Lit­tle sweet­ies

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

The Dominion Post - Your Weekend (Dominion Post) - - Weekend Kitchen -

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.

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