You’ve probably heard it is important to keep your cholesterol levels low, but if you want to protect yourself against heart disease you have to get more specific about the types of cholesterol you care about.
Posted at 09:41 AM | Permalink | Comments (0)
Source: Cook Yourself Thin
Lemon meringue pie is a British classic and rightly so. Apart from looking stunning with all that swirling cloud on top, it combines contrasting flavours and textures. Although this recipe omits the pastry, you will find that the crunch of the meringue, the softness of the cream and the sharp ouch of the lemon is all that this dessert needs.
Serves 6
Nutritional Information: 266 calories per serving
Ready in 2 hours 35 minutes
1. Preheat a conventional over to 120ºC or a fan-assisted one to 100ºC.
2. First, make the meringue by whipping the egg whites with a handheld whisk until quite stiff, then gradually whisk in the sugar, a tablespoon at a time.
3. Once you are satisfied that you have a feminine and glossy-looking mixture, dollop six blobs onto a baking tray lined with greaseproof paper and pop into the oven for two hours.
4. To make the lemon curd, put the cornflour, sugar, lemon juice (strain this in with a sieve to prevent lumps later) and the lemon zest into a small saucepan over a medium heat.
5. Stir for roughly seven minutes until thickened.
6. Take the pan off the heat for five minutes in order to cool slightly. Beat in the egg yolks with a balloon whisk until combined and set aside.
7. Whip the cream with a handheld whisk until soft but not stiff.
8. To assemble, roughly crunch up the meringue so that you have a mixture of different-sized chunks and textures.
9. Gently fold most of the lemon curd, followed by all the cream (this is important to create the ripple effect) into the meringue before dividing the mess up.
10.
Finish off by running the remaining curd in swirly whirlies over the
mixture in the bowls. You could garnish with some lemon zest or a spot
of mint to smarten it up a notch.
1. Meringues keep really well for a couple of days in an airtight container or tin if you wanted to make them ahead of time.
2. If you don't fancy making the meringue, you can always buy it and save yourself the hassle, but make sure that you spend the money on good-quality bought meringue as opposed to that white chalk that sets your teeth on edge.
3. If you're pregnant (or feeding a baby, or if you're an elderly person), then do note that this recipe contains raw eggs.
Posted at 08:37 PM | Permalink | Comments (0)
Source: FreshLiving August 20
09Ingredients
Posted at 08:02 PM | Permalink | Comments (0)
Pastry:
Pastry:
Posted at 07:36 PM | Permalink | Comments (0)
Serves 4 - 6
SHORT CRUST PASTRY
250g Flour
125g Butter
1 /2 tsp Salt
2-3 tsps Douglasdale Milk
1 Whole Egg
Method
(Note: If pastry becomes too crumbly while mixing add a little egg white.)
FILLING
200g Roasted Butternut
50g Feta Cheese
5g Rosemary
4 Eggs
500ml Douglasdale Milk
Salt and Pepper
Method
Posted at 06:29 PM | Permalink | Comments (1)
Serves 6
Ingredients
600-700g Lean beef mince
500g mixed veg (I used McCain Mixed Vegetables 250g Diced carrots, corn, cut green beans and peas)
1 onion
8 medium potatoes (fist sized)
1 tbsp Bisto gravy powder
1.5 tbsp Maziena cornflour
2 tbsp Oxtail soup powder
marg
milk
Method
1. Peal, dice and put the potatoes on to boil under soft enough to mash
2. Cook the vege (I just popped the packet in to the mcirwave for 4mins each)
3. Peal, slice and dice the onion. Fry in a little marg until translucent and just going brown. Put aside
4. Brown the mince in 2 batches in a little marg in the same pan that you fried the onions in. 2 batches gets all the mince cooked evenly.
5. Mix the cooked vege, mince and onions together.
6. Make up gravy as follows:
7. Mix the gravy into the mince-vege mix and smooth into the bottom of your dish.a) Put the Bisto, Maziena and soup powder in a jug and add 2.5 cups of boiling water
b) Stir until all disovled and then place in the micro on high for 1 min
c) Take out and stir well before putting back in the micro for another 2mins
Notes
This is a great way to use up leftover vege, poatoes and meat (mince used to be finally chopped leftovers from the roast the night before) and also tastes great the next day reheated!
Posted at 04:57 PM | Permalink | Comments (0)
Ingredients
1.5 cups (150g) sifted icing sugar
3 Tbsp (45ml) Cocoa Powder
0.25 cup (62g) Butter
3 Tbsp (45ml) black coffee or water
Method
Sift icing sugar and cocoa together.
Cream butter, add icing sugar mixture and beat in, alternating together with coffee or water to make a soft, creamy icing.
Use a required.
Posted at 01:51 PM | Permalink | Comments (0)
Ingredients
100g Dark Albany eating chocolate
1/3 cup (80ml) cream
Method
Melt Albany chocolate and cream together over gentle heat and stir until uniformly blended.
Leave to cool and thicken.
Pour and spread over cake/cupcakes and leave to set.
Notes
I used this on my dad's chocolate birthday cake on the weekend and it made a delicious gooey chocolate icing that wasn't too sweet or too thick. Even my mom enjoyed it and she is not an icing fan. I do think that when still runny this could also be used as an ice-cream sauce.
Posted at 01:48 PM | Permalink | Comments (0)
I own a SAWA cookie press thanks to mom giving up ownership of her one to me *YAY MOM!***
Basic Ingredients:
125g Rama Margarine
1 cup caster sugar
2 cups flour
1 jumbo egg
2 tsp vanilla essence
Extra:
I
enjoy spiced cookies so I often add cinnamon, ginger, nutmeg and ground
cloves to the mix (portions as I fell like it.) This also work well
enough with syrup but you may need more flour.
Method:
Preheat oven to 200C
Cream together softened marg and sugar on a high speed in the mixer.
Add in egg, vanilla essence and any extras while still going at decent speed.
This should reach a stage where it looks like thick cream - and taste good.
Add flour in little bits until machine starts to complain or all flour is used - mine is not fond of stiff mixtures.
Mix with spoon and/or hands until it forms a dough and it thoroughly mixed.
If dough seems to gooey - put it in the fridge for a bit.
Select cookie press shape, place dough in cookie press and press out cookies.
Bake for 6-10 minutes until golden around the edges.
Depending on shape used this makes upwards of 4 dozen cookies.
Also can be used for "fingerprint" cookies if no cookie press available.
Posted at 04:50 PM | Permalink | Comments (0)
Makes: 12-20 crumpets depending on size.
Ingredients
1 cup flour
1/2 cup milk
1 egg
1 tsp baking powder
1/2 cup sugar
Method:
Heat non-stick frying pan to high heat and then reduce heat to medium.
Mix all ingredients together in a bowl, adding milk last in little bits to get require consistency - should have consistency slightly thicker than pouring cream. Use more or less milk as necessary.
Add spoonfuls of crumpet mixture into hot pan.
Flip when bubbles burst through.
Remove from pan once both sides are brown.
Serve with your favourites toppings: syrup, cream, fruit, jam, butter etc.
Alternatives:
To make chocolate crumpets add drinking chocolate.
Mixture can be used with mixed berries to make berry crumpets.
Posted at 05:21 PM | Permalink | Comments (0)