This is a beautifully flavoured pastry to make as the base for a quiche or for a pasty. With a twist of Parmesan to flavour and enrich your food, just add your imagination and see what you can tantalise your palate with. Enjoy!
Such a simple to make dessert that anyone can make, though so many shy away from.
I’ve made one today using some lavender sugar that I made, and am sharing my recipe with you here.
4 egg whites (8tbs Two Chicks pasteurised egg white)
225g (8oz) lavender caster sugar
5ml (1tsp) cornflour
5ml (1tsp) white vinegar
2.5ml (1/2tsp) vanilla extract
Gel paste food colouring (optional)
Preheat your oven to 130C
Draw a 9″ circle onto some baking parchment, then turn it over.
Line a baking tray with the parchment.
Whisk the egg whites until they form soft peaks.
Sieve the caster sugar to remove the flowers, return these to the jar to flavour more sugar.
Gradually add the caster sugar, a spoon at a time, whilst continuing to whisk.
Mix the cornflour, vinegar and vanilla together then fold into the meringue mix (add any paste colouring at this point too, if desired).
Spoon half of the meringue mixture onto the baking parchment and spread out to fill the circle you previously drew on the reverse.
Spoon ‘dollops’ of the remaining mixture around the edges of your meringue base to become a ridge.
Place in your preheated oven for 90 minutes.
Turn off the oven, leaving the meringue in there with the door closed until cold. This can take about 3 hours.
Serve with whipped double cream and and fresh summer berries.
Looking for a quick and simple pudding? Then look no further. As I was on a course with work today, and my hubby was cooking dinner, I wanted something that was quick and tasty for dessert. I always have the basics in my cupboards but I also had a jar of pitted cherries that I’d bought in Lidl recently, so put a tasty recipe together in about 5 minutes ready for the oven. (Apologies for the photo quality, it was taken on my phone).
110g (4oz) Self Raising flour
60g (2oz) Ground almonds
85g (3oz) Demerara sugar
85g (3oz) Butter, chilled
680g (24oz) jar (350g/12 1/4oz drained weight) pitted cherries in syrup (Lidl)
30g (1oz) Granulated sugar
5ml (1tsp) Almond extract
10ml (2tsp) cornflour
15ml (1tbs) cold water
1. Preheat the oven to 180C/350F/Gas 4.
2. Mix together the flour, almonds and sugar.
3. Cut the butter into small cubes and rub into the flour/almond/sugar mixture until it resembles bread crumbs.
4. Drain the cherries, putting the juice into a small saucepan.
5. Place the drained cherries in the bottom of a 25cm/10″ round dish.
6. Add the granulated sugar to the cherry syrup and bring to the boil.
7. Continue to boil for 5 minutes until reduced by a third.
8. Mix the cornflour with the cold water.
9. Add the almond extract and the cornflour mixture to the boiling syrup.
10. Continue to boil, STIRRING CONSTANTLY, until thickened.
11. Pour thickened cherry syrup onto your cherries in the dish.
12. Sprinkle your crumble mix over the top evenly.
13. Cook for 30-35 minutes until golden.
14. Remove and serve hot with custard / ice cream / cream according to your preference.
Hope you enjoy this as much as we did this evening.