Recipes

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Ingredients:

3 eggs (60g each), separated
2/3 cups caster sugar
1 tsp cornflour (corn starch)
1/2 tsp white vinegar
1/2 tsp vanilla extract

To Decorate:

Cream (duly whipped)
Mixture of fresh berries

Method:

1) Preheat oven to 110°C fan forced. Line an oven tray with baking paper.

2) Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar and continue to beat until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. This may take any where between 12 to 16 minutes depending on your electric mixer.

3) Add cornflour, vinegar and vanilla and whisk until just combined.

4) Spoon meringue onto the baking paper, making five/six mini piles. If you want to be precise you can mark circles as a guide on the underside of the baking paper.

5) Smooth sides and top of pavlova. Use a small spatula to form a small indention in the center to enable you to pile the cream and berries when you assemble.

6) Bake in pre-heated oven for about an hour to 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

7) Whip the cream using an electric mixer.

8) When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few raspberries so that they look well filled but not crammed.

Instructions

1) Measure all ingredients

2) Preheat oven to 110°C. fan-forced

3) Line an oven tray with baking paper

4) Separate eggs whites

To do this, simply hold one hand over a bowl with fingers loosely separated. Use your other hand to crack the egg and drop it into your “cupped” hand. Within a few seconds, the egg white will drain between your fingers and the yolk will remain in your hand.

5) Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form.

6) Gradually add sugar and continue to beat until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. This may take any where between 12 to 16 minutes depending on your electric mixer.

7) Add cornflour, vinegar and vanilla and whisk until just combined.

8) Spoon meringue onto the baking paper, making five/six mini piles. If you want to be precise you can mark circles as a guide on the underside of the baking paper. Smooth sides and top of pavlova. Use a small spatula to form a small indention in the center to enable you to pile the cream and berries when you assemble.

9) Bake in pre-heated oven for about an hour to 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

10) Whip the cream using an electric mixer.

11) When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few raspberries so that they look well filled but not crammed.

Warm Strawberry cakes, Baked in a Teacup

Ingredients:

50 grams unsalted butter, softened

2 teaspoons strawberry/plum conserve

Generous 1/4 cup superfine sugar

1 egg, lightly beaten

1/2 teaspoon vanilla extract

50 grams self-rising white flour

 To decorate:

Whole fresh strawberries to garnish, if preferred.

Icing sugar for dusting

Method:

1) Preheat the oven to 160° c fan forced.  Grease 2 round teacups with butter.  Spoon 2 teaspoons of the strawberry conserve in the bottom of each teacup.

2) Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually add the egg, beating well after each addition, and then add the vanilla extract.

3) Sift in the flour and, using a spatula, fold it into the mixture.  Spoon the batter into the teacups.

4) Line the bottom of a roasting pan with a tea towel and cover with one sheet of baking paper.

5) Stand the cups in the roasting pan, then pour enough hot water to come one-third up the sides of the cups.

6) Bake the cakes in the preheated oven for 22 minutes, if over-browning place small square of baking paper on top of each teacup.

7) Bake for further 16 minutes or until well-risen and golden brown.

8) Remove from oven and leave to cool for 2-3 minutes.

9) Place a small round doily on teacup saucer.

10) Then carefully lift the cups from the pan and choose the better teacup of the two and place it on a saucer.

11) Dust with icing sugar.

Instructions:

1) Preheat the oven to 160° c fan forced.

2) Spray 2 teacups with non-stick cooking spray.

3) Spoon 2 teaspoons of the strawberry conserve in the bottom of each teacup.

4) Put the butter and sugar in a bowl and beat together until light and fluffy.

5) Lightly beat the egg in a bowl using a whisk.

6) Gradually add the egg, beating well after each addition.

7) Add the vanilla extract.

8) Add the flour into the mixture. Lightly combine using an electric beater.

9) Line the bottom of a roasting pan with a tea towel. Spoon the batter into the teacups. Stand the cups in the roasting pan. Pour enough hot water to come one-third up the sides of the cups.

13) Bake the cakes in the preheated oven for 30 minutes or until brown, if over-browning place small square of baking paper on top of each teacup.   Remove from oven and leave to cool for 2-3 minutes.

15) Carefully lift the cups from the pan and choose the better teacup of the two and place it on a saucer. Dust with icing sugar.

Caramel Dumplings

Ingedients

Dough
1¼ cups self raising flour
40g butter chopped
1 extra large egg, lightly beaten
1 tbsp CSR Raw Caster Sugar
1/3 cup milk (if needed)

Syrup
2 cups water
¾ cup CSR Raw Caster Sugar
25g butter
5 tbsps CSR Golden Syrup

Method

1. To make dough, sift flour into a medium sized bowl.

2. Add butter

3. Using your fingers, rub butter into the flour, until it resembles breadcrumbs.

4. Whisk the egg using a fork.

5. Mix together egg, sugar and flour mixture. (Add milk if the dough is too dry).

6. Sift flour onto the bench.

7.Remove from bowl and place on floured surface and knead lightly to form soft dough.

8. To make syrup, place water, sugar, butter and golden syrup into a medium sized saucepan.

9. Stir until sugar dissolves. Bring to the boil and then reduce heat. Simmer for 5 mins or until slightly thickened.

10. Roll dough into a long, 4cm thick sausage.

11. Cut into pieces and roll into balls. Carefully drop balls into the syrup.

12. Cover and simmer for 10 mins. If you prefer to have your dumplings completely covered in caramel sauce, you may need to turn them every 5 minutes or until cooked.

13. Serve dumplings topped with syrup and ice-cream or cream as desired.

Instructions
1. To make dough, sift flour into a medium sized bowl.

2. Add butter

3. Using your fingers, rub butter into the flour, until it resembles breadcrumbs.

4. Whisk the egg using a fork.

5. Mix together egg, sugar and flour mixture. (Add milk if the dough is too dry).

6. Sift flour onto the bench.

7.Remove from bowl and place on floured surface and knead lightly to form soft dough.

8. To make syrup, place water, sugar, butter and golden syrup into a medium sized saucepan.

9. Stir until sugar dissolves. Bring to the boil and then reduce heat. Simmer for 5 mins or until slightly thickened.

10. Roll dough into a long, 4cm thick sausage.

11. Cut into pieces and roll into balls. Carefully drop balls into the syrup.

12. Cover and simmer for 10 mins. If you prefer to have your dumplings completely covered in caramel sauce, you may need to turn them every 5 minutes or until cooked.

13. Serve dumplings topped with syrup and ice-cream or cream as desired.

Sweet chilli Stir-fry

Ingredients:

2 cloves of garlic, finely chopped
500g skinless & boneless chicken thigh fillets, slice in strips
Freshly ground black pepper, grind about 10 rounds
125g/4.4 ounces of mini sweet corns, halve lengthwise
1 red capsicum (bell pepper), slice lengthwise
1/3 cup sweet chilli sauce
Cooking oil

Method:

1. Measure ingredients.

2. Crush the two garlic cloves.

3. Add a small amount of cooking oil into the pan.

4. In a large stir fry pan over medium heat, sauté garlic in flavourless cooking oil until aromatic.

5. Add chicken.

6. Cook over high heat until slightly brown.

7. Boil some water for the rice.

8. Add sweet corns and toss for half a minute or so. Also add some freshly ground black pepper (about 10 rounds of grinding).

9. Once the water is boiling, add the desired amount of rice.

10. Scoop out the seeds of the capsicum

11. Cut the capsicum into long strips.

12. Add red capsicum and toss gently to mix.

13. Add sweet chilli sauce and toss to combine with the chicken mixture. Check for taste.

14. Place rice and then top with stir-fry.

Instructions:

1. Measure ingredients.

2. Crush the two garlic cloves.

3. Add a small amount of cooking oil into the pan.

4. In a large stir fry pan over medium heat, sauté garlic in flavourless cooking oil until aromatic.

5. Add chicken.

6. Cook over high heat until slightly brown.

7. Boil some water for the rice.

8. Add sweet corns and toss for half a minute or so. Also add some freshly ground black pepper (about 10 rounds of grinding).

9. Once the water is boiling, add the desired amount of rice.

10. Scoop out the seeds of the capsicum.

11. Cut the capsicum into long strips.

12. Add red capsicum and toss gently to mix.

13. Add sweet chilli sauce and toss to combine with the chicken mixture. Check for taste.

14. Place rice into bowl and then top with stir-fry.

Fail Macaroons

I have previously made a set of macaroons which did not turn out to plan. I did a lot of research for what i thought was the best recipe. I was really excited and was mortified by the outcome. Below are the pictures of the macaroons.

 

 

 

 

 

 

 

NOW, here are some perfectly cooked macaroons:

 

 

 

 

 

 

 

Here is the website which i used, maybe you could have a better outcome!!! Good Luck cooking.

Cake journal: http://cakejournal.com/tutorials/how-to-make-macarons/

 

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