Placeholder Content Image

Turkish delight meringues

<p>I think I first saw rose water meringues at Queen Sally's Diamond Deli in Wellington's Lyall Bay. Katie Richardson heads up the talent in the kitchen there and at Maranui Café, a couple of hundred metres down the road.<br /> <br /> Both gaffs deserve the iconic reputation they have garnered over the years, serving delicious coffee and fabulous food. Anyway, the rose water touch always intrigued me, and because I love Turkish delight I thought I'd have a go at folding little pieces of this sticky sweet into the meringues just prior to putting them in the oven. And I'll be darned, it actually worked! The Turkish delight adds a little chew and the rose water gives the meringues this delicious kind of sweet floral note. Cream and strawberries complete these treats.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 24-30</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons water</li> <li>2 tablespoons rose water</li> <li>2 tablespoons white wine vinegar</li> <li>4 egg whites</li> <li>2 cups (460g) caster sugar</li> <li>Few drops red food colouring</li> <li>100g rose Turkish delight, cut into small pieces</li> <li>Strawberries, hulled and quartered, to serve</li> <li>Whipped or runny cream, to serve</li> <li>Icing sugar, for dusting (optional) </li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat your oven to 100C (200F). Line two baking trays with baking paper.</p> <p>2. To a small saucepan, add the water, rose water and vinegar. Bring up to the boil, then remove from the heat.</p> <p>3. In a stand mixer fitted with the whisk attachment, or using a handheld electric whisk, beat the egg whites on medium speed for a minute or so. Add the rose water and vinegar mixture and continue to beat for a further minute, until the egg whites have become frothy. While beating, start slowly adding the caster sugar, a tablespoon at a time – it should take around 15 minutes to add most of the sugar. When you are about three quarters of the way through the sugar, add a few drops of the red food colouring to give you the desired pink colour.</p> <p>4. The meringue is ready when it is stiff and glossy.<br /> <br /> 5. With a rubber spatula, turn the meringue out into a large bowl and fold through the Turkish delight pieces. If you want a bit of a marbled effect, add a few more drops of the red food colouring and gently fold through without mixing it all in.<br /> <br /> 6. Using a couple of tablespoons, spoon the meringues onto the prepared trays. Place in the oven and bake for 1½ hours, rotating trays halfway through the baking time. When the time is up, turn off the oven and leave the meringues in the oven without opening the door until completely cooled, preferably overnight.</p> <p>7. To serve, divvy up the strawberries into bowls.</p> <p>8. Add a meringue or two and liberal amounts of cream. Dust with icing sugar, if you feel the need. Eat now!</p> <p><em>Recipe extracted from </em>Al Brown's Eat Up New Zealand<em>, published by Allen and Unwin, RRP $65. </em></p> <p><em>Republished with permission of <span style="text-decoration: underline;"><a href="https://www.stuff.co.nz" target="_blank"><strong>Stuff.co.nz.</strong></a></span> Image credit: Josh Griggs/Stuff.co.nz. </em></p>

