Another hit at a recent dinner party... lovely with some whipped cream and raspberries or strawberries. Also good to make as a large pavlova as I did last Christmas. This produces a meringue or pavlova with a crisp shell and slightly chewy centre.
6 egg whites
2 cups caster sugar
1 tspn vanilla essence
1 tspn vinegar
2 tspn cornflour
100g dark chocolate chopped roughly (I used 70% cocoa solids)
Handful chopped toasted hazelnuts (toast then rub to remove skins before chopping)
Preheat oven to 120 deg (110 deg for Pavlova). In a metal, glass or porcelain bowl beat egg whites until soft peak stage then gradually add the caster sugar beating throughout. It should take about 10 minutes to incorporate all the sugar and the mixture will become thick and shiny. Beat in the vanilla, vinegar and cornflour. Finally fold through chopped chocolate and hazelnuts until well incorporated.
Place dessertspoon full "blobs" on a baking paper lined tray.
Bake approximately 45 minutes (meringues) or 1.5 hours (Pavlova) or until dry and crisp. Cool on wire rack.
Serve with whipped cream and fruit if desired.
Makes 35 - 40 meringues.
NOTE: it is vital to the success of any meringue based recipe that there is absolutely no egg yolk left with the whites, and that bowls and utensils are clean and grease free.
About Me
- Merrans Kitchen
- Hi all. You may be wondering who or what is Scatty? Well Scatty is a cat who likes only one person and one person only. Therefore whatever I do or wherever I am at home, Scatty needs to be involved. Rarely do I spend any time in the kitchen when Scatty isn't getting under my feet and demanding attention. A little tip when looking for specific recipes...use the search button with terms like salads, desserts, etc. to find recipes under each category. I will endeavour to stick to this format. Most of these recipes have been taken or adapted from books and I will try to recognise the original author whenever possible. Where something is a little more original, I have a tendency to add a dash of this or a pinch of that... quantities and specifics are not my strong point. I will attempt to be more specific :-)
Friday, 18 March 2011
Sunday, 6 March 2011
PASTA: Prawn and Sundried Tomato
This is a variation of a pasta I used to make years ago and haven't done for ages. I think it did originally come from a recipe, but I have no idea now of the origin. This is one of those dishes which always turns out slightly differently, but the combination of the ingredients is great and the quantities of each really just comes down to your personal taste. I think it would also equally be great with chicken instead of prawns. The following is the way I made it tonight....
For one serve:
100g dried pasta (I prefer spaghetti for this recipe)
2 cloves garlic, minced
1 large dried chilli (adjust to taste)
Grated zest of half a lemon
Handful of raw prawn meat
6 or 7 sundried tomatoes, chopped
Fresh tomato (I used about 4 grape tomatoes) - chopped
Handful of fresh basil leaves
1 Tbsp toasted pine nuts
Lemon juice
Olive Oil
Grated parmesan
Freshly ground pepper
Cook the pasta in salted boiling water until al dente.
When the pasta is nearly cooked, heat a small amount of olive oil and saute garlic, chilli and lemon zest. Add the prawn meat and saute briefly until cooked. Add dried and fresh tomatoes. Add the cooked pasta and a small amount of the pasta cooking water to moisten. Add a squeeze of lemon juice, basil and season with ground pepper to taste. Toss to combine. (This should all take only 2 - 3 minutes from the start).
Just before serving add the pine nuts, a final drizzle of olive oil if desired, and some freshly grated parmesan cheese.
For one serve:
100g dried pasta (I prefer spaghetti for this recipe)
2 cloves garlic, minced
1 large dried chilli (adjust to taste)
Grated zest of half a lemon
Handful of raw prawn meat
6 or 7 sundried tomatoes, chopped
Fresh tomato (I used about 4 grape tomatoes) - chopped
Handful of fresh basil leaves
1 Tbsp toasted pine nuts
Lemon juice
Olive Oil
Grated parmesan
Freshly ground pepper
Cook the pasta in salted boiling water until al dente.
