April 21, 2005

Mock cheese cake
Ingredients
1 tin condensed milk
4 eggs (separated)
1½ tsp corn flour
½ cup lemon juice
1 packet digestive biscuits
¼ cup margarine

Method
Crush biscuits finely with a rolling pin. Add melted margarine and mix thoroughly. Line tin base with biscuit mixture. Leave about one-quarter cup of the mixture. In egg yolks mix corn flour and condensed milk. Lastly, add lemon juice. Beat egg whites till stiff and fold into the mixture with a wooden spoon. Pour into the prepared tin. Now sprinkle the remaining biscuit mixture over the cake and bake for 35 minutes.

Pineapple kheer
Ingredients
1 pineapple tin (half chopped, half puréed)
1 litre milk
½ cup rice
1 cup sugar
½ cup cashew nuts
½ cup fresh cream
5 cardamoms

Method
Cook rice, milk and cardamom, then add cashew nuts and sugar in a pan. Take the pan off the flame and allow to cool. Add pineapple purée, pieces and fresh cream. Mix and chill in the refrigerator.

Coconut pinwheels
Ingredients
1 packet digestive biscuits
2 tbsp chocolate
1 tbsp coffee
1 tin condensed milk
100 gm coconut powder

Method
Mix coconut powder with two tbsp condensed milk and knead into a dough. Mix chocolate and coffee well. Knead biscuits, chocolate/coffee mixture and milk together. Flatten the two combinations with a rolling pin, put one on top of the other and roll like sandwich rolls. Wrap the roll in foil and put in refrigerator until chilled and hard. Cut into small circles.

Orange yoghurt cake
Ingredients
4 oz flour
5 oz castor sugar
½ tsp salt
1 small orange’s zest (shredded)
5 tbsp oil
4 tbsp water
4 tbsp yoghurt
3 egg whites
Pinch of cream of tartar
To decorate
4 oz icing sugar
1-2 tbsp yoghurt
Shredded zest (1 orange)

Method
Sift dry ingredients into a bowl. Mix zest, oil, water, yoghurt and stir into the dry ingredients to make a smooth batter. Whisk the egg whites with cream of tartar until stiff and standing in peaks, then fold into the batter. Mix gently and turn the mixture into the prepared tin. Bake in a moderately hot oven for 20 minutes. Mix icing sugar, yoghurt and grated rind until smooth. Pour over cake for decoration.

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