Territory Stories

The Northern Territory news Mon 27 Jul 2020

Details:

Title

The Northern Territory news Mon 27 Jul 2020

Other title

NT news

Collection

The Northern Territory news; NewspaperNT

Date

2020-07-27

Language

English

Subject

Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

Publisher name

News Corp Australia

Place of publication

Darwin

File type

application\pdf

Use

Copyright. Made available by the publisher under licence.

Copyright owner

News Corp Australia

License

https://www.legislation.gov.au/Details/C2019C00042

Parent handle

https://hdl.handle.net/10070/806504

Citation address

https://hdl.handle.net/10070/806651

Page content

MONDAY JULY 27 2020 LIFESTYLE 35 V1 - NTNE01Z01MA INGREDIENTS 1 cup self-raising flour 2 tbs cocoa powder, sifted 2 tbs caster sugar cup milk 2 eggs, lightly beaten 90g butter, melted, cooled Extra 60g butter, melted Extra cup caster sugar CARAMILK CUSTARD FILLING 1 tbs custard powder cup milk 75g Cadbury Caramilk chocolate, chopped (see notes) METHOD 1 For the filling: Place custard powder in a small saucepan. Add 1 tbs milk. Stir until smooth. Add remaining milk. Stir to combine. Cook over medium-high heat, stirring, for 2 to 3 minutes or until mixture boils and thickens. Remove from heat. Add chocolate. Stir until melted and smooth. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside for 5 minutes to cool. Refrigerate for 15 minutes or until set. 2 Meanwhile, place flour, cocoa and sugar in a large bowl. Whisk until combined. Whisk milk and eggs in a jug until combined. Make a well in centre of flour mixture. Add egg mixture and butter. Stir until just combined. 3 Preheat pie maker. Working quickly, spoon 1 tbs doughnut mixture into each hole. Quickly spoon 2 tsp custard in centre of each doughnut. Cover each with 1 tbs doughnut mixture. Close lid. Cook for 9 minutes or until doughnuts spring back when lightly touched. Carefully transfer to a wire rack set over a tray. 4 Brush tops of warm doughnuts with extra butter. Generously sprinkle with extra sugar. Repeat with remaining doughnut mixture, custard, butter and sugar to make 12 doughnuts. Serve. NOTES: Youll need a 4-hole, cup-capacity pie maker for this recipe. You can swap Caramilk with milk or dark chocolate if you prefer. Serve warm or at room temperature. For these and more great recipe ideas go to taste.com.au BAILEYS CARAMILK CHEESECAKE ROLL METHODINGREDIENTS 250ml (1 cup) Baileys Irish Cream liqueur 22 savoiardi (sponge finger biscuits) 200ml thickened cream, whipped 45g ( cup) roasted hazelnuts, chopped, to serve Caramilk chocolate, coarsely chopped, to sprinkle WHITE CHOCOLATE FILLING 180g white chocolate, coarsely chopped 60ml ( cup) thickened cream 250g cream cheese, at room temperature, chopped 2 tbs caster sugar CARAMILK FILLING 120g Caramilk chocolate, coarsely chopped 2 tbs thickened cream 160g cream cheese, at room temperature, chopped 1 tbs caster sugar 1. Place a large (about 40cm long) double layer of plastic wrap on a chopping board. Pour Baileys in a wide, shallow bowl. Working 1 at a time, dip a savoiardi in the Baileys for about 8 seconds, turning a few times, until soaked. Hold biscuit above bowl to drain excess Baileys. Place on the plastic. Repeat with the remaining biscuits, placing side by side to make 2 rows of 11 biscuits each. Brush remaining Baileys over biscuits. Set aside. 2. To make white chocolate filling: Place chocolate and cream in a heatproof bowl over a saucepan of simmering water (dont let the bowl touch the water). Heat until almost melted. Remove bowl from pan and stir until smooth. Transfer to another bowl and set aside to cool to room temperature. Use electric beaters to beat cream cheese and sugar in a bowl until creamy. Add cooled white chocolate mixture and beat until just combined. Place in fridge, stirring occasionally, for 10 minutes or until thickened slightly. 3. To make Caramilk filling: Follow the same method as the white chocolate filling. 4. Spread white chocolate filling over biscuits, leaving a 1.5cm border around the edges. Spoon Caramilk filling on top and gently spread. Use the plastic as a guide to carefully lift and roll from 1 wide side to enclose the filling, so the biscuits meet and join at the top (they may crack a bit but thats okay). Twist ends of plastic firmly and gently shape with your hands into a neat roll. Place on board and chill in fridge for 4 hours. 5. To serve, unwrap and place on a platter. Dollop with cream. Sprinkle with hazelnut and chopped Caramilk. NOTE Dont worry if it isnt a perfect shape as you put it in the fridge. After an hour or so it will be firm enough to gently press into a neater shape. SERVES 10. PREP 4 HR 30 MINS. COOK 5 MINS CARAMILK LAMINGTONS METHOD INGREDIENTS 3 cups shredded coconut 300g Cadbury Caramilk chocolate, coarsely chopped cup pouring cream 2 tbsp milk 2 tbsp coconut oil 1 cups icing sugar mixture 450g rectangular unfilled sponge cake 1. Preheat oven to 180C/160C fan forced. Spread the coconut over a baking tray. Bake for 5-8 minutes or until toasted. Transfer to a bowl and set aside to cool. 2. Meanwhile, place chocolate, cream, milk and coconut oil in a heatproof bowl over a saucepan of simmering water (ensure bowl doesnt touch water). Use a metal spoon to stir until chocolate melts and mixture is smooth. 3. Sift icing sugar into a large bowl. Make a well in the centre. Pour in the chocolate mixture and stir until smooth. 4. Place 1 sponge cake layer on a baking tray and spread with enough chocolate mixture to make a 5mm-thick layer. Reserve remaining chocolate mixture. Sandwich sponge with remaining sponge cake layer. Place in fridge for 15 minutes or until set. 5. Line a baking tray with baking paper. Place the coconut in a shallow bowl. Use a large serrated knife to cut sponge sandwich into 15 pieces. 6. Use a fork to gently pierce and pick up 1 sponge piece. Hold over bowl of reserved chocolate mixture and spoon evenly over sponge piece to coat, allowing excess mixture to drip into bowl. (Mixture should be runny enough to coat sponge. If not, set aside to cool further.) Hold sponge piece over bowl of coconut and sprinkle with coconut, pressing gently to coat. Transfer to prepared tray. Repeat with remaining sponge pieces, chocolate and coconut. 7. Set lamingtons aside for 2 hours or until set then serve. WE ARE CRAZY FOR CADBURYS CARAMILK CHOCOLATE BUT ITS NOT JUST GOOD ON ITS OWN. THE CARAMELISED WHITE CHOCOLATE-FLAVOURED BLOCK IS PERFECT FOR SWEET BAKES SERVES 15. PREP 3 HR 15 MINS. COOK 15 MINS Go for gold with Caramilk goodies SERVES 12. PREP 20 MINS. COOK 30 MINS PIE MAKER CARAMILK CUSTARD FILLED DOUGHNUTS .................................................................................................................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..................................................................................................................................