pineappl e piece s i n a bowl . Sprinkl e the m wit h desiccate d coconu t , Malibu , and cas te r sugar . Tos s th e pineappl e wel l fo r a perfec t mix , the n plac e i t i n th e fridg e to marinate for at least one hour. Serve chilled.
FRUIT SORBET
½ Banana
1 mango , peeled , an d fles h chopped
Juic e o f 1 ½ limes , o r 1 lemon
1 coconut or jelly water coconut
50 g caster sugar
1 eg g white
Brea k th e coconu t ove r a bowl , o r pie r c e th e eye s t o obtai n th e water , an d s trai n i t through a sieve then set it aside. Mix the banana, mango flesh, lime juice, sugar, and coconut water together well in a blender or liquidizer, t hen pour it into a bowl. Whisk the egg white
until it is stiff, then fold it into the fruit mixtur e . Pour the contents into a suitable container an d plac e i t i n th e freeze r t o becom e fairl y cold , the n remov e i t agai n an d whis k i t once mor e i n a blende r o r with a fork then return it to the freezer to freeze.
SWEE T POTAT O FLAPJACKS
450g sweet potatoes
175 g butte r o r margarine
½ tsp salt
225 g ligh t brow n sugar
2 eggs
½ teaspoo n freshly grated nutmeg
½ teaspoo n of ground ginger
2 tablespoons of rum
Se t th e o v e n t o ( 180°C/350° F ) Ga s Mar k 4 . In th e meantim e pee l an d grat e th e potatoe s . Blend the butter with salt and sugar, add the eggs, nutmeg, ginger, r u m an d grate d sweet potatoe s the n mi x the m wel l. Spoo n th e mixtur e int o a grease d bakin g dish , smoot h the to p an d plac e i t i n th e ho t ove n an d bak e i t fo r approximatel y 6 0 minutes . Onc e baked remov e i t fro m th e ove n an d se t i t asid e t o coo l the n cu t i t int o slices . Serv e wit h whipped cream flavoured wit h th e rum.
MANGO MOUSSE
5 m e dium , rip e mangoes
3 tablespoon s o f lime or lemon juice
2 eg g whites
Pinch of salt
50g caster sugar
6 tablespoon s doubl e cream
Pee l an d dic e th e fles h o f tw o mangoe s an d se t the m aside . Pee l an d purée the rest in a blende r the n pou r i t int o a larg e glas s mixin g bowl . Sti r i n th e lemon/l i me. Beat the egg white s wit h sal t unti l the y ar e frothy . Sprinkl e wit h suga r an d continu e t o bea t unti l stiff. Gently fold in the cream the n sti r th e mixtur e int o th e mang o puré e .
Pou r ove r th e dice d mango , the n spoo n equa l portion s int o servin g bowl s an d chill in the refrigerator for at least 3 hours before serving.
BANAN A FRITTERS
225 g plai n flour
Pinch of salt
1 teaspoo n baking powder
9 tablespoon s milk
1 egg
15 g butter , melted
60 g sugar
3 smal l rip e bananas
3 tablespoon s ligh t ru m (45ml)
2 tablespoon s lime juice
Some olive oil
25 g coconu t mea t o r cheese , grated
First make the batter by mixing the flour, salt, baking powder, milk, egg, melted butter, and a thir d o f th e suga r i n a blende r a t hig h speed , the n pou r mixe d conten t int o a bow l . Peel th e banana s an d cu t the m int o 2.5c m slice s an d mi x i n a bow l wit h rum , lim e juice , an d the other half of the sugar. Leave to marinate for one hour.
Hea t som e oi l i n a fryin g pa n unti l ver y hot . Drai n th e banan a slice s the n di p them into the batter mix and fry th e m until they are golden brown. Drain them onto some kitchen paper. Sprinkle them with the grated coconut (or cheese) an d plac e the m unde r a ho t grill for 2 minutes. Serve them hot.
