Another delicious concoction from Donna Hay. We made this dessert for family this Christmas as it suits not only the hot Christmas we have in Australia, but also the food intolerances of the family. We strained the fruit to remove the seeds so used a few more raspberries - but this is only for food intolerances and isn't a necessary step.
We put this in the recipe book we gave out as a bonbonniere at our wedding in 2008. We use as the protein substitute with salad or vegetables, as well as the 'pattie' in a burger when we feel like a vegetarian meal. You could also change up the spice seasoning from Moroccan - Cajun is one we have tried.
Recipe from an old Australian Women's Weekly cookbook.
The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo's Satay Sauce.
We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.
We had to find something for our gluten intolerant friends to eat - and found this somewhere. We've also experimented with changing the citrus component with great results. It seems like a long process but it gives an amazing moist result.
We can't recall where we got the original recipe for this - but it helped us use up excess chillies from the garden. We've eaten it cold, but warmed slightly and served with ice cream and cream is also delicious.
We can't remember where we originally sourced this recipe, but we have been making it for about 5 years now. We vary the 'taste' depending on the season and who we are making it for. Try swapping the Toblerone for your favourite chocolate bar. At Christmas we use the Toblerone and add 100gms of both pistachios and dried cranberries! Enjoy :)
We saw this on Australia's Better Homes and Garden's cooking segment with Fast Ed. We both made one for our respective workplaces and was thoroughly enjoyed by all. We modified the amounts and spring-form pan size though. The lemon thickens the mix, so you could probably try other forms of citrus in place of the lemon.
Thanks New Food Idea's Magazine - we use this for pizza, calzone and stromboli recipes. For pizza we cook in a very hot oven (240 degrees celcius) for around ten minutes - Stromboli we generally eyeball it.
Sourced from a weekend newspaper magazine - we have used the dough to make gozleme, but I think you could use it for just about anything! We have tried making this with potato flour for our gluten free friends - it doesn't work :(