Coffee Cream Puffs

Prep: 30

Total Time: 1 10

Serves: Makes 25.

1/2 cup boiling water , 65g butter ,1/2 cup plain flour , 2 eggs , 1 1/4 cups milk

1/2 cup caster sugar , 1/4 cup custard powder , 1 tablespoon instant coffee

1 teaspoon vanilla essence , 250g block PHILADELPHIA* Cream Cheese, softened and cubed

BRING the water and butter to the boil. Add the flour, all at once, and stir quickly until the mixture leaves the side of the pan, about 1 minute. Remove from the heat to a mixing bowl. Beat mixture in an electric mixer for 1 minute, then add the eggs in, one at a time, until well incorporated.

PLACE teaspoons of mixture on greased baking trays. Bake at 250ºC for 10 minutes, then reduce heat to 180ºC and bake for a further 20 - 25 minutes or until crisp. Remove from oven and make small cuts in the sides to allow the steam to escape. Return to the oven for 5 minutes to dry out.

COMBINE the milk, sugar, custard powder, coffee and vanilla and whisk over medium heat until custard boils and thickens. It will be quite thick. Cover, and cool. Beat the cold custard with an electric mixer until smooth. Gradually add Philly*, beat until thick, and smooth. Cut puffs horizontally in half. Remove any soft filling inside with a small spoon and fill with pastry cream. Serve dusted with icing sugar.

Sent in by : Sue

EASY PASSIONFRUIT SLICE

INGREDIENTS

125g BUTTER, 1 CUP COCONUT, 1 CUP SR FLOUR, ½ CUP CASTOR SUGAR, ½ TEASPOON VANILLA ESSENCE

METHOD

MELT BUTTER AND MIX INTO DRY INGREDIENTS, PRESS FIRMLY INTO LAMINGTON TIN, COOK 15 MINUTES AT 180c

TOPPING

1 TIN CONDENSED MILK, JUICE OF TWO LEMONS, PULP OF SIX PASSIONFRUIT

METHOD

MIX AND POUR ONTO COOLED COOKED BASE AND RETURN TO OVEN FOR 10 MINUTES AT 130c

(ALLOW TO COOL IN FRIDGE BEFORE CUTTING)

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Butter Choc Chip Cookies

180 grams butter, softened
1/3 cup sugar
1/2 cup NESTLÉ Sweetened Condensed Milk
1 1/2 cup self raising flour
150 grams NESTLÉ Dark CHOC BITS
150 grams NESTLÉ White CHOC BITS
100 grams NESTLÉ Milk Melts, melted

 

Preheat oven to 180°C.
Beat butter and sugar until creamy, beat in NESTLÉ Sweetened Condensed Milk.
Add flour, stir until combined.
Add NESTLÉ Dark and White CHOC BITS, mix well.
Roll heaped teaspoonfuls of mixture into balls, place on greased oven trays, press gently with fork.
Bake for 15 minutes, until golden.
Drizzle biscuits with NESTLÉ Milk Melts.



20 minutes



15 minutes

Lamb shank & barley soup

Method

1. Heat 2 tbs olive oil in a large saucepan and brown 6 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.

2. Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup pearl barley and 2 tbs chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.

3. Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 tsp finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.

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