Mr. Galini's Coconut Cream Pie

Ingredients: 

image @http://www.cooking-with-us.com

• 3 cups half-and-half 
• 2 eggs 
• 3/4 cup white sugar 
• 1/2 cup all-purpose flour 
• 1/4 teaspoon salt 
• 1 1/4 cups flaked coconut 
• 3/4 teaspoon vanilla extract 
• 1 (9 inch) pie shell, baked 
• 1 cup frozen whipped topping, thawed 

DIRECTIONS 

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring continuously. 
2. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. 
3. Pour into pie shell and chill 2 to 4 hours, or until firm. 
4. Top with whipped topping and with remaining 1/4 cup of coconut.

White chocolate parfait with Kahlua

image @http://www.taste.com.au

Ingredients:
Serves 4

• 50g caster sugar
• 120g good-quality white chocolate, chopped
• 3 egg yolks
• 300ml thick cream
• 80ml (1/3 cup) Kahlua

Method:

1. Place the sugar and 4 tablespoons water in a pan over medium heat and boil for about 4 minutes.
2. Place the chocolate in a food processor and process until finely chopped. Add the syrup and egg yolks and process until smooth. Transfer to a large mixing bowl.
3. In a separate mixing bowl, lightly whip the thick cream, then fold into the chocolate. Divide the mixture between 4 freezer-proof serving dishes, leaving room for the topping. Freeze for at least 4 hours. Remove from fridge 30 minutes before serving. Serve with white chocolate parfaits with about a tablespoon of kahlua poured over the top.

Mojito Cheesecake Parfaits with Finger Lime Caviar

image @http://www.yummly.com

Ingredients

• 20 grams unsalted butter (melted)
• 150 grams biscuits (crushed)
• 150 grams white chocolate
• 150 grams caster sugar (raw)
• 60 mls water
• 3 limes (plus 1 extra lime, sliced, to garnish)
• 100 mls white rum
• 1 cup mint leaves (plus extra to garnish)
• 400 grams cream cheese
• 250 grams mascarpone cheese
• 1 lime (finger, split)

Method:

1. Combine the sugar and water in a saucepan over a medium heat. Stir until the sugar dissolves and bring to the boil before reducing the heat to low and simmering for 5 minutes. Remove from the heat, add the mint leaves, lime juice and zest, and rum and cover and set aside to infuse for 20 minutes. Strain and set aside.
2. Place the chocolate in a heatproof bowl over a pot of simmering water and stir until melted.
3. Place the cream cheese and mascarpone in a food processor and process until smooth. Add the strained syrup and melted chocolate and process to combine.
4. Combine the crushed biscuits and melted butter and stir to combine. Divide half the mixture between 6 glasses and press into the base. Top with half the cheesecake mixture. Top this with the remaining biscuit mixture and then layer with the remaining cheesecake mixture. Refrigerate for 1 hour to set.
5. When ready to serve top with a dollop of cream, mint leaves and finger lime caviar.

Apple Pie

image @http://aww.ninemsn.com.au

Ingredients:

• 10 medium (1.5kg) apples 
•  ½ cup (125ml) water 
• ¼ cup (55g) caster sugar 
• 1 teaspoon finely grated lemon rind 
• ¼ teaspoon ground cinnamon 
• 1 egg white 
• 1 tablespoon caster sugar, extra 

        Pastry

• 1 cup (150g) plain flour 
• ½ cup (75g) self-raising flour 
• ¼ cup (35g) cornflour 
• ¼ cup (30g) custard powder 
• 1 tablespoon caster sugar 
• 100g cold butter, chopped coarsely 
• 1 egg yolk 
• ¼ cup (60ml) iced water

Method:

1. Pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.
2. Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool. 
3. Preheat oven to 220°C (200°C fan-forced). Grease a deep 25cm pie dish.
4. Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.
5. Roll the remaining pastry large enough to cover the filling; lift onto the filling. Press the edges together; trim away excess pastry. Brush the pastry with egg white; sprinkle with extra sugar. Bake for 20 minutes. Reduce the oven temperature to 180°C (160°C fan-forced); bake for about 25 minutes or until golden brown. Serve with vanilla custard or scoops of vanilla ice-cream, if desired.

Gluten Free Lemon Meringue Pie

Serves: 8

image & recipe @yummly.com

The Pastry...

• 1 1/4 cup gluten free flour blend
• 1/3 cup cold butter (or butter substitute)
• 1 egg yolk
• 1 teaspoon xylitol (or sugar, if you're not going sugar free)

Pie Filling and Meringue...

