Tag Archives: Meringues

Orange Ice Cream

I seem to have ended up with a glut of oranges, I can’t quite remember why, and I needed something to do with them.  Now, this is going to sound a bit crap but, despite being very fond of oranges and their products, I absolutely hate peeling them.  I hate the bits of pith up my nails and the fact that they make my fingers sore and I don’t like the sticky, sickly smell that only occurs when someone else is peeling them.  What makes a human being think it’s ok to eat an orange on the London Underground for example?

There was a 30-second flash of sunshine yesterday, so I decided to make ice-cream.  The recipe I use calls for four egg yolks, which leaves four egg whites with which to make meringues.  Hurrah!  I have an ice cream maker which does all the churning for me.  If you don’t have one, you need to semi-freeze the ice cream, take it out, whip it again, then return it to the freezer.

Also remember, you could use lemons for a lovely tangy alternative.  Or indeed mangoes.

ORANGE ICE CREAM

Utensils:
1 x lemon squeezer or juice extractor
1 x medium bowl
1 x grater with a fine-grating side
1 x electric mixer or a wooden spoon and a firm hand
1 x small saucepan
1 x medium saucepan
1 x heatproof bowl to go on the top of it
1 x freezerproof container with a lid

Ingredients:
4 large oranges
4 egg yolks
4oz / 120g castor sugar
½ pint / 10floz / 300ml single cream
¼ pint /  5floz / 150ml double cream – lightly whipped
2oz dark chocolate drops or grated chocolate (optional)

Method:
Squeeze every drop of juice out of the oranges and put to one side
Finely grate the zest of the oranges
Put the grated zest into a heat proof bowl with the egg yolks and sugar
Beat thoroughly until slightly lighter in colour
Heat the single cream in the small saucepan until almost boiling
Stir the single cream into the egg yolk and orange zest
Place this bowl of a medium pan of simmering water
Stir until thickened, then remove from the heat
Add the orange juice, stir well, then set aside in the fridge to cool
When cold, fold the whipped double cream into the mixture
If you have an ice cream maker, put the mixture in it with the chocolate drops and let it do its work
If you don’t, pour the mixture into the freezer-proof container & put the lid on
Place in the freezer until it resembles slush
Take it out and beat it again – add the chocolate if you’re using it
Return it to the freezer with the lid on again and leave until frozen.

Remember that with home-made ice cream, you need to take it out of the freezer at least 20 minutes before you intend to use it or you will need a pneumatic drill to get it out of the tub.
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8 Comments

Filed under Food, Leftovers, Recipes

Glamorgan Sausages

Glamorgan Sausages aren’t sausages at all as they contain absolutely no meat, in fact, they’re more like a substantial croquette.  They are, however, absolutely delicious, a great vegetarian option, or just a lovely lunch or dinner served with dark green vegetables, potatoes or salad. 

The recipe calls for 3 egg yolks, but only 1 egg white – use the remaining egg whites to make meringues for pudding!

GLAMORGAN SAUSAGES

Utensils:
1 x large mixing bowl
1 x medium mixing bowl
2 x shallow bowls for dipping and rolling
1 x whisk
1 x large frying pan
Kitchen paper

Ingredients:
5oz  / 150g mature Cheddar cheese – grated
6oz  / 180g fresh breadcrumbs
2 spring onions – finely chopped
3 egg yolks – have another egg in reserve in case of dryness
1 tablespoon fresh parsley – finely chopped
1 teaspoon mustard powder
1 egg white – beaten
oil for frying

Method:
Mix together the cheese, spring onions and 5oz / 150g of the breadcrumbs in a large bowl
In the medium bowl whisk the egg yolks with the parsley and mustard
Add this to the cheese mixture and blend together well
Season to taste
If the mixture is too dry or crumbly to make into shapes, add another egg yolk
Divide the mixture into 12 equal pieces and roll each one into a sausage shape about 2” / 5cm long
Dip the sausages into the egg white then roll them in the remaining breadcrumbs
Heat the oil in a large frying pan and fry the sausages, turning frequently, until golden brown
blot off excess oil on kitchen paper and serve

4 Comments

Filed under Food, Recipes, Regional

Custard Continuum… Creme Anglaise

Yesterday, I had a piece of rather shocking news.  Apparently Bird’s Custard is not The Real Thing. 

Now before you all start writing in, and ‘phoning your therapists, I have undertaken some serious academic research on the matter and it turns out that there is something rather marvellous out there called Creme Anglaise.

Creme Anglaise is what used to happen before Bird’s Custard was invented and is what you will get if you go into a decent restaurant and order something with custard. 

I am teasing you all mercilessly of course, because I am perfectly aware of the existence of Real Custard (not be confused with Real Tennis or the Real IRA) and it’s actually not difficult to make and tastes wonderful.  This recipe calls for 2 egg yolks, so remember to keep the egg whites to make meringues.  

