400g – Condensed milk
300g – White chocolate
100g – Desiccated coconut
130g – Dried cranberries
50g – Dried almonds, finely sliced
Pinch of salt
Method
* Layer a baking pan or any square pan with parchment paper. Leave enough extra paper on the edge so that you can pull the fudge out once set.
* In a pan, spread the desiccated coconut and toast until golden brown.
* In a saucepan, pour condensed milk along with finely chopped white chocolate.
* At medium heat, cook the milk until the chocolate melts. Keep stirring to avoid it from burning.
* Once done, switch off the heat and mix toasted coconut, salt along with almond and cranberries.
* Give a stir and pour the mixture on the prepared pan.
* Allow it to refrigerate for 4 hours or overnight to set.
Cranberry Brownies
Ingredients
3/4 cup – All-purpose flour, sifted
1/2 cup – Cocoa powder, sifted
3/4 cup – Brown sugar
3 – Medium sized eggs
1 tsp – Vanilla essence
100g – Butter
1/2 cup – Del Monte dried cranberries
50g – Dark chocolate
Method
* Preheat the oven at 180 degrees celsius.
* Line 8×8 inches square pan.
* In a large ovenproof bowl, melt chocolate and butter together in a
microwave for a couple of minutes. Take it out and whisk them well.
* Add sugar and mix. Add one egg at a time and whisk well. Add vanilla
essence and mix.
* Add flour and cocoa powder and fold.
* Pour the mixture in the lined pan. Add cranberries and level the mixture evenly.
* Bake the brownies for 20 to 25 minutes or until skewers come out clean.
* Cool, cut and serve.
Almond Strawberry Cake
Ingredients
1/2 cup – Almonds
14 pieces – Strawberry
1 cup – Whipping cream
1 tsp – Basil leaves
3 tbsp – Sugar
Method
* Toast the almond flakes in the oven at 180 degree celsius for 4 minutes.
* Cut the strawberries into 1 cm dices.
* Whip the cream along with sugar. Do not over whip it or the butter will separate.
* Mix the almond flakes and strawberries into the cream along with hand torn holy basil.
* Garnish with almonds and sliced strawberries.
