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Tag Archives: delicious. magazine

Caramel Walnut Slice

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Another slice recipe! This recipe is adapted from the May 2014 issue of delicious. magazine in a feature on slices. A caramel topping, crunchy with chopped walnuts, on top of a pastry base. The topping is a little bit soft and gooey, making it almost like a walnut tart.

Perhaps I’ll try converting the slice into a tart next!

Ingredients

Base

125g softened butter

2 tbls icing sugar

150g self raising flour

Topping

2 eggs

250g brown sugar

100g walnuts, chopped

90g desiccated coconut

2 tbls extra flour

Method

Preheat oven to 170degrees C. Line a 20cm square baking tin with baking paper, leaving an overhang of paper on the sides.

Combine the base ingredients in a food processor and whizz until a soft pastry like dough forms.

Press the dough into the baking tin and bake for 15-20 minutes until just golden brown.

Whisk together the eggs and brown sugar until the sugar is dissolved. Add in remaining ingredients and stir to combine. Pour the mixture over the baked base, return to the oven and bake for about 20-30 minutes or until the topping is set.

Cool in the baking tin then cut into slices to serve.

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Pavlova with Salted Caramel and Berries

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I’ve made lots of pavlovas over the years, and this recipe is a winner! It’s from delicious. Love to Cook, by Valli Little, the recent 2013 cook book from delicious. magazine.

The pavlova is crisp on the outside and has a lovely marshmallow centre. The salted caramel sauce goes very well with the pavlova, and is a sweet contrast to the slightly acidic berries.

Thank you to my talented colleague Gez for the title photograph.

See http://www.gezxaviermansfielddesign.com/ for more of his photography and designs.

Ingredients

Pavlova

6 egg whites

350 gms caster sugar

1 tbs white balsamic vinegar

1 tbs cornflour, sifted

50g icing sugar, sifted

600 mls thickened cream

500 gms mixed fresh berries – raspberries, strawberries, blackberries and blueberries work well.

Salted Caramel

550 gms caster sugar

300 mls thickened cream (at room temperature)

1/2-1 tsp sea salt flakes, to taste

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Pavlova before the salted caramel

Method

Preheat oven to 150 degrees C, non fan-forced. Line a large baking tray with baking paper.
Place egg whites in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes to soft peaks.

Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy. Reduce speed to low, then add balsamic vinegar, cornflour and icing sugar, beating to combine.

Spread mixture over the baking paper in a round or oblong shape, fairly high, making a slight indent in the centre. Reduce oven to 125-130  degrees C depending on how hot your oven is, and bake pavlova for 1 hour. Turn off oven and leave meringue in the oven, with the door ajar, for 1-2 hours until cooled completely.

Remove from oven and place on a serving plate or board.

For the salted caramel, combine sugar with 125 mls water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 8-10 minutes until a golden caramel forms.

Remove from heat and pour in cream – be careful, as mixture will bubble fiercely. Return saucepan to low heat, add salt to taste and cook, stirring, for 1-2 minutes until smooth.

To serve – whisk cream to soft peaks, then spread over pavlova. Scatter over berries When ready to serve, drizzle with the salted caramel that has been gently warmed.

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Pavlova with salted caramel drizzle

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