 cup almond meal

1/2 cup shredded coconut

1/3 cup coconut oil

1/3 cup cacao powder

1 tablespoon chia seeds

2 tablespoons of each extra  seeds for rolling  – Black chia seeds & Sunflower Kernels & Pumpkin Kernels.

Method

Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.

Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together.

Roll 1 Tablespoon of mixture into a ball and roll in seeds . Refrigerate in a airtight container until set.

Enjoy !!