Treats are good for the soul – they make you feel good, special, decadent, even deserving! Especially that spot of ‘self bribing’ we do – you know, the ‘I can have that bar of chocolate if I finish my tax tonight’ thought pattern.
Following my no numbers rules, try and make your own or check the labels for as few as possible additives and preservatives (preferably none!)
Got a sweet tooth? Try some of these treats – they are my favourites.
Mango or raspberry? It’s a hard decision! I tend to cheat here and buy them – the sorbets from Nice Cream are divine (as are their ice creams) and they are made from all natural ingredients and are additive and preservative free.
Lemon tart (serves eight)
- 150g butter
- 250g flour
- 1 egg
- 3 tbs water
- 25g icing sugar
- Zest of 1 lemon
- 3 eggs
- 1 egg yolk
- Juice of 3 lemons
- Juice of 1 orange
- 150mL cream
- 150g sugar
To make the pastry
- Rub butter into the flour until it is the consistency of fine breadcrumbs.
- Add the other ingredients and mix together until the dough reaches a uniform texture.
- Wrap in plastic wrap and refrigerate for one hour.
- Roll pastry on a floured board and line a 28cm buttered and floured tart tin with the pastry.
- Prick the bottom with a fork and bake in a preheated 190-degree oven for 10 minutes.
To make the filling
- Whisk the eggs until light and fluffy and add remaining ingredients.
- Pour into pastry case and bake another 15 to 20 mins or until lemon filling has set.
N.B. Serve warm or cold with thick cream and, if in season, raspberries.
Dark chocolate fudge
- 125g dark chocolate
- 60g butter
- ¼ cup evaporated milk
- Zest of 1 orange
- 375g icing sugar
- 180g white chocolate for dipping
- Melt the chocolate and butter in the microwave on medium heat for approximately two minutes or until both have melted, and stir to combine.
- Add the evaporated milk and orange zest.
- Beat in the icing sugar.
- Spoon into a shallow 18-inch tin lined with baking paper, and set aside till firm.
- Cut into squares – the mixture makes about 36 small squares.
- Melt the white chocolate and dip in half of the fudge square.
- Place on a clean sheet of baking paper till the chocolate sets.
- The fudge will last a few weeks in an airtight container.
Chocolate ripple cake
This is the really naughty one (it has one number in the biscuits) but it was a staple in my childhood. Mum was the queen of this ‘cake’. It was at every celebration alongside the cheesecake.
- 1 packet of Arnotts chocolate ripple biscuits
- 600mL cream
- 100mL strong black coffee – cooled
- 200mL Tia Maria or Kahlua
- Coarsely grated chocolate for serving
- Whip the cream.
- Place the coffee and the Tia Maria in a small bowl.
- Dip the biscuits one at a time in the coffee mixture and sandwich together with cream, forming a ‘log’. I like to make it with two logs joined together.
- Cover the cake with the remaining cream.
- Refrigerate overnight before serving.
- Sprinkle the cake with the grated chocolate and serve in slices.
Vitamin C smoothie (serves two)
For breakfast, this is very decadent but divine and has no additives and preservatives.
- 1 cup of strawberries
- 1 cup of blueberries
- 1 banana
- ½ cup of freshly squeezed orange or mandarin juice
- 1½ cups of (Gippsland) yoghurt
- 3 cubes of ice
- Put all ingredients together in a blender till smooth.
- Pour into two large glasses.
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