Culinary Delights by Karen Grant

Classic Macarons

2011-12-28T21:00:00.000-08:00

INGREDIENTS:
Macarons                              Vanilla Butter Cream
200g Ground Almonds             250g Softened Butter
200g Icing Sugar                      140g Icing Sugar
75ml Water                             160g Ground Almonds
200g Caster Sugar                   Half Vanilla Bean
2 x 80g Egg Whites
Vanilla Bean half

Macarons

Carefully sift the tant pour tant (ground almonds and icing sugar processed to create a fine powder) - set aside.
In a saucepan, bring the water and caster sugar to the boil. Without stirring, make sure the temperature of the syrup doesn't go above 115degC or 240F
Beat 80g egg whites to soft peaks and when the syrup reaches 115C remove the saucepan from the heat and pour the syrup in a thin stream into the beaten egg whites. Continue to beat the meringue for about 10 minutes, so that it cools a little.
Combine the tant pour tant with the remaining egg whites, making a smooth almond paste. Scrape the half vanilla bean and incorporate a few vanilla seeds.
Using a flexible spatula, incorporate about a third of the meringue into the almond paste in order to loosen the mixture a little, then add the rest of the meringue, working the batter.
Fill a piping bag fitted with an 8mm nozzle with batter. Pipe out small, regular and well-spaced rounds. Lightly tap the bottom of the trays and allow the macarons to form a crust at room temperature for 30 minutes.
Preheat the oven to 150C or 300F. Bake for 14 minutes.

Butter Cream

Beat the softened butter until soft and smooth. At this stage, add the icing sugar and whisk again to cream the butter.
Incorporate the ground almonds and continue to whisk well to aerate and give lightness to the cream.
Flavour the cream depending on the flavour of the macarons, with an extract, flavouring or fruit liqueur.

Rosey Pink Marshmallows

2010-01-14T21:53:00.000-08:00

INGREDIENTS

3 cups of Sugar

1 1/2 cups of Water

2 tablespoons of Gelatine

Rose Water Essence

Pink Food Colouring

METHOD

1. Line a lamington tin with Baking Paper and cover the paper with Cornflour (cornstarch)

2. Place Sugar into a large mixing bowl

3. Dissolve 2 tablespoons of Gelatine in boiling water

4. Add Gelatine to the Sugar and whip until the Sugar has dissolved completely and the mixture thickens

5. Add the Rose Essence and Pink Food Colouring and mix until the colour is even

6. Pour the mixture into the tray and refrigerate until set (approx. 1 hour)

7. Cut into squares and using a flat spatula, lift the squares a row at a time.

8. Coat by rolling in Cornflour to prevent sticking

Enjoy!!

White Chocolate Lemon Myrtle Cheesecake

2010-01-11T18:46:00.000-08:00

Well, here it is! I had the most exciting time creating this recipe ~ artists love to experiment with food, but this is absolutely amazing! I think you'll love it if you try it.

Lemon Myrtle leaf and oil can be purchased from http://www.lemonmyrtle.com/

White Chocolate Lemon Myrtle Cheesecake

Ingredients

Base

1 packet of Scotch Finger Biscuits
125g melted Butter
Pinch of dried Cardamon
½ cup of crushed Macadamia Nuts

Filling

1 ½ heaped dessertspoons of Gelatine
¼ cup of Water
500g Cream Cheese
400g Tin Condensed Milk
150g White Chocolate
300mL of Cream
½ Teaspoon Lemon Myrtle Oil
1 Teaspoon dried Lemon Myrtle
½ cup of roasted semi crushed Macadamia Nuts

Topping

225g Frozen Raspberries
½ cup of Water
¼ teaspoon of dried Cardamon
2 dessertspoons of Sugar
1 heaped dessertspoon of Gelatine

Method

1. Crush biscuits in food processor or with rolling pin and mix in Cardamon, Crushed Macadamia Nuts and melted Butter.
2. Press evenly into the base and up the sides of a lightly greased spring-form tin and refrigerate while preparing filling.
3. Melt Chocolate in the microwave for 2 ½ minutes.
4. Sprinkle Gelatine over the water in a small heatproof container – place in microwave for 30 seconds to heat and then stir until the Gelatine has dissolved. Cool for 5 minutes.
5. Beat Cream Cheese and Condensed Milk with electric mixer until smooth.
6. Add Cream and while continuing to beat with the electric mixer, stir in the warm Gelatine and then the melted Chocolate.
7. Add the Lemon Myrtle Oil and the dried Lemon Myrtle into the mixture and mix for two minutes.
8. Place the roasted Macadamia Nuts evenly over the prepared base.
9. Pour mixture into the spring-form tin and refrigerate for 3-4 hours to set.

