mmmlemon meringue pie! I’ve been craving it for a month and finally had the time to make it. It’s been crazy busy the last couple of weeks and my cooking time has sadly been decreasing. Too many lectures!!! Oh well, its not too bad, better busy then bored anyway here’s the recipe hope you enjoy.
for the crust
- 250g plain flour
- ¼ cup (35g) icing sugar mixture
- 150g cold butter, chopped coarsely
- 1 teaspoon finely grated lemon zest
- 1 egg yolk
- 1-2 tablespoons iced water, as necessary
for the filling
- ½ cup (75g) cornflour
- 1 ¼ cups (280g) caster sugar
- 4 eggs
- 4 egg yolks
- 4 lemons, zested and juiced (3/4cups)
- ½ cup (125ml) water
- 60g butter, chopped into 1 cm cubes
for the meringue
- 4 egg whites
- 1 cup (220g) caster sugar
for the pastry
- Process the flour, icing sugar mixture, butter and zest until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball (you may need to add more water) . Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 40 minutes.
- Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin. Trim edges and dock base (to dock means to prick base using a fork). Line with baking paper and fill with baking beads (I use rice). Bake in the oven for 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.
for the filling
I recommend starting this step straight after you put the crust dough in the fridge
- Combine cornflour and sugar in medium bowl. Gradually beat in the eggs, yolks, zest, juice and water.
- Place mixture in medium bowl over a saucepan of simmering water. Stir occasionally until thickened – about 15 minutes. Remove from the heat, and whisk butter into lemon mixture. Cover closely with plastic wrap and cool in the fridge for an hour, or until room temperature
for the meringue
- Place egg whites in large bowl. Beat until soft peaks form.
- Then while beating slowly add in the sugar.
- Spoon lemon mixture into the pre-baked pastry case. Level top with a small palette knife. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven (220°C or 200°C fan-forced) and bake 10 minutes or until top is golden brown and crisp. Stand 5 minutes before serving.
mmm coffee!! This is a coffeeholics dream cake! There’s coffee in the cake, there’s coffee in the buttercream, and there’s coffee in the icing. Now I know that may sound a little overboard, but its really not, for some reason it all just flows so nicely together (i think we have walnuts to thank for that!)
Anyway I’m writing it up now in this annoying lecture where the slides don’t make sense (like it says its inactivated by acid, then the next point is it’s activated by acid!)grr. So I’ve given up and decided to play with my blog pictures instead.
Here’s the recipe, I hope you enjoy
Prep time: 20 mins
Cooking time: 30 mins
for the cake
- 175g unsalted butter,
- 75g walnuts
- 175g caster sugar
- 3 eggs
- 150g self-raising flour
- 1/2 tsp baking powder
- 50ml cold espresso
for the filling
- 125g butter cubed and softened
- 250g icing sugar
- 40ml strong expresso, cooled
for the icing
- 100g icing sugar
- 20ml strong expresso
for the cake
- Preheat oven to 180 degrees celcius. Grease and line 2 round 20cm tins. In a food processor blitz 2/3 of the walnuts.
- Cream the butter in a bowl with the sugar until light and fluffy, beat in the eggs then add the blitz walnuts and stir through
- Fold the flour, baking powder, and a pinch of salt through with a metal spoon until just incorporated. Roughly chop the rest of the walnuts (leave a couple to decorate the top with) and stir through the cake mixture with the espresso. Divide the mixture between the two cake tins and bake in the oven for 20-25mins until golden. Allow to cool
for the filling
- beat the butter and icing sugar until fluffy, then beat in the espresso.
for the icing
- mix the icing sugar and coffee in a bowl to make a smooth filling
all together now
- place one of the cakes on a plate or cake stand.
- Spread the filling on top and place the other cake on top
- pour the icing on top. Allow the icing to slightly drip over the edges, use a palatte knife to help this along. Add the last walnuts on top to decorate with
- cut, serve and enjoy!
Rating: 1.5 / 5 stars
Well this place was just such a let down. I really was tempted to give it a fail rating but then it is still a new place and the char kweh trow was not bad. But jeez it was just terrible. The location of this new restaurant was the old Satay Mu, a place that our family recently used to haunt as its on the way from where I live to Perth. We normally call by this restaurant and this time we had found it changed owners and was now the Gourmet Star Restaurant. It actually had a lot of customers, my only reasoning was that it was cheap, it had a good location, or the day I went it was just an off day. It served dim sum, in which we ordered a wide variety of dumplings, and the usual chicken feet and char siuw pow. They were awful, the dumplings especially, they had obviously been frozen dumplings. The dumpling skin was thick and chewy and not fun to eat, the filling was tasteless, and there was no delicious freshly cooked smell. The combinations were actually gross, I didn’t even finish mine, one bite was enough, I even gave it the benefit of the doubt and tried a bite from each of the dumpling types we ordered and they all were awful. The chicken feet was ok, the car siuw pow was not brilliant, with more covering then actual filling and their “chinese donut rice flour roll” had a badly balanced sauce, and for some reason was really really oily. The lunch menu however was better, the char kway teow was good and the noodles was not too bad, so hopefully they either really improve the dim sum menu, or just scrap it completely and focus on a good, fresh lunch menu.
