Archive

Yen Can Bake

20130103-202927.jpg

Fancy some apple crumble? I made some the other night with Maggie Beer’s recipe. This time the apples are much more softer than my previous one!

Ingredients

  1. 3 strips lemon zest
  2. ½ cup brown sugar
  3. ¼ cup Verjuice

Crumble

  1. 1 tbspn brown sugar

1. Preheat oven to 180C.

2. Peel, core and slice the apples into wedges and place in a medium saucepan.

3. Add the lemon zest, brown sugar, butter, cinnamon sticks and Verjuice. Bring to a gentle simmer, and continue to cook until tender but not mushy (about 20 minutes). Check to see that apple wedges are cooked through.

4. Remove the apples from the saucepan, discarding the cinnamon and lemon zest, and arrange in the base of an oven proof dish.

TO MAKE THE CRUMBLE:

5. Mix together the brown sugar, wholemeal flour, oats and ground cinnamon in a mixing bowl.

6. Using a vegetable grater, grate the butter onto the flour mixture, and incorporate using the tips of your fingers until mixed like course breadcrumbs.

7. Top the apples with the crumble mixture and bake in the oven preheated for 30 minutes, until the crumble is golden brown.

8. Allow to cool slightly then serve with Vanilla Bean and Elderflower Ice Cream or runny cream.

 

Advertisements

The last time I tried making pavlova, I failed because I did not use an electrical whisk! Thankfully, I managed to churn out an eton mess instead. Oh yeah, my manual hand whisking skills is very lousy! but honestly, to make a pavlova, you have got to use an electrical whisk for best results.

A good pavlova has got to have a crispy shell and a moist marshmallow-ish kinda centre!

20121126-184932.jpgBefore going into the oven

20121126-184941.jpgAfter

20121126-184951.jpg

This time, I am proud to report that my pavlova was a success! The texture and sweetness was perfect! The fruit combination was tropically inspired to give it a little sourness so that the whole thing does not taste too sweet (because pavlova is simply just egg white and sugar).

I love Donna Hay’s recipes, they are fool-proof and not complicated at all. So far I have not been disappointed by her recipes!

Donna Hay’s Pavlova
Adapted from here.

  • 150ml eggwhite (approximately 4 eggs)
  •  1 cup (220g) caster (superfine) sugar
  •  2 tablespoons cornflour (cornstarch), sifted
  •  2 teaspoons white vinegar
  •  1 cup (250ml) single (pouring) cream
  •  ½ cup passionfruit pulp (approximately 4 passionfruit)
  •  2 mangoes, cut to cubes
  • 3 kiwis, cut to cubes
  • 1/2 cup pistachios, chopped to tiny bits.

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with fruits and nuts and serve immediately. Serves 8–10.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

  * The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

  * Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.