A little something sweet seldom goes amiss, whether to round off a meal, have as a pick-meup or give as a homemade gift, says NZ House & Garden Food Editor Sally Butters. RASPBERRY OR PINEAPPLE MARSHMALLOWS
Marshmallows are fun and easy to make and so much better than bought ones. We used Fresh As freeze-dried fruit powders to give these fluffy confections real fruit flavour.
27g (or 3 tablespoons) gelatin ½ cup cold water 2 cups caster sugar 1 cup boiling water 2 tablespoons freeze-dried raspberry powder* Few drops red food colouring 1 cup icing sugar for dusting
Combine gelatin and cold water in a small bowl. Place caster sugar and boiling water in a large saucepan (as mixture will rise in the pot) and stir over a low heat until sugar has completely dissolved.
Bring to the boil. Stir in gelatin mixture and boil uncovered for about 5 minutes, ensuring the mixture does not colour. Remove pan from heat and allow mixture to cool about 10 minutes.
Pour mixture into a mixing bowl, add
PORTUGUESE TARTS Makes about 48 squares
Note: To make pineapple marshmallows, use freeze-dried pineapple powder and 1 teaspoon vanilla extract in place of the raspberry powder, and omit the food colouring. Legend has it that these delightful little custard tarts were invented centuries ago by Catholic monks as a way of using up the yolks left over from the large quantities of egg whites needed at convents and monasteries for starching clothes, such as nuns’ habits.
2 sheets puff or flaky pastry 1 whole egg 2 egg yolks 100g caster sugar 2 tablespoons cornflour 300ml cream 100ml milk 2 strips of orange peel (no pith) 1 cinnamon quill ½ vanilla bean, split
Spray 9 1/3- cup-capacity muffin tins with a little oil. Cut 9 circles (about 9cm diameter) from pastry and press gently into tins (pastry should almost reach the top of the tins). Refrigerate for at least 1 hour.
To make the custard filling, combine egg and yolks, caster sugar and cornflour in a medium saucepan. Gradually mix in cream and milk, stirring until smooth. Add orange peel, cinnamon quill and vanilla bean.