Either way I won’t ever be back, and will mourn the loss of Satay mu.
mmmcheesecake this is my favourite recipe for cheesecake as it makes a delicious light and fluffy cheesecake, not the usual heavy cheesecakes that most recipes are. Hope you like it
Preptime: 30 minutes
Cook time: 40 minutes + refrigerate over night
for the base
- 250g bkt sweet biscuits
- 125g butter, melted
for the filling
- 500g cream cheese at room temperature
- 165g (3/4 cup) caster sugar
- 2 tsp vanilla essence
- 1/2 lemon, rind finely grated, juiced
- 4 eggs separated
- 125ml (1/2 cup) thin cream
- Preheat the oven to 180 degrees celsius, brush a spring form pan with melted butter
to make the base
- process biscuits in a food processor until finely crushed, add i the melted butter and process till combined
- transfer mixture to cake tin and press down with the back of a spoon until it is spread evenly over the base of the pan and 2/3 up the side
To make the filling
- beat the cream cheese, sugar and vanilla essence in a bowl until creamy. Add lemon rind, lemon juice, egg yolks and crew,. Beat until well combined and light and fluffy.
- Clean the beaters and whisk egg whites in a separate bowl until firm peaks form. Add to the cream mixture and use a large metal spoon to fold it in.
- Pour the mixture into the prepared pan. Bake in oven for 40 minutes or until set in the centre.
- Remove from oven to cool completely. THen cover loosely with plastic wrap and refrigerate overnight.
- Remove 30 minutes before serving. Cut, serve and enjoy.
mmm mmm mmm !!!
Rating: 4 stars
Finally a malaysian place worth going to. Its delicious, with none of the msg that seems to consume other malaysian restaurants. Servings are the perfect size and mouth watering, I honestly can’t wait to come back. The asam laksa was good (featured above), you could taste the lemongrass, with the right amount of spiciness for me… though a little too much for my brother lol! The curry with roti bread was fantastic, it was the standout dish of the day, the roti was cooked to perfection, it was so good we ordered 3 more. And the char kuey teow was one of the best we’ve had in Perth before, be careful of the spice though as medium made me reach for the water! Of course the dining experience wouldn’t be complete without dessert, we ordered ice kachung and it was a great ending to a great meal. I’d definitely recommend coming here again. There’s good service, reasonable prices and mmm delicious food.
Lol ok so a tad bit more work than your average smores,
So I’ve been meaning to post this for a very very long time. I ‘ve been incredibly lazy and couldn’t be bothered typing up the recipe. It took a very dull antiviral lecture to do it, but now its finally all typed up and ready. Here it is, hope you enjoy.
Cook time: 5 + 1 day in the refrigerator
- 250g sweet biscuits
- 150g butter melted
- 200g block milk chocolate, chopped
- 1/3 cup thickened cream
- 4 cups vanilla marshmallows
- 2 tablespoons milk
- 85g packet raspberry jelly crystals
- Grease a 6cm deep, square 20cm cake pan. If you don’t have one use a tray and make the dimensions with aluminium foil.
- Place the biscuits in the food processor and blend till they become crumbs. mix with the butter until combined and spread evenly into the prepared pan. Refrigerate for 15 minutes
- Make the chocolate ganache mixture by placing the cream and chopped chocolate in a saucepan over medium -low heat. Mix until a chocolate mixture forms, remove from heat and allow to cool to room temperature. Pour on top of the biscuit base and refrigerate until firm.
- Place marshmallows and milk into a saucepan over medium -low heat and stir for around 5 minutes or until the marshmallows have melted and a smooth mixture is made. Pour over chocolate layer, level with a spatula and refrigerate until set, usually 3 hours.
- Make jelly using box directions, and allow to reach room temperature. Put in fridge to slightly chill it BUT do not let it set. Pour it over the marshmallow layer and allow to set. Usually 4-6 hours.
- Cut into squares, serve and enjoy!
Merrywell is fantastic, american, pub style food. We visited the place for mum and dads wedding anniversary and the food was great. Quick service, fun atmosphere and lovely finger food. This is a new branch restaurant at Crown Casino and it is great! The only problem here is the parking! Never go on a day when there is a play on, music event on, or pretty much any event on…or take the train or bus.
Rating: 3.8 / 5 stars
This is a great place to relax and unwind to with a group of friends. A lot of the food is shared like the juicy, succulent mini slider burgers that just fell apart in your mouth. Lolipop buffalo wings with blue cheese fondue, fiery mojito lamb chops – which were delicious by the way, and featured above, and New England Lobster Rolls which were just bursting with flavour. This was a great place for us as we love sharing food and trying lots of different dishes together.
Exams are finally over, I’m no longer sick (knock on wood) and I finally have the kitchen to myself. Sadly the oven has died again!!! so no baking. So to celebrate my no longer sick holidays I decided to do a very old quick and simple dish that my grandma used to always make for me when I was a kid, I remember it distinctly as I didn’t like fried shallots as a kid, so all I had was rice cake with sauce, and my brother aptly named the dish Yu chang keuh without the Yu chang! (Yu chang is the fried shallots and the kueh is the rice cake). It’s quick, extremely simple and mmm delicious!
Prep time: 10 minutes
Cooking time 20 minutes
for the rice cake
- 1 cup rice flour
- 1, 1/2 cups water
for the sauce
- 1/2 cup boiling water
- 8-10 teaspoons sugar
- 2 tablespoons dark soy sauce
For the garnish
- 10 shallots, thinly sliced and deep fried (around 1 per plate)
to make the rice cake
- Fill half a wok with water, place steamer on top and pie dish. Cover with lid and allow to boil. (you place the pie dish in as well so it reaches a warm temperature.
- Mix the rice flour and water in a bowl, once well combined, scoop around half – two thirds a cup of the batter into the dish or until its around 1 cm thickness, recover with the lid.
- allow to cook for around 5-8 minutes, it’s done when a pricked with a fork and the batter doesn’t stick to the fork.
- Remove from the steamer and scatter the fried shallots on top.
To make the sauce
- Mix the water, soy sauce, and sugar in a small bowl. Taste till there is a good balance between the sweet and salty, adjusting by adding more sugar and soy sauce as needed.
- Drizzle the sauce on top and enjoy