Desert for dinner

HUNGOVER + HUNGRY

Ingredients:

5 medium granny smith apples, peeled, cored and diced

½ cup (110g) caster sugar

2 tablespoons lemon juice

½ teaspoon ground cinnamon

store-bought vanilla ice-cream, to serve

Crumble:

1½ cups (225g) plain (all-purpose) flour

¾ cup (165g) caster (superfine) sugar

1 teaspoon ground cinnamon

1 cup (90g) rolled oats

225g unsalted butter, melted

Method:

Preheat oven to 180°C. Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish.

To make the crumble topping, place the flour, sugar, cinnamon, oats and butter in a large bowl and mix until just combined.

Spoon the crumble mixture over the apple and place the dish on a large baking tray. Bake for 40–45 minutes, or until the crumble is golden and the apples are soft. Serve with vanilla ice-cream

Ambrosia

I say comfort, you say food. Easier to whip up than a nang, sweeter than Aunty Jacinda. An absolute staple of the New Zealand summer menu.

Ingredients:

1 kg of your favourite fruity Yoghurt

500ml of Cream

1 bag of Marshmallows

1 punnet of Strawberries

Anything you bloody want, Nexus preference is to add Flake

Method:

Slice strawberries and cut marshmallows in half.

Whip cream till you get soft peaks, then add the yoghurt and mix until its well combined.

Add marshmallows, fruit, and chunks of Flake.

Spoon into either a large glass bowl or individual serving bowls or glasses.

Creme Brulee

Perfect for that inner sweet tooth gremlin of yours, this will send you absolutely packing to a sugar coma and will leave you wanting more. 

Ingredients:

1 ½ (375ml) cups of Cream

4 egg yolks

¼ (60ml) cup of Sugar

1 tsp of Vanilla Essence

4-6 tsp granulated sugar (for caramelising)

Method:

Heat cream in a saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a 1/4 cup of sugar until thick and lemon-coloured – about 1 to 2 minutes.

Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours and up to 2 days.

Just before serving (or up to 2 hours before serving), sprinkle sugar evenly over surface of desserts (1 tsp for taller ramekins and 1-1/2 tsp for shallow ramekins). Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes. Serve immediately, or for a firmer texture, chill until serving time.

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