In fact, if you are terribly smart, you could float a meringue in the Real Custard and drizzle some Rosehip Syrup  (or similar) over it to make a seriously posh pud.  You see how I pull it all together my dears? 
This is how you make Creme Anglaise:-

CREME ANGLAISE

Utensils:
1 x large bowl
1 x whisk
1 x medium sized heavy based saucepan *
1 x sieve

Ingredients:
2 eggs
2 egg yolks
2oz / 60g caster sugar
8floz / 250ml double cream
8floz / 250ml full fat milk
1 vanilla pod, split lengthways

Method:
Beat the egg yolks and eggs together with the caster sugar until really well blended
Pour the cream and milk into a heavy based saucepan
Add the vanilla pod
Bring the milk, cream and vanilla mixture almost to the boil, stirring constantly to stop it browning the bottom of the pan.
Remove the vanilla pod and pour the milk and cream into the eggs, whisking vigorously all the time
Pour the mixture back into a heavy based saucepan and heat over a low heat, stirring gently but continuously until it is thick enough to coat the back of the spoon
Take it off the heat but keep stirring it for a couple of minutes.
Strain through a fine sieve into a bowl or jug and serve

* To absolutely avoid any chance of burning the bottom of the pan, use a bain marie if you have one, as this prevents direct heat getting to the custard.

6 Comments

Filed under Food, Recipes, Storecupboard

Yorkshire Pudding, Toad in the Hole and Meringues

Toad in the Hole is a lovely dish; filling, tasty, nutritious and very simple to make.  Yet again, you will be using storecupboard ingredients, making a basic Yorkshire pudding mixture with added sausages.  The only problem is that you are then left with one egg white at the end.  I therefore increase the mixture slightly so as to be left with two egg whites which can be made into meringues ready for tomorrow’s pudding.

Incidentally, my grandmother (who was from Lancashire) used to make sweet Yorkshire Pud.  Add 2oz white sugar in with the flour and then sprinkle the baked pud with sugar just before serving.  Has anyone else come across this?

I will give you the standard Yorkshire Pudding recipe with the increased quantities in brackets.
All recipes serve 4 unless otherwise stated.

YORKSHIRE PUDDING

Utensils
:
1 x large bowl
1 x measuring jug
1 x whisk or hand blender or food mixer

Ingredients:
4 oz / 120g plain white flour (5 ½ oz/160g)
½ tsp salt
2 whole eggs + 1 egg yolk (2 whole eggs + 2 egg yolks)
¼ pint / 5 floz milk (6floz)
¼ pint / 5 floz water (7floz)
a little oil for greasing

Method:
Pre-heat the oven to 220 / 425 / 7
Put the flour and salt in a large bowl and make a well in the centre
Beat in the eggs and egg yolks to form a thick paste
Gradually whisk in the liquid until the batter achieves the consistency of thick cream
Leave to stand for at least 20 minutes
Place a roasting tin with the oil in it in the oven until a drop of batter sizzles in it
Pour the batter into the tin and bake for about 25 minutes or until it is well puffed up and golden brown

Toad in the hole - portionTOAD IN THE HOLE

Utensils:
1 x large ovenproof dish
1 x large bowl
1 x measuring jug
1 x whisk or hand blender or food mixer

Ingredients:
1 quantity of Yorkshire Pudding batter
8 good sausages

Method:
Preheat the oven to 220 / 425/ 7
Place the sausages in the dish and place in the oven for about 15 minutes until browning nicely
Remove from the oven and drain off any excess fat.
Quickly pour on the batter and return the dish to the oven
Cook for about 25 minutes until the batter is puffed up and golden brown.

Serve with dark green vegetables.  I really like Savoy Cabbage with a rich gravy to which you have added a dessertspoonful of redcurrant or cranberry jelly.

MeringuesMERINGUES

Utensils:
1 x medium bowl
1 x baking sheet
greaseproof paper to cover the baking sheet
1 x electric mixer

Ingredients:
2 egg whites
3 ½ oz / 100g caster sugar (ordinary sugar will work but the texture will be slightly coarser)

Method:
Pre-heat the oven to 100 / 200 / ¼
Whisk the egg whites until they form soft peaks (and look like shaving foam)
Whisk in half the sugar
Fold in the rest of the sugar with a metal spoon
Put the greaseproof paper on the baking sheet
Put 8 blobs of the mixture equally on the baking sheet
Bake for 1 ½ – 2 hours or until the meringues are dry and crispy
When completely cold, sandwich together with whipped cream
Add some fruit to turn them into health food

3 Comments

Filed under Food, Nutrition & Sensible Eating, Recipes, Storecupboard