PUMKI N PIE
450g Pumpkin
250ml water
15 g butter / margarine
2 eggs
150m l milk
½ teaspoon freshly grated nutmeg
1 teaspoo n cinnamon
90 g sugar
1 x 23cm short crust pastry pie case, baked blind, and cooled
Pee l th e pumpki n the n cu t i t int o cube s the n coo k i t i n th e wate r until tender. Drain then mash with a fork. Set the oven to Gas Mark 8 , ( 230°C/450 ° F) . I n a saucepa n mel t the butter , the n bea t th e egg s i n a separat e bowl , mi x i n th e milk , nutmeg , an d cinnamon ,
FRUIT SORBET
½ Banana
1 mango , peeled , an d fles h chopped
Juic e o f 1 ½ limes , o r 1 lemon
1 coconut or jelly water coconut
50 g caster sugar
1 eg g white
Brea k th e coconu t ove r a bowl , o r pie r c e th e eye s t o obtai n th e water , an d s trai n i t through a sieve then set it aside. Mix the banana, mango flesh, lime juice, sugar, and coconut water together well in a blender or liquidizer, t hen pour it into a bowl. Whisk the egg white
until it is stiff, then fold it into the fruit mixtur e . Pour the contents into a suitable container an d plac e i t i n th e freeze r t o becom e fairl y cold , the n remov e i t agai n an d whis k i t once mor e i n a blende r o r with a fork then return it to the freezer to freeze.
SWEE T POTAT O FLAPJACKS
450g sweet potatoes
175 g butte r o r margarine
½ tsp salt
225 g ligh t brow n sugar
2 eggs
½ teaspoo n freshly grated nutmeg
½ teaspoo n of ground ginger
2 tablespoons of rum
Se t th e o v e n t o ( 180°C/350° F ) Ga s Mar k 4 . In th e meantim e pee l an d grat e th e potatoe s . Blend the butter with salt and sugar, add the eggs, nutmeg, ginger, r u m an d grate d sweet potatoe s the n mi x the m wel l. Spoo n th e mixtur e int o a grease d bakin g dish , smoot h the to p an d plac e i t i n th e ho t ove n an d bak e i t fo r approximatel y 6 0 minutes . Onc e baked remov e i t fro m th e ove n an d se t i t asid e t o coo l the n cu t i t int o slices . Serv e wit h whipped cream flavoured wit h th e rum.
MANGO MOUSSE
5 m e dium , rip e mangoes
3 tablespoon s o f lime or lemon juice
2 eg g whites
Pinch of salt
50g caster sugar
6 tablespoon s doubl e cream
Pee l an d dic e th e fles h o f tw o mangoe s an d se t the m aside . Pee l an d purée the rest in a blende r the n pou r i t int o a larg e glas s mixin g bowl . Sti r i n th e lemon/l i me. Beat the egg white s wit h sal t unti l the y ar e frothy . Sprinkl e wit h suga r an d continu e t o bea t unti l stiff. Gently fold in the cream the n sti r th e mixtur e int o th e mang o puré e .
Pou r ove r th e dice d mango , the n spoo n equa l portion s int o servin g bowl s an d chill in the refrigerator for at least 3 hours before serving.
BANAN A FRITTERS
225 g plai n flour
Pinch of salt
1 teaspoo n baking powder
9 tablespoon s milk
1 egg
15 g butter , melted
60 g sugar
3 smal l rip e bananas
3 tablespoon s ligh t ru m (45ml)
2 tablespoon s lime juice
Some olive oil
25 g coconu t mea t o r cheese , grated
First make the batter by mixing the flour, salt, baking powder, milk, egg, melted butter, and a thir d o f th e suga r i n a blende r a t hig h speed , the n pou r mixe d conten t int o a bow l . Peel th e banana s an d cu t the m int o 2.5c m slice s an d mi x i n a bow l wit h rum , lim e juice , an d the other half of the sugar. Leave to marinate for one hour.
Hea t som e oi l i n a fryin g pa n unti l ver y hot . Drai n th e banan a slice s the n di p them into the batter mix and fry th e m until they are golden brown. Drain them onto some kitchen paper. Sprinkle them with the grated coconut (or cheese) an d plac e the m unde r a ho t grill for 2 minutes. Serve them hot.
PUMKI N PIE
450g Pumpkin
250ml water
15 g butter / margarine
2 eggs
150m l milk
½ teaspoon freshly grated nutmeg
1 teaspoo n cinnamon
90 g sugar
1 x 23cm short crust pastry pie case, baked blind, and cooled
Pee l th e pumpki n the n cu t i t int o cube s the n coo k i t i n th e wate r until tender. Drain then mash with a fork. Set the oven to Gas Mark 8 , ( 230°C/450 ° F) . I n a saucepa n mel t the butter , the n bea t th e egg s i n a separat e bowl , mi x i n th e milk , nutmeg , an d cinnamon ,
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