MTSVCS Recipes » Fruit


Dessert&Fruit30 Jun 2011 03:03 am

This is an incredibly simple cheesecake combining the wonderful flavours of toffee and apple. This recipe uses a shop-bought toffee sauce, called dulce de leche, but feel free to make your own using brown sugar and butter.

Ingredients List:
600g preserved apples
15 digestive biscuits
85g butter
450g cream cheese
100g caster sugar
2 eggs
1 tsp. vanilla extract
80g chopped pecans
4 tbsp. dulce de leche

1) Melt the butter in a saucepan until foaming. Bash the digestive biscuits with a rolling pin or crush them in a food processor. Combine the biscuit crumbs with the melted butter and press into a 23cm loose-bottomed tart tin. Press firmly so that the base is compact then put the tin into the fridge.

2) Once the base is hard, spoon 450g of the preserved apples over the base.

3) Preheat the oven to 180C.

4) Beat the cream cheese with the sugar and vanilla until smooth. Add the eggs, one at a time, beating well until smooth. Pour this mixture over the apples in the tin.

5) Bake the cheesecake for 35 minutes or so or until set in the middle. Allow to cool.

6) Mix together the remaining apples and the dulce de leche in a saucepan with half of the chopped pecans. Heat for a minute or so then pour over the top of the cheesecake. Sprinkle with the remaining pecans and then put back into the fridge to chill.

Source: Apple Recipe.

Fruit&Meat20 Sep 2010 03:53 am

This pineapple stir fry recipe has just the right amount of sweetness in the sauce cooked with tender Asian greens and fresh cilantro, it makes for a refreshing meal that can work as a lunch or dinner.


2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
1 red onion, thinly sliced
1 cup chopped bok choy (or any other leafy green vegetable)
1 cup unsweetened canned pineapple chunks, juice reserved
½ cup sliced green onions
¼ cup minced fresh cilantro
2 cups cooked white or brown rice, for serving
3 tablespoons reserved juice from canned pineapple chunks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon rice wine
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic

1. Prepare the sauce: Whisk all ingredients together in a medium bowl. Set aside.

2. Heat oil in a wok or large skillet over medium-high. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.

3. Add onion to skillet and cook until crisp-tender, about 3 minutes, stirring occasionally. Add bok choy, pineapple, and green onions; cook until wilted and warmed through, 2 to 3 minutes. Add reserved chicken and sauce; bring to a boil and simmer until thickened, about 2 minutes. Stir in cilantro and serve warm over rice.

Source: Chicken Stir Fry Recipe.

Fruit30 May 2010 12:34 am

This recipe is reminiscent of the classic pear and gorgonzola salad, this risotto is a bit tart, a bit sweet, and a bit savory all at once.


3 tablespoons unsalted butter
2 pears, peeled, cored, and chopped (about 2 cups)
2 cups short grain rice (such as Arborio)
1 teaspoon dried thyme
1 cup dry white wine, warmed
5 cups simmering chicken or vegetable broth
1 cup crumbled gorgonzola cheese
½ cup freshly grated Parmesan cheese
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste


Heat butter in large stockpot over medium-high heat. Add pears and cook until lightly browned and softened, about 3 minutes. Remove from pot and set aside.

Add rice and thyme and cook 3 minutes, stirring well to coat with butter.

Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.

Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.

Remove from heat and add cheeses and reserved pears, stirring until well incorporated; season to taste with salt and pepper and serve.

Source: Risotto Recipe.

Dessert&Fruit29 Oct 2009 05:28 am

List of pie ingredients:

1 lb of rhubarb.
1 1/2 cups of strawberries, thinly sliced.
1 1/2 cups of sugar.
2/3 cup of flour.
1 1/2 teaspoons of cinnamon.
1/4 teaspoon of cloves.
1/4 teaspoon of nutmeg.
Pie crust.
2 tablespoons of butter.

Preparation method:

Slice the rhubarb into about 1/3-inch slices.

In a bowl, combine the sliced rhubarb and strawberries.

Mix together the sugar, flour, cinnamon, cloves, and nutmeg; stir into the fruit.

Allow to stand for about 15 minutes, stirring occasionally.

Pour into the unbaked pie crust and top with butter.

Make a lattice top crust and bake on the lowest shelf of your oven at 375F for 35-40 minutes.

Source: Rhubarb Recipes.

Dessert&Fruit23 Jun 2009 10:16 am

List of ingredients:

1 sheet of frozen puff pastry.
3 cups of strawberries, hulled and sliced.
1 lb of rhubarb, thawed if frozen, trimmed and cut into ½-inch pieces.
2 cups of sugar.
2 tablespoons of cornstarch.
3/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
3 tablespoons of all purpose flour.
3 tablespoons of unsalted butter, cut into small pieces.


Preheat your oven to 400F.

Bake the puff pastry sheet according the directions on its packaging.

In a mixing bowl, combine the strawberries and rhubarb.

In another bowl, combine the sugar, cornstarch, cinnamon, nutmeg and flour.

Fold the dry ingredients into the strawberry and rhubarb mixture.

Stir in the unsalted butter and toss.

Transfer the fruit mixture to a buttered deep 9-inch baking dish.

Bake for about 40-45 minutes or until the fruit is bubbly.

Spoon the fruit mixture onto baked puff pastry sheet and serve.