When the pasta is nearly cooked, heat a small amount of olive oil and saute garlic, chilli and lemon zest. Add the prawn meat and saute briefly until cooked. Add dried and fresh tomatoes. Add the cooked pasta and a small amount of the pasta cooking water to moisten. Add a squeeze of lemon juice, basil and season with ground pepper to taste. Toss to combine. (This should all take only 2 - 3 minutes from the start).
Just before serving add the pine nuts, a final drizzle of olive oil if desired, and some freshly grated parmesan cheese.
Saturday, 5 March 2011
DESSERT: Butterscotch Banana Saucy puddings
Jo Seagar's Jo Seagar Cooks
Another great way to use up the bananas no one wants to eat. This is a great winter pudding. Personally I think it is best with a scoop of vanilla ice-cream.
For the pudding
1 1/4 cups flour
3 tsp baking powder
3/4 cup caster sugar
1 large or 2 small bananas, mashed
200ml milk
100g butter, melted
1 large egg
1 tsp butterscotch or vanilla essence
For the sauce
1 cup brown sugar
4 tbsp golden syrup
1 cup boiling water
1/2 tsp butterscotch or vanilla essence
Icing sugar to dust
Cream, yoghurt or ice cream to serve
Preheat oven to 180 dec C. Spray 6 cup-sized ramekins, small bowls or a 2.5 litre dish with non-stick baking spray.
Mix all the pudding ingredients in a large bowl with an electric mixer and divide amongst prepared bowls.
To make the sauce, mix all ingredients in a large microwave-proof jug and microwave on high until boiling, stirring a couple of times. Carefully pour the boiling mixture over the puddings. Bake for 30-40 minutes. The butterscotch sauce will be gooey under the sponge. Dust with icing sugar and serve with cream, yoghurt or ice-cream.
Serves 6.
Another great way to use up the bananas no one wants to eat. This is a great winter pudding. Personally I think it is best with a scoop of vanilla ice-cream.
For the pudding
1 1/4 cups flour
3 tsp baking powder
3/4 cup caster sugar
1 large or 2 small bananas, mashed
200ml milk
100g butter, melted
1 large egg
1 tsp butterscotch or vanilla essence
For the sauce
1 cup brown sugar
4 tbsp golden syrup
1 cup boiling water
1/2 tsp butterscotch or vanilla essence
Icing sugar to dust
Cream, yoghurt or ice cream to serve
Preheat oven to 180 dec C. Spray 6 cup-sized ramekins, small bowls or a 2.5 litre dish with non-stick baking spray.
Mix all the pudding ingredients in a large bowl with an electric mixer and divide amongst prepared bowls.
To make the sauce, mix all ingredients in a large microwave-proof jug and microwave on high until boiling, stirring a couple of times. Carefully pour the boiling mixture over the puddings. Bake for 30-40 minutes. The butterscotch sauce will be gooey under the sponge. Dust with icing sugar and serve with cream, yoghurt or ice-cream.
Serves 6.
BAKING: Banana Bread
Jo Seagar's Jo Seagar Cooks
This is a fantastic way to use up any over-ripe bananas. It freezes well, and is great either as is, or toasted (I use a panini press to toast it - it only takes seconds)
125g butter or margarine, softened
1 cup sugar
2 eggs
3 soft, over-ripe bananas, mashed
11/2 cups flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 180 deg C. Spray a 6 cup capacity loaf tin with non-stick spray and line with baking paper.
Beat the softened butter and sugar until creamy and pale. Beat in the eggs, then the mashed banana. (Don't worry if it looks a little curdled at this point). Gently mix in the flour, baking soda and salt and when just combined, pour into the prepared tin.
Bake for approximately 1 hour, until the loaf is springy in the centre and has pulled away from the tin. Cool in the tin and slice when cold. Wrap in tinfoil or cling film to freeze.
