NEW *charictors* furi,poppet+zommer

1. Line a baking tray with baking paper. Break milk chocolate into even pieces. Place into a heat-proof bowl.
2. One-third fill a saucepan with water. Bring to the boil over high heat. Reduce heat to low. Place chocolate bowl over saucepan (don't let bowl touch water). Stir with a metal spoon until smooth.
3. Dip one-third of the strawberries into chocolate. Place onto tray. Repeat with dark and white chocolate. Refrigerate until set.
4. After set add jellys,choclate chips ect...
5. then dip in another bowl of warm hot chocolate.Refrigerate untill set
6. When set have a nice treat to your self with theese lovely,scrumptios choclate coated strawberrys!

Method

1. Preheat the oven to 180°C. Grease six 1-cup (250ml) dariole moulds and line a tray with baking paper.
2. Place 200g of the dark chocolate and the butter in a saucepan and stir over low heat until melted. Cool slightly.
3. Use an electric mixer to beat the egg yolks and 1/2 cup (110g) sugar until light and fluffy. Add melted chocolate mixture, almond meal, flour and cocoa, and fold with a metal spoon until combined.
4. In a separate bowl, use a clean electric mixer to beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup (55g) sugar, beating until firm peaks form. Fold a little of the eggwhite through the chocolate mixture to lighten, then gently fold through the remaining eggwhite until combined.
5. Divide mixture among the prepared moulds, place in a baking dish and pour enough boiling water into the dish to reach halfway up the sides of the moulds. Bake for 35 minutes or until a skewer inserted into the centres comes out clean.
6. Meanwhile, melt white chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch the water). Using a palette knife, spread chocolate thinly (about 2mm) over prepared tray, then chill for 10 minutes or until firm. Use a small heart-shaped cutter to cut six shapes from chocolate. Chill until ready to serve.
7. Place remaining dark chocolate and coffee in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir until chocolate is melted and sauce is well combined.
8. Invert puddings onto plates. Pour over sauce and top with chocolate hearts, which will melt onto the hot puddings.
9. After 5-10 mins of cooling drizzle yummy strawbery sause on top and EAT!

Method

1. Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.
2. Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.
3. Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.
4. Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using.To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.
5. Last but not laest... EAT IT!!!

Method

1. Fill an ice cube tray with water and divide shredded mint between the tray holes. Place in the freezer for 2 hours or until frozen. Meanwhile, place peppermint teabags in a large heatproof jug and pour over boiling water. Steep for 10 minutes then remove the teabags and place the jug in the fridge until chilled. To serve, combine apple juice with the chilled peppermint tea. Add lime juice. Transfer to a serving jug or punch bowl and add the mint ice cubes and some chopped apple.

Preparation Time

47 minutes

Cooking Time

90 minutes

Makes

16

Ingredients

• Melted butter, to grease
• 1 x 395g can sweetened condensed milk
• 100g butter, cubed
• 255g (1 1/4 cups) brown sugar, firmly packed
• 2 tbs glucose syrup
• 150g good-quality dark chocolate, finely chopped
• 60ml (1/4 cup) Baileys Original Irish Cream liqueur(or just chocolate cream liquer)
• 2 bars of chocolate
• chocolate chips(16 at least)

Method

1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.
5. melt the chocolate on a pan and put on fudgey pices
6. Now put a chocolate chip on each fudgey square
7. put in fridge for 1hour and then put on plate to serve leave in cool place(a cubored)
8. And after 2-5 mins eat and serve!

Makes

6

Ingredients

• 3 (about 15g) gelatine leaves*
• 225g dark chocolate
• 125ml (1/2 cup) prepared strong black coffee
• 2 egg yolks
• 300ml milk
• 200ml thin cream, plus extra to serve
• 110g (1/2 cup) caster sugar

Method

1. Soak gelatine leaves in cold water. Melt together chocolate and coffee in a bowl over a pan of gently simmering water, cool slightly then whisk in egg yolks.
2. Place milk, cream and sugar in a saucepan over low heat, stirring until the sugar has dissolved. Add milk mixture to the chocolate mixture and whisk to combine. Squeeze excess water from gelatine, add to the chocolate and stir to combine.
3. Allow to cool, then pour into 6 x 150ml moulds. Refrigerate for 6 hours.
4. When ready to serve, dip the base of each mould into warm water for 1-2 seconds and invert onto a serving plate.
5. Serve with the extra cream drizzled over the top.

Preparation Time

30 minutes

Makes

1 rabbit

Equipment

What you need: Heatproof bowl Saucepan 12.5cm rabbit mould Wooden spoon Bulldog clips Small knife Ribbon

Ingredients

• 120g milk cooking chocolate
• 1/2 cup (20g) Kellogg's Coco Pops

Method

1. Place the chocolate in a bowl over a saucepan of simmering water. Stir until melted and smooth. Add the Coco Pops and stir well to combine.
2. Divide the mixture between the two mould halves and level by tapping on the bench. Place one side into the freezer for a few minutes until the chocolate shrinks from the mould.
3. Remove from the freezer and press the other mould half on firmly. Clip the sides with bulldog clips. Freeze for 15 minutes or until both sides are firm.
4. Remove from the mould and gently scrape away excess chocolate from the join with a small knife. Decorate with ribbon.
5. Eat,Sell,Serve ect...

Preparation Time

60 minutes

Cooking Time

1hr23 minutes

Equipment

You will need to soak 8 bamboo skewers in water for 60 minutes for this recipe.

Ingredients (serves 4)

• 1 (about 250g) single chicken breast fillet, cut into 2cm cubes
• 60ml (1/4 cup) Lee Kum Kee Char Siu Sauce
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 1 (about 250g) lamb fillet, cubed
• 2 tbs Lee Kum Kee Oyster Sauce
• 1/2 tsp cornflour
• 1/2 tsp finely chopped fresh basil
• 2 zucchini, ends trimmed, cubed
• 1 green capsicum, deseeded, cubed
• 1 red capsicum, deseeded, cubed
• 1 x 415g can peach halves, drained, halved
• 2 tbs Lee Kum Kee Char Siu Sauce, extra
• Freshly ground black pepper, to taste

Method

1. Preheat oven to 220°C. Combine the chicken, char siu sauce and half the sesame oil in a medium bowl. Cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours. Combine the lamb, oyster sauce, corn flour, basil and remaining sesame oil in a second medium bowl. Cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours.
2. Thread the chicken, half of the zucchini, half the green and red capsicum and half the peach alternately on half the skewers. Place on a baking tray. Repeat with the lamb, remaining zucchini, capsicum and peach and place on a separate baking tray. Season with pepper.
3. Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until golden brown and cooked through. Remove from oven and set the lamb aside to rest. Brush the chicken skewers with the extra char siu sauce and bake for a further 5 minutes or until golden. Remove from oven and serve immediately with lamb skewers.