Hi all,

I got the super food ideas mag last night, and OMG, there are some devine looking recipes in there for chrissy ideas.

Here's some of the yummier looking ones I might give a go this year...

Choc cherry tiramisu ice cream cake (p24 super food ideas dec 09/jan10)

Serves 24

2 tbsp instant expresso coffee powder
1/4 c marsala (or 1/4c extra boiling water for non alcoholic version)
1/2c boiling water
250g softened cream cheese
2ltrs vanilla ice cream softened
250g arnotts choc ripple biscuits
300g pitted frozen cherries halved
2ltrs of triple choc icecream
300ml whipped thickened cream
frozen pitted cherries, crumbled flake bar, white chocolate curls and silver cachous (silver ball decoration things) to serve

1 Grease a 9cm deep 20cm (base) square cake pan. Line with baking paper allowing a 6cm overhang on all sides. Place coffee, marsala and boiling water in a shallow dish. Stir to dissolve coffee. Set aside to cool.
2 Using and electric mixer, beat cream cheese until smoothe. Add vanilla ice cream, 1c at a time beat well after each addition.
3 Spoon half of the mixture into prepared pan. Smoothe the surface. Dip 9 biscuits into the coffee mixture, turning to coat. Place in a layer over the creamchees/ice cream mixture. Add cherries to the remaining cream cheese/ice cream mixture. Stir until just combined. Spoon cherry cream cheese over the biscuit layer. Smoothe surface. Dip 9 more buscuits into the coffee mixture. Place in a single layer over the cherry/cream cheese mixture. Cover with plastic wrap and freeze for 1-2 hours, until icecream is firm.
4 Spoon chocolate ice cream into a large bowl. Set aside for 10mins to soften.Stir until smoothe. Spoon over biscuits. Smoothe surface. Dip remaining buscuits into coffee mixture and place in a layer onto the choc ice cream. Cover with plastic wrap and freeze overnight.
5 Remove from freezer and set aside for 5mins to soften slightly. Turn onto a plate. Top with whipped cream, cherries, flake, cachous and white choc curls. Serve.


Nanaimo Bars
Makes 36

1/2x 400g digestive buscuits
1/4c caster sugar
1/2c cocoa powder
250g unsalted butter softened
1 egg lightly beaten
1 tsp vanilla bean extract
1/2c finely chopped blanched almonds
1/2c dessicated coconut
2 tbsp vanilla custard powder
2tbsp thickened cream
2c icing sugar mixture
Topping
70g unsalted butter chopped
200g dark chocolate chopped

1 Grease a 5cm deep 20cm base square cake pan. Line base and side with baking paper allowing a 2cm overhang on all sides. Process buscuits until they resemble coarse bread crumbs.
2 Place caster sugar, cocoa powder and half the butter in a heatproof bowl over a saucepan of simmering water. Cook stirring with a metal spoon for about 3mins or until smoothe. Add the egg and vanilla. Cook stirring for 1min or until mixture thickens. Stir in almonds, coconut and biscuit crumbs. Press mixture into the bottom of the pan. Refridgerate for 30mins or until firm.
3 Using an electric mixer, beat the remaining butter and custard powder until light and fluffy. Add cream and icing sugar. Beat until smoothe. Spread over biscuit base. Refridgerate until firm.
4 Topping Place butter and chocolate into a heatproof bowl over a saucepan of simmering water for 5 mins until melted and smoothe. Remove from heat. Cool for 5mins. Pour over filling. Refridgerate for 30mins unitl set and cut into squares.




YUMMMMMM!!!!!!!!!!