20 December 2008
17 December 2008
End of year pig-out
Today we had our end of year team lunch so we headed off to Henley Beach for a meal at the Thai Orchid. After that it was back to my place for dessert, as on Sunday after Jenna's birthday, I once again made the Chocolate Pavlova with the egg-whites left over from making the cream puffs.
The pavlova must be good because between the guys, they averaged about 3 slices each (I won't mention how many Richard had!). This time I have a photo.. or two.
The pavlova must be good because between the guys, they averaged about 3 slices each (I won't mention how many Richard had!). This time I have a photo.. or two.
14 December 2008
Jenna is 5
The baby of the family, my niece Jenna, turns 5 next week. Today she had her birthday party. I don't believe I have ever seen her so excited, and she had so much fun all day. For a few years now she has been a fan of Dora the Explorer, so she got lots of Dora gifts, but when she hugged one of the boxes...well it just completely cracked me up. I need to also point out the uncanny resemblance my niece has with Dora...she even has the same shaped head!
Happy 5th Birthday my sweet. I love you.
Happy 5th Birthday my sweet. I love you.
Custard
There seems to be hundreds of ways to make custard but recently I nagged mum to show me how she does hers...
4 tbsp plain flour
4 tbsp white sugar
600 mls milk
3 egg yolks
In a bowl mix together the flour, sugar, eggs and some of the milk, stirring until there are no lumps in the mixture. Gradually add the rest of the milk, stirring the whole time.
Transfer the mixture to a saucepan and stir over a high heat initially, but reduce it to low when the mixture starts to bubble.
Tip - wash a lemon and cut off one end, pierce a fork through the other end and stir the mixture with the lemon for the essence.
When the mixture starts to get quite thick, take it off the heat.
If you just want vanilla custard then you can add some vanilla essence to the mixture.
For chocolate custard, put 3-4 tbsp of cocoa in a bowl and add a few scoops of the custard. Have the bowl in the sink with some cold water. Stir the mixture then gradually add the rest of the custard.
I made this custard to make cream puffs (which I bought, but can make if I have the time) to take to my niece's birthday party. I made both chocolate and vanilla, and filled the profiteroles with half vanilla and half chocolate custard. Sprinkle with icing sugar.
NB. If you need a larger portion you add more eggs and more milk only (i.e. with 6 eggs you would need 1 litre of milk).
4 tbsp plain flour
4 tbsp white sugar
600 mls milk
3 egg yolks
In a bowl mix together the flour, sugar, eggs and some of the milk, stirring until there are no lumps in the mixture. Gradually add the rest of the milk, stirring the whole time.
Transfer the mixture to a saucepan and stir over a high heat initially, but reduce it to low when the mixture starts to bubble.
Tip - wash a lemon and cut off one end, pierce a fork through the other end and stir the mixture with the lemon for the essence.
When the mixture starts to get quite thick, take it off the heat.
If you just want vanilla custard then you can add some vanilla essence to the mixture.
For chocolate custard, put 3-4 tbsp of cocoa in a bowl and add a few scoops of the custard. Have the bowl in the sink with some cold water. Stir the mixture then gradually add the rest of the custard.
I made this custard to make cream puffs (which I bought, but can make if I have the time) to take to my niece's birthday party. I made both chocolate and vanilla, and filled the profiteroles with half vanilla and half chocolate custard. Sprinkle with icing sugar.
NB. If you need a larger portion you add more eggs and more milk only (i.e. with 6 eggs you would need 1 litre of milk).
07 December 2008
Chocolate Pavlova
Yesterday for dad's birthday I made a pavlova that I had eaten over at the Hope's house a couple of times. It is truly delicious so I hope that Carol (or Nigella Lawson for that matter) won't mind me publishing it here. And apologies because I don't have a photo of the finished plate because I decorated it at mums.
Meringue base:
6 egg whites
300 gm caster sugar
3 tbsp cocoa powder
1 tbsp balsamic vinegar
50 gm dark chocolate, finely chopped
Topping:
500 ml thick cream
Punnet of your favourite fresh berries (I used a frozen berry mix)
2 - 3 tbsp coarsely grated dark chocolate
Preheat oven to 180c but turn oven down to 150c when the pavlova goes in!
Beat eggs whites to satiny peaks, then add 1 spoon full of the sugar at a time while beating constantly. Stop beating when all sugar is dissolved and mixture is shiny. This can take up to 15 mins.
Sprinkle in sifted cocoa powder, add vinegar and chocolate and gently fold through the mixture.
Scrape mixture onto a sheet of baking paper on tray and make a disc with the mixture approx. 23 cm in diameter. Don't spread it too much or it will be a flat pavlova.
Bake in the oven for 1 to 1.5 hours. Turn oven off but leave the pavlova in there to cool completely.
NB. Nigella says that when it is ready, it should be crisp on the sides and dry on top, and when you prod the centre you should feel the promise of 'squidginess' beneath your fingers.
You can invert the pavlova. Whisk cream and pile on top of meringue then scatter berries over the cream and sprinkle with remaining dark chocolate.
Enjoy!
Meringue base:
6 egg whites
300 gm caster sugar
3 tbsp cocoa powder
1 tbsp balsamic vinegar
50 gm dark chocolate, finely chopped
Topping:
500 ml thick cream
Punnet of your favourite fresh berries (I used a frozen berry mix)
2 - 3 tbsp coarsely grated dark chocolate
Preheat oven to 180c but turn oven down to 150c when the pavlova goes in!
Beat eggs whites to satiny peaks, then add 1 spoon full of the sugar at a time while beating constantly. Stop beating when all sugar is dissolved and mixture is shiny. This can take up to 15 mins.
Sprinkle in sifted cocoa powder, add vinegar and chocolate and gently fold through the mixture.
Scrape mixture onto a sheet of baking paper on tray and make a disc with the mixture approx. 23 cm in diameter. Don't spread it too much or it will be a flat pavlova.
Bake in the oven for 1 to 1.5 hours. Turn oven off but leave the pavlova in there to cool completely.
NB. Nigella says that when it is ready, it should be crisp on the sides and dry on top, and when you prod the centre you should feel the promise of 'squidginess' beneath your fingers.
You can invert the pavlova. Whisk cream and pile on top of meringue then scatter berries over the cream and sprinkle with remaining dark chocolate.
Enjoy!
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