Food & Wine

Placeholder Content Image

Mini meringue pies

<p>We love these bite-size treats with crunchy biscuit casing, zesty lemon curd and a soft coconut cream meringue top. The lemon curd filling is versatile – we use it for raw dessert cake layers and even individual chocolate fillings. Experiment with alternate citrus flavours if you like – limes or oranges also work well.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 11 mini tarts</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>For the chocolate tart shell</p> <ul> <li>50 g wet nut milk pulp</li> <li>1 tablespoon desiccated coconut</li> <li>1 tablespoon coconut sugar</li> <li>1 tablespoon cacao powder</li> </ul> <p>For the lemon curd</p> <ul> <li>60 ml coconut oil</li> <li>40 cashews, soaked</li> <li>80 ml rice malt syrup</li> <li>Juice and zest of 1 large lemon</li> <li>Pinch of Himalayan pink salt</li> <li>Pinch of ground turmeric</li> </ul> <p>For the coconut cream meringue</p> <ul> <li>400 ml coconut cream</li> <li>1 tablespoon coconut oil</li> <li>1 teaspoon rice malt syrup</li> <li>coconut sugar, for sprinkling</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>For the chocolate tart shell</p> <ol> <li>Using your hands, massage all ingredients together in a small bowl.</li> <li>Divide the mixture into eleven equal portions and press into the tart tins, then freeze for 15 minutes. Once the shells are frozen, pop them out of the moulds and place on a mesh dehydrator tray. Dehydrate at 40°C for 12–24 hours.</li> <li>Allow to cool.</li> </ol> <p>For the lemon curd</p> <ol> <li>Melt the coconut oil over a bain-marie.</li> <li>Blend all the ingredients except the coconut oil in a high-speed blender until smooth.</li> <li>Add the coconut oil and blend until very smooth.</li> <li>Pour equal portions of the mixture into each tart shell and set in the fridge for 30 minutes.</li> </ol> <p>For the coconut cream meringue</p> <ol> <li>Refrigerate the coconut cream overnight.</li> <li>Melt the coconut oil over a bain-marie.</li> <li>Scoop the solid cream off the top of the coconut cream and place the solid cream in a chilled bowl (discard the leftover water). Add the rice malt syrup and whisk to combine.</li> <li>While whisking, pour the coconut oil into the cream, continuing to whisk so the oil sets evenly.</li> <li>Transfer the mixture to a piping bag and pipe a little meringue onto the top of each tart.</li> <li>Sprinkle a tiny bit of coconut sugar over each meringue.</li> <li>Refrigerate until needed, or serve immediately.</li> </ol> <p style="text-align: center;"><img width="224" height="223" src="https://oversixtydev.blob.core.windows.net/media/33868/pana-chocolate-cover_224x223.jpg" alt="Pana Chocolate Cover" style="float: right;"/></p> <p style="text-align: left;"><em>This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: Armelle Habib.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/"><span style="text-decoration: underline;"><em><strong>Mini apple pies</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/"><span style="text-decoration: underline;"><em><strong>Layered chocolate cream pavlova</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>

Food & Wine

Placeholder Content Image

Lemon meringue cake

<p>If you liked the pie version you’ll love this sweet, creamy and zesty lemon meringue cake.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Lemon curd</em></p> <ul> <li>6 large egg yolks</li> <li>¾ cup of sugar</li> <li>⅓ cup of lemon juice</li> <li>1 tablespoon of lemon zest, finely grated</li> <li>1 tablespoon and 1 teaspoon corn flour</li> <li>A pinch of salt</li> <li>6 tablespoons of refrigerated butter</li> </ul> <p><em>Meringue</em></p> <ul> <li>4 large egg whites</li> <li>1 cup of sugar</li> <li>A pinch of cream tartar</li> <li>½ teaspoon of vanilla extract</li> </ul> <p><em>Cake base</em></p> <ul> <li>1 package of basic vanilla cake</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. To make the lemon curd, in a saucepan over medium-low heat, whisk together yolks, sugar, lemon juice, zest, corn flour and salt. Cook for about 10 minutes, until sugar has dissolved and mixture thickens.</p> <p>2. Add butter a few pieces at a time. Allow to melt.</p> <p>3. Strain through a fine sieve into a separate bowl.</p> <p>4. Cover with plastic wrap set directly on the curd. Chill for two hours.</p> <p>5. Meanwhile, make the meringue using a heat-proof bowl, whisk egg whites and sugar together over a pan of simmering water without letting the bowl touch the water.</p> <p>6. Once sugar has dissolved, remove from heat and add cream of tartar and vanilla.</p> <p>7. Using an electric mixer, beat on medium high until stiff peaks form.</p> <p>8. To make the cake, cook cake base according to package instructions in two layers. Let cool.</p> <p>9. Place one layer on a cake platter.</p> <p>10. Spread lemon curd on top, leaving a few cm of the edge bare.</p> <p>11. Top with the second layer and press down.</p> <p>12. Using a spoon’s back, spread meringue over the cake.</p> <p>13. Brown meringue by using a kitchen torch and serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">Mini lemon tarts</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/pumpkin-pie/">Classic pumpkin pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/citrus-souffle/">Citrus soufflé</a></strong></em></span></p>

