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taste.com.au Cookbooks

taste.com.au Cookbooks Amazing Desserts

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

País:
Australia
Idioma:
English
Editor:
News Life Media Pty Limited
Periodicidad:
Quarterly
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SUSCRIBIRSE
US$ 10,41
4 Números

en este número

1 min.
welcome

“I’m a firm believer in always leaving room for dessert, and with this collection of recipes, we’ve left room for nothing but dessert! Here, you’ve got go-to sweet treats for every occasion, from over-the-top indulgences for the festive season and family get-togethers to chilled delights that make for the perfect cool complement to our hot and happy Aussie barbecues. And just as there’s a recipe to suit every gathering, there’s also a dessert to tickle everyone’s fancy, whether you’re feeding chocolate lovers, those who are partial to pavlova or serious suckers for cheesecake. This is the summer page-turner you’ve been looking for. I’ve already dog-eared some of my favourites, such as the pretty Pink Lemonade Brushstroke Cake (p10) and the crowd-pleasing Choc-Peanut Ice-Cream Slab with Caramel Sauce (p60). Now it’s your turn…

19 min.
cakes & tarts

pink lemonade brushstroke cake SERVES 20 PREP 45 mins (+ cooling, setting & chilling time) COOKING 55 mins 375g unsalted butter, at room temperature 315g (1 1 /2 cups) caster sugar 2 tsp vanilla extract 5 eggs, at room temperature 565g (3 3 /4 cups) self-raising flour 250ml (1 cup) pink lemonade 2 tbs grenadine 225g Wilton Bright White Candy Melts 75g Wilton Orange Candy Melts 150g Wilton Pink Candy Melts Fresh flower, to decorate pink swiss meringue buttercream 4 egg whites 215g (1 cup) caster sugar 400g butter, chopped, at room temperature 2 tsp grenadine 1 Preheat oven to 180°C/160°C fan forced. Line the base and side of a round 18cm and a round 22cm cake pan. 2 Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy. Add…

15 min.
meringues & pavs

giant turkish delight marshmallow meringues MAKES 8 PREP 15 mins (+ cooling time) COOKING 1 hour 40 mins 315g (1 1 /2 cups) caster sugar6 egg whites1 tsp rosewater essenceRose pink food colouring40g ( 1 /4 cup) roughly chopped pistachio kernelsIcing sugar, to dustTurkish delight, to serve 1 Preheat oven to 200°C/180°C fan forced. Grease and line 3 large baking trays with baking paper. 2 Sprinkle the sugar onto 1 prepared tray. Bake for 8-10 minutes or until the edge of the sugar just starts to melt. Remove from oven. Reduce oven to 100°C/80°C fan forced. 3 Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. With motor running, gradually pour sugar into egg white in a slow, steady stream. Continue beating for 5-6 minutes or until…

18 min.
chilled & frozen

black forest ‘viennetta’ with cherry sauce SERVES 10 PREP 40 mins (+ cooling time & overnight freezing time) COOKING 10 mins 2L tub vanilla ice-cream 200g dark chocolate, melted 415g can pitted black cherries in syrup, drained, syrup reserved Fresh cherries, to decorate cherry sauce 160g (½ cup) black cherry jam 2 tbs brandy 1 Place the vanilla ice-cream tub in the fridge for about 30 minutes to soften slightly. Lightly grease a 7.5cm-deep, 11 x 21cm loaf pan and line with plastic wrap. 2 Place 5 sheets of baking paper on the benchtop. Trace around the base of the loaf pan on each sheet. Thinly spread chocolate inside each rectangle and set aside to set. Pat the drained cherries dry with paper towel and coarsely chop. Set aside. 3 Break 1 chocolate rectangle into shards and…

14 min.
new family faves

lemon meringue pie slice MAKES 24 pieces PREP 45 mins (+ cooling & 2 hours chilling time) COOKING 45 mins lemon curd 215g (1 cup) caster sugar 70g ( 1 /2 cup) cornflour 180ml ( 3 /4 cup) lemon juice 60g butter, chopped 2 tsp finely grated lemon rind 3 egg yolks pastry 250g (1 2 /3 cups) plain flour 180g butter, chilled, chopped 2 tbs iced water meringue 3 egg whites 155g ( 3 /4 cup) caster sugar 1 tbs lemon juice “This slice was absolutely delicious. My whole family loved it; they couldn’t get enough. It was easy to make and I had all the ingredients on hand. I will definitely make this again.” JAMESHOLLY 1 To make lemon curd, place sugar and cornflour in a small heavy-based saucepan over medium heat. Gradually stir in lemon juice…