• 2 Tablespoons Cornflour
• 2 Tablespoons Agave Nectar (or brown sugar)
• 1 tablespoon Xylitol (or confectioners sugar)
• 2 large lemons, zest
• 1/2 cup fresh lemon juice
• 1 medium orange, fresh juice
• 3/4 cups water
• 1/4 cup cold butter
• 3 egg yolks
• 1 whole egg
• 4 egg whites (left over from filling and crust)
• 1/2 cup Xylitol (or 3/4 cup sugar)
• 2 teaspoons Corn Flour

Method:

1. Start by making the pastry. Place all your pastry ingredients into a food processor ( remember to save the egg white from your egg for the meringue) and blend until the ingredients are all binded together. If your mixture looks too dry, add 1 tsp of water at a time. If the mixture is too wet, add small sprinklings of flour until it reaches the right consistency of a firm dough ball. Form the pastry into your pie dish and place in the fridge for at least 45 minutes.
2. Preheat your oven to 180C/350F, place your pie crust covered with aluminium foil into the oven for 15 minutes, then remove the foil and bake for an additional 5 minutes. Remove from oven. While this is baking you can get started on your pie filling!
3. Heat your Agave, xylitol, lemon zest and corn flour in a pot. Gradually pour in your fresh squeezed and drained lemon juice, water and fresh orange juice. Stir regularly, once the mixture begins to boil, remove from heat and mix in your butter until it is melted.
4. Beat together the egg yolks and whole egg (keep the egg whites for the meringue), and mix into the citrus mixture. Place back on low heat and mix until the mixture blobs off the spoon. Remove from heat and it's meringue time!!
5. Beat your egg whites, slowly adding your cornflour and xylitol intermittently. Beat until thick and smooth (should take about 12-15 minutes if you are beating by hand, or about 5-7 minutes with an electric beater).
6. Reheat your pie filling mixture and pour into the crust. Place the meringue mixture on top of the pie, start along the edges first and build inward (so it doesn't collapse). Place in the oven for approximately 20 minutes until the meringue is golden and crisp. Once the pie is done, set aside for 1 hour before slicing! Love it and Eat it!

Apple Crumble (Gluten, Dairy and Egg-Free)

Prep time: 15 mins

Cook time: 30 mins

Total time: 45

Serves: 6 people

Image & Recipe @yummly.com

Ingredients:

• 6 apples
• 1/2 cup water
• 1/4 cup sugar (optional)
• 1 1/2 teaspoons cinnamon

Topping

• 1 1/2 cups gluten-free self-raising flour
• 1/2 cup sliced almonds
• 1/2 cup brown sugar
• 1/2 cup vegan margarine

Method:

1. Preheat oven to 190ºC (375ºF).
2. Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
3. Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
4. Sprinkle crumble mixture over the apples.
5. Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.
6. Serve with dairy-free custard or ice cream.

Gluten-Free Asparagus Quiche

Makes one 9-inch quiche

image and recipe@http://www.yummly.com/recipe/external/Gluten-free-asparagus-quiche-309086

For the Crust:

• 1 1/2 cups Cup4Cup all-purpose gluten-free flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1/4 cup buttermilk
• For the Filling:
• 1 1/2 cups diced asparagus
• 1/2 cup sliced green onions
• 1/2 tablespoon unsalted butter
• salt and pepper to taste
• 6 large eggs
• 1 cup milk (I used 2 percent)
• 1/2 cup plus 2 tablespoons heavy cream
• pinch of salt and coarse ground pepper
• 1 cup grated sharp cheddar cheese or Gruyere cheese

To Make the Crust:

1. In a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. 
2. In a small bowl, stir together the egg yolk and buttermilk.   Create a well in the butter and flour mixture and pour in the liquid mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  
3. On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  Sprinkle generously with flour.  That’s perfect.  Shape dough into a disk and wrap in plastic wrap.  Allow dough to rest in the fridge while you assemble the filling.  Dough is easiest to roll out when it’s cold and rested.
4. When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle.  Press together any spots that might tear.  
5. Carefully lift down and place into the 9-inch pie plate.  Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.  Fold the excess dough under and crimp with fingers.

To Make the Filling:

1. Place a rack in the center of the oven and preheat oven to 190'C  [375 degrees F]
2. In a medium saucepan, over medium heat, melt butter.  Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes.  Season with a bit of salt and pepper, remove from heat, and set aside.
3. In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper.  Whisk until well blended.
4. Add the cooked vegetables to the unbaked pie crust.  Sprinkle half of the cheese over the vegetables.  Pour egg mixture over vegetables and top with more cheese.
5. Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
6. Remove from the oven and allow to cool for at least an hour.  Serve warm or cool.  Quiche will last, well wrapped in the refrigerator, for up to three days.