Food & Wine

Placeholder Content Image

Lemon meringue pie

<p>Tangy, sweet, and flaky, this lemon meringue pie checks all of your dessert boxes.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Pastry</em></p> <ul> <li>1 1/3 cups of all purpose flour</li> <li>2 tablespoons of icing sugar</li> <li>150g of butter</li> <li>1 ½ tablespoons of ice water</li> </ul> <p><em>Filling</em></p> <ul> <li>½ cup of cornflour</li> <li>¾ cup of caster sugar</li> <li>Lemon zest of 3 lemons, fine</li> <li>⅓ cup of lemon juice</li> <li>¾ cup of water</li> <li>3 egg yolks</li> </ul> <p><em>Meringue</em></p> <ul> <li>⅛ teaspoon of cream of tartar</li> <li>3 egg whites</li> <li>⅓ cup of caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To make the pastry, in a food processor, process flour, icing sugar and butter until mixed.</li> <li>Add ice water and process until mixture forms a ball.</li> <li>On a floured surface, knead and press to a circle of 15cm. Wrap in cling wrap and chill.</li> <li>Now to prepare the filling, in a saucepan over medium heat, stir caster sugar, cornflour, lemon zest, lemon juice and water until mixture comes to a boil.</li> <li>Place egg yolks in a bowl. Add filling slowly into bowl, whisking constantly. Cover and let cool for two hours.</li> <li>Meanwhile to make themeringue, in a bowl, beat egg whites and cream of tartar until peaks form.</li> <li>Add sugar gradually, beating until meringue is shiny.</li> <li>Preheat oven to 180°C.</li> <li>Roll pastry into a circle 32cm round and 5mm thick and place in 25cm pie dish. Let chill for 15 minutes.</li> <li>Line pastry with baking paper, fill half way with rice and bake for 15 minutes.</li> <li>Remove insides and bake until golden (about 10 minutes.) Let cool.</li> <li>Pour filling into pastry and smooth.</li> <li>Top with meringue, being sure to cover the entirety of the filling, forming a seal.</li> <li>Bake for a final 10 minutes until meringue becomes golden on top.</li> <li>Let cool, serve.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/brown-bread-and-bourbon-ice-cream/"><em>Brown bread and bourbon ice cream</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/banana-nice-cream/"><em>Banana nice cream</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/candied-bacon-ice-cream/"><em>Candied bacon ice cream</em></a></strong></span></p>

Food & Wine

Placeholder Content Image

Limoncello meringue pie

<p>This sweet, delicious pie is made with a splash of limoncello liqueur and is a great twist on the traditional meringue pie. Try it this weekend!</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <p><em>Pastry</em></p> <ul> <li>300g plain flour</li> <li>1 tablespoon icing sugar</li> <li>125g chilled unsalted butter, cubed</li> <li>1 egg yolk</li> <li>2-3 tablespoon iced water</li> <li>Salt</li> </ul> <p><em>Filling</em></p> <ul> <li>2 tablespoon cornflour</li> <li>Juice of 1 orange, made up to 200ml with cold water</li> <li>120g caster sugar</li> <li>Zest of 1 lemon</li> <li>80ml lemon juice</li> <li>3 egg yolks</li> <li>60ml limoncello liqueur</li> <li>65g chilled unsalted butter, cubed</li> </ul> <p><em>Meringue</em></p> <ul> <li>300g caster sugar</li> <li>150g egg whites (roughly 4 large egg whites)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the pastry, in a food processor, combine flour, icing sugar, butter and a pinch of salt until the mixture resembles fine breadcrumbs.</li> <li>Add egg yolk and iced water, and process until mixture comes together in a smooth ball.</li> <li>Enclose in plastic wrap and chill for 30 minutes.</li> <li>To make the filling, combine cornflour in a bowl with orange juice mix and stir until smooth. Place in a pan with caster sugar, lemon zest and juice, and stir over low heat for 7-8 minutes until thickened.</li> <li>Remove from heat and add egg yolks, one at a time, combining well with a wooden spoon.</li> <li>Stir in limoncello and butter, then cover surface with a piece of baking paper (to prevent a skin from forming) and cool. Lightly grease six 8cm-diameter, loose-bottomed tart pans.</li> <li>Roll out pastry on a lightly floured surface until 3mm thick. Line each pan with pastry, trim edges to fit and chill for 10 minutes. Preheat oven to 180˚C.</li> <li>Line tarts with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove weights and paper and bake for another five minutes.</li> <li>Spread filling into the pastry cases.</li> <li>To make the meringue, turn the grill on.</li> <li>Place sugar into egg whites and put on top of a pan of boiling water (bain-marie).</li> <li>Keep mixing gently with a whisk until the mixture gets warm (don't let it cook, as we don't want scrambled eggs), then transfer to another bowl and using beat egg whites with electric beaters until soft peaks form and mixture is glossy and firm.</li> <li>Pipe or spoon on to tarts and grill for 5-6 minutes, until top is golden.</li> </ol> <p><em>Written by Will Sands. First appeared on <strong><a href="http://Stuff.co.nz" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/strawberry-meringues/"><span style="text-decoration: underline;"><em><strong> Strawberry meringues</strong></em></span></a></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/">Chocolate macadamias pavlova stack</a></strong></em></span></p> <p><strong><a href="/lifestyle/food-wine/2015/11/banana-cream-pie/"><span style="text-decoration: underline;"><em>Banana cream pie</em></span></a></strong></p>