Fish&Fruit05 Feb 2009 04:14 am

Ingredient list:

3/4 lb of cod fillets.
Salt and freshly-ground black pepper, to taste.
1 cup of Champagne.
1 whole stem of fresh tarragon.
1/4 cup of whipping cream.
1/4 lb of seedless green or red grapes, halved.


Rinse the fish fillets in cold water and pat dry with paper towels.

Lightly butter a shallow baking dish and a piece of foil just large enough to cover the dish.

Lay the cod fillets in the dish, folding the thin tail ends under for even thickness.

Season with salt and pepper.

Preheat your oven to 350F.

In a saucepan, combine the Champagne and tarragon.

Bring the liquid to a boil and simmer for 1 minute.

Carefully pour the hot liquid over the fish fillets; cover with the buttered foil and bake until the fillets flake easily at the thickest part, (about 3-5 minutes depending on their thickness).

With a spatula, carefully remove the fillets from the liquid and transfer to paper towels. Cover with foil in order to keep warm.

Pour the liquid back into the saucepan, add the cream and bring to a boil.

Simmer until the sauce is thick enough to just coat the back of a spoon (about 5 minutes).

Discard the tarragon, stir in the grapes and taste the sauce for seasoning.

Arrange the fish fillets on individual plates, spoon the sauce over and serve immediately.

Source: Grape Recipes.

Fruit&Meat07 Nov 2008 04:56 am

Ingriedient list:

1 1/2 teaspoon of chopped shallots.
1 garlic clove.
1 teaspoon of oil.
2 cups of blackberry pulp.
2 teaspoons of honey.
1 whole clove.
1 teaspoon of cardamom.
1 jalapeno, seeded and diced.
1 1/2 cups of Port wine.
4 lamb chops.


Saute the shallots and garlic in hot oil until translucent.

Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.

Reduce to half, then add the add remaining ingredients.

Grill the lamb chops for about 4 minutes each side for medium.

Serve with sauce.

Source: Blackberry Recipes.

Dessert&Fruit13 Jul 2008 07:02 am

List of ingredients:

¾ cup of low-fat sour cream.
6 tablespoons of confectioners sugar.
1/3 cup of dried cranberries.
1/3 cup of orange juice.
½ teaspoon of orange zest.
1 ½ kiwis, peeled and mashed with fork.
2 fresh mint sprigs, to garnish.


In a suitably sized bowl, blend the sour cream with 3 tablespoons of the confectioners sugar. Reserve.

Place the dried cranberries in a small saucepan with the orange juice and 2 tablespoons of the sugar.

Gently cook the cranberry mixture over medium-low heat until cranberries swell, and liquid thickens and reduces (about 5 mins).

Stir in orange zest. Reserve, and allow to cool completely.

Mix the mashed kiwis with the remaining 1 tablespoon of sugar. Reserve.

Divide the sour-cream mixture into 2 bowls.

In a separate bowl, reserve 2 tablespoons of cranberry mixture.

Blend the remaining cranberry mixture into one of the sour cream mixture bowls.

In another bowl, reserve 2 tablespoons of kiwifruit mixture.

Add the remaining kiwi mixture the second of the sour cream cream mixture bowls.

Divide the cranberry/sour cream mixture evenly between 2 clear wine glasses.

Cover each with a tablespoon of reserved kiwi mixture in each glass.

Cover each with a tablespoon of reserved cranberry mixture.

Cover each with the kiwi/sour cream mixture.

Refrigerate until ready to serve.

Garnish with fresh mint sprigs.

Source: This is based on a recipe found on the kiwi recipes collection website.

Fruit28 Jun 2008 01:11 am

I’ve just moved to a lovely new house which has several pear trees and a large hazelnut bush in the garden. If this season’s harvest goes well, I will certainly be making a lot of these!

List of ingredients:

4 ripe medium pears.
1 1/2 cups of water.
1 cup of hazelnuts, lightly toasted and peeled.
1 cup of sugar.
1/2 cup of maple syrup.
2 cinnamon sticks.
3 tablespoons of hazelnut liqueur.
3 tablespoons of melted butter.


Preheat oven to 350F.

Prepare the syrup by simmering sugar, maple syrup, water and cinnamon sticks for 10 minutes.

Remove from heat and stir in the hazelnut liqueur.

Add the hazelnuts and allow to soak for 4 minutes.

Strain off the liquid and pour it into an 8-inch square baking dish.

Roughly chop soaked hazelnuts and spread on a parchment lined baking sheet.

Toast in the oven for about 7 minutes or until golden brown.

Meanwhile, prepare the pears by peeling them, cutting in half and coring.

Pour the syrup over pears.

Roast the pears for 20 minutes or until they are soft when pierced with a tester.

To serve, place pear in a bowl, drizzle syrup over top and sprinkle with hazelnuts.


Fruit&Treats12 Jun 2008 09:19 am

Ingredient list:

1 cup of figs.
1 cup of toasted coconut.
¾ cup of nuts.
1/3 cups of crystallized ginger.
1 cup of powdered sugar.
2 tablespoons of lemon juice.
¼ teaspoon of salt.


Combine the figs, nuts, salt, and ginger onto a chopping board.

Chop finely.

Place the lemon juice in a bowl and add the chopped fruit combination and stir.

Knead mixture into a paste on a board coated with powdered sugar.

Roll out thinly.

Cut dough into 1 inch squares.

Stack together in layers of three and sprinkle the coconut between the layers.

Source: Fig Recipes.

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