Oooohhhhh this is the most delicious dessert - YUM YUM!!
PASSION FRUIT PAVLOVA
Ingredients
4 egg whites at room temperature
250g caster sugar
2 teaspoons cornflour
1 teaspoon white wine vinegar
few drops pure vanilla extract
300ml double cream, whipped till firm
pulp of 10 passion fruits
Method
1. Preheat oven to 180ºC. Line a baking tray with baking parchment and draw a 20-23cm circle on the paper.
2. Beat the egg whites with a pinch of salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny. Sprinkle over the cornflour, vinegar and vanilla and fold in lightly.
3. Mound on to the paper on the baking tray within the circle, flatten the top and smooth the sides.
4. Place in the oven. IMMEDIATELY reduce the heat to 150ºC and cook for about 1 hour. Turn off the oven and leave the pavlova in it to cool completely.
5. Invert the pavlova on to a big, flat-bottomed plate, pile on cream and spoon over passion fruits scooped - pips and all - from their shells.
Sunday, September 28, 2008
Sunday, September 21, 2008
A healthy-ish dessert - Light lemon mousse
I wanted to learn to make a quick easy dessert that can be prepared in advance of dinner. I am also going through a lemon phase as I love the tang so that is how I came to this...
Light lemon Mousse
Serves 2
Ingredients
3 tablespoons sugar
1 tablespoon cornstarch
3/4 cup fat-free milk
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1/8 teaspoon vanilla extract
1/2 cup reduced-fat whipped topping
Method
1. In a small saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly.
2. Remove from the heat. Stir in the lemon juice, peel and vanilla.
3. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
4. Fold in whipped topping. Spoon into dessert dishes.
5. Refrigerate for at least 1 hour before serving.
Note: I did not do the bowl of ice water, I just removed the pot from the heat. And I just used whipped cream which worked out perfectly!
Light lemon Mousse
Serves 2
Ingredients
3 tablespoons sugar
1 tablespoon cornstarch
3/4 cup fat-free milk
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1/8 teaspoon vanilla extract
1/2 cup reduced-fat whipped topping
Method
1. In a small saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly.
2. Remove from the heat. Stir in the lemon juice, peel and vanilla.
3. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
4. Fold in whipped topping. Spoon into dessert dishes.
5. Refrigerate for at least 1 hour before serving.
Note: I did not do the bowl of ice water, I just removed the pot from the heat. And I just used whipped cream which worked out perfectly!
Monday, September 15, 2008
Another South African Favourite - Buttermilk Rusks
I have been wanting to make rusks for a while as they are such great snacks to dunk in your tea or coffee. They are also great gifts to give to friends and family. This recipe makes a huge quantity therefore next time I would halve it...
Buttermilk Rusks
Ingredients
375g butter
500g sugar
2 extra large eggs
1,5kg self-raising flour
30ml (2 tablespoons) baking powder
500ml (2 cups) buttermilk or plain drinking yogurt
Method
1. Preheat oven to 180°C.
2. Cream the butter and sugar together very well. Add the eggs, one at a time.
3. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Mix well with a fork and then knead lightly.
4. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes.
5. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly. Remove the paper after the buns are well risen and cooked through, to brown the tops.
6. Reduce the heat to the lowest possible setting. Turn out the buns on to cake racks, cool them and separate them, using 2 forks. Pack them on wire racks or on cooled oven racks – air must circulate. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.
Note: If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar.
Buttermilk Rusks
Ingredients
375g butter
500g sugar
2 extra large eggs
1,5kg self-raising flour
30ml (2 tablespoons) baking powder
500ml (2 cups) buttermilk or plain drinking yogurt
Method
1. Preheat oven to 180°C.
2. Cream the butter and sugar together very well. Add the eggs, one at a time.
3. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Mix well with a fork and then knead lightly.
4. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes.
5. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly. Remove the paper after the buns are well risen and cooked through, to brown the tops.
6. Reduce the heat to the lowest possible setting. Turn out the buns on to cake racks, cool them and separate them, using 2 forks. Pack them on wire racks or on cooled oven racks – air must circulate. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.
Note: If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar.