Makes 1 standard loaf.
This is a fantastic way to use up any over-ripe bananas. It freezes well, and is great either as is, or toasted (I use a panini press to toast it - it only takes seconds)
125g butter or margarine, softened
1 cup sugar
2 eggs
3 soft, over-ripe bananas, mashed
11/2 cups flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 180 deg C. Spray a 6 cup capacity loaf tin with non-stick spray and line with baking paper.
Beat the softened butter and sugar until creamy and pale. Beat in the eggs, then the mashed banana. (Don't worry if it looks a little curdled at this point). Gently mix in the flour, baking soda and salt and when just combined, pour into the prepared tin.
Bake for approximately 1 hour, until the loaf is springy in the centre and has pulled away from the tin. Cool in the tin and slice when cold. Wrap in tinfoil or cling film to freeze.
Makes 1 standard loaf.
Friday, 4 March 2011
DESSERT: Chocolate Crepe Cake
Delicious Magazine - Nov 2006 Issue
This is somewhat time-consuming due to the time required to cook the crepes, but is very simple, easily transportable, elegant and impressive. It is quite light and not overly sweet. A non-dessert eater had 3 portions last night!!! Don't worry too much about how perfect the crepes are.... My crepe pan is larger than the springform tin so I cut the crepes to size. Any imperfections are easily hidden. In fact I have used off cuts to create extra layers and you would never know in the final presentation.
1 2/3 cups plain flour
1 Tbsp caster sugar
3 eggs, plus 3 egg yolks
600ml milk
40g unsalted butter, melted, plus extra melted butter to brush
Thin cream to serve
Chocolate and Espresso filling
250g good quality dark chocolate, roughly chopped
50g unsalted butter, chopped
150ml milk
100 ml thickened cream
100ml strong black coffee (espresso)
1/4 cup caster sugar
Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g (2 Tbsp) melted butter into the batter.
Heat an 18cm crepe pan or non-stick frypan over a medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds then flip and cook 30 seconds or until golden. Repeat with butter and remaining batter, stacking with baking paper in between (you sould have about 20 crepes)
NOTE: Crepes can be made 2 days ahead then wrapped in foil and refrigerated, or frozen up to one month.
For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl). Stir in butter, milk, cream, coffee andsugar, then whisk until the mixture is smooth and the sugar dissolves. Remove from heat, cover and set aside for 20 - 30 minutes until mixture cools and thickens.
Lightly grease an 18cm springform tin. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup of filling remaining.Cover cake with foil and refrigerate for 1 hour.
Preheat oven to 180 deg C
Place cake pan on a baking tray and heat gentlyfor 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over simmering water for 2-3 minutes until warm.
Serve cake drizzled with filling and pure cream.
Serves 8.
This is somewhat time-consuming due to the time required to cook the crepes, but is very simple, easily transportable, elegant and impressive. It is quite light and not overly sweet. A non-dessert eater had 3 portions last night!!! Don't worry too much about how perfect the crepes are.... My crepe pan is larger than the springform tin so I cut the crepes to size. Any imperfections are easily hidden. In fact I have used off cuts to create extra layers and you would never know in the final presentation.
1 2/3 cups plain flour
1 Tbsp caster sugar
3 eggs, plus 3 egg yolks
600ml milk
40g unsalted butter, melted, plus extra melted butter to brush
Thin cream to serve
Chocolate and Espresso filling
250g good quality dark chocolate, roughly chopped
50g unsalted butter, chopped
150ml milk
100 ml thickened cream
100ml strong black coffee (espresso)
1/4 cup caster sugar
Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g (2 Tbsp) melted butter into the batter.
Heat an 18cm crepe pan or non-stick frypan over a medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds then flip and cook 30 seconds or until golden. Repeat with butter and remaining batter, stacking with baking paper in between (you sould have about 20 crepes)
NOTE: Crepes can be made 2 days ahead then wrapped in foil and refrigerated, or frozen up to one month.
