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4 Oct

I used four eggs, and got 28 macaroons.

Beat egg whites to stiff peaks, slowly add in caster sugar (that’s the really fine one) – 50g for each egg white.  Stir in dessicated coconut – 1/4  cup for each egg white.

Spoon onto baking paper, or if you’re not making them in a big rush because you need to take a plate to a baby shower in a few hours you could pipe them all fancy-like.

I went with a tablespoon.

A sampling toddler is optional at this point.

Bake about half an hour at 150c/300f, until dry but not brown.  Cool on the tray.

They’re yummy like that, but I melted a little chocolate for drizzling this time.  I used roughly 25 grams.

So to sum that up because I got a little rambly…..

Preheat oven to 150c/300f.  Line baking tray with paper.

For 28 macaroons use –

  • 4 egg whites
  • 200g caster sugar
  • 1 cup dessicated coconut
Beat egg whites to peaks, slowly add sugar, stir in coconut.  Spoon onto lined tray.  Bake half an hour, or until dry but not brown.  Cool on tray.  Drizzle, dip, or coat in chocolate if you want.
For lots more recipes check out Tasty Tuesday at Balancing Beauty and Bedlam.

Dutch Puff-ish Thingie

23 Nov

Okay, I dropped the ball on the whole food blog portion of my life, but hopefully I’m back now.  The fourth Bottomless Tummy has just turned three and I was a little disorganised preparing his party food, which left me doing a mad dash at the end.  Hopefully one of the near future posts will cover how we host (nearly) packaged food free parties.  But for now we’re back to my ‘Too Many Eggs!’ theme.

I’ve been slowly getting this just how I like it, while converting it to gluten and dairy free..  Slowly, because I’ve been trying not to feed it to the kids so often that they start refusing to ever eat it again.  EVER!

So far so good with that.

We’ve been eating this for lunch, but I would happily eat it for breakfast or dessert too.

First turn your oven on to 200c/400f.

Next measure 1 cup rice flour (I used white, but I’m sure either would be fine) and 1 cup tapioca starch in to a mixing bowl.  As an aside, I can’t stand when rice flour makes stuff gritty, I don’t even like it when the food is fine but there is a grittiness afterwards.  If you share my rice grit loathing you are safe with recipe.

Break in 8 eggs and whisk until smooth.

Somewhere in there your oven will get hot.  Chuck 75g fat (shortening, or butter if dairy is okay, bacon drippings would be yummy if you can eat pork products) in your oven dish and pop it in the oven.  Pull it out again when it’s melted.

If I want apples in the puff I add them with the butter.  If I’m putting something softer in (eg, banana or mushrooms) I add them after the butter has melted.  I just use enough to make a single layer on the bottom of the dish.  For a sweet dish I stir a heaped Tbs honey in to the butter.

Put the oven dish back in to make sure everything is hot when your egg mix is ready.

Whisk 2 cups coconut milk (or whatever milk you use, I’m sure they’re all fairly equal for this) in to the egg mix.

When everything in the oven is hot, pull the dish out, pour the egg in, and return to the oven.  Bake 15-20 minutes, until puffy.

Fresh out of the oven it's all puffy.

The puffiness will collapse fairly quickly, and it ends up with a baked custard kind of a texture.

Editing to add this to Tasty Tuesday.  Go see lots more great recipes!

Egg Spread

24 Oct

I’m still stuck on egg recipes while our hens are behaving themselves.

Hard boil as many eggs as you want, this time I used six, but only three of the Bottomless Tummies (aged 9, 4 & 2) and myself ate it so there was extra for the fridge.  (Boil water for ten minutes to get yolks hard, then run under cold tap to cool.)

While they’re boiling chop half an onion very finely.  Chives, spring onions/scallions etc are nice too.

Once the eggs are cooled and peeled, mash them with a fork.  Add in the onion and some seasoning.  This time I used a tsp of dijon to give it taste without bite, and salt to taste.

Then to hold it all together add a splash of milk or mayo.  I generally use milk, but if I needed it dairy free I would use mayonnaise.  I know “splash” is really unhelpful!  I didn’t measure, but I would say it was maybe 1/8 cup, is that more helpful?

Check the taste, then slap it on some bread, and enjoy!

Poached Eggs… the real way

22 Oct

Fill whatever pan will hold enough eggs for you with about an inch of water, add a tablespoon of vinegar.

Heat it to a simmer.

Crack your eggs in to the water.  If they’re not fresh the whites will float around a bit, but a fresh egg should stay in a nice little lump.

When the white is all solid it’s done.  Super simple!


19 Oct

Pavlova is a classic dessert that was first made in New Zealand Australia New Zealand Australia New Zealand, each country keeps finding recipes that were written a couple of years earlier then the other country’s earliest recipe, but whatever – it’s a classic dish in both Australia and New Zealand.

All you need is:

  • egg whites*, usually 3
  • 50g castor sugar (superfine sugar in U.S.) for each egg white

Preheat oven to 150c/300f.  Line an oven tray with baking paper.

