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- 100g egg white
- 135g almond meal, sifted
- 135g castor sugar
- 135g icing sugar, sifted
- 35g water
- 5 drops food colouring
- Preheat oven to 130C
- Combine the almond meal and icing sugar in a large bowl – mix to combine. Add 50g egg whites – mix until well combined.
- Place the remaining 50g egg white into the bowl of a stand mixer fitted with a whisk attachment – begin whisking egg whites on low speed.
- Combine the caster sugar and water in a small saucepan on medium heat – heat the sugar syrup until it reaches 118C.
- Once the syrup is at temperature, increase the mixer speed to high and gradually pour the sugar syrup onto the egg whites – whisk continuously.
- Continue whisking the egg whites for approximately 5 minutes or until soft glossy peaks form and meringue has cooled slightly.
- Fold the meringue into the coloured almond meal mixture – mix until combined (do not over mix)
- Pipe approximately 4cm circles onto lined baking tray.
- Leave the piped shells to rest at room temperature for at least 20 minutes.
- Bake macarons in the pre-heated oven for 14 -16 minutes.
- Remove from oven and allow to cool slightly on the tray – carefully peel the shells from the baking paper
- 3 large ripe bananas, rough chopped
- 150g light muscovado sugar [Note – original recipe 275g]
- 2 Tblsn white miso paste
- 3 eggs
- 140ml milk
- 2 Tblsn vege oil
- 270g gluten free flour (I use Orgrans)
- 1 1/2 tspn xatham gum
- 1 tspn baking soda
- 1 1/2 tspn baking powder
- 170g macadamia nuts, roasted & roughly chopped – optional
- Preheat oven 170°
- Line a loaf tin with with baking paper
- In a large bowl – banana, sugar, miso paste & eggs. Blend with electric beater until banana is all mushed up. Add the milk & oil – blend some more
- In another bowl – combine the flour, xatham gum, baking soda & baking powder – add to the banana mixture and combine well (5 minutes)
- Add the macadamia nuts – mix in
- Bake for 1 hour
- 45g butter
- 60g demerara sugar
- 60g candied peel, chopped
- 45g dried cranberries or sour cherries, roughly chopped
- 45g soft dried figs, roughly chopped
- 20g pistachio kernels, roughly chopped
- 60g slivered blanched almonds
- 15g plain flour
- Pinch of salt
- 1 Tbspn double cream
- 200g dark chocolate, melted
- Heat the oven to 180C. Line two baking trays with lightly greased parchment paper.
- Melt the butter and sugar together in a pan over a medium heat until combined.
- Put the fruit and nuts in a bowl, sift over the flour and toss together until the flour is evenly distributed.
- Take the pan off the heat and stir in the salt and cream, then stir into the fruit and nuts.
- Dollop rounded tspn of the mixture on to the baking trays and flatten out using another sheet of parchment paper over and a rolling pin – try to make them even round shape without holes.
- Bake for about 10-12 minutes until golden brown all over – then leave to cool on the tray.
- When cool – coat back with melted chocolate
- 2 cups (500 mil) double cream, chilled
- 1 cup (250 mil) whole milk, chilled
- 2/3 cup (166 g) sugar
- 1 tspn pure vanilla essence
- 1 packet of Oreo chocolate cream sandwich biscuit, chilled
- Warm 1/2 the milk and desolve the sugar in
- Combine with the cream, rest of the milk & vanilla
- Churn in ice cream machine for approx 1 hour
- Chop up the Oreo’s – mainly small (say 1/8 of biscuit) but have some larger pieces (say 1/4 of biscuit)
- Stir into the churned ice cream
- Put in freezer immediately
- 100 g butter
- 200 ml water
- Pinch of salt
- 200 g plain flour
- 5 eggs, lightly beaten
- In a large saucepan melt the butter with the water & salt – bring to boil
- Remove from heat – in 1 lot add all of the flour – beat well to combine
- Return to the heat – continue to beat over the heat for a few minutes
- Transfer to an electric mixer – beat until no longer hot but still warm (approx 2 minutes)
- Add the beaten egg in 4 – 5 batches – only add the last lot if consistency is not there yet
- Put in pipping bag – chill until stiff
- Pre-heat oven to 220 degrees
- Pip batter onto baking paper trays – flatten peaks with wet finger
- Bake for 6-8 minutes – turn down to 170 degrees & bake a further 8-10 minutes till golden brown
- Cool on wire rack upside down – prick bottom with skewer
- 3 egg yokes
- 3 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 tspn salt
- 3/4 tspn vanilla extract
- Beat egg yolks in medium bowl – gradually stir in the milk
- Mix sugar, cornstarch and salt in large heavy saucepan. Stir in a small amount of milk mixture and mix well to make a smooth paste. Gradually stir in remaining milk mixture until well blended.
- Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes.
- Boil and stir 1 minute – Remove from heat immediately.
Cool quickly – Set saucepan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling.
- Stir in vanilla.
- Put in fridge for at least 1 hour.
- 2 Tblsn butter
- 3 Tblsn milk
- 1/2 cup brown sugar
- 1 cup icing sugar
- 1/2 tspn vanila extract
- Salt – to taste
- In a saucepan over medium heat, melt the butter, milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup icing sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup icing sugar. Add more milk if the mixture is too thick.
- 90 g butter
- 4 x Mars bars (53 g size – or the equivalent of 200 g)
- 3 cups of rice bubbles
- 100 g milk chocolate
- Lining 26 x 18 slice tin with baking paper.
- Melt butter and Mars Bars – microwave for 1 1/2 minutes. Stir till smooth.
- Pour Rice Bubbles into the butter/Mars Bar mixture – Mix until all combined.
- Press into the slice tin – put in fridge (or freezer briefly) to set.
- Melt chocolate – break into small squares and microwave for 1 minute. Stir until smooth and creamy.
- Pour the melted chocolate over the Rice Bubbles mixture and spread evenly.
- Cool in fridge until chocolate hardens.
- At room temperature – cut into squares with a large sharp knife.
- Store in the fridge.
- Add some some colour to the chocolate topping – e.g. M&M’s, in the melt or sprinkles on top
- Use your favourite chocolate for topping (not cream filling) – e.g. Whittaker Sea Salt & Caramel Brittle or L&P or Toblerone
- 1 1/2 cups reduced-fat milk
- 2 large egg yolks
- 2/3 cups brown sugar
- 1/4 cup cream
- 1 tbsn butter
- 1 tspn flaky salt
- Heat milk over medium heat to 80° (until tiny bubbles form around edge) – do not boil.
- Whisk egg yolks in a bowl
- Gradually add half of hot milk to yolks – stir constantly.
- Return yolk mixture to pan
- Combine sugar, cream and butter in a large saucepan over medium heat stirring until sugar melts – bring to boil.
- Boil for 3 minutes without stirring. Remove from heat – stir in salt
- Gradually add caramel mixture to yolk mixture – stir constantly
- Return pan to low heat – cook until reaches 70° – stir regularly
- Chill until completely cooled – stir occasionally
- Churn in ice cream maker for 10 – 15 minutes
- Makes approx 1 1/2 cups – serve 2 people