Sunday, 15 December 2013

Chocolate Pretzel Sticks

1 cup Chocolate Melts
2 tblsp Nutella
1 bag Pretzel Sticks
1/2 cup Almond slivers, chopped

Melt chocolate and nutella in heat proof bowl over simmering water.  When melted, stir through the chopped almonds.  Swirl the top half of each pretzel stick in the choc/almond mixture and place on a lined baking sheet.  Place in the fridge to set.

French Coconut Macaroons

3 Egg Whites
1 1/2 cups Castor Sugar
1 1/2 cups Moist Coconut Flakes

Whip egg whites adding sugar half a cup at a time, make sure that the sugar is desolved before adding next half cup.  When all sugar added it should be shiny and stiff peaks, like Meringue.  Fold in the coconut, spoon tablespoons of mixture onto lined baking sheet.  Bake for 15 to 19 minutes at 180C until golden.  Remove from the oven and allow to cool.



Wednesday, 11 December 2013

Pretzel Turtles

I made these the other day with Jersey Caramels and wasn't happy with how they turned out.  So I thought I would try them with the Werther's Chewy Caramels, well do you think I could find them?  Nope 3 different types of supermarket and no joy!

I thought I would try the Werther's Eclairs, so I am standing in the kitchen after work just whipping up another batch for the blog, kind of in the zone and I had one of those Ah Ha moments.

Amanda you could use Columbine's! or stick to the Eclair's either way caramel is caramel yummmmo!

1 bag of Caramels type of your choice as discussed above.
Equal amount of Pretzels (must be the twisty ones)
Equal amount of Pecans
Dark chocolate for melting

On a baking sheet lay out your pretzels and place your caramels on top.

Place in pre heated oven 200C for about 3 minutes or until caramel is softened or in my case melted!

Squish the pecans into the top of the caramel (careful hot caramel can burn) then allow to cool.

*Drool* chocolateeeeee mmmmmm.  Oops sorry just a chocolate coma moment!  When the caramel is cool put some chocolate in a bowl over simmering water and melt.

On a baking sheet pour a teaspoon of the chocolate and squish the caramel into it.   If you have a little extra chocolate you can pour some over the top as well and then if you cannot restrain yourself just eat the remainder of the chocolate.
Place in the fridge to set the chocolate and then well enjoy! or give as Xmas pressies.


Saturday, 7 December 2013


6 Egg whites
12 tblspn Castor Sugar
2 tspn Cornflour
pinch of salt

Whisk egg whites and salt until foamy.  Add one tblspn of sugar at a time until the egg whites are shiny and form stiff peaks, whisk in corn flour.

Put meringue onto a baking sheet lined with baking paper, smooth sides with a spatula and make an indentation in the top.  Place in oven pre heated to 150C, cook for one hour, turn off oven and allow to cool in the oven.

Top with whipped fresh cream and your choice of fruit.


Sunday, 1 December 2013

Marcus Waring's Custard Tart

This is one of the best custard tart's I have ever had the pleasure of eating.


9 Egg Yolks
75gm Castor Sugar
500ml Cream
1 quantity of Sweet Pastry as per previous post

Roll pastry between 2 sheets of baking paper, its a very soft pastry and is easier to handle this way.  Place in pie dish or tart tin, refrigerate for about 30 minutes to allow to relax.  Blind back (beans rice etc on baking paper in the middle) for 10 minutes at 175C then remove the baking beans and bake for another 10 minutes.  Remove from the oven and reduce the heat to 130C.

When you remove the tart shell from the oven, heat cream in saucepan to just below boiling.  Whisk egg yolks and sugar until combined.

Ladle hot cream over egg yolks beating while adding cream to ensure yolks don't scramble.  When all cream is added to the eggs strain into a jug for easier pouring.  Place the tart shell on a baking tray back in the oven and pour the egg mixture in, dust with grated nutmeg and bake for 30 to 40 minutes, the centre should be just set.  Remove and allow to cool completely.


Sweet Pastry

Many years ago I started watching a show called The Great British Menu, the first year Marcus Waring competed and won the Desserts section with the most fantastic Custard Tart.  I have made this many times over the years and is always a great dessert, however the pastry for this tart has become the only sweet pastry recipe I use.

225gm Plain Flour
150gm Cold Butter, cubed
75gm Castor Sugar
1 whole Egg
1 Egg Yolk
Zest of a Lemon (optional)

Place flour, sugar, zest and butter in food processor and pulse until the butter is small pea size pieces.  Add eggs lightly beaten together and blend until pastry forms a ball, don't blend longer.  The pastry is quite soft at this stage don't be worried.  Put pastry in a Ziploc bag sealed or rap in gladwrap and place in the fridge for 2 hours.