  1. Beat whites to stiff peaks.  
  2. Slowly add sugar, beating after each addition.  If using an electric mixer you can add it in just a few batches, but you want to add a (dessert or table)spoonful at a time if using a hand beater or whisk.
  3. It should start looking glossy.

    No need to turn your head sideways. The beater was resting on the edge of the bowl, okay?

  4. When all the sugar is added turn it out on to the paper.  Spread in a circle, at least an inch thick.

    Bake for one hour.

    When it’s cooked it should NOT be this colour:

    You want it to still be fairly white.  My oven always needs to cooler, but I forgot to allow for that.  Even though I’ve been using it for over a decade.  And it’s the only oven I’ve ever made a pav in.  The bonus is – if it browns like this the bottom will go all chewy caramelly.  Yum.  I like it like that but had only managed to make properly cooked ones until this scatter brained moment.

    Moving right along……

    When it’s cool cover it in whipped cream (unless you want to keep it dairy free, of course).  It’s fine left like that, but is nice decorated with sliced fruit (traditionally kiwifruit and/or strawberries, but if your kids should already be in bed and you can’t be bothered dealing with kiwifruit skin feel free to slap some banana on it.

    It all collapses when it's cut, but that's okay, that's what pavlova is SUPPOSED to look like.

    One more photo…. you should have a crunchy crust (that doesn’t sound so nice, lets call it a shell) outer shell, like meringues, and a marshmallowy inside, not like meringues.

    Last Step – enjoy a taste of New Zealand Australia New Zealand Australia New Zealand!

    *Keep the yolks for other foods, such as mayonnaise.

10 Ice cream Flavours

11 Oct

The base recipe for Whole Foods Ice cream is here.

1.  Good old vanilla.  Add a splash of essence and stir it through.

2.  Chocolate of course.

3.  You can’t go wrong with maple and walnut.

Do keep reading, the more adventurous ones are coming. 😉

4.  Berry and chocolate. Swirl fruit coulis and chocolate ganache through.  To make ganache melt 100g chocolate in 100ml cream.  Using ganache stops the frozen chocolate from going hard enough to break your teeth.

5.  Peanut Brittle.  I just went looking for the recipe and realised I haven’t posted it yet.  Keep watching, I’ll do it soon.  (Nag me if I don’t.)

6. Caramel Swirl.  Good on its own, or combined with a ganache swirl.  Recipe here.

7. Coffee.  Stir instant coffee in to the cream before whipping it.  I don’t remember now how much I used, but I don’t drink coffee so you probably want to do it to taste rather than copying me!

8.  Licorice. (To meet all our requirements we use Orgran Molasses Licorice).  Before starting chop a bunch of licorice in to little pieces, then soak it in a couple hundred mls of the cream.  After doing the eggs and honey, whip the rest of the cream, then add in the licorice cream (the licorice soaks the cream up so it should be thickened and not need whipping).  Combine them according to the ice cream recipe.

9.  Lemon Curd.  This is divine.  (Recipe for whole food lemon curd is in the works.)

10.  If you happen to be entertaining a Gruffalo there is, of course, Owl Ice cream.

(That’s just lightly chocolate flavoured ice cream, with a darker chocolate ice cream spooned on to it.  If you wanted to be all fancy-like you could probably use a piping bag to make it tidier, but the kids recognised it as is.)

Editing to add this to the Top Ten’s at ohamanda.


8 Oct

Our hens are laying way more than we can keep up with at the moment, so as well as giving lots of eggs away I am using the opportunity to perfect eggy recipes.

First up is mayonnaise because I have had mayo-making issues in the past!  I also want to get the hang of it, because summer is fast approaching.  We love to eat a lot of salad, but it seems easier for little jaws to deal with if there are condiments involved.

In theory you can get about 500mls of oil in to one egg yolk, but I never can.  I don’t know if it’s my eggs or the oil or just me, but my mayonnaise always fails if I try to put more than half that amount of oil in.

Anyway, here’s what I do:

Separate an egg (keep the white, it can go in the fridge for another day), place the yolk in a bowl, add a capful of vinegar, a little mustard and salt (and pepper if you want).  Whisk.  When it’s looking nice and fluffy start drizzling the oil in slowly.  Very slowly.  So-slowly-it’s-ridiculous kind of speed.  Whisk, whisk, then whisk some more.

In theory once all the oil is in you can skip to the end step.  But if you’re aything like me you will need this intermediate step….

Oh no, I’m nearly finished and it’s starting to separate!!  Stop.  Don’t add any more oil to that one, but don’t tip it down the drain either.  In another bowl place another egg yolk and capful of vinegar.  Whisk again.  Once it’s looking fluffy slowly drizzle the remainder of your oil, then add the separated stuff a bit at a time.  This can be added faster than oil because it’s already mostly done.  Once you have it all combined you can continue to…..

Final step – Stir a tablespoon of boiling water through it (this is supposed to keep it from separating).  Thin (with vinegar or water) if needed, and adjust to taste.

There you have it – mayonnaise for your coleslaw.

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