Tag: caster sugar

Soft meringues on berry coulis

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  • Serves: 4

  • Prep time: 30 mins

  • Cooking time: 30 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is one of our easy and favourite berry recipes. Fluffy meringues floating on a delicious strawberry coulis is a delicious dessert recipe that serves up to 4 people. Perfect as a dinner party or weekend treat, the gooey meringues and sweet strawberry coulis make a delicious, mouth-watering combination. You could also serve this recipe in a tall glass with ice cream as an ice cream sundae alternative.

Ingredients

  • 300g strawberries
  • 2tbsp icing sugar
  • Juice of 1 lime, to taste

For the meringues:

  • 2 med egg whites
  • 125g caster sugar
  • 300ml milk

For the caramel sauce::

Nutritional information

Each portion contains:

  • Calories317

    16%

  • Fat3.0g

    4%

  • Saturates1.5g

    8%

of an adult’s guideline daily amount

That’s goodtoknow

If you’re not confident in making the meringues from scratch, use shop bought ones instead

Method

  1. To make the coulis, put about 250g of the strawberries, the icing sugar and lime juice in a blender and whizz until mixed. Push the mixture through a sieve to make a smooth sauce. Finely chop the rest of the strawberries and set aside in a small bowl.
  2. To make the meringues: Whisk the egg whites in a large bowl to soft peaks, then gradually whisk in the sugar until soft, shiny and fairly stiff.
  3. Pour the milk into a shallow pan and bring to a simmer. Put dessertspoonfuls of meringue mix into the milk and gently poach for 2 mins. Flip them over and poach for 1-2 mins, until spongy. Do this in 2 or 3 batches. Put them on a flat plate, while you cook the rest.
  4. To make the sauce: Put the sugar in a pan over a high heat, shaking it occasionally, so the sugar melts to a deep amber. Take off the heat, add 2 tbsp cold water to stop it cooking, then put back on a low heat to let the caramel dissolve again.
  5. Pour the coulis into 4 shallow plates. Place 3 meringues on top of each, add chopped berries, then drizzle with caramel sauce and serve immediately.

By Woman’s Weekly

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Gordon’s Beef Tacos with Wasabi Mayo Ingredients 2 beef…

Gordon’s Beef Tacos with Wasabi Mayo

Ingredients

2 beef sirloin steaks
Olive oil, for frying
6–8 small (14cm) corn tortillas, to serve

For the Marinade

2 tbsp light miso paste
2 tbsp mirin
1 tbsp caster sugar
2 tbsp olive
Sea salt and freshly ground black pepper

For the Quick Pickled Cabbage

½ head of chinese cabbage, finely shredded
1–1½ tbsp rice vinegar or lemon juice
½ tsp toasted sesame oil
1 tsp dried chilli flakes

For the Wasabi Mayo

½ tsp wasabi, to taste
2 heaped tbsp mayonnaise

Method

1. First prepare the marinade. Mix the miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.

2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.

3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again. This mix of Mexican and Japanese flavours – seared steak marinated in a rich, sweet sauce and wrapped in a taco (a toasted corn tortilla) – makes a really quick meaty feast. Normally, meat is marinated before cooking, but here you cook the steak and then let it cool in the marinade to absorb all that flavour. The steaks can be left to marinate for up to four days – the longer the better.

4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.

5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavour.

6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.

7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.

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Daffodil cupcakes

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Ingredients

For the cakes:

  • 2 large eggs
  • 130g caster sugar, preferably golden
  • 120ml veg oil
  • ½tsp vanilla extract
  • 2tsp fresh orange zest
  • 120g plain flour
  • 1tsp bicarbonate of soda
  • Pinch of salt
  • 1tsp cinnamon
  • 225g of grated carrot

For the icing:

  • 350g icing sugar, sifted
  • 100g unsalted butter, at room temperature
  • 125g cream cheese, cold
  • 1tsp lemon extract
  • ½tsp vanilla extract

For the daffodil toppers:

  • 200g ready to roll fondant
  •  ½tsp Tylose powder (optional but helps with the shaping)
  • Yellow and orange food colour

You will also need:

  • Deep muffin pan
  • Cupcake cases
  • Piping bag with Wilton 1E nozzle
  • Petunia flower cutter
  • Sharp knife

That’s goodtoknow

If you fancy being creative you could add some food colouring to the buttercream like green to make the daffodil leaves or pink for a summery feel

Method

For the cakes:

  1. Preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4. Line a 12 hole muffin tins with cupcake cases.
  2. Put the grated carrots in a large bowl and place to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat together.
  3. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these dry ingredients to the egg and sugar mixture, beating well after each addition.
  4. Pour this mixture into the bowl containing the carrots and mix with a large metal spoon or spatula until they are well incorporated.
  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.
  6. Place the trays in the oven and bake for approx 25 mins. When cooked, the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool

For the icing:

  1. Beat the butter and cream cheese together until light and fluffy.
  2. Add the icing sugar bit by bit and beat until smooth. Add the lemon/vanilla extract and beat again.
  3. Add to a large piping bag and pipe 12 swirls with the 1E nozzle, starting at the outside edge of the cases, working your way up in to the middle. To finish release the pressure, push down slightly and pull up quickly.

For the toppers:

  1. Knead the Tylose (if using) to the fondant and knead for a couple of munites. Colour 150g of fondant yellow and 50g orange.
  2. Using the yellow fondant, roll and cut 12 petunias. Victoria used a veining tool but if you don’t have one you could use a toothpick. Leave to dry on a drying sponge (or you can use ice cube trays/plastic egg trays) and push each one slightly in the middle, ready for the centre.
  3. To make the centres. Roll the orange fondant out to 1/8 of an inch thick and with a sharp knife cut into 1.5cm ribbons and trim the ends. Starting at one end of the ribbon, roll it up and, using a sharp knife, trim when you get to the desired size.
  4. Stick a ribbon rolls in the centre of each flower with a brush of water. Pop a daffodil on the top of the buttercream.

By Victoria Threader
Victoria Threader on Google+

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