Looking for a souffle that's interesting.
Classic French Vanilla didn't qualify as 'interesting' but as it's the basic recipe:
For 2 (or 4 small ones) - 15g butter and a tbsp of flour made into bechamel with 1/2 cup warmed milk and a good bit of vanilla essence. Stir in two egg yolks. Whip up the two egg whites into a light meringue with just 2 tbps sugar, fold a bit into the bechamel mix, fold again lightly, turn into greased and floured ramekins, bake at 180 for 9-10 minutes until risen and golden, dust with icing sugar and serve immediately.
Ho hum.
Will post more as I try them.
Sunday, May 29, 2016
Saturday, May 28, 2016
Peach Melba Meringue Roulade
Hadn't made this one in years but it was plenty delicious and immediately got voted into the 'keep' pile.
Prep swiss roll tray with baking paper, heat oven to 150c. Prep mix of 1sp each of cornflour, vanilla essence, and white wine vinegar. Make meringue with 4 egg whites and 225g caster sugar, adding the conrflour mix at the end. Spread the meringue over the tray and sprinkle over with flaked almonds. Bake for about 40-50 minutes.
Meanwhile prep the filling. 150g double cream, whipped till thick. Fold in 200g Greek style yogurt and a couple tbsp icing sugar. Prep chopped fruit like raspberries, peaches (hence the 'Melba' but you could use any soft fruit combo you fancied).
When the meringue is ready, lay a clean teatowel out and dust with icing sugar. Flop the meringue out face down onto it. Cover the top with the cream, then dot over with the fruit. Roll up tightly into a log.
You can serve this with something like a raspberry or passion-fruit coulis. I got excited on this occasion and forgot about it - it was just fine.
Prep swiss roll tray with baking paper, heat oven to 150c. Prep mix of 1sp each of cornflour, vanilla essence, and white wine vinegar. Make meringue with 4 egg whites and 225g caster sugar, adding the conrflour mix at the end. Spread the meringue over the tray and sprinkle over with flaked almonds. Bake for about 40-50 minutes.
Meanwhile prep the filling. 150g double cream, whipped till thick. Fold in 200g Greek style yogurt and a couple tbsp icing sugar. Prep chopped fruit like raspberries, peaches (hence the 'Melba' but you could use any soft fruit combo you fancied).
When the meringue is ready, lay a clean teatowel out and dust with icing sugar. Flop the meringue out face down onto it. Cover the top with the cream, then dot over with the fruit. Roll up tightly into a log.
You can serve this with something like a raspberry or passion-fruit coulis. I got excited on this occasion and forgot about it - it was just fine.
Tuesday, May 24, 2016
Cinnamon Doughnut Baby cakes
More like cupcakes, really. 250g flour, 1.5 tsp baking powder, 0.5 tsp salt, 0.5 tsp cinnamon, mix. Mix separately 80g melted butter, 175 caster sugar, 1 egg and 180 ml milk. Combine, Spoon into little patty pans and bake. When they come out lather them over the top with melted butter and sprinkle cinnamon sugar over the top. They actually do taste like doughnuts.
Salted caramel peanut oat cookies
BEWARE: These are affectionately known as 'Brick Biscuits'. Delicious, but do NOT expect light-n-fluffy. This is serious stuff. Proceed with caution.
The process is: make oatmeal biscuits with a dent in the middle, heap in toasted peanuts in caramel sauce, then top with chocolate.
Biscuits: Cream 210g softened butter, 1/2 cup sugar and 1/4 cup brown sugar. Add 1 egg, vanilla essence, and beat. Add 1 cup plain flour, 1 tsp baking powder, 1 tsp salt and 2 1/2 (yes 2.5) cups of rolled oats. Combine. Roll into 16 balls and squish lightly onto baking trays, leaving expansion room. Bake for 10 minutes, then take out of the oven and make an indent in each biscuit centre, then return to oven for another 5-8 minutes. Allow to cool.
Meanwhile caramelize 1/2 cup sugar with a couple of tbsp water - microwave's fine. Add 50g butter and 1/4 cup cream, cook again until it goes good and caramelly. Dump in 1 cup of plain roasted peanuts. Spoon into the indents into the cookies.
You can drizzle melted chocolate on top but oponions are divided on this.
The process is: make oatmeal biscuits with a dent in the middle, heap in toasted peanuts in caramel sauce, then top with chocolate.
Biscuits: Cream 210g softened butter, 1/2 cup sugar and 1/4 cup brown sugar. Add 1 egg, vanilla essence, and beat. Add 1 cup plain flour, 1 tsp baking powder, 1 tsp salt and 2 1/2 (yes 2.5) cups of rolled oats. Combine. Roll into 16 balls and squish lightly onto baking trays, leaving expansion room. Bake for 10 minutes, then take out of the oven and make an indent in each biscuit centre, then return to oven for another 5-8 minutes. Allow to cool.
Meanwhile caramelize 1/2 cup sugar with a couple of tbsp water - microwave's fine. Add 50g butter and 1/4 cup cream, cook again until it goes good and caramelly. Dump in 1 cup of plain roasted peanuts. Spoon into the indents into the cookies.
You can drizzle melted chocolate on top but oponions are divided on this.
Subscribe to:
Posts (Atom)