Semolina Porridge

Semonlina Porridge

Semolina Porridge

Semolina porridge is an old time favourite that can be made in minutes and sweetened to your liking using honey or maple syrup. Adding a few nuts for the crunch and texture  to this soft porridge will go down a treat for breakfast or dessert. The kids will love it without the nuts as a snack throughout the day.


6 cups milk

½ cup fine semolina

½ cup sugar

3 table spoon rose water

3 table spoon blossom water

½ cup mix nuts Pistachio & Almonds

50grams toasted sesame seeds

Honey (optional for extra sweetness drizzle on top of serve)

Method: using Delicake Master

Place 5 cups of milk and sugar in a pot over a medium heat stirring occasionally until boil point.

Combine 1 cup of milk and semolina in a bowl mixing them together then adding them to the pot- at boiling point.

Stir all together until a thick runny consistency.

Add the rose and bloom water at the end of cooking process and mix well. Stand to cool, stir occasionally to avoid lumps.

Assemble the Delicake base and sleeve, spray with oil and pour in the semolina, place immediately in the fridge without the lid till it’s cool then put the lid on and set overnight.

Just before serving, remove the lid; add the nuts on top, and remove the sleeve and cut & serve.

Drizzle honey to suit your taste, place the sleeve and lid to refrigerate

Use the same ingredients for the Traditional Round Master or double the ingredients for the Versatile Rectangle Master.

Potato & Pancetta Salad

Potato & Pancetta Salad

Create our salad as a starter, side dish or main meal at any dinner party, you will enjoy the taste and texture like no other salad. Using the Delicake Masters will help you entertain easily, your recipe will be ready to serve when all of you are at the dining table.


6 white potatoes

8 eggs – to serve 8 ppl

16 slices pancetta or 24 giving each serve 3

1 red & green chilli finely chopped

½ cup mayonnaise

½ cup sour cream

½ cup finely chopped fresh chives Leave 8 whole to dress salad

Half a red onion

Salt and Pepper

Olive oil

1/2 lemon

Method using Delicake Assemble Base & Sleeve

Peel and cut potato then steam or boil till they are cooked. Drizzle olive oil, salt and roughly mash.

Boil eggs till cooked.

Dressing: Combine sour cream, mayonnaise, pepper and lemon in a bowl. Add chopped chives.

Chop red and green chilli and red onion to dress on top of egg.

Add potato to base, pour half the dressing over potato, roll pancetta & place on top, cut the boiled eggs in half and place on top of pancetta, add chill, onion & chives on top and drizzle more dressing.

Refrigerate till you’re ready to serve then drizzle olive oil on top.

Remove sleeve upwards to cut & serve from the base.

Use 8-10 Potatoes and double the ingredients for the VRM. Use the same ingredients for the TRM.

Caramel Cheesecake

Caramel Cheesecake

Caramel Cheesecake

OH MY!!! Our Caramel Cheesecake is to die for!!!

One of our easiest recipes to date and heavenly moist sweet enough dessert  is a must, you can’t shy away from a SECOND serve. Only taking you 15 minutes to create this joy will go down a treat with the whole family. The kids will love this one and easily to get them in the kitchen with you. They will love the CHOCOLATE caramel decoration and drizzling the caramel sauce.

Our recipe  in our Traditional Round Master can be made in our Square Master with the same ingredients too. You can double the wet ingredients for the Rectangle Master and use 375 grams biscuits and 120 grams butter for the base.


250- Nice Biscuit

80g butter to combine

250-cream cheese

300 mil thicken cream

1x 380 gram Caramel Top N Fill Nestle

1 Tablespoon Gelatine McKensie’s Gelatine Powder

¼ cup water/50mil—for gelatine

1- 200gr caramel chocolate bar to decorate

Caramel sauce to decorate Cotties Caramel Sauce

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 80g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, thickened cream & blend till soft peaks. Add caramel top N fill to mixture.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Blend with cream cheese mixture.

Spray inside the sleeve with oil, then pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, chop the chocolate bar into pieces, drizzle the caramel sauce. then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Versatile Rectangle Master, add 375g biscuits/120g butter & double the wet ingredients.