Mango Rosé Jelly Jars

• Easy
 
• 0:15 Prep
 
• 0:05 Cook
 
• 6 Servings

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by Calypso Mangoes

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This boozed-up dessert is proof that jelly is for everyone!- Calypso Mangoes

Ingredients

• 6 Calypso mangoes
• 3 cups rosé room temperature
• 3/4 cup caster sugar
• 1 tbs gelatine powder
• 300 ml thickened cream
• 2 tbs icing sugar
• 1 packet shortbread *to serve

Method

1. Combine 1 cup (250ml) rosé, sugar and gelatine in a medium saucepan. Gently whisk over medium heat for 3-4 minutes until mixture just comes to the boil. Cool for 10 minutes. Stir in remaining rosé. Strain into a jug. Set aside to cool for 1 hour.
2. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks. Chop the mango and spoon into the base of jars or glasses. Cut the remaining fruit from the mangoes, discarding the skin. Process the mango until smooth (you should have about ½ cup puree). Cover and refrigerate until ready to serve.
3. Pour the cooled rosé mixture over the mango. Cover and refrigerate 4 hours until set.
4. Whip the cream and icing sugar together to firm peaks. Swirl through the mango puree then spoon over the jelly. Serve with shortbread or meringues

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Jelly Cheesecake

• Easy
 
• 0:15 Prep
 
• 8 Servings

•  (4) 
 
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by Snitzal

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A 3-layer cheesecake: crumb base, cheese and jelly topping.- Snitzal

Ingredients

• 85g packet Aeroplane Jelly Lemon
• 500 g cream cheese
• 125 g biscuits
• 80 g butter melted
• 85g packet Aeroplane Jelly Raspberry
• 400 ml water

Method

1. Dissolve the lemon jelly crystals in ½ cup boiling water. Whisk the jelly with cream cheese until smooth.
2. Combine the crushed biscuits and butter. Press into the base of a pan.

   BESTRECIPES.COM.AU1:38 How to make butter

   How to make butter.

3. Pour the cream cheese filling over the biscuits, and then spread evenly to cover the biscuit base. Refrigerate.
4. Prepare second packet of jelly according to the packet instructions. Allow to cool, then gently pour over the cream cheese mixture.
5. Set in fridge for roughly 4 hours or until firm.

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Christmas Jelly Slice

• Easy
 
• 0:10 Prep
 
• 8 Servings

•  (1) 
 
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by Kidspot Kitchen

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Nothing says Christmas like this festive jelly slice. With a buttery biscuit base, creamy filling and a bright jelly topping, both adults and kids will love it as a sweet treat this festive season. And to top it off, this slice is super-easy to make.- Kidspot Kitchen

Ingredients

• 1 packet sweet plain biscuits
• 175 g unsalted butter melted
• 400 g sweetened condensed milk
• 1 tbs gelatine powder
• 1 tsp gelatine powder
• 1 packet raspberry jelly

Method

1. Butter a slice tray 16cm x 26cm x 3cm. Dissolve jelly in 1 and a 1/2 cups of boiling water, then place in fridge for about 45 minutes until cool (not set).
2. Place biscuits in a food processor and pulse into a fine crumb. Transfer to a bowl and mix in melted butter. Press mixture firmly into lined slice tray. Refrigerate for 30 minutes.
3. Dissolve gelatine in 1/2 cup hot water. Place condensed milk in a bowl and combine with gelatine mixture. Pour this mixture over biscuit base and return to fridge to set for 30 minutes.
4. Pour cold red jelly on top of slice. Return it to the fridge. Once set, use a warm knife to slice into squares

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Chocolate Royal Christmas Cakes

• Easy
 
• 0:10 Prep
 
• Makes 10

•  (14) 
 
•  Save Recipe

 

by Shelly68

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A good Christmas treat for those who don't like dried fruit. The overall effect is a holly leaf on top of a Christmas pudding.- Shelly68

Ingredients

• 12 Arnott's Chocolate Royals
• 100 g white chocolate
• 12 spearmint leaf lollies
• 12 Cadbury Jaffas

Method

1. Melt white chocolate, then drizzle on top of Chocolate Royals, so that it trickles down the side.
2. Alternatively the Chocolate Royals can be dipped into the chocolate.
3. Place a Jaffa on top of each, then place half a mint leaf either side.

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Santa Hat Brownies

• Capable cooks
 
• 0:20 Prep
 
• 0:25 Cook
 
• Makes 24

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Why make regular brownies when you can add a Santa hat? These sweet little treats are not only delicious with their winning combo of strawberries and chocolate, but they look amazing and are a breeze to make.

Ingredients

• 220 g unsalted butter
• 200 g dark chocolate
• 1 1/2 cups brown sugar
• 1 1/4 cups plain flour
• 1/3 cup cocoa
• 1/2 tsp baking powder
• 4 eggs
• 125 g cream cheese
• 1/4 cup icing sugar
• 24 fresh strawberries
• 12 mini marshmallows

Method

1. Preheat oven to 170C. Grease and line a 24cm x 30cm shallow baking tray.
2. Melt butter and chocolate together in a saucepan. Allow to cool slightly. In a bowl, combine brown sugar, flour, cocoa, baking powder and eggs. Add melted chocolate and butter and mix well. Pour into prepared tin, smooth out evenly, and bake for 25 minutes.
3. Using handheld beaters or a stand mixer, beat cream cheese and icing sugar until smooth. Spoon into a piping bag or zip-lock bag and snip the end.
4. Wash strawberries and slice off stalk end. Halve marshmallows. Use a small scone cutter to cut 3.5cm rounds from the brownie. Pipe on some cream cheese icing. Top with a strawberry. Pipe a dot of icing onto the top of the strawberry and press on a marshmallow halve.

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Breakfast-in-Bed Burritos Easy

 breakfast burritos and keep them in the freezer for busy mornings.

- Serina Bird

Ingredients

• 3 cups plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1/3 cup rice bran oil

FILLING

• 6 eggs
• 1 capsicum chopped
• 1/2 onion choopped
• Pinch of oregano
• Pinch salt and pepper
• 1 avocado sliced
• 2 cups grated cheese
• 1 dollop sour cream *optional
• 1 dollop salsa *optional
• 1 tin black beans
• 4 rashes of bacon

Method

1. Combine the plain flour, baking powder, salt and rice bran oil in a bowl. Mix and knead to combine. Allow to rest for at least an hour, and preferably two or three.
2. Divide the mixture into 16 portions for smaller burritos or 12 for large. Flatten each portion with your palm, and then roll out until very thin.
3. Cook the tortillas on a dry cast iron or heavy bottomed frypan on a low to medium temperature. If the mixture sticks, use enough oil to lightly coat. When one side bubbles, flip and cook on the second side. The tortilla needs to be soft rather than crispy. You can reheat in a microwave if they are too crisp to roll. Cover with a tea towel and set aside until required.
4. Meanwhile, make the filling by slicing the bacon into pieces and frying until crispy. Set aside and remove some of the bacon fat from the pan.
5. Using the same frypan, add the chopped onions and capsicum and fry until soft.

   BESTRECIPES.COM.AU1:03 How to prep onions

   How to prep onions.

6. Crack the eggs into a small bowl, add a tbs of water, salt, pepper and oregano and beat until combined. Add the eggs to the onion and capscium mixture and fry until softly scrambled.
7. To assemble the burritos, spread each one with sour cream if using and salsa. Top with some of the egg filling, bacon, cheese, avocado slices and a handful of black beans. Fold over to make a long wrap. Wrap in foil to freeze or grill in a sandwich press for 1 minute per side until the cheese is melted.

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