For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl). Stir in butter, milk, cream, coffee andsugar, then whisk until the mixture is smooth and the sugar dissolves. Remove from heat, cover and set aside for 20 - 30 minutes until mixture cools and thickens.
Lightly grease an 18cm springform tin. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup of filling remaining.Cover cake with foil and refrigerate for 1 hour.
Preheat oven to 180 deg C
Place cake pan on a baking tray and heat gentlyfor 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over simmering water for 2-3 minutes until warm.
Serve cake drizzled with filling and pure cream.
Serves 8.
Tuesday, 1 March 2011
SALAD: Roast pumpkin & chickpea with sundried tomato dressing
From Julie Le Clerc's Simple Cafe Food
1/2 medium crown pumpkin peeled and cut into large cubes
Olive oil for roasting
1 cup of chickpeas, soaked over night in water (or use canned)
2 Tbsp finely shredded fresh coriander or mint
Dressing:
1/2 cup sundried tomatoes
1/4 cup red wine vinegar
3 cloves garlic
1 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp sugar
salt and pepper
1. Preheat oven to 190 deg C. Toss pumpkin cubes lightly in a little oil and roast for 40 minutes or until tender and lightly caramalised. Allow to cool.
2. Drain Chickpeas from soaking water (if using dried), rinse, cover with fresh water and boil 40 -50 minutes or until tender. Drain and cool.
3.To make dressing: heat red wine vinegar and sundried tomatoes together; alow romatoes to soak in hot vinegar to soften. Place all dressing ingredients into the bow of a food processor and process to combine. Do not over-whizz as the mixture should still be a little chunky. Check and adjust seasoning to taste.
4. Toss pumpkin and chickpeas in dressing, place on serving platter and sprinkle with shredded coriander or mint.
Serves 6.
1/2 medium crown pumpkin peeled and cut into large cubes
Olive oil for roasting
1 cup of chickpeas, soaked over night in water (or use canned)
2 Tbsp finely shredded fresh coriander or mint
Dressing:
1/2 cup sundried tomatoes
1/4 cup red wine vinegar
3 cloves garlic
1 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp sugar
salt and pepper
1. Preheat oven to 190 deg C. Toss pumpkin cubes lightly in a little oil and roast for 40 minutes or until tender and lightly caramalised. Allow to cool.
2. Drain Chickpeas from soaking water (if using dried), rinse, cover with fresh water and boil 40 -50 minutes or until tender. Drain and cool.
3.To make dressing: heat red wine vinegar and sundried tomatoes together; alow romatoes to soak in hot vinegar to soften. Place all dressing ingredients into the bow of a food processor and process to combine. Do not over-whizz as the mixture should still be a little chunky. Check and adjust seasoning to taste.
4. Toss pumpkin and chickpeas in dressing, place on serving platter and sprinkle with shredded coriander or mint.
Serves 6.
SALAD: Beetroot, Carrot and Sesame
From Julie Le Clerc's Simple Cafe Food
500g beetroot, peeled
1 large carrot, peeled
2 Tbsp sesame seeds, toasted
Dressing:
juice and finely grated zest of 2 lemons
2 Tbsp toasted sesame oil
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1. Grate beetroot and carrot together. (A food processor is an easy way to do this)
2. Mix dressing ingredients into grated vegetables, tossing well to amalgamate.
3. Serve sprinkled with toasted sesame seeds.
Serves 4 - 6.
500g beetroot, peeled
1 large carrot, peeled
2 Tbsp sesame seeds, toasted
Dressing:
juice and finely grated zest of 2 lemons
2 Tbsp toasted sesame oil
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1. Grate beetroot and carrot together. (A food processor is an easy way to do this)
2. Mix dressing ingredients into grated vegetables, tossing well to amalgamate.
3. Serve sprinkled with toasted sesame seeds.
Serves 4 - 6.
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