VANILLA ICE CREAM
Perfect for warming temperatures, this vanilla ice cream is a real treat.
Preparation Time: 5 minutes
Cook time: 30 Minutes
Total time: 8 hours
6 Large yolks from Wolma Eggs
2/3 Cups sugar
1 1/2 Cups cream
1 1/2 Cups milk
2 Teaspoons vanilla
- Chill a large metal bowl in the freezer for at least 6 hours.
- Place the milk and cream in a suacepan and bring to the boil. Set aside for 5 minutes and stir in the vanilla.
- Whisk the egg yolks and sugar together until pale and thick. Whisk this into the cream mixture.
- POur the mixture into a clean saucepan and cook for 20 minutes over a low heat.
- Transfer the mixture to medium bowl and cover the surface of the custard with plastic wrap. Let cool for around 30 minutes, then pour into the frozen bowl and freeze for around 4 hours.
- Remove the mixture from the freezer and beat with an electric beater for around 3 minutes. Return to the freezer for 2-3 hours, or until firm.
These yummy waffles are great for a breakfast treat or a luxurius dessert! Serve with a dollop of whipped cream, syrup and fresh fruit.
Preparation Time: 10 minutes
Cook time: 15 Minutes
Total time: 25 minutes
2 Cups flour
1 Tablespoon baking powder
1/2 Teaspoon salt
2 Tablespoons sugar
2 Wolma Eggs, divided
1/3 Cup melted butter
- Preheat your waffle iron according to the manufacturer’s instructions.
- Place the flour, baking powder, sugar and salt in a bowl. Whisk to combine.
- Mix together the egg yolks, milk and butter in a small bowl. Set aside.
- In a separate bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form.
- Add the egg yolk mixture to the flour mixture and stir to combine. Gently fold in the egg whites with a spatula.
- Drop into your greased waffle iron and let cook for around 3-5 minutes or according to the machine instructions. Enjoy!
Preparation Time: 60 Minutes
3 egg whites
2 tbsp caster sugar
Pink food colouring
200g icing sugar
120g ground almonds
2 tbsp icing sugar, extra
White chocolate ganache
- 100g white eating chocolate, chopped coarsely
- 2 tbsp heavy cream
- Make white chocolate ganache by stirring chocolate
and cream in a small saucepan over low heat until
smooth. Transfer mixture to small bowl. Cover.
Refrigerate until mixture is spreadable.
- Preheat oven to 150°C or 130°C if using fan forced.
- Then, grease oven trays and line with baking
- With a electic mixer beat egg whites until soft
peaks form and then add caster sugar and food
colouring and beat until sugar dissolves.
- Transfer mixture to a large bowl.
- Fold in sifted icing sugar and almond meal in 2
- Spoon mixture into a large piping bag with a 1.5cm
round tip and pipe 36 x 4cm rounds, 2cm apart onto
trays. Tap trays on bench top to help them spread
and dust with icing sugar. Let stand for 15
- Bake macaroons for 20 minutes. Stand on trays for
5 minutes, transfer to wire rack to cool.
- Sandwich with ganache.
Preparation Time: 5 minutes
2 large, hard-boiled EGGS
2 cups fresh squeezed orange juice
1 frozen banana
1 cup frozen pineapple
1 cup frozen strawberries
- PLACE all ingredients into a blender and BLEND for approximately 30 seconds or until completely mixed. SERVE immediately.
Fresh fruit can be frozen for 6-9 months. Wash fruit and freeze on sheet pan in the freezer. Once frozen, transfer to plastic bags and store.
Save more prep time by freezing the amounts of banana, pineapple and strawberries needed for the recipe into one bag.
Put juice in blender first, then layer the fruit on top of eggs before blending
Cook Time: 5 minutes
2 Wolma Eggs
1 tsp Coconut Oil
½ tsp Honey
- Crack the 2 eggs into a bowl and stir. Add the honey and stir to combine.
- Heat the coconut oil in a small frying pan on high heat
- Once the oil has melted, add the egg mix.
- Once the egg has started to cook on the bottom, tilt the pan and gently scrape the sides towards the centre, the uncooked egg on top will run out to the sides.
- Repeat all around the pan until the uncooked egg no longer flows to the edges.
- Fold the omelette in half and serve.
Prep Time: 20 min
Cook Time: 30 – 35 min
2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
- Preheat oven to 300°F.
- Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- In a medium saucepan, bring the milk to a simmer over medium-low heat.
- Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- Let the custard cool in the water bath for about 2 hours before serving.
Prep Time: 10 min
Cook Time: 80 min
125g cater sugar
4 Wolma Eggs
½ tsp vanilla extract
- Preheat the oven to 170*C and grease a 900ml ovenproof dish. Put 110g of the sugar and 150ml of cold water into a heavy-based saucepan. Stand over a low heat and stir until the sugar dissolves.
- Bring the liquor to the boil, then boil more briskly – without stirring – until the syrup turns deep gold. Remove from the heat and add 2 tsp of boiling water, tilt to mix and pour the syrup into the prepared dish. Tilt the dish quickly so the base is covered with caramel.
- Lightly whisk the eggs in a bowl. Warm the milk and pour it onto the eggs, and whisk in the vanilla and the remaining sugar. Strain into the dish and stand in a roasting tin containing enough hot water to come half way up the sides of the dish.
- Bake for 1 hour or until set. Remove from the over and leave to cool, preferably overnight, then turn out onto a serving dish. To do this, stand the dish in a bowl of boiling water for 1 minute, then loosen the top edge of the custard with a round-bladed knife. Invert the dish onto a serving plate and jerk the container to release the caramel. Serve chilled.