Sunday, 9 June 2013
Friday, 7 June 2013
Thursday, 6 June 2013
Raspberry meringue pie
150g plain flour, plus extra to dust
25g caster sugar
75g butter, cubed and chilled
1 large egg yolk
25g caster sugar
75g butter, cubed and chilled
1 large egg yolk
For the raspberry filling
800g fresh raspberries
5 tbsp cornflour
100-125g golden caster sugar, to taste
2 tbsp lemon juice
5 large egg yolks
60g butter
For the meringue topping
3 large egg whites
175g golden caster sugar
Method
1. Mix the flour, sugar and butter, until they resemble crumbs. Add the yolk and 1 tablespoon cold water, then pulse until it comes together to form a dough. Wrap in and chill for 15 minutes.
2. Preheat the oven to 190°C. Roll out the pastry on a floured surface and use a deep, 23cm flan tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans and paper and bake for a further 10-12 minutes, or until dry and pale golden. Set aside to cool. Reduce the oven temperature to 180°C
3. Make the filling. Whizz the raspberries to a purée, then pass through a sieve to remove the seeds - you should end up with 675ml-700ml purée. Pour into a saucepan.
4. In a bowl, mix the cornflour with 100g sugar, the lemon juice and 1 tablespoon water to give a paste. Stir into the purée, place over a medium heat and cook, stirring, until just boiling. Cook for 1 minute, stirring continuously, until thickened. Taste and add the extra sugar if the raspberries are too tart. Remove from the heat and beat in the egg yolks and butter. Cool slightly, then pour into the pastry case and chill for 30 minutes to firm up the filling.
5. Make the topping. Whisk the egg whites to soft peaks in a large, grease-free bowl. Gradually whisk in the sugar, until you have a stiff, glossy meringue. Pile on top of the filling, swirling the meringue with a palette knife to get craggy peaks. Bake for 8-10 minutes, or until the meringue is pale golden. Serve immediately.
Bon appetit!
2. Preheat the oven to 190°C. Roll out the pastry on a floured surface and use a deep, 23cm flan tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans and paper and bake for a further 10-12 minutes, or until dry and pale golden. Set aside to cool. Reduce the oven temperature to 180°C
3. Make the filling. Whizz the raspberries to a purée, then pass through a sieve to remove the seeds - you should end up with 675ml-700ml purée. Pour into a saucepan.
4. In a bowl, mix the cornflour with 100g sugar, the lemon juice and 1 tablespoon water to give a paste. Stir into the purée, place over a medium heat and cook, stirring, until just boiling. Cook for 1 minute, stirring continuously, until thickened. Taste and add the extra sugar if the raspberries are too tart. Remove from the heat and beat in the egg yolks and butter. Cool slightly, then pour into the pastry case and chill for 30 minutes to firm up the filling.
5. Make the topping. Whisk the egg whites to soft peaks in a large, grease-free bowl. Gradually whisk in the sugar, until you have a stiff, glossy meringue. Pile on top of the filling, swirling the meringue with a palette knife to get craggy peaks. Bake for 8-10 minutes, or until the meringue is pale golden. Serve immediately.
Bon appetit!
Wednesday, 5 June 2013
Tuesday, 4 June 2013
Sunny sorbets
The sun is finally shining this week! Now I can only think of yummy sorbet ice creams.
Therefore some inspiration to serve delicious summer sorbets!
Photo's: Pinterest
Sunday, 2 June 2013
Weekend update
Shopping with my mother in Haarlem, starting with coffee and a delicious scone at Jetties | Hema, the beauty store with lots and lots of nailpolishes | Bying myself a new ring ||
Wine and seafish as an appetizer at Cafe Colette |Bought these new skirts from Zara and Asos. Hello sun, where are you? | Staying for the night at my parents' house, enjoying their garden and strawberries in the morning| Pink flowers everywhere. Like!
Enjoy your week!
Wine and seafish as an appetizer at Cafe Colette |Bought these new skirts from Zara and Asos. Hello sun, where are you? | Staying for the night at my parents' house, enjoying their garden and strawberries in the morning| Pink flowers everywhere. Like!
Enjoy your week!
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