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Messages - Chef

Recipes / [Pudding] Maltese pudding
May 06, 2011, 04:32:54 PM

An easy recipe in which the basic ingredients are dried fruits and bread.


  • Difficulty: Easy

  • Capacity: Serves 16

  • Ready in: 2 hours


  • 800g bread (preferably maltese bread)

  • 200g flour

  • 350g sugar

  • 100g drinking chocolate

  • 50g cocoa powder

  • 2 teaspoons vanilla essence

  • 1/2 teaspoon almond essence

  • 1 shot anisette

  • 100g coconut flakes

  • 1 shot martini

  • Peel of 1 mandarine

  • Peel of 1/2 orange

  • 50g butter

  • 200g sultanas

  • 100g chopped glazed cherries

  • Some extra butter for greasing

  • Some extra coconut flakes



  • Soak all the bread in water and leave for 1 hour, afterwhich the water is drained by squeezing the bread into a sieve.

  • Heat up the oven at 160C.

  • Grease a 30cm X 15cm dish with butter.

  • Mix all the ingredients together, cover with the extra coconut flakes and put in oven. Leave for 40 minutes. Enjoy the smell of the pudding being cooked!

Recipes / [Curry] Coconut dhal
April 14, 2011, 10:43:39 PM

Red lentils get a big boost in flavour with this Thai-influenced dhal recipe.


  • Label: Vegetarian

  • Diffficulty: Easy

  • Capacity: Serves 4

  • Cook: 30 minutes

  • Ready in: 30 minutes


  • 250g red lentils (also called masoor dal or Egyptian lentils)

  • 400ml coconut milk

  • A handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)

  • Flatbread, to serve

  • 2 medium chopped tomatoes

  • 1 tsp turmeric

  • 2-3 long pointy green chillies, sliced

  • 2 tsp black mustard seeds

  • 2 onions, one finely chopped, one sliced


  • Put the lentils, coconut milk, the chopped onion, tomatoes, chillies and turmeric in a pan with 300ml water, season and simmer for 20 minutes, until the lentils are tender.

  • Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.

  • Pour over the lentils. Serve with flatbread.

Nutrition per serving

  • 407 kcalories

  • Protein 18.2g

  • Carbohydrate 45.7g

  • Fat 18.1g

  • Saturated fat 14g

  • Fibre 4.4g

  • Salt 0.35g

Recipes / [Cake] Apricot and coconut cake
April 10, 2011, 07:06:18 PM

A real tea time treat and so easy to make.


  • Diffficulty: Easy

  • Capacity: Serves 8

  • Cooking time: 2 hours or more (+ freezing)


  • 200g apricots [ready to eat ones] chopped small

  • 275 self raising flour

  • 75g desiccated coconut (or ground almonds or half and half)

  • 2tsp baking powder

  • 225g soft margarine

  • 225g caster sugar

  • 4 eggs


  • Preheat the oven to 160/325/gas3/ measure all ingredients into large bowl and beat well for 2 minutes.

  • Pour in to a 2 litre loaf tin that has been well greased

  • Bake for 1 - 1/2 hours or until skewer comes out of cake clean

  • Leave to cool in tin for 10 minutes and turn out .enjoy with a nice cuppa

Recipes / [Cookie] Anzac biscuits
April 08, 2011, 09:55:27 AM

These cookies are a traditional Australian recipe. These were sent to the anzac's while they fought at Gallipoli, where my great great grandfather served for his country.


  • Diffficulty: Easy

  • Capacity: 27 biscuits

  • Preparation time: 20 minutes

  • Bake: 15 - 20 minutes


  • 1 cup plain flour

  • 1 cup rolled oats

  • 1 cup desiccated coconut

  • 1 cup brown sugar

  • 1/2 cup butter

  • 2 tbsp golden syrup

  • 1 tsp bicarbonate of soda

  • 2 tbsp boiling water


  • Preheat oven 180C / 350F. mix together flour, oats, coconut and brown sugar.

  • Melt butter and golden syrup in the microwave. Mix the mix bicarbonate of soda with the boiling water and add to the melted butter and Golden Syrup.

  • Pour the liquids into the dry ingredients and mix well.

  • Roll spoonful by spoonful of mixture, about the size of a walnut shell and place onto an oven try lined with baking paper. leaving space again between dollops to allow for spreading.

  • Press dollops down with a fork to flaten and proceed to bake for 15-20 minutes, Cool on a wire rack and seal in airtight containers

Recipes / [Cake] Coffee semifreddo
April 07, 2011, 01:04:24 PM

This elegant dessert is easy to slice straight from the freezer.


  • Diffficulty: Easy

  • Capacity: Serves 8

  • Preparation time: 20 minutes (+ freezing)


  • 1 tbsp instant coffee

  • 1 tbsp Tia Maria or brandy

  • 4 large eggs , separated

  • 100g golden caster sugar

  • 300ml pot double cream

  • 100g/4oz pack honeycomb Toblerone, finely chopped

  • dark chocolate curls, to decorate


  • Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.

  • Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.

  • Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.

  • To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.