Macaron

Stuff

  • 100g egg white
  • 135g almond meal, sifted
  • 135g castor sugar
  • 135g icing sugar, sifted
  • 35g water
  • 5 drops food colouring

Method

  • 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

Banana Bread with Miso

Stuff

  • 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

Method

  • 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

Florentines

Stuff

  • 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

Method

  • 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

Cookies & Cream Ice Cream – very easy

Stuff

  • 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

Method

  • 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

Caramel Profiteroles

Profiteroles

Stuff

  • 100 g butter
  • 200 ml water
  • Pinch of salt
  • 200 g plain flour
  • 5 eggs, lightly beaten

Method

  • 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

Custard Filling

Stuff

  • 3 egg yokes
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tspn salt
  • 3/4 tspn vanilla extract

Method

  • 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.

Caramel Frosting

Stuff

  • 2 Tblsn butter
  • 3 Tblsn milk
  • 1/2 cup brown sugar
  • 1 cup icing sugar
  • 1/2 tspn vanila extract
  • Salt – to taste

Method

  • 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.

Mars Bar Slice – Sooooo Easy!

Stuff

  • 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

Method

  • 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.

Variations

  • 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

Caramel Ice Cream

Stuff

  • 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

Method

  • 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

Quantity

  • Makes approx 1 1/2 cups – serve 2 people