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January 13, 2005

Gingerbread Tart with Orange Marzipan and Glazed Pears

1¾ cups flour ½ teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon 50g butter ½ cup brown sugar ½ cup treacle 1 egg Sift flour, baking soda, ginger and cinnamon

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1¾ cups flour

½ teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

50g butter

½ cup brown sugar

½ cup treacle

1 egg

Sift flour, baking soda, ginger and cinnamon into a bowl. oelt butter, brown sugar and treacle in a saucepan. Cool and beat in egg. Add sifted dry ingredients and combine with egg mixture. Cool. Refrigerate mixture for 30 minutes. Press over the base and sides of a baking paper base-lined 34 x 11cm fluted pie tin. Crumble over orange marzipan. Bake at 180 degrees C for 30 minutes. Cool. To serve, cut into pieces and serve with pears and drizzle over syrup.

orange oarzipan

125g ground almonds

1 cup icing sugar

½ cup caster sugar

1 egg yolk

1 tablespoon grated orange rind

2 tablespoons orange juice

Combine almonds, icing sugar, caster sugar, egg yolk, orange rind and juice until a crumble consistency.

Glazed Pears

1 cup dried pears

1 cup orange juice

½ cup water

2 tablespoons sugar

Cook pears, orange juice, water and sugar in a saucepan over a medium heat for 15 minutes. Remove pears with a slotted spoon and cook remaining juice until reduced by half.

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Home entertainment

January 13, 2005

Hazelnut Meringue Layers with Cream and Berries

4 cups mixed frozen berries or fresh berries 1 cup roasted hazelnuts 6 egg whites 1½ cups sugar 1 teaspoon hazelnut essence 600ml cream 1 cup raspberry jam Thaw berries if frozen. Drain well and

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4 cups mixed frozen berries or fresh berries

1 cup roasted hazelnuts

6 egg whites

1½ cups sugar

1 teaspoon hazelnut essence

600ml cream

1 cup raspberry jam

Thaw berries if frozen. Drain well and reserve juice. Place roasted hazelnuts in a clean, dry tea towel and rub together to remove as much of the skin as possible. Chop nuts finely. Beat egg whites until stiff but not dry. Add half of the sugar and beat well. Repeat with remaining sugar and stir in hazelnut essence and hazelnuts. Line a tray with baking paper. Spread meringue out on tray into two 20 x 30cm oblongs. Bake at 120 degrees C for one hour or until meringue is crisp and dry. Turn off oven and leave in oven to cool completely. Carefully cut down the length of each meringue to form

two pieces. Whip cream. Spread a layer of cream over three meringue pieces. Cover evenly with berries. Stack meringues and berries on top of one another, finishing with a plain meringue. Press lightly together. Serve with berry couli.

Berry Couli

Reserved berry juice

1 cup raspberry jam

Heat reserved berry juice and jam together stirring often. Simmer until reduced by half. Cool.

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