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recipes
continued
pavlova
i
ngredients
3
large egg whites
175g (6oz) caster sugar
275ml (10 fl.oz.) double cream
fresh fruit eg raspberries, strawberries, grapes, kiwi fruit
m
ethod
1 W
hisk the egg whites on a high speed until they form ‘soft peaks’.
2 W
ith the whisk operating on speed 5, gradually add the sugar one
tablespoon at a time, whisking after each addition.
3 Line a baking tray with silicone paper, then spoon the meringue onto the
paper forming a nest approximately 20cm/8” in diameter.
4 P
lace the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark 2,
then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1 and
bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool
down.
5 When ready to serve, peel off the silicone paper and place on a serving
d
ish. Whip the cream until soft peaks form then spread over the top of the
pavlova and decorate with the fruit.
scrumptious chocolate cake
ingredients
225g (8oz) butter, softened
250g (9oz) caster sugar
4 eggs
5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
30ml (2tbsp) milk
5ml (1tsp) almond essence
50g (2oz) ground almonds
100g (4oz) self raising flour
5ml (1tsp) baking powder
50g (2oz) unsweetened cocoa powder
method 1 Cream the butter and sugar on a low speed gradually increasing to a
higher speed until the mixture is light and fluffy. Scrape down the bowl
and beater.
2 Beat the eggs in a jug and whilst the mixer is operating on a high speed,
gradually add the egg a little at a time until incorporated. Switch off and
scrape down.
3 Incorporate the dissolved coffee, milk and almond essence on a low
speed. Add the ground almonds, sieved flour, baking powder and cocoa.
Mix on a low speed to incorporate.
4 Divide the mixture between two 20cm/8” cakes tins that have been lined
with greased greaseproof paper. Level the tops then bake at
180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to the
touch.
5 Turn out and cool on a wire rack.
chocolate mousseline filling
ingredients
275g (10oz) plain chocolate, broken into pieces
225ml (8 fl.oz.) double cream
method
1 Melt the chocolate by placing in a bowl over a pan of barely
simmering water.
2 Whisk the cream starting on a low speed gradually increasing to a higher
speed until it forms soft peaks.
3 When the chocolate has melted remove the bowl from the heat and, using
a large spoon fold into the cream.
4 Spread the chocolate filling between the cooled cakes.
chilli marinade
Ingredients
200g (7oz) cold clear honey (refrigerated overnight)
1 green chilli (whole)
5ml (1 tsp) crunchy peanut butter
seasoning
method
1 Place all the ingredients into the mini chopper/mill.
2 Fit the attachment to the mixer and allow the ingredients to settle around
the blade.
3 Switch to pulse for 10 seconds.
4 Use as required.
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