Topping

1. Place the frozen Raspberries, Sugar and Cardamon into a small saucepan and heat until the Raspberries defrost thoroughly.
2. Sprinkle the Gelatine over the cold water then place it in the microwave for 30 seconds to heat. Stir it thoroughly until dissolved.
3. Add it to the heated Raspberry mix and stir lightly so the fruit is not overly mashed – set it aside to cool for 10 – 15 minutes.
4. Pour the Raspberry mix over the partially set cheesecake and return to refrigerator until set.

While the cheesecake is perfect on its own, it can also be garnished with White Chocolate curls or served with Double Cream.

Black Forrest Pavlova

2009-12-09T16:46:00.001-08:00

2 cups dark pitted sour or morello cherries, drained
1/4 cup cherry brandy
2 cinnamon sticks
6 whole cloves
Cornflour for dusting
6 egg whites
1 1/2 cups caster sugar
2 tablespoons cocoa powder
450g dark chocolate, chopped
2 1/4 cups thickened cream
fresh cherries for decoration

Method

1. Place cherries, brandy, cinnamon sticks and cloves in a bowl, cover with plastic wrap and leave for several hours or overnight.
2. Preheat oven to 150 degrees C and line 3 baking trays with non-stick baking paper. Draw a 20cm circle on each sheet and sprinkle lightly with cornflour.
3. Beat the egg whites until stiff peaks form. Gradually add sugar and continue beating until the sugar has dissolved.
4. Beat in the cocoa.
5. Spread the meringue evenly over the circles and bake for 1 hour. Leave the meringues in the oven with the door open slightly and until they are cool.
6. Place 200g chocolate and 1/4 cup of cream in a small heatproof bowl and stand over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Allow to cool slightly before spreading it evenly over the three meringues.
7. Beat the remaining cream until firm and spread over one meringue and top with half the drained cherries. Place a second layer of meringue on top and repeat the first layer steps. Place the last layer on top and spread with the remaining cream.
8. Melt the remaining chocolate and spread in a thin layer over a cool surface and using the edge of a sharp knife at a 45 degree angle, scrape thin strips of chocolate - they should curl.
9. Decorate the pavlova with fresh cherries and chocolate curls.

Bishops Bread

2009-12-09T16:32:00.000-08:00

2 Eggs
½ cup Sugar
1 cup Plain Flour
1 teaspoon Baking Powder
¼ teaspoon Salt
375g Mixed Glace Fruit (pineapple, pears, peaches, apricots, ginger)
125g mixed red and green Glace Cherries
375g Raisins
500g Shelled whole nuts (almonds, brazils, pecans, walnuts)
1/3 cup Orange liqueur or Brandy

Method

1. Grease 2 loaf tins and line the base and sides with baking paper.
2. In a small bowl, beat Eggs and Sugar.
3. Into a large bowl, sift Flour, Baking Powder and Salt.
4. With kitchen scissors dipped in hot water, cut Glace Fruit into pieces about the same size as Cherries.
5. Add the chopped fruit, Cherries and Raisins to the dry ingredients and stir well to coat with Flour.
6. Stir in egg mixture and nuts and mix thoroughly.
7. Place mixture into the prepared tins, pushing it well into the corners.
8. Bake in a 150 degree oven for 1 ¼ hours. Remove from oven and drizzle with Liqueur or Brandy.
9. Cool in the tins, then wrap in foil and store in the refrigerator.