Friday, September 12, 2008
Try this South African tea time treat - Lemon Meringue Pie
This is by far the yummiest tea time treat to impress your friends. This is the traditional South African version by Ina Paarman. It is truely fantastic...
Lemon Meringue Pie
Ingredients
CRUST
1 x 200 g pkt tennis biscuits
¼ cup (60 ml) real butter, melted
FILLING
2 x 397 g tins of full cream sweetened condensed milk
½ cup (125 ml) boiling water
1 Tbl (15 ml) grated lemon rind
½ cup (125 ml) freshly squeezed lemon juice
4 egg yolks
pinch of salt
2 t (10 ml) cornflour
MERINGUE LAYER
4 egg whites
2 t (10 ml) lemon juice
¼ cup (60 ml) castor sugar
¼ cup (60 ml) icing sugar
Method
1. Preheat the oven to 170ºC. Use a non-stick spray to spray the inside of a 22cm pie dish.
2. Crush the biscuits or whiz them in a food processor until broken. Add the melted butter and blend very briefly until just mixed through.
3. Scrape the mixture into the prepared dish and spread out. Work the crumbs up the sides of the dish and flatten with the back of a tablespoon. Put in the freezer for 10-15 minutes to firm while you prepare the filling.
4. Beat the condensed milk (use the boiling water to get every bit out of the tins), lemon rind, lemon juice, egg yolks and salt together until thoroughly mixed.
5. Remove the crust from the freezer and pour the filling gently over the back of a spoon so as not to disturb the crumbs of the pie crust. Bake the pie (without the meringue for 20 minutes).
6. To make the meringue, beat the egg whites in a spotless glass or stainless steel bowl until just beginning to foam. Add the lemon juice and beat until the mixture forms stiff peaks. Add the castor sugar, a spoonful at a time, while beating hard. Sift the icing sugar over in 3 batches and also beat it in hard. The meringue mixture must now be stiff and shiny and be able to hold its shape.
7. Remove the pie from the oven - sift the 2 t of cornflour over the filling (this acts as glue to hold the filling and the meringue together). Spoon the meringue over the hot filling in great big blobs - working right up and over the edge of the crust. Fluff the meringue up with a spatula and return the pie to the oven. Bake for another 25 minutes. Open the oven door 1cm, switch off the oven and leave the pie in the oven to cool down.
8. When the pie is cool transfer it to the fridge to store - this will prevent 'tears' forming on the meringue - the air in the fridge is much drier than the regular atmosphere outside.
Lemon Meringue Pie
Ingredients
CRUST
1 x 200 g pkt tennis biscuits
¼ cup (60 ml) real butter, melted
FILLING
2 x 397 g tins of full cream sweetened condensed milk
½ cup (125 ml) boiling water
1 Tbl (15 ml) grated lemon rind
½ cup (125 ml) freshly squeezed lemon juice
4 egg yolks
pinch of salt
2 t (10 ml) cornflour
MERINGUE LAYER
4 egg whites
2 t (10 ml) lemon juice
¼ cup (60 ml) castor sugar
¼ cup (60 ml) icing sugar
Method
1. Preheat the oven to 170ºC. Use a non-stick spray to spray the inside of a 22cm pie dish.
2. Crush the biscuits or whiz them in a food processor until broken. Add the melted butter and blend very briefly until just mixed through.
3. Scrape the mixture into the prepared dish and spread out. Work the crumbs up the sides of the dish and flatten with the back of a tablespoon. Put in the freezer for 10-15 minutes to firm while you prepare the filling.
4. Beat the condensed milk (use the boiling water to get every bit out of the tins), lemon rind, lemon juice, egg yolks and salt together until thoroughly mixed.
5. Remove the crust from the freezer and pour the filling gently over the back of a spoon so as not to disturb the crumbs of the pie crust. Bake the pie (without the meringue for 20 minutes).
6. To make the meringue, beat the egg whites in a spotless glass or stainless steel bowl until just beginning to foam. Add the lemon juice and beat until the mixture forms stiff peaks. Add the castor sugar, a spoonful at a time, while beating hard. Sift the icing sugar over in 3 batches and also beat it in hard. The meringue mixture must now be stiff and shiny and be able to hold its shape.
