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Recipes on this page!

Mango mousse,

(coming soon)!!!!

baked rice custard plus many more yummies!




4 egg whites,1 cup castor sugar,1tbsp cornflour,1tsp vanilla essence,2tsp white vinegar


1 cup fresh cream(whipped),1/4 cup pineapple pieces,1/4 cup strawberries(sliced),6 whole strawberries,1-2 kiwi fruit(sliced),1 passionfruit,(you can also add a sliced banana)but leave it till just before you are ready to serve it before adding(they tend to turn brown)


Heat oven to 110c(225f),beat the egg whites until stiff,add sugar gradually and continue to beat till the mixture is very stiff.Fold in the cornflour,add the vanilla and vinegar.Pile on a oven tray(lightly dusted with cornflour) and gently level the mixture,leaving the edges raised a little.Bake in oven for 1 1/4-1 1/2 hours,or until firm(don't allow pavlova to colour).Cool on tray, then spread the pavlova with half of the whipped cream,cover this with the fruit(try to arrange it, so it looks attractive).Using an icing bag, decorate with the remaining cream and whole strawberries.

("this is to die for")


lemon delicious


1tbsp butter,1/4 cup castor sugar,1tbsp plain flour,2tbsp self raising flour,2 lemons(rind and juice),2 eggs(separated),1 cup milk.


Heat the oven 190c(375f),mix butter and sugar(till soft and fluffy), stir in flours,lemon juice and rind.Add egg yolks and milk, beat well.Beat egg whites till stiff,fold into mixture.Pour into a greased oven proof dish,stand dish in a water bath,bake for 45 minutes,until set and lightly browned.Serve with cream or ice cream(or both)..serves 4-6



1 packet pineapple jelly(jello),1 cup boiling water,300ml(1/2 pint)cream,1 tin crushed pineapple.


Make jelly with boiling water and drained pineapple juice.Put this in the fridge to set.Whip cream,place the crushed pineapple in the cream and fold.When the jelly has nearly set,beat it with an egg beater,fold jelly into cream.Then place in the fridge overnight.

serve with ice cream...

(it's a ripper)


pineapple rice cream


2/3 cup short grain rice,5 cups(1 1/4 litres) milk,2 tsp vanilla essence,910g(13oz)can crushed pineapple,3/4 cup sugar, 2 1/2 cups cream.


Wash rice, bring milk to boil in saucepan,add rice,when boiling,reduce heat and simmer,(covered)over low heat 45-50 mins,or until milk has been absorbed,remove from heat,add sugar and vanilla ,allow to cool.

when cold, fold in pineapple and whipped cream,refrigerate before serving...serves 6-8


 Rhubarb slice


500g (1lb) rhubarb (approx 12 sticks),1 cup sugar,1/2 tsp vanilla, 2 tsp finely chopped ginger, 2 lemon slices, 1/2 cup water, 125g(4oz) butter, 1/2 cup sugar (extra) 2 eggs, 2 cups self raising flour, pinch salt, 1/4 tsp ground ginger, 1/2 cup milk.


Wash and trim ruhbarb,cut into 2.5cm(1") pieces, place in saucepan with sugar, ginger lemon slices and water, simmer until reduced to pulp, remove lemon slice and cool.

Cream butter with extra sugar and vanilla until light and fluffy, add eggs one at a time, beat well after each addition.

Fold in combined sifted flour, salt and groun ginger alternately with milk.

Spread half the mixture into greased paper lined 28cm x 18cm (11" x7") lamington tin, top with cooled rhubarb mixture, then spread remaining batter over evenly.

Bake in a moderate oven 35-45 mins or until cake is cooked and top is golden brown, serve warm, cut into squares, with cream or custard. serves 6-8



500g(16oz) can mago slices,1tbs gelatine, 1/4 cup water, 1 tbs lemon juice, 3/4 cup sugar, 2 1/2 cups cream.


Drain mango slices, save a few for decoration, mash remaining mangos into a puree, sprinkle gelatine over hot water, add to mango puree with lemon juice and sugar.

Whip cream, fold into mango mixture.

Spoon into individual dishes, refrigerate until set.

Decorate with saved mango slices and if desired toasted almond flakes.

serves 6... (note) if mangos are in season, substitute four ripe fresh ones for canned variety.


Banana custard


2 bananas, 1 egg lightly beaten, 2 tbsp custard powder, 2 tbsp sugar, 1 cup milk, 1/2 cup thick cream, 2 tbsp dessicated cocnut(toasted optional), cinnamon(optional).


Slice bananas diagonally, combine beaten egg, custard powder, sugar, milk and cream in a medium heatproof bowl and whisk until mixture is smooth.Place bowl over a pan of simmering water. Stir mixture constantly for 5 minutes or until custard thickens slightly and coats the back of a wooden spoon. Remove bowl from heat and gently stir in the sliced bananas.

serve sprinkled with coconut and cinnamon if desired.

for variety, custard can be flavoured with a few drops of almond or vanilla essence.

This recipe was sent to me by Alistair from N.S.W Australia

(currently residing in California),

I am going to leave the format the way it sent it to me! thanks Alistair, I have tried it and it was "sensational".

I have a recipe you might like. It's called a "Darwin Desert" and was invented by a bunch of mad Kiwis living in Darwin around the time of Cyclone Tracy. It's easy, distinctive and a great way to finish a BBQ. You need a large fresh pineapple, some raw brown sugar, whipped cream, and a bottle of dark rum. Don't use OP rum since the taste is overpowering. To prepare: Slice the top off the pineapple. Remove the pineapple flesh without destroying the skin (the empty shell is used for display later). Chop the pineapple into bite-sized cubes, place in a bowl and pour on the rum (all of it). Marinate overnight (at least four hours). When ready to serve: Place separate bowls of the sugar and cream, for your guests to use, and have pre-soaked wooden satay sticks ready. Drain the juice off into a separate container. Put some methylated spirits into a tin can, and place in the shell (if you kept it). Place on table and light. Serve the pineapple/rum chunks. Skewer a chunk, roll it in the sugar, and hold over the flame until it goes toffee-like. Dip in the cream, and crunch. I promise, it's sensational! (With many guests, you may need more than one flame.) When the pineapple is finished, get the jar of juice you saved and serve as an after dinner drink.