5 summertime indulgences to try this weekend

1. Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl; set aside.
2. While the pasta is boiling, season the chicken with herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes on each side). Remove from pan; set aside and allow to rest.
3. Add the remaining olive oil to the same hot pan/skillet. When hot, sauté the garlic and red onion until the garlic is fragrant (about 1 minute). Turn off the heat.
4. Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture to the pasta.
5. Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
6. Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.

1. 1. Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 minutes or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 minutes.

1. 1. Cook the rice following pack instructions.

1. 1. Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 minutes. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

For the malva pudding layer:

1. Preheat the oven to 180ºC and grease a 23cm round springform cake tin. Neatly line the base of the cake tin with baking paper and grease well.
2. In a large mixing bowl, add 1 cup of sugar and the eggs and whisk with an electric beater until pale and fluffy. Add the apricot jam, milk, melted butter, and vinegar and gently stir with a wooden spoon or spatula until just combined.
3. Sieve in the flour and bicarbonate of soda and gently stir until a smooth batter has formed.
4. Add the malva pudding batter to the prepared cake tin and bake for about 20 minutes or until just cooked, yet still moist.
5. About 5 minutes before removing the malva pudding from the oven, prepare the malva pudding syrup by adding the remaining ½ cup of sugar, ½ cup of cream, and 2 tablespoons of water to a large microwavable bowl. Heat the mixture for 3-4 minutes until the sugar has dissolved and slightly thickened.
6. Once baked, remove the malva pudding from the oven and carefully poke holes in the pudding with a skewer.
7. Pour the hot creamy syrup over the pudding and allow it to soak up while cooling completely at room temperature. *Chef’s Tip: Adding the syrup while hot will ensure it is absorbed by the pudding!

For the cheesecake layer:

1. In a large mixing bowl, add the Président Plain Cream Cheese Thick and Smooth and sweetened condensed milk. Whisk until smooth and creamy.
2. In a separate mixing bowl, whisk 1 cup of cream to form stiff peaks. Gently fold the whipped cream into the cheesecake mixture, small portions at a time, until the cream is fully incorporated into the cheesecake mixture. *Chef’s Tip: Gently folding will ensure no air is lost to achieve a light filling!
3. Carefully pour the cheesecake mixture over the malva pudding layer and smooth the surface out with a spatula.
4. Refrigerate the malva pudding cheesecake in the fridge overnight until fully set.
5. Once set, carefully remove the dessert from the cake tin. Transfer to a cake stand or large plate, garnish with fresh strawberries and mint leaves, slice, and enjoy!

1. Make the tomato topping: In a medium mixing bowl, add tomatoes, red onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but letting the mixture sit in the refrigerator will help bring out the flavours).
2. Make the balsamic glaze: In a small pot, bring the balsamic vinegar to a boil over medium heat. Continue to cook for another 4-5 minutes until the sauce is reduced by half. Immediately, pour the glaze into a small bowl and set aside to cool. The glaze will continue to thicken quite a bit when removed from heat. The glaze will be glossy and thick enough to coat the back of the spoon (similar to liquid honey).
3. Toast the bread:  Preheat oven to 176 degrees C. In a small bowl, combine olive oil and garlic powder. Brush the top side of each of the baguette slices with the olive oil mixture. Place the slices onto a quarter sheet baking pan and toast for 10 minutes, until light golden brown.
4. Assemble the bruschetta: Top each toasted slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze on top and serve with the rest of your finger foods.

To make the cake and fudge layer

1. Preheat oven to 180°C line a 20cm cake pan with baking paper on the bottom and grease the sides.
2. In a large mixing bowl, cream the butter and sugar together until light in colour and fluffy, about 3-4 minutes.
3. Do not skimp on the amount of creaming time. Add sour cream and vanilla extract and mix well.
4. Add egg whites one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine milk and water in a small measuring cup.
6. Add half the dry ingredients to the batter and mix well.
7. Add the milk mixture and mix, then add the remaining dry ingredients and mix until well combined.
8. Spread the batter evenly into the prepared pan and bake for 19-21 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
9. Remove cake from oven and allow to cool for 3-4 minutes, then remove to cooling rack and completely. Once the cake is cooled, prepare the cake pan for layering.
10. To set up your cake pan, line a 20×7½cm springform pan with parchment paper that goes about 5 cm above the top edge of the pan.
11. To make the fudge layer, add the chocolate chips, corn syrup, and vanilla extract to a medium heat-proof bowl.
12. Heat the heavy whipping cream until it just starts to boil, then pour it over the chocolate chips.
13. Cover the bowl with clear wrap and allow to sit for 3-5 minutes, then whisk until smooth.
14. Pour the chocolate on top of the cake and spread it into an even layer. Place the cake in the fridge while the ganache firms, for about 1 hour.

To make the chocolate mousse

2. Combine egg yolks, sugar, and ½ cup of heavy whipping cream in the top of a double boiler. Do not let the water boil, or it will be too hot.
3. To ensure that the steam cooking the eggs doesn’t get too hot, occasionally lift the bowl to release the steam.
4. Cook mixture, whisking constantly. The mixture will thin out at first, then begin to thicken. The egg mixture will be ready when it has thickened, lightened in colour, and has more volume.
5. It should take about 7-10 minutes and reach 71°C. Do not boil. When done, remove the egg mixture from heat and set aside.
6. Place the chocolate chips for mousse in a medium-sized bowl and melt in the microwave in intervals of about 10-15 seconds, stirring well between each interval, until smooth.
7. Vigorously whisk the egg mixture into the melted chocolate until smooth. Set aside to cool to about room temperature.
8. In another bowl, whip the remaining 1¼ cups of heavy whipping cream and powdered sugar until stiff peaks form.
9. Fold about a ¼ cup of the whipped cream into the chocolate mixture until then fold about a ¼ of the chocolate mixture into the whipped cream.
10. Slowly fold the remaining chocolate mixture into the whipped cream. Spread the chocolate mousse into an even layer on top of the chocolate fudge. Refrigerate for about an hour.

To make the white chocolate mousse

2. In a small bowl, sprinkle the powdered gelatine over the water, making sure the powder is all touching the water. Let stand for about 5 minutes.
3. Place the white chocolate chips in a medium glass bowl. Microwave ½ cup of heavy cream in a medium measuring cup until it comes to a boil.
4. Add the gelatine mixture to the hot heavy cream mixture and whisk until the gelatine is dissolved.
5. Pour the hot cream over the white chocolate chips and let stand, covered, for 3-5 minutes.
6. Whisk the white chocolate mixture until the chocolate is melted and the mixture is smooth. If it doesn’t completely melt, microwave in 10-15 second intervals, whisking well between each, until smooth.
7. Set aside to cool to about room temperature. Whip remaining 1¼ cups heavy cream and powdered sugar at high speed with a mixer until stiff peaks form.
8. Gently fold about a third of the cooled white chocolate mixture into the whipped cream until combined.
9. Add the second third of the cooled white chocolate and gently fold into the whipped cream.
10. Add the remaining white chocolate and fold together until completely combined.
11. Spread the white chocolate mousse into an even layer on top of the chocolate mousse. Refrigerate until completely firm, at least 3-4 hours.
12. To finish off the cake: Once firm, remove the cake from the pan if needed, smooth the sides of the cake using an offset spatula, and place the cake on a serving plate.
13. Finish off the cake by placing lady fingers on the sides and adding shredded chocolate on top.