7. Remove the pie from the oven - sift the 2 t of cornflour over the filling (this acts as glue to hold the filling and the meringue together). Spoon the meringue over the hot filling in great big blobs - working right up and over the edge of the crust. Fluff the meringue up with a spatula and return the pie to the oven. Bake for another 25 minutes. Open the oven door 1cm, switch off the oven and leave the pie in the oven to cool down.
8. When the pie is cool transfer it to the fridge to store - this will prevent 'tears' forming on the meringue - the air in the fridge is much drier than the regular atmosphere outside.
Thursday, September 11, 2008
Everyday Nibbles - Crunchies
This is a recipe for biscuits that are great to keep on hand at all times. I don't think I have met a person who doesn't like them;-)! My mom used to make these for us as kids so I owe this one to her - it comes from the little black book...
Crunchies
Ingredients
3 cups oats
1.5 cups flour
1.5 cups coconut
1.5 cups sugar
200 gr margarine
3 Tbls Golden syrup
1.5 tsp bicarbonate of soda
1 tsp salt
Method
1. Put the oven on 180°C.
2. Mix all the dry ingredients.
3. Melt the margarine with the syrup.
4. Add the margarine with the syrup to the dry ingredients, once the margarine has melted.
5. Press the mixture into a baking tray and bake for 20minutes.
5. Cut into squares while hot.
Crunchies
Ingredients
3 cups oats
1.5 cups flour
1.5 cups coconut
1.5 cups sugar
200 gr margarine
3 Tbls Golden syrup
1.5 tsp bicarbonate of soda
1 tsp salt
Method
1. Put the oven on 180°C.
2. Mix all the dry ingredients.
3. Melt the margarine with the syrup.
4. Add the margarine with the syrup to the dry ingredients, once the margarine has melted.
5. Press the mixture into a baking tray and bake for 20minutes.
5. Cut into squares while hot.
Quick and easy dinner idea - Stir-fried chicken with lime and coconut and Petits Pots de Chocolat
Good morning,
I made this Thai recipe last night as I needed something really quick and easy as I had some friends coming over! I had to shop and cook in 1 hour...
Stir-fried chicken with Lime and Coconut
Serves 2 (I doubled it as we were 4 and it was only JUST enough)
Ingredients
2 boneless, skinless chicken breasts
grated zest and juice 1 large lime
150 ml tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into (2.5 cm) shreds, including the green parts
Method
1. Chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.
2. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden.
3. Add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions.
4. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over. (I used noodles which were delicious. They were 'ready for the wok' noodles so I just added them when the meal was almost ready!)
For dessert I prepared chocolate pots, also a VERY quick and easy!
Petits Pots de Chocolat
Serves 4-5
Ingredients
200g chocolate (I used milk chocolate)
300ml single cream
1 egg
Method
1. Heat the cream over water and add the chocolate until it melts.
2. Take off the heat and blend.
3. Add the egg and blend.
4. Pour into 4-5 pots or wine glasses and chill for 4 hours or overnight.
5. Serve with cream. (I served with a sprig of mint as it is very rich therefore no more cream required.)
Note: I would like to try this by adding some finely chopped mint for a different flavour.
I made this Thai recipe last night as I needed something really quick and easy as I had some friends coming over! I had to shop and cook in 1 hour...
Stir-fried chicken with Lime and Coconut
Serves 2 (I doubled it as we were 4 and it was only JUST enough)
Ingredients
2 boneless, skinless chicken breasts
grated zest and juice 1 large lime
150 ml tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into (2.5 cm) shreds, including the green parts
Method
1. Chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.
2. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden.
3. Add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions.
4. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over. (I used noodles which were delicious. They were 'ready for the wok' noodles so I just added them when the meal was almost ready!)
For dessert I prepared chocolate pots, also a VERY quick and easy!
Petits Pots de Chocolat
Serves 4-5
Ingredients
200g chocolate (I used milk chocolate)
300ml single cream
1 egg
Method
1. Heat the cream over water and add the chocolate until it melts.
2. Take off the heat and blend.
3. Add the egg and blend.
4. Pour into 4-5 pots or wine glasses and chill for 4 hours or overnight.
5. Serve with cream. (I served with a sprig of mint as it is very rich therefore no more cream required.)
Note: I would like to try this by adding some finely chopped mint for a different flavour.
Subscribe to:
Posts (Atom)