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Easy Peasy Pav with Passion Fruit Cream February 5, 2017

Filed under: Cakes,Desserts,Tarts & Pies — delishuss @ 8:46 am
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pavlova-img_20170104_213948_682

I’ve attempted making pavlova in the past with lots of failure. I found this recipe in the Taste magazine. It’s one of Matt Preston’s. His recipes are always straight forward and tasty so I thought I’d give it a try. It’s pretty fool proof. I’ve tried it twice now and it’s worked both times. I’ve altered the topping recipe but the base ingredients are the same. You can add whatever soft fruit you like. It’s best to make the pav the night before.

Ingredients

6 egg whites

315g caster sugar

1/2 tsp cream of tartar

1 tsp vanilla extract (I used essence the first time around and it wasn’t very nice, so I’d go for the extract or leave it out)

300g thickened cream

3 large passion fruit

3 tblsp icing sugar

1 mango, diced

75g raspberries

75g quartered strawberries

75g blueberries

1 kiwi, chopped

 

Method

  1. Preheat the oven to 150 degrees Celsius, 130 degrees Celsius for fan assisted. Draw a 22cm circle on a sheet of baking paper. Place the paper on a baking tray.
  2. Beat the egg whites to stiff peaks using an electric beater. Add the cream of tartar. Add one tablespoon of sugar at a time and beat until the sugar is dissolved in the egg whites. It’s worth taking your time to mix it in properly; I think that’s where I have slipped up in the past.
  3. Beat in the vanilla extract. Your egg whites should now be glossy and stiff.
  4. Spoon some of the mixture onto the baking paper and spread it out in the shape of the circle using a spatula. Do this repeatedly until all the mixture is on the baking paper. Try and get some height as it looks better and it collapses a little when cooked. Also, put a dip in the middle as this will be for your topping.
  5. Bake in the oven for 10 minutes. Reduce the oven temperature to 110 degrees Celsius or 90 degrees fan forced. Cook for a further hour and 20 mins. The meringue should be crisp and dry.
  6. Turn off the oven and leave the meringue in the oven overnight.
  7.  Scoop out the passion fruit pulp from the fruit into a bowl.
  8. In a separate bowl add the cream and sieve in the icing sugar. Stir in half of the passion fruit pulp.
  9. Spread the cream mixture over the meringue base.
  10. Sprinkle over the remaining passion fruit pulp and scatter over the fruit.

 

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Acai Bowls May 13, 2015

Filed under: Breakfast,Brunch — delishuss @ 11:44 am
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2015-05-13 10.12.40

Credit: Ben Thompson, Photographer

I was talking to my colleague about Acai Bowls and I somehow agreed to making them for breakfast for him and my lunch club girls. I had the Acai smoothie packets and I figured that I could wing making the rest myself. The brand of frozen acai smoothie that I have is unsweetened and has a kind of an earthy taste so if you like it sweet I would recommend adding a tablespoon of agave syrup or honey. The blender we have at work is pretty rubbish so I ended up mashing the berries with the smoothie mix. I added some almond milk, probably a little bit too much as it was a bit runny once it had melted so I have adjusted the recipe to cater for this. The bowls went down a treat. I may be called for duty again.

Serves 4

Ingredients

3 acai smoothie packs

4 tablespoons of chia seeds

120g granola clusters

1/2 pineapple, chopped

3 kiwi, chopped

1/2 punnet of fresh raspberries, chopped

1/2 punnet of fresh strawberries, chopped

200g frozen mixed berries

3 tablespoons of almond milk

Agave syrup or honey to sweeten if needed

Method

1.Break up the acia smoothie mix into piece and add to a blender. Blitz the smoothie mix, the frozen berries and the almond milk together until you get a smooth mixture that isn’t too runny.

2. Distribute the mix among four bowls. Layer the fruit in each of the bowls.

3. Sprinkle the chia seeds and the granola clusters over the fruit.

4. Drizzle some syrup or honey over the mix, serve and enjoy.

 

Tropical Fruit Pavlova December 26, 2011

Filed under: Desserts,Weight Watchers Recipes — delishuss @ 7:26 pm
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Pavolva would probably be my favourite dessert but I haven’t really been too successful at making it right. So I made up in my mum’s house to see if it would work out differently and it did. I’m going to blame my gas oven 🙂 It turned out great and was surprisingly easy to do. I got this recipe from the Weight Watchers magazine. So it has to be good for you 🙂

5 Propoints per serving

Serves 6

Note: Make the meringue the night before and leave to cool in the oven overnight. It will keep for 2 days if left uncovered in a cool dry place.

Ingredients

4 egg whites

200g caster sugar

300g fresh mango chunks

175g fresh pineapple chunks

2 passion fruit

30g pomegranate seeds

170g pot of 0% fat Greek yoghurt

100g Weight Watchers reduced fat thick cream

 

Method

1. Pre-heat the oven to Gas mark 2/150 degrees celisus/ 130 degrees if using fan assisted oven.

2. Line a baking sheet with parchment.

3. In a large clean mixing bowl, whisk the egg whites to stiff peaks. Whisk in the sugar 1 tablespoon at a time, making sure that it is incorporated well before adding the next spoonful. The result should be a stiff glossy meringue.

4. Spread the meringue in roughly a 25cm circle on the sheet of baking parchment, lifting the edges slightly to make a low rim.

5. Place in the oven and turn down the heat to Gas mark 1, 140 degrees and 120 degrees celsius with a fan assisted oven. Cook for 1 hour until dry and firm to touch. Turn the oven off and leave the meringue in there until completely cool.

6. When ready to serve, peel the baking parchment away and place on a serving plate.

7. Mix the pineapple, mango and passionfruit together.

8. Combine the yoghurt and cream and spread on the meringue case and then top with the fruit.

9. Sprinkle the pomegranate seeds over and serve straight away.

 

It truly is delightful.

 

 

 

 

Fruit Crumble October 1, 2011

Filed under: Desserts — delishuss @ 5:27 pm
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I was out for a walk last Saturday and stumbled across a country lane with a flurry of blackberries, so I had to pick them. Half of the pickings came home with me and the rest were munched along the way :-). I had intended to make a crumble so I had cooking apples in stock. I tried to make it healthy-ish by using lower fat produce. I hadn’t made crumble before and was pleasantly surprised how easy it was.

It was yummy and needless to say didn’t last very long.

Ingredients

4 tablespoons splenda or sweetner

3 cooking apples, peeled, cored and sliced

4 plums, peeled, cored and sliced

75g blackberries or autumn fruit

100g low fat butter (I used flora light)

70g flour

50g oats

50g golden caster sugar

50ml of water

Method

1. Pre-heat the oven at 190 degrees celsius/gas mark 5.

2. Add the sliced apple and plums to a baking dish and sprinkle with the splenda and water and soft in the microwave for about 5 minutes on high.

3. In the meantime in a bowl make the crumble topping by adding the flour and butter and mixing together with your fingers lightly until it resembles breadcrumb. Stir in the caster sugar and oats.

4. Once the fruit has softened, add the berries and cook for another 2 minutes in the microwave. Remove and cover with the crumble mixture.

5. Cook in the oven for 30 minutes. If it doesn’t brown on top stick it under the grill for a couple of minutes. Serve with custard or vanilla ice-cream.

Note: if you don’t like the idea of using the microwave you can just soften them in a saucepan instead. You could add cinnamon to the crumble mixture also.