Desserts
Almond-filled Filo Snake (M’hancha)
In Morocco there are plenty of little sweet treats to choose from, many with a base of ground almonds. This one is great because it looks so spectacular and is a taste and texture sensation.
Morocco – Marrakesh
Apricot and Baked Custard Tart
When I was at pupil at Mt Eden Primary School, the tuck shop used to sell a range of fare for hungry appetites. I guess some kids ordered their lunch each day, but my conscientious mother packed interesting fresh lunches with beautiful sanwiches, cakes and fruit. If I was ever permitted to buy my lunch it was an agonising toss up between the meaty pies or the baked custard tarts with mock cream around the edges.
This custard tart is far more sophisticated, combining the...
Apricot and Lemon Crepe Cake
I have often been haunted by memories of Stephanie Alexander’s crepe cake with lemon curd, which I ate in Melbourne at her restaurant, Stephanie’s, in the late 1980s. So I created my own version with a lovely velvety filling of apricot and lemon, layered with whipped cream. Be sure to make the crepes as thin as you possibly can, or the dessert may become rather stodgy.
Baked Cheesecake
This cheesecake recipe is creamy and divine! Probably the best kiwi version of the traditional Bavarian baked cheesecake you'll ever find. The Austrians tend to make a pastry crust but we reckon the good, old malt biscuit makes the best cheesecake base ever. A perfect replacement for Christmas cake...
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz
