elocal’s monthly recipe

RECIPE : Frozen Cherry Chocolate Pudding Cake

Ingredients 1kg store-bought Christmas pudding, crumbled 6L vanilla ice cream, softened 2 cups cherries in cane sugar syrup (from delis and specialty food shops) 2/3 cup (165ml) cherry syrup Chocolate shards and pitted fresh cherries, to decorate

Chocolate Icing 1/2 titanium-strength gelatine leaf 11/3 cups (330ml) thickened cream 1/3 cup (35g) cocoa powder, sifted 2 tbs pure icing sugar, sifted

Instructions: Grease and line base and sides of a 22cm springform cake pan with baking paper. Press 400g crumbled pudding into base of pan. Spread 2L ice cream over the pudding then cover with remaining 600g pudding. Freeze for 2 hours or until firm.

Meanwhile, chop drained cherries and fold through remaining 4L ice cream with cherry syrup. Transfer to a container, then cover and freeze, stirring occasionally so cherries don’t sink to bottom, for 2-3 hours until just firm. Using duct tape, seal the ring only (do not use base) of a second 22cm springform cake pan to first pan to form a two-tier cake mould. Spread the cherry ice cream over pudding layer, then freeze overnight.

The next day, unmould ice cream cake by rubbing a hot cloth around pan. Release top pan first, then bottom. Transfer to a serving plate and freeze until needed. For the icing, soak gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place 1/3 cup (80ml) cream, cocoa and icing sugar in a in a saucepan over medium-low heat, stirring until warm. Squeeze excess water from the gelatine, then stir into cocoa mixture until melted and combined. Cool slightly.

Using an electric mixer, whisk remaining 1 cup (250ml) cream to soft peaks, then fold through cocoa mixture. Using a palette knife, spread icing over top and sides of cake, then freeze for 1 hour or until firm. Decorate cake with chocolate shards and fresh cherries just before serving.

Recipe from https://www.delicious.com.au

RECIPE: Peach Salsa Recipe Prep Time: 20 minutes Total Time: 20 minutes

Not only this Fresh Peach Salsa is it yummy as an appetizer with chips, it's also really good as a topping for fish or pork.

Ingredients 1 lb tomatoes, diced 1 bell pepper, 4 oz, seeded and finely diced 2 jalapenos, seeded and finely diced 1 medium onion, finely diced 1 1/2 lbs peaches, diced 1/2 bunch cilantro, chopped 2 Tbsp lime juice 1 1/2 tsp salt, or to taste 1/4 tsp freshly ground black pepper or to taste

Instructions: Chop tomatoes and transfer them to a large bowl. Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.

Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!

RECIPE: Pasta Salad with Feta Cheese and Watermelon

Ingredients: 3 cups macaroni salt 1 Tbsp Pine nuts 1 red onion 1 Watermelon minus the skin 2 stalks mint (if you like mint use more!) 1 Feta Block 2 Tbsps lemon juice 4 Tbsps olive oil freshly ground black or coloured pepper

Preparation 1. Cook pasta in boiling salted water a dente, drain, rinse with cold water and drain again.

1. Toast pine nuts in a dry pan until golden yellow, this doesn’t take long, so keep an eye on it! Remove from heat, cool and chop coarsely.

2. Peel onion, halve and cut into narrow strips. Seed watermelon and cut pulp into bite-sized pieces. Rinse mint, shake dry and pluck off leaves.

4.Cut the feta cheese into 1/2" cubes

1. Prepare dressing by combining lemon juice with oil, season with salt and pepper.

2. Combine salad ingredients, toss with dressing. Arrange on plates, season with salt and pepper to taste and serve.