Showing posts from June, 2020

Eton Mess

Happy Father's Day! Today's recipe is partially dedicated to my Dad, partially another useful way to use up surplus egg whites! I made another batch of Portuguese Custard Tarts so needed another way to use up the egg whites I had left over.  Ingredients: For the meringues  4 egg whites  115g caster sugar  115g icing sugar  For the Eton Mess 300ml double cream 400g strawberries  Method: 1. Preheat the oven to 100 °. Line two baking trays with baking paper. 2. Using an electric mixer, whisk the egg whites to soft peaks. Slowly add the the caster sugar, one spoonful at a time.  3. Add the icing sugar one third at a time. Use a large metal spoon to fold in the icing sugar.  4. Spoon mounds of mixture onto the prepared baking tray. Bake for an hour and a half. You can leave them in the oven to dry out completely while the oven cools down. Leave to cool. 5. Whip your cream. Wash and slice your strawberries. Assemble in a bowl, layering the

Coconut Macaroons

I made this recipe purely to not let the left over egg whites from yesterday's Portuguese Custard Tarts go to waste! I made a double batch (as I had a LOT of egg whites) This recipe will yield 12 large macaroons. Enjoy! Ingredients: 4 egg whites 200g desiccated coconut  200g caster sugar 2 tbsp plain flour  1/4 tsp salt 2 tsp vanilla extract 200g dark chocolate  Method: 1. Preheat your oven to 160 ° fan. Line a baking tray with greaseproof paper.  2. Whisk your egg whites until they form soft peakes. Fold in the sugar, coconut, flour, salt and vanilla.  3. Spoon the mixture into balls and place on the prepared baking tray. Bake for 14-16 minutes until they are a light golden brown. Allow to cool. 4. Melt the dark chocolate over a bain-marie. Dip the bottom of each macaroon into the chocolate and then drizzle the remain chocolate over the top using a spoon.

Portuguese Custard Tarts

I would never have even thought to attempt these before lockdown. But I asked for suggestions on my Instagram  as to what to make and my lovely friend Matt requested these. They are a firm family favourite in the Bohan household so the suggestion was met with a lot of enthusiasm here!  Ingredients: For the dough -  1 cup plain flour 1/4 tsp salt 1/3 cup cold water  4oz butter, very soft  For the sugar syrup -  3/4 cup caster sugar 1/4 cup water  1 cinnamon stick For the custard base -  1/3 cup plain flour 1/4 tsp salt  1 + 1/2 cup whole milk  6 egg yolks 1 tsp vanilla extract  Method: 1. In a mixing bowl, combine your flour and salt. Make a well in the middle and add the water. Bring it together into a sticky dough using a wooden spoon. Tip the dough out onto a floured surface. Gently knead into a round shape. Cover with your mixing bowl and let the dough sit for 10-15 minutes.  2. Roll the dough into a 12x12 inch square, about 1/8 inch thick. Spread one thir