Food & Wine

Placeholder Content Image

Gluten and lactose-free lemon meringue pie

<p>There’s nothing in the world quite like a lemon meringue pie. And with this recipe even sufferers of gluten and lactose intolerances can have a slice!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g chilled lactose-free margarine (like Nuttelex) + extra for greasing</li> <li>250g gluten-free plain flour</li> <li>2 tbsp fine caster sugar</li> <li>¼ tsp salt</li> <li>1 egg yolk (keep the white for the meringue)</li> <li>2 ½ tbsp cold water</li> </ul> <p><em>Filling</em></p> <ul> <li>⅓ cup gluten-free plain flour</li> <li>⅓ cup gluten-free cornflour</li> <li>250g fine caster sugar</li> <li>1 cup (250ml) lemon juice</li> <li>1 cup (250ml) water</li> <li>6 egg yolks (keep the white for the meringue)</li> <li>2 tbsp lactose-free margarine (like Nuttelex)</li> </ul> <p><em>Meringue</em></p> <ul> <li>7 egg whites (use whites from separated eggs from pastry and filling)</li> <li>Pinch cream of tartar</li> <li>375g fine caster sugar</li> <li>1 ½ tsp vanilla essence</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 180°C. Sift the flour, sugar, and salt together in a large bowl until light (sift at least 3 times) and combined.</li> <li>Chop the chilled marg and scatter over the flour.</li> <li>Rub together with the flour using your fingertips until the mixture resembles fine breadcrumbs.</li> <li>As you rub the marg into the flour lift it up high before letting it fall back into the bowl (this helps aerate the mixture).</li> <li>Whisk the egg and water together.</li> <li>Make a well in the centre of the flour/marg mixture and add the liquid. Using a flat bladed knife, mix the dough using a cutting motion (rather than a stirring) until the dough comes together (or alternatively use the dough blades on an electric mixer to combine the dough). The dough should hold together, though if it is too dry, gradually add water until the right consistency. Avoid adding too much water as this will toughen the pastry. If the dough is too sticky add additional flour.</li> <li>Turn the dough out onto a lightly floured surface and gently press the dough into a ball and flatten (avoid over kneading as this toughens the pastry). Cover the dough in plastic wrap and refrigerate for 30 minutes (this helps prevent shrinkage during cooking).</li> <li>Unwrap the dough and roll out between 2 pieces of baking paper with a rolling pin until large enough to cover the base and sides of a 23-25cm pie dish (approx 30cm in diameter). Heavily grease the pie dish with additional Nuttelex then invert the rolled pastry.</li> <li>Trim the edges and decorate the rim with a fork. Prick the base with a fork then blind bake the pastry for 15 minutes. Remove the blind baking materials and bake the pastry for an additional 15-20 minutes or until it is starting to turn golden.</li> <li>Remove and set aside while making the lemon filling.</li> <li>To make the filling, sift the flours and sugar together into a medium saucepan. Slowly stir in the lemon juice using a fork or whisk until smoothly combined.</li> <li>Over medium heat gradually add the water, continuing to whisk as you go. Continue to stir/whisk the mixture over medium heat until it begins to thicken.</li> <li>When thick remove from heat and whisk in the butter and the egg yolks.</li> <li>Return to low heat and stir constantly until very thick. Spread the filling over the pastry base and allow to stand until it has begun to cool.</li> <li>To make the meringue, in a clean dry bowl, using an electric mixer, gradually beat the egg whites together until they form soft peaks.</li> <li>Add the cream of tartar and continue to beat until the peaks begin to stiffen.</li> <li>Gradually add the caster sugar, beating vigorously on high until the meringue is thick and glossy and all the sugar has been added. Quickly beat through the vanilla essence.</li> <li>Once the lemon filling is cooled down, gently spoon the meringue onto of the lemon filling in the pie dish, making peaks with a fork/knife.</li> <li>Preheat the oven to 190°C. Place the pie in the centre of the oven and bake for 10-15, or until the meringue has just started to turn golden.</li> <li>Turn the oven off and allow the pie to cool in the oven overnight, or until ready to serve.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/macadamia-bush-tomato-and-pumpkin-scones/">Macadamia, bush tomato and pumpkin scones</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/%20http:/www.oversixty.co.nz/lifestyle/food-wine/2016/01/gluten-free-crumpets/">Gluten-free crumpets</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/gluten-free-pizza-with-cauliflower-base/">Gluten-free pizza with cauliflower base</a></em></strong></span></p>

Food & Wine