Lemon meringue pie

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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.

Ingredients:

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

Method:

for the pastry

  1. 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.
  2. 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

  1. Combine cornflour and sugar in medium bowl. Gradually beat in the eggs, yolks, zest, juice and water.
  2. 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

  1. Place egg whites in large bowl. Beat until soft peaks form.
  2. Then while beating slowly add in the sugar.

to combine

  1. 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.

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Coffee and Walnut Cake

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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

Ingredients:

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

Method:

for the cake

  1. Preheat oven to 180 degrees celcius. Grease and line 2 round 20cm tins. In a food processor blitz 2/3 of the walnuts.
  2. 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
  3. 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

  1. beat the butter and icing sugar until fluffy, then beat in the espresso.

for the icing

  1. mix the icing sugar and coffee in a bowl to make a smooth filling

all together now 🙂

  1. place one of the cakes on a plate or cake stand.
  2. Spread the filling on top and place the other cake on top
  3. 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
  4. cut, serve and enjoy!

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Cherry Ripe Chocolate Mudcake

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Ok so finally got around to posting this one. This is my recipe to one of the easiest chocolate cherry ripe mud cakes that I’ve ever tried. Hope you enjoy 🙂

  • Preparation Time:20 minutes
  • Cooking Time:2 hours
  • Makes:12 slices 

Ingredients:

  • 200 g dark eating chocolate, chopped
  • 250 g unsalted butter
  • 380 g caster sugar
  • 400 ml coconut milk
  • 1 tablespoon instant coffee powder
  • 120 g plain flour, sifted
  • 110 g self raising flour, sifted
  • 30 g cocoa, sifted
  • 80 g desiccated coconut
  • 2 eggs, at room temperature
  • 170 g glace cherries, chopped coarsely
  • 150 g dark eating chocolate, chopped quite finely
  • 1/2 cup thickened cream (35% fat)

Method:

To make the cake

  1. Preheat the oven to 150C and grease a 22-23 cm cake tin. Line the base with baking paper.
  2. Melt the butter in a saucepan over a low heat. Add the 200g chopped up chocolate, caster sugar, coconut milk and coffee powder. Stir until the sugar has dissolved, the chocolate has melted, and the mixture is a smooth, uniform brown colour. Remove from the heat and let it cool for about 10-15 minutes.
  3. Stir in the sifted flours and cocoa, then the desiccated coconut. Stir in the eggs one at a time (if the batter is too hot the eggs will cook, so make sure it is warm not hot when you add them in), making sure everything is well incorporated. Finally, stir in the chopped glace cherries, ensuring they are evenly distributed throughout the mixture.
  4. Pour the mixture into the cake tin and bake for about 1 ¾ – 2 hours. It varies depending on the temperature of the oven. When a skewer inserted right into the middle comes out fairly clean, take the cake out of the oven and allow to cool.

To make the ganache

  1. Place the cream and chocolate in a saucepan. Heat on medium low and stir with a metal spoon or whisk until well combine.
  2. Spread over the cake. Pipe a shell border if you want, or add some swirls on top. Add a few cherries if you like, and serve.

Gourmet Star -Review

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1.5 stars

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.

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Baked cheesecake

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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

Ingredients:

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

Method:

  1. Preheat the oven to 180 degrees celsius, brush a spring form pan with melted butter

to make the base

  1. process biscuits in a food processor until finely crushed, add i the melted butter and process till combined
  2. 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

  1. 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.
  2. 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.
  3. Pour the mixture into the prepared pan. Bake in oven for 40 minutes or until set in the centre.
  4. Remove from oven to cool completely. THen cover loosely with plastic wrap and refrigerate overnight.
  5. Remove 30 minutes before serving. Cut, serve and enjoy.

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