Alternatively ~ Instead of purchasing all the fruit and nuts separately, a more economical 1kg bag of already prepared fruit and nut mix may be obtained from the health food store and add what you like to this.

Apple Pie

2009-12-09T16:16:00.000-08:00

Delicious Short Crust Pastry (see below)

8 Cooking Apples
1/3 Cup Water
1 TablespoonSugar
Pinch Ground Cloves
Pinch Ground Cinnamon
1 Teaspoon of Cornflour mixed with 2 Teaspoons of Water
A little milk for sticking the pastry together

Method

1. Peel, core and slice apples into a microwave-able bowl.
2. Add sugar and 1/3 cup of water and cook on high for 8minutes.
3. Mix in cloves and cinnamon and cornflour mix until the moisture is thickened slightly.
4. Knead the dough lightly on a floured board and break it into two lumps (one slightly bigger than the other).
5. Roll out the largest lump of dough and line a large greased pie dish with it.
6. Add the apples to the pie dish and then roll out the rest of the dough to cover the apples.
7. Using a little milk, brush around the edges and then apply the top to the apples, crimping it down with a fork or spoon. Brush the top of the pie with remaining milk.
8. Cook in a very hot oven (220 C) for 15 minutes.
9. Serve hot with whipped cream or custard.

Delicious Short Crust Pastry

2 cups Self Raising Flour
2 teaspoons Cornflour
Pinch Salt
½ cup (125gr) Butter
1 Egg, lightly beaten
Juice of 1 Lemon
Cold water

Method

1. Sift flour, cornflour and salt together into a bowl, add the butter and rub in with the fintertips, lifting hands to aerate, until crumbly.
2. Mix in egg and lemonjuice and only add water to make a stiff dough.
3. Wrap in plastic and refrigerate for 30 minutes.
4. Roll out on a floured surface.

There is enough to make on 25cm covered pie plus one 20cm blind shell.

This is perfect for Apple Pie!

Pavlova

2009-12-09T16:10:00.000-08:00

4 Egg Whites
Pinch of Cream of Tartar
1 Cup plus 1-2 tablespoons Caster Sugar
1 ½ cups Thickened Cream (whipped)
1 Banana
250gr Punnet Strawberries (sliced)
2 Kiwi Fruit (sliced)
Pulp from 2 Passionfruit

Method

1. PRE-HEAT oven to 150C. Line an oven tray with Baking Paper.
2. Place the egg whites and cream of tartar in a dry bowl and beat until firm peaks form.
3. Gradually add the caster sugar, beating until thick and glossy and sugar has dissolved.
4. Spread meringue mix onto the tray in a circle.
5. Bake for 30 minutes or until crisp and then reduce the heat to 120C and bake for a further 10 – 15 minutes.
6. Turn off the oven and cool the meringue with the door open slightly.
7. Just before serving, top with whipped cream and arrange the fruit on top and then drizzle with passionfruit pulp.

Apricot Dacquoise

2009-12-08T17:55:00.000-08:00

4 Egg Whites
Pinch of Cream of Tartar
1 Cup plus 1-2 tablespoons Caster Sugar
1 100gr packet of Hazelnut Meal
200gr Dried Apricots
1 teaspoon Lemon Juice
1 ¼ cups Thickened Cream
1 teaspoon Vanilla Essence
Chocolate for decoration

Method
1. PRE-HEAT oven to 160C. Line 2 oven trays with Baking Paper.

2. Place the egg whites and cream of tartar in a dry bowl and beat until firm peaks form.

3. Gradually add 1 cup caster sugar, beating until thick and glossy.

4. Fold the hazelnut meal through and spread onto trays in a 2 heaped circles.

5. Bake for 40 minutes or until crisp and then turn off the oven and cool the meringues with the door open slightly.

6. Place the chopped apricots into a small microwave dish and cover with water. When they are soft enough to mash add the lemon juice and the extra caster sugar.

7. Remove the baking paper from each meringue and place one onto a serving plate.

8. Beat the cream and vanilla essence until thick and spread over one meringue layer . Add ¾ of the apricot and then sandwich the other layer on top.

9. Spread more cream on the top and decorate with the remaining apricot and grated or curled chocolate.