Rhubarb Meringue Pies
Ingredients:
Filling
- 700 gm rhubarb cut into 1.5 cm pieces
- 300 gm brown
- 2 vanilla beans (or just a few drops of vanilla extract)
- 1 orange, juiced
- 1 lemon, juiced
Brown sugar pastry
- 100gm soft Butter
- 100 gm Brown Sugar
- 2 Eggs
- 270 gm Plain Four
Italian meringue
- 110 gm Caster Sugar
- 55 gm Raw Sugar
- 2 Egg-whites
Method:
| 1. | For brown sugar pastry, beat butter and brown sugar, using an electric mixer for 5 minutes or until pale, then add eggs and beat to combine. Add flour, beat until just combined, turn onto a lightly floured work surface, form into a disc, wrap in plastic wrap and refrigerate for 2 hours. |
| 2. | Meanwhile, rinse rhubarb in a colander and transfer to a heavy-based saucepan. Add brown sugar, vanilla seeds and juices and stir over medium heat until sugar dissolves. Bring to the boil, reduce heat to medium and cook for 12-15 minutes or until rhubarb is soft and liquid is reduced. Set aside until required. |
| 3. | Preheat oven to 180 degrees. Roll pastry on a lightly floured surface to 2mm thick and use to line six 7.5cm-diameter x 4cm-deep pie pans, trim edges and refrigerate for 30 minutes. Line pastry-lined pans with baking paper, weigh down with pastry weights or rice and bake blind for 10 minutes, then remove paper and pastry weights and bake for another 10 minutes or until golden and crisp. Cool for 5 minutes in pans, then remove from pans and place on a baking tray. Spoon warm rhubarb mixture into pastry cases and set aside. |
| 4. | For Italian meringue, combine sugars and ¼ cup water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 115 degrees on a sugar thermometer, then remove from heat. Meanwhile, using an electric mixer, whisk egg whites until soft peaks form, then, with motor running, slowly add hot syrup and whisk for 5 minutes. Spoon meringue over rhubarb, forming into peaks. Place pies under a hot grill for 2-3 minutes or until meringue is golden or use a blowtorch to brown meringue lightly. Serve immediately with remaining rhubarb passed separately. |
This recipe was found on The Gourmet Traveller Australia website! Thank you website because they were goood! Here's the link: http://gourmettraveller.com.au/little_rhubarb_meringue_pies.htm
Rose Fondants
Ingredients:
- 3 Tbs double cream
- pink food colouring
- 3 tbs rose syrup
- 275g icing sugar
- 200g milk chocolate, broken into small bits
- 1 tsp groundnut oil
Method:
Place the double cream, a few drops of pink food colouring and the rose syrup into a bowl and mix well.
Sift the icing sugar over the cream mixture and stir to combine. This is a little bit like making pizza dough, so tip the mixture out onto a work surface lightly dusted with icing sugar and knead the fondant into a firm ball. Place the fondant into the fridge to firm up for about 30 minutes.
Then after that using your hands, roll teaspoon-sized lumps of mixture into balls then flatten them slightly until you have a plate full of little pink discs.
Heat 5cm of water in a sauce pan. Pop a heat proof bowl on top of the sauce pan, making sure that the bottom of the bowl is not touching the water. Place the milk chocolate and the groundnut oil in the bowl and warm until melted. Remove from the heat and cool for 10 minutes.
Line a flat 39*35cm baking tray with a piece of baking paper. Carefully take a fondant disk, one at a time, and, using 2 forks, dip in the melted chocolate until they are all completely coated in the best substance ever created (chocolate). You must be quick about it, as you don't want to melt the fondant. Place the coated fondants onto the baking parchment. Then the hard bit..... Pick up the tray.... Walk to the fridge...... AND PUT IT IN! yaaayyy all done!
Let it set over night (or if your a bit impatient, like us, and absolutely can't wait that long, put it in the freezer to speed it up a bit)
This recipe was from the Hope and Greenwood 'Life is Sweet' book. If you don't already have it (very likely) then you may be able to find it on the internet.. if you don't trust our expert copying from the recipe book..
Lemon and Lime Cheesecake
Ingredients:
- 2 Reg Tubs of Soft Cheese
- 4 Lemons
- 4 Limes
- 1/2 a tub of double cream
- 1 packet of digestive biscuits
- Lemon Juice
- Melted butter
- (sugar)
Method:
Mix all your soft cheese in a bowl with lemon and lime zest. Keep the lemons and limes and squirt the juice into the mixture. Then add 1/2 a tub of double cream. Mix really well, NO LUMPS!
(IF TOO BITTER OR TANGY ADD SUGAR TO SWEETEN, BUT NOT TOO MUCH; IT NEEDS TO HAVE A SHARP TASTE REMEMBER!)
Spread your lemon and lime cheesecake mixture onto your crumb base and for decoration put lemon and lime zest on top. Set in fridge for 2-4 hours to get firm before serving.
Enjoy!!!
:)
This recipe was found on 'Homemade Desert Recipes' which is filled with delicious vintage recipes to duplicate old time deserts. A big thanks to this website for the recipe it was so yummy! Here's the link:
http://www.homemade-dessert-recipes.com/lemon-and-lime-cheesecake-recipe.html
Coconut Macaroons
Ingredients:
- 2 Large egg whites
- 1/4 teaspoon cream of tartar
- 100g caster sugar
- 30g ground almonds (optional)
- pinch of salt
- 1 teaspoon vanilla extract
- 250g shredded coconut
- 1 baking sheet, lined
Makes 8 macaroons
Method:
Preheat oven to 170 degrees C.
Beat egg whites until frothy then add the cream of tartar and carry on beating until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hod their shape and are shiny. Fold in the salt, vanilla and coconut. The mixture will be sticky but should hold it's shape when clumped together.
Form into clementine-sized domes, 6-7cm in diameter. Don't make the too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
Cook for 20 mins or until they're just beginning to turn golden in parts! Voile'! All done!
We found this recipie in Nigella Lawson's How to be a Domestic Goddess cook book. Thank you, Nigella!
